Saturday, May 31, 2014

Ginisang Sayote

A simple and delicious sayote dish that is very easy to cook.

3 sayote (cleaned and sliced)
1/4 kilo pork
2 tablespoons soy sauce
3 cloves garlic
1 onion
salt and pepper to taste

1. Saute the garlic and onion then add the pork and saute until brownish then add the sayote and give a good stir.
2. Add the soy sauce, salt and pepper to taste then simmer until done.
3. Serve it hot with rice.

Wednesday, May 28, 2014

Pinaupong Manok

Pinaupong Manok is a whole chicken cooked in a sitting position, there are various ways of cooking it.  I tried one today and it's good and delicious. Try it.

1 whole chicken ( around 2 kilos) you can choose the size of the chicken that you will use
1 teaspoon chili flakes (optional)
3 tablespoon calamansi or lemon juice
salt and pepper to taste
2 tablespoon butter
1 can softdrink ( your choice)
2 cloves garlic ( crushed)

1. Sprinkle the juice on the chicken,then rub it with chili flakes, salt and pepper.
2. Remove half of the Coke content then put the garlic and butter inside the can, insert the can at the lower opening of the chicken and set it in a sitting position.
3. Put in the pre-heated oven at 180C and cook for 1 hour or until done.
4. Serve and enjoy :-).

Note: Smaller chicken is faster to cook. So reduce the time when you use a smaller chicken.

Monday, May 26, 2014

Hot and Spicy Squid Adobo

Squid adobo is yummier when it is hot and spicy, so I cooked some today to satisfy my craving for this dish.

Ingredients for 6-8 servings:
1 kilo squid ( cleaned and ink set aside)
1 onion (diced)
3 cloves garlic ( minced)
2 tablespoons soy sauce
1/4 cup vinegar
3 chili pepper ( labuyo)
1/4 teaspoon ground pepper
2 bay leaves/laurel
salt if needed

1. Saute the garlic and onion then add the ink and continue to saute for few seconds then increase the heat and add the squid and give it a good stir.
2. Add the rest of the ingredients and mix well then simmer for 4 minutes over high heat then turn off the heat.
3. Serve it hot with rice.

Friday, May 23, 2014

Frog Adobo (adobong Palaka)

re-cooked August 9,2014

Have you eaten an edible frog ( palakang bukid)?  I have eaten it 20 years ago, it tasted like chicken,  I ate the legs because it's the only meaty part. During rainy season my brothers and their friends will hunt for frogs and cook it  when they are done cooking they  will call the neighbors to feast on it. The sound of happiness is what you can hear while they're eating and sharing good chats.

1 kilo cleaned Frog
8 cloves Garlic
thumb size Ginger
1 big Onion
3/4 cup Vinegar
1/2 cup soy sauce
1 tablespoon crushed black pepper
3 bay leaves/laurel

Cleaned frogs

1. Saute the garlic and ginger then the onion and add the frog meat, laurel and black pepper then stir to mix well then simmer over medium heat until the pinkish color is gone.
2. Add the vinegar and soy sauce ( do not mix) just cover and wait until it starts to boil then simmer for few minutes before mixing.  Continue to simmer until done while stirring every now and then.
3. It is done when it is almost dry but still saucy.
4. Serve with a smile.

Thursday, May 22, 2014

Giniling Guisantes

This ground meat ( giniling) with green peas ( Guisantes) dish is very easy to prepare and also economical, perfect this  weekend, I am sure that your loved ones will enjoy this.

Nutritional Value
Peas are starchy, but high in fiberproteinvitaminsminerals, and lutien. Dry weight is about one-quarter protein and one-quarter sugar. Pea seed peptide fractions have less ability to scavenge free radicals than glutathionen but greater ability to chelate metals and inhibit  linoleic acid oxidation.


1/2 kilo ground pork
2 cups green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
1 red medium size bell pepper ( diced)
3/4 cup tomato sauce
salt and pepper to taste

1. Saute the garlic and onion then add the ground pork and simmer until the pinkish color is gone.
2. Add the tomato sauce, bell pepper, soy sauce, salt and pepper then give a good stir and simmer until the meat is cooked then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).


A delicious string beans dish that's cooked like Bistek. Yummier than adobong sitaw, try it.

2 bunches string beans
1 onion ( cut into rings)
2 cloves garlic
1/4 cup soy sauce
2 tablespoons calamansi or lemon juice
salt and pepper to taste
string beans
1. Saute the garlic then add the onion ( remove some onion slices to to garnish when serving)
2. Add the chicken and stir until pinkish color is gone, add the beans and give a good stir until half cooked.
3. Add the rest of the ingredients and stir well then simmer until done.
4. Put the reserve onion rings then serve.

Tuesday, May 20, 2014

Liemp-Chon ( Liempo Lechon)

Let's try this delicious food  innovation from the ingredients specialist.

2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
 1 piece large garlic bulb, de-skinned, pounded
1 large white or red onion, quartered
3 pieces cut into 2 inches “tanglad” (Filipino lemongrass)
25 grams fine salt
5 grams ground black pepper
10ml. soy sauce
15 ml. Extra virgin olive oil
thick thread for tying
meat thermometer

1.    Score and slit lean, skin & fat parts of the belly.
2.    Pour in all ingredients unto blender and blend/mix until paste.
3.    Rub inside slits and all parts of meat plus the inside
to effect full flavor absorption.
4.    With left over marinade, lay flat belly (lean part side down)
and marinate for 2 hours inside ref. (DO NOT FREEZE)
5.    Tumble and turn every 30 minutes.
6.    Pouring all marinade left over inside the meat, roll and tie as in picture.
7.    Pour tap water 1/2 of pan.
This will serve as moisturizer to heated meat and as dripping medium.
8.    Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack)
sear belly for 30 minutes.
9.    Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes
(or longer as you wish-adding water to pan as need be)
until internal temp reaches 140 deg. F for medium rare,
150 deg. F for medium,
155 deg. F for medium well
& 160-165 deg. F for well done.
But fate has not been kind in this instance of  my cooking endevour…
the string got burned and loosen off midway.
Thereby...I got crackling skin (like Chicharon), crispy reddish-brown rind
resembling that of a real charcoal-cooked Lechon
AND a very tasty, juicy and ultra tender inside.
10. Serve.
Best with “suka’t bawang” (garlic-vinegar dip)

Click the link for the original post and read why he cooked this.

Contributed by: Mr. Jose Dante S. Morados


Masilog is one of the breakfast combo in the Philippines which is consist of Ma Ling  (Chinese brand luncheon meat), Sinangag ( Fried Rice) and Itlog ( Egg)

Maling- MA
Sinangag- SI

Just prepare all the necessary stuffs ( Maling, Sinangag and egg) then assemble in a serving plate then serve.

Ginisang Talbos ng Camote at Okra

 Freshly harvested from a friend's garden, simply cooked to remain its natural flavor and served with love. Both are low calorie vegetables but rich in fiber and other vitamins and minerals that's good for our body. Bon app├ętit!

1/4 kilo shrimps ( cleaned and de-shelled)
1 bunch camote tops (talbos ng camote) -cleaned
8 pieces okra
2 tablespoons soy sauce
3 cloves garlic
1/2 piece onion
salt and pepper to taste

1. Saute garlic and onion then add the shrimps and stir well, add the soy sauce.
2. Add the okra and continue to saute until half cooked then increase the heat.
3. Add the camote tops, salt and pepper to taste then stir for a minute and turn off the heat.
4. Serve it with love.

Monday, May 19, 2014

Fried Egg with Tomato

Prepared by the two scavengers ( Bevs and Sienna) lol, perfectly fried with love :-). They shared this with me, really yummy!

3 eggs ( beaten)
1 big tomato ( diced)
salt and pepper to taste

1. Combine the beaten eggs and diced tomatoes then heat an oil. Pour the egg mixture.
2. Sprinkle with salt and pepper, cook until half cooked, then flip to cook evenly, increase the heat to give a nice brownish looks, then serve when it's done. Perfect with fried rice.

Sauteed Asparagus

A nutritious vegetable dish that will aid your digestive tract due to its high fiber content. Rich in vitamins K, C, E and many more that can help our body to stay fit. Start eating asparagus now :-).

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

1.Saute the garlic and onion then  add the shrimps and simmer for a minute.
2. Increase the heat, add the asparagus  and some chili then saute until cooked, add salt and pepper to taste.
3.Turn off the heat and serve hot.

Here is the chart for the nutritional value of cooked asparagus.

Sunday, May 18, 2014

Braised Squid

Braised squids is very easy to prepare in less than 10 minutes you will enjoy this dish. One of the secrets to make your squid tender s to cook it quickly. Try this recipe.

Ingredients for 4 servings:
1/2 kilo squid ( cleaned and sliced)
1 tablespoon lemon or calamansi juice
2 cloves garlic
1/2 onion
1 teaspoon ginger strips
spring onion and red bell pepper for garnishing
salt and pepper to taste

Fresh squid
1. Saute the garlic and ginger until brownish then add the  onion and continue to saute until soften then increase the heat and add the squid and braise for 4 minutes.
2. Add the lemon juice, bell pepper, salt and pepper to taste then simmer for 1 mnute and turn off the heat.
3. Sprinkle with spring onion then serve.

Minatamis na Monggo

Rainy days obliged me to prepare this dish because when it's not raining and my friends want me to cook this, I told them that I only cook "minatams na Monggo" when t is raining (laughing). It's nice eating this warm on a rainy day while having a good chat on the table.

Ingredients for 4 servings:
1 1/4 cup mung beans ( monggo)
3 cups water
1 cup pure coconut milk
sugar to taste


1. Put the water and mung bean in a pot then bring to a boil, simmer until the beans are tender.
2. Add the sugar and coconut milk then simmer until done.
3. Serve it hot. You can add some milk for extra taste.

Saturday, May 17, 2014

Pickled Eggs

"Fed up with your usual and normal routine of preparing eggs for family & guests?
Want something new to go in between:
sunny side up (or some call it red-up),
plain salted-scrambled, omelletes, over easy or poached?
Worry no more.
Get down and do this original simple innovation of mine...pickled eggs.
Kids will love its sweet bite-full aspect.
Once done ref them for months in its own pickling solution and withdraw as needed". Take this from the ingredients' specialist.

1 dozen hard boiled eggs de-shelled. Set aside.
500 ml. tap water (NEVER USE PREPARED STOCK. Don't let flavor of stock mess up with your eggs)
200 ml. cane vinegar
80 ml. ginger juice
150 grams refined white sugar
80 grams refined salt
8 grams garlic powder
8 grams onion powder
3 grams ground black pepper

4 grams ground Spanish paprika (this gives extra exotic taste & light red color to end products)
10 ml. anisado wine (readily available at your nearest oriental store)

1. in a suited glass jar, combine all ingredients and mix-tumble well until no lumps are visible. Adjust taste to your preference.
Add in sugar or vinegar or salt. Salty-sweet-sour taste must be evident.
2. add in eggs. Stir a bit.
3. shelve unto ref (DO NOT FREEZE)
4. ready to be enjoyed after 3 days. The longer eggs are pickled in ref the tastier they become.

Click the link below to read his restaurant reviews, food photography, recipes and more.

Contributed by: Mr. Jose Dante S. Morados

Sweet Fish Paksiw

 I love the natural taste of paksiw (not sweet) but my nephews love it sweet that's why there are times that I cook sweet paksiw and they love t so much, here is my recipe for it.

1/2 kilo fish (any kind  of your choice)
3/4 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  to taste

1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice.

Friday, May 16, 2014

Peppered Shrimps

This is very easy and quick to do, excellent to prepare if you are chasing the time :-).


1/2 kilo shrimps (de-shelled)
1/2 teaspoon ground pepper
2 cloves garlic (minced)
salt to taste or patis


1. Saute the garlic then add the shrimps and pepper then give a good stir over medium heat.
2. Simmer for 2 minutes and add the salt or patis then simmer for a minute and turn off the heat.
3. Serve it hot and do not forget to smile :-).

Stir Fried Ground Beef and Green Beans

Today we harvested the green beans from my friend's garden, and we decided to stir fry it. So yummy!

1/2 kilo green beans ( sliced)
1/4 kilo ground beef
3 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste

Sliced beans

1. Saute the garlic then add the ground beef and continue to saute until the pinkish color is gone.
2. Add  the green beans and stir over high heat then add the soy sauce and continue to stir until almost done.
3. Add salt and pepper to taste then stir until done and turn off the heat then serve.

Corn Pancake

Simple yet satisfying and yummy.

2 cups all purpose flour
2cups milk
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg ( beaten)
1 cup corn kernel
2 tablespoons butter or margarine ( melted)

1. In a big bowl sift (sala-in) together the flour, sugar, salt and baking powder
2. Then make a well or space at the center and put the beaten egg, milk, vanilla and melted butter. Mix it thoroughly until  smooth or firm then stir in the corn and mix well.
3. In a pan heat a little oil and spoon a portion of the pancake mixture and cook until both sides are brown.

4. Serve hot with pancake syrup or butter on top.

How To Make Pork Barbecue

The number of pieces ( if how many sticks) depends on how long or big you want your barbecue, I'm just sharing the result of what  I did, to give an idea to those who are planning to start a small business, this one is a good one to start with. This is just a basic barbecue recipe that I love. It's yummy!

Ingredients for 80-100 sticks:
5 kilos pork belly ( cut to your desired size)
1 litre Sprite
3 cups ketchup
1 cup pineapple juice
1 tablespoon ground pepper
1 cup soy sauce
1/2 cup lemon or calamnsi juice or vinegar
1 head garlic ( minced)
salt to taste

1.Combine all the ingredients and marinate for at least 2 hours, after 2 hours remove from the marinating sauce and put in the bamboo skewers. Do not throw the marinade because we will use is for basting while grilling the barbecue. If marinating sauce is not enough to brush the barbecue just add more or you can make your own sauce.

2. When you start grilling bast the barbecue every now and then until cooked.

3. Serve and enjoy:-).

Note: You can improve the taste of this barbecue, use your own taste buds :-).
If you have a delicious barbecue recipe you can share it with me, thanks and happy cooking.

Thursday, May 15, 2014

Sweet Chili Sauce

"We all love the Sweet-Chili Sauce to dip in our fried stuff. We yearn to savour that sugary-sweet-piquant concoction a lot. Most popular & tastier brands are from Thailand while the lower price ones from China are not that so remembered". Try this recipe by an ingredients' specialist, Mr. Jose Dante S. Morados.

450 ml Water
80 ml cane or palm vinegar
8 grams Kosher salt
375 grams refined sugar
70 grams combination of red & green bell peppers
2 grams red cayenne pepper
15 grams corn starch

1. For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
2. Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
3. Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
7. Stir until a bit viscous consistency is attained.
8. Done.

Click the link below to visit his informative blog.

Contributed by: Mr. Jose Dante S. Morados

Shrimp Paste with Sprite

This may sound weird( shrimp paste with Sprite) but actually the blending of tastes for this combination is the best for my family, I know some friends also love this, the Sprite neutralized the salty taste of the shrimp paste making it perfect to pair with rice and green mangoes, mmmmmmm mouth watering.

2 cups shrimp paste ( bagoong Alamang)
1 1/2 cup Sprite
1 onion ( minced)
6 cloves garlic

1. Saute the garlic and onion then add the shrimp paste and saute for 2 minutes.
2. Add the Sprite and simmer over medium heat until almost dry, stirring every now and then.
3. Serve it as an appetizer or a dipping sauce.

Note: Meat can be added for this recipe.

Sisig Krep

“Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga.This one is sisig with a twist from the ingredient specialist who shared this recipe to us.

Recipe type: Starter
Number of serving: 15 servings
Preparation time: 45 minutes
Cook time: 30 minutes
Ready in: 1 h, 15 m
Difficulty: Very Easy

1 kilo skin-on pork mask (if available OR 1 kilo skin-on picnic shoulder)
¼ kilo lightly boiled chicken liver (semi cooked ; Mash to a paste state. Set aside)

Flavor enhancers :
70 ml cane vinegar
5 grams  salt
2 grams cracked black pepper 
1 bulb large white onion (finely chopped ; Set aside ½)
1 clove garlic (crushed ; Set aside)
2 pcs red cayenne (or Jalapeno pepper finely chopped)
50 ml soy sauce 
20 ml lemon juice 
15 ml palm oil

Grilling/serving medium :
20-25 pieces pita bread (roll)

1. De-hair and clean well meat. Boil to “bite-friendly” tenderness but not to the point of disintegration.

2.  In fiery red charcoal, while tossing and tumbling boiled meat as needed, grill enough to sear or turn skin dark brown. Slice and cut into 4 pieces per square inch. Set aside.

3. In a suitable frying pan, heat palm oil. Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent. Remove or strain cooked solids. Set aside this “flavored oil”.

4. In a bowl, in this sequence and while tossing constantly, mix cut meat, chicken liver paste, vinegar, soy sauce, salt, black and red peppers. Mix well. In the same frying pan with “flavored oil” pour in meat mixture and lightly heat tumbling well to avoid sticking to bottom of pan.

5. Remove pan from heat and lastly, add in lemon juice and the other ½ chopped onion. Tumble. Heat very lightly pita bread until little brown spots appear in still live charcoal or at direct fire from gas stove.

6. Lay flat unto plate and pour in 50 grams “Sisig”. Roll as shown in picture.

7. Cut into 2-3 pieces if desired. Garnish. Serve.

NOTE: Sisig is best paired with steamed rice, roll into log or wedge unto your home  made crepe

Click the link below and learn more about this recipe.

Contributed by: Mr. Jose Dante S. Morados

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