Friday, August 30, 2013

Buko Juice

A refreshing drink that you will surely enjoy.

Ingredients for 4 servings
2 Coconut fruits
1 cup evaporated milk
sugar to taste
Ice Cubes

1.Remove the water from the coconut fruit and put in a pitcher. Cut the coconuts into halves and scrape the flesh and put also in a pitcher.
2. Add the milk and sugar then mix well until the sugar is dissolved
3. Add lots of ice cubes and allow to melt to increase the liquid content.
4. Serve and enjoy :-).

Thursday, August 29, 2013

Asparagus with Pork and Shrimps

A delicious vegetable dish that you will definitely like. Try it.

1/4 kilo pork
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 pork and saute until brownish then put the water and simmer until pork is tender 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.

Tutti Frutti Salad

A delicious salad that I've created for my friends who visited me last week. They loved it and asked for the recipe.

1 cup corn kernel
1 cup pineapple tidbits
1 big apple (sliced into tidbits)
1/2 cup raisins
2 cups Nestle Cream
1 cup condensed milk
1 can fruit cocktail ( 15 0z.) drained
3 different colored gelatine ( cooked according to its packaging procedure) 12 grams each pack

1. Cut the gelatine into cubes. (if you do not want to use gelatine you could replace it with nata de coco or kaong)

2. Combine all the ingredients then mix well.
3. Refrigerate before serving.

Wednesday, August 28, 2013

Tuna Kinilaw

Kinilaw is a raw fish dish which is popular in the regions of Visayas and Mindanao of Philippines. People at the beaches love to eat this with boiled bananas or sweet potatoes. Make sure that the fish is really fresh for a perfect result.

1/4 kilo tuna
1/2 teaspoon minced ginger
1 teaspoon minced onion
1 tablespoon calamansi or lemon juice
spring onion
salt to taste
1/2 cup vinegar ( to wash the fish)
Chilis( chopped)

1. Prepare the fish by washing it properly with a vinegar then slice into cubes.
2. Add  the rest of the ingredients and combine well until fully mixed.
3. Serve with a smile :-).

You can add cucumber, radish, vinegar,  etc for this recipe.

Beef Tapa

If you know tapsilog I am sure that you know what is tapa. Tapa is a cured meat and one of the most popular breakfast item among Filipinos. Here is my simple version of tapa.

1/2 kilo beef sirloin or tenderloin ( sliced thinly)
4 cloves garlic (minced)
1/4 teaspoon ground pepper
1/2 cup pineapple juice
1/4 cup Sprite
1 teaspoon calamansi or lemon juice
salt and pepper to taste

1.Combine all the ingredients until mixed thoroughly.
2. Hang for few hours to dry it or simply refrigerate it for a day to undergo a curing process.
3. Fry it and serve with rice or make a tapsilog :-).

re-cooked December 9, 2013

Tuesday, August 27, 2013

Sweet Corn with butter

This is one of my favorite snacks in the afternoon mmmmmm sweet and buttery and makes me full. This is easy to cook,  and here is how to do it.

sweet corn

1. In a pot put the water and corn and bring to boil.

2. Simmer until the corn is tender, approximately 20-30 minutes.
3. When the corn is cooked remove from water and put some butter.
4. Serve it hot on a cob or remove it from a cob and serve it on a serving dish.

Monday, August 26, 2013


Dinengdeng is a popular vegetable dish from Ilocos Region of Philippines.

1 fried round scad ( pritong galunggong)
3 cups water
1/4 kilo squash
1/4 kilo squash leaves
8 pieces squash flowers
8 okra pods
1 big eggplant or 2 small
1/2 onion (sliced)
1 small tomato (sliced)
1 teaspoon crushed ginger
2 tablespoons fish paste ( bagoong isda)

1.In a pot put the water, fish paste, ginger, onion, tomato, fried fish and squash then let it simmer for 2 minutes.

 2. Add the eggplant, okra and squash leaves  then simmer for 3 minutes.

3. Add the squash flowers then simmer until done.
4. Serve it hot.

Saturday, August 24, 2013

Ampalaya with Pork

I knew some friends who do not like bitter melon due to its bitter taste, but for me it's the bitter taste that I liked in it. Yummy!.

Ingredients or 5 servings
300 grams ampalaya
300 grams pork
1 egg
5 cloves garlic
 salt and pepper to taste

1. Saute the garlic until brownish then add the pork and continue to saute until cooked.
2. Add the ampalaya and simmer for a minute
3. Add the beaten egg then stir, then dash with salt and pepper to taste, stir for a minute then turn off the heat.
4. Serve it hot.

Leche Flan

Leche Flan is one of the desserts that I like a lot, because it is yummy and easy to prepare.I learned to cook this when I was in college because I need to give my it as a birthday present food for my bestfriend's potluck party, I let my older sister taught me, since then I cook this every now and then, yummy.

Ingredients for 5-6 servings:
1 cup condensed milk
1 1/4 cup evaporated or fresh milk
6 egg yolks
2 tablespoon sugar ( for caramel)  the amount of sugar depends upon the shape and size of your mold.

1. Combine the milks and yolks then mix well until fully combined. Set aside.
2. Melt the sugar in a molder then let it cool, pour in the milks and yolks mixture.
3. Steam for 60 minutes or until done. Then let cool.
4. Refrigerate before serving.

Steaming depends on how thick your flan is. So adjust your steaming time. If i make a leche flan that is not to thick it took me only 15-20 minutes.

Friday, August 23, 2013

Buko Salad

My all time favorite salad. Coconut is abundant at our farm that's why this salad is very common in our family and became our all time favorite, every special occasion we prepared this salad.

 Ingredients for 6 servings.
2 cups coconut strips
1 cup pineapple tidbits (drained)
1 cup condensed milk
1 1/2 cup Nestle cream
1 can fruit cocktail (15 oz.) (drained)
1 cup red nata de coco (drained)

1. Combine all the ingredients then mix well.
2. Refrigerate for few hours.
3. Serve with a smile :-).

Hot and Spicy Tofu

This tofu was made by my friend, she taught me how to make it I want a healthy tofu ( not full of chemicals). I will be posting how to make tofu soon, so that we can eat tofu that does not contain harmful chemicals. After she made the tofu I cooked this. Here is the recipe, I hope you will like it.

1/2 kilo tofu ( slice to your desired size)
3 cloves garlic
1/2 onion ( finely chopped)
1 tomato ( finely chopped)
1 tablespoon chili sauce
1 teaspoon ginger extract
1/4 teaspoon ground pepper
1 teaspoon lemon or calamansi juice
2 tablespoon tomato sauce
1 tablespoon soy sauce
1/4 cup water ( add if necessary) 
salt to taste


1. Saute the garlic and onion then the tomato saute until saucy then add the tofu and simmer for a minute.
2. Add the rest of the ingredients then simmer until done.
3. Serve it hot.

Thursday, August 22, 2013

Ground Beef Roulade

I re-cooked today  Nov.17,2013

A delicious treat for the whole family. I enjoyed making this yesterday. The taste is awesome and I will do it again for special event :-). Try it.

Ingredients for 5-6 servings:
200 grams ground beef
6 slices sweet ham
6 slices of cheddar cheese ( or any kind of cooking cheese that you like)
1/2 cup flour
1/4 cup bread crumbs
1 egg beaten
1/4 cup minced or finely chopped bell pepper
1 small onion ( minced)
1/4 teaspoon ground pepper
salt to taste
oil for frying
another 1/2 cup bread crumbs for breading.

1. In a mixing bowl combine the ground beef, flour, bread crumbs, bell pepper, onion, egg,salt and ground pepper, mix very well until fully combined. then divide into 6 equal parts.
2. Flatten each part then put the ham and cheese then roll.
 3. After rolling sealedproperly by closing both side by pressing it with your hands. ( Make sure it is sealed properly.)

 4. Roll over the bread crumbs then fry until cooked over medium heat.

4. Serve it hot with or without sauce.
took the pic from my phone :(

Wednesday, August 21, 2013

Nasturtium Salad

This is Nasturtium a Latin name for this adorable plant which means "nose twister". This edible plant is native to South and Central America. My friend grow this in her backyard, when I visited her last week, she showed me her garden and picked the flowers of this and ate it. I was surprised! She laughed so hard at my reaction because my eyes grew big and I said "what are you doing?" She said this is edible, try it, I tried and wow it tasted so good, peppery and minty. When I came back home. I researched about it and I was more amazed with the health benefits of this plant. Check this link for its health benefits and uses. I made a salad and here is the recipe.

leaves of Nasturtium
flowers of Nasturtium
lime or lemon juice
Olive oil
salt to taste

Nusturtium Plant
1. Wash the leaves and flower properly then arrange in a serving platter.
2. Sprinkle with olive oil, salt and lemon juice.
3. Serve with a smile :-).

Tuesday, August 20, 2013

Calamansi Mousse

Perfect dessert for the whole family.

1 cup  condensed milk
1 cup Nestle Cream
2 tablespoons unflavored gelatine
1/2 cup hot water
3 teaspoons calamansi juice

1.Dissolve gelatin in hot water, set aside
2.Place in a blender the condensed milk, Nestle Cream, calamansi juice and dissolved gelatin. Blend well until fully mixed.
3. Divide equally to your serving glasses, refrigerate then decorate before serving.

Special Watermelon and Coconut Drink

A refreshing drink that will surely quench your thirst. I love this specially during sunny day.

Ingredient for 6 servings:
3 cups diced watermelon
4 cups coconut water
1 cup evaporated milk
sugar to taste (optional)
3 cups ice cubes or more


1. Combine the sugar and coconut water then mix until the  sugar will be dissolved.
2. Add the rest of the ingredients and mix well.
3. Serve and enjoy. :-).

Pork Long Ribs Adobo

 Adobo is a trademark of Filipino cuisine, there are many ways to prepare this dish as I have already shown in my previous posts.This one is an all time family's favorite and I just want to share.

1 kilo long ribs
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon ground pepper
6 cloves garlic
3 cups water

1.Saute the garlic then add the ribs then simmer until the pinkish color is gone.
2. Add the soy sauce and ground pepper then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix will then simmer for few minutes until the ribs absorbed the flavor and color.
4. Add the water and simmer until tender. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy and not soupy.
5. Serve it hot.

Sauted Chicken

Simple chicken recipe designed to cater those who said they do not know how to cook, I think this recipe will encourage them that cooking is so simple and that they can do it. Try it.

Ingredients for 4 servings:
1/2 kilo chicken
2 tomatoes
1 onion
1 tablespoon ginger strips
3 cloves garlic
2 tablespoons fish sauce ( patis)
2 bay leaves or laurel
1/2 cup water
salt and pepper to taste

1. Saute the garlic and ginger then add the onion and continue sauteing then add the tomatoes saute until soften then add the chicken, cover and let simmer for 3 minutes then stir thoroughly.
2. Add the fish sauce and the bay leaves then simmer for 2 minutes,  then add the water and simmer for 15 minutes over low heat stirring occasionally.
3. Add salt and pepper to taste then simmer until done.
4. Serve it hot.

Monday, August 19, 2013

Pan Fried Pork chop

Simple and economical way of cooking pork chop. Pan frying is a cooking process where in you cook the meat in just a little oil.

Ingredients for 3 Servings:
3 pieces serving size Pork chops
1/4 teaspoon black pepper
1 tablespoon lemon or calamansi Juice
1/4 teaspoon garlic powder
Salt to taste

1.Combine all the ingredients to marinate for at least 3 hours, turning each side every hour.
2. Heat enough oil in a frying pan then pan fry the pork chop over medium heat until done.
3. Serve hot with your favorite dipping sauce.

Ginataang Kalabasa, talbos ng kalabasa at bulaklak ng kalabasa

Masuwerte ako ngayon kasi habang naglalakad kami ng dalawa kong kaibigan para bisitahin ang aming kaibigan ay nakatagpo ako ng kalabasa na may talbos at bulaklak sa isang bakanteng lupa, ang saya saya ko dahil sabi ko aba! maluluto ko na ang ginataang kalabasa na may talbos at bulaklak  na matagal ko ng gustong lutuin. Ngayon ay narito na at luto na, salamat po sa Dios sa mabuting pagkakataon sa araw na ito.

Mga sangkap:
1/2 kilo kalabasa
1/2 kilo talbos ng kalabasa
1/4 kilo bulaklak ng kalabasa
1/4 kilo hipon
1 sibuyas
luya (kasing laki ng hinlalaki)
3 cups ikalawang gata
2 cups unang gata
Kalabasa, talbos at bulaklak

Paraan ng pagluto:
1. Linisin ang talbos ng kalabasa sa pamamagitan ng pag alis ng makunat na balat at putulin ayon sa iyong nais. Hugasang maigi ang bulaklag at hiwain ang kalabasa.

2. Pagsamasamahin sa lutuan ang ikalawang gata, hipon, luya, sibuyas, tanglad at kalabasa, lutuin sa katamtamang apoy hanggang sa kumulo, haluin paminsan minsan at hintayin hanggang sa malapit ng maluto an kalabasa.

3. Lakasan ang apoy saka ilagay ang talbos ng kalabasa pakuluan ng 5 minuto saka ilagay ang unang gata at bulaklak, lagyan ng asin ayon sa iyong panlasa, pakuluin hanggang sa maluto.
4. Ihain ng may ngiti sa labi :-).

Simple Chicken Vegetable Salad

I prepared this for somebody who needs to eat healthy and he is very special to us. I've  got the idea of this from his dietician. Healthy and yummy.

100 grams chicken breast
6 leaves of lettuce
1 cup cherry tomatoes
1 cup water cress ( if not available can be replaced with spinach)
1 1/2 tablespoons unflavored yogurt ( if not available just replace with 1 tablespoon lemon juice)
salt and pepper to taste
1 teaspoon olive oil

1. Put salt and pepper to the chicken breast then grill it, slice into bite size and set aside.
2. In a serving platter arrange the lettuce, watercress and tomatoes then add the chicken.
3. Sprinkle with olive oil, yugort, salt and pepper then serve.

Sunday, August 18, 2013

Rellenong Alimango

Stuffed crab or rellenong alimasag is very tasty crab dish and best serve when it is still hot.

Ingredients for 4 servings:
4  crabs
1/2 cup bread crumbs
1 tablespoons flour
1 egg beaten
1 carrots minced
1 onion minced
3 cloves garlic minced
2 potatoes minced
salt and pepper to taste
 1/4 cup bell pepper minced

1. Cook the crab ( preferably halabos) let cool, open carefully to preserve the upper part shell, then remove all the meat and set aside.
2. Saute the garlic and onion then add the carrots and potatoes saute for 2 minutes then add the crab meat and simmer for few minutes.
3. Add the bell pepper , salt and pepper to taste then turn off the heat. Let cool.
4. Pour in the breadcrumbs, flour and beaten egg then mix well, and stuff each crab shell with the mixture.
5. Deep fry until done then serve hot with your favorite dipping sauce.

Peanut Choco Cake

My friend Anselmo, who loves to bake gave me this recipe so that I can share it to all of you "This is simple and easy to make specially to those who are just beginning to bake" he said.  I wanna try this one soon. Thank you very much ansel for sharing. Que maravilha :-).

4 eggs
1cup sugar
2 cups flour
1cup  cacao powder or dark chocolate powder
3/4  cup oil
1 cup of water
1 cup toasted peanuts
1/4 teaspoon salt
1 tablespoon baking powder

1. Put  everything in a blender then blend until well combined.
2. Preheat the oven at 200 degrees celcius
3. After blending all the ingredients grease the baking pan and pour the mixture then bake for 25 minutes or until done.
4. Let cool before slicing, if you still have toasted peanuts, you can pound it and sprinkle on top of the cake before serving.

Contributed by: Mr. Anselmo Dela Cruz

Panna Cotta Filipino Style

Everytime I cook or prepare something for my blog, I always see to it that I will do it in a very simple way, like this panna cotta. This is an Italian dessert but I made this to suit the taste of my Filipino friends, so I made a twist to make this a Filipino version. The original recipe uses heavy cream which is not common in the Philippines, the common at the Philippine market is the all purpose cream. I used all purpose cream and i remove the sugar from the original and replaced it with condensed milk to at least match the heavy cream, the result is still yummy and fine.

1 cup Nestle Cream
1 cup  fresh milk
1 cup condensed milk
5 sheets gelatine
1 tablespoon strawberry flavor ( liquid)

For garnishing:
Strawberry syrup
fresh strawberries
Gelatine sheets
1. Combine the Nestle cream, condensed milk and fresh milk and strawberry flavor, mix well until all the lumps disappear then cook over medium heat, let simmer for few minutes.
2. Add the gelatine sheets then simmer until fully dissolved. Let cool and divide into the molds that you are going to use. Refrigerate to set.

3. After few hours, remove from the molds then garnish with berries and syrup then serve.

More syrup for the kids
Note: If you will use unflavored gelatine powder just mix it with fresh milk then bring to a boil, stir for 2 minutes while boiling,  let cool before adding the cream and condensed milk then just follow the rest of the procedure.

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