February 22, 2014 – Second Prenatal Check Up

Our second check up was supposedly scheduled on March 8 but since baby didn’t show up on the first ultrasound and possibly because of the wrong due date, we were advised to have ultrasound again on February 22 and go back to Dra. Agdamag.

Finally after hours of queuing for the ultrasound, baby showed up and confirmed that I was indeed off with my weeks in pregnancy. I’m only 6 weeks and 2 days from 8-9 weeks.

Although I have S. hemorrhage which requires me to have absolute bed rest, we are still very happy and willing to sacrifice for the safety of the baby.

Thank God so much for the blessing! :-)

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Buttered Chicken (Chinese Style)



  1. Chicken cuts, assorted
  2. Calamansi juice
  3. Garlic, minced
  4. Ginger, minced
  5. Salt
  6. Freshly ground pepper
  7. Egg, beaten
  8. Cornstarch
  9. Chili/Cayenne, optional, if you like spicy you can add with cornstarch
  10. Cooking oil
  11. Butter, melted
  12. Garnish


  1. Mix ingredients from 1-7 then refrigerate for about 30 mins
  2. Dip chicken in egg then cornstarch (with or without the spice)
  3. Fry until golden brown
  4. While hot dip in melted butter then serve with garnish

Courtesy of http://filipinostylerecipe.com/2013/03/potato-salad/

Yang Chow Rice



  1. Rice, cooked, refrigerated overnight
  2. Shrimp, blanched in water and salt then cold water
  3. Salt
  4. Egg, beaten
  5. Spring onion, chopped
  6. Carrots, diced, blanched in water and salt then cold water
  7. Green peas, blanched in water and salt then cold water
  8. Cooking oil


  1. All ingredients that need blanching dip in boiling water with salt then cold water
  2. In a wok, out oil and add egg when hot and when egg is formed but still soft add the cooked rice and stir with the egg
  3. Add the shrimp and pork
  4. Add the carrots and peas
  5. Add the salt for seasoning
  6. Add the spring onions and mix evenly
  7. Serve while still hot

Courtesy of http://www.youtube.com/watch?v=BLZpV-hXblw

Guisadong Monggo

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  1. Cooking oil
  2. Pork, sliced into small pieces
  3. Salt
  4. Monggo, soaked in water and boiled for another 30 mins
  5. Garlic, minced
  6. Tomato, chopped
  7. Onion, chopped
  8. Ampalaya leaves
  9. Ampalaya fruit
  10. Fish sauce
  11. Magic sarap to taste
  12. Water


  1. Boil monggo in pot of water until skin is slowly removing itself from the seed then set aside
  2. In another pot, put pork and add salt and water and bring to medium heat until water is reduced then add cooking oil to fry until golden brown, set aside
  3. In the large sauce pot, saute in cooking oil garlic onions and tomato then add fish sauce
  4. Add ampalaya fruit
  5. Then add the monggo boiled including the boiling water
  6. Add water is necessary
  7. Cover to simmer
  8. Add fish sauce and salt to adjust taste if necessary
  9. Add ampalaya leaves then mix and let simmer for another 5 minutes
  10. Serve best with galunggong