Marinated Fried Daing na Bangus

Our family's breakfast favorite! My mom wants to share her way of marinating the Daing na Bangus or sun-dried milkfish. It's the simplest way of preserving the fish by splitting it to a butterfly fillet, soaking it in brine and drying it up under the heat of the sun for 2 to 3 days depending on the sizes of the milkfish.

Ingredients:

1 medium dried butterfly cut milkfish
4 tbsp soy sauce
4 tbsp vinegar
3 tbsp Calamansi juice
2 tsp Spanish Paprika
4 cloves garlic, crushed
1 tsp pepper corn
salt and pepper
cooking oil for frying (Canola Oil is the best oil to use)

Procedure:

1. Mix together all the next 8 ingredients and pour it into the fish. Cover and soak it overnight in the refrigerator. You may use ziplock for this.
2. In a frying pan heat the oil and put the marinated milkfish with skin-side down first. Fry it until golden brown in each side.
3. Remove from heat. Use paper towels to drain the excess oil.
4. Serve hot with sliced tomatoes on the side and your prefered dipping sauce. Enjoy!

Pork Kare-Kare

One of the most complicated dish known in filipino cuisine is Kare-Kare or Philippine stew. The dish may be hard to cook however it has an outstanding taste due to the uniqueness of the peanut flavor of the soup. The oxtail, pork hocks, pig feet or calves feet are usually the meat used in this recipe. Somehow a few pieces of pork chops may be a substitute for this dish.

Ingredients:

4 pcs pork chop, cut into halves
1 tbsp Annato powder (atsuete)
1 medium onion, minced
4 cloves garlic, minced
1 bundle string beans, cut into 3" length
2 pcs eggplant, cut into 12 pieces
1 bundle pechay (bokchoy)
4 c stock
6 tbsp peanut butter
2 tbsp rice flour
Bagoong or Shrimp paste
cooking oil for sautèing
salt and pepper to taste

Procedure:

1. Boil the pork chops until soft. Reserve the broth and set aside.
2. Saute the garlic and onion and add the Annato powder. Stir well. Add the stock and bring to a boil. Simmer for 3 minutes. Put the pork chops and simmer again for 5 minutes.
3. Add the string beans and eggplant, simmer until half cooked.
4. Put the peanut butter and rice flour. Stir well until thickened then add the Pechay. Season with salt and pepper to taste. Simmer until done. Remove from heat.
5. Serve with Bagoong or Shrimp paste. Enjoy!

Creamy Spaghetti a la Jekris

If you want something different for your Spaghetti, well, this is the best option for you. Our very own version of Spaghetti with the creaminess of melted cheese, butter, milk and cream. Truly something to crave for this holiday season and all year round.

Ingredients:

900 g spaghetti
1/2 kl ground beef
6 pcs hotdogs, sliced diagonally
1 kl Sweet style tomato sauce
1/4 c butter
1 small can evaporated milk about 154 ml
250 ml All purpose cream
185 g Quick melt cheese, sliced into cubes
5 cloves garlic, minced
1 medium white onion, minced
salt and pepper to taste
cooking oil
chopped parsley (optional)

Procedure:

1. Cook Spaghetti according to package instructions then set aside.
2. Heat oil in a sauce pot over medium heat. Saute the garlic and onion then add the ground beef. Cook until brown.
3. Pour the tomato sauce and add the sliced hotdogs. Mix well. Simmer for 5 minutes.
4. Add some salt and pepper to taste. Stir well. Remove from heat.
5. Pour the sauce into the Pasta. Toss it well to distribute all the ingredients evenly. Flatten it with a wooden ladle then set aside.

To make the creamy toppings:

6. In a skillet over low heat melt the butter and pour the evaporated milk while continuously stirring.
7. Then add the quick melt cheese. Stir it well until the cheese melts into the mixture.
8. Lastly add the All purpose cream. Give a good stir until it becomes smooth and creamy. Remove from heat.
9. Pour the cream mixture into the Spaghetti. Make sure to distribute it evenly to the pasta as this will served as the toppings.
10. Garnish it with some chopped parsley for finishing touch. Enjoy!

Pepperoni with Onions

One of the most favorite toppings in a pizza is the Pepperoni or also known as Pepperoni sausage. It's generally a variety of the Salami which is made up of cured pork or beef. Aside of a pizza flavor, Pepperoni can also be cooked in different ways. Simply adding up some slices of onions will surely captivate your senses.

Ingredients:

2 pcs medium size Pepperoni sausages
4 pcs onions, cut into rings (yellow onions will do)
1/4 tsp ground pepper
Cooking oil

Procedure:

1. Slice the Pepperoni thinly. An inch in diameter.
2. In a pan, heat the oil and saute the onions then add up the sliced pepperoni.
3. Sprinkle some ground pepper and turn the heat higher so the pepperoni are well toasted.
4. Turn off the heat. Serve hot. Enjoy!

The Pepperoni sausage.

Beef Pares

Beef Pares are beef briskets tenderized with aromatic spices and paired along with garlic rice or extra broth. So when you say 'Pares' it's a local term for 'Pair.' This Filipino dish is usually served at Tapsi houses and Carinderias. Another beef recipe will surely be a hit to your taste buds. Give it a try!

Ingredients:

1/2 kl Beef brisket, sliced into cubes
7 c water
1/4 c soy sauce
1/4 c sugar
1/2 tsp black pepper
1 tbsp ginger, minced
1 pc onion, minced
2 cloves garlic, minced
3 c beef broth
2 star anise
2 tsp cornstarch, dissolved in 1/4 c water
Salt to taste

Procedure:

1. In a stock pot boil the water and the beef for 2 hours or until the beef is tenderized. Set aside and reserve the broth. If using pressure cooker, boil it for 30 minutes.
2. Saute the garlic, onion and ginger and add the beef, soy sauce, black pepper and sugar and let it simmer for 3 minutes.
3. Add 4 c of beef broth, star anise and some salt. Bring to a boil and let it simmer for 5 minutes.
4. Lastly add the dissolved cornstarch while stirring to avoid it from forming lumps. Simmer until it thickens. Remove from heat.
5. Serve it with some Garlic rice or beef soup. Enjoy!

Fried Cream Dory Fillet

Cream Dory is one of the most scrumptious fish I've ever tried. Probably because of its soft tasty meat and the ever increasing popularity of its flavor. This fish is also making a hit in some fine dining cuisines. I'm sure you'll definitely love this mouth watering recipe that's so easy to prepare. Here it is.

Ingredients:

1/2 kl Cream Dory Fillet, sliced into serving size
1 egg, beaten
1 c flour
salt and pepper
cooking oil

Procedure:

1. Season the Cream Dory with salt and pepper. Let it stand for 10 minutes.
2. Dip the Cream dory into the beaten egg and dredge it into the flour. Leave it for about 30 minutes for a crispier crust.
3. Heat the oil in a deep fryer.
4. Fry the Cream Dory until golden brown.
5. Transfer into a serving dish. Dip it with mayo garlic dip or your prefered sauce.

Ginisang Sayote with Giniling

Technically speaking Chayote or Sayote is a fruit, a member of melon, squash and cucurbit family. But most of us used it as a vegetable ingredient. It's originally native to Mexico until it was introduced worldwide. Chayotes can be eaten as raw though some find it unappetizing. And now it's commonly served along with other veggies and seasonings. This vegetable is also used in some of stir fried dishes like this one. Another healthy dish with a good source of amino acids and Vitamin C courtesy of Sayote.

Ingredients:

1 lb ground beef
2 large Chayotes/Sayotes, sliced
1 onion, sliced
4 cloves garlic, minced
2 c water
1 tbsp fish sauce
1 tsp ground pepper
salt
cooking oil

Procedure:

1. In a pan saute the Onion and Garlic in cooking oil over medium heat.
2. Add the ground beef. Saute until the beef turns light brown.
3. Add the Sayotes and season with fish sauce. Give a good stir. Then add the ground pepper. Cook for 3 minutes.
4. Pour the water, let it simmer for 5 minutes. Do not overcooked the Sayotes. Then add some salt to taste.
5. Remove from heat. Transfer to a serving bowl.

Pritong Tilapia

Did you know that this type of fish is caught in the Sea of Galilee during Biblical times? Today, it is one of the most commercially important aquacultured species. It can be prepared as grilled, steamed, as Escabeche, fillet or simply frying it just like the one we show here.

Ingredients:

5 pcs medium Tilapia (cleaned and scales removed)
1 tbsp salt
2 tsp pepper
cooking oil

Procedure:

1. Rub salt and pepper into the Tilapia including the insides.
2. In a pan over medium heat, heat the oil.
3. When the oil is hot put the Tilapia and cover it. Fry the Tilapia 5 to 10 minutes in each side.
4. Remove from heat. Serve in a platter with lots of rice and soysauce with Calamansi or your prefered dipping sauce.

Banana

Bananas are widely consumed because of its affordability in the local market and the nutritional benefits we can get from it. There are lots of varieties of Bananas worldwide and one of the top growers in Asia is the Philippines particularly in Mindanao area. The photo above is a Lacatan banana. Its longer and thicker in skin than the Latondan variety. I personally prefer this over other varieties. I highly recommend to eat atleast 1 or 2 bananas a day. It promotes regularity, lowering the risk of heart attack and blood pressure and a mood booster as well.

Pork Liver Afritada

One of our favorite inner part of the pork is its Liver. Its loaded with protein and the nutrients we need. However, its also rich in fat and uric acid. Cosuming it in moderation is recommended. To sum it up, cooking it along with other veggies makes it more healthy and appetizing.

Ingredients:

1/2 kl pork, sliced into strips or into your desired slice
3 medium potatoes, sliced into your desired size
2 carrots, sliced into your desired size
3 cloves garlic, minced
1 onion, chopped
1 tbsp tomato paste
2 tbsp soy sauce
1 c water
1 tsp cornstarch
salt and pepper to taste

Procedure:

1. Saute the garlic and onion then add the liver. Saute for 1 minute.
2. Add the carrots, potatoes, tomato paste and the soy sauce. Simmer for 5 minutes stirring occasionally.
3. Add water, some salt and pepper to taste. Stir it well. Then thicken the sauce with cornstarch. Simmer until cooked.
4. Garnish with some fresh chopped onion leaves. Serve hot.

Santol

I remember during my school days that was around the late 90's when this fruit was sold just outside of our school campus. It was displayed peeled and already sliced. I can choose to dip it through a vinegar, soy sauce or just plain rock salt. The Santol or cotton fruit is another native fruit from the Southeast Asia. The outer rind has a thick texture in some varieties which is sour in taste, while the white pulp in the seeds is also eaten. There are two varieties of Santol. The yellow and the red Santol. It appears that the red ones are a common variety. Santol can also be candied. In Thailand, it is used in some of their cuisines. But as for me, I still prefer to eat it with my favorite dip.

Fresh Santols are usually hand picked by climbing up on its tree.

Halabos na Hipon

This is the most basic way of cooking your shrimps with the shells still intact and the long whiskers are cut. Simply adding up a small amount of water with some salt and you're done in less than 20 minutes. However, you can add up a twist for this dish. Instead of water, we will use lemon soda as a substitute for some surprising flavor. So, are you ready for some kitchen experiment today? Just follow these simple steps in preparing your Halabos na Hipon. Enjoy!

Ingredients:

2 pounds shrimps, (washed, trendils are trimmed)
1/2 c lemon soda (sprite or 7 up will work)
5 cloves garlic, peeled and minced
2 tbsp butter
1 onion, diced
1 tsp oil
salt and pepper
onion leaves, chopped

Procedure:

1. Prepare your shrimps. Wash and drain it well.
2. In a skillet over medium heat, put the butter, when it melts add the oil, garlic and onion stirring frequently for 30 seconds. Do not burn the garlic.
3. Add the Shrimps continue stirring for 1 minute until it changes color. Then pour the Lemon soda.
4. Add some salt and pepper to taste. Continue stirring for 2 to 3 minutes until the liquid is reduced. Do not overcooked the shrimps as this will get tough when consumed. Shrimps are done when it turns pink.
5. Remove from heat, arrange it in a platter and garnish with some onion leaves.

Rambutan

A bunch of Rambutan with one fruit half peeled. 

The Rambutan tree.

This hairy fruit has became one of the top tropical fruits across Asia, Africa and in some countries in Latin America. And now is largely increasing in production in Australia. The fruit is similar to the taste of a Grapes which is sweet, mild and acidic in flavor. It's also a popular Garden tree and only grows in a warm climate such as in the Philippines. Today, there are other varieties of Rambutan cultivated in some parts of Asia. Rambutan is usually sold fresh in the market. It's also used for making Jams and Jellies.

Fried Chicken Wings

Personally, my most favorite part of Chicken is its wings. Although this part don't have much lean meat comparing it to other parts, it still taste good. And for the most fun part of eating it is the crunchiness of the skin while savoring the juicy part of the meat. So, how about making Fried Chicken wings for lunch?

Ingredients:

4 pounds Chicken wings

2 eggs

2 c butter milk

3 c flour

1 tsp salt

1 tsp ground black pepper

1/4 tsp cayenne pepper

Oil for frying

Procedure:

1. Beat the eggs and the milk together. Coat the chicken wings with the mixture. Cover and refrigerate for 30 minutes.

2. In a bowl, mix the flour, salt, pepper and Cayenne pepper. 

3. Remove the chicken from the egg and milk mixture and coat the chicken into the flour. 

4. Pre-heat the deep fryer. Cook the chicken wings in batches. Each batch is cooked for 10 minutes. Check the breading if it turns golden brown and the wings are no longer pink on the bone. 

5. Remove from heat, drain the excess oil on paper towel.

6. Serve hot with your favorite sauce. Enjoy!

Mango-Guyabano Shake

The sweetness of mango combined with the sour and creamy taste of Soursop or Guyabano is a perfect healthy mix! If you're a fan of smoothies, this is recommended for you. It's 100% natural and chemical free.

Ingredients:

1/2 c fresh Mangoes, diced
1 1/4 c Guyabano (peeled and seeded)
1 c evaporated milk
1/2 c sugar or honey as a substitute
1/2 c ice cubes
mint leaves for garnishing (optional)

Procedure:

1. Take the flesh part of Guyabano and put it in a bowl. Prepare your diced mangoes.
2. In a blender put the Guyabano, diced Mangoes, milk, sugar and ice together. Blend it well until smooth.
3. Taste so you can adjust according to your prefered taste. Add more sugar if needed.
4. Garnish with mint leaves on top. Enjoy your refreshing shake!

Cauliflower

The Cauliflower has a much similarity of a Broccoli in terms of its head but differs in flower buds. In fact, they belong to the same species of a vegetable. Only the white curd of the Cauliflower is eaten. It may be boiled, roasted, fried, steamed or may even eaten as raw. The florets should be broken into same sized pieces so it's cooked evenly. Our favorite dish with a cauliflower is Chop Suey. How about you? What's your favorite Cauliflower recipe?

Pritong Pork chop

Probably the most easiest way to prepare a pork chop recipe. This is it. The fried pork chop. Juicy and tasty!

Ingredients:

4 slices pork chops
2 tsp salt
1 tsp pepper
cooking oil

Procedure:

1. In a bowl combine salt and pepper. Mix it. Rub it all over the pork chops. Let stand for about an hour.
2. In a pan heat the oil and put the pork chops. Cook for 8 to 10 minutes in each side or until golden brown.
3. Remove from heat. Serve hot with lots of rice and your prefered dipping sauce.

Sautèed Asparagus

This is one of my favorite vegetable, the Asparagus. The delicate taste of every stalk makes it a favorite among some of fine dining restaurants worldwide. It is often served as an appetizer or a side dish. What we are going to show now is an easy to make Asparagus dish. Enjoy!

Ingredients:

1/4 kl ground beef
1/2 kl Asparagus
3 cloves garlic, minced
1 onion, diced
2 tbsp cooking oil
salt and pepper

Procedure:

1. In a pan with medium heat saute the onion and garlic.
2. Put the ground beef and saute for about a minute.
3. Add the Asparagus and continue to saute until cooked.
4. Transfer to a serving dish. Enjoy.

Nilupak

When you say "Nilupak" it generally means "to pound." For this recipe we pound the unripe bananas and turn it into a delectable snack. Another variety of Nilupak is using Cassava as the main ingredient. Here's how you do it.

Ingredients:

1 bunch saba bananas (unripe, cooked and peeled)
1 c brown sugar
1 c grated coconut
1/2 c margarine

Procedure:

1. Prepare the mortar and pestle and put the bananas one by one and pound it together.
2. Add the grated coconut and sugar. Pound it one more time until all the ingredients become sticky.
3. Mix the margarine to add some more flavor into it.
4. Form it into your desired shape and arrange it in a platter.

Inihaw na Tilapia

Grilling this fish on a weekend backyard party is surely fun and easy. No other spices needed just plain salt and pepper and you're on the go. However, there are many ways in preparing Tilapia, we will show you the most easiest of all. Here it is.

Ingredients:

2 medium Tilapia fish (cleaned)
1 tbsp sea salt
1 tsp ground pepper
Cooking oil spray for grilling

Procedure:

1. Season the Tilapia with salt and pepper. Rub it all over the fish.
2. Prepare the griller. Spray some cooking oil to prevent the fish from sticking on the grill.
3. Put the Tilapia on the Griller for 10 minutes in each side.
4. Remove from Griller and transfer to a plate.
5. Serve it with soysauce and Calamansi or Lemon wedges. Enjoy!

Calamansi

When you're always working in the kitchen, don't ever miss this citrus fruit in your grocery list. It's one of the most essential ingredients to have in your kitchen. The Calamondin or what is locally called as Calamansi is known to have many uses in terms of cooking, medicinal or even as an ointment. In the Philippines, the Calamansi is used as a main condiment for Pancit dishes. It may also be used for eliminating the smell of any fish by extracting juice into it. Did you know that Calamansi is also used for pastries and desserts like cakes, pies or even jam. And the fact that It's very high in Vitamin C, Calamansi is widely used as a Juice. so make one Calamansi juice a day.

Nilagang Okra

It's slimy yet its packed with fiber and nutrients. The Okra or others call it Ladies' fingers or Gumbo. How about try to boil the Okras and dip it to your favorite sauce. Not a bad idea right? Try it. Its good and yummy.

Ingredients:

1/2 kl Okra

3 c water

Procedure:

1. Pour the water into the pot and bring to a boil. While boiling put the Okras. Continue to boil until done.

2. Serve with your favorite sauce.

Shrimp fried rice

Don't know what to do with the left over rice from last nights dinner? Then, surprise your loved ones by trying to make this special fried rice with shrimps. A one good breakfast to fill your day!

Ingredients:

2 cups cooked rice
250 grams shrimps
2 eggs ( scrambled and sliced)
1 small onion
2 cloves garlic
salt and pepper to taste

Procedure:

1. Saute the garlic and onion then add the shrimps and continue to saute for few seconds.
2. Add the rice and give a good stir, then add the scrambled eggs.
3. Sprinkle with salt and pepper. Mix well until done.
4. Serve it hot.