EPOCH : Mini Mist Diffuser and Essential Oils

We have to sadly admit that we now live in a pill-popping society where a lot of people resort to popping pills left and right for health solutions... i.e. I cannot sleep, I pop a pill. I have a headache, I need a pill, I have a cold, I pop a pill. Well, I am not a huge fan of this. As much as possible, I try to go the natural route and am a huge believer of ethnobotanical solutions and aromatherapy. Our medicine cabinet has more Amid the rigors of a modern lifestyle, Nu Skin delivers Epoch Essential Oils—ethnobotanical solutions that enhance human interactions and create sensory experiences with the natural world. 

For centuries, indigenous cultures improved their lives with botanicals, from topical uses to aromatherapy. Nu Skin has collaborated with one of the world’s leading ethnobotanists and found ways to infuse this wisdom into your modern lifestyle. Now you can use ethnobotanical oils from a company you know and trust. Single oils and blends provide a variety of expressive aromas and solutions that uplift any routine or occasion. The delightful benefits of our essential oils make it natural to share them with others.

The Epoch Mini Mist Diffuser is the perfect way to share and enjoy Epoch Essential Oils while on the go. It uses the Mini Mist’s ultrasonic technology which vibrates to vaporize water and essential oil into a fine mist. 

Epoch Assure is a potent blend of cinnamon, clove and other pure essential oils that help the air feel "clean". It is an essential oil blend for neutralizing odors. Cinnamon and clove are known for their strong aromas...such an engaging combination for the senses! 

You can use this oil by :

1. Diffusing it in an Epoch diffuser
2. Putting directly under the soles of your feet
3. Adding to mop water
4. Adding to laundry wash cycle
5. Using in pet cages

I have been using this mini mist diffuser and my essential oils since I got them and now I carry it everywhere I go. My son Henri loves it especially when he has a cold and we put in a minty blend to help relieve him of congestion especially before going to bed. Mommies, it's worth a try!

If you are interested to order and learn more about their other products, please email epochjourneyph@gmail.com or call/text +639177022034. They have a special sale this Halloween plus they also launched their Christmas packages so be sure to check it out (IG : epochjourney)....GREAT gift ideas for this Holiday Season for your loved ones!

Spread Wellness. Spread LOVE!



Top 10 Eats in FUKUOKA

Japan is most certainly one of our favorite places on earth and so my hubby and I decided to make it a tradition since we discovered Osaka 3 years ago to do a JAPAN FOOD TRIP at least once a year. Last year we went twice (Osaka and Tokyo) and this time it was to discover the culinary wonders of FUKUOKA.

It was our first time to explore this city so I was excited and giddy as you can imagine. We arrived at the city around 8 pm and we were determined to start our Food Trip the moment we got our of the airport. With our luggages in tow, we rode the airport shuttle which brought us to the subway station where we navigated our way to the Hakata Station where we set-off to find some Yatai Stalls.  It wasn't as easy to find as we thought, it took us about 45 minutes of walking and a whole lot of asking help from locals before we finally found the strip.

Yatai stalls are open air food stands that are the city's best known symbol. Each stall can fit just about 7-8 people where you enjoy an al fresco dining experience by the water. My first three entries can be found in the Yatai Stalls located along the Canal City area.

Here it goes;

The main characteristic of HAKATA Ramen is the thick white soup made from pork bones (called Tonkotsu). The noodles are slightly thinner than the usual ramen and the toppings are quite simple; cha-su (pork), chopped scallions, thinly sliced mushrooms and some sesame seeds. The red pickled ginger is also optional and is served on the side.

Oden is a Japanese hotpot dish in which ingredients are slowly simmered in a soy sauce soup base. You can vary different ingredients but the usual ones are daikon radish, boiled eggs, fish cakes, etc. I tried the fishcake and tofu and loved it especially with the touch of spicy yellow mustard.

Yakitori is also a must when you try theYatai Foodstalls. These sticks taste best with a nice and cold asahi! It's always a great combination.

Why are little tart's so addicting? First it's the PASTRY: it is tempered and baked TWICE which gives it a crunchy bite with the outer shell slightly overbaked to add to the texture. Next is the CREAM CHEESE FILLING that's creamy but at the same time light and airy. It's a delightful contrast to the firm and crunchy crust. Lastly is that they are FRESHLY BAKED and they stress this because the ladies selling and packing them are all wearing shirts stating this. You go into the store and while patiently waiting in line (there's ALWAYS a line at least in the Tenjin Branch which we visited thrice!) you see non-stop action from their bakers continuously putting out batches and batches of freshly baked ones from their oven. For me, it is best eaten at room temperature but you can enjoy them chilled or heated as well. The cheese aroma that wafts out from them is heavenly. That's why we had to go back three times for it during our trip! Take note that they limit only 12 pieces maximum per person per visit! :)

 Mentaiko is the marinated roe of pollock and cod. It has a very delicate, creamy, salty taste and flavor. The spicy variety of mentaiko is product of Fukuoka so I really made sure to try this and bring some home so I can whip into a pasta sauce with some butter! Ah! Just thinking about this makes my mouth water. 

Since I fell in love with Mentaiko, this is the next best thing. I found this on an artisan bakeshop inside Parco Mall (again just by chance since I'm always in the lookout for food!). Freshly baked Baguette with a generous spread of mentaiko and butter. The

Ive had a lot of of Ramen in my life and I must admit that this is possibly one of THE best ramens I have ever had.  CLICK HERE to find out how I dissected it to be the BEST RAMEN I've ever tasted. You will thank me for it!

Our good friend and local from Osaka Kuniyoshi recommended this place. He said that we cannot leave Fukuoka without trying UNAGI.

If you love the REAL strong taste of green tea and not the milked down and toned down one, try this brand and you won't be disappointed! ;)

You cannot leave Japan without stuffing yourself with sushi and sashimi... And that's exactly what we did! Toro and Hamachi are my favorites followed by Uni and Hotate. You don't have to look far to find good and fresh seafood in Fukuoka. For instance, the picture above is from the main Mitsukoshi supermarket in Tenjin where they have a huge section of fresh sashimi and sushi for a very reasonable price. You can grab a few boxes and either take it home or enjoy it there on the tables they have at the center. The hubby and I had sushi for lunch every single day we were there....no kidding! hahaha!

There you have it folks! My top 10 for this Fukuoka Trip! Feel free to tag me in your food trip and food discoveries in Fukuoka. I would love to hear from all of you!

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RAMEN IN A BOX (well technically a "jubako" which is a special Japanese lunch box). It was only by chance that we discovered Ichiran at Canal City Fukuoka. It was not in my "must-try" list but boy was I so happy that we stumpled upon it. It is arguably the BEST RAMEN I've ever had. And this is huge because I have had tried a lot of RAMEN having gone to Osaka twice already and Tokyo too plus ofcourse the myriad ramen spots in Manila. 

Ok, ok...Before the ramen fanatics freak out on me, let me explain why and give my argument by breaking everything down;

1. BROTH. The broth is rich but not overpowering. It does not leave you with that heavy oily feeling which I experience with a lot of ramen.  You can taste how delicately it's been simmered, strained and degreased therefore giving it a surprisingly clean taste. Sorry for being technical but that's my chef background coming out.

2. KAEDAMA NOODLES REFILL. Their homemade fresh noodles are made from their unique blend of flour which is then cooked in special filtered water which gives it an added flavor. They have a silky and firm texture which I really like. Kaedama is Hakata's way to order extra noodles when you finish your serving and still have broth left. To prevent the noodles from expanding, they made this system where you can order just when you finish your initial noodle serving to make sure the additional noodles remain firm. tip : I always always order mine EXTRA FIRM. 

3. SPECIAL RED SAUCE. They have a special red pepper based sauce which is believed to be made up of 30 different spices that have been aged and cooked slowly that they put on the middle of the broth. You gently mix it into the soup when it is served. I usually just order mine mild and not too spicy because I don't want to overpower the taste of the broth. 

5. *** OSUKARAN VINEGAR. I believe this is the biggest differentiating factor. The use of this special Osurkaran vinegar makes the world of difference in terms of deepening the flavor of the broth. This option is unique to the Canal City branch. The hint of sourness from the vinegar, so subtle yet adds to much complexity to the flavor. Nothing like I've ever had. 

5. EXPERIENCE. The process of enjoying this ramen also adds to greatness of the experience. You order through a machine, get your ticket and go straight into a personal booth. You will not see any face but a small window will open in front of you and you just present your coupon and wait. When ordering your kaedama (extra noodles serving) you also just have to press the button. Because you are locked up on that little booth, you get to really concentrate and focus on your RAMEN and enjoy every slurp! 

Convinced already that it's the BEST?  Try it out yourself and be the judge. Bookmark this post for your next Fukuoka adventure. You will thank me for it!

Slurp away!  



RECIPE HACK : Calamansi Muffins

Calamansi muffins are a must in Boracay. I've been a fan of Real Coffee Boracay and their muffins since I first discovered it years ago. And when I like something, I usually try to make it myself. I have experimented and researched on couple of recipes and finally found my signature recipe. So here it is folks, my own version of the famous Boracay Calamansi Muffins. Enjoy!


Ingredients :
1/2 cup butter
1 cup sugar
2 pcs. eggs
1 1/2 cup all purpose flour
1 tsp salt
1/4 cup milk
1/3 cup calamansi juice

Procedure :
1. Mix flour, baking powder and salt together in a bowl. Set aside.
2. Mix milk and calamansi together in another bowl and set aside.
3. Cream butter and sugar for 2-3 minutes.
4. Add eggs one at a time and mix well.
5. Add in milk mixture and flour mixture.
6. Mix until well blended, don't over mix.
7. Scoop in non-stick muffin pans.
8. Bake in preheated 350 degrees F oven for about 25 minutes.

Last Saturday, I baked a special batch for my Saddle Row students who attended my 60-minute Beached Ride as reward. That's moi holding up the muffins! Hahaha!

Happy Sunday guys!



Top 10 Eats in Singapore

After a long hiatus I am back with a vengeance. I have been juggling my time between a new venture we opened, teaching 3 different disciplines and ofcourse never forgetting my first and foremost duty of being a wife and mother.  So yes dear readers, I AM BACK! And I am ecstatic to share wonderful stories, discoveries and recipes with all of you this year.. either in my blog here or in my youtube channel : sliceofpattie so be sure to subscribe.

Summer is here LAH! Being true to my promise of creating more memories and sticking to more birthday trips than parties, we celebrated my daughter S's birthday last weekend in LA-LAH-Land. It's a place very close to my heart because it was one of the last places I travelled to with my late mother when she was already sick. I wanted to bring the kids to see and experience the City. 

 Singapore is no doubt a fantastic destination especially as a foodie. Singapore boasts of such rich cultural heritage because it is the melting pot of Southeast Asia. Because of it's history, this bustling city prides itself with a colorful "foodscape" and hodgepodge of multicultural treasure troves. 

I went out of my way during this trip to try out NEW (and reasonable) things on this recent trip and I happily compiled it into this list which hopefully can help you out the next time you find yourself there; 

You can find this practically in any food court or local restaurant in the city. This is the most common thing that people order. This traditional Singaporean dish has inspired my cooking in a lot of ways. My family actually loves it when I make our Tinola (chicken cooked in ginger broth) Hainanese style complete with the three dipping sauces.  

During this trip, the first meal we had was S's birthday salubong at Chatterbox located at 5th level of the Mandarin Orchard. It's an award winning place that serves this specialty. The portion is generous and the chicken meat is lean and tender. It is served with very flavorful sidings of ginger paste, thickened soy sauce and chili sauce. The catch? It comes with a bit a hefty price though, the full chicken rice set goes for $32! I know, it IS a bit indulgent BUT we had a reason to celebrate and thus having my favorite dish at a 5 Star Hotel with my most favorite people in the world was totally acceptable *wink wink*. 

If you're on a budget thought, do not fret because you can find this dish practically everywhere in the city. Every foodcourt and local restaurant (no matter how big or small) would have this on their menu. It's a signature dish that you shouldn't miss. 

*location : Chatterbox at the 5th floor of Mandarin Orchard, 333 Orchard Road, Singapore 238867 

Laksa is another iconic dish in Singapore and surely you will find it anywhere. But this special laksa still from Chatterbox at the Mandarin Oriental goes beyond the usual. It's a premium or should I say UPGRADED Laksa. The lobster laksa has a very flavorful and colorful broth served with generous chunks of lobster meat, tau pok (bean curd puffs), fish cakes and sliced quail eggs. How can you possibly resist? But ya, it comes with a price tag. It's $36 per order so you must really have a reason to celebrate when you get this! Happy Birthday S!

*location : Chatterbox at the 5th floor of Mandarin Orchard, 333 Orchard Road, Singapore 238867 

I'm a sucker for natural and homemade drinks as you know so I had to give this a shot. It's a very mild flavored drink that offers a lot of heath benefits. You will find this in a lot of stalls and stores as well. Barley water has been used in many ways to improve health. It has been given as a pap for infants, a balm for digestive systems, a soothing drink for sore throat, cure for UTI, etc. I plan to do more research on it so I can make it at home! Ha!

This is a traditional Singapore breakfast meal and I had it twice during this trip. Kaya Toast is basically toasted bread filled with butter and Kaya (special aritsan jam made from eggs, sugar, coconut milk and pandan leaves). It is often served with soft-boiled eggs and hot tea or coffee. Ya Kun Kaya has been around since the 1940's and has been serving the same menu (consisting of this Kaya Meal set) ever since. It as over 40 outlets all around Singapore so you are sure to catch it. 

I went for the Value Kaya Meal Set which is served with 2 soft-boiled eggs and a strong and full-bodied milk tea (which my kids both fell in love with!). I imitated what the locals did and put a small amount of light soysauce on my eggs and pepper before breaking and mixing them together. It

I know, I know...the idea of a eating a stingray may be daunting to many but really it is something one must try even just once. This is one of the things I look forward to every time I visit a Hawkers Market. I was so excited to have it again after a long time. 

Grilled stingray has a rich and fleshy texture. They cook it with Sambal sauce typically made with a nice mix of chili, shrimp paste,fish sauce, garlic, giner, shallots, sugar, scallions and lime juice. It's really this secret mix that is key to how flavorful your stingray will be. In addition, the dish is served with what they call chinchalok which is their version of our bagoong (fermented shrimps, onions and lime juice). The only downside for me is that I am forced to eat it with rice, lots of it! Oh no! I just cannot resist. 

*location: Ming Yen BBQ : Stall 55-57, Lau Pat Sat Hawker's Market, 18 Raffles Quay, Singapore 048582

Satay typically means grilled meat served with peanut sauce. It's birthplace is in Indonesia but it a popular dish around countries like Thailand, Malaysia and Singapore. We ordered different satays in one of the dinners we had at a famous Hawkers Market (chicken, beef, shrimp, etc.) but this was a real STAND-OUT because of it's unique and distinct flavor.  Each bite of the meat bursts with rich spices that's been deeply absorbed by it and that mildly spiced thick peanut sauce is just a perfect compliment. 

*location : Lau Pat Sat Hawker's Market

I decided to treat myself with this ice cream during our last night in Siloso Beach, Sentosa Island. Co Nut Ink is actually a concept from a small stall in Chatuchak market in Bangkok and was brought to Singapore. They serve fresh homemade coconut ice cream - for those who are curious, it's made with milk so to all my vegan friends, sorry :( One order is a scoop of ice cream inside a coconut shell topped with salted peanuts. It also comes with a small shot of coconut water. It's a little piece of heaven! 

*location : Co + Nut + Ink along Siloso Beach, Sentosa Island

This was my new discovery on this trip! This is a well-loved local dish of light, bouncy and airy fisballs made from yellow tail that comes in piping hot clear broth and some spicy dry noodles on the side. Love at first bite!

*location : Foodcourt of Tang's Mall, Orchard Road

It looks pretty weird especially with the green worm-like rice flour thingies but it's surprisingly so delightful. So it's basically this;  finely shaved ice + sweetened red beans + the green "worms" +  palm sugar + coconut milk. I guess you can say it's their version of Halo-Halo but less busy because ours has a myriad of different other things.  

*location : Foodcourt of Tang's Mall, Orchard Road

Thanks to my daughter S for this discovery. They were sampling this product at the food court of Takashimaya on our last day and S was able to taste it. She kept insisting to go back to the stall and I finally I gave in. And she was absolutely right. This was surprisingly amazing. Yuzu + Honey = Awesome :) 

*location : Foodcourt of Takashimaya, Orchard Road

Well folks, that's it for now. I hope this list made you drool a little and inspire you to plan a trip to the Merlion City soon. Feel free to use it as reference should you decide to go. See you LAH!


Please do follow me on instagram @sliceofpattie and use my hashtag #sliceofpattie for any of your food adventures! I'd be happy to hear from you guys!