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Wednesday, December 28, 2011

Lechon Manok (Rotisserie Chicken Filipino Style)


1 tsp salt
1 tsp ground pepper
1 tsp parsley
1 tsp rosemary
1 tsp thyme
1/4 cup fish sauce
20 cloves minced garlic
lemon grass
1 lemon, cut in half
1 whole head garlic


Mix all the dry seasoning and spread it all over the chicken.
Mix in the fish sauce, followed by the minced garlic.
Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.
Squeeze half of the lemon over the chicken and then put it inside the chicken.
Marinate the chicken for at least 1 hour.
Preheat your oven or broiler at 350F.
Bake the chicken for 1-1/2 to 2 hours at 350F.  If the inside of the chicken is no longer pink, then its done.

Corned Beef Guisado

Corned beef guisado is a very common Pinoy recipe in the Philippines.  This is basically just a corned beef sauteed in garlic and onion, and mixed with some potatoes.  This is very common because this is cheap and very easy to make.  But corned beef guisado is very tasty, especially the corned beef that is made in the Philippines.  For some reason, the corned beef that you can buy here in the US is too bland.  The Pinoys can make it even better which I am so proud of.

Ironically, most of the Pinoys who are in the Philippines prefer the imported corned beef, or we usually call it “stateside.”  I don’t even like the Libby’s brand.  It’s not as chunky and flavorful as the Argentina corned beef that is made in the Philippines.  However, if you are outside the Philippines, any brand of corned beef will do if you are craving for some Pinoy recipe corned beef guisado.

Corned beef guisado goes very well with steamed rice or fried rice.  It is also delicious if you are going to eat with pandesal and kape.  Oh I miss those early morning breakfast in my hometown where you can smell the freshly baked pandesal from my grandma’s hurnohan or pugon, and the sauteed corned beef from the kitchen.  And also, the kapeng barako that is being made by my aunt.  These memories makes me wanna go back to the Philippines so bad.


1 can Libby’s Corned Beef
1 medium diced potato
1 medium chopped onion (onion rings), divided
5 cloves crushed garlic
2 tbsp cooking oil


Heat up a pan with some cooking oil.
Fry the diced potatoes until golden brown.
Set aside.
Saute the garlic followed by the first half of the onion.
Add the corned beef and let it cook.
When it’s cooked, turn off the heat and garnish with the rest of the onion rings.
Serve with steamed rice.

Friday, December 23, 2011


Filipinos love dried fish.  Whether big or small, they will definitely have their favorite dried fish.  Perfect for breakfast or even for lunch and dinner dried fish or daing are nutritious and very easy to make.

You can choose the fish you want to use in making your daing.  If you prefer bangus consumption is immediate.  However other fishes like galungong or bisugo can be made into daing that you can keep for months.


about a kilo of your chosen fish (galunggong or bisugo)

about half a kilo of salt


Clean properly your fishes.  Slit them into two and scrub salt on the surface.  Clean them with running water. Salt is necessary in keeping it clean and free from bacteria.  Pat dry your fishes with a clean towel.  Sprinkle salt again on all the surfaces.  Put them on screen if you have one.  Its easier to dry them.  Let them dry in the sun until its completely dried.  The process could take for days.

Pork Giniling (Ground Pork with Potato)


  • 2 tbsp of butter, divided
  • 1 medium red onion
  • 1 tsp minced garlic
  • 3 medium chopped potatoes
  • 1 lb ground pork
  • Tomato sauce or spaghetti sauce to taste.
  • Ground pepper to taste
  • Salt or fish sauce to taste
  • Optional: Green peas


  • Melt 1 tbsp of butter on your skillet.
  • Cook the chopped potatoes until they are tender and slightly toasted. Set aside.
  • Brown the ground pork. Drain and set aside.
  • Melt another tbsp of butter.
  • Saute the minced garlic, followed by the onion.
  • Mix in the ground pork.
  • Add some fish sauce or salt, and then the ground pepper according to your taste.
  • Put a half cup of water if you want it to have sauce, and let it simmer for 5 minutes.
  • Mix in the potatoes.
  • Put some tomato sauce according to your taste.
  • Put some green peas only if you want to. Again, this is optional.
  • Let it simmer for about 5 to 10 minutes. That’s it.

Pork Barbecue Filipino Style


  • 2 pounds of pork
  • 2 tbsp chopped garlic
  • 3 tbsp chopped onion
  • 1/2 cup packed brown sugar (or more if you want it sweeter)
  • 1/2 cup soy sauce
  • 3/4 cup ketchup
  • 3 tbsp hot sauce (or to taste)
  • 1/2 cup vinegar
  • 1 tsp salt (or to taste)
  • 2/3 of a can of Sprite or 7-up
  • 2 tbsp of cooking oil
  • 2 tbsp of cornstarch


  • Mix all the ingredients together.
  • Put it in a container and marinate it for at least 24 hours.
  • On the next day, simmer the pork together with the marinade for 20 minutes on low heat.  Don’t let it boil.
  • Remove the pork from the marinade and add 2 tbsp of cornstarch.  Mix and let simmer for 5 minutes.  This will be your basting sauce.
  • Turn the heat off and put back the pork back into the basting sauce.
  • Build a fire in the grill.  Make sure you clean it before putting the pork.
  • Put the pork and flip it over every 5 minutes while continuously basting it.
  • Grill it until its tender or according to your preference.  We like it well done.

Ginisang Sitaw (Sauteed String Beans)


  • 2 to 2-1/2 cup of string beans
  • 1 cup cubed pork
  • 1 cup shrimp
  • 1 tbsp minced garlic
  • 2 to 3 tbsp chopped onion
  • 2 to 3 tbsp chopped tomato
  • 2 tbsp cooking oil
  • 2 pcs beef or pork broth cubes
  • Salt or fish sauce to taste
  • 2 to 3 tbsp of oyster sauce


  • Heat some cooking oil in a saucepan.
  • Saute the garlic, onion and tomato.
  • Saute the pork and let it cook.
  • When the pork is cooked, put in the shrimp.  Let it cook for a few minutes.
  • Add the broth cubes.  Let it dissolved.
  • Add the string beans.
  • Add the oyster sauce and give it a good mix.
  • Let it simmer for 5 to 10 minutes.
  • Season it with salt or fish sauce if needed.
  • When the string beans is cooked according to your preference, then its done.
  • Serve with steamed rice.

Stir Fry Vegetables


Note: The quantity of the ingredients is all up to you.

  • Chopped cabbage
  • Sliced green bell pepper
  • Sliced red bell pepper
  • Snow peas
  • Broccoli
  • Cauliflower
  • Shrimp
  • Grated boiled chicken
  • Sliced onion
  • Crushed garlic
  • Chicken broth cubes
  • Oyster sauce
  • Black pepper
  • Sesame oil (optional)
  • Cooking oil for sautéing


  • Heat some cooking oil.
  • Saute the garlic and onion.
  • Add the shrimp.
  • Add the shredded boiled chicken. You can also use fresh chicken.
  • Mix in the chicken bullion and add a little amount of water to melt it.
  • Add some ground pepper to taste
  • Add the cauliflower, carrots and broccoli. Add water as needed to cook the hard vegetable.
  • Add the snow peas and red and green bell peppers. Mix well.
  • Add some oyster sauce to taste.
  • Mix in the cabbage.
  • You can add sesame oil but that is optional.

Tuesday, December 20, 2011

Sweet and Spicy Shrimp


1 pound shrimp
1 cup Orange soda of your choice
1 tsp of salt
1/2 cup butter
2 heads of minced garlic
1/2 cup of chopped spring onion
1 tbsp of Sambal hot sauce
1 tbsp of banana catsup


Heat the pan.
Add the shrimp.
Add the orange soda.
Season with some salt.
Let is simmer on low heat until the orange soda evaporates.
Set it aside.
On the same saucepan, melt some butter.
Sauté the garlic. Let it cook but do not burn it.
Add the shrimp. Mix well.
Add the chopped spring onion.
Add some Sambal hot sauce.
Add the catsup. Mix well.
Serve with steamed rice.

Paksiw Na Isda (Fish Cooked In Vinegar)


6 pcs tilapia fillet or any fish of your choice
3/4 cup vinegar
1 head garlic, crushed
Sliced ginger, enough to cover the bottom of the pan
Salt and ground pepper to taste
2 tbsp butter (optional)
2 tbsp olive oil or cooking oil


Place the sliced ginger at the bottom of the pan.
Put a layer of fish fillet and top it salt, pepper, and crushed garlic. Do it over for the rest of the fish fillets.
Put enough vinegar to cover the fish.
Simmer it on low for a long time. Do not stir.
When the vinegar has almost evaporated, put some more salt if desired.
Then put some butter if you want.
Finally, put some olive oil and let it fry for a few minutes.
Serve with rice.

Oatmeal Soup


6 oz. of coarse oatmeal
the outer part of a head of celery
1 Spanish onion
1 turnip
1 oz. of butter
pepper and salt.

How to cook Oatmeal Soup

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water.
When boiling, stir in the oatmeal and allow all to cook gently for 2 hours.
Rub the mixture well through a sieve, adding hot water it necessary.
Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up.
The soup should be of a smooth, creamy consistency.
Serve with sippets of toast or Allinson plain rusks.

Soft Pretzels


1/4 teaspoon granulated sugar
1 cup lukewarm water (110 deg Fahrenheit)
1 tablespoon dry yeast
2-1/2 to 2-3/4 cups (350 – 385 grams) all-purpose flour
2 tablespoons
salad oil
1/4 cup (50 grams) granulated sugar
6 cups boiling water with
6 tablespoons baking soda
Sea salt or salt crystals for topping

How to make Soft Pretzels:

In a medium mixing bowl, dissolve 1/4 teaspoon sugar in lukewarm water. sprinkle in yeast and stir once. Let stand until yeast starts to bubble and dissolve.
Add 1 and 1/2 cups of the flour, oil and sugar. Beat about 3 minutes with electric mixer until smooth. Turn off mixer and let stand for about 5 minutes.
Restart mixer at low speed. Gradually add another 1 cup of the flour to form a soft dough. Continue adding flour a little at a time until dough forms a medium-firm ball. Turn dough out onto floured surface. Knead it with your hands until dough no longer feels sticky.
Divide dough into 12 pieces. Roll each piece into a rope and twist into a figure eight or pretzel shape. Place on greased cookie sheet and let rise until doubled.
Preheat oven to 375 deg Fahrenheit. With a slotted spoon, dip pretzels one at a time in boiling water with
baking soda, 30 seconds on each side. Arrange pretzels in heavily greased cookie sheet. sprinkle with salt crystals and bake until golden brown about 10 minutes.
Use cheese whiz, salsa or any of your favorite dip for dipping sauce.

Ginataang Gulay

By Rarejonrez

Once upon a time, I suddenly missed my mom’s and older sister’s cooking from back home. I am glad I have the needed vegetables in my fridges and the needed ingredients, too, for an appetizing vegetable dish that’s commonly cooked by Pinoys. It was so easy for me to come up with this kind on my table:

I only needed squash, string beans, okra, chayote, cauliflower, cabbage, bell pepper, and the spices. A can of coconut milk helped me made a ginataan ala Remoroza Family style!

Sure, it satisfied my craving that much!

CHICKEN CONGEE with EGG - Chinese Style

By Dennis C. Glorioso

Sa may MRT Station sa Cubao, may bagong bukas na chinese fastfood na nag-se-serve ng mga dimsum, noddles, congee at iba pa. May malaki pa nga silang banner sa may hagdanan ng MRT na nakikita ko palagi tuwing umuuwi ako galing sa opisina.

Hindi ko pa na-try na kumain dito siguro one of this day. Pero ang nasa isip ko tuwing nakikita ko ang mga litrato ng mga food nila ay napapa-isip ako na magluto din nito. At isa na nga dito ang Congee o lugaw sa ating mga Pilipino.

Nung minsang kumain ako ng congee sa isang sikat na chinese fastfood chain dito sa Pilipinas, hindi ko talaga nagustuhan ang lasa. Wala naman talagang lasa at bale yung mga sauce at toppings lang ang nagpapalasa dito. Since then hindi na ako umulit na umorder ng congee sa fastfood chain na yun. Mas gusto ko pa rin yung lugaw natin na malasa ang sabaw dahil sa pinakuluang mga buto-buto ng baboy at yung lasa ng luya sa arroz caldo.

Yun pinoy na lasa pa rin ang ginawa kong luto sa congee ko na ito. Ginawa ko na lan na chinese style dahil sa mga toppings na aking inilagay.

In general, masarap ang congee ko na ito. Pwedeng pang-restaurant. hehehehe

CHICKEN CONGEE with EGG - Chinese Style

Mga Sangkap:
3 pcs. whole Chicken Breast
1 cup Long grain Rice
1 cup Glutinous Rice / Malagkit
1 head minced Garlic
1 medium size Onion sliced
2 thumb size Ginger sliced
2 pcs. Knorr Chicken Cubes
4 tbsp. Canola oil
6 pcs. Hard Boiled Eggs
Salt to taste
Patis to taste
1 tsp. Maggie Magic Sarap

Paraan ng pagluluto:
1. Sa isang kaserola i-prito ang bawang sa mantika hanggang sa mag-golden brown ang kulay. Hanguin sa isang lalagyan.
2. Igisa ang luya at isunod na din ang sibuyas.
3. Ilagay ang manok at timplahan ng patis. Hayaang masangkutsa.
4. Lagyan ng tubig. Mga kalhati ng kaserola. Pakuluan hanggang sa maluto ang manok.
5. Kung luto na ang manok, hanguin ito sa isang lalagyan.
6. Ilagay na ang hinugasang long grain rice at malagkit. Pakuluan hanggang sa maluto. Haluin palagi para hindi magtutong s bottom ng kaserola. Maaring lagyan pa ng tubig kung kinakailangan.
7. Huling ilagay ang knorr chicken cubes. Tikman ang lugaw at timplahan muli ng patis o asin ayon sa inyong panlasa. Ilagay na din ang Maggie magic sarap.
8. To assemble: Maglagay ng tamang dami ng lugaw sa isang bowl. I-slice ang manok at ilagay sa ibabaw ng lugaw. Ilagay din ang hinating nilagang itlog. Ilagay na din ang piniritong bawang.

Ihain habang mainit pa.



Posted by Dennis C. Glorioso

Noon ko pa gustong i-try gawin at lutuin itong entry ko for today. Ang Crispy Pork Adobo Flakes. Marami na rin kasi akong nabasa na magandang review sa dish na ito. Pwede ding chicken ang gamitin pero komo pork ang available sa fridge ko nang maisipan kong gawin ito, yun na lang ang ginamit ko.

Ang maganda sa dish na ito, pwede itong gawing appetizer, pulutan at kahit pang-ulam. Sinamahan ko din ng green mango strips at talaga namang mas lalong sumarap ang adobo flakes na ito. Naghahalo kasi yung alat ng adobo at asim ng mangga. The best para sa akin ito.


Mga Sangkap:
1 kilo whole Pork Kasim or Pigue
1 cup Vinegar
1 cup Soy Sauce
1 head minced Garlic
1 tsp. ground Black pepper
2 pcs. Dried laurel Leaves
1 tsp. Brown Sugar
1 tsp. Cornstarch
1 pc. Green Mango (cut into strips)

Paraan ng pagluluto:
1. Sa isang kaserola ilagay ang lahat ng sangkap maliban sa green mango at cornstarch. Pakuluan hanggang sa lumambot ang karne. Maaaring lagyan pa ng tubig kapag kinulang ito at hindi pa malambot ang karne.
2. Kung malambot na ang karne, hanguin ito at palamigin muna.
3. Gamit ang dalawang tinidor o kahit kamay na lang, himayin (i-flake) ang karneng inadobo into strips.
4. Sa isang non-stick na kawali, i-tusta o i-prito ang adobo flakes ng walang mantika hanggang sa maging crispy. Halu-haluin lang para hindi masunog at maging even ang pagka-crispy ng lahat ng adobo flakes.
5. For the sauce, lagyan ng tinunaw na cornstarch ang pinaglagaan o ang sauce ng adobo at isalang muli sa kalan. Halu-haluin hanggang sa lumapot ang sauce. Tikman at i-adjust ang lasa.
6. To assemble, ilagay ang adobo flakes sa isang lalagyan at ilagay sa ibabaw ang hiniwang mango strips. Ilagay sa isang bowl ang ginawang adobo sauce at ilagay sa tabi ng adobo flakes.

Ihain ito habang bagong luto at mainit-init pa.


TAPSILOG - Tapa, Sinangag, at Itlog

Posted by Dennis C. Glorioso
Paborito nating mga Pilipino ang silog sa ating mga agahan. Natatandaan ko pa nung mga early 80's na

nauso ang mga tapsilog sa lahat halos ng mga kanto dito sa Pilipinas. Mapa-umaga man, tanghali o gabi ay ito ang pabiriotong kainin ng mga pinoy. Kahit naman ngayon. Kahit nga ang mga sikat na fastfood chain mayroon silang mga ganitong pagkain na inihahanda.

Silog is short for sinangag at itlog. Yung unang pantig ay depende kung anong ulam ang gusto mo. Tap for beef tapa. Toci for tocino. Bang for bangus. Hot for hotdog. At marami pang iba.

Hindi na siguro mawawala sa ating mga carinderia at mga kainan ang mga silog na ito na minahal na ng maraming Pilipino sa mahaba na ring panahon.


Mga Sangkap:
6 cups Cooked Rice (mainam yung long grain. Ilagay muna ng overnight sa fridge bago isangag)
1/2 kilo Beef thinly sliced
6 pcs. Egg
1 head minced Garlic
4 tbsp. Vinegar
Salt and pepper to taste
Cooking oil
brown sugar (kung gusto ninyong medyo manamis-namis ang inyong tapa)
Maggie Magic Sarap (optional)

Paraan ng pagluluto:
1. Sa isang bowl, i-marinade ang karne ng baka sa asin, paminta, suka at bawang. Kung gusto ninyong manamis-namin ang inyong tapa, isama na rin ang brown sugar. I-marinade ito ng overnight o higit pa.
2. Sa isang non-stick na kawali, i-prito ang itlog sa mantika sunny side up o buo ang pula. Hanguin sa isang lalagyan.
3. Sa parehong kawali, i-prito ang minarinade na tapa hanggang sa maluto. Hanguin muna sa isang lalagyan.
4. Sa parehong kawali, dagdagan ng kaunti pang mantika at i-prito ang bawang hanggang sa mag-golden brown ang kulay.
5. Ilagay na ang kanin at timplahan ng asin at maggie magic sarap. Halu-haluin.

Ihain ang tapa, sinangag at itlog sa isang plato at samahan na din ng sawsawang suka na may kaunting bawang, asin at sili.



Posted by Dennis C. Glorioso
Masarap pa rin talaga ang mga luto na simple lang at walang masyadong mga rekado. Kung baga hindi naghahalo-halo yung mga pampalasa at mga flavors at lutang pa rin yung lasa ng pangunahing sangkap.

Kagaya nitong entry ko for today. Ito yung recipe ng pork barbeque na nakagisnan ko nung bata pa ako. Napaka-simple ng mga sangkap at madali lang lutuin.


Mga Sangkap:
1 kilo Pork Kasim or Pigue (sliced and cut into bite size pieces)
Barbeque sticks (ibabad sa tubig bago gamitin)
Juice from 10 pcs. Calamansi
12 oz. 7up or Sprite
2 heads Minced Garlic
1 cup Soy Sauce
1 tsp. ground Black Pepper
1 tbsp. Brown Sugar
1 cup Banana Catsup
Salt to taste

Paraan ng pagluluto:
1. I-marinade ang karne ng baboy sa 7Up o Sprite, katas ng calamansi, toyo, bawang, paminta, brown sugar at konting asin. I-marinade ito ng overnight o higit pa.
2. Tuhugin ang minarinade na karne. Unang tuhugin yung taba at saka isunod ang mga laman. Kayo na ang bahala kung gaano karami o kalaki ang gusto ninyong barbeque.
3. Paghaluin ang pinagbabaran ng karne at banana catsup.
4. I-ihaw ang tinuhog na karne hanggang sa maluto. Pahiran ng pinaghalong marinade mix at catsup ang barbeque from time to time.

Ihain na may kasamang sawsawan na toyo na may calamansi at sili.


Friday, December 16, 2011

Brazo de Mercedes

Creme-filled Log Cake

Ingredients :


  • 5 cups milk
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 egg yolks
  • 1/4 cup toasted and finely ground cashew nuts


In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Ingredients :

10 egg whites
1 cup sugar
1 teaspoon vanilla extract

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

Beef Stew Recipe

Beef Stew (Nilaga) Recipe

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:

  • 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
  • 8 potatoes cut the same size as the beef
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 small cabbage, quartered
  • 5 onions, diced
  • 1 head garlic, minced
  • 4 tablespoons of patis (fish sauce)
  • 3 tablespoons of cooking oil
  • 10 corns of black pepper
  • 1 liter of water
  • Salt and pepper to taste

Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Sinigang na Hipon (Shrimps)

Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
Try this comforting Sinigang na Hipon recipe.


  • 1 1/2 lb shrimp (with head)
  • 1 bunch water spinach (kangkong), cut in 3 inch length
  • 1 cup string beans (sitaw), cut in 2 inch length
  • 2 pieces medium-sized tomatoes, quartered
  • 1 large white onion, quartered
  • 8 cups water
  • 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce
  • 2 pieces banana pepper (or long green pepper)
  • 3 tbsp fish sauce (patis)
Cooking procedure:

1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Put-in the sinigang mix and simmer for 2 minutes
4. Add the banana pepper and string beans and simmer for 3 minutes
5. Add the shrimps and fish sauce then simmer for 5 minutes
6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!

Chop Suey

Estimated cooking & preparation time: 45 minutes.

Chopsuey Ingredients:

  • 1/4 kilo pork, sliced into small pieces
  • 1/4 kilo shrimps, shelled, deveined and halved
  • 1/4 kilo chicken liver and gizzard, sliced to small pieces
  • 1/4 kilo cauliflower, broken to bite size
  • 1/4 kilo string beans
  • 1/4 kilo snow peas (sitsaro)
  • 1/4 kilo cabbage, cut into squares
  • 2 stalks of leeks, cut into 2" long pieces
  • 3 stalks celery, cut into 2" long pieces
  • 5 cloves garlic, diced
  • 2 onions, diced
  • 1 carrot, sliced thinly
  • 1 piece red bell pepper, cut in strips
  • 1 piece green bell pepper. cut in strips
  • 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
  • 2 cups chicken stock (broth)
  • 3 tablespoons of sesame oil
  • 3 tablespoons of patis (fish sauce)
  • 4 tablespoons of corn oil or vegetable oil
  • Salt to taste

Chopsuey Cooking Instructions:

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.

Adobong Baboy(Braised Pork)

Adobo is a favorite filipino food. The recipe can be done with pork, chicken, beef or a combination of the three - if you like (but I prefer it cooked separately).
Filipinos loves garlick and tangy flavors of food dishes.
That’s why adobo recipe was created. Just by smelling the aroma of it, you’ll surely feel hungry.
Filipino food like this adobong baboy, is one of my favorite recipe and even foreigners too!

1-1/2 lb. pork - cut into serving pieces 3 cloves garlic,
crushed 1/3 cup vinegar 3 tbsp.
soy sauce 1 bay leafsalt to taste 1/4 tsp.
pepper or 1 tsp. peppercorns 1 tbsp.
sugar (optional) 1/2 cup water oil,

for frying Cooking Procedures : 
1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.
2. Place pot over medium heat and bring to a boil.
3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally for the water not to get dry, just add a little water each time you see its almost dry up). You may adjust the seasoning according to your taste and liking. Drain and reserve sauce. Set aside.
4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.
5. Pour off all remaining oil from the pan. Pour in back the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.
6. Remove from heat. Serve hot.

Thursday, December 15, 2011

Chicken Afritada

Chicken Afritada is a type of Stew that was adapted by Filipinos from the Spanish.

Recipe and cooking procedure after the jump.

  • 1 kilo of Chicken
  • ½ kilo potatoes (peeled and quartered)
  • 1 small head of garlic (minced)
  • 1 big onion (diced)
  • 1 red bell pepper (quartered)
  • 1 green bell pepper (quartered)
  • 1 cup of green peas
  • 1 cup of carrots (cut diagonally)
  • 2 cups chicken stock or chicken cubes
  • 1 cup tomato sauce
  • Breadcrumbs
  • Salt & Pepper
  • Corn Oil

Cooking Procedure:

1. In a casserole, fry chicken until slightly brown and set aside.

2. Sauté garlic and onion.

3. Pour in the stock/cubes and tomato sauce.

4. Bring to a boil and add in chicken.

5. Simmer until chicken is cooked.

6. Add in potatoes, simmer it until it's tender.

7. Add in bell pepper and season with salt & pepper.

8. Add in breadcrumbs and thicken sauce.

9. Serve hot.

Healthy advice: If you'd like to avoid intake of bad cholesterol, remove the skin of the chicken.