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!

  • 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

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.  

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!

  • 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

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!

  • 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

1. In a pot, add enough water and salt/fish sauce and boil chicken until tender (at least an 

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!  

  • 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

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.

  • 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

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.

  • 1 cup ground pork
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, quartered
  • 3 eggs, beaten
  • cooking oil
  • salt and pepper

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!

  • 2 cups leftover rice
  • 8-10 cloves garlic, crushed
  • 1 1/2 cups chicken adobo (flaked)
  • cooking oil

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.