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Minatamis na Saging

Another sweet dessert which you can make is minatamis na saging or sweetened banana. The main ingredient of this recipe is saba. This type of bananais often used to make turon, banana cue, maruya, ginataan and added in nilaga and other stew. This recipe is easy to make and affordable. All you have to do is to combine brown sugar and water. Once the mixture starts to boil, add the saba. It will take around 15-20 minutes for the bananas to cook. Once the saba is tender, you can add vanilla if you want. In case you have leftover minatamis na saging, you can store it in a tightly sealed container such as a bottle and put it in the refrigerator.  Enjoy!

Ingredients
10 pcs of saba, sliced diagonally1 cup brown sugar2 cups water Preparation
1. In a saucepan, combine brown sugar and water. Let it boil.
2. As soon as it boils, add the saba and cook for 15-20 minutes or until tender.
3. Let it cool down and serve.

Ginataang Mais

Ginataang mais is a Filipino dessert made out of malagkit, coconut milk and whole kernel corn. Sometimes, langka, condensed milk and vanila are added. It is easy to make and affordable as a midday snack or for breakfast.

When my siblings and I were growing up, our mother often prepared this dessert. Her version has langka in it since we had a langka  tree bearing fruits in our backyard. We knew she would be making this dessert when we had a harvest of langka. After an hour, we would all rush to the kitchen just to have a taste of our mother's version of ginataang mais. This is one dessert I really enjoyed when I was growing up. My version of ginataang mais has no langka  in it but am sure you will love it.

Ingredients
1/2 cup malagkit (glutinous rice)1 400 ml can of coconut milk2 cups of whole kernel corn3/4 cup sugar2 cups water Preparation
1.  Wash the malagkit  thoroughly.
2. In a large saucepan, combine  malagkit  and water. Boil for 30 minutes over
    medium heat. Stir contin…

Pork Ribs Nilaga

On rainy days, one dish that comes to mind is pork ribs nilaga. The word nilaga means boiled meat and vegetables. This recipe is similar to the chicken nilaga  recipe I posted a few months ago. The only difference is in the kind of meat used. What I love about this dish is it has meat and vegetables such as potatoes, green beans, and cabbage. I also add saba  whenever it is available.

You can prepare this dish by initially boiling the pork ribs in water. Once the meat is tender, add the seasonings and vegetables. Serve in a bowl and you have a delicious pork ribs nilaga  which you can enjoy for lunch or supper.

Ingredients
500 gms pork ribs, cut into serving pieces3 pcs potato, quartered8 pcs green beans, ends trimmed3 pcs saba, sliced diagonally1/2 cabbage, sliced1 onion, sliced1/2 tsp peppercornsfish sauce7 cups water Preparation

1. In a large pot, add water and pork ribs. Boil for an hour over medium heat.

2. Once the meat is tender, add the onion, peppercorns and fish sauce.
    S…

Suman sa Ibus

Suman  or rice cake is a popular Filipino dessert. This kakanin is often served during merienda or even breakfast. There are several varieties of suman in the Philippines.  We have suman sa lihiya, suman sa ibus, suman sa inantala, sumang kamoteng kahoy and a whole lot more.

Among the rice cakes, my favorite is suman sa ibus. I love the combination of malagkit, coconut milk and salt. A very simple recipe. What I don't like about this suman is how it is wrapped. It takes time before I can finish wrapping one. Anyway, it is worth it. In case you have a difficult time making the wrapper, I suggest you use banana leaves. This goes well with sugar, ripe mango and tsokolate.

Ingredients
3 cups malagkit rice2 cups thick coconut milk2 tsp salt Preparation

1. In a bowl, soak malagkit in water until
    grains are swollen (about an hour).

2. Wash malagkit and drain. Add salt and
    coconut milk.

3. Prepare the ibus wrapper (On one end
    of a young coconutleaf, make a knot
    and fold it …

Chicken Longganisa

One breakfast combination which I love to eat is chicken longganisa, tomatoes and sinangag or garlic fried rice. I usually dip the longganisa in garlic and vinegar sauce. This chicken longganisa recipe is similar to the skinless longganisa I posted a few months ago. Instead of using ground pork, we will be using ground chicken. You can buy chicken fillet and chop it into small pieces or you can buy the ground chicken which is readily available in supermarkets. To make this recipe, just combine all the ingredients then roll the chicken mixture on a piece of wax paper. Store it in a plastic container and freeze to prolong its shelf life. This is another yummy recipe which you can prepare this coming holiday season!

Ingredients
500 gms ground chicken1/8 cup brown sugar2 tbsp soy sauce2 tbsp vinegar8 cloves garlic, mincedsalt and pepperoil for frying Preparation
1. Mix all the ingredients in a bowl.
2. Put 2 tbsp of chicken mixture on a 6" x 6" wax paper then roll.      Fold bot…

Bulanglang

When I was growing up, I never liked this vegetable dish. I only ate the fried fish which was paired with this dish. My late father loved cooking this simple vegetable dish. He would pour rice washing in a large pot and as soon as it boils, he would add all the vegetables one by one. He would then season it with salt and sometimes shrimp paste. I only appreciated this dish when I was an adult. I soon realized the health benefits of this dish considering all the vegetables in one dish.

Bulanglang  is a Tagalog word which means "vegetable stew without spice." Salt or shrimp paste is added to the vegetables to enhance its flavor. It is a simple vegetable dish to prepare. The only ingredients that you need are rice washing, vegetables and seasoning. There is no limit to the vegetables that you can add. Enjoy! 

Ingredients 
1 cup kalabasa, sliced1 cup gabi, quartered4 pcs okra, sliced diagonally2 cups saluyot4 cloves garlic, crushed1 tomato, quartered4 cups rice washingsalt Prep…

Ginataang Manok

Ginataang manok  is a simple and easy dish to make. This is a chicken recipe which is cooked in coconut milk. This recipe is similar to the Ginataang kalabasa at sitaw I posted a few months ago. To make this dish, simply saute chicken pieces in garlic, onion and ginger. Once it is cooked, add the coconut milk, vegetables and seasonings. I usually add kalabasa (squash) and sitaw (stringbeans). Although, others add green papaya/chayote instead of kalabasa and pechay/bok choy instead of stringbeans. Am sure all versions taste delicious. Happy cooking!

Ingredients
500 gms chicken, cut into serving pieces4 cloves garlic, crushed1 onion, sliced1 thumb size ginger, sliced2 cups kalabasa or squash, sliced 8 pcs stringbeans, cut into 1 inch length2 cups coconut milk1/2 cup water 2 tsp cooking oilfish sauce salt and pepper Preparation

1. In a pot, heat oil and saute garlic, onion and ginger.

2. Add the chicken pieces and fish sauce. Cook until lightly browned.

3. Add water and coconut milk…

Chicken and Malunggay Soup

Chicken and malunggay soup is a simple soup dish. It is similar in taste to our chicken tinola except malunggay leaves are added instead of papaya and chili leaves. Some recipes of this dish include lemon grass and banana blossom. Since I wanted to keep it simple, I just added ginger and malunggay leaves.

For those who are not aware, malunggay leaves are rich in beta-carotene and vitamin C. Aside from these, it is also a good source of protein, potassium and iron. Since I am inspired by the health benefits of malunggay leaves, I will try to cook guinataang malunggay next time.

Ingredients
500 gms chicken, cut into serving pieces4 cloves garlic, crushed1 onion, sliced1 thumb size ginger, sliced2 cups malunggay leavessalt/fish sauce4 cups water 2 tbsp cooking oil Preparation

1. In a pot, heat oil and saute garlic, onion and ginger.

2. Add the chicken pieces and cook until lightly browned.

3. Pour 4 cups water and simmer for 45 minutes. Season with salt/fish sauce.

4. Add the malunggay l…

Breaded Pork Chops

The Filipinos’ love for fried food is very evident in this dish called Fried Pork Chops. We practically fry everything we can get our hands on, even if it means not eating healthy. Aside from frying, the pork chops could also just be simply seasoned with salt and pepper or marinated with spices and seasonings, and then barbequed or grilled. - See more at: http://www.filipino-recipes-lutong-pinoy.com/breaded-pork-chop-recipe.html#sthash.gGlczVhL.dpuf The Filipinos’ love for fried food is very evident in this dish called Fried Pork Chops. We practically fry everything we can get our hands on, even if it means not eating healthy. Aside from frying, the pork chops could also just be simply seasoned with salt and pepper or marinated with spices and seasonings, and then barbequed or grilled. - See more at: http://www.filipino-recipes-lutong-pinoy.com/breaded-pork-chop-recipe.html#sthash.gGlczVhL.dpuf The Filipinos’ love for fried food is very evident in this dish called F…

Pork Adobo

According to Wikipedia, adobo refers to a common cooking process indigenous to the Philippines. In the late 16th century, the Spanish colonists encountered a cooking process that involved stewing with vinegar. They referred to it as adobo due to its similarity to the Spanish adobo.  Although, Filipino adobo is quite different from Spanish adobo.

The ingredients in cooking Filipino adobo are soy sauce, vinegar, garlic, peppercorns and laurel leaves. This method of cooking can be applied to meat, seafood or vegetables.


Ingredients
500 gms pork, cut into serving pieces5 cloves garlic, minced1/2 cup soy sauce1/3 cup vinegar1/2 cup water2 laurel leaves1/4 tsp peppercornsalt  Preparation
1. In a pot, combine all the ingredients and cook over low to medium heat.
2. Serve.

Dinamita (Dynamite Sticks)

In case you are wondering, dinamita or dynamite stick is a spicy finger food with finger chili as the main ingredient. The finger chili has ground pork and cheese filling and is wrapped in lumpia wrapper. It is called dinamita or dynamite stick because it "explodes" inside your mouth.

A friend of mine introduced this spicy finger food to me recently. It tasted hot and spicy but the spicy flavor was balanced off by the cheese and sweet chili sauce. Since I was intrigued by this recipe, I decided to make my own version. Hope you try it!


Ingredients
250 gms ground pork10 pcs finger chili 3 cloves garlic, minced1 onion, chopped10 strips of cheese lumpia wrappersalt and peppercooking oil Ingredients
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and cook until golden brown.      Season with salt and pepper. Set aside.
3. On each finger chili, make a slit and remove all the seeds.
    (Be careful in doing this since it may cause a burning sensation).
4. Add …

Baby Corn Stir Fry with Bok Choy

This is another vegetable dish which I prepare when I am pressed for time. I find this dish not only delicious but nutritious as well. Both baby corn and bok choy are rich in fiber and nutrients.

These vegetables are very popular in Asian cuisine - soups, stir-fried dishes and salads. Try not to overcook these vegetables to retain its crunchiness and flavor. Next time I will try to cook these vegetables in oyster sauce. Am sure it is another winning combination!

Ingredients
10 pcs baby corn, sliced diagonally2 bunches of bok choy (stems removed)4 cloves garlic, crushed1 small onion, sliced1/4 cup butter 1 tbsp celery, minced2 tsp cooking oilsalt and pepper Preparation

1. In a pan, heat oil over medium heat and saute garlic and onion.

2. Add baby corn and cook until tender.

3. Add butter, bok choy and celery.

4. Season with salt and pepper.

Nilagang Manok (Chicken Nilaga)

 Nilaga refers to anything boiled or stewed. Meat (chicken, pork or beef) is often used with vegetables.

Nilagang manok is similar to nilagang baboy. To make this dish, chicken is boiled until tender. Once it is already tender, onions, salt/fish sauce and whole peppercorns are added. Vegetables such as potatoes, cabbageor pechayare also added.

This is often served with plain rice, fish sauce and red chilies. This is a delightful treat during the rainy season. Enjoy!

Ingredients
500 gms chicken, cut into serving pieces1 onion, sliced2 potatoes, quartered3 bunches of pechay salt/fish sauce1/2 tsp whole peppercorns5-6 cups watersalt Preparation
1. In a pot, add enough water and salt/fish sauce and boil chicken until tender (at least an      hour).
2. When chicken is tender, add onion and whole peppercorns. Simmer for 15 minutes. 
3. Add potatoes and cook until tender.
5. Add pechay. Season with salt/fish sauce.
6. Serve hot.

Sauteed Chinese Cabbage

Chinese cabbage is a versatile vegetable. It can be sauteed, stir-fried, steamed, added to salads, soup or stew, used as a salad wrap and pickled to make the famous Korean kimchi. It is a popular ingredient in Asian cuisine. This leafy green vegetable is also rich in vitamins A and C.

Whenever I buy Chinese cabbage at the market, I set aside 1/2 of it for soup/stew recipes and reserve the other half for this recipe. Since Chinese cabbage has a sweet flavor to it, I usually add ground meat (chicken or pork). Enjoy!  

Ingredients
1/2  Chinese cabbage, sliced crosswise1/4 cup ground pork3 cloves garlic, crushed1 onion, sliced1/2 cup watersalt and peppercooking oil Preparation
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and cook until lightly browned. Pour water      and season with salt and pepper. Simmer for 15-20 minutes.
3. Add Chinese cabbage and cook for a few minutes.
4. Serve.

Chicken and Pork Adobo

As I mentioned in my previous post, adobo is a Spanish word for marinade. The marinade is a combination of vinegar, soy sauce, garlic and some seasoning. This method of cooking can be applied to meat, seafood and vegetables.

Chicken and pork adobo is similar to chicken or pork adobo except you combine the two in one pot together with soy sauce, vinegar, garlic, laurel leaves, peppercorns and seasoning. Hope you try this recipe.

Ingredients:
500 gms chicken, cut into serving pieces500 gms pork, cubed5 cloves garlic, crushed1/2 cup soy sauce1/3 cup vinegar1/2 cup water1/2 tsp peppercorns2 laurel leavessugar (optional)salt Preparation
1. In a pot, combine pork, garlic, soy sauce, vinegar, water, peppercorns, laurel leaves,      sugar and salt. Cook over low heat for 15 minutes.
2. Once the pork is moderately tender, add the chicken and simmer for 30 minutes.
3. Serve.

Tortang Giniling

According to Wikipedia,"torta is a Spanish, Italian and Portugese (and also French, tarte ) word with a wide array of culinary meanings." It usually refers to flatbread, sweet cakes and other pastries. Here in the Philippines, especially in Luzon, "torta refers to a kind of omelette made with eggs, ground meat and sometimes minced onion and potato." Giniling, on the other hand, is the Tagalog word for ground meat. In other words, tortang giniling is sauteed ground meat (usually pork or beef) with eggs. This is an easy to prepare dish usually eaten during breakfast. This goes well with garlic fried rice or sinangag.

Ingredients
1 cup ground pork3 cloves garlic, minced1 onion, chopped1 tomato, quartered3 eggs, beatencooking oil salt and pepper Preparation

1. In a pan, heat oil and saute garlic, onion and tomato.

2. Add ground pork and season with salt and pepper. Cook until
    lightly browned. Combine cooked ground pork and beaten eggs.

4. In another pan, heat oil a…

Fried Adobo Rice

Every time I have leftover rice and chicken adobo, I always make this rice recipe. I consider this as a 'quick meal' especially when I do not have time to cook. This dish is ideal for breakfast paired with eggs or dried fish like daing, danggit and tuyo. This is easy to prepare and needs only a few ingredients like leftover rice, flaked chicken adobo, cooking oil, seasoning and lots of garlic. Happy eating!

Ingredients
2 cups leftover rice8-10 cloves garlic, crushed1 1/2 cups chicken adobo (flaked)cooking oil Preparation
1. In a pan, heat oil and saute garlic. Once it is cooked,
    add the flaked chicken adobo.
2. Add the leftover rice and mix well.
3. Season with salt and pepper.
4. Serve.

Fried Lumpia

Another popular street food is fried lumpia. This vegetable roll is crispy and mouthwatering. It is often dipped in vinegar with garlic and chilis. It is ideal for merienda or regular meals

The main ingredient in fried lumpia is togue or mungbean sprouts. Other vegetables which are added are carrots, green beans and cabbage. There is no limit to the vegetables that you can add.Pork or chicken is added to enhance the flavor of the vegetable roll. Happy cooking!



Ingredients
4 cloves garlic, minced 1 onion, chopped1 cup ground pork  2 cups togue or mung bean sprout 1 carrot, sliced thinly 1 1/2 cups cabbage, sliced thinly1 cup green beans, sliced diagonallysalt and peppercooking oilspring roll wrappers
Preparation

1. In a pan, heat oil and sauté garlic and onion.

2. Add pork and cook until the meat is tender.

3. Add carrot, green beans and togue. Stir continuously
    until the vegetables are cooked. Lastly, add the cabbage.

4. On the corner of each lumpia wrapper, put 1 tbsp of filli…

Camote Cue

Camote cue is another popular snack food in the Philippineswhich is made from camote or sweet potato. Similar to banana cue, slices of camote are deep fried and coated in caramelized brown sugar. This is often served on a bamboo stick.

Ingredients
4pcs camote or sweet potato2 cups brown sugarcooking oil


Preparation

1. In a frying pan, add enough oil. Once it is already hot, deep fry the camote
    slices for about 3 minutes.

2. Add the brown sugar and put it on low, medium heat. Cook until the sugar
    melts and the camote slices are coated in caramelized brown sugar.

3. Put 2-3 pieces of camote slices on each bamboo stick.

4. Serve.

Banana Cue

Every time I crave for something sweet, I make this simple dessert called banana cue. According to Wikipedia, 'banana cue or banana Q(Tagalog: banana kyu) is a popular snack food in the Philippines of deep fried bananas coated in caramelized brown sugar.' In making this dessert, saba or plantain bananas is used. After frying it in caramelized brown sugar,it is served on a bamboo stick.

Ingredients
8 pieces saba bananas2 cups brown sugarcooking oil



Preparation

1. In a frying pan, add enough oil. Once it is already hot, deep fry the bananas
    for about 3 minutes.

2. Add the brown sugar and put it on low, medium heat. Cook until the sugar
    melts and the bananas are coated in caramelized brown sugar.

3. Put 2-3 pieces of banana on each bamboo stick.

4. Serve.

10 pcs.ripe bananas (saba), peeled1 cupwater1 cupbrown sugar1/4 cupripe jackfruit (langka), optionala few drops of vanilla essence, optional How to prepare: Place all ingredients in a medium-sized sauce pan. Bring to a bo…

Pork Steak

When I was in high school,  there was this quaint restaurant our family used to frequent. They served a lot of Filipino dishes like sinigang na baboy, lumpiang shanghai, inihaw na tilapia, pork barbecue and a whole lot more. Among the dishes on their menu, I especially loved pork steak. I don't know how they cooked it but the pork was soooo tender and the sauce was a bit sweet, salty and lemony --- just right for my taste. Too bad, the restaurant closed down so I had to learn how to cook my favorite pork steak on my own.

If you know how to cook beef steak or bistek tagalog, then you can easily cook this pork steak recipe. This is a lot easier to cook since pork has a shorter cooking time. To make the pork tender, make sure to marinate it for more than one hour. Hope you try this recipe.

Ingredients
500 gms lean pork, sliced thinly1 large onion, sliced into rings5 tbsp soy sauce5 pcs calamansi 1 cup water1/4 tsp ground black peppersalt cooking oilsugar (optional) Preparation
1. In…

Lechon Kawali

Lechon kawali or deep fried pork belly is a popular Filipino pork dish. It is often paired with Mang Tomas sarsa with lots of rice. It is usually prepared during festivities such as weddings, Christmas, birthdays and many more.

To make lechon kawali, all you have to do is boil a slab of pork belly in a pot together with garlic, salt, peppercorn and laurel leaves until the meat is tender (about 30-45 minutes). Allow it to cool down then deep fry in a kawali or pan. Slice and serve with Mang Tomas sarsa or your favorite dipping sauce.

Ingredients
1/2 kilo pork belly (liempo)4 cloves garlic, crushed2 laurel leaves  1/4 tsp black pepper5 cups water1/2 tsp peppercornsaltcooking oil  Preparation

1. In a pot, put the pork belly and add water, garlic, peppercorn, salt, and
    laurel leaves.

2. Boil for about 30-45 minutes or until meat is tender.

3. Allow to cool.

4. Deep-fry liempo until golden brown.

5. Serve with Mang Tomas sarsa or your favorite dipping sauce.

Chicken Liver Adobo

When Typhoon Glenda (international name Rammasun) struck the Philippines two weeks ago, it nearly damaged everything on its path - electric posts, trees (both young and old), roof, windows and even killing a number of people. For the next few days, we did not have electricity, water, internet and mobile phone signal.

To make matters worse, I had to think of ways to preserve 2 kilos of meat and some chicken liver in our refrigerator. After frying some of the meat, I decided to cook the chicken liver using the adobo way. This is similar to chicken or pork adobo except slices of chicken liver will be used. This is an ideal dish during brownout because it can last for several days. Hope you try this at home.

Ingredients:
250 gms chicken liver, sliced4 cloves garlic, crushed1/4 cup soy sauce1/2 cup vinegar1/4 cup water1/4 tsp peppercorns1 small red bell pepper, sliced thinlysugar salt Preparation
1. In a pot, combine slices of chicken liver, soy sauce, vinegar, water, peppercorns,
    red …

Pinakbet

Pinakbet or pakbet  is a popular Ilocano dish. According to Wikipedia, the term pinakbet is derived from the Ilocano word pinakkebet which means "shriveled" or "shrunk." This dish consists of a variety of vegetables such as bitter melon or ampalaya, squash, okra, stringbeans, eggplant, tomatoes and a whole lot more. To make this dish, just saute garlic, onion, tomatoes and ginger. Add the pork and cook until golden brown. Then add water and the shrimp paste. Simmer for a few minutes. Add all the vegetables and cover the pot. Cook the vegetables until shriveled and dry.

Ingredients
1/4 kilo pork belly, sliced 1 pc ampalaya, sliced diagonally2 pcs eggplant, sliced diagonally4 pcs okra, sliced diagonally 1 pc squash, sliced4 cloves garlic, crushed1 onion, sliced4 pcs tomato, quartered1 small ginger, sliced3 tbsp shrimp paste1 cup water 2 tsp cooking oil salt and pepper Preparation

1. In a pan, heat oil and saute garlic, onion, tomatoes and ginger.

2. Add the pork and…

Bicol Express

I love eating spicy foods. One spicy dish which I love to eat is Bicol Express. According to Wikipedia, Bicol Express was named after the passenger train service from Manila to the Bicol region, a region in the Philippines famous for its spicy cuisine.This dish usually consists of pork, coconut milk and lots of chili. To make this dish, simply saute garlic and onion then add pork. Once the pork is cooked, add the shrimp paste and coconut milk then let it simmer. Then add the chilis. If you find it too spicy, just limit the amount of chili you will add. Enjoy this spicy dish!
Ingredients
250 gms pork belly, chopped1 1/2 cups coconut milk4 pcs red chili pepper, chopped2 pcs long green pepper 1/8 cup shrimp paste 4 cloves garlic, crushed1 onion, slicedsalt and pepper2 tsp cooking oil  Preparation

1. In a pan, heat oil and saute garlic and onion.

2. Add the pork and cook until lightly browned.

3. Add the shrimp paste and mix well.

4. Stir in coconut milk then simmer for about 10-15 minut…

Chicken Pastel

According to Wikipilipinas, Chicken Pastel also known as Pastel de Pollo is a Filipino dish of Spanish origin. This dish is also known as Chicken Pot Pie. It usually consists of chicken, potatoes, hotdog, carrots, green peas with either evaporated milk or cream. There are several variations of this dish. Some add cheese, mushroom, butter, flour and a whole lot more. My version of chicken pastel is simple and easy to make. I added pineapple tidbits and raisins to enhance its flavor. Hope you try this at home!
Ingredients
500 gms chicken, cut into serving pieces 2 medium sized potatoes, quartered1 carrot, quartered 4 cloves garlic, minced1 onion, chopped  4 pcs hotdog 1 can evaporated milk1 cup water 1 cup pineapple tidbits1 cup green peas 1/2 cup raisins1 red bell pepper, sliced thinlysalt/fish sauceblack pepper1 tsp cooking oil Preparation

1. In a large pan, heat oil and saute garlic and onion. 

2. Add the chicken pieces and cook until lightly browned. Stir in fish sauce and water. 
    C…

Bistek Tagalog (Beef Steak)

I am not very fond of cooking beef. I guess it's because beef takes time to cook unlike chicken and pork. But when I do have time, I always make this Beef Steak recipe. It is a simple beef recipe to make. First, slice the beef sirloin as thin as possible. Then marinate it in a combination of soy sauce, calamansi juice, salt and pepper. If calamansi is not available, lemon will do. After marinating it for 1-2 hours, fry the meat and set aside. In the same pan, saute garlic and onion. Add the meat then stir in the marinade and water. Cover and boil for about 40 minutes or until done. Garnish with fried onion rings. Enjoy!
Ingredients
500 gms beef sirloin, sliced thinly3 cloves garlic, crushed1 large onion, sliced into rings*1/4 cup soy sauce3 pcs calamansi1 cup water1/4 tsp ground peppersalt cooking oil Preparation
1. In a bowl, marinate beef sirloin in soy sauce, calamansi juice, garlic,      onion, salt and ground black pepper for at least an hour. Remove meat, garlic
    and onio…

Nilagang Baka

In English, nilagang baka literally means "boiled beef." This Filipino soup dish consists of beef brisket or shank, potatoes, pechay, Baguio beans, cabbage and some seasoning. Some even add saba and corn cob. A successful nilaga should have a delicious broth, meat should be tender and the vegetables not overcooked.
This nilagang baka recipe is easy to cook. The beef shank and tendon are initially sauteed in garlic and onions. Water is added then covered and boiled along with the seasoning. Vegetables such as potatoes, pechay, Baguio beans and cabbage are then added. It is usually served with fish sauce and calamansi.
Ingredients
500 gms beef shank and tendon, cut into serving pieces1 large onion, sliced4 cloves garlic, minced2 medium potatoes, quartered 4 bunches pechay10 pcs Baguio beans, ends trimmed 1 small cabbage, quartered salt/fish sauce1/2 tsp peppercorns5 cups water2 tsp vegetable oilPreparation

1. In a large pot, heat oil and saut…

Stir-Fried Asparagus

I rarely cook asparagus since it is a bit expensive as compared to other vegetables. Although, every once in a while, I include it in our diet because of its health benefits. Asparagus is rich in folate, vitamin K, calcium, phosphorus and niacin.
The way I cook asparagus is to stir-fry it. It can also be steamed, boiled and grilled. By stir frying asparagus, you have a vegetable dish in just minutes. All you have to do is prepare all the ingredients beforehand. Then, you're all set to go! 
Ingredients
2 bundles asparagus, cut into 1" size1/2 cup ground pork3 cloves garlic, minced1 onion, sliced2 tsp soy sauce2 tsp cooking oilsalt Preparation

1. In a pan, heat oil over medium heat and add garlic and onion.

2. Add the ground pork and cook until golden brown. 

3. Add the asparagus and soy sauce and cook until tender.

4. Season with salt.

Nilagang Baboy (Pork Nilaga)

Pork nilaga refers to boiled meat and vegetable dish. To make this dish, meat (usually pork belly) is boiled until tender. Once it is already tender, onions, salt and whole peppercorns are added. Vegetables such as potatoes, cabbage, beans, Chinese cabbage and saba are also added.

This is a traditional Filipino dish and often served with plain rice, fish sauce and red chilies. This is a delightful treat during the rainy season. Enjoy!

Ingredients
500 gms pork belly, cubed1 onion, sliced1 medium size cabbage, quartered2 potatoes, quartered2 tsp fish sauce1/2 tsp whole peppercorns5-6 cups watersalt Preparation
1. In a pot, add enough water and salt and boil pork belly until tender (at least an      hour).
2. When meat is tender, add onion and whole peppercorns. Simmer for 15 minutes. 
3. Add potatoes and cook until tender.
5. Add cabbage. Season with fish sauce.
6. Serve hot.

Chicken Fried Rice

Here is another 'stand alone dish' which you can prepare. It consists of chicken fillet, carrots, canned corn, green peas, garlic. onion, soy sauce and leftover rice. It is so easy to make. This is ideal when you want to prepare only one dish for the whole family. It has already meat, vegetables and rice in just one dish. This is also a great meal when you want to prepare lunch or baon for your kids. You can also add other vegetables such as snow peas, cabbage, broccoli and others. Hope you try this recipe at home!

Ingredients
2 cups leftover rice1 cup chicken fillet, sliced3 cloves garlic, crushed1 onion, sliced1 carrot, diced1/2 cup canned corn1/2 cup green peas1 1/2 tbsp soy saucesaltcooking oil Preparation
1. In a large pan, heat oil and saute garlic and onion. Add the chicken bits    and cook until tender.
2. Add the carrot, green peas and canned corn. Mix with leftover rice.

4. Pour in soy sauce and mix well.

5. Season with salt.

Tokwa't Baboy (Tofu and Pork)

Tokwa't baboy  is a popular appetizer or side dish among the Filipinos. Tokwa is the Tagalog term for tofu while baboy means pork. This side dish/appetizer is often paired with congee or lugaw. It usually consists of pork ears, pork belly, fried tofu, soy sauce, vinegar, garlic, onions and red chili peppers.

Whenever I eat in a lugawan I usually order this dish. What puzzles me is why tokwa't baboy is often paired with lugaw. Probably because we inherited it from the Chinese or some foods go well together like suman and ripe mangoes, pork barbecue and java rice and a whole lot more. For this recipe, I only used pork belly since pork ears was not available in the market yesterday. Enjoy!
½ kilo pig’s ears
½ kilo pork liempo (belly)
5 pcs tokwa (tofu)
1 cup soy sauce
1 cup vinegar
2 cloves garlic, minced
2 small onions diced
1 tsp brown sugar
1 tsp salt
1 tsp pepper
cooking oil
Cooking Directions:
1. In a pot, boil the pig’s ears and liempo in water with salt and pep…

Tahong Soup

Tahong soup  is a simple and affordable dish. It is easy to prepare and can be cooked in less than 30 minutes. It involves sauteing tahong in garlic, onion and ginger. Water and seasoning are then added. Once the tahong is cooked, malunggay or chili pepper leaves are added.

It has been quite sometime since I cooked this dish. Probably because this dish reminds me so much of my late father. My father preferred this simple dish over the more elaborate ones I prepared. He often paired it with fried galunggong, bangus or any other fish. Every time I would prepare this dish, he would volunteer to get chili pepper leaves (dahon ng sili ) or malunggay  from our backyard. Oh how he loved this dish! Am sure he is in a quiet and peaceful place eating a hot bowl of tahong soup.
Ingredients
500 gms mussel or tahong3 cloves garlic, crushed1 onion, sliced1 large thumb-size ginger, slicedfish sauce2 cups water2 cups malunggay leaves
Preparation

1. In a pot, heat oil and saute garlic, onion and ginger…

Sauteed Winged Beans with Eggs

Sauteed winged beans with eggs  is a nutritious yet affordable dish. This is similar to ginisang ampalaya  (sauteed bitter gourd) I featured in this blog a few months ago.Since winged bean or sigarilyas  has a somewhat bitter taste (although less bitter than ampalaya), adding eggs will enhance its taste. This recipe will encourage those who do not like to eat winged beans or sigarilyas. After all, winged bean is a good source of vitamins A and C and iron. Hope you try it.

Ingredients
15 pieces winged bean or sigarilyas, sliced diagonally3 eggs, beaten3 cloves garlic, crushed1 onion, chopped1 tomato, quarteredsalt and peppercooking oil Preparation
1. In a pan, heat oil and saute garlic, onion and tomato.
2. Add winged beans or sigarilyas and cook until tender.
3. Add beaten eggs and season with salt and pepper.
4. Serve.

Fried Tofu with Mung Bean Sprouts

Are you looking for a healthy vegetable recipe? Why not try this fried tofu with mung bean sprouts  dish. Mung bean sprouts and tofu are considered as health food. Mung bean sprout is a rich source of vitamins A, B, C, and E. It is also loaded with calcium, iron, and potassium. On the other hand, tofu is a rich source of vitamin E and calcium. It also helps lower bad cholesterol, makes bones stronger and delays aging. Both tofu and mung bean sprouts can be sauteed, stir-fried, added in salads or soup and a whole lot more.
This fried tofu withmung bean sprouts dish is easy to make. You can pair this dish with any of the fried or grilled foods I have featured in this blog. Enjoy!
Ingredients
2 cups mung bean sprouts or togue4 pcs tofu, sliced 3 cloves garlic, crushed1 onion, chopped1 tsp soy sauce3/4 cup watervegetable oilsalt/fish sauce Preparation

1. In a pan, heat enough oil and fry tofu until golden brown. Set aside

2. In another pan, heat oil and saute garlic and onion.

3. Add tof…

Pork Dinuguan

Pork blood stew or dinuguan is a classic Filipino dish. It mainly consists of blood, meat, and entrails of pig. Dinuguan comes from the Tagalog word "dugo" which means "blood."
There are several variations of dinuguan. Instead of pork belly, some substitute it with chicken or beef. Others add lemongrass or tanglad to add fragrance to the stew or coconut cream to thicken the stew. Some use sinigang mix instead of vinegar. Am sure all these variations taste good.This dinuguan recipe does not include pig entrails. I only used sliced pork belly. Hope you try it!  
Ingredients
250 gms pork belly, sliced1 cup pork blood6 cloves garlic, crushed1 onion, sliced 1/3 cup vinegar1/2 tsp brown sugar2 finger chilies 1 cup water 2 tsp cooking oil salt/fish sauce Preparation

1. In a pan, sauté garlic and onion then add the pork and cook until lightly browned.
    Add water and salt/fish sauce and simmer for 20 minutes.

2. Add pork blood and vinegar. Mix well and simmer until it …

Lechon Paksiw

Most Filipinos love to eat lechon or roasted pork especially since it is tasty and crunchy. Whenever there is leftover lechon, it is often made into lechon paksiw. The leftover lechon is chopped into small pieces and cooked in a combination of garlic, onion, vinegar, liver sauce, bay leaves and seasoning. You can use any liver sauce but I highly recommend Mang Tomas. To make this dish, just saute garlic and onion then add the leftover lechon. Add liver sauce, vinegar, water, bay leaves and seasoning and simmer for about 20 minutes.
Ingredients
1 kilo leftover lechon, cut into serving pieces7 cloves garlic, crushed1 onion, sliced1/2 cup vinegar1 cup water2 cups liver sauce (preferably Mang Tomas)1/2 tsp salt3 bay leaves1/8 tsp sugar2 tsp cooking oil Preparation
1. In a large pan, heat oil and saute garlic and onion.
2. Add the leftover lechon and simmer for a few minutes.
3. Pour in liver sauce, vinegar, water, salt and sugar.
4. Add bay leaves and simmer for about 20 minutes.
5. Serve…

Skinless Longganisa

According to Wikipedia, longaniza is a Spanish sausage (embutido) similar to a chorizo and closely associated with the Portugese linguica. Here in the Philippines, there are several variations of longganisa in Vigan, Lucban, Pampanga and other regions. Vigan and Lucban longganisa is known for its garlicky taste while in Cebu, it is a bit sweet (hamonado). In Guagua, it is a bit salty and sour.
Longganisa is ideal for breakfast and often eaten with eggs (either scrambled or sunny side up), tomatoes and garlic fried rice (sinangag) or plain rice. I love to eat this breakfast combination on Sunday mornings. Hope you try it. 
Ingredients
500 gms ground pork1/8 cup brown sugar2 tbsp soy sauce2 tbsp vinegar8 cloves garlic, mincedsalt and pepperoil for frying Preparation
1. In a bowl, combine all the ingredients.

2. Put 2 tbsp of pork mixture in a 6" x 6" wax paper then roll. Fold both
    ends and arrange in a plastic container and freeze.

3. To cook longganisa, remove wax paper…

Fish Sarciado

A few months ago, I featured a chicken sarciado recipe. This time, I will share with you a fish sarciado recipe. As I mentioned in my previous post, sarciadorefers to meat or seafood cooked in tomato sauce. For this dish, we will be using fresh tomatoes instead of tomato sauce. This is easy to prepare and budget friendly too. Just fry the tilapia or any other fish like maya-maya or lapu-lapu. To prepare the sauce, saute garlic, onions and tomatoes in oil then add water and fish sauce/salt. Simmer it for a few minutes then add the fried tilapia. Once the flavors of the sauce are absorbed by the fish, add the beaten egg and simmer for a few minutes. Enjoy!
Ingredients
2 pcs tilapia, cleaned and scaled 3 cloves garlic, crushed1 onion, sliced 3 pcs tomato, quartered 1 cup water       1 egg (beaten)1 tsp fish sauce cooking oil Preparation

1. In a pan, heat enough oil and fry the tilapia. Set aside.

2. In another pan, heat oil and saute garlic, onion and tomatoes.

3. Stir in water and fish…

Adobong Pusit

As I mentioned before in one of my posts, the adobo method can also be applied to seafood aside from meat and vegetables. This adobong pusit recipe is easy to prepare. While some initially saute garlic and onion in oil before adding the squid followed by vinegar, soy sauce, water and seasoning, I just combine all the ingredients in a pot. Same as making chicken or pork adobo. Although, make sure to cook the squid 'just right' or else it might turn rubbery. In case this happens, don't worry. Just extend the cooking hours for a few more minutes. Enjoy!
Ingredients
500 gms squid, sliced1/2 cup soy sauce1/3 cup vinegar4 cloves garlic, minced1 onion, sliced1/2 cup water3 bay leavessalt and peppersugar (optional) Preparation
1. Clean and wash the squid thoroughly. Make sure to remove the cartilage. 
2. Combine all the ingredients in a pot.
3. Cook for 20 minutes or until the squid is done. If the squid becomes rubbery,
    cook it for a few more minutes.

4. Serve.

Pork Giniling 2

A few weeks ago, I attended a party where the array of food included roast chicken, sinigang na baboy, fried shrimp, fish fillet, pork giniling and some dessert. As I feasted on the various dishes, I noticed something different about the pork giniling. It tasted giniling but it had a different flavor. The host informed me that she doesn't usually add tomato sauce in her pork giniling dish. Instead, she uses ripe tomatoes. She told me that ripe tomatoes enhance the flavor of this dish.    

This pork giniling dish is quite similar to the recipe I posted a few months ago. Same ingredients except we will be using ripe tomatoes in place of tomato sauce. Enjoy:D!
Ingredients
250 gms ground pork1 carrot, diced2 pcs potato, diced4 cloves garlic, crushed1 onion, sliced4 pcs tomato, quartered1 cup raisins1 green bell pepper, chopped1 cup water salt/fish sauce2 tsp vegetable oil Preparation
1. In a pan, heat oil and saute garlic, onion and tomatoes.
2. Add ground pork and fish sauce. Cook …

Snow Pea Stir Fry

One of my favorite vegetables is snow pea or sitsaro. I love how versatile it is - it can either be stir-fried or added in salads, soups and stew. Whenever I go to the local market, it is always included in my list. I tried growing this crop once but it did not thrive well. I guess it grows better in cool climate areas like Baguio City.
This dish, Snow Pea Stir Fry is easy to make. All you have to do is to stir fry snow peas with chicken, garlic, onion and soy sauce. This vegetable dish is not only delicious but also good for our body since it is rich in vitamins A and C and low in calories. Hope you try this.
Ingredients
30 pcs snow pea, ends trimmed1 pc chicken breast, sliced3 cloves garlic, crushed1 onion, sliced1 tbsp soy saucesalt and pepper Preparation
1. In a pan, heat oil over medium heat and saute garlic and onion.
2. Add chicken and cook until golden brown. Stir in soy sauce.
3. Add snow peas and cook until tender.
4. Serve.

Ginisang Sigarilyas (Sauteed Winged Beans)

Winged bean or sigarilyas is a legume plant growing abundantly in the Philippines, Thailand, Sri Lanka, Indonesia and other Asian countries. According to Wikipedia, all parts of the winged bean are edible. The leaves, flowers, tubers and seeds can be used as ingredients in various dishes. Sigarilyas is good for our body because it has high protein content and a good source of vitamins A, C and iron. Aside from these, it is rich in calcium.

This dish, ginisang sigarilyas or sauteed winged beans is easy to prepare. All you need to do is to saute the winged beans with garlic, onion, tomato and slices of pork. One tip in buying winged beans --- select winged beans that are young, smooth and tender. Hope you try this recipe!   
Ingredients
15 pcs winged bean, ends trimmed and sliced diagonally1/2 cup slices of pork3 cloves garlic, crushed1 onion, sliced1 tomato, quarteredsalt/fish sauce1 cup water2 tsp cooking oil
Preparation
1. In a pan, heat oil and saute garlic, onion and tomato.
2. Ad…

Sardines with Misua

Another simple dish where you can add misua is Sardines with Misua. This dish is easy to prepare. No need to do a lot of chopping. All you need are canned sardines and misua. This is an ideal dish to make when you are craving for a simple soup on a rainy day.
To make this dish, you can use any brand of sardines but make sure it is tomato-based. If you want to add vegetables, you can either add patola or upo since these two vegetables blend well with sardines.This dish is best paired with scrambled eggs. Enjoy!
Ingredients
2 cans of sardines1 small pack of misua3 cloves garlic, crushed1 onion, chopped1/2 cup water 2 tsp of cooking oil Preparation

1. In a pan, heat oil and saute garlic and onion.

2. Add sardines and water and simmer for 10-15 minutes.

3. Add misua and simmer for a few minutes.

4. Serve.

Sauteed Patola with Misua

Sauteed patola with misua is a simple yet nutritious dish. Patola also known as loofah or luffa is a climbing plant widely grown in the Philippines. Its fruit is commonly eaten as a vegetable since it is a good source of fiber, as well as vitamins C and B2. It also contains minerals such as calcium, phosphorus, carotene, niacin and iron. Aside from this, its fruit is allowed to mature and dried and made into loofah sponge and other bath and kitchen accessories.

The patola fruit when combined with misua makes a delicious treat. According to Wikipedia, misua (mee sua or miswa) is a very thin variety of salted Chinese noodles made from wheat flour. This soup is easy to prepare and can be made in less than 30 minutes. Instead of ground pork, you can either add shrimp, slices of pork or chicken. Hope you try this recipe! 
Ingredients
1 medium-sized patola, peeled and sliced1/2 cup ground pork 1 small pack misua4 cloves garlic, minced 1 onion, sliced2 cups watersalt/fish sauce2 tbsp. cook…

Chicken Puchero

Puchero is a Spanish word which means "stewpot." For those who are not aware, a stewpot is a large and heavy pot usually made of cast iron with a tight-fitting lid. This kind of pot is popularly known as Dutch oven. This is often used when making soups and stew. In our house, we still have our old but reliable Dutch oven which we still use to make soups and stew.

Going back to puchero, there are several variations of making this dish: chicken, pork and beef. It usually consists of chicken, pork or beef,  saba (or plantain) banana, potatoes, chorizo bilbao, pechay or bokchoy, green beans, cabbage, tomato sauce, seasoning and a whole lot more.
Chicken puchero is considered a favorite stew served during fiestas, weddings and other occasions. This is often served with fish sauce or chilies. Hope you try it.
Ingredients
500 gms chicken, cut into serving pieces4 pcs saba banana, sliced diagonally2 pcs potato, quartered 2 bunches of bokchoy1/4 cabbage, sliced1 small can green peas1 2…