Chicken Curry

Dear Readers,

Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!

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-Coconut oil

-4 cups coconut milk

-5 teaspoon curry powder

-3 teaspoon salt

-1 teaspoon pepper

-1 teaspoon yellow mustard seed

-12 pieces of chicken thighs (roughly 5 lbs)



-bulb of garlic

-spinach (4 hand fulls – best way to measure it)

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1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.

2.) Grab your blender.  Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.

3.) Using coconut oil, sauté onions until golden brown.

4.) Add marinated chicken. Cook for 10 minutes.

5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.

6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.

7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.

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8.) Serve chicken curry with rice! AND ENJOY!

Getting aroundnew york

With love,

Mary Dezleigh Teodosio

Pork Ribs Stew – Quick and Easy!

May 28, 2017

Dear Readers,

A friend once told me that I need to post more dinner recipes on this blog!!! Due to her advice, here’s another quick and easy dinner recipe for all the pork lovers to enjoy!!!


– 2 lb or a full rack of pork ribs

– 4 large potatoes

– 3 carrots

– 1 medium onions

– 1 garlic bulb

– 4 bay leaves

– 1 teaspoon black pepper

– 1 tablespoon salt (add more according to your taste)

– 1 tablespoon of cayenne pepper (add more according to your taste)

– 2 1/2 cups chicken broth

– olive oil for sautéing onion and garlic

– parsley (for garnish)



1.) Preheat oven 375 degrees Celsius

2.) Gather ingredients. Cut potatoes into smaller chunks (around 4 to 6 pieces each). Peel carrots and slice diagonally. Mince garlic and cut onions as well. Then, cut rack of ribs into individual ribs.

3.) In medium heat, sauté onions and garlic with olive oil until onions turn light brown. Then add ribs and cook for 6-8 minutes until the pork turns light brown.


4.) Add carrots, potatoes, bay leaves, salt, pepper, cayenne pepper, and chicken broth into the pot. Stir thoroughly and place the pot inside the oven.


5.) Let it cook inside the oven for 40-45 minutes, stirring occasionally.

6.) Once cooked, garnish with parsley before serving.

7.) Enjoy! 🙂


With love,

Mary Dezleigh Teodosio.

Black Sambo – My Favourite Filipino Dessert

May 13, 2017

Dear Readers,

Growing up in the Philippines, my mother would often bake plenty of desserts for me! (Hence, why I have a sweet tooth) My favourite dessert which she makes ohh sooo well is a Filipino dish called “Black Sambo”. Each time I eat Black Sambo, I am reminded of my mother and how she makes the best Black Sambo ever!!! Since it is Mother’s Day, I recreated this recipe in her honour. This recipe is very, very, very close to my heart as it is something that reminds me of home and of my mom’s kind love.

Although this recipe can never beat my mom’s, it is the closest I can get to hers. 

Lastly, this recipe is one in which I look forward to making for my future kids! This one is for you mom!! Thank you for taking your time in making Black Sambo for me during each holidays, birthdays, special events, and whenever I asked you for it. I love you so much!!! HAPPY MOTHER’S DAY TO YOU!!!



First Layer – Chocolate

-3 tablespoons gelatin (or 3 packs of Knox Gelatin)

-1/2 cup cold water

-1 1/4 cup boiling water

-3 cups chocolate chips


1.) Pour cold water into a bowl, then add gelatin. Stir thoroughly, and allow the gelatin to set for 3-5 minutes. The gelatin will start to turn into a mushy “jello” like substance.

2.) In a large metal bowl, add the chocolate chips and the gelatin together. Then pour in the boiling water.

3.) Whisk everything together, until a creamy and smooth consistency is achieved.

4.) Pour the chocolate layer into a 9×13 inches glass pyrex container

5.) Refrigerate until firm. Waiting time is roughly around 45 minutes to one hour.

NOTE: Start preparing the second layer (cream) after 45 minutes of placing the chocolate layer in the fridge. The first layer must be firm before you can add the second layer on top. This step will ensure that your layers will not blend together.


Second Layer – Cream

– 1 cup boiling water

– 2 tablespoons gelatin (or 2 packs of Knox gelatin)

– 1 300 mL condensed milk (I used President’s Choice)

– 2 170 mL thick cream (Preferably, use the Carnation brand)


1.) Dissolve gelatin completely with boiling water

2.) Add condensed milk and thick cream. Stir until you create a creamy and smooth texture.

3.) Pour the cream layer on top of the chocolate layer.

4.) Refrigerate the Black Sambo until the cream layer is firm. It should take roughly around 2 hours to solidify.

5.) Cut and serve with chocolate syrup or on its own!!!



Happy Mother’s Day to all the wonderful, strong, and beautiful mothers out there! I hope you give this recipe a try and maybe you can make this for your moms too! Here are a few photos of my beautiful mother and I from way back then:



With love,

Mary Dezleigh Teodosio.