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Showing posts from March, 2014


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 rice4 pcs tablea chocolate, dissolved in 1 cup of hot water2 1/2  cups of watersugarevaporated 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 evap…

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!
2 cups chicken breast, boil…

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;)!
1 box quickmelt cheese, sliced into thin strips20 pcs spring roll (lumpia) wrappercooking oilmayonnaisecatsup 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…

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!
2 pcs eggplant3/4 cup ground pork1 onion, sliced1 tomato, quartered1/2 cup breadcrumbs2 eggs, b…

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!

1 pc guyabano,  seeds removedsugar2 cups watercrushed ice
1. Put all the ingredients in a blender.
2. Blend well.
3. Serve.

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!  

500 gm chicken, cut into serving pieces2 eggs, beaten1 cup flour1 cup bread crumbs2 tbsp soy sauce5 pcs calamansi4 cloves garlic, mincedsalt 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.

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!
1 canned tuna, drained1 hard-boiled egg, mashed2 slices of cucumber2 slices of tomatolettuce leaves 4 slices of bread1 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.


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!   
2 pcs tilapia, cleaned and scaled3 cloves garlic, crushed1 onion, sliced1 small ginger, sliced thinly1 red bell pepper, sliced thinly1/4 cup vinegar1/4 cup brown sugar1 tbsp soy s…

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! 

For the filling:
250 gms ubod, sliced finely1 cup ground pork1 cup shrimp, shelled 1 carrot, sliced thinly1 cup cabbage. sliced thinly 3 cloves garlic, crushed1 onion, choppedlettuce leaves2 tsp vegetable oilsalt and pepperFor the lumpia wrapper:
1/4 cup cornstarch1/2 cup flour 1 cup water1 egg, lightly beatencooking oilsaltFor the sauce:
1/2 cup crushed peanuts 1/4 cup cornstarch2 cups water1/4 cup soy sauce 1/2 cup brown suga…

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.
10 pcs pandesal (cut into half)5 cloves garlic, minced1/2 cup butter1 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.

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.

5 bunches bok choy, sliced crosswise1/2 cup lean ground pork3 cloves garlic, crushed1 onion, chopped1 carrot, sliced diagonally5 pcs baby corn, sliced diagonally4 cups waterfish saucesalt 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 …

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!   
250g ground pork5 pcs hotdog, chopped 500g spaghetti sauce (preferably sweet)250g spaghetti noodles3 cloves garlic, crushed1 onion, chopped1 cup grated cheesesalt and pepper2 tsp cooking oil Preparation

1. C…

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. 

2 pcs tilapia, cleaned and scaled1 can coconut cream4 bunches mustard leaves 1 small ginger, sliced3 cloves garlic, crushed1 onion, sliced salt/fish sauce1 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…

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!  
4 pcs pork chop1/2 cup soy sauce1/4 cup vinegar 6 cloves of garlic, crushedsalt and pepperoil 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.
3 bunches purple lettuce1 onion, sliced2 tomatoes, quartered1 cup thousand island dressing1/4 cup grated cheesesalt and pepper Preparation
1. Slice purple lettuce leaves and put in a bowl.
2. Combine onion, tomatoes, grated cheese and salad dressing.
3. Season w…

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.
2 cans of sardines3 small packs of odong3 cloves garlic, crushed1 onion, chopped1/2 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.

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!
6 bunches pechay, stems removed3 cloves garlic, crushed1 onion, chopped1 tbsp soy sauce1 tbsp honey2 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.