Mango Float

The best dessert I've tasted! This is one of my favorite dessert! The sweetness is not overpowering this dessert. Every family gatherings we make, we always have mango float ready for everybody!

Ingredients:

2 pcs. big ripe mangoes
1 condensed milk, 168 ml
1 tetra pack all purpose cream, 250 ml
1 pack graham crackers, 200 g
1 pack crushed graham, 200g

Procedure:

1. In a mixing bowl combine condensed milk and all purpose cream. Mix well. Set aside.
2. Peel mangoes and slice thinly. (depends on your desired slice)
3. On a rectangular pan, put graham crackers and cover bottom part.
4. On second layer, put the wet mixture. (up to you for desired thickness)
5. Next, put sliced mangoes.
6. Do steps 3, 4 and 5 repeatedly until finished.
7. To finish it, sprinkle crushed grahams on top. (optional: drizzle some chocolate syrup)
8. Chill for about 2-3 hours.
9. Serve and enjoy!

Graham Munchkins

After making those appetizing mango float, what are you going to do with your excess graham crumbs in your pantry? Don't worry! You can still make it into another delicious dessert. The easy to make Grahams Munchkins! Try it today.

Ingredients:

200 g Crushed Grahams
375 ml condensed milk
desssicated coconut

Procedure:

1. In a mixing bowl, mix crushed grahams and condensed milk. Mix until well blended.
2. Form balls out of the mixture.
3. Roll over to some dessicated coconut until covered.
4. Serve and enjoy!

Ginataang Tilapia

'Gata' or coconut milk can make any dish with pork, beef and even vegetables, very delectable! It may be simple or special recipes. I love this dish because it has this creamy taste to it!

Ingredients:

1 kilo tilapia, cleaned
2 cups coconut cream
1 tablespoon garlic, minced
1 onion, sliced
1 knob ginger, cut thinly
5 tbsp. vinegar
4 pieces red chilli pepper
1 bundle Bok Choy or Pechay
2 tablespoons cooking oil
salt and pepper to taste

Procedure:

1. Heat the cooking oil on a pot.
2. Sauté the onion, garlic, and ginger in hot oil.
3. Once the onion become soft, add vinegar, salt and pepper. Stir.
4. Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
5. Add tilapia. Cover and simmer for 30 to 35 minutes. Add some water if needed.
6. Put-in the red chilies. Cook for 3 minutes.
7. Add the Bok Choy and simmer for about a minute.
8. Transfer to a serving plate.
9. Serve Hot. Share and Enjoy!

Foil Wrapped Milkfish

Wrapping any fish in an aluminum foil can preserve all the flavors of the spices you mixed with it and the flavor of the fish itself. It's naturally healthier since it is cooked without using any oil. Most of the Filipinos prefer to cook milkfish or bangus as it can be prepared in any occasions or just on an ordinary meal.

Ingredients:

1 whole bangus/milkfish, cleaned
1 pc. onion, minced
6 cloves garlic, minced
3 pcs. tomato, diced
1/2 tbsp. fish sauce
salt and pepper

Procedure:

1. Clean milkfish and slice at the middle-top part from head to tail. Make sure not to slice all the way through.
2. Put all ingredients at the inside of the fish.
3. Wrap milkfish with foil to avoid it from spilling the filling.
4. Put in a griller for about 15-25 mins. or until cooked.
5. Serve with dipping sauce!

Adobong Manok

Everybody loves chicken adobo and I myself love this dish! This is just easy to cook and every Filipino knows how to cook this!

Ingredients:

1 kilo chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
1/4 cup cooking oil
1/2 tablespoon white sugar
salt and whole peppercorn

Procedure:

1. In a large container, combine the soy sauce, vinegar and garlic then marinade the chicken for at least 1 to 3 hours.
2. Place the cooking oil in a pan and apply heat.
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
6. Put-in the sugar, and salt. Stir and turn the heat off.
7. Serve hot. Share and Enjoy!

How to Cook Longganisa

I am just sharing my way of cooking longganisa. This is a very common viand for breakfast.

Ingredients:

1/2 kilo longganisa
2 cup water
1 tablespoon oil (optional)

Procedure:

1. For 1/2 kilo just put 1 cup of water then bring to a boil over medium heat.
2. Allow few minutes to boil then prick with fork to allow the natural oil comes out from the sausage.
3. Stir occasionally until water evaporates, Then cook the sausages in its own oil, or if oil is not enough just add 1 tablespoon of oil and continue cooking until done.
4. Serve and enjoy.

Black Gulaman

Black gulaman has always been my favorite drink! When I was about 9 years old, my mom would go to the grocery and I will go directly at the food court and order this refreshment!

Ingredients:

5 cups water
5 cups brown sugar
black gulaman, cubed
ice

Procedure:

1. Cook black gulaman according to the instructions of the sachet.
1. In a pan, put water and sugar.
2. Stir until sugar is completely dissolved.
3. Let it cool and set aside.
4. In a glass, put sliced gulaman and the water with sugar.
5. Serve with ice and enjoy!

Chicken Binakol

This is a popular dish in the Visayan Region specifically in Iloilo. This dish is a bit similar with tinolang manok but the difference is the coconut water and coconut meat. Try this and you would surely love this!

Ingredients:

4 pcs. chicken drumstick
1 piece green papaya, cut into serving pieces
1 cup chili leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce
3 cups coconut water
1 cup coconut meat
4 tbsp oil
salt

Procedure:

1. In a sauce pan, heat oil then saute ginger, garlic and onion.
2. Add chicken then season with fish sauce. Cover and simmer for 10 minutes or until chicken is cooked.
3. Pour coconut water and cover. Simmer for 5 minutes.
4. Add in coconut meat then simmer for another 5 minutes.
5. Add papaya and cook until papaya is tender.
5. Season with salt.
6. Add chili leaves then turn off the heat so as not to overcook.
7. Serve and enjoy!

Chocolate Muffin

Snack time would be more fun and exciting with this easy to bake chocolate muffins! I highly recommend it to do this activity with your kids. They'll surely love to munch on those muffins with their favorite chocolates!

Ingredients:

1 3/4 cups all purpose flour
3/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
1 egg
1 cup evaporated milk
1/4 cup chocolate, chopped

Procedure:

1. In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt.
2. In a small bowl, whisk together all the wet ingredients – oil, egg, evaporated milk.
3. Pour wet ingredients over dry ingredients. Mix together until just barely combined and add chopped chocolates.
4. Line cupcake pans. Pour 1/2 cup batter unto each cupcake liner. Make sure to add water to empty cupcake cups in the pans to help the batter rise better.
5. Bake at 400F for 15 mins or until done.

Fried Isaw

If you have been in the Philippines you would see a lot of street food vendors scattered on all places and one of the most famous specialty they sell is this chicken intestine or as what we call it here as "isaw". If you want to go on an adventure with food, try this!

Ingredients:

1 kilo chicken intestine, cleaned
1 cup flour

Wet batter:

1 cup flour
1 egg, beaten
3/4 cup water
salt and pepper

Procedure:

Wet batter:

1. Combine water, egg and 1 cup flour. Set aside.
2. Season with salt and pepper.

Coating the chicken intestines:

1. Skewer chicken intestines in a zigzag pattern.
2. First, coat chicken intestines with flour.
3. Then, dip in wet batter. (just enough to coat chicken intestines)
4. Lastly, coat again with flour. Set aside. (do this with the rest of the chicken intestines)

Cooking chicken intestines:

1. In a pan, heat oil about 1 inch.
2. Cook chicken intestines until golden brown.
3. Serve with your favorite dipping sauce!

Onion Rings

Onion rings are commonly found around the world with different varieties and dips. It may be served as a snack or an appetizer or even for a midnight snack like what we did last night. We simply love the crispness of the crust and the nutritional amount we digested from a yellow onion.

Ingredients:

2 pcs. yellow onion, sliced into rings
2 cups flour
1 egg, beaten
1/2 cup water
salt and pepper

Procedure:

For wet batter:

1. Combine flour, water and egg in a mixing bowl. Mix well until all blended.
2. Season with salt and pepper.

Onion rings:

1. Slice yellow onions into rings.
2. Dip onion rings in wet batter then in the flour.
3. In a pan, heat oil about half inch deep.
4. Flip onion rings if other side is golden brown.
5. Fry onion rings until both sides are golden brown.
6. Serve with thousand island dipping sauce!

Caramel Popcorn

This is just a simple recipe that anyone can do! I thought of this recipe when I was watching a movie and felt hungry. I was not looking for the common cheese popcorn when in cinemas, so I've decided to make this delicious caramel popcorn!

Ingredients:

5 tbps. oil
250 grams kernel popcorn
1/4 cup butter
1/4 cup brown sugar

Procedure:

Brown Sugar Coating:

1. In a pan, melt butter.
2. When butter is completely melted, add in sugar.
3. Dissolve sugar until no more solid sugar is visible.

Popcorn:

1. Heat oil in a pot. (enough to coat the bottom of the pot)
2. Put kernels of popcorn and close the pot.
3. Wait for the popcorn to pop.
4. Pour popcorn in the pan with the melted brown sugar.
5. Enjoy a movie with this!

Puto-pao

Puto Pao is a combination of puto and siopao! I love this recipe because two of my favorite snacks are combined into one delicious dish!

For the Batter:

500 grams all purpose flour
250 grams white sugar
1/4 cup baking powder
2-1/2 cups water
1 cup powdered milk
3 pieces whole eggs
3 tablespoons butter

For the Filling:

500 grams lean pork
1/2 cup soy sauce
1 piece laurel leaf
1 piece star anise
1/2 cup water
1/2 cup white sugar
1 teaspoon cornstarch
2 cloves garlic, minced
2 tablespoons cooking oil

For the Toppings:

6 salted eggs, sliced

Procedures:

1. In a bowl, mix together the flour, sugar, baking powder then pour water, powdered milk and stir well.
2. Add eggs and butter then mix until well blended. Set aside.
3. In a pan, heat oil and saute garlic then add lean pork and stir cook for 3 minutes.
4. Add the rest of the filling ingredients and cook until tender and the sauce thickened.
5. Remove star anise and laurel from the mixture then set aside.
6. In a muffin mold, pour batter, about 1/2 of the mold then add a tablespoon of filling.
7. Cover the filling with batter cover the mold about 3/4 full.
8. Top with salted egg and then steam for 15-20 minutes or until done.
9. Serve for snack!

Sari Sari

There's no waste in every part of a pig. This is a one way of how Filipinos use those inner parts to cook something new. Sounds yummy or not? Well, don't judge till you taste this exotic dish from the Southern part of  the Philippines. We call it 'sari-sari' because we used assorted parts like liver, heart, ear, intestines, etc. Try this dish for a new and exciting exotic food experience!

Ingredients:

1/2 kilo pork's liver, chopped
2 pork's ears, chopped
2 pcs. pork's tongue, chopped
1 pork's heart, chopped
2 pcs. onion, chopped
10 cloves garlic, chopped
1/2 cup soy sauce
1/2 cup vinegar
1 1/2 teaspoon ground pepper
5 pcs. chili, chopped


Procedure:

1. Boil all of the pork's parts until tender. Chop and set aside.
2. Saute garlic and onion then add in the rest of the ingredients. Simmer and stir occasionally until well blended.
3. Serve hot with lots of rice and enjoy!

Fettuccine

Fettuccine is one of the simplest and oldest way to cook pasta. It usually uses butter and cheese to liquefy the pasta so it would give the coating and richness of flavor in it. This pasta dish mainly uses Parmesan Cheese but for our own version we used quickmelt cheese instead. Aside from the fact that it's more cheaper than parmesan, it also gives a richer flavor.

Ingredients:

1 kilo pasta, flat noodles
1/2 kilo ground beef
1/4 kilo hotdog, sliced
2 pcs. all purpose cream, 250 mL
2 pcs. evaporated milk, 370 mL
2 pcs. beef broth cubes
1 pc. quickmelt cheese, shredded 110 g
5 pcs. onion, minced
5 cloves garlic, minced
butter, 50 g
2 tbsp. oil
5 cups water
2 liters water (for pasta)
salt and pepper

Procedure:

1. In a pan, boil 2 liters of water and put pasta noodles, oil and salt. Cook noodles according to the instructions indicated at the back of the noodle pack or until al dente. Set aside.
2. In a sauce pan, melt butter.
3. Saute onion and garlic for 1 minute.
4. Add in ground beef, hotdog and cook until it turns brown or cooked.
5. Season with salt and pepper and add beef broth cubes.
6. Add in water, all purpose cream, evaporated milk and shredded cheese. Simmer for 5 minutes.
7. Combine the pasta noodles with the sauce and stir until well blended.
8. Serve and enjoy!

Adobong Sitaw

I was at the market and saw fresh string beans and thought of cooking adobong sitaw and here's what I made! I hope that you like this too!

Ingredients:

1/4 kilo pork, sliced to preferred size
1 bunch string beans (sitaw) cut in 2" length
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup soy sauce
1/3 cup vinegar
1 cup water
cooking oil

Procedure:

1. Heat oil in a pan and saute garlic and onion.
2. Add the pork and cook until it turns brown.
3. Add the water, soy sauce and vinegar. Cover & simmer for 10 minutes.
4. Add the string beans and cook for 5 minutes or until the vegetable is tender.
5. Serve and enjoy!

Relyenong Bangus

Another way to enjoy milkfish! Stuffing it makes it more flavorful and appetizing! You should try this too and your family would surely love this dish!

Ingredients:

3 pieces milkfish , properly cleaned
1 onion, minced
4 cloves garlic, minced
1 carrot, minced
1 cup green peas
1 bell pepper, minced
1/2 cup raisins
1/2 cup flour for dusting
salt and pepper to taste
cooking oil for frying

Procedure:

1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.
2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.
3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.

4. After stuffing the fish, dust it with flour to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.
5. After frying, set aside to cool before slicing.Serve it and enjoy.