"Ginisang Sayote" (Chayote Saute')

Ingredients:

• 2 tbsps of vegetable oil
• 3 cloves garlic, finely crushed
• 1 medium red onion, minced
• 1 over ripe tomato, minced
• a cup of lean ground pork
• 2 tbsps of fish sauce
• 3/4 tsp of ground black pepper
• 1-1/4 cup water
• 2 pcs (750 grams) of chayote, chopped
• 1 small (100 grams) carrot, chopped

Procedure:

In a pan, heat lightly. Pour oil. Saute garlic until golden brown. Follow with onion and tomato. cook until soft. Add the ground pork, fish sauce and pepper. Saute until pork changes color and fish sauce is fragrant. Keep stirring until pork is well segregated.

Pour water. Cover. Bring to boil. Add the chayote and carrot. Mix. Put back the lid on. Cook for several minutes or until veggies are crisp-tender.

Serve with any fried fish or meat and with rice.

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!).