Fresh Fruit Salad

A delicious fresh fruit salad for the whole family.  Very easy to make, just prepare all the ingredients and mix them all, presto! a delicious fruit salad is ready to be served.:-)
Ingredients:
2 big apples ( diced)
500 grams grapes ( removed from stem)
2 cups pineapple chunks
1 1/2 cup cashew nuts
2 cups all purpose cream
2 cup condensed milk

ingredients

Procedure:
1. Mix all the ingredients

2. Refrigerate before serving.

Ginger Chicken Strips

Simple and easy to cook but very delicious. The flavor of the ginger and the peppery taste of this dish will boost your appetite :D.

Ingredients:
500 grams chicken breast (sliced into bite size)
1/2 cup ginger strips
4 tablespoon fish sauce (patis) can be replaced with 1/4 teaspoon salt
1/4 teaspoon ground pepper

Procedure:
1. Saute the ginger and garlic until brownish then add the chicken strips and simmer for 2 minutes.
2. Add the fish sauce and ground pepper mix well, then simmer by stirring occasionally until it is done.
3. Garnish with spring onion then serve with a smile :-)

Ginisang Alugbati ( Sauted Malabar Nightshade)

It's been a  long time that I am looking for malabar nightshade or known as alugbati in the Philippines, it is difficult to find it in South American markets, but last Saturday I was so surprise to see a very fresh alugbati from a booth of vegetables, it made me rush to it the vendor was looking at me curiously hahahahah. I bought three bales of it, then cooked it for supper and here it is.

Ingredients:
alugbati
onion
soy sauce

malabar nightshade or alugbati

Procedure:
1. Remove the leaves form the stem like in the picture below, then wash well .

2. Saute the onion then add the alugbati and soy sauce.
3. Simmer until done.
4.  serve it hot.

Fried eggplant

Simple way of preparing an eggplant yet yummy with the right dipping sauce.

Ingredients:
2 big eggplants
1 beaten egg
oil for  frying

Procedure:
1. Slice the eggplant according to our desired cut.
2. Heat the oil and when it is already hot, dip the eggplant in the beaten egg then fry until done.

3. Serve it with your favorite dipping sauce or sawsawan as Filipinos called it.

Sauted Choy Sum

When my friends and I went to the Japanese shops the other day, we found this green leafy vegetable called Choy Sum, this vegetable is popular in Chinese cuisine that is why I am very eager to try it. I like the taste and I will cook it again soon, it is very good for digestive system aside from it is easy to cook.

Ingredients:

1 bale Choy sum
1 onion
2 tablespoons oyster sauce
1 tablespoons toasted garlic

Choy Sum

Procedure:
1.Wash well the choy sum then cut into an inch long.
2. Saute the onion then add the choy sum, simmer for few minutes
3. Add the oyster sauce and simmer until the vegetable is cook.
4. Serve it hot and sprinkle the toasted garlic.

Simple Biko

Biko is an all time favorite rice dish of my family it is made from sticky or glutinous rice with coconut milk and sugar, I just  add some  garnishing to my biko because my Portuguese friends are not familiar with it, so I made it look attractive for them  by sprinkling it with sesame seeds and putting it with cashew nuts :-).

Ingredients:
4 cups glutinous rice
2 1/2 cups brown sugar
5 cups coconut milk

Procedure:
1. Cooked the sticky rice then set aside.
2. Then in a pot combine the coconut milk and sugar over medium heat stirring constantly until it boils.
3. Continue stirring until the coconut milk and sugar mixture thickens (latik), almost caramelize.
4. Add in the sticky rice and mix evenly, continue cooking until you reach the desired texture for your biko.
5. Serve it plain or with garnish like what I did. :-)

Brown sugar is not available when I cooked this, that is why I used white sugar.

Beetroot and Apple Juice

Treat your self with this juice that's full of phytonutrients from apple and beetroot and it will surely keep your doctor away :-).

Ingredients:
1 beetroot
2 apples

beetroot

apple

Procedure:
1. Peel the apple and beetroot then slice to fit the juicer's rim.
2. Extract the juice then serve.

Spaghetti ala Carbonara ( Filipino Style)

Carbonara is a popular pasta dish in Italy but Italians do not put cream in it, instead they used a mixture of egg, butter and cheese to make the sauce for it by just pouring it into hot pasta. But Filipinos has their own version of this dish and it is a white creamy one, delicious!

Ingredients:
1/2 (500g) kilo Spaghetti Pasta
2 tetra packs(400g) all purpose cream/Nestle cream
2 cans tuna flakes in oil
4 cloves garlic
1 small size onion
3/4 cup sliced button mushrooms
salt and pepper to taste

Procedure:
1.  Cook the spaghetti according to its packaging procedure, drain and set aside.

2. Saute the garlic and onion, then add the tuna and mushrooms, cover and simmer for few minutes
3. Add the all purpose cream then mix it well then simmer for 2 minutes.
4. Add salt and pepper to taste then serve it by mixing the pasta and the sauce or just top the sauce on the pasta.

Kilawin na Tainga ng baboy Kapampangan Style

Hot and Spicy pork's ear dish which is very popular in some regions of the Philippines. Preparing this varies from place to place, I had posted the Dabawenyo version of this dish but some few months ago I talked to my friend from Pampanga and he shared to me how they prepared this dish and I became interested in trying it and here is how to do it the Kapampangan way.

Ingredients:
2 pork ears (cooked)
1 onion
3 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons lime or calamansi juice
spring onion
some chili

cooked pork's ears

Procedure:
1. Grill the cooked pork's ears then slice it into dice.

2.Mix all the ingredients in a large mixing bowl.
3.Serve with a smile :-).

Steamed Tilapia

An easy way of cooking tilapia. Simple yet yummy.

Ingredients:
1 big tilapia ( cleaned)
4 cloves garlic
2 tablespoons olive oil
salt and pepper to taste

Procedure:
1. Put enough water in the steamer and bring to a boil, once boiling, sprinkle the tilapia with salt and pepper then steam it until fully cooked.
2. While steaming the tilapia heat the olive oil and toast the garlic until golden brown, sprinkle with salt and pepper, then set aside.
3.When the tilapia is already cooked,  spread evenly the toasted garlic then serve.