Cauliflower Salad

I have tasted this dish during lunch at my friend's house, at first I did not get it because there were lots of food surrounding it, but when my friend whispered to me to try it, because it is yummy, I tried, and I was surprised because it doesn't look so attractive but when I tasted it, I said "mmmmmm this is delicious", so I ask my friend how to prepare it and this is how to do it.

 Ingredients:
1/2 kilo cauliflower
1 cup cottage cheese
1 cup all purpose cream or Nestle cream
1/4 cup bell pepper (diced)
salt and pepper

Procedure:
1. Boil the cauliflower until cooked. Slice to your desired size and set aside.
2. In a big bowl mix all the first 4 ingredients
3. Add salt and pepper to taste
4. In a serving platter arrange lettuce then put the cauliflower salad and serve:-)

Ensaladang ampalaya at talbos ng kamote

This Asian salad is so healthy and yummy. My grandmother is always telling us to eat the sweet potato tops ( talbos ng camote) because it is good for blood circulation.

 Ingredients: 
1 regular size ampalaya ( sliced thinly)
1 bundle sweet potato tops ( 1 tali talbos ng kamote) ( sliced into strips)
2 tomatoes ( sliced)
1 medium size onion (sliced)
1/2 cup vinegar
salt to taste
1 tablespoons fried garlic granules ( optional)

Procedure:
1. Mix all the ingredients except the toasted garlic.
2. Place in a platter nicely and sprinkle with the toasted garlic
3. Serve with rice and fried fish or meat.

Buttered Mussels

Mmmmmmm a delicious sea food dish that's full of nutrients from mussels.One of the best seafoods that is very flavorful.

 Ingredients:
2 tablespoons butter
1/2 kilo mussels
1 small onion
4 cloves garlic
3 tablespoons soy sauce
1 cup celery
pepper to taste

Procedure:
1. Heat the butter then saute the garlic and onion
2. Increase the heat then add the mussel stirring constantly until half cooked.
3. Add the soy sauce, cover and simmer for 2 minutes.
4. Add the celery and pepper, simmer until cook.
5. Serve hot with rice :-) delicious!

Creamy Avocado

I remember this when I was a kid my Nana always makes this one for us ( with my sisters) because we have an avocado tree at our farm. It is creamy and yummy, I like it a lot, and I still have it every now and then :-)

Ingredients for 2 servings:
1 Avocado
4 tablespoons condensed milk


Procedure:
1. Mash the avocado and put the milk.
2. Mix well and chill it before serving.

Chicken Chicharon

A sinful thing to eat but this is really my nephew’s favorite, and me? I will not tell lol . Well it is okey to eat this occasionally. I cooked this for my  friends who love chicken skin crackling, and wanna know how to cook it, so here is how to do it.

Ingredients:
1/2 kilo chicken skin
1/4 teaspoon ground pepper
salt to taste
1 tablespoon lemon or calamansi juice
1/2 cup flour


Procedure:
1. Combine the chicken, calamansi juice, salt and ground pepper, then coat with the flour.

2. Deep fry it until golden brown

3. Let it cool before serving.

Bitter melon with shrimps

We went to China town and I saw this bitter melon so I decided to cook this recipe.A delicious bitter taste that's perfect to go with fried fish or meat.

Ingredients
400 grams bitter melon
1/4 kilo shrimps (shell removed and chopped)
5 cloves garlic
salt and pepper to taste

bitter melon

Procedure:
1. Saute the garlic then add the shrimps
2. Increase the heat then add the bitter melon , stirring constantly for 4 minutes
3. Dash with pepper and salt to taste.
4. Serve hot.

Balbacua

A popular regional dish in Philippines which originated in Cebu city, but widely accepted and also popular in neighboring  places. It's in Davao city where I first tasted it, I was just curious about balbacua when I heard one novelty singer (the late Yoyoy Villame) singing about balbacua, describing the taste and texture in the song and how people love it.

Ingredients:
1 kilo ox tail or 1/2 kilo cow's skin and 1/2 kilo beef ribs
1 teaspoon whole black pepper or peppercorn (pamintang buo)
thumb size ginger
1 medium size onion
1/2 cup minced spring onion
some chili pepper
Salt

Procedure:

1. In a big pot, put the oxtail, ginger, onion and peppercorn, put water that is enough to make the meat tender. It will take few hours to make this tender, so be patient :-). Pressure cooker is badly needed.
2. When the oxtail is already tender put some salt to taste, simmer until it is so tender.
3. Serve it with spring onion and chopped chili peppers if you want it a little hot.

combination of skin and ribs

You can add a tablespoons of atsuete powder  while boiling the meat to tender for a yellowish color.