Slow Cooker Beef BBQ Burger

Slow Cooker Beef BBQ Burger is so perfect during Summer BBQ, but can also be enjoyed anytime you want it. This is a to-die-for beef brisket recipe that is cooked in a slow cooker with a very simple homemade BBQ sauce until the sauce is nice and thick and the meat is deliciously tender and infused with an incredible mix of spices.

We got 6 burger buns at home and we are 5 in the family. Do you wonder who got the extra bun? It was my husband. I thought 1 burger each would satisfy their hunger but because this recipe is so good, they can’t stop eating it.  It’s perfect with those toasty buns with freshly made coleslaw and wedges or fries for sides. We also put BBQ potato ships in the burger for an added crunch. The next day, we eat this Slow Cooker Beef BBQ leftover with steamy rice, and it’s perfect!

Slow Cooker Beef BBQ Burger Recipe


2 kg beef brisket

1 tablespoon olive oil (vegetable or canola)  


1 tablespoon brown sugar

2 teaspoon paprika powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

3/4 teaspoon mustard powder

salt and pepper to taste  


2 cloves garlic, minced

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup brown sugar, packed

2 teaspoons onion powder

2 teaspoons mustard powder

1 teaspoon cayenne pepper (adjust depending on your taste)

black pepper to taste

1 tablespoon Worcestershire sauce

How to Make Slow Cooker Beef BBQ Burger?  


1. Mix rub ingredients together. Rub all over brisket. Leave for 30 minutes to 24 hours in the fridge.  

2. Combine BBQ sauce ingredients in a slow cooker. Add the brisket and squish to fit in.  

3. Slow cook in slow cooker for 10 hours. Note: 1.5 kg is for 8 hours and 2 kg is for 10 hours.  

4. Once cooked, remove brisket onto a tray. Pour liquid into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency.  

5. Drizzle with oil then roast in a 200 degrees C or 390 degrees F for 15 minutes or until brown spots appear.  

6. Remove from oven then bastes the brisket generously with BBQ sauce. Return to oven and cook for another 5 minutes. Do this step again one more time until it caramelises.  

7. Slice brisket thinly and serve in burger buns with coleslaw topped BBQ sauce.  

Serve and enjoy this Slow Cooker Beef BBQ Burger with family and friends!

Did you make this Slow Cooker Beef BBQ Burger? Please leave us a comment below.


Kalabasa, Carrots and Malunggay Ukoy (Okoy)

Kalabasa, Carrots and Malunggay Ukoy (Okoy) is simply a vegetable fritter – Squash, Carrots and Horseradish leaves combined. It’s a healthy, crunchy dish very timely for Holy Week or any time of the year.

Perfect for those who are abstaining from meat or simply just loves vegetarian dishes. Who could have thought, grated vegetables could be this yummy, especially when dip with vinegar, onion and chilli sauce.

Kalabasa, Carrots and Malunggay Ukoy (Okoy) Recipe


1 cup squash (kalabasa), grated

1 cup carrots, grated

1 cup malunggay (you can also use, baby spinach or baby kale)

3 cloves garlic, minced

1 medium onion, minced

1 cup all-purpose flour

1 cup cornstarch (cornflour)

1 egg

1/2 cold water

salt and pepper to taste

seasoning, optional vegetable oil for frying  

How to Make Kalabasa, Carrots and Malunggay Ukoy (Okoy)?


1. In a large bowl, add grated kalabasa, carrots and malungggay.  

2. Add minced garlic and onion.  

3. Add flour and cornstarch. Mix until well combined.  

4. In a separate bowl, add egg, ½ cup cold water, salt and pepper. If you’re using seasoning, this is the time you can add it.  

5. Heat the oil in a frying pan over medium to high heat. Fry the ukoy until it’s brown and crispy.  

Serve and enjoy Kalabasa, Carrots and Malunggay Ukoy (Okoy) with your family and friends!

Did you make this Kalabasa, Carrots and Malunggay Ukoy (Okoy)? Please leave us a comment below.


Adobong Bicol

There are so many versions of Filipino Adobo but my most favorite is my Mom’s and this Adobong Bicol – Pork Belly boiled in water, garlic, bay leaves and fish sauce.

I first tasted this in my mother-in-law’s house and I fell in love with it so she taught me how to cook it. Then I tasted the authentic one in Bicol from my father-in-law’s house. This is super yum with heaps of steamed white rice. Best eaten with bare hands and one foot up on a chair.   What’s different about Adobong Bicol?   Normally, Adobo is boiled with vinegar, salt, garlic and laurel (bay leaves) but Adobong Bicol is boiled with water, fish sauce, garlic and bay leaves only. No vinegar or soy sauce in this Adobo!!! 

Adobong Bicol Recipe


1 kilogram (2 pounds) pork belly, cubed

2 cups water, add some more when needed

1 garlic bulb, peeled and minced

2 bay leaves

3 tablespoons fish sauce

2 tablespoons cooking oil

How to Make Adobong Bicol?


1. Boil 1 kg cubed pork belly in 2 cups water with 1 garlic bulb (minced), 2 bay leaves and 3 tablespoons fish sauce in medium-high heat.  

2. Once boiled, reduce the heat to medium until the meat is tender, about 45 minutes. Add water when needed.  

3. When the sauce is reduced, add oil and fry pork belly until its brown.  

4. Serve with steamed white rice.  

Share and enjoy this Adobong Bicol with family and friends!

Did you make this Adobong Bicol? Please leave us a comment below.

keto and low carb

Keto Pepperoni Pizza

A simple pizza fix without the carbs! It has everything you want in a regular pizza –tomato sauce, pepperoni and cheese deliciousness!

My family enjoys pizza for dinner once in a while. If it’s not Pizza Hut or Dominos, it’ll be Hells’, Sals or Pizza Club. Since I’m on a Keto diet, I won’t be able to enjoy those delicious pizzas with my family anymore unless I make my own Keto Pepperoni Pizza. It’s quite easy to make without the guilt. It just requires preparation.  

Keto Pepperoni Pizza Recipe



4 eggs

6 ounces shredded cheese, preferably mozzarella or provolone  


3 tablespoons tomato paste

1 teaspoon dried oregano

5 ounces shredded cheese

1 1/2 ounce pepperoni olives (optional)  


2 ounces leafy greens

4 tablespoons olive oil

sea salt and ground black pepper  

How to Make Keto Pepperoni Pizza?


  1. Preheat the oven to 400F (200C).

2. To make the crust, crack 4 eggs into a medium bowl and add 5 oz. shredded cheese. Stir to combine well.

3. Spread the cheese and egg batter with a spatula on a baking sheet lined with baking paper. You can make 2 round circles or 1 large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove from the oven and let it cool for 2 minutes.

4. Spread 3 Tbsp tomato paste on the cooked crust and sprinkle oregano on top. Top with cheese and place pepperoni and olives.

5. Bake for another 5-10 minutes or until the pizza has turned golden brown.

6. Served with a fresh salad on the side.

Share and enjoy this Keto Pepperoni Pizza with family and friends!  

10 Facts about Pizza:

1. The most popular pizza is pepperoni.  

2. The World’s Biggest Pizza recorded in history, was prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, and Matteo Giannotte in Rome Italiy, on 13 December 2012.   

3. Did you know that the technical term for crust is cornicione?  

4. The origin of the first pizza goes back to ancient time. Greeks and Egyptians cooked flatbread and topping it with olive oil and spices. The “modern pizza evolved in Napies Italy, when they added tomato in the 18th century.  

5. There’s a pizza museum in Philadelphia where you could see the world’s largest collection of pizza memorabilia.    

6. In 1962, the first frozen pizza – Tontino’s hit the market.    

7. Hawaiian pizza was invented by Sam Panopoulos in Canada.  

8. The least favorite pizza topping in America is anchovies.  

9. In Japan, they put mayonnaise on their pizza.  

10. The National Pizza Month is in October.

Did you make this Keto Pepperoni Pizza? Please leave us a comment below.


Laing (Dried Taro Leaves with Coconut)

Here is another great Filipino dish called “Laing” that is composed of dried Taro leaves and coconut milk. It is originally from the province of Bicol. I’m hoping that this dish will get an international credit in the future.

Laing is a popular dish in the Philippines mainly served during lunch or dinner with steamed white rice. It was first introduced in the Bicol Province where my Mom was born. I miss my Mom’s version of Laing. She actually cooks it the way my grandmother did, but I found an easy way and that’s what I’m going to share with you today.

I remember how we bought fresh taro leaves in the wet market and cut those leaves by hand. First, take the leaves out of the spines and cut them into smaller pieces. Some take the leaves out to dry as in “desert dry” otherwise it may cause your tongue and throat to itch. Is laing best cooked with fresh or dried taro leaves? The answer is yes, laing is best cooked with dried taro leaves.   Here in New Zealand, I buy dried taro leaves in a pack, which is already cut into small pieces (no stalks included). I do remember eating laing with stalks on. Some people don’t include them in their cooking just like my Mom, but others have stalks in their dish which is also good.

Laing (Dried Taro Leaves with Coconut) Recipe


1 pack (3.5 ounces) or 100 grams dried taro leaves

6 cups or 3 cans coconut milk

2 cups or 1 can coconut cream

1/2 cup shrimp paste (bagoong)

1/2 pound or 1 kilogram pork shoulder thinly sliced

5 to 7 pieces red chillies

1 medium yellow onion sliced

1/2 cup sliced ginger

8 cloves garlic crushed  

How to Make Laing (Dried Taro Leaves with Coconut Milk)


1. In a cooking pot, combine 6 cups or 3 cans of coconut milk, ½ lb pork, ½ cup shrimp paste, ½ cup sliced ginger, 1 medium yellow onion, and 8 cloves crushed garlic in a cooking pot. Heat the pot and let boil.

2. Once it starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Stir once in a while to prevent the ingredients from sticking and burning on the bottom of the cooking pot.

3. Add the dried taro leaves on top. Low the heat. Do not stir. Let it stay until the leaves absorb the coconut milk. This takes about 20 to 30 minutes. Gently push the leaves down so that it can absorb more coconut milk.

4. Once the leaves absorb the coconut milk, gently stir the leaves and then continue to cook for another 10 minutes.

5. Pour the coconut cream into the cooking pot. Add the red chillies and stir. Cook for 10 to 12 minutes until it boils.

6. Transfer to a serving dish together with steamed white rice.

Share and enjoy this Laing (Dried Taro with Coconut Milk) with family and friends!

10 Top Benefits of Taro Leaves:  

1. Acts as an antioxidant to prevent cancer.

2. Boosts the immune system.

3. Keeps your eyes healthy.

4. Reduces your cholesterol level.

5. Aids in weight loss.

6. Controls blood pressure.

7. Helps the development of the fetal brain and nervous system.

8. Helps prevent anaemia.

9. Reduces wrinkly skin.

10. Increases sperm production.     

Did you make this Laing (Dried Taro Leaves with Coconut Milk)? Please leave us a comment below.


Avocado Tuna Salad

This Avocado Tuna Salad is made with very simple ingredients. It is very easy to make and has a surprising combination of ingredients that work well together. You can eat it as a side dish with your dinner or for a very satisfying quick lunch.

I’m taking advantage of the yummy goodness of avocado. I don’t need to put mayo in my salad because the avocado gives a highly filling creaminess to it like mayo. The balsamic vinegar gives an incredible kick to it. You could also use homemade dressing for a fresh flavour. This could be my go-to lunch from now on, and the best thing about this is, it’s Keto friendly.  

Avocado Tuna Salad Recipe


15 ounces tuna in oil, drained and flaked

1 cucumber, sliced

1 large avocado, pitted, peeled and sliced

1 small red onion, thinly sliced

Drizzle of balsamic vinegar (store bought)

1 teaspoon sea salt

1/8 teaspoon black pepper  

How to Make Avocado Tuna Salad?


1. In a large bowl, combine all the ingredients.  

2. Drizzle the salad with balsamic vinegar, salt and pepper.  

3. Toss to combine.

Serve and share this Avocado Tuna Salad to your family and friends!

What kind of Tuna is best for Tuna Salad?  

I actually prefer drained chunk tuna in oil, but for some reason, my husband bought a sandwich tuna so I don’t have any choice but to use it. I guess the tuna brand would depend on your liking.  

Did you make this Avocado Tuna Salad? Please leave us a comment below.




Chicken Mami (Filipino Chicken Noodle Soup)

This is what we called Chicken Mami, a popular Filipino noodle dish made from fresh egg noodles and homemade chicken broth, topped with napa cabbage, carrots, fried garlic, hard boiled eggs and chopped spring onions. Chili is optional.


1 kg chicken breasts, boneless
1 pack 8 oz thin egg noodles, cooked according to package instructions
6 to 8 cups chicken broth (or combine 6 cups water and 1 ½ piece chicken cube)
2 cups chopped Napa cabbage
1/2 teaspoon garlic powder
1/4 cup chopped spring onion
1/4 cup toasted garlic
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
4 to 6 pieces boiled chicken egg
Carrot strips for garnish optional


1. Pour-in chicken broth in a deep cooking pot. Bring to a boil.

2. Add chicken breasts, onion powder, salt, pepper, and garlic powder. Cover and simmer for 30 to 40 minutes. Note: Add a little water if necessary.

3. Turn off heat. Remove the chicken breasts and slice as thin as possible.

4. In a wide individual serving bowl, arrange the cooked noodles, chopped Napa cabbage, carrot strips, boiled egg, chicken, spring onions, and toasted garlic. Pour-in the hot broth.

5. Serve and share this Chicken Mami (Filipino Chicken Noodle Soup) and enjoy with family and friends!


Ginataang Pork with Kalabasa and Green Beans

This recipe is timely for people who are in the US, as it’s actually Autumn there, meaning there are lots of pumpkins! But let me just clarify that pumpkin is not kalabasa… kalabasa in english is Squash. Some of my followers in my Instagram account asked me, what is a kalabasa and what is the substitute they can use?

If you are not in the Philippines, you can use butternut squash as a substitute. Funny thing is, I used pumpkin for this recipe so technically my title is wrong. The inside of the butternut squash is visually the same as pumpkin. Pumpkins are watery, less creamy and less sweeter compared to the Philippines kalabasa, which is originally from the Tropical America. It is easy to assumed that our kalabasa came from Spain.

Ginataan or alternatively spelled as “guinataan” is a Filipino word which refers to food cooked with coconut milk.

I apologize that the pork in this dish is not seen in the photo. My bad!

Let’s start cooking Ginataang Pork with Kalabasa and Green Beans


1/2 kg. pork belly, chopped
½ small Butternut squash or kalabasa cubed (or in this case, pumpkin)
23 pieces long green beans Baguio beans, cut into 2 inch pieces
1 medium onion minced
4 cloves garlic crushed and chopped
2 tablespoons fish sauce
ground black pepper to taste
2 can coconut milk
3 tablespoons cooking oil
1 cup water


1. Heat oil in a cooking pot.

2. Sauté onion for 1 minute in medium heat, add garlic and continue to cook until the onion softens. Don’t burn the garlic.

3. Put chopped pork into the pot. Cook for 2 minutes. Add 1 cup water and simmer to boil, about 30 minutes or until the pork is cooked, brown and little bit fried. Add water if necessary.

4. Pour the coconut milk into the cooking pot.

5. Cover the pot. Continue to cook in medium heat for 45 minutes. Note: add more water if necessary.

6. Add butternut squash or kalabasa. Cover the pot and cook for 10 minutes.

7. Add green beans. Cover the pot and continue to cook for 3-5 minutes.

8. Season with ground black pepper and fish sauce

9. Share Ginataang Pork with Kalabasa and Green Beans with family and friends!

If you have tried this recipe, please tag #asliceofkate so I could feature you in my next post or story. Please kindly leave a feedback, it would be much appreciated. Thank you!


Spirulina Chicken Karage Bao


2 Tbsp Caster sugar
1¼ tsp Active dried yeast
200 ml Warm water, or a dash more if needed
300 gm Plain flour (2 cups)
1 tsp Salt
½ tsp Baking powder
1 Tbsp     Spirulina powder or Malunggay powder
1 Tbsp Peanut oil, choose a good quality one, plus extra for brushing


1. Put sugar and yeast in a small bowl of warm water. Leave in a warm place for about 5 minutes until the yeast is frothy.

2. Sift the flour, salt and baking powder and spirulina powder into the bowl of an electric mixer with a dough hook. Make a well in the centre of the flour and pour the peanut oil. Add in the yeast mix to flour mixture. Mix until it turns into a dough. The dough should form into a soft, but not sticky ball.

3. Place the dough on your bench top and knead by hand until it is smooth, about 2 minutes.
Lightly oil and place the dough in a bowl. Cover with plastic wrap and a clean tea towel. Leave in a warm place to rise until the dough has doubled in size, approximately 1 hour.

4. Divide the dough in half. Cover one half with plastic wrap and set aside. Divide the dough into 5 even-sized pieces, so you’ll have 10 dough pieces all in all. Roll each piece into a bun shape and roll them in an oval shape. Place on a piece of baking paper as you go, making sure they are well apart. Lightly brush with peanut oil and cover with plastic wrap. Leave to prove for another 15 minutes or until they increase in size (half of their original size again).

5. Repeat with all the remaining piece of dough.

6. When ready to steam, put enough water in the steamer to prevent it from boiling dry. Place a piece of baking paper in the base of the steamer.

7. Carefully lift the first five buns and place in the lined steamer. Replace the lid and cover with a cloth and steam for 10-12 minutes until the buns are puffed and sound hollow when you tap the base.

8. Carefully lift out the buns. Repeat to steam the remaining five buns.


1 lb chicken breast or thigh
1 inch ginger
8 cloves garlic (You can adjust as you like)
1 Tbsp soy sauce
1 Tbsp sake (or dry sherry)
1 tsp sesame oil
1 tsp granulated sugarSea salt
Freshly ground black pepper
1/4 cup corn starch
1/4 cup all-purpose flour
Vegetable oil for frying


1. Pat dry the chicken with paper towel. Cut each chicken breast or thigh into 2 inch pieces. Season with salt and freshly ground black pepper. Put the chicken in a large bowl or storage bag.

2. Grate the ginger and mince the garlic (with garlic presser).

3. Combine the chicken and all the seasonings in the bowl (or storage bag). If in a bowl, cover with plastic wrap and rest in refrigerator for at least 1 hour.

4. Bring the oil to 320-338F (160-170C).

5. Combine corn starch and flour, and whisk all together.

6. Add the flour mixture to the chicken.

7.  Gently drop each piece of chicken separately into the hot oil. Do not overcrowd so as to cook the chicken evenly and quickly. Deep fry approximately 3-5 pieces at a time (depending on the pan).

8. Cook the chicken until it is cooked through and the outside is light golden color. If the oil temperature is too high, the chicken will change its color quickly and will burn.

9. Transfer the fried chicken onto a wire rack to drain excess oil.

10. Serve and enjoy with family and friends!


Filipino Skinless Chicken Longganisa (Sausage)

Originally, we make minced pork instead of chicken but since my husband and I are getting older and we started to notice that pork is harder to digest than the chicken, we opted for it since then. We still love pork though but not on longganisa (sausage) anymore.

This longganisa recipe has been a hit in our home. We can have it for breakfast, lunch or dinner. Please have a go of this recipe and let me know how it goes.

1-1/2 pounds lean chicken minced
1/2 cup brown sugar
1 head garlic, peeled and minced
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp salt
2 tsp ground black pepper or more if desired
oil for frying

1. In a bowl, combine and mix minced chicken, sugar, garlic, soy sauce, vinegar, salt and pepper until well-distributed .
2. On an individual sheet of wax or baking paper, spoon about 1 tablespoon of chicken mixture and form into a log. Roll and wrap tightly. Do the same step with the remaining mixture. Put in a ziplock container and freeze.
3. To cook, remove the longanisa from the wax or baking paper. In a skillet or frying pan over medium heat, heat about 2 tbsp of cooking oil. Fry longganisa, turning once or twice, until golden and cooked through.
4. Plate it with fried rice, tomatoes and eggs.
5. Serve and enjoy with family and friends!