Pork and Beans

Source: Yummy Magazine June 2007 Issue


I actually have tried this one last year and has been cooking it once in a while before I even started a food blog. Though lately since I've been trying several other dishes, I have completely forgotten about this yummy dish. Will post pictures of this one soon.

Ingredients:

• 3 tbsp vegetable oil
• 6 cloves garlic, minced
• 1 med sized onion, chopped
• 2-3 siling labuyo. chopped (reduce to 1/2 or 1 sili if serving to kids or adults who don't like it spicy)
• 200-grams ground lean pork
• 3 cups coconut milk
• 1 kilo Baguio/ French beans, washed, sliced into pieces barely 1/2 inch wide
• salt and pepper to taste

1. Saute garlic and onion in a large saucepan over medium heat. Add siling labuyo and the ground lean pork, stirring as you lightly brown the meat.
2. Add the coconut milk. Bring the mixture to a steady simmer. Once you see the oil separating from the milk, turn the flame to medium low and add the beans.
3. Let simmer for 6 to 8 minutes, until the beans are tender yt still firm. Season with salt and pepper. Serve immediately.

Paella

Source: Periplus Mini Cookbooks: Filipino Favorites

Paella originated in Valencia, Spain, where it remains a popular dish. In the Philippines which was a Spanish colony for 300 years, this rice dish has evolved to suit local taste and preferences.

• 500 grams medium clams
• 250 grams small squid, ink, heads and tentacles removed
• 60 ml (1/4 cup) olive oil
• 2 chorizo sausages, sliced diagonally into 1-in pieces
• 1 medium onion, minced
• 1 large tomato, grated
• 1 tsp paprika
• few saffron threads
• 1-1/2 liters (6 cups) warm chicken broth
• 600 gms (3cups) white, short grain rice
• 500 gms medium prawns
• 1 large green capsicum, sliced lengthwise about 1 cm across
• 1 large red capsicum, sliced lengthwise about 1 cm across
• 2 hard-boiled eggs, peeled and sliced
• 1-2 lemons, quartered

1 Clean clam shells very well. Steam clams until they open. Discard shells that remain close. Set aside steamed clams. Slice squid into 1-cm rings. Set aside.
2 In a skillet, heat 2 tbsp of the olive oil. Cook the chorizo sausages about 2 minutes on each side or until firm. Remove from skillet and set aside.
3 Heat remaining olive oil over medium heat in a large paellera or shallow casserole. Saute onion for 1 to 2 minutes. Stir in grated tomato and cook for about 2 minutes. Lower heat and add paprika. Cook about 1 minute.Meanwhile dissolve saffron threads in warm broth. Immediately pour in warm broth so paprika does not burn. Bring to a simmer.
4 Stir in rice, making sure rice is evenly distributed throughout the pan. Simmer for a bout 10 minutes, stirring occassionally. Add prawns. When prawns are cooked, remove from pan and set aside. Continue simmering for another 5 minutes then add squid rings and capsicums. Remove squid rings as soon as they are cooked, about 1 minute. Set aside.
Allow rice to simmer until liquid has been absorbed and rice is slightly dry. Remove from heat. Top with clams, chorizo, prawns, squid and hard-boiled eggs, if desired. Serve in paellera or serving platter with lemon wedges.

Baked Salmon with Buttered Vegetables

I made this for Darwin's lunch tomorrow. I wanted to make up to him for the lousy lunch he had to bring this morning. That's a different story. Anyway, I saw this recipe from pinoycook.net as mentioned above and I almost drool when I saw the picture of that baked salmon from Conti's they posted there. God, I miss dining in Conti's with my deary sister Aimee! =(

I hope Darwin will like my version of this. Verdict to be posted tomorrow night! =)




Source: pinoycook.net

• day-old pan de sal, finely chopped to make coarse bread crumbs (i used japanese bread crumbs since pan de sals are not available here in SG))
  
• 1/4 c. of butter
• 500 g. of salmon fillet
• salt
• pepper
• 3 c. of frozen mixed carrots, peas and corn, thawed
• 1 c. of grated cheese
  

1 Preheat the oven to 400^oF.
2 Melt half of the butter in a pan. Add the bread crumbs and fry gently, stirring, just until lightly browned. Transfer to a plate.
3 Melt the remaining butter in the pan. Gently place the salmon fillet in the pan and cook one side only for about four minutes or just until the lower half of the fillet turns opaque. Transfer the salmon to a baking tray.
4 In the remaining butter, pan fry the vegetables for about a minute. Arrange the vegetables around the salmon fillet in the baking tray.
5 Sprinkle the fish and vegetables with salt and pepper. Cover the fish with the grated cheese. Top with the bread crumbs. Bake for 5 to 6 minutes.
6 Allow the fish to rest for 5 minutes before cutting and serving.

Honey Garlic Ribs

I tried this for lunch today. I bought just a few pieces of prime ribs for single serving since I'm not sure if I'm going to like the end-product.

As the ribs were cooking in the oven, the strong aroma of honey and soy sauce mixed together was already mouth-watering. Cooking it for an hour seemed like forever for someone who haven't had breakfast and still has an empty stomach at 2pm!

My Verdict: It tastes just like the prime ribs in honey from a restaurant we used to dine in, I swear I was surprised by how good it taste! It's so good i finished all four ribs! =)

Tip: I think it would go well with mashed potatoes and fresh vegetable salad.









Source: allrecipes.com

• 4 pounds pork spareribs
• 1/2 cup honey
• 1/4 cup soysauce
• 1/4 cup distilled white vinegar
• 2 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tsp baking soda
• 1 tsp garlic salt

1 Pre heat oven to 375 degrees (190 degrees C)
2 Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic, and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer the ribs to the bowl and turn to coat.
3 Cover a cookie sheet with foil and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
4 Bake for 1 hour, turning every 20 minutes.

Escabeche (Fried Fish with Sweet and Sour Sauce)

We had the Escabeche for lunch today -- at 3pm! Here's the side story, Darwin stayed all night at the office - from 10am yesterday to 2:00pm today. When I called him this morning he said that he might have his lunch here so I thawed the fish by 11am. It was so frozen it took an hour before it finally thawed!

Anyway, I was in a hurry already I just read the recipe once and go on with it without taking a second peek at my "kodigo". As expected I missed a procedure, I wasn't able to dredge the fish in flour! Oh what the heck! I just thought it won't make any difference! LOL

Making the sweet and sour sauce was easy. But if you prefer to skip it, you can use ready mixed Sweet and Sour Sauce instead which are available in supermarkets.

Darwin's Verdict: 3 stars

Comments: "May nalimutan ka no?! (I was thinking he noticed the fish not dredged in flour... so I said yes.) Hindi mo nilagyan ng asin yung isda no? Pero ok lang may sauce naman e!"

My Verdict: I actually didn't rub any salt on the fish instead I used Maggi Magic Sarap on it. When I told this to Darwin he was quick to tease back: "Hindi umubra yung 'magic'???" LOL

I thought the Escabeche was ok for a first timer. The 'magic' may have not worked but the sauce was tasty enough to let it pass.




Source: Periplus Mini Cookbooks: Filipino Favorites

• 1 kg (2lb) whole red snapper
• 1/2 cup plain flour, for dredging
• 1/2 cup oil
• 1/2 cup vinegar
• 1/2 cup water
• 3 tbsp tomato ketchup
• 1 medium sized carrot, peeled and cut into 1-cm (1/2 inch) rounds
• 1 medium green capsicum, cut into 1-cm (1/2 in) strips
• 1 medium red capsicum, cut into 1-cm (1/2 in) strips
• 1 medium cucumber, peeled and cut into 1-cm (1/2 in) rounds
• fresh coriander leaves (cilantro), to garnish

1 Score the snapper all over and dredge in flour. Heat oil in a wok and fry the fish about 10 minutes on one side and 6 to 7 minutes on the other side, until completely cooked and fish flesh is no longer glossy. Remove from pan and drain on paper towels.

2 Combine sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot, cook for about 5 minutes, then add capsicums and cucumber. Simmer, without stirring, for a further 5 minutes or until vegetables are tender yet firm.

3 Arrange fish on a serving platter. Pour vinegar mixture over fish. Arrange vegetables around the fish and garnish with fresh coriander.

Buffalo Chicken Wings

Source: allrecipes.com

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

1 Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2 In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3 Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.


Red hot chicken wings!!! I wonder how hot is this, haven't tried it yet Im still waiting for my husband to come home. But basing from the ingredients (cayenne pepper, paprika, tabasco, ground pepper, garlic powder), this I think is blazing HOT!


**I only fried few pieces of chicken wings for pictorial purposes. I want to serve Darwin later newly fried pieces so its more crispier. =)

Darwin's Verdict: pending



My Verdict: Obviously I ate dinner ahead because Darwin has yet to come home. =(
The buffalo wings was a disappointment. It's not that hot and I think I put very little amount of salt as the meat is quite tasteless. The coat however is ok. You can tell the presence of paprika and cayenne pepper in it. My rate? 3/5.

Chicken Pastel

Source: filipinofoodrecipes.net

• One 1 1/2 kilo chicken, cut in pieces

• One can (14 ounces) Vienna sausage, sliced

• 3 potatoes, diced

• 1 carrot, diced

• 1 up mushrooms, cut in half

• 1 green bell pepper, sliced in strips

• 1/2 cup sweet peas

• 1 onion, minced

• 1/4 cup grated cheese

• 1 cup margarine

• 2 cups chicken stock (broth)

• 1/2 cup evaporated milk

• 4 tablespoons soy sauce

• 1 lemon extract (juice)

• 1 egg, beaten

• Salt and pepper to taste

Pie Crust

• 2 cups flour

• 1/2 cup corn oil or vegetable oil

• 1 teaspoon salt

• 1/4 cup of water

1 In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2 In a skillet, melt margarine and brown chicken, set aside.
3 Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
4 Transfer to a baking dish.
5 Pre-heat oven to 450 degrees Fahrenheit.
6 On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7 On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8 Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9 Bake until golden brown (about 15 minutes).



I served this one before but without the pie crust on top. I believe we haven't bought the oven yet then. So basically this is the first time I tried this with the crust.

The preparation of ingredients was tiring. Add to that the dough flattening. I did it without the help of a rolling pin. Having done that, I definitely suggest you use a rolling pin if you prefer including the pie crust to this dish as it will be easier because the dough will flatten evenly.

Darwin though is not too ecstatic when I told him I'm making pastel for dinner. A revelation yet again, my husband as it turned out is not a big fan of dishes with milk and cheese (FYI: he didn't even try my mac and cheese yesterday when he got home!) He said it's ok, he can eat it (with a heavy heart! LOL) but will never be a fan of it. That's why for dinner tonight I made another dish in case he's in no mood to eat chicken pastel; I'll be making Buffalo Chicken Wings in an hour (chicken still in marinade).

Darwin's Verdict: to be posted later when he arrive from the office


My Verdict: As good as the first but I think Darwin will still not like it. The taste of milk and cheese is too strong not to notice and Darwin hates milk. I understand him naman because he has a very sensitive stomach, too much cheese or even orange juice would mean a very nasty and frequent trip to... you know where!

My rate for the chicken pastel? 4/5. I made the dough a bit thick only the top part was baked. Under the crust was this soft unbaked dough. Oh well, there' s always a next time for everything.

Pork Menudo (w/o tomato sauce)

• 1 kl pork (menudo cut or in cubes)
  
• 200 grams pork liver (cut into cubes)
• 250 grams potato cut into cubes
  
• 250 grams carrots cut into cubes
  
• 6 cloves garlic, minced (divide into 2, for marinade and sauteing)
• 1 large onion, chopped (divide into 2, for marinade and sauteing)
• 3 large tomatoes chopped
• 1 red bell pepper, sliced
• 1 can vienna sausage or hotdogs (optional)
• 2 tbsp soy sauce
• 2 tbsp vinegar
• salt and pepper to taste

1 Marinade pork in vinegar, soy sauce, salt, pepper, garlic and onion for about 30 minutes.
2 While marinating, you can fry the potatoes and carrots (half cook)
3 Saute garlic, onion and tomatoes then add the marinated pork, dont mix, just pour in the marinated pork into pan for 15 mins without mixing.
4 Mix it to cook evenly, add liver, sausages or hotdogs, then the half-cooked potatoes and carrots.
5 Let it simmer for about 10 minutes then add salt and pepper to taste.
6 Add in the sliced red bell pepper and let it simmer again for another 5 minutes.



Darwin as I have mentioned in my previous post doesn't like any dish with tomato sauce. Caldereta (rich beef stew), Mechado... all my favorite! Im a big fan of anything with tomato sauce! That's why since I got here in SG I've been deprived of this pinoy favorites...

Last month, I was craving for Menudo, i searched online for a menudo recipe minus the tomato sauce and got this one. The source however I forgot to copy and now I can't find it anymore.

When I first served this to Darwin I wasn't sure if he's gonna like it. But he did, luckily! =)

Tip: If you can't find menudo cut, buy the pork mini belly and slice it in small cubes. Never use lean pork, buy the one with pork fat.



Darwin's Verdict: 4 stars

My Verdict: I never thought Menudo can be done without the tomato sauce and still taste good... no, it's actually even better! =)

Stuffed Squid

Source: halo-halo and came up with this version! Here are my guides:

• Recipesof NanayHelen.com
• Iskandals.com

• 5 large squids
• 2 tbsp garlic, minced
• 1/3 cup finely minced onion
• 3 pcs crabsticks, chopped
• 1/3 cup minced tomatoes
• 1 cup grated carrots
• oil
• butter
  
• grated cheese

• 1 egg
• flour
• bread crumbs
• salt and pepper to taste

1 Pull out and discard cellophane backbone and jawlike bone on the mouth of the squid. Wash individually. Set aside. Clean the head and tentacles of thee squid chop and sprinkle with salt and pepper.
2 Saute garlic, onion and tomatoes in oil. Add the chopped tentacles and crab sticks. Sprinkle salt and pepper. Stir fry for 5 minutes. Add carrots, stir frying for 2 more minutes. Set aside mixture and let it cool then mix the grated cheese with it.
3 Using a spoon, stuff the squids with the mixture and seal ends with toothpick.
Tip: do not overfill the squid as the stuffing swells as it cooks.
4 Dip the stuffed squids on egg then roll it on flour then on the bread crumbs. Fry it on butter over medium to high heat for about 2-3 minutes to remain tender.
5 Place in a platter, make few slices through the meat and serve with vegetable side dish and soup.


Tip from Iskandals.com: Peel the outer colored skin off of the squid as it tends to toughen with cooking.


Dinner is served! I fried only two squids for myself and for pictorial purposes because Darwin went home late.



It's my first time to try this in the kitchen and I swear it'll take some time before I make something like this again! Not that it doesn't taste good, but the preparation takes so much time (the chopping and mincing of ingredients) not to mention cleaning the squid is indeed a very messy and tedious job!

Tip: buy a cleaned squid in supermarkets instead to spare you the mess.

Darwin's Verdict: 4 stars

Comments: He and Kent said it's good. I'm just not sure if they are only being nice or they're just too hungry to care. LOL!

My Verdict: The stuff mixture is so tasty... only a bit juicy. The juice squirted when I sliced the meat. I think it's because I didn't allow the stuffing mixture to cool down first before I added the grated cheese that's why it melted and mixed up with the tomato and squid juice. But overall, it's actually good.

Osso Buco 101- the experiment

Source: Yummy Magazine June 2008 Issue

• 2 pounds veal shank, cut into short lengths
• 1/4 cup all-purpose flour
• 1/4 cup butter/ oil
• 2 cloves garlic, crushed
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 stalk celery
• 2/3 cup dry red wine
• 3 cups beef stock
• 2 tbsp tomato paste

For Gremolata
Salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 tsp grated lemon zest


1 Dust veal shanks lightly with flour. Melt teh butter in a large skillet over medium-high heat.
2 Add the veal and cook until browned on the outside then set aside.
3 in the same pan, saute garlic, onions and tomato paste, cook and stir until onions are translucent. Add in the celery, and return the veal to the pan then mix in the carrots and wine. Simmer for 10 minutes.
4 Pour in the beef stock and season with salt and pepper. Cover, and simmer over low heat for 1-1/2 hours. Cook until meat is tender, almost falling off the bone.
5 To make the gremolata, mix together the parsley, minced garlic and lemon zest in a bowl and serve on the side with the veal.


Ok here goes, I thought last week of experimenting on Osso Buco just to offer here something different- something not Pinoy-ish. Osso buco is an Italian dish made of beef shank. I was first introduced to it during our food tasting in Splendido, and I since then vowed to try this in the kitchen one day. Unfortunately, I don't even know what a beef shank is then (will someone please send me an Idiot's Guide to Cooking Ingredients) that I had to seek help from Google!

For the information of those unfortunate late-bloomer cooks like me, a beef shank according to Wikipedia is the leg portion of a steer or heifer. I even googled for an image of beef cuts and found this:

Really interesting. So there's where my favorite sirloins we're taken from... LOL


Back to my Osso Buco, since I only plan to experiment and I'm really having a hard time looking for beef shanks in supermarkets (available alternative is lamb shanks), I thought of using chuck tenders. FYI, it's not a recommended alternative, I just wanted to use something cheaper in case my experiment will come to waste. I wasn't sure if it will be as tastier as the shanks, but I still gave it a try.

It says to cook the meat for an hour and a half. While simmering I was surprised by how good it smells! It must be the wine, I'm not sure.

I searched online for Osso Buco recipes with embedded images and here's one:



Mine's not so pretty. I'm a no good food photographer, the picture I took didn't gave my osso buco justice.




Oh well, neither Dandy nor Darwin was around yesterday when I cooked this so no photographer available but me! Very unfortunate... LOL

My Verdict: No Darwin's verdict for this one because I cooked this for myself yesterday for lunch. And a little trivia about my husband-- he's not a big fan of any dish cooked with tomato sauce. My version of menudo which he by the way loves doesn't have a single drop of tomato sauce in it, just pure, raw tomato.

I think my Osso Buco is ok. Not as good as I expected though. It tasted more like Beef Caldereta without the cheese. Splendido's Osso Buco set up a very high standard that's why I'm completely unsatisfied with mine. The chuck tenders we're ok but I plan to use lamb shanks on my next try... maybe this Monday for dear Morisse. =)

Beef Steak ala Crema

Source: Aimee (also posted on PinoyRecipe.net)

• ½ kg thinly sliced Beef sirloin
• 1 8g MAGGI Magic Sarap
• 2 tbsp MAGGI Savor, Calamansi
• ¼ cup cooking oil
• 1 medium onion, sliced into rings
• 1 250ml NESTLÉ All Purpose Cream

• Rub the beef with MAGGI Magic Sarap and MAGGI Savor.
  

• Marinate for at least 20 minutes.
  

• Heat oil and sauté onions for 2 minutes or until crisp tender.
  

• Remove from oil then set aside.
  

• Remove In the same oil, pan-fry marinated beef until brown in color.
  

• Add fried onions.
  

• Pour in NESTLÉ All Purpose Cream and simmer for 5 minutes.
  

• Serve immediately.

I got this from Aimee although when I searched this online I found the exact same recipe from PinoyRecipe.net. Same ingredients and spices, same procedure. So I'm not sure exactly who owns this recipe. =)

Oh by the way, I added sliced button mushroom to it and steamed broccoli + carrots for garnishing.

Darwin's Verdict: 3 1/2 stars

Comments: He said its like beef with carbonara sauce. But it's yummy.

My Verdict: I've done this several times already and I'm falling in love with it over and over. The cream gives the usual pinoy bistek a different kick.

Salmon In Mustard-Butter Marinade

Source: Yummy Magazine, March 2009 Issue

• 4-6 pcs salmon steaks

• 1/4 cup calamansi juice

• 1 8g Maggi Magic Sarap

• 1/4 cup olive oil

For Basting Sauce

• 1/2 cup melted butter

• 1/4 cup prepared mustard

• 1 tsp Maggi Magic Sarap

1 Rub Magic Sarap, olive oil and calamansi juice onto salmon steaks.
2 Grill for 3-5 minutes one each side, basting occassionally. Serve immediately.


I've served this to Darwin a couple of times already and he loved it but this time it's funny because he loved it even more he couldn't help telling me how good it taste over and over! I'm not sure if it's really that good or my husband just loves me so! =)

Darwin's Verdict: can you believe that this salmon steaks got 5 stars and two thumbs up!

Comments: He kept on asking what I put in the marinade. "Masarap e, manamis namis na maasim na ewan, basta!" When I told him I used butter and mustard for basting he said, "Ok yung blending nila.... can you keep this (the small portion of the steak that's left on the serving dish) for tomorrow? Gusto ko sya i-breakfast!"

My Verdict: I can't believe how something as easy to prepare as this can taste this good!
I was actually hesitant to use the basting sauce because I wasn't sure if Darwin would like the sour taste of mustard with the fish (the first time i did this dish i didnt put any basting sauce). I have the strong feeling that Darwin would ask for this one again by next week! LOL

Pinoy Chicken Curry

Source: Overseas Pinoy Cooking

• 1 k. chicken
• 1/2 head garlic, chopped
• 2 red bell pepper, cut into 1/2” strips
• 2 thumb size ginger, cut into strips
• 2 small size potato, quartered
• 1 medium size onion, chopped
• 1 small size carrot, cut into wedges
• 2-3 stalk celery, sliced diagonally
• 1 c. coconut milk, kakang gata
• 3 c. coconut milk
• 3 tbsp. curry powder
• 1/2 tsp. chilli powder
• 1/4 c. patis
• 1/4 c. cornstarch
• salt and pepper
• cooking oil

1 Cut chicken into serving pieces with the bones intact. Wash thoroughly.
2 In a saucepan sitr fry chicken for 3-5 minutes or until color turns golden brown. Remove from pan, set aside.
3 In same pan, saute garlic, onion, and ginger then add chicken, stir cook for 2-3 minutes.
4 Add in patis, curry powder and chili powder and stir cook again for 2-3 minutes.
Pour in 3 c of coconut milk, simmer for 5-10 minutes.
5 Add in potatoes and simmer for another 5 minutes or until potatoes are cooked and tender.
6 Add the 1 c of coconut milk, kakang gata and celery and cook for another 2-3 minutes.
7 Season with salt and pepper, thicken sauce with cornstarch dissolved in 1/2 c of water, add bell pepper, simmer for 2 minutes. Serve hot.




I personally love this pinoy version of curry. Here in Singapore of course is different, what they have here are Indian curry which I didn't like. It has stronger spice which my tongue just won't get used to. That's why i searched for pinoy versions online and picked this one among the many I came upon.

Darwin's Verdict: 4 stars

Comments: He actually didn't say much about it while eating. But when he stood up from his chair, he gave me a kiss and said, "masarap!" =)


My Vedict: I've always loved dishes cooked in coconut milk (blame it on my Bicolano roots), that's why this one will definitely be a regular on the dining table.

Seafood Sinigang

Source: ahem... my own version of the classic Pinoy dish =)


FYI: According to Wikipedia,

Sinigang is a Philippine soup that is eaten with rice. Similar to Indonesian sayur asam, Vietnamese canh chua, and Thailand's tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. "Sinigang" also sounds very similar to "singgang" which is a tamarind soup dish from Terengganu, Malaysia.

Sinigang is a started as a meat (e.g., fish, pork, shrimp, or beef) stewed with tamarind, green pepper, tomato, and onion. Other vegetables cooked in sinigang include okra, taro corms, labanos, kangkong, sitaw and eggplant.

Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and bilimbi can also be utilized. However, vinegar is not used for making sinigang sour, soups made with vinegar are called paksiw. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.

Sinigang Villamil is prepared with sampalok, onions, tomatoes, kangkong, culantro, dijon mustard (i.e. Grey Poupon) and okra. Original recipe created by Filipino restaurateur Raquel Villamil in 1986

• 1 onion, sliced
• 2 tomatoes, quartered
• 20-25 pcs large prawns, cleaned, shell on
• 5 pcs medium sized squid, sliced
• 4 pcs salmon fillet, cut into 2
• 1 pack Knorr Sinigang Mix
• lady fingers (Okra)
• aubergines (Eggplant)
• small yam (gabi)
• long beans (sitaw)
• kangkong
• green chili
• fish sauce

1 Boil onion and tomatoes. Toss in the yam and cover.
2 Add the squid and cook for 2-3 minutes, then add in the prawns. Bring to boil and cook for another 3 minutes
3 Add the salmon fillet, Knorr Sinigang Mix and green chili. Let it stand for 2-3 minutes.
4 Add in the vegetables, tossing long beans the last.
5 Season with fish sauce then serve immediately.



Sinigang is a popular Filipino home dish. And since it's a Saturday today (also it's Dandy's birthday!) and it's been a while that all six of us shared the dining table, I thought it best to serve sinigang for lunch. Ok ok... I woke up late and I didn't have time to browse at my magazines to pick any other dish so I settled with the most convenient to cook. But hey, it turned out to be a great choice! We're a family again in the house because of my sinigang and Faye's rellenong bangus! Oh not to mention Neri's muffins! Yep, she bakes! =)

Back in Manila, whenever we dine in at this floating seafood restaurant in our town, Seafood or Mixed Sinigang is already a staple at the order list. My Dad just loves it.

I always cook Sinigang na Salmon but this is my first to try mixed seafood. I wasn't able to add raddish and kangkong though (i wonder why i cannot find any kangkongs here in FairPrice...). But it was still good. They love it.. I think...heheheh...


Darwin's Verdict: 4 1/2 stars and a big burp!

Comments: "Sarap!" (no surprise, he loves sinigang...)

My Verdict: Not as good as the restaurant's version, but it's not bad at all. I'm definitely gonna try this again. =)


Tip: Don't overcook the Salmon as the meat tends to shred.

Chicken Adobo

Source: My version of Yummy Magazine October 2008 Issue's Adobo

• 1/2 kl chicken (combination og leg, thigh and mid joint wing)
• 100 gms chicken gizzard
• 100 gms chicken liver
• 3/4 cup vinegar
• 1/2 cup liquid seasoning
• 1/4 cup crushed garlic
• 1 8gg sachets Maggi Magic Sarap
• coarse black pepper
• water
• cooking oil

1 Stew chicken pieces, gizzard and liver in liquid seasoning, vinegar, Maggi Magic Sarap, black pepper, and garlic over low heat until very tender.
2 Add water if necessary. Drain sauce from the meat and reserve for later use.
3 Saute in oil the garlic used in stewing. Add the chicken pieces and pan fry the meat, gizzard and liver until it browns.
4 Gradually add a little of the reserved sauce. Cook just until sauce lightly thickens.


The best Adobo I have probably tasted was that of my Ate Emily. It was the best! Then there's my Ate Letty's which I also love (thanks to her persistence of trying to make her version a match to Ate Emily's! hehehe...) A little trivia about me, I don't eat adobo with laurel leaf... I dunno, I just don't like it.

My first attempt of this pinoy favorite was far from satisfactory. That was 5 years ago. Never tried it again until I got married. I got it though on the second try coz Darwin has since loved adobo and claim it now as his official favorite. Oh, love! hahahah!

**Note: I'm actually one ingredient short. I'll post it once I know what that is called. I feel really stupid! LOL!!


Darwin's Verdict: 5 shiny stars!

Comment: "my all time favorite among the dishes you cook!"

My Verdict: This may be a no match to my Ates' adobo, but the important thing is my hubby's crazy with it. That's more than enough to make me proud of my version! =)

Sizzling Stir Fried Squid

Source: My Ate Letty (I only added a little spicing up!)

• 1/2 kilo squid (cleaned), sliced
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, diced in small cubes
• 1 potato, diced
• red and green bell pepper halved, sliced thinly
• 1 small can button mushrooms
• 2 tbsp cooking oil
• Knorr Calamansi Seasoning
• cornstarch

1 Heat oil in a non-stick pan and saute garlic and onion.
2 When onions are tender add in the squid, stir fry and let stand in heat for 5 minutes.
3 Let the squid juice up, then add Knorr Calamansi Seasoning.
4 Add in the potatoes and let stand for another 2 minutes.
5 Toss in the carrots and the red and green bell pepper.
6 Add a dash of cornstarch to thicken sauce. Serve hot.

This dish actually came from my dad's wedding inaanak. He's a cook in a restaurant and last year my dad asked him to help us in the kitchen for some occassion held in our house. He did this one as a pulutan (food served in accompaniment to a drink). My Dad loved it that he asked Ate Letty to get the recipe from his inaanak (darn i forgot his name!). So this wasn't really my Ate Letty's dish, heheheh... And also, this is actually not ideally an ulam for dinner but who cares?! It tastes good with rice!

Btw, Ive done this a couple of times already and has been one of Darwin's favorite. Although this was the first time that I added a little twist to it by adding the red and green bell peppers and mushrooms. Well I hope Darwin would still love it. =)


Darwin's Verdict: 4 stars

Comments: "It's as yummy as the original version."

My Verdict: I don't think what he said was a compliment at all. I mean I added bell peppers and mushrooms, duh??? Didn't the bell peppers alone gave it a bit more spice?? Oh well, I like it and I think this is a lot better than the original. Sorry Ate Letty. =)

Marinated Butterfly Shrimps

Source: Yummy Magazine, June 2008 Issue


1 Butterfly 1/2 kilo tiger prawns.
2 Season with salt and pepper.
3 Add a couple of tablespoons olive oil to coat all the shrimps.
4 Marinate for 15 minutes.
5 In a non0stick pan, melt 2 tbsp butter. Add 2 tbsp cooking oil.
6 Pan fry the prawns in batches.

It was actually Darwin who first tried this dish during his and Blossom's birthday party. The guests loved it. Then I tried it once for dinner and it didn't taste as good. Darwin just gave me his signature yabang grin. I asked him what else he did that his version was a lot better. He spilled it but yet again with that angas look on his face as if telling me he cooks better than me! Grrrrr.... Well it turned out he spiced it up a bit by adding minced garlic to the marinade. So that was it....

Now that it's my second time doing this dish, I of course added the garlic already. =)

Darwin's Verdict: 5 stars! Passed with flying colors! =)

Comments: yummy-licious!

My Verdict: I love et!!! The garlic works wonders! This will definitely be a regular.

**Tip#1: Add a dash of Maggi Magic Sarap to the prawns for marinade and mix it to coat evenly. Generously sprinkle coarse black pepper. Sprinkle some more while frying.

**Tip #2: When done frying all the prawns, you can use the remaining oil and toasted garlic left on the pan for fried rice. The spicy taste of the pepper and the toasted garlic on the fried rice is the best!

Korean Beef Stew

Source: Yummy Magazine, Jan -Feb 2008 Issue

• 1 kilo beef short ribs

• 4 cups water

• 2 tbsp ginger, sliced

• 1 tbsp garlic, chopped

• 1/2 cup onion

• 2 tbsp brown sugar

• 6tbsp good quality soy sauce

• extra water

• 1 beef cube

• 1 whole carrot, sliced diagonally

• 6 reconstituted dried mushrooms

• 2 tbsp mirin

• 1tbsp sesame oil

• 1 tbsp sesame seeds, toasted

1 Boil beef in water until tender. Strain and set aside broth.
2 Heat oil on medium heat. Saute ginger, garlic and onion. Add sugar and beef, then cook until brown.
3 Measure strained broth from boiled beef. Add water to get 3 1/2 cups of liquid.
4 Add soy sauce to the beef. Pour in stock and simmer for 10 minutes. Add in the rest of the ingredients and simmer until vegetables are tender. Serve hot, garnish with sesame seeds.

First time trying this recipe.

Darwin's Verdict: 2 stars

Comments: Meat quite dry. The gingery taste dominates.
He said it's ok, but he didn't really love it.

What I did wrong: I dunno. But I was a few ingredients short. I didn't put any mirin and shiitake mushrooms. I just thought it wouldn't make much difference... or so I thought. I also overlooked the instruction that the sesame seeds should be toasted.

My verdict: I will not try it again. Next recipe!