jeepney recipes

Easy Bibingka Recipe Filipino Style

2018-12-27T19:04:00.000+08:00

Easy Bibingka Recipe Filipino Style

Philippine's version of bibingka is a type of rice cake or rice dessert made from fermented glutenous rice. After mashing the rice using stone mill, it will then become a galapong (a rich and thick rice paste). Unlike puto which you use steam to cook it, the process in cooking bibingka is by baking it. It is commonly eaten for breakfast, especially during the Christmas season.

TRADITIONAL CHRISTMAS FOOD

Simbang Gabi or Misa De Gallo (Night Mass) would not be complete without bibingka and puto bumbong. These two popular Christmas food commonly sold outside the church right after the mass where patrons or worshippers are craving for something to eat for breakfast.

In some regions of the country, they consume bibingka with hot salabat (ginger tea) or kapeng barako (a strong and native brewed coffee from Batangas region). While the kids prefer it with hot chocolate beverage. I myself prefer to eat it with a large cup of brewed coffee.

The classic bibingka refers to bibingka without any toppings. Butter or margarine and a sprinkle of freshly grated coconut are enough to enhance its flavor. This variant is best for the Lolos and Lolas (elders) because it's not overly sweet nor salty which is good for their wellness.

The other version is the bibingka especial.

This is the one with toppings like sliced salted egg (the popular one), grated cheese, pineapple jam, pinipig (pounded immature rice grains) and a lot more.

So next time you attend a nine-day novena or simbang gabi, don’t forget to grab a bag of bibingka before heading back home.

BIBINGKA AND BIBINGKANG MALAGKIT

Bibingka and Bibingkang Malagkit?

Don’t be confused with these two Philippine rice desserts. They are completely different in terms of the way they prepared and cooked.

Bibingka of course, is the star in this post while the latter is the one which is similar to biko.

Bibingkang malagkit is made with glutenous rice grains (soaked in water), coconut milk, brown sugar and the choice of your toppings. You will not need to grind the rice because we’re not going to make a galapong. It requires a lot of time making it (an average of 2 hours), some pots and baking pans and a long patience for stirring. The finish product is like the one below.

HOW TO MAKE BIBINGKA

If you think it’s easy to make a bibingka, then think again.

Yeah it looks like just an oversized and thicker pancake topped with grated coconut, but I swear, to make one requires a great amount of dedication, motivation and inspiration. Why? Well, let's skip the preparation of the glutenous rice. The cooking itself is a bit labor intensive, you will need one clay pot cooking set for each bibingka and to produce a batch you need at least 5 sets. Plus, you will have to maintain the heat of the charcoal of each pot or you’ll end up eating a raw bibingka.

There are some who try to cook it by using an oven and do their best to mimic its authentic flavor and aroma. The end result? I think, a success.

I spent days browsing through my Facebook Groups to look for the best bibingka recipe and finally I found the one that I recall is the best one.

This wonderful freshly made bibingka recipe belongs to Chef Kareen Lozada Kuhry. Then try it Kabayan!

Ingredients:

For Galapong Mixture

2 cups rice flour
1 cup sugar
2 tbsp. baking powder
4 eggs
1/2 tsp salt
2 tbsp. butter
135 ml coconut milk
Pre-cut banana leaves

For Bibingka Topping

Salted egg
Grated cheese

How to Make Bibingka:

In a large bowl, cream the butter & sugar.
Add the eggs one at a time.
Add your dry ingredients and slowly incorporate your coconut milk.
Arrange the pre-cut banana leaf on a cake pan or baking pan.
Pour the mixture on the pan.
Add your salted egg and grated cheese on top.
Bake in the oven for 20 minutes at 325F.
Brush with butter and sprinkle some sugar on top. You can also top this with grated coconut.
Serve. Share and enjoy!

RECIPE MADE WITH LOVE BY:

Chef Kareen Lozada Kuhry

Photo Credit:

Chef Kareen Lozada Kuhry

Regie Nibungco
Sophia Attractivo
Lisa Litiatco Medina Masangkay

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Best Puto Cheese Recipe Filipino Style

2018-12-16T20:18:00.000+08:00

Best Puto Cheese Recipe Filipino Style

I am sharing with you a Puto Cheese recipe from one of my Facebook group. I like this post about puto because it was as colorful as Christmas balls and as bright as Christmas lights. It just made me realize that Christmas is coming in a few days. It made me feel that Yuletide season is not only for children.

#putograph

Potluck Puto For Party

During this season, parties are everywhere. There are Christmas parties in schools, offices, Zumba classes, parties in different associations and clubs and a bunch more. People are bringing foods (potluck) of any kind to share with others. There are some who desire to display their best recipes, some who has no time to cook and end up buying from the restaurants, and the others who just want to eat what other people bring (hehehe). Kidding aside, puto is one of the most popular potlucks to bring. Why? Because it’s inexpensive, it’s not easy getting spoiled, lightweight and a good substitute to a rice. Puto can be consumed as is or can be partnered to a number of mouth-watering dishes. I suggest you to eat it with Pork Dinuguan because these two complement each other.

Puto? How Is It Made?

Puto, the classic one is made from slightly fermented rice dough or “galapong" in Filipino. But before the fermentation process, you have to soak the rice overnight, then mash it with electric grinding machine (traditionally with stone mills). It is then steamed for a pair of minutes, depending on the size and amount of the puto batter. Like any other Filipino delicacies, puto has its own versions and Puto Cheese (Cheese Puto) will be the one to be featured in this post. Also, the main ingredient which is the rice will be excluded and replaced by All purpose flour or you can use cake flour if you desire.

Since we will be using flour for this recipe, we will be able to save time and effort and focus more on the taste test (which is the best part of every cooking).

My Inspiration

This colorful recipe is from Ross Jumatay, a single and proud young entrepreneur selling her stuff (and food) Online and some of those are Filipino delicacies like Leche flan, Kutsinta and of course Puto Cheese. I highly recommend her if you want to order some kakanin (Filipino snacks) this coming Christmas. Just give her a call/message at +639196754408. This is just my little way of thanking her for having this post.

Is It Hard to Make Puto Cheese?

Making Puto Cheese is simple. Its ingredients are readily available in groceries and supermarkets, you can even just go to your favorite Sari-sari store and buy all the things you need for this recipe. For the cooking itself, you don’t need to possess a skill in baking or what so ever. If you can cook pancake then you can play along this easy recipe.

Simply combine all the dry ingredients and do the same with the wet ones. After that, mix them together in one large bowl, strain and then allow the batter to sit before you steam it.

Ingredients:

DRY:

3 cups All Purpose Flour
1 cup white sugar
3 tbsp. baking powder
1/4 tsp salt

WET:

2 1/8 cup water
3/4 cup evaporated milk
1/3 Tbsp. oil
2 whole eggs

TOPPINGS:

Sliced cheddar cheese

How to Make Puto Cheese:

Boil enough amount of water into a steamer or pot.
Sift flour, sugar, baking powder and salt. Combine dry ingredients in a large bowl. Mix well.
Combine all the wet ingredients to another bowl and mix well but do not overdo it.
Add the sifted dry ingredients and blend until smooth.
Strain the batter TWICE into another bowl to ensure that there are no lumps.
Lightly brush the medium puto mold #307 (or you can use muffin tin) with vegetable oil.
Fill the mold ¾ full with the puto batter.
Important: Let the puto batter rest for around 30 minutes before the steaming process.
Once the steamer is ready, place and arrange the mold inside and cover with a lid.
Steam the puto over a low fire for 8 to 10 minutes then place the sliced cheese on top.
Cover and steam for 3 to 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
Remove the steamed puto cheese out of the steamer. Let it cool down completely.
Gently take out the puto from the mold with the help of a spatula.
Arrange into serving plate. Best served with Dinuguan.
Share, explore and enjoy!

RECIPE MADE WITH LOVE BY:

Ross Jumatay

Authentic Chicken Teriyaki

2018-09-09T22:19:00.000+08:00

Authentic Chicken Teriyaki

Maria Kanno

Ingredients:

1 piece deboned chicken thigh
Leeks
Ginger
3 tbsp cooking oil
3 & 1/2 tbsp mirin
2 & 1/2 tsp Kikkoman or any Japanese soy sauce
1 tsp white sugar
1tsp dashi or aji no moto

How to Cook Authentic Chicken Teriyaki:

Cut some slits on both sides of the chicken.
Preheat oil. Then fry the chicken on low to medium fire (starting on the skin side of the chicken).
Lower the flame. Remove excess oil by wiping with kitchen paper.
Add in all the remaining ingredients. Stir and let it simmer.
Turn the chicken and let it cook until the sauce thickens.
Lower the fire.
Baste the chicken with its own sauce until it fully absorbs all the flavors.
Turn of the stove.
Serve while it's hot.

RECIPE MADE WITH LOVE BY:
Ms. Maria Kanno

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Mesa Filipino Moderne Review

2018-09-03T17:42:00.000+08:00

Mesa Filipino Moderne Review

It is not our first time to eat in Mesa Filipino Moderne Restaurant, but it's our first time to visit their branch in The 30th Ayala Mall. The place is big, bringing a stroller inside is not a trouble. The receptionist gave us a warm welcome and a great smile.

Sizzling Tofu

As usual, we ordered our favorite dishes from them. We had Sizzling Tofu for our appetizer but I enjoy eating it with rice. Don't forget to slice the green chili to awaken all your idling taste buds. We had Nilagang Baka for our soup because we have a toddler who can't eat dry food until now. Crispy Boneless Tilapia requested by my 8 year old son. Bangus Bistek for my wife and of course, my all-time favorite Sizzling Tofu.

Crispy Tilapia

For our dessert, I asked for 1 order of Crispy Leche Flan thinking that It would be enough for my kids. Surprisingly, the size of each roll is quite small that we needed to order for another plate.

Crispy Turon

I mean, what else can I say? The taste of their food never disappointed us. It's still the same tastes that make us come back always. Mesa just proved us that they have consistency in the taste of their food.

Mesa Filipino Moderne
Opening hours:
10AM to 10PM
Address
Ground Floor, Ayala Malls The 30th, Meralco Avenue, Ugong, Pasig City

Get Directions

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The Coffee Bean & Tea Leaf: Ayala Fairview Terraces

2018-08-24T14:45:00.000+08:00

The Coffee Bean & Tea Leaf

Coffee Bean & Tea Leaf is our family's favorite cafe to hang out whenever I and my wife crave for a
cup of coffee. We like the place because of its location, it is right in front of Ayala Fairview Terraces' Central Park where our little kiddos can play and run in the fountain area. CBTL is also my wife's usual meeting place if she has a business deal with her clients. It's a perfect place for them because the cafe is cozy and quiet.

The service is okay, nothing special about it. The staffs are doing their business better as expected to a cafe. If there's one thing I can advise is that they should clear the table whenever the plates are empty and then we could have more space to use since they only have small tables.

Their food is well, my wife's favorite is their salad and for the kids, all their cookies and cakes. And me? I simply eat whatever has left. I'm good with my cup of coffee alone.

All in all, I will give 4 stars for Coffee Bean and Tea Leaf (CBTL) for the place, service and food. Oh! and of course coffee.

The Coffee Bean & Tea Leaf
Opening hours

7:30AM to 12Midnight
Address
Ground Floor, Ayala Fairview Terraces, Maligaya Road Corner Quirino Highway, Novaliches, Quezon City

Get Directions

Lumpiang Shanghai Recipe

2018-08-20T17:29:00.000+08:00

Lumpiang Shanghai Recipe

In the Philippines, Lumpiang Shanghai is on the top of the menu list whenever there is a celebration specially during birthday, christmas and fiesta. Possibly because it is multi-purpose, it could be an appetizer or a viand. It likewise serves as a finger-food and a perfect match for beers and other spirits.

Lumpiang Shanghai or Spring Rolls is made up of ground pork, minced onion, carrots, kinchay, spices and raw eggs are utilized as a binder.

Lumpiang Shanghai has no boundaries when it comes to ingredients. You can add almost anything to it. You can put cheese to get the fillings moist, have some minced raisins to make it sweeter, you can even make it spicier with chili flakes, use oregano or mint leaves for a more freshly taste and a bunch more.

Once you already know the basic mixture of Lumpiang Shanghai, you can now create your own variation.

Ingredients:

1 kg ground pork
1 pc large bellpepper, minced
1 pc large onion, minced
1 pc large carrot, grated
2 tbsp minced kinchay
2 pcs egg
1 tbsp powder seasoning
1 tbsp salt
1 tsp freshly ground black pepper
50-60 medium lumpia wrapper
2 liters vegetable oil, for deep frying

How to Cook Lumpiang Shanghai:

Combine ground pork, bellpepper, onion, carrot, kinchay and egg in a large bowl. Season with salt, powder seasoning and black pepper. Mix well.
Place 1-2 tbsp of the filling on the lumpia wrapper, fold, tuck the sides, roll and seal. (Optional: flour and water mixture) Assemble the rest of the mixture and lumpia wrapper.
Preheat oil over medium heat and deep fry for 2-3 minutes or until golden brown. Drain in a rack or paper towels to remove excess oil before serving.

Tips in Cooking Lumpiang Shanghai:

You can use an Embutido mixture instead of Lumpia mixture.
For sealing: cook the flour and water mixture over a low fire. It makes a better & dryer sealant.
Stack the lumpia with half an inch space and alternately (crisscross) to avoid from sticking from each other inside the freezer.

Pork Bistek Tagalog

2018-08-16T20:45:00.000+08:00

Pork Bistek Tagalog

This is Pork Bistek Tagalog. A dish made with onions and strips of sirloin pork slowly cooked in soy sauce, and calamansi juice. Its original version is Bistek Tagalog which uses beef instead of pork.

But since beef is quite expensive, I prefer using pork this time so I came up with Pork Bistek Tagalog. I also used different method of cooking for this dish because pork is more tender than beef.

Aside from Pork Giniling Guisado and Sinigang, Pork Bistek Tagalog is one of my kids' favorite dishes. For sure my eldest son would ask for another extra plate of rice again.

For Marinade:

1 kilograms pork sirloin, cut into strips
¼ cup calamansi juice
¼ cup soy sauce
1 teaspoon ground pepper
1 tbsp brown sugar

For Cooking:

2 tablespoons oil
2 cloves garlic, minced
1 medium red onion sliced
1 large white onion, cut into rings
Salt and pepper, to taste

How to Cook Pork Bistek Tagalog:

Combine calamansi juice, soy sauce, garlic and brown sugar in a bowl.
Add pork sirloin and marinate for about 30 minutes.
Heat oil in a pan over medium heat. Add onions and fry until translucent. Add garlic.
Cook pork for about three minutes or until brown.
Scoop out the juice/sauce, then let it fry. Check occasionally.
Add marinade and juice/sauce. Simmer for 8 to 10 minutes or until cooked.
Add onions and season to taste. Serve while hot.

Conti's Bakery & Cafe

2018-08-16T20:09:00.000+08:00

Conti's Bakery & Cafe Review

It was my eldest son's birthday when we ate there again. We really love the ambience so much but since we need more space because we're a family of five including 3 very playful kids, we always take the tables outside the resto near the entrance of the mall. We actually took the same spot (the one near the mall's concierge/mini library) so our kids can play and run around while waiting for the food.

We love the interior design and the ambience fits our personality. It is really cozy and quiet because it was still early when we ate there and it is the side of the mall were people don’t hang up a lot.

The service was superb, they were very attentive and friendly to our little menaces (kids).

Our Order:
2 Chicken Barbeque Php285
1 Homemade Beef Tapa Strips Php355 1 Mom’s Garlic Longganisa Php240
1 USDA Beef Salpicao Php465
2 Mango Bravo Regular Php430
2 Brewed Coffee Php150

I took a small bite of everything, since it is a dad’s job to make sure the kids are eating a right stuff. Honestly, I like all but one, I hate to say this but I am not a fan of their Mom’s Garlic Longganisa. I’m not saying that it doesn’t taste good, but I prefer the sweet version of it. It’s my wife’s order and she didn’t like it as well. She didn’t even manage to finish her plate. I super love their Beef Salpicao, It was so tender that you don’t have to chew it. It was so yummy and it’s really salpicao. Our kids love their food too, even our 8-year-old choosey eater finished his Chicken Barbeque with java rice.

Right after eating our meals, we called out the waiter/server to bring us our dessert (2 Slices of Mango Bravo) and of course, it was a blockbuster. Who could resist a big slice of frozen cake?! We’ve almost ordered for another slice but enough with the energy-booster-cakes or we’ll end up chasing the kids all around the mall.

We payed Php2,210 for everything, the price is very reasonable considering the great food and friendly service. Overall, we still love Conti’s and we will surely go back there again and again and again.

Tinolang Manok

2018-08-12T22:24:00.000+08:00

Tinolang Manok

Tinolang Manok or Tinola is a soupy dish that is very popular here in the Philippines. It is actually the favorite dish of the world class filipino boxer "People's Champ" Manny Paquiao who is now an elected senator in the country.

Tinola is a perfect dish during rainy days. The soup itself will keep your body feeling warm because of the ginger in it. Plus, a study shows that chicken soup is a remedy for colds & flu. This chicken soup recipe is a complete dish and packed with benefits. It has protein coming from the chicken and vegetables that provide the vitamins that you need during rainy season.

One last thing. Tinolang Manok is so easy & simple to prepare and cook. You can actually have it in 35 minutes or less. So whenever I'm in a rush because the kids are already coming home from school, I always cook them Tinola and I never failed to get a grade of A+ from them.

Ingredients:

1 whole chicken (cut into pieces)
1 liter water
400g sliced chayote
1 Tbsp. minced garlic
2 small size onion (chopped)
Ginger
Chile leaves
2 pcs. chicken broth cubes
Salt & pepper to taste

How to Cook Tinolang Manok:

Igisa sa mainit na mantika ang sibuyas, bawang at luya.
Ilagay ang manok. Haluin, takpan at hayaang maluto sa loob ng ilang minuto o hanggang sa maging light brown ito.
Ibuhos ang tubig. Takpan at hayaang kumulo.
Ilagay ang sayote, broth cubes, asin at paminta para sa pampalasa. Takpan hanggang sa maluto ang sayote.
Huling ilagay ang chili leaves. Patayin ang apoy.

(NOTE: This recipe serves a family of 3 adults & 3 kids. Adjust the ingredients accordingly.)

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Pork Adobo with Ground Liver

2014-09-10T13:27:00.000+08:00

Pork Adobo with Ground Liver

There are 101 ways to cook adobo and Pork Adobo with ground liver is just one of those. This adobo recipe is really simple, if you already know how to cook adobo, all you have to do is to add ground liver in it and that's it! Only, you have to lessen the usage of soy sauce because the liver will intensify that taste and you don't want your adobo to be really salty.

Try this iron rich adobo recipe and you'll experience the difference.

See more of Jeepney Recipes' Adobo Recipes.

Ingredients:

1 kilo pork belly
1/2 cup ground liver
2 tbsp garlic, minced or crushed
5 pieces dried bay leaves
1/2 cup vinegar
1/3 cup soy sauce
1 tbsp. brown sugar
1 tbsp whole pepper corn
1 cup water

How to Cook Pork Adobo with Ground Liver:

Combine the pork belly, soy sauce, brown sugar and garlic then marinade for at least 1 hour
Heat the pot and put-in the marinated pork belly then cook for a few minutes
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour
Add ground liver. Stir gently then cover. Simmer for 3 minutes.
Put-in the vinegar and simmer for 10 minutes
Serve hot and enjoy.

Chori Burger (New York's Best Burger)

2014-09-05T16:51:00.000+08:00

Chori Burger (New York's Best Burger)

Burger is one of the most popular food in the United States of America. But just recently, the most delicious burger in New York City was awarded to Jeepney Gastropub, a Filipino restaurant in the apple city owned by Nicole Ponseca and Chef Miguel Trinidad. Their entry? The Chori burger, its patty is made with ground beef and filipino sausage (a.k.a longganisa). And to make the chori burger really filipino, the owner use banana catsup instead of tomato ketchup. It goes with papaya pickles or atsara and sweet potato fries ( kamote fries). You can have this champion burger for only $17 (more or less P731 in Philippine currency).

But did you know that the original chori burger was originated in Boracay? Yes, you are reading it right! The chori burger was made popular by Merly's BBQ, a local food stall along the beach of Boracay.

Merly's BBQ offers only grilled foods and skewers, but their foreign tourists need for bread made them decide to sell burgers using chorizo/longganisa as burger patties and banana catsup as an alternative to tomato catsup and they shout it "chori burger" which means chorizo burger.

Also Try: Filipino Sausage Fried Rice.

Due to its demand and popularity, other big restaurants on the beach also started to sell chori burgers, but Merly's BBQ owner proudly say that their chori burger is the best and the original and they're glad that the popularity of their burger have reached up to New York City U.S.A.

Ingredients:

Slices of Chorizo
Mayonnaise
Ketchup
Burger buns, halved crosswise and toasted
Lettuce leaves, trimmed
Sliced tomatoes
sliced pickles
Salt and pepper to taste (optional)

How to make Chori Burger:

Heat oil in a frying pan. Fry patties in batches for 4 to 5 minutes per side. Transfer to a plate.
Spread mayonnaise on the insides of each burger bun half. Place 1 to 2 pieces of choriso.Top with lettuce, tomato slices and pickles.Squeeze the ketchup over and cover with a top bun half. Repeat.

Ginisang Togue with Tofu

2014-08-28T15:25:00.000+08:00

Ginisang Togue with Tofu

Ginisang Togue basically is just a sauteed mung bean sprouts with other veggies like carrots onions and bagiuo beans. You can also add some meats like pork strips, chicken strips or even tofu if you are a vegetarian type of person.

In the Philippines Ginisang Togue always consumed with white rice and fried fish especially galunggong, tilapia and bangus.

Ingredients:

1 pack Mung Bean Sprout
1/2 lb Tofu
1 big carrot, cut into strips
1 large white onion, Thickly sliced
1 cup baguio beans, sliced diagonally
1 tbsp oyster sauce
1 tsp garlic
2 tbsp soy sauce
1 pc shrimp cube
1/2 cup water
1 cup oil
Salt and pepper to taste

How to Cook Ginisang Togue with Tofu:

Fry the tofu until color turns golden brown then set aside. (slice the tofu into big strips.)
In another pan, sauté the garlic and half of the sliced white onion.
Put-in the shrimp cube, oyster sauce and soy sauce. Simmer for 1 minute.
Add the carrots and water then bring to a boil. Simmer for 2 minutes.
Add the Mung Bean Sprout and onions and put a dash of ground black pepper.
Put-in the tofu and simmer for 3 minutes.
Season with salt.
Serve hot

Sinigang na Bangus

2014-08-27T12:49:00.000+08:00

Sinigang na Bangus

Sinigang na Bangus, so simple, so delightful! This savory soup dish is perfect for rainy days like the dish Pork Sinigang. Aside from keeping your body warm, this dish is also packed with nutrition coming from the fish and from the vegetables that helps our body fights against fever and flu.

Also try Bistek Boneless Bangus.

Milkfish is a source of animal protein, B-complex vitamins and selenium, but it is also a significant source of fat, saturated fat, cholesterol and calories. milkfish supplies 116 percent of the vitamin B 12, 44 percent of the niacin, 24 percent of the vitamin B6 and 15 percent of the pantothenic acid that the Food and Nutrition Board of the Institute of Medicine recommends adults consume daily.

A 3-oz. serving of milkfish cooked with dry heat contains 162 calories, 22.4 g of protein, 7.3 g of fat, 2.9 g of saturated fat, 78 mg of sodium and 57 mg of cholesterol, according to the U.S. Department of Agriculture calculations. Protein accounts for roughly 55 percent of the calories and fat for 45 percent.

SOURCE: https://www.livestrong.com/article/317666-the-milkfish-diet/

Ingredients:

2 liter water
3 pcs onions, quartered
4 pcs, native tomato, quartered
1 cup string beans, sliced
1 cup radish, sliced
1 kilo bangus, cut into serving pieces
2 pcs sili pansigang
1 pack Sinigang Mix (25g)

How to Cook Sinigang na Bangus:

Bring water to a boil. Add the tomatoes and onion then simmer for few minutes.
Gently add the bangus andSimmer for 10 minutes.
Now sprinkle the Sinigang Mix and salt to taste. Add the radish and string beans and let simmer for 5 minutes.
Serve hot.

Top 20 All-Time Favorite Filipino Dishes

2014-08-26T14:06:00.000+08:00

Top 20 All-Time Favorite Filipino Dishes

Philippine cuisine may not be as popular as its neighboring countries can offer like Japan, China, Vietnam and Korea (to name a few) but Filipinos have more to serve on the table than just their popular dish Adobo.

Here is a random list of Top 20 Most Favorite Filipino Dishes. These entries were carefully selected based on their popularity in the Philippines. I made some research and surveys online to come-up with only 20 best Filipino viands.

(RANDOM LIST)

1. ADOBO: Pork Adobo, Chicken Adobo, Mixed Pork & Chicken Adobo, Adobong Kangkong and Adobong Sitaw, are just a few varieties you can choose from if you want to cook Adobo.

2. SINIGANG: Sinigang na Bangus (Milkfish), Sinigang na Hipon (Shrimp), Sinigang na Baka (Beef) would complete your meal but Sinigang naBaboy (Pork) is the most favorite one.

3. TINOLA: There are only two Tinolas i know, Tinolang Manok (Chicken) and Tinolang Isda (Fish). A soupy dish using chicken or fish stock plus vegetables like papaya or sayote, malunggay (horse radish tree) leaves, chili leaves and ginger.

4. MENUDO: A saucy tomato based dish with vegetables such as potatoes, carrots and bell peppers and of course its main ingredients could be pork meat for Pork Menudo and chicken meat for Chicken Menudo

5. KALDERETA: Another saucy type of viand, a tomato based dish but with a kick. This viand is popular for its being spicy. Beef Kaldereta is the most popular one followed by pork, chicken, goat and fish.

6. PAKBET/ PINAKBET: This viand originates from Ilocos region in Philippines. A healthy dish using fresh vegetables like squash, eggplants, string beans, tomatoes, bitter melon, okra and more. Flavored with sauteed bagnet (a popular deep fried pork in Ilocos) and shrimp paste.

7. CHOP SUEY: Also a healthy dish like Pakbet. Vegetables like cabbage, carrots, cauliflower, sitsaro (pea), broccoli, bell peppers and baby corn are the main ingredients. Just add some chicken chunks and boiled quail eggs to complement the dish.

8. BICOL EXPRESS: Bicol what? yeah you read it right, Bicol Express. Its name derived from Bicol province Philippines. Bicol is known for this flaming hot crop, chili (aside from Mt. Mayon). For some reasons, bicolanos really love spicy foods from ginataan to adobo, they always put chili in every dish they make. Bicol Express is a coconut milk based dish with a barrage of kicks from chili.

9. LUMPIA SHANGHAI: A Filipino spring rolls made of ground pork, finely chopped carrots, minced garlic, onion and kinchay. Simply delicious!

10. BISTEK: A Tagalog term for "Bistec" which is a Spanish word for steak. Bistek Tagalog is the popular one, but you can also play around with this dish using milkfish or pork. But, the original one is with beef.

11. TORTA: Tortang Talong or Tortang Itlog? They're both popular and favorite food of filipinos. Tortang Itlog for breakfast and Tortang Talong for lunch.

12. PORK DINUGUAN: Although not everyone in the Philippines eats this black and bloody dish (especially our Muslim brothers), still it made its way to the top 20 Most Favorite Filipino Viands. It's black thick soup with pork and sometimes with vegetables captures the taste buds of the many Filipinos in Luzon. Also a popular merienda (snacks) together with puto (steamed rice cake).

13. NILAGA: Nilaga or simply means "boil" is a delicious soupy dish. A popular viand during rainy season in the Philippines. Nilagang Baka (Beef) and Nilagang Baboy (Pork) are the most popular ones.

14. LECHON: What is Fiesta or other special occasions look like without Lechong Baboy (Pork) or Lechong Manok (Chicken). Although these two are quite expensive especially the lechong baboy, they still belong on the top 20 list.

15. GINATAAN: A coconut milk-based dish. You can use any meat and any vegetables to make Ginataan. It could be spicy or sweet. As long as there is a presence of coconut milk, the dish or dessert can be called Ginataan.

16. LAING: A leafy and saucy dish. Sometimes spicy, sometimes sweet. With the help of a coconut milk, this dish belongs to this list.

17. GINISANG MONGGO: I don't know why, but it's already a part of Philippine tradition to serve Ginisang Monggo every Friday. A soupy dish made with mung beans and pork plus other leafy vegetables like malunggay and chili leave. Better to eat with fried fish especially galunggong (blue mackerel scad).

18. FRIED CHICKEN: I think it's a worldwide favorite dish or food, so I have nothing to explain at all.

19. PRITONG ISDA: Or Fried fish. Fried GG "Galunggong" (blue mackerel scad), Fried Tilapia ( a freshwater fish) and Fried Daing na Bangus (vinegar-marinated milkfish) are the most delicious and most affordable fried dish in the Philippines.

20. LONGGANISA: If you're on a tight budget, then longganisa is the best viand for you. Together with sunny-side-up egg and garlic rice or just plain rice, this dish will make you survive a day.

So there you go, the Top 20 All-Time Favorite Filipino Dishes in the Philippines. Go ahead and give it a try.

Pork Dinuguan with Sayote

2014-08-18T16:20:00.003+08:00

Pork Dinuguan with Sayote

Pork Dinuguan or Pork blood stew is another filipino favorite dish. It can be consumed as a viand with white rice or as a snack together with (puto) steamed filipino rice cake.

Dinuguan means to incorporate blood (to the dish). It occurs from the filipino word "dugo" which means blood.

The classic filipino dinuguan don't have vegetables, except for the green long chili to add kick to the dish and some sliced ginger to make rid of the bloody taste and smell. Today, I'm working to add vegetables as an extender and I'm going to utilize chayote (Sayote) to make the dish healthier.

Ingredients:

1 lb pork loin, cut into cubes
1 cup vinegar
1 cup chopped chayote
2 pcs long green pepper
1 medium size onion, chopped finely
1 tbsp garlic, minced
1 medium size ginger, sliced
1 tbsp cooking oil
1 cup water
1 1/2 tbsp brown sugar
10 oz pork blood

How to Cook Pork Dinuguan with Sayote:

Sauté the garlic, ginger and onion in a pan.
Add the pork and sauté for about 5 minutes.
If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
Simmer until the water is almost gone to tenderize the meat.
Add the pork blood and mix well. Let this simmer for 10 minutes.
Now it's time to add the vinegar and chopped chayote. Simmer for 15 minutes.
Put the brown sugar in then the long green pepper and simmer for 2 minutes.
Serve with white rice or rice cake (puto) and enjoy.

Home-made Lemon Iced Tea

2014-08-15T12:55:00.000+08:00

Home-made Lemon iced Tea

So, you finally want to make your own lemon iced tea huh?! What makes you decide to make it from the scratch? Perhaps you got bored from the usual easy-to-prepare straight from the pack iced tea or maybe you're simply curious about what the home-made fresh lemon iced tea tastes like. Whatever your reason is, you got to the right place.

Making refreshing drinks on your own is quite amazing, especially if you personally like the result of what you have made. Plus the fact that you're sure that it's safe, clean, fresh and no preservatives added.

My 2 kids love iced tea so much, they ask for it almost everyday. It's all right with me, but I'm a bit worried about the "powdered" thing and if you check the ingredients label you can see many artificial additives in it. If I let my kids drink powdered iced tea everyday, I won't be surprised if they double their weight in just a couple of months and I have to blame it to the amount of sugar content of this drink.

So what I did is, I made my own lemon iced tea from a scratch and here are the ingredients.

Ingredients:

8 cups of water
3/4 cup (150 g) sugar
1/2 cup fresh lemon juice
6 tea bags

How to make Lemon Iced Tea:

Bring 8 cups of water to a rolling boil.
Drop 6 tea bags into the water and remove from heat. Cover with a lid and allow steeping for at least 30 minutes.
Once the tea has been sufficiently steeped, remove the tea bags and add the sugar and lemon juice. Stir until the sugar completely dissolves.
Let cool, then transfer to a pitcher, cover and refrigerate.
chill at least four hours before serving.

Mango Ref Cake

2014-08-14T13:19:00.000+08:00

Mango Ref Cake

Cold and refreshing desserts are important in tropical countries like the Philippines, that's why Ref Cake is one of the favorite desserts of pinoys. It can be a good alternative to ice cream. You can choose what fruit to use and you have a control in sweetness level.

It's very simple to prepare, you just have to layer the ingredients in a container and leave inside the fridge. That's basically it.

I prefer to use ripe mango for my ref cake because it's my kids' favorite fruit. They actually helped me in making this cold dessert.

I'm glad that the sweetest and the most delicious mangoes in the world can be found in the Philippines, thus I don't have to use more condensed milk to make my ref cake sweeter. Mango is also the country's national fruit, thus making it available all-year round and really affordable.

Ingredients:

3 large ripe mangoes
2 cans all-purpose cream
1 can condensed milk
2 packs graham crackers

How to make Mango Ref Cake:

Peel the ripe mangoes and slice into small pieces.
Crush some graham crackers, enough to cover the top layer.
Mix the condensed milk and ripe mangoes together and set aside.
Now let's set the ref cake layers. In a large container or deep tray, lay the graham crackers first, then spread the ripe mangoes mixture on top and cover with all-purpose cream all the way until everything is fully covered.
Step 5? Just do the step 4 until you make a 3 to 4 layers of ref cake.
Sprinkle over the crushed grahams until everything is covered.
Set inside the freezer for 2 hours or more.
That's it! slice and serve after meal.

Tofu Tacos Recipe

2014-08-11T13:58:00.002+08:00

Tofu Tacos Recipe

Okay, originally I planned to cook Tokwa at Baboy since I've been craving for this for two days already. So I headed to the nearest local market to buy tofu and other ingredients needed.

But when I got back home preparing to cook the dish, I realized I want to cook something new. Like tacos or nachos with a twist. But of course, I need to use the tofu as the main ingredient otherwise it will just get spoiled.

I checked my fridge to find anything that I can use to make tacos. What I've found is a few pieces of filipino sausage (longganisa), some tomatoes, bell peppers and left-over mayonnaise and tomato paste (too bad there's no cheese). Plus of course the tofu and white onion that I just bought. So how am I going to make tacos without taco shells? Hmmm...

Then I suddenly I realized that tofu could be a good alternative to taco shells. How is it possible? Here's how I did it.

Also try: Filipino Sausage Fried Rice

Ingredients:

tofu
2 pcs. unsweetened filipino sausage (longganisa)
1 bell pepper.
1 large white onion.
2 pcs. tomatoes
2 tbsp tomato paste
1 cup frying oil
1 tbsp olive oil
mayonnaise
Salt and pepper to taste

How to make Tofu Tacos:

Slice all sides of the tofu, making a 3 cm wall. Scoop out the inside part. Make sure not to scoop all the way to the bottom or you're making a hole. The idea is to make a pocket-like tofu where you can insert all the fillings.
Preheat oil in a deep frying pan. If it's ready and hot enough, deep fry the tofu. If the color turns light to golden brown, carefully remove the tofu and set in a strainer or a paper towel.

Now let's work on the fillings or toppings of the tofu tacos.

Remove the longganisa skin and gently crush the meat using fork. You can also include the excess tofu that you scooped out from the pouch. Saute on a preheated pan with oil for a few minutes or until cooked. Season lightly with salt and pepper.
At once add the tomato paste, stir and cover. Let it simmer in a minute over medium heat. Turn off the heat, set aside and allow it to cool while we're preparing for the veggies.
Finely chop the bell peppers, tomatoes and onions. Transfer to a large bowl, drizzle with olive oil and mix comfortably.
Get about a spoonful of cooked longganisa and tofu mixture and a spoonful of mix veggies, then fill the tofu pocket. Top with mayonnaise and spicy sauce.
Arrange on a plate and serve.

TIPS:

You can always use ground beef if you like.
You can also sprinkle grated cheese on top.

Filipino Sausage Fried Rice

2014-07-24T15:49:00.000+08:00

Filipino Sausage Fried Rice

Rice is the staple food of Filipinos, each and every meal is incomplete without it. Rice is always present on the table from breakfast to dinner and also, rice is used as the primary ingredient in most of the desserts and local delicacies in the Philippines.

You can cook rice in many ways and fried rice is just one of those. Fried rice is always the first option or choice for filipino typical breakfast since we highly honor the most important meal of the day. That is why selling all-day breakfast meals like Tapsilog (Beef strips, Fried rice and Sunny-side-up), Longsilog (Filipino Sausage, Rice and Sunny-side-up) and Tocilog (Sweet cured pork, Fried rice and Sunny-side-up) is one profitable food business in the country.

On that point are no strict rules in cooking fried rice, you can actually use and put any ingredients like finely chopped meats and veggies as you require. As long as they do not overpower the main ingredient which is rice, then everything will turn out just fine.

Today, I chose to use Filipino Sausage to mix with my fried rice, put some scrambled egg and viola! A quick and easy breakfast for my kids.

Ingredients:

5 cups leftover white rice
3 pcs. filipino sausage (longganisa), cooked and chopped
2 eggs
1 teaspoon garlic powder
2 teaspoon sea salt
3 tbsp. oil

How to Cook Filipino Sausage Fried Rice:

Gently mash the rice until everything breaks apart.
Heat oil in a large frying pan.
Put-in the chopped longganisa and cook for about 2 minutes. Make space for the eggs.
Crack and beat the eggs in a bowl. Gently pour into the open space of the pan while stirring continuously to break into small chopped-like pieces. Cook for about a minute.
Now add the rice and mix well very gently. Let it cook for 3 minute on a medium heat. Don't forget to mix and stir every 1 minute.
Season with salt and garlic powder.
Turn off the heat and slowly transfer to a plate.
Serve with your favorite breakfast viand.

Spicy Tuna Sandwich (Speedy Meal)

2014-07-23T09:38:00.000+08:00

Spicy Tuna Sandwich(Speedy Meal)

Tuna sandwich, a lunch or a bite?

Hmm... Western people consider sandwiches as their lunch, while in the Philippines all types of breads are eaten up either for breakfast or snack (merienda).

It doesn't really matter how and when do you want to enjoy your sandwich. As long as you feel like eating it, you can have it anytime you want. It's so easy to set up and the ingredients are readily available in the fridge and in your pantry. Also, this recipe can be done in 5 to 10 minutes, so when you're in a hurry Tuna sandwich is the best choice for you to please your hungry tummy.

Since I like spicy food, I'm going to use a spicy tuna in can. I prefer to use Century Tuna product because it's more affordable and I'm already used to it. I will also use lesser ingredients just to show you that preparing Spicy Tuna Sandwich is inexpensive and fast yet very nutritious and so delicious meal!

If you want another affordable Tuna recipe please see Tuna in Coconut Milk.

Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track cancer.

Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides.

Ingredients:

1 can Spicy Tuna
2 slices of wheat loaf bread
1 tbsp. mayonnaise
3 pcs. pickle chips
lettuce
Salt and pepper to taste

How to make Spicy Tuna Sandwich:

Heat the wheat loaf bread inside the toaster for about 3 minutes.
Open and drain the spicy tuna from the can. Set aside.
Get the wheat bread from the oven, spread some mayonnaise. Add the the lettuce and put the tuna on top of it. Now lay the pickles, squeeze the mayonnaise on a zigzag manner and sprinkle some salt and pepper.
Now put the 2nd slice of bread on top.
Serve with a fresh lemon iced tea and enjoy.

Oh man, that was so easy to make isn't it? I don't even need to write the procedure because you can just throw and squeeze all the ingredients in between the breads, right?

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KFC Style Gravy (Secret revealed)

2014-07-21T15:00:00.000+08:00

KFC Style Gravy

Are you a gravy person or a heavy fan of KFC gravy? Well, I am guilty of both.

KFC or Kentucky Fried Chicken is probably one of the most favorite fastfood restaurants of the Filipinos. This is because pinoys really love to eat fried chicken and that's what KFC is best known for. Personally, I love their Hot and Crispy fried chicken recipe partnered with their special gravy and they really complements each other. I used to pour as much as gravy on top of my rice and on top of the chicken. Thank God the gravy is free of charge.

Alright, forget about the chicken because that's not our recipe for today. What I'm going to do is to fix a special home made KFC style gravy recipe with a taste close enough to KFC's gravy.

I made a small research online about preparing their own KFC gravy. I analyzed and copied their ingredients and collected all what is common to come up with a recipe that I would say, is really taste like KFC gravy. So here it is, enjoy...

Ingredients:

4 tablespoons butter or shortening
5 tablespoons all-purpose flour
1 beef bouillon cube
1 chicken bouillon cube
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 cups water

How to Cook KFC Style Gravy:

Boil water in a pot over medium heat.
Add bullion cubes to the water, press and stir until dissolved.
Place butter in a pot over low heat. Heat and stir until butter has melted.
Add flour to butter mixture while stirring continuously with a whisk. Cook until the mixture becomes golden brown.
Pour in bouillon-flavored water to the flour and butter mixture. Continue stirring to prevent lumps.
Add garlic powder and ground black pepper. Mix well.
Turn up the heat to medium and cook until some of the water evaporates and leaves a creamy, yet pourable gravy sauce.
Serve while still hot over mashed potatoes or fried chicken.

TIPS:

If you want your gravy to be a bit spicy, add a dash of cayenne pepper to the mix.
Continuous stirring is the secret to the good consistency of the gravy and it also prevent lumps from forming.

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Ginataang Tambakol (Tuna in Coconut Milk)

2014-07-17T17:22:00.000+08:00

Ginataang Tambakol (Tuna in Coconut Milk)

Coconut milk or "Gata" is one of the many popular ingredients used in the Philippines. Any cooking that has coconut milk in it can be called "Ginataan", whether it's a dish like Ginataang Tambakol and Ginataang Ampalaya or desserts like Ginataang Bilo-bilo and Ginataang Halo-halo.

Since coconut trees are very abundant in the Philippines, finding for its fruit is not difficult. It is available in all public markets and sometimes, even local variety stores have it. This is why locals prefer to use freshly pressed coconut milk rather than the one in the can and powdered coconut milk.

If you want to try the best "Ginataan Dishes" in the country like the very popular Bicol Express, you can find these creamy recipes in the province of Bicol the "Gata" Capital of the Philippines. Bicolanos (Locals of Bicol) really love to eat everything with coconut milk and of course chili. These people are expert in cooking Ginataan like the recipe that I'm dying to cook today, the "Ginataang Tambakol" or Tuna in Coconut milk sauce.

Skipjack Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track cancer.

Ingredients:

1 kilo Skip-jack Tuna. Sliced
1 1/2 cup fresh coconut milk
chinese cabbage (pechay)
1cup eggplant. Sliced diagonally
1/2 cup cooking oil
3 cloves garlic, finely chopped
1 small onion, sliced
1 medium size ginger, sliced
2 tbsp. vinegar
3 pcs green chili (finger chili)
1 tsp. white sugar
salt and pepper to taste

How to Cook Ginataang Tambakol:

Heat oil in large cooking pan.
Fry eggplant until color turns slightly brown. Set aside.
Fry the sliced tuna for 3 minutes each side. Set aside.
Remove some oil. Saute the onion, garlic and ginger.
Pour in the coconut milk then add the fried tuna. Let it simmer over medium heat for 10 minutes.
Check regularly to avoid bubbling of the coconut milk.
Add the fried eggplants and chinese cabbage. Simmer for another 5 minutes.
Add sugar. Season with salt and pepper.
Add the finger chili and turn off the fire. Cover and let the steam cook the chili.
Arrange in a bowl and serve hot. Bon appetit!

Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It's also a good substitute for milk since coco-milk is lactose free.

TIPS:

Frying the tuna and the eggplants intensifies the taste.
Add red chili to add a kick to the dish.
You can use powdered seasoning to enhance the flavor.

Carabeef Caldereta (Carabao Beef)

2014-07-04T15:44:00.000+08:00

Carabeef Caldereta (Carabao Beef)

In the Philippines, the most used meat ingredients for the filipino dishes are Pork and Chicken. The reason behind this is because these two are much cheaper than beef and only requires a shorter time in cooking. Another thing is, because filipinos are budget-conscious nation (maybe because of the economic situation) the locals seldom cook beef dishes. You can only see it during special occasions like in fiestas, birthdays and christmas season. However, if you really want to try any beef dishes like Nilagang Baka (Beef Stew with clear broth), Beef Bulalo and Tapsilog (short for Tapa, Sinangag at Itlog or beef tapa, fried rice and sunny-side-up) they are always available in filipino restaurants and in carinderias ( local food stalls).

But because filipinos are very clever and resourceful people, they've found an alternative to beef. They use "carabeef". Carabeef is meat of a local carabao (water buffalo). It is a lot cheaper as compared to beef and it is very much available in the country.

Philippines used to be the largest rice producer in Asia, the farmers used the traditional way of rice farming and do not use tractors and other hi-tech equipments to cultivate and develop the land. They only use carabaos to do that and that's the reason why there are so many carabaos in the country especially in provinces. It even became the national animal of the Philippines because of its use and large number of their population as well.

Carabeef Kaldereta became one of my favorite filipino dishes when I tasted one somewhere in Victoria, Laguna Philippines years ago. That's the most delicious caldereta recipe I’ve ever tasted in my whole life. Sad to say that's 4 hours drive away from my location where I live and didn't have a chance to ask for the recipe. So today I'm going to show you how to cook beef caldereta using carabeef meat.

This dish is based on the taste that I remember from the carabeef kaldereta from Victoria, Laguna.

NOTE:

Caldereta requires a loooong cooking time to make the beef or carabeef to become tender. If you want to save some time then I suggest you to use a pressure cooker.

Ingredients:

1/2 kilo carabeef, cut into cubes
2 cups potatoes. Peeled and quartered
2 cups carrots. Peeled and quartered
1 large green or red bell pepper. Sliced
2/3 cup green olives
1 1/2 cup tomato sauce
1 tbsp. tomato paste
1/2 cup liver spread
2 tbsp. grated cheese
1 red onion. Chopped
3 cloves garlic. Crushed
1 or 2 pcs. red chili. Sliced
1 cup carabeef stock (or less)
4 pcs. Bay leaves
1/2 cup cooking oil
Brown sugar, Salt and pepper to taste

For Cooking the Carabeef:

Pressure cooker
1 liter water
Pour the water to the pressure cooker. Add carabeef and cook for 30 to 45 minutes. Set aside.

How to Cook Carabeef Caldereta:

Heat oil in a large pan and fry the carrots and potatoes until color turns light brown, remove and set aside for a while. Fry bell peppers just for a few seconds.
In the same pan, sauté the garlic and onions until become translucent. Add beef to the pan and stir-fry for a few minutes. You just want to incorporate all the flavors of the garlic and onion to the meat.
Add stock, tomato sauce, liver spread and bay leaf; stir a little to combine all the ingredients. Cover and simmer for 10 minutes on a medium heat.
Add green olives, chili, grated cheese, tomato paste, fried potatoes, carrots and bell peppers. Simmer for another 5 minutes over low heat or until sauce thickens.
Season with sugar, salt and pepper to taste.
Transfer to a plate. Serve hot.

Carabeef has 20.43 percent protein content versus beef meat that only has 19.02 percent. Also carabeef has lower fat content of only 2.87 percent compared to the 4.34 percent fat content of beef. Carabeef sells half the price of beef meat in local markets.

TIPS:

If you choose to cook the meat using a regular pot, make sure to cook it for 1 to 2 hours. Always check regularly. Add more water as necessary.
Do not throw the stock; you will need it for the sauce.
Frying the potatoes, carrots and bell peppers is recommended because it releases and enhances its natural aroma.
You can add more chili. It gives a kick to the dish and making it more appetizing.

Enjoy your carabeef experience.

Pininyahang Bistek (Bistec with Pineapple)

2014-07-02T15:44:00.002+08:00

Pininyahang Bistek (Bistec with Pineapple)

One morning, when I was having coffee and watching Umagang Kay Ganda (a popular and award winning TV morning show in the Philippines), I saw the host and their special guest chef cooking their featured dish for the day, the "Pininyahang Bistek" (Bistec w/ Pineapple). What a great idea. I didn’t realize that it's possible to innovate Bistek Tagalog, a traditional Filipino dish. How come I didn't think of that?

The filipino word "bistek" derived from a word "bistec" a spanish word for steak. The Spanish nation ruled the Philippines in over three centuries from year 1500 to late 1800. That's the reason why some Filipino and Spanish language were very much alike. Over the time, (if not all) most of the spanish words have been adapted into filipino local version. The same meaning, the same sounds and pronunciations but have different spelling.

I already featured Bistek recipe in my previous article “How to Cook Bistek Boneless Bangus”. I used milkfish as an alternative to beef. Since most of the Filipinos are budget conscious, I’m going to replace beef with pork for this recipe to make it more affordable yet delicious dish. Plus, we will add pineapples just like the one on the television.

Now here’s my version of Pininyahang Bistek with a twist.

Ingredients:

1/2 kilo pork. Thinly sliced
1 can pineapple tidbits.
1 cup pineapple juice
1/2 cup water
1 tbsp. calamansi or lemon juice
1 tbsp oyster sauce
1/4 cup soy sauce
1 large red onion. Sliced into rings
4 cloves garlic. Crushed
3 tbsp. cooking oil
Salt & pepper to taste

For Cornstarch Mixture:

1 1/2 tbsp. cornstarch
1/2 cup water

How to Cook Pininyahang Bistek:

Marinade pork in soy sauce, calamansi (lemon) and blackpepper for 1 hour or overnight. Put inside the fridge. Calamansi and lemons are known for their vitamin C which helps boost our immune system. It acts as our body’s shield against diseases.
Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown.
Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender.
Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes.
Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lower the heat to avoid from burning. Season with salt and pepper
Turn off heat. Transfer to a bowl and serve hot.

Aside from containing high vitamin C, Pineapple also has a high level of manganese. This mineral is an essential element for energy production, while protecting our cells from free-radicals. Other present nutrients in pineapple are vitamins A, B1 and B6, beta-carotene, copper, potassium and bromelain enzyme which kills cancer cells in our body.

Healthy Detox Juice Recipe

2014-06-30T17:06:00.000+08:00

Healthy Detox Juice Recipe

Oh, it's Monday today. That means it's Healthy Detox Juice day again for me and my wife. It always feels good to clean our system regularly, to flush away all the toxins that we get from the food. Yes, I admit that we're not 100% health conscious (specially me) because we still want to enjoy all the foods that we want to eat. Actually, we're a big fan of Italian, American and Filipino dishes. We're still young though, and we have nothing to worry about because we know our limitations. We eat everything in moderation, and as much as possible we avoid eating oily foods and anything with high in cholesterol. We don't eat the fats in pork and we remove the skin from the chicken. We keep ourselves from eating too salty foods and anything with artificial preservatives.

Yes we also eat in fast-food restaurants, it's hard to avoid that, because we have two sons who love burgers, fries and spaghetti. But again, we have a strong control over our food intake. Me and my wife make sure that we eat only a little of everything. We call it good eating habit, a proper and balanced diet.

Aside from eating brown rice and red rice permanently even on regular days, we don't eat meaty dishes every detox day. No pork, no beef, no chicken and even fish and seafoods. Just pure and fresh vegetables and fruits every time we're in detoxification mode. We normally do this at least twice a week. In this way, we're giving our body to clean and nourish its system. Also, to fight all the discreet bad cells (like cancer cells) that might be growing inside us and eating good cells in our system.

We can never tell that, so it's better to kill those cancer cells even before they accumulate and multiply. As the doctors say, "prevention is better than cure".

So today, I'm going to make a special healthy detox juice recipe that i got from my mother-in-law. This is just one of the many recommended drink recipes by her herbal doctor (who is a very popular alternative medicine practitioner in the Philippines). A very simple recipe that according to this doctor, is a very powerful one to fight against all the toxins and bad bacteria inside our body. Oh, and it's very affordable too.

Ingredients:

Saluyot leaves (Jute leaves)
2 pcs. bananas. sliced
1 medium size carrot. Cut into small pieces.
1 pc. lemon. Sliced in half
1 tbsp. pure honey
1 cup ice
5 ounce water

How to make Healthy Detox Juice:

Wash the fruits and leaves to make sure they're clean.
Slice accordingly.
Add the ingredients to the blender. Large chunks first (carrots, bananas).Now pour-in the water. Cover it and blend using the pulse button first. Then high until completely liquefied.
Add-in the jute leaves.
Squeeze-in the lemon (do not include the seeds).
Add-in the ice and honey.
Cover and blend. You can add more water to your desired consistency.
Pour-in to the glass. Serve cold.

Carrots has beta-carotene and vitamin A that take care of our eyesight. Researchers found falcarinol and falcarindiol in carrots which they believe the cause of anti-cancer properties. The regular consumption of carrots also reduces cholesterol levels due to its soluble fiber.

Honey contains flavonoids and antioxidants which help reduce the risk of some cancers and heart related diseases. It also contains anti-bacterial and anti-fungal properties. Its exact combination of sugars ( fructose and glucose) help the body regulate our sugar level.

Lemon is known for its strong antibacterial and antiviral properties, it also boost up our immune system to fight against flu and diseases because it's rich in vitamin C. Lemon juice is a digestive aid and liver cleanser too.

Bananas are rich in pectin. It also aid digestion and gently chelate toxins and heavy metals from the body. It has fiber that help normalize bowel motility. They also produce digestive enzymes to assist in absorbing nutrients and act as a prebiotic, stimulating the growth of friendly bacteria in the bowel.
It's rich in vitamin A that promotes good eyesight, vitamin E and other antioxidants that prevent wrinkles and promote healthy young-looking skin. Saluyot (jute) is also a cure to liver disorder, headache, stomach ache, arthritis and the best of all based on researched,(together with other herbs) saluyot can kill cancer cells.

Just a few words. Living a healthy lifestyle is not that easy, you have to keep yourself away from all the good things in the world. I want you to experience all the foods out there but please take them in MODERATION and if you want to live life to the fullest, never forget to detoxify some time.