Holy week to Christians especially Catholics means "meatless" days. Good Friday is when temptation to eat meat is inevitable but devout Catholics make it a point to avoid serving meat on their dining table. Although extremely difficult, yet they sacrifice for a day or two in observance of the Holy Day.

Do they have the willpower to avoid?? Well, a whole lot of choices are offered in the market, i.e. fish, shrimps and other seafoods. Here is a delicious recipe you must serve during these days..

FISH NUGGETS WRAPPED IN NORI INGREDIENTS 1 pack fish nuggets 1 pack kani sticks 1 pack nori 250 grams Enoki mushroom 2 tablespoons butter 4 cloves garlic, minced 2 tablespoons oil 1 tablespoon sesame oil Salt and pepper to taste AJI-NO-MOTO® Umami Seasoning 1 tablespoon chili flakes 2 tablespoons wasabi 1/4 cup Japanese mayonnaise PROCEDURE Cut nori into long strips. Saute enoki mushrooms and garlic in oil and butter; drizzle with sesame oil and chili flakes. Season with salt, pepper and AJI-NO-MOTO Umami Seasoning. Deep fry fish nuggets. Drain and set aside. Wrap kani sticks, enoki mushroom and fish nuggets with a piece of nori. To make wasabi mayonnaise: mix wasabi with Japanese mayonnaise. Serve.

Pinoy Adobo

I am a proud Pinoy and goes with that label is everything about different and well-known Filipino cuisines. I must say that pork adobo is my all-time favorite, in fact from different age groups, it is. At first, I didn't know that adobo could be done with just sprinkles of spices and sauce. My mom was the one who helped me out when I first tried to marinate and cook adobo. It was more of estimating the spices rather than measuring it accurately. That was an awesome way to learn, and bonding as well! :)

So here, I hope you enjoy this recipe. Is this also your first time? :) Happy cooking!

PINOY PORK ADOBO

• 1kilo pork, cubes
• 4 tbsp vinegar
• 4 tablespoon soy sauce
• 1 teaspoon salt
• 1 clove garlic -- minced
• dash of pepper
• 1 tsp sugar
• 1 - 1 1/2 cup cooking oil

After washing the meat with water, marinate it with the combined spices above except the oil. set it aside for 30-40 minutes. Deep fry the pork until golden brown. Pour off all remaining oil from skillet. Transfer it into a serving dish. Serve it with rice :)

low-fat chocolate recipe

Are you a chocolate addict? yet guilty with its calorie content?

Well then, take a look on this chocolate recipe which I personally made for health conscious individuals :)

Everybody loves chocolates and I am a certified chocoholic. I always crave for sweets every after meal until chocolates caught my taste buds. Years after, I grew bigger and bigger and I became conscious of my body. So, I changed my eating lifestyle to low-fat including my favorite, chocolates.

Low-fat Chocolate Cupcakes

• 3/4 cup dark brown sugar
• 1 egg
• 1 egg white
• Confectioner's Sugar
• 1 1/3 cups all-purpose flour
• 1/4 cup applesauce, cinnamon flavored
• 1 1/2 teaspoons baking powder
• 1 1/2 teasspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup skim milk
• 1 tablespoon oil
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

• Preheat oven to 350 deg F.
• Line 12 muffin cups with paper liners.
• Combine flour, cocoa, baking powder, soda and salt.
• Beat the next six ingredients until combined, about 1 min.
• Stir in flour mixture alternately with milk until just combined.
• Pour batter into muffin cups.
• Bake 22 - 25 minutes or until toothpick comes out clean.
• Remove cupcakes from pan; cool on wire rack 30 min. Sprinkle with sugar, if desired.

Nutrition Facts
Amount Per Serving: Calories 120 - Calories from Fat 20
Percent Total Calories From: Fat 16%, Protein 11%, Carbohydrate 72%

Food Connoisseur

Hello food connoisseurs!!!

It's always an exciting moment when you first set your fingers on the keyboard via blog. At first, I was hesitant to start the blog but with the ceaseless prodding of my daughters, I vowed to get into this. I hope food enthusiasts will get interested as we go to the world of gastronomy. It will be a never-ending experience especially if what you blog is your hobby cum business as well.

I couldn't forget the first time when I had my first maja blanca (as simple food as this?) after finishing a short-course vocational course (cooking) following college graduation. I inaccurately measure the ingredients and after mixing and stirring and cooking, my first set of customers (food tasters) were my helpers and of course myself. Noticing the starchy result of my first cooking, I wasted no time in cooking the same all over again. I was embarrassed cause I was very confident I could make it without fuss.

After that "disaster", I made a point that the next one would be a successful and yummy maja blanca... and it was never a mistake. A few days later, I was flooded with orders from satisfied customers and students from a nearby school. Hence, I would like to share with you the recipe which challenged me to improve my cooking/baking skill:

MAJA BLANCA INGREDIENTS:

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch
• 3 tbsp sweet corn kernel
• 4 c. fresh coconut milk or water
• 1/2 c. grated frozen buko (optional)

MAJA BLANCA PROCEDURE:

• Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
• Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
• Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
• When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.