Chicken - Shiitake Mushroom Lugaw in the Instant Pot

How do you like your lugaw? When I was younger, I only loved one kind and that was the one that we would find in the wet market of Marketplace in Kalentong, Mandaluyong. It was soo rich and savory and was honestly a comfort to my tummy that was woken too early by my mom.

However, a close favorite would be the one that my husband's Amah makes from time to time. This is NOT her actual recipe. I just made tantya-tantya to recreate her chicken-mushroom lugaw.

Also, with 2 kids and no helper time is definitely of the essence. Yeah, siya talaga ang essential <3 So whenever I can, I make sure to always make use of gadgets that can help me. For this recipe, the Instant Pot was such a hit! Just 20 minutes to pressure cook. Of course, you also need to factor in the few minutes it would take to bring it to pressure.

If you have the IP, rice, chicken, ginger, mushroom (maybe?), I highly suggest this one. Tastes different and almost going to the rissotto route charr! Btw, we always keep a bag of dried shiitake mushrooms and just rehydrate it as needed. It lasts 2 years the whole bag.

Just a note, I absolutely adore mushrooms, black pepper, and ginger hence I really love this one! For some though, shiitake mushrooms might be an acquired taste so better check with your fellow home buddies.

Keep safe PH! :D

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I shared this from my FB page (https://www.facebook.com/EssentiallyPRUdent). It would mean a lot if you could also check it out and give me a follow/like if you find it valuable for you. Thank you! :D

Our #EssentiallyPRUdent way of preparing Chicken-Mushroom Lugaw for the family

use up what's in the fridge and pantry

quick and no-fuss cooking in the Instant Pot IP

Make it more healthy and hearty with mushrooms that help reduce cholesterol, reduce inflammation, and support our immune system

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Recipe: Pinoy Chicken Afritada

Every day, mommies will usually as out loud "ano ang ulam natin?" (what's our main dish?) 

I definitely am one! As a re-starting homecook, I'm now focusing on learning how to prepare and cook easy, nutritious, and yummy Filipino dishes. These are the everyday ulam fare that should have been so basic, but for some reason, it (the cooking process) just never clicked when I was still single nor when I was newly married. Hahaha...I just felt that the secret to cooking such dishes were better left to my dad and grandma who are masters of the kitchen :) 

I always remember Daddy A's advice to "make the recipe my own". Guess this is one way of doing that! I tweak recipes to our family's needs and liking. Such as: I add more water if the kids want it 'na masabaw' (more sauce-y)  or I lessen the oil and salt for health purposes. Sometimes when I want to give the dish an extra ooomppph, I try (hard hahaha) to recreate how herbs are used in gourmet dishes and adapt it to our own. So I try to make it more economical and more 'my own' by using ingredients that are in season or are already in our pantry. 

So here you have a Chicken Afritada that has lots of sabaw, has carrots, chickpeas and other herbs/spices to mix things up!

This is not a sponsored post but still I'd like to thank Clara Ole for the tomato sauce I used here. I got it as part of a gift bag from Mega Prime's #PrimePinasarapMoments mom event I attended last year :)

Nutrition Fun Fact: Chickpeas, as part of the legume family, is touted to be packed with PHYTATES, another class of cancer-fighting compound. (Source: How Not To Die)

Ingredients:

1 kg Chicken, cut into serving pieces                       --- I used just 800 g of chicken at PHP 137.00
1 Tbsp oil                                                                  --- we use Grapeseed oil because it's available
1 Tbsp garlic, minced                                               --- I love garlic so I use around 3-5 cloves
1 onion, sliced                                                           --- add more if you want thicker sarsa
2 tsp patis / fish sauce, or to taste                              --- I ended up adding 4 tsp because I increased   
                                                                                       the water
1/2 cup to 1 cup tomato sauce                                    --- I used Clara Ole brand for this dish
1 and 1/2 cups water, or as needed                             --- I made mine 2 cups of water because the kids 
                                                                                         love sauce on their rice
2 potatoes or sweet potatoes, peeled and quartered     --- 2 potates total PHP 28.00
salt and pepper, to taste
1 green bell pepper                                                      --- I used red because of availability PHP 9.00

Optional:
1 carrot, peeled and cubed                                           --- PHP 33.00
1 medium can chickpeas / garbanzos, drained of liquid  -- was in pantry so I don't remember the price
1/2 tsp dried Rosemary, or to taste                               --- pantry staple
1/2 tsp dried Tarragon, or to taste                                 --- pantry staple

Procedure:

**Defrost chicken overnight by transferring it from the freezer to the fridge. Make sure to keep it in a well-enclosed container to prevent cross-contamination with other fresh ingredients in the fridge**

1. Pre-heat pan, add oil. Saute garlic & onions. 

2. Add patis/fish sauce and chicken. Cook for 5-8 minutes. 

Note that the time will totally depend whether you are using a fire stove and the level of heat, an induction cooker and the settings you use. Generally, I like to see most of the chicken blood cooked out, especially since this is a tomato dish.

3. Then, add tomato sauce, potatoes, carrots and water. 

I used up the entire Clara Ole tomato sauce packet because sayang if we will just put the remaining in the ref, without a next tomato-based dish in the line-up hahaha :) However, if you or any in the family don't like the maasim/ sour taste, try to measure it out first like 1/4 -1/2 cup tomato sauce first. Then just add gradually until you reach the desired taste.

4. Cover, let boil, then simmer until chicken, potatoes and carrots are cooked. 

5. Season with salt and pepper. Add in the optional dried tarragon and rosemary spices. You can add the garbanzos and let it simmer on low heat / low fire until the chicken is well cooked. 

6. Add bell pepper 1 minute before removing from fire.

Serve over steaming hot rice & enjoy!

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Cooking Champorado in a Rice Cooker

Hello hello! It's been a couple of weeks that the weather has been quite wet and dreary here in the Philippines.

Naturally, it's fun to just stay indoors where we're all safe and warm. Besides, our homeschooling will 'officially' start tomorrow (Monday) so mommy has got to prepare. But, this weather is simply calling to make a hot stuff of something, right? 

Since I've had my share of a beef noodle soup yesterday at Sha Tin Courtyard Restaurant, I decided it's time to make champorado for this afternoon.

What is 'champorado'? To put it simply, it's like a chocolate congee :D Hahahaha, that didn't sound too yummy. But ever since I was young, it's a toss between the yummy choco-oozing champorado or a warm and comforting Filipino goto/lugaw/pospas -->I have yet to know the ultimate difference between these Filipino-style congees.

So champorado it is! :) A drawback is that our helper is on leave today so I can't exactly stand and stir by the stove, like how it's traditionally made. We've got two kids and it's almost their nap time so this mommy's gotta hurry! I logged on to Youtube and checked out videos on how to make it in a rice cooker. Our Zojirushi rice cooker has a "porridge" function so I figured we could use that today.

Cooked Champorado in our Zojirushi rice cooker

And here we are. I was actually scared it will not come out as good as the stove top cooking but if my father-in-law says it tastes good, then it probably is really good! Hahaha :)

Ingredients

2 rice cooker cups of Malagkit/sticky rice

8 rice cooker cups of water

8 pieces Tablea pennies because that's what we have available (a video I watched said 3/4 cups of cocoa for 1 cup of sticky rice)

Sugar to taste, but I added 4 Tbsp

Milk to taste

Optional: Fried Tuyo fish

Instructions

1. Measure 2 rice cooker cups of uncooked Malagkit/sticky rice. Wash and drain.

2. Put the washed and drained malagkit rice in the rice cooker. Using the same cup, add 8 cups of water. Or if your rice cooker has a porridge setting, match the water added to the line. Example in my picture below, I used 2 rice cooker cups of uncooked rice so I added water up to the porridge 2 cups water line.

3. Gather your tablea pennies and add hot water. Melt the tablea pennies.

4. Add your desired amount of sugar / sweetener to the melted tablea. Mix well.

5. Add the mixture in #4 to the rice cooker.

6. Choose the "porridge setting" in your rice cooker and press on the "cooking" button. Wait for the Twinkle, Twinkle Little Star song to finish to put you in a bit of a good mood :)

7. After about an hour and a half, your champorado will be cooked and ready. Drizzle some milk if you so desire.

8. Add the optional descaled fried tuyo fish.

Enjoy and keep warm everyone!

Note: Some are asking if this can be done using an on/off rice cooker. I haven't tried this with an on/off rice cooker but have seen someone do it in a Youtube video. If you do try it, let me know how it worked for you!

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Breakfast Idea: Traffic Light Scramble and Green Juice

Breakfast is always tricky for me. To get a good one (healthy, preferably), we need to find the perfect balance between 1) Waking early enough 2) Having ingredients at the ready 3) Not being too busy in the morning. 

This morning, the kitchen muse probably heard my tummy's plea! 

Oh, speaking about that...I was too jolted dancing Zumba the other night and seeing my tummy sticking out TOO MUCH! Yikes! It was definitely more than enough to send my butt cooking healthy in the kitchen.

So whenever I cook healthy, it has to be something that Daddy A would approve and eat as well. We want him to be healthier too! Of course, has to be kid approved too because really, who has that much time to cook 3 different meals?

Sooo...back to our breakfast idea. This is not an original but an adaptation of Body Boss Method's Bondi Eggs & Traffic Light Scramble. It's so easy, are you ready?

TRAFFIC LIGHT SCRAMBLE INGREDIENTS

Soft whole wheat tortilla

4 Eggs

A bunch of Spinach leaves

2 Tomatoes, finely sliced & deseeded

2 Small Onions, finely sliced

2-3 inches Ginger, peeled & grated

Cream cheese

Nut oil

Salt & Pepper to taste

INSTRUCTIONS:

1. Preheat oven or toaster. Toast your tortilla for a few minutes.

2. Heat your pan. Add oil and heat a bit. Saute onion, ginger, tomatoes. Add spinach leaves and stir until a bit wilted.

3. Scramble eggs and add salt & pepper to taste. Add to the pan to cook.

4. Spread cream cheese to your heated tortilla. Assemble the rest of the omelette inside & fold in half.

Easy, right? I usually add dried chili flakes, but not if I'm sharing it with my kids. This is filling but still so much lighter than when I have rice for breakfast.

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GREEN JUICE

2 Green apples, sliced

1 Cucumber, sliced

1 Ampalaya/Bitter gourd, sliced and deseeded

1 Green Bell Pepper, sliced and deseeded

Few Stalks Celery

Spinach stalks (I didn't want to throw out this out. The leaves were used in the omelette above)

We use the Hurom slow juicer for this and drink it up right away; otherwise, the nutrient content decreases. It doesn't taste too good because I did not add too much fruits. This is subjective though. I feel that if we continue on with this, our taste buds will adjust. What we're after, is to maximize our intake of micronutrients. Anyway, it really tastes a lil bit too green. I just remind myself that it is indeed healthy and just drink up, no looking back! Hahaha :D

I'm still reading up on The Reboot with Joe Juice Diet & The Reboot with Joe Juice Diet Cookbook. Although we probably won't be doing a full reboot anytime soon, it's good to slowly incorporate juicing into our lives :)

So what are you waiting for? If you have a juicer at home, get it out of storage and start using it. Starting small each day will count for something in the long run :)

Have a great day ahead! :D

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Making Kiam Peng with Amah (Updated with Video!)

My husband's grandma

Hello dear readers! I'm so happy I get the chance to blog today because the kids & hubby are all asleep! Ho ho ho what a good day it is! :)

Sticky Rice, Plain Rice

So I hope I don't confuse you with this post. I am sharing with you what went down the day my hubby decided to let his Amah / grandma teach me how to make Kiam Peng or Chinese Sticky Rice. I really wish that this could have been a recipe post instead but TBH, it has been more than a month since this 'tutorial' so I may have forgotten some bits already. To be fair to myself (may ganon!!?!?), I was able to closely replicate the dish right after we went home. I was so surprised that my father-in-law had the ingredients sent to our place so that I can experiment / practice actually cook it!

Rehydrated Hibe or Hebi

But don't ya worry!! I'm finishing a video which will show you snippets of how it's done :) That is, if you're patient enough to watch the entirety of it and if you're good in catching certain Chinese words because that's one limitation I have hehehe..Yup, even if it comes to food!

Rehydrated Shiitake Mushrooms and Pork slices

So let's just keep this blog post light and I'll try to remember the tips I gathered so I can share them with you :)

1. Rehydrate the dried shiitake mushrooms by immersing it in hot water. Don't throw away the water as you can still use it while cooking this. In a separate bowl, rehydrate your dried shrimps (hebi/hibe) too!

2. If you use pork that's cooked adobo style, get some of those adobo sauce and use it too!

3. Make sure to measure your rice well and remember that it has a corresponding amount of water to be used.

4. Amah uses this kind of rice cooker but I personally prefer Zojirushi's Fuzzy Logic rice cooker. I have been using it for almost a year and it's almost fail-safe for cooking rice even Mixed Rice - or that which you cook with meat and veggies. 

PS. It has been my life-saver during the times we didn't have househelp and our little boy was starting on solids. I just clean the rice, put it there with corresponding amount of water (there are water lines to guide you) plus assorted veggies et voila! Instant congee!! Well, not really instant as it takes almost an hour but still, no need to keep on stirring and watching over the pot!

Also? It's the only kind of rice cooker that cooks black rice the way it should be done! No disrespect to on/off rice cookers but it has been true for me. And also the main reason why I splurged so much on a rice cooker *wink!*

5. I don't know why but they said to use this kind of onion..the small ones. It tastes good overall so I don't dare question it.

Boiled mushroom stems

6. What are these, you ask? Well I found out that these are the discarded mushroom stems. Amah isn't one to just throw away food so she boils it and she made us drink it as tea. I love mushrooms so no problem with me! :D

In essence, she sauteed most of the ingredients (I promise you'll see it in the video I'll be posting soon) and then mixed them all in the rice cooker and just let it do it's job! It's soo tasty and good enough as a rice meal on its own. Personally? I think this works best with light soup...soooo yummy!!

Update as of August 8, 2018

Hello!! It's been a while and it took some time before I got to post the edited video but here it is!! Hope you guys enjoy this video! :)

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Inspiralized Chili Boss Bowl Goodness

Hello friends! I made this chili bowl today from the Body Boss method cookbook and it seems a lot of my friends and family on social media are interested to know how it's done. So here I am blogging to share how I made it + the spiralizing part. (It really is quite easy to do) Hope you'll like it! :)

Whenever there are recipes from fitness sources, I would apply caution and not expect too much because they are usually not so tasty. Healthy, yes but the tasty part is still up for debate. Before deciding to make this, I checked first from the community page for reviews. And what do you know, it seems that this is one of the fan faves in the group! Of course I had to make it! Aside from the fact that it is included in the Week 1 menu plan. Hah! :p

INGREDIENTS:

2 onions, finely diced

2 large carrots, grated -- in my version, I spiralized it, it looks like carrot pasta - see video below

4 sticks of celery, sliced

2 tsp ground cumin

2 tsp smoked paprika

500 g lean beef mince

4 Tbsp tomato paste

800 g tomato puree -- I just use Spaghetti sauce

2 red bell pepper, deseeded & chopped

800 g red kidney beans, drained

2 cups cherry tomatoes, halved

a bunch of cilantro, chopped

200 g baby spinach leaves

1000 ml water

salt & pepper to taste

1 avocado, chopped

1 lime, juice only

2 Tbsp nut oil of choice -- I use almond oil because it's what's available now 

The "Trinity" of Cajun Cooking -- Onions, Celery and Red Bell Pepper

PROCEDURE:

1. Heat 2 Tbsp of your nut oil and saute the onion, carrot & celery for approximately 3 minutes, until softened. 

Obviously, I forgot to add the carrots during this step teehee... :D

2. Add cumin, paprika, beef mince and cook until meat has browned for approx. 5 minutes.

It looks so *EXTRA* hahaha..

3. Add bell pepper, beans, tomato paste and puree (or spaghetti sauce). Pour in 4 cups of water and let it simmer for about 30 minutes until thick.

4. Season with salt & pepper and add in the cherry tomatoes. Since I made a big batch, I didn't add the tomatoes right away for the entire thing..just for the portion I will.

5. Before serving, fold in the cilantro (love this!!) and spinach.

6. Divvy into bowls, add some chopped chili or chili flakes and avocado. Also a squeeze of lime juice if you so prefer.

7. Heap on top of veggies or brown rice. I prefer quinoa :)

That's it!!! :) You can refrigerate or freeze to be consumed for later. Or otherwise, feel free to halve the recipe :)

I love it, I've had 3 bowls today and it's really filling. Eat with steamed quinoa or veggies, or even toasted bread...ahhhhh, heaven! :)

About the Spiralizer

I'm using Cuisinart's CTG-00-SPI Food Spiralizer which I purchased from Lander's Otis. When I was still shopping around, I would much have preferred the Paderno spiralizer as it has more blades / spiralizing options but it was a few thousands more expensive and I was not willing to shell out more money that time for a device I wasn't sure I'd get to use often.

I learned to love Cuinart's spiralizer version because it's simple to use and not too cumbersome to clean up. Plus it also has a "catching bowl", if that's what it's called haha. The only thing is that it only has 3 spiralizing options - thick julienne, thin julienne, and ribbon. That's okay though because it covers what I need to do. 

I usually make "Zoodles" or zucchini noodles and use that as the "veggie pasta" for spaghetti or even simple pesto pasta concoctions. You can also spiralize cucumbers for an interesting looking salad. What I'd love to do next and I hope I get to do it correctly, is to spiralize a potato, similar to how they do it during parties, and then air fry it. But, no luck for now hahaha :)

Cuisinart Spiralizer

See how I do it in this short video. I used my phone's front camera so this video is showing the mirror image. 

Spiralized carrots using the thin julienne setting. It does look like pasta, right?

Affiliate Disclosure:

In order for me to support my blogging and social media activities, I may receive monetary compensation for links to products from this post, at absolutely no cost to you. However, I only recommend products that I personally love and use myself.

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Recipe: Beef Stroganoff

Oooohhh...I'm cleaning up for New Year's but all I can think about is doing a digital clean-up first...hahaha..talk about procrastination :p

So another 'forgotten' blog in my drafts folder is this Beef Stroganoff recipe from Bree Drummond's book - The Pioneer Woman Cooks Dinnertime. Would you believe?? I actually made this back in October or November but am just blogging about it right now at the end of January. Yikes! :) Oh, and this is also the "debut" of the induction cooker from my mother-in-law :) Thank you so much! I really wanted to try it because I feel it is safer to use when I have the kids roaming around, and it cooks faster and I get to use my cast iron cookware too! :) Achieve!! Pak, ganern! Hahaha..

So what got me interested in this cookbook would be the glowing reviews of other homeschooling moms in the US. For now I only have a preschooler and a little baby but a part of me wanted to get in the groove of doing, managing and having it all in the home front so I gave this book a try (In hindsight, it's never an easy task and I don't think I ever did "do well" in doing it all...we all need a helping hand sometimes). I downloaded the kindle version because, I'm "low EQ" when it comes to books (I really couldn't wait) and it's cheaper that way :)

And from this side of the world, I was really enamored with their homesteading life & lifestyle. I mean, if I really wanted to "do it all" then this is the ultimate "doing it all". Just wow! And you know what, I really enjoyed her writing style that is very conversational. Even if I haven't heard her speak or seen her in person, I feel like I'm really hearing her voice (and maybe some of their horses in the background). Hahaha! Or was that Neiighhhh? :) Of course, I also liked her recipes and the simplicity of how it's presented. Nothing too intimidating for a beginner home cook like myself.

Perhaps the part of her book that is making me look forward to when the kids are a little grown - is when they would just come in the kitchen and just scoop up a meal that I would have "effortlessly" prepared by then. Do you see that vision too? I guess you would be able to relate if like me you are also a little bit jittery (excited and anxious) every time you cook cause you want to do it perfectly, as how you imagined the taste to be.

Alright, so enough of my rambling and let's go on to the recipe, as adapted from Bree's cookbook :)

INGREDIENTS

1 lb sirloin steak, cut into small cubes
salt and pepper to taste
2 Tbsp olive oil
1/2 large onion, finely diced
2 carrots, finely diced
8 oz cremini or white button mushrooms, stemmed & halved (I used the canned mushroom)
1/2 cup brandy (I omitted this, adding an equivalent amount of beef broth instead)
2 & 1/4 cups beef broth
2 Tbsp cornstarch
1/4 cup sour cream, at room temp
1 heaping tsp Dijon mustard
**I added a small block of cream cheese too**
Buttered Parsley Noodles for serving (I omitted this and used rice instead)
Minced parsley for sprinkling (I didn't have fresh so I just used dried parsley and added while cooking)

INSTRUCTIONS

 1. Season the steak with salt and pepper. Then heat 1 Tbsp of olive oil in a heavy skillet over medium-high heat. [When buying induction cooker, make sure to test your pots and pans first. Easy way to do this is to test with a magnet. If it sticks, then you're good to go!]

Add half the meat to the pan and sear it quickly (yes, until brown). Do the same to the rest of the meat.

2. Remove and set all the meat aside.

3. Add the remaining 1 TBSP of olive oil to the pan and add the onion, carrots, and mushrooms.

4. Cook until the mixture is deep golden brown, about 5 minutes.

5. Turn off the heat and add the brandy. In my case, it's an additional beef stock.

6. And 2 cups of the stock. Stir, scrape the bottom of the pan and turn the heat to medium-high.

At this point I remembered to set my Zojirushi MICOM Rice Cooker to cook our rice so it gets done just in time for the Beef Stroganoff.

Zojirushi MICOM Rice Cooker....I love this! :)

7. Cook to reduce the liquid by about a third, 3 to 4 minutes.

8. In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch.

With my little kitchen helper :)

9. Pour the slurry into the skillet and cook until the sauce thickens, 1-2 minutes.

10. Turn off the heat. Stir in the sour cream and Dijon

11. Then throw in the beef and stir until the mixture is nice and piping hot. Taste and adjust the seasonings. I also mixed in the cream cheese.

12. Sprinkle with parsley before serving :)

VERDICT??

It tasted good!!! Rich, creamy and I love that it tastes mushroom-y. I love shrooms! :D
BUT, the meat was a little bit tough! Guess I need to tenderize it for the next time I make this.

SOME SUGGESTIONS from BREE..

This meal can be made ahead, especially for busy folks. Cut up the meat and prepare the veggies up to 24 hours in advance. Store in separate containers in the fridge until cooking time.

AFFILIATE DISCLOSURE: In order for me to support my blogging and social media activities, I may receive monetary compensation for links to products from this post. However, I only recommend products that I personally love and use myself :)

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Homecooking: 'Japanese' Baked Dory

I can't wait for dinner time so I can have me some of this dory goodness! :)

Been queued for months in my to-cook list and finally, today's the day the dory is baked. Let me make it clear, I'm not sure if there's really a Japanese dish like this but since there's a whole lot of Japanese Mayo (I used Kewpie) that went on to make this, then I guess we can call this "Japanese" 

＼(^o^)／

Of course, partly the reason I'm able to do more kitchen stuff -- the littlest boy can now be "back carried" Yay!! ☺️ #lilleletsme cook again, and I love the feeling :)

I know you want to try this out so here's how it's done (credit to: The Eating Room blog). I followed majority of the instructions, and just tweaked a little :)

Ingredients

2 Cream Dory fillets

2 Lemons (sliced thinly & de-seeded) 

3/4 cups Japanese Mayo

5 cloves Garlic (minced)

1 Tbsp honey

2 Tbsp dried Rosemary

3 Tbsp Breadcrumbs 

3/4 cups Cheddar cheese

salt & pepper to taste

Procedure:

1. Preheat oven to 350c. Season fish with salt and pepper. Freshly cracked peppercorn imparts better flavor, try it :) Set aside.

2. In a baking ware, bed  lemon slices vertically. Lay dory fillets on them.

NOTE: I bought my lemons from Rustan's supermarket, was surprised they have no seeds at all! :)

3. In a bowl, mix mayo (I used Kewpie), honey, rosemary and garlic. Season with salt and pepper. Mix well. 

NOTE: Adjust rosemary quantity if using fresh herbs.

Don't panic! That's the manufacturing date :)

4. Top fish with mayo mixture. Sprinkle cheese and breadcrumbs on top. I used Panko brand for my breadcrumbs and Emborg cheddar toppings for the cheese. Guess you really can't go wrong with Panko, I've been looking for a long time and luckily found it in Lander's Otis :) The original recipe calls for Parmesan cheese, but the kids (and big kids haha) don't like it too much so I substituted with cheddar cheese.

5. Bake for 20 minutes or until cheese become bubbly hot. Serve warm.

NOTE: Adjust baking time / temperature if using a convection oven. 

VERDICT:

In my book, this is simply a winner! Quick, easy and sooo tasty! The only thing I should have done is to make 2 batches or 3! Hahahahaha...that's how yummy it really is. Serve with brown or black rice para hindi masyado nakaka-guilty if you end up going unli-rice with it :D

Mmmmmm....just blogging about it makes me want to do it all over again...aaaahhh!!!

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