Congratulations once again to our friend, Aileen! This is her second book after her first one, The Flavored Cup ( The Flavored Cup June 6, 2008 ). Aileen has always been very generous in sharing her recipes, I remember she faxed me all her pasta sauces so I could try them. And so now finally, her book not only shares coffee recipes, but dessert recipes!! More power to you Aileen!
We got to eat some of the pastries from her recipe book during the launch! Yum Yum!
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Thank you Alexie Claparols for documenting the recipes at Mothers Club
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Javier celebrated his birthday last week and he wanted to invite his cousins ( since their parents were out of town ) and his Ninong Quito over
We decided to serve our newly discovered homemade Beef Pepper Rice. My three boys love Pepper Lunch, so in search of dishes I have to think of that they will like, I decided to try and make Beef Pepper Rice at home! We all know it will never be the same…. but for something homemade, they liked it!! Whew! What a relief!
So this is dedicated to my friends, Jeroen and Cecile who own Pepper Lunch! And of course we will still go to Pepper Lunch to have the real thing!
Javier was looking for his cake… I was not prepared! as we were really supposed to have his celebration on Sunday, so he got his own candle 🙂
and he thought of it himself to make his own cake with Golden Spoon yogurt – Cake batter and just chocolate!
Everyone of course wanted Golden Spoon also, so that was for dessert 🙂 It’s a good thing we always have stock in our freezer!
This is how we made our version of Beef Pepper Rice:
I showed my cook, Edna, the photo of Beef Pepper Rice from the mousepad Cecile gave me during the launch of Pepper Lunch Shangri-la 🙂 ( Pepper Lunch Launch Feb 4, 2009 )
I told her to just copy how it looked
I had her get all my hardly used sizzling plates which came in different designs 🙂
Then I had to buy 5 more to accomodate the guests who were coming over
For the beef, I just used Australian Shabu Shabu beef – sliced like Shabu Shabu so it is thin. You can also use sukiyaki beef.
But next time, I will try Wagyu or a better kind of beef so the kids will be happier 🙂
I bought fresh Japanese corn
and we bought Japanese Yakiniku sauces – There was spicy, sweet and then regular – James said that it is best when mixed all together – so that is what we will do next time rather than having all three bottles then adding them one by one. I bought them at Shopwise
I brought out my salts, pepper and Bragg’s ( in place of Knorr or Maggi )- this is for those who still want to add taste
and imported Japanese rice
Previous Entries:
Pepper Lunch, Tokyo January 15, 2009
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Heart2Heart invented this sandwich….you should try it! Very easy to make! One of the key ingredients is Village Gourmet’s pizza crust ( onion, parmesan, garlic and mozzarella cheese ) which you have to use like a pita pocket. Slice the pizza crust into 2 and the you have to slit the middle of the crust so it becomes a pita pocket. Heart2Heart found another way to use the pizza crust 🙂
The filling is a mixture of the following:
Bacolod chicken strips
( chicken, calamansi, garlic, sliced ginger then chopped thinly- mix all together to marinate the chicken, then grill )
feta cheese crumbles
pesto
shredded lettuce
chopped tomato
Then stuff it inside the pita bread
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Thank you Marivic for the cookbooks you shared with Heart2Heart!!!
You cannot imagine how valuable they are to Heart2Heart. I am so lucky to get hold of copies of this cookbook! I really love it!
I went through the pages and saw the compilation of recipes contributed by your batchmates and the stories behind the recipes. Not everything is about cooking, about the recipe, about eating…but it is what goes into preparing it, the people and the history of the recipe. What a great compilation!! I wish i could feature each and every recipe at Heart2Heart! 🙂
Here is a sample recipe page
Five years ago, they came out with their first cookbook which again as I said, whenever there is a part two or a next edition, it can only mean that it was successful!
The brains behind the cookbook and the ones who worked so hard to put all of the recipes together
For orders, please call Marivic Puyat-Limcaoco at 0918-815-1558 or Telephone # 887-4789
Or you can buy them at the Assumption College Family Council Office, Fully Booked and Power Books
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Heart2Heart loves cheese! To the point where sometimes I invent my own recipes. Sharing with you this recipe. I consider this a gourmet recipe because it is a SERIOUS recipe! 
I have shared this with three of my girl friends over merienda at home and they all liked it. So I hope you will like it too!
Ingredients:
CHEESEBALLS! Choose your favorite cheeseballs brand. Use a mortar and pestle to crush the cheeseballs
Garlic bread – I just buy the frozen ones in the supermarket because they are pre cut and prepared already and they are very good. Even if they are pre cut already, I still slice the bread into two so it becomes really thin. I do that also because I do not want to eat too much bread and at the same time, I get to taste more of the cheeseballs on top. I choose any of these two:
Since I slice the bread into two, one of them will not have the garlic spread right, So I spread Holly’s FRESH butter on it
Put the crushed cheeseballs on top of the bread and toast till the bread is lightly browned and cooked
My sons love it too especially Javier and he even has his own version. When we were in the States, he actually made cheeseballs bread and he invented his own version by melting Cracker barrel cheese on top!
WOW!! It was actually good! He is definitely Heart2Heart’s son! 🙂
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Congratulations Tita Beth!!! Having book # 2 only means Book # 1 was successful!! I am so excited to try the recipes in your cookbook!
Available at all National Bookstores and Powerbooks P 495.00
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My friend, Ganga, is always so sweet and thoughtful. Plus she not only gave me her yummy Chicken Tikka which she cooked herself, she even shared the recipe with me and allowed me to share it at Heart2Heart. I am so lucky we live near each other 🙂 Thanks Ganga!
INGREDIENTS
A. Marinate
I kilo chicken fillet-( breast or thighs) – cut into cubes
1 cup yogurt
1/2 tsp – grated ginger
3 pcs. cardimons- remove seeds fr pod and pound finely
1 tsp coriander powder
1/4 tsp garam masala powder
1/4 crushed black pepper
5 calamansis
1/4 tsp rock salt
only ing. mentioned above for marinate
B.)
Separate spices for coating skewers before frying
1- tbsp coriander powder
1- tbsp dried mango powder
1/2- tsp- garam masala
1/2- tsp crushed black pepper
pinch of fine salt
Mix all the 4 spices together with salt – keep aside on a plate
C)
1 Whole bell pepper- cubed into 1 inch size
1 big onion- cut into wedges
Get some of the marinate sauce fr chicken and add to bell pepper n onion for taste, Keep aside to be used when adding chicken into Skewers
Procedure
marinate all the above ing. overnight, or at least 6-8 hours, put chicken in skewers, may alternate with bell pepper and onion cubes ( for every stick 3 pcs chicken, 1 pcs bell pepper, 1pcs of cubed onion and may top with a 1/3 of green chili )
hold skewer over mixed spice powder and pick up the powder with your fingers and gently sprinkle powder lightly over chicken, onion and bell pepper and deep fry, about 11/2 mins each side, drain and serve…. ENJOY !
All indian spices available at Assad mini mart along Jupiter st.makati near Korean garden restaurant.. buy only the small boxes of spices, so as not to waste as they come in 1/2 kilo packs as well.
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