Friday, January 7, 2011


I love bringhi for its plainness and it has a very mild zest. There aren't any strong-flavored ingredients that spar, relatively they match each other. It has an allusion of sweetness from the coconut milk and vegetables and the aroma and flavor of the banana leaves is heavenly. Sticky rice and banana leaves are made for each other, with sweet and with savory dishes.
For me this recipe is 2 thumbs up.
3 tablespoons cooking oil
1 tablespoons minced garlic
1/2 cup chopped onions
1 kilo chicken wings, cut into serving pieces
Salt and pepper to taste
1 teaspoon turmeric powder
3 cups glutinous rice
4 cups chicken stock
4 cups coconut cream (kakang gata)
1 medium size red bell pepper,cut into thin strips
2 heaping tablespoons raisins
6 eggs


1. In a nonstick frying pan,heat oil and saute garlic annd onions.
2. Add chicken wings.
3. Season with salt, pepper and turmeric powder.
4. Add glutinous rice and continue sautéing
5. Pour in chicken stock and coconut cream.
6. Allow to simmer over low heat until rice is cooked, stirring occasionally.
7. Add the red bell pepper strips and raisins.
8. When rice is cooked, let pan sit over low heat for one to two minutes or until a golden brown crust forms at the bottom of the pan.
9. Flip into a large serving platter.
10. Put eggs on the top before serving.

Wednesday, January 5, 2011

Pandan Salad

This Pandan Salad was truly from my friend (MYMY), she makes the best Buko Pandan Salad that you ever tasted...we usually serve this every time there’s a family occasion or special events such as Birthday, Anniversary, Christmas and New years Eve when everyone can share this great delight... enjoy!!!
1 pack Mr. Gulaman unflavored gelatin
3 cups of water
1 bottle of nata de coco
1 can condensed milk
2 cans of nestle cream
1 cup sugar
1 bundle of pandan leaves

1. Simmer pandan leaves in water.
2. Take out leaves and strain.
3. In a mixing bowl, dissolve gelatin in 3 cups of pandan water.
4. Add sugar and mix until well dissolved.
5. Let cool at room temperature, then refrigerate it to allow to set and solidify into gelatin.
6. Remove from mold and use a buko scraper. Strain nata de coco.
7. In a salad bowl, mix together gelatin and nata de coco.
8. Pour in condensed milk and Nestle Cream.
9. Mix and well blended.
10. Chill before serving. Enjoy! =D

Tuesday, January 4, 2011

Lumpiang Shanghai

With so many foods we are having for this season, I would have to be blunt and state that for sure, my niche ‘till the middle of January would consist of nothing but “pang-handa” foods that you would usually find in our party gatherings.

One expediency dish that we keep almost year round is the lumpiang shanghai. The simplicity of having this menu ready for frying is so handy especially when you have unexpected guests who arrive by mealtime expecting food.

Lumpiang Shanghai Recipe

500 grams ground shrimp

500 grams of ground pork

4 medium sized carrots, diced finely

½ cup raisins

2 tbsp soysauce

4 big onions, diced finely

4 eggs

enough lumpia wrapper to roll everything

Combine the onions then the meat and the shrimp. Add the carrots, eggs, and season with salt, pepper, soy sauce, and vetsin.

Roll about half a tablespoon each into each wrapper. First, place the meat in the lower part of the wrapper. Pull up the lower part to encase the meat. Fold the sides and seal with water. Continue rolling up from the bottom and then seal final half inch with water. Set aside.

Since we have cooked everything already, we are able to keep this in the fridge for a couple of weeks. But of course, you can as easily fry and serve it immediately.

Monday, December 13, 2010

Smoked Fish

Here I am sharing one of my mother's delightful recipe.

1kg Milk Fish
1 cup raw rice
brine solution
  1. Wash the fish thoroughly.
  2. Prepare the brine solution i.e., a mixture of water and salt.
  3. Place the fish in the boiling brine solution. Be sure that the fish is completely submerged. Boiling the brine solution aids in maintaining the firmness of the fish.
  4. Let the solution boil for at least five minutes.
  5. Strain the cooked fish. Be sure that excess water is completely drained.
  6. Prepare the Steamer raw rice.
  7. Cover the Steamer. Smoking time varies according to fish size or dryness of fish. Longer smoking time makes storage longer.
  8. Alternate position of fish for even curing and smoking.
  9. After smoking, remove the fish and let them cool in room temperature.

Grilled lemon Fish

I wanted a quick and healthy meal for dinner. I found a tasty looking recipe Grilled Lemon Fish. I adapted one of the recipe in the net a bit by using thyme and added just a touch of Rosemary to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them.


3 Lemons
1/2 tsp pepper
1/2 kg fish
1 tsp salt
1/2 tsp thyme
1/2 tsp rosemary
2 tbsp butter

Squeeze 1/2 cup lemon juice from lemons. Combine the juice, salt pepper, rosemary and thyme in a shallow dish. Add the fish & turn to coat. Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the fish and brush with melted butter and place on preheated grill. Broil until opaque throughout.

1/2 cup heavy cream
3 tbsp butter
1/2 tsp rosemary
1/2 tsp thyme

Combine all the ingredients. Simmer for about 5 minutes in a low fire.

Tuesday, August 10, 2010

Ginisang Monggo

This is one of my favorite dishes to cook.
Well, let me tell you that I grew up in a province where there are a number of versions in cooking this dish.


1 cup of mongo or mungo beans
one pack of chicharon laman
3 tablespoons of patis
250 g of shrimps (tails and head removed)
3 cloves of garlic
1 onion sliced
2 tomatoes cut in cubes


1. Start first by cooking the mongo beans.
2. Cook your mongo beans for at least two hours to be sure of its softness.
3. In a separate pan put some cooking oil and sauté your garlic, onions and tomatoes.
4. Add the shrimps.
5. Pour your mongo on this casserole and let this simmer for another fifteen minutes. Put your fish sauce, salt and pepper.
6. Enjoy! 

Lechon Kawali

This is another easy dish to prepare during parties. Thinking of it makes me drool!


1 kg pork liempo (pork Belly)

1 whole garlic, crushed

1 tsp peppercorn

2 tbsp salt

water, for boiling


  1. Put pork belly in a pan.
  2. Add water, garlic, peppercorn, salt
  3. Bring to boil until skin is tender.
  4. Drain, cool and air dry.
  5. Deep fry the belly until golden brown.