Mga Pagkaing Pinoy Atbp.

Chicken with Potato and Chinese Cabbage

2016-01-05T04:47:00.002-08:00

Chicken Teriyaki

2015-06-17T20:45:00.001-07:00

Beef Short Ribs Soup

2015-06-17T20:44:00.001-07:00

Pandan Sticky Rice Balls with Sweetened Toasted Coconut

2015-06-17T20:44:00.000-07:00

STICKY RICE:

2 cups Glutinous Rice

1 cup Coconut Cream

1 cup Coconut Milk(Originally, I used ½ to make the rice half-cooked)

3 Tbsp. Granulated Sugar

1/8 tsp. Salt, fine

Ginger, thumb-size, pounded

Pandan Leaves, 5 pieces

· The cooking process is the same as cooking rice, except that after the last rinse with water, the coconut milk and the coconut cream are added together with the rest of the ingredients.

The recipe's tweaked by adding ½ cup coconut milk because steaming is not needed anymore. In making Suman, yes. The rice has to be undercooked, wrapped in banana leaves and then cooked again in a steamer.

Discard the pandan leaves and ginger when done. Let cool.

Shape into one inch thick balls. Set aside.

SAUCE:

1 cup Coconut Cream

1/8 cup Evaporated Milk

1/8 cup Cream

1/8 cup Granulated Sugar

Place all ingredients in a saucepan over a medium high heat. Stir

Boil and then reduce to low.

When the sauce is slightly thickened, remove.

Guinataang Bangus

2015-06-17T20:36:00.000-07:00

Ginisang Talong

2012-02-15T18:25:00.000-08:00

Palitaw

2012-02-13T04:44:00.000-08:00

Pork Soup with Potato and Pechay

2012-02-13T03:51:00.001-08:00

Moli Fish Latkes

2012-02-13T03:02:00.000-08:00

It has been over two decades since the last time I've had "moli". Molies are tiny fishes that my aunt used to make as simple fish soup with horseradish or "malunggay" leaves. I can't give a brief description because I don't have more info. other than knowing the name. I searched through Google but, problem is, I don't even know its English term, even in Tagalog, worse, its spelling in Visayan. So let's just take a look at the photo below showing the raw "moli" fishes

Imagine, for more than twenty years I haven't had this until my neighbor gave me some last night. I was very happy. Nothing else came to mind but to have them fried as in fish latkes. I merely added onion leaves, red bell pepper, garlic, salt, flour, egg, thyme, ground black pepper and a little bit of MSG.

It's a very easy fish recipe that you might want to try. My son enjoyed dipping each to ketchup with quite a plateful of rice. His appetite has changed now that he's a teenager.

Fried Pork Dumplings

2011-06-25T13:18:00.000-07:00

Chicken Peanut Fries

2011-06-20T06:05:00.000-07:00

Banana Smoothie

2011-06-02T01:45:00.000-07:00

Have you tried Banana Smoothie, so far? This is just very easy to make, if you have a blender. I used lacatan bananas, sugar, milk, vanilla, calamansi juice and ice. Others include yogurt in the recipe, but as we know, here in the Philippines it's costly. As a substitute, I used a few drops of calamansi juice because yogurt has rendered acid similar to lemon. The taste is the same. Fact is, acid prevents discoloration. The bananas when brushed with don't turn dark quickly.

Mine looks brown because I added vanilla. I like its essence to overpower the smell of the fruit. It turned out as desired.

Fresh Fruits in Watermelon Rind

2011-06-01T10:49:00.000-07:00

Fresh Fruits Salad

2011-06-01T08:37:00.000-07:00

My mother told me that when I was yet inside her womb, the first freezer they had with my father was never emptied with fruit salad. This is the kind she used to crave for, was repeatedly made in big batches and then stocked frozen for days. She'd break up the mixed frozen fruits, milk and cream and serve to herself anytime she wanted to.

Until now she continually does. The only difference in this version to hers is that I didn't make this salad very rich. And the fruits are cut in big chunks, not diced. This is only good when chilled. Mom's style is good for breaking into creamy slush.

Ingredients are watermelon, lacatan banana, mango, avocado, apple, condensed milk and cream. You can add any fruits you like or peanuts.

Cut the fruits as desired. Put them in a bowl. Add the remaining ingredients and mix. Serve chilled.

Star Apple Fruit Shake

2011-05-29T03:46:00.000-07:00

Whenever Star Apple is in season, most abundant during summer, my mother would make a "pampalamig". This is the kind I never heard of being done by anyone else till now except us her siblings. She'd scrape off the pulp together with the seeds in a big bowl, put condensed milk and ice. That's just it!

Inspired by this, I tried it in a shake. I commend to choose the very sweet kind or the taste won't come out. Don't depend on milk or sugar or it'll turn out just a plain milk shake, instead. I use three large pieces to make a liter.

Two-Patty Chicken Burger

2011-05-29T03:34:00.000-07:00

Weeks before I made this, I saw an 8" round burger bread somewhere. When I decided to finally materialize what was conceived in my mind during that time, I could no longer remember the store. We looked downtown but in vain. I was completely blank. The only big we found is 5" round. The quality was no good - so thin and airy, but still I purchased 3. It's costly for the price of 10 each. Ugh!

Each patty measured half a cup so in every burger one cup. I used chicken breasts, all lean no extender. Other ingredients include garlic, onions, salt, ground black pepper, cheese, cucumber, lettuce, catsup, mayonnaise, egg and a little bit of flour.

I may not have made that 8" round Chicken Burger possible but I was satisfied with the result of the ones I made. Me, my husband and our son had an eating contest but no one was able to empty our respective plate. It was a whole lot of fun day!

Mango Cinnamon Tapioca

2011-05-29T03:12:00.000-07:00

Here's a simple twist to our favorite Mango Tapioca. For cinnamon lovers out there, this might click to you as it did to me and to my family.

The idea came up while I was already taking shots of the finished product of Mango Tapioca which I made for personal consumption only. When I focused my camera, there was nothing else but the transparent round particles discerned on top. It's dry. I wanted the result of the photo to be tempting and attractive so I added some chopped mango pulps, but then all went to the bottom of the cup; unless, of course, if I used a shallow container they should become visible but I didn't like. Thinking what to do, I spotted the bottle of cinnamon in the cupboard. I smiled because the thought came in that I'd sprinkle some on top. When the lid was opened and I smelled the aroma, I was tempted to add it to the mixture. It turned out good.

Onion and Ginger Glorified Pork Chops

2011-05-29T02:41:00.000-07:00

Inihaw na Bangus

2011-05-29T01:29:00.000-07:00

Bangus or Milkfish is the Philippines' national fish. It is milky as the name implies, and the part I so like is the belly. Inihaw na Bangus or Grilled Bangus can be done without foil, but I prefer mine wrapped in it so that the juices are saved. There are so many tricks but here's mine which I adapted from my brother-in-law.

Salt the fish. Set aside.
Chop tomatoes, onion leaves and garlic.
Season with salt and pepper. Mix
Stuff the mixture inside the belly and properly wrap with foil.
Grill.

I like the combination of the three only. My bother-in-law put ginger but I kind of dislike the smell; I don't add. The garlicky flavor and aroma amuse me, though. I love garlic:). My Inihaw na Bangus now is comparably tasty and juicy than before.

Sotanghon Guisado

2011-05-29T00:37:00.000-07:00

Sotanghon Guisado is my favorite. In this recipe I used pork. I merely use what's readily available in my kitchen or that which can be found easily nearby - beef, pork, chicken, fish or any. The result anyway lies entirely in the cook's hands, especially on how it's seasoned to taste.

Although this was approved of by my family including me, I still prefer, above all, the use of chicken as the main ingredient next to the rice noodles. What I do is I pre-boil it first with salt and pepper and the stock is what I then add after the sauteeing process, the meat flaked. The finish product will come out tasty.

The combination of sweet peas, carrots and "tenga ng daga" is my personal preference. I'm not just after the taste, but so with the color, and the crunch in every bite.

Had there been no sweet peas or mushrooms, it can be alternated with carrots and green onions to make it colorful. The carrots give a crunch and a distinct sweet flavor while the onion leaves give a taste and an aroma that perfectly suits the dish.

Avocado Tomato & Onion Dip Trio

2011-05-29T00:00:00.000-07:00

This is a Mexican salsa inspired dip. Use one whole over-ripe avocado, mashed; chopped red tomatoes and onions, a little bit of calamansi juice, finely chopped small clove of garlic, salt and some ground black pepper. Put them together in a bowl and mix. The addition of chopped green onion leaves is just to add up a darker color.

Note that I use what's available in my kitchen. I avoid spending for costly ingredient(s), but it can't be denied that no matter how I try not to hurt the pocket, there have been many times when the word "ouch" is repeatedly uttered, except for this, of course:)

Avocado Fruit Shake

2011-05-28T23:11:00.000-07:00

Avocado is always available in the market. Whenever I want to make shake it’s just there, so I can make it anytime I want to. This may look different but the dark green on top is only a puree of the fruit which I tinted with 3 drops of Leaf Green Wilton icing color. I just enjoy colors:) As for the taste, it’s very ordinary, the usual combination of ice, milk, sugar, cream and avocado.

Chocolate Cupcake(s) with Creamy Caramel Frosting

2011-04-15T05:47:00.000-07:00

My cousin-best friend turned 18(Shhh..she's now 38:)). I don't remember having given her any present since. She has almost everything; she doesn't need any, I believed so, but then I realized an unprecedented something from me could make a little difference. I baked Chocolate cupcakes for her.

The recipe I used for Chef Cathy's birthday cake which garnered praise from her(I'm proud, of course:)) and this one is the same. The only difference is that the former was baked in a 10" round pan. I just didn't want the birthday girl to do any more cake slicing and dish washing;)

The Labor of Love. There's a notion that hand-mixing makes a truly delicious cake, so I wanted that's satiating not only to the palate but to the heart, as well:) She deserved it!

Photos of the (still hot) cupcakes(below). I experimented to make the center crack by changing a process and it was a success! My uncle then asked me how much is the cost of each "puto". LOL!

I like it this way... no paper liners because, at times, they become uneven - the other side long, the other side short.

These cupcakes are far from those commercially sold out there that easily breaks and are crumbly. My customers prefer to have their orders baked day prior to their events. I, too, prefer it that way for the cake itself becomes dense, moist and the flavors more chocolate-y, especially with the addition of either of the Chocolate/Caramel/ Mocha frostings.

I sliced the cupcakes in half and then filled each center with Creamy Caramel Frosting, topped the other half again and drizzled some more over, allowing it to flow freely to the sides.

To be thanked for was expected but for it to sound with hint of emotions is surprising. I didn't know she'd be touched. The hand-mixing thing must have effected:D

Sauteed Chinese Cabbage, Squash and String Beans

2011-04-11T07:54:00.000-07:00

I cooked this for dinner. I thought one of my nephews will have less appetite because it's a vegetable dish, but to my surprise he had full. He took some vegetables - all three kinds - and ate them without being told. I was delighted. He is super choosy but he liked it. I think I did a good job:D

Ingredients used are oil, garlic, onion, pork(I used two pork chops here cut into small pieces), squash, salt, ground black pepper, MSG(optional), soy sauce, string beans and Chinese cabbage. The white part is cut and sliced and are then added first before the leaves. Note the sequence I made.

I don't know where or with whom did my mother get the idea of combining the three vegetables but this has been my favorite since childhood. I've adapted it. And now that I have a family of my own this has become one constant request.

Humba with Pineapple

2011-04-10T06:14:00.000-07:00

Two of my nephews are with us now for the whole summer. And because it's Sunday which is our schedule for all meat day, I asked them and my son in the morning what I'll cook for lunch. They suggested unanimously, Humba! Sweet Humba! Actually, even if I didn't ask them I knew they'd tell me the same because I overheard them discussing about it in the living. My son was the two's leader.

I already have Humba entry here but this one is different because I added pineapple tidbits in it.

Ingredients used are pork belly, soy sauce, vinegar, black peppercorns, laurel leaf, pineapple tidbits and brown sugar. Vinegar can be omitted if pineapple is used. Same as pineapple can be omitted if vinegar is used. I prefer mine with both because this dish tastes better when sourly and sweet, especially as it age. The addition of pineapple can really add up delicious flavor. And with enough vinegar this doesn't get spoiled quickly.

Although the name is only one, the dish may differ in taste. If we prefer ours to be "sweet and sour", others prefer having extra sweetness or totally discard sugar in their recipe. There are also some who doesn't like adding either of the pineapple or the vinegar. So there are different styles in cooking.

This Humba is one Pinoy favorites, especially in the Visayas and Mindanao regions.