Tuesday, October 30, 2007

"Sinampalukang Manok" (Chicken in Tamarind Broth)

  • 3 tbsps cooking oil
  • 50 grams ginger, thinly sliced
  • 1/2 head garlic, pounded
  • 2 medium (70 grams) red onion, sliced thinly
  • 3 large (150 grams) plump red tomatoes, sliced thinly
  • 1 kilo chicken, cut up
  • 3 small pcs (150 grams) taro (gabi)
  • 1/2 cup fish sauce
  • 1/2 tsp cracked peppercorns
  • 250 grams tamarind fruit (bunga ng samapalok)
  • 5 cups rice wash
  • 8-10 pcs string beans (sitaw), cut at 2" length
  • 10 pcs small okra, remove both ends
  • 1 pc (100 grams) radish, slice into 5 parts diagonally
  • 3 pcs finger chilis
  • 1 pc (150 grams) eggplant, slice into 10 parts diagonally
  • a bunch of kangkong (leaves & tender stalks only)


In a wok or medium size kawali, place over medium-high fire. Heat thoroughly. Pour oil. Put ginger and garlic. Saute until garlic has reach dark golden brown color. Follow with onion and tomatoes. Saute until very limp. Add the chicken, taro, fish sauce and pepper. Mix. Cover. Cook for 10-12 minutes or until aromatic.

Put the tamarind fruit and rice wash. Put back the cover. Bring to boil. Then, reduce heat to medium-low, bubble away for 15 minutes.

Increase fire to medium-high, mash carefully the tamarind fruit. Add the string beans, okra and radish. Put the lid on. Cook for 5 minutes. Add the finger chilis and eggplant. Cover. Cook for another minute. Put the kangkong. Cook until done.

Serve hot and with warm cooked rice & fish sauce, for your dip.

Buena Bonita Burgers

I bought these cheeseburgers yesterday, pasalubong for our dog and food reserve in the fridge. For the satisfaction of my hunger pangs between meals, hehe! I'm a cheeseburger-lover just like our dog, Luigi. We had these for breakfast.

It's a buy one take one deal, for the price of 27 pesos only!!!

Monday, October 29, 2007

"Adobong Manok at Atay-Balunan" (Chicken, Gizzard & Liver in Savory Sauce)

  • 2 pcs (600 grams) chicken, thigh & leg part
  • 1/2 kg chicken liver & gizzard
  • 1 tbsp ground black pepper
  • 6 tbsps soy sauce
  • 4 tbsps white vinegar
  • 1 head garlic, pounded finely & minced
  • 1 medium (35 grams) red onion, finely minced
  • 2 tbsps cooking oil
  • 1 heaping teaspoon brown sugar


Using a knife, scrape the slimy stuff on the gizzard. Wash. Put in a bowl together with the liver. Sprinkle with salt. Mash until salt liquifies. Wash under running water twice. Drain well.

Cut the chicken into small serving pieces.

In a pan, put all the ingredients. Do not mix. Cover. Place over medium-high fire. Bring to boil. Let it boil for a minute before removing the cover. Mix well. Cover again. Decrease fire to low and simmer for 15 minutes.

Increase fire to high, mix again. Put the lid back on. Reduce heat to low and let it cook for another 10 minutes.

Remove the sauce from the pan. Put oil. Stir-fry for less than a minute. Put back the sauce. Add sugar. Mix. Cover. Bring to boil. Remove from the stove immediately.

Serve with warm cooked rice.

Sunday, October 28, 2007

"Pangat na Sapsap sa Kalamansi" (Ponyfish Poached in Philippine Lemon, Chili and Ginger)

Good for 3 servings.


  • a large (50 grams) chunk of ginger, bruised lightly
  • 7 large pcs (100 grams) Philippine lemon (kalamansi)
  • 1/2 kg ponyfish (sapsap)
  • 1/2 tbsp iodized coarse salt
  • 2 pcs finger chili
  • 1-2/3 cup of rice wash or water


Clean the fish, carefully removing the gills and internal organs. Drain.

In a casserole, put half of the ginger at the bottom. Place the fish accordingly. Squeeze the kalamansi over the fish, straining the seeds.

Put the seeds and kalamansi skin & pulp in a bowl. Pour rice wash. Using your hand, mash several times.

Pour the liquid over the fish, run through a strainer. Sprinkle salt. Add the chili and the rest of the ginger. Cover.

Place over medium-high fire. Bring to boil. Bubble away for a minute.

Serve with rice and any vegetable dish with coconut cream.

"Ginataang Langka" (Jackfruit in Coconut Cream)

Good for 5 servings


  • 2 matured coconut, grated
  • 3/4 cup + 1 cup warm water
  • 2 tbsps cooking oil
  • 150 grams pork belly, cubed
  • 1/4 tsp rock salt
  • 3 cloves garlic, finely crushed
  • 1 large (70 grams) red onion, minced
  • 6 pcs whole dried hot chili pepper
  • 1 tbsp anhovy paste (bagoong balayan)
  • 1 tbsp fish sauce (fish sauce)
  • 450 grams raw jackfruit (langka), sliced thinly
  • 1 tsp cracked peppercorns
  • 1 finger chili


Extract first the coconut cream, using 3/4 cup of warm water and grated coconut.

For the thin coconut milk, combine the used grated coconut and a cup of warm water. Extract.

In a wok, over medium-high fire. Heat moderately. Put the half of cooking oil, pork belly and salt. Brown the pork lightly. Remove from pan, retain the oil. Put the cooked pork in the bowl of the coconut cream extract.

Back to the pan, put the rest of the oil. Add garlic. Saute until golden brown. Follow with onion and dried chilis. Cook until soft. Pour the anchovy paste and fish sauce. Cook until aromatic.

Put the thin coconut milk, jackfruit and cracked peppercorns. Mix. Put the lid on. Bring to boil. Cook for 12-15 minutes. Stirring often.

Add the coconut cream, pork belly and finger chili. Mix. Cover. Bring to boil. Then, lower heat to medium. Simmer for 10 minutes.

Serve with rice.

Eleanor's Special Espasol

We bought this a few days back at Fil-Negosyo Expo 2007 at El Mare's stall. My hubby, who's a fanatic of native kakanin, forgot we had espasol sitting inside the refrigerator for sometime now. I reminded him this morning, we had this for breakfast.... sarap!!!

Saturday, October 27, 2007

Burger King

"Whopper with cheese"

My hubby's pasalubong... my midnight snack c",)

"Honey Corn Royale"

  • 1 stick (1/2 cup) butter
  • 2 cups crushed graham crackers, honey flavor
  • 2 bricks (250 ml each) all-purpose cream
  • 1 brick (250 ml) condensed milk
  • 1 can (425 grams) whole kernel corn


Place the corn in a strainer. Reserve the liquid for future use. Put in an airtight container or covered bottle the corn liquid. Let the corn sit inside the refrigerator.

Meanwhile, melt the butter.

In a bowl, put the crushed graham crackers. Pour the melted butter. Mix well. In a plastic container or glass dish, put the mixture evenly at the bottom. Press it. Chill.

In a glass bowl, put the cream and condensed milk. Using a hand mixer, beat at medium speed until well-blended. Pour on top of the pressed graham. Spread it evenly with a spatula. Sprinkle the whole kernel corn on top. Press lightly. Chill for at least 12 hours or overnight.

"Chicken Quarters and Vegetables Soup"

Another variety of the famous Filipino dish called "Nilaga".

Good for 4-8 servings

You'll need:
  • 4 pcs chicken, about 1.2 kg, thigh & leg part
  • 6 cups of rice wash
  • 1 large red onion, halved & thickly sliced
  • a chunk (15 grams) of ginger
  • 2 tsps iodized coarse salt
  • 1 pc chicken cube
  • a teaspoon of whole peppercorns
  • 2 pcs (250 grams) potatoes, large chunks
  • a slice (250 grams) squash, large chunks
  • 1/2 pc (400 grams) cabbage, wedges

Here's how:

Under running water, wash the ginger. Scrub the skin thoroughly. Leave the skin on.

In a heavy bottom casserole, place over high-fire, put the first-two ingredients. Cover. Bring to boil (remove scum before it boils). Add the onion, ginger, salt, chicken cube and peppercorns. Put back the cover. Let it boil again. Reduce heat to low. Simmer for 15 minutes.

Increase heat to high again. Add the potatoes. Lid back on. Bring to boil. Then, decrease heat to low. Let it simmer for 15 minutes.

Put the squash. Cover. Cook for another 12 minutes.

Turn the knob to high-heat. Arrange on top of the soup the cabbage. Put the lid back on. Let it cook for 2-3 minutes or until cabbage is half-done only. Do not overcook.

Serve with cooked rice and fish sauce, for your dip.

Friday, October 26, 2007

Max's Restaurant.... again!

"Sinigang na Hipon"

"Fried Lumpiang Ubod"

We fetched our Little One from school earlier today, we're going to SM-Southmall for his ice skating lesson and practice. My hubby asked him, "Sa'n mo gustong kumain?" (Where do you want to eat?). Our kid answered with no hesitation, "Sa Max ko gustong kumain ng lunch!!!" (I wanna eat lunch at Max!!!). After tasting the "Lechon Kawali" & "Caramel Bar" the last time we ate there, less than a week ago. It got to his lists of favorite foodies. According to Kulit, my son, Max's Restaurant is his fifth favorite eating place. The top choice are Mc Donald's & Chowking. Second, Dampa in Paranaque. Third, Le Ching Tea House in Greenhills. Fourth is Jollibee.

For a change, I ordered Fried Lumpiang Ubod instead of the fresh variety I always order. We even tried their Sinigang na Hipon. The verdict? I still prefer the Fresh Lumpiang Ubod. Personally, I don't like the Sinigang na Hipon. The shrimps were frozen not fresh. The soup was too sour for my taste. Even my kid, wasn't satisfied. I can't blamed him, he's used to the taste of fresh shrimps.

I never cook shrimps that are frozen. it's always freshly bought at the market and goes straight to the stove for cooking. If ever, I stack them in the freezer for future use. I always steam them first with small amount of salt. Drain and cool them well. Double wrap in plain paper or brown paper, then, seal with plastic. Freeze.

Lola, my mother, always say never freeze fresh shrimps, it render a soapy-taste after thawing. As tested, it's true. The secret to keep it fresh even after freezing is to steam them first and wrap them in paper. The paper absorbs the smell and moisture of the shrimps, making them stay fresh-tasting.

Thursday, October 25, 2007

"Chicken and Egg Afritada"

Good for 4-6 servings

  • 6 pcs chicken eggs
  • water
  • a tbsp of rock salt
  • 3/4 kg chicken, cut into 12 small serving pieces
  • 1 tsp ground black pepper
  • 2 tbsps of soy sauce
  • 6 cloves garlic, finely crushed
  • 2 medium (70 grams) red onion, minced
  • 2 medium (70 grams) plump tomatoes, halved & thinly sliced
  • 2 small (200 grams) potato, cut into chunks
  • 1 small (70-80 grams) carrot, cut into 6 parts
  • 1-3/4 cup of rice wash or water
  • 1 pouch (115 grams) tomato sauce
  • 2 tbsps cheddar cheese, grated
  • 1 pc chicken cube
  • 1/2 tbsp white sugar
  • 1 large (50 grams) red bell pepper, strips
  • 2-3 tbsps of green peas


In a small pan, put the eggs. Level with water. Add the salt. Place over medium-high fire. Bring to boil. Then, decrease fire to medium-low. Cook for 8-10 minutes. Remove from pan. Change the water for several times until it's not hot anymore. Stand aside.

In a bowl, combine the chicken, black pepper and soy sauce. Mix well. Set aside. Prepare and cut the vegetables.

In a wok, put oil. Heat moderately over medium-high heat. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until very soft. Mash using the back of the slotted spoon.

Add the potato and carrot. Stir-fry for 2 minutes.

Put the marinated chicken. Saute for 8 minutes or until sauce slightly sticks to the pan. Stirring often.

Add the rice wash, tomato sauce, cheese, chicken cube and half of the bell pepper. Mix well. Cover. Bring to boil. Then, lower heat to medium-low for 25 minutes.

Meanwhile, shell the eggs.

Increase the fire to medium-high, sprinkle the sugar. Add the rest of the bell pepper, green peas and hard-boiled eggs. Gently mix. Put back the cover. Cook for another 3-5 minutes.

Serve with rice.

Wednesday, October 24, 2007

Hero Great Bites Hungarian Sandwich

We went earlier to Fil-Negosyo Expo 2007 at Megatrade Hall 2 in SM-Megamall. It started yesterday and will last until Sunday (Oct. 23-28). This is not our first time to try Hero Hungarian Sandwich. Fortunately, this time I brought my camera and took pictures of the frankfurters & sausages, plus other food stuff and stalls.

>more photos here....
>about the Fil-Negosyo Expo 2007....

"Ginger-Flavored Fried Hasa-hasa & Ginataang Sayote at Puso ng Saging" (Chayote & Banana Heart in Coconut Cream Sauce)


for the fish:

for the veggies:
  • 1/2 slab (125 grams) of pork belly
  • a pinch of salt
  • 1-1/8 cup rice wash
  • 1 big matured coconut, grated
  • 2 tbsps vegetable oil
  • 3 cloves garlic
  • 1 large (50 grams) red onion
  • 6 pcs dried whole hot chili pepper
  • 1-1/2 tbsp fish sauce
  • 1 tsp of cracked peppercorns
  • 1 pc of finger chili
  • 1 large chayote (sayote)
  • 1 very small piece of banana heart (puso ng saging)
  • a bowl of water
  • rock salt


Clean the fish. Remove the gills and organs. Rub with salt lightly. Fry in hot oil. When half of the fish is done, flip and then, put the ginger. Fry until done. Drain in paper towels.

Meanwhile, in a casserole, combine the first-three ingredients. Cover. Bring to boil. Let it bubble away for 3 minutes. Remove from fire. Let the pork cool. Reserve the pork broth.

Open up the banana heart, flipping gently the petals. Remove the banana flowers. Set aside. Stop when you reach the soft, inner part of the banana heart. Back to the banana flowers, remove the stick-like in the center.

Wet slightly the chopping board with water. Cut into two the banana heart. Then, Slice thinly. Drop in a bowl of water. Sprinkle with rock salt. Mash until soft. Change the water and let it sit there until ready to use.

In a large bowl, put the grated coconut and pork broth. Extract the coconut cream. Set aside.

Cut into quarter the chayote. Remove the skin and seed. Slice into matchstick-like cut. Using a mortar & pestle, crush finely the garlic. Mince the onion. Slice the cooked pork into 1/4" cube.

In a pan or wok, pour oil. Heat moderately. Saute the garlic until golden brown. Follow with onion & dried chilis. Cook for a minute. Add the fish sauce and cracked peppercorns. Cook until fragrant.

Add the coconut cream. Cover. bring to boil. Put the banana heart. Mix. Put back the cover. Cook for 6 minutes.

Put the chayote and finger chili. Cook until chayote is done.

Serve with warm cooked rice.

Tuesday, October 23, 2007

"Lumpiang Shanghai" (Meaty Spring Roll)

Yield: 76 pieces


  • 38 pcs (6" diameter) spring roll wrapper (lumpia wrapper)
  • water for sealing
  • 2-3 cups cooking oil
  • 250 grams very lean ground pork, well-drained
  • 100 grams potato, finely grated & well-squeezed
  • 100 grams carrot, finely grated
  • a tbsp of finely minced red bell pepper
  • a stalk of celery (no leaves), finely minced
  • 100 grams red onion, finely minced
  • 2 tbsps of cheddar cheese
  • 4 cloves garlic, well-crushed & finely minced
  • 3/4 tsp iodized fine salt
  • a teaspoon of ground black pepper
  • 1 tsp of liquid seasoning
  • 1-3/4 tbsp of soy sauce
  • 1 medium-size Philippine lemon (kalamansi), extract the juice & remove the seeds
  • 2 slices (60 grams) white bread
  • a tbsp of fine breadcrumbs
  • 2 tbsps cornstarch
  • 2 tbsps all-purpose flour
  • 1 beaten egg


Separate gently & carefully the wrappers one by one. Place in a plastic or cover with a damp cloth. To keep it soft and easy to roll. Set aside.

Put in a colander the ground pork and well-squeezed grated potato. To remove the excess liquid. Meanwhile, prepare the other ingredients.

Combine the rest of the ingredients accordingly. Mix well.

Get a half-tablespoon of the mixture. Place at one end of the wrapper forming a small log. Roll the wrapper, should keep it tight. Wet with water the other end. Seal. Do the same to the rest. Cut into two.

From this point, you can freeze for future use. Or deep fry in hot oil until golden brown. Drain in paper towels.

Serve with catsup or chili sauce.

"Sugary Crunchy Bites"

  • one day old lumpia wrapper or excess wrapper (spring roll wrapper)
  • cooking oil
  • white sugar


Tear lumpia wrapper into different sizes, it's up to you how big or small you want it to be. Deep fry in very hot oil until golden brown. Sprinkle generously with sugar.

another food picture w/my kiddo....

Yema with Peanuts

Yema with peanuts in my kiddo's palm.

Our doggie, Luigi has a sweet tooth.

Monday, October 22, 2007

"Sinigang na Tilapa" (St. Peter's Fish in Tamarind Soup)

Good for 4-6 servings.

  • 6 cups of rice wash
  • 130 grams tamarind fruit (sampalok)
  • 1 large (70 grams) red onion, quartered
  • 2 pcs (100 grams) over ripe red tomatoes
  • a tbsp of iodized coarse salt
  • 3 medium (800 grams) St. Peter's fish (tilapia), gutted & scaled
  • 1 pc (100 grams) radish (labanos), cut into 6 parts diagonally
  • 6 pcs string beans (sitaw), cut at 2" length
  • 1 pc (100 grams) eggplant (talong), cut into 6 parts diagonally
  • 2 pcs finger chilis
  • half bunch of swamp cabbage (kangkong), leaves & tender stalks only


In a casserole, over medium-high heat, put the first-four ingredients. Cover. Bring to boil. Decrease fire to low. Simmer for 10 minutes.

Increase to medium heat. Mash the tomatoes and tamarind fruit carefully. Add the salt, fish, radish and string beans. Cover again. Cook for 4 minutes.

Place the eggplant and chilis. Put back the cover. Cook for 2 minutes. Add the swamp cabbage. Cook until done.

Serve with rice.

"Ginataang Besugo" (Sea Bream in Coconut Cream)

Good for 3 servings.


  • 1 pc grated matured coconut
  • 1-1/3 cup hot water
  • 2 tbsps vegetable oil
  • a chunk, about 25 grams of ginger, sliced thinly
  • 3 cloves garlic, finely crushed
  • 1 medium (35 grams) red onion, halved & sliced
  • 4 pcs dried whole hot chili pepper
  • 1-3/4 tbsp of fish sauce
  • 1/2 tsp ground black pepper
  • 2 pcs finger chilis
  • 550 grams sea bream (besugo)
  • combination of chili & moringa young leaves, about a handful


Clean the fish. Drain. Set aside.

In a large bowl, place the first-two ingredients. Extract the coconut cream. Set aside.

In a pan or kawali, place over medium-high fire, pour oil. Heat lightly. Put ginger and garlic, saute until garlic is golden brown. Follow with onion and dried chilis. Saute until onion is soft. Add the fish sauce. Cook until aromatic or until oil sizzles again.

Pour the coconut cream. Sprinkle the black pepper. Bring to boil. Let it bubble away for 6 minutes.

Put the fresh chilis and sea bream. Cover. Cook for 3-4 minutes.

Remove the cover. Gently swirl the pan. Cook for another 3 minutes. Put the chili and moringa leaves. Cook until done, about a minute.

Serve with rice.

Sunday, October 21, 2007

Max's Restaurant.... ang walang kamatayan!

"Caramel Bar"
Though, it's bad for my health. This is really good, very creamy and just the right sweetness for my palate. I can even consume a box if not for my blood sugar I'd think about after eating.

"Fresh Lumpiang Ubod"
Everytime we go to this resto, this is a must to have! Definitely, my hubby and I, our all-time favorite!

"Lechon Kawali"
Max's is known for their sarap-to-the-bones fried chicken but personally, I don't like their chicken anymore. It's dry not moist or juicy like before. When I was a little girl, my Daddy would always bring home a whole fried chicken. My brothers and I would feast on it happily! Back to the picture, this is now my favorite fried food in this resto. It's really good even my kiddo likes it. It's very tender yet crispy on the outside. Even the skin was like the texture of chicharon.... malutong but gooey or should I say chewy (yung naninikit ba sa ngipin.... ang sarap!)

This was the reason we dined at Max's.... my hubby was craving for this and was very much satisfied after the dinner.

more photos here....

"Maling with Oyster Sauce"

"Maling" is a famous brand of canned luncheon meat here in the Philippines.

Good for 4 servings

You'll need:
  • 1 big can of Maling
  • a tbsp of cooking oil
  • 2 cloves garlic
  • 2 medium (70 grams) red onion
  • 1 large (50 grams) plump tomato
  • 3 tbsps water
  • 4 tbsps oyster sauce (I used Mama Sita's)
  • 1/4 tsp ground black pepper
  • 1/4 tsp pepper flakes
  • 1 pc of finger chili
  • a few drops of sesame oil
  • chopped spring onion (optional)

Here's how:

Slice the Maling, 1/4" thick. Pan-fry in oil. Set aside.

Meanwhile, Bruise, then, finely mince the garlic. Finely mince the onion and tomato. Remove the seeds of finger chili and finely mince.

When done frying. Slice the fried Maling into strips.

Back to the pan, use the same oil. Saute garlic until light golden color. Follow with onion and tomato. Cook until soft. Add the water, oyster sauce, pepper, fresh and dried chilis. Put back the Maling. Mix gently until sauce coats the Maling. Remove from fire. Drizzle with sesame oil lightly. If you have chopped spring onion, sprinkle some on top. I had none when I cooked this dish, as you can see in the picture.

Serve over cooked rice.

Saturday, October 20, 2007

Macaroni Salad & Garlic Stix from Greenwich

My hubby's merienda.

Buto ng Kalabasa (Pumpkin Seeds)

Wikipedia defines pumpkin seeds as....

The hulled or semi-hulled seeds of pumpkins can be roasted and eaten as a snack, similar to the sunflower seed. Pumpkin seeds can be prepared for eating by first separating them from the orange pumpkin flesh, then coating them in a generally salty sauce (Worcestershire sauce, for example), after which the seeds are distributed upon a baking sheet, and then cooked in an oven at a relatively low temperature for a long period of time.

Pumpkin seeds are a good source of iron, zinc, essential fatty acids, potassium, and magnesium. Pumpkin seeds may also promote prostate health since components in pumpkin seed oil appears to interrupt the triggering of prostate cell multiplication by testosterone and DHT.[1] Removing the white hull of the pumpkin seed reveals an edible, green-colored seed inside that is commonly referred to as a pepita in North and South America.

Thursday, October 18, 2007

"Steamed Flavored Shrimps Over Buttered Fried Rice"

another photo here....


  • some banana leaves, trimmed according to the size of the steamer
  • 3 pcs pandan leaves, tied in a knot

for the shrimps:

  • 3/4 kg medium shrimps
  • 3/4 -1 tsp fine salt
  • 1/4 tsp ground black pepper
  • 2 tbsps of light olive oil or peanut oil
  • 3 cloves garlic, finely minced
  • a tbsp of butter or margarine
  • a thumb-size ginger, finely minced
  • 1 small red onion, finely minced
  • 1 finger chili, seeded and chopped

for the fried rice:
  • 2 tbsps vegetable oil
  • 2 tbsps margarine
  • 4 pcs eggs, beaten
  • 8 heaping but loose cups of well-mashed left-over cooked white rice
  • 1/2 tbsp iodized coarse salt
  • 1/2 tbsp liquid seasoning


Wash the shrimps. Cut the tip of the head and eyes of the shrimps (not the whole head). Drain well. In a medium bowl, put the shrimps, salt and pepper. Toss. Set aside.

In a pan, pour olive oil. Saute garlic until golden brown. Follow with the margarine, ginger, onion and chili. Stir-fry until fragrant. Put the sauteed mixture in the bowl of shrimps. Toss.

In a wok, over medium-high heat, put the vegetable oil and margarine. Swirl the pan. When margarine has almost melted, add the beaten egg. Cook for 5 seconds. Dump in the rice, salt and liquid seasoning. Stir-fry until rice render a sunny golden yellow color. Cook for 6-8 minutes until heated through.

Meanwhile, heat some water for the steamer. Line the steamer with wilted banana leaves and some pandan leaves.

When fried rice is done. Put it inside the steamer.Top with the shrimps. Arrange it until the top of rice is well-covered. Put the rest of the marinade. Steam for 10 minutes.

Serve immediately.

Wednesday, October 17, 2007

"F1 Whole Chicken, Mashed Potato & Chicken Gravy"

Wondering why is the title had F1 in it? F1 means Formula. Formula means Turbo. This chicken was cooked in Turbo Oven, that's why.... it's my hubby's idea anyway! (",)

Good for 4-6 servings

You'll need:

for the chicken:

  • 1 whole chicken, 1.1 kg in weight
  • 1 tsp iodized coarse salt
  • 1 tsp ground black pepper
  • 2 cloves garlic, crushed and finely minced
  • 1 very small red onion, finely minced
  • 2 tbsps soy sauce
  • 1 tbsp banana catsup
  • 1 large Philippine lemon (kalamansi)

for the mashed potato:
  • 100 grams potato flakes
  • salt and pepper
  • 1/2 cup melted butter
  • 1-1/2 cup warm fresh milk
  • 1 cup hot water

for the gravy:
  • 1 pack chicken gravy powder mix
  • 1 cup hot water

Here's how:

Clean chicken. Pat-dry.

In a small bowl, combine the rest of the ingredients for the chicken. Mix well. Rub the mixture inside and outside of the chicken. Place in a large plastic. Seal. Refrigerate for 24 hours or more. Turning it every 6 hours.

Place inside the turbo. Grill for 30 minutes at 350 degrees. Turn it over and cook for another 8-10 minutes.

Meanwhile, combine the ingredients for the mashed potato in large bowl. Set aside. Prepare and mix the ingredients for the gravy in a small bowl.

Serve the chicken with rice, mashed potato and chicken gravy.

Tuesday, October 16, 2007

"Karne Norte con Patatas" (Corned Beef Saute with Potato)

  • 2 tbsps cooking oil
  • 2 cloves garlic, finely crushed
  • 3 pcs (125 grams) red onion, finely minced
  • 2 small (200 grams) potato, minced
  • 1/4 kg cornedbeef (bought in wet market with visible beef fiber not canned)
  • 3/4 tbsp fish sauce
  • 1 cup water
  • 1/2 tsp rock salt
  • 3/4 tsp ground black pepper (add more if you want the dish to be spicy)


In a pan, pour oil. Heat moderately. Gently saute garlic until golden brown. Follow with onion. Mix. Cover. Cook for 4 minutes or until very soft. Stirring often. Add the potato, cook for 3 minutes, stir-fry every now and then.

Put the cornedbeef and fish sauce. Mash and mix until corned beef separates. Saute until aromatic. Add water, salt and pepper. Put back the cover. Bring to boil. Reduce heat to low-medium. Let it bubble away for 2-3 minutes, until potato is done.

Serve with rice.

"Eggy Leeky Fried Rice"

  • 1-1/2 tbsp of light olive oil
  • 2 cloves garlic, finely minced
  • 1 small red onion, finely minced
  • 2-3 tbsps of butter or margarine
  • 3 pcs eggs, beaten
  • about 5 cups of cooked rice, mash to separate grains
  • a teaspoon of iodized coarse salt
  • 1/2 tbsp of liquid seasoning, garlic flavor
  • 1/4 tsp ground black pepper
  • 6 stalks of leeks, chopped


Heat lightly a wok over medium-high fire, put the olive oil. Saute garlic and onion together until garlic renders a light gold color.

Put butter. Swirl it around. When almost melted, add the beaten egg. Cook until half of the egg has settled.

Dump the rice. Season with salt, liquid seasoning and pepper. Mix. Cover. Cook for 3-5 minutes.

Mix the rice again. Put back the cover. Cook for another 3 minutes or until rice is fluffy. Add the leeks. Stir-fry for a 5 seconds. Remove from fire.

Serve hot.

Monday, October 15, 2007

"Ground Pork & Salted Black Beans Recipe"

  • 4 tbsps of vegetable oil
  • 4 cloves garlic, crushed
  • 2 large (100 grams) red onion, minced
  • 1 medium (150 grams) potato, chopped
  • 1 small (80 grams) carrot, chopped
  • 450 grams lean ground pork
  • 2 heaping tbsps of salted black beans, chopped
  • 1 tsp iodized coarse salt
  • 1 tsp ground black pepper
  • 1-1/2 cup water


In a wok, pour oil. Heat moderately. Saute garlic until golden. Put onion. Cook until translucent. Follow with potato and carrot. Stir-fry for a minute.

Add the pork, salted black beans, salt and pepper. Cook for 10 minutes or until pork changes in color. Keep stirring to separate pork.

Put water. Cover. Bring to boil. Then, lower heat and simmer for 12 minutes.

Sunday, October 14, 2007

Kuya Yok and Kulit playing Lego

"Bicol Express Na May Talong" (Pork and Chilis in Coconut Cream With Eggplant)

  • 3 pcs grated coconut
  • 2-3/4 cups of warm water
  • 1/4 cup of cooking oil
  • 6 cloves finely crushed garlic
  • 2 large (100 grams) red onion, minced
  • 3 slabs (700 grams) pork belly, cubed
  • 100 grams of fermented shrimp paste (bagoong alamang)
  • 1-1/2 tsp ground black pepper
  • 2 tsps iodized coarse salt
  • 2 pcs (200 grams) eggplant, cubed
  • 6 pcs finger chilis, minced
  • 3 pcs hot chili pepper, minced


In a bowl, place the first-two ingredients. Extract the thick coconut milk or coconut cream. Set aside.

In a wok or deep bottom pan, put oil. Heat moderately. Saute garlic until golden brown. Add onion. Cook until translucent. Add the pork and fermented shrimp paste. Saute for several minutes or until aromatic.

Pour carefully the thick coconut milk. Sprinkle the salt and pepper. Mix. Cover. Bring to boil.

Remove the cover and let it bubble away for 20 minutes in medium heat. Stirring occasionally.

Put the eggplant and chilis. Cook for 6-8 minutes until eggplant is done. Do not overcook.

Serve with cooked rice.

Saturday, October 13, 2007

Cooking Demo for 100% Pinoy of GMA 7 - "Sinigang na Pritong Manok at Meatbols" (Fried Chicken & Meatballs in Tamarind Soup)

the cooking demo... in my kitchen (ang lapad ng likod ko! hehe!)

100% Pinoy Staff (left to right: JC, segment producer, Karl, assistant, myself and the cameraman, Noel)

Dinner time!!!

A topic for left-over food, how can you serve them differently and still appealing for your family. Growing up in a family who loves to eat - "PAMILYANG WALANG PANIS" (No Spoiled Food Clan). We hardly had left-overs but if ever there is, my Mama will experiment on it, serve it with a new twist. Now, being a mom, I'm doing that too. First, for practical and economical reasons. Second, just being creative in the kitchen.

I had left-over food from yesterday's "Meatballs". There's also "Grandma's Fried Chicken" in the fridge. Rather, serving it again like that. I concocted something different... this is really weird... but as tested, my family ate it without any argument. Sinigang dish is a favorite here in our home.

This shoot will be aired on Oct 18, this coming Thursday, after Saksi. Around 12 midnight. Replay is on the next day, Oct 19, Friday, before Unang Hirit.

You'll need:
  • 3 tbsps of cooking oil
  • 3 cloves garlic, crushed
  • a chunk of ginger, julienne
  • 1 large onion, thinly sliced
  • 2 over ripe red tomatoes, thinly sliced
  • 2 tbsps of fish sauce (patis)
  • 6-7 cups of rice wash or water
  • 1 medium taro, cut into chunks
  • 3 leg quarters of Grandma's Fried Chicken (recipe here)
  • 18 pcs Meatballs (recipe here)
  • a piece of raddish (labanos), sliced
  • 6 pcs string beans (sitaw), 1-1/2" length
  • 6 pcs okra, remove both ends
  • a small pouch of sinigang powder
  • a small piece of eggplant (talong), sliced
  • 3 pcs finger chilis
  • salt
  • a bunch of swamp cabbage leaves (kangkong)

Here's how:

Cut the chicken quarters into two.

In a heavy bottom casserole, put oil. Heat thoroughly. Put garlic and ginger. Saute until garlic is toasted. Add onion and tomatoes. Cook until wilted. Pour in the fish sauce. Saute until fragrant.

Add in the rice wash and taro. Cover. Bring to boil. Bubble away for 5-7 minutes.

Drop carefully the chicken, meatballs, raddish, string beans and okra. Sprinkle the sinigang powder. Mix. Put the cover back on. Cook until veggies are half-done.

Put the eggplant and chilis. Cook for a minute. Adjust taste, add salt if needed.

Lastly, put the swamp cabbage leaves. Cook until done.

Serve hot.

Merienda Time: Egg Sandwich and Pomelo Juice

My kid with my buddy, Tita tin-tin eating the egg sandwich I prepared (mas mukha silang mag-nanay!)

Oh well, my hubby at the center with the rest of the kids... (clockwise from left: Tin, Irene, Pao, Yok and our Kulit)

>more photos here....
>for the "Egg Sandwich Recipe"....

Friday, October 12, 2007

"Hotdog, Egg & Green Peas Fried Rice"

  • 2 tbsps of oil
  • 4 pcs of jumbo hotdog, half-moon cut
  • 2 tbsps of butter or margarine
  • 3 pcs eggs, beaten
  • 7 cups cold cooked rice, mashed to separate grains
  • salt
  • liquid seasoning
  • a handful of thawed green peas


In a wok, heat thoroughly. Place oil and hotdog. Stir-fry until half done only. Remove from pan. Place on top of mashed rice. Mix well with rice. By now, the rice will be pink in color because of the oil from the hotdog. Set aside.

Back to the wok. Put the butter. When half of it has melted, pour the beaten egg. When half of the egg has been cooked. Add the hotdog-rice mixture. Mix until egg has coated the rice evenly. Sprinkle with salt and liquid seasoning. Mix. Cook for 4 minutes. Put the green peas. Cook until rice is fluffy.

Serve immediately.

Luigi.... now, a.k.a "Bantot"

Almost after six months with us, this is now our doggie, "Luigi". We fondly call him "Bantot" nowadays not Taburneek anymore. Actually, he's not stinky we just like calling him that. Though, he's humongous but he's a very sweet pet and good looking too! He likes his belly to be scratched. Sometimes, naughty and hyper, just like my kid. Would you believe he likes veggies? Yeap, this is the only dog I've encountered who eats veggies. His favorite vegetable dish is my "Ginisang Munggo" which I have not posted yet. I always forget to take a picture of it (",)

"Meatballs & Bittermelon Stir-fry"


for the "Meatballs":
  • 1/2 kg lean ground pork
  • 1 pc small square tokwa, mashed
  • 2 pcs (70 grams) finely minced red onion
  • 1 tsp iodized coarse salt
  • 1/2 tsp garlic powder
  • 3/4 tsp ground black pepper
  • 1 egg
  • 1 tbsp flour or cornstarch & some more for dusting
  • oil for deep frying

for the "Bittermelon Stir-fry":
  • 2 tbsps vegetable oil
  • 3 cloves garlic, finely crushed
  • 1 large onion, thinly sliced
  • 2 pcs plump red tomatoes, thinly sliced
  • 1 pc (250-350 grams) bittermelon (ampalaya)
  • 1 tsp iodized coarse salt
  • 1/2 tsp ground black pepper
  • 1 egg beaten


In a medium bowl, combine and mix well the first-six ingredients. Add the beaten egg. Mix. Put a tablespoon of flour. Mix again. Form into balls, a tablespoon each. Lay in a tray, sprinkle lightly with flour. Deep-fry in hot oil. Drain n paper towels.

Meanwhile, wash the bittermelon. Cut both ends. Slice it in-half vertically (at this point never wash again with water the bittermelon to avoid the bitter taste). Remove the seeds. Diagonally and thinly slice the bittermelon.

In a pan, pour oil. Heat lightly. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until wilted. Add the bittermelon, salt and pepper. Stir lightly. Cook for 3-4 minutes. Pour the beaten egg. Stir. Cook until egg is done.

Serve with rice.

Wednesday, October 10, 2007

Ang Puno ng Atis (The Sugar-apple Tree)

This is my second post about Sugar-apple. It's been over a year now and its breaming again with fruits. This morning as my hubby was cleaning our backyard. He picked and ate some while I took pictures. There's really a satisfying and good feeling when you harvest and eat the fruits in your own backyard. Also, another good thing about it, you're sure it has no pesticides or chemicals!