"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".

Wednesday, August 31, 2011

Chicken Tinola

Tinolang Manok with Tanglad and Malunggay

Chicken Tinola or "Tinolang Manok" is a filipino soup dish wherein chicken is stewed with ginger. Green papaya and chili leaves are commonly added.  But in this recipe, I made use of sayote and malunggay leaves which are very good replacement. Lemongrass adds a nice flavor and aroma. On a cold weather, this is a nice dish to have.  And this is a very healthy dish because we have the malunggay (moringa), tanglad (lemongrass) and ginger.
Malunggay leaves (Moringa),
freshly picked from our yard

Malunggay leaves or moringa (in english term) is an herb with many health benefits. It is loaded with nutrients, vitamins and amino acids. It has detoxifying effect ,strengthens the immune system and gives your body a natural energy boost.  Each ounce of malunggay has seven times the Vit. C found in oranges, four times the vitamin A of carrots, three times the iron of spinach, four times the calcium of milk and three times as much as potassium of bananas. Soup dish with malunggay or moringa are often given to pregnant women and lactating mothers because of the superb health benefits it gives. 
Lemongrass not only gives a nice flavor and aroma, but is also known as an herb with healing qualities, can treat colds and flu, indigestion and body pains.

Now going back to the recipe... this is very simple and easy to make. Your family will surely enjoy its comforting taste. Here's how..


1 kilo chicken, any choice cuts
2 pcs sayote, peeled and sliced
1 cup malunggay leaves
2 stalks lemongrass (tanglad)
2 pcs thumbsized ginger, peeled and crushed
1 onion, quartered
3 cloves garlic, minced
ground pepper corn, to taste
fish sauce, to taste
1 liter chicken stock
2 tbsp cooking oil

  • Wash chicken. Drain well. set aside.
  • In a pot, heat oil. saute ginger, onions then garlic.
  • Add the chicken.
  • Add broth and lemongrass (dont forget to pound the stalk, to release the nice flavor)
  • Cover and let boil. Season with peppercorn and fish sauce.
  • Add sayote. cook for about 3-5 minutes.
  • Turn off the heat. Then add the malunggay leaves.
  • Serve hot! Enjoy!
Tinolang manok

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Sunday, August 28, 2011


I woke up this rainy morning with the sweet chocolatey smell of Champorado, my mama's been stirring a big pot of it. Yes, you've read it right. It's a big pot! Well, my mom's used in cooking whatever-it-is in big batches, as if she's feeding an army, even if there's just 4 people in the house. I think it's a habit she'd had, when we still live in province where whenever you cook you share with the whole neighborhood, too. I think that's what most Filipinos are, generous and welcoming to everyone.

Oooh so chocolatey Champorado!

Champorado is a sweet chocolate rice porridge. Wherein sticky rice is boiled with cocoa powder or tablea (blocks of cocoa powder). I love pouring more milk into it.
Most of Filipinos would pair champorado with tuyo (dried fish). We just love pairing the sweet with salty :)
We have such a piquant taste for food.

Champorado at Tuyo

Good morning Foodies!

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Friday, August 26, 2011

Pork Adobo

Can't get enough of Adobo! An easy dish to prepare but the tastiest which is my daughter's favorite.
Since I had a busy week ahead, I had some pork marinated in the fridge, some for tapa and adobo.
Almost each region boasts of their own special Adobo version, thus we claim Philippines as the Adobo republic.

Pork Adobo

1 kilo pork belly, cut into big cubes
1/2 cup vinegar
1/2 cup soy sauce
1/8 tsp whole black peppercorn
3 pcs bay leaves
1 whole head garlic, crushed/unpeeled
1 tbsp sugar
salt and freshly grounded peppercorn, to taste
2 tbsp oil
2 cups water

  • In a bowl mix together soysauce,vinegar, garlic and sugar. Marinate the pork with the sauce overnight in the fridge.
  • Heat oil in pan. Brown the pork in batches. Reserve the sauce.
  • In the same pan, pour in the the reserved sauce, toss in the pork. Add water, bay leaves and whole peppercorn. Cover and simmer for 10 minutes.Season with salt and ground pepper. 
  • Let simmer again for 20-30 minutes or until meat is tender and the sauce thickens.
  • Serve with rice!

Pork Adobo

You might also want to try other Adobo recipes I've posted:
Adobo Chino
Chicken Liver Adobo
Squid Adobo
Chicken Adobo
Adobong Sitaw

Happy weekend Foodies!

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Tuesday, August 23, 2011

Almond Lychee Jelly

Lychee has always been my favorite, be it fresh or canned. Gee I'm so glad it's lychee season! I bought 2 kilos of it yesterday, and I've indulged on it like a candy :)
Why not make a jelly with these sweet lychees? Here I made use of almond flavored jelly. Just followed the package instructions, boiled it with water, add the fresh lychees, pour in mould, chill... presto! I have a wonderful jelly snack. Yum!
Almond Lychee Jelly

Friday, August 19, 2011

Ginataang Puso ng Saging (Banana Blossom in Coconut Cream)

Ginataang Puso ng Saging

This is a really simple and easy to make recipe, you'll be needing only a few ingredients.
Pork is usually part of the ingredients,but I skipped it this time. Instead I made use of hibe or dried shrimps to give this dish a tastier flavor.


1 banana blossom/bud (makes about 2-3 cups when thinly sliced)
2 cups coconut cream
3 cloves garlic, minced
1 onions, chopped
1/4 cup hibe or dried shrimps
2 pcs siling haba/ green finger chilis
1 siling labuyo/ red bird's eye chili (optional)
salt or fish sauce, to taste


  • Remove some layers of the bud (these are the dark and fibrous layers), until you reached the lighter colored and softer part.

  • Thinly slice the bud crosswise, and soak it in a bowl of water with salt to remove bitterness and discoloration. Then squeeze dry.

dried shrimps or "hibe"

  • In a wok or pan, heat the coconut cream with the onions, garlic and dried shrimps (no sauteeing needed). Bring to boil while constantly stirring.
  • Then add the sliced banana blossom.
  • Season with salt or fish sauce, as preferred. 
  • Add chilis (add more if you wish)
  • Cook for about 10 minutes or until banana blossom is tender.
  • Enjoy.Serve with rice!

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Monday, August 15, 2011

Crispy Sotanghon

Crispy Sotanghon
topped with chorizo, chicken, shrimps, squid balls and vegetables

200g sotanghon noodles(vermicelli)
100 gram snow peas
1/4 cup carrots, julliened
1 pc chinese chorizo, sliced
1/2 cup cooked chicken, shredded
6 pcs squid balls, sliced into 3 each
10 pcs shrimps, peeled
2 cups chicken broth
3 tbsp oyster sauce
1 tsp cornstarch dissolved in 1/4 cup water
salt and ground peppercorn, to taste
oil for deep frying
chopped spring onions, for garnish

  • Deep fry sotanghon noodles. Transfer in a plate.Set aside.
  • In a pan, saute onions and garlic in 2 tsp oil. Add squid balls, cooked chicken, chorizo and carrots.
  • Add chicken broth and oyster sauce. Season with salt and ground pepper.
  • Simmer for 3-5 minutes. 
  • Add the dissolved cornstarch and the snow peas.
  • Pour over the sauce, meat and vegetables over the crispy sotanghon. 
  • Garnish with spring onions. Serve.

Friday, August 12, 2011

Adobong Pusit (Squid Adobo)

Adobong Pusit

Adobong Pusit is my daughter's favorite. Amazingly, the squid's ink that makes the sauce black doesn't irk her. She even makes fun of smiling and showing her teeth smeared with that black sauce.
When cooking Adobong Pusit, its very important that you buy it fresh, meaning no foul smell, and cook it the same day you buy it.
Cooking this doesn't require much time as that of cooking pork or chicken adobo, since squids cooks fast, and you can never overcook it or else it would be like eating a rubber.

For this recipe, I used the following Ingredients.

1 kilo squids (best to use small to med sized squids)
1/4 cup vinegar
1/4 cup soy sauce
6 cloves garlic, minced
2 pcs laurel leaves
1 small piece of ginger, sliced
1 tsp sugar
salt and ground pepper, to taste
1 tbsp oil
green finger chilis, chopped (optional)

  • Wash and clean squids. Cut into rings if preferred. Drain well.
  • In a pan, saute ginger, then onions and garlic. 
  • Add squids. Pour in the vinegar and soysauce. 
  • Season with salt and ground pepper.Add bay leaves and sugar. Add chilis (optional).
  • Cook uncovered for about 5 to 8 minutes.
  • Serve with rice.

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Monday, August 08, 2011

Achara Papaya (Pickled Green Papaya)

Achara or Atsara is a Filipino-style pickle relish. There are also variations in making achara. We can make use of young bamboo shoots (ubod ng kawayan) or coconut palm heart (ubod ng niyog). But the most common is the use of green papaya.
Achara is a perfect accompaniment for fried or grilled fish and meats.
My favorite is pairing it up with barbecue.
I remember in my hometown, you'll always find this served during fiestas. A jar of Achara also makes a nice gift or give-away for holidays like Christmas.
The recipe below is how my mother cooks it. She always makes this in big batches, so it's not surprising to find some stored jars of Achara when you open the fridge...

3 cups grated fresh green papaya
1 small carrot, peeled and sliced (or if you want to be creative- cut into florets)
1 red bell pepper, sliced into thin strips
2 green finger chilis, thinly sliced (for added hot spice- but optional)
2 thumbsized ginger, grated or thinly sliced
4 pcs shallots, peeled and sliced
6 cloves garlic, peeled and sliced thinly
1/8 tsp whole black peppercorn
1/2 cup raisins
1/8 tsp freshly ground peppercorn
2 1/2 cups white vinegar
1 1/2 to 2 cups sugar
1 tsp salt, or to taste


  • Cut papaya lenghtwise, remove seeds. Grate the papaya flesh.
  • Soak grated papaya in warm water with 1 tbsp salt.
  • Squeeze dry using a cloth.
  • In a pan, mix together vinegar, sugar, carrots, shallots, garlic, ginger and whole black pepercorn. Let boil over medium heat.
  • When vinegar is cooked (about 10 minutes), add papaya , red bell pepper , green chilis. Make sure papaya is coverd well with the vinegar mixture. Season with ground pepper and salt. Adjust sugar if needed.
  • Cook for another 10 minutes over low heat.
  • Let cool. Store in clean and dry jars.

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Saturday, August 06, 2011

Ginataang Hipon sa Kamias (Shrimps in Coconut Cream with Kamias)

Ginataang Hipon sa Kamias
(Shrimps in Coconut cream with Kamias)

I've been having a delightful endulging week of seafoods. Now its time for the shrimps!
Among the seafoods this is my favorite. Bubba of "Forrest Gump" would agree with me :)

He said: "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemonshrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."

Now, Bubba, I'm gonna let you try not just a coconut shrimp, but shrimps cooked in coconut milk with kamias. Once again, kamias never failed to give this distinct taste in my dish, just a perfect tinge of sourness  and not too overpowering for you to still taste the creaminess of coconut and fresh sweetness of shrimps.

Philippines is abundant with this. It is commonly used as souring ingredient
for many local dishes, can be made into pickle and jam (I don't know how to do that yet).
And would you believe it is useful in removing rust stains from white clothes?
1/2 kilo sugpo (big shrimps)
1 1/2 cup coconut cream
12 pcs fresh kamias
1 thumb-sized ginger, crushed
3 cloved garlic, minced
1 red onion, chopped
salt and black ground pepper, to taste
1 siling haba (green finger chili), chopped
2 siling labuyo (red bird's eye chili), chopped

  • Wash shrimps. Trim. Drain well. Set aside.
  • In a pan, pour in the coconut cream. Toss in kamias, ginger, onions and garlic.
  • Cook over medium heat while stirring constantly to avoid curdling. Bring to boil.
  • When the coconut cream is cooked and thick, add the shrimps.
  • Season with salt and ground pepper.
  • Cook for about 3 to 5 minutes.
  • Add chilis if desired.
Have a great weekend!


Friday, August 05, 2011

Seafoods Kare-Kare

Traditionally, Kare-Kare is cooked with beef tripe, ox tail or leg. And uses freshly ground roasted peanuts and ground rice to make a thick and flavorful stew.
Gladly, there are ready kare-kare mix now available in the market, so you wont have to do the grounding of peanuts and rice.
If you're not fond of eating pork or beef meat, you can have seafoods as substitute in cooking Kare-Kare.
Though I used the ready mix, I still added peanut butter and atchuete oil (annatto oil) to add a richer taste.

Seafood Kare-Kare

200 grams clams
250 grams squid, cut into rings
250 grams shrimps,trimmed
250 grams fish fillet (cream dory), cut into serving size
10 pcs string beans, cut into 3 inches each
2 pcs eggplant, sliced diagonally
1 bundle of pechay, trimmed
1 banana blossom, cut into 4
2 cloves garlic
1 onion, chopped
1 pouch Kare-Kare Mix (Mama Sita's Kare-kare mix)
3 to 4 tbsp peanut butter
5 cups water
2 tsp annatto seeds
salt, to taste
2 tbsp cooking oil
2 tbsp cornstarch, dissolved in 1/2 cup of water
3 tbsp bagoong (as condiment)

  • Wash the squids. Remove the ink. Cut into rings. Drain well.Set aside.
  • Wash the clams. Drain. In a pot, cook the clams with 1 cup of water. Cover and cook. It's done when the shells opened up. Discard the unopen shells. Reserve the broth for later use. Set aside the cooked clams.
  • Wash the shrimps. Trim.Drain. Set aside.
  • In a bowl, dissolve the kare-kare mix in 1 cup of water. Set aside.
  • Heat pot over low heat. Add oil and annatto seeds ( to make annatto oil or atsuete oil). When the oil turns orange, remove the seeds.
  • In the same oil saute onions and garlic. Add in the squid and the shrimps. Cook for about 2 minutes. Remove the squids and shrimps from the pot (We do not want to overcook the seafoods). Set aside.
  • Pour in the reserved clam broth, dissolved kare-kare mix and 3 cups of water. Let boil.
  • Drop in the fish fillet and banana blossom.
  • Add peanut butter. Season with salt. Cover and simmer for 10 minutes.
  • Add string beans and eggplant.  Cook for another 5 minutes.
  •  Toss in the cooked clams. Add the dissolved cornstach to thicken the sauce. Add the previously cooked squids and shrimps. Cook for another 2 minutes.
  • Serve with bagoong and rice. Enjoy!
Now, for the strict vegetarians my Tofu Kare-Kare is best for you. Recipe to follow.

Have a happy weekend!

Featured Food of The Week #123.
Thank you Food Trip Friday

This post is linked to :  eRecipecards ,  Food Trip Friday

Monday, August 01, 2011

Lemongrass Clam Soup (Halaan sa Tanglad)

Lemongrass Clam Soup

Having a tasty lemongrass clam soup is so comforting in a rainy day like this. 
Some just simply put ginger in cooking clam soup. But adding lemongrass makes the soup superb.
Lemongrass, locally known as tanglad,  not just gives a zesty lemon flavor but a long list of health benefits. 
It has antibacterial and antifungal properties. It can be a remedy for fever and colds. It helps detoxify liver, pancreas, bladder and digestive system. It contains anti-oxidant which scientists believes help cure cancer. 
And many more to mention...
Isn't it nice if you have a lemongrass herb in your home? 

Now, let's have the recipe for the soup. Simple, fast and easy...

1 kilo clams
2 stalks lemongrass 
1 thumbsized ginger, crushed
1 onion, chopped
2 cloves garlic, minced
2 ripe tomatoes, chopped
chili leaves
4 cups water
fish sauce, to taste
1/8 tsp ground black peppercorn
2 tbsp cooking oil

  • Wash clams. Drain.Set aside
  • In a pot, heat oil, saute ginger, onions, garlic and tomatoes.
  • Toss in clams, then water. 
  • Pound the white part of the stalk of lemongrass, then tie or knot the stalk. 
  • Add the lemongrass. Season with fish sauce and ground peppercorn
  • Cover and simmer for about 5minutes. Turn off the heat, then add the chili leaves.
  • Serve hot. Enjoy!

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