The Silog I love

I have a new source of amusement! a washing machine haha. We just bought one and I have been thrilled to pieces just trying to work my way through laundry. I have been hand washing our clothes since we got back from our honeymoon (six months ago)! My hands need a rest, they have been dry as ever! wrinkles and all. 🙁 However, towards the middle of me sorting out the buttons, I realized how much of a noob I was! haha oh well.


Tomorrow is another holiday! Eid al Fitr, which is a special religious holiday celebrated by the Muslims; but Andre decided not to go to work today as well by reason of being down with flu.The rains have somewhat subsided but the atmosphere still bear shades of grey and gloom. It has been particularly hard to get up each day during the previous waking hours since I am wrapped up by such perfect bed weather. Part of me wished the coziness of it all will be unrelenting, yet the rains have caused enough damage already. Maybe it’s time for sun-shining days.

So…on to what’s for breakfast, because I have not been posting as regular as I should.

We Filipinos love our Silog meals and we have a variety of them for proof! Si for Sinangag (garlic fried rice) and Log for itlog (fried egg). The one I prepared for Andre happens to be my favorite, well next to the very famous Tapsilog. This combination of food is usually a breakfast meal but we do not limit ourselves to that time of the day only; we can actually relish them all day long!

Our fascination for the silog craze is a reflection of our creativity and prudence. Originally, sinangag is leftover rice from last night’s dinner which we re-cook again with garlic and maybe butter. We throw in meat (hotdog, longganisa, tocino or tapa) that we have in our refrigerator and finish it off with a nice, sunny-side up egg! Perfection!


The Longanisa we had was a bit frozen so I had to break it down so I can cook it better (aka Longanisang hubad).

A silog meal is usually best taken with vinegar! Actually we eat a lot of dishes with vinegar! We even pair barbecues with it.

What is your favorite Silog meal? 🙂


A Mug Cake + Tales from the Weekend

Hellooooo, sweater weather!

Two causes for a celebration!

I made my dad’s blog site work! I have been toiling all morning to fix his new domain and it took me quite awhile to figure things out (more like four hours). Since I have more time in my hands the past few days, I have been experimenting and teaching myself how to do new things. One of my latest contributions to my accomplishment collection is the ability to put up a site via (aka Recently, I was able to replace a bulb in our lighting fixture that went kaput! (yay haha small sources of joy). And, last but not the least, one of my biggest proud moments is being able to bake a cake (a rather small one haha)!

I eternally suck at baking, mainly because I really do not have patience in following instructions to a tee. But, I guess (and I hope) that will all change starting today when I created my first mug cake! SO THAT IS CAUSE FOR A CELEBRATION REASON NUMBER TWO.

Fudgy Chocolate Mug Cake
Serves 2
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Prep Time
3 min
Total Time
5 min
Prep Time
3 min
Total Time
5 min
  1. 2 tablespoons unsalted butter, melted
  2. 1/4 cup chocolate chips
  3. 1/4 cup buttermilk
  4. 3 tablespoons sugar
  5. 2 tablespoons unsweetened cocoa powder
  6. 1 tablespoon brown sugar, packed
  7. 1/2 teaspoon vanilla extract
  8. 2 tablespoons self-rising flour
  9. 1 egg
  1. Butter the inside of a mug, or prepare with non-stick cooking spray.
  2. In a small bowl, melt the butter by microwaving it for about 50-60 seconds.
  3. Remove the bowl from the microwave and stir in the chocolate chips. Microwave the chocolate and butter mixture in 10-second increments, stirring the mixture every 10 seconds, until combined.
  4. Allow the chocolate mixture to cool for about 30 seconds. Add the egg, buttermilk, vanilla, brown sugar, and cocoa powder. Whisk together until smooth.
  5. Add the flour and stir until just combined.
  6. Pour the batter into the mug(s). Make sure you do not fill the mug more than halfway, or it will overflow in the microwave.
  7. Microwave the mug cake for 60-90 seconds. When you mug cake is done the top will appear dry, and it will be springy but firm. If you are using 2 smaller 8-ounce mugs, cook them for 30-50 seconds.
Adapted from Danielle Zimmerman
Ramos On The Road
Thank you to for this recipe! It really was a dessert extraordinaire in a cup! Super perfect for a rainy weather such as today. 🙂 I remember shrieking to my heart’s content when I took out my mug from the microwave! wow, following procedure really does wonders, no? Who knew this cake would come out firm and moist at the same time! Yay!

And, some snippets from the weekend! since I have not been posting.

  1. We went to a Toy Con! and it DID NOT DISAPPOINT!! HURRAY!
  2. My dad posing with some zombies at the convention.
  3. Some of the toys on display!
  4. Andre, Lloyd (Andre’s best friend) and I taking a night cap in Starbucks last Saturday, after attending one of their friend’s celebratory dinner for passing the bar exam.
  5. Still from Starbucks. That was interesting night though, the rains poured as we exchanged the most random of conversations.
  6. Our drinks! I took a photo for the baristas rarely get my name right.
  7. My glasses haha I have no idea why I took a photo of that, perhaps I was feeling artsy (cringe).
  8. Hihi hello from this sweet lady (aka mom of bar passer and host of dinner) whom I met at the party. She happens to be my mom’s batchmate from high school. I was truly floored at her amusement when she saw me, it may have been a blast from the past for her…and I as well.  IT’S A SMALL WORLD AFTER ALL!
  9. Sunday driving with my husband! we were on our way to church.
  10. Honorary selfie with Andre. We looked like a carrot that day! I was wearing a green cardigan and he was doning his orange hypebeast jacket.
  11. Honorary selfie 2
  12. Honorary selfie 3 (boy, we are on a roll here!)
  13. Hello from the vegetable basket! my dad wore violet that day and I referred to him as the eggplant of the group.

Sorry for the lomo effect of the photos! I just discovered a new app and went crazy! 🤪 click, click, click.

Stay dry!


Clay Pot Chicken

Thursday = bible study and Chinese food! 

I feel like doing a Sheldon (from Big Bang Theory) and declaring tonight as Chinese Food night! Minus the junk that comes with take out grub, since they eat their nosh from boxes.

Andre usually holds his d-group (bible study group) at our house during Thursdays and it is such a challenge to whip up something different each time. I am just so grateful that it is so easy to feed boys haha. As long as its edible, then it is good to go! (Right?) 

I love love love having guests over! Sometimes it just gets too quiet at home, even for me to sustain. So people over is always a terrific idea. 



Clay Pot Chicken
Serves 3
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 6 pieces chicken thighs
  2. 1/2 tbsp garlic powder
  3. 2 tbsp ginger, minced
  4. 2 tbsp sesame oil
  5. 2 tbsp vegetable oil
  6. 2 cloves garlic, minced
  7. 1 1/2 tbsp soy sauce
  8. 1 tbsp oyster sauce
  9. 1 tbsp corn syrup
  10. salt and pepper to taste
for modification
  1. 1/2 cup mushrooms, sliced (it is preferred to use Chinese mushrooms, but I used Shitake. Still awesome)
  2. 4 pieces baby corn
  3. 1/2 cup tofu, cubed
  1. Clean the cut up chicken thighs and rub them pepper, salt and garlic powder. Set them aside as you do your mise-en-place for the different ingredients.
  2. Heat a clay pot and add vegetable oil. Stir-fry minced garlic and ginger for a few minutes then add the chicken. Wait for 3 minutes until you turn each chicken upside down. Add the mushrooms and the baby corn. Then mix in the soy sauce, oyster sauce and corn syrup. You could water down your mixture by adding 1/4 cup of water if you want your clay pot chicken to be less salty.
  3. Cover the chicken, lower the heat and simmer for around 10 minutes. To serve, you can add a bit of parsley on top as garnish. Serve immediately and enjoy!
Ramos On The Road


Ham and Egg Sandwich

After I realized my husband has left for work, I sent him a message telling him I wish we had more time in the morning. I long for Saturdays when we could just stay in bed longer and have meaningful conversations over breakfast once we finally decide to get up. That is pure bliss, but it just happens once a week (since we prepare early for church on Sundays). Rrrrr. ADULTING. Sometimes I wish we married young so we can just dismiss the responsibilities of being an adult but still be together. WHAT AM I SAYING?! HAHA. HUHU (even my emotions are confused) I am just that sad.

This is the second time I decided to sleep in! I remember because the other instance was when Andre sent me a message telling me a funny story of how he tried cooking spam inside the oven toaster, since he did not know where the pans were (shout out to those husbands who try to work themselves around the kitchen! it is so adorable really). It was a failed attempt, but he ate it anyway. I do not know why I even explain myself but not being able to wake up early in the morning just feels awful because I know I should. I worked on my blog late into the wee hours of the morning, that I failed to get up in time. That will be the last time I will be sleeping late (I hope).

Today, I decided to fix myself breakfast since I was no longer in a hurry. I usually accompany Andre’s quick fix of corned beef and rice with my usual jam and bread.

Insert emo music here haha. This photo does feel like a scene from a movie. 

I prepared a Ham and Egg Muffin sandwich which seemed like the Mcdonald’s Mcmuffin Egg sandwich, only healthier. My husband brought home a cheese loaf from Bread Talk last night (which happens to be our favorite!) so I made use of it. The meat was Excelente Chinese Ham which my dad gave me a few weeks ago.

I do not normally cook my eggs like this but this kind of plating called for it. There are many ways to rustle up round-shaped eggs; if I had cylindrical cookie cutters, this would have been easier. Hence, I placed mine inside circular molds and steamed them to hard boiled perfection. I could also bake them inside the oven but it will take too much time, so this what I preferred (it still came out the way I wanted it to). Plus, brushing the baking mold with olive oil enabled these babies to slide out and retain its shape. Voila! 

Happy Morning, Everyone!

– Lica


Beef Keema

Call us creatures of habit but for the sake of convenience (and because we no longer want to go through the trouble of debating), André and I eat at the same place for the past two weeks. We have been recently attending a bible study at our church and sadly we never get there on time (or given at least a few minutes to eat in leisure before it starts). Which is why we end up eating at the same place, at almost the same time. It saves us the additional 10 minutes of arguing where to eat!

So much for the introduction.

We ate at Mazza because we loved middle eastern cuisine. André has been ordering different dishes, but I have just one favorite- Beef Keema.

I mean…that first bite,oh, what heaven that first bite is. The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then…a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Robin. This is God, speaking to us in food. – Marshall, HIMYM

Maybe not that intense but I enjoyed it so much that I decided to create one myself.

I have loved Keema since I first had a taste of it in Mr. Kabab! It is the ONLY thing I order in these sorts of restaurants (maybe a Kebab if I feel like it, but those occasions are few and far between.) 

For this dish, I did not have Garam Masala, but my mix of spices still produced the same taste. 🙂

So, yeah.

Beef Keema

Course Main Course
Cuisine Mediterranean
Keyword keema
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 People


  • 250 g ground beef
  • 1 tbsp butter I use real butter, not margarine
  • 2 tbsp vegetable oil
  • 1 whole onion medium size; chopped
  • 1 clove garlic minced
  • 1 piece tomato medium size; chopped
  • 1/2 cup coconut milk
  • 1 tsp parsley minced
  • salt and pepper to taste

Garam Masala Substitute

  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cinnamon powder
  • 1 tsp black pepper


  1. Heat vegetable oil and butter in a pan. As soon as the butter melts, add onions and garlic. Saute both ingredients together, and once they caramelize, put the beef onto the mixture. Blend the curry, turmeric, cinnamon and pepper in a separate bowl then combine them together with the beef. Cook until the meat is no longer pink. 

  2. Stir in the coconut milk and simmer for five minutes longer. Add chopped tomatoes on top of the dish, then garnish with parsley just before serving.