Ang Alimango! (The Big Crab)

We were supposed to go to Dampa. Dampa is a place of seafood restaurants in Paranaque. But it was raining, we didn't feel like going out. I just bought one huge crab, 1.3 kilograms in weight! It's a celebration for our 8th wedding anniversary (",)







more pics....



You'll need:

• one huge crab, weighs over a kilo
  
• 12 oz clear soda

Here's how:

Heat a wok. Drop carefully the crab, Pour in the clear soda. Cover. Let it cook in medium-high heat for 6 minutes. Turn it over. Cook for another 6 minutes.

Remove the string. Serve immedately.

Gardenia's High Calcium Milk Bread & Maman's Baked Istapeggi

Our favorite white bread, very soft and comes in thick slices. My version of baked spaghetti, also known as, "Maman's Baked Istapeggi", that's how my kiddo and hubby call it.

Pan de Manila's Pandesal

Pandesal from Pan de Manila, cooked in pugon. It's okay but I still like the pandesal bought in "panaderia". A great filling for this kind of bread is the famous Filipino dish, "Menudo".

"Guinataang Hipon" (Shrimps in Coconut Cream Sauce)

Ingredients:

• 3 tbsps cooking oil
• 5 cloves of crushed garlic
• 2 med onion, sliced thnly
• 2 tbsps of fish sauce
• a tsp of ground black pepper
• 2 pcs grated coconut
• 1-1/2 cup warm water
• ¾ kg medium shrimps
• 2 pcs finger chilis

Procedure:

Cut the tip of the head of the shrimps. Wash in running water. Drain well.

Extract the coconut cream from the grated coconut and warm water. Set side

In a wok, heat thoroughly in medium-high fire. Saute garlic until golden brown. Follow with onion. Cook until translucent. Add fish sauce and pepper. Cook until fragrant.

Pour the coconut cream. Cover. Bring to boil. Drop the shrimps and chilis. Mix. Cook until shrimps change into orange color evenly.

Serve with warm cooked rice.

Purefoods Tender Juicy Jumbo Hotdog

another photo....

Nothing beats this! I love this food even when I was a little kid. It's one of my comfort food. Best with breakfast or snack in the afternoon. Also, my little one and my hubby love it, too! I like it topped with lots of mayonnaise on it!

"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.

Eggpie from Goldilocks

Just the right sweetness and creaminess for us.... I like also the lemony taste of the custard.

Ginataang Tilapia na may Talong

Doesn't this look yummy? I love any dish with coconut cream.... it's simply irresistible!

Pagtakhan Lechon & Baliwag Lechon

The "Lechong Manok" (Grilled Whole Chicken) is from Pagtakhan Lechon and the "Inihaw na Liempo" (Grilled Pork Belly) is from Baliwag Lechon. Our dinner yesterday, requested by my nephew, GJ.

"Chicken and Pork with Pickle Relish"

Ingredients:

• 2 tbsps of oil
• 1 pc (175 grams) potato, chunks
• 4-5 cloves garlic, finely crushed
• 1 large (70 grams) red onion, finely minced
• 2 pcs (100 grams) plump tomatoes, finely minced
• 500 grams chicken, cut up
• 250 grams pork shoulder, 1" cube
• 2 tbsps of fish sauce
• 1 tsp ground black pepper
• 2 cups water
• 1 tbsp of soy sauce
• 1 tbsp sugar
• 3 pcs jumbo hotdog, cut into 6 pcs each, diagonal-cut
• 2 heaping teaspoon of pickle relish

Procedure:

In a wok, pour oil. Place over high fire, heat thoroughly. Stir-fry potatoes for several minutes. Remove from pan. Set aside.

Back to the pan, Saute garlic until golden brown. Add onion and tomatoes. Cook until very soft. Place chicken, pork, fish sauce and pepper. Saute until meat changes color.

Add water, soy sauce and sugar. Stir. Cover. Bring to boil. Then, simmer in low fire for 20 minutes.

Put the hotdog, pickle relish and potatoes. Put back the lid on. Simmer for another 10-15 minutes.

Serve with bread or rice.

Skate Asia '07; Manila, Philippines

The latest skating competition my kiddo joined....
read more....

"Tilapia na may Tausi" (St. Peter's Fish with Salted Black Beans)

Ingredients:

• 3 medium pcs (1 kg) tilapia
• fine salt and white pepper
• flour
• oil for frying
• 2 tbsps of vegetable oil
• 40 grams ginger, julienne
• 4-5 cloves finely crushed garlic
• 2 pcs (100 grams) sliced red onion
• 2 pcs (100 grams) sliced plump tomatoes
• 1 can salted black beans
• a bunch (10 grams) of chinese celery, coarsely chopped
• 1 small red bell pepper, julienne
• a teaspoon of ground black pepper
• 1-1/2 cup water
• a tablespoon of soy sauce
• 1/2 tsp sugar
• 2 pcs kalamansi (Philippine lemon)
• a few drops of sesame oil

thickening agent:

• 1/3 cup water
• 1 tbsp of flour or tapioca starch

Procedure:

Clean the fish. Drain well. Rub with fine salt and white pepper. Sprinkle lightly with flour. Fry in cooking oil. Drain in paper towels. Do the same to the rest. Arrange in a large platter. Set aside.

Heat pan. Put vegetable oil. Saute ginger and garlic until fragrant. Add onion and tomatoes. Cook until limp. Follow with the salted beans, chinese celery, bell pepper and ground pepper. Stir-fry for 30 seconds.

Add water, soy sauce, and sugar. Squeeze kalamansi. Put the thickening agent. Mix. Bring to boil. Remove from fire. Pour over the fried fish. Sprinkle with a little sesame oil.

Serve immediately.

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.

Nachos with Cheese Dip at Taco Bell

Before hitting home, we dropped by at Taco bell to have a little snack.

Wall Climbing at SM-Southmall

more pics....

Fishball with Sweet-Sour Sauce from Potdog

My Little One's dessert or should I say appetizer.... whatever! (humirit pa talaga pagkakain ng tanghalian!).

Dinuguan, Buttered Puto, Crispy Hipon & Buko juice

Our lunch yesterday at SM-Southmall Foodcourt. Before my kiddo's skating lesson and practice.


Dinuguan from Ilonggo Grill & Buttered Puto from Goldilocks


Also, Crispy Hipon from Ilonggo Grill.


My hubby's favorite drink, Louie's Buko Juice

"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.

Short-bodied Mackerel with Salted Beans and Chinese Celery

"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.

"Turon de Queso" (Cheesy Sweet Banana Roll)

Last night's dessert.

You'll need:

• 15 pcs over ripe plantain bananas (saging na saba), cut lengthwise
• 1 small block of quickmelt cheese, divided into 30 slices
• about 3 cups or more of brown sugar
• 30 pcs large lumpia wrapper
• cooking oil for frying

Here's how:

Lay a slice of banana at one end of lumpia wrapper. Add cheese. Put brown sugar generously on top. Fold the sides of wrapper, then, roll tightly. Lightly wet with water the end part of wrapper to seal.

Freeze for future use or fry until golden brown. Drain in a strainer or colander in an upright position. Cool for a few minutes and serve.

"All Natural Buko Juice","Pork Chop Bistek" & "Mojos"

"Mala-uhog" means very soft coconut meat, almost watery in consistency. That is the kind of coconut best with this recipe.

good for 3-6 servings
Ingredients:

buko juice:
2 pcs buko (*mala-uhog)
2-3 tsps white sugar

pork chop bistek:
4 tbsps soy sauce
5 pcs kalamansi
1/2 tsp ground black pepper
6 small pcs (650-700 grams) pork chops
1-2/3 cup of water
1 very large (230 grams) white onion, sliced & segregated
savor
cooking oil

mojos:
1 pc (200 grams) potato, thinly sliced with skin
fine salt & white pepper
1/2 cup or more of flour


Procedure:

In a large pitcher, place the buko juice and soft buko meat. Put sugar. Stir until blended. Freeze before serving.

Sprinkle the potato slices with salt & white pepper on both sides. Stand for a few minutes. Meanwhile, in a smal bowl, put the first-three ingredients for pork chops. Mix well. Put the pork chops in a tray. Pour the mixture. Turn several times, making sure to coat both sides of the pork. Set aside.

In a wok, place 1-1/2 tbsp of oil. Saute the onion. Drizzle lightly with savor. Cook until limp. Remove from pan.

Back to the pan, place another 2 tbsps of oil. While waiting for the oil to get hot. In a paper bag, put 1/2 cup of flour. Add the marinated potato slices. Shake. If potato slices are still wet, add a little more of flour until well-coated. Fry until golden brown. Drain in paper towels. Set aside.

Saute the garlic in the remaining oil until light brown only. Add in the pork, fry lightly on both sides. Pour the marinade and water. Cover. Bring to boil. Reduce heat to low-medium fire, bubble away for 25 minutes.

Add the cooked onion. Mix well. Let it cook for another minute. Place in a platter. Decorate with fried potato on the sides.

Serve best with warm cooked rice & buko juice.

"Sinigang na Bangus at Hipon" (Milkfish & Shrimp in Tamarind Soup)

It's my hubby in the picture. He loves seafoods... isn't it obvious? Sipping the soup in the serving bowl. Hehe!

Good for 5 servings.


You'll need:

• 6 cups of rice wash or water
• 3 red over ripe tomatoes, topped
• 1 large red onion, quartered
• 2 small pcs taro (gabi)
• 1 medium raddish, cut diagonally at 1/2" thick
• 1 medium eggplant, cut diagonally at 1" thick
• 2 pcs finger chilis
• 2-3 tsps of iodized coarse salt
• 1 small pouch of sinigang powder with gabi
• 1 pc (550 grams) milkfish
• 1/4 kg of medium-sized shrimps
• a bunch of kangkong (tender stalks & leaves only)

Here's how:

In a heavy bottom casserole, place the first-four ingredients. Cover. Place over medium-high fire, bring to boil. Cook for 12-15 minutes. Follow with the raddish and eggplant. Put the lid on and cook for another 4 minutes.

Mash the tomatoes carefully. Add the chilis, salt, sinigang powder, fish and shrimps. Mix gently. Put the cover. Cook for a few minutes or until shrimps change color. Put the kangkong. Cook until crisp-tender.

Serve with warm cooked rice and patis.

Cheska's Bday & Jared's Christening

These photos were taken two days ago.... a double celebration, Cheska's Birthday and Jared's Christening. The newest member of the Nery Clan.

My kiddo, Tita Tin and the birthday girl, Cheska!


Welcome to the Christian World... Jared Julian Nery!

Torres Clan: Lolo Torres Funeral & An Instant Family Reunion

Earlier, we went to Bulacan to attend the funeral of "Lolo Torres", my father-in-law. After that, we spent the rest of the day in Tong-tong's newly built house. It's beautiful and has a very large backyard. All the kids had a great time. They played poker, pingpong and did other stuff, like making fun of each other.... teasing around. Dinner time was spent in "malaking bahay". It's a family reunion, an instant one! .... sobrang saya!


Addams family with Tito Danny


Lola Gonyang and my kiddo.


Kuya Ogene and his baby cousin, Hannah.


Lolo Torres funeral


Kulit and Kuya Yokyok at the cemetery.


Lolo Torres


kambal di ba?!


my hubby with her favorite niece, Idel.


grabe, sarap talaga ng kropek!!!


ang mga pasaway! hehe.


mga pa-cute sa cam!


D' hung-hunks!!!


Moy, Leo, Tito Danny and Tong-tong.



Poker Time!


Ping-pong Time!


Kulit and Kuya Mac.... playing chess..... este, dama pala!


Torres Clan