"Bologna Triple Decker Sandwich"

click here for the recipe.

"Ground Pork, Broccoli & Cabbage Stir-fry With Quail Eggs"

Ingredients:

• 4 tbsps corn oil or vegetable oil
• 3 cloves garlic, bruised and minced
• 1 large red onion, halved & sliced thinly
• 150 grams lean ground pork
• 1 sachet (8 grams) all-in-one-seasoning
• 1 head (225 grams) broccoli, cut into florets
• 350 grams cabbage, large chunks
• 1 medium red bell pepper, seeded & cut into thick strips
• 1 medium green bell pepper, seeded & cut into thick strips
• 1/2 tsp ground white pepper
• 12 pcs hard-boiled quail eggs, shelled
• 1-1/2 tbsp oyster sauce
• 1 tbsp cornstarch
• 1-1/4 cup water

Procedure:

Combine in a small bowl the last three ingredients. Mix until free from lumps. Set aside.

In a wok, place over medium-high fire, heat moderately. Put oil and garlic. Saute until garlic is golden brown. Follow with onion. Cook until limp. Add ground pork and half of the all-in-one-seasoning. Stir-fry until pork is no longer pink.

Put the broccoli. Stir-fry for 15 seconds. Add the oyster sauce mixture. Stir. Dump in the rest of the vegetables and all-in-one seasoning. Also, the white pepper and quail eggs. Cook until veggies are crisp-tender. Do not overcook.

Serve hot.

"Pork, Broccoli, Cauliflower & Green Pepper Stir-fry With Quail Eggs"

Ingredients:

• 250 grams pork shoulder (kasim), slice into thin strips
• 1/4 ground black pepper
• 1 tbsp soy sauce
• 12 quail eggs
• water
• 4 tbsps sunflower oil
• 1 small head (220 grams) broccoli
• 1 small head (160 grams) cauliflower
• 1 medium green bell pepper
• 2 big cloves garlic
• 1 large red onion
• 1/4 cup water
• 1 tsp all-in-one-seasoning

for the sauce:

• 2/3 cup water
• 3/4 tbsp flour
• 1/4 ground black pepper
• 3/4 tbsp oyster sauce
• 1/2 tbsp soy sauce

Procedure:

Combine in a small bowl, the first-three ingredients. Mix well. Stand aside.

In a deep casserole, put the quail eggs. Level with water. Bring to boil over medium-high fire. Let boil for a minute. Sit in hot water until needed.

Cut the broccoli and cauliflower into florets, disregard the stem. Slice into thick strips the green pepper. Finely mince the garlic. Cut into half the onion and slice thinly.

Change the water several times inside the pan where the quail eggs are, until it cools down. Shell the quail eggs.

In a bowl, combine all the ingredients for the sauce. Stir until free from lumps. Set aside.

Heat in medium-high fire a wok to smoking hot. Put 1/3 of oil. Stir-fry for a minute the broccoli, cauliflower and green pepper together. Remove from pan.

Add the rest of the oil. Saute garlic and onion together until garlic is fragrant not brown. Put the marinated pork. Stir-fry until it changes color. Put water and all-in-one-seasonng. Mix. Cover. Bring to boil. Then, decrease heat to low. Simmer for 5 minutes.

Increase fire to high, put the sauce, vegetables and shelled quail eggs. Stir-fry until sauce is a little thick. Do not overcook the veggies.

Serve with steamed rice.

"Eggplant Salad Omelet"

Ingredients:

• 1 tbsp sunflower oil
• 1/3 cup eggplant salad (recipe here)
• 1 tsp minced finger chili
• 1 tbsp butter or margarine
• 2 pcs eggs
• salt and white pepper
• 2 tbsps minced cheddar cheese
• dried oregano leaves

Procedure:

In a small bowl, break the eggs. Add salt and white pepper. Beat. Set aside.

In a non-stick pan, put half of the oil. Add the eggplant salad. Cook over low heat for 5-6 minutes or until soft, stirring often. Put the finger chili. Cook for another minute. Remove from heat.

In another non-stick pan, over medium fire. Put the rest of the oil and butter. Heat lightly. Pour the beaten eggs. Place the cheese and a good pinch of dried oregano leaves on half of the omelet. Follow with cooked eggplant salad with chili. Flip the other half of the omelet over the mixture. Place in a plate. Sprinkle some more with dried oregano leaves.

Serve immediately and with bread.

"Egg Drop Soup"

Ingredients:

• 4 cups rice wash or water
• 2 pcs pork cubes
• 2 tbsps cornstarch or tapioca starch, dissolved in 1/4 cup water
• 1 pc egg, beaten
• 18 pcs hard-boiled quail eggs, shelled
• 1 tbsp finely minced carrot
• 1 tbsp green peas
• 1 tbsp minced spring onion

Procedure:

In a casserole, put rice wash and pork cubes. Place over medium fire. Cover. Bring to boil. Pour gradually the cornstarch mixture, continue stirring. Cook for a minute or until desired thickness.

Remove pan from fire. Add the beaten egg into a thin stream (should continue stirring while doing this). Put the quail eggs, carrot and green peas. Bring back to stove, heat lightly, until sides bubbles. Mix.

Serve hot. Sprinkle spring onion on top.

"Amplaya Con Carne With Quail Eggs"

Ingredients:

• 24 pcs quail eggs
• 2 tsps iodized coarse salt
• water
• 250 grams lean ground pork
• 2 tbsps soy sauce
• 1 tsp ground black pepper
• 3 tbsps cooking oil
• 5 cloves garlic, finely pounded
• 2 medium (75 grams) red onion, halved & thinly sliced
• 250 grams red ripe plump tomatoes, halved & thinly sliced
• 1-1/2 tbsp fish sauce
• 1 cup rice wash or water
• 1 medium (350 grams) bittermelon (ampalaya)

Procedure:

In a deep sauce pan, put the first-two ingredients. Level with water. Place over medium-high fire, bring to boil. Let it boil for a minute. Remove from pan. Let it stand in hot water until needed.

In a bowl, Put the ground pork, soy sauce & half of ground black pepper. Mix well. Set aside.

Shell the quail eggs.

Cut the ampalaya vertically. Scoop out the seeds. Slice thinly & diagonally.

In a wok, heat over medium-high fire. Put oil, heat moderately. Saute garlic until golden brown. Follow with onion & tomatoes. Saute & mash until limp. Add the marinated ground pork and fish sauce. Stir-fry until pork separates and changes color.

Add rice wash and the rest of ground pepper. Cover. Bring to boil. Put the ampalaya and cooked quail eggs. Mix lightly. Cook until veggie is done.

Serve with rice.

"Chorizo Yang Chow"

Ingredients:

• 1/4 cup cooking oil
• 3 pcs eggs, beaten
• 2 cloves garlic, finely pounded
• 1/3 pc of Chinese Chorizo, finely minced
• 3 cups cooked rice, mashed to separate grains
• salt and pepper
• chopped spring onions

Procedure:

In a wok, over medium fire, put 1/3 of cooking oil. Heat moderately. Pour 1/2 of beaten egg. Cook both sides. Remove from pan. Slice into strips. Set aside.

Back to the wok, pour the remaining oil. Add garlic. Saute gently until rich golden brown. Follow the chorizo. Saute for 15 seconds or until aromatic. Put the rice, salt and pepper. Mix thoroughly until well-blended. Pour the remaining egg. Mix again. Lid on. Cook for several minutes until rice is fluffy, stirring often.

Serve hot. Top with chopped spring onion and strips of scrambled eggs.

"Chicken Afritada With Quail Eggs"

Ingredients:

• 24 pcs quail eggs
• water
• 2 heaping tsps of iodized coarse salt
• 925 grams chicken, thigh & leg part, cut-up
• 3/4 tsp ground black pepper
• 3 tbsps soy sauce
• 3 tbsps corn oil
• 4 small pcs (280 grams) potatoes, chunks
• 5 cloves garlic, finely crushed
• 2 medium (75 grams) red onion, halved & sliced thinly
• 2 large (100 grams) red ripe tomatoes, halved & sliced thinly
• 1 red bell pepper, seeded & cut into strips
• 2 cups rice wash or water
• 1 pouch (250 grams) tomato sauce
• 3 tbsps cheese, grated
• 1 pc chicken cube
• 1/2 tbsp white sugar
• 1 small (80 grams) carrot, chunks
• 2 tbsps green peas (optional)

Procedure:

In a deep pan, put the quail eggs. Level with water. Add salt. Pace over medium-high fire Bring to boil. Keep boiling for a minute. Remove from fire. Let it sit in hot water until needed.

In a bowl, combine the next-three ingredients. Mix well. Set aside.

In a large wok, place over medium-high fire. Heat lightly. Put half of oil and potato. Stir-fry for 5 minutes or until sides turn light brown. Remove from pan. Retain the oil.

Put the rest of the oil and garlic. Saute until golden brown. Follow with onion and tomatoes. Saute and mash until limp. Add the chicken, marinade and bell pepper. Mix. Stir-fry for 6 minutes or until aromatic.

Pour rice wash and tomato sauce. Add in the cheese, chicken cube and sugar. Mix. Cover. Bring to boil. Remove cover. Stir. Keep boiling for 15 minutes. Stirring every 5 minutes.

Meanwhile, shell the quail eggs.

Back to the wok, add the fried potatoes and carrot. Mix. Cook for another 8 minutes.

Put the shelled quail eggs and green peas. Cook for 30 seconds.

Serve.

"Easy Milky Eggy Macaroni Soup"

Ingredients:

• 9 cups of water
• 2 pcs chicken cubes
• 1 heaping tsp of iodized coarse salt
• chicken or pork bones (optional)
• 1/2 tsp ground white pepper
• 1 whole head of garlic, skin on
• 2 large (100 grams) onion, quartered
• 200 grams macaroni pasta
• 1/2 cup of finely minced carrot
• 24 pcs hard boiled quail eggs, shelled
• 1/3 cup evaporated milk
• 2 tbsps margarine or butter

Procedure:

In a casserole, the first-seven ingredients. Cover. Place over high heat. Bring to boil. Put macaroni. Lower heat to medium, cook for 15 minutes.

Add the carrot, quail eggs and milk. Stir. Bring to a light bubble. Remove from fire. Put the margarine. Mix until margarine melts. Cover.

Serve hot.

My Yummy Breakfast

I just had my breakfast. As you can see, I love rice! can't seem to have enough of it. I'm such a rice person. Though, bad for my blood sugar, hehe! Plus, I love eggs too. I was quite bored with the usual "Hot-si-log" (Fried Hotdog, Garlic Fried Rice & Sunny Side-Up Egg). What I did was, to make a fried rice with tons of scrambled eggs in it. If you like to try it, here's the recipe...

• 2 tbsps of cooking oil (I used sunflower oil for health reasons)
• 4 eggs
• salt and pepper
• 4 cups of leftover cooked rice, mashed

In a pan or wok, over medium-high heat. Put oil. Heat lightly. Break the eggs unto the pan. Stir immediately. Sprinkle with a little salt. When half-done. Dump the rice. Add salt and pepper. Toss well. Cover. Cook until rice is fluffy. Stirring often. Serve.

Easy, right?! (",)

I ate it with my favorites, Purefoods Tender Juicy Jumbo Hotdog, 8 o' clock orange juice and a semi-ripe banana, for my fruit intake in the morning.

"Ground Pork & Salted Black Beans In Tomato Sauce"

Ingredients:

• 3 tbsps sunflower oil
• 3 big cloves garlic, finely pounded
• 2 large (100 grams) native onion, finely minced
• 450 grams lean ground pork
• 1 tbsp soy sauce
• 1 can salted black beans, rinsed, drained & chopped
• 1-3/4 cup water
• 1 pouch (115 grams) tomato sauce
• 1 tsp sugar
• 1 pc (100 grams) potato, julienne
• 1 small (30 grams) red bell pepper, julienne
• 2 tbsps green peas
• 24 pcs quail eggs, hard-boiled & shelled

Procedure:

In a wok, place over medium fire. Heat moderately. Put oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Put ground pork and soy sauce. Stir-fry for 5 minutes or until pork separates and liquid dries up.

Put salted black beans. Saute for a minute or two. Add water, tomato sauce, sugar, potato and red bell pepper. Mix. Cover. Bring to boil. Then, reduce heat to low. Simmer for 5 minutes.

Increase heat to high, add green peas and shelled quail eggs. Bring to boil.

Serve.

"Giniling De Crema Piña" (Ground Pork In Creamy Pineapple Sauce)

Ingredients:

• 24 pcs quail eggs
• rock salt
• water
• 2 tbsps sunflower oil
• 2 small (200 grams) carrot, chopped
• 3 cloves garlic, finely pounded & minced
• 2 medium (70 grams) red onion, finely minced
• 325 grams lean ground pork
• 3 tbsps fish sauce
• 1 tsp ground black pepper
• 2/3 cup unsweetened pineapple juice
• 2/3 cup evaporated milk
• 1/2 cup rice wash or water
• 1 tsp white sugar
• 1/2 pc (15 grams) red bell pepper, seeded & chopped
• 2 tbsps green peas
• about a tbsp of chopped onion leek
• a pc of finger chili, seeded & minced

thickening agent:

• 1 tbsp cream of mushroom powder
• 1/3 cup water

Procedure:

In a sauce pan, put the quail eggs. Level with water. Sprinkle heavily with rock salt. Put over medium fire. Do not cover. Bring to boil. Boil for 20 seconds. Remove from fire. Let it sit in hot water until needed.

In a wok, put half of oil. Place over medium-high fire. Heat moderately. Put carrots. Stir-fry for 5 minutes. Set aside. Retain oil. Put the rest of the oil. Saute garlic until aromatic only about several seconds. Do not brown. Follow with onion, saute until limp. Put ground pork, fish sauce and half of the black pepper. Stir-fry until it dries up, about 8-10 minutes.

Meanwhile, shell the quail eggs. In a small bowl, combine and mix the ingredients for the thickening agent.

Add pineapple juice, evaporated milk, rice wash and sugar. Mix. Lid on. Bring to boil. Then decrease fire to low, simmer for 5 minutes.

Increase fire to medium-high, put the red bell pepper, green peas, shelled quail eggs, the rest of the black pepper and the thickening agent. Stir gently. Cover and bring to boil. Boil for a minute. Place in a deep plater. Garnish with onion leek and finger chili on top.

Serve over warm cooked rice.

"Beef Estofado with Quail Eggs"

Estofado is a dish stew with tomato sauce and spices. It can be beef, pork or chicken. Here in the Philippines, this dish is usually cooked with ox tongue, named "Lengua Estofado".

Good for 10-12 servings

Ingredients:

• 24 pcs quailed eggs
• water
• a heaping tbsp of rock salt
• 6 pcs ripe plantain bananas, cut into three pcs diagonally
• 4 tbps cooking oil
• 1 big head garlic
• 2 large (100 grams) red onion
• 2 large (100 grams) red ripe tomatoes
• 1 kilo beef with some bones attached, cut into 2"x 2" cubed
• 1 tsp ground black pepper
• 1/2 cup white wine
• 1/2 cup soy sauce
• 2 cups rice wash or water
• 1 pouch (115 grams) tomato sauce
• 3 pcs whole pickles
• 1 pc bay leaf
• 1/4 cup cheddar cheese, minced

Procedure:

In a small sauce pan, put quail eggs. Sprinkle the salt. Level with water. Bring to boil over high-fire. Keep it boiling for 10 seconds. Immediately remove from fire. Let the eggs sit in hot water. Set aside.

In a wok, over medium-high fire, put oil. Heat moderately. Fry the bananas by three batches. Drain in paper towels.

Back to the pan, add garlic. Saute until rich golden brown. Follow with onion and tomatoes. Saute until very soft. Mash.

Add beef and black pepper. Mix. Lid on. Cook for 5 minutes. Pour in the white wine. Let it cook for 5 minutes again, this time, without stirring.

Put the soy sauce. Cook for 2 minutes. Add the rice wash, tomato sauce and pickles. Stir. Cover tightly. Bring to boil. Then, decrease fire to very low. Simmer for 1-1/2 hour.

Meanwhile, Change the water of the quail eggs in the pan until it's not hot any more. Shell. Put the quail eggs together with the fried bananas.

Back to the simmering beef, add in the cheese and bay leaf. Mix immediately. Lid tightly on again. Continue simmering in a very low fire for another hour.

Increase fire to high, dump in the fried bananas and shelled quail eggs. Stir gently. Bring to boil. Immediately remove from fire.

Serve.

"Eggy Leeky Fried Rice"

Ingredients:

• 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

Procedure:

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.

"Hotdog, Egg & Green Peas Fried Rice"

Ingredients:

• 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

Procedure:

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.

"Meatballs & Bittermelon Stir-fry"

Ingredients:

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

Procedure:

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.

"Tortang Alamang" (Tiny Shrimps Omelet)

Ingredients:

• 3 tbsps cooking oil + for frying
• 6 cloves garlic
• 2 large (100 grams) red onion
• 3-4 pcs (150 grams) over ripe tomatoes
• 1/4 kg tiny shrimps (fresh alamang)
• 1 tsp of ground black pepper
• 1 tsp of iodized coarse salt
• 5 pcs of eggs
• 2-3 tbsps of flour
• a teaspoon of garlic savor

Procedure:

In a colander, put the alamang. Remove shells or small fish. Wash it with running water, twice. Drain well.

Place pan over medium heat. Meanwhile, pound the garlic until finely crushed. Minced the onion and tomatoes.

Back to the pan, pour 3 tablesppns of oil in the pan. Saute garlic until golden brown. Follow with onion and tomatoes. Cook until soft. Put the alamang, salt and pepper. Saute until shrimps change in color. Do not overcook. Remove from pan. Place in a bowl. Let it cool a little. Break the eggs in the same bowl. Add garlic savor. Beat. Put flour. Mix lightly.

In a skillet, Pour about 2 tbsps of oil. Heat lightly. Put a heaping 1/4 cup of mixture in the pan. Fry both sides until golden brown. Drain in lots of paper towels. Do the same to the rest. Just add a little oil, about a tablespoon each, as you fry it.

Serve with freshly cooked rice.

Sweet-style Chicken Adobo with Eggs & Potatoes

Ingredients:

• 5 pcs chicken eggs
• a tbsp of coarse salt
• water
• 1/2 kg of chicken, cut into serving pcs
• 300 grams, chicken liver & gizzard
• 6-8 cloves garlic finely crushed
• 1 small red onion, finely minced
• 3 tbsps of soy sauce
• 2 tbsps of white vinegar
• 1/2 tbsp of ground black pepper
• 1 bay leaf (optional)
• 1 pc (175 grams) potato, cut into chunks
• 2 tbsps of cooking oil
• 1 heaping teaspoon of brown sugar

Procedure:

In a casserole, place the first-three ingredients. Bring to boil. Boil for a minute and let it sit in hot water. Set aside.

In a wok or pan, put the next-eight ingredients. Do not mix. Put the lid on. Bring to boil over high heat. Let it boil for a minute or until vinegar is fragrant. Add potatoes. Stir. Then, cover again and bubble away in low fire for 20-25 minutes. Meanwhile, shell the eggs.

Remove sauce from the pan. Increase heat to high. Put oil. Saute for a minute. Put back the sauce. Add sugar and shelled eggs. Mix. Cook for another minute.

Serve with rice.

"Ground Pork, Green Peas and Quail Eggs in Tomato Sauce"

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of finely crushed garlic
• 2 medium pcs (70 grams) minced red onion
• 1 pc (180 grams) potato, chopped
• 1 small (100 grams) carrot, chopped
• 450 grams lean ground pork
• 1 tsp of ground black pepper
• 2 tbsps of soy sauce
• 2 cups rice wash or water
• 1 small pouch (115 grams) tomato sauce
• 1 small red bell pepper, minced
• 2-3 tbsps of cheddar cheese, grated
• 1 sachet (15 grams) raisins
• 1/4 cup green peas
• 1 pc pork cube
• 1 heaping tsp of brown sugar
• 24 pcs hard-boiled quail eggs, shelled

Procedure:

Heat wok. Pour oil. Saute garlic until golden brown. Follow with onion, potato and carrot. Stir-fry for several minutes. Add the ground pork, black pepper and soy sauce. Mix. Saute until it dries up. Stirring often to separate the ground pork.

Add water, tomato sauce, bell pepper and cheese. Cover. Bring to boil. Bubble away for 10-12 minutes in medium fire.

Put raisins, green peas, pork cube, brown sugar and quail eggs. Mix. Put back the lid on. Cook for another 5 minutes.

Serve over rice.

"Liver Spread Omelet"

Ingredients:

• 3 pcs eggs
• fine salt & white pepper
• 1 can liver spread
• 2 tbsps of light olive oil

Procedure:

Heat pan.

In a bowl. Mash the liver spread. Break the eggs. Add the salt and pepper. Beat until well blended.

Back to the pan. Add half of olive oil. Pour half of the mixture. Lightly cook both sides. Do the same to the other half of mixture.

Serve with bread.