Tuna Kinilaw

Kinilaw is a raw fish dish which is popular in the regions of Visayas and Mindanao of Philippines. People at the beaches love to eat this with boiled bananas or sweet potatoes. Make sure that the fish is really fresh for a perfect result.

Ingredients:
1/4 kilo tuna
1/2 teaspoon minced ginger
1 teaspoon minced onion
1 tablespoon calamansi or lemon juice
spring onion
salt to taste
1/2 cup vinegar ( to wash the fish)
Chilis( chopped)

Procedure:
1. Prepare the fish by washing it properly with a vinegar then slice into cubes.
2. Add  the rest of the ingredients and combine well until fully mixed.
3. Serve with a smile :-).

You can add cucumber, radish, vinegar,  etc for this recipe.

Beef Tapa

If you know tapsilog I am sure that you know what is tapa. Tapa is a cured meat and one of the most popular breakfast item among Filipinos. Here is my simple version of tapa.

Ingredients:
1/2 kilo beef sirloin or tenderloin ( sliced thinly)
4 cloves garlic (minced)
1/4 teaspoon ground pepper
1/2 cup pineapple juice
1/4 cup Sprite
1 teaspoon calamansi or lemon juice
salt and pepper to taste

Procedure:
1.Combine all the ingredients until mixed thoroughly.
2. Hang for few hours to dry it or simply refrigerate it for a day to undergo a curing process.
3. Fry it and serve with rice or make a tapsilog :-).

re-cooked December 9, 2013

Sweet Corn with butter

This is one of my favorite snacks in the afternoon mmmmmm sweet and buttery and makes me full. This is easy to cook,  and here is how to do it.

Ingredients:
Water
sweet corn
butter


Procedure:
1. In a pot put the water and corn and bring to boil.

2. Simmer until the corn is tender, approximately 20-30 minutes.
3. When the corn is cooked remove from water and put some butter.
4. Serve it hot on a cob or remove it from a cob and serve it on a serving dish.

Dinengdeng

Dinengdeng is a popular vegetable dish from Ilocos Region of Philippines.

 Ingredients:
1 fried round scad ( pritong galunggong)
3 cups water
1/4 kilo squash
1/4 kilo squash leaves
8 pieces squash flowers
8 okra pods
1 big eggplant or 2 small
1/2 onion (sliced)
1 small tomato (sliced)
1 teaspoon crushed ginger
2 tablespoons fish paste ( bagoong isda)

Procedure:
1.In a pot put the water, fish paste, ginger, onion, tomato, fried fish and squash then let it simmer for 2 minutes.

 2. Add the eggplant, okra and squash leaves  then simmer for 3 minutes.

3. Add the squash flowers then simmer until done.
4. Serve it hot.

Ampalaya with Pork

I knew some friends who do not like bitter melon due to its bitter taste, but for me it's the bitter taste that I liked in it. Yummy!.

Ingredients or 5 servings
300 grams ampalaya
300 grams pork
1 egg
5 cloves garlic
 salt and pepper to taste

Procedure:
1. Saute the garlic until brownish then add the pork and continue to saute until cooked.
2. Add the ampalaya and simmer for a minute
3. Add the beaten egg then stir, then dash with salt and pepper to taste, stir for a minute then turn off the heat.
4. Serve it hot.

Leche Flan

Leche Flan is one of the desserts that I like a lot, because it is yummy and easy to prepare.I learned to cook this when I was in college.

Ingredients for 5-6 servings:
1 cup condensed milk
1 1/4 cup evaporated or fresh milk
6 egg yolks
2 tablespoon sugar ( for caramel)  the amount of sugar depends upon the shape and size of your mold.

Procedure:
1. Combine the milks and yolks then mix well until fully combined. Set aside.
2. Melt the sugar in a molder then let it cool, pour in the milks and yolks mixture.
3. Steam for 60 minutes or until done. Then let cool.
4. Refrigerate before serving.

Steaming depends on how thick your flan is. So adjust your steaming time. If i make a leche flan that is not to thick it took me only 15-20 minutes.

Buko Salad

My all time favorite salad. Coconut is abundant at our farm that's why this salad is very common in our family and became our all time favorite, every special occasion we prepared this salad.

 Ingredients for 6 servings.
2 cups coconut strips
1 cup pineapple tidbits (drained)
1 cup condensed milk
1 1/2 cup Nestle cream
1 can fruit cocktail (15 oz.) (drained)
1 cup red nata de coco (drained)

Procedure:
1. Combine all the ingredients then mix well.
2. Refrigerate for few hours.
3. Serve with a smile :-).

Hot and Spicy Tofu

This tofu was made by my friend, she taught me how to make it I want a healthy tofu ( not full of chemicals). I will be posting how to make tofu soon, so that we can eat tofu that does not contain harmful chemicals. After she made the tofu I cooked this. Here is the recipe, I hope you will like it.

Ingredients:
1/2 kilo tofu ( slice to your desired size)
3 cloves garlic
1/2 onion ( finely chopped)
1 tomato ( finely chopped)
1 tablespoon chili sauce
1 teaspoon ginger extract
1/4 teaspoon ground pepper
1 teaspoon lemon or calamansi juice
2 tablespoon tomato sauce
1 tablespoon soy sauce
1/4 cup water ( add if necessary) 
salt to taste

Procedure:
1. Saute the garlic and onion then the tomato saute until saucy then add the tofu and simmer for a minute.
2. Add the rest of the ingredients then simmer until done.
3. Serve it hot.

Ground Beef Roulade

I re-cooked today  Nov.17,2013

A delicious treat for the whole family. I enjoyed making this yesterday. The taste is awesome and I will do it again for special event :-). Try it.

Ingredients for 5-6 servings:
200 grams ground beef
6 slices sweet ham
6 slices of cheddar cheese ( or any kind of cooking cheese that you like)
1/2 cup flour
1/4 cup bread crumbs
1 egg beaten
1/4 cup minced or finely chopped bell pepper
1 small onion ( minced)
1/4 teaspoon ground pepper
salt to taste
oil for frying
another 1/2 cup bread crumbs for breading.

Procedure:
1. In a mixing bowl combine the ground beef, flour, bread crumbs, bell pepper, onion, egg,salt and ground pepper, mix very well until fully combined. then divide into 6 equal parts.
2. Flatten each part then put the ham and cheese then roll.

 3. After rolling sealedproperly by closing both side by pressing it with your hands. ( Make sure it is sealed properly.)

 4. Roll over the bread crumbs then fry until cooked over medium heat.

4. Serve it hot with or without sauce.

took the pic from my phone :(

Nasturtium Salad

This is Nasturtium a Latin name for this adorable plant which means "nose twister". This edible plant is native to South and Central America. My friend grow this in her backyard, when I visited her last week, she showed me her garden and picked the flowers of this and ate it. I was surprised! She laughed so hard at my reaction because my eyes grew big and I said "what are you doing?" She said this is edible, try it, I tried and wow it tasted so good, peppery and minty. When I came back home. I researched about it and I was more amazed with the health benefits of this plant. Check this link for its health benefits and uses. I made a salad and here is the recipe.

Ingredients:
leaves of Nasturtium
flowers of Nasturtium
lime or lemon juice
Olive oil
salt to taste

Nusturtium Plant

Procedure:
1. Wash the leaves and flower properly then arrange in a serving platter.
2. Sprinkle with olive oil, salt and lemon juice.
3. Serve with a smile :-).