Mommy Siomai House CHMSC – Alijis Intramurals

Mommy Siomai House is one of the best seller of siomai and a cheap price affordable to every student in CHMSC-A. By the price of Php6 and if you will buy 4pcs. it will become Php20 and the student can save Php4 peso. It is delicious and spicy so that you will buy again and it so easy because mommy siomai house could be found at the front of CHMSC- A and sometimes Mommy’s Siomai house sells their food around the school so that every student will surely buy her affordable, spicy and yummy siomai.

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Mommy’s Siomai serves as one of the best food sellers in CHMSC Alijis and it sells on every school activities and if you feel some hunger Mommy’s Siomai will fulfill your rumbling tummy and instead of siomai Mommy offers a variety of foodslike cheesetick, choco balls, ukoy, arroz caldo. etc. that can make you stress free after long day.

Creamy Classic Spaghetti

This Filipino spaghetti version makes use of store-bought Filipino Style spaghetti sauce (this is also sometimes labeled as Filipino Style Tomato Sauce), instead of making one from scratch. I think that the sauce that I used was good because it has the flavors that I was expecting. It also helped me saved a little time because I do not need to make my Filipino Spaghetti Sauce from ground-up. We also have another version which I called Pinoy Spaghetti.


2 tbsp butter
2 tbsp chopped onions
1 tbsp minced garlic
1/4 kilo ground beef
1/4 kilo chicken liver, sliced
10 pcs hotdogs, sliced
1 cup tomato sauce
1 sachet 8g MAGGI MAGIC SARAP®
Sugar and pepper to taste
1/2 cup grated Cheddar cheese
300g spaghetti, cooked al dente


  1. Melt butter in a pot. Sauté onions and garlic until limp. Add ground beef and liver and cook for 5 minutes.
  2. Add hotdogs and cook for another minute. Pour in NESTLÉ ALL PURPOSE CREAM and tomato sauce. Season with MAGGI MAGIC SARAP, sugar and pepper. Simmer for 3 minutes before adding cheese.
  3. Toss in spaghetti and mix until fully coated with sauce.

How To Make Chicken Afritada

This Spanish inspired Filipino dish is made with chicken simmered in tomato sauce and dressed with potatoes, bell peppers, onions and pineapple. Sounds absolutely delicious, isn’t it?

It is quite easy to make and the taste is GORGEOUS! Perfectly tender chicken, delicious sauce, yummy veggies… I fried potatoes and carrots separately before adding them to the dish. For this reason they didn’t absorb the sauce and have a different texture which brings a bit of a different flavor for this meal. Total deliciousness!!

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Ingredients :

  • 2 lbs chicken drumsticks, skin on
  • 3-4 small potatoes, peeled and cubed
  • 1 carrot, chopped
  • 1 yellow bell pepper, sliced into strips
  • 3 cloves garlic, chopped
  • 1 red onion, chopped
  • 1 (14 oz.) can tomato puree
  • 1 can (8 oz.) pineapple chunks, drained (reserve syrup)
  • 2 tablespoons soy sauce
  • 3 dried bay leaves
  • ½ cup green peas
  • salt and pepper, to taste
  • 6 tablespoons cooking oil, divided
  1. In a big pan over medium heat, heat 4 tablespoons of oil. Add potatoes and cook for about 1 minute. Then add carrot and cook for about 2 minutes. Add bell pepper and cook for about 1 minute. Remove all vegetables from pan and drain on paper towels.
  2. Warm the remaining 2 tablespoons of oil in the same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Then add chicken and brown it slightly. Add the tomato puree, pineapple syrup, soy sauce, and bay leaves. Bring to a boil, cover and simmer for about 20 minutes, or until the chicken is almost tender. Stir occasionally.
  3. Add potatoes, yellow bell pepper, carrots, and pineapple chunks and continue to cook for 5-6 minutes, or until the potatoes are cooked. Add the green peas, season with salt and pepper and cook for 2 minutes more. Serve hot. Enjoy!

How To Make Delicious Leche Flan

  1. In each llanera, place 3 tablespoons sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on bottom of mold. Remove from heat and allow caramel to cool and harden.
  2. In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour strained mixture into prepared llaneras.
  3. Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.lecheflan1
    • 9 tablespoons sugar
    • 12 egg yolks (from large eggs)
    • 1 (14 ounces) can sweetened condensed milk
    • 1 (12 ounces) can evaporated milk

Easy Steps In Making Cassava Cake With Delicious Custard Toppings

Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).  Cassava is also known as  kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.
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  1. Using the melted butter or margarine, grease bottom and all sides of baking pan.
  2. In a deep bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk and sugar. Stir well and pour mixture into prepared baking pan. to about ¾ full. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
  3. Remove from oven and pour custard topping mixture over surface of cake. Return back to oven and continue to bake until top sets and lightly browns.
  4. Allow to cool and then slice into serving pieces.
For the Custard Topping
  1. In a bowl, combine egg yolks, sweetened condensed milk and evaporated milk. Stir well. Pour over surface of cake and return to oven to bake until set.
  • 1 tablespoon butter or margarine, melted
  • 2 packages (14 oz each) grated cassava
  • 1 bottle (12 oz) macapuno strings
  • 2 cans (14 oz each) coconut milk
  • 2 cans (14 oz each) sweetened condensed milk
  • ½ cup sugar
For the Topping
  • 4 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk