Monday, March 31, 2014

Champorado


Champorado is a sweetened rice porridge. It is usually made by boiling glutinous rice or malagkit until it becomes sticky. Once it has this consistency, cocoa powder, sugar and milk are then added. It is an ideal dish for breakfast and merienda. As a breakfast dish, it is usually paired with dried fish such as tuyo, daing, and danggit.

In making this recipe, you can either use cocoa powder or tablea chocolate. If you are going to use tablea chocolate, dissolve it first in 1 cup of hot water so it will be easier to mix it with the glutinous rice. Also, you can adjust the amount of sugar according to taste. Enjoy!

Ingredients
  • 1 cup glutinous rice
  • 4 pcs tablea chocolate, dissolved in 1 cup of hot water
  • 2 1/2  cups of water
  • sugar
  • evaporated milk
Preparation

1. Wash the glutinous rice and add 2 1/2 cups of water. Boil for 15-20 minutes while
    constantly stirring.

2. Once the glutinous rice is cooked, add the tablea chocolate. Simmer for 10 minutes.

4. Serve on individual bowls and pour evaporated milk.

Saturday, March 29, 2014

Pancit Canton


According to Wikipedia, the term pancit is derived from the Hokkien pian i sit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí) which literally means "convenient food." I think this dish is a convenient food because it has everything in it. This dish  has egg noodles, meat (chicken, pork, shrimp, squid balls and a whole lot more) and a variety of vegetables such as snow peas, carrots, cabbage, celery or spring onions and others.  Here in the Philippines, there are more than 25 variations of pancit such as bihon, canton, luglug, mami, miki, sotanghon, molo, bam-i, palabok, habhab, and many more.

For this pancit canton recipe, we will need chicken breast, slices of pork, Chinese chorizo, and squid balls. You can also add shrimp and liver if you want. For the vegetables, we will need snow peas, carrots, cabbage and celery. Just follow the instructions below and you will have a tasty pancit canton in no time. Enjoy!

Ingredients
  • 2 cups chicken breast, boiled and flaked
  • 1 cup pork, sliced thinly
  • 240 gms pancit canton noodles
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 Chinese chorizo, sliced diagonally
  • 1 cup shrimp, deveined and shelled (optional)
  • 5 pcs squid balls, sliced
  • 1 carrot, julienned
  • 1 cup snow peas or sitsaro
  • 2 cups cabbage, sliced thinly
  • 2 stalks celery, sliced
  • 4 cups chicken broth
  • 3 tbsp soy sauce
  • salt and pepper
  • 2 tsp cooking oil
Preparation

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

2. Add pork and cook until golden brown. Once tender, add Chinese chorizo 
    and squid balls. Pour in soy sauce and 4 cups chicken broth. Boil for 3 minutes.

3. Add the pancit canton noodles and simmer for a few minutes.

4. Add the carrots, snow peas, cabbage and celery. Cook until tender.

5. Season with salt and pepper.

6. Serve with calamansi and soy sauce.



Thursday, March 27, 2014

Cheese Sticks


Cheese sticks are a great appetizer during picnics and parties. It is very affordable and easy to make. I usually make this at home during lazy Sunday afternoons. It is a delicious snack while watching tv, browsing the internet or reading a book (Just make sure you have a table napkin nearby since your fingers will become messy after a while).

To make this recipe, you can use any kind of cheese. I personally use quickmelt cheese since I find it tastier than other cheeses. Just make sure to seal the edges so the cheese would not peek out of the spring roll wrapper. Also, use paper towels to drain off excess oil. Enjoy;)!

Ingredients
  • 1 box quickmelt cheese, sliced into thin strips
  • 20 pcs spring roll (lumpia) wrapper
  • cooking oil
  • mayonnaise
  • catsup
Preparation

1. Wrap a thin strip of cheese on a spring roll wrapper. Seal the edges 
    using water.

2. In a wok, heat oil and deep fry cheese sticks until golden brown. 
    Use paper towels to drain off excess oil.

3. Serve cheese sticks with an equal proportion of mayonnaise and catsup
    as dipping sauce.

Tuesday, March 25, 2014

Stuffed Eggplant



I recently harvested eggplant from my mini-garden so I wanted to make a recipe with eggplant as the main ingredient. While browsing through the pages of a Filipino cookbook, I saw this stuffed eggplant recipe which seemed easy to make. Since I had all the ingredients I needed, I came up with my own version. 

This is similar to tortang talong or eggplant omelet because of the same ingredients used like eggplant and beaten eggs. Although, stuffed eggplant has additional ingredients like ground pork, onion, tomato, and breadcrumbs. 

Here are some tips in making this recipe. First, when making a slit on top of the grilled eggplant, make sure to make a slit on the center so it will be easy to add the ground pork mixture. Also, when adding breadcrumbs to the stuffed eggplant, you can just use a spoon to evenly distribute the breadcrumbs (no need to roll it). Enjoy making this recipe!
  
Ingredients
  • 2 pcs eggplant
  • 3/4 cup ground pork
  • 1 onion, sliced
  • 1 tomato, quartered
  • 1/2 cup breadcrumbs
  • 2 eggs, beaten
  • salt/fish sauce
  • 1 red bell pepper (optional)
Preparation

1. Grill eggplant on charcoal or stove top. Peel and set aside.

2. In a skillet, heat oil and saute onion and tomato.

2. Add ground pork and salt/fish sauce and cook until golden brown. Set aside.

4. Put the peeled eggplant on a platter and carefully make a slit on the center and
    add the ground pork mixture. Repeat.

5. Add breadcrumbs (using a spoon) and dip in beaten eggs.

6. Fry one side first for about a minute then cook the other side.

7. Serve with catsup.




Sunday, March 23, 2014

Guyabano Smoothie



Guyabano, also known as soursop is a popular fruit in the country. It is colored green and has soft spines. The taste of guyabano is difficult to describe. It has a somewhat sour yet sweet taste. Guyabano is abundant during the months of April-August.

The fruit is often used to make a smoothie probably because of its health benefits. Some health benefits of guyabano are it prevents urinary tract infection, prevents anemia, boosts energy levels, and for cancer prevention. Considering all these health benefits, try making this guyabano smoothie recipe. Enjoy:D!


Ingredients
  • 1 pc guyabano,  seeds removed
  • sugar
  • 2 cups water
  • crushed ice

Preparation

1. Put all the ingredients in a blender.

2. Blend well.

3. Serve.

Saturday, March 22, 2014

Breaded Fried Chicken



One of the easiest ways to cook chicken is to bread it. In this technique, chicken is coated with beaten eggs, bread crumbs and flour to have a crispy outer layer. Seasoning and spices are also added to give additional flavor. 

This chicken recipe is easy-to-prepare. First, marinate the chicken pieces in a mixture of soy sauce, calamansi juice, garlic, salt and pepper for about an hour. Then dip the chicken pieces into the beaten eggs and roll in flour and bread crumbs. Deep fry for about 10 minutes and serve with catsup or your favorite dipping sauce. Enjoy!  


Ingredients
  • 500 gm chicken, cut into serving pieces
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup bread crumbs
  • 2 tbsp soy sauce
  • 5 pcs calamansi
  • 4 cloves garlic, minced
  • salt and pepper
Preparation

1. In a bowl, marinate chicken pieces 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.


Thursday, March 20, 2014

Tuna and Egg Sandwich


Since today is a meatless Friday, I am going to share with you a sandwich recipe. This tuna and egg sandwich recipe is easy to make and will only take you a few minutes to prepare. This is also a healthy sandwich since tuna is a good source of omega-3 fatty acids while egg is rich in protein. 

To make this sandwich, combine tuna flakes, hard-boiled egg, mayonnaise and seasoning. Arrange lettuce on one piece of bread and add the tuna and egg mixture. Top with slices of tomato and cucumber. Enjoy!

Ingredients
  • 1 canned tuna, drained
  • 1 hard-boiled egg, mashed
  • 2 slices of cucumber
  • 2 slices of tomato
  • lettuce leaves
  • 4 slices of bread
  • 1 tbsp mayonnaise 
  • salt and pepper
Preparation

1. In a bowl, combine tuna flakes and hard-boiled egg. 

2. Add mayonnaise and season with salt and pepper.

4. Arrange lettuce on one piece of bread then add the tuna and egg mixture.
    Top with slices of tomato and cucumber.

Tuesday, March 18, 2014

Escabeche


Escabeche is a popular Filipino dish. According to Wikipedia, "it can refer to a dish of either poached or fried fish marinated in an acidic mixture before serving." Here in the Philippines, the common fish used in escabeche  are lapu-lapu, maya-maya, tilapia and a whole lot more.

Whenever I go to the local market, I select fish with fleshy meat. This makes a good escabeche. To make the sweet and sour sauce, all you have to do is saute garlic, onion, ginger and red bell pepper then add the carrot. Combine the mixture of vinegar, water, brown sugar, soy sauce and cornstarch. You can adjust the amount of sugar and vinegar depending on the sweetness and sourness you want. Also, just adjust the amount of cornstarch depending on the thickness of the sweet and sour sauce you prefer. Enjoy!   

Ingredients
  • 2 pcs tilapia, cleaned and scaled
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • 1 small ginger, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 1 tbsp soy sauce
  • 1 cup water
  • 1 tbsp cornstarch
  • cooking oil
  • salt and pepper
Preparation

1. Rub tilapia with salt. Deep fry and set aside.

2. In a sauce pan, heat oil and saute garlic, onion, ginger, red bell pepper and carrot.

3. Add vinegar, water, soy sauce, sugar, cornstarch, salt and pepper.

4. Put fish on a platter and pour the sweet and sour sauce.

5. Serve.

Sunday, March 16, 2014

Fresh Lumpiang Ubod


As I mentioned in my previous post, lumpia was brought to the Philippines by Chinese immigrants from the Fujian province of China. This dish is popular in every Filipino home since it often served during festive occasions such as weddings, birthdays, fiesta and other events. Although this is quite tedious to make, all your effort is worth it.

To make this recipe, you first have to make the following: filling or ubod mixture, lumpia wrapper, peanut sauce and how it is served. Below is a step-by-step procedure on how to make fresh lumpiang ubod. Enjoy! 

Ingredients

For the filling:
  • 250 gms ubod, sliced finely
  • 1 cup ground pork
  • 1 cup shrimp, shelled
  • 1 carrot, sliced thinly
  • 1 cup cabbage. sliced thinly
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • lettuce leaves
  • 2 tsp vegetable oil
  • salt and pepper
For the lumpia wrapper:
  • 1/4 cup cornstarch
  • 1/2 cup flour
  • 1 cup water
  • 1 egg, lightly beaten
  • cooking oil
  • salt
For the sauce:
  • 1/2 cup crushed peanuts
  • 1/4 cup cornstarch
  • 2 cups water
  • 1/4 cup soy sauce 
  • 1/2 cup brown sugar
Preparation

For the lumpia filling:

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

2. Add pork and cook until lightly browned then add the shrimp. 

2. Add the ubod, carrot, and cabbage. Cook until tender.

3. Season with salt and pepper. Allow to cool.

For the lumpia wrapper

1. In a bowl, mix flour, cornstarch and salt then add the lightly beaten egg to
    the flour mixture.

2. Add water and continue beating until it becomes a smooth batter.

3. In a pan, heat oil and add 4 tbsp of batter. Cook for about 1 minute on each side.

For the sauce

1. In a sauce pan, combine soy sauce, sugar and water.  Bring to a boil. Lower the
    heat and simmer for a few minutes. Mix cornstarch in a small amount of cold water
    and add into the sauce. Simmer for a few minutes. Add the crushed peanuts.

To prepare the fresh lumpia

1. On the center of each lumpia wrapper, place a lettuce leaf and add about 3 tbsp
    of ubod mixture.

2. Roll and fold on one end with the lettuce leaf protruding on the other end. Top with
    peanut sauce.

Saturday, March 15, 2014

Garlic Bread


I forgot to post this garlic bread recipe after I posted the spaghetti with meat sauce recipe a few days ago. Spaghetti is best paired with garlic bread. According to Wikipedia, "garlic bread consists of bread topped with garlic and olive oil or butter." 

For this recipe, instead of using Italian or French bread, I will be using our very own pandesal (Filipino bread roll). To make this recipe, slice the pandesal into half. In a bowl, mix garlic, butter and parsley then spread it on 1/2 piece of the pandesal. Bake at 350 F.

Ingredients
  • 10 pcs pandesal (cut into half)
  • 5 cloves garlic, minced
  • 1/2 cup butter
  • 1 tsp parsley, chopped finely
Preparation

1. Pre-heat oven at 350 F.

2. Cut pandesal into half. Set aside.

3. In a bowl, mix garlic, butter and parsley.

4. Spread evenly on the pandesal and heat for 2 to 3 minutes in the oven.





Wednesday, March 12, 2014

Bok Choy Soup


I love eating bok choy and other leafy vegetables. It is a versatile vegetable and can be added in soups and stew, stir fried and steamed. It is also rich in vitamin C, folic acid, and potassium. When I saw this bok choy recipe in a Chinese cookbook, I wanted to make my own version of it. Instead of using chicken bits, broccoli, and mushroom, I used lean ground pork along with carrot, baby corn, and bok choy. 
To make this recipe, saute garlic and onion and add ground pork. Once cooked, add water and simmer for a few minutes. Add the vegetables and seasoning. Serve hot.




Ingredients
  • 5 bunches bok choy, sliced crosswise
  • 1/2 cup lean ground pork
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 carrot, sliced diagonally
  • 5 pcs baby corn, sliced diagonally
  • 4 cups water
  • fish sauce
  • salt and pepper
Preparation

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

2. Add ground pork and cook until lightly browned. Stir in fish sauce and water.
    Simmer for 15-20 minutes.

3. Add carrot and baby corn and cook until tender.

4. Add bok choy and simmer for a few minutes.

5. Season with salt and pepper.

6. Serve hot.

Sunday, March 9, 2014

Spaghetti with Meat Sauce


Who doesn't love spaghetti? I think everyone does especially the kids. My 6-year-old niece, Julia, loves to eat spaghetti that she wants me to cook it all the time. One time, she even dragged us to this fast food chain with a bee logo because she wanted to eat spaghetti for breakfast.

Spaghetti is a popular dish in every Filipino home especially during birthdays, weddings, or simple family gatherings. I think the reason why this is  popular is because it is ideal for lunch, supper or even merienda.

This spaghetti recipe is so easy. To make this recipe, saute garlic and onion and add the ground pork. Once it is cooked, add the spaghetti sauce, hotdog and seasoning. Simmer for a few minutes. Pour the sauce on the cooked noodles and top with grated cheese. Enjoy!   

Ingredients
  • 250g ground pork
  • 5 pcs hotdog, chopped
  • 500g spaghetti sauce (preferably sweet)
  • 250g spaghetti noodles
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 cup grated cheese
  • salt and pepper
  • 2 tsp cooking oil
Preparation

1. Cook noodles according to package direction.

2. In a skillet, heat oil over medium heat and saute garlic and onion.

3. Add the ground pork and cook until lightly browned.

4. Add spaghetti sauce and hotdog and simmer for a few minutes.

5. Season with salt and pepper.

5. Place cooked noodles on a platter and pour enough sauce. Top with grated cheese.

Ginataang Tilapia



Previously, I featured a ginataang recipe --- ginataang kalabasa at sitaw. Another ginataang recipe is ginataang tilapia. It has tilapia as the main ingredient and cooked in coconut milk or gata with some vegetables added. This is an ideal dish for your meatless Fridays now that the Lenten season has started.

To make this dish, saute garlic, onion and ginger in oil and add coconut milk and water. Simmer for a few minutes then add the tilapia. Once the tilapia is cooked, add the vegetables. I personally add only mustard leaves since it has a bitter taste which complements the coconut milk. You can also add other vegetables such as pechay, bok choy, and eggplant. 

Ingredients

  • 2 pcs tilapia, cleaned and scaled
  • 1 can coconut cream
  • 4 bunches mustard leaves 
  • 1 small ginger, sliced
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • salt/fish sauce
  • 1 cup water
  • 2 pcs green chili pepper (optional
Preparation

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


2. Stir in coconut cream, water and fish sauce. Simmer for 10-15 minutes.


3. Add tilapia and simmer for about 10 minutes. 


4. Add mustard leaves and simmer for a few minutes. 

5. Season with salt and pepper.

Saturday, March 8, 2014

Fried Pork Chop


Pork chop is a well-loved dish among the Filipinos. It can either be fried (with or without a breading mix), grilled, or baked. Whichever way, am sure all of these taste delicious.

For this recipe, pork chop is first marinated in soy sauce, vinegar, garlic, salt and pepper for about an hour. (Marinating it overnight is better). It is then fried in oil until cooked. This goes well with any of the vegetable recipes I have featured in this blog so far. Enjoy!  

Ingredients
  • 4 pcs pork chop
  • 1/2 cup soy sauce
  • 1/4 cup vinegar
  • 6 cloves of garlic, crushed
  • salt and pepper
  • oil for frying
Preparation

1. Combine pork chops, soy sauce, vinegar, garlic, salt and pepper in a bowl. Set aside for 1 hour.

2. In a pan, heat oil over medium heat and fry the pork chops.

3. Serve with catsup or vinegar with chili.

Purple Lettuce Salad


When my sister brought home some vegetables, there were several bunches of purple lettuce. I was ecstatic because I love eating lettuce salad. 

According to Wikipedia, "lettuce comes from the Latin word, lactis, which means milk." This is because the juice of the plant resembles that of milk. 

There are five cultivars of lettuce: green leaf, red leaf, cos, crisphead, and stem lettuce. Most of these cultivars are green. Although lettuce contains low nutrients, it is popular as an ingredient in salads and sandwiches.

For this recipe, I am going to use purple lettuce. First, slice the purple lettuce and add onion, tomatoes and grated cheese. Add the salad dressing and season with salt and pepper. Serve cold.
 
Ingredients
  • 3 bunches purple lettuce
  • 1 onion, sliced
  • 2 tomatoes, quartered
  • 1 cup thousand island dressing
  • 1/4 cup grated cheese
  • salt and pepper
Preparation

1. Slice purple lettuce leaves and put in a bowl.

2. Combine onion, tomatoes, grated cheese and salad dressing.

3. Season with salt and pepper.

Wednesday, March 5, 2014

Odong with Sardines


The first time I tasted an odong recipe was when we visited my mom's sibling in Cebu. The dish was chicken soup with odong. I was intrigued and asked my aunt about this thin and yellow noodle in my soup. She told me that odong is manufactured in Cebu and Davao and readily available in the Visayas. She is not sure if it is available in Metro Manila. According to her, it  goes well with sauteed patola, mushroom soup, sardines and a whole lot more.

When she gave us a boxful of odong, I came up with this odong recipe --- odong with sardines. Just saute garlic and onion and add sardines and water. Simmer for a few minutes then add odong. It is so easy to make and delicious. Hope you try it.

Ingredients
  • 2 cans of sardines
  • 3 small packs of odong
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1/2 cup water
  • 2 tsp of vegetable 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 odong and simmer for a few minutes.

4. Serve.

Tuesday, March 4, 2014

Stir-Fried Pechay


I recently harvested bunches of pechay from my mini-garden so I decided to make stir-fried pechay. This dish is easy to make and nutritious. All you have to do is saute garlic and onion. Pechay is then added followed by soy sauce and honey. Just adjust the amount of honey according to taste.

In case, you want it to be tastier, you can either add pieces of chicken or pork. Shrimp or liver will also do. You can also stir-fry other leafy green vegetables such as bok choy, kangkong, napa cabbage and others using this recipe. Hope you try it!

Ingredients
  • 6 bunches pechay, stems removed
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp vegetable oil
Preparation

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

2. Add pechay and cook until crisp and tender.

3. Stir in soy sauce and honey.

4. Serve.