Tuesday, December 9, 2014

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 banana is 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 diagonally
  • 1 cup brown sugar
  • 2 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.

Friday, December 5, 2014

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 milk
  • 2 cups of whole kernel corn
  • 3/4 cup sugar
  • 2 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 continuously.

3. Once cooked, add the coconut milk. Simmer for 15 minutes.

4. Add sugar and whole kernel corn. Simmer for 10 minutes.

5. Serve in individual bowls.

Sunday, November 30, 2014

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 pieces
  • 3 pcs potato, quartered
  • 8 pcs green beans, ends trimmed
  • 3 pcs saba, sliced diagonally
  • 1/2 cabbage, sliced
  • 1 onion, sliced
  • 1/2 tsp peppercorns
  • fish sauce
  • 7 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.
    Simmer for 15 minutes.

3. Add the potatoes followed by saba and green beans.

4. Once the  vegetables are tender, add the cabbage.

5. Season with fish sauce.

6. Serve hot.






Thursday, November 27, 2014

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 rice
  • 2 cups thick coconut milk
  • 2 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 coconut leaf, make a knot
    and fold it into a triangle. Roll the coconut
    leaf upwards. Make sure that it overlaps.
    Fill the tube container with malagkit as you
    work your way to the top. Once you reach
    the top, fold it. Tie each suman with strips
    of coconut leaves).

3. Arrange in a large saucepan and cover
    with water. Boil for 2 hours or until each
    is cooked completely.

4. Serve with sugar, ripe mangoes or tsokolate.

Saturday, November 22, 2014

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 chicken
  • 1/8 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 8 cloves garlic, minced
  • salt and pepper
  • oil 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 both ends and arrange in a plastic container and freeze.

3. To cook longganisa,  remove wax paper and fry in a pan with enough oil.

4. Serve with your favorite dipping sauce.

Wednesday, November 5, 2014

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, sliced
  • 1 cup gabi, quartered
  • 4 pcs okra, sliced diagonally
  • 2 cups saluyot 
  • 4 cloves garlic, crushed
  • 1 tomato, quartered
  • 4 cups rice washing
  • salt
Preparation

1. In a pot, boil 4 cups of rice washing.

2. Once it boils, add garlic and tomato.

3. Add kalabasa and gabi and cook until slightly tender.

4. Add okra and cook until tender. Then add the saluyot and malunggay.

5. Season with salt.

Tuesday, November 4, 2014

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 pieces
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 thumb size ginger, sliced
  • 2 cups kalabasa or squash, sliced
  • 8 pcs stringbeans, cut into 1 inch length
  • 2 cups coconut milk
  • 1/2 cup water
  • 2 tsp cooking oil
  • fish 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 and bring to a boil.

4. Put the kalabasa and cook until slightly tender then add the sitaw.

5. Season with salt and pepper.



Monday, October 13, 2014

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 pieces
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 1 thumb size ginger, sliced
  • 2 cups malunggay leaves
  • salt/fish sauce
  • 4 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 leaves and turn off the heat.

5. Serve hot.



Tuesday, October 7, 2014

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 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


Another way to cook pork chop is to bread it. Breading gives it a crispy outer layer and helps seal in moisture. To make this recipe, pork chop is coated with beaten eggs, bread crumbs and flour. Seasoning and spices are also added to give additional flavor.

Ingredients
  • 4 pcs pork chop
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup bread crumbs
  • 2 tbsp soy sauce
  • 2 pcs calamansi
  • 4 cloves garlic, minced
  • salt and pepper
Preparation

1. In a bowl, marinate pork chop in soy sauce, calamansi juice, garlic, salt and pepper
    for about an hour.

2. Roll in beaten eggs, flour and bread crumbs.

3. Deep fry for about 10 minutes or until golden brown.



Saturday, October 4, 2014

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 pieces
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 2 laurel leaves
  • 1/4 tsp peppercorn
  • salt 
Preparation

1. In a pot, combine all the ingredients and cook over low to medium heat.

2. Serve.

Friday, September 26, 2014

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 pork
  • 10 pcs finger chili 
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 10 strips of cheese 
  • lumpia wrapper
  • salt and pepper
  • cooking 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 the meat filling and cheese. Repeat.  

5. Wrap each finger chili in lumpia wrapper leaving the ends open.  
    Repeat.

6. Deep fry and drain on paper towels.

7. Serve with sweet chili sauce.

Wednesday, September 24, 2014

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 diagonally
  • 2 bunches of bok choy (stems removed)
  • 4 cloves garlic, crushed
  • 1 small onion, sliced
  • 1/4 cup butter 
  • 1 tbsp celery, minced
  • 2 tsp cooking oil
  • salt 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.

Wednesday, September 17, 2014

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, cabbage or pechay are 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 pieces
  • 1 onion, sliced
  • 2 potatoes, quartered
  • 3 bunches of pechay
  • salt/fish sauce
  • 1/2 tsp whole peppercorns
  • 5-6 cups water
  • salt
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.

Sunday, September 14, 2014

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 crosswise
  • 1/4 cup ground pork
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1/2 cup water
  • salt and pepper
  • cooking 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.

Wednesday, September 10, 2014

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 pieces
  • 500 gms pork, cubed
  • 5 cloves garlic, crushed
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1/2 cup water
  • 1/2 tsp peppercorns
  • 2 laurel leaves
  • sugar (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.

Sunday, September 7, 2014

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 pork
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, quartered
  • 3 eggs, beaten
  • cooking 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 and fry the pork and egg mixture. Cook each side
    for about 2-3 minutes.

4. Serve with catsup and fried rice.

Monday, September 1, 2014

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 rice
  • 8-10 cloves garlic, crushed
  • 1 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.

Friday, August 22, 2014

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, chopped
  • 1 cup ground pork 
  • 2 cups togue or mung bean sprout 
  • 1 carrot, sliced thinly
  • 1 1/2 cups cabbage, sliced thinly
  • 1 cup green beans, sliced diagonally  
  • salt and pepper
  • cooking oil
  • spring 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 filling and roll
    it towards the center of the wrapper. Fold both sides toward the
    center and continue to roll until there is 1 inch left. Seal the edges
    using egg white or water.

5. Deep-fry in oil.

6. Serve with vinegar with garlic and chilis.

Wednesday, August 20, 2014

Camote Cue


Camote cue is another popular snack food in the Philippines which 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
  • 4 pcs camote or sweet potato
  • 2 cups brown sugar
  • cooking 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 bananas
  • 2 cups brown sugar
  • cooking 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), peeled
  • 1 cup water
  • 1 cup brown sugar
  • 1/4 cup ripe jackfruit (langka), optional
  • a few drops of vanilla essence, optional
How to prepare:
  1. Place all ingredients in a medium-sized sauce pan. Bring to a boil over low to medium heat.
  2. Stir occasionally to avoid burning the caramelized sugar. Add more water or sugar if needed. Cook bananas for about 15-20 minutes or until their soft and mushy.
  3. Serve plain or top it with vanilla ice cream. OR slice the bananas into bite-sized pieces and top it with shaved ice and evaporated milk for a sweet and cool merienda of Saging con Yelo.
- See more at: http://www.lutonilola.net/2012/06/recipe-40-minatamis-na-saging-kusilba/#sthash.rxKRCn93.dpuf
  • 10 pcs. ripe bananas (saba), peeled
  • 1 cup water
  • 1 cup brown sugar
  • 1/4 cup ripe jackfruit (langka), optional
  • a few drops of vanilla essence, optional
How to prepare:
  1. Place all ingredients in a medium-sized sauce pan. Bring to a boil over low to medium heat.
  2. Stir occasionally to avoid burning the caramelized sugar. Add more water or sugar if needed. Cook bananas for about 15-20 minutes or until their soft and mushy.
  3. Serve plain or top it with vanilla ice cream. OR slice the bananas into bite-sized pieces and top it with shaved ice and evaporated milk for a sweet and cool merienda of Saging con Yelo.
- See more at: http://www.lutonilola.net/2012/06/recipe-40-minatamis-na-saging-kusilba/#sthash.rxKRCn93.dpuf

Monday, August 11, 2014

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 thinly
  • 1 large onion, sliced into rings
  • 5 tbsp soy sauce
  • 5 pcs calamansi
  • 1 cup water
  • 1/4 tsp ground black pepper
  • salt
  • cooking oil
  • sugar (optional)
Preparation

1. In a bowl, marinate the pork in soy sauce, calamansi juice, onion, salt and ground black
    pepper for at least an hour.  

2. In a pan, heat oil and fry the meat. Set aside.

3. In the same pan, remove excess oil and add the fried pork, marinade and water. Simmer
    for about 30 minutes or until pork is tender.

4. Season with salt and pepper.

5. Serve.



Thursday, August 7, 2014

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, crushed
  • 2 laurel leaves 
  • 1/4 tsp black pepper
  • 5 cups water
  • 1/2 tsp peppercorn
  • salt
  • cooking 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.

Wednesday, July 30, 2014

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, sliced
  • 4 cloves garlic, crushed
  • 1/4 cup soy sauce
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/4 tsp peppercorns
  • 1 small red bell pepper, sliced thinly
  • sugar 
  • salt
Preparation

1. In a pot, combine slices of chicken liver, soy sauce, vinegar, water, peppercorns,
    red bell pepper, sugar and salt. Cook over low heat for 30 minutes or until the liver
    is tender.

2. Serve.

Sunday, July 6, 2014

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 diagonally
  • 2 pcs eggplant, sliced diagonally
  • 4 pcs okra, sliced diagonally
  • 1 pc squash, sliced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 4 pcs tomato, quartered
  • 1 small ginger, sliced
  • 3 tbsp shrimp paste
  • 1 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 cook until golden brown. Stir in water and shrimp paste.
    Simmer for a few minutes. 

3. Add all the vegetables and cook until shriveled or dry.

4. Serve.

Thursday, July 3, 2014

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, chopped
  • 1 1/2 cups coconut milk
  • 4 pcs red chili pepper, chopped
  • 2 pcs long green pepper
  • 1/8 cup shrimp paste
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • salt and pepper
  • 2 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 minutes.

5. Add the long green pepper and red chili pepper.

6. Season with salt and pepper.

Friday, June 27, 2014

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, quartered
  • 1 carrot, quartered
  • 4 cloves garlic, minced
  • 1 onion, chopped  
  • 4 pcs hotdog 
  • 1 can evaporated milk
  • 1 cup water
  • 1 cup pineapple tidbits
  • 1 cup green peas
  • 1/2 cup raisins
  • 1 red bell pepper, sliced thinly
  • salt/fish sauce
  • black pepper
  • 1 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. 
    Cover and simmer until chicken becomes tender.

3. Add carrot, potatoes and hotdog. Simmer for a few minutes.

4. Add the red bell pepper, pineapple tidbits, raisins and evaporated milk.

5. Season with salt and pepper.

Thursday, June 19, 2014

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 thinly
  • 3 cloves garlic, crushed
  • 1 large onion, sliced into rings*
  • 1/4 cup soy sauce
  • 3 pcs calamansi
  • 1 cup water
  • 1/4 tsp ground pepper
  • salt
  • 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 onion from the marinade. Reserve the marinade. 

2. In a pan, heat oil and fry the meat. Set aside.

3. In the same pan, saute garlic and onion then add the fried meat.

4. Add the marinade and water and simmer for about 40 minutes.

5. Garnish with the remaining fried onion rings.

*set aside some onion rings for garnish

Saturday, June 14, 2014

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 pieces
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 medium potatoes, quartered
  • 4 bunches pechay
  • 10 pcs Baguio beans, ends trimmed
  • 1 small cabbage, quartered
  • salt/fish sauce
  • 1/2 tsp peppercorns
  • 5 cups water
  • 2 tsp vegetable oil
Preparation

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

2. Add beef, water, salt/fish sauce and peppercorns. Cover and boil until beef is 
    fork tender (more than one hour).

3. Add potatoes and cook until tender.

4. Add Baguio beans, pechay and cabbage and season with salt/fish sauce.

5. Serve with fish sauce and calamansi.

Thursday, June 12, 2014

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" size
  • 1/2 cup ground pork
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 2 tsp soy sauce
  • 2 tsp cooking oil
  • salt
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.

Monday, June 9, 2014

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, cubed
  • 1 onion, sliced
  • 1 medium size cabbage, quartered
  • 2 potatoes, quartered
  • 2 tsp fish sauce
  • 1/2 tsp whole peppercorns
  • 5-6 cups water
  • salt
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.

Sunday, June 8, 2014

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 rice
  • 1 cup chicken fillet, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 carrot, diced
  • 1/2 cup canned corn
  • 1/2 cup green peas
  • 1 1/2 tbsp soy sauce
  • salt
  • cooking 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.


    

Sunday, June 1, 2014

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 pepper. Allow it to simmer until the meat is tender. It could take between 30 minutes to 1 hour. Remove from pot and set aside.
2. Heat the cooking oil in a pan and fry the tokwa until it turns to golden brown. Remove from pan and cut into bite-sized pieces. Cut the meat into the same size as well.
3. Mix the soy sauce and vinegar in a pan and bring to a boil. Add the brown sugar. Add the rest of the ingredients after it cooled off.
4. Transfer the meat and tokwa in a serving dish and pour the mixture over them.
5. Serve hot.
6. Enjoy!
- See more at: http://www.filipino-recipes-lutong-pinoy.com/tokwa-at-baboy.html#sthash.Me0zB7rB.dpuf
Ingredients:
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 - See more at: http://www.filipino-recipes-lutong-pinoy.com/tokwa-at-baboy.html#sthash.Me0zB7rB.dpuf
Ingredients
  • 250 gms pork belly
  • 4 pcs tokwa, cubed
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 onion, sliced
  • 1 tsp brown sugar
  • salt 
  • red chili peppers (optional)
  • cooking oil
Preparation

1. Put pork belly in a pot and add enough water with salt. Simmer until
    pork is tender. Once cooked, slice into cubes and set aside. 

2. In a pan, heat enough oil and fry tokwa until golden brown. Drain and set aside.

3. In another pan, mix soy sauce, vinegar, garlic, onion and salt. Simmer for a few
    minutes. 

4. Arrange pork and tokwa on a platter. Pour over the mixture and serve.

Friday, May 30, 2014

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 tahong
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 large thumb-size ginger, sliced
  • fish sauce
  • 2 cups water
  • 2 cups malunggay leaves

Preparation

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

2. Add the mussels or tahong and stir occasionally. Pour in fish
    sauce and water. Cover and bring to a boil (Mussels or tahong
    are already cooked when the shells open).

4. Add the malunggay leaves.

5. Serve hot.
 

Tuesday, May 27, 2014

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 diagonally
  • 3 eggs, beaten
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tomato, quartered
  • salt and pepper
  • cooking 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.

Saturday, May 24, 2014

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 with mung 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 togue
  • 4 pcs tofu, sliced 
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tsp soy sauce
  • 3/4 cup water
  • vegetable oil
  • salt/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 tofu, soy sauce and water. Simmer for 10 minutes.

4. Add mung bean sprouts or togue and simmer for 10 minutes.
    Season with salt/fish sauce.

5. Serve.

Friday, May 23, 2014

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, sliced
  • 1 cup pork blood
  • 6 cloves garlic, crushed
  • 1 onion, sliced
  • 1/3 cup vinegar
  • 1/2 tsp brown sugar
  • 2 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 thickens.
 
3. Add finger chilies and brown sugar and simmer for a few minutes.

4. Serve with plain rice or puto.

Wednesday, May 21, 2014

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 pieces
  • 7 cloves garlic, crushed
  • 1 onion, sliced
  • 1/2 cup vinegar
  • 1 cup water
  • 2 cups liver sauce (preferably Mang Tomas)
  • 1/2 tsp salt
  • 3 bay leaves
  • 1/8 tsp sugar
  • 2 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.

Sunday, May 18, 2014

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 pork
  • 1/8 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 8 cloves garlic, minced
  • salt and pepper
  • oil 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 and fry in a pan with enough oil.
    Cook until golden brown.

4. Serve with your favorite dipping sauce.




Friday, May 16, 2014

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, sarciado refers 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, crushed
  • 1 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 sauce/salt. Simmer for 5 to 10 minutes.

4. Add the fried tilapia and cook for a few minutes.

5. Add the beaten egg and simmer for 3 minutes.

6. Serve.

Wednesday, May 14, 2014

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, sliced
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 1/2 cup water
  • 3 bay leaves
  • salt and pepper
  • sugar (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.


Sunday, May 11, 2014

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 pork
  • 1 carrot, diced
  • 2 pcs potato, diced
  • 4 cloves garlic, crushed
  • 1 onion, sliced
  • 4 pcs tomato, quartered
  • 1 cup raisins
  • 1 green bell pepper, chopped
  • 1 cup water
  • salt/fish sauce
  • 2 tsp vegetable oil
Preparation

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

2. Add ground pork and fish sauce. Cook until lightly browned.
    Simmer for about 15 minutes.

3. Add carrot and potatoes and cook until tender.

4. Add green bell pepper and raisins.

5. Serve.

Thursday, May 8, 2014

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 trimmed
  • 1 pc chicken breast, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 tbsp soy sauce
  • salt 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.

Tuesday, May 6, 2014

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 diagonally
  • 1/2 cup slices of pork
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 tomato, quartered
  • salt/fish sauce
  • 1 cup water
  • 2 tsp cooking oil

Preparation

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

2. Add pork slices and cook until lightly browned. Stir in water 
    and fish sauce. Simmer for about 15 to 20 minutes.

3. Add winged bean or sigarilyas. Cook until tender.

4. Season with salt/fish sauce.

5. Serve.

Sunday, May 4, 2014

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 sardines
  • 1 small pack of misua
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1/2 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 sliced
  • 1/2 cup ground pork 
  • 1 small pack misua
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • 2 cups water
  • salt/fish sauce
  • 2 tbsp. cooking oil
Preparation

1. Peel patola and slice crosswise (about 1/4 inch). Set aside.

2. In a pot, heat oil and saute garlic and onion.

3. Add ground pork and cook until lightly browned. Stir in fish sauce and water.
    Simmer for about 20 minutes.

4. Add patola and cook until tender.

5. Add misua and simmer for a few minutes.

6. Season with salt/fish sauce.

Friday, May 2, 2014

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 pieces
  • 4 pcs saba banana, sliced diagonally
  • 2 pcs potato, quartered
  • 2 bunches of bokchoy
  • 1/4 cabbage, sliced
  • 1 small can green peas
  • 1 250 gm tomato sauce
  • 2 - 2 1/2 cups water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, quartered
  • 1/2 tsp peppercorns
  • cooking oil
  • sugar (optional)
Preparation

1. In a Dutch oven or ordinary pot, heat oil and saute garlic, onion and tomatoes.

2. Add chicken and cook until lightly browned. Stir in fish sauce, tomato sauce 
    and water. Simmer for about 30 minutes.

3. Once the chicken is cooked, add the potatoes, saba banana, green beans and 
    green peas. Simmer for a few minutes.

4. Add cabbage and bokchoy. Cook until tender.

5. Season with fish sauce and salt.

6. Serve.