Thursday, March 29, 2012


1 large Ampalaya
3-4 pcs Red Tomatoes, sliced diagonally
1 whole Onion,sliced diagonally
½ cup White Vinegar or any type of vinegar you prefer
2 tbsps Salt

Slice ampalaya in half lengthwise, with a teaspoon scrape-off all the white membrane in the middle.  Wash and pat dry the ampalaya, then cut in into thin slices.  Put the sliced Ampalaya in a bowl, sprinkle with about 2 tbsps salt, stir very well and set aside for awhile.  After 15 minutes wash the ampalaya with ¼ cup vinegar, stirring gently, then pour out the vinegar.  When drained,  add the tomatoes, onion and remaining ¼ cup vinegar (a little bit at a time), add salt if needed.  Refrigerate for a while and serve.
Delicious paired with fried chicken adobo!


Tuesday, March 27, 2012


300 gms Cream Dory fillet
Few small slices of ginger
2 medium Onions, chopped
1 large pc Carrot, chopped
Small bunch of Spring Onions, chopped
½ cup All Purpose Flour
¼ cup Cornstarch
1-2 pcs Eggs
Salt and Pepper to taste

For the Garlic-Mayo Dip:
¾ cup Lite-Mayonnaise (or use regular mayo)
2 tbsps Evaporated Milk
¼ tsp Garlic, finely chopped
Salt, pepper and Sugar to taste
Mix everything up in a small bowl and season to taste and refrigerate till ready to serve.

This is how the patty mixture will look like when its ready to be fried.
Boil the cream dory fillet in ½ cup to 1 cup water - with a bit of salt, pepper and ginger, for about 10 minutes. When cooked, mash it coarsely with a fork, and put it in a mixing bowl, add in the chopped onions, carrots and spring onions. Then put the egg/s, salt, pepper, mix very well, adding the flour and cornstarch a little bit at a time, till the mixture becomes thick enough to form into patties. You can fry a few pieces of the patties so you will know if it needs more salt & pepper. When ready with the mixture, fry the patties over medium fire to make sure the inner part is well cooked. This recipe makes around 12 to 15 patties. Enjoy!

Note : These patties will also be great as a sandwich filling – instead of pork or beef burgers, garnish the sandwich with tomato and lettuce, and use the garlic-mayo spread.

You can also serve this with sweet and sour sauce, the recipe here, the one that I used in the Meatballs with Sweet and Sour Sauce.

Instead of forming them into patties, you may choose to form them into balls as well.

Thursday, March 22, 2012

BEEF MECHADO (version 1)

This is a beef stew type of dish and aside from beef you can also use  chicken or pork.   I love eating tomato based dishes, so I always make sure that there’s enough ingredient in the recipe to come up with a saucy dish.  This is a Kid- Friendly version of the dish, and I will post another version which has more seasonings and other ingredients.  ‘Hope you enjoy this one.

1 kilo of beef, cut into chunks
3 tbsps  Vegetable Oil
5 cloves of garlic, chopped
2-3 medium onion, chopped
½ cup Soy Sauce
2-3 pcs bay leaves
½ tsp peppercorns
1 (15 oz.) tomato sauce or for more sauce use another ½ can
2-3  pcs. Big potatoes (cut into chunks)
2-3  pcs. Big carrots (cut into chunks)
5 pcs. Boiled Eggs (shelled), this is optional
¼ to1/2 cup of water or beef stock
Salt, pepper and sugar to taste

Marinate the beef chunks in soy sauce, peppercorns and bayleaves for 15 to 20 minutes or longer if you’re not in a hurry.  When ready, over medium heat - sauté garlic and onion, then add the beef chunks without the marinade (set it aside) and  brown the beef, stirring occasionally till the beef is a bit brown  .  Then add in the tomato sauce and the marinade mixture.  Simmer for about 1 hour over low heat (check from time to time the tenderness of the meat and if you find it drying a bit,  add  water), when its halfway cooked add the carrots and potatoes, again stirring occassionally.  Simmer everything until they are tender.  If you’re adding boiled eggs to your Mechado – do this 15 minutes – before the potatoes and carrots are cooked.  Season with a big of sugar (optional), salt & pepper.  Serve with plain rice or with mashed potato, bread and vegetable salad.  Enjoy!

Friday, March 16, 2012


This is my take on Jollibee’s new Pasta dish – Chicken & Mushroom Pasta.  My daughter loved it so much that I decided to make one at home, actually this is a healthier version.  Delish and so easy to prepare.  Make this dish tonight!
1 tbsp Olive oil or Vegetable oil
500 grams  Boneless Chicken Breast, cut into ½  x 1 inchstrips
1 tbsp Chopped Garlic
1 pc Chopped Onion
1 can Diced Tomatoes
½ cup Tomato Sauce
1 cup Sliced mushrooms
¼ cup All Purpose Cream
Few pcs of Fresh Basil Leaves (or you can use ½ tsp Dried Basil leaves)
Sugar, salt and pepper to taste
300 grams  Cooked pasta (spaghetti, fettucine or penne)
Cooking Instructions:
·        In a cooking pan, heat the vegetable oil over medium-heat.  Add the garlic, then the onion, when the onion turns translucent, add the chicken and cook for about 5 to 7 minutes or until its just beginning to brown. 
·        Then add the mushroom, the tomato chunks and tomato sauce, cook for another 5 to 7 minutes.  Put ¼ cup water, season with salt and pepper.  Cover with a lid, lower the heat a bit more and cook for another 10 minutes stirring occasionally. 

·        Then add  the chopped fresh basil (or dried basil leaves) and the cream, adjust seasoning, if you find the tomato taste too strong, ad about 1/4 tsp of sugar.  Serve over cooked pasta and sprinkle with grated cheese.  Enjoy!


Are you looking for a recipe or serving suggestion for leftover  Chicken Adobo or Pork Adobo, try this great way of using leftovers.  Very simple and satisfying.

1-2 tbsps Olive Oil or vegetable oil
2-3 tbsps garlic, chopped
½ cup Shredded, pork or chicken adobo meat
300 grams Cooked Pasta (spaghetti or any other kind)
3 tbsps  Cheese, grated (parmesan or cheddar)
½-1 cup Adobo Sauce (optional)
Saute  shredded adobo meat in cooking oil until desired crispiness is achieved.  When done, remove adobo flakes in the pan and  sauté garlic till a bit brown, then put back half of the abodo flakes, then stir for a while, then put the cooked pasta into the pan,  mix everything up, season with a bit of salt & pepper.  At this point, you have an option to add or not the adobo sauce.  When ready to serve, put the cooked pasta mixture into a plate and top with remaining adobo flakes and grated cheese.  Enjoy!