Monday, October 31, 2011

Fish Paksiw

Fish Paksiw or stewed fish in vinegar is one of the popular dishes in Philippines, the taste is uniquely delicious because the blending of the spices and vinegar taste penetrates up to the bone of the fish making it so flavorful.

1/2 kilo fish
1/2 cup vinegar
half of an onion
thumb size ginger
some chili
salt and pepper to taste

1. In a pot put all the ingredients and let it boil.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until it is cook.
4. Serve it with some chili on top.


Sunday, October 30, 2011


Empanada recipe was first published in Latin language cookbook in 1520. It originated in Spain and Portugal and became a popular dish in Latin America and some other countries. Each country has its own way of serving  the dish and has its own filling. I will share the South American way. I learned this from Marina ( my Argentinian friend).

10 empanada wrapper( I bought the ready to use at the market)
1/4 kilo pork
3 pieces hotdog ( small diced)
3 cloves garlic (minced)
1 small onion (minced)
2 hard boiled eggs

1. Saute garlic and onion, add the ground pork
2. Simmer for few minutes then add the hotdog and simmer until it is cooked. Set aside and let it cool.
3. Chopped the eggs and mix with the beef mixture. Mix well.

4. In the empanada wrapper put the filling as shown in the picture above then flip the other side of the wrapper and sealed it by pressing it with a fork.

5. In a pan heat the oil, and deep fry the empanada until it’s done.
6. Serve it with your favorite drinks.

Recipe for the wrapper
3 cups all-purpose flour
2 tablespoons oil or olive oii
1 cup of warm water (about 250 ml)
1 level teaspoon of salt

Place the flour in a bowl add the warm water and the oil slowly then stir the salt and mix well.
Knead the dough until it is very firm then leave it for 45 minutes to rise.
Flatten the dough with a rolling pin until you reach the desired thickness of the wrapper.
Fill the dough with the filling then fry.


Saturday, October 29, 2011

Hard boiled egg with Oyster sauce

I made this recipe randomly, because I just want to have a hard boiled egg ....not really hungry, but when I was about to cook the eggs, I saw the bottle of oyster sauce, so I started to think what I can do with it, and I came up with this recipe. The blending of the flavor is a very good appetizer. Try it.

2 hard boiled eggs ( sliced)
1 small Onion
2 tablespoons oyster sauce

1. Saute the onion then arrange in a platter to be the base of the hard boiled eggs
2. Put the hard boiled eggs and top it with oyster sauce.
3. Serve it with a smile :-)


Thursday, October 27, 2011

Food decoration 3

Last time, I posted about how to make a flower from a carrot and cucumber ruban slices, now I am going to share how to make a rose from tomato skin. Yes! From tomato skin! It is very easy but unique.
First we need a tomato
Then we need to cut the top part of the tomato but we  leave a little part still attached
From that point , we will start  peeling the tomato, until we reach the bottom part

After we removed the tomato skin, from the bottom part, we will start to roll it like this
Just keep on rolling until we finish forming a flower, like these

big rose

small rose
I hope that you like this food decoration, the next time you serve salad to your loved ones, use this as a decoration and I am sure that they will like it. :-) Have fun!

Printable version

Wednesday, October 26, 2011

Classic Maja Blanca


This is one of the desserts that I like , creamy and sweet, this can be serve also as a snack. I am sure you cant resist its white beauty :) because that is the English meaning of maja blanca :) I know the Spanish people are smiling :-) . You can adjust this recipe, if you want to make more just double the ingredients.

1 1/4 cup cornstarch
3 cups coconut milk
1 cup white sugar
1 small can evaporated milk
1/4 cup toasted peanut ( pound or dinikdik)

1. In a pot mix all the ingredients and bring to a boil over medium heat.
2. Stirring occasionally until it will become sticky, when it is already firm, it means its already cooked
3. In a tray where you are going to pour it, put the pound peanuts
4. Then pour the maja blanca, let it cool or refrigerate it.
5. When it is already chilled, turn the tray upside down and remove the maja so that the peanuts will be visible.
6. Slice it to your desired serving size.

Couve Ensalada

One popular salad in South America is from a cultivar plants which they called  in Portuguese Couve, these leaves are so good for digestive system, it has a mild bitter taste. I like to eat this if the viand is meat because it blends well together. A healthy green salad!

1/2 kilo Couve or Collard ( cut as shown in the picture)
4 tablespoons olive oil
8 cloves garlic (minced)
1/2 cup apple cider vinegar


1. In a pan heat the olive oil, put the garlic and toast it. When its already golden brown pour it over the couve together with the oil and mix it well.
2. Serve it by pouring the vinegar on top making sure that it is evenly distributed.


Tuesday, October 25, 2011

Sauted Squash and cabbage

If you are on a diet and wants to eat less rice, squash is a good replacement for it. So here is a delicious recipe that I wanna share with you, I cooked this for lunch today, I did not put meat because I had meat yesterday  :) Choose a fresh squash and cabbage for the best result of the flavor.

1/2 kilo squash
1/2 kilo cabbage
1 small size onion
2 tablespoons soy sauce
1 glass water
salt and pepper to taste

1. Saute the onion then add the squash and soy sauce simmer for one minute
2. Add the water and put the salt and pepper, stir every now and then until almost cook.
3. Increase the heat then add the cabbage, mixing it occasionally until it is done.
4. Serve it hot.

Monday, October 24, 2011

Waldorf Salad

An American classic salad that was created by Oscar Tschirky (he was in-charge at the Waldorf hotel restaurant) at the Waldorf hotel in New York between 1893-1896. The original recipe do not have grapes but the updated versions of the recipe add some ingredients like grapes, turkey, chicken etc. The classic recipe is so easy and simple, and I love to eat this salad, it is always serve over an arranged lettuce leaves. Now let us have a taste of this classic salad by making some and here is how to do it.

1 red apple (sliced)
2 stalks celery ( sliced)
1/2 cup chopped walnuts
3 tablespoons mayonaise
3-4 lettuce leaves

1. In a big bowl  mix all the ingredient.
2. Arrange the lettuce leaves in a serving plate.
3. Put the waldorf salad and enjoy it.

Printable version

Chicken Macaroni Salad

I always have this every last Sunday of the month during my college days, that is why it s one of my favorites and learned to cook it with my college peers during our acquaintance party, where we were assigned to make this. Since then I always make it every now and then so that I will not forget the recipe and here it is.

1/2 kilo elbow macaroni
1/4 kilo chicken breast ( cooked and thinly sliced)
1 tetra pack all purpose cream ( 250 ml) nestle cream or light cream
1 cup cheese (diced)
1 pack mayonaise (200 or 250 grams)
1 small onion ( minced)
1 small size carrot ( small diced)
salt and pepper to taste
1. Cook the elbow macaroni according to its packaging procedure. (drained )
2. Mix all the ingredients.
3. Chill or put in the refrigerator before serving it.

Potato Wedges

Simple and easy European side dish, this potato wedges goes well with steaks, fried meats and some other main dishes. A British friend ( Mr. Malley) introduced this to me. It can be baked or fried.
Here is how I did it.

2 medium size potato
salt and pepper to taste
oil for frying

1. Cut the potatoes into wedges
2.  Sprinkle with salt and pepper
3. Heat the oil and deep fr the potatoes.
4. Serve it hot with your main dish

Printable version

Sunday, October 23, 2011

Green beans with ground beef

One of the vegetables that I like is green beans, because it has its own natural yummy flavor. It is also crispy. The secret of keeping the natural color of the green beans even if its already cooked, is to cook it over high heat and do not cover it, while you are cooking or else it will be greyish. Here is m simple sauteed green beans with ground beef.

1/4 kilo green beans
1/2 cup ground beef
3 tablespoons soy sauce
1 small onion
half of a small size red bell pepper
1. Slice the green beans as shown in the picture.
2. Saute the garlic and add the ground beef, simmer for few minutes.
3. Add the soy sauce, simmer for few minutes
4. Increase the heat and add the green beans and bell pepper.
5. When it is already crispy and tender, it is ready to be served :)

Saturday, October 22, 2011

Food decoration 1

A little decoration in your food will add attractiveness to the dish, so I will be sharing this simple flowers made from carrot and cucumber. I hope you will like this one. :)

By using a peeler, make a nice ruban slices from carrot and cucumber.
This is a ruban kind of slice
To form it into a flower , we need to twist it one by one like this,
Then we need a toothpick to  arrange this together like this,
put a base for the toothpick to stand, then arrange four twisted ruban carrots to form a flower like this

the same process with the cucumber

That's all, have fun :)

Thursday, October 20, 2011

My cooking utensils

These are the cooking utensils that I used in my cooking. Just an ordinary ones, I don't have golden ladles!:-) I will post more pictures soon:)
Tablespoon and Teaspoon


Chopping board

Rectangular Baking bowl

Pasta ladle

soup ladle

Common ladle

Frying ladle



Garlic crusher

Cheese Grater

Slicer & Shredder




Cabbage Roll with Tomato Sauce

It’s been a long time that I wanted to cook this dish, but every time I put my cabbage leaves in the refrigerator, when my companions are cleaning the fridge, they always throw it because they’re thinking it’s a trash hahahahahahahahaha. This is called Sarma in Turkey, although they have different ways of cooking it, but the process of wrapping the meat with cabbage is the same. Most people think this is the same with another dish in Turkey which they called dolma,  because the process is almost the same but, we should not be confused because in dolmas, grapefruit leaves are used in wrappng the ground meat and sarma used cabbage.  I am glad that I was able to cooked this :D and I am excited to share it with all of you. This is a good treat for your loved ones. Since this is requested by my Filipino friends I made it Filipino style.

some cabbage leaves
1/4 kilo ground beef or pork
2 tablespoons flour
1 beaten egg
1 med. size potato ( minced)
1 small carrot (minced)
1 onion ( half minced, half strips)
1/2 cup water
2 tablespoons tomato sauce
salt and pepper to taste
1 tablespoon calamansi or lemon juice

1. First we need to blanch ( banlian in Tagalog) the cabbage leaves and set it aside.
2. In a bowl mix the meat,  minced onion, calamansi, carrot, potato, egg,  flour, salt and pepper. Mix it well.
3. Wrap it using the blanched cabbage leaf, as shown in the picture.

4. After wrapping all the meat, put the onion strips and black pepper in a pan where you are going to cook the cabbage rolls.

5. Arrange the rolled cabbage properly, put the tomato sauce, and the water.

6. Cover and let it boil , when it is  boiling lower the heat to cook it slowly without drying the soup.
7. Serve it hot and garnish with ring onions.

Printable version

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