My friend Aileen owns and runs Goodies N Sweets. She is a good cook and a very creative one!
She recently came out with her book of recipes called The Flavored Cup.
Here are some photos of the recipes…..
the books are newly printed and Heart2Heart is one of the first to get a copy. For now, it can be purchased at all goodies n sweets stores and is priced at P 550.00. Soon to be available in bookstores.
Goodies ‘n’ Sweets
Greenhills Shopping
C-R 108 Crossroad Arcade Greenhills Shopping Complex Ortigas Ave. GreenhillsSan Juan, Metro Manila Phone Number: (63 2) 722-8740, (63 2) 722-1607
Rustans Makati
4th level Rustans Makati, Ayala Avenue Phone Number: (63 2) 813-3739 loc. 250
Shangrila Mall
4th Level Shangri-la Plaza Mall EDSA cor. Shaw Blvd. Mandaluyong, Metro Manila Phone Number: (63 2) 683-0411
The Podium
1st Level The Podium 18 ADB Ave. Ortigas Center Mandaluyong, Metro Manila
Phone Number: (63 2) 687-5619
Picture of Aileen c/o Yummy magazine and Ocs Alvarez
Ginge invited Rina and I for lunch at her beautiful home.
We enjoyed a home cooked filipino meal which we truly enjoyed. Nothing is more special and more meaningful than a friend cooking for you.
I asked Ginge if I could share two recipes with Heart2Heart which I thought were very good. Yummy Tuyo flakes and Bicol Express. I hope you enjoy them too!
YUMMY TUYO FLAKES 
Ingredients:
(1 serving)
1 pack of tuyo (tunsoy or lapad)
chopped tomatoes and onions
garlic for sauteing
capers (whole or sliced)
olives (sliced)
olive oil
1. Scale, debone and flake tuyo. Set aside.
2. Saute tomatoes, onions and garlic in olive oil.
3. Add olives and capers.
4. Add tuyo and cook till flakes soften a bit.
Add olive oil if necessary.
Serving options:
1. as is - plus garlic fried rice
* best for dipping: sukang pinakurat
2. as a pasta sauce
Bicol Express
(1 serving - 3-4 pax)
Ingredients:
1k. menudo cut (monterey)
2 packs sili haba (Dizon farms), cut diagonally into 3-4 parts
onions, tomatoes, garlic for sauteing
1 coconut to make fresh gata
(or 1 pack or can coconut cream - ayam brand)
bagoong
1. Boil pork till tender. Add salt and pepper to taste.
2. Saute pork in garlic, onions and tomatoes.
3. Add coco cream as pork turns light brown.
4. Add sili haba. Simmer.
5. Add bagoong.
6. Cover and simmer.
* for this, make sure that the coco cream doesn’t dry. so maybe simmer for a wee bit till the green peppers become softer. i like mine spicy so i keep the seeds of the pepper on but if you like it mild, you may scrape the seeds off. for the gata, freshly squeezed is best. the canned ones are usually thicker so just dilute so consistency is not too thick nor heavy.
Lucas, Javier and Quinto enjoyed baking with teacher Mel!
Congratulations to a very talented and beautiful Chef, Mel, on the launch of your cookbook!! We are already looking forward to the second one!
What an interesting day at Rustan’s. We learned some new recipes that were very easy to make and yet tasted very good. 
share with a friend
Here’s a sneak peak at pages inside
The Witchkins Cookbook. To make the kids’ lives easier, Mel decided to segment the chapters of the book according to the momentous occasions in their lives, such as Mom and Dad’s birthday, Sleepover with friends, Christmas morning, to name a few. This way, they have a clear idea as to what dishes they can whip up for these occasions.
Check it out! The Witchkins should be out in bookstores (Powerbooks, Fully Booked, National) within the next few weeks. For those who cannot wait, you can order from Mel directly (0917-5369614) or from Gem Manosa, the publisher (0920 920-0953). Retail price is Php 999.00, but if you order from them directly, you can avail of a 10% discount and less 20% if you get more than four. share with a friend
Probably everyone who went to Baguio has bought their raisin bread- the ever popular raisin bread from Baguio Country Club. My friend, Michele, taught me another way to eat raisin bread. She says that she slices the bread thinly, spreads some butter and sprinkles sugar on top. Then toast it! YUMMY!!!!!
I also discovered a different kind of raisin bread made by my friend, Lucille. It is different from the Baguio Country Club raisin bread because her version has fruits in it. The twisted/braided shape is unique as well. The problem is she does not sell them and you can only get one if she bakes one for you, good thing I am her friend :-)
