Monday, June 30, 2014

Pritong Talong

Fried eggplant is very easy to prepare, all we need to do is wash and slice the eggplant to your desired size then heat the oil and fry it until golden brown, remove from the oil, make your dipping sauce and serve it. Simple yet satisfying.

Sunday, June 29, 2014

Kinilaw na hipon

Today my sister bought shrimps that are so fresh ( still alive) that's why we decided to have some kinilaw, we enjoyed eating it, yummy! If this is alive then it is a jumping salad but its not.

1/4 kilo fresh shrimps ( make sure it's really fresh)
1 tablespoon calamansi juice
2 tablespoons vinegar
1 small red onion ( sliced)
1 tablespoons minced ginger
chili according to your taste
salt and pepper to taste

1. Clean the shrimps and wash well.
2. Combine all the ingredients then serve.

Saturday, June 28, 2014

Inihaw na Bangus

Milkfish (bangus) is the national fish of the Philippines. It is a good source of omega-3 fatty acids, which are associated with decreased blood triglyceride levels, reduced blood pressure, enhanced immune function and an improvement in arthritis symptoms. I grilled this because it's been a long time that I  have not eaten "inihaw na Bangus". What is your favorite dipping sauce for this?.

1 big milk fish ( Cleaned and sliced at the back for stuffing)
1 tomato
1 onion
1 calamansi
2 tablespoons soy sauce
salt and pepper to taste

1. Mix the tomato, onion, calamansi juice and soy sauce then stuff it into the milkfish, then sprinkle the milkfish with salt and pepper.

2. Heat the griller then grill the fish until cooked.
3. Serve it hot with your favorite dipping sauce (sawsawan).

Friday, June 27, 2014


If you will continue cooking inantala it will become chicharon

Inantala is an Ilokano dish, popular as pasalubong from Nueva Ecija. It is called "inantala" because you delayed the process of chicharon. Inantala can be kept in a refrigerator for few months and you can fry it anytime to make into chicharon. Fresh Chicharon all the time :-).

1/2 Kilo Pork Skin ( slice to your desired size)
2 litres oil
salt to taste

1. Sprinkle the pork skin with salt then heat the oil, when it's hot put the pork skin and stir then remove quickly.
2. Wait until the oil is hot again then put the pork skin and stir, when it floats, lower the heat ( the lowest that you can) then wait until the pork skin will settle at the bottom of the pan or pot.

3. When the pork skin already settled, increase the heat to medium then stir and wait until the pork skin floats again, once floated, lower the heat and wait until it settles at the bottom, do this process around 4 times.

4. After few times of repeating you will notice that the texture changed into something like "chicharon" when we reached that stage that's it! Remove from oil and let cool, you can keep it and fry  it anytime you want to eat chicharon this is really delicious.
Inantala with fats and meat

Thursday, June 26, 2014

Tinolang Tahong

I cooked this today because I craved for it, since there is no red tide alert, I grabbed the opportunity and enjoyed this delicious mussel soup.

Ingredients for 4 servings
1/2 kilo mussels ( tahong)
thumb size ginger ( cut into strips)
1 small onion
3 cloves garlic
3 cups water
spring onion
salt and pepper to taste

1. Saute the garlic, ginger and onion then add the mussels and stir well.
2. Add the boiling water, then simmer for a minute, add salt and pepper then simmer for 5 minutes or until done, put the spring onion and turn off the heat.
3. Serve hot with rice.

Misua with Patola

Misua is a thin noodles made from flour that is delicious to make into soup, there are different ways to make misua soup but one of the common one is with sponge gourd or ptola.

12 packs misua
1 small patola ( cleaned and sliced)
2 small tomatoes
2 cloves garlic
1 small onion
1 can sardines
5 cups water
salt and pepper to taste

1. Saute garlic, onion and tomatoes then add the sardines and simmer for a minute.
2. Add the water and bring to a boil then add the misua and patola , simmer for  minutes, season with salt and pepper then simmer for a minute and turn off the heat.
3. Serve it hot.

Bangus Belly Steak

The best for the whole family. This milkfish dish is so yummy, so make sure that you have enough rice for everybody.

1/2 kilo bangs belly
1 cup onion rings
3 tablespoons soy sauce
2 tablespoons calamansi or lemon juice
1/2 cup water
salt and pepper to taste

1. Fried the fish and set aside.
2. Saute the onion  then add the fried fish, soy sauce and calamansi juice then simmer for 2 minutes.

3. Add the water and bring to a boil, then simmer for few minutes to soften the fish for a very nice texture and flavor.
4. Season with salt and pepper then simmer until done and serve with  a smile :-).

Wednesday, June 25, 2014

Mussels with Oyster Sauce

Mussels that's so flavorful with oyster sauce.

Ingredients for 4 servings:
1/2 kilo mussels (tahong)
1 medium size tomato
1 small size onion
3 cloves garlic
3 tablespoons oyster sauce
salt and pepper to taste

1. Saute the garlic, then the tomato and onion, add the mussels and stir.
2. Simmer while stirring every now and then until cooked. ( Around 5 minutes)
3. Add the oyster sauce then mix well,  dash with salt and pepper to taste, simmer for a minute then turn off the heat.
4. Serve it hot.


Today we cooked lechon ( whole roasted pig) and I asked the butcher to give me the innards that I can use for "bopis".  One of the ingredients for bopis is lungs but since most of my siblings will not eat it, I decided not to include it. Here is my simple way of cooking bopis.

1 piece pork's heart ( boiled and chopped)
1/2 kilo pork's intestine ( fully cleaned, boiled and chopped)
1/4 kilo pork's liver ( chopped)
1 big tomato (diced)
1 small carrot ( minced)
1/2 cup minced radish
3 cloves garlic (minced)
thumb size ginger (minced)
1 onion (minced)
3 tablespoons vinegar
3 tablespoons soy sauce
2 laurel/bay leaves
chopped chili according to your taste
salt and pepper to taste

1. Sauté garlic, ginger, tomato and onion then add the pork's heart, liver and intestines, increase the heat, then give it a good stir.
2. Add all the ingredients then simmer until fully cooked stirring every now and then.
3. Serve hot and do not forget to smile :-)

Monday, June 23, 2014

Tapioca Fruit Cocktail Salad

A refreshing salad that I made for a family friend that I visited recently. It's their first time to taste a tapioca pearl salad and they were all amazed how yummy it is.

Ingredients for 20 servings:
1/2 kilo Tapioca pearls ( cooked and drained)
1 can Fruit cocktail
500 ml Nestle All purpose cream (2 tetra packs)
1 1/2 cans big condensed milk
2 cups red nata de coco

1. Combine all the ingredients then refrigerate for few hours.

2. Serve with love and enjoy :-).

Saturday, June 21, 2014

Blanched Camote Tops

I always like camote tops salad specially when it is raw, but some of my friends do not like it raw so I blanched it. The best when paired with fried or grilled meat or fish.

2 bunches of camote tops ( talbos)
2 tablespoons of vinegar or calamansi juice
3 cloves garlic ( crushed)
pinch of sugar
salt and pepper to taste
Talbos ng Camote/ Camote tops
1. Boil 3 cups of water, when it is boiling turn off the heat then put the the camote tops to blanch it. Set aside after blanching.
2. Mix the vinegar, garlic, sugar, salt and pepper then sprinkle over the blanched camote tops.
3. Serve and enjoy your meal :-).

Note: You can add tomatoes, onion, fish paste and other spices for this recipe.

Friday, June 20, 2014

Tinolang Bangus

Simple and easy to cook but the soup is very delicious, I learned this from my mother. I love the taste of this light soup dish specially when the milkfish is so fresh, the flavor of the soup is too good to resist.

1 piece milk fish (bangus) Sliced to your desired size
4 small tomatoes
2 small red onion
thumb size ginger
3 cups water ( add if needed)
2 chili finger (siling haba)
2 tablespoons fish sauce (optional)
salt to tast

1. In a pot, put the water, onion, tomato and ginger then bring to a boil,

let boil for 2 minutes then add the fish, chili and fish sauce or salt to taste then just simmer until the fish is fully cooked.
2. Turn off the heat then serve.

Wednesday, June 18, 2014

Gingered Crab

A simple crab dish that is pungent and aromatic because of the ginger that will surely make your taste buds excited :-).

1/2 kilo crabs (cleaned)
100 grams ginger
3 cloves garlic
1/2 cup sliced spring onion
salt or fish sauce to taste

1. Saute the garlic and ginger until the aroma comes out then add the crabs and stir well.
2. Simmer for 3 minutes then add the salt and spring onion then simmer until cooked.
3. Serve it hot with rice.

Tulingan Paksiw with Pork

Somebody emailed me requesting this recipe, "Tulingan Paksiw with Pork" this is yummier than the ordinary paksiw, the vinegar and spices blended well with the pork making it tastes excellent! Try it.

2 pieces Tulingan = skipjack Tuna ( sliced to your desired size)
1/4 kilo pork belly
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion ( diced)
1/2 teaspoon peppercorn (pamintang buo)
thumb size ginger( strips)
some chili
salt to taste

1. In a pan put all the ingredients and let it boil, then simmer over low fire  until cooked.

2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes or until done.
4. Serve it with rice.

Sunday, June 15, 2014

No Bake Durian Pie

Sniff, sniff, do you smell something? It's the Durian at the back of our house, it's already ripe because you can smell it anywhere. My family made it into a very delicious pie for my blog :-). I love you all.

Crust Ingredients:
1 1/2 cup powdered Graham Crackers
1/2 cup melted butter

Crust Procedure:
1. Mix the powdered Graham crackers and melted butter then put in a springform baking pan and refrigerate for an hour or until hardened.

Filling Ingredients:

4  seeds with flesh of Durian
1/2 cup white  sugar
4 tablespoons  cornstarch
2 cups Evaporated Milk
2 egg yolks
2 tablespoons butter
1 tablespoon vanilla
dash of salt

Durian Fruit

seeds with flesh

Filling Procedure:
1. Remove the seeds of the durian then mash well. In a pan put all the ingredients then cook for 10 minutes or until thickens, stirring occasionally. Then let cool.

To assemble:
Get the refrigerated powdered Graham cracker then pour the filling and refrigerate for few hours.

2. Remove from refrigerator, un-mold then slice and serve with a smile.

Breakfast Today ( June 15, 2014)

I prepared a Filipino breakfast for my friends today and they all loved it.
Fried Rice
Fried Eggplant
Fried Dried Fish
Fried Eggs
How about you? What breakfast you prepared today?

Thursday, June 12, 2014

Ginisang Ampalaya, Kalabasa at Talong

Mga Pinoy gulay na gustong gusto ko kapag walang pangpakbet at kahit ito lang ang sangkap, simot sarap talaga sa sobrang sarap.

Mga sangkap:
1 kilo kalabasa
1/2 kilo talong
1/4 kilo ampalaya
1/4 kilo karne ng baboy
4 cloves bawang
1 sibuyas
2 tasa ng tubig
2 kutsara bagoong alamang
salt if needed

Paraan ng pagluluto:
1. Igisa ang bawang at sibuyas pagkatapos ay ilagay ang sahog, haluing maigi at ituloy ang pagigisa hanggang sa maging medyo luto na ang karne.
2. Ilagay ang bagoong at igisa sa loob ng isang minuto saka ilagay ang tubig at lakasan ang apoy hanggang sa kumulo.
3. Idagdag ang kalabasa at talong, haluing maigi at lutuin hanggang maging half cooked.
4. Idagdag ang ampalaya at haluing maigi, at hayaang maluto ng tuluyan, dagdagan ng asin kung kailangan.
5. Ihain habang mainit pa.

Tortang Alamang

Shrimp fry or hipon alamang is so flavorful specially when cooked into torta. Torta is a kind of omelette that is popular across the Philippines, it is simple and easy to cook, here is a simple recipe of shrimp fry torta.


1 cup alamang ( shrimp fry)
1/4 cup water ( add if necessary)
1/2 cup flour
6 cloves garlic ( minced)
2 eggs beaten
salt and pepper to taste
oil for frying

1. Mix all the ingredients  except the oil, then spoon a portion and fry until golden brown.

2. Serve it hot with your favorite dipping sauce.

Wednesday, June 11, 2014

How to cook Chicharong Bulaklak

Chicharong bulaklak is made from a part of pork's intestine that looked like a flower that's why it is called bulaklak a Filipino term for flower. It's just a small portion of the intestines that is why chicharong bulaklak is  valued high at the market. This dish goes well to dip in vinegar with lots of garlic and hot chili.

1/2 kilo pork's chitterlings or intestines (bitukang bulaklak)
2 cups water
1 cup oil
1/4 teaspoon ground pepper
1/2 teaspoon salt

1. In a pot put all the ingredients except the oil and allow to boil until the water evaporates.
2. Pour in the oil and fry the intestines until golden brown.
3. Slice and serve with your favorite dipping sauce.

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