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Recipe: Brown Sugar Puto

September 22, 2016 by MrsC | Patricia Cuyugan 1 Comment

Oh, what a month September has been for me! After a near-empty August calendar, this month has been overflowing with writing tasks, events, meetings, and errands, and we’re not done yet! It’s been crazy, but I’m not complaining.

 

The star of today’s show, the McLaren Honda F1 car. #pims2016

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Sep 14, 2016 at 2:54am PDT


 

It’s months like this when my little book of easy-to-make, tried-and-tested, make-and-freeze recipes comes in handy. My little kitchen and I have been doing well so far. No one has gone hungry (yet!), despite the fact that I had to be at events for seven straight days last week. 

 

Last day tomorrow! ?? #pims2016

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Sep 17, 2016 at 5:20am PDT


 

Slow clap. Ok. Moving on.

My homemade puto has quickly become one of my go-to, weekly staples since our household turned (mostly) gluten-free. It’s super easy to make, takes no time at all, and only requires four ingredients, all of which I always, always have in my pantry – Water, brown sugar, rice flour, and baking powder.

Puto recipe
Rice flour has become a pantry staple in our house ever since we shifted to gluten-free eating. I also make sure to always have cornstarch, potato starch, tapioca starch and some kind of gluten-free flour blend on hand.

 

A quick note on baking powder in gluten-free cooking – Not all BPs are GF. Some brands may contain wheat starch. When in doubt, make your own. It’s super easy. Just sift together two parts cream of tartar + 1 part baking soda + 1 part cornstarch. Done.

 

Puto + cheese is my gluten-free alternative to pandesal + cheese. Guys, ang galing ko na gumawa ng puto. Lol. Will share the recipe #ontheblogsoon! #theglutenfreeproject

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Sep 10, 2016 at 11:58pm PDT


 

I found this recipe in a Good Housekeeping Fast & Easy cookbook that my mom bought several years ago. Of all the rice flour-based puto recipes I’ve tried, this one has been the best so far. The original calls for muscovado sugar, which I don’t usually have at home, but brown and even white sugar work well, too. I imagine it would be awesome with coco sugar as well. 

Puto recipe
The puto batter is gonna be super runny, so don’t panic. And don’t be tempted to add any more flour in there either.

 

One thing I’ve learned about puto-making is that size matters. I usually get better, fluffier puto when I make them small. I do have mini molds, but I prefer to just use silicone muffin cups for my puto. Then, I fill them up to 1/3 full only. Half-full is already too much. Yes, it makes a difference.

Puto recipe
Remember: Less is more! This puto cooks more evenly the smaller you make them.

 

You also want to make sure that no moisture drips from the lid of your steamer into your puto molds. If you’re using a bamboo steamer, then you’ve got no problem. But I use a regular pot with a regular glass lid, so I make sure to wrap that lid with a kitchen towel to absorb moisture. It works like a charm.

Puto recipe
My steamer looks like it’s wearing a turban. And yes, most of my kitchen things are colorful and cute.

 

I hope to eventually learn how to make gluten-free bread, but for now, this puto serves as our bread substitute at home on days when cravings hit. Though, truth be told, our need for bread has decreased a lot since we made the switch.

This whole gluten-free thing hasn’t been half as difficult as I thought it would be. And yes, the results are amazeballs. No more itchy rashes for the kid. No more swollen feet for me. We’ve all been sleeping better. We’re all less sluggish, and less moody, too.

Of course, I’m not 100% certain that all this is due to the absence of gluten in our lives. But hey, it seems to work, so right now I’m all for it.

 

Brown Sugar Puto
2016-09-21 18:02:23
Yields 12
A gluten-free, dairy-free, kid-approved, light and fluffy rice cake made with brown sugar.
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Ingredients
  1. 1 cup water
  2. 3/4 cup brown sugar
  3. 1 cup rice flour
  4. 2 tsp baking powder
  5. Butter, oil, or cooking spray for greasing puto molds
Instructions
  1. Prepare your steamer. Grease puto molds, and set aside.
  2. In a large bowl, dissolve the sugar into the water. Sift rice flour and baking powder into the water mixture, and mix until well-blended.
  3. Pour mixture into the prepared puto molds, and place into the steamer.
  4. Steam until a toothpick inserted into the center of the puto comes out clean, about 5-7 minutes for mini puto or 8-10 minutes for larger molds.
  5. Remove from steamer and allow to cool.
  6. Serve with butter, sugar and niyog toppings if desired.
Notes
  1. If using regular-sized silicone muffin cups as molds, only fill these to 1/3 full.
Adapted from Good Housekeeping Fast & Easy Cookbook
Adapted from Good Housekeeping Fast & Easy Cookbook
At Home With MrsC https://blissbysam.com/
Puto recipe
One final note: DO NOT be tempted to open the lid and take a peek at your puto before the minimum cooking time is done. If you do, you won’t get this nice crack on top.

 

I love eating these with slices of salty cheese on the side. How do you guys like your puto? 

Filed Under: Food & Recipes, Recipes Tagged With: gluten free puto, gluten free recipe, Puto recipe

Meal Planning On An Uneventful Monday

August 15, 2016 by MrsC | Patricia Cuyugan 2 Comments

A few weeks ago, during a conversation with a random friend, I said that most of my days are now quiet and uneventful. For some reason, said friend thought of this as something negative. I, on the other hand, find that quiet and uneventful is a good thing.

Sure, I sometimes feel like I have nothing to write about because my life could be perceived as boring, but that’s just the way it is for me.

I love those days when I can just stay at home, run my errands, watch my TV shows, and not have a lot of things to do or places to go to. I’ve always been a homebody, and now that I actually have a home to hang out in, there’s really no place else that I would rather be. 

Anyway…

Today is one of those “at home days” because classes were called off. It’s been generally uneventful, thankfully. Told you, I like uneventful. I welcome rest, especially on days like today. We’re coming out of a weekend that was pretty full by my standards, you see. We had a dinner party on Saturday, then Lunch in Tagaytay on Sunday followed by some family time before heading home. Yes, full weekend na yan for me.

 

How amazingly beautiful is this salad????? Check out the rest of the colorful and delicious buffet at @discoverycountrysuites Feast of Colors on my IG stories feed! #tagaytaycelebrations

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Aug 13, 2016 at 8:39pm PDT

 

Today started with French toast for breakfast, and yes, they were gluten free. Then the kid and I have been studying for his exams, which start tomorrow. We ordered fried chicken and fries for lunch because nothing makes study day better quite like junk food can. Right now, we’re taking a break, and I thought it would be a good time to plan our household’s meals for the week.

Truth: I seem to be in a meal planning funk where nothing seems exciting or appealing. I asked the boys last night to let me know what they’d like to eat, and of course their suggestions were all old favorites. Comfort food. So that’s what this week’s menu will be centered on.

Weekly menu plan
Meal plan for August 15-21

 

I have yet to post any gluten free recipes because I’m still not super duper, 100% happy with my experiments. Hopefully I’ll be able to soon, though. Also, about the spaghetti-style baked rice, it’s this amazing dish I stumbled upon online where you use rice instead of noodles in what would ordinarily be a pasta bake. Hope it turns out good, the way my Mexican rice from a few weeks back did.

 

Mexican rice casserole. #100homecookedmeals #theglutenfreeproject #itswhatsfordinner

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Aug 2, 2016 at 3:40am PDT

 

Well that’s all for today, folks!  What’s cooking in your kitchen this week?

Filed Under: Food & Recipes Tagged With: Weekly Meal Plan

The Gluten Free Project + This Week’s Meal Plan

August 2, 2016 by MrsC | Patricia Cuyugan Leave a Comment

August is here, which means it’s time to get started on our gluten free project.

 

Champorado mornings. #theglutenfreeproject

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Aug 1, 2016 at 5:15pm PDT

 

It’s official, I now truly believe that this works. Over the past two weeks, we’ve been slowly cutting back on bread and pasta at home. I noticed that, on wheat-free days, the kiddo’s skin was not as red, and not as bumpy as those days when he had bread and pasta dishes. He also told me that he didn’t feel as itchy. SUCCESS!

I’ve been observing myself, too. I noticed that I was a lot less gassy, and that my usually fussy stomach was more quiet on days when I avoided bread and noodles. Guys, this is major. Hyperacidity is my enemy. It’s my stress indicator. It shows up when I don’t eat right. I’m almost always suffering from it. For me to not be bloated and gassy is amazing. It feels so good. So, yes, I truly believe now that gluten freedom is a good thing.

Plus, here’s a realization: Going gluten free isn’t as difficult as I thought it would be, and that’s because we Filipinos are basically rice-eaters. There are also a lot of GF flour alternatives in my favorite baking supply store – Rice flour, tapioca starch, potato starch and almond flour. Winner!! Plus, I find that I don’t miss bread so much because it’s so easy to make puto and bibingka at home. Thank God for rice cakes.

 

Bibingka muffins. These are the total opposites of my experimental puto – They are soft, light and fluffy. They’re a little grainy, though, and I’m not sure how to remedy that. This is challenging, ha! #theglutenfreeproject

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Jul 30, 2016 at 5:53pm PDT

 

My main issue is soy sauce. I’ve been told that it contains gluten, and we just have to have our adobo. There’s always white adobo , but I know that every once in a while I’ll still make a pot of the classic stuff coz it’s just not the same. Worcestershire sauce is another concern (because, guys, salpicao,) as is my favorite sinigang mix. Truthfully, I think gluten in sauces and seasonings is something I can live with. Hindi naman ako hardcore. At least for now. Besides, I don’t use a lot of them, and I don’t use them all the time. So ok lang yan.

This month we begin. Slowly but surely, because I am still in the process of transforming my pantry into a GF-friendly space, and I don’t want to throw things out just because. But we’ll see. Because right now, my box of pasta really doesn’t look appealing. This is so weird. Good, but very weird. At least for me.

So here’s what’s cooking in my kitchen this week. I promise to share recipes of successful experiments!

weekly menu plan
Meal Plan for August 1 to 7!

Filed Under: Food & Recipes

100 Home Cooked Meals

July 20, 2016 by MrsC | Patricia Cuyugan Leave a Comment

I love to cook, but there are also days when I’m just too lazy to get to work in the kitchen. Thing is, we live within walking distance of a lot of good restaurants, so it can get really tempting to just order in or go out to eat.

If I don’t make an effort to snap out of my no-cooking funk, we could go for up to a week without having a home cooked meal for dinner. I know this for sure. It has happened before.

After that week, though, my fussy stomach was feeling really lousy already. I was sluggish and always tired, most likely because of all the crappy food we were eating. The boys started asking to eat my food, too. So, I had to get off my lazy, low-energy butt, and cook. 

#100HomeCookedMeals
Now that I finally have a kitchen of my own, I know I should make good use of it.

 

Truth: We all feel better when we eat well. It also makes me happy when I see my family enjoying a home cooked meal that I prepared with love. In my heart, I know that laziness is a lame excuse. And so, I am challenging myself to do better.

100 Home Cooked Meals. This is my way of making sure that I cook more often, and that I don’t give in to my lazy urge to just cross the street and buy lechon manok for dinner.

 

Pork adobo with hard boiled eggs #100homecookedmeals

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Jul 8, 2016 at 11:45pm PDT

 

The goal is to prepare meals at home from scratch each day unless we have a valid reason to go and eat out, like a party or family dinner. Some days I need to be out for work, and those are the most challenging ones, as far as my home cooking mission is concerned, but I guess I’m just going to have to figure out how to make things work. Hello, freezer meals.

I’ve already started posting photos of my dishes on Instagram, and soon I’ll start sharing the recipes for these here, too. I’m excited to try out new recipes, and I also hope that the boys are ready to try new dishes. My collection of magazines, cook books, and saved recipe links are finally gonna be put to good use. 

 

4. Penne in tomato sauce with a little too much Parmesan cheese. #100homecookedmeals

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Jul 16, 2016 at 12:34am PDT

 

It would be great if you guys could follow along. Just keep an eye out for my #100HomeCookedMeals on Instagram. That way, I’ll feel even more guilty when I’m unable to post a new home cooked meal. Lol. 

Any recipe suggestions? Maybe you could share links to some of your favorites (or your own recipes!) in the comments. 

Filed Under: Food & Recipes Tagged With: Cooking at home, home cooked meals

This Week’s Meal Plan (July 18 – 24, 2016)

July 18, 2016 by MrsC | Patricia Cuyugan Leave a Comment

Hooray, a meal plan! 

The kid stayed home from school today due to a tummy ache, so I cancelled everything on my schedule. Because of this, I’ve been able to find time for meal planning and blogging over a nice cup of tea.

My week is going to be a busy one, so a lot of the meals on my plan are dishes I prepared ahead then packed away in the fridge and freezer. I also went a little crazy in the supermarket last week so I, thankfully, don’t need to go food shopping until the weekend. It really pays to plan ahead and be prepared when you have a schedule that’s as unpredictable as mine.

Weekly Meal Plan
Adobo is one of those dishes you can definitely make ahead. It freezes very well, and actually gets better with age. Sometimes I marinate the meat before I cooking. Most of the time, though, I just dump everything into a pot and boil away. And yes, this is a very old photo.

 

There’s really nothing special on the menu this week, just a lot of simple meals and dinner staples. I don’t have the energy for anything new or fancy at the moment, so I guess I’ll just have to make up for that next week. To be honest, though, there are times when the boys prefer these simple dishes over the kitchen experiments. So, it’s all good.

Weekly Meal Plan
Meal Plan for the week of July 18. I have a lot of Bread Pan thanks to the Oishi Snacktacular event hehe.

 

In case you want to make any of these dishes at home, too, here are some of the recipes I used.

  • Bangus ala Pobre
  • Adobo – I used the same recipe but with pork instead of chicken. 
  • Sinigang – Try this unique version!
  • Bistek Tagalog – Use thin slices of sirloin instead of pork in this recipe.
  • Banana Muffins – With Swiss Miss!

Have an awesome week, everybody!

Filed Under: Food & Recipes Tagged With: Weekly Meal Plan

Recipe: Knorr #LutongNanay Sinigang with Pakwan

July 15, 2016 by MrsC | Patricia Cuyugan 4 Comments

It’s me! I’m back. I know, I disappeared on you guys again. I’m sorry. It’s just, you know… Life. 

So, it’s been a month since my last post. Since then, we celebrated our first home-iversary. Yes, Casa Cuyugan turned a year old, and I never got to write about it! Basically, we celebrated with a nice big pot of sinigang. 

Why sinigang? Because it’s the first thing I ever made in my brand new kitchen, and we’ve decided to make celebratory sinigang a tradition. Since it was a special occasion, I made sure that my sinigang was special, too. I used leftover frozen Zubuchon instead of plain pork. Soooooo good.

So obviously I was feeling proud of myself for making more than just the usual sinigang, right? Well, lo and behold, days later, I learned a few more ways to jazz up this old favorite. This happened at the Knorr #LutongNanay event at The Cookery Place in BGC, which was hosted by celebrity mom, Camille Prats.

Knorr #LutongNanay sinigang
Class photo at the Knorr #LutongNanay event!

 

You guys have to understand, my pantry is stocked with Knorr products in real life. I grew up with food made from these recipe mixes, soups, broth cubes, and seasonings. I learned to cook using them, too. The sinigang mix in particular. This is the only way I know to make sinigang. 

I’m beyond excited to be part of the Knorr #LutongNanay campaign. Feel na feel ko sya. I’m a home cook, and I take pride in the dishes that I prepare for my family. Food really is my love language. Meal time is bonding time for us, too, so I really do my best to have hot, fresh favorites ready for the occasion.

Knorr #LutongNanay sinigang
It’s like a baby version of my pantry! Only, I have fewer pretty plates.

 

Knorr’s Senior Brand Manager, Czarina de Leon-Manalo, shared with us that the goal of the campaign is to bring back the value behind home cooked meals especially since people choose to eat outside or even alone in this fast-paced world.

She said, “Knorr aims to help more moms bring the family together through the best flavors in their cooking. Cooking is a force for good. When a mother cooks, it is often seen as a way for her to ensure her family’s well being – and through Knorr, moms can serve nutritious meals without sacrificing great flavor.”

I love it.

After the introductions and presentations, Chef Sari Jorge of 25 Mushrooms Kitchen started off with a demo of Knorr Sinigang with Pakwan . Truth – I wasn’t too sure about the idea of having watermelon in my sinigang. But guys, you have to try it. The pakwan adds a nice touch of sweetness to the broth. Extra rice levels.

Knorr #LutongNanay sinigang
Chef Sari Jorge teaching us how to make Knorr Sinigang with Pakwan, with the help of Camille Prats and Peachy.

 

Here’s the recipe.

Knorr Sinigang with Pakwan
2016-07-14 16:08:24
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Ingredients
  1. 500 grams
 Pork Belly, sliced 3 inches x 1 inch
  2. 3 tbsp Knorr Liquid Seasoning
  3. 2 tbsp 
vegetable oil
  4. 1 liter water
  5. 3 cloves garlic, crushed
  6. 1/2
 onion, cut into 2 wedges
  7. 3 tomatoes, sliced into quarters
  8. 1 inch fresh ginger, cut into fine matchsticks
  9. 1
 lemongrass stalk, white part only
  10. 2 pcs fresh kaffir leaves (optional)
  11. 200 grams gabi, sliced into cubes
  12. 500 grams seedless sweet watermelon, peeled and cut into 1inch cubes (divided into 2 parts)
  13. 1 22g pack Knorr Sinigang sa Gabi Mix
  14. 1 Knorr Beef Cube
  15. 1 tbsp
 fish sauce, plus extra to taste
  16. 1 tbsp soy sauce
  17. ¼ tsp 
freshly ground black pepper
  18. 2 long green chillies, sliced
  19. 150 grams
 sitaw, cut into 7 cm lengths
  20. 100 grams
 okra
  21. 1 bunch 
kangkong
  22. Steamed rice, to serve
  23. Fish sauce to serve
Instructions
  1. Marinate the pork belly in Knorr Liquid Seasoning for at least 30 mins.
  2. Place a large casserole over medium-high heat. Add the oil and, working in batches, cook the pork until evenly browned. Remove with a slotted spoon and set aside.
  3. Reduce the heat to medium. Add the garlic and onions to the casserole. Add the tomatoes, ginger, lemongrass, gabi and watermelon and cook for 2 minutes before returning the pork to the casserole.
  4. Add the water, Knorr Sinigang sa Gabi Mix, Knorr Beef Cube. Cook for a further 1–1½ hours until the pork is tender.
  5. When the pork is tender, remove the pork from the casserole and set aside. Strain the liquid and add the fish sauce, soy sauce and pepper to taste.
  6. Add the remaining watermelon, beans, chilies, and okra and cook for 20 minutes, before adding the water spinach and cooking for a minute until all the vegetables are tender.
  7. Serve with steamed white rice and fish sauce for dipping.
By Knorr Philippines
At Home With MrsC https://blissbysam.com/
Knorr #LutongNanay sinigang
It’s our turn to cook!

 

After the demo, we were split into four groups, and each one had to prepare an out of the ordinary sinigang recipe. Ours was Knorr Sinigang na Grilled Liempo . This was super similar to my lechon sinigang, with a smoky-tart-salty broth. I love that it’s a creative way to use up leftover grilled meat, too.

 

More sinigang, more fun! Another yummy dish from this afternoon was this Grilled Liempo Sinigang, lovingly whipped up by @mymomfriday, @yendreyfus and moi. Smokey, salty, sour, perrrrfect. Plus, this is a great way to recycle leftovers, too! O, diba? #knorrph #lutongnanay #asimkiligpamore

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Jul 4, 2016 at 5:05am PDT

 

The one I am super excited to make at home is this Knorr Sizzling Sinigang . Isn’t it so interesting? I heard that there’s a restaurant that serves this, but I’ve yet to try it. 

Knorr #LutongNanay Sinigang
I never thought you could serve sinigang on a sizzling plate, but diba, this looks so good?

 

Another team made a Knorr Surf and Turf Sinigang, and the last group prepared their version of the Knorr watermelon sinigang recipe.

Knorr #LutongNanay sinigang
Knorr Surf and Turf Sinigang. Classy!

 

It was such a fun afternoon, and I’m extra happy because I now have four new dishes that I can make for dinner at home. I wonder which of these Knorr sinigang versions the boys will like best? Keep you posted!

Knorr #LutongNanay sinigang
Knorr Sinigang with Watermelon. It’s actually good!

 

Do you do sinigang differently? Tell me about it in the comments!

*All photos courtesy of Knorr Philippines

Filed Under: Food & Recipes, Recipes Tagged With: Knorr Lutong Nanay, Recipe, Sinigang

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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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