Buko Pandan Salad

Buko pandan is a popular sweet salad in the Philippines that is so creamy and yummy made with young coconut meat and added with pandan and gelatine.

Ingredients:
6  pieces young coconut ( scraped and well drained)
2 cups Nestle cream or All Purpose Cream
1 cup condensed milk (add if needed)
1 pack ( 10 grams) unflavored green gelatine powder
2 tablespoons pandan flavor


Procedure:
1. Cook the gelatine according to its packaging procedure then add the pandan flavor, mix well and pour in a molder and refrigerate until harden. Cut into dice or cube.
2.Mix all the ingredients then refrigerate for few hours.
3. Serve with a smile and enjoy :-).

re-cooked June 4, 2014

Note: If using pandan leaves, boil 6 pandan leaves with 4 cups of water then use the pandan water when you cook the gelatine.

Binagoongang Sitaw

String beans cooked deliciously with shrimp paste. I hope you will try this.

Ingredients:
1/2 kilo string beans ( sitaw)
1/2 cup shrimp paste ( bagoong) make sure it is not too salty
3 cloves garlic
1 cup water
1 onion

Procedure:
1. Saute garlic and onion then add the shrimp paste and saute until well cooked.
2. Add the water and allow to boil then increase the heat to high then add the string beans and stir every now and then until done.
3. Serve it hot.

Adobong Tokwa sa Gata

A healthy dish made from tofu contributed by Maureen Ava Fernandez. I will try this recipe soon.

Ingredients:
500 grams of Medium firm Tofu
1 can coconut milk
2 tbsp. of soy sauce
2 tbsp. of white vinegar
pinch of salt to taste
pinch of pepper to taste
Vegetable oil
Red or green chili pepper or Siling Haba
3 cloves of garlic
1 onion head

Procedure:
Fry the tofu ( tokwa) nice and golden brown
Set aside and cut it into  squares
Sauté  onion and garlic, put the fried tokwa , soy sauce and vinegar
don't stir let tokwa absorb  all the liquid from soy sauce and vinegar wait until reduced,
then add the  coconut milk, salt and pepper to taste . When almost done add the siling haba and serve.

Contributed By: Maureen Ava Fernandez

Mely's Kitchen Pork Steak

Simple and easy to cook dish yet very tasty. I am sure that everybody will love this.

Ingredients:
1 kilo  pork chop
1/2 cup soy sauce
2 onions sliced into rings
5 calamansi
salt and pepper to taste

Procedure:
1. Marinate the pork chop with lemon, soy sauce and ground pepper for an hour. After an hour remove from marinating sauce then pan fry until brownish then set aside. Do not throw the sauce because we will use it later.
2. Saute the onion then add the pork chops, simmer for 2 minutes to allow the flavors of the onion and pork to blend well, then add the sauce, ground pepper and salt to taste and simmer until done.
3. Serve hot.

Ginataang Mais

A dish that's perfect for a snack or dessert.

Ingredients for 8 servings:
1 1/2 cups glutinous rice (malagkit)
8 cups water or thin coconut (add if needed)
2 cups fresh corn kernel
2 cups pure coconut milk
1/2 teaspoon salt
1 1/2 cups sugar ( add if needed)

Procedure:
1. Put the water, corn and glutinous rice in a pot then allow to boil until the rice is very  tender.
2. Add the sugar and salt then allow to boil for 5 minutes.
3. Add the coconut milk, let simmer for a minute then turn off the heat.
4. Serve and enjoy :-).

Added with condensed milk

If using a canned corn just add it together with the sugar.

Garlic Kangkong

A delicious swamp cabbage (kangkong) recipe with crispy garlic that's so aromatic.

Ingredients for 4 servings:
2 bunches of kangkong (Swamp cabbage)
8 cloves garlic
2 tablespoons soy sauce
salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then remove some for toppings later.
2. Add the kangkong, soy sauce, salt and pepper then give it a good stir until done.
3.Sprinkle with toasted garlic and serve it with a smile. :-).

Sauted Cabbage with Tuna

I cooked this simple yet yummy cabbage dish for a popular television personality (DSR) when he visited in our place. I paired it with fried fish for his breakfast.

Ingredients:
1 medium size cabbage
1 can tuna flakes in oil
3 coves garlic
1/4 cup bell pepper strips
salt and pepper to taste

Procedure:
1. Saute the garlic then add the tuna flakes and continue to saute for a minute.
2.Add all the ingredients then give a good stir until cooked.
3. Serve with a smile :-).

Pritong Danggit

A friend gave this to me. How she read my mind that I am craving for this? Well it put a big smile on my face and I did not wait for few minutes, I immediately fried some and munch on it, yummy! Just sharing this delicious dried Danggit. The best appetizer :-).

Ginisang Buko

A must try recipe!

Ingredients for 3 servings:
2 cups young coconut meat (buko)
12 pieces shrimps
2 cloves garlic
1/2 onion
salt and pepper to taste

buko/young coconut

Procedure:
1. Saute the garlic and onion then add the shrimps and saute until the color is pinkish.
2 Add the coconut meat, salt and pepper then stir for 2 minutes or until done.
3. Serve it hot.

Ginisang Sayote at Carrots with Fishballs

Simple and budget friendly vegetable recipe, I hope you will try this.

Ingredients:
2 sayote ( cut into strips)
2 carrots ( cut into strips)
1 cup cooked fishballs
3 cloves garlic
1 onion
salt and pepper to taste

Procedure:
1.  Saute the garlic and onion then add the carrots, sayote, salt and pepper then stir every now and then until half cooked.
2. Stir in the fishballs and turn off the heat then serve it hot.

Ginisang talbos ng Camote at Kalabasa

A newly harvested camote tops plus  freshly sliced squash is equals to a delicious and nutritious vegetable dish.

Ingredients:

1 kilo squash

2 bunches of camote tops ( talbos ng camote)

1 cup water
1/4 kilo pork

1/4 cup soy sauce

3 cloves garlic

1/2 onion

Procedure:
1. Saute the garlic and onion then add pork and saute until pinkish color is gone, then add the squash and soy sauce, simmer for a minute then add the water, let it boil for 2 minutes.
2.Increase the heat then add the camote tops and stir for a minute or until done then turn off the heat.
3. Serve it hot.

Kalingking

A really yummy sweet potato recipe from Nanay Linda of  Cavite.

Ingredients:
1/2 kilo sweet potato (sliced into french)
1/4 kilo all purpose flour
1/2 teaspoon baking powder
1/4 kilo sugar
2 cups water ( add if needed)
1/4 teaspoon salt

Procedure:
1. Mix the sugar, water, salt, baking powder and flour, combine well until the batter is smooth then add the sliced sweet potatoes. Mix well until the batter is thick and firm, if it's too dry add water.
2. Scoop a portion then deep fry over medium heat until golden brown.
3. Serve it hot, if you want it sweeter, you can sprinkle some sugar.

Contributed by: Nanay Linda

Pandan Gulaman Drink

An aromatic refreshing drink that will really quench your thirst.

Ingredients for 5 litres:
1 sachet red unflavored gelatine
1 sachet green unflavored gelatine
15 pandan leaves
1/4 kilo sugar (add if needed)
4 litre water
Ice

Procedure:
1. Combine the 2 sachet of gelatine then cook according to its packaging procedure, refrigerate to harden then slice into dice or small cubes.
2. Put the water in a pot together with the pandan leaves and boil for 30 minutes or until the pandan essence will be extracted. Remove the pandan leaves. Let cool.
3. Caramelized the sugar then add 4 cups of pandan water (from the boiled pandan leaves) let boil until the sugar is fully dissolved. Let cool.
4. When everything has been cooled, combine together ( make sure it's not hot or else the gulaman/gelatine will be dissolved). Put ice as needed.

5 Serve and enjoy! :-)

Tomato and Cucumber Appetizer

This appetizer is simple and easy to make yet so delicious. It will surely boost your appetite specially if you pair it with fried or grilled fish or meat.

Ingredients for 4 servings:
2 big tomatoes (diced)
1 big cucumber (diced)
1 onion (diced)
1 tablespoon vinegar
1 tablespoon lime or lemon juice
1 tablespoon olive oil ( optional)
1/2 teaspoon sugar
salt and pepper to taste
chili


Procedure:
1. Combine all the ingredients and mix well until fully combined.
2. Serve with fried or grilled meat or fish.

Buko Maja

A friend requested this recipe. It's yummy and so creamy.

Ingredients:
2 cups cornstarch
5 cups coconut milk
1 cup Nestle cream or light cream
1.5 cups white sugar
2 cups evaporated or fresh milk
1 cup shredded young coconut ( buko)

Procedure:
1. In a pot mix all the ingredients,mix well until the cornstarch is fully dissolved then cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
2. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve

Paksiw na Tilapia

My favorite fish dish, I can eat it anytime of the day :-). Sometime I want it a little sweet taste sometimes I want the sour taste strong, it is always goes well with fried rice or steamed rice.

Ingredients:
1/2 kilo tilapia
3/4 cup vinegar
4 cloves garlic ( crushed)
thumb size ginger( strips)
some chili
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice.

Special Spaghetti Carbonara (Filipino Style)

It's my friend's birthday that's why I cooked this dish, really yummy.

Ingredients for 6-8 servings:
1/2 (500g) kilo Spaghetti Pasta (Cooked accprding to its packaging procedure)
3 tetra packs or 600g all purpose cream/Nestle cream
1/4 kilo ground beef
4 cloves garlic
1 small size onion
3/4 cup sliced button mushrooms
1/4 cup toasted bacon
salt and pepper to taste

Procedure:
1.. Saute the garlic and onion, then add the ground beef, cover and simmer until the beef is fully cooked.
2. Add the mushroom and simmer for 2 minutes then add the all purpose cream, mix it well then simmer for a minute.
3. Add salt and pepper to taste then  simmer for a minute and turn off the heat, mix together the pasta and sauce then too with bacon.
4. Serve it with a smile

Vegetable Fritter

This is easy to cook and the ingredients are simple and easy to find, I cooked this for few friends who are craving for a Filipino dish called ukoy or okoy.  Since we do not have shrimps I made it like this.

Ingredients:
2 potatoes ( shredded)
1 carrot (shredded)
1 big sweet potato ( shredded)
2 eggs ( beaten)
1 onion ( minced)
1 cup flour ( add if needed)
1/4 cup water ( Add if needed)
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well.
2. Spoon a portion and deep fry it until golden brown.
3. Serve it hot with your favorite dipping sauce.

Sinabawang Tilapia

Today we went fishing and we caught some tilapia that's why we decided to cook it in a soup because it is very fresh.

Ingredients:
2 regular size tilapia ( cut into halves)
2 tomatoes
1 onion
2 cups water
some camote tops ( talbos ng camote)
salt or patis to taste

Procedure:
1. In a pot put the onion, tomatoes, salt and tilpia, then cook over medium heat, simmer for 5 minutes then add the water and bring to a boil.
2. Simmer until cooked then add the talbos ng camote and turn off the heat.
3. Serve it hot.

Corn and Cheese Puto

I love mja blanca with corn and cheese that's why I decided to make a puto with these ingredients to see if it is also yummy. The result is 100% yummy. Try this recipe and let me know.

Ingredients:
2 cups all purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup fresh milk
1/2 cup diced cheddar cheese
1/2 cup corn kernel


Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients and milk then mix very well until the batter is smooth in texture. Add the corn and cheese then mix very well.
3. Fill the puto molder with the batter and if you have extra corn and cheese you can put on top for extra beauty of the puto or you can put the batter in a big molder and have a 1 big piece of puto.

4. Steam for 10 minutes if you used the small molder and 20 minutes or until done if you used a big molder, allow to cool before unmolding, then serve.

Note: To avoid sticking, add 1 tablespoon of oil in the mixture then mix well or add a soften butter.