Cooking Chronicles #1

Truth: I only learned how to cook when I got married.

I hardly saw my mom in the kitchen growing up.. so it never came naturally to me. I actually thought not knowing how to cook was in our blood or part of our “lahi”.

Crazy right? kaartehan lang siguro… because I know how to cook pala. (I’m not a chef but my family will survive on my cooking naman)

I still remember my first night in my very own kitchen. I fumbled a lot with the preparations.. but I learned a lot about my style of cooking from then on. (I still don’t chop that nice though… but at least I can season dishes correctly now)

So far, I’ve created my own twist on several non-instant dishes (husband and baby approved) 

Korean Beef BBQ, Kimchi Sundubu (spicy korean soup with soft tofu), Galbi Jjim (korean beef stew), Kongnamool (a korean beansprout side dish), Vietnamese Pho, Vietnamese Spring Rolls, Sweet and Sour Fried Lapu-Lapu, Lapu-Lapu Soup, Steamed Lapu-Lapu in Ginger and Soy Sauce, Mapo-Tofu, Egg White+Scallop+Scallion Fried Rice, Dampa Shrimp (that oh so yummy garlic-y shrimp dish), Spaghetti, Lasagna, Spam Rice (HAHA)

These are only a few compared to what others can cook for their families… but I’m just happy  na hindi pala sira panlasa ko. 

Now that I am confident with my cooking and my recipes, I’ll be sharing some of them here on my blog, starting with my Korean BBQ night dishes. 

Copy of Korean Night

What you’ll need:

  1. Tabletop/Portable Stove with butane can
  2. Non-stick grilling pan – I got mine from Gourdo’s
  3. Veggies that you like for your grilled side-dishes.
  4. All the ingredients below

*** I actually do not know what cut of beef I use everytime. I just buy the Meltique BBQ box and eat the cuts inside :)) some taste better sooo I think my next step is to know my beef. hahaha

Special BBQ sauce – Jet and I use this as dipping sauce for our Korean BBQ nights

You can use this for dipping sauce or to marinate your beef


  • 4 teasepoons rice wine
  • 2 tablespoons granulated brown sugar
  • 6 tablespoons Lee Kum Kee Soy Sauce
  • 1 teaspoon spring onions
  • 1/8 apple – cut into tiny squares
  • 2 teaspoons sesame seeds


  1. In a small skillet, cook your rice wine – bring to a boil for about a minute until the alcohol evaporates then take the pan off the heat.
  2. Add your garlic, sugar, spring onions, and sesame seeds, then return to heat, mix until it comes to a slow boil (2-3 mins)
  3. Remove from heat, mix in apples, refrigerate for one hour.
  4. After refrigerating, you can use it as dipping sauce OR marinating your meat.
  5. Grill your BBQ as you desire

Kimchi Sundubu (Spicy Tofu Stew)


  • 2 tablespoons of oil
  • As much mushrooms as you’d like… but I recommend one cup of either – shitake, enoki, or a mix of both.
  • 6 garlic cloves, minced
  • 1 tablespoon of freshly grated ginger
  • 1/2 yellow onion – sliced thinly
  • 2 cups zucchini – slice into blocks/like you would a cucumber for your eyes (I don’t know what cut this is called haha)
  • 3 cups vegetable stock or water
  • 1 tablespoon soy sauce
  • 2 tablespoons gochujang (or 1 tablespoon if you don’t like it that spicy)
  • 1 pack of tofu sundubu (the one in the tube packaging is very good) – cut up to chunks
  • 2 tablespoons kimchi (if you want to add spiciness, add to the gochujang.. too much kimchi will make your soup sour)


  1. Heat oil in a soup pan over medium heat, add in your mushrooms and cook until they begin to soften.
  2. Add in your garlic and ginger and continue to cook the mushrooms until completely softened.
  3. Add in your yellow onion and your zucchini. Stir so your veggies won’t burn.. (about 2 mins)
  4. Add in the vegetable stock or water, mix in your soy sauce and gochujang, bring to high heat and bring soup to boil.
  5. After 2 mins, lower heat, gently add your tofu
  6. Serve

Kongnamool (Korean Bean Sprout Side Dish)


  • 1 pound soybean sprouts – rinse them and drain them
  • 1 teaspoon salt – himalayan is good
  • 4 garlic cloves, minced.
  • 1 spring/green onion, chopped
  • 1/2 teaspoon chilli flakes (optional)
  • 2 teaspoons fish sauce
  • 2 teaspoons sesame seeds (roast them beforehand if you like)
  • 2 teaspoons sesame oil (jets loves this)


  1. Rinse your beansprouts very well. I like to let them sit in warm water for about 5 mins.
  2. Place beansprouts in a pot, add your salt and about 1/2 cup of water. Bring to a boil, cover over medium heat for about 10 mins.
  3. Drain all the water, set aside.
  4. In a bowl, mix your garlic, chilli flakes, onions, fish sauce, sesame seeds, and sesame oil.. add your bean sprouts.
  5. Mix with your hands
  6. Serve


Hope you like these dishes!

Let me know if you have your own twist on these recipes.. or if you have recipes that would compliment our Korean BBQ nights! 🙂 email me at



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