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Orange Pichi-Pichi with Cheese

Pichi-Pichi is one of the most favored treats in the Philippines. It is a steamed grated cassava (kamoteng kahoy) rolled in coconut bits. My grandma is an expert in making suman (sticky rice) and my dad, he used to cook biko (another variety of sticky rice) every year (on my birthday). So, let me just feel that Filipino "sticky" dessert-making runs in my Celerio blood.

This is my second time preparing Pichi-Pichi for my family. My first Pichi-Pichi experience was the usual experimental stage. Back then, I used grated coconut as toppings and it lasted for only two days because the coconut bits get spoiled easily. I mixed red and blue food colors to produce purple but the original color of cassava is yellow. So imagine how red, blue and yellow turned out when I mixed them. The taste was just right back then (I ended up buying at Amber's to know what else I could do to make it better).

I love Amber's Pichi-Pichi with Cheese. I always savor the soft bites and the sweet and salty taste as it melts in my mouth. I always reminded myself, "Heck, I'm making my own version of this."

No-Bake Cheesecakes for CNY 2013

Chinese New Year is celebrated annually at the Philippines. Although it is not a public holiday, it is considered as a major festival in the country. To welcome the new year of the Chinese calendar, I decided to revive my 2010 no-bake cheesecake recipe and prepared a new version. Also, this time, I have captured every step to make it more memorable.

So after three years, I reviewed my list and tried to make a few changes. Earlier that day, I was struggling at the grocery store. One is because I no longer have a 20/20 vision, I couldn't find the right section just by looking up at the section board (dear me!). Another thing is, I couldn't stick to my old brands, its been how many years? So, here's the new content of my grocery bag when I got home from the supermarket:

A pack of Graham Cracker (Crushed into crumbs) -  (I know! There's crushed graham crackers available already)
100 grams of melted butter (I bought the unsalted one)
3 tablespoons of brown sugar
1 teaspoon of vanilla extract


2 envelops of unflavored gelatin
1/4 cup of pineapple juice
2 bars of cream cheese
(I saw this Australian Cream Cheese Spread. So I'm gonna try it out)
500 milliliters of chilled all purpose cream
3/4 cup of white sugar


A can of blueberries
and a can of cherry toppings

Spicy Buffalo Wings

It's been such a busy life since I've been juggling through work and motherhood. I really missed my kitchen so much and I was hoping to get hold of my pans and egg beater one of these days. While I was browsing through a social networking site, a Spicy Buffalo Wings recipe came up and it seems so inviting. So I checked the ingredients and procedures and hey, this is a pretty easy one. All I need is some Me-Time!

Originated from Buffalo, New York, this cuisine is more popular as "hot wings" or "chicken wings". Its original recipe is made of unbreaded and deep fried chicken wings coated with hot sauce. It is served with dips and best matched for beers.

Now let me try this...

1 kilo Chicken Wings (10-12 wings)


2 teaspoon cayenne pepper
4 tablespoon calamansi
2 teaspoon chopped garlic
2 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoon hot sauce
1 teaspoon ground black pepper
1/2 cup unsalted butter
cooking oil


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