Kusina ni Mama Zeny | Filipino Dishes, Tips, and Traditions

Pinoy Kusina is Now Kusina Ni Mama Zeny

2025-05-16T11:11:00.013+08:00

If you’ve been around the Filipino blogging space since the early 2000s, you might remember Pinoy Kusina, a humble food blog from the Pinoy Blogarista Network that launched in November 2006. For a while, it served as a space to share beloved Filipino recipes, but like many passion projects, it went quiet by June 2007.

Fast forward to today, and I’m happy to share that Pinoy Kusina has found a new purpose and identity. I’m Jepoy, and I’ve decided to bring the blog back to life with a more personal and meaningful direction. Say hello to the new and improved Kusina Ni Mama Zeny.

This isn’t just a name change. It’s a tribute.

The idea behind Kusina Ni Mama Zeny was born out of love and nostalgia for my grandmother, Zenaida Bengero, whom we all lovingly call Mama Zeny. She was the heart of our family, the kind of cook who didn’t just feed our stomachs but filled our hearts too. Her kitchen was always filled with delicious smells, laughter, and stories. Every dish she made had a memory attached to it.

We originally planned to launch Kusina Ni Mama Zeny as a YouTube channel. The idea was to show her recipes in action, letting people see how these traditional dishes come to life. But with everyone’s busy schedules, it became clear that starting with a website would be more doable. So here we are, starting small but with a big heart.

When GameOPS recently acquired the blogs from the Pinoy Blogarista Network, I saw a perfect opportunity. Instead of building a site from scratch, why not breathe new life into Pinoy Kusina? It already had roots, and giving it a new name and direction felt like the right thing to do. This time, it’s not just a food blog, it’s a family story, a digital heirloom, and a collection of flavors passed down with love.

Kusina Ni Mama Zeny is more than just recipes. It’s about remembering where we came from, honoring the hands that fed us, and sharing meals that bring comfort and joy. My goal is to preserve my grandmother’s culinary legacy and, hopefully, help others rediscover the magic of Filipino cooking in their own homes.

Thank you for joining us on this new journey. The name may be different now, but the heart behind it remains the same, one filled with love, tradition, and the simple joy of home-cooked Filipino food.

Cheese Balls

2007-06-20T18:23:00.000+08:00

Looking for the perfect appetizer that’s easy to make, irresistibly creamy, and guaranteed to impress? This classic Cheese Ball recipe is your answer! Whether you're hosting a party, prepping for the holidays, or just craving a savory snack, this crowd-pleasing favorite brings together rich cheeses, flavorful mix-ins, and a crunchy coating in one delicious bite. Best of all, it’s totally customizable, so you can make it your own!

INGREDIENTS

Cooking oil for deep frying
1 egg
1 (200 gms.) pack classic hotcake & waffle mix
2 tbsps. cornmeal
6 tbsps. water
1 tsp. oil
Cheddar cheese, cut into chunks

DIRECTIONS

Heat oil until bubbles appear.
In a mixing bowl, beat eggs until frothy.
Add the remaining ingredients except cheese, mix until fairly smooth.
Dip cheese into the batter, coating them well.
Drop coated cheese, one at a time, into the hot oil.
When they float and are golden brown underneath, turn with fork to brown other side.
Drain on absorbent paper.

VIDEO

[insert video here]

source : Lutong Bahay

Potato Chesse Soup

2007-06-20T18:18:00.000+08:00

INGREDIENTS:

4 (14 1/2 ounce) cans ready-to-use chicken broth
2 cups (1 pint) half-and-half
2 1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese, divided
1/2 teaspoon black pepper
2 scallions, thinly sliced

PROCEDURE:

In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3 1/2 cups cheese and pepper; mix well.

Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly.

Top with the remaining 1/2 cup cheese and the scallions. Serve immediately.

Makes 8 to 10 servings.

source : Recipe to Go / Allergy Advisor

Gulo Gulong Camote

2007-06-20T18:13:00.000+08:00

INGREDIENTS:

1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
2 cups sweet potatoes sliced thin in 1/4-inch squares
1 egg
1/4 cup milk
1 cup cooking oil
1 cup sugar

COOKING INSTRUCTION:

Mix and sift flour, baking powder, sugar and salt. Add remaining ingredients. Form 3-inch patties and deep fry. Drain and sprinkle with sugar to coat before serving.

source : Recipe Hound / Gourmet Sleuth

Breakfast Express

2007-06-20T18:02:00.000+08:00

INGREDIENTS:

1 can (15-1/4 oz.) Del Monte Fruit Cocktail
1 cup (8 oz.) plain or vanilla yogurt
1 cup Del Monte Pineapple Juice
3 to 4 Tbsp. wheat germ or oat bran (optional)
6 to 8 ice cubes

PREPARATION:

1. Combine undrained fruit, yogurt, pineapple juice, wheat germ and ice cubes in a blender.

2. Blend until smooth.

source : Del Monte / Jupiter Images

Coconut Gulaman

2007-06-20T17:50:00.000+08:00

INGREDIENTS:

2 1/2 cups coconut milk

2 envelopes Knox gelatine

1 cup granulated sugar

1/2 cup water

1 cup evaporated milk

PROCEDURE:

-> Dissolve gelatine in water.
-> First add sugar and coconut.
-> Cook over very low heat for 20 minutes.
-> Do not let it boil.
-> Add milk.
-> Pour into an 8-inch square pan and cool.
-> Chill.

source : Recipe Goldmine

Adobong Talong

2007-06-19T19:08:00.000+08:00

YOU WILL NEED :

5 cup Diced eggplant, cut in 1 1/2-inch cubes
Salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 Cloves garlic, minced
1/2 teaspoon freshly ground black pepper

HERE's HOW :

- Spread eggplant on paper toweling and sprinkle with salt.

- Let drain for 30 minutes. Rinse and pat dry.

- In a non-stick skillet, fry eggplant in oil until brown and set aside.

- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.

- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

- Serve hot.

source : Astray

Halayang Ube

2007-06-19T16:13:00.000+08:00

INGREDIENTS :

1 kilo ube yam root

1 can (14 ounces) evaporated milk

2 cans (12 ounces) condensed milk

1/2 cup butter or margarine

1/2 teaspoon of vanilla (optional)

COOKING INSTRUCTIONS :

> On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
> Peel and finely grate the ube yam.
> Heat a big wok in medium heat.
> Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
> Add the 1 kilo grated ube yam,
> Adjust the heat to low
> Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
> Add the evaporated milk and continue to mix for another 15 minutes.
> Let cool and place on a large platter.
> Refrigerate before serving the halayang ube.

source : Filipino Food Recipe / Flicker

Rellenong Alimango

2007-06-19T16:04:00.000+08:00

INGREDIENTS :

8 pieces crabs

1 small head of garlic (minced)

1 small onion (minced)

3 pieces tomatoes (diced)

3 pieces potato (boiled, peeled & cubed)

4 pieces whole eggs

Pinch of salt & pepper

3 tablespoons olive oil

Cooking oil

PROCEDURE :

1. Cook crabs and take out all meat and mince.

2. Keep the shells and set aside.

3. In a pan, saut? garlic, onion, and tomatoes.

4. Add in potatoes and minced crabmeat.

5. Cook and let cool then add one whole egg to themixture.

6. Stuff the shells with the mixture.

7. In a bowl, whisk 3 whole eggs.

8. Dip stuffed shells in egg and deep fry.

9. Serve hot.

source : Kumain (Filipino Recipe) / The Blue Crab

Simple Ham Salad

2007-06-19T00:03:00.000+08:00

INGREDIENTS:

2 cups ham, cooked & cubed
1/2 cup celery, diced
1/2 cup green pepper, diced
1/4 cup scallions, minced
1/2 cup pitted black olives, sliced
1 cup mayonnaise
1 tbsp. red wine vinegar
1 tbsp. cream
salt to taste
romaine lettuce
quartered tomatoes
hard-cooked eggs, sliced

COOKING DIRECTION:

1. Combine together the ham, celery, green pepper, scallions and olives in a bowl; set aside.

2. Mix the mayonnaise with vinegar and cream.

3. The resulting mixture should be thin.

4. Season with salt if needed.

5. Cover and chill until serving time.

6. Serve on a bed of romaine lettuce with quartered tomatoes and hard-cooked eggs. Serves 4.

source : Lutong Bahay

Fried Green Tomatoes

2007-06-18T21:21:00.000+08:00

INGREDIENTS:

4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk
vegetable

PROCEDURE:

> Heat 1 inch of oil in a frying pan to 350 f.

> Beat egg into milk.

> Slice tomatoes 1/4 - 3/8 inch thick.

> Season tomatoes with salt and pepper, or your favorite seasoning.

> Dredge tomatoes in flour,knock off excess then dip into egg-milk, last into cornmeal.

> Fry untill edges begin to brown slightly, turn over for 2 min., or untill golden -brown on both sides.

> Great with buttermilk and cornbread.

source : Your Home for Filipino Recipes / Chowbaby

Chili Chicken Wings

2007-06-18T16:47:00.000+08:00

INGREDIENTS:

1/2 kilo chicken wings
1 cup cornstarch
4-5 chili peppers, chopped finely
1/2 cup sugar
3 tablespoon ketchup
2 tablespoon calamansi juice
oil for deep frying
salt for seasoning

PROCEDURE:

Season chicken wings with salt.

Deep fry in hot oil until slightly brown. Drain and set aside.

In a bowl, mix cornstarch, chili peppers, sugar, ketchup, calamansi juice and salt.

Cook this mixture over low heat for 10 minutes until smooth.

Place chicken wings in a shallow pan. Pour chili mixture over chicken.

Bake at 350 degree Fahrenheit for 30 minutes or until glazed.

Turn wings to glaze evenly.

image source : Sadie’s Take on Delaware Ohio

Tomato Bread

2007-04-12T11:58:00.000+08:00

INGREDIENTS:

French or any crusty bread

3-4 tomatoes, cut in half

salt

olive oil

PROCEDURE:

1. Slice bread into 1-inch thick portions.

2. Rub the surface of the bread with tomato until it is reddish-pink.

3. Sprinkle salt on bread.

4. Drizzle olive oil.

5. Toast bread before serving, if desired.

***Tomato bread goes well with traditional Spanish tapas.

image source : Chili und Ciabatta

Java Rice

2007-04-11T11:58:00.000+08:00

INGREDIENTS:

2 cups cooked rice

3 tablespoon vegetable oil

1 teaspoon minced garlic

1/4 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup tomato ketchup

PROCEDURE:

Heat oil in a frying pan.

Saute garlic, onions, and bell pepper until onions are transparent.

Add rice and mix well.

Add ketchup and continue stirring until well blended.

Pastillas de Leche with Peanuts

2007-04-11T11:33:00.000+08:00

YOU WILL NEED:

2 cups powdered milk
1 medium can condensed milk
1 cup peanuts, ground finely (toasted if desired)
white sugar (for coating)

HERE's HOW:

- Sift powdered milk into condensed milk. Mix well using spoon.
- Add ground peanuts. Mix again, then knead with hand. Set aside for 5-10 minutes.
- Shape into small balls or tubes.
- Roll on sugar.
- Wrap in cellophane or candy paper if desired.

image source : Market Manila

Doughnuts with Sweet Yogurt Dip

2007-04-11T11:10:00.000+08:00

INGREDIENTS:

2 cups self-raising flour, sifted

1/2 cup packaged ground almond

1 tbsp. butter, melted

1/2 cup plain yogurt (for dough)

1/4 cup warm water

extra butter for deep frying

1/2 cup plain yogurt (for dip)

1 tbsp. icing sugar (confectioner's sugar)

COOKING DIRECTIONS:

1. Combine the sifted flour and almonds in large bowl. Rub in melted butter.
2. Stir in combined yogurt and water. Mix to soft dough.
3. Turn the dough onto floured surface and knead until smooth.
4. Divide dough into desired number of portions. Roll portions into balls, then flatten with fingers.
5. Melt extra butter in medium saucepan.
6. Deep fry doughnuts a few at a time for about 5 minutes or until golden brown.
7. Remove from pan, and drain on absorbent paper.
8. Toss hot doughnuts in caster sugar, then serve with sweet yogurt.

To make sweet yogurt dip: Combine 1 cup yogurt and sifted icing sugar in a small bowl. Mix well.

***Doughnuts are best made close to serving time.

image source : The Chocolate Tower

Pork Liver with Onion Rings

2007-04-10T16:11:00.000+08:00

INGREDIENTS:

1/2 kilo of pork liver, cut into thick slices
2 cloves garlic, crushed
4 onions, cut into rings
water for boiling
oil for sauteing

Seasonings
1 tablespoon soy sauce
salt and pepper

PROCEDURE:

> In a deep pan, boil liver to tenderize. (put enough water to cover the liver.)When tender, set aside.

> Saute garlic in oil.

> Add liver and 1/2 cup of water.

> Pour in 1 tablespoon of soy sauce.

> Season well with salt and pepper.

> Add onion rings and simmer for 2-3 minutes. (Don't cook too long, or the onion ring will become soggy.)

image source : Sinica Edu

Chicken a la King

2007-04-10T15:50:00.001+08:00

YOU WILL NEED:

1 cup cooked and diced chicken
5 tablespoon chopped pimiento
1 cup chicken broth
1 cup evaporated milk
1/2 cup mushrooms, diced
1/4 cup chopped sweet green pepper
5 tablespoon butter
1/4 cup flour
salt and pepper to taste

HERE's HOW:

Melt butter in a pan over low heat. Saute mushrooms and sweet pepper.

Add flour and seasonings.

Stir over low heat until mixture is smooth and bubbly.

Slowly stir in milk and broth. Allow to boil over low heat, stirring continually.

Add chicken and pimiento. Continue cooking until meat is thoroughly heated.

Put in pastry cases or on toasted bread. Serve hot.

image source : E Rcps

Pork with String Beans

2007-03-11T17:42:00.000+08:00

INGREDIENTS:

1/2 kilo pork, cubed or minced
1 small bunch of string beans, cut into 2-inch lengths
2 tbsp. oil
1 clove garlic, crushed
1 & 1/2 cup water
1 tbsp. conrstarch dissolve in 1/2 cup water (optional)
1/4 tsp. salt

DIRECTIONS

1. In a pan, heat oil then fry garlic.
2. Add pork. When it turns brown, add soy sauce, water and salt.
3. Saute and stir constantly for 2 minutes.
4. Add beans and pour in water slowly. Mix well.
5. Cover pan and allow mixture to boil.
6. Turn down heat and simmer for 3-4 minutes.
7. If sauce dries up, add 1/2 cup of water.
8. If desire, thicken the sauce by adding cornstarch water. Stir well until sauce is smooth.

image source : Hormel Foods

Chicken with Quail Eggs

2007-03-11T15:23:00.000+08:00

INGREDIENTS:

1 kilo chicken, cut into serving pieces
12 quail eggs, hard boiled and shelled
1 red bell pepper, sliced
1 potato, sliced
3 tbsp. flour
cooking oil
1 onion
2 cups chicken broth
calamansi juice

Seasoning
2 tsp. soy sauce
2 tsp. Worcestershire sauce
salt and pepper to taste.

PROCEDURE:

Marinate chicken in soy sauce, Worcestershire sauce and calamansi juice.

Fry in oil until golden brown. Drain and set aside.

Saute onion in a saucepan until tender.

Add flour and stir thoroughly.

Pour in broth and stir continually until mixture thickens.

Add fried chicken, quail eggs, pepper and potatoes.

Season with salt and pepper.

image source : Lindan Mississippi.

Cheese Steak

2007-03-11T14:42:00.000+08:00

INGREDIENTS:

1 kilo beef sirloin
cheese slices
1 onion, sliced finely
1 egg, beaten
1/2 cup bread crumbs
oil for deep frying

Seasonings
FIRST: 1/2 cup cooking wine or Sprite
1 tbsp. soy sauce
1 tsp. sugar
SECOND: ketchup as desired

COOKING INSTRUCTIONS:

1. Cut beef into thin slices. Marinate in first seasoning for 10 minutes.

2. Put two pieces of beef together. Put cheese and shredded onion in between.

3. Coat with egg and bread crumbs.

4. Press tight, then deep fry over low heat until golden brown.

5. Repeat steps 2 to 4 with the remaining beef slices.

6. Drain and transfer to plate. Drizzle with ketchup before serving.

image source : NW Concessions, LLC

Coleslaw

2007-03-09T15:54:00.000+08:00

YOU WILL NEED:

2 cups fine shredded cabbage
1 cup thinly sliced carrots
1/3 cup crushed pineapple, well-drained
1/4 cup raisins
1/4 cup white sugar

For Dressings
3/4 cup mayonnaise
1/4 cup thick whipping cream

HERE's HOW:

Put all ingredients in a bowl. Mix well and chill before serving.

image source : Vegan Family Favorites

Onion Soup

2007-03-09T15:36:00.000+08:00

INGREDIENTS:

3 small onions, thinly sliced
3 tbsp. butter
6 cups broth
6 slices toasted bread
1/4 grated cheese

SEASONINGS:
salt and pepper to taste
1 & 1/2 tsp. Worcestershire sauce

PROCEDURE:

1. Put butter in a saucepan.

2. Over low heat, brown onions until tender.

3. Add broth and seasonings. Stir occasionally while cooking.

4. Put soup in a bowl, put a slice of toasted bread on top, and pour brith mixture over it.

5. Sprinkle with cheese.

image source : Symivisito

Fish and Tokwa with Sweet Sauce

2007-02-23T15:04:00.000+08:00

INGREDIENTS:

1/2 kilo tuna, fillet

5 pieces tokwa square

Egg, scrambled

flour

for the sauce:
1 onion, sliced
small size ginger, sliced
garlic, minced
onion, chopped
water
cornstarch
sugar
pepper
salt

PROCEDURE:

Dip the fillet in egg and flour then fry it, after that fry the tokwa and slice it into cubes, then set aside.

For the sauce: Saute ginger, garlic, onion. Add cornstarch and water. Put pepper, salt and sugar according to your desire taste.

Pour the sauce into the fish and tokwa and then serve.

Egg Dressing

2007-02-23T14:45:00.000+08:00

INGREDIENTS:

4 tbsp (60 ml) butter
2 tbsp (30 ml) flour
1 cup (225 ml) milk(can use low fat)
3 eggs
2 tsp (10 ml) dry mustard
1/2 tsp (2 ml) salt(optional)
1/8 tsp (1 ml) cayenne pepper
1-1/2 tbsp (20 ml) sugar
1/2 cup (125 ml) cider vinegar

PROCEDURE:

- Melt butter.

- Add flour, then half of the milk.

- Place into double boiler.

- Beat eggs; add all seasonings and vinegar.

- Stir this into mixture in double boiler.

- Add remaining milk.

- Cook,stirring constantly until custard consistency.

- Pour into a clean glass jar and keep covered in refrigerator.

source : Online Cookbook