Tuesday, December 18, 2012

Pork Kinamatisan

This recipe has circulated on the Female Network site, and every GT sisses who were able to try the recipe said that it is pretty easy to make and really delicious. With the positive comments about the recipe, I wasn't able to try it immediately as I had a hard time backreading the previous posts on the recipes page. Good thing, one of my GT sisses, who also happen to be a former schoolmate, shared it on her blog so I was able to jot down the ingredients and procedure. 

My family's verdict? The dish is really delicious! Even my little sister who happens to be a very picky eater enjoyed eating it. Our driver even said to me that the soup alone can be served as the viand already. 

Of course, being the kitchen scientist wanna be, I tweaked the procedure and had to add some water since my husband is a big fan of "soupy" foods. 

Here are the ingredients you need 

1/2 kilo Pork Kasim, Adobo Cut (Pork ribs is also a good choice) 
6 to 8 pieces of Tomatoes, sliced 
1 sachet of magic sarap 
1 cup of water 
2 tablespoons of fish sauce 
3 pieces of green chili's 

What you need to do

* Put all the ingredients on the wok except of the water. 
* Let it cook for 20 minutes, or until the juice from tomatoes come out. 
* Add the water, you may add more fish sauce if you want. 
* Add water and green chili's  let it simmer for another 5 minutes.
* Serve with love and ENJOY eating! 

Monday, December 17, 2012

Stir fried pork and veggies in hoisin and oyster sauce

Happy December! This month is extra special because this is the first time that Mark and I would spend Christmas as husband and wife. I can truly say that my cooking skills have improved and being married for almost a year has made me realize that even if cooking is one of my passions, there would come a time that I would feel tired doing it, most especially if you're running of of dishes to prepare for your family. There would come a time that I'd settle for fried foods, or ready to cook dishes, but cooking from scratch is really different. It may require more time and patience with the trial and error phase, but it is really fulfilling if you know that your family loves the dishes you prepare for them. So if there would come a time that you feel like giving up on cooking, just practice! I'm telling you, learning how to cook will make you survive. ;)

Ok, enough with the words of wisdom, let me proceed with the recipe.

What you need:

1/2 kilo of pork kasim, sliced
1 can of pineapple chunks
Dash of salt
Blanched broccoli
1 medium carrot, sliced in to 1/2 inch
1 red bell pepper, sliced
1/2 tablespoon hoisin sauce
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 medium onion, sliced
1 knob if ginger
Garlic, minced
Canola cooking oil

What you need to do:

* Marinate the pork with the pineapple juice and salt for 30 minutes.
* Heat the oil, cook the ginger until it turns brown. Add the onions then garlic.
* Add the pork, cook until it turns medium brown. Add 3 tablespoons of the pineapple marinade as you cook it, so it absorbs the sweetness of the juice,
* Add the carrots, red bell pepper and blanched broccoli. Let it simmer for 5 minutes.
* Add the pineapple chunks. Simmer for another 2 minutes.
* Serve while hot. Happy eating!

Saturday, November 17, 2012

Good food at Manda centrale

Ever since the market in front our office got closed, I never had the chance to eat real food during night office hours. Mang Pepe's, food channel and some affordable home made ulam's are nowhere in sight near our office. Mc Donald's is a good pick and so with other fast food chains like KFC and jollibee, but I do not want to eat there most of the time due to the food's adverse effects and with its price.

So when Manda Centrale started, I grabbed the opportunity to go there when budget permits and eat good foods that would satisfy my palate and craving. Manda centrale reminds me of banchetto where my officemates and I used to visit during paydays and Fridays. The smoke of grilled foods plus the numerous choices of foods are really enjoyable most especially if you go there with your friends.

Too bad, according to the owner of moshi moshi stall (they sell really delicious takoyaki's) told my friend and i that Manda centrale is not staying there for good. They have a contract which is only good for 4 weeks, and still not sure if they can renew it. Well, i hope it stays there for good since eating good food even at it's not so affordable rates are really pleasurable. I am already fed up eating oats and crackers, bread and junks during work hours. I bet other call center employees near the vicinity of this food hub hope that manda centrale would stay there permanently too.

I only have one week to savor the goodness of the foods being offered there. I promise to buy more takoyaki's and to eat more of the Macheesemo burger! Plus the cheesecake cupcake and mochi and other grilled foods! Haha.

Spicy italian pasta with cheesy meatballs

I've been craving for pasta these past few days, so this morning, i decided to prepare pasta as our breakfast. Yes breakfast! :) I added jumbo cheesy meatballs to make it more italian. Thank you to Del monte for offering different flavors of spaghetti sauces. You truly satisfied my craving!

What you need:

For the meatballs:
1/4 ground beef
1 sachet of magic sarap
1/2 cup of breadcrumbs
1/4 teaspoon of pepper
1/2 cup of cheese cut into cubes
Cooking oil for deep frying

For the pasta
250 ml italian spaghetti sauce
1/2 kilo of spaghetti noodles
1 can of hot and spicy tuna, drained
1 can of mushroom
1 medium onion, sliced

What you need to do:

* Cook the noodles as per instructions. I added 2 tablespoons of oil to keep it from being soggy, and a dash of salt to make the noodles tastier. Set aside.

* On a bowl, mix the ingredients for the meatballs except the cubed cheese and bread crumbs.

* Form the mixture to balls. Carefully insert the cheese in the middle.

* Dredge the meatballs on bread crumbs.

* Deep fry, and set aside.

* On another pan, heat the cooking oil, add the onions.

* Cook the tuna. Add the spaghetti sauce then the mushroom. Let it simmer for 5 minutes.

* Put the fried meatballs and coat them with the sauce.

* Top the noodles with spaghetti sauce.

* Serve with love and happy eating!

Saturday, November 10, 2012

Steak ala Pork Chop

Hubby loved this recipe, simple and yet sumptuous. According to him, it tastes like steak. Perhaps it's because of the liquid seasoning that I always use whenever marinating. Isn't it amazing whenever you transform a simple recipe to a sumptuous one? Mind you, the pork that I used yesterday is less than 1/4 and only one person can eat it. ☺ Good thing, I am not that hungry last night when I cooked it. Thank you to our generous neighbor too for "showering" us a lot of food last night!

What you need
Porkchop (5 pieces)
Magnolia butter - garlic flavor
5 tablespoons of knorr liquid seasoning
1 tablespoon of worcestershire sauce
1/4 teaspoon of ground black pepper

What you need to do

* Marinate the pork chop with knorr and worcestershire for 30 minutes.

* Melt the butter, cook the pork chop.

* Serve with love and happy eating!

PS: tomorrow i will share a better version of this recipe. With soup and side dish 👏

Sunday, November 4, 2012

Cheese fingers

Here's another way of cooking cheese - much the same with the cheese sticks recipe I posted but I find this more delicious because it tastes like a mini ham and cheese roll ; but without the actual bread and ham.

Before frying

What you need

1 block of cheese
1/2 cup of bread crumbs
1 egg, lightly beaten
1/2 cup of flour
Canola oil for frying

What you need to do:

* Slice the cheese (please refer the pic below for the estimate size) if you're really into cheese then you can make it bigger.

* Since the cheese is dry we need to dip it to the egg first, then coat if with the flour, and dip it again to the egg.

* Dredge with bread crumbs. make sure the slices of cheese are coated with bread crumbs to prevent the cheese from melting outside one you fry it.

* Do this with the rest of the cheese.

* Deep fry.

* Happy eating!

Friday, November 2, 2012

Meatballs with mushroom gravy

You can do so much with ground pork, but what I love about it is its flexibility because you get to do whatever you want to do with it. Form them into patties, round them, cook them by bits and pieces. An added factor about this ingredient too is that kids tend to love it no matter how you cook it. Say you make your own patties and be experimental with the sauce of picadillo, for sure they would still appreciate it.

So for today's lunch, I made my own version of meatballs. Their verdict? Really flavorful!

What you need

1/2 ground pork
1/4 tablespoon of garlic powder
1/4 tablespoon of ginger powder
1 sachet of magic sarap
Dash of ground black pepper
1 red onion, minced
1/2 cup of japanese bread crumbs
Canola cooking oil for deep frying
Mc cormick mushroom gravy sauce

What you need to do

* On a mixing bowl combine all the ingredients except for the bread crumbs.

* Form the mixture into balls but not too big because you may have a hard time cooking it - like cooked on the outside but still raw inside.

* Dredge with panko bread crumbs

* Heat the cooking oil. Deep fry in batches.

* Serve with mushroom gravy on the side. Happy eating!

Tip: Put the meatballs only when the oil is already hot. :) Set the fire from Low to medium. If set to high, chances are the outer layer is already cooked and the inside is still raw.

Blanched Sayote Tops

Minimalist. That's how I describe this very simple recipe. 

Well, if you love GREEN, LEAFY, VEGETABLES, I am pretty sure that you will really appreciate this humble dish. Simple and healthy. Need I say more? ☻

What you need: 

* Bunch of sayote tops 
* Tomato, sliced
* 2 to 3 table spoons of bagoong 

What you need to do: 

♥ Blanch the sayote tops of 3 to 5 minutes; or until cooked 
♥ Combine the bagoong and tomato. 
♥ Dip the sayote tops to tomato and bagoong. 
♥ Serve with love and happy eating! 

PS: Since I have been trying to change my life style, I replaced my junk foods by eating this dish every WEEKENDS. haha.  

Sunday, October 28, 2012

Creamy and cheesy beef with mushroom

You can never go wrong if you combine cream and cheese. If you combine these two; the dish would turned out so delightful and really tempting to eat. Don't mind the calories, just enjoy and try this very sumptuous recipe and for sure your family will love it.

What you need

200 grams of nestle cream
1/4 beef tenderloin cut into strips
1 tablespoon of parmesan cheese
1 cup of water
1 small can of mushroom; pieces and stems
1 sachet of magic sarap
1 tablespoon of garlic, minced
1 medium white onion; sliced
Cooking oil

What you need to do

* Heat the cooking oil. Sauté the garlic and onions.

* Cook the beef until the edges turn brown.

* Add the nestle cream. Pour the water.

* Add the magic sarap and parmesan cheese. Let is simmer for 20 minutes.

* Add the mushroom. Simmer for another 5 minutes.

* Serve with love and happy eating!

Friday, October 26, 2012

Steamed Java Rice

I am a big fan of java rice as in I would enjoy eating it, without even noticing I have eaten 2 cups of rice already. If ever I get a chance to eat at a fast food – I would always pair my viand with java rice. Kipps fried chicken, aristocrat and Sizzling hot are my favorite restaurants that offer really delicious java rice.

My mom used to cook rice this way; but since the way she cooks it doesn’t seem to be the “right” method of making it, I told her to serve the normal rice instead. 

Her method is she mixes Del Monte Tomato Ketchup and a 1-day old rice until it becomes a fried rice.  Yes it’s delicious and somehow addicting, but making the java rice out of 1 day old rice is not that health at all. :S

So if you want a steamed java rice to serve to your family then you can try this method.  This is the first time I tried making java rice from scratch, so this serving is only good for 2 cups of steamed rice.

Ho Ho Ho

What you need:
2 cups of steamed rice
2 tablespoons of melted butter
½ teaspoon of salt
¼ teaspoon of annatto powder
1/8 teaspoon of turmeric ground
½ teaspoon onion powder
½ teaspoon garlic powder

What you need to do:
·         Combine all the ingredients (except the rice) Mix well.

·         Pour the mixture on steamed rice.

·         Mix so that the rice is well coated by the orange colored mixture.

·         You may add green peas

·         Serve with barbecued pork chop, fried chicken – or any fried viands! ☻

Tofu with salted black beans

Mark is not into tofu while I really love how it tastes; that’s why when I first tasted this dish at my in laws place, my first impulse is to ask my mother in law for the recipe. Surprisingly, even if my husband’s not into tofu – he still managed to eat what I cooked and noted that it was delicious. Perhaps he doesn’t have a choice after all. :D

Here’s what you need to make the tofu with salted black beans

5 pieces of tofu; cut into cubes
1 small can of salted black beans (don’t throw the sauce) – if you can find the small pouch of salted black beans, use that instead. The sauce is too salty and you will need a lot of water to even the taste of the dish.
1 cup of water
½ cream dory, sliced
1 white onion, sliced
1 tablespoon of garlic, minced
2 table spoon of butter
1 bunch of kinchay, remove the stalks
Canola cooking oil

What you need to do

·         Deep fry the tofu. Set aside

·         Heat the butter. Saute the onions,garlic and creamy dory.

·         Add the salted green beans with its sauce.

·         Pour the water. Add more water when needed.

·         Add the kinchay leaves

·         Put the fried tofu on the sauce

·         Serve with love and happy eating! 

Wednesday, October 24, 2012

Gourmet Tukneneng

If you’re looking for a place to pig out with your friends or simply a place where to have your snacks with your lovies, then this hub in UP technohub is a great place to visit. They sell almost the same types of foods you can find in Banchetto - from pastas, chicken, pica pica's down to ihaw ihaw's. 

But what really caught my attention was the way how they presented these tuknenengs. It’s not the usual color orange that you dip on vinegar but rather gourmet flavored tuknenengs that you dip on different sauces.  ;) At first, I was hesitant to taste it but thanks to my sister-in-law for buying enough food and I was able to relish how good it tastes. Well, on the other hand, I’d still prefer the usual way of eating the color orange flavorless tukneneng. :D 

Pesto and Marinara flavored Tukneneng
My favorite Takoyaki and Dynamite! ♥

Beef with Broccolli

I have shared before how to cook the Marinated Beef w/ Brocolli; but if not all ingredients are available in your pantry then this is the simpler version. It tastes the same, but the flavor that the rice wine adds on the dish is missing; nevertheless it still tastes delicious. There really is something about Brocolli that makes a dish more delightful!

What you need
½ beef tenderloin, cut into strips
1 brocolli
2 cups of water
3 tablespoons of oyster sauce
1 sachet of magic sarap
1 medium onion, minced
1 tablespoon of cooking oil
½ tablespoon of cornstarch

What you need to do

·        Separate the broccoli in florets. Blanch them for 5 to 8 minutes. Set aside.

·        Heat the cooking oil. Saute the onions. Add the beef. Let if cook until the edges turn brown.

·        Add the magic sarap and oyster sauce.

·        Pour the water. Let it simmer for 10 minutes.

·        Add the cornstarch. Continue stirring until the sauce gets thicker.

·        Add the blanched broccoli.

·        Serve with love and happy eating.

Best eaten when served with hot rice. 

Very Simple Cheeseticks

This is probably the easiest way of cooking cheese sticks; even my husband who only knows how to fry eggs and hot dogs was able to make it too. (though this only involves wrapping and frying) hehe. 

No mozzarella or extenders needed because you only need 3 ingredients for this simple recipe. This is a must cook for cheese lovers. Extremely delicious and not commercialized unlike the ready to cook cheese sticks being sold at the groceries.  

What you need

15 pieces lumpia wrapper (cut into 4 pieces per wrapper)
1 block of cheese (Eden, Quezo, Quickmelt – whichever you prefer)
Cooking oil for deep frying
½ cup of water

What you need to do

·        Slice the cheese – just enough to fit the lumpia wrapper.

·        Wrap the cheese with the lumpia wrapper

·        Brush the outer edge of the wrapper with water to seal them. Do this with the rest of the cheese and wrapper.

·        Deep Fry.

·        Serve with love and enjoy eating!

This is extremely addicting, so better buy 2 block of cheese! ;) 

Sunday, October 21, 2012

Teriyaki Porkchop

If you're tired of the usual way of cooking and eating breaded pork chops, you can try cooking this recipe. It's a simpler and faster way of cooking pork barbecue. (Bigger version without the stick) :D

What you need:

5 pieces Porkchop
1 small pouch of kikkoman or any light soy sauce (3/4 cup)
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
2 1/2 tablespoon of brown sugar

What you need to do:

* Combine the kikkoman, salt and pepper and the sugar. Marinade the pork for 2 to 5 hours.

* Grill the pork. I used a turbo broiler and grilled it for 30 minutes. 15 minutes per side. Do not throw the remaining marinade, baste it on the porkchop as you flip it.

* Top with sesame seeds

* Serve with love and happy eating.

Crispy fried canton

I'm a keen eater of any noodles, whether instant or home cooked. But with the adverse effects of ready to eat noodles, i refrained myself from eating them. Bihon and canton are my fave noodle dishes to cook. I have tried tweaking their flavors as well, like adding green chilies to make it different from the rest. So this time, instead of soaking the noodles, I've tried a different method.

I enjoyed cooking this most especially it made me remember of eating the instant noodles straight from their packaging.

I enjoyed tasting the canton noodles to check if i was able to get the crispiness I want.

How to make the crispy noodles.

What you need:
1 pack of canton
3 tablespoons of oyster sauce
Pinch of salt and pepper
1 tablespoon of garlic, sliced
1 medium onion, minced
1 cup of chicken, sliced
1 knorr chicken cubes dissolved in 2 cups of water
1 bunch of pechay, sliced to small pieces
1 carrot, julienned
1 red bell pepper, julienned
2 tablespoons of cornstarch dissolved in 2 tablespoons of water
2 tablespoons of cooking oil

Tip: Do not put the canton on the pan all together. Fry them in batches. Do not deep fry them too, to avoid too much oil.

What you need to do:

* On a non stick wok, put two table spoons of cooking oil. Fry the noodles in batches. Taste the noodles to check id the crispiness is already okay. Do not overcook. Set aside.

* On the same wok, sauté the onions, garlic. Add the chicken pieces.

* Pour the chicken broth and oyster sauce. Add the salt and pepper.

* Put the red bell pepper and carrots. Let it simmer for 3 minutes

* Add the pechay and dissolved corn starch. Continue stirring until the sauce gets thick.

* Put the cooked sauce on top of fried crispy noodles

* Serve with love and happy eating!

Friday, October 19, 2012

Dory in ginger soup

As promised to my husband, i am going to cook again and practice my innate cooking skills. (Naks) So today, i prepared a simple dish that resembles with tinolang manok. But instead of using chicken as the main ingredient, i replaced it with dory. Thank you puregold for having a sale! I was able to buy 3 pieces of big creamy dory for only 99 pesos.

If you're looking for a healthy way of preparing your meal and at the same time easy to prepare then this dish would surely tickle your palate.

What you need

1 dory, sliced
1/2 lemon
1sachet of magic sarap
4 tablespoons of fish sauce
4 cups of water
1 pandan leaf, crushed
1 knob of ginger cut into strips
1 white onion, sliced
Pinch of ground black pepper
Malunggay leaves
Canola cooking oil for sautéing

What you need to do:

* Heat the cooking oil. Sauté the onions and ginger.

* Add the pepper and pandan leaf. Pour the water. Let it boil.

* Put the dory. Let it cook.

* Add the fish sauce, magic sarap. You may add more fish sauce if you want it to be saltier.

* Add the lemon juice. Make sure to remove the seeds.

* Add the malunggay leaves.

* Let it simmer for 5 more minutes.

* Serve with love and happy eating!

Thursday, October 18, 2012

More recipes to be uploaded SOON! ♥

This blog has been sitting for a while and I promise to share more recipes in the next few days! ♥ I've been busy with work lately and had no time to cook as much as before. (Thanks mom for cooking for the entire fambam!) 

Happy cooking and eating to all foodies out there. 

Saturday, July 28, 2012

Hotdog Salpicao

Hubby and i wanted to eat something home made for today's lunch. Instead of ordering our food online (which we usually do during rest days) i then decided to cook this not so usual way of cooking the ever famous hotdog. Credits to a fellow blogger for sharing this simple yet delicious recipe.

What you need
8 pieces cocktail hotdogs, cut into 2
2 eggs lightly beaten with pinch of salt
2 tablespoons of olive oil
1 tablespoon of soy sauce
1/2 tablespoon of oyster sauce
1/2 tablespoon of knorr liquid seasoning
Toasted garlic

What you need to do:
* Heat the oil then fry te beaten egg. Slice the cooked egg. Set aside.
* Fry the hotdogs. Add the soy sauce, oyster sauce and liquid seasoning. Let it cook for 1 minute. Do not over fry the hotdogs.
* Combine the egg and hotdogs. Top with toasted garlic.
* Serve with love and happy eating!

Wednesday, July 18, 2012

Battered Quail Eggs - Kwek Kwek

Aside from banana cue and turon sold on the sidewalks, kwek kwek is also one of my favorite street foods. Too bad, my husband who has a weak stomach (hehe) is not fond of eating street foods, so I’ve got no choice but to find a booth inside the mall just so I can eat this affordable and delicious tastier way of cooking quail eggs! I can still remember, a good friend of mine and I would stop and buy under the dirty bridge of Coastal so we could eat Kwek Kwek and Tukneneng. Oh, how I miss those days.

What you need:
1 dozen of quail eggs
2 to 3 tablespoon of cornstarch
1 cup of flour
½ cup of water
½ teaspoon ground black pepper
½ teaspoon iodized salt
1 tablespoon of atsuete powder (this would make the batter color orange) ; you can also use food coloring if you don’t atsuete powder
Canola cooking oil for deep frying

What you need to do: 
On a bowl, combine all the ingredients and mix thoroughly.

♥ Place the cooking quail eggs on the mixture, then coat them individually.

♥ Heat the cooking oil. Deep fry. Place on a serving plate.

♥ Serve with love and happy eating!

For the sauce:
Aside from vinegar, you may add bits and pieces of onion and cucumber. 

Monday, July 16, 2012


Hardinera –this isn’t a female gardener (hehe); but a famous delicacy from Lucban Quezon. A glorified version of embutido, or another version of menudo. But there’s something about this dish that makes me “drool” every time I taste it. Very sumptuous and really delicious. I really don’t know how come a simple tomato sauce can make this dish really flavorful.

Check out how to make it, and it’s really worth a try. You will need a llanera and steamer for you to be able to cook this. ;)

What you need
½ kilo ground pork
½ Knorr Beef Cubes
¼ cup of sweet pickles
½ cup of raisins
1 small pouch of tomato sauce
½ teaspoon of ground black pepper
½ teaspoon of iodized salt
1 pouch of Eden grated cheese
1 tablespoon of liver spread
3 eggs, lightly beaten
3 hardboiled eggs, cut into circles
6 pieces hotdog cocktails, cut into halves (you may use the regular size hotdogs)
1/2 tablespoon of canola cooking oil
1 red onion, minced
Cooking oil for greasing

What you need to do:
 Heat the pan. Put the oil. Sautee the onions. Add the pork. Let it cook. Set aside.

On a bowl, mix all the ingredients. Except for the beaten and hardboiled eggs.

Get the llaneras. Grease with enough cooking oil. Put the hardboiled eggs.

Pour the beaten eggs on the llanera; just enough to cover the hardboiled eggs.

Scoop the mixture, until it occupies the llanera. Add another 2 table spoons of beaten eggs.

Cover the llanera with aluminum foil.

Steam for 1 hour. Uncover.

Serve with love and happy eating! 

Tuna and Mushroom Carbonara

It’s my first time to cook carbonara; and I must say that I really nailed it! Haha! I was really kind of hesitant to serve it as our snack, since my family have been used to eating the ever famous sweet Filipino spaghetti. Good thing, they all enjoyed eating it, and even requested me to cook it next weekend.

I didn’t use the instant Carbonara sauce from Del Monte, but I made the sauce from scratch. It was really easy making the sauce, and should I have known that preparing this pasta is really a cakewalk,; I could have cooked this merienda most of the time!

What you need to do:

½ kilo of fettucine; cooked as per instructions
1 can of Campbells condensed cream of mushroom
1 big can of whole mushroom (okay, so I accidentally grabbed the whole mushrooms, but you can use the stems and buttons for this)
1/2 cup of nestle cream
1 cup of water
1 onion, chopped
1 can of Century Tuna
Parmesan Cheese
*** I didn’t use garlic since my dad hates it. No bacon too, since we’re aiming to be healthy here. But you can add bacon to make it even more delicious. :D ***

What you need to do:

·         Sautee the onions. Add the tuna.

·         Add the cream of mushroom, pour the water then the nestle cream. Add the mushrooms.

·         Let it simmer for 5-8 minutes. You may add more nestle cream if needed.

·         Combine the cooked pasta and sauce.

·         Top with parmesan cheese

·         Serve with love and happy eating. 

Wednesday, July 11, 2012

Trader Joe's Cocoa Truffles

Can't stop but share one of the best chocolates I have tasted so far. A sweet guilty pleasure ♥ 

Too bad I cannot find this here in Manila. If anyone knows where I can buy these over the top delicious truffles, please leave a comment. ♥ My dad had to order a couple of truffles straight from this grocery store in US just so we could satisfy ourselves! To be honest, I really fell in love with their truffles with its "melt in your mouth" chewy chocolatey goodness! 


Buridibud – this may sound weird but I can pretty tell that this is probably one of my favorite vegetable soup dish of all time. This is an Ilocano delicacy, so if you love eating vegetables plus enjoy the saltiness of bagoong, then this would surely tickle your taste buds! Best eaten when served with fried fish or adobo.

What you need
5 cups of water
1 sweet potato
2 to 3 table spoons of bagoong
Bunga ng malunggay – I know this is a hard to find vegetable in the market and quite pricey as compared to other vegetables – but you can replace this with malunggay leaves.
1 small onion, diced
1 tomato, diced

What you need to do:
Pour the water on the cooking pot. Add the sweet potato. Once soft, start to mash it. This will make the soup thicker.
Add the onion and tomato. Then pour the bagoong. You may add more bagoong if you want it to be saltier.
Put the bunga ng malunggay. Let it cook for 20 mins.
Serve with love and happy eating! 

Favorite Fast Food Meals

Greenwich and Jollibee has been our best friend lately. Every time hubby and I are “trapped” in the house, and we don’t feel like cooking at all, we just reach out to these two famous pinoy food chains. As always, they never fail to satisfy our cravings.

Here's our favorite meal combinations that we always order from them: 

Hawaiin Delight Barkada, Garlic Sticks, Onion Rings and Lasagna Supreme

Peach Mango Pie, Cheese Burger, Regular yum and Jolly Hotdog

Ginataang Bilo-Bilo

Hello July!

I’ve been very busy with work and unable to cook lately. Thanks to my mom, because she’s back to cooking and I get to taste her yummy dishes again. Thanks too mom, for waking up early just so hubby and I can eat our breakfast and dinner on time. Hehe!

Anyway, here’s some of the recipes I have cooked, if I’m not mistaken, two weeks ago, but wasn’t able to blog it. hehe

Ginataang Bilo-Bilo is probably my most favorite merienda of all time! 

Too bad my mom’s a diabetic so we seldom cook it. We know how sweet this merienda can be! But since I have been bragging my mom how I miss eating ginataan bilo-bilo, she then decided to buy the ingredients and taught me how to cook it.

What you need

5 pieces saging na saba, cut into rounds. See picture below.
20 pieces bilo bilo (rice balls; or what they call the glutinous rice)
½ cup of sago
5 tablespoons of sugar
1 cup of langka strips
1 piece of sweet potato, diced
2 cups of water
3 ½ cups of coconut milk

What you need to do: 
Pour the water on a large cooking pot. Let it boil.
Add the coconut milk and the rest of the ingredients (except the sago).
Let it cook for 30 minutes, or until the bilo bilo pops in the water. ;)
Add the sago. Let it simmer for 1 minute.
Serve with love and happy eating! Best eaten during rainy season. Tee  hee

Monday, June 25, 2012

Simple Steak Recipe

This dish is one of my favorite recipes that my dad used to cook for us during my college days. He stopped cooking dish for the family when my mom became a full time housewife already. So here's a very simple recipe that i adapted from my dad's way of cooking steak. Simple and yet very sumptuous dish that would surely tickle your taste buds!

What you need: 
* 1 kilo of steak (you can use big mama, t-bone, or whatever steak you prefer)
* 1/4 kilo of baguio beans
* Star margarine
* 1/2 cup of Knorr liquid seasoning

What you need to do: 
* Marinate the steak with Knorr liquid seasoning for 1 hour. 
* On a pan, heat the pan. Melt the margarine. 
* Cook the steak on low heat. (I cooked the steaks for 10 to 15 minutes). Set aside. 
* On the same pan, fry the baguio beans. 
* Serve with the cooked steak. 
* Happy eating! 

Saturday, June 23, 2012

Breakfast at Banapple

This morning hubby and i went to Greenhills to get our game console from the supplier's service center. Instead of strolling in the vicinity with nowhere else to go since the mall doesn't open until 10am, we then decided to eat at  Banapple. One of the most sought cafe by sweet tooth peeps. Mark was right all along, their food and cakes are really sumptuos! I just cant get enought of their cakes <1 ate 2 slices by the way, and i had one burger which they call migs gallabherger.

The price is just right and worth every penny ;) plus the ambiance and the shop's coziness is really superb! Highly recommended! 


Hubby and I while waiting for our orders <3