Posted by Nez | Jul 25th, 2010

Dinakdakan II (with pig’s brain)

I have posted a DINAKDAKAN recipe few months ago wherein, I used mayonnaise and some seasonings. When my mom read that post, she suggested me that she will make a DINAKDAKAN with dressed with real pig’s brain as long as I give the credits to her. So this time, it’s my mom’s recipe of the authentic Ilocano cuisine of DINAKDAKAN without the substitute for pig’s brain. DINAKDAKAN (with...

Posted by Nez | Jul 20th, 2010

Chicken Cordon Bleu

I thought making CHICKEN CORDON BLEU would be terribly complicated until my friend, Tita Mina, taught me how to make one. And it was surprisingly good and easy making one. Cordon Bleu is a French term and if literally translated, Cordon Blue is “Blue Ribbon” which refers to an award for being excellent in culinary arts and usually awarded to women. Chicken Cordon Bleu is truly an award winning...

Posted by Nez | May 14th, 2010

Meaty Spaghetti

I cooked MEATY SPAGHETTI this day to break the usual biscuit and cookies we eat for meriendas. Colby has a small complain though with the spaghetti for I forgot to buy cheese to top with it. But he loved it anyway. I prefer spaghetti sauce to have more beef than having the meat just floating on a pool of tomato sauce and I seasoned the sauce a bit sweet to make it friendlier for Colby. MEATY SPAGHETTI Spaghetti...

Posted by Nez | Apr 4th, 2010

Zesty Hotcake

I am enjoying the long vacation we have for this lenten season – get-together with the family, overnight stay at Baguio, swimming at Leisure Coast Resort, a time of worship, and most especially great meal moments with my family. I had the box of Maya Pancake since December and thankfully, I finally had a time to do the work with HOTCAKES or PANCAKES. Though I made a bit variation to break the traditional...

Posted by Nez | Apr 2nd, 2010

Fresh Buko Juice

The coconut nut is a giant nut If you eat too much, you’ll get very fat Now, the coconut nut is a big, big nut But its delicious nut is not a nut… - By Smokey Mountain Da Coconut Nut is one of the songs that remind me of childhood. And this also indicates to me that summer time is here. It had been terribly hot for the past few days and everybody wants to indulge with anything cold and refreshing. I had...

Posted by Nez | Mar 26th, 2010

Dinakdakan

DINAKDAKAN is a pride of the Ilocano cuisine, most wanted by guys who love the exotic experience of grilled a grilled pig head, face or ear dressed with pig’s brain, that’s right, pig’s brain. Disgusting or interesting? Honestly, I never had that enough courage to try the traditional Dinakdakan. But thankfully, there are now many ways of preparing and cooking Dinakdakan without the brain....

Posted by Nez | Mar 6th, 2010

Adobong Paa ng Manok (Chicken Feet Adobo)

Does this scare you? Sorry if I make you cringe. Nope, this is not a Halloween Edition of Hungrynez’ recipe. I know that to some the picture is a yucky, deadly and scary image of chicken feet yet a yummy feast to some just like me. I like to categorize ADOBONG PAA NG MANOK (CHICKEN FEET ADOBO) as one of the exotic foods of Philippine Islands. I believe Asians are much acquainted with Chicken Feet since it is...

Posted by Nez | Mar 5th, 2010

Apple Cinnamon Muffins

I took a break for a while from baking. It is quite hard for me with my big belly to go around the kitchen, reach for baking utensils in our cabinets, bend on my knees if I dropped something and whew, I find it very warm for my tummy each time I bake. I was grateful Royce was at home last weekend and helped me bake some goodies again. I guess he misses my baking. I had a couple of apples waiting in our fridge so I...

Posted by Nez | Sep 19th, 2009

Chicken Macaroni Supreme Salad

Chicken Macaroni Salad Supreme is almost half gone! Thanks to my Royce for reminding to get a shot before our salad is gone. Anyway, desserts and sweets are my best part of the meal. They make lunches and dinners truly enjoyable. My eyes as well as my taste buds enjoy the variety of colors, shapes, sweetness and tang of fruits, sweet breads, chocolates, puddings, candies, gelatins, and many more. My favorite...

Posted by Nez | Sep 13th, 2009

Creamy Gelatin Medley (Gulaman)

My three-year-old son, Colby, discovered his love with gelatins (gulaman) when my father-in-law bought some jelly-ace from the grocery. Since then, he would always grab a pack of jelly-ace from the candies section of the grocery. Last night, I prepared Creamy Gelatin Medley from the extra sachets I made from Fruity Gelatin Layers few months ago. I added a little condensed milk and cream to go along with the gelatin...