Ginisang talbos ng Camote

I love sweet potato tops ( talbos ng camote) because since I was young my grandmother always told me to eat it because it is good for our health.

Ingredients:
Camote tops (talbos ng camote) cut and cleaned
3 cloves garlic
1/2 onion
any fried fish

Procedure:
1.Saute the garlic and onion, then add the fried fish and simmer for few minutes.
2. Increase the heat then add the "talbos ng camote" stir until done.
3. Add salt and pepper to taste then serve it hot.

Fried Cod Fillet

Simple fish dish but satisfying and very easy to prepare. This is one way of making cod tasty.

Ingredients for 4 servings
1/2 kilo cod fillet
1/2 cup flour
1 teablespoon lemon or calamansi juice
salt and pepper to taste

Procedure:
1. Wash the fish and cut to your desired size.
2. Marinate with lemon juice, salt and pepper for an hour.
3. Roll over the flour then deep fry until cooked.

4. Serve hot with your favorite dipping sauce.

Beef Empanada

When I was a kid I loved empanada so much, every time my mom go to town I always tell her to bring empanada when she comes back. Now, I am craving for it so I made some and here is the recipe.

Ingredients:
10 empanada wrapper( I bought the ready to use at the market)
1/4 kilo beef
3 cloves garlic (minced)
1 small onion (minced)
2 hard boiled eggs

Procedure:
1. Saute garlic and onion, add the ground beef and simmer until cooked then set aside.
2.Chopped the eggs and mix with the beef mixture. Mix well.
3. In the empanada wrapper put the filling ( beef mixture) then sealed properly so that it will not pop when we fry it.
4. In a pan heat the oil, and deep fry the empanada until it’s done.
5. Serve it with your favorite drinks.


Recipe for the wrapper
3 cups all-purpose flour
2 tablespoons oil or olive oil
1 cup of warm water (about 250 ml)
1 level teaspoon of salt


Place the flour in a bowl add the warm water and the oil slowly then stir the salt and mix well.
Knead the dough until it is very firm then leave it rest for 45 minutes.
Flatten the dough with a rolling pin until you reach the desired thickness of the wrapper.
Fill the dough with the filling then fry.

Pork Binagoongan

I am not really happy with the result of my binagoongan, because the shrimp paste ( bagoong alamang) in my place is not that nice looking, the color and texture is not what I am looking for but anyway this is still yummy. If I can find a nice shrimp paste I will cook this again and replace these pictures. For now enjoy and here is the recipe.

Ingredients for 4 servings:
1/2 kilo pork belly
2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)
3 cloves garlic
1 onion
1/2 cup water

The ingredients

Procedure:
1.Saute the garlic and onion then add the shrimp paste and continue to saute for a minute.

2. Add the pork then simmer for 2 minutes then add the water and let simmer until tender.

3. If the meat is already tender and it still has a lot of water increase the heat to high and let the water evaporate to attain a saucy texture, turn off the heat then serve hot with rice.

Pinatisang Pritong Manok

This is  a very simple chicken recipe that everybody can do as long as you have fish sauce or patis, because the name itself speaks for it. We will use fish sauce or patis as its base marinating sauce. Here is how to do it.

Ingredients for 4 servings:
1 kilo chicken (slice into serving pieces)
1/4 cup patis or according to your taste
2 tablespoons lemon or calamansi juice
ground pepper according to your taste
oil for frying

Procedure:
1. Marinate the chicken with patis, ground pepper and lemon juice for an hour.
2. Heat the oil then deep fry the chicken until golden brown.
3. Serve it hot.

Ginisang Gulay na may Chicharon

I am fortunate that my family is fond of eating vegetables, if I am the one cooking I always see to it that even if the ingredients are the same from yesterday and the other day I will present it to them as if it is something new like this vegetable dish :-).

Ingredients for 4 servings:
3 cloves garlic
1 onion
1/4 kilo squash
1/4 kilo eggplant
8 pieces okra
100 grams ground pork
1 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the ground pork and continue to saute until the pinkish color is gone.
2. Add the water bring to a boil, then add the squash, let it simmer for 3 minutes.
3.  Add the okra and eggplant, mix well , add salt and pepper to taste and simmer until it is done.
5. Arrange in a serving dish with chicharon then serve. :-)

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.