Cassava Cake

• 4 cups grated cassava – thawed and drain the juice
• 2 cups grated cocunut
• 2 eggs, well beaten
• 1 cup brown sugar
• 1 cup coconut milk
• 1 cup condensed milk
• 1/2 tsp salt
• 2 tbsp olive oil
• Grated cheese

Topping 1 (1st layer)

• 1/2cup brown sugar
• 1/4 cup condensed milk
• 1/2 coconut milk

Cook brown sugar, condensed milk and coconut milk in low medium heat. Stir until thick and pour over cassava cake and bake again.


Topping 2 (last layer)

• 2 tbsp plain flour
• 1/2 cup condensed milk

Blend flour and condensed milk in a pot. Stir over low medium heat until thick and pour over cassava cake and bake again.


Pre-heat the oven to 350F. Mix grated cassava and coconut. Add sugar, condensed milk, coconut milk, egg and mix well. You can use food processor or heavy duty blender to mix all the ingredients.

Spread olive oil in the baking pan. Pour the mixture. Bake for 45 minutes. Pour the topping 1 and bake for 10 more minutes. Pour the topping 2 and bake for 10 more minutes.

Serve with grated cheese on top.

Cassava Suman

• 1 kilogram grated cassava (tapioca)
• 500 grams grated young coconut
• 1 cup coconut milk
• 3/4 cup brown sugar
• banana leaves

Pass the banana leaves over fire to make it easy for folding later.

Squeeze grated cassava to extract water from it. Mix cassava, coconut and brown sugar. Put 2 spoonful of cassava mixture and wrap each with banana leaf and fold each side. Lay the wrapped mixture in a saucepan with water and cook for 30 minutes.

This can be served either hot or cold.

Cheng Teng

Cheng Teng is one of the cooling dessert in Singapore.
(Cooling herbs are those which healers believe take heat away from the body, or from some part of the body. Often, herbs that contain highly volatile oils. Cooling herbsare known as refrigerants. To get an idea of what a refrigerant is, think of a hot summer day, and then imagine eating a slice of watermelon or cucumber. )

· 50g white fungus, washed and soaked(at least 30mins) and break into small pieces
· 50g dried lily buls, washed and soaked (at least 30mins)
· 50g fresh gingko nuts, remove the shells, split, remove embryo and soaked(at least 30mins)
· 30g lotus seeds, split and remove the green in the centre and soaked(at least 30mins)
· 30g large sago, washed on the day you are going to cook and set aside
· 30g dried logan
· 50g red dates
· 3 pandan leaf
· 60g pearl barley
· 350g rock sugar
· 14 cups of water

Boil the pot of water together with pandan leaf, lotus seeds, red dates, lily buls and gingko nuts. When the water boils, add in the white fungus and logan meat. Boil for 30 minutes. Add the rock sugar, pearl barley and large sago, let it boil for 10 minutes.
Once the gingko nuts and lotus seeds already soften and chewable, it is ready to be served. Remove the pandan leaves.
Serve hot or cold.

Kare-kare

Kare-kare is a Philipine dish and traditionally served during fiesta. It’s made from peanut sauce with vegetables, stewed meat. It is often served with shrimp paste or bagoong.

· 3 onions, chopped
· 5 cloves garlic, chopped
· 1 bay leaf
· 5 tbs Cooking oil
· 1 pork leg
· 1/2kg pork lean
· ½(4cups) squash, cut in bite size
· 15-20 bundle long bean, cut in 3 inches length
· 3 bundle pechay
· 2 Talong, cut in bite size
· 1 peanut butter (510g)
· a pinch Basil leaves (optional)
· Salt and pepper to taste

Boil the pork w/ 1.5litre water. Add bay leaf, basil, salt and pepper. Boil for 20-30 minutes. Set aside.

Boil separately half of the cut squash with 500ml water for 10mins until very soft. Press the squash until it will be like cream. Set aside.

Heat a work in lo heat and sauté garlic and onions. Add the boiled pork without the water. Mix for 5 minutes. Add water used from boiling pork. Add the peanut butter, mix well & simmer for 5mins Add the cut squash n. Cook for 5 minutes. Add the cut long bean, talong & creamy squash. Add peanut butter until desired thickness of the sauce. Mix well. Add the pechay. Add salt and pepper. Simmer for 5mins

Serve with shrimp paste and rice.

Pinakbet

· 1/4 kilo pork with fat, cut into small pieces
· 2 cups Amapalya (bitter gourd or bitter melons) sliced to bite size pieces
· 2 cups eggplants, sliced to bite size pieces
· 3 cups pumpkins, sliced to bite size pieces
· 5 pieces of okra, cut in two-three
· 10 pieces of long beans, cut in 3 inches length
· 5 cloves garlic, minced
· 1 onions, diced
· 1 tbs shrimp paste (bagoong isda or bagoong alamang)
· 3 tablespoons of cooking oil
· 2 cup water
· 2 tbs fish sauce
· Salt and pepper to taste

In a wok, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic and onion. Add water, pumpkins, fish sauce and shrimp paste. Cook for 5 minutes. Add long beans and lady fingers. Cook for 3 minutes. Add pork, eggplant and bitter bitter gourd. Cook for 5 minutes. Salt and pepper to taste. Mix well and cook until the vegetables are done, careful not to overcook.

Serve hot with rice.

Chilli Crab

· 4pcs Fresh crabs, removed yellow gills or spongy parts
· Cooking oil
· 1 onion, chopped
· 5cloves garlic, chopped
· 1/8 cup ginger, finely grated
· ¼ cup tomato sauce
· 1 cups water
· 2 egg, beaten
· 1tsp Soy sauce
· 1 bottle sweet chilli sauce (375g)
· Soft brown sugar
· 2 tsp oyster sauce
· 2 tsp Corn Starch

Steam crab in casserole. After steaming, cut the crabs in 2 pieces.

Heat wok in low heat and sauté garlic until light brown then add onion and ginger. Add tomato sauce, water, soy sauce, oyster sauce, chili sauce, and sugar. Boil for 10 minutes. Add corn starch and stir well. Add the crab and simmer for 5 minutes.

Serve with steamed rice.

Tahong Suop(Mussels Soup)

· 1kg mussels
· 2 onions, chopped
· 5 cloves garlic, chopped
· 2 tomatoes, chopped
· ¼ cup ginger, julienne sliced
· 1 pack baby kai-lan leaves (Chinese broccoli)
· 1 cup of malungay(horse radish)
· 2 tsp patis (fish sauce)
· cooking oil
· 1 litre water
· Salt and pepper to taste

In a casserole, sauté garlic until light brown then add onion and ginger. Add water and lower the heat. Let it boil for 15mins. Add mussels and tomatoes. Cook for 10 minutes. Add kai-lan, malungay, fish sauce, salt and pepper. Cook for another 5-10 minutes.

Remove from heat. Serve hot.

Pinyahang Manok(Pineapple Chicken)

· 1/2 chicken, cut into serving pieces
· 2 onions, chopped
· 5 cloves garlic, chopped
· 3 cups of Pineapple chunks (del monte)
· 1 cup pineapple juice(from Del monte pineapple chunks)
· 1 green bellpepper, sliced
· 2 tsp patis (fish sauce)
· 1 cup of evaporated milk
· cooking oil
· Half litre water
· Salt and pepper to taste

In a casserole, sauté garlic until light brown then add onion. Add chicken and stir for 5-10 minutes. Add water, pineapple juice and lower the heat. Let it boil for 15mins. Add evaporated milk and bell peppers and stir occasionally. Add pineapple chucks, fish sauce, salt and pepper. Cook for another 5 minutes.

Remove from heat. Serve hot.

Grilled Chicken Terriyaki

· 3 tbsp oyster sauce
· 1/2 cup Kikkoman Terriyaki marinade
· Salt & Pepper Pepper to taste
· 2 chicken breast

Mix well all the ingredients. Marinate chicken for atleast 4hrs or overnight with the sauce.

Heat grilling pan. Grill each side for 10mins.

Chicken Sopas

During my early childhood, Chicken Sopas was one of our favorite breakfasts or meriendas. Here in Singapore our family eats Sopas for dinner.

· Chicken breast, cut in thin & small pieces
· 4 cloves of garlic, chopped
· 1 onion, chopped
· 1 cup carrot, cut in julienne
· 1 cup of cabbage, cut in julienne
· ¼ cup of green bell pepper, cut in julienne
· 2 cups of evaporated milk
· 300g macaroni noodles
· 6 cups of water
· 1 chicken broth cube
· salt, pepper
Heat casserole put some cooking oil and sauté the garlic and onion. Add your chicken and continue mixing. Pour your water with the chicken broth cube dissolved in it. Cover and let it boil. Boil for 10mins. Adds your macaroni noodles and continue cooking for another ten minutes. Add the carrots and boil for 3mins. Then add up the cabbage, milk, salt and pepper. Turn off the fire, the warm liquid will continue cooking the rest of the ingredients.
Serve while hot.

Beef Caldereta

This is a beef dish from the Philippines inspired by the Spanish Caldereta. It is a tomato-based sauce with a little touch bit spicy.

· ½ kilo beef top round, cut into serving pcs.
· 4 tbsp. Olive oil
· 4 cloves of garlic, chopped
· 1 onion, chopped
· 2 potato, cut into serving pcs.
· 1 carrots, cut into serving pcs.
· 2 red peppers, cut
· ½ greenbell peppers, cut
· 1 cup tomato sauce
· ¼ cup sweet thai sauce
· 1 cup canned pineapple chunks
· 1 pc.bayleaf
· 1 tbsp. white wine
· ½ cup breadcrumbs
· salt & pepper

Cook beef with salt, bay leaf, pepper and soy sauce. Use pressure cooker if necessary. Set aside. Fry potatoes. Set aside.

In the same pan, sauté garlic until light brown then adds onion. Sauté for a few minutes. Add carrots, tomato sauce, boiled beef and broth. Boil for 5mins. Add bread crumps, wine (optional), potatoes, red chilli, green bell pepper and simmer for 5mins. Add salt and pepper to taste.

Chopsuey

Chopsuey, a favorite vegetable dish of Filipinos.

· ¼ kilo shrimps, shelled, deveined and halved
· ¼ kilo chicken breast, cut bite size
· ¼ kilo cauliflower, broken to bite size
· ¼ kilo brocolli, broken to bite size
· ¼ kilo snow peas
· ¼ kilo cabbage, cut into squares
· 5 pcs baby corn, sliced
· 5 cloves garlic, diced
· 2 onions, diced
· 1 carrot, sliced thinly
· 1 piece green bell pepper. cut in strips
· 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
· 1 cups chicken stock (broth)
· 3 tablespoons of black soy sauce
· 4 tablespoons of oil(canola/olive oil)
· Salt to taste

In a big pan or wok, sauté garlic, onions. Add 1 cup of stock, carrots, shrimp, chicken and simmer for 10 minutes.

Mix in all the vegetables except cabbage and sweet peas, simmer for 5mins Add the cabbage and sweet peas, soy sauce and the dissolved cornstarch. Cook for about 5 minutes or until the vegetables are done. Salt and pepper to taste.

Serve hot with rice and fish steak.

Fish Steak

· 2 tbsp oyster sauce
· 2 tbsp black soy sauce
· 1 calamansi
· ¼ cup water
· 1 tsp salt
· Pepper
· 3 slices of Batang fish (Spanish Mackerel)

Mix well all the ingredients. Marinate fish for 2-3hrs with the sauce.

Heat grilling pan. Grill each side for 5-10mins.

Serve with rice and chopsuey.

Corn Muffin

· 1 cup whole kernel corn
· 1 1/4 cup all-purpose flour
· 1/3 cup white sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1 egg, beaten
· 1/4 cup butter, melted
· 1 cup milk

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking powder and salt. Add egg, butter and milk; stir gently to combine. Add corn and mix. Spoon batter into prepared muffin cups. Bake at 400 degrees F (200 degrees C) for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.

Chicken Curry(Filipino Style)

My husband was born in Leyte and many of his favourite dishes are mostly with coconut milk. (This is probably because there are lots of coconuts in their place.) Chicken curry (Filipino style) is one of them.

· 3 tbsp. oil
· 2 potatoes, peeled, quartered and fried
· 1 carrots , peeled and cut
· ½ kg. chicken, cut into serving pieces
· 5 cloves garlic, minced
· 1 large onion, minced
· ½ cup ginger, peeled, julienne
· 1 tbsp. patis (fish sauce)
· 2 tbsp. curry powder
· 2 cup water
· 1 green bell pepper, cut into big squares
· 1 cup coconut milk
· salt and pepper to taste

Pan fry potatoes. Set aside. Boil chicken in a pot add salt, pepper and ginger for 10mins. Set aside

In the same pan, sauté garlic until light brown then add onion .Sauté for a few minutes. Add chicken and stir for few minutes. Put the broth, curry powder and carrots. Lower the heat. Simmer for 5 minutes.

Add coconut milk, bell peppers and fried potatoes and stir occasionally. Cook for another 5 minutes.

Remove from heat. Serve hot.

Mechado

I invited a friend to join me today to learn basic food cooking. We cooked mechado for our 1st class. Mechado is a Spanish dish. I used pork and chicken instead of beef.

· 3 tbsp olive oil
· 4 cloves of garlic, crushed & chopped
· 3 tbsp black soy sauce
· 2 laurel leaves
· 1 onion, chopped
· 1 ½ cup tomato sauce
· 2 potatoes, sliced
· 1 carrots, sliced
· ½ cup green peas bean
· 1 cup garbanzo
· 1 green bell peppers, sliced
· 3 cup of water
· ½ kg pork
· ½ kg chicken


Boil pork for 15mins with salt, pepper, laurel leaves and black sauce.

Heat the non-sticky pan in medium setting. When the pan has already been heated, put the olive oil and wait another couple of minutes. Fry the potatoes until golden brown.

After you have done that, add in the crushed garlic. Sauté the garlic and you will know it is finished when it turns a light golden brown color. Add in the sliced onions and sauté for a couple of minutes. Add chicken. Mix and cook for 5mins. Add the boiled pork and broth. Mix, add the tomato sauce and carrots and boil for 15mins.

When the pork has been sautéed, put sliced potatoes. Now let everything simmer for about 15 minutes.

Add green bell peppers , garbanzos and green peas then mix. Add pepper and salt to taste.

Leave it until all the ingredients have fully cooked.

Taco salad on Roti Prata

• 250g ground beef
• 2tsp burrito powder (Oldelpaso)
• salt to taste
• black pepper to taste
• 1 medium head lettuce, shredded, about 4 cups
• 1 cup shredded cheddar cheese
• 1 large tomato, chopped
• 1 avocado, chopped
• 2 Jalapeno peppers; chopped
• 9 plain roti prata(tacos/chips)
• salsa sauce

Brown beef in a non-sticky pan; drain off excess fat. Sprinkle burrito powder and stir in water. Simmer, uncovered, until liquid cooks away, about 8 to 12 minutes.

In a large bowl, combine shredded lettuce, shredded cheese, tomato, avocado and jalapeno; toss. Spread salsa sauce on roti prata and put the taco salad then roll.

Ready to eat.

Sinigang

Sinigang is a Filipinos favorite soup. It is similar to Vietnamese canh chua, Indonesian sayur asam, and Thailand's tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat.

· 2 onion, sliced
· 3 medium-sized tomatoes, cut into 6
· ½ kg pork ribs, cut in serving pieces
· 1 bunch kang kong leaves
· 6 lady finger, sliced into 3
· 10 long beans, cut in 3inches length
· 4 yam or gabi, peeled and cut in serving pieces
· 2 pieces long green sili or chilli
· 2 tamarind broth cube
· 6 cups water
· Salt and pepper to taste
The pork ingredient can be replace: fish (bangus), shrimp, or beef.

Boil pork ribs in water & salt. Add half of the onions and tamarind broth cube. Boil for 10-15mins. Add yam. After 5mins, add long beans, sili and lady finger. Toss in the tomatoes and half of the onions. Simmer until the meat is tender then season with salt and pepper. Put in the kang kong.
Serve with rice.

French Toast

our Saturday morning breakfast...
A fast and easy preparation



· 8 slices of bread
· 2 eggs
· 1 cup milk
· 3 tablespoon condense milk
· Pinch of salt
· butter


Beat the eggs lightly with a fork. Stir in sugar, salt, and milk. Dip slices of bread into the mixture and fry in butter, turning once, until lightly browned on both sides.

You can serve with crispy bacon and hot chocolate or coffee.

Seafood Pasta

250g pasta
1/8cup butter
3spoon olive oil
200g shrimp, peeled and deveined
500g mussels, removed from shells
5 mushrooms, sliced
5 clove garlic, minced
1 onion, minced
2 spoon all-purpose flour
2 cups evaporated milk
1/4 teaspoon salt
1/8 cup dried chilli

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.

Melt butter in a non-sticky pan over medium heat. Add olive oil. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Add mushrooms and gradually whisk in milk, then cook until thickened. Stir in flour. Cook, stirring for 5 minutes. Remove from heat, and season with salt and pepper. Return shrimp to sauce, and spoon over cooked pasta.

Mongo Guisado (Stewed Mung Beans)

Mongo Guisado


All time favourite Filipino. This dish is given a make-over with a lot of nutritious spinach or malungay leaves. It’s very simple to prepare. A plus point for me, that my son loves it.

· 4 cups of water
· 1 ¼ cups green mongo (mung) beans
· 2 tbsp canola oil
· 1/2 onion, chopped
· 4 cloves garlic, chopped
· ½ cup diced pork
· 1 cup small prawns - peeled, heads discarded
· 20 stalks of spinach
· 2 tbsp patis (fish sauce)
· Salt and pepper to taste

Soak the (mongo/green) mung beans in about 2 cups water for 4 hours. Bring the same water to the boil and simmer beans until tender and most of the water has been absorbed, about 20 to 30 mins. Set aside. Heat casserole in medium heat then add oil. Sauté onion and garlic until soft and fragrant. Add diced pork and sauté until brown and crispy. Stir in mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until pork is fully cooked (add more water if necessary). Add the spinach leaves or malungay and prawns. Cook until the prawns turn orange in color, about 1 to 2 mins. Seasons with salt and pepper. Best to serve with fried fish and Calamansi with fish sauce or toyo.

Nutella

Nutella is Alvin and Albert's favorite spread now! Albert loves it for his afternoon snacks and Alvin for dessert(spread or fruit dip) after dinner.

Info:
Nutella is the third most popular Facebook page on the planet. It's the brand name of a hazelnut-based sweet spread registered by the Italian company Ferrero at the end of 1963. The recipe was developed from an earlier Ferrero's spread released in 1949. And now marketed in across the globe.

Nutrition Facts:
Nutella is a delicious hazelnut spread that contains quality ingredients such as skim milk and a hint of cocoa. Nutella® spread on whole wheat bread, or any multigrain product, with orange juice or skim milk is a good combination for a balanced breakfast that the entire family will enjoy. Nutella contains no artificial colors or preservatives.

Allergy Fact:
Nutella is generally not recommended for people with an allergy to nuts.
Nutella is also not recommended for people with milk allergy or lactose intolerance because of its skimmed milk and whey content.

Paella

Paella is synonymous with Spanish cuisine. It is an internationally known Spanish rice dish. We Filipinos have created many version paella. Here's my own version of PAELLA.

· ½ pint of olive oil
· 2 cups of rice & 1 cup glutinous - cooked w/ lemon grass
· ½ kg of shrimps - peeled and preserved the tails
· 1 crab – sliced into 4
· 1kg of mussels or clams
· ¼ kg chicken
· ¼ kg pork belly
· 1 green pepper –cut to ribbons
· 1 red pepper –cut to ribbons
· 2 cup tomato sauce
· 10 string beans
· 10 snow peas
· 1 small onion
· 2 tomatoes – diced, removed seeds and peeled
· 1 clove of garlic
· 1 hard boil egg – sliced for decoration
· Salt & pepper to taste

Begin to cook in water & pitch of salt the crab & mussels or clams (make sure you clean the mussel with water and salt). Start to heat non-sticky pan and put oil then toss the garlic until light brown then add the onion. After a minute, add diced tomatoes. Add the pork belly and chicken. Stir for 5minutes and add the tomato sauce. Let it braise about 10-15 minutes more.. Add the shrimps and rice and stir well. Make sure you removed the lemon grass. Simmer for 10mins in very low heat. Add and mix well the mussels, green bell pepper, red bell pepper, sweet peas, and string beans. Cover the pan for 5-10 minutes until slightly dry.

Transfer in a large porcelain pan and bake at 350 F for 10-15 minutes.
Decorate with hard-boiled eggs, red and bell pepper peas just before serving (after baking it)

Chicken Arroz Caldo

Arroz is rice; caldo means hot. Despite its Spanish name, this dish is the Filipino version of the Chinese porridge.

· 1/2kg Chicken, cut into serving
· 2 Tb canola oil
· 6 garlic cloves -- minced
· 1 whole onion -- finely sliced
· 1/4 cup ginnger -- finely sliced
· 1c Rice grains
· 1c glutenous rice - soaked overnight
· 7 cups water
· 2 Tb fish sauce (patis)
· 1 chicken stock cube
· 2 stalks lemon grass - pound
· 5 Stalks green onion -- finely sliced for garnish
· 1 Calamansi - sliced into two
· Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic, ginger and onion in oil. Add lemon grass, chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 30-40 minutes or until the
consistency of a light ceamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions & a slice of calamansi just before
servings.

Potato and spinach soup

Potato and spinach soup

This soup is a good way to use old potatoes that are already softening in storage. As for the greens, I used spinach. You can also use other greens such as lettuce leaves, parsley, cilantro, or green onion tops - this is a good clean out the fridge soup.

1 diced onion
3 old potato and diced
10 stalk of spinach (just the upper part with leaves)
1 chicken stock cube
2 cup water
1 cup full cream milk

Sauté onion with salt until it softens. Add water and chicken stock cube. When boiling, add the potato until cooked. Just after turning off the heat, add the spinach and cover for 10 mins. Blend the potato with the soup until it becomes puree; don’t over blend. Blend the spinach & milk together with the blended potato.

Serve with Tender pork chop and stirred veggies

Tender Pork Chop & Stirred veggies

Tender Pork Chop
The Pork chops require overnight brining. Brine the chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.

Ingredients
· 4 Pork chops
· 1 cups full cream milk
· 1 tablespoons salt
· 1 tablespoons sugar
· 1 tablespoon grated lemon rind
· 2 teaspoons freshly ground black pepper
· 1 teaspoon dried Italian herbs
· ½ cup oyster sauce

Combine milk, salt, sugar, grated lemon and pepper in a zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Brush the pork with oyster sauce and sprinkle pork with pepper and salt.
Heat a large non-stick grill pan over medium-high heat. Coat the pan with cooking oil. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.

Stirred veggies
Ingredients
· 1 sliced eggplant
· 1 sliced carrot
· Cut Stalks of spinach
· 1 slice of butter
· Pinch of salt

Heat a non-sticky pan on very low heat. Add carrot and stir for 3 mins. Add eggplant and spinach. Stir and cook for 5 mins.

Serve with Potato and Spinach Soup

Paris, France

Paris was the last leg of our Europe trip. We took a high-speed train (which was TGV) from Gare de Cornavin in Geneva to Gare de Lyon in Paris, France. We reached Paris at around noontime. Because we pre-ordered our Paris Visit Pass from the Internet, Alvin had to collect it from the store outlet which was located near the Louvre while Albert and I stayed in the train station.

We decided to take taxi from the train station to the hotel because we had big luggage. The taxi driver took as for a ride! Instead of taking a more direct route, he went around Paris and we had to pay 35 euros!


After a short rest at the hotel, we went to our first item in the itinerary, the Trocadero and the Eiffel Tower. I must say that Paris really has a lot of cultural heritage! All the buildings, structures and statues are picture worthy. We were awed by the sight. Anyway, we walked from the Trocadero to the tower and decided to go up to the top. There were so many tourists so queuing for the ticket already took as 45 minutes. The elevator took us midway of the tower. The view was already spectacular. We could see most of Paris and its entire grandeur. We decided to go to the top. The queue to the elevator was darn long! It took us around one hour to get to the lift. The view at the top was also good.


The second day (21st May) was Albert’s day. We took Albert to Euro Disneyland for the whole day. I bet he enjoyed everything that he saw and did there. He particularly was very happy riding the cars and trains.


Our third day (22nd May) was hectic. In the morning, we went to see Hotel de Ville and Notre Dame. These were really beautiful buildings. I wondered how they could build such intricate and ornate structures. Even the surrounding buildings were also pretty. Everything there was artistic! In the afternoon, Alvin and Albert went back to the hotel to rest while I went around shopping! I went to the popular Paris department stores of Boulevard Haussman, the Printemp and Galleries Lafayette. I saw for myself how Asians were REALLY crazy about Louis Vuitton bags. Everyone was buying more than one bag! Then I also went for a glimpse of another shopping district, the Avenue Montaigne and Avenue des Champ- Elysee where the legendary designers like Chanel, Dior, Louis Vuitton and some trendy shops like Zara and others are located. After the shopping and window shopping, I went to Arc de Triomphe to meet Alvin and Albert. Again, another majestic monument. After climbing the arc, we were very tired. But as the sun was still up (the sun sets at 9:30 pm when we were there which was spring and I think it’s the best time Europe because day-time is longer), we took a bus to visit Louvre. Majestic!





On the fourth day (23rd day), we went back to the Louvre Museum. We first had our lunch in the Jardin de Tuiliries which was just in from of the museum. Then we went to the museum. It has three major wings. We decided just to visit one of the wings were Mona Lisa was exhibited. I must say that there lots of exhibits from various artists in Europe and different times. It was just overwhelming to absorb everything. The most famous of the exhibits were of course the Mona Lisa. Everybody was scrambling to get a picture of the piece! We had to really squeeze in to get a good view (and picture) of her famous smile. And that was it. After that, we strolled on the streets of Paris, the ones along the Seine River going towards the Conciergerie. I also bought some souvenirs from the street vendors. Another tiring day was over.


On the fifth and final day in Paris, we went to Versailles. We visited the palace which was again, very gorgeous. As our train was very early in the following day, we went back to the hotel early to pack up and get some sleep. The last five days in Paris were really tiring but amazing for us.

More Photos

Hair Cut

Albert will go back to school after almost 2 months of vacation including our Euro trip. So yesterday I sent Alvin and Albert for a hair cut. This was the only 2nd time Albert went to a barber shop. I usually cut his hair but I thought I couldn’t cut because his hair is so thick. I was really hoping that he won’t cry as he’s not used of other people cutting his hair. I’m glad he didn’t. I was surprised that he behaved above my expectations.

After their hair cut we went to the playground and let him play for a while. But it was cloudy so we decided to rush and go back home. But we got caught by the rain so we had to wait at the food court until the rain stopped. At the food court, I met and chatted with a mom and son whom I thought was the same age as Albert. During our chit chat we both discovered that our sons have the same birthday and same year.

The rain stopped after almost 30 minutes. Before we went home, I asked Alvin to buy 4D (a lottery) using Albert’s birthday combination. I checked if we strike but unfortunately, we didn’t. Hahaha!

Junk food weekend

For the first time in our lives (or maybe Albert’s) we ate so much junk food. We ate Doritos, Pringles, cheese balls and cheese rings while watching movies. This was the first time we treated ourselves with so much junk food. Although we don’t eat a lot of junk food, we’re still overweight and not that healthy.

We don’t eat junk often but does it sometimes because it’s yummy and fun!

Father’s day

We celebrated Father’s Day by having a fun bowling. Bowling is Alvin’s favorite sport. He’s been an active member of FBCS (Filipino Bowlers Club of Singapore) from 2004 to 2005 but since we moved to Sengkang, he didn’t find time to play again.

We had lunch at Kenny Rogers at Suntec Mall. After our lunch we went to Toy’s R Us to claim my voucher and used it to buy Hot Wheels cars for Albert’s. We then went to Marina Square to play bowling. Alvin and I played 2 sets while and Albert and Juvy only played one set. It was a fun day. Maybe we’ll play again next month.

Smalish Citizen

Last year, I have been bringing Albert to Ikea-Smaland for at least twice a month during my off. I was waiting for Albert to turn 4 so he could be a “citizen of Smaland”. With that, he can participate in indoor and outdoor fun activities of Smaland. Last week, we visited Ikea but I forgot to bring his birth certificate. Today, we went there again and I managed to apply a “Smaland passport” for him.

Here are some of the rights of Smaland Citizen:

· Every visit, can scan at the smales shroom (coupon machine), and receive a sticker for passport (maximum one per day). By scanning the passport, a visit will be registered and he will receive S$0.50 Smalish sants.
· The smalish dollar and sants can be withdrawn and printed from the smales shroom.
· By scanning the passport, a Smalish can also receive a coupon for one discounted kid’s meal and one free drinks at the Ikea Restaurant from a price S$2.90 to S$1.50.
· A chance to participate in special activities and events of Smaland

Funny little fish(reading at 4yrs Old)

Two weeks ago I ordered a book series from Colliman.com, the distributor of Paul and Mary.

We’ve been reading at least once a day with Albert for almost two weeks. It takes Albert a longer time to recognize all the words in the story which has longer sentences and more new words.

click here video

I miss

I miss colleagues at RSH(Gina, Joy, Mylene, Mina and Rose)

I miss my housemates(Anita,Mars and my crying partner Ems)

I miss my college friends(Leizel, Marshia, Hermie, Winnie and my Betchay)

I miss my high school friends( Angela, Sheila, Catherine and partner Claudette)

I miss holy week

I miss Christmas

I miss Glorietta, Landmark and Greenbelt

I miss SALE in Megamall

I miss Rocks, sbarro and jolibee

I miss LFS(last full show)

I miss Halo-halo, Bibingka and palabok

I miss ube-cake and ube ice cream

I miss my Mom’s cooking and never ending reminders

I miss my Tatang’s face when he’s mad

I miss my ugly sisters who are now very pretty and smart

I miss Victory liner (Makati-Guagua)

I miss jeepney ride

I miss Ate Rose our landlord telling me “sana next time no more telebabad”

I miss kids at Tuloy-Don Bosco

I miss my YMC-Makati Aikido group

I miss Don Bosco Church

I miss Greenbelt Chapel

I miss rushing for work and cursing the traffic

I miss jeepney’s horn & noise pollution

I miss PICC jog during weekends

I miss family and relatives who always says that I’m pretty (feeling)

…I miss the smile of fellow Filipino people.

Day-out

It’s school holidays here in Singapore now and I managed to invite my friend Karen for a play-date with our kids and the two of us had some chikka moments.

We went to Ikea and left our kids in Smaland to play for an hour. Meanwhile, Karen and I walked around and talked about many things under the sun. After an hour, we went back to Smaland to fetch our kids and went for lunch at Ikea Restaurant.

Karen has been my chat mate for almost 3 years already and we talked online almost everyday. But even though we chat a lot, we seldom go out because of our busy schedule with our small business and own families. I realized that it’s really hard to find real friends and I’m certainly glad to know I have them around like Karen.

"our" room

It’s been a while since we had a guest in our home so we decided to make one or our rooms useful. This weekend, we emptied one of our rooms and made it as our activity room. A library for all or us, a play area for Albert, a room space for our Tomy(our hamster) and a work place for me and Alvin.

We bought some furniture from Ikea to make the room more organised and neater. It was a fun weekend activity for us building the furniture like Lego puzzles. Alvin was so exhausted after all the carrying and assembling, especially the book case which took us more than an hour to complete. After everything was done, Albert became very enthusiastic playing even with his older toys in the room.

Sixty piece-puzzle

Just a while a go Albert completed his Thomas and Friends 60 piece puzzle. Albert had been trying to complete it since Sunday. Finally he made it!

Hamster

The night before Albert’s birthday, I showed him our plan to visit Escape Theme Park at Down Town East. I showed him the rides we planned to take.

The next day, on his birthday, just after he woke up, he told us that he didn’t want to visit Escape. Here was our conversation:

Mommy & Daddy: Happy birthday Albert!
Albert: I don’t want to go to Escape. I don’t want to ride car rides.
Daddy: Then what do you want?
Albert: I want a pet.
Mommy: What pet do you want?
Albert: I want to have a horse.
Mommy and Daddy: A HORSE?!
Albert: Yes a horse
Daddy: How about smaller one like a hamster?
Albert: Hamster is ok.

After having a birthday lunch at Swensen’s, we had a colouring activity at Kiddy Arts Paradise. Albert specifically chose a car to colour. Then, he went for a merry-go-round and rode a choo-choo train.

We went to Serangoon North Pet Center to fulfil our promise to Albert. We let Albert choose the hamster. After looking at different hamsters, he settled for a gray-coloured one.

click here photos