Inihaw na Pusit

Fresh squids plus perfect cooking time equals tender and juicy squid.

Simple Paksiw na Pata

I like this dish of pork legs next to adobo because if you cook the pork legs this way the vinegar neutralized the fatty flavor making it tastes excellent and perfect to pair  with rice.

Ingredients for 8 servings:
 1 kilo pork leg (pata)
 5 cloves garlic (crushed)
 1/2 cup soy sauce
1/2 teaspoon peppercorn ( pamintang buo)
 1 cup vinegar
 3 cups water
 salt if needed


Procedure:
1. In a pot put the garlic, pata, soy sauce, vinegar,peppercorn then allow to simmer until the meat absorbed the color of the soy sauce.
3. Add the water and cover, simmer until it is tender stirring occasionally
4. When it is done serve it with rice :-)

Champorado with Gata

champorado with tinapa

One of my childhood food that I still crave every now and then. Yummy!

Ingredients: 
1/2 cup glutinous rice
1/2 cup ordinary rice
8 cups water
2 cups pure coconut milk
1/2 cup chocolate powder
sugar (according to your taste)


Procedure:
1. Mix the rice and wash it then put in a pot together with the water and bring to a boil. When it is boiling, stir occasionally so that it will not stick at the bottom of the pot. Add the chocolate powder then simmer over low heat until the rice is very tender.
2. When it's done add the coconut milk and stir until evenly mixed, then add sugar and simmer for few minutes and turn off the heat.
3. Serve it hot with tuyo or tinapa  and enjoy!

Buko Pandan Salad with Tapioca Pearls

Last time I made buko pandan salad  and it was so delicious that we craved for more, that's why the next day I made again and this time I put tapioca pearls as an extender, it is even yummier and we enjoyed it all.

Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).