pork in sweet & chilli sauce

ingredients:

500 g pork lean/liempo (serving size cut)

2 sm onions (sliced)

1/2 cup sweet n chilli sauce

1/2 tbsp salt

1 cup water

procedures:

in a small skillet, boil pork in a cup of water, onions and half tablespoon salt till tender.. add the sweet n chilli sauce.. simmer for 5 minutes..

serve with rice..

fried eggs..

sunny side up?? scrambled?? onioned??

mc burger

mc donald's burger meal

fiesta salad

ingredients:

1 can (3060g) del monte fruit cocktail
4 (200g) pouch nestle cream
4 cans carnation/alaska condensada

procedures:
mix all the ingredients in a bowl, toss well..

chill for 4 hours or overnight..

refreshments

love these drinks..

siomai house

my favorite siomai..

@

kare kare

karekare is not at its best without sauteed shrimp paste on the side..
(no matter how good the person who prepare the dish, u can never apreciate karekare if u eat it w/o shrimp paste)

mom bought peanut butter, sign that she's craving for karekare..

ingredients:
1 kg pork kasim (skinless) (serving size)
bunch string beans (sitaw) (cut 4'')
3 pcs eggplant ( diagonal sliced)
1 banana heart (diagonal sliced)
bunch pechay
1 cup peanut butter
1 tsp atsuete seeds (coloring)
2 tbsp vegetable oil
3 cloves garlic (minced)
1 med onion (sliced)

1/2 cup fish paste
3 cloves garlic (minced)
1 tbsp cooking oil

procedures:

boil pork in 2 cups water and a tbsp of salt for 20 to 30 minutes or till tender..

while waiting for the meat.. saute the fish paste.. heat pan, add a tbsp oil, garlic and fish paste and toss for 3 minutes..

when the pork is done.. heat pan and add oil, remove the pan from the stove and put the atsuete seeds.. wen the oil turns to orange in color, remove the seeds.. saute garlic and onions and pork and the remaining stock.. and bring to a boil.. add peanut butter and simmer for some minutes so the pork will absorb the flavor.. add the vegetables.. string beans, banana blossom, and eggplant, pechay..
(a minute interval in every veggies).. bring to a boil..

pork bbq

ingredients:
1 kg pork liempo/kasim (thinly sliced)
10 pcs calamansi
1/2 cup soy sauce
1/2 cup sugar
3/4 cup soda
5 cloves garlic
1/2 tsp salt

procedures:

marinate pork using all the ingredients above.. stand for an hour or keep refrigerated overnight..
grilled..

for the sauce u can use the remaining marinate.. just add 3/4 cup of banana ketchup and a tbsp of flour, bring to a boil till the consinstency is thick..

grilled tilapia

ingredients:
2 pcs tilapia (cleaned)
1 med onion (chopped)
4 pcs tomatoes (chopped)
1 stalk celery (chopped)
1/2 tsp salt
ground pepper (optional)
(i omit gpepper)

procedures:

clean the fish.. rinse well..

prepare all the ingredients and mix in a bowl..

insert the veggies inside the fish stomach.. sprinkle the fish with salt..

grilled..

best with chilitoyomansi..

burong isda

burong isda is a distinct kapampangan fermented delicacy made from catfish or mudfish produced in candaba, pampanga..

green beans

green beans' simple recipe..

ingredients:

100 g ground pork
50 g shrimp

bunch of green beans (1/2'' sliced)

2 tbsp fish sauce

1 sm onion (chopped)

salt & pepper

procedures:

saute onions, ground pork, fish sauce in a tbsp oil.. add the shrimp till it change in color.. stir with the green beans and simmer for 5 minutes.. season with salt and pepper..

chili-mansi

lucky me.. pansit canton.. with cabbage..

ginisang sayote 2

ingredients:
3 pcs sayote (peeled/sliced)
100 g ground pork
1 med onion (sliced)
2 cloves garlic (minced)
2 tbsp fish sauce
1/4 tsp maggi seasoning granules
1 tbsp oil

procedures:

saute garlic, onion and fish sauce.. add the ground pork and simmer for 3 minutes.. put the sayote and season with maggi magic sarap and pepper.. cook till half done..

serve with fried dishes..

street food

this dish is one of the many foods found in streets, usually sells in bike-stalled store (dunno d term for it) together with other fried-chicken parts, fishballs, kikiams, kwek-kwek, and a day old chick.. i am craving for something sour that's why i prepare this dish.. isaw is at its best with chilivinegarlic.. i put onions in my recipe to add more flavor..

ingredients:
1 kg isaw (cleaned)
3-4 eggs
3 cloves garlic
1/2 cup vinegar
1/2 cup water
2 pcs onions (chopped)
1/2 tsp ground pepper
1 tbsp salt
1 cup all purpose floor
cooking oil

procedures:

in a wok/pan, place the isaw, vinegar, water, garlic, & salt and boil for about 5 minutes.. remove the isaw from the pan and drain in a strainer.. transfer the drained isaw in a dish bowl and break atleast 3 eggs, add ground pepper, salt, chopped onions, salt and all purpose flour and mix well.. get a spoonfull of the mixture and spread in a pan and fry.. do it with the remaining isaw..

tortang giniling

ingredients

800 g pork lean giniling

1 med carrot (diced)

3 med potatoes (diced)
1 red/green bellpepper (diced)

1 med onion (diced)

4 med tomatoes (diced/thinly sliced)

3 cloves garlic (minced)

10 pcs calamansi

1/2 cup soy sauce

salt & pepper

1/2 cup water

procedures:

marinate ground pork with calamansi and soy sauce..

fry the potatoes.. set aside..

saute garlic, onion and tomatoes for 2 minutes.. add the marinated ground pork and add half cup of water and simmer for 10 minutes or till tender.. stir in with potatoes, carrot and pepper.. season with salt and ground pepper.. simmer for about 3minutes..

(can also add raisins, green peas and eggs if u wish)

serve with rice or bread..

fishda

ingredients

500 g fish (cleaned)

dash of salt

procedure:

clean the fish..rinse well.. sprinkle with salt.. fry..

bean sprout & bean curd

ingredients:

a pack of bean sprout

4 pcs bean curd (sliced/deep fried)

1 sm carrot (strips)

1 sm red bellpepper (strips)

2 stalks green onions (1'' long)

2 cloves garlic (minced)

1 med onion (sliced)

2 tbsp oyster sauce

1/2 cup water

salt

procedure:

deep fry bean curd.. (set aside)

saute garlic and onions till done.. add the bellpepper for a minute.. add the bean sprout, carrot, green onions, oyster, fried bean curd and a lil amount of water and bring to a boil.. season with salt.. (do not overcook togue).. when done,remove from the pan to avoid the vegies from overcooking..

fried bean curd

tokwa.. best serve with chilivinegarlic..

yakult

im addicted to this cultured milk..

achara

ingredients
5 pcs unripe papaya (peeled/deseeded/grated)
2 med carrots (florets)
2 med onions (thinly sliced)
1 green bellpepper (strips)
1 red bellpepper (strips)
1 med ginger (strips)
1 can pineapple tidbits (keep d juice for pickling)
1 tbsp salt

pickling
1 1/2 cup vinegar
1 1/2 cup sugar
1 tbsp salt
pineapple juice (juice from d tidbits)

procedures:

peel the unripe papaya.. remove the seeds and grate using a cheese grater (it is much better to use grater w/ smaller holes).. add a tablespoon of salt and stand for about an hour..

while waiting for the papaya, prepare the other ingredients.. peel the carrot and make florets cut.. remove the seeds of the pepper and slice into strips.. same with ginger, peel and slice into strips..

do the pickling.. in a wok place all the pickling ingredients and bring to a boil till the ingredients mix well.. let cool..

back to the papaya.. squeeze the papaya as much as u can to discard the juice..

put all the vegetables and pineapple together and toss.. pour on the pickling solution and mix well.. transfer to a sterile jars and refrigerate for a day before serving..

ilove ube

halaya ube.. irresistable :D..

just wanna post one of my fave food..

i so much love food with ube flavors such as halaya ube, ube flavored mamon/bread, hopia ube, ice cream ube, cake ube, rice cake ube and anything with ube.. hehe.. ill post them all soon..

here's a picture of tita jie's halaya ube.. ilove it..

chicken and squash in coco cream

ingredients:
1 whole chicken (serving size)
500 g squash (1" sliced)
1 med size ginger (julienne)
1 med onion (sliced)
2 cloves garlic (minced)
2 cups coco milk (1st & 2nd wash)
3 pcs hot pepper (chopped)
2 tbsp fish sauce

procedures:
in a wok, place a cup of coco milk (2nd wash), chicken, fish sauce, garlic, onion and ginger and simmer uncover for atleast 10 minutes or till the coconut oil itself saute the ingredients.. when the water evaporates (oily in consistency), add the coco milk (1st wash) and squash and cook till the sauce is thick in consistency and the squash is well done.. add the chopped hot peppers and season with salt according to your likings..

serve with rice..

proud to be KAPAMPANGAN

LOS ANGELES—The Filipino’s love affair with food is a cultural truth that cuts both ways—an exaggeration and an understatement. The traditional three main meals a day – almusal (breakfast), tanghalían (lunch), and hapúnan (dinner) plus an afternoon snack called meriénda -- are still life’s ritual to many Filipino Americans.

Baby back ribs with sourdough roll, blackened Cajun chicken or deep-fried mozzarella cheese? These are all good, but a meal is not a meal to the Pinoy without his staple boiled white rice—with a choice of obligatory dishes like piniritong isda (deep fried fish), lechón (whole roasted pig), longganisa (sausage), tapa (beef jerky), torta (omelette), adobo (chicken and/or pork braised in garlic, soy sauce, and vinegar or cooked until dry), kaldereta (goat in tomato stew), mechado (beef or pork cooked in tomato sauce), pochero (beef in bananas and tomato sauce), afritada (pork or beef simmered in a tomato sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (pork, fish, or shrimp in tamarind stew), pancit (stir-fried noodles), and lumpia (fresh or fried spring rolls).

Whenever we talk of pagkaing Pinoy—overseas and back home—we all agree that Pampanga province’s proud and feisty Kapampangans’ cuisine reigns supreme. Pampanga, located in the Central Luzon island region and lies on the northern shore of Manila Bay, is famous for its culinary industry—with well known food products that range from the ordinary to the exotic.

By Pasckie Pascua
Contributing Editor


(i really do not know what made people think that pampanga's cuisine is the best.. what so special about food when cooked by a kapampangan??.. nyways, this thought makes me smile :) and giving me enough courage to pursue my passion in the kitchen.. thanks to those who appreciate kapampangan cuisine :D)

dinuguan

ingredients:
500 g pork intestines (cleaned/thinly sliced)
100 g pork liver (diced)
2 laurel leaves
1/2 cup vinegar
1 med onion (sliced)
2 cloves garlic (minced)
3 cups water / stock
1 tbsp sugar
1 cup pork blood
2 pcs finger chillis
salt and pepper

procedures:
simmer pork intestine with a cup of water for 10 minutes or till tender..

in a pan, saute garlic and onion for a minute.. add pork intestine, liver, fish sauce, salt and pepper and simmer for 5 minutes.. add vinegar and let the liquid evaporates.. add water/stock and bring to boil.. add in the pork blood, finger chillis and sugar, stirring occasionally till the sauce thickens in consistency..

best with siopao or bun..

mussel

i do not know what exactly is the name of this dish.. one thing is im sure, this dish is superB.. :)..

ingredients:

1 lb fresh mussels (cleaned)

5 pcs tomatoes (chopped/strips)

1 med ginger (strips)
1 med onion (sliced)
3 tbsp fish sauce

2 cloves garlic (minced)

4 cups water

bunch of pechay

1 tbsp cooking oil
salt

procedure:

saute ginger, garlic, onions and tomatoes in a tablespoon of oil for 2 minutes.. add fish sauce and water and bring to boil.. put the mussels and cook for 4 minutes or till the mussels are opened.. add the pechay and salt, simmer for 2 minutes.. adjust seasoning.. (do not overcook mussels as they will become tough and grainy..)

serve with rice..

fish bistek

ingredients:
1 big milk fish (bangus=5/6 slices)
1 big onions (rings)
3 cloves garlic (minced)
2/3 cup soy sauce
1/2 cup calamansi (10pcs)
oil for frying
1/2 cup water

procedures:

fried fish..

saute garlic and onions for a minute.. add soy sauce, calamansi and water and bring to boil.. add the fish and simmer for 3 minutes.. adjust seasoning..

serve with rice..

pork with snow peas & green beans

ingredients:
500 g pork (thin strips)
6-8 pcs calamansi
3 tbsp soy sauce
3 tbsp sugar
100 g snow peas
200 g green beans (halv)
1 red capsicum (strips)
1 sm ginger (strips)
2 cloves garlic (minced)
1 med onion (sliced)
3 tbsp oyster sauce
2 tsp corn/all purpose flour
1 cup stock/water
salt

procedures:

marinate pork with sugar, soy sauce, and calamansi and let stand for 20 minutes..

in a bowl combine stock/water, cornflour and oyster sauce..(mixture)

saute ginger, garlic and onions and add the marinated meat and cook till tender.. add the capsicum and cook for a minute.. add the green beans and snow peas and simmer for 3 minutes.. stir in with the mixture and bring to boil.. cook till the sauce thickens..

serve with rice..

fried fish & sauteed green beans

ingredients:
500 g green beans (thinly diagonal sliced)
1 med carrot (strips)
1 med onion (sliced)
3 cloves garlic
2 tbsp fish sauce
1 ajinomoto ginisa flavoring
1 tbsp cooking oil
1 kg fish (tilapia) (cleaned)

procedures:

saute garlic, onions and fish sauce.. put the veggies and season with ajinomoto ginisa.. simmer for 3-5 minutes.. (can also put meat but i prefer it this way.. sounds vegetarian?:d..)

fry fish..


serve with fried fish and rice..

chop suey

its my turn in the kitchen.. as usual, i have to cook veggies again coz last week mom prepared food full of cholesterol.. haysss.. i still remember wat my bro said.. "i like vegetables but my mom is too lazy to cook chopsuey for me".. she isnt lazy cooking i guess, its just that she wasnt good enaf doing kitchen things :D.. sometimes i wander if the saying "the taste of the food u prepare will depend upon how much love u put while cooking" is true.. mom, tell me its not.. :P..

chop suey is a chinese term which means "mixed pieces", consisting of meats cooked quickly with vegetables.. my sister love chopsuey with chicken liver and gourd, so i cooked the way she likes it..

ingredients:
500 g chicken liver and gourd (thinly sliced)
1 med cabbage
1 med chayote
1 med carrot
1 med cauliflower
2 stalks celery
2 sm red/green bell pepper
100 g green beans
1 med onion
3 cloves garlic
1 tbsp cornstarch
2 tbsp fish sauce
2 tbsp cooking oil
1/2 cup water
salt to taste

procedures:
saute garlic, onions, gourd and fish sauce for 5 minutes.. add liver and cook for a minute.. put the vegetables except the cabbage and cook for 3 minutes.. stir in with cornstarch dissolve in half cup of water and put the cabbage and salt.. bring to boil or cook till the sauce thickens.. adjust seasoning..

serve with rice..

pork sinigang

simplest version of sinigang

sinigang is one of the or shud i say the most favorite dish of the filipinos.. it is always on top of filipino tables.. sinigang often incorporates with stewed fish, chicken, pork, shrimp or beef.. and is cooked with vegetables like tomato, okra, sitaw, raddish, onion,kangkong& tamarind.. i prefer cooking it the the way ive grown my elders cooked it..

ingredients:

800 g pork kasim/liempo (sm cubes)

400 g tamarind

3 pcs gabi (peeled)

3 pcs finger chillis

bunch of kangkong (cut in btw leaf)

5-6 cups water

3 tbsp fish sauce

salt

procedures:

boil pork in 5-6 cups of water and a tbsp of salt for 30 minutes or till meat is tender.. add fish sauce and tamarind fruit and cook for 5 minutes or till cook(can also cook separately).. get the tamarind from the wok and put in a bowl and mashed with the back of the laddle (sandok:D).. put the tamarind juice back in the wok.. add finger chillis and kangkong and bring to a boil..

serve with rice..

miki noodle soup

ingredients:
100 g pork (strips)
1 med cabbage (thinly sliced)
1 miki noodle
1/4 (of the pack) butter
1 knorr pork cube
3 tbsp fish sauce
1 med onion (sliced)
2 cloves garlic (minced)
1 tsp cooking oil
4-5 cups water
salt and pepper to taste

procedures:

heat pan, add oil and butter, saute garlic and onions (minute interval).. add fish sauce and pork strips.. add 4-5 cups of water and knorr cube.. bring to boil.. stir with the miki noodle and cook for 2minutes.. put cabbage and simmer for 3minutes.. season with salt and pepper..

serve hot..

pork kilawin

ingredients:
500 g market kilawin pack (strips)
(pork, liver, lung)
200 g pork lean (strips)
4 cloves garlic (minced)
2 sm onions (chopped & rings)
1/2 cup vinegar
1/4 tsp ground pepper
2 tbsp fish sauce
salt
1 cup broth/water
1 tbsp oil

procedures:

boil pork in vinegar, pepper, a cup of water and a tsp of salt till meat is tender.. keep the broth for future use..

fry onions (rings) and set aside..

saute garlic and onions and pork lung till tender.. put the broth and the pork and 2 tbsp fish sauce and cook for 5 minutes.. stir in with the liver and simmer for another 5minutes or till tender.. adjust seasoning with ur liking.. (salt&pepper)

top with onion rings..

serve with rice..

daing na bangus

ingredients:
3 sm pcs bangus (opened)
1/2 cup vinegar
6 cloves garlic (minced)
1/4 tsp ground pepper
1/2 tbsp salt
oil for frying

procedures:
place bangus in a wok.. mix all ingredients until well blended.. stand for an hour till the fish absorbed the flavors..

fry..

serve with rice.. and chilitoyomansi or chilivinegarlic..

fish sarciado

ingredients:
1 kg tilapia (cleaned/fried)
250 g tomatoes (thinly sliced)
3 eggs
1 med onion (sliced)
3 cloves garlic (minced)
cooking oil (for frying and sauteeing)

1/2 cup water

salt

procedures:

fried tilapia..

sautee garlic, onions and tomatoes till cook and add half cup of water, bring to boil.. break eggs and add salt.. put the tilapia and simmer till eggs are done..

serve with rice..

chicken curry

ingredients:
1 whole chicken (serving size)
2 cups coco milk (1st and 2nd wash)
2 med potatoes (quartered)
1 med bell pepper (quartered)
curry powder/cube
1 sm ginger (thinly sliced)
1 med onion (sliced)
2 cloves garlic (minced)
2 tbsp fish sauce
salt

procedures:

place chicken in a wok together with garlic, onions, ginger, potatoes, fish sauce and coco milk (2nd wash).. cook for 20 minutes or til chicken is tender and coco milk turns to oily in consistency.. (in cooking with coco milk, there is no need to saute coz the coco itself will saute the ingredients as it turns into oil).. add the 1st wash coco milk and the curry powder or cube and bell pepper.. simmer for another 5 minutes or till the sauce thickens..

serve with rice..

eggie luncheon

ingredients:
1 can luncheon meat (small cubes)
2 pcs eggs
3 med tomatoes (thinly sliced)
1 med onion (chopped)
2 cloves garlic (minced)
2 tbsp fish sauce

procedures:

sauteed garlic, onions and tomatoes (a minute interval in every ingredient)..add fish sauce and a small amount of water.. stir in the luncheon meat.. break eggs and simmer for a minute.. adjust seasoning to your liking..

serve with rice or bread..

sweet N chilli squids

ingredients:
600 g squids (cut/rings)
4-5 pcs tomatoes (thinly sliced)
1 med onion (sliced)
2 cloves garlic (minced)
3 tbsp soy sauce
3 tbsp vinegar
4-5 tbsp sugar
5 finger chillis (deseeded/ strips)
1-2 hot chilli (chopped) optional
salt and ground pepper to taste

procedures:

saute garlic, onion, tomatoes in a tbsp of cooking oil (1 min. interval in every ingredient).. stir in the squids, finger chillis, soy sauce and vinegar.. put sugar and hot chillis(optional) and season with salt and pepper.. let cook..

serve with rice..

sisig (puso ng saging)

ingredients:

2 packs puso ng saging (stirred in vinegar)

(to avoid it turning to black)

2 tbsp shrimp paste

1 med onions (sliced)

3 cloves garlic (minced)

1/2 cup vinegar

salt to taste

some pork cracklings (chicharon) (crushed)

procedures:

saute garlic, onions and shrimp paste in a tbsp of cooking oil for 2 minutes.. stir in the vegetables, vinegar and also the chicharon till cook.. put salt to taste..

serve with rice and fried fish..

sauteed squash & beans

ingredients:

bunch of sitaw (cut/2")

300 g squash (sliced/ 1/2")

4 pcs tomatoes (sliced)

2 tbsp shrimp paste

1 med onion (sliced)

2/3 cup water

3 cloves garlic (minced)
1 tbsp cooking oil

procedures:

heat pan, saute garlic, onions and shrimp paste in a tbsp of oil for a minute or 2.. put the tomatoes till skin separates its meat.. stir in the squash and sitaw and put water and simmer for 10 minutes or till the veggies are well done.. season with salt..

serve with rice and fried fish..

mixed veggies

ingredients:

1/2 kg frozen mix veggies
1/4 kg ham (sliced/small squares)
200 g green beans (sliced 1/2 ")
1/4 (of d package) butter
1 med onions (chopped)
20 g cream of mushroom


procedures:

(if cooking with butter, better not put garlic)


heat pan and melt butter.. while melting u can already put the onions for sauteeing.. stir in the ham for 2/3 minutes.. add the veggies till cook.. put a lil amount of cream of mushroom and stir till the sauce thickens..

paksiw

kapampangan's paksiw is the simplest version of all paksiws.. there are only few kapampangan tables that put okra/eggplant in this dish.. we usually cook it with ginger(d more of it, d better), finger chillis and vinegar, no more, no less :D..

ingredients:

1 kg tilapia (cleaned/halv)

1 med ginger (strips)

3 pcs finger chillis

2-3 tbsp fish sauce

1 cup vinegar

1 cup water

2 cloves garlic (crushed) optional

salt

procedures:

in a skillet combine all ingredients.. boil for 10 minutes or till the fish is cook..

serve with rice..

(best with garlic rice for breakfast.. a day after it was cook.. )

garlicy adobo rice

ingredients:

left over adobo (sliced thinly)
left over cooked rice (mashed)
3 cloves garlic (finely minced)
2 tbsp soy sauce

procedures:

mashed the cooked left over rice.. saute garlic til golden brown.. stir with the left over adobo and add 2 tbsp soy sauce, cook for a minute.. put the rice and toss for some more minutes.. add salt to taste..

i love cooking left over rice..

adobong kangkong

ingredients:

bundles of kangkong (sliced thinly/1/2")

(remove the leaves)

4 cloves garlic (minced)

1 med onion (sliced)

2/3 cup vinegar

2/3 cup soy sauce

1 cup water

1 tbsp cooking oil

procedures:

saute garlic and onions.. add the vinegar and soy sauce and bring to a boil.. put the kangkong and simmer till cook.. season with salt and pepper..

serve hot and with rice.. best pair with fried fish.. (ilove tuyo paired in this dish)

misua soup w/ patola

ingredients:

2 misua

1 patola (thinly sliced)

2 cloves garlic (minced)

1 med onion (sliced)

1 beef/chicken cube

2 eggs

4 cups water / stock

1 tbsp cooking oil

3 tbsp fish sauce

procedures:

saute garlic and onions in 1tbsp oil.. add fish sauce, 4 cups of stock or water and broth cube.. bring to a boil.. add  the patola and cook for 3-5 minutes.. stir in the misua noodle and break eggs and simmer for 3 minutes.. season with salt and pepper.. 

garnish with spring onion..

serve hot..

ginisang munggo

ingredients:


2 cups mung beans (boiled in 6 cups of water)
100 g pork (strips)
bunch of ampalaya leaves
1 sm ampalaya fruit (thinly sliced)
2 stalks celery(sliced) or kintsay
1 med onion (sliced)
3 cloves garlic (crushed)
2 tbsp shrimp paste1 tbsp cooking oil


procedures:
pakuluan ang munggo sa 6 tasa ng tubig hanggang maluto ito..

gamit ang strainer, mashed the mung beans para pino ang consistency pag naluto..

pakuluin din ang karne sa isang tasa ng tubig na may kaunting asin.. (or isama sa paggisa)

igisa ang bawang, sibuyas at alamang.. isunod ang napakuluan ng karne at lutuin ng 3 minuto..

ilagay ito(ginisa) sa pinakuluang munggo at pakuluin.. isunod ang celery at bunga ng ampalaya at asinan ng ayon sa panlasa.. pakuluan.. ilagay ang dahon ng ampalaya at patayin na ang kalan..
serve with rice and fried fish..

(my aunt pair sauteed mung with paksiw.. i duno y..)

gambas w/ squids

ingredients:

500 g prawn (shelled)

250 g sguids (rings)

1 sm red bellpepper (strips)

1 sm green bellpepper (strips)

1 med onion (sliced)

butter

salt

2 tbsp cornstarch

1/2 cup water

1 tsp cooking oil

procedures:

heat pan and add 1tsp cooking oil.. melt butter.. saute onions and prawns (till it change in color) and squid (till fine).. add the bellpeppers and cornstarch (dissolved in 1/2 cup water) and cook for 3 minutes.. season to taste..

serve with rice.. 

maja blanca

nagluto aq pork pastel at may tira akong mais at gatas.. at meron ding cornstarch na tira-tira din.. kaya gumawa ako ng maja blanca.. :) hirap ng buhay naun kaya dapat maging wise.. wag magtapon ng  mga tirang pagkain..

ingredients:

1 cup corn starch

1 cup white sugar

1 cup evap milk

3 tbsp corn

2 cups coco milk

procedures:

pagsamahin ang cornstarch at asukal at haluinl..

ilagay ang gata sa kaserolang gagamitin at pakuluin.. ilagay ang cornstarch mixture at haluin hanggang kumulo.. isunod ang mais at gatas at lutuin hanggang lumapot ang consistency.. ilipat sa mangkok at ilagay sa ref.. 

pork pastel

ingredients:
800 g pork lean (1/2" thick sliced)
1/2 cup evaporated milk
1/2 cup whole corn
1 pack 70 g cream of mushroom (use half only)
1 med onion (chopped)
salt 1/4 tsp salt
butter

procedures:
palambutin ang karne sa 4 na tasang tubig na may kaunting asin ng 30-40 minutes..

painitan ang kawali at lagyan ng kaunting mantika at alisin muna ito sa kalan saka ilagay ang butter hanggang matunaw ito (wag maxado iexpose ang butter ng buo sa kalan para nde ito masunog..) ilagay ang sibuyas at igisa.. isunod ang karne at dagdagan ng 2tasang broth (pinagpakuluan ng karne).. simmer ng 10minutes.. ilagay ang cream of mushroom, mais at gatas.. simmer for another 5minutes or hanggang maging malapot ng kaunti ang sauce..

serve with rice..

ate deng's calde

ingredients:

1 kg baby back ribs pork (small pieces)

2 med carrot (cubed)

3 med potatoes (quartered/fried)

2 med bellpepper (cubed)

3-5 pcs pepper -anis- (chopped)

2-3 tbsp liver spread

200 g tomato sauce

4-5 tbsp sugar (optional)

1/4 cup soy sauce

4 tbsp vinegar

1 med onion (sliced)

2 cloves garlic (minced)

salt and pepper to taste

procedures:

palambutin ang karne sa 3 tasang tubig at ilagay na ang toyo at suka..

igisa ang bawang at sibuyas.. isunod ang bellpepper, carrots at patatas.. ilagay na ang malambot na karne, tomato sauce at liver spread.. lagyan ng asukal, asin at sili.. lagyan ng kaunting paminta.. pakuluan hanggang maging malapot ang sabaw.. (if there are kids at home, set aside a bowl of this dish before putting the anis)

chei cudn't resist ate deng's calde :)

serve with rice..

chicken and pork pochero

i took the pic late kaya la ng gulay :(..

cebu's famous pochero is our version of bulalo here in pampanga.. and our pochero is a dish, usually chicken, pork or mudfish(bulig) cooked in tomato sauce and banana plantain(saba) and other veggies such as carrot, cabbage and bellpepper..

ingredients:

200 g pork lean (1/2" cubed)

500 g chicken ( cut into small pieces)

1 med cabbage (cut into squares)

1 med carrot (sliced circle/diagonal halv)

100 g baguio beans (halv)

1 med bellpepper (sliced diagonal)

3 pcs banana saba (halv/fried)

200 g tomato sauce

3 tbsp fish sauce

1 med onion (sliced)

3 cloves garlic (crushed)

salt

procedures:

(palambutin ang baboi sa 2tasang tubig na may kaunting asin habang pineprepare ang mga ingredients.. at prituhin na din ang saba..)

igisa ang bawang (golden) at sibuyas (fine) sa isang kutsarang mantika.. ilagay ang manok, baboi at lagyan ng 3kutsarang patis at palambutin.. kapag halfdone na ang karne ilagay ang tomato sauce at ang broth na pinagkuluan ng baboi and simmer for some minutes.. idagdag na ang green beans, bellpepper, carrot, saba at repolyo and simmer for 3-5minutes..

serve with rice..

pork & pechay

ingredients:

1 kg pork lean (cubed)

250 g tomatoes (sliced)

1 med onion (sliced)

bunch of pechay (halv)

1 med raddish (sliced, diagonal)

2 cloves garlic (minced)

3 tbsp fish sauce

1 tbsp cooking oil

salt

procedures:

igisa ang bawang(nearly golden), sibuyas(fine), patis at kamatis (skin separates its meat) sa isang kutsarang mantika.. ilagay ang karne at lutuin hanggang maabsorb ang ginisa flavors.. lagyan ng 4-5 tasa ng tubig at hayaang lumambot ang karne.. (pwede ring pakuluan muna ang baboi bago mag-gisa).. kapag malambot na ang karne ilagay ang labanos at tangkay ng pechay at lutuin ng 5 minuto.. isunod na ang dahon ng pechay at pakuluin.. luto na po..

serve with rice..

pics not yet available..

tinolang manok

ingredients:

1 whole chicken (cut into pieces)

2 med chayote (med size sliced)

1 med ginger (sliced/julienned)

1 med onion (sliced)

2 cloves garlic (crushed)

3 tbsp fish sauce

bunch of pepper leaves

2 finger chillis

salt to taste

2 tbsp cooking oil

6 cups water / rice wash

procedures:

in a hot pan or med. casserole saute ginger (must come first) in 2 tbsp oil.. when the aroma smells out put the garlic to nearly golden.. then add the onions til fine.. put the chicken and 3 tbsp fish sauce.. simmer for 10 minutes or til chicken absorbed the flavors.. add 5-6 cups of water and bring to a boil.. put the chayote fruit and finger chillis.. simmer for 5 minutes.. when cook put the chilli leaves and turn of the fire.. let it be cook with the heat..

serve with rice..