Wednesday, October 22, 2014


    Growing up the smell of charcoal on a hot supper day always makes me think of the family parties we used to have growing up.  You would have all the kids running around playing, the aunties gossiping, the uncles standing around the bbq pit drinking cold beers, and the elderly playing mah joong, or some kind of card game. 
    I miss that. I miss how lively my family used to be. I miss how we used to have family get togethers basically EVERY weekend. I thought it was normal for every family to get together and party like we did. But as time goes by, the older we get, the more time restricted everyone becomes. 

  Filipino BBQ is literally part of me. It is not the feeling of "home" but the feeling of "family" when i get a good stick of filipino bbq. Of course i do not think i can ever get my recipe as good as my uncle's but one day i know it will. 

    Now, since i moved out since i am going to college, i do not have access to a grill or charcoal. So bbq and grilling outside is a NO NO. How ever, i do have an oven. And with this recipe, i will show you that no matter what, you can always have your filipino bbq fix. Of course if you do have a grill, PLEASE you that, to fullfill the complete package. 

  • 1 cup Coke
  • 1 cup brown sugar
  • 1 medium onion, finely chopped
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup orange juice
  • 1/4 cup ketchup
  • 1/8 cup lemon juice
  • 6 garlic cloves, minced
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 4 lbs of pork shoulder or chicken thighs, cut into 1 inch cubes
  • Wooden skewers, soaked in water for at least 30 minutes before use.
Video found on my youtube: AGLvlogs

Wednesday, October 8, 2014

The fried cephlapod


      It amazes me who popular Calamari, especially as a fried appetizer. Even people who are not fond of seafood seem to gravitate to this fried squid. But it is a little funny in my opinion once you show a person what a squid looks like, or even worse, let them handle a whole squid. They get a little grossed out. 
    Which is normal, because the little creature is indeed frightnening. HOWEVER, i do believe it is important for people to know where there food is coming from, and what is actually looks like without the "mask" us chefs dress it. Other than that, calamari is absolutely delicious especially with some cocktail sauce. 
    I dedicate this post to someone special in my life. Though you are no longer rally a part of tis, and i doubt you probably are reading this. I know you love calamari. And i know it has a special place in your heart. I dedicate this to you. 

1 pound of whole squid, or already prepared rings
1 cup whole milk
1 large egg
2 cups all purpose flour
canola oil for frying
2 tsp of paprika
salt and pepper
lemon wedges

Video found: AGLvlogs

Wednesday, October 1, 2014

Meatless buffalo nuggets?!

Yes, this was something even i was surprised about when i came across it. I am a fan of "feux" food items, however it is always a hit or miss for me. Because man...i sure do love my meat. And for me to say i love this meatless buffalo nugget recipe says a lot

In my recipe video i talked about using a tempura batter mix. The picture below shows you which one i used. THIS TEMPURA MIX is my family's go to fry mix. Hands down the BEST. not only for this recipe for any frying recipe you desire. Just make sure your water is ICED cold.

You do not neccesarily have to use buffalo wing sauce, teriyaki or any wing flavor will be good too. 
I just cannot get over how amazing this turned out. And of course you do not have to fry these, there are alternative baking options that other blogs offer but.... i mean. We are already substituting the meat for cauliflower. If you really want to make a"feux" dish, you have to do it right. and FRY IT. 

But why cauliflower?
well, cauliflower originally is bland, tasteless, and boring. am i right? And the texture is firm but soft.
So it is a perfect vegetable that can hold itself to substitute a meat product. It is capable to soak up any flavor you add to it, which is why it is perfect.

Video can be found on my youtube channel

Do not forget to subscribe and like :D

Monday, September 22, 2014

The BEST fettuccine Alfredo around town

I never found myself to like creamy pasta dishes, they never seemed to appeal to me. Maybe i never had it “right” or something along the lines of that. But it was not till recently that i started to appreciate the simplicity and luxury of creamy pasta. And the king of all creamy pasta is 

Fettuccine Alfredo. 
And literally there is always that ONE person who will always order it. I dedicate my recipe to them. 
That is where i get my inspiration from, my observations of what others eat, or want to eat. 

1 pounds of Fettuccine 
1 stick of butter
1 cup of heavy cream
1 cup of parmesan cheese
1 cup of Pecorino Romano cheese
1/4 tsp of nutmeg
1/2 tsp garlic powder
salt and pepper to taste

Video found on youtube: AGLvlogs

Thursday, September 11, 2014

"KEEN-WAH" What?

Growing up, I literally ate rice, all day everyday. Which is not a bad thing, but it does tend to get hard when im trying to cut back on my carbs.

    However, Quinoa "KEEN-WAH" is a magical(not really magic) grain that not only helps substitute my white carb intake, but is high so a TON of different nutrients. I go in detail in my video

For anything new that i am adding to my diet, stir frying or "fried ricing" something is always the safe route for me. And in this case im using quinoa.  On top of that i am using bold korean flavors to give this dish bold flavors, but making it still healthy for ya :)

2 cups of cooked quinoa
1 green onion
half a package of seasoned dried korean seaweed(optional)

Sauce(all according to your taste)
2 heaping TB of gochuchang paste
1/4 tsp sesame oil
1/2 tsp of soy saue
2 tsp of honey

1/4 cup chopped kimchi

For fried rice, you are welcome to add any vegetables you want. and any meat as well. This recipe is basically the "base" for you to grow and explore what kind of dish you exactly want.
The posibilities are endless

Wednesday, September 3, 2014

wait what, CHURROS?!


  • 1 cup water

  • 2 1/2 tablespoons white sugar

  • 1/2 teaspoon salt

  • 2 tablespoons vegetable oil

  • 1 cup all-purpose flour

  • 2 quarts oil for frying

  • 1/2 cup white sugar, or to taste

  • 1 teaspoon ground cinnamon

You want to get a pot and add, water, the 2 1/2 TB of sugar, salt, oil. Bring it a boil. 

Turn off the heat. and add the flour. A paste will form. 

Now if you have a pastry bag, you can pipe it to the hot frying oil. HOWEVER
DO NOT USE A REGULAR PLASTIC BAG. it was MY MISTAKE. the plastic bag bursted as i tried to pipe it into the oil

Instead, what you can do is divide the dough, on a cutting bored, and roll the shape out your self.  “make little snakes”
then add it to the oil

Fry them still it is golden brown, and add the cinnamon and sugar mixture. 

Thursday, August 7, 2014

the trick to delicious banana bread


1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup oil
3 1/2 bananas, black ripe bananas
1 tsp vanilla extract

1/2 cup sour cream(optional, i didn't have any during my video, but this makes the bread EXTRA moist, reedit goes to the recipe by flour's bakery)
you would add this after the honestly makes is SOOOO good.

preheat at 350 F
bake for 45 min to an hour if using a loaf pan
if you used a pan like i did, it took about 30 min.

Video link:

    I grew up making banana bread. My mom would allow me the honors in SMASHING the bananas, and i must is still fun at the age of 21. 
    I learned the black banana trick from the tv show "mind of a chef", i was amazed that i never tried making the banana EXTRA ripe. 
it makes a huge difference in the flavor of the bread.