"Ginisang Kalabasa at Sitaw na may Giniling" (Sauteed Squash and String Beans with Ground Pork)

After three days of eating in Mc Donald's-MOA (that's the only place my kiddo will eat rice & fried chicken, without me nagging!). I'd like to have a decent homemade meal... a combination of fried fish, veggies and pandan-flavored rice would really be great! (",)

Fyi, that three consecutive days were in SM-Mall of Asia. My Little One joined the ice skating competition, "SKATE MANILA 2006". I'll post his pictures very soon .....


You'll need:
3 tbsps of cooking oil
2 cloves of finely crushed garlic
1 medium of finely minced red onion
1 large of finely minced over ripe native tomato
¼ cup lean ground pork
2 tbsps fish sauce (patis)
1 slice-300 grams of squash, cored, peeled & cut into ¼” thick
6 long pcs of string beans, cut at 2” length
1-¼ cup water
¼ tsp white sugar


Here’s how:
In a pan, place over medium-high heat. Put oil. Sauté garlic until golden brown. Add onion & tomato, sauté until wilted. Put ground pork. Sauté until no longer pink. Add squash, stir-fry for a minute. Pour fish sauce, cook until very fragrant or until oil sizzles.

Add water. Cover. Bring to boil. Lower fire to medium, simmer until squash is half-cooked. Put string beans & sugar. Mix. Cover again. Cook until veggies are tender.

Serve with any fried fish and pandan-flavored rice.

"Porkchops in Mushroom Gravy Sauce"

I have this can of mushroom soup sitting in my pantry for awhile now... I'm wondering what to do with it. I came up with this recipe ..... easy to prepare dish but still tasty (",)


You'll need:
6 pcs (500g) pork chops
½ tsp iodized fine salt
¼ tsp black pepper powder
½ tsp granulated garlic
3 tbsps of cooking oil
2 pcs (100g) white onion
1 clove of garlic
¼ cup water
½ pc of pork boullion cube
1 tetra pk (250ml) fresh milk
1 can (10 oz) cream of mushroom soup
A good sprinkle of MAGGI savor liquid seasoning, hot chili flavor



Here's how:
Lay pork chops in a tray, single layer. Sprinkle the next-3 ingredients on both sides of pork chops. Let it stand for a few minutes.

Meanwhile, chop onion. Set aside. Bruise, remove skin and finely mince the garlic. Set aside.

Pan-fry porkchops in two batches. Remove from pan.

Back to the pan, sauté onion until it has a nice color brown. Add garlic, sauté for 20 seconds. Pour water. Add pork boullion, milk & cream of mushroom. Blend well. Return pork chops to the pan. Sprinkle savor. Mix well. Cover. Bring to boil. Reduce heat to low, simmer for 25-30 minutes or until porkchops are tender.

Serve with "Buttered Corn & Carrot" and warm pandan-flavored rice.

Chopstick Bar and Restaurant

A Filipino-Chinese Bar-Restaurant, hang-out place for boys! or should I say men! (mga babaeng bading talaga kami....hanggang sa "por d boys" eh sumasama kami! eh kasi sinasama naman kami!) hehe (",)
Continue reading...

"Chicken Liver and Gizzard Stir-fry"

Chicken gizzard is found in the lower stomach of birds, this muscular pouch grinds the food, often with the aid of stones or grit swallowed for this purpose. The portion that actually does the work is in the center of the pouch and is usually removed before the gizzard reaches the market. Gizzards can be very tough unless cooked slowly with moist heat, such as braising or boiling. Or by my experience, you should sliced it thinly then use the chinese way of cooking, using high-heat (stir-fry).


You'll need:

• 300 grams of chicken liver & gizzard
• 1 tsp of granulated garlic
• ½ tsp of black pepper powder
• 1-½ tbsp of soy sauce
• 1 tsp of barbeque marinade or worcestershire sauce
• 3 tbsps of cooking oil
• 2 pcs of finely minced shallots
• 1 bundle (12 long pcs) string beans, cut at 2” length
• rock salt for mashing

Here's how::

Separate chicken liver from gizzard. Using the blade of a knife, scrape the yellow and slimy stuff from the gizzard. Wash. Mash with rock salt. Wash again. Drain well. Back to the liver, wash with running water. Drain well.

Cut the chicken gizzard into long thin strips. Cut into four the chicken liver.

In a plastic container, place the chicken liver and gizzard. Put the next-four ingredients. Mix well. Cover. Place inside the chiller for at least 4 hours or overnight.

In a non-stick skillet, place over medium-high heat (heat thoroughly but not smoking hot). Put shallots, sauté for 10 seconds. Add string beans. Stir. Cover. Reduce heat to medium. Cook for about 3 minutes or until half-tender.

Increase the heat to medium-high, place the marinated chicken liver and gizzard. Stir-fry for 2-3 minutes. Cover. Put off heat. Let it sit on top of the electric stove for 2-3 minutes.

Serve with warm white cooked rice.

Tres Marias

An unforgettable evening (kasi inabutan kami ng ulan going to sir rene's bar ... as usual, wala kaming dalang payong! tapos hindi namin alam wala na pala yung bar dun! Nag-road trip din kami ... hehe!) with my friends, Tin and Riza, last November 4, 2006. Dinner at Maty's Tapsihan. Afterwards, coffee at starbucks.

more pictures....

Bebet's 10th Birthday

For Bebet's 10th Birthday, he wanted a hawaiian-flavored pizza... that's what i gave him for his special day. His mom cooked the ever-favorite pancit bihon. Lola bought lots of Coke. We celebrated a little. These photos were taken last November 4, 2006.

Tropang McDo

My first time to try the "Mc Rice Burger". I prefer the beef over chicken. It's much more tastier and cheaper too. A friendly reminder: it's messy to eat and the rice sticks to your teeth after eating (",)

continue reading ....

"Easy Green Salad"

For a quick breakfast, I made this ... until now I'm still craving for vegetables .... I mean, luscious green veggies (",).... very yummy!

You'll need:

• 1 small head iceberg lettuce
• a bunch of romaine lettuce
• 1 large plump tomato
• 1 can (432 grams) whole kernel corn, drain well (reserve corn stock for future use or chill, then drink)
• 1/4 cup cheese
• 1 medium carrot
• 3 pcs hard-boiled eggs, cubed
• 2/3 cup mayonnaise
• 1/3 cup catsup

Here's how:

1. Wash all the veggies. Peel the carrot. Remove the top of tomato, then slice thinly.
2. Plunge in ice-cold water the iceberg and romaine lettuce. Let it sit for a minute. Drain very well using a colander. Set aside
3. Meanwhile, in a small bowl, combine the last-two ingredients. Mix well. Cover. Refrigerate.
4. Back to the green veggies, make sure to wipe off excess water. Tear it into bite-size pieces.
5. In a large bowl place, put the green veggies, tomato, hard-boiled eggs and corn kernels. Grate on top the carrot and cheese. Mix well. Cover with cling wrap. Chill for a little while.
6. Top with dressing... toss lightly. Then, munch on it happily c",)

Good for 4-6 servings

"Nilagang Liempo at Manok"

Earlier today, this dish was our lunch. My kiddo and I liked our "Nilaga" this way ..... sweet and tangy! Because of the sweet potato (kamote) and chinese celery (kinchay).... great combination in soup! (",)

You’ll need:

• 350 grams pork belly cut into 2” cubes
• 4 pcs (350 g) chicken wings
• 6 cups rice wash or water
• 1 tsp rock salt
• 1 pc chicken cube
• 1 large native onion
• 3 pcs (300 g) sweet potato, whole
• 2 small (200 g) potato, cut into two
• 6 pcs ripe plantain bananas, cut into two
• A bunch (25 g) of chinese celery, seperate the stalks from the leaves
• 80 grams chinese cabbage, cut at 2’ length
• 80 grams green cabbage, cut into large wedges

Here’s how:

1. In a thick bottom casserole, over high heat, put the pork, chicken and rice wash. Cover. Bring to boil (remove scum as it arises). Put the next-five ingredients. Cover again and let it boil. Then, reduce fire to low. Simmer for 30 minutes.


2. Increase fire to medium, mash one piece of sweet potato, making sure it dissolves in the soup. Put the bananas and chinese celery stalks. Cover. Cook for another 8-10 minutes.


3. Put the chinese celery leaves, chinese cabbage and green cabbage. Cook until veggies are soft-crunchy.


4. Serve immediately. Best with warm rice and fish sauce with hot chili pepper.

Summer Skate Manila 2006

For all the GT Mommies who wanted to see the pictures of my kiddo... hehe (",) These photos were taken last summer, May 23-25 2006 at SM-Mall of Asia, Int'l Ice Skating Rink.

continue reading ....

Pao Express

I wasn't able to update my blog for over a week now. Too busy with my kiddo's skating lessons, make up tests in school, part-time chocolate business and doctor's appointments! whew! (",)

Yesterday, after school, we went to SM-Southmall for my Little One's ice skating lessons. It took only an hour but for my son it was grueling!!! The competition is getting near ... he needed the extra push! Before going home, we bought pasalubong for Lola. I decided to try "Pao Express" and their assorted mini-siopao (bola-bola, asado, monggo and ube). For me and my mother, the taste... hmmm......was okay nothing to rave about! Still, nothing beats Ma Mun Luk's special siopao!!! But my kiddo loved it! He preferred the asado flavor.

"Cheez Pimiento Crepe"

A different crepe but very easy to make .... yumyum!

Good for 3 servings.

You'll need:

• 2 eggs
• 1 cup pancake flour
• 1 tetra pack (250ml) fresh milk
• ¼ cup margarine or salted butter
• 3-5 tbsps of cheese pimiento spread

Here's how:

1. Place in an ovenproof bowl the butter. Put inside the oven toaster. Turn knob to 5. Bake until butter melts.


2. Heat a non-stick skillet at medium heat.


3. In a mixing bowl, beat eggs. Add pancake flour and fresh milk. Blend. Add the melted butter. Whisk well until batter is smooth.


4. Pour ¼ cup of batter to skillet pan. When it bubbles, flip. Cook the other side for 30 seconds or until it browns. Remove from pan. Fold into to two while still hot. Do the same to the rest. It yields 9 crepes.


5. Place 3 crepes in a side plate (should be ovenproof). Top with a tablespoon or more of cheese pimiento spread. Do the same to the rest of the crepes. Warm crepes inside the oven until cheese melts.


6. Serve immediately.

"Fiesta Ham & Crab Stick Fried Rice"

A crab stick is an item of food made from surimi (processed fish). It is a tight roll of white fish meat formed into a rectangular shape about the dimensions of a finger. It is flavoured similar to crab with the outer part dyed in bright red color.

Ingredients:

• 1 tbsp of cooking oil
• 3 pcs eggs, beaten
• 1 tbsp extra light olive oil
• 1 tbsp sesame oil
• 5 cloves of finely minced garlic
• 2-3 pcs of finely minced shallots
• ¼ pc (10g) of finely minced chinese sausage
• 2 cups (250g) PUREFOODS fiesta ham, thin strips
• 8 pcs (125g) crabstick, cut at ½” thick
• ½ cup (100g) frozen mixed vegetables, thawed & drained
• 8 cups packed white cooked rice, mashed to separate grains
• 1 pack (23g) KIM’S fried rice seasoning mix
• 1 heaping tbsp of MAMA SITA’S oyster sauce
• ¾ tbsp MAGGI SAVOR liquid seasoning, hot chili flavor
• 1/3 cup (25g) spring onion, minced

Here’s how:

1. In a large non-stick wok, place over medium-high heat. Put cooking oil. Heat slightly. Pour beaten eggs. Continue stirring until half-cooked only. Remove from pan. Place over cooked rice.


2. Back to the wok, put extra light olive, sesame oil & garlic. Sauté until light brown only. Add shallots & chinese sausage, cook for 20 seconds.


3. Put ham, crabstick, frozen mixed veggies, cooked rice and eggs. Mix well.


4. Add seasoning mix, oyster sauce and liquid seasoning. Mix well. Cook until rice is fluffy, stirring very often. Remove from fire. Sprinkle with spring onions.


5. Serve hot.

“Adobong Baboy” (Pork in Savory Sauce)

This dish was Tito Jonathan’s baon last week. He was sailing back to Davao.

You’ll need:

• ½ kg pork belly, cut into ¾” cube
• 2-½ tbsps soy sauce
• 1-½ tbsp white vinegar
• ½ tsp of rock salt
• ½ tsp white sugar
• 6 cloves garlic, finely crushed with some skin
• 1 small native onion, finely minced
• 1 bay leaf (optional)
• 1 tsp freshly cracked peppercorns
• ½ tsp whole peppercorns
• 2-3 tbsps of cooking oil

Here’s how:

1. In a thick bottom casserole (use non –stick, if possible), put all ingredients except for the cooking oil. Cover. Over medium-high fire, bring to boil (Do not open cover until it is boiling or vinegar is fragrant). Then, reduce fire to low. Simmer for 30 minutes. Mix every 10 minutes.


2. Increase fire to medium, put oil. Stir-fry for about a minute.


3. Serve with hard-boiled eggs, chopped tomatoes & cooked white rice. This dish is also good for lunch baon.

“Laing” (Dried Taro Leaves in Coconut Cream)

For 2 weeks now, I still have cravings for vegetables. This time, I want it with coconut cream. I have a pack of dried taro leaves in my pantry for quite awhile now. A pasalubong from Bicol by my friend, Tin-tin. What’s so good about it, it’s an authentic dried taro leaves! No other extender and stalks. It’s aromatic and has a sweet-tangy taste along with the sauce-like coconut cream…. Yummy!

Good for 6 persons.

You’ll need:

• 450 grams pork belly, cut into 2”x ¼” cubes
• 1 tbsp of rock salt
• 3 tbsps cooking oil
• 2 cloves garlic
• A thumb sized ginger
• 2 tbsps fish paste (bagoong isda)
• ½ pack -45 grams of dried authentic taro leaves
• 6 pcs finger chilis, cut diagonally
• 2 pcs chili pepper, minced
• Coconut cream (kakang-gata):
• 2 pcs (800 g) coconut, grated
• 1 cup warm water
• Coconut milk (pangalawang gata):
• Coconut used in extracting coconut cream
• 3-2/3 cups warm water

Here’s how:

1. Foremost, extract the coconut cream. Then, follow the coconut milk. Set aside separately.


2. In a bowl, combine the first-two ingredients. Mix well. Set aside. Meanwhile, pound together the garlic and ginger with a mortar and pestle until finely crushed.


3. In a pan, over high fire, put the cooking oil. Add marinated pork. Lightly fry both sides of pork. Remove from pan.


4. Back to the pan, reduce fire to medium-high, sauté the garlic and ginger until golden brown. Pour the fish paste. Saute until oil sizzles. Add the coconut milk and dried taro leaves. Stir lightly. Let it cook over low fire until all liquid evaporates or taro leaves are soft.


5. Put the coconut cream, chillies and fried pork. Mix lightly. Simmer in low fire until desired thickness of coconut cream.


6. Best serve with cooked rice.

Paniki (Bats)

Yesterday my mother's been talking about bats (paniki or kabog) in our backyard. She saw them flying around our Sugar-apple tree (puno ng atis). Out of curiosity, I waited for it and took pictures. It was around six in the evening (habang nag-aagaw ang dilim at liwanag!). I got a little scared not because of myths and stories about them but the fact that they may actually bite me! I've read somewhere that they do bite. I was in the dark in the middle of our backyard while I took pictures of them. They were only a few meters away and circling almost at the top of my head (",)

A Surprise Visit

Yesterday, we had a surprise visit from Lolo Tinok and Lola Josie. They were relatives from my biological father side. It was good to see them again after almost two decades. Yup, that long! hehe! I ordered "Pancit Malabon" from Aling Lucy's Panciteria and "Bonete" from a nearby bakery. We munched on it while talking. They were even interviewed by my kiddo! He's so talkative nowadays .. too many questions! (",)