Tuesday, April 30, 2013

Shredded Chicken Omelette

A simple chicken dish that suits your budget and taste. It doesn't take a long time to prepare and cook this, try and enjoy your cooking.

1/4 kilo chicken breast ( boiled and shredded)
1 onion ( minced)
1/4 teaspoon ground pepper
3 eggs ( beaten)
3/4 cup flour

1. Combine everything and mix well.
2. Spoon a portion then deep fry until golden brown.
3. Serve it hot.

Monday, April 29, 2013

Ginataang Gulay

One of the Filipino vegetable dish that I love so much. Simple but nutritious and delicious. Ginataang gulay or vegetables stewed in coconut milk, varied in different places and depends on the person cooking it, you can put different vegetables of your choice.

1/2 kilo squash
2 eggplants
5 okra pods
1 cup malunggay
fried fish
salt to taste
2 cups light coconut milk ( ikalawang piga na may halong tubig)
2 cups thick coconut milk ( kakang gata or yong unang piga na walang tubig)

1. In a pot put the light coconut milk, ginger, onion, fried fish and squash then bring to a boil.
2. Once boiling simmer for 3 minutes then add the eggplant and okra and simmer until tender then increase the heat to high.
3. Add the thick coconut milk and malunggay then simmer for a minute and turn off the heat.
4.Serve hot.

Fish Chicharon

I visited one city today and salmon skin is abundant because they removed it when they do salmon fillet, then sell the skin in a very affordable price so I thought of making it into fish crackling or chicharon. Here is my recipe for it.

Fish skin  ( Salmon skin)
Salt and Pepper to taste
oil for deep frying

1. Wash the Fish skin very well and drain the water.
2. After draining the fish skin put salt and pepper to taste then dry under the heat of the sun for an hour or two.
3. Deep fry until golden brown and crispy.
4. Serve with your favorite dipping sauce.

If you dont want to dry it under the sun, just put some flour and deep fry in a very hot oil.

Paksiw na Isda

Fish Paksiw or stewed fish in vinegar is one of the popular dishes in Philippines, the taste is uniquely delicious becuase all the ingredients blended well producing a taste that you will surely love. One of my favorite fish dishes.

1/2 kilo fish ( any fish of your choice)
3/4 cup vinegar
4 cloves garlic ( crushed)
thumb size ginger
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 cooked.
4. Serve it with rice.

Macaroni Pastel

I made this macaroni dish for some hungry friends :-) Only elbow macaroni and ground beef in the refrigerator  and some cooking stuffs in the kitchen rack, I start to imagine dishes which I can get an idea from and make something yummy with my ingredients. I came up with this kind of macaroni soup which I called macaroni pastel. It taste delicious in a light tomato sauce. Try it.

1 cup elbow macaroni
1/2 cup ground beef
1/2 cup tomato sauce
1 onion
3 cloves garlic
4 cups water
salt to taste

1. Saute the garlic and onion then add the ground beef and simmer until pinkish color is gone.
2. Add salt, pepper and tomato sauce then simmer for 3 minutes over medium heat stirring every now and then.
3. Add the water then bring to a boil then add the macaroni and simmer until cooked stirring occasionally.
4. Serve hot.

Saturday, April 27, 2013

Kutsinta Without Lye Water

It's been a long time since I am longing to make kutsinta but the thing that is preventing me from making this is the lye water, because it is not available in my place. Today, I am very happy that there is an option for lye water and that is the REDUCED BAKING SODA, to learn how to make it click the link below:

1 1/2 cup all purpose flour
1 cup  sugar
1 tsp annatto powder ( atsuete)
1 1/2 cups water
1 tsp reduced baking soda  ( make sure it is REDUCED baking soda ) do not put too much or it will have an after taste effect- bitter.

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.

You might also like:
Kutsinta Original recipe
Kutsinta another option

Special Misua

It's cold and windy in my place that is why I have decided to cook misua. Misua is a very thin Filipino noodles and has  a smooth texture making it easy to swallow. I love this dish since I was a kid.

100 grams misua
1 can sardines in tomato sauce
5 cups water
spring onion
 Fried fish balls
2 cloves garlic
1 onion
salt to taste
ground pepper

1. Saute the garlic and onion then add the sardines and simmer for few minutes.
2. add the water and bring to a boil, then add the misua and simmer until soft.
3. Add the spring onion and salt to taste then  turn off the heat.
4. Serve hot and drop some fried fish balls and pepper,  happy eating :-)

Beef Curry Filipino Style

Curry powder is not so popular in Philippine cuisine,  but there are some dishes that calls for this spice specially the meat and vegetables curries. I cooked this Filipino style beef curry for my family to appreciate this spice, because for them the fragrant of curry powder is too strong, that is why I promised them to cook Filipino style curry making it lighter, and they were able to appreciate the dish.

1/2 kilo beef sirloin or tenderloin cut to your desired size
1 carrot
2 potatoes
2 tablespoons ginger strips
2 tablespoons curry powder
1 small bell pepper
1 onion
2 cups coconut milk
3 cloves garlic
salt and pepper to taste
water ( enough to make the beef tender)

1. Saute the ginger and garlic until brownish, then add the onion and curry powder, then simmer for a minute, add the beef then simmer for 5  minutes allowing the beef to absorb the curry flavor.
2. Add water and let boil until the beef is tender.
3. If it is already tender add the carrots, potatoes and bell pepper then simmer until done.
4. Add the coconut milk, salt and pepper to taste, simmer for 2 minutes and tun off the heat.
5. Serve it hot.

Friday, April 26, 2013

How to Make Reduced Baking Soda

I made this reduced baking soda for my kutsinta recipe, because kutsinta needs a lye water which is very difficult to find in my place so I looked for a solution by searching in the internet and reading different sources like forums and websites. This is how to make a reduced baking soda, a substitute for lye water.

I pre-heated the oven for 5 minutes then baked 1/2 cup of baking soda at 150 degrees celcius for 80 minutes,  I let it cool and put in an air tight container, now I am ready to make kutsinta. How about you?

Any recipe that calls for lye water, this is a substitute for it.

Glorious Camote

I was spending time with my friends when I invented this recipe ( I do not know if there is already something like this, if there is then I am not the first) I saw some sweet potatoes and spring roll wrappers so I decided to make something out of it, and they said that it is yummy, here is the recipe for it.

2 big sweet potatoes ( camote)
1/2 cup condensed milk
10 spring roll wrappers
1/2 cup sugar

1. Boil the sweet potatoes until cooked then mash it.

2. Combine the mashed sweet potato and condensed milk, then wrap in a spring roll wrapper.
3. Deep fry with sugar until cooked then serve.

Thursday, April 25, 2013

Stir Fried Asparagus

I love this very nutritious vegetables, it is lovely to eat because the texture of asparagus is firm and tender, juicy also in every bite plus the flavor of the shrimps oh so yummy :-).

1/4 kilo shrimps
1/2 kilo asparagus ( cleaned and cut)
3 cloves garlic
1 onion
salt to taste

1.Saute the garlic and onion then add the shrimps and simmer for a minute.

2. Increase the heat for stir frying, add the asparagus then stir fry until cooked, add some salt to taste.

3.Turn off the heat and serve hot.

Pininyahang Manok

I learned this from the expert who tasted my "pininyahang manok " and he does not like it then he told me how to cook it deliciously and perfectly :-). This is how to make "pininyahang manok". Enjoy cooking.

1 kilo chicken
2 cups  pineapple juice
2 cups  pineapple chunks
1 cup nestle cream or light cream
1 onion
1 carrot
3 cloves garlic
1 cup water
salt and pepper to taste

1.Saute the garlic and onion then put the chicken and simmer until pinkish color is gone.
2. Add the pineapple juice and cover for 15 minutes over low heat, allowing the juice to infused with the chicken stirring occasionally.
3. Increase the heat then add the water, let boil and add the carrots and pineapple chunks, simmer until done.
4. Add the cream then simmer for few minutes and turn off the heat.
5. Serve it hot with rice.

Wednesday, April 24, 2013

Maja blanca with Mango

I've learned this recipe from a high school classmate when she invited us to her birthday party, I was surprised that maja blanca can be cooked with mango, it is very delicious and creamy, I thought of sharing this recipe for my maja blanca flavors series.

2 cups cornstarch
5 cups coconut milk
1 cup Nestle cream or light cream
2 cups white sugar
2 cups evaporated or fresh milk
1 mango ( diced)

1. Mix all the ingredients.

2. Bring to boil over medium heat stirring constantly until thickens. When it is already thick and firm it means it is cooked.
3.Pour in a molding tray then refrigerate before serving .


 One of my favorite Filipino Dainties (kakanin) . I was so addicted to this during my younger years :-) really yummy and I love to chew it. Here is the simple way of making palitaw.

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

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 and grated coconut then roll over the palitaw and serve it.

Tuesday, April 23, 2013


Humba is one of the best pork dishes that I like and this is so popular in the Visayas and Mindanao region of  Philippines, it resembles adobo but humba has a sweet taste from pineapple juice. A unique taste from all the ingredients that blended well during the cooking process. Try this dish and you will definitely like it.

1 kilo pork with fat 
1/2 teaspoon black pepper
2 tablespoons black beans
1/4 cup soy sauce       
3 cloves garlic 
1 cup pineapple juice
1 cup pineapple chunks
1/4 cup vinegar


1. Slice the pork then separate all the fats from meat, marinate the meat with soy sauce, black pepper and vinegar then set aside.
2. In a pan put all the fats and cook until it is golden brown. Set aside
3. Saute the garlic and onion then put the marinated meat and simmer for few minutes.
4. Add the cooked fats,  pineapple and pineapple juice then simmer and stir occassionally
until meat is tender.

5. Add the black beans and simmer until done.
6. Serve it with rice.

I did not put sugar for this recipe because the pineapple juice has provided enough sweet taste.

Kung Pao Chicken Filipino Style

This dish originated in China, kung pao means being stir fried, I made this Filipino style to suit my taste.

   1/2 kilo chicken breast ( cut into chunks or cubes)
    2 stalks spring onion ( chopped)
    2 tablespoons oil
    1 tablespoon chopped garlic
    1 tablespoon ginger strips
    1/2 cup peanuts
    1 tablespoon Calamansi juice or lemon juice
    1 teaspoon vinegar
    2 tablespoons soy sauce
    1 tablespoon brown sugar
    1  tablespoons cornstarch dissolved in 4 tablespoons water
     chili powder according to your taste

1. Marinate the chicken with  calamansi juice, soy sauce and chilli powder, then set aside.
2. Meanwhile, over high heat saute the ginger, then garlic when its brownish add the marinated chicken until 80 percent cook, stirring occasionally.
3. In a bowl mix all the ingredients for the sauce: vinegar, sugar, chili powder and dissolved cornstarch then pour in to the chicken, and continue stirring until the sauce thickens and done.
4. Add the peanuts and spring onion stir well until coated.
5. Serve it hot with rice.

Monday, April 22, 2013

Chop Suey Filipino style

 Chop suey is a mix vegetable dish that is popular in Chinese cuisine but also popular in the Philippines with their own version. Chop suey goes well with the flavors of  beef, chicken, pork and seafood. I used shrimps for this recipe, but you can replace it with any meat of your choice, you can be creative as you can with this dish because you can use more colorful vegetables of your choice, in my pace these are the only one I can find at nearby market, it is still yummy and special for me :-).

Ingredients for 4 servings:
1/4 kilo shrimp ( cleaned )
1 chayote ( sliced)
1 medium size carrot (sliced)
1/2 kilo Chinese cabbage ( sliced)
1/4 kilo cauliflower
8 pieces quail's eggs
1 cup water
salt and pepper to taste

1. Saute garlic and onion then add the shrimps and simmer for a minute then add  the water, let it boil.
2. Once boiling add the carrots, cauliflower and chayote then simmer until half cooked then add the Chinese cabbage, salt and pepper then simmer until it is done then top the quail eggs.
3. Serve it hot.

Sunday, April 21, 2013

Ground Beef Omelette

Economical and delicious, I made this for few friends last week, for our lunch with boiled vegetables, it goes well with it. Try it.

1/4 kilo ground beef
1 carrot ( minced)
1 big potato (minced) 
1 onion ( minced)
3 cloves garlic ( minced)
1 cup flour
4 eggs

1. Saute the garlic and onion then add the ground beef, simmer for few minutes then add the carrots and potatoes and simmer until done, then set aside.

2. In a mixing bowl mix the flour, egg and the sauted ground beef, spoon a portion then fried until golden brown.

3. Serve it with your favorite dipping sauce.

Maja Blanca with Cheese

This is one of my favorite desserts because it is  very simple to make, budget friendly and yummy.  I want to have a collection of different flavors of maja that's why I made this, I already have maja with corn, squash, pineapple, raisin and classic. I hope that you will like this one.

1.5  cups cornstarch
3/4 cup sugar
3 cups coconut milk
1 cup nestle cream or light cream
1  cup milk ( fresh or evaporated)
1/2 cup cheese ( diced)

Diced Cheese
1. In a pan mix the cornstarch, milk, sugar and coconut milk then bring to boil stirring constantly to avoid it from sticking at the bottom of the pan.

2. When it is already boiling stir well until almost firm, then put the cheese.

3. When the firmness is consistent its already cooked, lay some diced cheese in a tray where you are going to put it, then pour the maja.

4. Refrigerate before serving.

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