About this blog
As far as Filipino gastronomy is concerned, I'm not a professional, however, to those who testify that I am a good cook is my inspiration for this blog. :)
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Published April 21, 2012 | 
I think I know what to prepare for my birthday now. 
Here’s a simple meryenda plate: Pansit, Sandwiches, a tiny Brownie, Lumpiang Shang-hai, and a small Chicken stick. Yumm!
My plate on my lap.
And then probably a quick stop at Bo’s Coffee 
Yummy cake and smoothie!
Published April 16, 2012 | I have neglected this blog for quite a while, my cooking life is not as stellar as I would like to believe it is but it will come.
Published February 4, 2012 | I’m lazy when it comes to cooking, good thing though I have an aunt who loves cooking delicious food and she always made me watch her do her magic in the kitchen. Now, Pancakes are the easiest (complicated) food/ingredient for me (in my opinion) and I love making them too.
Most people prefer to use the boxed pancake mixes, but here’s what I remembered how my aunt did it.
This ingredient allowed me to make 8 pancakes, more when I cook them in different proportions (smaller or bigger, thicker or thinner).
2 cups of all-purpose flour
2 eggs
1 1/2 cups of evaporated milk
1/2 teaspoon baking powder
2 tablespoons butter or cooking oil
3 tbsp sugar
3 tbsp of margarine (brushed on top of the hot pancake)
5 tbsp sugar to sprinkle
- In a huge bowl, sift the flour first to get rid of lumps. Crack the egg and mix with a beater, add the ingredients as you mix until you get a smooth batter.
- Heat the pan and pour an ample amount of the pancake mixture. I usually wait for the bubbles to appear before I turn the pancake to the other side.
- Once cooked, I brush the top with a margarine and sprinkle with sugar on top.
Pancakes are best served with a hot coffee on the side. I don’t really like pancakes with hot chocolate because everything is too sweet and I tend to fail to distinguish the taste between the two.
Published January 27, 2012 | It’s been a long time since I posted here, but I hope that my absence be compensated with this recipe that I learned just recently. My cousin cooked it for me and I wanted to do my own version, so far this is her recipe and I am looking to modify it.
Chicken Afritada
Photo from filipino-foods.com
Ingredients:
1 chicken, cut into serving pieces
1/4 kilo pork, cut into serving pieces
1 tbsp. garlic, chopped
1/2 cup sliced onion
1 cup tomatoes, sliced thinly or 1/2 cup tomato sauce
2 to 3 potatoes, quartered
2 pieces liver, sliced thinly
1/2 tsp. white pepper
1 bell pepper, quartered
Directions:
- Saute garlic in oil until light brown, add onions and continue sautéing, add tomatoes and let it simmer in its own juice until you can mash it with the cooking spoon.
- Season with salt pepper while simmering garlic, onions and tomatoes over low flame. Add chicken and sauté again, let it simmer a little more. Add a cup of water, and let simmer until chicken is tender. Let simmer for 5 to 8 minutes.
- Add potatoes, carrots, bell pepper and chicken liver. Simmer until liver is cooked.
Published December 10, 2011 | Shared by: Lalaine Pere
This is one of the Filipino comfort foods. But usually it’s chicken macaroni soup. For this recipe I added Moringa (popularly known as Malunggay among Filipinos) and corn. Why moringa? Because it’s a good source of calcium and my poor teeth deteriorated over the years and I badly need calcium. Why corn? Since I’ve added red bell pepper and malunggay, I wanted to put something yellow..PLus I love YELLOW CORN.
You will need the following:
1.) 400 grams elbow or salad macaroni
2.) 1 pork cube
3.) I can Maling Lite ham (or any other ham..Purefoods ham is also good..or Spam)
4.) 1 large white onion
5.) 2 tbsp light butter
6.) 1 tsp ground black pepper
7.) 5 tbps patis (fish sauce).. You may use salt. Please adjust according to how salty yoy want the soup base to be.
8.) Probably about 10 stalk of malunggay
9.) 1 small red bell pepper
10.) 1/4 wongbook
11.) 10 cups water
12.) 1 big can evaporated milk
13.) 2 pcs pork cubes
14.) 1 corn cob. (kernels removed from the cub). I prefer fresh yellow corn, but canned can also be used if you don’t like to be bothered w/ cutting the corn.
Procedure:
1.) In a small (pre-heated) frying pan, sautee onions in butter and then add ham. (I dont heat the butter. I fry the onions w/ the butter because I don’t want burnt taste/smell on my onions). Fry for about 2 mins.
2.) On a large pot, boil 10 cups of water with pork cubes, ground pepper, fish sauce. Add the fried onions and ham and let wait to boil.
3.) When water boils, add the macaroni. Check if macaroni is half-cooked and put th corn kernels and let continue boiling.
4.) Last, put milk and veggies and let it boil for around 15-20 mins until the macaroni is cooked. Simmer for another 5 minutes.
Published December 1, 2011 | Another Pinoy na Pinoy and popular viand is the Eggplant Omelet or Tortang Talong in Tagalog. You can find this almost anywhere in the Philippines usually sold at eateries for PHP15 or .34USD but this doesn’t come with rice yet. Usually dipped on soy sauce with squeezed Calamansi juice.
Ingredients:
4 large eggplant
5 tbsps. lard or cooking oil
2 segments minced garlic
1 small onion, chopped
Salt and pepper
2 medium tomatoes, chopped
1/4 kilo ground pork
2 eggs, beaten
1/2 cup bread crumbs
Directions:
- Grill the eggplants to get the skin burnt a little, and remove the skin leaving the stem intact. Set aside.
- Prepare the filling. Saute garlic, onion, tomatoes and ground pork to fill your eggplant.
- Season with salt and pepper.
- Heat pan and put the skinned eggplant on a bowl with beaten egg. Place the filling on top of the eggplant while frying.
- Serve with soy sauce with squeezed Calamansi.
Published November 22, 2011 | The first time I tasted Maja was when my grandmother brought me to a Catholic Church where she attended mass. After the service, we went to this lady vendor and she handed me this soft white creamy food on a square banana leaf with brown something on it. It tasted so good that I always craved it.
I’m posting this to remember to make it someday.
Ingredients
10 cups of pure coconut milk
470 ml evaporated filled milk
450 ml condensed milk
470 gms kernel corn
200 gms cornstarch
1 cup grated cheese
How to cook:
- Combine 8 cups of pure coconut milk with evaporated and conensed milk and kernel corn. Mix well, place on a pan and cook over low heat.
- Dissolve cornstarch with the remaining 2 cups of pure coconut milk. Pour to the mixture slowly and stir gradually to avoid lumps. Cook while continuously stirring until thick.
- Place on a mold and top with grated cheese. Let cool and place in a fridge. It is best served when it`s quite cold. Coolness makes the finished product more tensile.
