Cassava Cake

Cassava otherwise known as yuca, manioc, tapioca, garri, or kamoteng kahoy, is one of the most tenacious root crop in the world. It is capable of growing in the worst agricultural conditions, therefore, had become a farm staple in many developing countries in Africa, Southeast Asia, and the Americas. Generally regarded as a poor man’s crop, the cassava – in my opinion – rightly deserves a bit of the spotlight.
The Filipino, my fellow country men make a wonderfully chewy sweet cake known simply as cassava cake (consequently, it’s gluten-free). Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite.


Cassava Cake Mix:

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut
6 Tbsp mild cheddar cheese (grated)

3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream
4 tbsp mild cheddar cheese (grated)

Cassava Cake Cooking Instructions:
Preheat oven to 350° f.
In large mixing bowl combine cake ingredients.
Mix well. Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares.



A little twist….

Sometimes eating the same thing, cooking the same things tend to get a little bit boring. I’ve been cooking this recipe for quite awhile now. And I think it’s a good thing to share it to you guys. Kielbasa— are common North American anglicizations for a type of Eastern European sausage. Synonyms include Polish sausage, Ukrainian sausage, etc. In English, these words refer to a particular genre of sausage, common to all Eastern European countries but with substantial regional variations. So usually, or you can say commonly, Kielbasa served with Sauerkraut . This hearty meal-in-one is perfect for a family gathering or potluck.It’s always a hit at home everytime I make it. And it’s very easy. You can’t go wrong with this recipe. Try it and let me know what you think.

Kielbasa with Cannellini Beans


1 pound fully cooked kielbasa or Polish
sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup packed brown sugar
2 tablespoons steak sauce
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 (15 ounce) can white kidney or
cannelini beans, rinsed and drained


1. In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain.
2. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.



Creamy Broccoli and Shrimp

Today was one of those busy day. Went to a International Grocery store. Bought some fresh seafoods, produce and some different kind of cheese! I had fun. But the weather is not really beautiful. Big storm is coming in and I needed to get back home before my DD come home from school. After spending 2 hours at the store, I headed back home trying to beat the storm. As soon as I enter the house, my DD called telling me that she missed the school bus. So frustrated because I still need to put everything away, and I can’t let her wait out in the rain. So I hurried to go pick her up. Rain pouring….heavy rain… Got home again and I start thinking what to make for dinner. I decided to make some pasta for tonight. An easy one. I put some water on the pot and start cleaning the shrimp. Cut some broccoli. And I ended with a delicious meal! The shrimp is very succulent. So here’s the recipe. Tell me what you think.



2 cups of Broccoli,( I used fresh broccoli and I blanched it first.)
1 1/2 lb Shrimp (cleaned and diviened)
1/2 box of Spaghetti
4 cloves of Garlic, minced
4 tbsp Olive oil
1/2 cup Heavy Cream
1/4 cup opDry white wine
2 tbsp fresh lemon juice
Salt and Black pepper to taste
Dash of crushed red pepper flakes (optional)


In large saucepan boil 3 quarts of water, put 2 tbsp kosher salt. Bring it to boil, add the pasta, about 9 mins or to your own liking how your pasta is done.

Heat a pan add the olive oil. Sautéed the garlic for about 3 minutes or until is golden brown. Add the broccoli, sautéed it with the garlic for about 3 minutes. Add the shrimp. Make sure that all ingredients is well combined. Add the wine and lemon juice. Let it cook for about 4 minutes.

Add the pasta and heavy cream. Mix it all together. You can put more olive oil if the pasta become dry.

Add salt and black peppers to taste.

Serve it hot! Enjoy.


The Sunriser

Good Morning! I’m having breakfast! I’m craving for this for awhile now. And today I’m not so lazy to make some! This is what I’m eating right now! Its so yummy! Sipping with some coffee with it! Good breakfast! Try it, maybe you will like it too!



8 cups Frozen Hash Browns
20 whole Frozen Mini Potato Wedges
Canola Oil, For Frying
Salt And Pepper, to taste
1 whole Medium Onion, Diced
1 whole Green Bell Pepper, Diced
1/2 whole Red Bell Pepper, Diced
1 whole Jalapeno, Seeded And Diced (optional)
1-1/2 cup Crumbled Breakfast Sausage
1-1/2 cup Sharp Cheddar Cheese, Grated (optional, I don’t like cheese but maybe you do)
4 Tablespoons Butter
8 whole Eggs

Preparation Instructions

Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.
Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.
In four individual skillets (or one very large one) layer:
Hash browns
Veggie/ ham mixture
Grated cheese
Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.
Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.
Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.
Spoon salsa or pico de gallo over the top and serve immediately. Enjoy!
Serving 4

Have a good day everyone!

Sweet and Sour Chicken

When it comes to Chinese recipes, there are a few very popular–and basic–cooking methods, and one of it is definitely sweet and sour.

I love sweet and sour flavors. Sweet and sour sauce goes extremely well with plain white rice; it also “opens up” your appetite.

Today, I am sharing my sweet and sour chicken recipe with you. Sweet and sour chicken is a simple recipe that is friendly to most people regardless of your national origin. The key to a great sweet and sour chicken is that you don’t want your chicken to soak and swim in the sweet and sour sauce like what most Chinese restaurants do. The sauce should lightly coat the fried chicken cubes so they don’t turn soggy. Another secret is the use of baking soda in the frying batter, which does a great job in giving the battered fried chicken an extra crunch. Try it and let me know how your sweet and sour chicken turns out!



8 oz. boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine (optional)
1 green bell pepper (seeds removed and cut into squares)
1 stalk scallion (cut into 2-inch lengths)
2 cloves garlic (finely chopped)
Oil for frying


4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce:

3 tablespoons ketchup
3 tablespoons chili sauce (Lingam hot sauce)
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder
2 tablespoons oil


Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.


Recipe Courtesy by rasamalaysia

Crock Pot Pepper Steak

Who doesn’t love Asian Food? With the Chinise New Year start tomorrow, I wanted to share one of my favorite food to eat! My version of Pepper Steak, compiled from several different recipes on the web and adjusted to taste and what I had in the fridge! This is a “runnier” version as opposed to a thicker sauce, it’s great for dunking! Nice winter comfort food on a cold day. It’s bitter cold outside and I Meade this today. Try it! And you will love it!


2 lbs boneless beef chuck steaks
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic
3 tablespoons flour
1 cup beef broth
1/2 cup teriyaki sauce
4 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1 yellow onion, sliced in rings
1 green pepper, julienned
1 red pepper, julienned
1 fresh tomato, diced
1 teaspoon brown sugar


Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.

Transfer the chuck steak to a large crock pot.

Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.

Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.

Stir well and cook on high for two hours.

After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.

Serve over rice or buttered egg noodles.


Orange Chicken

Everytime I go to the mall, I always smell the Asian food from the food court. The aroma is so tempting. Due to what I experienced eating at the mall food court. I told myself that never again. It’s a frustrating story. Tonight I was craving for Orange Chicken. I wanted to go to Panda Express but it’s too cold to go outside. So I finally made up my mind just to cook it myself. So what is Orange Chicken?

Orange chicken is a popular Chinese dish in the United States. Called 陈皮鸡 in Chinese language, orange chicken is of Hunan origin. As with most Chinese recipes served in the United States. Try this recipe and let me know what you think.


Orange Chicken Recipe


2 lbs boneless skinless chicken, chopped into bite sized pieces
3 dried red chilies (cut into strips,seeded and soaked in warm water)
1 1/2 teaspoons salt
white pepper
oil (for frying)
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon minced orange zest
1/4 cup green onion, chopped

Orange Sauce for Stir Fry

1 1/2 tablespoons soy sauce
3 teaspoon brown sugar
2 cup fresh squeezed orange
3 tablespoons canned chicken broth
2 teaspoon Rice wine or Dry sherry
1/2 teaspoon sesame oil
5 teaspoons brown sugar
1/8 teaspoon white pepper powder
1 teaspoon corn starch
Salt to taste


1 teaspoon oil
1 Egg
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
Pinch of salt and pepper


Mix the orange sauce ingredients and set aside.

Beat the eggs with the pinch of salt and pepper. Add the oil. Mix well.

Combine the cornstarch and flour.

Heat up a pot/wok of cooking oil. Dip the chicken bites into the flour and cornstarch mixture. When the cooking oil is hot enough for frying, drop the chicken bites small batches so it won’t over crowd, deep fry them until the chicken turn golden brown and crispy about 3 minutes each sides. Transfer them onto a plate lined with paper towel to soak up the excess oil. Set aside.

In a wok, add 2 teaspoons of cooking oil and quickly stir-fry the minced garlic and ginger until aromatic. Add in the dried red chilies and toss around until you smell the spicy aroma. Follow by the minced orange zest and then chicken. Quickly stir the chicken around before adding the orange sauce mixture. Continue to stir-fry until the sauce thicken. Dish out, garnish with green onions and serve immediately with steamed white rice.