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!

Monday, October 10, 2011

Pancit Palabok Recipe

It’s a rainy Tuesday but im not sharing some soup dish now saving it during typhoon. Just kidding!

Now I’m sharing to you our family’s favourite during Sunday’s merienda, Pancit Palabok!
Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, , and fried garlic. A very tasty treat that is sure to relieve your hunger.

There are other noodle dish that are similar to this known as Pancit Luglog.

If you love Jollibee’s Palabok, I’m sure that you will love this recipe even more. Please have the necessary ingredients on hand and prepare the necessary kitchen equipments so that you could enjoy this very tasty dish in no time.
Try this tasty Pansit Palabok recipe.

1 pack (1 lb) rice noodles (bihon)
2 tbsp cooking oil
1/2 lb ground pork
2 pack Mama’s Sita Palabok mix
2 cups pork broth
1 piece shrimp cube
2 tbsp fish sauce
1/2 tsp ground black pepper

1 cup boiled pork, thinly sliced and cut into small pieces
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi

Cooking Procedure:
1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce
2.1 Heat a saucepan and pour the cooking oil
2.2 When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
2.3 Dilute the palabok mix powder in pork broth then pour the mixture in the saucepan. Bring to a boil
2.4 Add the shrimp cube and stir and simmer for 3 minutes
2.5 Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
3. Boil enough water in a pot
4. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
5. Remove the strainer from the pot and drain the liquid from the noodles.
6. Place the noodles in the serving plate.
7. Place the sauce on top of the noodles then arrange the toppings over the sauce.
8. Serve with a slice of lemon or calamansi. Share and enjoy!

My Siomai Recipe

Here i am again... giving you my favorite appetizer or snack food for somebody. my ever favorite Siomai!!

 Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.
Estimated cooking time: 50 minutes

Shrimp and Pork Siomai Ingredients:
  • 1 kg Lean ground Pork  or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
Chilli Paste:
  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

Siomai Cooking Instructions:
  • Mix all the ingredients for the filling in a bowl.
  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
  • Meanwhile, boil water and brush steamer with oil.
  • When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.Wrapper:
  • Beat egg and mix with flour till free of lumps.
  • Bring water, cooking oil and salt to a boil, then pour in flour.
  • Remove from heat and beat until mixture forms a ball.
  • Divide the dough into 1 1/4 -inch balls.
  • Roll each ball on a floured board until paper thin. Set aside.
  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.Chilli Paste: Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well. 

Tuesday, October 4, 2011

Crispy Pata Recipe

It's 3Pm in the afternoon and food is still clinging on my mind. there's 1 recipe that my late grandfather use to cook during fiesta. His ever famous Crispy Pata!!!

Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

·    1 Pata (front or hind leg of a pig including the knuckles)
·    1 bottle of soda (7Up or sprite)
·    1 tablespoon of salt
·    2 tablespoons patis (fish sauce)
·    1/2 tablespoon baking soda
·    1 tablespoon of monosodium glutamate (MSG)
·    4 tablespoons of flour
·    Enough oil for deep frying
·    Enough water for boiling

Crispy Pata cooking instructions:

·    Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
·    Make four to five inch cuts on the sides of the pata.
·    On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
·    Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
·    After the above process, rub patis on the pata and sprinkle flour liberally.
·    In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce: 

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

hostgator coupon