My take on long distance relationships

Love is a four letter word that needs to be done and not just said..

It doesn’t falter over seas and mountains because it conquers distance

Love perseveres despite hardships and idealisms because it is open to accepting faults and giving second chances.

Love doesn’t reason imperfection for letting go, when it is real it strives to make itself better

Love keeps going even when there is no way and no options left, love always finds a way

Love only feels and exists without reason because it really doesn’t need one to begin with..

Love fights for what it believes in and when it doesn’t,perhaps it wasn’t love at all.. Love lets go even when it hurts, it knows no bounds of sacrifices just to see the other person happy

Love may seem absurd to the realist, but only those who truly give love a fighting chance understands what loving really is..

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off to a holiday

September was just around the corner and I missed my dad, He missed me too.. so I packed my bags and met him at his fave vacation place..

and we had a great time munching on seafood platter

and my dad’s favorite –

and of course I dragged him to sample sweet chocolate treats

and some more of these..this seems to be popular in thailand patisseries nowadays –

but this one swept my heart away – the perfect combination chocolate + cheese.. ooohhh!

and the beach was great..

and in between I went to thai cooking class..

but best of all was spending quality time together

and we had the best time together! xoxo

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spicy spaghetti sardines! :)

Ingredients:

200 gms pasta (spaghetti)

125 gms sardines in oil

6 cloves of garlic (minced)

1/2 onion (diced)

25 gms of red bell pepper

12 pcs whole black olives

400 gms whole/diced tomatoes

juice of 1/2 lemon

parsley and chili flakes according to taste

  • cook pasta according to package directions (let cool at room temperature)
  • heat olive oil in a wok
  • saute onion, then add garlic and saute until golden brown
  • add red bell pepper and saute a bit
  • add sardines and sprinkle with parsley and chili flakes
  • pour tomatoes and let simmer, sprinkle with pepper and salt according to taste
  • add black olives
  • add pasta and squeeze lemon juice on pasta
  • mix well and cook for 3 minutes

garnish with parmesan cheese 🙂

* penne type of pasta would be better for this recipe. Enjoy with chardonnay!

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Carrot cake

Ingredients:

250 gms vegetable oil

250 gms eggs(approx 5-6 eggs)

400 gms Caster Sugar

300 gms wholemeal flour/cake flour

13 gms Baking powder

2.5 gms ground cinnamon

50 gms walnuts

50 gms sultanas

400 gms grated carrots

Baking time 30 mins at 200C

Oven Setting 60% T – 40% B

Cream Cheese Icing

750 gms Cream Cheese

125 gms Butter

750 gms Icing Sugar

1 Lemon

Cake:

  • Place all liquid at the bottom of the bowl
  • Place all dry ingredients on top of liquids, blend together on 1st gear for a minute. Mix on 2nd gear 2 minutes until clear.
  • Bake

Cream Cheese Icing

  • Cream together cream cheese and butter
  • Add sifted icing sugar and mix well.
  • Add lemon juice to taste


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school recipes

this semester it’s all about pastry! 🙂 would you like to know what makes the best tasting pastry? it’s butter! the higher fat content the yummier it gets.. but I’m not sure if I get the right to post the recipes right here.. hmmmmmmmm..

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Julie & Julia

After a long hiatus on this blog…… I’m back! :-*  and I am terribly sorry,

I packed my stuff, had a long vacation in my hometown in Philippines..

Finally got here and looking for an apartment and a job which I neither have!

And guess where I am now? And I came here for…………………………

I bought a book at vinnies(2nd hand shop) today which is The International Chocolate Cookbook

and tonight I put on Julie&Julia, to take a break from a crazy week.

I definitely should get a copy of Julia Child’s Mastering the Art of French Cooking.

But before that, I should earn my degree first, and randomly cook french cuisine when I get inspired.

No excuses! I must document this crazy adventure I have put myself through for the love of cooking!

Posted in making a mark, pastry chef, random thoughts, sydney, australia | 2 Comments

Seafood stir-fry noodles

I love to cook at the start of the weekend, I was craving for Yakisoba but was quite too occupied today to look it up, so instead I made my own version, and the first time my grandma said! Halaw(tastes nice) =)

Ingredients: 250g Canton Noodles, 250g Seafood cocktail, 1 medium carrot, 1/4 cabbage,1 1/2 cup bean sprouts, 3 cloves garlic, 1/2 small onion, 3 inch ginger, thai red pepper paste, oyster sauce, soya sauce, lemon wedges for garnish

Directions:

1.Wash noodles in running water and drain

2.Saute onion, garlic, and ginger until fragrant and golden brown

3. Add noodles and coat with oyster sauce (6-7 tbs) stir-fry until half-cooked

4.Push noodles to the side, add oil and fry the carrots(thin strips) then mix with the noodles(do not overcook the           carrots!)

5.Again push noodles to one side, add enough oil to fry seafood bits, sprinkle with 1/2 teaspoon salt and black pepper and cook for the next 2 mins. Mix with noodles and add 3 tbs soy sauce

6.Add bean sprouts and cabbage(sliced into thin strips)

7.Cook in low heat and throw in 3 tbs chili paste, after 1-2 mins remove from heat.

8.Garnish with lemon and serve immediately while hot.

*please note that while you are adding vegetables and frying them at one side, continue stir-frying the noodles so that it won’t get burned.

Serves 3.

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