Tuesday, December 6, 2011

Eggplant Salad (Ensaladang Talong)

This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry like fried pork chops but it is also the companion side dish to the stew dish, puchero.

Filipino Eggplant Salad Ingredients:

  •  6 – 8 eggplants
  • 3 – 6 cloves of garlic, peeled and crushed
  • 2 tsp of salt
  •   1  thinly sliced Onions
  •  1  diced tomato
  • 6 – 8 tsp of spicy vinegar
  • 1 tsp of black pepper
  • salted Shrimp 

                Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

Filipino Eggplant Salad Cooking Instructions:

  • Prepare eggplant
  • The best way is to grill the washed eggplants over hot coals.
  • This brings out a deep taste to the eggplant.
  • The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes.
  • This method produces a drier eggplant which is easier to peel.
  • When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
  • Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
  • With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, tomatoes, onion, salt and pepper
  • Top with salted Shrimp 
  • Cool for half an hour to optimize flavor before serving.

Note: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled vinegar. Also, in my experience, I’ve found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!

Thursday, November 24, 2011

Mommy's Roasted Chicken

I know a lot of people are celebrating Thanksgiving now. But as we Filipinos are not celebrating. Too bad. But we should always be thankful for all the blessings. I know Turkey is the main dish during Thanksgiving. Too bad it’s not that widely available in our market. So to mark the festivities my mother prepares a dish for the family last night of course it’s not tukey. But A simple roasted Chicken!

Here’ the ingredients:

·         whole chicken.
·         half stick of butter.
·         3  tablespoon soy sauce
·         5 tbsps of garlic, chopped.
·         1 tbsp of oreganoshopping list
·         1 tbsp of basil
·         1 tbsp of rosemary
·         rock salt
·         chicken liver (approx. 9 pieces)

How to make it

·         Pre-heat your oven (or turbo broiler) at 125 degrees Celsius for 15 minutes.
·         Rub the half stick of butter and the soy sauce all over and inside the chicken.
·         rub the entire chicken with rock salt, including the cavity (quantity of salt depends on your desired saltiness of the chicken)
·         rub the garlic all over the chicken and also on the inside.
·         rub the basil, rosemary and orergano mixture all over the chicken and also inside the chicken cavity.
·         stuff the chicken liver inside the chicken cavity.
·         After pre-heating for 15 minutes, put in the chicken inside the oven or turbo broiler (on top of the elevated grill that comes with the turbo broiler).
·         roast for about an hour or an hour and fifteen minutes. If you are using a turbo broiler, no need to turn the chicken over. To know if your chicken is ready, prick the thigh part and if the fluid running from the thigh is clear, then the chicken is ready.
·         Save the drippings.
·         Cook the drippings with cornstarch, pepper and lemon and serve as dip or sauce for the chicken. Enjoy! Happy Eating and thanksgiving!



Tuesday, November 15, 2011

Goat Kalderata

Last night was my dad’s birthday. We had a get together with close friends and relatives. One thing that never going to miss during the Food festivities was my Dad’s favourite Kalderatang Kambing (Goat Kalderata). Myuncle  Did the cooking cause i came home late.
Kaldereta Kambing is one of the meat dishes every Filipino has come to love. It is a favorite pulutan and is a requisite during fiestas. You can always find it in the menus of authentic Filipino restaurant or even in “turo-turo” type restaurant.

Estimated preparation and cooking time: 1 hour and 30 minutes

Kalderetang Kambing Ingredients:
  • 1 kg Goat meat
  • 1 can button mushroom, cut into halves
  • 2 medium size onion, chopped
  • 1/2 head garlic, chopped
  • 1 can liver spread
  • 1 cup tomato sauce
  • 1 pkt. kaldereta mix
  • 5-8 peppercorns, crushed
  • 2 medium size green/red bell pepper, cut into 1” square
  • 2 medium size potato, quartered
  • 1 medium size carrots, cut same size as potato
  • 1/4 c. soy sauce
  • 1/4 c. vinegar
  • 3 siling labuyo
  • 3 bay leaf
  • salt
  • pepper
Kalderetang Kambing Cooking Instructions:
  • Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
  • Bring to boil for 15mins or until desired meat tenderness
  • Drain marinate and stir fry meat until color changes to light brown, keep aside.
  • In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
  • Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
  • Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
  • Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
  • Add bell pepper, season with salt and cook for another 30 seconds,
  • Serve hot with Rice.

Tuesday, November 8, 2011

Roland's Steak House

I went for a short vacation with my hubby at General Santos City a.k.a Gensan.  It's is the hometown of our own world boxing Champ Cong. Manny Pacquiao and the city is known for its yearly Tuna Festivals which is a hit!. The city has a lot to boost now a days. Quite the hometown of talented Filipino actually to name the few. 

as we toured around the small city, our friend recommended to try out at Roland's Steak house. 
So we had dinner there and their place is quite cozy. Their T-Bone Steak is quite the best seller and the "Big Sunny Burger" should not be missed! 

here's some shots of last night dinner at Roland's Steakhouse.
Be sure u visit them once you are in the Gensan!!!

Thursday, October 27, 2011

Mango Float Recipe

It’s time for sweet treats for my sweet tooth! Now I’m serving Mango Float. This family’s all time favourite dessert during Christmas. Oh yeah Holiday is just around the corner.  ♥ ♥ 


10 pcs. small ripe Mangoes
1 box Graham Grackers (Lady fingers for best result)
2 can Nestle Cream
2 can Condensed Milk


1. Slice mangoes thin.
2. Combine condensed milk, nestle cream and mangoes. Layer the graham crackers in a square glass pan.
3. Put layers of graham crackers followed by the mangoes, cream and milk mixture.
4. Repeat the layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
5. Chill overnight.
6. Serve frozen Mango Float with a side of Vanilla Ice Cream.

Hope you enjoy my simple recipe!

Sunday, October 23, 2011

Pancit Lomi Recipe

Another wonderful weekend spending with my folks.  Of course to enjoy the festivities we enjoy the dishes prepared by my sister.  Her masterpiece Pancit Lomi!

Lomi is best eaten while steaming hot. Depending on one's preference, a mixture of soy sauce, kalamansi juice and crushed fresh red chilli peppers can be added to the dish as a condiment. The same soy sauce mixture can also be used as a dipping sauce for the meatballs, kikiam and pieces of meat.

Lomi Recipe Ingredients:

* 1/4 kilo flat lomi noodles
* 1/2 cup pork, sliced into strips
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
* 3-4 cloves garlic, crushed
* 1 cup shredded cabbage
* 1 tbsp. chopped carrots
* 6-7 cups chicken or meat broth
* 2 tbsp. cooking oil
* 1 tbsp. cornstarch.dissolved in water
* 2 raw eggs
* 2 tbsp. patis
* salt to taste

Lomi Cooking Instructions:

1). Saute garlic and onion.

2). When garlic and onion are in golden brown, you may add pork, shrimps, and ham.

3). Add patis; stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry.

4). Add broth. Cover and let boil for 10 minutes.

5). Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch.

6). Put off the heat.

7). Beat eggs and stir in. Do not boil.

Best serve immediately after cooking.  Hot hot hot! 

Monday, October 17, 2011

Tuna Sandwich Recipe

Hello there! It’s a beautiful Tuesday morning! So what’s the best way to start your day is to eat a healthy breakfast!
There's nothing plain about eating healthy! So why not choose the best and healthiest ingredients! Cook in style with our best tuna sandwich. Pickles and Pepper spice up this treat with strong and subtle undertones. Fun for the whole family (and your stomachs are invited)!

Best Tuna Sandwich Ingredients
·         170g (Small) Can or Tin of Tuna
·         1 Teaspoon of Lemon Juice
·         1 Tablespoon of Minced Red Onion
·         1.5 Tablespoon of minced pickles
·         0.5 Teaspoon of salt & sugar
·         4 Pieces of Sliced Bread
·         Seasoned with pepper to taste

How to Make the Best Tuna Sandwich
1.   Drain and flake the albacore tuna.
2.   Add lemon juice, onion, pickes and salt & pepper to the tuna and mix. Have a little taste!
3.   Spread the mixture evenly over two pieces of bread. Bueno!
Hopefully you enjoy the best tuna sandwich and pass it on to your friends! Happy Eating! 

Thursday, October 13, 2011

Baked Scallop Recipe

Baked Scallops with Parmesan Cheese

  • 8 tablespoons of melted butter
  • 1 pound of Atlantic Ocean Harvest scallops
  • ¼ cup of seasoned bread crumbs
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of parsley
  • 2 cloves of garlic, minced
  • 2 tablespoons of grated parmesan cheese


Preheat oven to 400 degrees.
Pour melted butter into a casserole dish.
Distribute butter and scallops evenly inside dish.
Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese.
Sprinkle this mixture over the scallops.
Bake for 20 minutes.
Serves 2.

Wednesday, October 12, 2011

Pancit Bihon Recipe

Who wouldn’t know a Pancit is not a Filipino. Seriously! I am not being a racist but this a Famous household dish in every Filipino household. There are many dish of Pancit but it just depends on what kind of noodles to use.

My ever favourite is the Pancit Bihon. Because of the “Bihon” noodle.  

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

·    18 oz. pack pancit bihon noodles
·    1 cooked chicken breast, shredded
·    2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
·    1/4 cabbage, sliced into strips
·    1 onion, pealed and sliced
·    3 cloves of garlic, crushed and minced
·    1/3 cup scallions, cut into pieces
·    1 carrot, sliced into strips
·    2 tablespoons of cooking oil
·    3/4 cup diced celery
·    3 tablespoons soy sauce
·    Salt and pepper to taste
·    5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

·    Soak the pancit bihon noodles to soften for 10 minutes
·    Grease a large pan or wok with oil. Sauté garlic and onions.
·    Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
·    Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
·    Salt and pepper to taste.
·    Serve hot with sliced calamansi on the side.
Cooking Notes:
·    Calamansi or lemon is to be squeezed into the pancit bihon before eating.

An ice cold cola would be nice almost after a plate of Pancit Bihon. Happy Eating!

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