Tuesday, October 11, 2011

Pinakbet and Fish Sinigang

I'll just merge this post into one since it's an overdue post, which was supposed to be weeks ago. I was not able to take better pictures too..

anyway the first dish is pinakbet, which I love to cook and eat :D

How to cook pinakbet

vegetables (sqaush, okra, string beans, eggplant, ampalaya) you can add more if you want.

I first extract oil from the sliced pork, which also adds flavor.
then take off the pork and saute garlic and onion on the pork's oil.
add pork after, add water and let it boil until pork is tender.

add vegetables, add first those that need time to get tender like squash.
add salt to taste. it's up to you if you want it dry or with stew like what I had.

you can also add soy sauce to add to the taste :)

Next is Fish Sinigang

Fish cleaned and cut
siling haba

boil water in a pot
add onions and tomotoes
add salt
add raddish until tender
add fish
taste according to your preference
add siling haba
add kangkong
simmer for a few minutes
ready to serve :)

Saturday, September 3, 2011

Blogging Again..I Hope..

4 years??!!?? can you imagine that? It's been almost 4 years since I updated this blog and I think now is the perfect time to revive it :)

Now that I'm a wife I will be spending more time in the kitchen so this blog is perfect to chronicle, well not every dish though, my challenges in the kitchen. I love cooking and I love to learn new recipes. I've had my first carbonara 2 years ago, which I was not able to document :(

For now I would like to share with you this yummy dish from Davao (I forgot the name of the resto). It is grilled bangus (milk fish) topped with a chili "something" sauce..I forgot again what that yellow orange sauce was. It was so good, too good I can't describe how it really tastes..kind of gata or pinakbet or kare-kare taste..

Friday, July 20, 2007

Yema: A Filipino Dessert

Yema is a popular Filipino dessert and is very easy to prepare. Kids and even adults enjoy this sweet tasting candy wrapped in colorful cellophane.



1 cup condensed milk
5 egg yolks
1/2 cup mashed potatoes
1 tablespoon vanilla
1 tablespoon butter


1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar

  1. combine all the ingredients for the yema and cook until the mixture is thick.
  2. set aside and cool.
  3. roll into balls of about 1 inch in diameter.
  4. Prepare the syrup: blend all the ingredients for the syrup.
  5. Bring to a boil until syrup is caramel-colored.
  6. insert a toothpick into the yema ball and dip into the syrup.
  7. cool on greased baking pan.

Monday, July 9, 2007

Ice Cream!!

I've just recovered from a 1-month dry cough and the first thing I would want to eat is ICE CREAM!!!
Last Sunday, I bought a variety of ice cream from a local store and enjoyed it with my family. I love it! It's really nice being a child sometimes.

Ice cream is composed of milk, sweeteners, stabilizers and water. These ingredients, along with air incorporated during the stirring process, make up ice cream.
Did you ever wondered when and where did people ate the first ice cream? They said it started back at Mesopotamia and Ancient Greek where they mix ice with honey and fruit. Wherever it first started, I don't really care as long as we have great-tasting flavors of ice cream today. :)yum..yum!

Wednesday, June 27, 2007

Chicken Pastel

When I was in college, me and my sister are fond on experimenting on recipes. We found a recipe of chicken pastel on a brochure, it looks really nice and delicious so we gave it a try. Though there are different versions of this dish, here's my own.


1 kilo chicken (sliced)
3 cloves garlic (cruched)
1 medium-sized onion (thinly chopped)
1 chicken broth cube
1/2 cup butter
1 carrot (cubed)
2 potatoes (cubed)
1 cup evaporated milk
1/2 cup flour (dissolved)
1/2 teaspoon salt
2 cups water


Saute garlic and onion on butter. Add Chicken and stir for 2 min. Add water, salt and chicken broth. Bring to boil. Add potatoes and carrots. Boil until chicken is tender. Taste according to your preference. Add milk and dissolved flour to thicken sauce.

(sorry i can't find a picture that can best describe my version!lol!)

Friday, June 15, 2007

Adobong Pinoy

Adobo is a traditional Filipino dish and is always a favorite in every Filipino household. Even foreigners have learned to love this delicious dish and is now known all over the world.
Here's a simple recipe which I use at home when cooking chicken adobo.

1 kilo chicken, chopped
1/2 cup soy sauce
1/2 cup vinegar
1 medium size onion, chopped
2 cloves of garlic, crushed
2 slices of ginger, crushed
2 bay leaves

Place chicken in pan, add garlic, ginger, onion and bay leaves. Add vinegar, soy sauce and a dash of salt and pepper. Cover and cook for about 30 min. Bring to boil. Lower heat and taste (according to your preference). Simmer for 15 min.

You can now enjoy your delicious adobo. Best when eaten with rice.

Thursday, June 7, 2007

Mango Float

There are times when you really want to eat something sweet and delicious. So we extract all our resources to satisfy our cravings.
This is our favorite recipe at home, my mom always make this dessert during family gatherings. It is very easy and it takes just minutes to prepare. I have also been an expert in making mango float, like trying different toppings and varying the layers and shapes.

1pack200g handypack Grahams
3tablespoonsGrahams, crushed
1 1/2cupsall-purpose cream (1 cup = 250ml brick)
3/4cupcondensed milk
2cupsmangoes sliced(if you don't want mangoes, you can use fruit cocktail)

1. DO FILLING. In a bowl, combine chilled cream and condensed milk.

2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.

3. FINISH. Sprinkle crushed grahams on top of cream.

4. CHILL and serve.

viola!!!you now have a delicious dessert!!