There is yet hope for us, mums, with fussy eaters. I learned a way to trick my little one into eating proteins and veggies; and he seems to love it. Well, love is a strong word. What I meant was he eats these bite-size treats without any drama. Perhaps, you’d like to give this one a try. 


Feeding time is such a big task for both me and my son. He’s under 2yo and is a very fussy eater. I need to force feed him most of the time; and he needs to “force eat” what I shove in his mouth. So many wasted food… so many wasted tears! Except for finger foods like potato chips, my little guy simply doesn’t like eating.


Lately though, I found a way to put some proteins in his diet without the coercion. Mini hash browns! These minis make my life a lot easier. Since I know he likes finger foods; I tried making bite-sized all-in-one treats for him. I put in proteins, complex carbs, vegetables and cheese. It works wonders!

Here’s what you need –small portions of each of these ingredients: 
-Minced pork or chicken or beef (left-overs meats would also work)
-Shredded carrots
-Cubed potatoes
-Shredded cheese
-Egg whites
-Cornstarch (cornflour)

You only need small amounts of each, or just enough for them to finish. I cut the potatoes and carrots into halves. I use the other half for the next feeding time.


1.    Mix them all in a deep dish.
2.    Use 2 teaspoons to scoop out and form small portions of mini hashes.

Try to make it as bite-size as possible so they eat them in one go.
3.    Fry in cooking oil. 


No need to add salt in these because the cheese is already salty. Plus, it’s sweet, too because of the carrots. More so, I noticed that shredding the carrots (rather than diced or minced) is tastier. It also looks more appealing for my bub.
I haven’t tried baking these mini treats. Two reasons –I’m not good in baking and the portions are just too small. I supposed it would be healthier having less fat. That’s up to you and your baking skills.


I tried the same thing method with foods that my husband and I eat during meals. Say, we had Tinola the other day. I took out the chicken meat, got some chayote and mixed them with potato and carrots. You can use other veggies like broccoli and spinach. Use whatever you have at home. In addition to this, I prepare fresh juice for him for a more balanced meal.
Feeding time is still a struggle for me because I want my bub to eat the right portions during meals. For now, I’m happy that he gets some amount of proteins. I am hoping that soon we would eventually like eating without the fuss.

About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Mini Treats for the Fussy Eaters

Sinigang is one of the Filipino classic dishes. It’s a sour soup of many variants. It may be of beef, pork, fish or chicken. For this post, we’ll be cooking sinigang with beef (baka). And for this kind of sinigang, guava fruit (bayabas) is the perfect match in making the soup. 

Sinigang na baka

On a personal note, sinigang na baka is not all sour. There’s a bit of sweetness to it, too. Its soup is heavier than that of sinigang na baboy (pork); perhaps because of the flesh of the guava fruit which adds to the thickness of the dish. It does make a lot of sense that the guava fruit makes this beef dish rich and tasty because it is a sweet fruit (when eaten) and packed with Vitamic C (acid) at the same time. 

Honestly though, while I know from menus in Filipino restaurants and dried packets of sinigang mixes that guava may be used in cooking sinigang, I haven’t really tried cooking with guava until my hubby introduced me to it. I’d say this dish is very easy to cook. You just need to have patience as it takes time to tenderize the meat. The procedure is very similar with the other variations of the sinigang, with just a few added steps.

See the ingredients and directions below.

Ingredients in cooking sinigang na baka:
-    Beef spare ribs, 1kg (or any part, preferably with bones)

sinigang na baka

-    Whole tomatoes, 5pcs, uncut
-    Garlic, 6-8 cloves, bruised
-    Onions, 3 pcs, chopped
-    Okra
-    Kangkong (swamp cabbage, water spinach)
-    Sitaw (string beans) - optional
-    Gabi (taro) - optional
-    Guava, 3-5pcs, ideally not fully ripened

sinigang ingredients

-    Salt, 2tsp
-    Fish sauce, to taste
-    Water, 1.5-2ltrs (Depends on the part of beef, the lesser the bones the fewer the water)
-    Long green chili (optional but desired)

Mama Sita Sinigang sa Baka mix is an optional ingredient. We put it when we don’t have enough guava. We don’t usually have them at home because it’s quite an expensive commodity. When our neighbour shares their backyard harvest of guava, we freeze them so we can cook sinigang na baka for later. Sometimes it is not enough (boohoo!!), so we compromise with Mama Sita packets! Works wonders! :)

mama sita mix


Directions in cooking:
1.    Put the beef in a pot with water and salt.
2.    Scoop out the scum after 10 minutes or just when the water is about to boil.
3.    Put in the garlic, onions, tomatoes and guava.

No need to cut through the tomatoes and guava. Let them soften and be in one with the dish as it cooks.
4.    Let it boil under low heat for about an hour.
Depending on the thickness of the meat and the heat, you may need to extend the hour to 10-20 minutes. In my case, I don’t mind the wait because the final product would be meat off the bones tender. Also, avoid opening the pot every now and even. If you feel the need to stir, do so after 30 minutes and that’s it. Leave the dish and let it cook.
5.    When the meat is tender, add in the vegetables.
6.    Season with fish sauce to taste.
7.    When the vegetables change colour into a more vibrant green, they are cooked.
8.    Put the long green chili on top.
9.    Turn of the heat and let it sit for several minutes.
10.  Serve with hot rice.

sinigang sa bayabas

I hope I gave you a very clear idea on how to cook sinigang na baka sa bayabas. Remember me when you cook!

About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Sinigang na Baka sa Bayabas

Let’s cook pork asado! It’s a salty, sweet dish that quite resemble the pares and humba Filipino dishes. If you’re a Filipino, siopao or salapao may easily come to mind with pork asado; however, mine is a stand-alone dish eaten with steamed rice rather than a bun.

There are 2 Chinese ingredients in pork asado that is similar with pares. These are 5 spice powder and star anise. And because it is sweetened, I also recall humba when eating my pork asado. As if not yet lacking with further originality, cooking pork asado has similarity with another Filipino dish – the pork adobo. Just like the latter, it is marinated in soy sauce and garlic, among others.

Here’s the end product of my pork asado dish. 

It does look a lot like pork adobo, doesn’t it? I need to work on my plating (I know!); but I assure you, the pork asado flavours are definitely there. So, if you trust what I know about cooking pork asado, read on.

Ingredients in cooking pork asado:-    Pork, 400g
-    Soy sauce, ½ cup
-    Garlic, crushed and minced
-    Water or pork broth when available, 1-2 cups
-    Star anise, 1 pc
-    Dried bay leaves, 3-5 pcs
-    5 spice powder, 1 tsp

-    Sugar, ½ cup (adjust if you want it to be sweeter)

Directions in cooking:1.    Marinate the pork in soy sauce, garlic and 5 spice powder.

2.    Cover and leave it overnight or at least an hour so that flavours stays with the meat.

Because of the time needed to marinade, this dish is best planned. Say, do the marinade tonight and cook it lunch- or dinnertime. Still, you can cook pork asado without marinating the meat overnight. An hour on the marinade would do. In my experience however, the longer the pork stays with the marinade, the bigger the flavours are.
3.    When ready to cook, put the marinated pork mixture in a deep pan and add in the water or the pork broth.

As for the pork broth, you can make your own by simply boiling pork in garlic, onions and water seasoned with salt and pepper. No need to do this, though as water would suffice for step #3. It just so happened that I had pork broth sitting in the fridge when I cooked my pork asado. Lucky me! The broth would add bigger flavours into the dish.
4.    Let the mixture boil under low heat.
5.    Avoid opening the lid; just let it cook for 30 minutes.
6.    Add the bay leaves, star anise and sugar.

I used 3 pcs of palm sugar for this dish. You can use raw sugar or brown sugar. Use what you have at home. If I were to cook siopao pork asado, I would definitely add more sugar into this dish. But since I am eating the asado with rice, I had to control the sweets to make it a more savoury meal.
7.    Continue slow-cooking for an additional 20 minutes.
8.    Turn off the heat. Let it rest.
9.    Serve with hot rice.


The pork asado that I cooked was heavenly. It was oh! so tender and the fats were as soft as marshmallows. It was like eating buttery sweet and salty pork. Yum!

I hope you give this one a try. It’s an easy dish to follow. You just really need the time to let it cook slowly. 

About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Pork Asado Filipino Recipe

Pressed for time to make dinner? I have just the thing. My chili and garlic chicken in soy bean oil saves me a lot of time in the kitchen. It’s a very quick meal;you can do this chicken recipe in just 15-20 minutes. Dinner would be set in no time!

chili and garlic chicken

This is my own version of chili chicken. To add additional kick, I mixed the chili paste in soy bean oil with the chili and garlic paste, which is normally used in Malaysian and Indonesian cuisine (mostly as a dipping sauce). Most of the ingredients of this simple chicken recipe is in its name –chili, garlic and (chili paste) soy bean oil. Chili paste in soy bean oil (Nam Prik Pao) is the core ingredient of many Thai dishes such as  pad thai (stir fried noodles), tom yum (sweet and sour soup) and the Thai version of fried rice (Kao Pat Prik Pao) . Obviously, this chili and garlic chicken recipe is Thai-inspired. Hubby and I love Thai food, having spent several years in Thailand. How happy were we to find out that the Asian market in our place carries a good range of Thai products. Yay!! 

When we are just feeling lazy or tired of getting take-out food, we usually cook this chicken dish. And that’s mainly because I’m all up for a quick and tasty cook.

Here’s how you do it.

Ingredients in cooking chili and garlic chicken in soy bean oil: 

- Chicken breast, cut thinly or in strips
- Garlic, 6-8 cloves, chopped
- Onions, 1 whole, chopped
- Cracked or powdered pepper
- Fish sauce
- Sugar, ½ tsp
- Dried chili
- Cooking oil
- Chili garlic sauce, 1tsp
- Chili paste in soy bean, 1 tsp

Cooking with Nam Prik Pao

- Water, ½ cup

I put 1/2 a head of garlic for this recipe, 1 tbsp of fish sauce and about 1 tsp of the dried chili. You can adjust these according to your preference by the end of your cook. Start with a little portion of each ingredient and adjust while simmering to avoid having a too salty or too spicy dish.


1.    Put the cooking oil in a heated pan.
2.    Put in the garlic. Saute until it turns golden.
3.    Add in the onions. Stir until they turn soft and sweaty.
4.    Put in the chicken.

5.    Put in some fish sauce to give the chicken more flavour.
6.    Stir well at medium heat.
7.    Put in the chili garlic and chili paste in soy bean oil.
8.    Let it simmer for 2 minutes.
9.    Add in the water.
10.  Put in the rest of the fish sauce.
11.  Season with pepper and sugar. Add in the dried chili, too.
12.  Serve hot with rice.

That’s it. Simple. Fast. And very tasty. 

Cooking Chili and Garlic Chicken in Soy Bean Oil

We enjoy this chicken dish with blanched broccoli or asparagus. It’s too savoury for me without the veggies; but that’s just me. I hope you got some idea of what to cook for dinner tonight or at least what to do with your chicken breast. :)

Remember me when you cook.
Check out other Chicken recipes here.
About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Cooking Chili and Garlic Chicken in Soy Bean Oil

Would you like to get a hold of our home-style pork barbecue recipe? It’s a sticky savoury treat. This simple recipe is easy to follow, easy to adjust, and made with common ingredients that might as well be available to your homes. If you love pinoy-style bbq's just like manong's, this post may be for you!

pork barbecue

A quick disclaimer, the recipe’s not mine but my husband’s. He says its fine sharing his barbecue recipe to the world (as long as I give him credit for it). So, there… Everybody happy! :P

Filipinos that we are – hubby and me, barbecue only means pork barbecue. This blog post talks about pork barbecue, home-made, and pinoy-style. This barbecue sauce or marinade works well with chicken, too. If you’re more of a chicken lover, you can also use this sauce on your chucks.

To be on the healthier side, we used lean pork in this recipe. We’ve had our share of no-no’s for the week so we are keeping it lean and mean for the coming days. Normally, pork shoulders (kasim)or those parts with fats are used in cooking pork barbecue. It’s tastier given the flavours of the rendered fats on the meat. I would prefer using a fatty meat on pork barbecues. But since we’ve had too much saturated fats for the week, we’ll keep it lean this time. At any rate, choose your own meats and parts of the meat that you like on your barbecue.

Finally, here are the ingredients:

- Lean pork cut into thin sheets, 500gram
pork barbeque

- Garlic powder, 2 tsp
- Garlic, 1 head
- Freshly cracked pepper, 1tsp
- Sugar, 2 tsp
- Schweppes or Sprite or 7 up ½ can
- Soy sauce, 1 cup
- Oyster sauce, 2 tsp
- Lemon, quarter or 4-5 pieces of calamansi (optional but preferred)

Directions in cooking pork barbecue:
1. Put the pork (or your preferred meat) in a deep dish, preferably with a container with a lid.
2. Mix up all the other ingredients in the same dish.
3. Soak the pork in the marinade. Make sure the all the meat is prepped.

pinoy-style barbecue

Pinoy-style pork barbecue is rather sweet. This recipe, on the other hand tries to control the sweetness of the dish. (My husband doesn’t have a sweet tooth! Boo-hoo!) So, if you’d like a rather sweeter pork barbecue you can adjust it to your liking. Just a reminder…  the soda in the recipe doesn’t only tenderize the meats, it also adds sweetness to it. So, just take note of that before you go crazy on the sugar.

4. Cover and leave overnight or for at least 4 hours.

I know, overnight! It's all worth it, though. The meat would be oh! so tender and the flavours would definitely stick.

5. Put the meat on skewers or sticks when you’re ready to cook.

healthy barbecue

6. Grill away!

Apply or spray a little oil to the grill and/or the meat itself so that the meat won't stick to the grill wire.

Have these pork barbecue yummies with hot steamy rice with a side dish of vegetables or fruits. While cooking pork barbecue is normally done during gatherings, you don’t have to wait for an occasion to enjoy them. I say this because the hubby and I finished the dish all by ourselves. (Whoopsie!) You can prepare the dish at night time and have pork barbecue for lunch on a weekend. Wouldn’t that be nice?

On a personal note, I think this is a healthy version of cooking or preparing pork barbecue. Notice that we didn’t use any barbecue sauces off the shelves? You know exactly what went in to the food you’re eating. And still, the flavours are there. It is a rather simple recipe that you can do at home.

I hope you enjoyed this one.

About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Cooking Healthy Pinoy-style Barbecue

garlic shrimp

Just like most of the recipes in this cooking blog, ginisang hipon in garlic and butter is one easy, quick and enjoyable meal that you can prepare for your family. You only need a handful of ingredients to cook this quick dinner meal. Hipon is shrimp, by the way. There’s butter, there’s shrimp (or hipon). What more can I say! Yum! Yum! And Yum!

Before I proceed, let me say first that I missed this cooking blog, my baby. I’m back for now after a long hiatus after actually having a (real) baby. I have to admit, I’ve forgotten quite a lot about how to blog. Preparing the photos for this simple and quick meal took a lot of time. It’s more challenging now that I’m a mom, too; because I have to find that extra time when the bub is sleeping or is pre-occupied so I can tinker away with my lappy. While, ginisang hipon in garlic and butter is an easy doable recipe that can be cooked in 10-15 minutes; doing a picture tutorial of it took some precious hours to finish. It’s all good, though. Like what I said, I missed writing about food. I love food. Eating is one of my favourite pastimes. Sharing it with several readers and getting likes and comments on my recipes just boosts my day. So welcome back, beingwell! I missed you!

Moving on, let’s cook this ginisang hipon in garlic and butter!

  • Shrimps (with heads attached preferred), washed
  • Garlic, crushed and minced
  • Butter
Ginisang Hipon in Garlic and Butter

  • Cracked or powdered pepper
  • Powdered garlic
  • Salt or fish sauce
  • Cooking oil
  • Seven up or Schweppes (optional)
Directions in cooking ginisang hipon in garlic and butter:

1. Marinate the shrimps in fish sauce or salt, pepper and powdered garlic. Toss the shrimps with your hands to make sure they are all covered completely. If you’re in a rush, fish sauce is definitely the way to go instead of salt. If you are using the soda, add it in, as well. It will give a lovely sweet flavour into the dish.

Ginisang Hipon in Garlic and Butter

2. Leave the marinated shrimps aside for 10-15 mins. or longer. You can obviously prepare this way ahead.
3. When you are ready to cook, heat the cooking oil in a pan.
4. Under medium heat, sauté the garlic. I tend to press my garlic to release its flavour and aroma. Or so that’s what I think what happens when I do I press upon those garlic.

Ginisang Hipon in Garlic and Butter

5. When the garlic turns sticky and golden, add in the butter. Watch out for the oily mixture to go bubbly.

Ginisang Hipon in Garlic and Butter

6. Then, finally, add in the marinated shrimps. I used tongs because I don’t like the salty marinade in there.

Ginisang Hipon in Garlic and Butter

7. Mix and toss the shrimps. When they turn orange or when their color change, wait for about 5-10 more minutes. Make sure not to overcook them as shrimps cook quite fast.

Ginisang Hipon in Garlic and Butter

8. Put the shrimps and its sauce in a dish. Enjoy with hot rice and a side of veggies.

Ginisang Hipon in Garlic and Butter

This shrimp dish is definitely one of the easiest. It’s an absolute delight to eat, too. Remember me when you cook.

About the Author: Beingwell loves simple home cooking recipes. She enjoys sharing her quick easy meals, including Filipino cooking recipes in this blog. 
Enjoy cooking like a pro!

Ginisang Hipon in Garlic and Butter

Making honey glaze marinade for your ham and other processed meats is very easy. All you need are honey and the staple spices you can find in your kitchen rack. If you're looking for a new breakfast or snack recipe for your loved ones, this honey glaze dressing may do you some good.

Honey Glaze Ham (Sandwich Ideas)

This pork stew recipe is inspired by the chicken stew I had in Zood Noodles, a Thai restaurant located in Bangkok. I figured I give this dish a try; however, while using pork. Here's what I got!

Cooking Pork Stew with Tomato Sauce

Cooking Pork Stew with Tomato Sauce

Arroz caldo, also known as lugaw to many Filipinos, is a rice porridge recipe. It closely resembles to a Chinese congee. It is rice grains cooked in chicken broth and spices. A hot bowl of arroz caldo is perfect during rainy seasons. It is also prepared by many moms when a member of the family is feeling under the weather.

Cooking Arroz Caldo (Lugaw Recipe)

Cooking Arroz Caldo (Lugaw Recipe)

I make excellent toasts! Have you seen my simple grilled cheese post? You should, it's classic. This toast recipe is my not so french toast toasts. It's suppose to mimic pancakes since I have no clue how to make them taste good.

Cooking French Toast-inspired Toasts

Cooking French Toast-inspired Toasts

Scrambled eggs. These are the best breakfast ever discovered! It's light, yet it' heavy. It's yummy, yet it's healthy. Scrambled eggs can be done in a whole lot of ways, too. You can cook it a bit dry or a little saucy; with herbs, without them. It's the best go-to breakfast recipe for every home.

Cooking Scrambled Eggs

Cooking Scrambled Eggs

Pochero or puchero is a Filipino dish (or so we claim) that is deeply-rooted from the Spaniards. It's a meat dish, tomato-based with several kinds of vegetables and 1 kind of fruit, the plantains. In the Philippines, cooking pochero is typical  during large gatherings or special occasions.

Cooking Pochero with Spare Ribs (Crock Pot Recipe)

Cooking Pochero with Spare Ribs (Crock Pot Recipe)

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