Posted by Nez | Jul 30th, 2010

Bistek (Filipino Beef Steak)

BISTEK or FILIPINO BEEF STEAK or BEEF STEAK TAGALOG is a flavorful and adaptable Filipino beef recipe usually paired with steaming hot rice. The beef strips are marinated, sauteed and tenderized. The marinade is perfect not only with beef but also with chicken and porkchops. With the help of a pressure cooker, it will effortlessly cut the cooking time in half. I experimentally marinated the beef overnight, which is...

Posted by Nez | Jul 26th, 2010

Baked Chicken in Cream

Food Always In The Home. My mom would always prepare a simple to a good meal with her modest income she was earning from her small manufacturing business. She makes a simple dish to something would make us “WOW!” each time my mom puts the dish on our dining table. And it was something I almost took for granted. When I got married and had kids to prepare meals for, preparing and cooking a good food...

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 22nd, 2010

Dinuguan (Pork Blood Stew)

DINUGUAN is a Tagalog term, literally translated as “blooded”, which refers to the Native Filipino dish, full of flavor of pork blood and meat. Though some, do not eat Dinuguan for some religious reasons, most Filipinos crave and fave for this dish, paired with steaming white rice or Puto, a Filipino rice cake. Dinuguan would reflect how Filipinos love cooking and eating exotic dishes like Adobong Paa...

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 | Jul 9th, 2010

Ginisang Kalabasa

GINISANG KALABASA is a hearty, hefty, and simple Filipino vegetable dish sautéed in fresh shrimp paste. If you have allergies with shrimp paste or you simply not acquainted with it, you can season the dish with salt as a replacement. Still, you will get almost the same taste of Ginisang Kalabasa. Pinoy vegetable dishes are best paired with a fried fish and steaming white rice and a dip like bagoong with kalamansi...

Posted by Nez | Jul 8th, 2010

Pinoy Chicken Curry

CHICKEN CURRY is an unusual dish originated from South Africa, yet a cultural intersection appears that Mediterranean, British, Dutch, African and Indonesian refinement contributes to its taste. And our country also embraces Chicken Curry dish into our palates. My father who worked in Bahrain for more than ten years introduced us to the original Mediterranean experience of real Chicken Curry packed with much...

Posted by Nez | Jun 26th, 2010

Very Veggy Egg Noodles (Pancit Canton)

Noodles are found in every region, in every country and in every continent. Asia has a long history for noodles. And most noodle dishes flee to its national origins. Evidently, every home including Filipino homes has its own technique and taste for cooking noodles. Yet since I was a kid, these noodles, thin, thick, white, yellow, fresh, dried, are introduced by the Chinese. No wonder they are famously called...

Posted by Nez | Jun 15th, 2010

Tinolang Manok with Ampalaya

Time was, Filipinos are addicted to a chicken dish called TINOLANG MANOK. The rainy season nor December cold winds isn’t here, but we all-year round continue to cook this simple comfort food at home: a cut-up chicken, stewed with vegetables, served with steaming hot rice. Tinolang Manok is usually added up with sliced green Papaya or chayote, but my new househelp introduced me to an Ilocano way of cooking the...

Posted by Nez | Jun 10th, 2010

Scrambled Egg with French Fries

As any mother would say, simpler is better. And nothing beats the stress-free cooking of a SCRAMBLED EGG. I added a handful of French fries to add an appeal to my 4 year old son, Colby, who loves fries. SCRAMBLED EGG WITH FRENCH FRIES 1 teaspoon unsalted butter or cooking oil 2 large eggs 1 tablespoon milk salt and ground black pepper to taste cooked french fries Either heat the butter or oil in a small nonstick...