Thursday, June 6, 2013




1 huge bowl of kangkong (river spinach)
1/4 kilo of pork, cut into little pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste


1Saute garlic and onions in a enormous pan then add the pork. Allow the pork to brown and oil for a few minutes.

2.Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel
leaves, soy sauce, some salt and bring to a boil.

3.Let simmer then add the vinegar. Do not stir for 5 minutes.

4.Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves.

5.Continue cooking until the vegetable is done.

6.Serve warm with rice.




1 kilo potatoes
1 huge chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)


1.In a gigantic pot, boil potatoes and carrots (covered with water) for about 15 to 20
minutes or until cracks on the potato skin appears. (tip: pierce a potato with a
toothpick. If you can pierce it with tiny resistance and the toothpick comes out
tidy, the potatoes & carrots are cooked).

2.Drain potatoes and carrots, let cool.

3.Once cooled, the skin can be easily be pealed by hand.

4.Dice the potatoes and carrots (about 1x1 cm)

5.Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

6.Drain pineapple chunks or tidbits.

7.Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a huge bowl and salt to taste. You may add pepper if you hope.

8.Refrigerate before serving.




One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, clip in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 mug evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
Pie Crust
2 cups flour
1/2 mug corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water


1.In a bowl, marinate chicken lemon juice and soy sauce for an hour.

2.In a skillet, melt margarine and brown chicken, set aside.

3.Saut onion, bell pepper an mushrooms then add chicken broth. Simmer for 15
minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk.

4.Continue cooking for 10 minutes. Salt to taste.

5.Transfer to a baking plate.

6.Pre-heat oven to 450 degrees Fahrenheit.

7.On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

8.On a flat surface, roll flat the pastry and lid the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

9.Punch little holes on the pastry to let out steam during baking then brush with
beaten egg.

10.Bake until golden beige (about 15 minutes).




2 lbs pork tenderloin, sliced into 2 inch strips
 lb pigs liver
 lb pigs kidney
1  cups green pea
1 medium-sized carrot, cut into strips
1 tablespoon garlic, minced
1 medium-sized onion, diced
1 large red bell pepper, cut into strips
3 pieces dried bay leaves
Salt and pepper to taste
6 tablespoons soy sauce
5 tablespoons vinegar
1  cup water
2 tablespoons cooking oil


1. Heat the cooking pot and pour-in the cooking oil

2. When the oil is hot enough, saut the garlic and onions

3. Add the pork tenderloin and continue cooking until the color of the outer part
turns light brown

4. Pour-in the soy sauce and water then simmer until the pork is tender

5. Add the pigs kidney, dried bay leaves, salt, and pepper and simmer for 10

6. Add the pigs liver and vinegar then simmer for another 10 minutes.

7. Put-in the carrots and simmer for 3 minutes.

8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the
liquid to evaporate to thicken the remaining sauce.

9. Transfer to a serving plate then serve.

10. Share and Enjoy!




1 lb miki noodles
3 cloves garlic, crushed and minced
1 medium onion, minced
1/4 lb cooked Kikiam (quekiam), sliced
1/4 lb pork, sliced into skinny strips
6 to 8 pieces cooked meatballs
3 tablespoons cassava flour diluted in 3 tablespoons water
1/4 lb ham, chopped
1/4 lb pigs liver, sliced
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
6 cups pork or beef broth
1 cup chicharon (pork cracklings or pork rinds), pounded
1 fragment raw egg, beaten
2 tablespoons onion leeks or scallions, chopped (optional)
2 to 3 pieces hard boiled eggs (optional)
2 tablespoons cooking oil


1.Heat a cooking pot then pour-in cooking oil.

2.When the oil is hot enough, saut the garlic and onions.

3.Put-in the sliced pork and chef until the color turns medium brown.

4.Add-in the ham and liver then chef for 2 minutes.

5.Add fish sauce and soy sauce then stir.

6.Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7.Put-in the cooked meatballs and kikiam then simmer for 3 minutes.
Add-in the ground black pepper and miki noodles then chef for 5 to 6 minutes.

8.Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

9.Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well 

10.Transfer to a serving bowl and summit with chicharon and sliced boiled egg. Garnish 
with onion leeks.

11.Serve hot. Share and enjoy!

Wednesday, June 5, 2013




3 cups medium tapioca pearls
1 sachet gelatin powder
3 cups brown sugar
1 tbsp vanilla extract
2 to 3 cups water


1. Cooking Procedure

2.Cook the tapioca according to package instructions or refer to the Taho recipe. Set

3.Cook the gelatin according to package instructions. Set aside.

4.Place the brown sugar in a cooking pot and caramelize using low heat.

5.When the sugar starts to melt, put in water and vanilla extract. Let boil and stir
until the sugar dissolves. Note: us the lowest heat possible so that the sugar will
not burn.

6.Turn off heat and allow chilly.

7.In a glass, combine some tapioca pearls, sliced gelatin, 3 tablespoons of sugar
mixture, and a cup of chilly water. Stir.

8.Serve. Share and enjoy!




2 cups cassava, grated
1 mug sugar
2 cups water
1 cup coconut, grated
1/2 tsp lye water
1/2 tsp buko-pandan essence


1. In a mixing bowl, combine cassava, sugar, and water then mix thoroughly

2.Add lye water while continously stirring the mixture

3.Put-in the buko-pandan essence then mix again

4.Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer

5.Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)

6.Allow the steamed pichi-pichi to chilly down (at least 40 minutes to 1 hour ; you can even area it in the fridge after letting it cold down at least 15 minutes) then
remove from the molds

7.Roll the each fragment over the grated coconut

8.Place in a serving plate then serve. Share and Enjoy!




1 mug sweet rice flour (glutinous rice flour can be used as a substitute)
1 cup sweetened shredded coconut
3/4 cup coconut milk
2 cups cooking oil
1/4 cup beige sugar
1/2 cup coconut milk


1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed.

2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped
figure. Set aside.

3. Heat a cooking pot then pour-in cooking oil.

4. Deep fry the mixture that were formed into balls in medium heat for 5 to7
minutes or until the color turns light to medium beige.

5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a
dish lined with paper towel. Set aside.

6. Start making the coating by heating a saucepan and pouring the coconut milk in.
Let the coconut milk boil then add the brown sugar and stir continuously until the
mixture thickens. Turn off heat.

7. Dip the fried balls into the coating then skewer, if desired.

8. Serve. Share and enjoy!




4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/2 mug butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)


1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.

2.Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.

3.Pour the mixture in individual molds

4.If you are using non  quick melt Filipino brand cheese, You may put the cheese on summit of the mixture otherwise put the cheese on summit after steaming (step 6)

5.Pour the water in the steamer.

6.Arrange the molds in the steamer then steam for about 20 minutes

7.If you are using quick melt cheese,remove the lid of the steamer and top each
puto with fast melt cheese then continue steaming (with the lid upon) for 2 to 5

8.Remove from the mold and arrange in a serving plate

9.Serve either hot or cool. This goes well with dinuguan

 10.Share and Enjoy!




1 lb togue (mung bean sprouts)
1 medium-sized carrot, julienned
1 teaspoon garlic, minced
1 tablespoon onion, minced
2 tablespoons fish sauce
3/4 cup dried shrimps
1 cup fried tofu, chopped
1/8 teaspoon ground black pepper
Spring roll wrapper
3 to 4 cups cooking oil


1.Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.

2.When the oil is warm enough, Saut the garlic and onions.

3.Add the dried shrimps and chef for 1 minute.

4.Put-in the fried tofu then stir.

5.Add the fish sauce and ground black pepper.

6.Put-in the mung bean sprouts and chef for 2 minutes.

7.Add the carrot and chef for 1 to 2 minutes. Remove from the pan and let cool.

8.Wrap the cooked vegetable in spring roll (lumpia) wrapper.

9.Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.

10.Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.

11.Remove from the cooking pot or deep fryer and place in a container lined with
paper towel to absorb excess oils.

12.Transfer to a serving plate

13.Serve with vinegar and onion dip.

14.Share and enjoy!




1 little onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
Lettuce leaves


1. Cook onion and garlic in oil until tender.

2.Add pork, shrimp, garbanzo beans and ham.

 3.Simmer uncovered for 5 minutes, stirring frequently.

 4.Add carrots, green beans and water.

5.Cook for another 5 minutes.

6.Add cabbage and salt, stir until cabbage is done.

7.When every of the vegetables are cooked, allow the plate cool.

8.To prepare egg roll wrappers, chef one side only on a lightly greased skillet until wrappers are slightly brown.

9.Cook one side only.

Brown Sauce:

1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

1.In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce.

2.Cook and stir until mixture bubbles.

3.Lower heat and add garlic.

4.Cook until thickened.




1 pound ground pork
1 pound ground beef
1 medium onion, finely chopped
1 carrot, grated
1/4 mug soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying


1. In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make positive to completely mix anything. I suggest getting down and filthy and use your hands. Knead the meat in the bowl if you must.

2.Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.

3.Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make definite the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.

4.Take the bottom and top edges of the wrapper and fold them towards the middle.

5.Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the children help you out.

6.Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown.

7.Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.




1/3 mug soy sauce
1/3 cup vinegar
1/3 tbsp. sugar
1 cup water
1 slice siling labuyo
1 tbsp. cornstarch dissolved in
1-2 tbsp. water
1 big onion, chopped
1 big garlic, minced


1. Saute onion and garlic in a saucepan.

2. Mix the soy sauce, vinegar, sugar, water and siling labuyo in a saucepan.

3. Let it boil then add cornstarch.

4. Cook over medium heat until slightly thick.




12 to 18 pieces boiled quail eggs
1 cup flour
3 tbsp cornstarch
1/2 cup water
1 tbsp anatto powder (pinulbos na atsuete)
1/2 tsp salt
1/2 tsp ground black pepper
2 cups cooking oil


1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.

2. In a mixing bowl, combine flour, salt, and pepper then mix thoroughly.

3. Dilute the anatto powder in hot water then pour-in the mixing bowl with the
other ingredients. Mix well.

4. Place every the quail eggs in the mixing bowl and jacket with the batter.

5. Heat the pan and pour the cooking oil.

6. When the oil is hot enough, deep-fry the quail eggs by scooping them from the
mixing bowl using a spoon. Make positive that each is coated with batter.

7. After a few minutes, remove the fried quail eggs from the pan and place in a
serving plate.

8. Serve with vinegar or fish ball sauce while yet crispy. Share and Enjoy!




1/2 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1/8 cup sesame seeds
1 egg
1/4 mug fresh or evaporated milk
5 pcs. ripe saba or plantain
1 mug vegetable oil, for frying


1.Wash bananas then wipe to dry and peel off the skin.

2.Using a brilliant knife cut each banana leaving 1/4 margin for times evenly then
form a fan.

3.Place in a plate and set aside until needed.

4.Sift together every dry ingredients and mix well.

5. In a separate bowl mix egg, milk and sesame seeds then beat well.

6.Mix dry ingredients into egg mixture and whisk well.

7.In a frying pan, add 1 cup of oil and heat on a low blaze.

8.Dip each banana fan upon the batter and shake off excess batter then fry in batches
to avoid sticking from each other.

9.Fry until light brown then drain in paper towel.


You can shake maruya with sugar for better taste.




1 lb sweet potato, sliced crosswise about 1.5 cm thick (Asian sweet potato is preferred)
1 cup brown sugar
1 cup cooking oil


1. Heat the pan and pour the cooking oil.

2. Let the cooking oil heat-up then put-in the brown sugar.

3. When the brown sugar floats, put-in the sweet potato and fry for 7 to 10 minutes.
Flip the sweet potato once in a while to permit the sugar to stick.

4. Remove the sweet potato from the pan one after the other. You could directly
skewer the fried sweet potatoes once removed from the pan.

5. Let it cool down for a few minutes then serve. Share and Enjoy.




about 15 pieces of banana saba type

bamboo bbq sticks

half a kilo of brown sugar

half a liter of cooking oil


1.Peel your bananas.

2.Heat your deep frying pan with half a liter of oil.

3.Once the oil becomes very very hot, put gently all your bananas (it depends on
the size of your frying pan).

4.Cook your bananas by mixing them constantly, after about three to five minutes
add your brown sugar.

5.It will melt and caramelize.

6.Continue mixing gently the caramel and the bananas.

 7.If you hope a caramel well melted on your bananas, you can continue cooking
this for about five more minutes. Or should you select a crunchy sugar coating upon
your bananas, you should immediately clip the flare.

8.Take them off one by one and let the oil drip.

9.Skew them upon your bamboo sticks, nearly 3 bananas per stick.