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.

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.

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.