"St. Peter's Fish and Bean Curd in Oriental Sauce"

Ingredients:

• cooking oil for frying
• 2 small squares of bean curd (tokwa)
• 4 small pcs, about a kilo in weight, of St. Peter's fish (tilapia)
• salt
• flour, for dusting the fish
• a thumb size ginger
• 3 cloves garlic
• 2 large (100 grams) red onion
• 2 tbsps salted black beans, drained
• 2-3 stalks leeks
• 1 small (100 grams) carrot
• 1 tsp sesame oil
• 4 tbsps of oyster sauce
• 1 tsp ground black pepper
• 1-1/2 cup of water
• 2 tbsps flour or cornstarch

Procedure:

Clean the fish. Drain well. Rub with salt. Stand for several minutes.

Heat thoroughly the oil in a pan. Cut bean curd into four. Fry until golden brown on both sides. Cut into small chunks. Set aside.

Meanwhile, Diagonally cut the leeks into half-inch length. Slice the carrot into sticks. Chop the onion and salted black beans. Mince finely the ginger and garlic.

Sprinkle lightly the fish with flour. Fry. Set aside.

Meanwhile, combine the last-five ingredients in a small bowl. Mix well. Set aside.

In a separate pan, I used a wok, put oil from frying the fish about 2-3 tablespoons. Saute garlic and ginger until fragrant only (do not brown). Follow with onion and salted black beans. Saute for 30 seconds. Add carrot. Stir-fry for a few seconds. Put back the fried tilapia and tokwa. Pour the mixture. Bring to boil (add a little water if the sauce becomes too thick). Sprinkle the leeks on top. Cover. Let it sit for a minute.

Serve immediately.

Tita Tin-tin's Ginisang Bagoong Isda (Fish Paste Saute')

Scoop A Cake by Bake & Churn

another photo.....

My son and I got and shared the "Black Forest" flavor, while, Tita Tin-tin got the "Cappuccino Brownie". It's an ice cream and a cake in one scoop. It's not sweet but very creamy, lots of cake chunks in it! Cheap too... for the price of 30 pesos, my cravings got satisfied... it's our first time to try it! And this wouldn't be the last (",)

Balot (Boiled Duck Embryo)

My kiddo sipping the fluid inside the egg.


deliciosiooooo!

more pics....

My Little One's Intermission Dance in School..... 2nd time around! (DLA English Language Week)

Last practice before the performance on stage.


Dancing on stage...


My kiddo and his partner....


The famous dance pose of Patricia and Eu-Leh.


.....please watch the dance video.

.....more pictures here.

"Savory Turbo-Oven Chicken Quarters"

Ingredients:

• 4 pcs chicken quarters, thigh and leg part
• 2 tsps savor garlic flavor
• 1 tbsp iodized coarse salt
• 1 tbsp granulated garlic
• 1/2 tbsp ground black pepper
• 3 pcs kalamansi or a half tablespoon of kalamansi juice

for basting:

• 2 tbsps cooking oil
• 2 tbsps banana catsup
• 2 tsps savor garlic flavor
• 2 tsps packed brown sugar

Procedure:

Clean the chicken. Pat dry. Score the chicken on both sides several times.

Combine in a small bowl, the salt, granulated garlic, pepper and kalamansi juice. Mix using your hand. Rub unto chicken generously. Lay each chicken on a tray. Lightly sprinkle with savor on both sides. Set aside.

Meanwhile, preheat thee turbo-oven for 5 miuntes at 350 farenheit. In a container, put the ingredients for basting. Close it. Shake well until sugar dissolves.

Put the chicken inside the turbo oven. Turn the knob to 30 at 350 degrees farenheit. When its done, baste the chicken on both sides. Turn the knob to 5, this time at 400 degrees farenheit.

Serve immediately.

"Ham, Egg & Green Peas Fried Rice"

Ingredients:

• 2 tbsps light olive oil
• 3 pcs egg, beaten
• 3 cups left-over cooked rice, mash grains until separated
• a tsp of granulated garlic
• salt
• 4 pcs of sweet ham slices, chopped
• 2 tbsps green peas, thawed

Procedure:

In a wok, heat moderately. Pour oil. Add beaten egg. Cook for about 10-12 seconds. Add the rice and granulated garlic. Sprinkle lightly with salt. Mix thoroughly. Cover. Cook for 2 minutes. Put the ham and green peas. Mix again. Put back the lid on. Cook for another 2-4 minutes.

Serve immediately.

"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.