Wednesday, July 28, 2010



(8-10 servings)


1 kilo beef, cut into cubes or any desired size

2 bell pepper, cut into stripped

4 medium potatoes, quartered

Vegetable oil

1 cup tomato paste

1 clove garlic, minced

1 onion, cut into stripped

2 tablespoons liver spread

Salt and ground black pepper

¼ cup soy sauce


· Bring the oil into heat and fry the potatoes. Place it into kitchen paper. Set aside.

· Saute garlic, onion, beef and soy sauce into a heavy pan or pressure cooker over a high-medium heat. Season with salt and pepper, add 4 cups of water. Cover and cook until the beef is already tender and cooked.

· Add the tomato paste, liver spread and bell pepper. Stir well and continue to cook until the sauce has already thickened.

· Add the fried potatoes and stir well.

· Remove from the heat and ready to serve.


- You can add more bell pepper if you want to.

- Beef Caldereta can be served with hot rice, in any occasions, parties. Even in happy hour with wine or beer.

Sunday, July 25, 2010



(8-10 servings)


1 kilo chicken, sliced into desired cut

½ cup minced ginger

3 cloves garlic, chopped

1 onion, finely sliced

2 tablespoons vegetable oil

2 pieces sayote fruit (Philippine apple), pared and cleaned, diagonally cut into fine size (sayote fruit can also be replaced by green papaya)

Salt and ground black pepper to taste

1 cup chili leaves or malunggay leaves (Horseradish tree leaves)

1 liter of water


· Heat the oil in a heavy pan over a medium heat. Add the ginger, garlic, followed by the onion, sweat until soft but not totally brown.

· Add the chicken and season it with salt and ground black pepper, simmer for 1 minute.

· Pour the water and add the sayote fruit or green papaya onto the mixture. Cover and simmer for 5 minutes or until the chicken and the vegetables were already cooked.

· Add the chili leaves or malunggay, cover the pan and tuned off the stove. Leave for at least 3 minutes.

· Serve hot.

Saturday, July 24, 2010



(8-10 servings)


1 kilo ground beef

1 cup etract calamansi (Philippine lemon)

2 tablespoons chilli (labuyo), chopped

1 head garlic, finely chopped

2 cups onion, finely chopped

Salt and ground black pepper to taste

2 tablespoons vegetable oil

1 tablespoon butter or margarine, greased in a sizzling plate before serving


· Heat the vegetable oil in a frying pan over a high heat, add the garlic, stirring continuously until golden brown. Add the ground beef, season with salt and ground black pepper, continue stirring to avoid sticking into the frying pan and until the beef has been already cooked.

· Reduce the heat to medium. Add the chopped onions and chilli. Pour the calamansi etact and tirring continuously until the miture has been mied well. Add more pepper if desired. Remove the pan from the heat.

· Heat the sizzling plate into a very high heat. When it is done, remove the sizzling plate carefully and grease or brush it with butter or margarine. Put the beefy sisig mixture onto the sizzling plate and serve while it is still hot.

Sisig is a Kapampangan cuisine (Pampanga, Philippine). They use boiled and grilled pork cheeks or pork tail as the main ingredient. If the said pork was already cooked, they chopped or sliced the meat into small pieces and seasoned it with chilli.

Sisig can be served with hot rice, also to any parties or gatherings, and also matched in happy hour while drinking wine or beer.

Sisig can also be served with any designs on top such as scrambled egg, more chilli toppings, onion rings, fresh parsley leaves, minced garlic, mayonnaise and a lot more.

Sunday, July 18, 2010



(Serves 10-12)


1 kilo chicken, cut into fine size

2 tablespoons vegetable oil

¼ cup fresh root ginger, minced

1 head garlic, finely chopped

1 onion, finely chopped

4 medium size potatoes, cut into fine size

3 carrots, diagonally sliced into fine size

2 medium bell pepper, cleaned and sliced

Salt and ground black pepper to taste

2 cups coconut cream


· Heat the oil in a heavy pan over a medium heat. Saute the ginger followed by the garlic, until golden brown. Add the onion and stir until soft and translucent.

· Sear the chicken and season it with salt and pepper, cook for 5 minutes.

· Dissolved the curry powder to a cup of water and pour gently into the pan. Add the potatoes and stir. Cover and let it boil for 2 minutes.

· Add the carrots and the bell pepper, stirring occasionally, cook for another 2 minutes.

· Finally add the coconut cream, pour gently unto the pan. Stir and cook until the carrots are already tender.

· Serve hot.

Saturday, July 17, 2010



(6-8 servings)


½ kilo pasta spaghetti, cooked

2 can spicy tuna, preferably spicy century tuna, drained

Oil of spicy tuna, separate the oil of the tuna from its soup

1 head garlic, finely chopped

1 onion, finely chopped

1 pack tomato sauce (1 liter)

1 cup fresh tomatoes, sliced into fine pieces

Salt and ground black pepper to taste


· Heat the oil in a large sauce pan over a high heat. Saute the garlic, stirring, until golden brown.

· Add the onion and the fresh tomatoes, stirring, until soft and cooked.

· Sprinkle the salt and pepper to taste. Add the tomato sauce and let it boil for 3 minutes, stirring occasionally.

· Add the spicy tuna flakes and stirring very gently.

· Prepare 6-8 platters, divide the pasta in equal amount and place it on the platter. Pour on top of the pasta the tuna spaghetti sauce.

· May also be served with grated cheese for toppings or toasted garlic bread.

Spicy tuna spaghetti is a healthy food and good for those who are health-conscious because of less fat.

Thursday, July 15, 2010



(Serves 4)


4 fried fish, new cooked or left-over may do so

1 bundle squash flower, cleaned

1 cup saluyot leaves

1 cup string beans, cut into inch length

2-3 tablespoons preserved fish etract (bagoong)

1 cup water


· To clean the squash flower, remove the nectar part of the flower and also the thick parts.

· Boil cup of water in a small pan with a medium heat.

· Add the fish etract or bagoong and let it boil for at least a minute. Add the string beans, cook for 3 minutes or until the string beans are already tender or half-cooked.

· Add the saluyot leaves and the squash flower. Cook for about a minute or until the vegetables are already cooked.

· Serve hot with fried fish as the toppings.

Dinengdeng or Binagoongan is the common favorites of Ilocano folks (Ilocos Region, Philippines). Many of them live simply or take life as a simple one. They love planting so that if they want to eat or cook something, they will only just harvest their own plants. No need for them to go into the market and buy.

According to them, why would they waste their money buying expensive foods while they can plant and have their own in the back yard. Less money consuming, healthier because no preservatives, all natural, also way to earn money for them by selling their harvested products and at the same time planting exercises their body.

Monday, July 12, 2010

Hhow to Prepare PAN DE PIZZA


(Makes 4 servings)


4 medium sized, 3-day-old pandesal, halved

1 medium size bell pepper, cut into ring

1 small can pineapple tidbits, drained

1 cup spaghetti sauce

1 cup cheese spread

2 sliced ham, cut into cubes


· Before you start preparing and cooking, make sure that your hands are clean.

· Arrange properly all the pandesal bread to an oven tray.

· Spread spaghetti sauce on each pandesal then top with the ham and bell pepper followed by the cheese.

· Toast in the oven with a low-medium heat for at least 5 minutes or until light brown and the cheese has already melted.

· Top with pineapple chunks and serve hot.


We can prepare and serve this recipe to our visitors and family in many occasions like breakfast, during snack time or meriendas, break time, weekend gatherings, or even during watching television.

Your family will love it especially our kids because they love pizza so much.

You will also save money and expenses to this kind of recipe because imagine your 3-day-old bread or left-over pandesal will still be used and repaired!

Many people are getting hungry because of poverty, so why waste such blessings. This recipe is not only cheap but also saves time because it is so easy to prepare and cook.

Friday, July 9, 2010



(Good for 6 servings)


¼ kilo pork meat, cut into fine cube

¼ cup ginger, sliced into thin

¼ cup tiny dried fish or daing (optional)

1 cup water

2 cups thin coconut milk

1 cup thick coconut cream

2 tablespoons vegetable oil

1 onion, sliced

5 pieces finger pepper

2 pieces fresh root tofu (optional), cut into medium chunks

Salt and ground black pepper to taste


1. Heat the oil into a large pan over a medium heat. Once the oil is already hot, sauté the garlic , followed by the onion and sweat until cooked.

2. Add the ginger and the pork. Stirring occasionally.

3. Add the water, tofu leaves and fresh root tofu (optional), coconut milk, salt and pepper to taste, let it boil for at least the meat and the tofu root is cooked.

4.Stir in the dried fish, the finger pepper and the coconut cream. Cook gently for 5 minutes or until the miture has already thickened.

5. May be served hot or cold.

Laing recipe with tofu leaves and coconut milk or coconut cream as the main ingredients and usually seasoned with chilly. Laing also is the main dish and specialty of the Bicolanos (Bicol Philippines). You will not only enjoy the savory taste and appetizing smell but you will also enjoy the different spicyness of this recipe that will surely tickle your tounge and might also let your sweat comes out while eating.

Photo by
Monica Arellano-Ongpin

Thursday, July 8, 2010


(Good for 6-8 servings)


2 large size milk fish (bangus), cleaned and diagonally sliced each fish with 4-5 equal part

7 over-ripe guava fruits cut each into 2 parts

10 pieces pechay leaves (large size), cut the thick end part and dispose

4 cups of water

1 onion, sliced

1 head garlic, minced

2 fresh tomatoes cut into 4 parts

1 medium size radish, slice into thin diagonally shape

Salt and whole black pepper to taste

5 pieces finger pepper

1 teaspoon minced fresh root ginger


· Combine guava fruits, garlic, ginger, onion, tomatoes, radish, and water in a flame proof dish or a large pan, and bring to the boil. Let it boil for at least 5 more minutes.

· Add the milk fish, finger pepper, salt and pepper to taste. Cover and cook over a low heat for another more 5 minutes.

· Stir the pechay leaves and let it boil for a further 2 minutes or until the pechay leaves were already half-cooked.

· Serve hot.

The origin of Bulanglang recipe is from Katagalugan Region (Philippines)

You may also use pork meat as the major ingredients instead of milk fish in cooking bulanglang

This recipe is not far from Boiled (Nilaga) or Sinigang recipe because many ingredients are similar with the Bulanglang ingredients. We also come up to use guava flavouring rather than tamarind flavor.

Tuesday, July 6, 2010


(Makes 6 servings)


1 kilo tofu, drained and mashed

Vegetable oil

1 kinchay, finely chopped

2 tablespoons cream of mushroom powder

2 tablespoons cornstarch

5 tablespoons flour

Salt and ground black pepper to taste


¼ cup sugar

½ cup vinegar

1 tablespoon finely chopped garlic

2 tablespoons soy sauce

1 tablespoon cornstarch

1 cup water


· To make the garlic dipping sauce, put the soy sauce, water, vinegar and sugar in a sauce pan. Bring it to a boil, simmer and turn to a low heat, simmer until garlic sauce thickens.

· Put the tofu, cream of mushroom powder and flour in a bowl. Mi well.

· Add the onion, kinchay, salt and pepper to taste and stir together.

· Heat a large frying pan over a medium heat and brush with vegetable oil.

· Form tiny nugget sizes and fry the pieces of nuggets for about 2 minutes on each side until golden brown. Drain on kitchen paper.

· Serve immediately with a bowl of garlic sauce for dipping.

Appreciate the taste of a well-balanced vegetarian nuggets recipe. Since our kids are very fond of nuggets, they will not determine the taste of the vegetable ingredients that we used instead of ground pork or beef. Not only your kids will enjoy it but you too will love it. Try this new recipe, you will never regret serving this to your family.

Saturday, July 3, 2010


Good for 12 Servings


24 lumpia wrappers

1 kilo vege­-meat, ground

2 medium size bell pepper, finely chopped

1 carrot, finely chopped

2 onions, finely chopped

2 head garlic, chopped

1 cup kinchay, finely chopped

1 tablespoon cream of mushroom powder

Salt and ground black pepper to taste

Vegetable oil for deep frying


2 cups unsweetened pineapple juice

2 tablespoon honey

3 tablespoon cornstarch

½ cup liquid aminos

¼ cup lemon etract

½ teaspoon garlic powder

Salt and pepper to taste


Step 1. Heat 1 tablespoon of vegetable oil in a large heavy frying pan. Add the garlic and onion, stir fry for about 1 minute.

Step 2 Add all the ingredients ecept the lumpia wrappers and vegetable oil, and stir fry for a further 1-2 minutes.

Step 3 Spoon miture onto wrapper and roll.

Step 4 Heat the vegetable oil in a large frying pan, when the oil is already hot, fry the rolled lumpia.

Step 5· Fry until golden brown. Drain on kitchen paper.

Step 6 To make the sweet and sour sauce, combine all ingredients in a saucepan and bring to a boil, stir constantly while cooking. Simmer until the mixture thickens.

(Keep refrigerated in a bottle)

Step 6 Serve immediately with sweet and sour sauce.

Many people nowadays are body-conscious. Some are only concerned for their health situations while some are for pleasure.

So if you are also one of them, this vegetarian recipe fits you well. Instead of using animal meat, replace it with vegetable that will surely give your body safe and a healthier diet. You will not only enjoy the vegetarian taste but you will also gain the nutrients that your body needs.

Photo by: roboppy's photostream