Monday, November 15, 2010

Triple Longganisa Pasta

taken with a camera flash

  • pasta noodles of any kind (I used what's on hand, spaghetti noodles)
  • smoked longganisa
  • regular skinless longganisa
  • longganisang macao
  • butter
  • olive oil
  • salt, sugar, pepper, magic sarap
  • dried basil

  • Cook the noodles per instructed in the package, make sure to have it al dente. I, personally, add magic sarap granules on the boiling water aside from salt and oil, to give the noodles a distinct taste. Drain and set aside.
  • Slice the longganisang macao thinly, cut the smoked longganisa into cubes, get the skinless ones ready.
  • Heat a little olive oil in the pan, add half a bar of butter and let it melt.
  • Mash and saute the skinless longganisa, add the smoked longganisa and the longganisang macao. Cook until the oil and sugar of the longganisa infused and caramelized.
  • Season with salt, sugar or pepper, do it according to your preference.
  • Drop and toss the pasta.
  • Serve with a little drizzle of olive oil and a sprinkle of dried basil.

taken without a camera flash

My husband is a longganisa-lover so I tried inventing a pasta dish that he sure will love and my instinct didn't fail me, he ate as much as 3 plateful right after I finished cooking, I loss count of the rest *lol*.

Friday, November 5, 2010

Pininyahang Manok (Pineapple Chicken)

Note: I learned this version of Pininyahang Manok in Bulacan, you know how different provinces here in the Philippines tend to have their own versions of a common dish, this one is no different.

  • chicken
  • quail eggs
  • hotdog
  • carrots
  • potatoes
  • garlic
  • onion
  • pineapple chunks
  • green peas
  • evaporated milk
  • oil
  • water
  • salt

  • Saute garlic, onion, chicken, carrots and potatoes.
  • Add some water and let it boil for 10 minutes or so.
  • Add the milk, hotdog slices and pineapple bits. Mix and let it simmer for a minute or two.
  • Add the green peas and boiled/peeled quail eggs. Season to taste and bring it to a boil.
  • Try it out and then serve.
  • I'm not sure about others' preference but I like this dish cold, I mean at a room temp., as the sauce tends to get creamier as it cool.

Happy Cooking!

Wednesday, November 3, 2010

Fried Fish w/ Mango & Tomato Salad

There's no recipe to share but as I need to eat healthy, I have no choice but to cook healthy, and though this is suppose to be a recipe blog, I guess, a miss once in a while is okay, right? :)

  • fish slices
  • green mangoes
  • tomatoes

  • Fry the fish until golden brown or until cooked.
  • For the salad, cut the tomatoes and mangoes accordingly and mix. You can add a pinch of salt, if desired.
  • Serve with plain or garlic rice.

Happy Thursday everyone!

Friday, October 8, 2010

Vegetable Salad w/ Salted Egg

  • romaine lettuce
  • tomatoes
  • cucumber
  • salted eggs, peeled and cut into bits
  • unflavored/plain yogurt

  • Wash and cut the vegetables accordingly.
  • Toss all the ingredients in a large bowl, you can add as much yogurt as you like, it's healthy anyway.

Note: I decided on the yogurt to balance the saltiness of the salted egg.

I've been munching on my veggies these past few weeks, I need all the vitamins I can get, hehe. Can you spot a remnant of an egg shell on the photo above? :)

Monday, October 4, 2010

Fresh Pick: Red and Green Bell Pepper

I'm just showing off *grins*. These are the products of hubby's diligence and patience, the red and green bell peppers that he had planted months ago are now bearing fruits, figuratively speaking, as peppers are vegetables, right? They are still young and small but I already have a recipe in mind *humming while waiting for the peppers to grow*.

Saturday, October 2, 2010

Mussels (Tahong)

  • fresh mussels (tahong)
  • garlic, minced
  • onion, chopped
  • ginger, julienned
  • cooking oil
  • water
  • fish sauce/salt (optional)
  • pepper (optional)

  • Wash the mussels thoroughly.
  • Saute the garlic, onion and ginger; add in water when the onion turns translucent, and set to boil. Be sure to boil a proportioned amount of water to the quantity of mussels that you're gonna cook.
  • Throw in the mussels in the boiling water and let it simmer until the shells open up.
  • You can add in some fish sauce or salt and pepper to taste, this is completely optional.
  • Bring it to a boil and you're done.
  • It is usually serve with plain rice and vinegar dip.

This dish is easy to do and easy on the pocket, too :)

Buco Salad

  • a can of fruit cocktail
  • a small jar of kaong
  • a small jar of nata de coco
  • fresh coconut (buco), shredded
  • condense milk
  • all-purpose cream

  • Just mix all the ingredients together in a wide canister, seal with a lid and refrigerate.
  • You can serve it cold or frozen, it all depends on your preference.

Note: Keep in mind that the sweetness of a dessert lessen when you freeze it, so if you plan to serve your buco salad frozen, be sure to make it sweeter.

Friday, October 1, 2010

Fried Prawns (Pritong Sugpo)

  • fresh prawns/sugpo
  • corn oil (any cooking oil will do)
  • calamansi
  • fish sauce

  • Wash the prawns thoroughly.
  • Blanch the prawns, then marinade them in calamansi extracts and fish sauce for about 10 minutes.
  • Fry the prawns until it turns golden orange (may ganon ba? hahaha).
  • Serve with steaming white rice.

I am always in a hurry these days, so the simpler the recipe, the better for me :)

Thursday, September 23, 2010

Veggie Salad

  • romaine lettuce
  • tomatoes
  • cucumber
  • strawberries
  • canned tuna (in vegetable oil)
  • light mayonnaise

  • Wash all the vegetables and fruit. Cut accordingly.
  • You can mix all the ingredients in a large bowl and serve it as is or you can serve each ingredient separately and let your family or guests do what they want. Anyway, to each its own.

Easy does it!

Note: I've been away for a while, I hope I'm still welcome at the Food Trip Friday club :)

Tuesday, September 21, 2010

Graham Cheese Cake

  • Graham Crackers
  • cheddar cheese
  • all-purpose cream

  • Grate or melt the cheese and then mix with the all-purpose cream.
  • Layer the Graham crackers on a flat baking dish, pour the cheese and cream mixture and spread it evenly. Repeat this procedure until you get your desired thickness.
  • You can top it with grated cheese or with anything you like, in my case, I used the remaining Graham bits as a smiley :)
  • Refrigerate for at least six hours and you're ready to serve.
  • Be imaginative when you serve food, its looks adds grandeur to its taste. In the photo below, I just drizzle a slice of Graham cheese cake with chocolate syrup, it looks appetizing eh?

One of those easy no-cook desserts, try it and tell me what you think :)

Monday, February 8, 2010

Regular and Spicy Fried Chicken

  • chicken pieces (legs, breast, thighs)
  • cooking oil
  • cayenne pepper powder or chili flakes (for the spicy ones)
  • paprika (optional)
  • curry powder
  • all-purpose flour
*** Marinade:
  • garlic, crushed
  • salt
  • pepper

  • Rub salt, pepper and garlic on the chicken pieces and let it sit for at least half an hour, the natural juices from the chicken will mix with the three ingredients and will become a yummy marinade. Remember that chicken meat is different from that of pork and beef, do not over-marinate it.
  • Rub lots of cayenne pepper or chili flakes on some chicken pieces to spice it up a little and set aside like you would with the non-spicy ones.*
  • Mix some all-purpose flour and curry powder for the breading, curry powder will add a little color and tang to your fried chicken.
  • For the spicy ones, mix cayenne pepper and all-purpose flour and use that as a breading.*
  • Roll the chicken pieces in the prepared breading and then deep fry it until golden brown.
  • For that eye-popping, ear-smoking and tongue-numbing hotness sprinkle (as much as you like and can take) of cayenne pepper and paprika powder on the spicy chicken pieces.*
  • Serve hot with lots and lots of rice.
* spicy fried chicken steps

If you'll closely look at the featured photo, you'll see a big difference in color between the regular and the spicy fried chicken so chances of mixing it up can be slim, but not a hundred percent fool-proof. I suggest you take the necessary precautions *grins*.

Happy cooking!

Sunday, February 7, 2010

Pork Barbecue

  • pork chops, cut into strips
*** marinade:
  • soy sauce
  • ketchup
  • sugar
  • calamansi extract
  • chili peppers (or cayenne pepper powder)
  • garlic
  • onion

  • In a big bowl or baking dish, put all the marinade ingredients and mix thoroughly. I suggest you give the mixture a try to know if it is to your liking, do the necessary adjustments, if necessary.
  • Marinate the pork strips for 8 hours or more. I did mine for 24 hours inside the fridge.
  • Thaw the refrigerated meat (and marinade) for at least an hour and then use barbecue sticks to skewer the pork strips.
  • Grill as you prefer and serve!

Note: I wasn't able to post for two long weeks, sorry about that... life happened *grins*!

An entry to:


Saturday, January 23, 2010

Buko Pandan

Note: I know it's not the yummiest picture you've ever seen but I just snapped that as we were preparing our Christmas feast, so please bear with it.

  • buko (young coconut), cut into strips
  • all-purpose cream
  • condensed milk
  • tiny tapioca balls (optional)
*** for the gelatin:
  • gelatin powder (if you can find a green-colored one, better)
  • pandan leaves
  • water
  • green food color
  • sugar (optional)

  • Ratio of ingredients - In a mixture of 6 young coconuts and 1 big tray of green gelatin, I used 2 tetra packs of all-purpose cream and 2 cans of condensed milk, the quantity of tapioca balls depends on you, you can put as much or as little as you want.
*** for the gelatin:
  • In a cooking pot, mix 7 cups of water and gelatin powder, when it completely dissolves, add a few pandan leaves (be sure to clean the leaves thoroughly) and then cook in medium heat. Add the green food color if you happen to buy a clear gelatin but if you have it in green, just let it be. If you want to add some sugar, you can do so. Simmer for a few minutes and then bring it to a boil, remember to stir from time to time as it might stick in the pot if you don't.
  • Pour the gelatin mixture in a shallow tray or baking dish and let it cool. Cut into cubes and set aside.
*** for the actual buko pandan:
  • Mix all the ingredients (preferably in a big plastic canister with cover so you can freeze it), buko strips, gelatin cubes, tapioca balls, all-purpose cream, condensed milk.
  • Taste test and do the necessary alterations if there's any.
  • Chill and serve cold.
Tip: If you're going to serve your buko pandan frozen, I suggest you leave the tapioca balls out, it is fun to eat when it's gummy but when it's hard, it's kinda unappetizing.

An entry to:


Saturday, January 16, 2010

Lechon Kawali (Pan-Fry Roasted Pork)

One of my favorite dish in the whole wide world *lol*, I've been eating and requesting for this dish to be in our Noche Buena table since I was a kid, but this year it was my turn to try it. I remember bugging my lola almost every week to cook some Lechon Kawali for me, I saw her do it more than a hundred times but I never got interested in cooking it on my own, hello ayoko kaya matilamsikan ng mantika noh but now that I did, I think I'll get used to making some, and I know that my granny is super proud of me up there in heaven.

  • liempo/pork belly
  • water
  • salt and peppercorn
  • oil
  • garlic and laurel leaf (optional)
  • Boil the pork belly in a mixture of water, salt and peppercorn until the meat (and skin) is tender. You can also add some garlic and laurel leaf if you like.
  • Drain, cool and air dry. If you can do it under the sun, that's better.
  • Deep fry the slabs of pork belly until crisp or until blisters pop in the skin meat, be sure to submerge the whole thing. And be very careful, blasts of oil missiles are sure to come your way, be prepare grab a shield, a pot cover will do *lol*.
  • Drain in a paper towel and cut to serving pieces.
  • Serve with a lechon sauce, atchara or any other dip you may prefer.
Happy eating!

An entry to:


Thursday, January 14, 2010

Chicken Pesto Penne

My version of Pizza Hut's Chicken Pesto Penne, I cooked this for our New Year's Eve feast, it was my first time to try it without a concrete recipe to boot but to my amazement it was an instant favorite amongst my family, either luck was on my side or I'm really getting good at this craft *grins*.

And as I am super proud of my work, though I'm sure it won't compare to the recipes of other foodies, I am joining Presto Pasta Nights which is hosted this week by Gay of A Scientist in the Kitchen.

  • penne pasta (500g, San Remo)
  • 1 chicken breast (or as much as you like)
  • 1 big can of evaporated milk
  • 1 tetra pack of all-purpose cream
  • 1/2 bar of cheddar cheese, cubed or grated
  • 3-4 tablespoon of Barilla Pesto alla Genovese
  • olive oil
  • butter
  • fish sauce or salt
  • pepper
  • sugar (optional)

  • Boil the chicken until tender. Cut the meat into cubes (as I did) or you can just shred it. Set aside.
  • Cook the penne as instructed on the packaging. Put the chicken bones on the water that you'll use to cook the pasta to add flavor.
  • Heat a pan or wok and pour an adequate amount of olive oil for sauteing, add a little amount of butter to enhance its taste.
  • Saute 3-4 tablespoons (or as much as you prefer) of pesto.
  • Add the chicken meat, some salt or fish sauce (I prefer the fish sauce as it adds a little tang to the dish) and a little of ground pepper, and saute some more.
  • Add the all purpose cream and the evaporated milk while constantly stirring.
  • Before it reach its boiling point, drop the cheese, stir and let it simmer for a few minutes or until the cheese have melted, be sure to keep on stirring from time to time.
  • Taste the sauce, if the milk didn't give enough sweetness to counter the taste of pesto, you can add a little sugar, just be sure not to over-indulge, you don't want a penne pesto dessert *grins*. If you want it a little spicy add some more pepper, if you want it more salty add some more salt, you know the drill.
  • When you're satisfied and all, bring it to a boil and you're done.
  • Toss it with the penne pasta and serve.

My first (hopefully not the last) entry for:

Monday, January 11, 2010


Another Noche Buena treat...

  • gelatin powder
  • condensed milk
  • sugar
  • egg, beaten
  • water

  • Ratio of ingredients - 1 sachet of gelatin powder, 7 cups of water, 1 beaten egg, 1 can of condensed milk and as much sugar as you prefer.
  • In a cooking pot, mix the gelatin powder, water and beaten egg. Put it on medium heat to cook but remember to stir constantly until it reach to a boil.
  • Add the condensed milk and sugar, mix until the sugar dissolves completely and the milk is completely part of the liquid gelatin.
  • Change to low heat as you transfer the gelatin to your preferred container.
  • Garnish it with cheese or any toppings that you like. On the second photo, you'll notice that I add some green jelly cubes, I had that handy as I was making some buco pandan, too.
  • Let it cool and then refrigerate for an hour or so. Serve cold (or not *grins*).

I doubled the ingredient ratio that I had mentioned above and I was able to make 12 small ones and the big one that I served at our Noche Buena. The small ones I gave to aunts and uncles who visited us last Christmas aside from their gifts, of course *chuckles*.

Friday, January 8, 2010

Chocolate Float

I confess, I invented the name, my brother and I experimented and deliberately stayed away from the usual Graham crackers dessert and, fortunately, we struck jackpot. Chocolate Float = chocolate, obviously, is the flavor and float was taken from the Mango Float, Fiesta Float, etc., all of which are names of Graham cracker desserts. If you think, it's unoriginal, you are welcome to baptize it with a new name, just give me a head's up so I may follow suit *grins*.

Note: The photo doesn't give justice to its taste, if you're willing, I suggest you try it and have a photo op (a better one) on your own. I wasn't able to take another pic as we were obsessed on lighting and watching the New Year's fireworks, when were done the Chocolate Float was gone *lol*.

  • Graham Crackers (if you can find the chocolate flavor, the better)
  • all purpose cream
  • condensed milk
  • chocolate (we used Hershey's Kisses), chopped
  • chocolate toppings (we used mini Nips)
  • butter
  • *** In a 13 x 9 x 2 in. Pyrex baking dish, we used 2 200g packs of Graham crackers, 1 tetra pack of Nestle all purpose cream, half a can of a 300ml Alaska condensed milk and a pack of Hershey's Kisses. Four kisses and 5 small sachets of mini-Nips for the toppings. That's basically the ratio of ingredients, now, you do the math *grins*.
  • In a deep bowl, whip the all purpose cream and the condensed milk until it gets thick and produce a little body (if you have a hand mixer, the less strain on your arms). Set aside.
  • In a small pan, melt a little amount of butter over low heat, drop the chopped chocolate Kisses and continuously stir until it melts. Spare a little of that chopped chocolate for the in-between toppings.
  • Combine the melted chocolate to the cream and milk mixture and whip some more until you get you're desired consistency. Set aside.
  • Layer the Graham crackers on the baking dish, pour some of the whipped chocolate cream mixture, spread it with a bread knife until it covers the whole set of Graham crackers and then top it with chocolate bits. The chocolate bits will add crunch and texture to the dessert.
  • Just repeat the process until you used up all the Graham crackers and the chocolate-cream spread or up until you reach your desired volume or thickness.
  • On the last layer, you can forgo the chocolate bits and topped it with Nips minis and whole Hershey's kisses instead. You can choose other topping variants and design it as you like. Do your thing and enjoy.
  • Chill and serve.

A kinda late post for:

Thursday, January 7, 2010

Creamy Carbonara

I haven't been posting for a while now, sorry. I was just caught up in the Yuletide rush thus I forgot to do my responsibility to this blog, but I'll make it up and I'll start with the dishes I cooked up last Christmas (Noche Buena) and New Year (Media Noche) celebration. Shall we begin?

Note: Pardon the kinda dry photo of the Carbonara, it took me a little while before I made the shot and the electric fan was switched on high, but I swear it is a Creamy Carbonara *grins*.

  • spaghetti noodles (1k)
  • all-purpose cream (2 tetra packs)
  • evaporated milk (1 big can)
  • condensed milk (1 regular can)
  • cheese (1 pack), sliced, cubed or grated
  • ham, cubed
  • bacon, slice thinly
  • mushrooms (1 big can), sliced
  • pepper
  • fish sauce
  • butter (1/2-3/4 of a bar)
  • oil
  • water

  • Cook the spaghetti noodles as instructed on the packaging. Set aside.
  • Heat the pan and pour a little oil, just so the butter won't burn. Put the butter and let it melt and heat up a little.
  • Put the sliced bacon and fry it on low heat, let the oil and juices of the bacon mix with the butter.
  • Add the small ham cubes, fry on medium heat until it's cooked (if you want the bacon and ham crispy, you can go ahead and fry those on high heat).
  • Add some fish sauce and ground pepper (as many or as little as you want). Saute, until you smell that salty and bacon-y aroma.
  • Add the all-purpose cream, the evaporated milk and the condensed milk, one after the other while continuously stirring. Add a little water and then simmer it on low heat.
  • Before the sauce reach its boiling point, drop the cheese and stir continuously to prevent the cheese from sticking at the bottom of the pan and to make the melting process faster.
  • Put the sliced button mushrooms, incorporate it with the sauce and bring it to a boil.
  • Taste test the sauce and make the necessary adjustments, also, check its consistency, if you want it thicker, you can dissolve a little amount of flour in water and add it on the sauce, be sure to mix it evenly.
  • If everything's to you're liking, then you're ready to serve.
  • You can put the spaghetti noodles in one big bowl or cauldron, pour the carbonara sauce and make do with one tossing, this will work well if you don't have any extra sauce or if you're in a hurry. If you wanna make it more gourmet, I suggest, you plate the spaghetti noodles and pour the carbonara sauce on top, garnish with some grated cheese and fresh basil and you're good to go.

Happy cooking! Happy eating! Happy New Year!