Chicken and Pork with Chorizo

This dish is simply tasty and when I cooked this last time, I boasted to my family that this is a new menu for us, but the moment they tasted it, they just commented, "Aba, adobo ito ah", iba lang ang pinangalan mo :D. If you certainly love adobo, you will really love this. The chorizo added a new vibrant flavor. 

Ingredients: 

1/4 chicken, adobo cut 

1/2 cup of pork kasim, cut into cubes

1 tablespoon canola cooking oil 

3 pieceos of Chorizo, sliced

2 cloves of garlic minced

1 thumb of ginger, minced

1 small can of stem mushrooms

1 teaspoon of sesame oil 

3 table spoons of soy sauce

1 1/2 table spoon of sugar

pepper to taste

Procedures: 

♥ Heat the pan, then add the oil. Add the chorizo, and add the ginger and garlic until fragrant. 

♥ Add the chicken and pork, and continue sauteing until cooked through. Add the mushrooms.

♥ Put the sesame oil, soysauce then sugar. Let it cook for 10- 15 minutes

♥ Sprinkle with a dash pepper

♥ Serve with love and enjoy! 

Sauteed Sayote

This recipe is basically a ginisang sayote. If you love eating vegetables, you can do a lot of dishes from it. You can stir fry, turn it into a soup or simply sauté it. But if you want to add more twist to a simple dish, you can either add spices that would help tickle your taste buds.

What you need:

¼ ground pork

2 small sayote, cut into small squares

2 cloves of garlic, minced

2 tomatoes, diced

2 tables spoons of canola cooking oil

2 tablespoons of cornstarch, dissolved in 2 cups hot water

1 onion sliced thinly

2 table spoons of canola cooking oil

Fish sauce

Ground black pepper

1 tsp of sesame seed oil

Procedures:

♥ Heat the pan. Pour the cooking oil. Saute the pork. Add the onions and garlic.

♥ Once the onions are cooked, and garlic has turned to golden brown, add the tomatoes. Continue cooking until the juice from tomato comes out.

♥ Add the cornstarch

♥ Add the fish sauce, pepper and sesame oil. Continue stirring until the sauce gets thicker

♥ Add the sayote until cooked through.

♥ Serve with love and happy eating! 

Lumpiang Togue

Lumpiang Togue is probably my favorite lumpia. I can even it after wrapping 'em to pastry wrappers. Just like earlier this morning, after wrapping the mixture we prepared, Mark and I actually ate 5 lumpiang togues, even without frying them. haha ☻

What you need:

¼ kilo lumpiang togue

10 pieces baguio beans, cut into 1 inch

1 piece carrot, julienned

½ cup ground pork

3 cloves garlic, chopped finely

1 piece onion, chopped finely

1 ½ cup of water

1 tablespoon canola cooking oil

2 table spoons soy sauce

3 tanda of pastry wrapper

1 sachet of magic sarrap

Canola cooking oil for deep frying

Procedures: 

♥ On a wok, sautee the ground pork. Once cooked, add the onions and garlic. Let it cook until the onion turns transparent and the garlic turns to golden brown

♥ Add the water, magic sarap the soy sauce. Put the baguio beans and carrot. Let it simmer for 2 – 3 minutes

♥ Add the togue. Cover the wok for 2 minutes so it absorbs the heat.

♥ Remove the cooked togue from the wok. Put on a serving bowl.

♥ On a plate, scoop one mixture of cooked togue on one pastry wrapper. Do this with the rest of the mixture and wrappers. It depends how much cooked togue you want to put on the pastry wrapper, just don’t put too much togue as the wrapper can easily break once you roll it .

♥ Deep fry until golden brown.

♥ For the sauce, you may use plain cane vinegar, or you can add chopped fresh onions and garlic.

Sinigang na Tanigue sa Miso

Sinigang is probably one of the famous soups here in the country. Most of the carinderia’s and restaurant have this dish, and some would even make sinigang soup as a freebie if you are going to buy any meal from them.

As compared to the usual sinigang na bangus, sinigang sa miso is more flavorful. The sharp taste of miso plus the sourness of the tamarind or sinigang mix (whatever you use), makes it really delightful.

 Every time we cook this dish, my family enjoys it and can sip more than 1 big cup in one sitting. 

 Ingredients:

½ kilo of tanigue fish

20 pieces worth of miso

1 pack of sinigang mix

1 onion, cut into big squares

3 cloves of garlic, mince

1 tomato, cut into big squares

mustasa

4 cups water

Procedures:

♥ On a big pan, sauté the garlic and onions. Let it cook. Add the tomato. Once the juice of tomato starts to appear, add the miso.

♥ Stir for 2 minutes. Add the water.

♥ Put the sinigang mix. Bring to a boil.

♥ Add the fish. Once cooked, add the mustasa.Cook for 1 to 2 minutes

♥ You may add green chilis (siling labuyo) if you want it to be spicy

♥ Serve with love and enjoy sipping! 

Baked Salisbury Steak

The first time I cooked this dish, it was a big hit for my family because I put a lot of grated cheese on a llanera and baked the mixture for 30 minutes. It was only earlier this morning, that I tried cooking this dish once again, by forming 'em to small patties. 

What you need:

¼ kilo ground beef

1 can of condensed cream of mushroom

1 cup of bread crumbs

2/3 cup of water

2 eggs, lightly beaten

Salt and pepper to taste

Procedures:

♥ On a bowl, mix the egg, ground beef, ½ cup of cream of mushroom and bread crumbs.

Ensure that all ingredients are totally combined.

♥ I used a turbo broiler when I cooked this and set it to Bake. However, if you don’t have an open, you can fry it instead. Form the mixture into patties. Bake for 30 minutes.

♥ While waiting for the patties to be baked, start doing the sauce. Combine the water and remaining cream of mushroom. Continue stirring until the sauce gets thicker.

♥ Once the patties are already baked, top with the sauce.

♥ Serve with love and enjoy eating! 

Chicken Tomato Fricasse

When I cooked this dish the other day, it reminded me of the spaghetti that I always cook for my family.  My mom even joked that I should call this dish, Spaghetti without noodles; or plainly; spaghetti sauce with chicken. If you love creamy and saucy foods, I am pretty sure you'll love this dish. 

From Wiki: is a catch-all term used to describe a stewed dish typically made with poultry, but other types of white meat can be substituted. It is cut into pieces and then stewed in gravy, which is then thickened with butter and cream or milk

Ingredients

¼ kilo of chicken, adobo cut

½ cup Nestle Cream

200 ML Del Monte Tomato Sauce

Salt and pepper to taste

1 small can of stem mushrooms

1 cup of water

1 onion, minced

1 knob of butter

Procedures

♥ Saute the onions and add the chicken. Cook until the chicken turns brown.

♥ Add the tomato sauce. Once the tomato sauce starts to dissolve, add the water.

♥ Add salt and pepper

♥ Continue stirring. Add the nestle cream and mushrooms

♥ Cook for another 2 minutes

♥ Serve with lots of love, and happy eating! 

Grilled Liempo

Here's another version that I usually do for pork liempo's. Mark is really not into sweet viands so instead of using the barbecue marinade, I dash it with salt and pepper. 

1/2 kilo liempo 

1 table spoon of salt 

dash of pepper 

What you need to do: 

♥  On a plate, apply the salt to to pork liempo

♥ Grill, until cooked. 

♥ Serve with love and eat! 

Baked Liempo

For yesterday’s dinner, I cooked baked liempo for the family. Basically this is just another version of barbecue, but instead of grilling it, I baked it. By baking the liempo, the meat becomes more tender and juicer.  

What you need:

1/2 kilo liempo 

Mama Sita's barbecue marinade 

Pepper 

Procedure: 

♥ Marinade the pork for 30 minutes. Sprinkle some pepper 

♥ Bake the liempo for 30 minutes. (I used a turbo broiler in baking this) 

Breakfast Overload ♥

I love cooking breakfast for the entire family - plainly because all I have to do is to fry, pat dry and eat ♥ Here's what I prepared for the family for yesterday's breakfast. It surely was a heavy breakfast! 

French Fries

Bacon

Sauteed Sardines 

Sauteed Onions and Tomato in Bagoong 

Fried Rice 

Pork with Chunky Pineapples

Chicken and Pineapple is a good combination and so with Pork and pineapple. It’s the saltiness and sweetness that makes it really delicious. And since Mark didn’t stay in our abode for a couple of days, I grabbed this opportunity to cook something sweet, which I know for sure that my mom would really like – most especially that she’s into Pinya! 

What you need:

250ML of Dole Pineapple Chunks w/ heavy syrup

¼ kilo of Pork Kasim

2 ½ cups of water

Salt and pepper to taste

1 tablespoon of cornstarch

2 cloves of garlic, minced

1 red onion, minced

1 tablespoon of canola cooking oil

Procedures:

♥ On a wok, put the water and pork. Bring to a boil for 20-30 minutes; or until water has vaporized.

♥ Add the cooking oil, then sautee the garlic and onion with the boiled pork.

♥ Add the reserved syrup from pineapple chunks. Put the cornstarch. Continue to stir until the little sauce gets thicker. Add salt and pepper.

♥ Add the pineapple chunks

♥ Simmer for another 2 minutes

♥ Serve with love and enjoy!

Once famous, Ice Cream

I think that the Magnum- craze these days is pretty much over-rated.  It's not actually the sweet tasty coating plus the A-Okay filling but the hard sell + people's curiosity made it so POPULAR.

A lot of so called Brand-Ambassadors have been endorsing this unceasingly and would even say that you are not cool if you haven’t tasted this yet. Some would even say that this is the total ice cream for Social Climbers. LOL.

I bought magnum during the first day it was introduced to Pinoy’s. The coating is really enticing, and delicious. Probably that’s one of the reasons too why a lot of people are going gaga about it even if it's a little bit pricey.

 But I guess, there’s one ice cream that I bet would really be popular once again, if manufacturers would RE-introduce it to us…

The once-famous, Funwich!

  

Beef Strips with Veggies in Oyster Sauce

When I cooked this dish the other day (just before Mark’s rest day); he texted me saying that he really loved and enjoyed eating the dish. – Now, this is one of the reasons why I am even eager to cook and practice more in cooking. My own verdict? It’s really delicious! Almost the same as one of the menu’s in Chowking. This is best when served with hot rice! :D

What you need:

¼ kilo beef sirloin, cut into strips

1 small onion, minced

2 cloves garlic, minced

4 tablespoons oyster sauce

2 tablespoons cornstarch, dissolved in 1 cup hot water

12 pieces of baguio beans, cut into ½ inch

2 pieces carrots, cut in rectangles

Procedures:

♥ Saute garlic and onions. Add the beef sirloin. Cook until edges are brown.

♥ Add the dissolved cornstarch then the oyster sauce.

♥ continue stirring until the sauce gets thick

♥ Add the vegetables. Simmer for 2 to 3 minutes or until vegetables are already cooked.

♥ Serve with love and EAT! 

Okonomiyaki - Japanese Pancake

My mom has always been a keen eater of Japanese foods that's why it triggered me to try something new that would entice her taste buds. :D

Okonomiyaki is a Japanese pancake that contains a lot of ingredients. The dish is pretty simple and often known as a Japanese Pizza. I find it really healthy and budget friendly.

What you need:

2 eggs, beaten

1 cup of flour

2 cups of shredded cabbage

Salt and pepper to taste

Canola Oil

For the sauce

1 tablespoon of Worcestershire sauce

1 tablespoon of Oyster sauce

11/2 teaspoon sugar

½ tablespoon toasted sesame seeds

Procedures: 

♥ Combine flour and eggs. Beat until batter is already smooth.

♥ Add the shredded cabbage

♥ Fry over low-medium fire. Set Aside

♥ For the sauce – combine the ingredients for the sauce. Mix altogether.

♥ Top the cooked okonomiyaki with sauce

Ham and Cheese Bread Rolls

Little did I know that there’s something I can do with bread loaf/tasty aside from eating it with my favorite spreads.

Now let’s take these carbo-loaded snacks to a different level. Something Healthier? I don’t think so; but I am pretty sure this is more tempting and delicious than the usual bread loaf w/ a cheese spread on it.

If you are going to make this, I suggest you use Gardenia, because this bread is really malleable even if you roll it. 

Ingredients:

4 pcs gardenia bread

¼ cup bread crumbs

2 eggs lightly beaten

4 pieces cooked ham (Squared ham; available in markets, groceries) – no need to buy Christmas ham

4 pieces Eden Singles

Procedures:

♥ Remove/ Trim off the brown edges of the bread.

♥ Flatten the bread with a rolling pin. If you don’t have it, you can flat it using your palm or spatula

♥ Place one cheese and one ham on each breads

♥ Carefully roll it then dip it on the beaten eggs

♥ Cover with bread crumbs.

♥ Deep fry until golden brown.

♥ Serve and eat  

Yields: 4 bread rolls

Crunchy Chicken Balls - Part 2

Last weekend, I created a new version of Chicken Pops. Instead of using canned milk, I replaced it with Athena (Milk for Women); and to my surprise, I find it more delicious as compared to the previous Crunchy Chicken Balls I made. ♥ 


The procedure is still the same; but instead of mixing evap milk with the eggs, I used Athena. 

Procedures and ingredients are here: http://kusinerangkatrina.blogspot.com/2012/03/crunchy-chicken-balls.html

Mini Pork Burger Patties

I’ve been sick for a couple of days already, but that didn’t stop me from cooking something for my family. =) I am happy that even if I had a hard time savoring the flavors of the dish, it turned out really delicious.

Instead of using ground beef for the patty, I replaced them with ground pork. What’s surprising even if I used pork, it still tastes like a real beef patty =)

 What you need

¼ kilo ground pork

1 cup flour

3 table spoons soy sauce

4 table spoons Worcestershire sauce

Salt and pepper to taste

2 eggs, lightly beaten

McCormick Mushroom Gravy, dissolved in one cup hot water

3 cloves garlic, chopped finely

1 large onion, chopped finely

Canola Cooking Oil 

Procedures:

♥ Combine all ingredients. Make sure that all ingredients are evenly combined.

♥ Divide the portions into small patties.

♥ Heat cooking oil. Fry on low heat. Make sure that all sides are browned and cooked through.

♥ Top with mushroom sauce

♥ Serve with love and eat

  Yield: 8 patties

My Own Version of Pesang Isda

I am really not into fish, but since I wanted to learn to learn how to cook, then might as well I should also try cooking fish. Besides, this is even healthier as compared to the other dishes I have prepared! :D 

I always hear the word pesa, but haven’t had the chance to taste it. I was clueless when I cooked this since I do not have a basis how this dish would taste like. But as per my mom’s judgment, it was really delicious! My mom even said to me that my dad always requested her to cook this, but my mom doesn’t know how to cook it. That’s why when she found out that I already know how to prepare this; she exclaimed happily that I should cook this for my dad too.

Disclaimer: Since I am a homemade chef wanna be,I tweaked the recipe. Based on the recipes I found online, there should be a miso on the sauce. And as I do not want the smell of miso, I opted to make a side dish instead. Hehehe 

What you need

6 pieces mackerel (cut of course)

1 knob of ginger, cut into strips

1 bunch of pechay

8 peppercorns

Fish sauce

1 white onion, chopped

Canola cooking oil

5-6 cups of water

Side dish

1 pack of misua

1 clove of garlic, chopped

1 white onion, diced

Canola cooking oil

4 tablespoons of soup from cooked pesa

Patis

What you need to do:

♥ Heat the cooking oil. Saute the garlic and ginger until the edges start to turn brown. Add the onions. Pour the water and add the peppercorns. Season with fish sauce.

♥ Add the fish. Let it cook for 10 minutes. Do not overcook the fish.

♥ Put the pechay leaves on top of the cooked fish. Cover the pan.

♥ On a separate pan, sauté the garlic, onion and tomato. Add the misua and soup from pesa. Season with fish sauce. Cook for 2 minutes. Serve with the cooked pesa.

♥ Serve with love, and EAT without Guilt!

Saucy Chicken Mango

Mango is my favorite fruit (aside from banana of course); I then decided to prepare a dish where in we can use mango not just as a part of our dessert, but  also an ingredient to the dish that I am going to prepare for my family. 

Ingredients:

Canola cooking oil

1 knob of ginger, julienned

1 white onion, chopped

½ kilo chicken, adobo cut

1 chicken cube dissolved in 1 cup hot water

3 stalks of spring onions, chopped

2 tablespoons of cornstarch, dissolved in hot water

3 table spoons of light soy sauce

2 tablespoons of brown sugar

What you need to do: 

♥ Heat oil in the pan. Add the ginger, let it cook until the edges start to turn brown. Add the onions. Then the chicken.

♥ Let it cook for 5 minutes. Add the dissolved chicken cube. Let it simmer for 20 minutes.  Set aside.

♥ On a different pan, pour the dissolved cornstarch, soy sauce and sugar. Continue stirring until the sauce gets thick. Add the cooked chicken, making sure that the chickens are coated with the sauce. 

♥ Add the spring onions and mango. Let it cook for 3 more minutes.

♥ Serve with LOVE and Happy Eating! 

Chicken Macaroni Salad w/ Potato Balls

My family loves all sorts of salad - Caesar, fruit, buco, vegetable, potato but what we love the most is the Chicken Macaroni Salad!

Let me share the recipe for our chicken macaroni salad w/ potato balls.

Ingredients:

½ kilo of elbow macaroni

2 chicken breast fillets

2 pouches of mayonnaise (lite) – big pouches

1 small can of pineapple chunks

5 pieces ham, cut into small squares

¼ kilo of potato balls

Pepper to taste

1 cup of cheese, cut into small squares

What you need to do:

♥ Cook the elbow macaroni as per instructions.

♥ Boil the chicken, once cooked, shred it into small pieces

♥ On a mixing bowl, add all the ingredients. Sprinkle with pepper to taste.

♥ Refrigerate for 1 – 2 hours before serving.

♥ Eat and enjoy! 

Savory Beef Stew with Potato balls, Celery and Beans

This is probably the best dish I have cooked so far. It's like a nilagang baka but on a higher level :D 

The star anise makes the dish very flavorful! 

What you need:

1/2 kilo beef brisket, cut into large cubes

 3 tablespoons flour

Canola cooking oil

 1 white onion, quartered

 1 bouillon dissolved in 1 cup water ( I used knorr beef cube)

 4 cups water

 1 tablespoon Worcestershire sauce

 1 tablespoon soy sauce

1 star anise

ground black pepper (depends on how spicy you want it to be)

10 mini potatoes

 2 large carrots, cut into large squares

 2 celery sticks, cut into ½ inch

10 pcs baguio beans, cut into 2 inches

What you need to do:

♥ Coat the beef with flour, then fry it. Make sure all sides are cooked. Drain on paper towel. 

♥ On a pressure cooker, add the cooked beef, onions, beef broth, water,anise, soy sauce, pepper and Worcestershire. Let it cook for 20- 30 minutes. However, if you are not using pressure cooker, you can simmer the beef for 2 hours or until the meat is already tender.

♥ Once the beef is already tender, add the vegetables. Let it simmer for 5-10 minutes

♥ Serve with love, and EAT! 

Chicken Binakol

I find the name of the dish so weird, but this recipe tastes so familiar. If you love Chicken Tinola, I bet you would also love this dish.

 I grew up eating Ilocano dishes, so it’s not a big deal for me if we use Fish Bagoong instead of patis in most of our dishes. Every time my mom cooks tinola for us, the soup turns to color brown due to the bagoong. I can still remember the first time Mark ate tinola at our house and he was wondering how come the sauce was brown, and it has a pungent smell. Hehe.

With the patis that was used in this dish, I can pretty tell that this is something new with our taste buds. :D

What you need

2 buco juice; meat reserved

½ kilo chicken, adobo cut

2 tablespoons fish sauce

Sili leaves

1 small green papaya

1 knob of ginger

3 cloves of garlic crushed

What you need to do

♥ Sautee the garlic, onions and ginger.

♥  Add the chicken, make sure to cook it very well.

♥ Add the buco juice then the fish sauce

♥ Let it simmer for 5 minutes. Add the vegetables.

♥ Once cooked, add the reserved meat.

The sweetness of the buco juice and the saltiness of fish sauce will surely tickle your taste buds. =) 

Pork ala Cubana

I learned a lesson earlier this morning when I cooked Mark’s baon for tonight’s shift. NEVER ATTEMPT TO COOK something if you have colds. Ahahah! Not that you will spread the virus or so, but you won’t be able to taste what you’re cooking! :D. Good thing I have Mark to taste if the dish I am prepping is already good to go. 

Ingredients:

1/8 ground pork

4 tablespoons raisins

1 can green peas (just the small one)

3 cloves of garlic, crushed

1 potato, cubed

1 red onion, minced

1 pouch of tomato sauce (I used 250 grams)

2 table spoons of sugar

Canola Cooking Oil

Salt to taste

6 pieces of Plaintain (saging na saba)

What you need to do:

♥ SAute the garlic, onions and ground pork. Once the pork has been cooked, add the potatoes.

♥ Simmer for 5 minutes.

♥ Add the tomato sauce. Since there would be remaining sauce on the pouch, you may add water inside the pouch and add the mixture on the pan as well.

♥ Sprinkle the sugar. If you want it to be sweeter, you may add more sugar.

♥ Add salt to taste

♥ Add the green peas then top with raisins.

♥ Serve with fried banana’s