Blog Archives

Bambina’s Halo-Halo

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The world famous Pinoy dessert that is sure to satisfy your sweet tooth and parched throat on a hot and humid day.

Ingredients?! What ingredients?

  • 2 teaspoons jack fruit (langka)
  • 2 teaspoons sweetened coconut meat (macapuno)
  • 2 teaspoons sweetened kidney beans
  • 2 teaspoons sweetened garbanzos
  • 2 teaspoons sweetened plantains (minatamis na saging)
  • 2 teaspoons sweetened yam (ube halaya)
  • 2 teaspoons custard or creme caramel (leche flan)
  • 2 teaspoons whole corn kernels in brine
  • 2 teaspoons coconut jelly (nata de coco)
  • 2 cups crushed ice
  • 2 cups cow’s milk
  • ice cream (preferably ube, but any flavor will do)
  • 1 teaspoon white sugar

I’m staaaarving, tell me how, NOW!

  • In a tall glass, put the ingredients in the following order:
    • jack fruit
    • sweetened coconut meat
    • sweetened kidney beans
    • sweetened garbanzos
    • sweetened plantains
    • corn kernels
    • coconut jelly
  • Then, sprinkle the glass with white sugar and fill it with crushed ice.
  • Pour the milk into the glass.
  • Garnish with a slice of leche flan and ube halaya.
  • Finally, top with a scoop of ube ice cream.

Ready, Set, PAKALS! :)

Level up!

Pasko Paksiw na Isda

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This dish is so easy to cook, you’ll be done before you could even say “Pasko Paksiw!”

Ingredients?! What ingredients?

  • 2 pieces large Bangus (can also use any kinds of fish), cut into three parts
  • 1 medium-sized onion, quartered
  • 5 cloves garlic, crushed
  • 2 pieces long green pepper (siling haba), sliced diagonally
  • 2 pieces dried Bay leaves (dahon ng laurel)
  • 1 small piece ginger, sliced
  • 2 cups vinegar
  • 1 cup water
  • salt and pepper to taste

I’m staaaarving, tell me how, NOW!

  • Wash the fish thoroughly with water.
  • In a large cooking pot, place the garlic, onion and ginger at the bottom.
  • Then, arrange the fish, green pepper and bay leaves on top.
  • Pour the vinegar and water. Season with salt and pepper.
  • Cover the pot and bring to a simmer for 20 minutes or until the fish is cooked.

Ready, Set, PAKALS! :)

Level up! Paksiw is best served a day after, when the flavor has seeped into the fish.
You can also add eggplant and bitter gourd (ampalaya) for a more filling meal!

Jopet’s Chicken Curry

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Ingredients?! What ingredients?

  • 1 medium sized chicken, chopped
  • 1 onion, sliced
  • 1 head garlic, chopped
  • 1 coconut, scraped
  • 1 piece ginger,
    finely chopped
  • 1 teaspoon curry powder
  • salt and pepper to taste

I’m staaaarving, tell me how, NOW!

  • Squeeze the coconut of get a cup of milk. Set aside a moment.
  • Saute garlic and onion.
  • Add the ginger and the chicken.
  • Sprinkle with curry powder and continue cooking on medium heat.
  • Season with salt and pepper to taste.
  • Cook the chicken until light brown.
  • Mix the coconut milk.
  • Add 1 cup of water.
  • Simmer to 10-15 minutes.

Ready, Set, PAKALS! :)

Ground Pork Ginisang Giniling

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Ingredients?! What ingredients?

  • 1 Lb. Ground pork lean
  • 1 can quail eggs (itlog na pugo)
  • 1 Cup of diced potatoes
  • ½ Cup diced carrots
  • ½ Cup green peas
  • ½ Red bell pepper diced
  • 1 onion diced
  • 1 tomato diced
  • 4 Cloves of garlic peeled and smashed
  • 2 Tablespoon Annatto seeds (atsuwete) or paprika
  • 2 Tablespoon Soy sauce
  • 1 Tablespoon Fish sauce (patis)
  • 1 Tablespoon Corn oil
  • Salt and pepper to taste

I’m staaaarving, tell me how, NOW!

  • Prepare the Annatto seeds in a small deep pan by heating 2 tablespoon of corn oil and then adding the annatto seeds until the oil turns dark red. Then remove it from the heat. Make sure that you do not burn the seed.
  • Boil the quail eggs until it is cooked then drain it and let is cool down in cold water. Pill the quail eggs then let it rest.
  • In a large pan brown ground pork and drain the oil. Add garlic and let it sauté for about 2 minutes. Then add the quail eggs, onions, tomatoes, pepper, and fish sauce (patis) and let it cook for 2 minutes on medium heat.
  • Add the potatoes, carrots, green peas, and soy sauce. Stir and cover. Let it simmer for 1 minute. Using a strainer add the colored the annatto seeds into the pot and mix well.
  • Replace cover and let it cook for 5 minutes over medium low heat.
  • Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if need.
  • Cover and let it cook for another 2 minutes.

Ready, Set, PAKALS! :)

Manoski’s Beef Kare-Kare

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The ultimate Pinoy comfort food, Kare-kare is a dish comprised of beef chunks, tripe (twalya) and tail (buntot) with crunchy bok choy (petchay) and soft eggplant, stewed to perfection in peanut sauce. Cooking this lovely dish this takes a great deal of patience, but is well worth the wait when one bites into its tender, juicy, beefy goodness!

Ingredients?! What ingredients?

  • 1 kilo of beef (sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
  • 1 cup of peanut butter
  • ¼ cup grounded toasted rice
  • ½ cup cooked anchovies (bagoong alamang)
  • 2 pieces onions, diced
  • 2 heads of garlic, minced
  • 4 tablespoons atsuete oil
  • 4 pieces eggplant, sliced 1 inch thick
  • 1 bundle bok choy (Chinese pechay ) cut to 2″ long
  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water
  • 4 tablespoons oil
  • salt and pepper to taste

I’m staaaarving, tell me how, NOW!

  • In a stock pot, boil beef, tripe and oxtails in water for an hour or until the meat is tender. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil.
  • Sauté garlic, onions until light brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Add salt and pepper to taste.
  • Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

Ready, Set, PAKALS! :)

Level up!

Gising-gising ala Imeon

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Gising-gising, which literally means “wake up” in Filipino, traces its origins back in the town of Cabanatuan, Nueva Ecija. This dish is said to be unbelievably spicy that awakens your senses, thus the monicker. Are you up for the challenge?

Ingredients?! What ingredients?

  • 1/4 kilo squid, cut into small pieces
  • 1/4 kilo shrimp, separate the head from the body
  • 1/4 kilo fish fillet
  • 1/2 cup cooking oil
  • 5 pcs of string beans, cut diagonally
  • 1/2 cup green peas
  • 5 pcs of young corn, cut diagonally
  • 1 medium red bell pepper, cut diagonally
  • 1/2 cup button mushroom, quartered
  • 1 small head of cauliflower, cut into small pieces
  • 1 small head of brocolli, cut into small pieces
  • 5 pcs spring onion, cut diagonally
  • 5 pcs parsley, minced
  • 3 leaves Nanna Cabbage, cut into small pieces
  • 1 medium carrot, cut diagonally
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 5 pcs red chilli pepper (siling labuyo), minced
  • 1 1/2 tbsp oyster sauce
  • 1 tsp. cornstarch
  • 2 tbsp. soy sauce
  • 1 tbsp. ground black pepper
  • 1/4 cup cornstarch
  • 1/4 cup water

I’m staaaarving, tell me how, NOW!

  • Pour cooking oil in a heated cooking pan. Saute garlic and onion until golden brown.
  • Then, add squid, shrimp and fish and mix for 5 minutes.
  • Add the vegetables and continue to saute for 5 minutes.
  • Seasoned with black pepper, soy sauce, oyster sauce, msg and add cornstarch diluted in 1/4 cup of water. Bring to a boil until it thickens.

Ready, Set, PAKALS! :)

Level up!

Arn-arn’s Pride Kinilaw

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Taste Davao’s freshest bounty in this healthy, no-cook appetizer that will surely leave you asking for more!

Ingredients?! What ingredients?

  • ½ kilo tuna, diced
  • 3 pieces onion, diced
  • 3 cloves garlic, minced
  • 1 medium ginger, minced
  • ½ liters white vinegar (sukang puti)
  • 2 pieces chili pepper (siling labuyo)
  • 5 pieces calamansi
  • salt and pepper to taste

I’m staaaarving, tell me how, NOW!

  • Wash the fish thoroughly with water.
  • In a medium bowl, put the fish in the mixing bowl and season it with salt and pepper.
  • Then, put the remaining ingredients into the bowl and continue mixing.
  • Lastly, marinate the fish in vinegar and calamansi. You can add additional salt and pepper to your liking. Let it “cook” by refrigerating it for about an hour or until you see the fish turn white.

Ready, Set, PAKALS! :)

Level up! Got more time? Grill 2 pieces of pork chop, cut them into pieces, and add to this mouthwatering appetizer for that added oomph!

Chicken Adobo Sa Gata

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Thanks to our friends from Filipino Adobo for this wonderful recipe i can share :)

Have you ever tasted cuisines that are mixed with coconut milk?

Filipino Adobo the all time favorite dish of the Filipino’s is now great with coconut milk. I have tasted and loved it since I’m a fan of eating foods with coconut milk. Locals here call it as Adobong Manok sa Gata. It gives you a creamy sauce mixed with the spices and herbs of an Adobo.

I remembered before me and my mom’s friends went to the beach and they brought a lot of food to accommodate us all. There was this one food that really interested me and it was Chicken Adobo in coconut milk.

If you take look at it, you get to see that this main course is ordinary but it’s really an enticing meal. It was my first taste, I was so overwhelmed of how balanced the Adobo marinate and the flavor of the coconut milk remained.

Since that day I found out the Filipino Adobo is really flexible and it can be mixed to whatever ingredient you want to add it to. If you love to cook cuisines and have the heart try this out it’s really simply mix it with coconut milk.

Chicken Adobo in Coconut Milk Ingredients:

  • 1 kilo chicken meat, cut into pieces
  • 1 head garlic, minced
  • 1/2 white onion, diced
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 1 cup coconut milk
  • 2 cups of water
  • 1 teaspoon paprika
  • 5 laurel leaves (bay leaves)
  • 4 tablespoons of cooking oil or olive oil
  • 2 tablespoons cornstarch
  • Salt and pepper to taste

Adobo in Coconut Milk Cooking Instructions:

  • Mix all of the marinade ingredients together.
  • Add the pork meat and turn in the marinade to coat.
  • In a wide heavy pot, bring the marinade and chicken to a boil over high heat, arranging the chicken in a single layer if possible for all to be cooked equally.
  • Lower the heat to maintain a gentle simmer.
  • Cover the pot with a tight lid for 25 to 30 minutes, until cooked tender.
  • Prepare preheat a broiler.
  • Transfer the chicken to a large plate add the bay leaves in the pot.
  • Pour the coconut milk over it and add a pinch of salt.
  • Stir constantly and bring to a boil until the coconut milk is thick and creamy.
  • While the sauce is reducing, grill or broil the chicken until heated through a pan.
  • Strain the sauce to remove the whole peppercorns and bay leaves.
  • Pour the sauce over the broiled chicken and serve with rice.

Note: You can always use different meat ingredients for Adobo in Coconut Milk. It’s best with any fish meat, pork

meat or squid.