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Simple Norsky, Cagliari (2026)

15/06/2026

Tara luto po tayo ng P**o Bigas Ube😋

💜 UBE P**O BIGAS (JASMINE RICE VERSION)

🥣 Ingredients

2 cups Jasmine rice

1 cup sugar

1 cup water

1 tsp instant yeast

1 tbsp baking powder

½ cup ube halaya

OR

1 tsp ube flavoring

½ tsp ube extract

½ cup evaporated milk (optional)

1 tbsp melted butter or cooking oil

2–3 drops violet food color (optional)

Banana leaves or p**o molds

Grated cheese (optional topping)

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👩‍🍳 Preparing

1. Hugasan mabuti ang Jasmine rice.

2. Ibabad sa malinis na tubig nang 4–6 oras o overnight.

3. Salain ang bigas pagkatapos ibabad.

4. I-blender ang bigas kasama ang 1 cup water hanggang maging sobrang pino.

5. Ilipat sa malaking bowl.

6. Idagdag ang:

Sugar

Instant yeast

Ube halaya (o ube flavoring at ube extract)

Evaporated milk (kung gagamit)

Violet food color (optional)

7. Haluing mabuti hanggang maging smooth.

8. Takpan at ipa-rest ng 1 oras para umalsa nang bahagya.

9. Pagkatapos, ihalo ang baking powder at melted butter/oil.

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🔥 Steaming

1. Pakuluan ang tubig sa steamer.

2. Lagyan ng banana leaves ang molds kung gusto mo ng tradisyunal na itsura.

3. Ibuhos ang mixture hanggang ¾ full lamang.

4. Kung gusto mo, lagyan ng grated cheese sa ibabaw.

5. Takpan ang steamer ng malinis na tela ang takip upang hindi tumulo ang tubig sa p**o.

6. I-steam sa medium heat sa loob ng 12–15 minuto.

7. Tusukin ng toothpick. Kapag malinis ang toothpick, luto na.

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13/06/2026

A Trio of Traditional Sweets
Chewy, crispy, fluffy, and soft — all in one frame.

1️⃣ SESAME BALLS
Ingredients:
• 3 cups glutinous rice flour
• 1 cup mashed potatoes
• 1 1/4 cups boiling water
• 1/2 cup sugar

Instructions:
1. Combine all ingredients into a smooth dough, adding more water if needed.

2. Take a small piece of dough, flatten it, add your desired filling, wrap it into a ball, dip in water, and coat with sesame seeds.

3. Repeat until done.

4. Deep fry at 250°F until crispy and golden brown.

2️⃣ STEAMED LAYER CAKE
Ingredients
- 8 cups coconut milk
- 4 cups tapioca flour
- 1 cup arrowroot flour
- 2 Tbsp rice flour
- 3 to 4 cups sugar
- 1 tsp salt
- 1/3 cup water
- 1/3 cup pandan juice
(blend 100ml water with chopped pandan leaves, then strain)
- Optional: Food coloring

Instructions
1. Combine all ingredients except for pandan juice and water in a large bowl.

2. Divide the mixture evenly into 2 bowls. Add pandan juice to one and water to the other. Add food coloring if you like.

3. Preheat the steamer by bringing water to a boil.

4. Grease your molds with cooking oil and preheat them in the steamer for 5 minutes.

5. Pour the first colored mixture (around 5mm thick) into the mold and steam for 5 minutes.
- Tip: Wipe the steamer lid between layers to avoid dripping or cover with an absorbent towel.

6. Repeat for additional layers, steaming each for 5 minutes. Stir before pouring for consistency.

7. Steam layer 6 for 6 minutes, layer 7 for 7 minutes, and layer 8 for 8 minutes.

8. Steam the final layer (layer 9) for 10–15 minutes.

9. Let the dessert cool completely before cutting and serving.

Notes:
- Store leftovers in an airtight container in the fridge for 2–3 days. Allow it to thaw until soft before serving.
- Alternatively, freeze and re-steam when ready to enjoy.

3️⃣ STEAMED RICE CAKE
Ingredients:
Flour Paste:
- 2 cups water
- 1/2 cup rice flour

Batter:
- 3.5 cups rice flour
- 1 tbsp baking powder
- 1 tsp yeast
- 1.5 cups sugar (to taste)
- 2.5 cups coconut milk

Instructions:
1. Make the Flour Paste:
- In a pot, combine 2 cups water and ½ cup rice flour.
- Stir consistently over medium heat until it thickens to a silky smooth, cream-like consistency.
- Remove from heat and set aside.

2. Combine Ingredients:
- In a bowl, mix together the batter ingredients.
- Pour in the cooked flour paste and stir until smooth.
- Let the mixture rest for 1 hr.

3. Prepare Steamer:
- Fill the bottom pot with enough water and bring it to a boil.

4. Steaming:
- Fill molds with the batter.
- Place the molds in the steamer and cover with a lid lined with cloth.
- Steam for 15-20 minutes or until a toothpick inserted comes out clean.
- For a cracked top, use medium heat. For a smooth top, lower the heat to a gentle simmer.

5. Cool and Unmold:
- Remove the molds from steamer and let them cool down a bit before unmolding.

13/06/2026

𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝘂𝗯𝗲 𝗺𝗮𝗺𝗼𝗻

𝗠𝗴𝗮 𝗸𝗮𝗽𝗮𝗹𝗮𝗻
• 1 cup cake flour
• 1/2 cup asukal
• 1/2 cup gatas (fresh milk o evaporada)
• 1/4 cup mantikilya (tinunaw)
• 3 itlog (separated ang yolk at puti)
• 1/2 cup ube halaya
• 1 kutsarita baking powder
• 1/2 kutsarita vanilla extract
• 1/4 kutsarita asin

𝗣𝗮𝗿𝗮𝗮𝗻 𝗻𝗴 𝗽𝗮𝗴𝗹𝘂𝘁𝗼
Sa isang mangkok, paghaluin ang egg yolks, gatas, tinunaw na mantikilya, vanilla extract, at ube halaya. Haluin ito hanggang maging makinis at pantay ang kulay.

Sa hiwalay na mangkok, pagsamahin ang cake flour, baking powder, asin, at kalahati ng asukal. Unti-unting idagdag ang dry ingredients sa ube mixture at haluin nang maayos hanggang maging smooth ang batter.

Sa isa pang malinis na mangkok, i-beat ang egg whites hanggang mag-foam, pagkatapos ay idagdag ang natitirang asukal paunti-unti habang hinahalo hanggang makabuo ng soft peaks.

I-fold nang dahan-dahan ang egg white mixture sa batter. Siguraduhing hindi mawawala ang hangin sa mixture para maging malambot ang mamon.

Ihanda ang mga hulmahan at lagyan ng paper liners kung kinakailangan. Ibuhos ang batter hanggang 3/4 ng bawat hulmahan.

I-bake sa preheated oven na 170°C sa loob ng 18–22 minuto o hanggang maluto at bahagyang golden ang ibabaw.

Pagkatapos maluto, hayaan itong lumamig ng kaunti bago alisin sa hulmahan. Maaari itong pahiran ng kaunting mantikilya sa ibabaw para mas maging moist at masarap.

Ang resulta ay isang malambot, fluffy, at moist na ube mamon na perfect para sa meryenda o pang-negosyo.

13/06/2026

Homemade Taho! Sobrang dali lang gawin at ang sarap!

Ingredients:
soya milk
brown sugar
cooked sago
clear gulaman

Procedure:
1. Sa kaserola, ilagay ang 1 liter soya milk at 1 tbsp. clear gulaman, haluin at lutuin lang hanggang malapit ng kumulo, huwag yung kulong-kulo
2. Itransfer sa molder or pwede rin direkta na sa gagamiting baso
3. Hayaang lumamig at mag set
4. Para sa arnibal, maglagay ng 1-2 cups sugar sa pan, lagyan ng konting tubig, tunawing mabuti ang asukal at hayaang kumulo, then hanguin na
5. Kapag nag set na ang taho, lagyan na ng cooked sago at arnibal

02/06/2026

Hindi na kailangan bumili palagi! 🥟
Gawa tayo ng homemade lumpia wrapper na simple lang ang ingredients pero sulit sa dami. Manipis, soft, at swak panghanda o pang-negosyo! ✨

HOMEMADE LUMPIA WRAPPER

Mga Sangkap:

• 1 cup all-purpose flour
• 1 tbsp cornstarch
• 1 egg
• 1 cup water
• ½ tsp salt
• 1 tsp cooking oil

Paraan ng Pagluto:

1. Sa isang bowl, pagsamahin ang flour, cornstarch, salt, egg, water, at cooking oil.

2. Haluing mabuti hanggang maging smooth ang batter at walang buo-buo.

3. Salain ang mixture para mas pino at mas pantay ang wrapper.
4. Painitin ang non-stick pan sa low heat.

5. Pahiran lang ng very light oil ang pan gamit tissue o brush. Huwag damihan para hindi oily.

6. Lagyan ng manipis na layer ng batter sa pan.

7. Lutuin ng ilang segundo hanggang matuyo ang ibabaw at madaling maangat ang gilid.

8. Dahan-dahang alisin sa pan, ilagay sa plato, at ulitin hanggang maubos ang batter.

✅ Tips:

• Low heat lang para hindi masunog at hindi maging matigas.
• Manipis lang ang pagkakalagay ng batter para maganda ang texture.
• Kung non-stick ang pan, isang pahid lang ng oil sa umpisa usually sapat na.
• Takpan ng malinis na cloth ang finished wrappers para hindi matuyo habang ginagawa

31/05/2026

Espasol is one of those snacks that always reminds you of your childhood. ❤️

ESPASOL
Ingredients:
16 oz glutinous rice flour
2 cans coconut milk
1 can evaporated milk
1 can condensed milk
pinch salt
macapuno

Procedure:
1. Toast the glutinous rice flour in a large pan or wok on medium-high heat and stir frequently so it doesn’t burn. Once it turns a light shade of brown and becomes aromatic, remove from heat. Set aside about ½ cup toasted flour to coat the bottom of your pan.
2. In a large bowl, add all ingredients, including the rest of the toasted flour and stir until incorporated. Transfer back to the pan and bring to a boil.
3. Lower heat to medium-low and stir until the mixture forms into a ball.
4. Once the mixture is smooth and shiny, remove from heat and transfer to the prepared pan. Spread evenly.
5. Sprinkle the rest of the toasted flour and make sure to coat the full surface. Slice and serve!

02/05/2026

Minsan kasi, nauubos ang oras at bait natin sa pag-aalala sa sasabihin ng mga taong:

* Wala namang ambag sa buhay natin.
* Nandiyan lang kapag may kailangan
* Puro puna pero wala namang naitutulong.

Kapag natuto kang mag-"deadma," doon mo mararamdaman ang tunay na kalayaan. Imbes na pilitin mong magustuhan ka nila o ipaliwanag ang sarili mo, gamitin mo ang oras na 'yan para sa sariling pag-unlad, sa pagtatrabaho nang tapat, at sa pag-aalaga sa mga taong totoong nagmamalasakit sa’yo.

Ang pag-upgrade ng sarili ay hindi lang sa panlabas o sa gamit; ito ay ang pagkakaroon ng matibay na boundary.

Kapag alam mong wala kang tinatapakang tao at malinis ang intensyon mo, wala kang dapat ipaliwanag sa mga taong sarado ang isip.

Sabi nga, "Your peace is more important than their opinion."

Ano ang isang bagay na dati ay sobrang dinidibdib mo pero ngayon ay "wala ka na talagang pake"?

21/04/2026

𝗨𝗯𝗲 𝗕𝗮𝗯𝗸𝗮 𝗥𝗼𝗹𝗹𝘀 💜
𝗣𝘂𝗿𝗽𝗹𝗲 𝗬𝗮𝗺 𝗥𝗼𝗹𝗹𝘀 na super lambot at creamy ang filling—perfect pang negosyo o pang-merienda!

𝗠𝗴𝗮 𝗦𝗮𝗻𝗴𝗸𝗮𝗽 (𝗗𝗼𝘂𝗴𝗵):
• 1/3 cup gatas
• 1 itlog
• 1/3 cup asukal
• 1/4 tsp vanilla
• 1/2 tbsp instant yeast
• 2 1/2 cups bread flour
• 1/4 tsp asin
• 2 tbsp butter

𝗠𝗴𝗮 𝗦𝗮𝗻𝗴𝗸𝗮𝗽 (𝗨𝗯𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴):
• 1/2 cup ube powder
• 1/2 cup asukal
• 1/2 cup evaporated milk
• 1/3 cup coconut cream milk
• Kurit na violet food color
• 2 tbsp butter

𝗣𝗮𝗿𝗮𝗮𝗻 𝗻𝗴 𝗣𝗮𝗴𝗴𝗮𝘄𝗮:

𝗣𝗮𝗴𝗴𝗮𝘄𝗮 𝗻𝗴 𝗗𝗼𝘂𝗴𝗵:
Sa isang mangkok, pagsamahin ang gatas, itlog, asukal, at vanilla. Haluing mabuti hanggang matunaw ang asukal. Idagdag ang instant yeast at haluin muli.

Ilagay ang bread flour at asin, saka haluin hanggang mabuo ang dough. Kapag medyo buo na, idagdag ang butter at masahin ng 10–15 minuto hanggang maging makinis, elastic, at hindi na dumidikit sa kamay.

Takpan ang dough at hayaang magpahinga sa loob ng 1 oras o hanggang magdoble ang laki.

𝗣𝗮𝗴𝗴𝗮𝘄𝗮 𝗻𝗴 𝗨𝗯𝗲 𝗙𝗶𝗹𝗹𝗶𝗻𝗴:
Sa kawali, ilagay ang ube powder, asukal, evaporated milk, at coconut cream. Haluin sa mahinang apoy hanggang lumapot.

Idagdag ang butter at haluin hanggang maging creamy at smooth ang texture. Lagyan ng kaunting violet food color para mas maging vibrant ang kulay. Palamigin bago gamitin.

𝗣𝗮𝗴𝗮𝗵𝘂𝗹𝗺𝗮 𝗮𝘁 𝗣𝗮𝗴𝗵𝘂𝗯𝗼𝗴:
I-roll ang dough sa patag na surface hanggang maging rectangle ang hugis. Ipahid nang pantay ang ube filling sa ibabaw.

I-roll ito na parang log, pagkatapos ay hiwain sa gitna pahaba. I-twist ang dalawang bahagi at i-form na parang bilog o knot (babka style).

Ilagay sa tray na may parchment paper at pahingahin muli ng 30–45 minuto.

𝗣𝗮𝗴𝗯𝗮𝗯𝗮𝗸𝗲:
Painitin ang oven sa 180°C. I-bake ang mga rolls sa loob ng 15–20 minuto o hanggang maging golden brown ang ibabaw.

Hayaan munang lumamig ng kaunti bago ihain.

𝗧𝗶𝗽𝘀:
Mas masarap kapag warm pa—super lambot at melty ang ube sa loob.
Pwede mong lagyan ng kaunting butter glaze para mas glossy at appetizing.

29/01/2026

To make Japanese cheesecake with Biscoff biscuits, you'll prepare a creamy, fluffy cheesecake using the unique flavor of Biscoff cookies as a base. Here’s a simple recipe:

# # # Ingredients

**For the Biscoff Crust:**
- 200g Biscoff biscuits (about 1 ½ cups crushed)
- 100g unsalted butter, melted

**For the Cheesecake:**
- 300g cream cheese, softened
- 100g granulated sugar
- 2 large eggs
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for tanginess)

# # # Instructions

# # # # Prepare the Crust:
1. **Preheat Oven:** Preheat your oven to 170°C (340°F).
2. **Make the Crust:** Crush the Biscoff biscuits into fine crumbs. Mix with melted butter until well combined.
3. **Press the Crust:** Press the mixture into the bottom of a springform pan (about 9 inches) to form an even layer. Bake for 10 minutes, then allow to cool while preparing the filling.

# # # # Make the Cheesecake Filling:
1. **Blend Ingredients:** In a mixing bowl, beat together the softened cream cheese and sugar until smooth.
2. **Add Eggs:** Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary.
3. **Incorporate Cream:** In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. **Flavor it:** Add vanilla extract and lemon juice (if using), and mix until just combined.

# # # # Bake the Cheesecake:
1. **Pour Filling:** Pour the cheesecake mixture over the cooled Biscoff crust.
2. **Water Bath (optional):** To prevent cracking, place the cheesecake pan in a larger baking dish filled with water (water bath).
3. **Bake:** Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
4. **Cool:** Turn off the oven and leave the cheesecake inside for about 1 hour. Then, transfer it to room temperature before refrigerating for at least 4 hours, or overnight.

# # # Serve:
Once chilled, slice the cheesecake and serve as is or with a drizzle of melted Biscoff spread on top for extra flavor.

Enjoy your Japanese cheesecake with a delightful Biscoff twist! Do you have a favorite topping for cheesecakes?

28/01/2026

Here’s a classic recipe for a delicious Pasta Carbonara, a simple yet flavorful Italian dish:

# # # Ingredients
- 400g spaghetti or fettuccine
- 150g pancetta or guanciale (Italian cured pork)
- 3 large eggs
- 100g grated Pecorino Romano cheese (plus extra for serving)
- 3 cloves garlic, minced (optional)
- Freshly ground black pepper
- Salt (for pasta water)
- Fresh parsley, chopped (for garnish, optional)

# # # Instructions

1. **Cook the Pasta**:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

2. **Prepare the Sauce**:
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of black pepper. Set aside.

3. **Cook the Meat**:
- In a large skillet over medium heat, cook the pancetta or guanciale until it becomes crispy and golden, about 5-7 minutes. If using garlic, add it in the last minute of cooking to avoid burning.

4. **Combine Pasta and Sauce**:
- Add the hot, drained pasta to the skillet with the meat. Toss well to combine, allowing the heat from the pasta to warm the mixture.
- Remove the skillet from the heat, then quickly pour the egg and cheese mixture over the pasta. Toss continuously to create a creamy sauce, adding reserved pasta water a little at a time until desired consistency is achieved.

5. **Serve**:
- Serve immediately, garnished with additional Pecorino Romano, freshly cracked black pepper, and chopped parsley if desired.

Enjoy your delicious Pasta Carbonara! Are you thinking about any sides or beverages to pair with it?

Simple Norsky

15/06/2026

13/06/2026

13/06/2026

13/06/2026

02/06/2026

31/05/2026

02/05/2026

21/04/2026

29/01/2026

28/01/2026

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