This is really a very good night snack while watching movie. Hubby and I loves this very much. I usually don’t eat chilli but this batch that hubby made was not that strong. My favorite part though is the melted cheese on the top. It is even better if you dip it on the hot sauce.
Dunkin donut is my favorite donut when I was a kid. I always look forward of having it when somebody I know go to Cebu or Cagayan de Oro, the closest place where we can get dunkin donut that time…
I love the different flavor of fillings such as strawberry, pineapple, ube, chocolate and mango. The one in the picture is a strawberry one where hubby and I got few weeks ago.
Introducing another Filipino food that’s good for cold season. It’s called Tinolang Manok. It’s just a chicken boiled in water with malungay ang other seasonings.
Ingredients:
Chicken
Malungay
Knor Cubes
Ginger
Salt and Pepper
How To:
Wash the chicken and put it in a deep pan with water and bring it to boil. Add ginger, knor cubes and Salt and Pepper to taste. Bring it to boil again until the chicken is done then add Malunggay leaves.
This is one of my favorite Filipino food. It’s so easy to make and it’s so yummy. I simply sauteed pork and mixed the Ampalaya (bitter Lemon) and eggplant with salted shrimp. Hum my experiment turns out so good…
Ingredients:
Pork
Amplaya or Bitter Lemon
Salted Shimp (Bagoong)
Egg
Water
Onion
Garlic
Knor Cubes
Powder Black Pepper
How to:
1. Slice the pork thinly or cubes, put it in a plate and add soy sauce. Then slice other ingredients.
2. Heat small amount of oil in the skillet. Sautee onion and garlic and then add pork and knor cubes, mix it and then add a little bit of water and let is simmer until pork is almost done but check it regularly. Then add the salted shrimp (bagoong). After that, you can now add the eggplant and then Ampalaya, mix it good and then let it simmer for few minutes then add egg and black pepper.
Chicken is one of my favorite meat next to fish of course. I love pork and beef but I am trying to be healthy. I have been thinking of becoming a vegetarian but I need to do it slowly. I think eating some veggies and fruits with Chicken is not that bad especially if you exercise every day too. Anyway here’s a recipe of the pineapple chicken I really like.
Ingredients:
1-1/2 k. of chicken thighs
salt and pepper
1 tbsp. of dried rosemary
1 tsp. of finely grated ginger
1 large can of sliced pineapple or pineapple chunks, juice reserved
3-4 tbsps. of finely sliced onion leaves
5-6 tbsps. of melted butter
How To:
Place the chicken thighs in a large glass bowl. Season liberally with salt and pepper. Add the dried rosemary and mix, working the seasonings and herbs into the chicken meat. Let sit for about 15 minutes.
Preheat the oven to 170oC.
Spread the melted butter over the entire bottom of the baking dish which should be large enough to hold the chicken thighs in a single layer. Arrange the chicken thighs, skin side up. Pour in the pineapple juice. Sprinkle the grated ginger and onion leaves on top. Bake, uncovered, for 25 to 35 minutes, depending on the size of the chicken thighs.
Remove the baking dish from the oven (the tops of the chicken should be lightly browned by this time) and add the pineapples. If using pineapple slices, you may cut them into halves or into chunks. Return the chicken to the oven and bake for another 10 minutes.
Serve hot with rice.
When it comes to food, I really love to experiment. I love to add and mix some other ingredients to make it better. Just like this Bbq Manok (Chicken Bbq), I added sprite to make it tender and it really adds flavor too. I don’t only love it but hubby loves even more.
You can try the recipe below. I don’t really measure all the ingredients but if in any case, you can adjust it to your liking.
Ingredients:
1 lb. Chicken Breast
Barbecue Stick
Marinate In:
2 cups Sprite
¼ cups Ketchup (hot and spicy or regular)
2 tsp. Pepper
½ cups Soy Sauce
¼ cups tablespoon Vinegar
Half Slice of Lemon extract
1 cup Pineapple Juice
Garlic
Onion
Barbecue Sauce:
1 cup of Ketchup
1 cup Pineapple Juice
Sugar
Lemon extract
1 cup of Soy Sauce
1 to 2 tbs. Vinegar
2 cups of Cooking oil
How To:
Slice Chicken Breast and marinate it with sprite, ketchup, soy sauce and other ingredients in marinade for at least 5 hours or overnight.
For the barbecue sauce, mix all the ingredients together in a pan and heat it for at least few minutes. Taste it and you can add sugar or lemon to your desired taste.
After the chicken is marinated to the desire time, wash or wet the barbecue stick and put the chicken on the stick. And then it’s time for grilling.
Turn on your grill in a low heat, brush some oil on the grill and let it stand for at least 2 to 3minutes. And then lay out all the chicken stick on the grill and brush it with oil. Flip it over for once in a while to make sure it’s not being burned.
Few minutes later brush the barbecue sauce on the chicken and do it over and over again until it’s cooked.
Serve it with rice…
This is one of the cheapest pizza we’ve got from walmart. This is what we had on dinner and for the prize it was really good enough. We don’t eat pizza often but if we are on the mood or don’t feel cooking then this is what we normally do.
I can’t believe my husband like Paksiw hehehe. At first I thought he won’t like but he did. He love fish so much and he usually don’t care how I cook it as long as there’s no salted fish sauce on it hahahah.
Ingredients:
Any kind of fish
Eggplant (optional)
Okra (optional)
Ginger- Sliced
Garlic- Chopped
Vinegar
Salt
Pepper
How To:
1. Wash the fish really good and set aside.
2. In a skillet, combine all the ingredients and bring it to boil until the fish is done.
3. Serve it with rice.
A simple yet very delicious recipe from my mother in law. This meal is very simple and easy to make. I simply seasoned the pork cutlets with salt, onion powder, garlic powder, ground black pepper and just put the pork cutlets in the non-stick skillet with a very small amount of oil.
Hubby eats it with gravy and bread… and he loves it a lot.
Yummy? Humm it really is. This is what we usually order when hubby and I go to Chinese restaurant. This is his choice and I get something else then just share because one order of this Pepper steak can actually feed two to three person. Plus the other menu I order? gosh sobrang busog na with take home pa heheheh.
Ingredients:
1 1/2 inch thick beef steak, any kind (16-24 oz)2-3 bell peppers, any color
2 large yellow onions, thinly sliced
1/2 hot pepper (depending upon heat desired)
2-3 tablespoons extra virgin olive oil
1 tablespoon butter
4-5 cloves garlic
1/2 lb mushrooms, thinly sliced
1 tablespoon Wondra (or other flour)
3 tablespoons red wine
1 bouillon cube or teaspoon of beef flavored soup base (optional)
salt or soy sauce (if desired)
pinch of red pepper flakes, to taste
How To:
1. Slice uncooked steak into thin slices across the grain.
2. Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.
3. In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.
4. Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy. Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.
5. Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.
