“The pen is mightier than the sword.” - Jose Rizal
Jose Rizal is the well-respected national hero of the Philippines. Rizal fight for the Filipinos during the Spanish colonization not by means of bloody revolution but in a peaceful manner by his writings. He wrote articles, poems and novels that depict the cruelties, graft and corruption of the government during his time. Through his intelligent and marvelous works, he defended the Filipino people from Spanish accusations of foolishness and lack of knowledge, Represented the cries and miseries of his country against abusive foreign officials. He attacked the foreign officials not by brutal strength but through the power of his words. Rizal’s popular revolutionary literary masterpieces are a poem entitled “Mi Ultimo Adios” (My Last Farewell) and two novels, “Noli Me Tangere” (Touch Me Not) and “El Filibusterismo” (The  Filibuster).

Noli Me Tangere is the first of the two famous books that Rizal wrote.

The title of the book is a Latin phrase which means “Touch me not!” Lifted from the verse in the bible in John 20:17 where Jesus told Mary Magdalene to never touch him when the woman recognizes him following his resurrection. The book was written and secretly published in the Philippines during the late 1800s.


Chapter three of Noli Me Tangere (“The Dinner”), there was a mention of a dish called Tinola – The Filipino soup made from stewed chicken with white squash, green papaya or potatoes, flavored with ginger and other local spices, and served steaming hot as the first course at dinner.

Crisostomo Ibarra, the main protagonist, was having a dinner party with several prominent characters: the influential man and dinner host, Kapitan Tiyago (Captain Tiago) and the infamous Spanish friar, Padre Damaso (Fr. Damaso). Crisostomo Ibarra was  (a person born in countries that are under Spanish colonization), Member of the high class Philippine society, and idealist and a traveled man.

He has attributes and visions identical to that of Rizal’s. The dinner was intended as a celebration for Ibarra’s safe return after his extended stay in Europe to study.  quoted was: “… the prosperity or the misery of a people is in direct proportion to its liberties or concerns, and consequently to the sacrifices or selfishness of its ancestors.”

Kapitan Tiyago ordered that tinola be served, Ibarra had the great luck to have been given the meatiest part of the chicken and the giblets (liver and gizzard).

 The dishes that he had not eaten for a long time since he go to abroad. Everyone on the table was served with good chicken parts except Padre Damaso.

He was given a chicken neck and wing . The poor friar was served the least favored part of the chicken which could be translated to a great insult during that time.

 “Observing all these, Franciscan mashed up some pieces of squash, tasted the soup, dropped his spoon and rudely pushed his plate away.

” Padre Damaso, often negatively described as being fat, arrogant and corrupt Spanish priest, is known for his being notorious and an enemy of Ibarra.

 He was the representation of the reigning Spanish government during that time. Being enraged by what happened, he belittled Ibarra's trips abroad which, according to him, were useless since everything that the young man learned outside the country could also be known without having to travel extensively.

The humiliated Ibarra did not argue with the friar but graciously excused himself from the dinner table instead. Kapitan Tiyago tried to stop him but to no avail.

During that night, Ibarra wrote down the following title for a chapter in his Colonial Studies: “Concerning the manner in which the neck and wing of a chicken in a friar’s plate of soup .

” His notes there aroused one of the following observations: “In the Philippines the most unnecessary person at a dinner is he who gives it, for they are quite capable of beginning by throwing the host into the street and then everything will go on smoothly.

Under present conditions it would perhaps be a good thing not to allow the Filipinos to leave the country, and even not to teach them to read.”


INGREDIENTS:
1 whole (2.5 lbs.) chicken, cut into serving slices
1 small green papaya or chayote, cut into wedges
2 small potatoes, quartered (optional)
1 thumb-sized ginger, julienned
4 cloves garlic, minced
1 small white onion, finely chopped
1 L hugas-bigas (rice washing)
3 tbsps. patis (fish sauce)
a handful of chili pepper leaves or malunggay (moringa) leaves
3 tbsps. cooking oil

PROCEDURE:
Heat the cooking oil in a heavy-bottomed pan. Garlic, onion and ginger until translucent and fragrant.
Add the chicken and cook until the color lightens. Add the fish sauce and mix to incorporate the flavors.
Pour-in the rice washing, enough to cover the chicken pieces. Bring the water to a boil and then set to simmer for 30 minutes.
Add papaya or chayote and potatoes. Continue to simmer for 5 to 10 minutes or until the vegetables are soft. Adjust the seasonings.
Remove from heat and then add chili pepper leaves or moringa. Leave aside for 2 minutes.
Transfer in a serving dish and serve warm.

There to many ways to the cook Filipino adobo.  Filipino hands cooking them.The long list of this Adobong Puti or White Adobo. White adobo is cooked without any trace of soy sauce. The most basic  ingredients: vinegar and salt. This variation is the most favored by the Filipino since it is our traditional way of cooking adobo. The Spanish marinades came to approach our shores, the ingredients of the Filipino adobo were already existent. Filipino natives, had already developed various methods of preserving food. Filipinos were known to cook their food through moist-and-heat techniques like steaming, roasting and boiling. And to retain the freshness of food and to keep consumable for a longer time, they used salt and vinegar. Acid and sodium, as science taught us, slow down the progress of spoilage-causing bacteria. When Chinese traders came to Philippines that soy sauce was introduced and found its way to our once nameless vinegar-braised dish, Ultimately taking the salt out of the scene.

This Filipino adobo could have been around for many years now. Simple cooking method and the use of minimal ingredients is a reflection of the simplicity of the life of the early Filipinos.

The absence of soy sauce does not make it less of a winner in the Filipino palate. The irresistible garlicky-vinegar sauce with mild piquancy of peppercorns slathered on fork-tender meat utterly makes a great companion for steaming hot rice.

Always true that the simplest dishes that have been passed on from generations to generations and cooked with pure love and affection are unquestionably the best.

The Filipinos, are family-loving people and we only want the best for our family. Adobo has become a benchmark of every Filipina homemaker who is learning to master the four corners of the kitchen and how good the dish turns out is how a matriarch would judge her future daughter-in-law.


Year 2002, a romantic comedy-drama movie named after this famous dish was released in the Philippines and in the U.S. and was entitled, “American Adobo”.

It was directed by a veteran Filipina film director, Laurice Guillen and co-produced by Kevin J. Foxe.

INGREDIENTS:

2 lbs. chicken or pork (or a combination of two) "sliced into adobo chops"
1 cup vinegar
1 tbsp. salt
2 cups water
1 head small garlic, chopped
1 thumb-sized ginger, julienned (optional)
1 tsp. black peppercorns, coarsely chopped
3 pcs. dahon ng laurel (bay leaves)
cooking oil

PROCEDURE:
Heat a small amount of cooking oil in a saucepan. The garlic and ginger (if you are using chicken) for 2 to 3 minutes.

Add the meat (chicken, pork or both) and cook until the color lightens, tossing occasionally.

Add the vinegar and pour in the water, just enough to cover the meat. Add peppercorns and bay leaves.

Bring to a boil and then set to simmer until the meat is tender, about 15 minutes if using chicken and 20 minutes if using pork.

Remove the meat and set aside the sauce.

Heat oil in a separate frying pan. The meat for 3 to 5 minutes or until light brown. Do it in batches so as not to overcrowd the pan.

Return the meat in the sauce and bring back to simmer. Continue cooking until the sauce is reduced and rendering fat.

Remove from heat and serve along with hot steamed rice or java rice.

I been too pre-occupied lately. I still have one pending baking entry in my list. And my baking buddy,  Princess and I made some almond cupcakes that topped with caramel frosting. The caramel was actually a shortcut because it is made from melted caramel candies. You will never believe me. This is where we got the inspiration for our buttercream salted caramel frosting. This blog has recipes for desserts with photos that you can eat before your eyes. The recipe was decadent chocolate cupcakes but a lighter almond flavor. We ended up getting indulged in both because the opposing flavors the sweet almond hint and the salty caramel complemented pretty well. The “skills” part is still a work in progress. Favorite hot munch them for dessert.

INGREDIENTS:

For Almond Cupcakes

1 ½ cups all-purpose flour

2 tsps. baking powder

1 cup regular white sugar

½ cup margarine, softened

½ tsp. vanilla extract

1 tsp. almond extract

¾ cup whole milk

2 eggs

For Salted Caramel Frosting

20 pcs. caramel candies

¼ cup heavy cream

1 cup unsalted butter

1½ tsps. rock salt, divided

4 cups confectioners’ sugar, divided

PROCEDURE:

Preheat oven to 350°F (175°C). Line standard-sized cupcake pan with cupcake papers. Set aside.

In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.

In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.

Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.

Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.

Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.

Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.

Add the remaining confectioners’ sugar and beat until well blended.

Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea.

Once I had lunch with my highschool friend. We just heard that their specialty dishes are local skewered meats and vegetables, They are being frequented by patrons for their barkada (group) meals and unlimited service of rice. I was really after the unlimited rice as I was so hungry that day. The restaurant's opening at lunch time .Placed our orders and waited for not less than 10 minutes that we satisfied stomachs. The dish was served, Instantly went to yellow looking lumps of rice laid over the banana leaves all those are barbecue. The menu to check the name and it was written, "unlimited Java Rice." The unlimited part was really nice.
The typical steamed white rice, java rice was savory and richer in flavors. It`s yellow appearance made it look more attractive. The cute texture of the rice paired very well with the grilled dishes sided with spicy vinegar or atsara (local pickled papaya). The skewers became more enjoyable to eat that fantastic after yellow rice. We went back to our respective workstations happily. The food in me later began talking to myself, I would replicate the yellow rice when I get home.

I wanted to know how the rice was prepared, Where it came from so I consulted Google. I got many of recipe but with no definite and well-founded facts as to its etymology and origin. I made my own presumptions and then several thoughts in my mind. Would it be possible that it came from Java, one of islands situated in Indonesia, Well-known traditional Indonesian rice (from an island near Java perhaps)? This could be the multitude of dishes that inherited from our Spanish forefathers. It appeared and tasted like paella minus the visible proteins. My suspicions, I got three possible answers – Nasi Liwet, Nasi Kuning and Arroz Amarillo.

Filipinos and Indonesians are very similar when it comes to our love for rice, That we are Asian neighbors. We eat rice of the day as we wish because rice is our very important food. "Java", the fifth largest island in Indonesia, there is this very popular traditional rice they call, Nasi Liwet.

The rice is usually cooked slowly with coconut milk, spices and other flavoring in a claypot and open fire, And served on teakwood or banana leaves for that added flavor.

But java rice, nasi liwet does not have to be yellow in appearance as it never uses any kind of food coloring. Java rice might have copied its name from the island but it certainly do not originate in Java.

Meanwhile, there is a popular yellow rice dish in Indonesia known as, Nasi Kuning, nasi being “rice” and kuning, “yellow”, or what they also call Nasi Kunyit (turmeric rice).

Surrounded with numerous Indonesian-based curries and delicacies, and usually prepared during festivals and other special occasions.

Just like nasi liwet, nasi kuning is also cooked with coconut milk but its yellow from the turmeric spice. The look maybe similar to java rice but they still greatly differ in taste.

Nasi kunyit is usually flavored with numerous herbs like salam leaves,lemongrass or pandan. The Java rice is not cooked with coconut milk. But the yellow color and appearance, nothing else was borrowed.

Composition, texture, taste and appearance-wise, Arroz Amarillo. Popular in Spanish, Cuban and other Latin American cuisines, arroz amarillo is similarly cooked in annatto or achiote oil, a natural food coloring where it derives its bright yellow look.

Saffron and paprika are also often used. Spanish yellow rice is sometimes mixed with chicken stock and boosted with cilantro, parsley, tomatoes, capsicum, garlic and other spices.

How it jumped from Spain to Java? That still remains a rhetorical question to me but at least, I have found my closest leads.

If I have to make my personal conclusion, java rice, as a result of unification of different cultures, flavors and influences, should be a product of creative juices of the Filipinos.

Pinoys love to borrow and incorporate ideas and translate them into their own by innovating and adding a personal touch to it.

I remember a friend once told me, “Pagsama-samahin natin lahat ng masasarap at para masarap din ang kalalabasan. (Combine all things delicious so the end product will be delicious.)

 That is what Filipino cuisine is all about. It is as well worthy to note that a little bit of everything could already mean everything. Who would wish to seek for more?

INGREDIENTS:
4 cups left over cooked rice
1 tbsp. dried annatto or achiote seeds
2-3 tbsps. olive or vegetable oil
4 cloves garlic, minced
1 small white onion, finely chopped
1 tsp. grated ginger
1 chicken bouillon (optional)
2 tbsps. banana or tomato catsup
2 tsps. soy sauce
salt and pepper to taste

PROCEDURE:
In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds. Click here for the step by step procedure.
Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
Add the catsup and soy sauce, and then mix until well blended.
Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

This is the very popular salad in the Philippines.Meat of young coconut fruit Filipino`s favorite. Coconut tree is symbol of “The tree of life"
Coconut tree, which can grow up to nearly 100 ft tall, It thrives on sandy soil and in tropical climates. The coconut fruit is a fruit but rather considered a drupe, with the hard shell covered by fibrous outer layer. Examples of the drupes are olives,peaches,mangoes,almonds. Philippines, is near in Indonesia and India, That we have are the largest planters and producers of coconut in the world.The trunk of the coconut makes a hard and durable that is utilized as construction material for buildings, furnitures and house. The midribs and leafstalk are where the pulps and abaca are extracted, Eventually are used in the production of handicrafts and paper. The leaves with the stems, they also be manufactured to brooms,basket,mats and other home decorations. The root of the tree use as dye, mouthwash and alternative medicine for dysentery.

The soft meat is usually mixed in salads and beverages (e.g. Halo-halo,buko shake or Filipino dessert). The meat of old coconut fruit is where the coco flour and desiccated coconut is derived.

Coconut milk, is an important element of the curry food in the Philippines and other Asian countries. The dried meat has highly digestible fat content and processed into oil could be the healthiest option for cooking (like using a coocking oil, butter or margarine).

 The virgin coconut oil is notable for its anti-fungal, anti-microbial and anti-viral properties.This can also be processed into coconut vinegar or wine.

The coconut contains coir and fibers that are very suitable as materials for industrial and cleaning purposes like doormats, brushes, ropes, fishing nets, air purifier,  air conditioners, and many more.

The coconut shell is the activated carbon which is useful in the production of charcoal.

The Buko Pandan Salad (Young Coconut and Pandan Jelly) is composed of young coconut milk, nata de coco, agar-agar jelly, pandan essence, cream and milk. This is usually served in every Filipino occasions.


INGREDIENTS:

2 cups shredded buko (young coconut meat)
1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
1 cup nata de coco (coconut gel)
300 mL (10 oz.) condensed milk
250 mL (8.5 oz.) all-purpose cream
1 tsp. pandan extract
3 tbsps. muscovado or brown sugar
3 cups water
2 strands pandan leaves




PROCEDURE:

Put some water in a saucepan. Soak the flaked for 45 minutes.
Make a tie and knot in the middle of pandan leaves and add into the mixture. Set the heat to high and boil.
Add some sugar and stir. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Cook for 5 to 10 minutes while stirring.
Release the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Take out the hardened jelly from the molder and slice it into small cubes.
Get a large mixing bowl, combine the shredded coconut and nata de coco.
Pour in the condensed milk, all-purpose cream and pandan extract. Mix until blended.
add the sliced jelly. Stir to combine all the ingredients. Be careful not to break the jelly into pieces.
Place the buko pandan salad in the fridge to chill for 3 hours. Serve cold for meal dessert.

We had leftover chicken meat from roast chicken. I guess all of us were getting bored of the usual chicken and gravy or chicken sandwich. We have had to use up leftover roast chicken meat.
I saw the photo of "Gumbo Biscuit Bake". I thought we could make gumbo without the biscuit.  We still did not think much about consuming processed food, my favorite soup to bring to work was Chicken Gumbo soup. That we have been trying to stay away from processed foods, The recipe for this inspired me to make my own.

Reading the other ingredients, I will use the tapioca flour as thickener. And also used 1 can of diced tomatoes instead of 2. Just added tomato sauce, used homemade chicken broth.

Taste that of the commercial one, without the fake and unhealthy ingredients. I think the natural umami developed in my chicken broth made a big difference

I cooked usual ground beef potatoes brocolli meal (Serve to her when I cook something that she most likely would not eat like noodles).

She was intrigued that I did not serve this to her,and she said it was delicious. Had another spoonful. Then she said, she would eat what.

 I cooked for her because I spent the effort and time to prepare it, she would like to have the chicken gumbo for lunch on other day.



INGRIDIENTS:

1 lb smoked kielbasa, sliced
10 oz cooked chicken breast, diced (about 1 big breast)
1 tsp salt
1 tbsp paprika
1 tsp cumin
1/2 to 1 tsp cayenne
2 tbsp cooking oil (I use coconut oil or chicken fat or pork lard)
1 medium onion, diced
3-4 celery stalks, sliced
1 large green pepper ( to 8 oz), diced
 pepper, to taste
1 can (14.5 oz) diced tomatoes
1/2 cup to 1 cup tomato sauce (I used homemade)
3 cups chicken broth (I used homemade)
1/4 cup tapioca or arrowroot flour for thickening (dissolved in 1/4 cup water)


PROCEDURE:

On medium high heat using a large saute pan , the vegetables and cook for about 5 minutes or until veggies are soft.
Add  meat, spices, tomatoes, tomato sauce, and broth.
Bring to a simmer. Turn the heat to low. Add the thickenerCover and continue to simmer for about 25 minutes.
Taste and adjust salt as needed.
You might want to consider serving biscuits or rolls with this.

That egg whites prevent the leche flan from turning creamy. and still creamy, the outcome has a lot to do with this preparation. I will do it slow and low "1-hr baking in a water bath on low temp of 295 deg F". Many think using the strainer is the best way to make it smooth. I made use of the pulse setting of a blender "short bursts" to make a mixture with minimal waste. You know how hard it is to push the eggwhite through the mesh. How hard it is to clean it up. This recipe tastes so good in my opinion (I got the recipe from Milkmaid label.I was still in College), does not make me crazy trying to figure out what to do with the egg whites. More importantly, egg white is having a protein, and egg yolk is mostly cholesterol. I really do not want to waste protein and make the egg flan cholesterol-laden. I have very rich tasting leche flan this way (Friends who have tasted this can attest to that. Get together and they see a leche flan on the table, (Masayang masaya ako dahil gumawa ka ng leche flan. Buti gumawa ka!" my friend said. We have tasted the yolk only flan, it is just rich, like the cake. I have been making this for 12yrs (Moderate heat for 30 minutes covered with foil, baked in water bath for 1 hr or so at 295 F).






INGRIDIENTS:

1 tsp vanilla (alternative: few drops of McCormick lemon extract essence)
(optional: 1 8-oz cream cheese + 1 additional egg for cheesecake-like flan)
1/2 cup white sugar
4 whole eggs
1 can condensed milk (14-oz)
1 can evaporated milk (15-oz)


PROCEDURE:

NOTE: I prefer to use the oven, using water bath method.

1. Caramelize the sugar in an 8-inch round aluminum pan over low heat . Swirl the pan around stir with a spoon once it starts to melt. Easily scorch and will be bitter if that happens, keep an eye on that (takes about 20-30 mins and it start melting. I prefer a bit of bitterness like that of drinks.
You may want to try caramelizing sugar in the microwave. Place 1 cup of sugar in microwave-safe cup and add enough water (about 2-3 tbsp) to wet all of the sugar.  Microwave for about 4-5 minutes,  on the 4th minutes wait until it turns into amber-colored liquid per your preference (if you want it lighter, stop earlier). Grab with gloves on and then pour into the pan that you are going to cook your flan in. Small custard cups or 8-in round baking pan. Quickly tilt to coat before it hardens.

Chicken made to "sit down" on a bed of salt. Whole chicken put in the top of a layer of rock salt and cooked in a covered by clay pot over a woodfire. The resulting in a fork-tender, succulent chicken reminiscent of the Chinese white or steamed chicken. 

I heard pinaupong manok from my friend. I went home to Bulacan during Highschool breaks. Family of butchers. The both of us always took charge of cooking that bring to the beach during group outings. 

The basic procedure once when we were waiting for our adobo to dry up. He also said the chicken would turn a golden brown just like a roasted chicken, which was just beginning to be popular that time.My vacations were spent scouring the islands, or somewhere else. We rarely saw each other, but I never forgot the "seated chicken." When I got on college and had my own kitchen it was one of the first things I cooked.

INGRIDIENTS:

1 piece whole dressed chicken
2 stalks of lemongrass (white part pounded)
Oyster Sauce
Light Soy Sauce
500 ml of Sprite or 7 –up (adjust the amount to the size of the chicken)
Ginger
Red Onion
Garlic
Bay Leaf
Salt and Pepper



PROCEDURE:

Clean chicken throughly under water. Pat dry with paper towel. Salt and pepper inside and outside of the chicken. Stuff the cavity with quartered onions, ginger, bay leaf, and mashed garlic. Stick the bundled stalk of lemongrass  in the hallowed cavity.Mix oyster sauce, soy sauce and massage it all over the chicken. Rub the outside with the mashed white part of the lemongrass. Marinate for at least 1 hour.Pour 500 ml of sprite or 7-up softdrinks, the rest of the marinate bring to boil in low fire for an hour. Cover it and constantly check and turnover the chicken each time one side is done.Once cooked serve with a mixture of lemon, onion, soy sauce, a little sugar and chili. If there are left over sauce, thicken it a bit with cornstarch and bring to a boil. It may also serve as a good dipping sauce for this version.

Other of the Filipinos think of that when they heard the Kilawin food, they think it's a raw fish cooked in vinegar (deboned the fish soaked in the vinegar). Kilawin is the Kapampangan recipe in the Philippines. Kapangpangan also is a Filipino that the hometown is from Pampanga Philippines. Again that has pork and liver cooked in vinegar.That`s what we called Pork kilawin. Its very delicious to eat try this. You can eat it with rice or java rice. Java rice is compatible with this delicious food.




INGRIDIENTS:

6 cloves of garlic, crushed
4 tbsp. of shortening
1 Kilo of pork, sliced thinly into 1 inch long
1 cup of native vinegar
Rock salt
1/2 cup of water
2 pieces of big onions, sliced thinly
1/2 kilo of pork liver, sliced thinly



PROCEDURE:

1. Soak the pork and liver separately in a mixture of the vinegar and salt, pepper and onions.

2. Saute' the garlic in shortening until to get it brown. Add the pork mixture, pressing the pieces very well.

3. Cover and simmer the pork until is tender.

4. Add tge liver mixture and water, boil and allow the mixture to thicken.

5. You can also add the chopped green chilli if you want it a bit hot.

My Auntie Joy cooked the best Tokwa’t Baboy that I’ve ever tasted in my life. I am not saying that words because She’s my Auntie. It was really good i love the taste of it. I feel im safe since it was the cooked in our house. The one reason why I said that is because I am the kind of the hesitant to eat the Tokwa’t Baboy in the restaurants. The ingredients of this dish needs to be very cleaned and i know that in some of the restaurant they don’t clean it enough to pass my standard or other person to know to cook that tokwa`t baboy. Anyway, Tokwa’t Baboy (Beancurd and pork) is the traditional appetizer in local Filipino fast-food and full-service restaurants. Usually made it with pork ears, chewy of tofu/beancurd,the soy sauce, the pork broth, vinegar and other spices. Here are the ingredients and the procedure to cook Tokwa`t Baboy:


INGRIDIENTS:

1 Small cloves of garlic (minced)
 3 Big onions (diced)
 1 Kilo of Pork Face & Ears (cut into cubes)
 8 Pieces of Tokwa (Beancurd) 2"x2"
 1 Cup vinegar
 1 Teaspoon brown sugar
 1 Cup soy sauce
 1 Teaspoon salt

PROCEDURE:

1. In a large casserole, boil the pork with salt, lower the fire and let it simmer until the pork is tender.
2. Take the pork out and set aside.
3. Fry the tokwa in hot oil until toasted and slice to the same size as the pork.
4. In the sauce pot, mix the soy sauce, vinegar, salt, garlic and onions and heat for just few minutes.
5. Pour in mixture over pork and tokwa.

Patatim’s is the main ingredients are similar to pork adobo or chicken Adobo except that some includes the Banana blossoms. To be honest, I don’t know the difference between having it and not having of it. Since that ingredient is very rare to find, I cooked it without it. Others of the use Pork Braised Legs and some are the hind legs. For this particular moment, I used the hind legs.




INGRIDIENTS:

2 pcs small pork hind legs, cut into 1 1/2 inch thick
3/4 cup soy sauce
1 tbsp cornstarch
1/4 cup of vinegar
2 Pork bouillon cubes


Fish sauce

1 tsp ground pepper (you can also use peppercorn)
5 pcs bay leaves
1 whole onion, minced
Cooking procedure:
1 tbsp vegetable oil
1 whole garlic, minced


1. Boil the pork with hind legs, when almost tender set aside.
2. In a large casserole, sauté the minced garlic and onions with the oil.
3. Add the fish sauce, then the pork leg and the rest of the ingredients.
4. Bring to a boil and slowly simmer for half an hour or until tender.
Simple way to cook patatim.

What can't be cooked with the coconut milk? Majority of the vegetables in the Philippines that can be used as an ingredient to the sumptuous meal with the coconut milk. You can also cook the Pork, the Chicken and seafood’s. This time, please let me show you how to cook the Ginataang Sitaw. If you search online, there are too many English translations of the "Sitaw", some calls it Green Beans, Long Green Beans, Long Beans, etc...



INGRIDIENTS:

- 1/4 Kilo of Shrimps (Shelled)
- 1/4 Kilo of Sitaw (cut at least 2 inches in length)
- Green Chili (Chopped)
- Cooking Oil
- Ginger
- Fish Sauce, Salt and Pepper
- Onions
- 1/2 Kilo of Pork Belly or Liempo (cut into cubes)
- Garlic
- 1 cup of water
- Shrimp Paste
- Coconut Milk (Powdered or Canned)


PROCEDURE:


- In the large pan, pour the cooking oil, sauté' the garlic and onions.
- Add the ginger. After few minutes of sautéing, the pour fish sauce. There is no exact measurement of the fish sauce or the salt and pepper, it depends on how you like the taste.
- After the pouring the fish sauce, add the shrimp paste until it's cooked, unless the shrimp paste was already cooked or sautéed'.
- Now you can add pork and cook it until its tender.
- When the pork is tender enough, add the shrimps and the chopped green chili’s.
- Sauté it for a minute and pour the mixture of  the one cup of water and the powdered coconut milk or in can.
- Once it boiled, pour the  sitaw or the long beans and cook it until it's half of the cooked. Or you can cook it very well.

Remember, this recipe is just a guideline to cook but the outcome of your cooking will always be your decision.

Do not be scared of experimenting different ingredients.

Cook  the pasta in a medium pot of the boiling salted water until drain. In a medium bowl, mix together the cream of mushroom soup and cream of chicken soup, chopped onions, cottage cheese, sour cream, poultry seasoning, oregano, basil, grated Parmesan cheese, and the chicken. If desired, add the olives. 9x13 inch casserole of dish, layer 3 lasagna noodles, half of the chicken sauce and grated Colby cheese, 3 lasagna noodles, the remaining chicken sauce, 3 lasagna noodles, and finally grated mozzarella cheese. Cover with the aluminum foil.Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes. Remove the foil, and continue baking for 20 minutes. and let stand 15 minutes before serving.


INGRIDIENTS:

4 cups chopped, cooked chicken meat
2 cups shredded Colby cheese
2 1/2 cups shredded mozzarella cheese
9 lasagna noodles
1 cup chopped onion
1 (8 ounce) container cottage cheese
1/2 teaspoon dried basil
1/3 cup sliced black olives (optional)
3/4 cup grated Parmesan cheese
1/2 (8 ounce) container sour cream
1/4 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup

Rinse and dry the chicken. Remove the excess fat and leave skin on. Lift the skin from breast and thigh areas, slide the bay leaves under skin. Coat the chicken with poultry seasoning. Drink half the can of beer, pour liquid smoke into the remaining beer. Raise tab on the beer can until it is in the straight up position.Insert the beer can into the chicken from the bottom until even with  the bottom of chicken. Insert the skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).Prepare the grill, light the coals, and when they are ready, spread the coals to form a ring around the outside edge of the grill.Place the chicken in center standing up on can to cook. Cover and cook for the next two hours. Remove it carefully from the grill so as not to spill the contents of the can. Remove the skewer and beer can, let the chicken sit for fifteen minutes before cutting.


INGRIDIENTS:

5 tablespoons poultry seasoning
1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
4 bay leaves

1 long metal skewer
4 dashes liquid smoke flavoring

Combine and reserved pineapple juice,the chicken, and garlic in a small baking dish. Cover and refrigerate for 2 hours.Preheat the oven to 400 degrees F (200 degrees C).Remove the chicken from the pineapple. Saute the chicken and garlic in a hot pan, so that the chicken browns just slightly.Roll out the pizza dough on a 16-17 inch pizza pan. Bake dough for 8 minutes, and then remove from the oven. Brush dough with a thin layer of  the teriyaki sauce, then a layer of the onion. Top with the Cheddar cheese. Then top with the chicken, reserved pineapple chunks, and the feta cheese. Bake for an additional 20 minutes, until the cheese is bubbly and slightly browned.



INGRIDIENTS:

1 teaspoon minced garlic
2 (10 ounce) cans refrigerated pizza crust dough
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup shredded Cheddar cheese
1 cup crumbled feta cheese
1 cup teriyaki sauce
1 small sweet onions, thinly sliced

Preheat the oven to 350 degrees F (175 degrees C). Bring a medium size pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 10 to 15 minutes. Drain and rinse with a cold water.
Melt the butter in a medium saucepan over the low heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and the  salt, and simmer until slightly bubbly. Mix in the broth and milk, and boil, stirring constantly, for 2 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with basil, oregano, and ground black pepper. Remove from the heat, and set aside. Spread 1/3 of sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange it to 1/3 of the noodles over the chicken, and layer with the 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange the remaining noodles over cheese, spread remaining sauce evenly over the noodles. Sprinkle with the parsley and 1/4 cup Parmesan cheese.
Bake 40 to 50 minutes in the preheated oven.


INGRIDIENTS:

1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
9 lasagna noodles
1 clove garlic, minced
1/2 cup all-purpose flour
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

1/2 teaspoon ground black pepper
2 cups ricotta cheese

1/2 cup butter
1 onion, chopped

Heat the half of the oil in a medium casserole and sauté chicken strips until cooked.Remove the chicken from pan and set aside.Pour in remaining oil and sauté onion until to get transparent.Add the garlic and sauté a further 5 minutes. Add the both kinds of the rice and stir to coat in oil. In a medium bowl, blend it together with water, coconut milk and turmeric powder then pour into casserole.Cover and simmer until the rice is done, about 25-35 minutes. In a steamer, steam the shrimps until cooked and pink in color. Remove from the heat and set aside.When the rice is fully cooked, stir in the shrimps, the chicken strips, cooked the ham and the green peas.Season with the salt and pepper and serve.Garnish with bell pepper and sliced egg.


INGRIDIENTS:

100 g frozen green peas, thawed
Salt and pepper to taste
1 piece green bell pepper, roasted, peeled and cubed
2 eggs, hard-boiled then sliced
60 ml oil
3-4 cloves garlic, peeled and diced
200 g regular rice
200 g sticky rice
250 g chicken breast fillet or thigh fillet, cut into strips
1 medium onion, finely chopped
250 g medium shrimps, peeled and de-veined
100 g cooked ham, cut into 2-cm squares
500 ml water
250 ml coconut milk
2 teaspoons turmeric powder

Add the milk to dry the pudding mix in a large sized bowl. Then beat with the wire whisk for 3 minutes until blended. Stir in 1 cup of the whipped topping. Cut cake horizontally into four layers then brush each with juice. Place the bottom layer on serving plate and the top with 3/4 cup of the mixed berries, Half of the pudding mixture. Do the same way for the middle layer. Cover the top of the cake with the cool whip and all remaining berries. Cover with foil or saran wrap. Be sure to refrigerate 5 hours or 24hours.

INGRIDIENTS:

1/4 cup orange juice

3/4 Cup cold milk

1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg (10.75 oz.) frozen pound cake

1 1/2 cups thawed Cool Whip topping, divided

Prepare the Fast Chicken Soup Base. And bring it to a simmer.
Add these, simmer until tender, 15-30 minutes: 3 cups of egg noodles.
Before removing from heat, stir in: 1 cup (5 ounces) frozen the green peas and 1/2 cup chopped fresh parsley.
Final touch: Add the salt and pepper, to taste.




INGRIDIENTS:


1 cup frozen green peas
1 recipe Fast Chicken Soup Base
3 cups egg noodles
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Beat the whipping cream in chilled large bowl with your electric mixer on high speed. Fold in the liqueur and the chocolate syrup. Spoon it  into 3 paper lined foil for the cupcake liners. Cover and freeze atleast 5 hours But no longer than for 2 days or above. Place it in your refrigerator for 30 minutes before you serve. And sprinkle it with some cocoa.

INGRIDIENTS:

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

1/2 cup whipping (heavy) cream

And don`t forget the Cocoa,

Heat the oven to 350 degrees F (175 degrees C). Flour two 9 inch, round, cake pans. Cover the bottoms with waxed paper.
Large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, 1 tablespoon vanilla. Pour batter into prepared pans.Bake for 40 minutes. Wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, remove to racks to cool it.Drain cherries, reserving 1/2 cup juice. Combine juice, cherries, 1 cup sugar,cornstarch in a 2 quart saucepan. Cook over low heat until thickened. Stir in 1 teaspoon vanilla.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with electric mixer at high speed until stiff peaks form. Split each cake layer horizontally in half. Tear one split layer into crumbs. Reserve 1 1/2 cups Frosting for decorating cake. Gently brush crumbs off top and side of each cake layer with pasty brush. Assemble, place one cake layer on cake plate. 1 cup frosting; top with 3/4 cup cherry topping. Top with the second cake layer. Repeat layers of frosting and cherry topping. Top with third cake layer. Pat reserved crumbs into frosting on side of cake. Spoon reserved frosting into bag fitted with decoration. Pipe the top and bottom edges of cake. Spoon cherry topping onto top of cake.



INGRIDIENTS:

3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

First of all cut the chicken into serving size pieces and place it in a bowl. Pour in two spoon of soy sauce and toss to coat each. Prepare the other ingredients. Add the garlic, peel and slice the ginger and the onion.Heat the cooking oil in a large pot and saute the ginger and garlic until fragrant, about three minutes. Add the sliced onion and sauteing until the onion slices start to soften.Add the chicken to the  large pot, pour some water to cover and add the chilis or silli. Season with the patis (fish sauce). Bring to the boil, cover it. Turn down the heat and simmer for 30 minutes.While the chicken cooks, peel the chayote, cut the pith at the core and cut into wedges.Wash the sili leaves. Add the chayote wedges to the chicken. Simmering for another 15 to 30 minutes. Pour in the coconut milk. Bring to the boil then turn off the heat. Add some sili leaves, cover and leave for about five or more minutes to allow the sili leaves to wilt. Do not boil after adding the sili leaves or the dish will taste bitter. Serve the halang-halang hot.


INGRIDIENTS:

chili peppers (what kind and how much depends on how spicy you want the dish — I used 2 pcs. of siling labuyo>)
2 tbsps. of vegetable cooking oil (extra virgin coconut oil will yield a more aromatic halang-halang)
2 thumb-sized pieces of ginger
2 whole chayote
patis (fish sauce), to taste
1 c. of coconut cream or milk (use cream for a thicker halang-halang; use milk for a thinner soup)
a handful of sili leaves
4 cloves of garlic
1 onion
1 kilo of chicken pieces (thighs, legs, back and wings are preferred; breast meat is too dry for this dish)
2 tbsps. of soy sauce

Pan the fry potatoes. In the same pan, fry the chicken parts and until to get it brown. Add some garlic and onion. Sauté for a few minutes until become soft. Pour in fish sauce and season with curry powder, salt and pepper. Stir for 2 minutes. Add some water and Cover. Bring to a boil. Lower the heat. Add the celery, bell peppers and fried potatoes. Simmer for 5 minutes or until half done. Add the milk and stir occasionally. Cook for another 9 minutes (or lesser because when you are using evaporated milk the liquids will curled). Remove it from the heat. Serve hot.


INGRIDIENTS:

1 tbsp. patis (fish sauce)
3 tbsp. curry powder
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
1 large onion, quartered
salt and pepper
1 cup water
1 red bell pepper, cut into big squares

Place and add the rice noodles in a large bowl, cover with warm water. Soft, drain, and set aside. Heat oil in a  large skillet over medium heat. Saute onion and garlic until to get it soft. Stir in the chicken cabbage, carrots and soy sauce. Cook and wait until cabbage begins to soften. Toss in noodles,cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.




INGRIDIENTS:

4 carrot, thinly sliced
1/4 cup soy sauce
2 lemons - cut into wedges, for garnish
1 (12 ounce) package dried rice noodles
1 teaspoon vegetable oil
2 cups diced cooked chicken breast meat
1 small head cabbage, thinly sliced
1 onion, finely diced
3 cloves garlic, minced

Heat the oven to 350°F (325°F for dark). Lightly spray the bottoms only of one 8-inch round and one 8-inch square pan. Get a large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed by 30 seconds. Beat on medium speed 3 minutes, scraping the bowl . Divide batter evenly between pans. Bake 25 to 31 minutes (27 to 35 minutes for a dark or nonstick pans). Until toothpick inserted in center comes out clean. Cool 15 minutes, and remove from pans. Cool completely, about 1 1/2 hours. Cut off round cake in half. Put square cake on tray with one point toward from you. Place the cut side of each half. One of the top sides of square cake to make a heart as shown in diagram. Tint and frosting with food color. Frost the cake with frosting. High the Altitude (3500-6500 ft). High Altitude directions on cake mix box for 8-inch pans.


INGRIDIENT:

1 box white cake mix
1 container Whipped fluffy white frosting
Red food color
Water, vegetable oil and egg whites called for on cake mix box

Mix the rice flour, 1/2 cup of sugar, add the water together in a bowl in a soft dough. Stir 1/2  of cup sugar and sesame seeds together in a small bowl. Toss coconut with the salt together in a separate bowl. Put it to large pot of water to a boil. Take a portion of the soft dough and roll it into a ball by using your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. When the cake is done it will floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. The cakes with coconut and serve warm.



INGRIDIENTS:

2 tablespoons sesame seeds
4 ounces grated coconut
1/2 cup white sugar

1 teaspoon salt
1 cup glutinous rice flour (malagkit)
1/2 cup white sugar
1/2 cup water

Get a large sauce pan and put in the ground beef. Add some water about 2 and half cup. Boil it, stirring and simmer until the beef produce it's oil if the water completely evaporates. Let the beef cooked on it's oil until to get in golden brown. If the beef doesn't produce it's own oil, you can add cooking oil. Once the beef is tender and brown, add some onion,garlic and hotdogs. saute for a 5 minutes. turn the heat to low.
Add the spaghetti sauce or tomato paste, add water, salt, tomato catsup, sugar. stir. cover. wait for it until boil while stirring it. Start boiling the pasta, by the many variants of pasta i usually prefer durum semolina types. Add some oil and salt when cooking the pasta. While stirring the sauce so it won't stick to the pan. Slice the hard boiled eggs into thin slices. Once the sauce is boiled, turn heat to low. stir and simmer for few minutes. Sprinkle some ground black pepper according to your taste, add catsup, salt or sugar if you want. stir and turn off heat. Drain the pasta in a large strainer while it runs in a faucet of cold water. drain again
Set the pasta on a platter. pour in some sauce on top. garnish it with grated cheddar cheese and few slices of hard boiled egg. Serve with a bread and an softdrinks


INGRIDIENTS:

500 grams spaghetti pasta (durum semolina preferred)
2 hard boiled eggs (optional)
6 pieces regular sized pork hotdogs (cut into dice/cubes)- optional
500 grams ground beef
1 small onion
2 cloves of garlic
cooking oil
500 grams of del monte " filipino-style spaghetti sauce" or 300-350 grams of tomato paste
400 ml of tomato catsup (sweetened or unsweetened)
3-4 tablespoon of sugar (can be more...)
1 teaspoon of salt
1 and a half teaspoon of ground black pepper
2-4 cups of water (depending on the thickness of your sauce that you prefer)
350 grams of cheddar cheese (grated)
.

First get a large bowl, thoroughly mix kiwis, Golden apples, raspberries, strawberries, white sugar, brown sugar and fruit. Cover it in the refrigerator at least 20 minutes.Heat the oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges after you cut it arrange it in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray with your cooking spray. Bake in the preheated oven 9 to 10 minutes. Repeat with any tortilla wedges. Cool approximately 20-30 minutes. Serve with chilled fruit mixture.




INGRIDIENTS:

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
3 tablespoons fruit preserves, any flavor

First of all add a condensed milk in a bowl. Gradually sift powdered milk onto condensed milk. Mix and blend thoroughly with your hand.
After 5 to 10 minutes, until enough to handle. Shape into small balls or roll to form small cylinders. Roll in the sugar and then wrap in cellophane. Pastillas de Nangka
Add 1/2 cup fresh, chopped jack fruit to the basic recipe. Mocca Pastillas. 2 tbsp. instant coffee and 3 tbsp. Cocoa in 1/4 cup boiling water. Powdered milk by 1/4 cup to the basic recipe. Pinipig Pastillas
Shape the pastillas into small balls, let it roll well on toasted pinipig, pressing a little to the ball. Then, roll on sugar.



INGRIDIENTS:

1 can condensed milk
2 cups powdered milk
sugar, for rolling

Heat the oven to 325 degrees F (165 degrees C). Cut side down, into a roasting pan. Cut the skin off. Pineapple with a knife and cut out any brown spots of skin. Slice the pineapple into 1/2-inch slices and cut the cores of the slices. Bake the ham in the preheated oven until the meat  inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), for 2 hours.The ham is already baked, mix the pineapple juice and brown sugar in a microwave-safe ceramic and microwave on medium power until the glaze is boiling and thickened. Be carefull because glaze are very sticky and very hot.Pour a half the glaze evenly over the ham and pineapple about 1 1/2 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.


INGRIDIENTS:

2 (6 ounce) cans pineapple juice
1 cup brown sugar
1 (6 pound) fully-cooked, bone-in ham
1 fresh pineapple

Heat the broiler. Rub steak with soy sauce. Place on rack of unheated broiler pan.  Broil 5 to 6 inches from to heat for 20 to 25 minutes or desired doneness "160°F for medium", turn once halfway broiling.
Slice beef across the grain. Cook noodles according to directions. Drain in colander. Rinse with the cold water. Slice the cucumber crosswise into three sections. Use a vegetable peeler, cut lengthwise ribbons from sections. Combine hot sauce and water. Divide the steak abd tge noodles, cucumber, and carrots among bowls. Drizzle with chili sauce mixture, sprinkle cilantro. Makes 4 servings.



INGRIDIENTS:

1 medium English cucumber
1/2 cup Asian sweet chili sauce
1/2 cup water
1 cup packaged fresh carrots

Fresh cilantro leaves
3/4 kilo beef flank steak
1 tbsp. soy sauce
8 oz. rice noodles

Combine the beef and pineapple juice, onions and Magic Sarap in a pan. Boil briskly and lower the heat. Simmering until beef is tender or about 1 1/2 hours.Using a different pan, heat oil, garlic and onions. Add back tenderized beef and broth, bring to a boil. Add pickle relish and tomato sauce, liver spread and don`t forget the cheese. Simmering until sauce slightly thickens. Season with salt and pepper and taste it.
Add fried potatoes and carrots and cook for another 5-6 minutes.


 INGRIDIENTS:

2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
 2 cups and 2 tbsp unsweetened pineapple juice
1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

Here’s the ingridients of sinigang. This is our dish when someone in the family if the weather is cold and wet. The “sour soup” dish because it`s a soup and it is sour.There are lots of variations, to cook this soup. What I call the “low budget” version. Most folks use tamarind to make it sour. This recipes use this or kamias. My family uses calamansi.  We learned this version from my grandmother. This was how she made sinigang. My Beloved’s lola uses kamias. Sinigang made with sampaloc tastes much better. Learned to love the simpler version, too.


INGRIDIENTS:

12 pieces of calamansi. (Squeeze the juice and make sure you remove the seeds from the extracted juice.)
1 tomato (We learned from our cook that tomato seeds and the tomato make the dish spoil faster so make sure you don’t have much left-over when you make this soup with tomato.)
1 bunch of talbos ng kamote
1/2 to 1 kilogram of bangus (milkfish) . You can also use pork as the “meat” of the dish.
1 Onion
2 tablespoons of garlic (sliced)
1 tablespoon of ginger slices
Salt, to taste


PROCEDURE:

Boil water in a pot with the ginger, onions and garlic.
Add the milkfish, calamansi juice and salt, to taste.
When the fish is cooked, add the kamote leaves (and tomato if you plan to include it).
When the kamote leaves are cooked, the soup is done.

Heat oil and put in squash and cook for 3 minutes.
Add in sitaw and MAGGI MAGIC SARAP.Pour in vinegar and simmer for 3 minutes.Pour in evaporated milk.Nutritional Content:
Calories: 96 , Carbohydrates (g): 7, Protein (g): 3 , Fats (g): 6
Remember:
Meals with different vegetables. The variety ensures that we get all the types of nutrients from different sources

INGRIDIENTS:

1 8g MAGGI MAGIC SARAP

1 cup vinegar

1/2 cup evaporated milk

2 tbsp cooking oil 

2 cups cubed squash

2 cups sitaw cut into 2 inch long

For almost 2months this summer. It's been nice and fun. We've relied on super-quick dinners, like mushroom. But I sure haven't been cooking much. Please make sure the people would eat. I was craving veggies, and craving cooking.This post shared on facebook, from the often-inspiring Three Peas. I changed somethings,pretty much went with it. We ate some veggie with it,fried pork - it's a good meal. You will serve it along side chicken or pork, though , add avocado ,feta cheese.

serves 5 (Maybe with some leftovers)

INGRIDIENTS:

1/2 cucumber, diced

1 tsp salt

3 small carrots, coarsely grated

400 ml red quinoa (regular white is fine too - my store was out)

800 ml water

200 g edamame beans, shelled and cooked

200 ml cabbage, finely cut

DRESSING:

1 tbsp rice wine vinegar

1 tbsp runny honey

about 100 ml light soy sauce

1 tbsp sesame oil

grated ginger - about a teaspoon

PROCEDURE:

Put the quinoa in a strainer and rinse with cold water. Rinse well. This is necessary to remove the bitterness from quinoa. Place with the water (twice the amount of quinoa you're using) in a saucepan, add salt and bring to a boil. Cook for 15-20 minutes. The type of quinoa will determine the time. All the little "tails" should be released and the water much absorbed. If it's soft but there's still water, just drain it.

Mix the cooked quinoa with all the veggies. Mix together the dressing and toss with the salad. This can be prepared well in advance.

Magic Shell is a ice cream topping, first came into contact with in the Philippines. You can find a version of it in Sweden too. As I have, make your own chocolate shell.Pourable chocolate topping that instantly when poured over ice cream. A crunchy chocolate shell. With my version has a three ingredients, The commercial obviously has many more. My own chocolate shell does taste a little bit of coconut, but that's more of a feature than a flaw. If you don't like that, find a coconut oil with no flavor, there are plenty of those.

Let's get to it!



INGRIDIENTS:

250 g dark, high quality chocolate
200 g coconut oil
100 g corn syrup (substitute white baking syrup if you're in Sweden)


PROCEDURE:
Simply melt all the three ingredients together in the microwave. Use short intervals and stir well, to make sure is nothing burns.

Everything is smooth, stir it together, and pour into a squeeze bottle or a jar. This recipe makes quite a lot, but it will keep for a long time at room temperature. If you put it in the fridge, it'll go solid - Please avoid it.

I have some rhubarb in my farm . I don't want to go to market to buy them and wasting my time, so I use them in a delicious, chewy cake. Perfect for morning. You can also freeze this cake, and just re-heat for a few seconds to minute in the microwave. Im really sure that will liven up the gloomiest of fall days to come.

We've been away for almost two weeks this summer. It's been very nice and a lot of fun

INGRIDIENTS:

150 g all-purpose flour

75 g butter, melted

1 tsp cardamom seeds, bashed in a pestle and mortar

1 tsp baking powder

2 eggs

240 g sugar

1 tsp vanilla sugar (or extract)

PROCEDURE:

 about 8 small stalks, probably about 2-300 ml (no need to be exact)

1/2 tsp cardamom seeds, bashed in a pestle and mortar

1 tbsp pearl sugar

mix the eggs and sugar until to get it white and fluffy. Stir in vanilla sugar, cardamom, baking powder, flour and the melted butter. Fold until there are no streaks.

Pour into a buttered and floured springform pan. Top with the rhubarb, cardamom and sugar. Bake at 200°C for about 25 minutes.

Serve with vanilla ice cream or vanilla sauce. 

Philippines is having a summer weather, despite the calendar showing a month. afternoon are misty, but morning are almost always sunny and warm. I found a recipe to a Pinch and adapted it to fit my needs.

we made this apple cinnamon muffins in other day, to help myself up after a few months of hard work. I baked my own in cups rather than in a lined muffin tin, only dipped the top of the muffin in the lovely topping - Turned out delicious and I'm happy that I stashed it in the freezer for another day.

INGRIDIENTS:

1 tsp vanilla extract

2 tsp cinnamon

120 ml milk

1 tbsp flour

300 g all-purpose flour

2 large apples, peeled and diced

2 eggs

110 g butter, softened

200 g sugar

2 tsp baking powder

1/2 tsp salt

PROCEDURE:

50 g butter, melted

100 g sugar

2 tbsp cinnamon

Cream the butter and sugar together until get it to light and fluffy. Add eggs, one at a time. Add vanilla. Mix together the dry ingredients - flour, baking powder, cinnamon and salt, and add this to the batter with the milk. Finally toss the apples with a tablespoon of flour, and add to the batter.

Fill muffin cups, fairly full - you want them to rise above the top of the cup as they bake.

Bake at 175° C for about 15 minutes - check with a toothpick to make sure they're not sticky inside.

Meanwhile, melt the butter for the topping and let it brown a little. Mix together sugar and cinnamon in a small bowl. Dip the warm muffins in the butter and then into the cinnamon sugar, and place on a rack to cool down.

First place the cucumber strips in a medium size bowl, and sprinkle 1/2 tbsp. of salt over them. Sprinkle the salt over the cucumber and lightly knead by hands. Set aside for a 5-10 minutes. Squeeze cucumber to remove liquid. Boil the water in a medium pan. Add some ginger, sake, and salt in the pan. Boil the chicken breasts until cooked. Drain the chicken breasts and tear into thin strips. Mix all the ingredients for dressing in a bowl. Put the chicken and cucumber in the bowl and mix.



INGRIDIENTS:


1 Tbsp mayonnaise
2-3 slices fresh ginger root
2 cucumber, julienned
2 chicken breasts
2 tsp rice vinegar
2 tsp sugar
2 tsp soy sauce
1 Tbsp mayonnaise
2-3 slices fresh ginger root
1 Tbsp sake
1/2 tsp salt
*For dressing
4 Tbsp ground white sesame seeds