Mango Smoothie Bowl.

Happy Hump day everyone!

Today was one of the busiest day ever.

But, I'm so glad we got a lot of things done.

How is your day going?

I'm finally enjoying this delicious Smoothie bowl.

It's made with Mango and banana.

You just blend up some frozen bananas, fresh mangoes and yogurt in the blender.

..And top it off with some fruits of your choice. 

I usually put Granola on top of it too, the crunch makes it more good.

I was so excited to find these mangoes. 

Mangoes here in the U.S. are good too but Philippine mangoes are the sweetest! 

xo

Brazo de Mercedes

I have been baking lately, Like I will never have time to bake ever.

It's possible. Really possible.. 

Little K.J. are going to be here in a month and few months after that 

we are going to get ready for our big move. 

I am so excited to share with you guys our next adventure. 

But, for now I'm going to enjoy moments I get to have for myself. 

..And baking is one of my favorite things to do when I have a chance.

Today, I made this Filipino dessert called Brazo de mercedes

One of those dessert/dish that I can say that I can't believe I got to make.

Brazo de mercedes is a type of Jelly roll cake made with meringue.

If you don't have patience this dessert is not one for you,

It takes a long time to make the meringue but I swear it's so worth it.

Like what I always say, Anything taste better homemade.

Especially if you are the one who made it. 

I love finding recipe that is so detailed that there's picture for instructions.

So that's what I've been trying to do here on my blog.

Let me know what you guys think!

Brazo de Mercedes

Ingredients:

For Meringue:

• 10 egg whites
• 1/2 tsp cream of tartar
• 3/4 cup granulated sugar

Filling:

• 10 egg yolks
• 1 (12 oz) can condensed milk
• 2 tsp fresh lemon extract

Topping:

• 5 tbsp confectioner's sugar (or more)

Directions:

• To make the meringue, combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form. Gradually add sugar and continue beating until the texture is semi-firm.

• Preheat the oven to 350 degrees F. Line a slightly greased cookie sheet with wax paper. Slightly greased the surface of the wax paper. (Doing this will prevent the meringue from sticking after baking. Place the meringue on top and spread evenly using a spatula. Bake the meringue for 20 minutes or until it is light brown.

• Let the meringue rest for a little bit and make the filling.(The meringue will deflate when its cool down, Don't Panic, that's the way it is.) 
• Make the filling by combining the egg yolks and condensed milk in a small sauce pan and cook in medium low heat. Stir the mixture continuously until it becomes thick. Add the lemon extract to the mixture and mix thoroughly. Remove from the heat and set aside.
• When the meringue is ready work a spatula under the wax paper to loosen it. Sprinkle 3 tbsp of confectioners sugar on top of the meringue. Have another baking sheet and wax paper ready.
• Lay the wax paper on top of the meringue, then put the other baking sheet on top. Flip them over carefully then lift off the pan holding the meringue, peel off the wax carefully. Don't worry there are small portions that stick as they will not be visible when the meringue is rolled.
• With the long side facing you, spread the filling over the meringue.

• Carefully lift the meringue and roll forward. Carefully peel of the wax paper when you have rolled half of the meringue, keep rolling until the long sides overlap. The meringue should be seam side down.
• Remove from wax paper and transfer to a serving plate. Sprinkle remaining confectioner's sugar.
• Slice and serve!

Enjoy!

Note: If you are not serving it yet, keep the wax paper on and store it in a cake box and put in a cool dry place. Do not refrigerate! Refrigerating will cause the sugar in the meringue to liquefy and weep out. When ready to serve, remove wax paper and sprinkle with confectioner's sugar.

Have a great week guys!

xo

Pregnant Headstand.

It's crazy how time is flying..
So far yoga has been my Best friend.
No morning sickness.
When I don't practice I get terrible headaches and 
I just don't feel good at all. 
Thank you Yoga!

#25WeeksPregnant

Siopao (Asado)

Hello everyone!

I hope you are having a great week.

If you've been following me, you know how much I miss Filipino food. 

I can get some of it here easily but with Siopao, It's always frozen!

..And I don't like that sometimes because fresh is always better.

Siopao or Hot Bun is a Filipino version of  Chinese steamed dumplings with a 

sweet pork filling. There's also Bola Bola kind of Siopao but this is my favorite

filling so I decided to make this one first.

Chowking in the Philippines has one of the best Siopao, 

I know my version is not as awesome but I'm so proud of myself that I can make these 

anytime I want. 

The making Process take a long time, But I swear it's all worth it!

Let me know what you guys think!

Siopao (Asado)

Ingredients:

Dough:

• 5 Cups bread flour
• 1/2 Cup Sugar
• 2 Cups warm water
• 2 1/2 tbsp. sugar (for the mixture)
• 1 pouch yeast ( I used red star brand) 
• 1 1/4 tbsp Baking powder
• 6 tbsp. shortening

Asado Filling:

• 2 Cups pork. chopped into small pieces
• 3 tbsp. shortening
• 1/8 cup garlic, minced
• 1/2 cup onion, minced
• 2 tbsp. cornstarch, dissolved in 3 tbsp of water
• 4 tbsp. soy sauce
• 4 tbsp. sugar
• 3 tbsp. oyster sauce
• 1 tbsp. hoisin sauce
• 1/4 tsp. pepper
• 3 pcs. hard boiled egg, peeled and quartered crosswise

Siopao Sauce:

• 2 Cups water
• 1/4 cup onions, minced
• 1/8 cup garlic, minced
• 5 tbsp. sugar
• 1 tbsp. cornstarch, dissolved in 1 tbsp water
• 3 tbsp. soy sauce
• 3 tbsp. hoisin sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp vegetable oil

Directions:

For the Dough:

• In a bowl, mix yeast and sugar in warm water. Leave the mixture for 10-15 minutes. Bubbles should have formed on top by then.

• In another bowl, mix the flour, baking powder, sugar, shortening and the yeast mixture to form the dough.
• Knead the dough until you get a smooth mixture. 

• Shape in a ball, put back in the mixing bowl and cover bowl with a plastic wrap. Set aside and allow to rise for about 1 1/2 hours. The dough will rise to about double the original size.

• While waiting for the dough to rise, cook the filling.

Asado Filling:

• In a saucepan over medium high heat, melt the shortening.
• Saute the garlic and onions until the onion is almost translucent.
• Add the pork and cook until light brown. Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer until pork is tender, about 30 minutes depending on the toughness of the pork. Add water if necessary. 
• Add the cornstarch and mix until the sauce thickens.
• Remove from heat and allow to cool down. Remove excess oil by straining. Set aside until the dough is ready for filling.

• Continue making the dough. Lightly dust a clean work surface with flour. Knead the dough again.For a 2 inch diameter log.
• Cut into 1 inch thick slices. Flatten each dough with a rolling pin to form a flat round shape dough.
• Put the filling in the middle of the flattened dough.
• Gather and pull edges up.
• Twist the top to fully cover the filling. Cut 2 1/2 inch square parchment or wax paper and use this to lin the bottom of each bun. 
• Place siopao in a steamer. Make sure there's 1-2 inches space in between bun. Steam for 20 minutes.

• Transfer siopao to a place and serve hot with a sauce.

For the sauce:

• In a sauce pan over medium heat, mix water, garlic and onions.
• Add soy sauce, hoisin suace, sugar, salt and pepper. Simmer for 10 minutes.
• Remove from heat. Remove garlic and onions using a strainer.
• Return sauce to pan over medium low heat and bring to a boil again. Add the vegetable oil and the dissolved cornstarch and keep on stirring until sauce becomes thick.
• Remove from heat and allow to cool down before transferring to a bowl or a sauce container.

*You can store leftover siopao in the freezer, just wrap each bun with a plastic wrap and put in a freezer bag.
To heat it up, Cover with a paper towel and microwave for 30 seconds to 1 minutes.

Enjoy!!!

xo

No one will ever know...

"No one will ever know 

the strength of my love for you.

After all, 

you're the only one 

who knows what my heart sounds like 

from the inside."

Spinach Quiche Cups

Eating healthy has been so good these days.

Now, that I have 2 months left on this pregnancy It's so

important to eat healthier than ever, with some treats too sometimes.

I have a really bad obsession with Ice cream this whole pregnancy 

so yup, I've been having almost everyday.

It's all about control right?

Anyways, These were so good. 

Hubby loved it so much!

It's packed with protein, Gluten free and low carb!

Been making sure that Hubby is eating good too.

..And what so good about this recipe is you can put whatever 

you want. Just make sure it's good!

Let me know what you guys think. 

Spinach Quiche Cups

Ingredients:

• olive oil (for cooking the mushroom)
• 1 (10 oz) fresh baby spinach 
• 5 eggs 
• 1 cup shredded cheddar choice (or any cheese of your choice)
• 1 (8 oz) mushrooms chopped
• 1-2 tbsp. heavy cream or half and half
• salt and pepper to taste

Directions:

• Preheat oven to 375F
• Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes,Set aside.

• Place the spinach in the skillet that you used for the mushrooms. Add a little water. cook the spinach until wilted, about 3-4 minutes. Drain excess water really well and set aside.

• In a large mixing bowl, whisk the eggs until combined, Add the cooked mushrooms, spinach, cheeses and cream. Mix well, Season to taste.

• Spray a muffin pan with a PAM, Divide evenly among 12 muffin cups. I only filled about 10 cups.

• Bake for about 20-23 minutes, or until its well set.
• Leave in the pan for a few minutes or just its cool enough to handle 
• Sprinkle with a little more cheese on top.

Enjoy it as a snack or a breakfast to go!

I enjoyed it with rice, Of course! :)

xo

Chaturanga for two

Who said being pregnant means you have to be on a 9 month holiday and be given 

a disability pass?

As long as you listen to your body and know when to rest,

regular exercise keep the body and mind healthy 

and happy! 

#yogafortwo

Nature's skittles

Nature's skittles.
I hope you are having a good day. 
xo

Homemade Taho

Happy Sunday everyone!

I hope you are having a relaxing Sunday.

We are, It so good to just have a relaxing day with my boys.

For today's breakfast I had some Taho. 

I have been craving for this.

Taho is a Philippine street food sold by peddlers known as "Magtataho" 

Taho is like a soft gelatin-like snack/breakfast in the Philippines made 

in Processed soybeans topped with caramel and sago.

Since I got here in the U.S I never had taho.

I'm so glad I finally got to make some.

This homemade version is made with Silken tofu.

Silken tofu was kind of hard to find, I only got to find it at the Asian Store.

Sago takes a bit of time to make. 

It's much better if you make it the day before you planned on having Taho.

Making it is not complicated at all, Just takes a little bit of time.

If you miss it like I do, I recommend this recipe. 

Let me know what you think.

Ingredients:

• 22 ounces silken tofu

For the Sago:

• 4 Cups water
• 1/2 cup uncooked sago pearls (tapioca pearls)
• 1/4 Cup brown sugar

For the Sweet syrup:

• 1/2 Cup water
• 1 Cup brown sugar

Directions:

For the Sago:

• Pour 4 cups of water in a cooking pot and bring to a boil
• Put in the tapioca pearls and cook for 40 minutes in the medium heat.
• Add 1/4 cup brown sugar and mix well.
• Turn off the heat and let the sago sit in the cooking pot until room temperature. Set aside.

For the sweet syrup:

• Heat a saucepan then pour in 1/2 cup water.
• Put in 1 cup brown sugar once the water starts to boil. Mix well until the mixture becomes thick.Set aside.

Serving:

• Steam the tofu for 5-10 minutes 
• Transfer tofu in a glass, top it with cooked tapioca pearls (sago) and sweet syrup.
• Serve warm. Enjoy.

I enjoyed every bite. 

Have a good day friends!

xo

-Jen

Birthday Handstand

27 never felt so good!!!

Sarah p. Duke Gardens

Before going to dinner at P.F. Chang's on my birthday( Birthday Dinner) we 

decided to stop by at this beautiful garden.

I have never been to a garden this beautiful.

It was relaxing.

Definitely a perfect place to celebrate my birthday.

Around beautiful things. :)

The drive was 1 and half hour from us.

Which was not bad at all. 

I had my green juice and chips!

Balance right? :)

Little man was so excited when we got there.

He asked me "Mommy, are you happy?"

Him asking me that put a smile on my face already. 

Spending that day with them is priceless.

I couldn't stop taking pictures of these gorgeous flowers. 

They are even prettier in person!

Lots of tulips!

I'm glad we went there on perfect time.

I definitely love Spring season!

It was a great day!

xo

Birthday Dinner (P.f. Chang's)

Feels like it was just yesterday when I celebrated my Birthday in Virginia last year.

This year we didn't go somewhere really far.

But, I still had a blast. 

For Birthday dinner last year we went to a seafood restaurant (Captain George's Seafood)

in Virginia beach.

 It was really good!

This year, I decided I want Chinese! Hubby haven't been to this 

restaurant so It's good to try somewhere new!

It was kind of a busy place.

It was a Sunday afternoon.

We had Crab rangoon for appetizer, you can really tell
it's real crab!!!

Hubby had some sushi for appetizer, I wish I can have some!

We both had chicken for our main course, It was good! 

definitely better than Chinese take out.

Little man loves rice so we got him fried rice.

He almost eat all of it.

Now, this Ice cream is probably one of the best I had!

Pineapple. Coconut Ice cream with Fried Banana spring rolls.

It was really good!!

It was a great night. 

Another great birthday!

xo