Homemade Chicken Tocino

 It is better to make your own tocino than buy it which is full of chemicals to preserve the meat. Here is my simple homemade tocino.

Ingredients for 4 servings:
1/2 kilo chicken
1 cup Sprite
1/2 cup pineapple juice
2 tbsp banana ketchup ( to add color)
salt and pepper to taste

Procedure:
1. In a mixing bowl, combine all the ingredients and marinate overnight.
2. When you cook it, put a little water allowing the chicken to be cooked properly. Then put a little oil to pan fry it until done.
3. Serve it hot.

Sinigang na Bangus sa Bayabas

Another delicious recipe from Nanay Angelina Mangiliman of Pampanga.

Ingredients:
1 big bangus ( sliced and cleaned)
3 guavas sliced into halves
1 onion
1 tali ng kangkong
6 cups water
2 tablespoons sinigang sa bayabas mix

Procedure:
1. In a pot put the water, sliced guava and onion then bring to boil, when it is boiling add the fish and simmer until the natural flavor comes out.
2.Continue to simmer until the fish is cooked then add the kangkong and simmer until done.
3. Add the sinigang mix then simmer and turn off the heat.
4. Serve it hot.

Shrimp with Garlic and Tomato

It is one special occasion when I cooked this ( July 20, 2013). My friends said it is very yummy and asked me how did I cooked it, and they were surprised when I told them, they don't believe it's that easy and quick. Wanna try this? Here is the recipe..

Ingredients:
1/2 kilo shrimps (cleaned)
2 tomatoes ( diced)
4 cloves garlic ( chopped)
1/4 cup water
spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then add the tomatoes and saute, when the tomatoes are soft squeeze  or press it with a ladle to make it like a paste then add the water and simmer.
2. Add the shrimps then simmer, put salt and pepper to taste, increase the heat to high then stir until done.
3. Put the spring onion then serve hot.

Pinakupsan

recooked

If there is chicharon from Tagalogs and bagnet from Ilocanos there is also pinakupsan from Visayans. Pinakupsan is the fat of the pork cooked until its oil comes out , once the oil comes out you will cook the fat in it until golden brown. You can keep it and use it in cooking vegetable, humba or eat it like chicharon. Here is the recipe for pinakupsan.

Ingredients:
1/2 kilo pork's fat

Procedure:
1. Slice the pork's fat into your desired size then put in a cooking pan over medium heat.

2. Stirring occasionally until the oil comes out, then let it be cooked in its oil until golden brown.

 3. Once done, remove from oil, set aside then serve or you can keep it for future use.

Bangus Paksiw

This milkfish paksiw was cooked by Nanay Angelina Mangiliman from Pampanga, a very good cook and a loving mother of my friends. I visited their house few times before, in Pampanga, Philippines. All the food that she cooked for us tasted excellent. Really yummy! Now here is her bangus paksiw for us to enjoy :-).

Ingredients:
1 big milkfish
thumb size ginger
3 sweet chili or siling haba
1/2 cup vinegar
Magic Sarap to taste

Procedure:
1. Clean the fish by removing the gills and innards then slice to your desired size and wash very well.
2. Put all the ingredients in a pot then bring to a boil, then simmer over medium heat until done.
3. Serve hot and enjoy:-).

Crispy Pork Tail

Exotic crispy pork tail, who will dare to eat this? I can eat this! I know there a lot who will like his recipe, so this is for all of you.

Ingredients:
5 pork tail
2 tablespoons lemon or calamnsi juice
1/4 teaspoon ground pepper
2 tablespoons soy sauce
salt

Procedure:
1. Combine all the ingredients and marinate over night.
2. Deep fr until golden brown and crispy.
3. Serve hot with your favorite dipping sauce, yummy!!

Baked Eggplant Rings

I've got the idea of this from an appetizer section at a buffet restaurant where we ate last month, when I saw it I said "wow so cute". So easy to make if you have oven, just put it there and do karaoke/videoke while waiting for it to be cooked :-) No hassle! Here is the recipe for it.

Ingredients for 2-3 servings:
1 big eggplant
1/2 cup ketchup
1/4 cup mayonaise

Procedure:
1. Preheat the oven at 200 degrees celcius then cut the eggplant into rings.

2. Grease the baking pan then arrange the cut eggplant and top it with ketchup.

3. Bake it for 40 minutes or until done. When it's cooked, remove from the oven then put mayonaise and serve.

For a shiny effect you can spray oil to the eggplant before baking.