Friday, April 29, 2011

sinigang na baboy (pork w/ sour soup)


1 kilo of pork ribs
10 pcs okra
1 cup of kangkong leaves
1/2 cup string beans
1 medium size radish (cut into slices)
1 big onion (quartered)
4 medium tomatoes (quartered)
4 pcs of green chili pepper
3-4 Tbsp of fish sauce
1/2 pack of tamarind powder


Boil pork ribs with salt until tender and remove from water.
Prepare a new casserole and add new water until pork is covered.
Bring to a boil.
Add onion and tomotoes and keep boiling for 5 more minutes.
Add the tamarind powder and stir.
Add the fish sauce.
Add all the vegetables and cover for 2 minutes.
Ready to serve.

paratha sandwich

i woke up late this morning and cant decide on what to eat. i went down to buy an indian bread paratha (pan fried wheat flour w/ ghee) and came up with this very simple sandwich.

paratha, hotdogs, cucumber, cheese and banana ketsup. serve with hot coffee...ummmm..enjoy!

Wednesday, April 27, 2011

binusog na pusit (stuffed squids)


1 kilo of big pieces os squid (cleaned and emptied stomach)
200 gms of cooked ground meat (chicken, pork, beef) or shrimp
1 small potato (diced or grated)
1 medium sized onion (minced)
a handful of raisin or pineapple tidbits
1 small carrot (diced or grated)
1 small capsicum
salt & pepper to taste
2 Tbsp soy sauce
1 whole egg
Oil for deep frying


For stuffing, mix meat, potato, onion, raisin or pineapple tidbits, carrot, capsicum, egg and seasoning in a bowl and blend well.

Stuff the filling inside the squid's stomach but do not over fill. Make sure that the squid is still loose and not over stuffed. Close by using a toothpick.

Fry the stuffed squid one by one and fry the heads separately. When cooked, you can lay the heads on the dish. Slice squid before serving.

Serve with ketsup or your favorite dip or ketsup. What I do is a simple soy sauce w/ lemon, crashed garlic, minced onion and chili pepper.

ginisang atay (liver w/ tomato)


1 whole piece of pork liver (cut into small slices)
1 big tomato (sliced)
1 big red onion (chopped)
3 gloves of garlic
2 Tbsp oil
salt & pepper to taste
chili pepper (optional)


Heat oil in a wok and saute garlic and onion.
Add the slices of tomato and stir for 2 minutes
Add the pork liver and stir for 2 mins.
Add salt & pepper.
Add 1/4 cup of water and cover for 5 more minutes
Stir and add chili pepper.
Ready to serve w/ steamed vegetables.

Tuesday, April 26, 2011

lumpiang shanghai (spring rolls)


1/4 kilo ground meat (pork or chicken)
1 small carrot (minced)
1 stalk of celery (minced)
1 medium onion (minced)
2 cloves of garlic (minced)
1 small capsicum (minced)
1 Tbsp of spring onion
1 small egg
handful of dried raisins
salt & pepper to taste
3-4 Tbsp of soy sauce
1 small lime (squeezed)
50 pcs of spring roll sheets (1/4 size)
Oil for frying


Mixed all ingredients in a bowl. Blend well with a laddle or clean hands.
Scoop a teaspoon of mixture, put it in spring roll sheet. Fold the side or tuck the mixture and roll it.
You can try frying 1 for a sample to taste.
Ready for frying when all the mixture are rolled and prepared.

Monday, April 25, 2011

ginisang pechay (sautéed bok choy)


1-2 bundle of bok choy
1/2 or 1 cup of minced or thin slices of  meat (pork, beef or chicken)
1/2 cup of meat broth or water.
3 cloves of garlic
1 medium red onion
1 medium tomato
salt & pepper to taste
2 Tbsp Oil


Heat oil in a wok.
Add meat till golden brown. Set aside the cooked meat but keep the oil in the work.
Saute onion, garlic and tomato in the same wok. Then add the cooked meat.
Stir for at least 2 minutes.
Add salt & pepper.
Add bok choy and meat broth.
Cover for 4-5 minutes. Stir.
Ready to serve.

Wednesday, April 20, 2011

Laing or Ginataang Gabi (Taro Leaves in Coconut Milk)


30 pcs of dried gabi or taro leaves (shredded)
1 piece of yam or gabi root crop (cut into thin slices)
1 cup of fish flakes (dilis or tinapa or tuna)
4 pcs of garlic (minced)
1 medium onion (minced)
2 Tbsp of ginger (minced and crushed)
4 Tbsp of shrimp paste
3 cups of coconut milk (thin)
2 cups of coconut milk (thick)
5-10 pcs of chili pepper or according to taste)
2 Tbsp of Oil
Salt to taste.


Saute onion, garlic and ginger in a casserole.
Add coconut milk (thin) followed by fish flakes, shrimp paste, taro leaves and yam.
Bring to a boil for 5 mins and simmer for 10 mins.
Add coconut milk (thick), chili pepper salt.
Cook for 5-10 more minutes.

Tuesday, April 19, 2011

Tinolang Manok (Chicken Soup with green papaya or sayote)


1 whole chicken (cut into parts)
2 & 1/s half cups of green papaya or sayote (cut into wedges or chunks)
1/2 cup of spinach or mushroom
6 cups of chicken broth or water
2 thumb size of ginger (crushed or strips)
3 pcs of garlic (crushed)
1 medim onion (chopped)
2 Tbsp of Oil
Salt or fish sauce to taste
2 Chili Pepper (optional)


Heat oil and saute onion, garlic and ginger
Add the chicken and broth and bring to a boil for 10-15 minutes
Add salt or fish sauce
Add papaya or sayote till cooked
Put off the fire, add spinach and cover

Tuesday, April 12, 2011

ginataang langka (jackfruit in coconut milk)

5-6 cups unripe jackfruit (shredded)
3-4 cloves of garlic (crushed)
Half cup of dried salty fish (dilis or daing in flakes)
1 medium onion (chopped)
2 cups thin coconut milk
1 cup thick coconut milk
1 tbsp oil
Salt & pepper to taste
Chili pepper (optional)

Heat oil and sauté onion & garlic. Add jackfruit and stir.  Add thin coconut milk and cover for 5 minutes. Stir and add dried salty fish. Add salt & pepper taste. Bring to a boil and simmer for 5 minutes. Add thick coconut milk and chili pepper. Cover until cooked.

Sunday, April 3, 2011

leche flan (caramel creme)


5-6 egg yolks
1 whole egg
1 can of condensed milk (397 g)
1 small can of evaporated milk (170 g)
1/4 cup of sugar
Zest of Orange & Lemon
1/2 tsp Vanilla Syrup


Mixed eggs & milk in a bowl. Do not beat the mixture to avoid bubbles. Add orange & lemon zest and vanilla syrup. Caramelized the sugar in a separate pan. When caramel is ready, pour it in an aluminum foil container and spread. Pour the eggs & milk mixture and steam for 10-15 minutes.

Saturday, April 2, 2011

Longsilog (sausage, fried rice and egg)

"Longganisa, sinangag and itlog" or collectively known as “longsilog” is a popular heavy breakfast meal for Filipinos. It is so easy to prepare. Just prepare fried rice, fried sausage and sunny side up egg. Garnish with your favourite papaya pickle or tomatoes.

Garlic fried rice


3-4 cups of cooked rice
3-5 gloves of garlic (crushed or minced)
2-3 Tbsp of oil
Small slice of Butter
Salt to taste


Heat oil in a wok. Add garlic till golden brown. Add cooked rice. Stir continuously for 2 minutes. Add salt and butter and stir for 5 more minutes.

ginataang manok (chicken in coconut milk)


2 pcs. chicken breast (cube)
2 cups of coconut milk 
2 Tbsp of thick coconut milk
green peas
salt & pepper
chili pepper
chili flakes


Heat oil in a pot and sauté onion & garlic. Add chicken and stir for a minute. Add coconut milk, cover and bring to a boil. Stir. Add salt & pepper, paprika, chilli pepper and flakes and simmer for few more minutes. Add green peas and 3 Tbsp of thick coconut milk. Simmer for 5 more minutes.

adobong pusit

adobong pusit (squid adobo)


1/2 kilo of squid (cleaned and cut into pieces)
1/8 cup of water
1/4 cup of soy sauce
1/4 cup of vinegar
Garlic (minced)
Onion (chopped)
1/2 tsp of sugar
Salt to taste
Black pepper (ground)
Green chili pepper (optional)
1 Tbsp of oyster sauce


Put squid, soy sauce, vinegar, garlic, onion, salt & pepper in a casserole. Bring to a boil and simmer for few minutes. Add sugar, oyster sauce and chili pepper. Simmer for few more minutes.

tsibog na! (time to eat)

adobong manok

adobong manok (chicken adobo)


4 pcs of Chicken breast (cut into cubes)
Half cup of chicken broth
¼ cup of soy sauce
¼ cup of vinegar
1 tsp of sugar
Garlic (minced)
Salt to taste
Black pepper (ground)
Green chili pepper (optional)
Can of button mushroom 
1 Tbsp of oil

Heat oil & sauté garlic. Add chicken till white in color. Add chicken broth and simmer for 2 minutes. Pour in soy sauce & vinegar. Add salt & pepper. Let it boil and simmer for few minutes. Add butter, mushrooms and chili pepper. Simmer more for few minutes. 

Serve w/ steamed rice.

tsibog na! (time to eat)