Ox Feet Adobo

If you love adobo you have to try this recipe, it is really delicious, the melting sensation of the skin when you bite it, is so satisfying and will make you crave for more, so eat in moderation :-).

Ingredients for 5 servings:
1 kilo ox feet ( paa ng baka) - boiled and already tender ( 20-30 minutes in a pressure cooker)
1/2 cup soy sauce
1/2 cup vinegar
1/4 teaspoon ground pepper
4 cloves garlic
1 cup broth from the ox feet

Procedure:
1.Saute the garlic then add the cooked ox feet
2. Add the soy sauce and ground pepper then then simmer until the ox feet absorbed the soy sauce color, add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix well, then add the broth and continue to simmer for 3 minutes then increase the heat to high, allowing the soup to simmer intensely until the consistency of the soup is thick like a sauce then turn off the heat.
4.Serve it hot.

Mely's Kitchen Siomai

I made this siomai with more vegetables for lower calories in every serving. It is still delicious even if it is not too meaty. Try it and let me know.

Ingredients:
1/4 kilo ground pork
15 siomai wrapper
1 onion ( minced)
5 cloves garlic ( minced)
2 carrots ( minced)
1 potato (minced)
1 egg beaten
1/4 cup flour
1/4 cup minced spring onion
1/2 teaspoon ground pepper
salt to taste


Procedure:
1. Set aside the wrapper, then mix all the ingredients very well.
2. Spoon a portion and put at the center o the wrapper and wrap it to well.

3 After wrapping, steam for 30 minutes or until done.

4. Serve and enjoy.

Molo Soup ( Filipino Wanton Soup)

Molo soup is made of ground pork wrapped in a wanton wrapper then cooked in a broth or water. A delicious treat for the whole family specially during rainy days. Originated from Molo district of Iloilo city.

Ingredients for 4 servings:
12 pieces molo wrapper or siomai wrapper
1/4 kilo ground pork
1 carrot (minced)
1 onion (minced)
3 cloves garlic
6 cups chicken broth  or  water.
salt and pepper to taste
spring onion

Procedure:
1. Combine the ground pork, onion, salt and pepper then mix well ( reserve 1/4 cup of the mixture then set aside)  wrap the remaining with the molo wrapper, after wrapping set aside. If there is a leftover from the meat mixture you can add it to the one that we reserved.

2. Saute the garlic then add the 1/4 cup of the meat mixture and continue to saute for a minute.
3. Add the chicken broth or water and bring to a boil, add salt and pepper to taste.
4 When it is boiling, add the molo and carrots,  continue to simmer until cooked then turn off the heat.
5. Add the spring onion and serve it hot.

Buttered Crayfish

Have you tried eating crayfish? For me it is yummier than the shrimps, it is so juicy and really nice.

Ingredients:
1/2 kilo crayfish
2 talespoons butter
3 cloves garlic
1 onion
3 tablespoons calamansi or lemon juice
salt and pepper to taste

Procedure:
1. Heat the butter then add the garlic and saute until brownish, then add the onion and continue to saute until soften.
2. Add the crayfish then simmer for 2 minutes , add the lemon juice, salt and pepper to taste, then simmer until fully cooked
3. Serve with a smile :-).

You might like:
Garlic  Crayfish

5 Spiced Chicken

Mr.Vince told me that he was so hungry when he cooked this dish, that's why it's a thigh drumstick part. He used 5 spice powder and the taste was amazing, he said. I might try this soon, how about you?

Ingredients:
1 joined thigh drumstick (cleaned)
1 tablespoon 5 spice powder
1/2 lemon
salt to taste

Procedure:
1.  Squeeze the lemon all-over the chicken then, sprinkle the 5 spice powder and salt.
2.  Preheat the oven at 200C, then baked the chicken for 40 minutes.
3 Serve and enjoy.

Click the link for my version of Yellow Fried Rice
Yellow Fried Rice 

Contributed by Mr. Vince O' Malley

Higadillo

Higadillo is a pork and liver stew that goes well with rice or bread. I added carrot and potato as an extender, but it's okay if it's not included.

Ingredients for 5 servings:
1/4 kilo pork meat
1/4 kilo pork liver
2 tablespoons vinegar
2 tablespoons soy sauce
3 cloves garlic
2 medium size potatoes
1 big carrot
1 teaspoon sugar ( or according to your taste)
1 tablespoon bread crumbs ( if there is no breadcrumbs add another 1 tablespoon of flour)
1 onion
2 cups water
1 tablespoon flour ( dissolved in water)
salt and pepper to taste
1/2 cup sliced spring onion

Procedure:
1. Saute the garlic and onion then add the pork meat and liver and simmer until the pinkish color is gone then add the soy sauce and vinegar and simmer for 2 minutes.

2. Add the water and bring to a boil, once boiling lower the heat and simmer until the meat is tender, then add the carrot and potato, mix well, sprinkle with alt and pepper to taste and simmer until tender.
3. Stir in the dissolved flour and bread crumbs then simmer until the soup thickens, then add the spring onion and turn off the heat.
4. Serve with a smile :-).

Laing

Laing isa a popular taro leaves dish from Bicol, Philippines, a delicious viand that is so addicting. The good thing also for this dish is, it is very easy to cook.

Ingredients for 4-5 servings:
1/4 kilo pork
100 grams dried Taro leaves ( tuyong dahon ng gabi)
4 cups coconut milk
1 tablespoon shrimp paste ( alamang)
1 onion
3 cloves garlic
thumb size garlic
Salt and pepper to taaste

Fresh Taro Leaves

Dried Taro Leaves

Procedure:
1. In a pot pot the ginger, onion, garlic, pork, shrimp paste and 3 cups of coconut milk then bring to a boil while stirring constantly until it boils, simmer until the pork is tender, then add the dried taro leaves, then simmer over medium heat, and just simmer until its almost dry.

2. Add salt and pepper to taste then increase the heat and add the remaining 1 cup of coconut milk and allow to simmer until done.

3. Serve it hot with rice and you can add some chili flakes for a hotter taste, yummy!

How to Cook Sunny Side up Egg

I needed to cook 30 pieces of sunny side up eggs for breakfast, hmmmmm  I hope I will cook it right, after cooking I've said to myself " this i not perfect" but then I said to myself again " It's okay, sometimes the sun is not always bright, it's covered with clouds" then I smiled and confident, I needed that smile to face my guests who will be arriving by a bus very soon.

To cook the egg, it is better to use a non-stick frying pan, if it's not available then ordinary frying pan is just fine.
Make sure that the oil or butter is hot before putting the egg.
Once the oil is hot sprinkle some salt in the oil ( just enough to give flavor to the egg) crack the egg into the pan.
Cook the egg over low heat, then remove the egg when it is already cooked the way you like it.

Serve it with a sunny smile :)

Fried Rice a la Valenciana

An all in one savory fried rice with a touch of arroz valenciana, a very tasty dish that you can serve for the whole family.

Ingredients for 4 servings:
3 1/2  cups cooked rice
200 grams  pork
200 grams chicken
1 carrot ( dice)
1 green bell pepper ( diced)
1 tablespoon atsuete powder ( annatto )
3 cloves garlic
1/2 piece  onion
1/4 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and chicken, stir well and simmer until the pinkish color is gone
2. Add the water, salt and pepper then simmer over low heat allowing the meat to be fully cooked.
3. Once the meat is cooked, add the atsuete powder and give a good stir, then add all the remaining ingredients and stir very well until fully combined, then simmer for few minutes until done.
4. Serve hot with any additional toppings that you want to put. Happy eating :-).

Yellow Corn Rice and its Calories

It was 25 years ago since I last ate this yellow corn rice, that's why when I saw this today at the market I bought half a kilo. I thought I will be wrong in my measurement of water but it was just right. I ate some with pork and chicken adobo, so delicious! Have you tasted this kind of rice?

Per 100 grams serving of cooked yellow corn rice  has only 86 calories while white rice has 130 calories.
That's why I switched to yellow corn rice, and I have been eating this for a week now. This is also easy to digest.

Ingredients:
1 cup yellow corn rice
2 cups water

 Procedure:
1. Boil the water, once boiling gradually add the rice,  mix then cover and simmer until dry over medium heat.
2. When it' already dry adjust the heat to low and simmer for few minutes until fully cooked, then serve.