The BEST Tilapia in the Country – Tilapia N’ Chips

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photo taken last January 2015

Finally, I was able to take a decent photo of this simple (yet very satisfying) meal that me and my boys so love. I hope my picture gave justice to the taste of the this meal (specially the fish), if not, I’ll try to do better next time. 😉

Perhaps you’re beginning to question what makes this fish the BEST in the country (at least for me) and why am I claiming that (I’m not even a food blogger, remember?)?

Let me straighten out some important points here first… Number one, I’m not the owner of Tilapia N’ Chips (Oh, how I wish! – so I can have this meal everyday). Number two, I’m not being paid or compensated in any form to do this (The owner doesn’t even know anything about this, not even his staff.) and Number three, I’m just a very satisfied customer who would like to give my honest opinion and superlative rating to a rare find food item that I really really love. 🙂

So, why is this the BEST Tilapia in the Country? Because I said so… Haha! Honestly, I’ve tasted several similarly prepared Tilapia (butterfly-cut, battered and deep fried) in various restaurants here in Manila… I remember at least three but none of them surpasses the taste, freshness, consistency and overall quality of Tilapia N’ Chips. You can always taste the natural characteristic flavor of the fish (no hint of muddy taste), with a bit of crunch from the batter. They offer uniform size and age (I assume) of the fish, it is never oily and always cooked perfectly. It is offered with steamed rice and  a choice of coleslaw or corn salsa; but I prefer to eat it with soy sauce and calamansi (dipping sauce) and it always end up like this.


photo taken last October 2013

I strongly believe that it is hard to make simple things (food included) great… because you cannot hide the flaws. 🙂

For your Tilapia cravings, try Tilapia ‘N Chips at Kamayan Bldg, Balabag, Boracay Malay, Aklan. (in front of Crafts Supermarket).


Reliving Mom’s Cooking – Binawangan

I am sharing this recipe to pay tribute to my mother on her birthday (it’s supposed to be her 66th this year). This is very tedious to prepare, with all the peeling and cutting, but it is all worth it. I don’t know where my mom learned this recipe but I only get the chance to sample it at home. After she passed away, now is the only time I get the chance to prepare this for my family and I would like to share it to all of you. Feel free to try it at home, and please try to remember the kind and loving woman who used to prepare this recipe. 😉
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1 tbsp cooking oil
1 medium onion diced
250 grams spring garlic, buds peeled and cut into 1 inch length
150 grams lima beans or patani, peeled
100 grams diced pork meat or tofu or shrimp
2 teaspoon fish sauce (to taste)
100 grams Good Life Premium First Class Vermicelli, soaked in water and cut into 2 inches length
1.       Stir fry the pork (or tofu or shrimp) in heated oil.
2.       When the pork is cooked, sauté the onions until transparent.
3.       Add the lima beans until half cooked.
4.       Add the spring garlic and fish sauce, cover the pan to cook the vegetables and extract the juice from the vegetables.
5.       Add Good Life Premium First Class Vermicelli to absorb all the juice.
6.       Stir occasionally until the vermicelli is cooked, add water when needed.
7.       Enjoy. 😉

My Version: Asparagus with Bacon

Anything with bacon is love… right? Right! 😉

Just like this recipe that is so easy, very yummy and half healthy. 😉

Asparagus with Bacon:



7 strips of your favorite bacon

100 grams asparagus cut into 3 inches length

2 tablespoons Good Life Oyster Sauce

2 tablespoons honey


1. Wrap about 7pcs of asparagus with bacon, seal with toothpick.


2. Place on a heated pan to cook the bacon. Baste with mixture of Good Life oyster sauce and honey while cooking.

3. Brush with Good Life oyster sauce and honey mixture before serving.


4. Enjoy! 🙂

My Version: Scrambled Eggs

My son loves scrambled eggs and he would like to eat one every afternoon and I mean every afternoon, Monday to Friday. That’s his afternoon snacks. I’m at the office during those times so he would ask his yaya to fix some for him. Knowing that he loves onions, his yaya would put slices of onions to the eggs and fry them.

I’m quite concerned that he’s not be getting the “other” needed nutrients thru this kind of snacks so I added some ingredients to his usual-scrambled-eggs-made-by-his-yaya and good thing he liked my version too.


Here is it and I hope other moms who have kids who love scrambled eggs can try this also.


2 eggs, slightly beaten

1 head of onion, diced

1 slice of cheddar cheese, diced

8 to 10 pcs of spinach leaves, sliced

Oil for frying/sautéing

Salt to taste


  1. Heat oil in pan.
  2. Sauté onions and spinach until onions are transparent and spinach are wilted.
  3. Add beaten eggs and cheese.
  4. Mix.
  5. Fry to desired doneness.
  6. Enjoy!

My Version: Buttered Mushroom

After my first encounter with CCME’s buttered mushroom, I promised to duplicate the recipe at home and this is my first attempt.


It’s a bit bland than the original but aside from the additional salt needed, I think I did a great job with this and it is worth sharing.

Buttered Mushrooms:


2 x 400 grams can of button mushrooms

6-8 cloves of garlic pressed or minced (i used garlic press to do the trick for me)

2 tablesppons butter (Magnolia Gold – Salted)




  1. Place a dry pan over low heat.
  2. Immediately add butter and garlic.
  3. Sauté until butter is soft.
  4. Add mushrooms.
  5. Season with salt and pepper.
  6. Sauté until butter is all melted and garlic is cooked.
  7. Serve hot.
  8. Enjoy! 🙂

Reliving Mom’s Cooking – Almirol

This is not a recipe of a certain dish but a recipe a fabric treatment. 😉

I used to see my lola and my mom doing this treatment to our pillow cases, blankets and even their dusters. Something I don’t like because I find it itchy, but now I’m doing the same treatment for my husband’s office barong.


2 cups boiling water

¼ cup cornstarch (Liwayway brand)

½ cup water


  1. Combine cornstarch and water to make slurry.
  2. Add in to boiling water.
  3. Mix using a wire whisk until translucent.


4. Let it cool.


Your almirol is ready to use.

To apply to newly washed clothes:

  1. Add water to almirol to make a thinner mixture. It depends on how crisp you want your clothes to be. For me and hubby’s stand-alone-polo, I add 2 cups of tap water.
  2. Mix using the same wire whisk. Make sure that the mixture has no visible lumps.
  3. Dip your newly washed but squeezed/spin-dried clothes. Make sure that the clothes has less water because it will dilute your almirol further.
  4. Give the clothes some massage to assure that all parts have been coated with the mixture.
  5. Hand squeeze and hang dry. Make sure that there’s adequate sunlight to dry the clothes.


When ironing clothes, spray water or use flat iron with steam.

This recipe is usually enough for five pieces of linen polo, but sometime you can also manage to add 2 pillow cases. 😉

Reliving Mom’s Cooking – Pinangat na Hiwas

Instead of frying, we opted to cook galungong this way, but my personal favorite fish is hiwas (flat-darkmeat-silver-fish). My mom called this dish pinangat but I think it’s more appropriately called adobo because of similarity in ingredients. Anyway, you can call it any name you like… for me this is yummy! 🙂



1/2 kilo Galungong or Hiwas

1/4 cup cane vinegar

1/4 cup water

1 tsp. salt

1/4 spr ground pepper

3 cloves garlic, crushed or sliced

vegatble oil or olive oil for drizzling


1. Clean and wash fish.

2. Arrange in a pot.

3. Put the garlic, salt, ground pepper, vinegar and water.

4. Simmer unti fish is cooked and almost dry.

5. Drizzle with oil and turn off heat.

6. Enjoy! 🙂

Note: This is best eaten with rice. Either hot steamed rice or freshly fried garlic rice.