Nilat-ang Baboy

Nilat-an is a cooking process in Mindanao and Visayas regions of Philippines, I think this is related to Luzon's "nilaga". My mother loves to cook nilat-an specially if the meat is tough, using this process, it makes the meat tender by simmering the meat over low heat, that brings out the delicious flavor of the meat. Try this recipe.

Ingredients:
1 kilo pork buto-buto
1 piece banana heart ( slice into wedges)
thumb size ginger
1 onion
4 chili fingers ( siling haba)
6 cups water ( add if needed)
salt and pepper to taste


Procedure:
1. In a pot put the water, onion, ginger and pork buto-buto, bring to a boil, when boiling reduce the heat then simmer until the meat is tender.
2. Add the banana heart and simmer until tender then add chili fingers, salt and pepper to taste then simmer until done.
3. Garnish with spring onion then serve it hot and do not forget to smile.

Pocherong Bangus

Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it.

Ingredients:
1 piece bangus ( slice into your desired size)
2 tablespoons tomato paste
1 small onion
3 cloves garlic
1/4 kilo pechay
2 cups water
6 slices of fried banana
salt and pepper to taste


Procedure:
1. Fried the fish until golden brown, set aside.
2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil.
3. Continue simmering then add the pechay and the fried banana and simmer  for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat.
4. Serve it hot and enjoy.

Ginisang Sitaw with Giniling

String beans are one of the most common vegetable in the market and available all year round. Today the selling prices are lower compared last week that's why I bought some for our dinner.

Ingredients:
1/2 kilo String Beans ( cut into an inch and a half long)
1/4 kilo ground pork or beef
2 tablespoons soy sauce
3 cloves garlic
salt and pepper to taste


Procedure:
1.Saute the garlic and onion then add the ground meat and continue to saute until the pinkish color is gone.
2. Increase the heat to high ( to avoid discoloration of the beans) add the string beans and soy sauce then  combine well and do not cover, add salt and pepper to taste, stir every now and then until cooked then turn off the heat.
4. Serve it hot.

Tortang Sapal ng Niyog

I bought freshly grated coconut to squeeze it and get the coconut milk that I needed for my Maja blanca. After squeezing it I didn't throw away the coconut residue "sapal" and I made it into delicious 'torta'. My nieces and nephews were amazed they said it doesn't taste like "sapal" at all. Try it.

Ingredients for 6 servings:
1 cup coconut residue ( sapal ng niyog)
1 egg
1/2 cup flour
1/2 cup water
1 onion (minced)
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients until fully mixed.

2. Spoon a portion then fry until golden brown.
3. Serve it hot.

My Breakfast Today ( August 9, 2014)

 A delicious breakfast that I prepared for my loved ones today, Vienna sausage, fried egg, fried rice  and fried dried squid served with love.

How to Cook Hotdog Perfectly

 I am not encouraging anybody to eat hotdog, ( we rarely have this.) I just wanna show how to cook it to reply to an email asking me how to cook it, because she said, everytime she fried hotdog it shrinks and hardened when its not hot anymore.Here are simple steps of cooking your hotdogs perfectly.

1. Put slits on hotdogs then add 1/4 cup water for 1/2 kilo hotdog then bring to a boil.

2. When boiling stir every now and then and simmer until water is almost dry then put 1 or 2 tablespoons oil.

3. Continue cooking until done.

4. Serve hot and enjoy.

Deep Fried Catfish

Catfish can be cooked in so many ways but I like it crispy and hot, just like this. 

Ingredients:
2 catfish (hito) cleaned
2 stalks lemon grass (tanglad)
1/4 cup flour
salt and pepper to taste


Procedure:
1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown.
2. Serve it hot.

Native Chicken Tinola

Tinolang Manok( Filipino stewed chicken) is one of the popular dishes in Philippines. Green papaya, lemon grass and horse radish are added to the dish to make the flavor perfect.

Ingredients:
1 whole Native chicken ( slice to your desired size)
thumb size ginger( strips)
3 cloves garlic
1 small onion
1 small unripe papaya
2 cups horse radish ( malunggay)
1 stalk lemon grass (tanglad)
6 cups rice washing ( add if needed)
1/4 cup fish sauce (patis) optional
Salt and pepper to taste

Native Chicken

Procedure:
1. Saute the garlic, ginger and onion then add the chicken and braised for few minutes.
2. Add the fish sauce(patis), if there is no fish sauce just put salt and pepper, simmer for 5 minutes to allow the flavors to blend well.
3. Add the rice washing and bring to a boil until the chicken meat is tender. Add the lemon grass and papaya then simmer until almost done.
4. Add the horse radish then simmer for 30 seconds and turn off the heat, then serve hot

Chili leaves can be added too

Tortang Malunggay

July is a nutrition month in the Philippines and I want to contribute a healthy and affordable recipe to all the parents who keep on soliciting ideas for nutritious dish that they can prepare for their kids, since horse radish (malunggay) is always available or common in our own backyards, I came up with this idea, I hope that you will try this recipe and let me know.

Ingredients for 4 servings:
3 large eggs (lightly beaten)
1 small onion (sliced thinly)
1/2 cup horse radish (malunggay)
salt and pepper to taste


Procedure:
1. Mix all the ingredients until fully combined.

2. Heat an oil then pour the egg mixture and cook until done.
3. Serve with a smile :-) .

Health Benefits of Onion

Onions are very common kitchen staples. But there’s a lot more than meets the eye. Like their pungent taste and smell, onions have extraordinarily powerful health benefits. Here are some of the many:

1. They have phytochemicals that enhance the effectiveness of Vitamin C in the body. That means better body resistance to sickness.

2. They have chromium that helps blood sugar regulation.

3.  Like garlic, onions have antimicrobial element called allicin. They can be used as first aid remedies for cuts or wounds. Crush a half of onion (you can add raw honey for better results) and apply on the wound. Leave on for 20 minutes and wash off.

4. Did you know that onions stimulate the production of good cholesterol (HDL)? It keeps your heart fit and well.

5. Got stung by a defensive honeybee? Apply onion juice on the inflicted area to feel relieved from pain and burning sensation.

6. See those bright green tops sprouting from onion bulbs? They are rich in vitamin A! Use them often in your cooking.

7. Flavonoid quercetin, an antioxidant found in onions, helps to get rid of free radicals. It also protects and aids our body to regenerate vitamin E.

I know you got teary-eyed with these heart-touching health benefits. Wipe your tears and start chopping onions now. Surely you will never look at them in the same way again. :)


WARNING!
Onions are toxic to your dog!

Thanks to the best gardener, Mr. Arcon Agbuya for contributing this wonderful article.