In the kitchen, more

What’s a subtle benefit of staying at home and avoiding restaurants? I’ve never cooked this much in my life. My partner and I created a meal plan which I document using a Google sheet. Recently I’ve learned how to bake salmon (which is fairly simple). I’ve also improved the time it takes to make cheesy tuna pasta. I’ve made improvised tacos. Simple really. We placed some pita bread in the oven since our preferred grocery store nearby doesn’t seem to have taco shells in stock.

Am I proud? Of course I am. I’m graduating from Singapore’s circuit breaker and phase 1 knowing that I can also cook a Filipino staple like sinigang. I’ve never baked fish in my life until now. I can even chop garlic cloves faster. My brother is doing more cooking as well. He shares photos in our WhatsApp family chat group.

We count the things we’re thankful for.

What have you cooked recently?

This Week in PJ and George’s Kitchen: Tuna Pesto Pasta

For our third week of cooking something every Wednesday Monday (because of Game of Thrones), we went with Tuna Pesto Pasta. This is not going to be some recipe post. You can find loads of tuna pasta recipes on the internet.


A group picture of the ingredients

I’m going to describe to you my life-changing experience cooking it.

  1. Pour olive oil into a wok until satisfied.
  2. Add two tablespoons of ‘instant’ chopped garlic.
  3. Stir the chopped garlic before it gets burnt.
  4. Add in a slab of butter and watch it melt while thinking about our life choices.
  5. Pour in a cup of evaporated creamer (it’s supposed to be heavy cream). I google’d and it says it’s the same. But the evaporated creamer I got is used in ice kacang apparently so let’s see what happens.
  6. Once it’s all incorporated, add in a can of tuna chunks. It’s supposed to be tuna flakes LOL but PJ got the chunks instead because I forgot to tell him to look for the flakes one. I smashed the chunks into pieces using a wooden spoon.
  7. Add in the pasta. And then mix it all.
  8. While it would’ve been nice to smash basil and nut and create the pesto from scratch, I didn’t have time coming from work. Instead, add a jar of pesto sauce (which you can buy at the groceries) into the pasta and tuna. Mix everything.
  9. Add in parmesan, cheddar, and sprinkle with pepper and salt to taste.
  10.  Eat with your favourite protein. I picked roasted chicken. The store-bought one.

Made with ❤

Verdict: This pasta definitely tasted better than Game of Thrones S8 EP4.

PJ loved it but I think I could definitely put a little more love into making tuna pesto pasta. Investing in the ingredients would definitely pay off. Especially the part of getting the heavy cream done correctly and using a different type of pasta to scoop up the pesto sauce and tuna bits. I want to make pasta my go-to dish.

Here’s a photo:


Tuna Pesto Pasta

Here’s a bonus video of me cooking it.

“Previously on PJ and George’s Kitchen”

This Week in PJ and George’s Kitchen: Butter Garlic Shrimps

I’m so proud of myself.

I’m starting to cook something other than pork adobo. Clap! I mentioned in a previous post that my boyfriend and I will cook ‘something new’ every Wednesday and feature it in my blog. Last week we had pork steak. This week we listed down butter garlic shrimps, Filipino-style. Like where I get most of my current instructions… I learned this recipe from the ever-reliable Panlasang Pinoy. ❤

Here’s the finished result:

It’s a very easy dish to make. You buy shrimps and you soak them in lemon soda for about 10 minutes at least. I picked out 7-up.

Then you melt half a cup of butter and heat that up. Pouring in minced garlic (the fresh ones are probably way better, but this one in PJ’s kitchen wasn’t too bad). You wait for the bits to turn golden brown before you pour in the shrimp.

This is one of the fun ones to cook. Waiting for the shrimps to turn orange. Watching them soak up the butter and garlic. Then you sprinkle in two tablespoons of parsley. I’m not going to get the credit for this recipe so I’ll point you again to Panlasang Pinoy this time. What would I do as an OFW without Panlasang Pinoy. ❤

Click here to see Mr. Vanjo’s recipe for Butter Garlic Shrimp.

And voila… you’re set! Delicious butter garlic shrimps ready within 30 minutes basically. I blanched some broccoli to serve as sides.

My boyfriend PJ loved it! Can’t wait to cook again next Wednesday. 😀

Couldn’t help ourselves to some cups of rice.

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This Week in PJ and George’s Kitchen: Pork Steak

So we’re trying this thing where we cook at least once a week. The idea is to save on eating out (actually, won’t we be spending more to buy ingredients lol). Currently scheduled for Wednesdays. But we might align it with the Game of Thrones season 8 finale on Mondays. Because cooking and dragons go together.

For the inaugural weekly cooking… pork steak! I was reaching Tampines around 9:00 PM so PJ ended up cooking. Ooops!


PJ said the ingredients for the pork steak are as follows: lemon, soy sauce, garlic, onion, pepper, bay leaves and a half kilo of pork.

Next week? Shrimps! Let’s see how that goes. I’ll keep a tracker. 🙂

A beef with broccoli kind of Sunday

I attempted to cook beef with broccoli earlier. I was following instructions from the venerable Panlasang Pinoy. I think I put too much soy sauce as it turned out salty. Or perhaps, I didn’t have much of an appetite today. I really miss my boyfriend. It sucks when you are used to doing EVERYTHING with your boyfriend, and then suddenly he’s not around. In the news today, the HK student protests and the volcano that erupted in Japan. I feel slightly feverish. I’m about to pop open a Panadol and dissolve it in water.


I want to get back on my feet this week.

Learning how to cook Lumpiang Shanghai

I’m beaming! I just finished making lumpiang shanghai which is one of my favourite Filipino snacks. I don’t cook much okay! So this first attempt was documented lol. I know, I know, it’s only lumpiang Shanghai… like making a sandwich for some people.

First of all, being somewhat of an OFW means having to learn new skills like cooking. I bet a lot of OFWs watch Panlasang Pinoy and Cook N Share. These two guides show informative videos how to cook popular Filipino dishes. For lumpiang Shanghai I watched both Panlasang Pinoy and Cook N Share.

So I did groceries at both FairPrice and Giant. They don’t sell the larger sized wanton wrappers. They sell the small ones for siew mai I think. I have no idea what parsley looks like at the grocery store so I gave up on that.



Just watch the how-to by Panlasang Pinoy on how to make Lumpiang Shanghai. Hindi ako magmamagaling. In fact, N helped me do the frying. We burnt some of the pieces hahaha.

Oh and another thing… we don’t have banana ketchup which goes perfect with Lumpiang Shanghai. So we substituted with the Singapore standard of sweet chili sauce. It worked great.

I’m challenging myself to learn a new recipe each week. Not that I’m experimenting or anything. I’m just following instructions and seeing how I can put it together with the ingredients I find at Singapore supermarkets.

Kain. 🙂

An attempt at breaded pork chops

Read: Attempt


It was my first time to prepare breaded pork chops. I used Pagoda Fried Chicken Mix which, if I’m not mistaken, is a legacy product from Singapore. Yes, not imported?! The taste was pretty good. I’m thinking of trying a different technique similar to the one demonstrated in the video below.

So far I’ve cooked taco rice and butter garlic shrimps. I’m having fun learning how to cook. 🙂