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Sunday, June 4, 2017

Mango sorbetes


4 pcs. ripe mangoes, sliced and meat scraped
2 packs (250ml) nestle cream, chilled
½ cup sweetened condensed milk
A pinch of salt


To prepare the sorbetes, wash mangoes and slice discard the pits to avoid the fibers.
Scrape the mango meat using a teaspoon or a shred peeler and place it on a desired pan, preferably with a plastic cover.
Add in 2 packs (@250ml each pack) of chilled nestle cream, ½ cup sweetened condensed milk and a pinch of salt.
Mix the mango mixture with an electric mixer until smooth and incorporated.
Check the taste of mango mixture if you wish to be a little bit sweeter just add in the remaining sweetened condensed milk and whisk again until well blended.
You can do it manually with a whisk if you want but I find it easy to use a hand mixer.
Cover with a plastic or anything and freeze until partially set about an hour or less.
Take off from the freezer and mix it again with the electric mixer until smooth, cover and freeze for another hour. Again do it one more time and freeze until it is ready to be served.

Use an ice cream scoop, serve it in a dessert glass and sprinkle with rice crispies on top and enjoy your sorbetes.

Pansit Malabon


2 tablespoons canola oil
1 small garlic clove, minced
1 ½ cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)
2 tablespoons all-purpose flour
1 teaspoon powdered achuete , dissolved in ½ cup warm water
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon fish sauce

1 pound thick tubular rice noodle, soaked in warm water for 15 minutes
1 cup chopped Napa cabbage, boiled for 30 seconds and drained
1 cup small shrimp, peeled and de-veined
1 cup shucked oysters, simmered with their liquor for 3 minutes
1cup squid, cut into 1-inch pieces
½ cup flaked smoked tinapa or trout
½ cup crushed fried pork rind (chicharon)
3 cloves fried garlic
2 scallions, thinly sliced
½ cup cilantro, chopped
2 hard boiled eggs
2 lemons, cut into small wedges


Prepare the squid. Sautée in 1 tablespoon of oil for 3-5 minutes
Boil the shrimp for 3 minutes until pink
Put the cabbage in boiling water for 30 seconds and then drain.
Soak noddles in warm water for 15 minutes
Put noodles in boiling water for 10 minutes or until it softens but still tender.
Make the sauce.  In a medium sauce pan, sautee the garlic until lightly brown on medium heat.  Dissolve the flour in shrimp juice in a separate cup and pour slowly into the pan. Pour the water with dissolved achuete.  Add the salt, pepper and fish sauce.  Stir continuously until it thickens, about 8 minutes. To test for thickness, dip a spoon into the sauce and if it coats the back of the spoon, that should be thick enough.
Organize your prepared ingredients and garnishes. Assemble on plate per serving, just like in the first image above.

Alternatively, you may combine everything in a big container.  Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp, oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon).  The rest of the ingredient are for garnishing on top.

Guisadong gulay


2 Tbsp oil
2 Tbsp garlic, crushed
1/4 cup onion, sliced
1/2 cup pork, ground
250 g sayote, sliced into chunks
1/4 cup water
2 Tbsp oyster sauce, optional
salt, to taste
pepper, to taste
1 pouch DEL MONTE Pineapple Tidbits (115g), drained, reserve syrup
150 g baguio beans, sliced thinly
1 pc siling labuyo, chopped


1. Sauté garlic, onion, and ground pork in oil for 5 minutes.
2. Add sayote, reserved pineapple syrup, water, and oyster sauce. Season with salt and pepper to taste. Cover and simmer in low heat until the sayote is tender.
3. Add DEL MONTE Pineapple Tidbits, Baguio beans, and siling labuyo. Simmer until vegetables are cooked.

Cooking Skills Needed:

Cooking Tools Needed

Chopping Board
Measuring Cups
Measuring Spoon

Preparation Time     10 mins.
Cooking Time           20 mins.

Serving Size             4

Friday, June 2, 2017

Beef ampalaya


1 kilo lean beef, thinly sliced into strips
2 large size, ampalaya, split in halve de-seaded, sliced crosswise
1 medium onion, chopped
1/2 head garlic, minced
1/4 cup soy sauce
1/2 cup oyster sauce
1/4 cup cornstarch
1/2-1 tsp. sugar
salt and pepper
cooking oil


Marinade the beef strips with soy sauce and pepper at least 15 minutes.
In a small wok or large skillet heat oil
and stir fry the beef strips until it turns brown and sizzles.
Set aside.
Heat oil again and saute garlic, onion and ampalaya.
Then add the oyster sauce and ¼ cup water and simmer for at least 3 minutes.
Add the cooked beef and put a little magic sarap,
about ½ tsp. then add the sugar.
Season with salt and mix then simmer again for a few seconds.
Turn off heat and serve hot.

Share and enjoy cooking.

Spanish Sardines


1 kilo fish (Bangus or Galunggong), cleaned, scaled, and with heads and tails cut off
1 cup salt
8 cups water
1 carrot, sliced into rounds
2 laurel leaf
1 (135-gram) bottle pickles
1/2 cup olive oil
1 (200-gram) pack tomato sauce
3 tablespoons soy sauce
1 tablespoon peppercorns

   red chili pepper ( siling labuyo ) – Optional


Combine salt and water.
Soak cleaned fish for 10 to 15 minutes and drain. 
Arrange fish in a pressure cooker.
Add the rest of the ingredients.
The amount of liquid should be enough to cover the ingredients.
Add more oil if necessary.
Cook for 45 minutes to 1 hour or until fish is tender.
Cool. Release the pressure. Serve as is, or put in bottles.

Share and Enjoy cooking J

Pork caldereta


Pork shanks – 1 kg (2.20 lb.)
Potato (diced) – 2 PCs.
Carrots (diced) – 2 PCs.
Yellow bell pepper (diced) – 1/2 PC.
Green peas – 1/3 cup
Liver spread (optional) – 3 tbsp.
Tomato sauce – 350 ml (11.84 fl.oz.)
Oyster sauce – 3 tbsp.
Bouillon cube – 1 PC. (classic flavor)
Onion (large, diced) – 1 PC.
Garlic (flaked) – 3 cloves
Black pepper (ground) – 1/2 tsp.
Water – 500 ml (16.91 fl.oz.)
Extra virgin olive oil – 2 tbsp.


In a pan, heat the oil and add in the garlic.
Sauté for a few seconds and add in the onion.
Cook until onions are soft.
Add the pork.
Stir and cook for 5 minutes or until brown.
Pour in the tomato sauce and beef broth.
Bring to a boil and cover the pan with a lid, simmer for 60 minutes.
Add the liver spread, stir and cook for 3 minutes.
Stir in the carrots and potatoes.
Cover and cook for 8 to 10 minutes.
Add the olives and bell peppers.
Cook covered for 8 minutes.
Season the stew with salt and pepper and mix well.

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