"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, December 17, 2010

Paksiw na Bangus

Paksiw na Bangus



Ingredients:
1 kl bangus (sliced)
1 cup water
2/3 cup vinegar
1/2 cup fresh tomatoes (diced)
1 med sized amplaya (sliced)
6 pcs okra (or more if you like)
2 pcs eggplant, sliced
5 cloves garlic (minced)
1 onion (chopped)
3 thumb-sized ginger (crushed)
3 siling haba
1/4 tsp ground pepper
salt to taste
1 tbsp oil


Note; One good thing with this dish is that, you can add your favorite veggies. Mine happens to be amplaya,okra and talong (eggplant). Or if you are not a veggie fan, you can skip on having that.

How to prepare:
> Wash and clean the fish. Drain well. Season with salt.
> Mix all the ingredients in a pan. Put the fish on top of the veggies.
> Cover the pan.Simmer and cook for about 20 minutes. Adjust taste to your liking. And we are done!
> Serve with rice.

Happy cooking!




Thursday, December 16, 2010

Simbang Gabi

Add caption

"Simbang Gabi" starts today! Christmas bells are ringing :)
"Simbang Gabi" or mass at dawn (at 4am)is a Filipino Christmas tradition. It is a series of nine-day novena mass in honor of the Blessed Mother. http://www.rcam.org/library/SIMBANG_GABI.htm
After the "Simbang Gabi" mass, we always feast on the traditional foods that awaits just outside the church or in the plaza--- the bibingka, puto bumbong and salabat. These are the foods often associated with Simbang Gabi. :)

Special Bibingka w/ Cheese and Puto Bumbong


Wednesday, December 15, 2010

Crispy Fried Chicken

Crispy Fried Chicken


Ingredients:

3/4 kl chicken (chopped)
oil (for deep frying)

For the marinade:
4 tbsp calamansi juice
6 cloves garlic (minced)
1/4 cup condensed milk or fresh milk
salt to taste (or about 1/2 tsp)
1/4 tsp ground peppercorn

For the Breading:
1 egg (beaten)
1 cup all-purpose flour
1 cup bread crumbs

Procedure:

> Wash the chicken.Drain well.
> In a bowl, marinate the chicken with all the ingredients for about 1 hour
> Heat oil in a pan. Coat each chicken piece with the flour, then dip in egg, roll into bread crumbs. Then carefully drop into the pan with the heated oil (make sure you have the right temperature). Cook until golden brown. Take out the chicken from the pan.Then drain the chicken on paper towels to remove the excess oil.
> This is good for 6-8 servings. Enjoy your crispy fried chicken.

Happy Cooking!


Monday, December 13, 2010

Escabeche

Escabeche or Fried fish with sweet and sour sauce, is another common yet  favorite dish of Filipinos. 
Here's the simple way of doing it.



Escabeche


Escabeche
Ingredients:
1 big fish (Lapu-lapu, Maya-maya or Betilla)
3 tbsp tomato sauce
1 thumb-sized ginger (peeled and cut into strips)
1/4 cup carrots (chopped)
1 onion (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
pineapple slices in can (reserve the juice -about 1/2 cup)
3 tbsp vinegar
3 tsp brown sugar
1 red bell pepper (strips)
1 green pepper (strips)
1/2 cup cucumber (strips)
ground pepper to taste
salt to taste
oil
1 1/2 cup water
3 tsp cornstarch (dissolved in 1/4 cup water)

Preparation:
> Clean the fish. Wash and drain the fish well. Season the fish with salt.
> Fry the fish in a skillet until golden brown. Plate then set aside.
> In a pan, saute ginger, onion and garlic in about 2 tbsp oil. Add tomato sauce, water, vinegar, sugar and pineapple juice. Simmer for 2 minutes. Add the carrots, bell peppers and celery stalks. Add ground pepper and salt to taste. Simmer for another 2 minutes, then add the dissolved cornstarch. Stir.
> Pour the sauce over the fish. Garnish with pineapple slices and celery. Serve and enjoy!

Happy cooking!


Friday, December 10, 2010

Sweet Spicy Squid



Ingredients:

500g squids
3 tbsp calamansi juice
2 tbsp soy sauce
2 tbsp sugar
1/8 tsp ground peppercorn
1/4 tsp chili powder
1/8 tsp ginger powder
1 tsp chili sauce
5 cloves garlic (minced)
1 onion (chopped)
1 bayleaf
2 tbsp oil
salt to taste

How to prepare:
> Clean the squids, pull out the head and innards an transparent ribs. (leave a few ink bags intact)
> Wash and drain the squid. It should be well drained to prevent from squid producing more water when cooking. Set aside.
> In a pan, saute onions and garlic in oil. Then add the squid and calamansi juice. Add the rest of ingredients.
Simmer for 3 minutes. Stir and let cook until the sauce is reduced.
> This makes 4-5 servings. Serve with rice.enjoy!

Happy cooking!


Tortang Dulong (Fried Fish Cake)

Tortang Dulong or Fish Cake using Dulong fish is another family favorite dish.
Dulong is a variety of  very small fish. My daughter loves to eat this, coz it's as if she's eating pancakes.

Tortang Dulong


Ingredients:

500g Fish Dulong
1/2 cup flour
2 eggs (beaten)
3 onion springs (chopped)
1 onion (finely chopped)
1/4 tsp ginger (finely shredded)
1 tsp calamansi juice
ground peppercorn
salt to taste
oil( for frying)

How to prepare:
> In a bowl, mix all the ingredients except oil.
> Heat oil in a non-stick pan (low heat), then scoop about 2 tbsp of the mixture and form a mini cake in the pan.Cook for about 2 minutes or until golden brown, then flip over to cook the other side.
> You may serve this with steamed rice and with spicy vinegar as dipping sauce.
> This can also be served with bread as sandwich. Dress with catsup.

Happy cooking!



Bulalo and Crispy Pata

Much as we would want to avoid these fatty foods, we really can't resist it just for tonight.... :)
We had a hearty (and sinful?) dinner of Bulalo and Crispy Pata from one of Batangas best Bulalo house.
Needless to say... it was satisfyingly good. :)

Batangas Bulalo


Crispy Pata




Wednesday, December 08, 2010

Bicolano Laing

Bicolano Laing - nagmamantika sa gata

"Laing"  is another favorite among Filipinos particularly the Bikolanos. It is a dish wherein taro leaves or gabi is cooked in coconut milk/cream.
I prefer the dried leaves in cooking this recipe. And of course, plenty of coconut cream and chilis.
This is as staple as rice to us bikolanos. This is how i cook it (or shall i say how my mama cooks it? lol)
Best paired with fried/grilled meats or fish or Adobo.


Ingredients:
50g dried taro leaves (shredded)
1/4 kl pork belly (cut in small cubes)
4 thumb-sized ginger (crushed)
3 cups coconut cream
2 cups coconut milk
1 onion (chopped thinly)
3 cloves garlic (minced)
3 pcs siling haba or finger chilis (chopped)
2 pcs siling labuyo or bird's eye chili(chopped)
2 tbsp bagoong or shrimp paste
salt to taste
1/4 cup water
1 tbsp oil

How to prepare:
> In a pan, put the pork, water and oil. let cook until almost brown.
> Add the coconut milk and cream, ginger, onions, garlic  and the bagoong. Bring to boil.Stir constantly.
> Add the taro leaves. add the chilis and salt to taste. Continue to simmer until oil comes out of the cream. Serve with steaming hot white rice. enjoy!

Happy cooking!







Saucy Sweet Spaghetti (Pinoy Style)

Spaghetti is a favorite pasta for kids.And when you say Pinoy style--- it means sweet spaghetti :)
My daughter loves her spaghetti sweet,saucy and meaty!

Saucy Sweet Spaghetti

Ingredients:
600g spaghetti
1/2 kl ground beef
7 pcs hotdog (sliced)
1 kl sweet spaghetti sauce
125g button mushroom (sliced)
3/4 cup tomato catsup
1 beef bouillon
1/2 cup grated cheddar cheese (for the sauce)
1/2 cup grated cheese (for the toppings)
3 cups water
1/2 tsp ground peppercorn
1/4 tsp italian spice
1/4 tsp dried oregano
2 pcs big onions (finely chopped)
6 cloves garlic (minced)
3 tbsp sugar
salt (to taste)
2 tsp olive oil
2 tbsp butter

How to prepare:
> Cook pasta in about 2 liters of  boiling water.Add some drops of oil to  prevent pasta  sticking together. When pasta is cooked, drain then set aside.
> In a separate pot, put butter and olive oil then add onions and garlic, add the ground beef. Constantly stir. When beef is cooked (almost brown),add the hotdogs and mushroom.Stir. add the spaghetti sauce, catsup, and water and the rest of ingredients. Let boil. Simmer for about 10 minutes. And we are done! Plate the pasta and pour the sauce, and top with cheese. Enjoy! You may serve this with garlic bread... :)

Happy Cooking :)










Monday, December 06, 2010

Ginataang Manok


Ginataang Manok sa Tanglad


Ingredients:
3/4 kilo chicken (cut in big chunks)
2 thumb-sized ginger (peeled and chopped)
1 small green papaya (peeled,seeded and sliced)
2 cups milk
3 bayleaf
fish sauce (to taste)
1/8 tsp ground peppercorn
3 finger chilis (siling haba)
1 cup fresh chili pepper leaves (dahon sili)
3 cloves garlic (minced)
1 onion (chopped)
2 tbsp cooking oil
2 stalks of tanglad (lemongrass)

Note; You may substitute sayote for green papaya.

How to prepare:

>  In a pan, saute ginger, onions and garlic in oil.
> Then add chicken. Stir.cover and cook for about 2-3 minutes.
> Add the coconut milk. Let  boil.
> Add papaya, ground pepper, fish sauce,and finger chilis.
> Pound the tanglad (the white part) to release the taste and aroma. Add it to the pan.
> Cover and let boil. Simmer for about 15 minutes.
> Adjust the taste to your liking.
> When done, turn off the heat, then add the chili leaves. Serve!



Sunday, December 05, 2010

Pork Dinuguan sa Gata

Dinuguan is an authentic Filipino recipe.It is a stew made from pig's blood and meat.
Those not so familiar with the recipe would find this food not so appealing because of the pig's blood, but this recipe is really delicious. And if you're a filipino, Dinuguan is always paired with Puto!
There are variations in preparing for this dish, but since i'm a bicolana, I am fond of using coconut milk in most of my dishes, and it made this "Dinuguan" recipe more delicious.
Tara kain na!

Pork Dinuguan sa Gata


Pork Dinuguan sa Gata

Ingredients:
1 kilo pork belly (chopped in small cubes)
2 cups pork blood
3 cups coconut milk
1/2 cup vinegar
5 pcs bay leaf
5 cloves garlic (minced)
1 onion (chopped)
3 pcs green finger chilis (siling haba)
1 tbsp sugar
 ground pepper,to taste
salt (to taste)
2 tbsp cooking oil
1/2 cup water
3 tbsp calamansi juice

How to prepare:

  • Add calamanci juice and about a 1/2 tsp of salt to the meat. Mix well. 
  • Use a strainer for the pig's blood to remove clots. (discard the clots). Set aside the blood in a bowl.
  • In a pan, saute onions and garlic in oil over medium heat. Add pork meat, saute for about 3 minutes.
  • Cover and let meat cook for about 10 minutes, or until water is almost dry.
  • Then add the coconut milk, vinegar, ground pepper, bay leaf. Cover and let boil for about 5 minutes.
  • Slowly stir in the pork blood. Continuously stir while you pour in the blood to avoid curdling. 
  • Let boil. Season with salt and pepper.Then cover and cook for about 10 minutes more.
  • This is good for about 10 persons. You may serve this with "puto" or rice cakes. 
  • Enjoy!





Sunday, November 28, 2010

Chicken Adobo

Adobo is a famous Filipino dish. Almost every region has their own version of cooking adobo, but basically meat is stewed in vinegar. This is an ideal "baon" for lunch for school, work or travellers since it keeps well without refrigeration.

Chicken Adobo with Quail eggs

Ingredients:
1 kilo Chicken (cut in desired chunks) or you can choose parts you like
1/4 cup soy sauce (or more to desired taste)
1/4 cup vinegar
2 tbsp cooking oil
4 bay leaves
5 cloves garlic (minced)
1/2 tsp peppercorn
1/2 tsp sugar
ground pepper (to taste)
10 pcs boiled quail eggs (optional)

How to prepare:
> In a bowl, combine all ingredients (except water). Marinate for an hour, or if you have the luxury of time, marinate it overnight.
> Heat oil in pan, fry the chicken  until light brown (Do in batches if needed). Add the marinate, then bring to boil then lower heat. Simmer for about 30 minutes. Stir occasionally.
Simmer until sauce is reduced and thickened as desired.
> When serving, you may add boiled eggs. This is perfect with steamed rice. Enjoy!





Monday, November 22, 2010

Tofu in Oyster Sauce

This is a dish which is very easy to prepare. Another way to enjoy the protein-rich low-calorie tofu. Vegetarians would love this. Enjoy!


Tofu in Oyster Sauce


Ingredients:
3 blocks tofu
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp brown sugar
1/2 cup water
onion leeks (chopped thinly)
1 onion (chopped)
1 clove garlic (minced)
1/2 tsp cornstarch (dissolved in about 2 tbsp water)
ground pepper
1 tsp flour
1 tsp bread crumbs
1/2 tsp ginisa mix (or salt to taste)
oil

How to prepare:
> Mix together flour,bread crumbs and ginisa mix. Roll each tofu block into the mixture, then fry until golden brown. Set aside.
>For the sauce, saute onions and garlic in oil. Add water, oyster sauce, soy sauce,brown sugar, ground pepper. Simmer for 2 minutes over low heat. Add the dissolved cornstarch and onion leeks.Stir. When done, pour the sauce over the tofu. Serves 3-4 persons. Enjoy!



Sunday, November 21, 2010

Corned Tuna Tacos in Creamy Garlic Sauce

This is the first time I tried using a canned corned tuna in my tacos, and it turned out well.
This is loaded too with fresh veggies topped with creamy-garlicy-cheesy sauce. Yummy!

Tacos is a traditional mexican dish and can be made with variety of fillings such as beef,chicken,fish and cheese, and can be garnished with different vegetables.





Ingredients:
8 hard shell tacos
1 can corned tuna
1 cup lettuce(shredded)
1 cup cucumber (peeled and coarsely chopped)
1 white onion (chopped thinly)
1/2 cup tomato (coarsely chopped)
1/2 cup tomato salsa (store bought)
cheddar cheese (grated)
1/2 tsp chili powder (or as desired)

garlic sauce:
4 cloves garlic (finely chopped)
2 tbsp mayonnaise
1 cup cream
3 tbsp lemon juice
salt to taste
ground pepper
dash of white sugar

How to prepare:

> Mix all the ingredients for the garlic sauce in a bowl, then set aside.
> In a separate bowl, mix together the tomato salsa and chili powder. set aside.
> Fill the taco shell with corned tuna, then layer with the tomato salsa, add tomatoes, cucumber and lettuce. Top with garlic sauce and grated cheese. Serve!


Monday, November 15, 2010

Fish Fillet in Pineapple Honey Sauce

This recipe of mine is a variation of the usual sweet and sour dish.
I used crushed pineapple and honey which gave a nice flavor and thickness for the sauce.
You can use any fish of your choice. I recommend Cream Dory fish since it is readily available in supermarket (fresh or frozen) and is very much affordable.
This dish tasted good! I hope you'll like it,too!


Fish Fillet in Pineapple Honey Sauce
Ingredients

For the fish fillet:
500g fish fillet (cream dory)
1/4 cup calamansi juice
1 cup flour
1 cup bread crumbs
1 egg (beaten)
ground pepper
1 tbsp fish sauce


For the sauce:
1 small carrot (sliced)
2 stalks celery (chopped)
1 bell pepper (strips)
1 thumb ginger (strips)
1 onion (chopped)
2 cloves garlic (minced)
4 tbsp honey
3/4 cup crushed pineapple (in can)
1 tbsp tomato paste
ground pepper
fish sauce (to taste)
2 cups water
1 tbsp cornstarch (dissolved in 1/4cup water)

How to prepare:

For the Fish fillet :  Marinate the fish with calamansi juice, garlic, ground pepper and fish sauce. Set aside for about 10 mins. Roll the fillet into flour, dip in egg and coat with bread crumbs. Fry until golden brown. Set aside.

For the sauce:  In a pan, heat oil, saute ginger, onions and garlic. Add the carrots and the pineapple.Stir. Add the water, honey, and bellpepper. Season with fish salt and ground pepper. Simmer for 2 mins.Then add the cornstarch and celery. Simmer for about a minute. When ready, pour the sauce over the fried fish fillet.          

This recipe will make about 6 to 8 servings.Enjoy!





                    


    


Friday, November 12, 2010

Easy Seafood Paella

Paella is a Spanish dish well loved by Filipinos. There are several ways of preparing Paella.
The one I love best is the seafood paella. Most are often intimidated to cook paella, it being a special spanish recipe. It's even expensive if we order one in a classy local restaurant. But hey,we can always dish up an easy one in our kitchen- filipino style! Even without the paellera :) Here's how ....

Easy Filipino Seafood Paella

Easy Paella

Ingredients:
 2 cups uncooked rice (preferably round rice)
100g tomato sauce
300g squid (cut into rings)
300g prawns 
30 pcs mussels (or more)
2 pcs chorizo de bilbao(diagonally sliced into thin pieces)
2 pcs red bell pepper (strips)
1 pc green bell pepper (strips)
100g green peas
1 tsp paprika
2 cloves garlic
1 onion
1/2 tsp safflower (or as desired) also known as kasubha in tagalog
 (saffron is expensive - this is the best substitute)
salt (to taste)
2 tbsp atsuete oil
5 cups water (approximately)
3 eggs (hard boiled)
2-3 cups mussel broth

How to prepare:

  • In a pot, cook the mussels with about 3 cups of water. Don't overcook. When the shells open up, it's done. Remove the water,set aside. We'll be using this as the broth. 
  • Because we don't have the paellera, we'll be using a wok or just pan with lid.
  • In a wok/pan over low heat, saute half of the onions and garlic in olive oil. Add the chorizo. Stir.
  • Add the squid and tomato sauce.Add 1 cup water and safflower.Stir.Cook for 2 minutes. Add the prawns,stir. Stir. Add the green peas and bell pepper.
  • Cook for a minute. Then take out all mixed ingredients from the pan, leaving the sauce.
  • Then add the rice.Stir well to coat well with the sauce. Add the broth. Season with salt to taste. Cover. Cook for about 15 minutes. 
  • Then put back all the cooked ingredients, mix, and artistically arrange pieces on top of the rice. Cook for another 15 minutes.Add water if you think it is too dry, do not stir, just shake the pan so you will not upset the pattern (the ingredients designed on top). If the rice is cooked, then it is ready to serve. Layer sliced hard-boiled egg on top. Enjoy!



Thursday, November 11, 2010

Sweet Day



Leche Flan


When we were younger, my sister and I used to have our vacation in Tita Trining's (my papa's sister) house in Nakpil, and i remember her bringing home for us Dulcinea's cream puff. T'was a soooo yummy!
When my sissy and I happened to pass by Dulcinea yesterday, we were pulled by the sweet memory of cream puff to sit and and grab a bite. And we didn't just settle for the coffee and cream puff, we've also indulged in their famous creamy Leche Flan. What a sweet day!

the coffee, the leche flan and the cream puff




Inun-On Na Dulong

Have i mentioned already i'm a bicolana? Gee! And yes! I love dishes with "sili" and "gata" which are famous ingredients of  bicol cuisine.
Now, Let me introduce to you another bicolnon dish that is one of my favorite,"Inun-on"
in tagalog we call it "paksiw". In this recipe I used "dulong" fish,as labeled when i bought it in the supermarket. I doubt if this is the same with what we call in bicol "tabios", a native fish in Lake Buhi (Camarines Sur) which is considered as one of the smallest fish.

Ingredients:
500g Dulong fish
10pcs Banana leaves (cut about 8x6 per piece)
1/2 cup vinegar
2 thumb-sized ginger (crushed and chopped)
1 onion (chopped)
2 cloves garlic (minced)
ground pepper (as desired)
salt (to taste)
2 green finger chili (chopped)




How to prepare:
> Wash and drain the fish. Set aside.
> In a bowl, mix all the ingredients. Then scoop about 2 tbsp of the mixture, wrap it in banana leaf. then layer it in a pot. Cook for about 10-15 mins over medium heat. This will make about 8 to 10 servings.



Friday, November 05, 2010

Pork Sinigang

Pork Sinigang
Rain rain go away..its been raining for several days already. And everybody's craving for a hot,hot,hot sinigang! Let's see what's available in the fridge. Pork spareribs and plenty of veggies. Perfect!

Sinigang is another Filipino soup or stew dish with tamarind which is distinctly known for its sour taste.
Other varieties for this dish would use guava, kalamansi, kamias, santol or raw mango as souring ingredient. But sampalok is the most popular. Powdered sinigang mix and bouillon cubes are now available in the market which are more convenient to use.

Meat for this recipe could be pork, beef, fish or shrimp. Commonly used vegetables for this dish includes raddish, gabi, kangkong, eggplant, sitaw , sigarilyas and okra.


Pork Sinigang




For this recipe, I used the following ingredients:

3/4 kl pork spareribs
1 eggplant (cut 1 inch thick-diagonal)
2 pcs gabi
1 cup
1 radish (sliced thinly)
4 tomatoes (chunked)
1 bundle kangkong (cut into 3 inches long)
3 pcs okra (cut in half)
1 onion (chopped)
30g powdered sampalok mix (you can add more as desired)
3 pcs siling haba (green)
fish salt (to taste)
1 liter water

How to prepare:
> In a pot over medium heat, bring pork boil and simmer until tender.
> Add in the gabi, onions and sinigang mix. Cover for 3 minutes.
> Add in the raddish and tomatoes. Cover for 2 minutes.
> Add in the rest of ingredients. Season with fish salt (to taste)
> Simmer for 2 minutes. Serve hot!



Thursday, November 04, 2010

Kusidong Isda

"Kusido" is a regional dish very much enjoyed by Bicolanos in the Philippines. It is a soup based dish with vegetables and fish as main ingredients. Almost any variant of fish can be used.But the most popular are Malasugui (Black or White marlin), Maya-Maya (Red Snapper), Betilla (White snapper), Lapu-Lapu (Grouper), Tanguige (Spanish Mackerel).
In this recipe, i used Betilla Fish. This is very easy to prepare.


Ingredients:
1 Betilla fish (White Snapper) or any fish of  your choice
1 bunch mustasa (mustard greens)
2 pcs eggplant (cut diagonal about 1 inch thick)
3 med. tomatoes ( diced)
2 cloves garlic
1 onion
ginger (thumbsized) - peeled and sliced thinly
1/8 cup calamansi juice
2 siling haba (finger chilis)
oil
fish sauce
5 cups water

How to prepare:
> Clean the fish and remove its scale. You may cut the fish to your desired size, or just leave it whole. Drain. Set aside.
> In a saucepan, saute ginger, onions, garlic and tomatoes in oil over medium heat. Then add water. Boil.
   Add the fish, fish sauce (to taste), calamansi juice, eggplant and siling haba. Cover for 2-3 mins.
   Then add the  mustasa. Simmer for 2 mins. Serve! This is good for 5 servings.

Tips:
>To prevent eggplant from darkening when sliced, soak it in cold water. Let it sit , then drain when ready   to use.
>You may use camote tops(sweet potato leaves) or kangkong(water spinach) instead of the mustard greens.



Wednesday, November 03, 2010

Biko

"Biko" or "Rice Cake with Latik topping" is a recipe which consists of glutinous rice (malagkit), coconut milk and sugar.
"Biko"  has always been part of Filipino tradition. It is often served on celebrated occasions like birthdays and Christmas and especially on All Soul's day or what we call in the Philippines as "Undas".
In Tigaon (my hometown), this kakanin is called Suman. My Mama would always cook this in a huge pot, and share this to our neighbors ~ you couldn't hide what's cooking in the kitchen, it really has a good smell that makes you darn hungry! This big pot can feed our entire neighbors(within the smell vicinity! hahahaha) and I would put some in a tupperware and store in the fridge, and I would devour on it for days.
Oh,  I'd always get the the rice crust at the bottom of the pan or what is known to us as "Tutong". How weird is that? But really it tastes good!

Here is my recipe, the no bake - traditional way of preparing it...




Biko Ingredients:
2 cups glutinous rice
4 cups coconut milk
3/4 cup brown sugar
1 pandan leaf (optional)


Latik Ingredients:
1 cup coconut cream
1 cup condensed milk
3 tbsp cornstarch
(diluted in 1/4 cup cold water)


How to prepare:
> Cook rice and coconut milk in a pot over medium heat.Let boil. Stir constantly to keep from burning and sticking on  the pot. After 10 to 15 mins, add the sugar and the pandan leaf(optional- it adds a distinct nice aroma and flavor to the rice).  Lower the heat when the rice is done and almost dry.
> When rice is done, remove the pandan leaf, spread the mixture in a wide dish (rectangular or round) about 2" thick.
> To make the latik,  put all the engredients in a pan and cook over low heat, constantly stirring until thick.
    This takes about 15 to 20 mins. When done, spread over the rice. Layer it nice and smoothly.
> Set aside and let cool. Enjoy!









Saturday, October 30, 2010

Ampalaya con Chorizo

Ampalaya also known as Bitter Gourd or Bitter Melon is a fruit packed with nutritional benefits.
And this is another favorite filipino family meal. But instead of using the usual beef strips, i am using chinese chorizo with this menu..i love the salty-sweety taste flavor it gives, It subdues the bitter taste of ampalaya, even the kids will surely eat this.



Ingredients:
1 ampalaya (large)
2 pcs tomatoes (med)
2 cloves garlic(minced)
onion (chopped)
2 pcs chinese chorizo (thinly sliced)
2 eggs (beaten)
oil
pepper
1/2 cup beef broth
salt


How to prepare:

1.) Saute onion, garlic, tomatoes and chorizo  in a pan over medium heat.
2.) Add the broth.
3.) Add the ampalaya (seeded and sliced). Add salt and pepper to taste (as desired).
4.) Slowly stir. Cook for about 3-5 minutes. then add the eggs. Stir. Serve.

Tips:
>It is better to use freshly harvested ampalaya.
>To lessen the bitter taste, soak the sliced ampalaya in cold water (others add a dash of salt). Let it sit for about 5-10 minutes before cooking.
>Do not overcook.





Pochero

Pochero is a delicious stew made from beef, chicken or pork.
This is my version of pochero. I used pork tenderloin.Sauce is thicker than the usual visayan version, but tasted good as well...



Ingredients:

750 g pork tenderloin (cubed)
2 pcs chinese chorizo
1 small cabbage (cut into 4 quarters)
bokchoy
3 potatoes ( quartered)
5pcs saba bananas
250mg tomato sauce
2 tbsp tomato paste
1 can chick peas
peppercorn
1 beef bouillon
 fish sauce (to taste)
oil
1 onion (chopped)
2 gloves garlic (minced)
3 cups water

How to prepare:
1.)In a separate pan, fry potatoes and saba until golden brown. Set aside.
2.) In a separate pan, saute onion and garlic, then add the pork, cook until slightly brown, add chorizos, then add tomato sauce. Cover pan for 5 minutes.
3) Add tomato paste, water, beef bouillon,chick peas, pepper and  fish sauce to taste. Simmer for 10 minutes. Then add cabbage and bokchoy. Simmer for another 2 minutes.
4.) Add fried potatoes and saba to the stew, then serve!

Enjoy!



Wednesday, June 23, 2010

Shrimp in Spicy Garlic Sauce

This is one of our favorite super easy to prepare meal. Perfect with hot steamed rice and a softdrink! The best way to eat this??? kamayan!


Shrimp in Spicy Garlic sauce
Ingredients:
1 kl. large shrimps/prawns
1/2 cup butter
6 cloves garlic (minced)
1/2 cup lemon soda
2 calamansi
2 tbsp sugar
1 tbsp hot sauce
salt

Procedure:
Be sure to drain the shrimps well after washing and cleaning.
Marinate in lemon soda and calamansi. Set aside.
In a pan, saute garlic in butter. When garlic turns slightly brown, toss on the shrimps with its juice.
Add salt to taste. Add hot sauce and sugar. Make sure to stir well. Cook uncovered for about 3-5 minutes.
Then reduce the sauce until desired consistency.
This recipe is perfect with steaming white rice. Enjoy!

Shrimp in Spicy Garlic Sauce











Saturday, March 13, 2010

Ginataang Pusit

My mom saw me taking pictures of todays lunch and she was wondering what the heck i was doing, our househelp Joy butt in "Nanay,kelangan yan ni Ate kasi nilalagay nya yan sa book nya!" Really???
Pleeeeeease...i don't have a book, i only have a blog!!! :) and that reminds me i have a blog to update!

It's a great day today! Though the heat is 33°C outside, Pia managed to beat the heat by filling up her plastic pool with water and dipped in for a good 3 hours, thus leaving her starving so she enjoyed the "ginataang pusit" i prepared today. Clean plate!




Ginataang Pusit

Ingredients:
1 kl. squid (sliced/washed and drained)
3 med.sized eggplant-sliced (this is optional)
1 cup coconut milk
1 red onion (chopped)
3 cloves garlic (minced)
bay leaf
green chili pepper
ground black pepper
fish sauce
2 tsp vegetable oil
3 tbsp calamansi juice

How to prepare?
1.)Saute onion and garlic in oil.Add the squid.Add calamansi juice. Stir fry for about 2 minutes.
2.)Add the coconut milk and the rest of the ingredients. 
3) Add fish sauce and black pepper to taste. Simmer for about 8-10 mins. Serve.

This is good for 6-8 persons.Enjoy!






Sunday, February 21, 2010

Sunday's Best: Chicken Curry / Salad

Sunday means "No work,No school" day for my husband and kid.But usually it's the busiest day for ME, because I have two eating machine(meaning THEM) who raids the kitchen the whole day, I can even hear our fridge crying out for a day off :)



For today's lunch I prepared Green Salad with Tuna & Mango Chunks and My Chicken Curry.

Green Salad with Tuna and Mango Chunks

Green Salad with Tuna and Mango Chunks






Ingredients:

1 can  Tuna Flakes in Oil (156g)
1 pc Cucumber (sliced)
100 g  Lettuce (chopped)
1 pc ripe mango (big)
1 pc white onion (chopped)
 ground pepper




How to prepare:

1.) Heat the tuna in a pan, add onions and ground pepper. Set aside.
2) Serve the veggies in the plate, top with the tuna and Mango chunks.
3.) Add tomatoes (optional).

Good for 2-3 servings.



Chicken Curry in Coconut Milk

ingredients:
750g chicken
2 pc potatoes (sliced)
1 pc carrot (sliced)
1 red bell pepper (sliced)
1 green bell pepper(sliced)
2 cups coconut milk
2 tsp oil
3 gloves garlic
1 onion
2 tsp curry powder
fish sauce
ground pepper

How to prepare:

1) Saute onion, garlic and chicken in oil.
2.) Add coconut milk. Cover. Cook for about 5 minutes.
3)Add the carrots, potatoes and bell peppers, curry powder. add ground pepper and fish sauce (or salt if you prefer) to taste.Cover. cook for 10 mins.

Serve!

Chicken Curry


DAY 1

I usually spend my free time during the day (up to wee hours in the morning!) browsing the net, playing online games and reading blogs... yes reading Blogs! Hmn..so why not make my own blog???
I spent an entire day designing my layout (which is not done yet---revising--editing)and thinking of a title for my Blog site.
Two certified blogger friends of mine inspired me to do this(Thanks to you Maria and Mei). Wish me luck that i can update and post as many and frequently as i can.

So here goes...ETCETERA..ETCETERA...anything under the sun :)




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