How to make Camote Ube Turon with Special Sauce | PANG NEGOSYO Recipe

Kakaibang pang-meryenda, pwede ring ipang-business. Kung mahal ang halayang ube or hindi siya in season, pwedeng pwede ka pa ring gumawa nito gamit ang kamote, mas mura at available siya buong taon. Meron pa syang twist, kaya panoorin nyo na ang video.

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Pwede rng lagyan ng vanilla ice cream

#KamotengUbeHalaya #UbeTuron #MasarapNaMeryenda #UbeTuronWithCheese

Fluffy Mashed Potato with Gravy | Better Than Take-Out

Fluffy and Delicious Mashed Potato

My niece loved it so much :)

The Best Spaghetti Salad (Simple & Delicious)

This is a very simple recipe yet very delicious, been preparing this since we were still small. Making this brings back a lot of happy memories especially during the holiday season. I hope you'll like it too!

Ingredients:
450 grams spaghetti noodles, cut into 2 inch length
½ - 1 cup cheese, cubed
3-4 tbsps pickle relished
1 cup Pineapple, crushed
2 cups Mayonnaise
1 whole Chicken breast, boiled, shredded
1 tbsp rock salt

#Potluck #FilipinoSalad #PinoyRecipe #TheBestSaladRecipe

 

How To Cook Pork Sinigang

Another traditional Filipino Soup Dish is known for its sour and savory flavor. It is loved by almost all Filipinos, and is a comforting dish for me and my siblings while we were growing up. I hope you will try and like my style/recipe of “Sinigang na Baboy”. This is just a very basic recipe, "pang-madalian", but you can add other vegetables you prefer.

Tortang Talong | Eggplant Omelette

Very easy to prepare dish, you can omit the meat and still, this will be a very tasty dish. We always crave for Tortang Talong and look forward to cooking it as often as we could. This goes perfect with Banana Catsup.

Here's the recipe:

Cheesy Fiesta Potato | Taco Bell Style

We love Taco Bell's Cheesy Fiesta Potato, it is actually a side dish but just the same, we love love it. This recipe is an upgraded version of it and gave it our twist on it.

Here's the recipe:

The Best Spaghetti Salad (Simple & Delicious)

This is a very simple recipe yet very delicious, been preparing this since we were still small. Making this brings back a lot of happy memories especially during the holiday season. I hope you'll like it too!

Ingredients:

450 grams spaghetti noodles, cut into 2 inch length

½ - 1  cup cheese, cubed

3-4 tbsps pickle relished

 1 cup Pineapple, crushed

2 cups Mayonnaise

1 whole Chicken breast, boiled, shredded

1 tbsp rock salt

#Potluck #FilipinoSalad #PinoyRecipe #TheBestSaladRecipe

For the procedure in cooking this dish, please watch this video

HAINANESE CHICKEN RICE or Chicken Rice (Updated Version)

Hainanese Chicken Rice is a dish of Chinese origin, a local specialty from the island of Hainan off the coast of China, most commonly associated with Singaporean or Malaysian cuisine, it is also commonly sold in neighboring Thailand. The version found in Singapore region combines elements of Hainanese and Cantonese cuisines. The dish was popularised in the 1950s by Moh Lee Twee.

This is one of the favorites of the family. I love this one dish meal, you have the chicken, rice and vegetable in one recipe, very light yet filling.  I happen to develop my own version of this dish because my husband loves this so much, one time when we were in Singapore, he was able to finish 2 orders of this dish in big bowls in one sitting.  And when my sister tasted this recipe, it became an instant favorite as well. Even my daughter has developed a deep love for the dish, she even uses the condiments, even the cilantro and chillies.  I hope you’ll enjoy preparing and eating this dish as much as we did. We consider this as one of our comfort foods. 

There are 4 components to this dish, the cooked Chicken, the flavored rice, the different condiments, dipping sauce and the soup (this is my addition to the dish),  I have added vegetables to it.  It may look intimidating, but believe me it's simple and worth all your effort,  specially if you like "Chicken Rice".  This recipe will not disappoint you :)  Enjoy!

You may want to watch the cooking video HERE

Ingredients:
1 to 1 ½ kilo Whole Chicken
1-2  heads Garlic, peeled & smashed
½ Tbsp. Whole Black Peppercorns
2 Large onions, diced
2 tbsps rock salt
2 tbsps of Ginger, sliced julienne

Pandan leaves, few leaves
Seasoning granules or 1 to 2 pcs Chicken broth cube
Enough water to boil the chicken

More salt (as needed)

Flavoured rice:

2-4 cups of rice

Enough chicken broth from the cooked chicken, to cook the rice

Dipping Sauce for the cooked chicken:
½ cup Soy Sauce
3-4 tbsps. Sugar
1 tbsp Finely Chopped Ginger
½ tsp of Sesame Oil
Red Chillies (optional) Chopped coarsely

For garnishing: 
Bunch of cilantro, coarsely chopped

Spring Onions, coarsely chopped

For the vegetable soup
Carrots, Pechay Baguio, portion of the Chicken broth around 4-6 cups of chicken broth (the broth from boiled chicken)

Directions:

Get the whole chicken, rub the skin of the whole chicken with rock salt. Wash it thoroughly with water, let it drip for a moment, and set aside. In a small bowl mix the stuffing - crushed Garlic, Whole Black Peppercorns, diced Onions, Rock salt and ginger,  salt, plus the pandan leaves and stuff it inside the whole chicken.

Put the whole chicken in a big casserole, fill it with water till the chicken is covered with water, you can still add onion, ginger, pepper corn and pandan leaves into the cooking chicken to add more flavor to your broth. Cook it on high heat till it starts to boil, let it simmer on medium heat, add the chicken cubes, simmer slowly till the chicken is fork tender, add salt and pepper in the broth if needed. 

Take out the cooked chicken from the broth, put in a separate container with lid so it will stay warm while you cook the rice.

On a separate cooking casserole, or you may use rice cooker if you like, wash the rice with water, drain all water from the rice. For every cup of rice, put 2 cups of the cooked broth from the chicken. Adjust the amount of the broth according to your prefence, if you find the 1:2 ratio too much.   Cook the rice on medium heat, stirring it once or twice for even cooking, when its beginning to dry up, turn the heat to low.  Cook it till its done.

Meanwhile, you may prepare the dipping sauce, combine all the ingredients, except the Chillies (optional). Mix it very well.  

Serving suggestion:

Put a big scoop of hot rice in a plate, cut up the chicken, and put sliced chicken beside the rice and serve together with the vegetable soup and the dipping sauce and the garnishings for the chicken (as shown in the picture).  Happy eating!

MORE COOKING TIPS:

For this dish, we really need a whole chicken and put the stuffing inside. I’ve tried using other parts and just put the flavoring in the cooking water, the chicken didn’t came out as tasty.

You may choose to use the Cilantro and Spring Onion as garnishing when serving the meal, or mix it with the dipping sauce (we prefer it mixed with the sauce, it has a very nice taste).

If you like more vegetables, you may add steamed Petchay Baguio or Bakchoy (whatever is available in your area), some carrots and other vegetables that you like. Sometimes, what I do, if ever there’s more broth than what I needed for  the rice, I cooked all the vegetable in it and this can serve as soup. Or you may put cut up vegetables on top of the almost cooked rice and let it steam there for awhile. 

As for the dipping sauce, it you don’t like it to be too sweet, you may adjust it according to your preference (but from our experience, the sweeter, the better the sauce will taste). Should you choose to use the chillies, just mix it with the dipping sauce.  Enjoy!

HOMEMADE CHICKEN-CORN SOUP WITH MALUNGGAY

This is a quick and easy soup made with very simple ingredients and healthy too.  You’ll be amazed how delicious and filling this recipe is.  Considered a comfort food in our family. 

 Ingredients:

¼ kilo boneless chicken breast, cut into strips or cubes (or add more)

1 tbsp vegetable oil

1 tbsp  garlic, chopped

2 pcs medium size onions, chopped

1 tall can Whole kernet corn (don’t throw the liquid)

1-2 tbsp fish sauce

3 to 4 cups water or chicken stock

1 cup malunggay leaves

1 pc whole egg,

salt and pepper to taste

Procedure:

In a medium pot, heat cooking oil , add garlic, then the onion, cook it until translucent.  Then put the chicken and cook, stirring occassionally until it turned white, then add the fish sauce, continue to cook for another 5 minutes, then add the water or chicken stock.  Let it simmer for awhile then add the corn with the brine, let it simmer for 5 minutes, season to taste with salt and pepper.  The add the beaten egg stir, then the malunggay leaves.    After 2 minutes of boiling it's ready.  Enjoy!

JOLLIBEE STYLE SPAGHETTI (Filipino Style Spaghetti)

This is my own version  of cooking Jollibee Style Spaghetti.  I have been using this recipe for many years now, and I hope you'll like it.  By the way, I used lean chicken meat in this recipe because my daughter loved it so much, it's so kid friendly because the meat in the sauce is so tender.

You may want to watch 

the cooking video of

the Spaghetti Sauce  HERE

Ingredients:

1/2 k Ground, lean chicken meat (or any meat you prefer)

2 tbsps cooking oil

2 tbsps garlic, chopped

3 pcs medium onions, chopped

1/2 c Soy Sauce (or more)

2 cups Tomato Sauce

1 cup Spaghetti Sauce

1 cup Banana Catsup

1/4 k hotdogs, sliced

1 cup button mushrooms in can, drained and sliced (optional)

1/2 c Sugar (add more if needed)

Salt and Pepper to taste

1 kilo    spaghetti noodles (cooked according to package instructions)

Procedure

1.  In a large skillet, saute garlic, then the chopped onion, when it turned translucent, add the ground chicken meat, saute and stir very well.  When the chicken meat turned a bit brown, add soy sauce, pepper and a dash of salt, stir well.

2.  Add the tomato sauce and the spaghetti sauce stirring occassionally, simmer for another 5-10 minutes, then add the banana catsup.  If it tends to be a bit dry, add around 1/4 cup water (or more if needed).   Simmer again for 5 minutes.

3.  Then add the sliced hotdogs and mushroom, let it simmer for a while.  Season to taste with sugar, salt and pepper.  Simmer for another 5-10 minutes. 

4.  Serve over cooked spaghetti pasta or any king of pasta you like.  Top with grated cheese.  Enjoy!

TIPS :

* Lately, I been adding bread crumbs, the one made from toasted bread.  You can still buy this in the groceries or bakeshops.  This will help thicken your sauce.

* Add more sugar if you prefer a sweeter version of spaghetti sauce, and also some tomato sauce are really sour

* If you run out of tomato sauce, you can use tomato paste, just a little bit more water to the sauce

* Soy sauce really make a huge difference in the color of the sauce, if makes it more red, just lessen the salt that you put into the sauce

SINIGANG NA BANGUS (Milkfish in Sour Broth)

You may want to watch 

the complete procedure of cooking

SINIGANG NA BANGUS HERE

Sinigang is a Filipino dish characterized by the sour and savoury tamarind flavored soup.  Almost all Filipinos loved this dish, and it is very versatile as you can just change the main ingredient of the dish, in this case the Bangus (milkfish) and change it with cubed Pork Belly or Pork ribs (Sinigang na Baboy) or Shrimp (Sinigang na Hipon), and many other versions.

Ingredients:
1 kilo       Bangus, cleaned, sliced and slightly salted
3-4 pcs    Tomatoes, sliced
2 pcs.       Onions, sliced
10 pcs      Okra, sliced
4 pcs        Green long pepper
1 bundle   Kangkong (water spinach), washed
1 sachet   Sinigang Mix (Tamarind flavor)
1 liter      Water (add more if you want more broth)

Procedure:

In a big pot with boiling water, put the tomatoes and onions.  Simmer until they are soft.

Then add the Sinigang mix, let it simmer for awhile, then add the bangus... then after a few minutes of boiling, add the ginger, okra and green long pepper. 

Let it boil for a few minutes, cover the pot.  Then add the Kangkong leaves (washed again).  Let it cook for about 5 minutes or so (don't overcook the leaves).  Season to taste.  In a few minutes our Sinigang is ready :)  Enjoy!

2015 Best Ramen in Manila by a Japanese Reviewer

Gaku Nakamura is a self-styled Japanese Ramen Consultant living in Manila. Last year, he listed his top 10 ramen with Ramen Nagi topping the list. But with a number of new and authentic restaurants popping up, here is some of Gaku-san’s top ramen for 2015!

#5 Mendokoro Ramenba

MUST TRY: Shoyu Tonkatsu

Gaku says: “Mendokoro has tonkotsu-based ramen with chashu. The restaurant looks just like a Japanese-style kitchen and it reminds me of a good ramen restaurant in Japan, Afuri. The taste of the broth and chasu is very nice.”

#4 Mitsuyado Seimen

MUST TRY: Cheese Tsukemen

Gaku says: “Tsukemen soup is yuzu flavor and the noodles are thick. I have never thought that cheese can fit wih Tsukemen, but you will be satisfied once you taste it at Mitsuyado!

#3 Ramen Daisho

MUST TRY: Miso Ramen

Gaku says: “The best Miso ramen in Manila! It is located along Shaw Blvd. Although not located in a major mall, lots of people go there just to eat Daisho's delicious ramen. Not only ramen, but their gyoza are also delicious.”

#2 Ramen Nagi

MUST TRY: Butao Ramen

Gaku says: “Nagi’s tonkotsu-based broth tastes like real Japanese tonkotsu. If you’re a first-time visitor, try Butao. When you've eaten half of it, try to add their Fire sauce to change the taste. You can also change the firmness of the ramen and the toppings based on your preference.”

#1 Find out Gaku-san’s #1 best ramen in Manila, check out the full list on www.foozap.ph

Talk about Good Food on Foozap!

Foozap is your personal food diary loaded online. From the words, “Food” and “Usap” (Filipino word for “talk”), Foozap allows you to share your food adventures, search and discover the best restaurants, and create your own foodie community.

You can check out food reviews from the top food bloggers, post photos of restaurants you’ve recently tried, add restaurants on your “Wish” list and get notifications if any of your friends visited and reviewed your wished restaurant.

Check out Foozap to start your own food journey! Simply log-in www.foozap.ph or download the android app. You can also like their facebook page, www.fb.com/foozap to join giveaways to your favorite restaurants.

Kuya J Restaurant (SM Marikina)

During one of our visits to SM Marikina Branch, we noticed a new hole in the wall resto - Kuya J Restaurant.

Kuya J offers Filipino cuisine such as Pocherong Tagalog, Bulalo, Kare-Kareng Bagnet, Crispy Pata and Beef Caldereta, etc.  We got curious, aside from the reason that we’re really hungry, we’re at the right place at the right time J

The place is cozy,  not that big, but the dining set-up is comfortable and it seems like a homey atmosphere, not to mention the nice and welcoming staff.

The walls are amazingly covered with wooden boxes as bookshelves filled with books with various topics.

Had a hard time deciding which to order as they all look delicious, we ordered the following---

Calamares with Garlic Mayo Dip  (P180.00)

They served it freshly fried, crispy and soft to the bite

Pinakbet (P170.00) 

We wanted some veggies and craved for some Pinakbet

Plain Rice (P120.00/platter) good for 3-4 persons

Pork Sisig (P190.00)

Delicious according to my daughter who is not really a Pork lover, she said there are crunchy bits of pork skin without being too oily and the  spicyness is just right.

One of Kuya J’s signature  dishes is the Crispy Pata according to the Waiter. The skin is so crunchy and delicious served with their semi-sweet vinegar concoction.  The waiter even helped serve and cut up the Pata into serving sizes in our table.  They have 2 sizes, the Regular which is Ph485.00, and their Family size is Ph650.00.  We ordered the regular size.

We were not feeling too adventurous that day, so we ordered the usual, and I must say that they really have a good menu for home cooked Filipino food.  Overall we loved everything that we ordered.     And their servings were huge enough to be shared by 4-5 people.

We were so full, in fact we did have some left overs and took them home,  didn’t have the chance to try some of their desserts, maybe next time!

vLeah

SARABASAB

Insarabasab or Sarabasab is an authentic Filipino pork recipe that originated from the Province of Ilocos.  Insarabasab is an Ilocano term which  means  - meat roasted directly in an open fire.  The dish is a mixture of grilled pork sliced thinly, onion, tomato, vinegar, chillies and some spices. 

This is my  take on  Sarabasab, made some adjustments to it to suit our taste and made it healthier by adding more veggies and turned it into a side salad.  ‘Hope you enjoy my version J.   It  can be served  to pair with grilled bangus, tilapia or fried galunggong or hasa-hasa.

Ingredients:

½ kilo Pork Belly or Liempo, grilled & sliced into thin strips

4 pcs. Medium Tomatoes

1 whole Onion, thinly sliced

2 pcs Cucumber, peeled and sliced

Dressing:

¼ cup white vinegar or any kind of vinegar you prefer

2 tbsps water

2-4 tbsps white sugar (more or less)

Slices of Red Chillies (Optional)

Salt & pepper to taste

Procedure :

In a big bowl put the sliced grilled pork,  cucumber, onion and tomato, then set it aside.  And in a separate smaller bowl mix the dressing ingredients, season to taste.  (Note :  I prefer the dressing on the sweeter side), once the dressing is ready pour  it into the mixture of pork and veggies.  Let it stand for a few minutes so that the veggies will absorb the dressing.  Serve and Enjoy!

SOPAS (Filipino Chicken Noodle Soup ) Video Version

SOPAS (FILIPINO CHICKEN NOODLE SOUP)

Sopas is considered a comfort food for Filipinos, we grew up eating this almost every two weeks.  It can be served as a snack but it can also be a complete meal by itself.  We can always enjoy a warm bowl of milky Sopas on a rainy day or any day of the week.

I hope you will enjoy this recipe as much as we do in the family.

Ingredients:

2 tbsps. Vegetable cooking oil

6-8 cloves of garlic, chopped

2 pcs. Med onion, chopped or sliced

1 whole chicken breast, boiled and shredded

3-5 tbsps patis

1-2 cups hotdog, sliced (or sausage)

1 ½ cups carrots, sliced

2 cups petchay baguio, sliced

2 cups, pasta noodles (elbow macaroni  or any pasta you prefer)

4-6 cups chicken broth

1 tbsp seasoning granules or broth cube (optional)

1-2 cups evaporated milk

Salt & pepper – as needed

Cooking Procedure :

1.     In a large cooking pot, saute garlic  until slightly browned, then add the onion, sauté it for a while until translucent, then put the shredded chicken, stir well, then add the fish sauce,  cover the pot  and simmer for a few minutes.   Then add the hotdog, let it cook for a while. 

2.     Then add the chicken broth, bring to a boil then put  the carrots, petchay baguio and pasta, stir gently and cover the pot.   Simmer over medium low heat for 10 minutes, then add the milk and seasoning granules (if needed).  Cook it for another 3minutes, add salt and pepper to taste.   Serve into individual bowls.  Enjoy!

Pata Kare-Kare Ala Barrio Fiesta - Easy Version

For the COMPLETE RECIPE OF KARE-KARE

you may go to this POST

CHICKEN ARROZCALDO (Congee) & TOKWA’T BABOY (Fried Beancurd & Pork Belly)

We had this “Old Time Favorite” a few weeks ago, we had to stay indoors because of so much rain, we wanted to just stay home, watch tv, read some books, and me blogging, what else can you think of when it’s raining, but eat something hot, and delicious, so I decided to prepare my favorite Lugao (or Congee), it’s like comfort food to me. This is another family favorite as well.

Ingredients for Arrozcaldo:
½ kilo Chicken Breast (boiled and shredded)
2 tbsp Vegetable Cooking Oil
2 tbsps. Garlic, chopped
2-3 pcs. Medium sized Onion, sliced thinly
¼ cup Ginger, sliced thinly
½ cup Fish Sauce (Patis)
1 cup Malagkit Rice, (glutinous rice)
1 - 1 1/2 cups Regular Rice
Broth from the boiled chicken breast

Garnishings for Arrozcaldo:
½ cup Spring Onion (chopped finely)
½ cup Garlic, chopped finely, fried till light brown (2 heads of garlic)
Calamansi (cut into halves)
Ground Black Pepper (optional)

Procedure for the Arrozcaldo:
Combine Malagkit and regular rice, wash, drain, and let it soak for awhile (this will help in the cooking process of the rice, and gives it a nice and fluffy texture).

Meanwhile, cook the chicken breasts in about 3-4 cups water, add some salt and pepper, boil till fork tender. Take out the chicken breast when tender, let it cool for awhile, then shred it, and set aside. Keep the chicken broth, we’ll use it later.

In a big pot or casserole, saute Garlic ( 2 tbsp and the ½ cup combined, to save time in sauteing), add more cooking oil if needed, till light brown, then take out about ½ cup (set aside for garnishing), and continue sautéing the garlic left on the pan and put the onion sauté until transparent, then put the ginger, stir well, add the shredded chicken, stir for awhile, then put the Fish sauce and let it simmer for 3-5 minutes. Meanwhile, drain the rice, and mix it to the cooking chicken, if it tends to stick to the pan, put about ½ cup of water and continue to mix well for another 5 minutes. Then put the chicken broth into the cooking rice. Mix well, cover and let it simmer, then lower the fire. Stirring occasionally. Keep a close watch, you need to stir this once in awhile to avoid burning. Cook for another 15-20 minutes more, or until the rice are all cooked and soft and starts to crumble. If you think its too thick, add more water, according to the thickness you want. Serve hot on individual serving bowls (as shown in the photo) with the garnishings on the side.

TOKWA’T BABOY
For those who doesn’t know what Tokwa’t Baboy is, this side dish goes very well with Congee, it’s boiled pork belly (or any part of pork you want) sliced thinly. Tokwa is beancurd, fried till crispy, then sliced thinly and it’s mixed with the boiled pork and has a sauce, please see below for the rest of the ingredients.

Ingredients:
½ kilo Pork Belly, boiled and sliced
Salt and pepper corns
1 pc. Beancurd, sliced
1 cup cooking oil for frying

Sauce:
1 cup White Vinegar
2-3 tsp. Soy Sauce
1 tbsp Garlic, chopped finely
½ tsp Sugar (optional)
Salt and Pepper to taste

Procedure for Tokwa’t Baboy:
Boil pork belly in water with salt and pepper corns. Cook till tender. Take it out of the pan and let cool for awhile before slicing it into strips (as shown in the picture).

Meanwhile, fry the sliced beancurd till a bit cripy. Put in paper towels or thick tissue to drain excess oil. When cool, cut into strips, same size as the pork and mix the sliced pork and bean curd in a bowl. Serve with the sauce on the side. Enjoy!