Friday, May 20, 2011

beef bicol express (hot chili beef in coconut milk)


1/2 kilo of beef (cut into small strips)
3 cups of coconut milk
1/4 cup of coconut milk (thick)
1/4 cup of hot chili pepper (minced)
3 cloves of garlic (minced)
1 medium onion (minced)
salt to taste
3 Tbsp of oil


Heat oil in a skillet.
Saute onion and garlic for 2 minutes.
Add beef and stir for 3 minutes.
Add the coconut milk, cover and bring to a boil for 5 minutes.
Add salt and chili pepper and simmer for 10 minutes.
Stir from time to time.
Add the thick coconut milk and cook for 5 more minutes.
Serve with steamed rice.

saluyot at hipon (jute leaves and shrimp soup)


3-4 cups of jute leaves
1/4 kilo of shrimp (head and skin removed)
4 cloves of garlic
1 medium onion
half thumb size of ginger (crushed)
2 chili pepper
salt & pepper to taste
3-4 cups of water


Boil water in a casserole.
Add the garlic, onion and ginger. Let it boil for 2 minutes.
Add the shrimp,chili pepper, salt & pepper and continue boiling for 5 minutes.
Then add the jutes leaves and continue boiling for 2 more minutes.
Ready to serve.

Read related story about the wonders of saluyot

Note: Thanks Anna Perena for the recipe.

Tuesday, May 17, 2011

escabeche (sweet and sour fish)


1/2 kilo of fish fillet (cut into 3-4 inches size)
1/4 cup of vinegar
1/4 cup of soy sauce
4 Tbsp of brown sugar
1/4 cup of banana ketsup
1 Tbsp of cornflour
1 small carrot (cut into julienne strips)
2 thumb size of ginger (cut into julienne strips)
1 medium size of capsicum (cut into julienne strips)
3 cloves of garlic (minced)
1 medium onion (chopped)
2 Tbsp oil
salt & pepper to taste


Season fish fillet with salt then fry. Keep it aside.

In a bowl, mix soya sauce, vinegar, ketsup, brown sugar and corn flour.

Heat oil in a skillet and saute onion, garlic and ginger for a minute or two.
Add carrots and capsicum and continue to stir for a minute.
Then add the mixture of soy sauce, vinegar, ketsup, brown sugar and corn flour.
Stir and let it simmer for 3 minutes and stir again.
Add the fried fish and cover for 2 minutes.
Ready to serve.

Monday, May 16, 2011

ginataang tilapia (tilapia fish in coconut sauce)


2 pcs of tilapia (cut into 2)
1 cup of coconut milk (thin)
1/2 cup of coconut milk (thick)
1/2 cup of vinegar
4 cloves of garlic (crushed)
1 large onion (chopped)
2 pcs of chili pepper
salt & pepper to taste
1 Tbsp of butter
1/2 tsp achuete powder (optional)


In a casserole, put the tilapia fish, vinegar, garlic, onion, salt and pepper.
Bring to a boil before adding the 1 cup of coconut milk (thin).
Boil for 5 more minutes when coconut milk (thin) is added.
Add chili pepper and achuete powder.
Add the coconut milk (thick) and keep boiling for 2 more minutes
Simmer for 3 minutes and add the butter before putting  off the fire.

Stirring or mixing is not required in this recipe.

Note: thanks to my friend "Zue Sarroza" for sharing this recipe

ensaladang gulay (vegetables in anchovies dressing)


3 Tbsp of bagoong alamang (sautéed shrimp paste) or anchovies
3 Tbsp lemon juice
1 medium onion (chopped)
1 large tomato (chopped)
10 pcs okra
1 cup of broccoli tops
1 chili pepper (chopped) *optional


Mix lemon juice, bagoong, onion and tomato in bowl.

Pour over freshly steamed okra and broccoli tops.
You can also try other vegetables such as eggplant, bitter gourd, kangkong leaves, sweet potato tops, and spinach.
Serve with rice and fried fish.

Saturday, May 14, 2011

egg omelette

omelettes are just so easy to make. you just need eggs and bits of things that are left on your refrigerator ; )

here are the ingredients that i used last friday for breakfast.

cracked large eggs (beaten with salt and pepper)
half size of green capsicum (chopped)
beef mortadella (chopped)
1 medium onion (chopped)
1 medium tomato (chopped)
3 Tbsp of cheeze
2 Tbsp of oil
1 tsp of buttter

heat oil and butter in a pan. fry the beef mortadella for 3 minutes. set aside. add the onion and tomato in the pan and saute for 2 more minutes. add the capsicum and beef mortadella and continue stirring for 1 more minute. remove from pan. add oil and pour the beaten egg in the pan. once the egg is formed in the pan. add the sauteed ingredients and fold the egg.

Sunday, May 8, 2011

pasta sardinas (pasta in sardines and tomato sauce)


400 gms of pasta
250 gms of tomato sauce
310 gms canned sardines in tomato sauce
3 cloves of garlic (minced)
2 Tbsp of oil
1 medium onion (chopped)
1 cup of water
salt & pepper
1/2 cup of mushroom (thin slices)
1/2 cup of zucchini (thin slices)
1/2 cup of capsicum (thin slices)
1 Tbsp of butter

Procedures for pasta sauce

Heat oil in a casserole.
Add the butter then saute the garlic and onion.
Add sardines and stir.
Add tomato sauce and stir.
Add water and bring to boil and then simmer for 2 minutes.
Dash salt and pepper according to taste.
Add vegetables, stir and simmer for 2 more minutes.
Topped sauce in the pasta prepared in a dish or bowl and add cheese as desired.

Friday, May 6, 2011

minatamis na kamote at saging (sweetened sweet potato and banana)


2 medium size sweet potato (cut into cubes)
2 pcs of banana
1 cup of water
1 cup of brown sugar


Boil water in a casserole.
Add brown sugar and stir.
Add sweet potato and cover.
Stir once in a while until potato is soft.
Add bananas and stir for 5 more minutes.
Serve as toppings on your favorite ice cream.

sotanghon sopas (beef vermicelli noodles soup)


1/4 kilo beef (cut into strips)
7 cups of beef broth
200 gms sotanghon or vermicelli noodles (pre-soaked for 10 minutes)
2 pcs zucchini (thin slices)
1 small carrot (thin slices)
1 cup of cabbage (shredded)
1/2 cup of button mushroom (thin slices)
1 small capsicum (strips)
3 cloves garlic (chopped)
1 large onion (chopped)
salt & pepper
1 Tbsp Oil


Heat oil in a casserole.
Saute onion and garlic.
Add strips of beef and stir for 2 minute.
Add beef broth and salt & pepper, cover and bring to a boil for 5-7 minutes.
Add sotanghon noodles and stir. Cover for 5 more minutes.
Add all vegetables and cover for 3 minutes.
Serve in a bowl.

Tuesday, May 3, 2011

eggplant adobo


2 medium size eggplant (slice into half inch)
1/4 cup of ground meat (any meat)
3 cloves garlic (crushed and chopped)
1 small onion (chopped)
4 Tbsp soya sauce
3 Tbsp white vinegar
1 cup of water or broth.
2 Tbsp Oil
Salt & Pepper to taste


Heat oil in a wok.
Add ground meat till lightly brown color.
Set aside the meat in the corner of the wok.
Saute garlic and onion in the same wok.
Add soy sauce and vinegar, then stir all for 1 minute.
Add the slices of eggplant and water.
Season with salt and pepper.
Stir and cover for 5-6 minutes.
Garnish with fresh chopped onion and spring onion when serving.
It goes well with fried or steamed fish.

pork knuckles w/ monggo beans


1 kilo of pork knuckles (boiled until tender)
2 cups of monggo beans (boiled until tender)
3 cloves of garlic (crushed)
1 medium onion (chopped)
1 medium tomato (chopped)
3 thumb size of ginger (chopped and crushed)
20 pcs of spinach leaves
2 Tbsp of Oil
6 cups of water or pork broth.
2 pcs of green chili pepper (cut into two)
salt & pepper to taste.


Heat oil in a casserole and saute onion, garlic.
Add tomato and ginger and saute for 2 minutes.
Add the pork knuckles, water and monggo beans then stir.
Cover and boil for 5 minutes.
Simmer for 10 more minutes.
Add spinach, stir and serve.

Sunday, May 1, 2011

PPT (pork, potato and tomato)


1/2 cup of pork belly (cut into strips)
1/4 cup of minced pork
1 large tomato (chopped)
2 medium potato (diced)
1 medium onion (chopped)
3 cloves garlic (crushed)
salt and pepper
2 Tbsp of soy sauce
1 red hot chili pepper (optional)
2 Tbsp Oil
1 cup of water or broth.


Heat wok in the stove.
Toss the pork belly strips and fry for 3 minutes.
Add the oil and minced meat and fry till almost brown.
Set aside the meat in corner of the wok.
Add the garlic and onion and saute.
Add tomato and mix all the ingredients in the wok.
Add potato and stir for 1 minute.
Add salt and pepper to taste.
Add soy sauce and chili pepper.
Add water and simmer for 5 minutes.