Cornsilog

I prepared cornsilog today because my nephews requested for it, they said, what is "cornsilog"? Is it made with corn? I said "No, it's a meal composed of corned beef, fried rice and fried egg, in Tagalog fried rice is "sinangag" and egg is "itlog" so instead of naming it one by one they shortened it to "cornsilog". They replied with "ahhhhhhh" :-).
I prepared this by frying the eggs, then I sauteed one can of corned beef and added some onion. After I cooked the corned beef I transferred it into a bowl and put some rice in the pan where I cooked the corned beef for a savory fried rice.
Then I arranged everything in a platter and serve it with love.
My nephews where happy  and satisfied.

Pochero

Pork dish that I always want to cook if I have few quests, loaded with yumminess!

Ingredients:
1/2 kilo pork belly
1 piece chorizo ( sliced to your desired thickness)
2 banana ( saba) ( cut and fried)
2 cloves garlic
2 small Carrots
1 onion
2 potatoes
1 cup tomato sauce
1/4 kilo green beans
1/2 kilo Pechay Baguio/Chinese Cabbage
salt and pepper to taste
2 cups water


Procedure
1. Saute the garlic and onion, add the pork and saute until the pinkish color is gone.
2. Add the tomato sauce, salt and pepper then simmer for few minutes.
3.Add the water  and bring to a boil, simmer and stir occasionally.
5. Once the pork is tender add the potatoes and carrots and simmer until tender, then add the fried banana, chorizo and green beans, simmer for a minute then add with salt and pepper to taste.
6. Add the Chinese cabbage then simmer for a minute and turn off the heat then serve.

Cockle Soup

Cockles are very delicious kind of marine clams, this type is called in Davao region of the Philippines as "Kurang". Succulent and chewy but the flavor is so yummy, the best to cook it this way.

Ingredients:
1/2 kilo kurang (cockles)
1 small onion
1 tomato
2 cups water
2 cups camote tops ( talbos ng ccamote)
salt to taste

Procedure:
1. In a pot put the water,  tomato and onion then bring to a boil, add the shells and simmer for 5 minutes.
2. Add the camote tops then season with salt and simmer  for a minute and turn off the heat.
3. Serve it with love :-).

Shrimp with Peanut Butter

A nutty and creamy tasting shrimp dish that goes well with steamed rice. I cooked this from my imagination for a friend who loves to eat shrimps.

Ingredients for 4 servings:
1/2 kilo shrimps
1 tablespoon peanut butter
1/4 cup water
1 onion
1 clove garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and stir for a minute.
2. Add the water and bring to a boil then add the peanut butter, salt and pepper to taste, simmer until cooked.
3. Serve with rice.


I sprinkle it with chopped coriander.

Bangus with Tausi

Tochong Bangus or bangus with tausi is easy to cook, this is one of the many recipes that we can make with milkfish, flavorful and will surely boost your appetite so make sure that there is enough rice when you serve this.

Ingredients for 8 servings:
2 medium size Milkfish (bangus) cleaned and cut to your desired size
1 can black beans (drained)
1 clove garlic
2 tablespoons vinegar
1 onion
2 cups water
1/2 cup flour
salt and pepper to taste

ingredients

Procedure:
1. Sprinkle the milkfish with salt then coat it with flour and fry it. Set aside.
2. Saute the garlic and onion then add the black beans and vinegar,  simmer for a minute then add the water and bring to a boil.

3. Add the fried milkfish then simmer for 3 minutes over medium heat, season with salt and pepper then simmer until done.
4. Serve it hot.

You can add tofu for this recipe.

Stir Fried Fresh Mushrooms

This is one of my favorites dishes , it's really yummy even without meat.

Ingredients:
1/2 kilo button mushrooms (cleaned and washed thoroughly)
3 cloves garlic
3 tablespoons soy sauce
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic then add the mushrooms and stir fry for a minute.
3. Add the soy sauce then continue stir frying  for 3 minutes or until done.
4. Put the spring onion, salt and pepper then mix well and serve it hot.

Ginisang Buko at Malunggay

A combination of two nutritious ingredients that will surely satisfy your hunger.

Ingredients for 3 servings:
2 buko ( scraped)
1 cup malunggay leaves
2 cups buko water
2 cloves garlic (minced)
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic then add the buko meat and stir for 2 minutes.
2. Add the buko water and bring to a boil, then simmer for 3 minutes.
3. Add salt and pepper to taste then simmer for a minute and add the malunggay and spring onion, stir well then turn off the heat.
4. Serve it hot.

Fresh Uyap Sisig Style

Uyap is a Visayan term for alamang, somebody requested for alamang recipe that's why I prepared this sisig style. It's very yummy.

Ingredients for 3 servings:
1 cup fresh uyap (alamang)
2  tablespoons calamansi or lemon juice
2 tablespoons soy sauce
1 small onion (diced)
2 cloves garlic (minced)
chopped chili according to your taste
1/4 teaspoon crushed or powder black pepper
1 egg ( optional)
salt to taste

Uyap/Alamang

Procedure:
1. Wash the alamang properly, then drain to remove the water and set aside.
2. Saute the garlic and onion then add the alamang and stir for 2 minutes, add the calamansi juice, soy sauce, black pepper and chili, then give a good stir. Stir for a minute then add salt if needed, put a space in the middle and crack the egg, simmer for a minute then turn off the heat.
3. Serve it hot.

Pritong Talong

Fried eggplant is very easy to prepare, all we need to do is wash and slice the eggplant to your desired size then heat the oil and fry it until golden brown, remove from the oil, make your dipping sauce and serve it. Simple yet satisfying.

Kinilaw na hipon

Today my sister bought shrimps that are so fresh ( still alive) that's why we decided to have some kinilaw, we enjoyed eating it, yummy! If this is alive then it is a jumping salad but its not.

Ingredients:
1/4 kilo fresh shrimps ( make sure it's really fresh)
1 tablespoon calamansi juice
2 tablespoons vinegar
1 small red onion ( sliced)
1 tablespoons minced ginger
chili according to your taste
salt and pepper to taste

Procedure:
1. Clean the shrimps and wash well.
2. Combine all the ingredients then serve.

Inihaw na Bangus

Milkfish (bangus) is the national fish of the Philippines. It is a good source of omega-3 fatty acids, which are associated with decreased blood triglyceride levels, reduced blood pressure, enhanced immune function and an improvement in arthritis symptoms. I grilled this because it's been a long time that I  have not eaten "inihaw na Bangus". What is your favorite dipping sauce for this?.

Ingredients:
1 big milk fish ( Cleaned and sliced at the back for stuffing)
1 tomato
1 onion
1 calamansi
2 tablespoons soy sauce
salt and pepper to taste

Procedure:
1. Mix the tomato, onion, calamansi juice and soy sauce then stuff it into the milkfish, then sprinkle the milkfish with salt and pepper.

2. Heat the griller then grill the fish until cooked.
3. Serve it hot with your favorite dipping sauce (sawsawan).

Inantala

If you will continue cooking inantala it will become chicharon

Inantala is an Ilokano dish, popular as pasalubong from Nueva Ecija. It is called "inantala" because you delayed the process of chicharon. Inantala can be kept in a refrigerator for few months and you can fry it anytime to make into chicharon. Fresh Chicharon all the time :-).

Ingredients:
1/2 Kilo Pork Skin ( slice to your desired size)
2 litres oil
salt to taste

Procedure:
1. Sprinkle the pork skin with salt then heat the oil, when it's hot put the pork skin and stir then remove quickly.
2. Wait until the oil is hot again then put the pork skin and stir, when it floats, lower the heat ( the lowest that you can) then wait until the pork skin will settle at the bottom of the pan or pot.

3. When the pork skin already settled, increase the heat to medium then stir and wait until the pork skin floats again, once floated, lower the heat and wait until it settles at the bottom, do this process around 4 times.

4. After few times of repeating you will notice that the texture changed into something like "chicharon" when we reached that stage that's it! Remove from oil and let cool, you can keep it and fry  it anytime you want to eat chicharon this is really delicious.

Inantala

Inantala with fats and meat

Tinolang Tahong

I cooked this today because I craved for it, since there is no red tide alert, I grabbed the opportunity and enjoyed this delicious mussel soup.

Ingredients for 4 servings
1/2 kilo mussels ( tahong)
thumb size ginger ( cut into strips)
1 small onion
3 cloves garlic
3 cups water
spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic, ginger and onion then add the mussels and stir well.
2. Add the boiling water, then simmer for a minute, add salt and pepper then simmer for 5 minutes or until done, put the spring onion and turn off the heat.
3. Serve hot with rice.

Misua with Patola

Misua is a thin noodles made from flour that is delicious to make into soup, there are different ways to make misua soup but one of the common one is with sponge gourd or ptola.

Ingredients:
12 packs misua
1 small patola ( cleaned and sliced)
2 small tomatoes
2 cloves garlic
1 small onion
1 can sardines
5 cups water
salt and pepper to taste

Procedure:
1. Saute garlic, onion and tomatoes then add the sardines and simmer for a minute.
2. Add the water and bring to a boil then add the misua and patola , simmer for  minutes, season with salt and pepper then simmer for a minute and turn off the heat.
3. Serve it hot.

Bangus Belly Steak

The best for the whole family. This milkfish dish is so yummy, so make sure that you have enough rice for everybody.

Ingredients:
1/2 kilo bangs belly
1 cup onion rings
3 tablespoons soy sauce
2 tablespoons calamansi or lemon juice
1/2 cup water
salt and pepper to taste

Procedure:
1. Fried the fish and set aside.
2. Saute the onion  then add the fried fish, soy sauce and calamansi juice then simmer for 2 minutes.

3. Add the water and bring to a boil, then simmer for few minutes to soften the fish for a very nice texture and flavor.
4. Season with salt and pepper then simmer until done and serve with  a smile :-).

Mussels with Oyster Sauce

Mussels that's so flavorful with oyster sauce.

Ingredients for 4 servings:
1/2 kilo mussels (tahong)
1 medium size tomato
1 small size onion
3 cloves garlic
3 tablespoons oyster sauce
salt and pepper to taste

Procedure:
1. Saute the garlic, then the tomato and onion, add the mussels and stir.
2. Simmer while stirring every now and then until cooked. ( Around 5 minutes)
3. Add the oyster sauce then mix well,  dash with salt and pepper to taste, simmer for a minute then turn off the heat.
4. Serve it hot.

Bopis

Today we cooked lechon ( whole roasted pig) and I asked the butcher to give me the innards that I can use for "bopis".  One of the ingredients for bopis is lungs but since most of my siblings will not eat it, I decided not to include it. Here is my simple way of cooking bopis.

Ingredients:
1 piece pork's heart ( boiled and chopped)
1/2 kilo pork's intestine ( fully cleaned, boiled and chopped)
1/4 kilo pork's liver ( chopped)
1 big tomato (diced)
1 small carrot ( minced)
1/2 cup minced radish
3 cloves garlic (minced)
thumb size ginger (minced)
1 onion (minced)
3 tablespoons vinegar
3 tablespoons soy sauce
2 laurel/bay leaves
chopped chili according to your taste
salt and pepper to taste

Procedure
1. Sauté garlic, ginger, tomato and onion then add the pork's heart, liver and intestines, increase the heat, then give it a good stir.
2. Add all the ingredients then simmer until fully cooked stirring every now and then.
3. Serve hot and do not forget to smile :-)

Tapioca Fruit Cocktail Salad

A refreshing salad that I made for a family friend that I visited recently. It's their first time to taste a tapioca pearl salad and they were all amazed how yummy it is.

Ingredients for 20 servings:
1/2 kilo Tapioca pearls ( cooked and drained)
1 can Fruit cocktail
500 ml Nestle All purpose cream (2 tetra packs)
1 1/2 cans big condensed milk
2 cups red nata de coco

Procedure:
1. Combine all the ingredients then refrigerate for few hours.

2. Serve with love and enjoy :-).

Blanched Camote Tops

I always like camote tops salad specially when it is raw, but some of my friends do not like it raw so I blanched it. The best when paired with fried or grilled meat or fish.

Ingredients:
2 bunches of camote tops ( talbos)
2 tablespoons of vinegar or calamansi juice
3 cloves garlic ( crushed)
pinch of sugar
salt and pepper to taste

Talbos ng Camote/ Camote tops

Procedure:
1. Boil 3 cups of water, when it is boiling turn off the heat then put the the camote tops to blanch it. Set aside after blanching.
2. Mix the vinegar, garlic, sugar, salt and pepper then sprinkle over the blanched camote tops.
3. Serve and enjoy your meal :-).

Note: You can add tomatoes, onion, fish paste and other spices for this recipe.

Tinolang Bangus

Simple and easy to cook but the soup is very delicious, I learned this from my mother. I love the taste of this light soup dish specially when the milkfish is so fresh, the flavor of the soup is too good to resist.

Ingredients:
1 piece milk fish (bangus) Sliced to your desired size
4 small tomatoes
2 small red onion
thumb size ginger
3 cups water ( add if needed)
2 chili finger (siling haba)
2 tablespoons fish sauce (optional)
salt to tast

Procedure:
1. In a pot, put the water, onion, tomato and ginger then bring to a boil,

let boil for 2 minutes then add the fish, chili and fish sauce or salt to taste then just simmer until the fish is fully cooked.
2. Turn off the heat then serve.