Foodiescape is all about my food explorations, healthy creations, affordable food trips and discoveries. Ver was my favorite and ultimate taste buddy.

I am cook-at-heart and chef in my own way.

Escape from boredom and go hungry for food, FoodiEscape!

Jube’s food creations now on its 3rd year and now in TUMBLR! ;)

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Posts tagged "FoodiEscape"

It’s all about home cooking and festive treats when we talked about food on holiday season. It’s all about reunions, gift-giving and what to pigout.

Yes, I love food just like how you loved it. But this December, my scheds are full that I have so little time to create food.


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Banana Crêpe in Choco Peanut Sauce
29 Sept 2013

I usually don’t cook desserts, but upon seeing the ingredients of this easy and affordable banana crêpe, it makes me crave and prepare for it the first time. It is where I don’t use a non-stick pan just to make a fluffy and perfect crêpes. 

Crêpe is a type of very thin pancake, usually made from wheat flour. It was French in origin served with a variety of fillings, from the most simple with only sugar to flambéed crêpes.

Basic crêpe batter recipe includes components like all-purpose flour, eggs, milk, water, butter, sugar and salt. Adding salt enhances the sweetness.

As easy as whisking together the flour and the eggs as you gradually add in the milk and water.  Add the salt and butter as you continue to blend all ingredients until smooth. Heat a lightly oiled pan over medium high heat to make sure that it won’t stick. Pour the batter just enough to cover the pan as you tilt it with a circular motion so that the batter coats the surface evenly and thin. Crêpes cook for about 2 minutes until both sides are light brown. 

You can add any fruit to fill your crêpes. Since were making it this easy, I think about putting everybody’s all-time fruit favorite, the bananas. I sliced discs of it and stuff them into a rolled crêpe. I drizzle it with a balance amount of peanut butter and chocolate cream and the top with crushed peanuts. You don’t need an expensive Nutella just to coat an equally satisfying dessert such as crêpes.

Banana goes well with peanut butter, that’s where the magic came from! Hope you enjoy this light treat recipe from Foodiescape.

Sweet and Sour Tilapia

Why not re-create the usual and boring fried fish into an easy savory dish? Tilapia was one of the most highly consumed fish and can easily be  found in the market today but you can use any fish you want that’s readily available for you.

Sauté garlic, onions, tomatoes in a pan. You can use brandy in sauteing or add ginger to avoid the fishy smell of the fried fish. Carrots, sweet bell peppers, chunky pineapples and onion rings adds magic to the dish.

Make sure to put pineapple juice in the sauce to make it easier to attain the balance of its sweet and sour blend. You can also create a mixture of vinegar and sugar. Please don’t forget to season with salt and pepper.

What’s the difference between Sweet and Sour and  Eskabeche? Sweet and Sour  has a light sauce usually with pineapples while Eskabeche has more tomato sauce. Will try to cook Eskabeche next time. 

Creamy Tuna Pasta
27 Aug 2013

I just made a little twist on the Sardine Pesto recipe and here it is, the Creamy Tuna Pasta! It’s actually a creamy tuna pesto pasta.

I added canned tuna in oil instead of sardines and more cheese. It’s your choice if you want it a bit spicy, then you can pick a spicy canned tuna. Or make it pesto by adding generous amount of pesto sauce. That’s how versatile this recipe is! Click on the link for the recipe!


You might want to check out other pasta recipes here on Foodiescape!

CORPSE Pasta or Creamy ORange Pasta (Sardines Edition)


Pinoy Pasta Ala Papalina



Petchay-Wrapped Tilapia in Gata

I add a little effort in preparing this fish recipe for weekend lunch, its a petchay-wrapped tilapia cooked in coconut milk. It’s a Yummy Magazine inspired dish but instead of using a bunch of mustasa leaves, I prepared it with pechay because its the one available in the market. I must say that it’s the easier and lovelier way of plating it.

The issue was released last April 2013, an article from the magazine’s Family Kitchen, cooked and written by Joey de Larrazabal-Blanco. It’s the one with the yummy Sinuglaw cover. Petchay-Wrapped Tilapia in Gata was my second tilapia dish posted online.

This is a family favorite, usually with kamias fruit, eggplant and a lot of ginger, it’s affordable and easy to cook. Also, it’s a dish fit for slow cooking with your clay pot, yun ang turo ni Lola. Cook in a slow fire and then walk away lang ang peg!

2 to 3 pieces of tilapia this big makes 1 kilo, usually ranges Php 100 to Php 120 pesos per kilo (as of press time). Fish must be scaled and gutted. You can season the fish with salt and pepper first before wrapping it with the leaves. If its prepared, then you’re ready to cook!

In a pot, put slices of onions, garlic, ginger, kamias (optional) and a generous amount of coconut milk seasoned with enough fish sauce (patis) to taste. Kamias acts as the sour agent which balances the umay taste of coconut milk but if its not readily available, you can always substitute it with vinegar. Fish dishes cooked with coconut milk usually taste better when its a little sour and perfect with piquancy from chilis. Put in the petchay-wrapped tilapia after the first boil. Then cook it gently for another minutes to let the gata incorporate in the fish or until thick. Fish usually cooks fast, if its flaky then its done. To give the dish a kick, garnish it with 2 sliced red chilis. Best served hot with steamy cup of rice and a fruit serving.

Atis also known as sugar apple are picked fresh from the backyard in Angono, taste amazing when it’s cold.

2013: New Year Fruit Hunt

I’m totally surprised about completing the traditional 13 round fruits for the new year celebration, they say it guides us to good luck and prosperity for the whole family in the coming year. Buying fruits for new year is hard work and tiring yet fun after discovering new fruit taste.

There’s pineapple, buko (coconut), kiwi, singkamas, kiatkiat, apples, papaya, calamansi, tomatoes, grapes, honeydew, dragon fruit and persimonn. All fruits are available in Antipolo market during the holidays. I once ate Dragon fruit, kiwi and honeydew in a supermarket’s salad bar but it’s my first time buying them raw. It’s an equally awesome experience to peel, smell and taste them with my senses. 

Dragon fruit is easy to peel, there’s a layer on it that you can slowly peel off just like the ripe mangoes. Honeydew taste like melons except that they’re green. Kiwi is about the size of an egg, has brown fibrous skin and bright green flesh, soft and bitter-sour in taste. Persimonn smells and tastes like an ordinary chico without the its grainy texture.

Take advantage of its health benefits. Be adventurous to try new fruits, there’s a lot of them in the market. So the next time you’re on a fruit hunt, choose the ones you’ve never tasted. Celebrate and enjoy the fruit bonding moment with your loved ones. Happy new year Ka-FoodiEscape! ;)

Photos courtesy of


Sardine Pesto ala Foodiescape

Maraming Pinoy ang mahilig sa pasta at may ilang restaurant na sikat  dahil sa sa iba’t ibang klase ng luto nila na mula sa bansang Italya. Pero hindi naman kailangan na pumunta sa mga kainan at gumastos ng malaki upang makakain ng pagkaing ito na mula sa Italy dahil sa tahanan pa lang ay puwedeng-puwede ng magluto ng pesto pasta na ang sahog ay ang karaniwan nating kinakain gaya na lamang ng sardinas.  

Mga sangkap:

1 kilo pasta
Dalawang pakete ng Pesto Mix
Olive Oil
Apat na kutsarang brandy o wine
Kalahating ulo ng bawang
2 lata ng maliit na Spanish sardines
Dinikdik na basil at malunggay

Paraan ng pagluto:

1. Lutuin ang pasta sa pamamagitan ng pagpapakulo rito. Siguraduhin na tamang-tama lamang ang pagpapakulo at hindi malabsa o hilaw. 

2. Pagdating sa pesto maaaring mamili kung bibili ng instant pesto mix sa pamilihan o gumawa ng sariling pesto sauce sa pamamagitan ng pagbe-blend ng basil at olive oil. Puwedeng samahan ang basil ng mga dahon ng malunggay.

3. Habang nagpapakulo ng pasta puwede ng gumawa ng sauce nito at simulan ito sa paggisa ng bawang at sibuyas sa butter o olive oil.

4. Lagyan ng brandy o wine at ihalo rito ang Spanish sardines at ang paminta. 

5. Ibuhos ang pestong ginawa o pesto mix at hayaang kumulo ng mga tatlo hanggang limang minuto. Puwedeng lagyan ng seasoning o asin depende sa panlasa.

6. Kapag luto na ang pasta, tanggalin ang tubig at saka ilagay sa isang lalagyan.

7. Ibuhos sa pasta ang ginawang sauce at saka haluin.

8. Para sa garnishing, lagyan ng topping ang pesto pasta ng sardinas, dahon ng malunggay  o kaya’y lagyan din ng parmesan cheese. 

Photo courtesy of VerJube Photographics. Article posted in Lasap section of Pinoy Gazette 09 Dec 2012 issue. 

Today’s lunch feast: Fried Fish, Fried Talong with Cucumber and Salted Egg Salad.

Limot ko ang kahit ano pa mang susyalang kainan kung heto ang nakahain sa hapag-kainan. Simple at fulfilling, my food for the soul.

06 Oct 2012

Get yourselves ready to experiment and enjoy this sumptuous treat, Relyenong Talong Bicol Style ala FoodiEscape is dish that’s not easy to prepare but will definitely worth your time cooking for it. Warning: spiciness of the dish depends on your taste.  

  1. Grill first the talong (eggplant), peel and set aside.
  2. Prepare to saute garlic, onions, tomatoes and ground pork for filling. Season every step of the way, set aside.
  3. Make fresh seasoned scrambled eggs. 
  4. Need to half open the eggplant and fill in the sauteed ground pork.
  5. Dip into the scrambled eggs and fry. Make sure it is well coated so that it won’t break separately. That makes your Relyenong Talong.
  6. Simmer a generous amount of coco milk (gata) with garlic, onions, ginger and  green chilis. Put the Relyenong Talong on top. Garnish with the reamining sauteed ground pork and sliced chilis. Serve hot with a cup of rice.
Relyenong Talong Bicol Style ala FoodiEscape
Antipolo City | 28 Apr 2012

A Pesa Story
Pesang Dalag | Angono | 11 Feb 2012

Had some sweet potatoes, boiled saba and petchay in my plate for lunch today. It’s one of Lola Chloe’s favorite dish. Pesang dalag is a stewed fish like dish specifically with dalag (mudfish) with veggies, easy to cook, easy to eat and light yet still can be delicious. Lola is not getting any younger and she had some problems with the food she used to eat in her younger days and this dish is one of the amazing food she can’t stop eating.

Pesa for me was just any other ordinary dishes. You can savour for it  when you have no time to cook for a complicated recipe or when you have no extra money to buy ingredients, but it’s not. It came to my knowledge that it had to be one of Pateros’ (where Lola Chloe grew up) favorite picnic food in the older days usually paired with enseladang mangga and shrimp paste.

It’s just basically boiled dalag fish (rubbed with salt, gutted, washed and drained) in a water (optional rice water) with ginger, onions, whole peppercorns for about 3 to 5 minutes because fish cooks fast. Then you can set aside the fish first before adding your veggies. Vegetables for Pesa can be potatoes, sweet potatoes, saba (banana), upo (gourd), repolyo (cabbage), petchay tagalog or pechay baguio. You can put fish sauce to taste ang green onions for garnish.


Here’s Lola’s portrait taken last March of 2010, she’s stronger then than now, truly a strong woman. Amazing how long life can be. Here’s a simple tribute to her, I shall be cooking her signature dishes soon, for now cheers to SABAW!


What makes it special now is the memories of happiness left in me and Ver with Lola everytime we share this food in the table, it’s priceless to feel her satisfaction.

We LOVE this LOLA.