Saturday, December 31, 2011

Creamy Avocado

I remember this when I was a kid my Nana always makes this one for us ( with my sisters) because we have an avocado tree at our farm. It is creamy and yummy, I like it a lot, and I still have it every now and then :-)

Ingredients for 2 servings:
1 Avocado
4 tablespoons condensed milk

1. Mash the avocado and put the milk.
2. Mix well and chill it before serving.

Thursday, December 29, 2011

Chicken Chicharon

A sinful thing to eat :-D but this is really my nephew’s favorite, and me? I will not tell lol . Well it is okey to eat this occasionally. I cooked this for my  friends who love chicken skin crackling, and wanna know how to cook it, so here is how to do it.

1/2 kilo chicken skin
1/4 teaspoon ground pepper
salt to taste
1 tablespoon lemon or calamansi juice
1/2 cup flour

1. Combine the chicken, calamansi juice, salt and ground pepper, then coat with the flour.

2. Deep fry it until golden brown

3. Let it cool before serving.

Wednesday, December 28, 2011

Bitter melon with shrimps

We went to China town and I saw this bitter melon so I decided to cook this recipe.A delicious bitter taste that's perfect to go with fried fish or meat.

400 grams bitter melon
1/4 kilo shrimps (shell removed and chopped)
5 cloves garlic
salt and pepper to taste
bitter melon

1. Saute the garlic then add the shrimps
2. Increase the heat then add the bitter melon , stirring constantly for 4 minutes
3. Dash with pepper and salt to taste.
4. Serve hot.

Tuesday, December 27, 2011


A popular regional dish in Philippines which originated in Cebu city, but widely accepted and also popular in neighboring  places. It's in Davao city where I first tasted it, I was just curious about balbacua when I heard one novelty singer (the late Yoyoy Villame) singing about balbacua, describing the taste and texture in the song and how people love it.

1 kilo ox tail or 1/2 kilo cow's skin and 1/2 kilo beef ribs
1 teaspoon whole black pepper or peppercorn (pamintang buo)
thumb size ginger
1 medium size onion
1/2 cup minced spring onion
some chili pepper

1. In a big pot, put the oxtail, ginger, onion and peppercorn, put water that is enough to make the meat tender. It will take few hours to make this tender, so be patient :-). Pressure cooker is badly needed.
2. When the oxtail is already tender put some salt to taste, simmer until it is so tender.
3. Serve it with spring onion and chopped chili peppers if you want it a little hot.

combination of skin and ribs
You can add a tablespoons of atsuete powder  while boiling the meat to tender for a yellowish color.

Monday, December 26, 2011

Lumpia Togue

Spring rolls are crispy and delicious in every bite, I like this dish  a lot because the blending of the taste from every ingredient is distinctively yummy.

20 spring roll wrappers
1/2 kilo sprouted beans (togue)
1/4 kilo cabbage (strips)
1/4 kilo ground beef ( or whatever meat you would like to use)
2 medium size carrots ( strips)
1 small onion
3 cloves garlic
salt and pepper to taste

1. Saute the garlic and onion, add the ground beef and simmer fo few minutes.
2. Add the rest of the ingredients, simmer until it is cooked. ( do not overcooked)
3. Drain and let it cool.
4. Wrap in the spring roll wrapper and deep fry until golden brown.
5. Serve hot with your favorite sauce.

Monday, December 19, 2011


Bulalo is a popular beef dish in the Philippines. This one is a simple version, soon I will be cooking the original version of Batangas, this one I just copied from eateries and restaurants that I dined in.

1 kilo beef shank or  oxtail (skin removed)
2 corn ( each divided into 4)
1 medium size onion
1 teaspoon whole black pepper
1 cube beef ( knorr)
1/2 kilo Chinese cabbage
1/4 kilo green beans

1. In a pot put the meat, beef cube, pepper, onion and put water that is enough to cook the meat without drying it..
2. Just cover the pot until the meat is tender, add water if nccesary.
3. Put the corn simmer until it is cooked.
4. Add the rest of the vegetables, simmer for few minutes until it is done.
5. Serve hot  with chopped chilli pepper and spring onion.

Sunday, December 18, 2011

Chicken Liver with hard boiled egg

This dish is a top seller in our cafeteria (Budget Meal Corner). I learned to cook this from my sister Edna,  at our cafeteria. Today, I told her that I will cook all the dishes that we are going to sell, she handed me the list of the dishes and one in the list is chicken liver with hard boiled eggs. I let her instruct me how to do it, since then I am an expert in cooking this dish :-).

1/2 kilo chicken liver
thumb size ginger ( cut into strips)
4 cloves garlic
1/2 size small onion
6 hard boiled eggs
1/2 teaspoon corn starch dissolve in 1/4 cup water
salt and pepper to taste


1. Saute the ginger, garlic and onion
2. Add the chicken liver, simmer until it is cooked.
4. Add the hard boiled eggs. salt and pepper then simmer for 2 minutes.
5. Add the cornstarch solution to thicken, then simmer until it is done.
6. Garnish then serve.

If you want it saucy just add 1 cup water.

Wednesday, December 14, 2011

Fresh Fruit Salad

There is nothing more delicious and nutritious than a fresh fruit salad.   I made this salad because fruits are cheap this week, so I grab the opportunity.

Please click the link for the recipe, thank you.

Tuesday, December 13, 2011

Breaded Anchovies

A very delicious and nutritious fish recipe. Anchovies (dilis) is a small variety of fish but rich with nutrients that our body needs. Small but terrible :) Crispy breaded anchovies is a perfect partner with vegatables. Try this one.

1/4 kilo anchovies
1/2 cup bread crumbs
1 tablespoon lemon juice or calamansi
salt and pepper
1 egg ( beaten)

1. In a bowl mix together salt, pepper and anchovies
2. Dip the anchovies  in the beaten egg, and roll over the bread crumbs
3. Deep fry in a very hot oil until golden brown.
4. Serve hot.

Thursday, December 8, 2011

Peppery Chicken Adobo

This recipe is not good for kids because it is peppery hot!
The peppery hot flavor from the pepper gives a kick to this adobo, making you crave for more :-D it is really boombastic! Give it a try. Enjoy your food :-)

1/2 kilo chicken
1/4 cup soy sauce
1/2 cup vinegar
5 cloves garlic
1/4 teaspoon crushed peppercorn  (pamintang durog)
1/4 teaspoon of ground pepper
1/4 teaspoon hot chili powder

1. Saute the garlic then  add the chicken and soy sauce cover it and simmer, until the chicken meat darkens with the soy sauce color. Mix it well
2. Put the rest of the ingredients, cover well, and simmer for few minutes, stirring occasionally until it is fully cooked.
3.  Serve with rice.

Wednesday, December 7, 2011

Ham and Cheese Macaroni Salad

The easiest and simplest way to make ham, macaroni and cheese salad.

1/4 kilo elbow macaroni
1 tetra pack nestle  cream ( 250 ml)
1 cup cheese (diced)
1 cup sweet ham (diced)
1 cup mayonaise
1/4 cup condense milk

1.Cook the elbow macaroni according to its packaging procedure. Drained and set aside.
2. Mix all the ingredients.
3. Refrigerate or chill before serving.

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