Marinated Pork Inihaw

This dish is perfect for Sunday backyard family get together. Since this pork recipe is one of the easiest way to prepare and cook. Just marinate for a couple of hours and your pork is ready for grilling. It can also be a bonding time for the family members. What are you waiting for?

Ingredients:

1 kilo pork belly
1/2 cup soy sauce
5 cloves garlic, crushed
3 tbsp vinegar
1 tsp sugar
salt and pepper to taste

Procedure:

1. Mix all ingredients in a large bowl. Marinate for at least 3 hours in the refrigerator.
2. Grill the pork pieces for about 10 minutes on each side or until it is done.
3. Baste the meat with the marinade to keep it moist and juicy.
4. Remove from grill and slice into strips.
5. Serve hot with steamed rice and your favorite dipping sauce.

Lumpiang Longganisa

Who would've thought you can wrap your favorite longganisa in a spring roll wrapper or what we call  "lumpia wrapper". It's a new way to enjoy longganisa on a crunchy side! So why not try this mouth watering dish and give a little experiment to satisfy your longganisa cravings.

Ingredients:

5 pcs longganisa, crushed
1 pc carrot, small diced
1 pc onion, minced
3 cloves garlic, minced
salt and pepper
lumpia wrapper
1 pc egg, beaten
1 cup oil

Procedure:

1. Mix all ingredients in a mixing bowl.
2. Put about 1 tbsp of mixture in the lumpia wrapper. Set aside.
3. In a pan, heat oil.
4. Fry lumpia and make sure both sides are golden brown.
5. Serve hot with your favorite dipping sauce.

Spicy Chicken Adobo

Chicken adobo is a famous dish in the Philippines. I personally love this because I love adobo and chicken at the same time!

Ingredients:

1 whole chicken, cut into desired size
1/2 cup soy sauce
1/3 cup vinegar
1 onion, chopped
1 head garlic, crushed
2 pcs chili peppers, chopped
1 bay leaf
1/2 black peppercorn
1/2 cup water

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then lower heat.
3. Cover and let it simmer for 30 mins.
4. Uncover and let simmer for another 20 mins or until sauce thickened.
5. Serve with lots of rice!

Kinilaw na Tanigue

This is our own version of Ceviche or what we locally known as 'kinilaw' we used Tanigue fish for our recipe. Ceviche is a popular appetizer in our town as this dish must be prepared fresh and raw to prevent food poisoning. We cured the fresh fish with vinegar and spice it up with chili's. A must try dish to highten up your appetite!

Ingredients:

1 kilo fresh tanigue fillet, cut into cubed
1/4 cup vinegar
6 gloves garlic, finely minced
1 large onion, chopped
1 cucumber, sliced
2 pcs chili pepper
3 tablespoons minced ginger
6 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

Procedure:

1. In a bowl, combine cubed tanigue and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled.

Macaroni Salad

Macaroni salad have always been a crowd-pleaser weather in parties, gatherings, potluck or picnics because of its mildly sweet taste and the varieties of ingredients you could mix with it. Here in the Philippines, we mostly serve it with fruit cocktail like the one we made today for a Sunday family get together.

Ingredients:

1/2  kilo elbow macaroni
1 can fruit cocktail (836 grams)
1/2 kilo white nata de coco
1 can Nestle Cream (300G)
1 small can evaporated milk
2 cans condensed Milk (300ml each can)

Procedure:

1. Cook the macaroni according to its packaging procedure then set aside.
2. Drain the fruit cocktail and set aside.
3. Combine all the ingredients and mix well, then refrigerate for few hours.
4. Serve and enjoy!

Inihaw na Isda

This is a very famous dish every time we go to the beach because it's just easy to prepare and all you have to do is just put the fish in the grill and wait for it to be cooked!

Ingredients:

1 kilo any fish that you like
3 calamansi
salt and pepper to taste

Procedure:

1. Clean the fish properly,  put a slit then sprinkle with calamansi juice, salt and pepper.
2. Heat the griller then grill the fish until done.
3. Serve hot with your favorite dipping sauce.

Tinolang Tahong

Weather you cook it a pan fried way or make it as a delectable soup like this one, mussels or 'tahong' when we call it locally will surely satisfy your seafood cravings. It's also a good substitute for clams or oysters in a recipe. They also say it's an aphrodisiac delicacy!

Ingredients:

1/2 kilo mussels ( tahong)
1 tablespoon ginger strips
3 cloves garlic
1 small onion
2 cups water
spring onion
salt to taste

Procedure:

1. Saute the garlic, ginger and onion then add the mussels and stir well.
2. Add the water, bring to a boil then add salt, simmer for few minutes or until done, put the spring onion and turn off the heat.
3. Serve while hot.

Hash Brown

I've been eating a lot of hash brown from fast food chains and I thought of making my own so I can enjoy them with my own style of cooking it and here it is! I also want to share it with you!

Ingredients:

12 pcs. small potatoes
1 onion, minced
1 cup flour
2 tbsp buttermilk, room temperature
1/2 tsp pepper
1 tbsp salt
1 egg, beaten
1/2 tbsp Parmesan cheese

Procedure:

1. Peel potatoes and let it boil in water for 5 mins. Drain water and let it cool.
2. When potatoes have cooled, shred in a mixing bowl.

3. Combine all the ingredients and mix well.

4. Spread mixture in a foil or baking paper about half an inch thick. Brush with butter to avoid sticking in the foil.

5. Keep it in the freezer for 2 hours or until it's frozen.

6. Slice hash brown to your desired size.

7. Heat oil in a pan.

8. Fry hash browns until both sides are brown and crispy.
9. Serve hot and enjoy!

Garlic Shrimp

 It's a top favorite seafood choice by many. In spite of the fact that it's quiet expensive, but still it remains our favorite. Shrimps are not that hard to cook, when it turns pink its already done. Garlic Shrimps is a perfect recipe for a no hassle way of preparing a delicious meal for the family. In 10 minutes or less and you're done. I'd like to dip this with a spicy vinegar.

Ingredients:

1 kilo shrimp
1/2 cup garlic, minced
1 pc onion, minced
2 tbsp oil
salt and pepper to taste

Procedure:

1. Heat oil in a large skillet.
2. Add garlic and onion over medium heat and cook for 2 mins.
3. Add the shrimps and cook for 5 mins. Stir occasionally.
4. Season with salt and pepper.
5. Serve and enjoy!

Chicken Liver with Eggs

For those of you who haven't tried to eat Chicken liver, this part of the chicken is not that gross to eat, in fact, it is low in sodium and has a good source of Thiamin, Zinc, Protein, Vitamins A and C as well as Riboflavin. But the down part of it is its very high in cholesterol so better eat it in moderation. For this recipe, we combined the liver with some boiled eggs for a more protein rich recipe.

Ingredients:

1/2 kilo chicken liver
4 cloves garlic
1 tablespoon ginger strips
1 onion
2 tablespoons soy sauce
6 hard boiled eggs
1/2 teaspoon corn starch
1 cup water
salt and pepper to taste

Procedure:

1. Saute the ginger, garlic and onion. Add the chicken liver, simmer until it is cooked.
2. Add the water, soy sauce, salt and pepper then simmer for 2 minutes.
3. Dissolve the cornstarch then add and simmer for 1 minute, add the eggs and simmer for 2 minutes.
4 Garnish then serve.

Paksiw na Bangus

Paksiw dishes are cooked using vinegar and I love all paksiw recipes and this paksiw na Bangus is one of them! Do you miss eating this dish?

Ingredients:

1 medium size Bangus (sliced and cleaned)
1/2 cup vinegar
1/2 cup water
1/4 teaspoon black pepper (crushed)
thumb size ginger
1 small onion
4 eggplant (Sliced into your desired size)
2 cloves garlic
salt to taste

Procedure:

1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer  until the fish is half cooked.
2. Add the water and continue to simmer until everything is fully cooked.
3. Serve it hot.

Thousand Island Salad

The thousand Island dip is absolutely one of our favorite dips. But this time, we're not going to use it as a dip but as a salad dressing. My mom always makes this salad for us because she wants us to enjoy the vegetables in a delectable way. This is a lot healthier salad since we're not using bacon bits but we mix tuna instead. It's a perfect meal for those who are on a diet. I matched it with some whole wheat breads. A perfect healthy combination.

Ingredients: 

2 medium potatoes, boiled, peeled cut into large cubes,
1 pc carrot, blanched and diced
1 romain lettuce, sliced into serving size
2 pcs. red bell pepper
2 tbps lemon juice
1 tsp sugar
1 tbsp pickles
1/2 cup cheese, cut into cubes
1 can tuna flakes in brine, drained 180g
5 tbsp thousand island dip
1/2 tsp pepper

Procedure:

1. Bring to a boil 2 cups of water in a casserole.
2. Blanch carrots that has been diced. Drain carrots and set aside.
3. In the same casserole, boil potatoes until slightly soft. Drain water and let it cool.
4. Peel potatoes and dice into large cubes.
5. In a mixing bowl, combine all the ingredients and mix thoroughly until well blended.
6. Serve!

Tortang Talong

The Eggplant can be cook in a lot of ways. May it be fried, grilled, blanched or you can just mixed it with some beaten eggs and you can make a simple yet delicious Eggplant Omelette or Tortang Talong in Filpino. Try it, it's easy!

Ingredients:

4 pcs. eggplant
2 pcs.  eggs, beaten
1/4 teaspoon salt or according to your taste
1/2 cup oil

Procedure:

1. Grill eggplant until skin color changes to dark brown. (put holes on eggplant before grilling by pricking it with fork)
2. Let it cool and peel off skin. Set aside.
3. Beat eggs and add salt.
4. Dip and flatten peeled eggplant in the egg mixture.
5. Heat oil in a pan.
6. Fry eggplant for 3 to 4 minutes or until both sides are brown and cooked.
7. Serve hot!
 

Durian

Some of you may hate this thorny fruit but what you smell like hell is certainly a heaven to your taste buds! Durian is popularly known as the "king of fruits" and is mainly cultivated in the southern parts of the Philippines particularly in Davao region. During Kadayawan festival this particular fruit is very abundant with lots of varieties like Arancillo, Kob, Puyat and a whole lot more that lets you buy in a much cheaper price. However if you can't really persist the strong odour but want to try its flavor, why not switch to Durian candies, Jam, Ice cream, tarts, cake or even coffee. It still gives you the distinctive aroma of this fruit. The seeds are also edible when cooked. So the next time someone lets you to try to eat Durian, just don't mind the smell, taste a little bite of heaven!

Pritong Isda at Talong

This is our dinner for tonight! I just wanted to share this because I know some of you like this combination too! I used flying fish here because I like the texture of this fish! Fried flying fish with fried eggplant and toyo-mansi as dipping sauce! Hmmmm! You can't resist this killer combo! If you're starving right now, I would suggest you make this! Get those rice ready!

Longsilog

This is my favorite breakfast! The flavors of sweet and salty makes this recipe appetizing! One of the meal combo among "silogs" that I like a lot. Have you tried this before?

Ingredients:

2 pieces longanisa
1 cup leftover rice
1 raw egg
2 cloves garlic, minced
salt to taste
2 tablespoons oil

Procedure:

1. Heat oil in a pan.
2. Saute garlic until slightly brown.
3. Add the left over rice and season with salt. Keep stirring for 2 mins until well blended. Set aside.
4.  In a pan, heat oil then fry sunny-side up egg, season with salt, set aside.
5. In a pan, heat oil and cook longanisa until brown.
6. Serve in a plate!

Sinigang na Bangus

Sinigang is a Filipino sour stew usually cooked with Tamarind (sampalok) and other ingredients that would make the soup sour in taste. Sinigang may also be stewed with pork, shrimp and fish such as this one we're going to show you here. We used Milkfish as our msin ingredient. It's my personal favorite variety of Sinigang since this fish perfectly compliments the savory and sour taste of the tamarind.

Ingredients:

1 piece large Milkfish (Bangus), cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 cups kangkong leaves or Chinese cabbage
1 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

Procedure:

1. Bring water to a boil.
2. Add the tomatoes, and onion and simmer for few minutes.
3. Add the bangus. Simmer for 10 minutes.
4. Add the tamarind powder and salt to taste.
5. Remove from heat, add the kangkong leaves. Let stand for 5 minutes.
6. Serve hot. Enjoy!

Breaded Pork Chops

Today I've decided to cook breaded pork chops! I like fried recipes and this is one of them! I love dipping this pork chop in thousand island dip!

Ingredients:

1/2 kilo boneless pork chops
1 cup flour
1 cup Japanese bread crumbs
1 egg, beaten
salt and pepper
1 cup oil

Procedure:

1. Season pork with salt and pepper on both sides.
2. Coat pork chop with flour. (pat it down to have a thin layer of flour)

3. Dip it in the egg.
4. Then cover with Japanese bread crumbs.

5. Heat oil in a pan.
6. Fry the breaded pork chops until golden brown on both sides.
7. Serve and enjoy!

Red Velvet Cupcakes

I made some Red velvet cupcakes without the cream cheese frosting. Instead, I just sprinkle some Icing sugar on top of it. It's still yummy and good! Try it today.

Ingredients:

1 1/4 cup all-purpose flour

2/3 cup sugar

1 tsp baking powder

1/2 tsp salt

1 tsp cocoa powder

2/3 cup vegetable oil

1/2 cup buttermilk, room temperature

1 large egg, room temperature

1 tbsp. red food coloring

1/2 tsp white distilled vinegar

1 tsp vanilla extract

4 tbps confectioners' sugar

Procedure:

1. Preheat oven 350 degrees F. Line in muffin molder with cupcake papers. (this recipe makes 8 cupcakes)
2. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder.
3. In a large mixing bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with mixer.
4. Add the sifted dry ingredients to the wet mixture and mix thoroughly until well combined.
5. Pour in batter evenly on cupcake mold about 2/3 filled.
6. Bake in oven for 20 to 25 mins.
7. Test the cupcakes with a toothpick for doneness.
8. Remove from oven and let it cool.
9. Sprinkle with confectioners' sugar and serve!

Chocolate Volcano Mini Cake

I and my girlfriend made this Chocolate Volcano Mini Cake yesterday! We called it volcano mini cake because the top was moist and the center had the chocolate in it just like a lava. It was very delicious and we enjoyed it so much! You should make this too! It's just easy!

Ingredients: (this recipe makes 2 mini cake)

butter, room temperature, 100g
1 cup sugar
1 large egg
1 tbsp water
1/4 tsp vanilla
1/4 tsp salt
2 tbsp cocoa powder
1/8 tsp baking powder
5 tbsp flour
2 blocks of chocolate

Procedure:

1. Preheat oven 350 degrees F. Put molder with brushed butter in the oven for 2 mins.
2. In a large bowl, mix butter and sugar.
3. Add the egg to the mixture and mix well.
4. Stir in water and vanilla.
5. Add in salt and baking powder.
6. Mix thoroughly until all ingredients blend together.
7. Mix in cocoa and flour. Mix until well blended and no lumps are visible.
8. Pour 1/3 of the batter in the lanera (molder).

(This is the molder that we used. It's about 1 cup.)

9. Put chocolate on top of the 1/3 batter.

10. Pour again batter to cover chocolate about 2/3 of the lanera (molder).

11. Put in pre-heated oven and bake for 10 minutes until center is set and top cracks a bit.
12. Bake for another 5 minutes on low heat.
13. Let it cool before slicing.
14. Serve and enjoy!

Spicy Pork Rolls

I love spicy food and I have eaten a spicy beef roll from a restaurant and I was inspired to make my version of it using pork. Here it is! I hope you will also like this recipe!

Ingredients:

1/2 kilo ground pork

3 cloves garlic, minced

1 pc. onion, minced

salt and pepper to taste

lumpia wrapper

sili labuyo (de-seed)

cheese, sliced to sticks

1 pinch Thyme (optional)

Dipping Sauce (Thousand Island):

2 tbsp ketchup

2 tbsp mayonnaise

1 tbsp sweet pickle relish

1 tsp sugar

Procedure:

1. In a bowl, mix ground pork, garlic, onion, thyme, salt and pepper.

2. De-seed siling labuyo and cut stem. Then cut into half. (you can leave bits of the seed to make it really spicy)

3. Put half of siling labuyo, cheese and ground pork in lumpia wrapper.

4. Wrap the stuffing tightly so as not to make the stuffing break out of the lumpia wrapper.

5. In a pan, heat oil.

6. Fry the the pork rolls until golden brown.

7. Serve with your favorite dip!

Thousand Island dip:

1. Combine ketchup, mayonnaise, sweet pickle relish, sugar, salt and pepper.

2. Your thousand island dip is ready!

Meatball Spaghetti

 

I remember a Children's song with this yummy dish. I just loved the way meatballs compliment the sweet flavor of the pasta sauce and of course it won't never be complete without the cheese. This Spaghetti is a a bit more heavier meal than those of the traditional sweet spaghetti because of the meatball toppings in it. I recommend to cook this with your kids and your loved ones as this can also make a perfect bonding moment. So, get those ingredients ready. Make a one delicious Meatball Spaghetti today.

Ingredients:

1/2 kilo ground beef

1 pack pasta noodles, 500g

5 cloves garlic, minced

2  pcs. onion, minced

1 tetra pack spaghetti sauce, 500g

2 tbsp. tomato paste

salt and pepper to taste

cheese

1 cup oil

1 can mushroom, 115g

1 pinch thyme

Procedure:

1. Bring to a boil 5 cups of water in a casserole and add 2 tbsp salt.

2. Put in pasta noodles and cook for 10-15 minutes until Al Dente.

3. Drain and set aside.

4. In a mixing bowl, combine ground beef, garlic, onion, thyme, salt and pepper.

5. Scoop 1 tbsp. of mixture and form into balls.

6. In a hot pan with oil, fry meatballs until golden brown and set aside.

7. In a pan, saute garlic, onion and mushroom for about 2 minutes.

8. Pour in spaghetti sauce, tomato paste and the meatballs.

9. Simmer for 5 minutes.

10. Pour in pasta noodles into the pan and mix thoroughly.
11. Serve and top with shredded cheese and enjoy!

Salad na Guso

This is a delicious and healthy appetizer for everyone!

Ingredients:

1/4 kilo guso ( seaweed)
1 onion ( sliced)
1 cucumber ( sliced)
1/2 cup vinegar
1/2 teaspoon sugar
1 tomato
salt to taste

Procedure:

1. Blanch the seaweeds and drain.
2. Combine the seaweeds with all the ingredients and mix well.
3. Serve and enjoy.

Pork Steak

Just by looking at this picture I'm already starving! Who wants some of this mouthwatering pork steak? You can enjoy them now and I will show you how easy it is!

Ingredients:

1/2 kilo pork (tender loin is the best)
1/4 cup soy sauce
3 tablespoons calamansi juice
salt and pepper to taste
1 big onion (cut into rings)

Procedure:

1. Marinate the pork with the soy sauce, calamansi juice, salt and pepper for 30 minutes.
2. Saute the onion then add the marinated pork and simmer , stirring occasionally until cooked.
3. Serve it hot.

Macaroni Soup

It was a cold night so we decided to make something to warm us up! We thought of making soup and this is what we made! This is good when the weather is very cold, a hot macaroni soup especially today that the weather is always raining!

Ingredients:

1 pack elbow macaroni pasta, 250g
1/4 kilo pork, sliced into desired size
thyme, 2g
3 pcs. potato, cubed (small)
2 pcs. hotdog
2 pcs. bell pepper, diced into small pieces
1/4 cabbage, shredded
1 pc. carrot, diced into small pieces
2 cloves garlic, minced
1 pc. onion, minced
1/4 cup mushroom in can, pieces and stem
1 can evaporated milk, small
1/2 tetra pack all-purpose cream, 250mL
5 cups water (3 cups water for boiling macaroni, 2 cups for soup)
2 tbsp. oil

Procedure:

1. Heat oil in a pan.
2. Saute garlic, onion and pork. When pork is cooked, set aside.
3. Boil 3 cups of water and cook macaroni for 10 minutes or until Al Dente, drain water and set aside.
4. In a casserole, bring to a boil 2 cups of water and put potatoes and carrots. Let it boil for 2 minutes.
5. After 2 mins, put in pork, hotdog and mushroom and let it boil for another 2 minutes.
6. Add in cabbage and bell peppers and simmer for a minute.
7. Pour evap, all purpose cream and season with salt, pepper and thyme.
8. Mix until all ingredients are cooked.
9. Finally, put cooked macaroni.
10. Serve while it's hot and enjoy!

On A Budget Burger

We love to eat burger! So we have decided to make it without spending too much. Here's what we've made on just a low budget!

Ingredients:

1 pack. El Rancho burger patties, 225g

2 pcs. tomatoes, sliced

3 pcs. quick melt cheese

3 pcs. burger bun

lettuce

4 tbsp. mayonnaise

1 tbsp. mustard

3 tsp. white sugar

Procedure:

1. Cook burger patties in a frying pan.

2. Cut burger buns into half.

3. Combine mustard, mayonnaise and sugar.

4. Spread some of the mustard and mayonnaise mixture on each side of sliced bun.

5. When burger patties are cooked, place them on the bun and top with cheese, lettuce and tomatoes.

6. Serve with some fries and chips on the side! Enjoy!

Pork Humba with a Twist!

My mom thought of something new for pork humba. She usually uses Coke for her humba, but today she used tomato sauce instead, that's why we called it pork humba with a twist! The outcome was very delicious! You should cook this for your family!

Ingredients:

1 kilo pork pata

2 tbsp. dried tausi, drained

2 tbsp. brown sugar

3 tbsp. oil

4 cloves garlic, crushed

1/4 cup vinegar

2 1/2 tbsp. soy sauce

1 pc. laurel

1/2 tbsp. peppercorn

1 pouch tomato sauce, 115g

1 pc. star anise

1/2 cup water

3 packs pineapple tidbits, 115g

Procedure:

1. Drain and pat dry pork pata.

2. In a pan, put oil, sugar and pork pata and wait for sugar to caramelize and flip pork pata when other side is slightly brown. Add tausi and garlic and saute for a few minutes.

3. Add vinegar, soy sauce, laurel, peppercorn, star anise and Del Monte tomato sauce. Let it simmer and leave uncovered for 2 minutes without stirring.

4. Add water and pineapple syrup. Cover and simmer over low heat for 1 hour or until meat is tender.

5. Add Del Monte pineapple tidbits and simmer for 2 minutes.

6. Serve hot with lots of rice and enjoy!