Nilat-ang Baboy

Nilat-an is a cooking process in Mindanao and Visayas regions of Philippines, I think this is related to Luzon's "nilaga". My mother loves to cook nilat-an specially if the meat is tough, using this process, it makes the meat tender by simmering the meat over low heat, that brings out the delicious flavor of the meat. Try this recipe.

Ingredients:
1 kilo pork buto-buto
1 piece banana heart ( slice into wedges)
thumb size ginger
1 onion
4 chili fingers ( siling haba)
6 cups water ( add if needed)
salt and pepper to taste


Procedure:
1. In a pot put the water, onion, ginger and pork buto-buto, bring to a boil, when boiling reduce the heat then simmer until the meat is tender.
2. Add the banana heart and simmer until tender then add chili fingers, salt and pepper to taste then simmer until done.
3. Garnish with spring onion then serve it hot and do not forget to smile.

Pocherong Bangus

Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it.

Ingredients:
1 piece bangus ( slice into your desired size)
2 tablespoons tomato paste
1 small onion
3 cloves garlic
1/4 kilo pechay
2 cups water
6 slices of fried banana
salt and pepper to taste


Procedure:
1. Fried the fish until golden brown, set aside.
2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil.
3. Continue simmering then add the pechay and the fried banana and simmer  for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat.
4. Serve it hot and enjoy.

Ginisang Sitaw with Giniling

String beans are one of the most common vegetable in the market and available all year round. Today the selling prices are lower compared last week that's why I bought some for our dinner.

Ingredients:
1/2 kilo String Beans ( cut into an inch and a half long)
1/4 kilo ground pork or beef
2 tablespoons soy sauce
3 cloves garlic
salt and pepper to taste


Procedure:
1.Saute the garlic and onion then add the ground meat and continue to saute until the pinkish color is gone.
2. Increase the heat to high ( to avoid discoloration of the beans) add the string beans and soy sauce then  combine well and do not cover, add salt and pepper to taste, stir every now and then until cooked then turn off the heat.
4. Serve it hot.

Tortang Sapal ng Niyog

I bought freshly grated coconut to squeeze it and get the coconut milk that I needed for my Maja blanca. After squeezing it I didn't throw away the coconut residue "sapal" and I made it into delicious 'torta'. My nieces and nephews were amazed they said it doesn't taste like "sapal" at all. Try it.

Ingredients for 6 servings:
1 cup coconut residue ( sapal ng niyog)
1 egg
1/2 cup flour
1/2 cup water
1 onion (minced)
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients until fully mixed.

2. Spoon a portion then fry until golden brown.
3. Serve it hot.

My Breakfast Today ( August 9, 2014)

 A delicious breakfast that I prepared for my loved ones today, Vienna sausage, fried egg, fried rice  and fried dried squid served with love.

How to Cook Hotdog Perfectly

 I am not encouraging anybody to eat hotdog, ( we rarely have this.) I just wanna show how to cook it to reply to an email asking me how to cook it, because she said, everytime she fried hotdog it shrinks and hardened when its not hot anymore.Here are simple steps of cooking your hotdogs perfectly.

1. Put slits on hotdogs then add 1/4 cup water for 1/2 kilo hotdog then bring to a boil.

2. When boiling stir every now and then and simmer until water is almost dry then put 1 or 2 tablespoons oil.

3. Continue cooking until done.

4. Serve hot and enjoy.

Deep Fried Catfish

Catfish can be cooked in so many ways but I like it crispy and hot, just like this. 

Ingredients:
2 catfish (hito) cleaned
2 stalks lemon grass (tanglad)
1/4 cup flour
salt and pepper to taste


Procedure:
1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown.
2. Serve it hot.