Tuesday, December 4, 2007


Adobo is a popularly common dish found in the Philippines, thus a national dish among the Filipinos. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteriaThe standard accompaniments to adobo — and ultimate comfort meal for many Filipinos — are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition.
Outside the dish, the essential flavoring of the food has been acquired and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
Source: http://en.wikipedia.org/wiki/Adobo

Reminds me of our beach picnics in Cebu. Adobo is one of Mama's menu w/ the "puso" hanging rice, grilled seafoods and fruits.

4-5 lbs. chicken thighs cut into serving pieces or 2 lbs. Pork butt or porkbelly- cubed
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water *OPTIONAL
1 teaspoon sugar
1 tablespoon oil for searing
Water if necessary
Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr. On a large pot, sear the meat until brown, set aside. Remove excess oil, and combine all ingredients in the pot. Bring to a boil, then lower heat. Cover and let simmer for 35- 45 minutes for chicken, longer for pork. Add water if liquid has reduced and it's not tender enough. Make sure to taste and adjust the seasonings. Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 30 more minutes. I usually cook mine until very tender especially with pork. Serve with steamed rice.
Serves 6-8


If you like bbq sauce spaghetti, you will like this as well. We love, love this

Prep time: 30 minutes

Cooking time: 15 minutes


* Filipino Hotdog (Substitute regular hotdog) and the Banana Sauce Ketchup are available at any Asian Stores(UFC or Jufran are the Brandnames).

* We sometimes omit ground meat.

* Shredded cheddar cheese can be substituted with shredded parmesan cheese.

1/2 cup of ground meat (beef or pork)*
1 pack of Filipino hotdog or regular hotdog.(Sliced on a bias about an inch size)*
1 medium chopped sweet onions
2 cloves minced garlic
2 1/2 tablespoons tomato paste
1 big bottles banana sauce ketchup*
Salt and pepper to taste
2 tablespoon oil

Sauté' the garlic and onions on a large pan. Cook until translucent.
Add the sliced hotdogs, stir until cooked.
Stir in tomato paste and add the banana sauce (ketchup).
Stir and mix well until it starts to boil.
Add a pinch of salt and pepper to taste.
Set aside.
Cook pasta according to package instructions.
Drain and add into the sauce and mix well.
Serve on a big platter and garnish with shredded cheddar cheese.
ENJOY!!!! Come on give it a try=:)


Monday, December 3, 2007


Okay, a little confession=:) I don't really bake...it's just not my cup of tea. Too scientific and precise for me. If you mess up that's it for you, unlike cooking you can add and modifiy. But, i take on the challenge from time to time, especially if i like a recipe that calls for baking. So...this week i had the craving for ensaymada. Yes, i can buy some ensaymada but expensive , buying a few will not satisfy my craving. HHHmmm what to do? I went through my recipe box and got my ensaymada recipe w/c i have made by the way, a long time ago. Went to work and hoped that it'll come out as good as i remembered the last time i made some. It did, but this time i made it smaller so it'll last a looonnnggg time=:) and savor my ensaymada.

Oh, by the way for those readers who has no idea what an ensaymada is....it's a Filipino version of brioche or perhaps croissant (French sweet bread). Correct me if i'm wrong or pls. let me know.

***The red dots in the picture means that ensaymada has no filling. My daughter likes hers plain.=:)


1st bowl: 3 1/2 t yeast
1 1/2 t white sugar
1/3 c lukewarm H2O
*****Mix, set aside until bubbly

2nd bowl: 1/2 c diluted milk (1/4 H2O and 1/4 evaporated milk)
or 1/2 c whole milk
1/4 c melted butter
1/2 c white sugar
3 egg yolks (large)
******Low, heat, then cool

3rd bowl: 2 1/2 c all purpose flour (sifted)
1/2 c all purpose flour (allowance) for board dusting

1. Mix everything in a bowl until well blended.(Until not sticky)
2. Tansfer in a greased bowl, let it rise for an hour or 30 min. then cut into 12 pcs., double it if you want smaller sizes.
3. Knead dough then put filling (optional) and roll.
***Roll like a snake and coil like a cobra" Don't laugh..does it make sense? Haha!
*****okay, roll into logs and coil or make a knot.
4. Put the coiled dough in a greased muffin tins. Let rise for another hour.
5. Brush with butter and bake in a preheated 350 degrees F for 15 minutes or until light brown.
6. Slather with butter, and sprinkle with sugar and top with grated cheddar cheese.

Monday, November 26, 2007

Chicken Stuffing Balls "Food Make Over"

I love to morph my foods... or sometimes i call it " food make over" hhmm what to do! I do this make over thing, to save the leftover, i hate to waste my food. Nope you might be thinking hhmmm probably my food isn't that good coz i have left overs. Nooo...it's my way of saving time too!!! At least through the week especially when i'm busy, it saves me time. I already have my mise en place in advance and i'm half way done with the recipe. Sometimes, i make way too much, I know it gets boring to eat the same food the following day or so. And, i love the challenge to make a new recipe out of an existing food. Well with my mave over, my family will not even realize that they are eating the same food until i tell them=:)
Now...wondering what to do with the left over side stuffings from Thanksgiving day? Well, i had left over stuffings and jellied cranberry...here's what i did. I'm sure somebody must have done this already but this is how i did mine...didn't want to waste the cranberry jelly and the chicken stuffings.
Leftover chicken stuffings
Leftover cranberry jelly
Oil for deep frying
*egg beaten with milk or water

****I suggest that you estimate as to how much flour, eggs and breadcrumbs you will need. It'll all depends on how much balls you have made.
*Use an ice cream scooper to scoop out the stuffings and to make equal ball size. Make a deep indention to stick in a cubed jelly cranberry. Repeat the process until all the stuffing has been used. Set aside.
* Prepare the breading procedure. You know... one pan with the flour, another pan with egg wash (beat egg with little of water or milk), and lastly a pan with breadcrumbs. And pls. season them with Salt and Pepper to taste.
* Dredge the ball stuffings into the first pan with flour, then roll the floured balls into the egg wash and then dredge into the breadcrumbs pan. Repeat process untill all the balls has been dredged.
* Heat a pan with canola oil. Deep fry the balls.
* Serve hot with gravy if you have extra. This is good without gravy too!

Saturday, November 24, 2007



We love this!!!

Meat Marinade:
½ lb. pork meat or chicken breast sliced thinly
1 teaspoon soy sauce
1 teaspoon oyster sauce
Salt and Pepper to taste
1 teaspoon Cornstarch

4 tablespoons water or chicken broth
2 teaspoons oyster sauce
3/4 to 1 teaspoon cornstarch

½ cup sliced bok choy
1 large green pepper julienne
1 stalk celery julienne
1 small carrot julienne ( cut some into designs)
1 onion chopped
2 cloves garlic minced
½ cup bean sprouts cleaned.
1/2 pound snow peas cut on a bias
Oil for stir-frying and deep frying the noodles
1 pack of rice noodles or vermicelli


For the Marinade:
Add seasonings to pork, adding the cornstarch last.
Marinate the meat for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce.

For sauce:
Whisk together the sauce ingredients and set aside.

How to make the noodles crispy:
Put oil into a deep pan for deep frying.
Drop a small piece of noodles to test the temperature of oil.
Make sure oil is hot enough otherwise noodles will not puff up.
Drop noodles in batches because they will puff up.
Drain in a paper towel.
Repeat the process until noodles are all done.
Set asideHeat wok and add oil.
When oil is ready, add the pork.
Stir-fry pork until redness is gone.
Remove and set aside.
Reheat wok and add more oil.
When oil is ready, sauté' garlic and onion until translucent.
Add the carrots, stir fry for few minutes, add the celery then the snow peas, stir until cooked but still crispy.
Add the cooked pork mixture, mix into the vegetables, then the bok choy.
At this point adjust your seasonings (Salt and Pepper).
Add a little water if it tends to dry up.
Give the sauce a quick re-stir.
Add and mix all the ingredients until incorporated.
Keep stirring to thicken and until cooked.
Arrange crispy noodles on a big platter and pour over the meat

Thursday, November 22, 2007


Recipe Source: Fresh and Tasty Casseroles
(Richard Caroll)

Had this for Thanksgiving=:) I had non traditional Tday menu .

3 lbs lamb (I used lamb ribs)
1 onion, thinly sliced
2 inch piece of fresh root ginger, finely chopped
2 cloves garlic, crushed
2 tbsp garam masala
1 tsp each paprika, turmeric and chili powder
4 cardamom pods, crushed
salt To taste
1 cup plain yogurt ( I used Greek)
2 cups canned chopped tomatoes
fresh cilantro to garnish. (I forgot to garnish when i took the pics=:)

*Heat the oil in a large heavy based frying pan and add the onion, ginger, garlic, spices and a good pinch of salt.
*Fry over a low heat for 5 minutes, or until the onions have softened.
*Add the lamb and 2 tablespoons of the yogurt.
*Increase the heat to medium and cook for 4 minutes or until the yogurt is absorbed.
*Repeat with the rest of the yogurt.
* Increase the heat to high, stir in the tomatoes and 1 cup of water and bring to a boil.
* Reduce the heat, cover and simmer for 40 minutes or until the lamb is tender, stirring occasionally and adding more water if the sauce becomes too dry.
*Uncover the pan, increase the heat to high and cook stirring constantly, for 5 minutes or until the sauce thickens.
*Garnish with cilantro. And a dollop of sour cream.


Source: Food Network (Rachael Ray)

After all this years i finally decided to cook turkey for Thanksgiving. Nope, not the whole bird=:)

I was watching Rachael Ray's Thanksgiving show and she made this recipe. It looked good, easy and interesting because of the ingredients. It is sort of an Indian/Middle Eastern fare.

I brined the turkey breast w/c was not required in this recipe, but it seems to me that majority of the Chefs recommends brining to make the turkey juicy.
It came out pretty good!!! It was juicy and moist. I will probably lessen the parsley next time because my daughter doesn't like too much parsley.


3 tbsp. grill seasoning (Montreal Seasoning)
1 tbsp. ground cumin
1 tbsp. smoked sweet paprika
1 tbsp. coriander
4 tbsp fresh thyme leaves, 8 sprigs, stripped of stems
1 cup cilantro leaves, or 1/2 cup basil leaves
1 cup loosely packed flat-leaf parsley
1 cup shelled natural pistachios
Exra-virgin olive oil, for generous drizzling
2 boneless halved turkey breasts, about 3 pounds each


Preheat oven to 450 degress F.
*Preheat a 14 inch skillet or medium roasting pan over medium heat on your largest burner. *Mix grill seasoning, cumin, paprika and coriander together.
*Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste.
*Remove bowl from processor and remove blade from bowl.
*Have a rubber spatula on hand.
*Drizzle extra-virgin olive oil generously over the breasts to coat the skin.
*Loosen skin of the breasts with a small sharp knife.
*Divide the herb and nut paste between the flesh and skin on each breast.
*Use your hands to move the paste around under the skin to evenly distribute the mixture.
*Coat the extra-virgin olive oil coated skin with the spice mixture.
*Set the coated breasts into the large skillet or roasting pan.
*Wash hands, Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil.
*Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until and isntant-read meat thermometer registers 165 to 179 degrees F.
*Let turkey rest to distribute juices then thinly slice and serve with stuffing and gravy.
***It was moist, tender and juicy!!!

Tuesday, November 20, 2007

KIMCHI (Pickled Napa Cabbage/Bok Choy )

This recipe was given to me by Kim (my classmate during my Culinary school days)who married a Korean .

Fills 2, 2 quart jars

2 lbs. Chinese cabbage
6 scallion- thinly sliced
4 garlic cloves - finely chopped
2 tablespoon ginger finely chopped
2 tablespoon Korean chili powder (substitute w/ chili flakes)
1 t sugar
2 tablespoon fish sauce

Quarter cabbage lenghtwise then cut in 2 inch pieces.
Pour 6 1/4 cups water in a large bowl and stir in 3 tablespoon salt.
Add cabbage (weigh down to keep submerged).
Cover and leave for 12 hrs., stirring occasionally.
Remove cabbage and reserve salted water.
Mix cabbage with remaining ingredients and 1 teaspoon salt.
Pack into clean, dry 2 qt. jars.
Pour in enough of the reserved salted water to cover cabbage.
(Leave 1 inch at top of jar)
Cover with non metallic lid and leave for 3-6 days until it has become sour enough for your taste.

With this Kimchi, you can make a lot more of delicious dishes!! Check this out... KIMCHI TOFU  and  KIMCHI STEW

Sunday, November 18, 2007

PHO GA AND PHO CHAY (Chicken Noodle and Vegetable Noodle Soup)

Try these noodles...they are as good as the conventional Chicken Noodle soups. And quick to make.

Y: 6 servingsPrep time: 30 minutes.


1 package udon noodles or egg noodles. (You can actually use any kind of noodles)
6 cups chicken or vegetable broth (for Pho Chay- Vegetable noodle soup)
1 cup shredded cooked chicken breast
1 teaspoon brown sugar
1 star anise
1 small stick of cinnamon
1 teaspoon ginger thinly sliced
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup snow peas cut in a bias
1 medium red or green bell peppers julienne
3/4 cup sliced shiitake mushrooms (optional)
2 heads baby bok choy, finely sliced
2 stalks scallions thinly sliced on a bias
1 lime or lemon cut into wedges
2 tablespoons freshly chopped cilantro leaves (omit if you don't like it)

**I usually use store bought Rotisserie Chicken. **

For Pho Chay use vegetable broth and omit the chicken.

Cook the noodles according to package instructions
Fill a pot with stock, brown sugar, star anise, cinnamon, ginger and soy sauce and bring to a boil.
When the noodles are done, just drain them and put half in each serving bowl.
Put shredded chicken on each bowl.
When the flavored stock comes to a boil, take out the spices and add the vegetables.
They should be cooked before 2 minutes are up.
Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro. Squeeze lime or lemon juice and Sriracha (chili sauce) if you want it hot and spicy. Enjoy!!!!



This my mom's recipe. 
6 cups sweet rice (malagkit)
1 can coconut milk
4 cups brown sugar
1 teaspoon vanilla

1. Soak sweet rice with water for 15 minutes.

2. Discard water and then add 3 cups of water.

3. Boil on medium heat until cooked. Set aside.

4. Cook brown sugar with coconut milk and vanilla until sticky to make a molasses.

5. Mix cooked sweet rice with syrup. Stir until thoroughly mixed.

Serve hot or room temperature.

*LATIK (Visayan) Ingredients:

1 can coconut milk
1/2 lb brown sugar

Mix in a pot and bring to a summer, stirring constantly until melted together and thickens.

*Latik- Filipino molasses/ sugar syrup

I love to scrape those rice crust at the bottom (dukot') of the pot and garnish it.



Saturday, November 17, 2007

Top 10 Super Foods For Super Health

Source: Beaumont Hospitals Housecall (Fall 2007)

Certain foods are packed with numerous health benefits. Here's a list of these super foods and their super powers. Eat them often as a healthier alternative!

Salmon, albacore tuna and sardines are all high in omega-3 fatty acids, which decreases blood clotting, prevents heart arrhythmias and combats inflammation. Try eating these fish twice a week. If you're not a fish lover, take a fish oil supplement each day instead. "Omega-3 fatty acids are instrumental in reducing the risk of heart attack by lowering cholesterol, reducing triglycerides and promoting the health of coronary artery walls," says barry Franklin, Ph.D., director of Beaumont's Cardiac Rehabilitation and Exercise Laboratories.

This nutritious nut is high in monounsaturated fat, which helps lower LDL "bad"cholesterol, and high in vitamin E, an antioxidant to help protect cells from everyday damage. A 1/3 cup serving provides six grams of protein and three grams of fiber, making it a satisfying snack or a crunch topping for yogurt.

3. EDAMAME (eh-dah-MAH-mee)
These green soybeans can lower LDL "bad" cholesterol, and new research suggests they may protect against colon cancer. Look for edamame in the freezer section of most grocery stores. Just steam and pop the beans out of the shells for a snack, or add them to your next salad.

These blue marvels lead in antioxidant power, thanks to anthocyanins, the pigment that gives them their blue color. A one-cup serving has only 80 calories, four grams of fiber and a good dose of vitamin C. Stock up on fresh or frozen blueberries and add it to a batch of pancakes or a scoop of low-fat frozen yogurt.

This leafy green is loaded with vitamin C, calcium, fiber and lutein, a carotenoid that guards against age-related eye diseases. Steam spinach with garlic and drizzle with olive oil for a quick, crowd-pleasing side dish.

These tiny, nutty-flavored seeds are a good source of omega-3 fatty acids, fiber and lignans, a phytochemical that may block hormone-related cancers. Sprinkle one to two tablespoosn of ground flaxseeds (grind in a coffee grinder or buy flasxeed meal) into cold or hot cereals, yogurt, soups and batters.

Available in a rainbow of colors, lentils offer a variety of heart-protective nutrients, including folate and fiber. They are a healthy meat alternative, providing nine grams of protein and 3.3 milligrams of iron per serving. Lentils acan be prepared warm as a soup or cold for a summer salad.

8. QUINOA (keen-wah)
These seed-like grains are packed with goodness. A 1/2 cup serving has 11 grams of protein, five grams of fiber and ample magnesium, potassium, zinc and iron. Just substitute quinoa for white pasta in your next pasta salad.

This cultured milk product is famed for its friendly bacteria, collectively called "probiotics," which promotes good digestion and boosts immunity. For breakfast, mix your favorite flavored yogurt with fruit and milk for a healthy smoothie.

Saving the best for last, dark chocolate is high in flavoniods, a type of antioxidant beneficial for health. Choose dark chocolate with 60 to 70 percent cacao for the most antioxidants and moderate your portions.

Friday, November 16, 2007

Pata Tim

1 pork fresh ham (about 5 to 8 lbs.)
1 pc. star anise
2 tbsp. oyster sauce
3 tbsp. sugar
3 tbsp. soy sauce
2 pork bouillons
1 tbsp. sherry wine
1 medium carrot, cut to flowerettes
1 cup asparagus (optional)
1 small bunch napa cabbage or bok choy, cut about 2 inches
100g. snow peas
1 cup young corn
2 tbsp. Cornstarch dissolved in 1 tbsp water
Salt and pepper to taste

Sear and brown the pork ham on all sides.
Combine pork fresh ham with 3 cups water and the next six ingredients.
Simmer until meat is tender.
At this point taste the sauce and adjust the taste.
Take out the pork, put in a big platter and set aside.
Meanwhile, add vegetables into the pot and cook until just crisp-tender.
Thicken the sauce with cornstarch mix. Bring to a simmer again.
Arrange cooked vegetables on top of the pork ham and pour the sauce.
Serve hot with steamed rice.

HUMUT KAAYO- means "smells so good" in Cebuano

Tuesday, November 13, 2007

Pancit Bam-I


This is a Cebuano pancit. Pancit is a must have in a birthday celebration. Mama says..it signifies longevity (long noodles) that's why cutting the noodles is a no! no!

Prep and Cooking time: 40 minutes
SERVINGS:6 Servings

1 (1o ounce) package Sotanghon noodles
(sometimes called cellophane noodles, bean thread noodles, vermecelli)
1 package of fresh egg noodles (available at any Asian stores)
1 tablespoon oil
1 medium onion, finely diced
3 cloves garlic, minced
1 chicken breast skinless boneless (can substitute w/ pork, shrimp or mixture of all)
sliced thinly
1 cup cabbage, thinly sliced
1/2 cup carrot, julienned (matchstick shape)

1/4 lb. of snow peas cut on a bias
1 bell pepper, julienned (optional)
1/3 cup of soaked black fungus thinly sliced(Chinese mushrooms)

2 pcs. of green onions/scallions cut in a bias for garnish
1/4 cup soy sauce
Black Pepper to taste
1 cup chicken stock or broth (if not available, mix 1 cube chicken boullion w/ 1 cup water)
2 lemons - cut into wedges, for garnish

Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Rinse the fresh egg noodles .
In a big bowl gently mix together both noodles. Set aside
Heat oil in a wok or large skillet over medium heat.
Stir in chicken, let it cook until it turns white, remove and set aside.
Add a little of oil if needed. Saute onion and garlic until soft.
Put back the chicken, add the soy sauce, black fungus constantly stirring and mixing them making sure your wok is still hot.
Add cabbage, carrots and snow peas, stir and add a little bit of the stock just enough to cover the meat and veggies.
Cook until cabbage, carrots and snow peas are cooked but still crispy.
Remove 1/2 of the meat and veggie mixture and set aside.
Toss in noodles, and cook until heated through, stirring constantly.
Adjust seasoning at this point.
Transfer pancit to a serving dish.
Top w/ the remaining meat and veggie mixture and garnish with scallions and sliced lemons.
Squezze lemon juice on top of your noodles and enjoy!!!!