Thursday, May 30, 2013

Ginisang Talbos ng Camote wih Sardines

I remember this dish when I was young (25 years ago) that's why when I saw the sweet potato garden of my friend I was so eager to cook this, she asked me  "why?" I said "because I missed this recipe from my mom so much" then we smiled at each other.

Camote tops (talbos ng camote) cut and cleaned
3 cloves garlic
1 can sardines
Talbos ng camote

1.Saute the garlic then add the sardines and simmer for two minutes.
2. Increase the heat then add the "talbos ng camote" stir until done.
3. Add salt and pepper to taste then serve it hot.

Saturday, May 25, 2013

Pineapple Chicken Bits

Simple and easy to cook chicken recipe that is delicious and economical. Try this.

1/2 kilo Chicken breast
1 cup pineapple tidbits
3 tablespoons soy sauce
1/2 cup water
1 teaspoon cornstarch dissolve in 1/4 cup water
3 cloves garlic
1 onion
salt and pepper to taste

1.Saute the garlic and onion then add the chicken and saute until the pinkish color is gone.
2. Add the soy sauce then simmer for a minute.
3. Add the water and bring to a boil, then add the pineapple, salt and pepper to taste, simmer for few minutes until cooked.
4. Add the dissolved corn starch then simmer for a minute and turn off the heat.
5. Serve hot with rice.

Pritong Tilapia at Talong

re-cooked March 1, 2014
Simple and delicious Pinoy combo meal , I am craving for this now :-).

This is very easy to prepare, just slice the eggplants then fry it.
To fry the fish, clean it thoroughly slice then sprinkle with salt, heat the oil then deep fry until golden brown.
To add more flavor chop some onion and tomato then put soy sauce and calamansi or vinegar.
Let us eat. 

Thursday, May 23, 2013

Pork Asado

So flavorful and aromatic, I used  5 spice for this dish, that makes this different from Pork Adobo and Humba. You will definitely like it so try it now :-).

1/2 kilo  pork belly
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon garlic, minced
1 teaspoon Worcester sauce
1  cup water
1/2  teaspoon five spice powder
salt and pepper to taste


1. Marinade the pork in soy sauce, five spice, Worcester Sauce for at least one hour.
2. Saute the garlic then put the marinated pork belly together with the marinating sauce then allow to boil.
3. Add the water and brown sugar then stir and simmer for few minutes until tender.
4. Once tender, increase the heat to make the sauce evaporate, making the asado just saucy but not dry.
5. Serve hot with rice.

Kutsinta Without Lye Water PArt 2

Kutsinta is one of the delicious dainties ( kakanin) in the Philippines, but making it needs a lye water or lihiya and the problem is, in some places lihiya is not available specially in other countries, and this situation made me find a solution for it and here is the successful attempt of making kutsinta without lye water or lihiya.

1 cup rice flour
1/2 cup all purpose flour
1 cup  sugar
1 tsp annatto powder ( atsuete)

Here is the link on how to make BAKING SODA SOLUTION

1. Sift all the dry ingredients then combine everything and pour into molders and steam for 30 minutes or until done.
2. Remove from steamer then allow few minutes to cool before removing from the molders then serve with or without grated coconut.

To save time, prepare the steamer while you are preparing the kutsinta mixture, so that the water is already boiling after the preparation and you can steam right away.

If rice flour is not available just replace it with all purpose flour

Monday, May 20, 2013

Pichi Pichi

Pichi pichi is one of my favorite Filipino dainties ( kakanin), I like the savor and firmness of this steamed cassava. The problem in cooking this is the lye water because it is not available in my place, so I studied very  carefully and figured out for a solution then I tried my conclusion for my analysis then it was a success! I made the Baking Soda Solution to replace the lye water or lihiya. The link for BAKING SODA SOLUTION is provided below.

2 cups cassava, grated
1 cup sugar
2 cups BAKING SODA SOLUTION - Click the link to see how to make it, very simple and easy
1 cup coconut, grated

Grating the cassava

1. In a mixing bowl put together the grated cassava, sugar, baking soda solution then mix well.

2. Put in the molders and steam for 30 minutes or until cooked. If molders are not available steam in a tray/pan until cooked then spoon a portion and roll over grated coconut.
3. After cooking, let cool before removing in the molders for best result, then roll over the grated coconut and serve with a smile :-).

Baking Soda Solution

Some few weeks ago I posted about REDUCED BAKING SODA as a replacement for lye water or lihiya in making kutsinta by baking the baking soda with correct procedure, but not all have oven to do it and they send me emails if there is another solution, so I started to think about it and came up with this.

Now I will share the replacement of lye water or lihiya in cooking pichi pichi, it is very simple to do it. I will call this BAKING SODA SOLUTION, here is the recipe for it.
In every 1 teaspoon of baking soda we put 4 cups of water and allow it to boil over high heat for 5 minutes.
Make sure it will not overflow, so do not leave it unattended.

Allow to cool and keep in a safe place. This is now ready to be used for pichi pichi, kutsinta and any food that needs lye water or lihiya in cooking.

To use this for recipes remove the lye and replace the water with this.

Kutsinta recipe with baking soda solution

Friday, May 17, 2013

Macaroni and Corn Salad

I am craving for some macaroni salad, but my ingredients are not complete for proper macaroni salad, that is why I made this and it is still yummy :) Simple but satisfying.

300 grams macaroni ( cooked according to packaging direction)
1 red apple ( diced)
1 cup raisins
2 cups corn kernel
1 cup condensed milk
2 cups nestle cream or light cream

1.  Mix all the ingredients then refrigerate before serving.

2. Once chilled serve with a smile -:)

Stir Fried Spinach with Shrimps

I love spinach because it is full of nutrients and delicious. I need vitamin K also which is found in this vegetable and from my research I found out that nutritional value of cooked spinach is 3 times higher than raw, because there are nutrients from spinach that can not be absorbed by our body if it is raw. Make spinach a part of your diet, try this recipe.

2 bunches of Spinach.
1/4 kilo shrimps
1 onion
3 cloves garlic
1/4 cup soy sauce
salt and pepper to taste


1.Saute the garlic and onion, add the shrimps then simmer for a minute then add the soy sauce.
2. Increase the heat for stir frying, add the spinach  and stir fry until done, add salt and pepper to taste then turn off the heat.
3.  Serve it with a smile.

Thursday, May 16, 2013

Salmon Sinigang sa Camatis

 To avoid a slimy  smell of the soup here is my technique of cooking my fish sinigang sa camatis. I hope you will like it.

1/2 kilo fish
1/2 kilo tomatoes ( sliced)
1 onion ( sliced)
1 bunch of spinach
4 cups water
1/4 cup fish saue (patis)
some jalapeno or cayenne pepper ( siling haba)
salt and pepper to taste

1.  In a pot put the tomatoes, onion, fish, cayenne pepper and fish sauce, cover over medium heat then wait until it boils, then allow to simmer for few minutes.
2. Add the water and bring to boil, simmer for few minutes until the fish is cooked.
3. Add the  spinach and simmer for a minute then turn off the heat.
4.Serve it hot.

Wednesday, May 15, 2013

Pork Adobo with Sprite

Adobo is an all time favorite dish in our family, and we loved to try our adobo with different variants, here is one of the variants that we loved so much.

1/2 kilo pork
1/2 cup soy sauce
1/4 cup vinegar
1 cup sprite
6 cloves garlic
1 teaspoon peppercorn ( pamintang buo)

1. Saute the garlic then add the pork, soy sauce, vinegar, and peppercorn, then let simmer over medium heat for few minutes.
2. Add the sprite and cover until the meat is tender stirring occasionally, when its tender increase the heat to make the sauce thickens then turn off the heat.
3. Serve it with rice.

Stir Fried talbos ng Sayote

 A delicious vegetable dish that you will surely love.

1/4 kilo pork (sliced into bite size)
1/4 kilo shrimps
1/2 kilo talbos ng sayote ( cleaned and cut to serving size)
3 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste

1. Saute the garlic and onion the add the pork and simmer for 3 minutes, then add the shrimps and simmer for a minute.
2. Add the soy sauce then increase the heat before adding the sayote leaves to maintain the natural color, mix well.
3. Add salt and pepper to taste then simmer until done.
4. Serve it hot.

Chocolate Pastillas

  A delicious dessert for everybody , pastillas de leche is very yummy that is why I tried this with chocolate and it tastes good.

3/4 cup powdered milk
1/2 up unsweetened chocolate powder
1/2 up condensed milk

1. Mix all the ingredients until you form a dough-like mixture. Then get a portion from it and form  into cylindrical shape. Repeat the process until all the mixture will be finished. Just mix 1 teaspoon of choco powder and 1 tablespoon of powdered milk.
dough-like mixture of milk and choco

2. Roll each on the dusting mixture then wrap with wax paper or keep in a jar.

Tuesday, May 14, 2013

Bulalo ng Batangas

Bulalo is an original recipe of Batangas  but popular across the Philippines archipelago, from simple eatery to first class restaurants, they are serving this dish due to each popularity and customer's demands. Filipinos always loved the delicious soup of bulalo. Here is my version of Bulalo Batangas that I've learned from a Batangueῆa friend.

1/2 kilo beef shank
1 corn ( divided into 4)
1 tomato
1 medium size onion
1 teaspoon whole black pepper
1/2 kilo bok choy or petsay
1/4 cup fish sauce ( patis)
6 cups water ( add if necessary)
Spring onion as needed

1. In a pot layer the onion, tomato, black pepper and beef shanks, then add in the patis then turn on the stove to medium heat, cover very well and wait until it starts to simmer. Let simmer until the pinkish color of the meat is gone then mix well and simmer again for another 5 minutes.
2. after this process increase the heat then add the water and simmer until the beef is tender about and hour but if you have pressure cooker 25 minutes is enough to make it tender.
3. When the meat is tender add the corn and boil until it is done then add the petsay and spring onion and turn off the heat.
4. Serve hot.

Pork Chop Bistek Style

Most of the time that I cooked I always do it with what's the available ingredients, like this one, there are pork chops and lots of onions so I cooked this.

4 pork chops
1/2 cup soy sauce
2 onions sliced into rings
1 lemon or 5 calamansi
ground pepper according to your taste
sugar to taste

1. Marinate the pork chop with lemon, soy sauce and ground pepper for an hour. After an hour remove from marinating sauce then pan fry until brownish then set aside. Do not throw the sauce because we will use it later.
2. Saute the onion then add the pork chops, simmer for 2 minutes to allow the flavors of the onion and pork to blend well, then add the sauce, ground pepper and sugar to taste and simmer until done.

3. Serve it hot with rice and do not forget to smile :-).

Monday, May 13, 2013

Fried Chicken A La KFC

An experiment that I am happy with the result :-) I will try Jollibee and Mcdonalds soon.

1 kilo chicken
250 grams McCormick fried chicken breading
1 tablespoon chicken powder
1/2 cup flour
ground pepper to taste

1. In a mixing bowl, put the chicken, chicken powder and ground pepper then  mix well and refrigerate for an hour.
2. Combine the Mccormick and flour then mix well.
3. Roll each chicken piece in the flour mixture and make sure to coat it well and deep fry over medium heat until done. Just maintain medium heat to attain a good result. ( Make sure that the oil is really hot before frying )

4. Serve it hot.

Sunday, May 12, 2013

Palitaw na may Linga

My Nana loves this so much and so do I. Palitaw is one of the most popular dainties (kakanin) in the Philippines. I love this with sesame seeds because the aroma of sesame seeds in every bite made it more delicious.

3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
3/4 cup sugar
1/4 cup toasted sesame seeds

1. Mix the water and glutinous rice slowly,  until you form a dough.
2. Spoon a portion from the dough and form it into an oval shape.

3. In a pot boil a water where we can cook the palitaw.
4. Put by batches the oval formed glutinous rice in the boiling water and wait until it floats, then remove from the water and drain.

5. Mix the sugar, toasted sesame seeds and grated coconut then roll over the palitaw and serve it.

Saturday, May 11, 2013

Sotanghon with Pork

Cellophane noodles or sotanghon is one of the noodles that I like a lot. I love the firm texture of this noodles.

1/2 kilo sotanghon
1/2 kilo pork
1/2 cup soy sauce ( you may add if you want a darker color)
8 cups water
1 onion
4 cloves garlic
1 bell pepper bell pepper
200 grams cabbage
salt and pepper to taste

1. Saute the garlic and onion, then put the pork and saute until brownish.
2.  Then add the soy sauce and simmer for few minutes.
3. Add the water and allow to boil. simmer for few minutes  then add salt and pepper to taste.
4. Add the the rest of the ingredients and simmer while stirring  so that the vegetables and noodles will mix well.
5. Serve when it is done.

Friday, May 10, 2013

Monggo na may Dahon ng Ampalaya

Mung bean or monggo is a very nutritious green beans from lentil family, I used the bitter melon leaves for this because my friends requested for it, but you can use various vegetables to put in mung bean dish.  Here is the easy to follow recipe.

2 cups monggo
1/4 kilo pork
2 cups bitter melon leaves ( dahon ng ampalaya)
1 onion
2 cloves garlic
salt to taste

mung bean or mongo

1. In a pot boil the monggo until it is tender, then set aside (You can use pressure cooker for faster cooking)
2. Pan fry the pork, once brownish set aside then saute the garlic and onion then add the pan fried pork and simmer for few minutes.
3. Add the cooked monggo and salt then simmer few minutes allowing all the flavors to infuse.
4.Increase the heat to avoid discoloration of the leaves when we put it, make sure it is very hot then put the leaves, do not cover the pot then turn off the heat.
5. Serve hot.

Pancit with Pork

This is one of my favorite dishes, I can cook this as quick as I can and I can create different ingredients with this from very simple to the most special but I do not have much time to do it, so here is a very simple one :-)

1/2 kilo pancit  ( egg noodles)
1/2 kilo pork sliced into bite size
200 grams cabbage sliced into strips
1 carrot sliced into strips
1 onion
3 cloves garlic
1/2 cup soy sauce
salt and pepper to taste
3 cups water ( add if necessary)

1. Saute the garlic and onion then add the pork and simmer for few minutes.
2. Add the soy sauce, salt and pepper cover for a minute, then mix well.
3. Add the water and bring to a boil then add the carrots, cabbage and pancit, stir well and simmer for few minutes until cooked.
4. Turn off the heat then serve it hot.

Atsara ( Pickled Papaya)

A delicious appetizer made from pickled green papaya. This is best serve with fried or grilled fish or meat.

2 cups grated green papaya
1/4 cup coarse salt
1 small red bell pepper,cut into thin strips
1 cup white vinegar
1 small carrot
3 tablespoons ginger ( strips)
1/2 cup sliced bitter melon (ampalaya)
1 onions,thinly sliced
3 cloves garlic,diced
1/2 cup raisins
sugar to taste
salt and pepper to taste

1. Combine the coarse salt and papaya then mix well and squeeze out the juice then set aside.
2. In a pot put all the ingredients except the squeezed papaya and raisins,  then bring to a boil once the carrot is tender put the papaya and allow to simmer for a minute or until done over high heat, then turn off heat and allow to cool.
3. Add the raisins and you can keep it in a jar and serve whenever you want.

Thursday, May 9, 2013

Chicken Adobo with Tomato

A saucy  delicious adobo that you will surely like. My friends who have tasted this said it is very tasty and they will definitely try to cook it :)

Ingredients for 5 servings:
1/2 kilo chicken
1/4 cup soy sauce
1/4 cup vinegar
5 cloves garlic
1 onion
2 tomatoes
1/2 teaspoon crushed peppercorn  (pamintang durog)
1/2 tablespoon of ground pepper
1 teaspoon hot chili pepper powder

1. Saute the garlic, onion and tomato, stir until tomatoes are soft.
2. Add the chicken and soy sauce cover it and simmer, until the chicken meat darkens with the soy sauce color. Mix it well
3. Put the rest of the ingredients, cover well, and simmer for few minutes stirring occasionally until the chicken is well cooked.
4.  Serve with rice.

Maja Blanca with Corn and Cheese

Lately I am up to different flavors of maja, and somebody requested this corn and cheese recipe, so here it is.

2 cups cornstarch
4 cups coconut milk
1 cup Nestle cream or light cream
1.5 cups white sugar
3 cups evaporated or fresh milk
1 cup diced cheese
1 cup corn kernel

1. In a pot mix all the ingredients ( leave some corn and cheese for toppings later) mix well until the cornstarch is fully dissolved then cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm, allow to simmer for a while before transferring to a molding tray.
2. Pour to your desired container or molding tray then top with cheese and corn let cool and refrigerate before serving.