Sinabawang Ulo ng Tuna

I was tempted to cook this because while I am at the market this morning, the vendor of this is a very good one and was able to convinced me to buy this. I'm glad that I bought it, the soup is yummy, I am the one who ate the eye, that's extra yummy for me. Have you eaten tuna's eye before?

Ingredients:
1 kilo sliced Tuna head
3 cups water ( add if needed)
2 tablespoons fish sauce (optional)
1 onion
1 teaspoon ginger strips
1/4 kilo Chinese cabbage or any green leafy vegetables for soup
some chili fingers
salt to taste

Sliced Tuna Head

Procedure:
1. Saute the ginger and onion then put the tuna head and fish sauce then simmer for 2 minutes then add the water and bring to a boil, when boiling reduce the heat and simmer until the fish is fully cooked.
2. Increase the heat to high then add the Chinese cabbage, chili and salt to taste then simmer for a minute, turn off the heat.
3. Serve it hot and enjoy.

Easy Pork Sisig

A recipe shared by a loving father of 2 kids, Mr. Orville Pañares. What I liked about this recipe, is the simple and easy way of doing it, good for all the beginners in cooking to follow. Thank you Mr. Pañares for sharing this.

Ingredients: 

1/4 kl. pork face (maskara) 

1/4 kl. pork ears 

6 cloves garlic (chopped) 

2 med. size red onion (chopped) 

3 pcs. thumb size ginger (crushed)

 1 small can liver spread
1 litre water ( add if needed)

mayonaise

 kalamansi

Procedure:

1. Saute half of the onion and garlic, together with all the ginger. 

2. Add the pork face and ears. lightly brown to extract flavors. 

3. Add the water, bring to boil then simmer till the meat is tender. 

4. Remove meat from water, then cut into small pieces. 

5. Heat ample amount of oil in a pan, pan fry sliced meats to add crisp to the meat. drain excess oil after frying. 

6. Saute remaining garlic and onions together with the meat. (optional: add chopped chili finger if desired) 

7. Add in the liver spread, mix well then serve while hot. (option: may use sizzling plate if available). 

8. Drizzle mayonaise on top and kalamansi on the side then serve.


Contributed by: Mr. Orville Pañares

Boiled Eggplant Salad

This is very easy to prepare by just boiling the eggplants and mix all the ingredients. I made this today because we will go to the river for a picnic, this is perfect with the grilled pork and fish that we have.

Ingredients:
4 eggplants
1 onion (diced)
2 tomatoes (diced)
3 tablespoons vinegar
1/4 teaspoon sugar (optional)
salt and pepper to taste

Boiled eggplants

Procedure:
1. Boil the eggplant and dice, then combine all the ingredients:
2. Serve and enjoy.

Sago and Gelatine Salad

Enjoy this affordable yet delicious salad. Both kids and adults will surely enjoy this treat.

Ingredients:
1/4 kilo white small sago ( cook the sago then drain)
10 grams red gelatine powder (cooked and diced)
10 grams white gelatine powder (cooked and diced)
1 1/2 cup condensed milk
250 ml Nestle cream
1 small can evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.
2. Refrigerate before serving.

Maja with Fruit Cocktail

Superb!

Ingredients:
200 grams corn starch
1 small can fruit cocktail (432 grams) drained
4 cups coconut milk
1 1/2 cups sugar
250 ml All purpose Cream ( Nestle or Alaska Crema)
1 small can evaporated milk


Procedure:
1. In a pan put the coconut milk and cornstarch then mix will until corn starch is fully dissolved.
2. Add the evaporated milk, sugar and cream then mix well then add the fruit cocktail, cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
3. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve.

Pork Medley

Simple and economical way of cooking your pork, tomato sauce and creams are not needed but still, this recipe will surely capture your taste buds. "Lami!" :-) Yummy!

Ingredients for 6-8 servings:
1/2 kilo pork (sliced into bite size)
1/4 kilo green beans ( sliced into bite size)
2 medium size carrots ( sliced into bite size)
3 cloves garlic
1 small onion
1 cup water
1/4 teaspoon ground pepper
salt to taste


Procedure:
1. Saute garlic and onion then add the ground pepper and pork, continue to saute until the pinkish color of the meat is gone.
2. Add the water and simmer until the meat is fully cooked, increase the heat to high then add the carrots and green beans, give a good stir until fully mixed, add salt to taste.
3. Simmer until done then serve it hot with rice.

You can add more vegetables for this recipe like broccoli and cauliflower.

Bacsilog

I woke up late that's why I served my guest a very quick to prepare Filipino breakfast composed of bacon, fried rice  (sinangag)and egg (itlog)or simply known as "bacsilog".

Simply fry the egg and bacon then toss some leftover rice in the pan, season with salt and pepper then stir until done, prepare everything in a platter and eat like a VIP :-).

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.