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

"Breaded Garlicky Pork Fillet" &" Iceberg Lettuce, Red Cabbage and Cucumber Salad with Caesar Salad Dressing"

Last night's dinner.

Ingredients:

Pork fillet:

• 650 grams pork shoulder (kasim), fillet-cut
• 1 tsp fine iodized salt
• 1 tsp ground black pepper
• 1 tsp granulated garlic
• 3 tsps savor, garlic flavor
• 1/3 cup of flour
• 1 pc egg
• 2 tbsps of fresh milk or water
• 100 grams japanese or dried bread crumbs

Salad:

• 1 small pc (225 grams) cucumber, thinly sliced
• 1 head (250 grams), iceberg lettuce, torn into small pcs
• 1/4 head (100 grams) red cabbage, shredded
• grated cheese for toppings

Dressing:

• 2/3 cup of mayonnaise
• 1/2 tsp pickle relish
• 1/2 mustard
• 1 tbsp of fresh milk
• a pinch each of fine salt & white pepper
• a little sugar

Procedure:

Clean the pork. Pat dry with towel. Place in a large bowl. Throw in the next-four ingredients for the pork fillet. Mash and mix. Let it stand for a few minutes.

While doing so... Combine in a small bowl the dressing for the salad. Cover with plastic wrap. Place inside the refrigerator.

Back to the marinated pork, sprinkle the flour. Toss the pork until well-coated. Let it stand for awhile. In a separate bowl. Beat the egg and milk until frothy. Pour over the floured pork. Mix well. Add 1/3 of the breadcrumbs, toss. Then, the other 1/3 of the breadcrumbs and toss again. Put the rest of the breadcrumbs, toss! By this time the pork should be well-coated.

Deep-fry in batches until rich golden brown. Oil should be very hot. Drain in lots of paper towels.

Tip: Do not overcrowd the pan when deep frying so that the temperature of the oil will not drop quickly making the pork absorbs more oil.

I prepare the salad while I'm frying the pork to save time. Just put the lettuce, cabbage and cucumber in a large platter or bowl. Sprinkle grated cheese on top. Cover with clingwrap. Refrigerate until ready to serve.

Serve with rice or bread.

Chips Ahoy!

I'm not a sweet tooth but if you want me to eat sweets.... it's cookies. I love those bitter-sweet crunchy little things... specially chocolate chip cookies!!!! I can't seem to resist it though it's bad for my blood sugar.... (",)

Temptation..... temptation.... I'll just reduce my food intake later this evening (",) hehe!

Sarap to the bones!!!!

We had "Lolo Pinghoi's Bulalo Soup Recipe" for lunch. I actually saved the pork bones for Luigi. After 4 months with us, he doesn't look like a puppy anymore ...... he's so big!

"Chicken & Vegetables in Oyster Sauce"

Ingredients:

• 2-3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 1 large red onion, thinly sliced
• 250 grams chicken, cut into very small pcs
• 325 grams chicken gizzard & liver
• 1 tsp of fine salt
• 1 tsp ground black pepper
• 1-1/2 cup water
• 3 tbsps oyster sauce
• 1 pc chicken cube
• 1 pc (150 grams) potato, cut into wedges
• 1 small (100 grams) sweet potato, cut into large chunks
• 1 small (100 grams) carrot, half-moon cut - 1/4" thick
• 1 small (250 grams) chayote, cut into chunks
• a bunch of chinese celery, remove roots & cut into1" length
• 1/2 pc (250 grams) cabbage, cut into large chunks
• 1 small (40 grams) red bell pepper, large strips

thickening agent:

• 1/2 cup water
• 1 heaping tbsp of flour

Procedure:

Separate gizzard and liver in two bowls. For the liver, wash it twice thoroughly with water removing traces of blood. For the gizzard, using a knife scrape yellow slimy stuff. Mash with rock salt. Wash thoroughly. Set aside.

In a wok, heat oil. Saute garlic until golden brown. Add onion, cook until limp. Dump in the all the chicken, fine salt and pepper. Saute until it changes in color or fragrant.

Add the water, oyster sauce, chicken cube, potato and sweet potato. Mix. Cover. Bring to boil. Let it bubble away in medium-high heat for 7 minutes. Follow with carrot, chayote and chinese celery. Stir. Cook for another 7 minutes with the lid on.

Meanwhile, combine the ingredients for the thickening agent. Mix well.

Place the cabbage, bell pepper and thickening agent. Mix. Cover. Let it cook until cabbage is crisp-tender.

Serve with cooked rice.

"Easy Caldereta"

Ingredients:

• 3/4 kg of pork spareribs or shoulder bones, cut up
• 6 cloves garlic, finely crushed with some skin
• 1 medium native onion, finely minced
• 1-1/2 tsp of ground black pepper
• 3 tbsps soy sauce
• 1-1/2 tbsps native or white vinegar
• 3/4 cup water
• 1 large potato, cut into wedges
• 1/4 cup green peas
• 1 small pouch (115 grams) tomato sauce
• 2 tbsps grated cheddar cheese
• 1-2 pcs red hot chili, minced (optional)
  

Procedure:

In a thick bottom casserole, place the first-six ingredients. Do not mix. Cover. Place over high-fire, bring to boil. Let it boil for a minute before removing the cover. Mix. Put back the lid on. Bubble away in low fire for 35 minutes.

Increase heat to high, put the rest of the ingredients. Mix very well. Cover. Bring to boil. Then, reduce heat. Let it simmer in low fire again for another 25-30 minutes.

Serve with warm cooked rice.

Banana Heart with Chayote in Coconut Cream Sauce & Milkfish Poached in Vinegar and Spices

Given by my cousin, Ate Vicky .... these were my lunch... very delicious! Earlier this morning, I was having trouble with my tummy. Well, I love any dish with coconut cream.... Eventhough I'm still having attacks of an aching stomach .... Definitely, that didn't stop me from eating this creamy and yummy dish.

Stromboli & Cheesecake from Sbarro

My early dinner. This isn't the first time I tried these two yummies. I liked the combination of cheese and ham inside the bread plus the very aromatic smell and sharp taste of sesame seeds on top of it. Toasted and crunchy on the outside but very soft and gooey in the inside... perfect! As for the cheesecake, I like the mild sweetness of it and creaminess.... heaven! (",)

Tiktilaok & Kruuk-kruuk

The newest addition to our pets.... my kiddo named the rooster, "Tiktilaok" and the hen, "Kruuk-kruuk".