STRATEGY & CREATIVITY

Phasellus iaculis dolor nec urna nullam. Vivamus mattis blandit porttitor nullam.

PORTFOLIO

We pride ourselves on bringing a fresh perspective and effective marketing to each project.

Kimchee is a very popular Korean side dish of fermented cabbage and mixed vegetables. I especially enjoy it when its paired with Korean BBQ or in fried rice! YUM! Whenever I go to a Korean spot, I must have Kimchee fried rice with an extra fried egg on top.

With the leftover kimchee slaw I get when I order take-out Korean, I add it to some of my food, such as my eggs in a cloud:

The spiciness gives an added kick into your regular dishes. You can add kimchee to your morning eggs, rice, and wraps

My body has been achy from this week's work out sessions and just needed some comfort food! So I suggested to my sister that we go try this spot in Downtown Westfield that I always see on my way home from work. The front sign says "NY Korean BBQ" and it did get me wondering if its legit Korean food. I only thought that because to be honest, Westfield isn't the kind of town I would expect to see Korean food. Let curiosity lead the way!

The store venue used to be a well-known deli and hot dog joint, but closed down a couple of years ago. When you first walk into the restaurant, it looks like a deli shop, but never judge the place from its appearance until you've tried the food. Surely, the food was AMAZING!!

Below from left to right:

Kimchee Burrito and Cup-Bop (Kimchee Rice)

I do have one critic about the Cup-Bop. I didn't enjoy have so much lettuce, tomato and dressing that is underneath the fried egg. It seemed like they were trying to put a mini salad onto of rice, but over all the Kimchee rice was so delicious. I wished I got to finish all of it if it wasn't for the burrito that mostly filled me up.

Check it out and lemme know how you like it!!
NY Korean BBQ Westfield, NJ

BXO,

Jackie

In my household, we cook primarily Filipino cuisine.

So your typical Tinola, Chicken Adobo, Pinakbet, Sinigang and Nilaga

Just a few of my favorites and constant staples at my dinner table.

To add some variety to the table, my family likes to cook "Pachamba" or "Pacham" for short. Modern definition would be: a dish conjured up with anything found in the fridge or cabinet; or with whatever you can get your hands on.

Pacham is like a scale; you may either go bad or good, and sometimes the okay. The key to a successful Pacham is to have some kind of vision/ inspiration, know what kind of flavors there are and taste you are looking for; also an inspiration.

My parents are the King and Queen of Pacham. Their dishes have been more than great. If I were to ask how to make one of their Pacham dishes, it would be a total fail. The reason is my parents eye-ball measurements and go with taste rather the technical measuring cups.

No measurements. No rules.

Just instinct.

The way you perceive the taste of food can totally differ from my perception. When I do try to make their dishes, its kind of in the same ballpark, but not all the time.

I like to think of Pacham cooking as a trial and error. Its alright if it isn't good the first time because you can learn and grow from that.

A lot with the dishes that I have concocted has revolved around Pacham. By cooking this way, I've learned about flavors, combinations and different technics to cook.

I may not go to culinary school, but I think the experience of cooking helps make me feel like it.

Just yesterday, I meal prepped my lunch for my post work-out grub.

I made Pad Thai noodles with a bit of curry paste mixed in. I didnt have the exact noodles you use for Pad Thai and so I subbed it for the noodles that are normally used for Pancit (filipino noodles). My end product was a creamy, spicy party in my belly! The idea just popped in my head because I was craving for curry and I thought about National Peanut Butter Day that was earlier this week. So I just had to make something with peanut butter.

Quick and easy recipes can be made with Pacham cooking.

Here are some of my favorite Pacham dishes, and some of them you can even make yourself.

Don't be afraid to experiment or play with your food.

Food isn't something to take sternly, but should be taken seriously

as in seriously stuff yer face with it and enjoy it

(Above): Instant Ramen noodles dolled up

(Below left to right): Eggplant pate with fried eggplant on a cracker

Breakfast tostado with scrambled eggs, mixed greens, cream cheese and hot sauce

(Above left to right): Crock Pot Pulled Chicken Tacos

Not your McDonald's Breakfast Burrito with boiled eggs, spinach, and cheese wrapped in a toasted tortilla

(Below left to right): Fried Rice with Pork bits

Morning Smoothie with frozen tropical fruits, scoop of Pre-workout mixture, chia seeds, dash of oats, and almond milk

BXO,

Jackie

Pulled Chicken Tacos

Crock Pots are great when you're a busy bee and just want dinner ready when you get home.

I looked at different Crock Pot recipes, but it just seemed so BLAND! Sorry for my bluntness.

This recipe is super great for movie nights, parties or even football games!

Prep Time: 30 minutes

Cook Time: 5 hours

Ingredients:

3-4 pieces of skinless boneless chicken breast
3 gloves of garlic, finely minced
1 onion, chopped
1 medium tomato, diced
1 green pepper, diced
1/2 cup green chilis
1 cup of tomato sauce
Cumin
Salt / Pepper
Chilli powder
Paprika
3 Tbs Chilli Flakes
Handful of Bay leaves

Tacos:

Tortillas
Mixed green (the ones you can use for salads) or lettuce
Hot sauce of choice
Mexican-blend of shredded cheese

Step 1:

Sauté garlic, onions and green peppers. Place mixture at the bottom the Crock Pot.

Step 2:

Layer the chicken breast on top of the mixture. Add all the seasonings, green chilis, tomato, tomato sauce and bay leaves. Put in 1 cup of water. Set Crock Pot to high for 4.

Step 3:

After 4 hours, grab a pair of forks and shred the chicken. Incorporate the chicken with the sauce. Let it cook for another hour.

Step 4: Toast tortillas and be ready to build your ultimate pulled chicken taco!

Bon Appetite

Can't have carbs? Can't have meat?

To be honest, I'm not the kind of person to cut out a whole entire portion of the food pyramid.

Fad diets aren't my things, but eating clean and healthy is!

This is an easy, fast and delicious Zucchini pasta. You'll forget that you're entire meal is all vegetarian!

For the Zucchini noodles, I used a tool called Vegetti from "As Seen on TV." That tool is a life safer and hassle-free. All you have to do is choose between skinny or thick pasta and just rotate your vegetable of choice (Zucchini, Carrots, etc) as if you were manually sharpening a pencil.

TA DA you have instant veggie pasta!

You can make this in bigger batches but for today's sake it's a personal size!

Ingredients

1 medium zucchini
2 Tbs of lemon zest
2 cloves of garlic, finely minced
1 cup of mushrooms, chopped
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper
1 Tbs of chills flakes
Mozzarella cheese for topping

Step 1:

Prepare your zucchini pasta with the Veggetti. Don't let things go to waste, cut up the remaining part of the zucchini into little chunks.

**if you don't have one you can always you use a peeler. With the shaved pieces, cut them into strips.

Step 2:

Heat up a pan to low/medium. Add to the pan the EVOO and lemon zest. The lemon zest is infusing with the EVOO and emphasizing that citrus flavor. Allow that to cook for 5 minutes.

Step 3:

Increase the heat to medium and sauté the garlic until lightly brown. Add the mushrooms and the zucchini chunks until cooked.

Step 4:
Toss in the the zucchini pasta. Add salt, pepper and chill flakes. Cook until the zucchini is al dente. Serve with sprinkle of mozzarella

Bon Appetite !!

This recipe doesn't have to be all vegetables. I insist on adding some grilled chicken and other vegetables that you like.

First and foremost:

Happy Hanukkah, Merry Christmas, Happy Kwanza and Happy New Year!

The video is a classic (lol) is too hard to pass up singing.

I've been MIA for the past month; you know how holidays get. I was cramping some NCLEX studying, shopping my paychecks away and cooking up a storm for Noche Buena aka Filipino Christmas Eve celebration. So let's start off with Christmas:

Every year Christmas eve is as followed:

Go to our Church's candlelight service

Feast away / shots of Johnnie Walker

Lastly, open gifts.

This year my sisters surprised me with a 49ers Crockpot! I immediately started crying when I pulled it out of the box; I've been asking for a Crockpot for 2 years already and now finally have one! And its my favorite football team! I also received really nice bamboo bowl, baking pan and baking utensils from my brother and girlfriend. The rest were workout clothes and PJs. My family knows me so well!

This Christmas made up a lot for last year's Christmas Eve, when my dad had back surgery and it wasn't the best holiday season.

Our Noche Buena feast was a force to be wreckoned with! My mom and I did most of the food prep a couple of days before, while my dad did all the cooking the day of. I would've helped him, but he sent me out to pick up Haitian "black rice" from his co-worker and in exchange for a tray of his Pancit. That was a pretty fair deal. Her rice is amazing! Honestly I have no clue what was in the rice, but it was too good.

With the menu this year, we had to make sure that we had something vegetarian/ seafood for one person and no nuts/ shellfish for another.

On the menu this year was:

Haitian black rice

Pancit (one Seafood and one Pork)-Filipino noodles

Palabok- Filipino noodles

Chop Suey- Seafood mixture

Dinaguan (blood soup; don't get creeped by the name too much)

Kare-Kare (Oxtail in peanut sauce) This is my FAVORITE!

Fried Cod

Relleno Bagus- Authentic stuffed Bagus (milkfish)

Garlic Chicken

Lumpia Shanghai

Lasagna

Me prepping the Lumpia Shanghai

After Christmas came my little sister's 22nd Birthday on December 28th. We celebrated it early at Teak on the Hudson in Hoboken. We had a great time besides my friend's vomit coming out of the pizza box that I was holding. That is another story for another day. We had lunch at Picnic Garden BBQ, an indoor Korean self-BBQ. It was my parent's first time doing Korean BBQ. As I was grilling, my dad was making ideas to install one of these grill at our house in the Philippines.

New Year's Eve is here (Snooki's voice).

I actually worked that morning and lemme tell you how stressful that day was!

Instead of going out to party, get drunk and showered with confetti when the ball drops, I opted out for a quiet evening with Justin and his family. We had a night well spent eating great food and drinking glass after glass of Champagne.

The next morning, Justin and I stopped by our favorite bagel place for some breakfast.

He got a Taylor Ham, Bacon, Egg and Cheese sandwich

I got an Everything bagel with Lox and cream cheese

I am grateful and blessed for the good and the bad events that happened this year. I love to ring in the New Year with my Handsome.

I just want to thank all my readers for their support. It isn't easy to run a blog and keep people interested, but I'm just so glad to share my passion with all of you. I can't wait for what 2016 has in stores for all of us.

BXO,

Jackie