Inihaw na Bangus

    INIHAW NA BANGUS or Grilled Milkfish is one of the most popular dishes of Filipinos, specially for us Dagupeños, who are proud to have the best tasting Bangus in the whole world. Gladly, bangus industry had a fast recovery from the recent fish kill tragedy in the country. Inihaw na Bangus is best served with dips of Pangasinan’s Bagoong and Vinegar. Also, to have a best cooked texture of your bangus, be sure that your grill is about 5 inches high from the burning charcoal so as not to over-burn the fish. Remember that the heat should be cooking the fish and not the fire. But if you don’t want the fuss of preparing the charcoal on your grill, you can enjoy the taste of Turbo Broiled Bangus instead. INIHAW NA BANGUS (Grilled Milkfish) 1 bangus 1 tomato, sliced, seeds removed 1 onion, peeled and sliced salt pepper Clean Bangus with running water. Carefully remove internal organs and gills by slicing an opening at its tummy part. Wash again then drain. Combine sliced tomato, onion, salt and pepper. Put the mixture inside the bangus’ tummy. Rub bangus with salt and pepper. Burn coals then place fish on the grill. Grill bangus for about 20-25 minutes on each side. Serve with calamansi or vinegar and bagoong dip. And don’t forget the steaming white rice!...

Tasty Banana Recipes

Sometimes it is hard to get our five-a-day, which is why I have created a fun collection of fruity banana recipes which are quick, simple and delicious ways to get those all important vitamins into our diet. Who says fruit has to be boring? Banana breakfast – There are all kinds of things you can do with bananas to make them more tasty. Why not kick start your day with a banana smoothie? Simply blend together some milk, a few ice cubes, a banana and a mango. Serve in a glass with additional ice cubes for a refreshing fruity drink. A slightly more indulgent breakfast option is to whip yourself up some pancakes. Make sure your pancakes don’t stick to the pan by waiting until the frying pan is very hot before you pour the batter in. While it is heating, you have time to look up some other banana recipes or have a quick game of UNO, but make sure to always keep an eye on the pan. Once your pancakes are cooked, top with maple syrup, sliced banana and pineapple Banana Dessert – How about banana ice cream? This recipe is super healthy, low in fat and very tasty Simply slice 4 bananas, place in a tray, cover and slip in the freezer for about an hour. Once they are frozen, place the chinks into a food processor and blend with some milk until it becomes a smooth creamy texture. Scoop into small bowls and serve with a sprinkling of toasted almond flakes, some toffee sauce or a wafer. If you have some friends over for dinner, why not treat them to a fruity and sweet raspberry and banana crunch dessert? Simply slice some bananas and place in a small oven-proof bowl...

Last Day at Work Dec17

Last Day at Work

Today is my last day at work. My heart is filled with emotions. Of course, I feel terribly sad for I will miss my job, my boss and my co-workers. I will miss waking up early in the morning, preparing myself from a traditional mother get-up to transform to a pleasing and corporate look, traveling from home to work which is usually my day dreaming moment, spending 9 hours of whirl-winding, exhausting yet comfy environment, stressful yet fulfilling work as a secretary to the president of a college (very soon to be a university). I will be missing the people I got to be with for many years, the security guards who are the first ones to greet me with a good morning, the maintenance men who do the errands, the canteen personnel who gives me extras during my breaks, the other office staff who I usually get the latest chikkas but seriously, I will miss the moments of building friendship with them, the 4 guys in our office who had shared a load of memories, and specially my boss who gives the pressure and drive for pushing me to be at my best, though tough and nerve-racking, it was one great ride. I am not offered to a higher paying job nor moving to a greener pasture. But I will be doing my primary responsibility of nurturing and taking care of my kids. I wanted to spend more time molding the character and future of my two little men. I wanted to be part of wonderful memories with my kids for these moments will just be for a moment and I don’t want to miss a thing. But this doesn’t mean I will stop working. Nothing will stop me from work. I got...

Turbo Broiled Lechon Manok...

This is another version of my first Turbo Broiled Chicken where I used a secret ingredient for lechon manok and lechon baboy which is SPRITE softdrink or you may also use 7-Up. This would make your chicken more juicy and more moist. It allows the flavor sink in to every strand of the chicken. I got this idea from a friend who worked in a lechon house few years back. You can also use the marinade recipe to broil pork and imitate the flavor of Lechon Baboy. TURBO BROILED LECHON MANOK 1 whole chicken Marinade for 1-2 hours with: 1 cup soy sauce 2 tbsp. brown sugar 1/4 cup calamansi juice 1/2 cup Sprite or 7-Up 1 tbsp. salt 1 tsp. ground black pepper Then, stuff with: 4 garlic cloves, crushed 2 medium onion, sliced into two onion leaves Finally, place chicken in a turbo broiler and set to cook to 250 degrees for 50 minutes to 1...

Green Papaya Soup

GREEN PAPAYA SOUP is a hearty and rich vegetable Filipino home-cooked dish boiled with pork bones and some slices of camansi and string beans. Secret to this recipe is to use authentic Pangasinan’s Boneless Bagoong to season the dish and lots of fresh ginger for pungent taste to blend in the soup. This is commonly served in Ilocandia Region where fresh and delicious vegetables come from. GREEN PAPAYA SOUP 1 large green papaya, peeled, seeded and sliced thinly handful of camansi slices handful of string beans, cut into slices 300 grams pork bones or ribs 1 large ginger 3 cups water 2 tbsp. boneless bagoong In a medium pot, simmer ginger and pork bones in water. When meat is tender, season with boneless bagoong. Then add papaya, camansi and string beans. Cook for about 7-10 minutes over medium heat or until they are tender. Remove from fire and serve with steaming white...

Sauteed Beef with Baguio Beans...

BAGUIO BEANS are known in the country as a vegetable typically produced in Baguio City, maybe that is why Pinoys call it as Baguio Beans. Then it triggered my sleepy brain, how do other countries call this Baguio Beans? Then my lazy fingers immediately typed google and searched for Baguio Beans. These Baguio Beans are universally known as SNAP BEANS. The “Snap” term is used as a method to break these green beans. You may also know that you are buying a fresh and firm Baguio Beans when you get a good snapping. SAUTEED BEEF WITH BAGUIO BEANS 2 tbsp. vegetable oil 2-3 cloves garlic, peeled and crushed 1 medium onion, peeled and sliced 1/2 kilo ground lean beef 1/2 kilo Baguio Beans, trimmed on both ends and sliced thinly 3 tbsp. soy sauce 1/4 cup water 1 tsp. sugar salt pepper Heat a large wok or skillet over medium-high heat. Pour vegetable oil, wait for few seconds, then add the lean ground beef. Stir fry for 3 minutes, just to slightly brown the beef, and then add the garlic and onions. Continue cooking, stirring constantly, until meat is browned and cooked through, about 5 minutes. Add soy sauce and water. Then add the Baguio Beans. Cook for another 5 minutes or until Baguio Beans are almost cooked. Season with salt, sugar and pepper. Cook for another minute or two until beans are tender. Transfer to a plate and...

Nilagang Bangus with Ampalaya Leaves...

Come and let’s numerate Bangus recipes that we know. Hmmm… Inihaw na Bangus (Grilled), Pritong Bangus (Fried), Boneless Bangus, Sinigang na Bangus, Siarsiadong Bangus, Bangus en Tocho, Bangus with Salted Beans. These are some commonly known Pinoy Bangus recipes. And I bet you haven’t heard of NILAGANG BANGUS. I am familiar with Nilagang Baboy and Nilagang Baka but I could not conceive in my mind and even in the palates of my mouth when my officemate shared me this unusual NILAGANG BANGUS with AMPALAYA LEAVES recipe. I don’t want to divulge the savor, taste and experience of this great Bangus recipe because I like my readers to discover. Just make sure you get a real, authentic, fresh Bangus from Bonuan, Dagupan for if not, I can’t assure you can have the best flavor of this dish. NILAGANG BANGUS with AMPALAYA LEAVES 2 pieces Bonuan Bangus (approximately 400 grams each Bangus) 1 small ginger, peeled and sliced thinly 4 cups of water boneless bagoong (fish paste) lots of ampalaya leaves Clean Bangus with running water. Scrape scales with scale remover or knife. Carefully remove internal organs and gills, then slice. Wash again then drain. Put water and ginger in a medium pot or skillet. Bring to a full boil. Add fish boneless bagoong. Add Bangus slices. Cook for about 7-10 minutes under medium heat, covered. Add ampalaya leaves, cook for another minute. Season with salt. And remove from fire. Enjoy this best home-cooked Bangus recipe with lots of steaming white...

Pansit Bam-i

My father-in-law who is a native of Northern Mindanao introduced me to PANSIT BAM-I or PANSIT CANTON-SOTANGHON GUISADO. I know the recipe and the dish itself is not new to most Filipinos but the term Bam-i is somehow new to me and to some. Pansit Bam-i is a chinese noodle combination of pansit canton (egg nodles) and pansit sotanghon (bean thread or vermicelli) and is a very popular dish in parts of Visayas and Mindanao. There are wide varieties of home-cooked pansit recipe like Pansit Sotanghon, Pansit Canton, Pansit Bihon, Pansit Misua and many more. PANSIT BAM-I (CANTON-SOTANGHON GUISADO) 200 grams pansit sotanghon (vermicelli) 200 grams pansit canton cooking oil 2 cloves garlic, peeled and crushed 1 medium onion, peeled and sliced 200 grams pork belly, boiled and sliced into bite sizes 1 small cabbage, cut into thin, ribbon like shreds 3 cups water 3 tbsp. soy sauce salt pepper Soak sotanghon with water, about 10 minutes, set aside. In a large skillet, heat oil. Saute garlic and onion until aromatic. Add sliced pork. Cook until pork cubes turned light brown. Add cabbage and soy sauce. Blend well with pork, constantly stirring. Add water. Bring to boil, stirring often, about 5 minutes. Season with salt and pepper. Add canton and sotanghon noodles. Cook, tossing constantly until noodles absorbed the water. Transfer on a serving plate or large shallow bowl. Serve while hot with sliced bread or...

Chocolate Oatmeal Cookies...

I am really glad I am back to do the things I love most, BAKING! A new househelp arrived couple of few weeks ago and took a big part of household chores from me. Days are good because I no longer catching up on laundry, housework and overlooking my children and Royce. I had more time to spend with the kids after work and extra time for cooking and writing. Len has shown her interest with baking when I made Choco Oatmeal with Peanut Butter Squares a week ago. So, I taught her with the basics of baking, and pretending I am a pro. Hahaha. As a beginner in baking, cookies are easy to prepare and to bake. CHOCOLATE OATMEAL COOKIE is one of the recipes my mom taught me since I waskid. It is very simple yet may be considered an extraordinary accomplishment for a starter like Len. CHOCOLATE OATMEAL COOKIE for chocolate syrup: 1 cup cocoa powder 1 cup water 1 cup white sugar pinch of salt 1 tbsp. vanilla Place all ingredient in a small saucepan. Cook on a low heat, stirring constantly, about 5 minutes. Set aside. for oatmeal cookie: 1 cup margarine 1 cup brown sugar 3 eggs 2 cups all-purpose flour 3 cups quick-cooking oatmeal 1 tbsp. baking powder pinch of salt Preheat oven to 350 F degrees. Combine flour, baking soda, oatmeal and salt. Mix well. Set aside Beat margarine and sugar until creamy. Add eggs one at a time. Add the flour and oatmeal mixture. Drop a dough using round tablespoonfuls onto greased baking pan. Spread a teaspoon of chocolate syrup onto each cookie dough. Bake for 10-12 minutes in a pre-heated oven. Cool slightly and remove from sheet. Transfer to wire rack. Serve with a...

Chicken Arroz Caldo

CHICKEN ARROZ CALDO is a part of the classic Chinese congee cuisine introduced to Filipinos yet the Spanish word of Arroz Caldo, which literally means rice sould, shows that Filipino cuisine is vastly influenced by foreign migrants of the country. Filipino’s term for this bowl of meal is LUGAW. The ingredients, instructions and method for this recipe is very plain and simple yet you can cook a great classic meal without making a mistake. You can also combine chicken and GOTO for a perfect combination of rice soup. CHICKEN ARROZ CALDO 1 kilo chicken breast 2 liters water 6 cloves garlic, peeled, half to be crushed, and the other half to be minced 4 large onion, peeled and sliced, divided into 2 2 cup long grain rice, washed and drained 1 large ginger, peeled and thinly sliced 3 tbsp. fish sauce or patis 2 scallions (onion stalk), thinly sliced salt 6-8 peppercorns ground pepper Wash chicken breast thoroughly with running water. Put the chicken breast into a medium pot. Add 1 liter water, crushed garlic, sliced onions, peppercorns and salt. Bring to a boil and cook the chicken breast, about 20-25 minutes. Remove scum with a big spoon. Remove from heat and allow the chicken to cool. Set aside chicken broth. If chicken breasts are cool enough for you to hold it, debone them and discard bones. Remove the chicken skin and slice with knife into small strips. Shred the chicken meat with your fingers, according to your desired size, separating each shred from one to another. Place the shredded chicken meat and sliced chicken skin on a large shallow bowl. Set aside. In a large heavy pot, heat cooking oil and saute garlic, ginger and onions until aromatic. Add the chicken meat and...

Pangasinan’s Gourmet Rock Sea Salt...

Last night’s news featured a Filipino couple in the United States selling rock salt they are importing from the Philippines. The news said that this kind of salt is highly sought for by chefs of high-end restaurants because it leaves a distinct flavor to the dish compared to the ordinary table salt we buy at the grocery. Rock salt, the cheapest kind we buy here locally, is in demand by top-rated restaurants because it makes food a lot tastier than the usual salt. I also use rock salt when cooking. I have found out that it indeed does make foods tastier. There is something in rock salt that makes food more flavorful and delicious. Ordinary table salt passes through different stages of processing and refining which may cause it to lose some of its natural properties and minerals. Rock salt is obtained through simple yet out-dated process involving solar evaporation. Seawater is allowed to flood into a baked clay field lined with bricks. Under the heat of the sun the water evaporates and leaves its residue, salt. The chuncks of salt are harvested and purified by boiling water. Then the rock salt is suspended in baskets to allow water to drip and when dry, the result is a medium grain rock salt that is clean and flavorful . One of Pangasinan’s main product is rock salt or in tagalog “asin.” In fact the name Pangasinan means ‘a place where salt is made’. Small salt manufacturers dot the province’s coastline. Last night’s feature must be good news to them. Suprisingly, the common rock salt, a source of income for many self-employed individuals in the province is getting popular and receiving good worldwide attention and reputation. photos courtesy of bustria salt...

Easy Cheese Sticks

PICA-PICA is a term used to refer to finger foods or appetizers or simply food that we eat with our hands. It is refers also to a variety of small portions of food or snacks. This Easy Cheese Sticks recipe is under this category along with Lumpiang Sili and Chicken Feet Adobo. EASY CHEESE STICKS are very popular finger food during children’s birthday parties and small gatherings. It is very simple to prepare and easy to cook. You can dash some sugar to a kid-friendly taste or add some minced red bell or pimiento for a twist. EASY CHEESE STICKS 1 box cheddar cheese 25 pieces lumpia wrapper (spring/summer roll) 1 cup cooking oil Get a damp towel and place on your working table. Place the lumpia wrappers on the damp towel about 25 seconds. Then separate each lumpia wrappers. If there are still brittle wrappers left, place them again on the towel. Set aside. Slice the cheese into desired sizes (preferably 3 inches long and 1/4 inch wide). You may use a knife but using a sewing thread is a lot more easier. Place a sliced cheese stick in a horizontal line in the bottom quarter of the wrapper. Fold two sides of the circle over the cheese then roll the wrapper up. Seal the wrapper by dipping your finger in water and spreading the water on the end of the lumpia wrapper. Wrap the rest of the cheese stick slices. Heat oil in a small frying fan then fry the cheese sticks until golden brown. Drain excess oil. Serve while hot. You can serve it with tomato or banana catsup as a...

Chicken Sotanghon Soup...

CHICKEN SOTANGHON SOUP was my recipe last night, just like my mother used to make, despite of the hot weather. This is one of Colby’s favorite soup dishes where I added some bitter gourd, locally known as ampalaya, for a nutritious meal. Chicken Sotanghon Soup is considerably will give you and your kids enough nourishment without causing any trouble in your tummy. You can also try the Chicken Sotanghon Guisado for merienda or as a party dish. CHICKEN SOTANGHON SOUP cooking oil 6 cloves garlic, peeled and crushed 4 medium onions, peeled and sliced 250 grams vermicelli noodles (sotanghon) 250 grams chicken breast 1 1/2 liter water 1 medium ampalaya, seeded and sliced 2 tbsp. patis (fish sauce) salt pepper Soak vermicelli/sotanghon  noodles in water. If strands are already soft, cut the strands into desired length and drain. Set aside. Place chicken breast and 1/2 liter water in a small soup pot. Add salt and pepper. Add 3 cloves of garlic and half of sliced onions. Bring to a slow boil, covered, until chicken is cooked. Use a large spoon to skim any foam or scum off the top of the soup. Remove the chicken breast and put on a plate and cool completely. Reserve chicken stock. When chicken breast is cool enough to handle, remove the skin and take the meat off the bone; chop the meat into bite-sized pieces. Set aside. In a medium soup pot or large saucepan, heat oil over medium heat. Saute the remaining garlic and onions. Add chopped chicken, saute for about 2 minutes. Add the remaining 1 liter water and the chicken stock. Bring to a full boil, covered. Add the vermicelli/sotanghon noodles. Cook over medium heat for 5-8 minutes, covered. Season with patis, salt and pepper....

Misua with Sardines

MISUA is a very thin flour noodles originated from China. Misua is a lot different with Bihon and Sotanghon which made from rice and mung beans. I always use misua everytime I ran out of time and idea on what to pair with a fried dish. It would only take me about 3 minutes cooking Misua in a boiling water. Misua can be cooked with beef, pork, egg, and chicken. You can also add some vegetables like sayote and patola for a healthy dish in just one bowl . MISUA WITH SARDINES 2 tbsp cooking oil 200 grams misua 1 large can mackarel sardines 1 medium onion, peeled and sliced 2 cloves garlic, peele and crushed 1 liter water salt pepper So that the garlic begins to infuse the oil even before it starts to cook, put the garlic and the oil in a large non-stick skillet, then set the skillet over very low heat. Cook, stirring occasionally, until the garlic softens. Add onions, cook until aromatic, about 5 minutes. Pour the mackarel sardines. Saute over medium-high heat, stirring constantly and cutting the fish into pieces with large spoon, about 5 minutes. Add water, bring to full boil. Add misua, cook about 5 minutes, stirring constantly. Season with salt and pepper. Serve with rice while steaming...

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