Friday, January 31, 2014

Ox Feet Adobo

If you love adobo you have to try this recipe, it is really delicious, the melting sensation of the skin when you bite it, is so satisfying and will make you crave for more, so eat in moderation :-).

Ingredients for 5 servings:
1 kilo ox feet ( paa ng baka) - boiled and already tender ( 20-30 minutes in a pressure cooker)
1/2 cup soy sauce
1/2 cup vinegar
1/4 teaspoon ground pepper
4 cloves garlic
1 cup broth from the ox feet

1.Saute the garlic then add the cooked ox feet
2. Add the soy sauce and ground pepper then then simmer until the ox feet absorbed the soy sauce color, 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 well, then add the broth and continue to simmer for 3 minutes then increase the heat to high, allowing the soup to simmer intensely until the consistency of the soup is thick like a sauce then turn off the heat.
4.Serve it hot.

Mely's Kitchen Siomai

I made this siomai with more vegetables for lower calories in every serving. It is still delicious even if it is not too meaty. Try it and let me know.

1/4 kilo ground pork
15 siomai wrapper
1 onion ( minced)
5 cloves garlic ( minced)
2 carrots ( minced)
1 potato (minced)
1 egg beaten
1/4 cup flour
1/4 cup minced spring onion
1/2 teaspoon ground pepper
salt to taste

1. Set aside the wrapper, then mix all the ingredients very well.
2. Spoon a portion and put at the center o the wrapper and wrap it to well.

3 After wrapping, steam for 30 minutes or until done.

4. Serve and enjoy.

Molo Soup ( Filipino Wanton Soup)

Molo soup is made of ground pork wrapped in a wanton wrapper then cooked in a broth or water. A delicious treat for the whole family specially during rainy days. Originated from Molo district of Iloilo city.

Ingredients for 4 servings:
12 pieces molo wrapper or siomai wrapper
1/4 kilo ground pork
1 carrot (minced)
1 onion (minced)
3 cloves garlic
6 cups chicken broth  or  water.
salt and pepper to taste
spring onion

1. Combine the ground pork, onion, salt and pepper then mix well ( reserve 1/4 cup of the mixture then set aside)  wrap the remaining with the molo wrapper, after wrapping set aside. If there is a leftover from the meat mixture you can add it to the one that we reserved.
2. Saute the garlic then add the 1/4 cup of the meat mixture and continue to saute for a minute.
3. Add the chicken broth or water and bring to a boil, add salt and pepper to taste.
4 When it is boiling, add the molo and carrots,  continue to simmer until cooked then turn off the heat.
5. Add the spring onion and serve it hot.

Thursday, January 30, 2014

Buttered Crayfish

Have you tried eating crayfish? For me it is yummier than the shrimps, it is so juicy and really nice.

1/2 kilo crayfish
2 talespoons butter
3 cloves garlic
1 onion
3 tablespoons calamansi or lemon juice
salt and pepper to taste

1. Heat the butter then add the garlic and saute until brownish, then add the onion and continue to saute until soften.
2. Add the crayfish then simmer for 2 minutes , add the lemon juice, salt and pepper to taste, then simmer until fully cooked
3. Serve with a smile :-).

You might like:
Garlic  Crayfish

5 Spiced Chicken

Mr.Vince told me that he was so hungry when he cooked this dish, that's why it's a thigh drumstick part. He used 5 spice powder and the taste was amazing, he said. I might try this soon, how about you?

1 joined thigh drumstick (cleaned)
1 tablespoon 5 spice powder
1/2 lemon
salt to taste

1.  Squeeze the lemon all-over the chicken then, sprinkle the 5 spice powder and salt.
2.  Preheat the oven at 200C, then baked the chicken for 40 minutes.
3 Serve and enjoy.

Click the link for my version of Yellow Fried Rice
Yellow Fried Rice 

Contributed by Mr. Vince O' Malley


Higadillo is a pork and liver stew that goes well with rice or bread. I added carrot and potato as an extender, but it's okay if it's not included.

Ingredients for 5 servings:
1/4 kilo pork meat
1/4 kilo pork liver
2 tablespoons vinegar
2 tablespoons soy sauce
3 cloves garlic
2 medium size potatoes
1 big carrot
1 teaspoon sugar ( or according to your taste)
1 tablespoon bread crumbs ( if there is no breadcrumbs add another 1 tablespoon of flour)
1 onion
2 cups water
1 tablespoon flour ( dissolved in water)
salt and pepper to taste
1/2 cup sliced spring onion

1. Saute the garlic and onion then add the pork meat and liver and simmer until the pinkish color is gone then add the soy sauce and vinegar and simmer for 2 minutes.

2. Add the water and bring to a boil, once boiling lower the heat and simmer until the meat is tender, then add the carrot and potato, mix well, sprinkle with alt and pepper to taste and simmer until tender.
3. Stir in the dissolved flour and bread crumbs then simmer until the soup thickens, then add the spring onion and turn off the heat.
4. Serve with a smile :-).

Wednesday, January 29, 2014


Laing isa a popular taro leaves dish from Bicol, Philippines, a delicious viand that is so addicting. The good thing also for this dish is, it is very easy to cook.

Ingredients for 4-5 servings:
1/4 kilo pork
100 grams dried Taro leaves ( tuyong dahon ng gabi)
4 cups coconut milk
1 tablespoon shrimp paste ( alamang)
1 onion
3 cloves garlic
thumb size garlic
Salt and pepper to taaste

Fresh Taro Leaves

Dried Taro Leaves

1. In a pot pot the ginger, onion, garlic, pork, shrimp paste and 3 cups of coconut milk then bring to a boil while stirring constantly until it boils, simmer until the pork is tender, then add the dried taro leaves, then simmer over medium heat, and just simmer until its almost dry.

2. Add salt and pepper to taste then increase the heat and add the remaining 1 cup of coconut milk and allow to simmer until done.

3. Serve it hot with rice and you can add some chili flakes for a hotter taste, yummy!

How to Cook Sunny Side up Egg

I needed to cook 30 pieces of sunny side up eggs for breakfast, hmmmmm  I hope I will cook it right, after cooking I've said to myself " this i not perfect" but then I said to myself again " It's okay, sometimes the sun is not always bright, it's covered with clouds" then I smiled and confident, I needed that smile to face my guests who will be arriving by a bus very soon.

To cook the egg, it is better to use a non-stick frying pan, if it's not available then ordinary frying pan is just fine.
Make sure that the oil or butter is hot before putting the egg.
Once the oil is hot sprinkle some salt in the oil ( just enough to give flavor to the egg) crack the egg into the pan.
Cook the egg over low heat, then remove the egg when it is already cooked the way you like it.

Serve it with a sunny smile :)

Tuesday, January 28, 2014

Fried Rice a la Valenciana

An all in one savory fried rice with a touch of arroz valenciana, a very tasty dish that you can serve for the whole family.

Ingredients for 4 servings:
3 1/2  cups cooked rice
200 grams  pork
200 grams chicken
1 carrot ( dice)
1 green bell pepper ( diced)
1 tablespoon atsuete powder ( annatto )
3 cloves garlic
1/2 piece  onion
1/4 cup water
salt and pepper to taste

1. Saute the garlic and onion then add the pork and chicken, stir well and simmer until the pinkish color is gone
2. Add the water, salt and pepper then simmer over low heat allowing the meat to be fully cooked.
3. Once the meat is cooked, add the atsuete powder and give a good stir, then add all the remaining ingredients and stir very well until fully combined, then simmer for few minutes until done.
4. Serve hot with any additional toppings that you want to put. Happy eating :-).

Yellow Corn Rice and its Calories

It was 25 years ago since I last ate this yellow corn rice, that's why when I saw this today at the market I bought half a kilo. I thought I will be wrong in my measurement of water but it was just right. I ate some with pork and chicken adobo, so delicious! Have you tasted this kind of rice?

Per 100 grams serving of cooked yellow corn rice  has only 86 calories while white rice has 130 calories.
That's why I switched to yellow corn rice, and I have been eating this for a week now. This is also easy to digest.

1 cup yellow corn rice
2 cups water

1. Boil the water, once boiling gradually add the rice,  mix then cover and simmer until dry over medium heat.
2. When it' already dry adjust the heat to low and simmer for few minutes until fully cooked, then serve.

Pandan Fruit Salad

A fragrant and delicious fruit salad

Ingredients for 6 servings:
1 medium size avocado ( diced)
2 banana (diced)
1 cup diced Peach
2 cups diced watermelon
1 1/2 cup condensed milk
1cup evaporated milk
1 cup all purpose cream or Nestle cream
1 pack green color powdered gelatine
10 pieces pandan leaves


1. Boil the pandan leaves with 4 cups of water, then cook the gelatine according to each packaging procedure, but instead of using tap water, use the water from the boiled pandan leaves. Let the gelatine set, then slice into dice.
2. Mix all the ingredients, refrigerate for few hours then serve.

Note: You can add a little sugar if you want it sweeter, or add more condensed milk.

Monday, January 27, 2014

Steamed Prawns

The very easy way to cook the prawns, but still delicious and succulent!

1/2 kilo prawns
3 cloves garlic
2 tablespoons butter
1 lime
3 cups water
salt and pepper to taste

1. Dash the prawns with salt and pepper, then squeeze some lime or calamansi then set aside.
2. Prepare the steamer by putting the water, garlic, onion, peppercorn, the empty calamansi or lime fruit that we squeezed and butter, bring to a boil.
3. Steam the prawns until cooked ( 4 minutes each side ) cooking time depends upon the size.
4. Once cooked remove from the steamer, then serve with your favorite sauce.

I served mine with sauteed onion and a little oyster sauce.

Paksiw na Pata with Atsuete

 A delicious pork leg paksiw with the aroma of annatto or atsuete, will surely win the hearts of your loved ones. So serve this now :-).

 1 kilo pork leg (pata)
 5 cloves garlic (crushed)
 1/2 cup atsuete syrup ( saoked 2 tablespoons of atuete seeds in 3/4 cup hot water then drain)
 3/4 cup vinegar
 3 cups water
1/2 teaspoon peppercorn ( pamintang buo)
  salt and pepper to taste

1. In a pot put the garlic, pata, soy sauce,peppercorn,  vinegar,atsuete syrup, salt and pepper then allow to simmer for few minutes.
3. Add the water and bring to a boil, simmer until it is tender stirring occasionally, once tender, increase the heat to high, to make the water evaporate, making the paksiw saucy.
4.Serve it with rice :-)

Sunday, January 26, 2014

Utan Bisaya (Visayan Vegetable Soup)

Pagkalami sa utan Bisaya nga gipada sa akoang pag-umangkon nga si Karen M. Milan, nag-asuaso pa sa kainit, kini ang lami nga higipon, pangpabaskog pa sa lawas.

Mga Sagol:
1/4 kilo Kalbasa
1 karlang
2 talong 
1 bugkos alugbati
1 tasa kamunggay
1 kamatis
1/2 sibuyas
2 lusok ahos
4 tasa tubig
isda nga pangsubak

Mga sagol-ingredients
Pamaagi sa pagluto:
1. Ibutang sa kaldero ang tubig, isda ug mga lamas unya pabukalon, kung mobukal na ilunod ang kalbasa ug karlang, pabukalan sulod sa duha ka minuto.
2. Ilunod ang talong ug pabukalan hangtod mohumok, ilunod ang alugbati unya timplahan ug asin.
3. Ilunod ang kamunggay unya patyon dayon ang kalayo. ayaw taklubi para dili malata ang mga gulay.
4. Pwede na haunon ug ipakaon.

English translation:

1/4 kilo squash
1 yam
2 eggplant
1 bundle Malabar spinach
1 cup horseradish
1 tomato
1/2 onion
2 cloves garlic
4 cups water
grilled or fried fish

1.In a pot put the water, fish and spices and bring to a boil, once boiling add the squash and yam,then boil for two minutes.
2. Add the eggplant and boil until tender, add the malabar spinach and season with salt.
3.Add the horseradish then turn off the fire. Do not cover.
4.Ready to be served.

I cooked on September 17, 2014 added with string beans, mushrooms and okra

Contributed by: Karen M. Millan

Mely's Kitchen Leche Flan

 Try this leche flan from my kitchen, the sweetness is just right. I hope you will like this.

Ingredients for 3  llanera:
1 big can condensed milk
1 big can Evaporated milk
8 egg yolks
6 tablespoon white sugar ( 2 tablespoons each oval mold or llanera)

1. Combine all the milk and yolks then mix well. Set aside.
2.Melt the sugar in a molder then caramelized it, let it cool.
3. Pour the milk and yolk mixture into the molder with caramelized sugar. Put in a steamer and steam for 45 minutes or until done.
4. When it is done, let it cool then refrigerate, remove from the molder then slice and serve.

Mely's kitchen Banana Split

A special sweet treat that is very easy to make.

3 scoops Ice Cream ( any flavor of your choice )
1 Banana cut into halves
Chocolate syrup
whipped cream

1.In a boat bowl,put 3 scoops of ice cream, then put the split banana on both sides.

2. Topped with whipped cream and chocolate syrup.

3. Serve with love :-).

Saturday, January 25, 2014


Pampabata is a word used to describe a food that is not really good for health, they jokingly tell you " you will be forever young" because you will not grow old if you are always eating pampabata, it means you will die young, but some people can not resist because it is tempting and delicious! This dish is the official "pampabata" recipe from my kitchen. EAT AT YOUR OWN RISK!

1/4 kilo pork's fat
1 onion ( cut thinly into rings)
1/2 piece bell pepper ( cut into strips)
3 cloves garlic
2 pieces calamansi
1 tablespoon patis or soy sauce
salt and pepper to taste

1.Put the fat in the pan and cook over medium heat, stirring occasionally until the oil comes out, then continue cooking it with its own oil until brownish and crispy, then remove and set aside.
2. In the same pan with the oil from pork's fat, add the garlic and saute until brownish then add the onion and bell pepper, stir until soften.
3. Add the toasted fats, then stir, add the soy sauce or patis, squeeze the calamansi and mix well, add salt and pepper to taste then turn off the heat.
4. Serve and eat in moderation :-).

Condensed Milk Sandwich

Just wanna share my childhood favorite sandwich, have you tried this before? If yes, are you still making this even now? For me yes!, once in a while I craved for this. Try it if you have not eaten this yet. You will surely like this.

All we need are the following:
condensed milk

Slice the bread then spread the condensed milk., then serve.

Take a bite! Yummy!

Friday, January 24, 2014

Macaroons with Cherry

 A delicious macaroons that is made more attractive with cherries, this will be a good attraction at the dessert table if you have parties or special gathering with your loved ones.

Ingredients for 18 -20 pieces macaroons:
100 grams dessicated coconut
1 tablespoon butter or margarine
1 egg beaten
3/4 cup condensed milk
1/2 cup corn syrup
10 pieces preserved cherries ( cut into halves)

20 pieces macaroons paper cups

1. Preheat the oven at 180 degrees C, for 10 minutes.
2. Combine all the milk, coconut, egg and butter then mix well, then spoon a portion into a macaroons paper cup up to 3/4 full.
3. Bake at 180C for 25 minutes or until done.
4. Once done, remove from the oven, top with 1 slice of cherry and top it with corn syrup so that the cherry will stay on top.
5. Serve with a smile :-).

Hopiang Baboy

It's been a long time that I am looking forward to post a hopia recipe in my blog, because I have lots of friends who asked me a recipe for this, I do not know how to make it, so I talked to my friend who is an expert in hopia making, he has his own style of making it and it is consisted of 2 types of dough, the first part he called it PABALAT, the second part  he called it PALABO,  and here is his recipe.

Ingredients for Pabalat:
2 ¾ cups Bread flour
1/3 cup white sugar
1/3 cup oil
1/2 cup water
3/4 cup butter

Procedure for pabalat: Combine all the ingredients and knead until a good dough is formed. Set aside

Ingredients for Palabo:
1/2 cup shortening
1/4 cup corn starch
1/3 cup 3rd class flour

Procedure for Palabo: Combine all the ingredients and mix well. Set aside.

Ingredients for the Filling:

1 big onion
1 1/2 cups sugar
1/2 tsp vinegar
2 cups pork fat diced
2 cups kundol (cut into small dice)
1/2 cup vegetable oil
1 cup third class flour

1.Marinate pork fat in sugar. Heat the vegetable oil then saute the onion then add the marinated fat, vinegar and kundol then simmer over slow fire until thick.Add flour when the filling is almost cooked. Mix well until fully combined and dry. Let cool.

To make Hopia
1. Flatten the PABALAT and put PALABO at the center. Roll and form into a ball.
2. Form the dough into cylindrical shape. Cut into 10-g portions.
3. Flatten each cut and place the prepared filling at the center then form into a ball. Press to flatten the dough.
4. Place the prepared hopia on a greased cookie sheet and brush with egg yolk.
5. Bake at 200C for at least 20-25 minutes or until golden brown.

Contributed by: Mr. Alex Adora

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