Garlic Fried Rice

Filipino Garlic Fried Rice or sinangag  is a popular Filipino breakfast dish made of  leftover rice. It is often serve with Filipino sausages called longganisa or tocino, dried fish, fried eggs, tomato andvinegar sauce.  

Ingredients:

• 2 tablespoon cooking oil
• 5 cloves garlic, minced 
• 4 cups cooked rice
• salt and pepper

Direction:

1. Heat  oil in a skillet over moderate heat. 
2. Add the minced garlic. Fry until crispy and golden brown.
3. Add rice. Stirring and breaking up large clumps. Cook until all the rice is coated with oil and slightly crisp.
4. Season with salt and pepper.
5. Serve  with your favorite main dish. 

Dipping sauce for Siomai

Ingredients:

• garlic, minced
• red pepper flakes
• cooking oil
• soy sauce
• calamansi or lemon juice

Directions:

1. Heat 3 tablespoon oil ( vegetable or sesame oil)
2. Saute 2 cloves minced garlic, let brown a little bit. Stir occasionally.
3. Add in pepper flakes (according to your taste). Remove from heat immediately to stop the chili flakes from burning.
4. Serve with soy sauce and calamansi juice according to your taste.

Check for Siomai recipe here.

Siomai with Chili Sauce

Siomai is a Chinese dumpling popular in the Philippines. It is made of ground pork, shrimp, and chopped vegetables. It is either steamed or fried and serve with soy sauce, calamansi, or sweet and sour sauce.

Ingredients:

• 1/2 kilo ground pork
• 1/4 cup singkamas (turnip), shredded or chopped finely
• 1/4 cup carrots, shredded or chopped finely
• 2 cloves garlic, minced 
• 1 egg, beaten
• 1 onion, minced
• 2 stalks green onions, chopped
• salt and pepper to taste
• 1/4 c chopped shrimp (optional)
• siomai wrapper or won ton wrapper

Directions:

1. In a bowl, combine all the ingredients, except the wrapper, mix well with your clean hands or wear gloves. Season with salt and pepper to taste.
2.  Place about 1 tbsp of the mixture in the center of the siomai wrapper, then press all the sides around to the middle leaving an open space on top.
3. Brush the steamer with oil, arranged the wrapped mixture inside.
4. Make sure the water is boiling before steaming the siomai for 20 to 25 minutes on medium heat. 
5. Serve hot with dipping sauce.

Note: The time depends on the size of each siomai (larger size means more time steaming).


Dipping sauce:

• chili sauce (garlic, red pepper flakes, cooking oil)
• soy sauce
• calamansi or lemon juice

1. Heat 3 tablespoon oil ( vegetable or sesame oil)
2. Saute 2 cloves minced garlic, let brown a little bit. Stir occasionally.
3. Add in pepper flakes (according to your taste). Remove from heat immediately to stop the chili flakes from burning.
4. Serve with soy sauce and calamansi or lemon juice.

Pichi Pichi

Pichi pichi is a Filipino dessert made from steamed grated cassava and rolled in freshly grated coconut (niyog)

Ingredients:

• 1 1/2 cups grated cassava
• 1 cup sugar
• 1 1/4 cup water
• ½ tsp lihiya (lye water)
• food coloring (optional)
• freshly grated coconut
• grated cheese (optional)

Directions:

1. Wash the cassava and peel off the brown and white silky outer skin.
2. Using a fine grater, grate cassava, remove the hard stems in the middle and discard. 
3. Place grated cassava on a clean cheese cloth and squeeze out all the juices. 
4. In a mixing bowl, combine cassava, sugar, water and lye water. mix thoroughly.
5. Pour the mixture into mini muffin pans or cup molds.
6. Steam  for about 30 minutes or until soft and transparent.
7. Let  cool down for a few minutes carefully unmold.
8. Roll the each piece in grated coconut.
9. Place in a serving plate then serve. Top with grated cheese (optional)

Homemade Croutons

Don't let your stale bread go to waste. Croutons are easy to make, super delicious and perfect  for salads and soups.

Ingredients:

• 1/2 loaf day-old bread
• 2 tbsp olive oil
• 2 tbsp melted butter
• salt to taste
• Optional: garlic powder, dried herbs (basil, oregano, thyme, rosemary), parmesan cheese.

Directions:

1. Preheat oven to 300 degrees.
2. Cut the bread into ½ inch by ½ inch cubes. Cuts as similarly as possible to help them bake evenly. 
3. Mix melted butter and olive oil together. Set aside.
4. Mix all the dry ingredients together. Set aside.
5. In a large bowl, drizzle oil over the bread cubes, stir to coat. Add the seasonings. toss to evenly coat bread.
6. Spread seasoned bread onto a sheet pan and bake for 20-30 minutes, tossing several times. Bake until bread is golden and very crunchy.

Jalapeno Cheese Bread

Jalapeño cheese bread is a great blend of flavors of cheddar cheese, peppers  and other ingredients. 

Ingredients:

• 9.5 oz bread flour
• 6.5 water (temperature control)
• 2 eggs
• .5 oz instant yeast 
• .5 dry milk powder
• 1.5 oz sugar
• .68 oz salt
• 1.5 fl oz olive oil
• 5 oz Jalapeno peppers, seeded and chopped, small dice
• .75 oz cilantro, chopped fine
• 1 oz onion, fine dice
• 5 0z cheddar cheese, large dice

Direction:

1. Place the flour, water, eggs, yeast, milk powder, sugar, salt and oil in the bowl of a 6 quart (6.4 liter) or large mixer fitted with a dough hook. Mix on low speed until the ingredients are combined into a firm dough. Increase the speed to medium and knead until the dough is fully developed, approximately 7 to 9 minutes. Add the jalapenos, cilantro, onion and cheese and mix just until blended into the dough. The dough should reach 80 F.

2. Cover the dough and ferment until doubled, approximately 1 to ½ hours.

3. Punch down the dough and divide the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.

4. Roll the dough into cylinders and place them seam side down into greased or paper lined loaf pans.

5. Proof until the formed loaves have increased 75 to 80 percent in volume, approximately 30 to 45 minutes.

6. Brush with egg wash and bake at 375 F (190 C) until golden brown, approximately 50 minutes. Cool loaves in their pans for 30 minutes to prevent the loaves from collapsing.

Pizza Dough

Ingredients:

• 1 T active dry yeast 
• 2 fl oz water, hot (90oF/30oC) 
• 14 oz bread flour 
• 6 fl oz water, cool 
• 1 t salt 
• 1 fl oz olive oil 
• .75 oz honey

Ingredients:

1. Stir the yeast into the hot water to dissolve. Add the flour.

2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.

3. Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.

4. On a lightly floured workbench, roll the dough into very thin rounds and top as desired. Bake at 400oF (200 C) until crisp and golden brown, approximately 8 to 12 minutes.

Baked Creme Brulee

Creme Brulee is a smooth, creamy custard topped brittle caramelized  sugar.

Ingredients:

• 4 fl. oz. milk
• 12 fl. oz. heavy cream
• 1.4 vanilla bean, split
• 3.5 oz. sugar
• 5 egg yolks
• Sugar for garnish, AN

Directions:

1. Heat the milk, heavy cream and vanilla in a sauce pan over medium-high heat until bubbles appears along sides of the pan.
2. Quickly whisk the sugar into the yolks. Temper the egg mixture, then return to the saucepan. Whisk until well combined.
3. Strain mixture.
4. Preheat oven to 325 ^OF. Arrange the ramekins into 2 inch hotel pan. Pour the custard into the ramekins. Set the pan inside the oven, carefully add enough water into the pan. Bake until just set, approximately 45 to 50 minutes.  The custard should set, not soupy, with only small area of jiggle in the center.
5. When the custard is done, carefully remove the pan into the oven and allow to cool. Cover with plastic wrap, refrigerate at least 4 hours or up to 2 days before serving.
6. At service, sprinkle the custards with sugar and caramelize with a torch or broiler.

Focaccia

Focaccia is a flat yeast dough topped with herbs and other ingredients. 

Ingredients:

· 1 T sugar

· 1 T active dry yeast

· 12 fl oz water, (temperature control)

· 1 lb AP flour

· 2 t Kosher salt

· 2 fl oz olive oil

· 2 T fresh rosemary, crushed


Ingredients:

1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour, 4 oz at a time.

2. Stir in 1 ½ t of the salt and onion. Mix well, then knead on a lightly floured workbench or in the bowl of a mixer fitted with a dough hook until smooth.

3. Place the dough in the oiled bowl and cover and ferment until doubled.

4. Punch down the dough, then flatten it onto and oiled sheet pa. It should be no more than 1 inch thick. Brush the top of the dough with 1 fl oz of the oil. Let the dough proof until doubled, approximately 15 minutes.

5. Dimple the surface of the dough with your fingers. Brush the remaining 1 fl oz of olive oil over the dough. Sprinkle it with the rosemary and the remaining ½ t salt. Bake at 400oF (200oc) until lightly browned, approximately 20 minutes.

Challah Bread

Challah bread is a Jewish celebration bread that is sometimes braided or made into turbans, has lots of eggs and butter for great taste. Can be decorated on top with sesame seeds or poppy seeds. Can be sliced and used for French toast or for sandwiches.

Ingredients:

• .5 oz. instant dry east
•  2 fl. oz. water, hot (90 F/32 C)
• 3 fl. oz. honey
• 5 fl. oz. water (temperature controlled)
• 4 oz. unsalted butter, melted
• 4 eggs
• 28 oz. bread flour (1 lb, 12 oz.)
• .5 oz. salt
• egg wash
• sesame or poppy seeds

Direction:

1. Melt the butter.
2. Place all the dry ingredients in a  bowl of a mixer fitted with a dough hook. Then add eggs, water, honey, and melted butter.
3. With the dough hook attachement, knead the dough on medium speed until smooth, elastic and fully developed, approximately 5 to 10 minutes. If the dough seems very sticky, add more flour. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
4. Place the dough in a lightly greased bowl, cover with lightly oiled plastic wrap, and ferment until doubled, approximately 1 to 1 ½ hours.
5. Punch down the dough and divide into eight equal portions approximately 6 oz (180 g) each. 
6. Divide the dough into six equal parts. Form the dough into two 3-strand braided loaves.
7.  Place the loaves on a paper-lined sheet pan. .
8. Brush with egg wash and sprinkle with sesame or poppy seeds. 
9. Cover with lightly oiled plastic wrap. Proof until doubled, approximately 45 minutes. 
10.  Bake t 350 F (180 C) until the loaves are golden brown and sound hollow when thumped, approximately 30-40 minutes. Turned the pan halfway through the baking time. Continue baking.
11. To check for doneness, check the bottom of the bread with thermometer. Internal temperature should be at least 180 F. 

Pineapple Upside Down Cake

This easy homemade pineapple upside down cake is my  eldest son's favorite cake.  He can eat the whole cake all by himself  in just few hours.

Topping: 

• 1/2 cup unsalted butter, at room temperature
• 1 cup firmly packed brown sugar
• 1 tbsp pineapple juice reserved
• 1 can pineapple chunks, drained
• Maraschino or candied cherries (optional)

Cake Batter:

• 1 1/4 cup cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 tbsp pineapple juice reserved
• 2 large eggs, unbeaten. 
• 1/3 cup unsalted butter, at room temperature
• 1/2 cup milk
• 1 teaspoon vanilla 

Directions:

Toppings:

1. Melt butter in 8 x 8 pan. Sprinkle with brown sugar. 
2. Continue cooking, without stirring over medium heat until the butter has melted and the sugar has dissolved.
3. Remove from the heat and layer the pineapple slices over the top. 
4. If desired, place maraschino cherries in between pineapple chunks.

Cake Batter:

1. Preheat the oven to 350 degrees F. 
2. Sift  flour, baking powder, salt together. Set aside.
3. In the bowl cream butter and add sugar gradually, creaming well. 
4. Add unbeaten egg and beat well. 
5. Add milk  alternately with dry ingredients to creamed mixture. Blend well after each addition. Start and end with the dry ingredients. 
6. Add the pineapple juice and vanilla.
7. Beat well on medium speed until well combined. 
8. Pour the batter evenly over the pineapple.
9. Bake the cake 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 15 minutes. 
11. Cover with a cutting board or large plate and invert the cake. 
12. Serve warm or cool.

Sausage Gravy

Sausage gravy  is one of my youngest sons most requested food anytime of the day. Sausage gravy is a breakfast dish traditionally serve with biscuits. It can be served with fried eggs, bacon and sliced tomatoes. If you heard of SOS, also known as shit on a shingle, this is it. That is what they call it in the military.

Ingredients:

• 1 lbs  sausage
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 3 cups milk
• white bread or biscuit

Direction:

1. Crumble sausage into large skillet. Cook over medium-high heat until browned. stirring frequently. Set Aside.
2. Reduce the heat to medium-low. In the same sauce pan, melt the butter.
3. Sprinkle flour into the melted butter, stirring constantly, until mixture is smooth and bubbly
4. Gradually stir in milk, stirring constantly. Add the sausage.
5. Cook the sausage gravy, stirring frequently with wire whisk.
6. Add salt and pepper to taste.
7. Continue cooking until very thick and luscious. If it gets too thick, just add more milk.
8. Serve hot on top of  the bread.

Cooking Terms

Culinary art is the art of the preparation, cooking and presentation of food, usually in the form of meals. In a professional kitchens the students begin with fundamentals like the proper use of kitchen tools and refining cooking skills and preparation techniques. Students are not only taught how to make perfect steak, but how to combine this mouthwatering food with operating a food service establishment . The following are the basic cooking methods.

bake. To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads,pastries,vegetables,and fish.

barbecue. (1) To cook with dry heat created by the burning of hardwood or by the hot coals of this wood.(2) Loosely, to cook over hot coals,such as on a grill or spit,often with a seasoned marinade or basting sauce.

blanch. To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing,or to remove undesirable flavors.

boil. To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.

braise. (1) To cook covered in a small amount of liquid, usually after preliminary

browning. (2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.

broil. To cook with radiant heat from above.

deep-fry. To cook submerged in hot fat.

deglaze. To swirl a liquid in a sauté pan,roast pan,or other pan to dissolve cooked particles of food remaining on the bottom.

dry-heat cooking methods. Methods in which heat is conducted to foods without the use of moisture.

fry. To cook in hot fat.

glaze. To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing,and/or by browning or melting under a broiler or salamander or in an oven.

griddle. To cook on a flat, solid cooking surface called a griddle.

grill. To cook on an open grid over a heat source.

moist-heat cooking methods. Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

pan-broil. To cook uncovered in a skillet or sauté pan without fat.

pan-fry. To cook in a moderate amount of fat in an uncovered pan.

(en) papillote. Wrapped in paper (or sometimes foil) for cooking so the enclosed food is steamed in its own moisture.

parboil. To cook partially in a boiling or simmering liquid.

parcook. To cook partially by any method.

poach. To cook gently in water or other liquid that is hot but not actually bubbling, about 160°F to 180°F (71°C to 82°C).

reduce. To cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors.

roast. To cook foods by surrounding them with hot,dry air in an oven or on a spit in front of an open fire.

sauté. To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan.

sear. To brown the surface of a food quickly at a high temperature.

simmer. To cook in water or other liquid that is bubbling gently, about 185°F to 205°F (85°C to 96°C).

smoke-roasting. To cook with dry heat in the presence of smoke, as on a rack over wood chips in a covered pan.

steam. To cook by direct contact with steam.

stew. To simmer or braise a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

stir-fry. To cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements.Similar to sauté,except that the pan is stationary.

sweat. To cook slowly in fat without browning,sometimes under a cover.

Morcon

This recipe is one of my mother's best dish. I grew up watching her cooking food from scratch. Morcon is a meal usually served during special occassion like Christmas.  It is a meat roll stuffed with  hot dogs, carrots, pickles, cheese, and boiled egg and cooked slowly in tomato sauce.


Ingredients:

• 2 lbs beef eye of round or flank steak, ¾ inch thick in one piece
• 1  beef cubes dissolved in 
• 3 cups water or beef stock
• 1 piece lemon
• ½ cup soy sauce
• 1 can (15 oz.) tomato sauce
• 1 piece medium sized carrot, cut into long strips
• 3 pieces hot dogs, cut into 4 long strip
• 2 pieces dill pickle, cut into 4 long strips or 1/4 cup sweet pickle relish
• 3 pieces hard boiled eggs, sliced
• 3 ounces cheddar cheese, cut in strips (about ½ inch thick)
• 1/4 cup cooking oil
• 1/2 cup flour
• salt and pepper to taste

Instructions:

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour.
2. Place the beef in a flat surface and arrange the hot dogs, pickle, carrot, cheese, and egg.
3. Roll the beef enclosing the fillings.
4. Tie with a cooking string to ensure that the meat will not open-up.
5. Dredge the rolled beef into flour to coat. Remove excess flour.
6. In a saucepan, heat cooking oil and brown the surface of the rolled beef quickly. Set aside.
7. Saute onion and garlic in the same saucepan. Add the browned beef, beef stock, tomato sauce,  soy sauce-lemon juice marinade, salt and pepper. Let boil.
8. Simmer until the beef is tender and the sauce thickens (about 2 hours using). Add more water or stock if needed.
9. Add salt and pepper to taste.
10. When done, remove the strings and slice into serving pieces. Pour sauce on top.

Cucumber Salsa

Ingredients:

• 1 cup peeled, seeded, chopped cucumber
• 1 cup chopped, seeded tomatoes
• 1⁄2 cup green bell pepper, chopped
• 1/2 cup chopped onion
• 2 tablespoons fresh lime juice
• 1 teaspoon fresh parsley, minced
• 2 teaspoons fresh cilantro, minced
• 1⁄2 teaspoon fresh dill weed
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. In a medium bowl combine all the ingredients. 
2. Season according to your taste.
3. Cover and refrigerate at least one hour.

Crispy Skin Baked Potato

Baked potato is easy to make. The perfect baked potato has crisp skin on the outside and fluffy on the inside. The potatoes are delicious on their own with or without toppings.

Ingredients:

• small to medium size potatoes
• salt
• ground black pepper
• butter

Direction:

1. Preheat your oven to 375 degrees F.
2. Scrub the potatoes under running water to remove all the dirt.
3. Pat dry with a paper towel.
4. Pierce the potatoes deeply with a fork 2-3 times on each side to allow steam to escape during baking.
5. Brush with butter, sprinkle some salt and pepper.
6. Bake for 40 minutes or until soft.
7. Remove from the oven and let cool for 5-10 minutes.
8. Serve with any dish you like.

Baked Potato

Potato is one American's staple food. A meal is not complete without any potato on the plate, fried, mashed or baked. As a Filipino, I am not much of a potato lover but I do like baked potato topped with sour cream and bacon bits.

Baked potato is so easy to cook. You can bake it in the oven with or without foil or in the microwave. Bake potato can be serve plain, with butter or toppings you like. Find potatoes that are similar in size so they will cook evenly and get done at the same time.

For this recipe I wrapped the potatoes in foil for  a soft and fluffy inside.

Ingredients:

• Potatoes

Direction:

1. Preheat your oven to 375 degrees F.
2. Scrub the potatoes under running water to remove all the dirt.
3. Pat dry with a paper towel.
4. Using a fork, pierce the potatoes deeply with a fork three to four times on each side to allow steam to escape during baking.
5. Wrap with foil. 
6. Bake for 1 hour or until soft.
7. Remove from the oven and let cool for 5-10 minutes.
8. Slice the potato down the center, and serve with butter or sour cream. Sprinkle shredded cheese or bacon, if desired.

Atcharang Papaya Recipe

Atchara, a sweet and sour  appetizer is a popular Filipino pickled vegetables usually served with fried dishes and rice. Homemade atchara is very easy to make and will save you money than buying the commercial one and you  can be sure of its freshness and cleanliness.

Ingredients:

• 4 cups grated green papaya
• 2 small carrots, pared and sliced thinly
• 1/4 cup thinly sliced red onion (or shallot/sibuyas tagalog)
• 1 small green bell pepper, seeded and cut into strips
• 1 small red bell pepper, seeded and cut into strips
• 5 cloves garlic, thinly sliced
• 2 tbsp ginger, cut into thin strips
• 1/2 cup coarse salt (to dehydrate papaya)
• 1/3 cups raisins
• 1 tbsp peppercorn

Procedure:

1. Combine salt and grated papaya, mix and set aside for 5-10 minutes.
2. Knead for few minutes.  Squeeze the shredded papaya until all the liquid comes out. You can use your hand or any clean cloth (cheese cloth).
3. Put the papaya back in the large bowl. and combine with carrots, garlic, ginger, onions, whole pepper corn, bell pepper, and raisins.
4. Place the combined vegetables and spices in a sterilized airtight jar and pour-in the pickling solution.
5. Seal the jar and place inside the refrigerator for a week  to achieve the expected texture and flavor.

Pickling solution

• 4 cup white vinegar
• 1 cup water
• 4 cup sugar
• 1 Tbsp salt

1. Combine all the ingredients in a saucepan.
2. Place over moderate heat, heat until sugar is dissolved.
3. Bring to a boil. Lower the heat and simmer for a few minutes
4. Remove from heat and let cool slightly.

Simple syrup

Simple syrup is basically just sugar and water. It is one of the easiest recipes It dissolves instantly in a drink, making it  ideal to sweeten beverages like lemonade, cocktails, iced tea, and even fresh fruits.  It also use to moisten layer cake, dress fruit salad and many more.

Ingredients:

• 1 cup water
• 1 cup sugar

Directions

1. In a saucepan, combine water and sugar. Stir well.
2. Cook over medium heat until sugar dissolves.
3. Transfer syrup to a container and chill thoroughly.
4. Use as needed.

Stuffed Bell Peppers Recipe

One of the best way to cook bell pepper fresh from the backyard is baked bell pepper stuffed with ground pork and rice.

Ingredients:

• 5 large bell peppers (any color)
• 1 lb lean (at least 80%) ground pork
• 1/2 cup sausage
• 1 tbsp cooking oil
• 1 onion chopped
• 1 big tomato chopped
• 1 cup cooked rice
• 1/2 cup shredded parmesan cheese
• 1/4 cup chopped parsley
• 1 tbsp salt
• 1 tsp ground black pepper
• 3 cloves garlic, finely chopped
• 1 can (15 oz)  tomato sauce
• 3 tbsp tomato paste
• 1/2 cup water

Directions:

1.  Cut  each bell pepper to remove top of pepper into half. Remove seeds. Rinse well and set aside.

2. In a skillet, sautee garlic and onion. Add beef, cook until beef is brown; drain, stirring occasionally,Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

3. Heat oven to 350°F.
4. Stuff peppers with beef mixture. Stand peppers upright in an 8-inch square glass baking dish. Pour     remaining tomato sauce.
5. Sprinkle with cheese.

5 Cover tightly with foil. Bake for 30 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. 

Green Papaya Salad

Papaya salad, an appetizer also known as "som tam" is a popular Thai salad. The combination of sour, spicy and saltiness of fish sauce make it a unique flavor. Papaya salad is preparation varied from every Southeast Asian countries.

For my version, I used the available ingredients in my kitchen, dried chili pepper, almond nuts and of course tiparos (fish sauce), the star of the papaya salad.

Ingredients:

• 1 green papaya
• 2 tbsp fish sauce
• 1/2 cup fresh lime juice
• tomato
• dried chili pepper
• roasted nuts
• 1 tablespoons sugar
• 1/4 cup chopped cilantro
• Salt

Direction:

1. Peel and cut the papaya into small strands.
2. In a blender combine the chili pepper,  lime juice, fish sauce and sugar. Blend until smooth. Set aside for 15 minutes to allow flavors to blend.
3. In a salad bowl, combine the papaya and chopped cilantro.
4. Add the dressing and toss to combine thoroughly.
5. Garnish chopped nuts.
6. Serve immediately.

Buffalo Wings

Enjoy your meal with easy to prepare chicken wings.

Ingredients for chicken wings:

• 2 cups vegetable oil
• 10 whole, fresh chicken wings
• 1 tbsp chicken
• 1/2 tsp ground black pepper

Directions:

1. Cut chicken wings into 2 pieces.
2. Clean well and drain.
3. Season wings with salt and pepper.
4. In a large pan heat 2 cups vegetable oil to 350 degrees F.
5. Fry wing pieces  for 10 to 15 minutes or until crisp.
6. Transfer to a  wire rack or paper towels to remove excess oil.
7. Transfer to a large bowl. Set aside.

Ingredients for Buffalo wings sauce:

• 1 stick butter
• 1/4 cup brown sugar
• 1/2 cup tomato sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 tsp ground pepper
• 1/4 tsp chili powder
• 1/2 teaspoon salt
• 1 tsp oregano, dried
• 1 dash hot sauce (optional)

Direction:

1. In a small sauce pan, melt butter and brown sugar together over medium heat .
2. Add tomato sauce and hot sauce into the mixture. 
3. Add garlic powder, onion powder, ground pepper, chili powder, salt, and oregano. 
4. Stir over low heat until mixture is well blended.
5. Pour sauce over chicken wings, and toss to coat. 

Easy Spring Roll Recipe

While the kids are away, I made to kind of spring roll today and they are ready for freezing: chicken vegetable and lumpiang shanghai (meat) spring roll.

Check the recipes here:

Lumpiang Shanghai

Spring Roll ( Lumpiang Gulay) 

Vegetable and Chicken Spring Rolls
How to Wrap Egg Rolls

Homemade Iced Tea

One time in the grocery store, I was in the iced tea isle, my husband said if he see these store bought iced tea in our house, he is going to throw them away. Well, we love iced tea but we make our own. It is easy to make and cheaper.

Iced tea recipe

Ingredients:

• 2-3 Lipton iced tea family size tea bag or 12 regular size good quality tea bag.
• 1 gallon water
• glass jar or pitcher

Direction:

1. Pour water in jar
2. Add the tea bags
3. Cover and put under the sun.
4. Refrigerate until cool
5. Serve over ice. Sweeten with simple syrup, if desired. 
6. Stir in your favorite juice concentrate, if desired.

Simple syrup

Ingredients:

• 2 cups water
• 2 ups sugar

Directions

1. In a saucepan, combine water and sugar. Stir well.
2. Cook over medium heat until sugar dissolves. 
3. Transfer syrup to a container and chill thoroughly. 
4. Use as needed.

Maruya (Banana Fritters)

Banana Fritter is one of the most popular snack or breakfast in the Philippines. It is a pancake batter mixed with sliced or mashed ripe bananas.

Ingredients:

• cooking oil
• 2-3 ripe plantain bananas
• 1 egg
• 1/3 c. of very cold milk
• 1/2 c. of all-purpose flour
• 1/4 tsp. of baking powder
• 1/2 tsp salt
• 1/3 c. of white sugar 

Directions:

1. In a bowl, beat the egg. Add the flour, salt, baking powder and milk. Stir until smooth. 
2. Slice thinly or mashed bananas. Place in batter mix.
3. Heat 1 tbsp oil in a frying pan.
4. Scoop the mixture  and then pour in the heated oil.  batter mixture.
5. Fry both sides until golden brown. 
6. Drain on paper towel and sprinkle some sugar while still hot.
7. Add more oil while cooking the rest of the batter mixture.

Spanish Rice Recipe

If you are bored of plain rice, try this easy to make Spanish rice recipe.

Ingredients:

• 3 tbsp vegetable oil
• 2 tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked rice
• One 8-ounce can tomato sauce
• 1 tablespoon tomato paste
• 1/2 cup green bell pepper, chopped
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups water or 1 can (10 1/2 oz) chicken broth
• green onion and cilantro for topping
• sausage (optional)

Directions:

1. Heat oil and butter in a large frying pan over medium heat. 
2. Add the garlic, onions, green peppers, and sauté until soft, about 3 minutes. 
3. Add the rice and stir together to mix. 
4. Add the tomato sauce, tomato paste and the water or broth.
5. Season with salt and pepper. 
6. Bring to a boil. lower the heat, cover, and simmer for 30 minutes or until the rice is done, stirring once or twice.
7. When done, you may add sausage or chorizo that is browned and drained
8. Serve topped with cilantro and green onion.

Best Coconut Macaroons

There are countless ways to make your own version of coconut macaroon recipe. Use sugar instead of condensed milk, whip the whites and sugar into a meringue for a crunchier version or add more coconut for lighter macaroons. You can dip or drizzle the baked macaroons with melted chocolate, fold dried fruit into the batter or tuck nuts or chopped chocolate (or both) inside your macaroons.

Ingredients:

• 3 cups sweetened, shredded coconut
• 1 whole egg and 3 egg whites
• 1/2 cup sugar
• 1 tbsp flour
• 1 tsp vanilla extract
• zest of 1 lemon
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F.
2. Whip the egg whites, until until frothy.
3. Combine the coconut, sugar, salt and vanilla in a large bowl. 
4. Pour the coconut mixture over the egg white mixture and stir until the coconut is evenly moistened.
5. Drop the batter onto sheet pans lined with parchment paper. Space them an inch or so apart.
6. Bake the macaroons for 15-20 minutes or until golden. 
7. Cool the macaroons, then transfer to a wire rack to cool completely. 

Easy Meat balls Recipe

Meat balls can be serve alone or with a sauce, or for spaghetti sauce. For easy meatballs, use a food processor to chop and mix all the ingredients. It saves me time from chopping all the vegetables very finely.

Ingredients:

• 500 grms ground beef
• 1 medium size potato –cut into small sizes
• 1/2 small carrot –cut into small sizes
• 1 stalk green onion – cut
• 1/4 cup mushroom
• 2-3 cloves garlic
• Salt and pepper to taste .

Directions: 

1. Throw all the vegetables in the food processor ( potato, carrots, green onion, garlic, mushroom). 
2. In a big bowl, place the burger meat. Pour in the chopped veggies. Mix well. Add 1 tsp salt and pepper or according to taste. 
3. Form into balls and bake at 350 degrees F for 30 minutes.

Kale and Tofu Stir Fry

Ingredients

• 1 pack extra firm tofu
• cooking oil 
• 2 cloves of garlic, minced 
• 1 tablespoon soy sauce
• 1 teaspoon red pepper flakes
• bunch of kale leaves, chopped into medium pieces 

Directions:

1. Drain the tofu and place on cutting board. Cut in small cubes.
2. Heat oil and fry the tofu. Set Aside.
3. Sauté garlic and red pepper flakes  until nice and fragrant. 
4. Add chopped kale and cook for 3-5 min until kale is wilted and cooked down a little.
5. Add the tofu back into the pan and toss with the tablespoon of soy sauce. 
6. Season with salt and pepper.

Ginisang Munggo (Sauteed Mung Bean)

I grew up in a family where ginisang munggo  serves on Fridays, My mother cooks it with bitter gourd/ ampalaya leaves and shrimps or pork. Ginisang paired with fried fish is a  favorite Friday dish among Filipinos.

Now that I have my own family, I love cooking it any day of the week. I don't have ampalaya leaves so I cooked  it with squash flower or any green vegetables available in my garden. Every time I eat sauteed mung beans, it brings back  memories from my childhood.

Ingredients:

• 1 cup mung beans
• 3 cloves  garlic, minced
• 1/2 cup pork, cut into bite size
• 1 cup shrimp
• 1 cup any green vegetable of your choice
• 1 medium sized tomato, chopped
• 1 medium sized onion, chopped
• 2 cups water (for boiling)
• 1 pc beef cube or 1 teaspoon beef powder (for flavoring)
• crushed pork rind (chicharon), optional
• ground black pepper
• salt

Instructions:

1. In a  sauce pan, put-in the water and mung beans. Bring to a boil. Cook in low fire until becomes soft.
2. Sauté garlic,onion, and tomato. Add the pork. Cook well.
3. Add the cooked mung beans. Add in the beef cubes. Season with salt and pepper to taste. Simmer for 30 minutes. Add more water  if needed.
4. Add the shrimp. Stir and then cook for 2 minutes.
5. Add the vegetable of your choice and and chicharon. Simmer for another minute. 
6. Serve with rice and fried fish.

Coconut Macaroons

When I was in cooking class back in the 80's coconut macaroon was one of the recipe that I first learned. I have been baking it almost weekly to share with my family and neighbors.They just like the rich coconut milky taste of it. I tried a lot of coco macaroons recipe but this one is my favorite.

Ingredients:

• 1-1/2 cups dessicated coconut
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (300 ml) condensed milk
• 1/4 cup melted butter
• 2 eggs

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line mini muffin molders with baking cups. Set aside.
3. Sift together all the dry ingredients.
4. Combine with the rest of the ingredients. Mix well with a rubber spatula.
5. Spoon the mixture into the prepared molders. Fill 3/4 full. 
6. Bake for 15-20 minutes or until the top surface of the macaroons turns golden brown.

Chicken Tocino

Tocino is one of the most popular breakfast in the Philippines. It is served with garlic fried rice, fried egg, sliced tomatoes and vinegar dip. The meat is marinated overnight or several days to achieve the sweet and salty taste. The original recipe was originally using saltpeter for food preservation and color retention. But overtime because of refrigeration and freezing techniques, the use of saltpeter or sodium nitrate has been reduced.

For this recipe I used chicken. If you choose pork. use pork with some fats and cut it as thin as possible. But any part of the pork will do.

Ingredients:

• 1 tsp lemon or calamansi juice
• 1/2 cup pure pineapple juice
• 2 tbsp soy sauce
• 2 tbsp banana catsup
• 2 tbsp annatto (atsuete) powder
• 1/3 cup brown sugar
• 1 tsp salt
• 1  tsp ground pepper
• 4 cloves garlic, minced
• 1/2 kilo boneless chicken breast

Cooking Procedure:

1. Sliced chicken thinly. Pound to flatten. Set aside.
2. Combine  all the ingredients well except the chicken.
3. Add the chicken and marinate in the refrigerator overnight or for few days.
4. Fry in medium heat until golden brown. Do not overcook.
5. For a saucy tocino, thicken the marinade in a sauce pan. Pour  the cooked tocino over the thickened sauce. Cook for 1-2 minutes. Mix well until well incorporated.
6. Serve hot.

Lechon Kawali

If you have pork belly, lechon kawali is one of the best recipe you can make out of it. It is easy and to prepare in any occasions.

Ingredients:

• 1 lbs pork liempo (pork belly)
• 1 whole garlic, crushed
• 1 ground black pepper
• 2-3 tbsp salt
• water, just enough to cover the pork

Procedure:

1. Put pork belly in a saucepan.
2. Add enough water to cover the chicken.
3. Add garlic, peppercorn and salt
4. Cover and bring to boil until skin is tender.
5. Drain and let cool.
6. Deep fry the belly until golden brown.
7. Cut into serving pieces.
8. Serve with gravy or sweet and sour sauce.

Recipe for sweet and sour sauce HERE.

Latik Sauce (Coconut milk sauce)

My family grew up with suman sa lihiya and latik sauce. My mother never fails to cook the thick sweet sauce every time we have suman given by our relatives every Undas (All Souls Day). Suman sa lihiya is only complete with coconut milk sauce and grated coconut.

Coconut sauce Ingredients:

• 1 can coconut milk
• 1 1/4 cup firmly packed brown sugar 

Procedure:

1.     In a pan mix all the ingredients.

2.     Bring to boil. 

3.     Bring down to medium heat, stirring constantly until it thickens.

Suman sa lihiya recipe

Suman sa Lihiya

I grew up in Cavite, my mother's hometown and one of the Filipino delicacies I remember being prepared during All Saints Day or "undas" is suman sa lihiya. The townspeople are preparing suman sa lihiya the day before the much-awaited holiday. It takes many hours to prepare the suman but it is worth it.

When I was 6 years old we moved to the big city but we still visit our grandmother every undas and summer vacation. Every time we go back home, we have a bag full of suman given by my mother's relatives. My mother serves it with sweetened coconut milk syrup. I used to watch my mother preparing the suman and the sauce. I even helped to wrap and tie. Sometimes I got to do the scorching of the banana leaves before wrapping.

So here it is my first try and my eldest son loves it with coconut milk sauce.

Ingredients:

• 3 cups glutinous rice (malagkit na bigas)
• 2 tablespoons lye
• banana leaves
• thin cotton strings

Procedure: Banana Leaves Preparation

1. Prepare the banana leaves by scorching on a hot burner or open flame until it changed color. Scorching makes the leaves more flexible. 
2. Wipe the leaves with clean clothe. Cut off the central ribs. 
3. Cut banana leaves into two sizes, the bigger leaf should measure approximately 12 x 10 inches while the smaller is 5 x 5-inches.

Rice preparation:

1. Soak the glutinous rice for about 1-2 hours.
2. Drain and stir in lye water. Mix well until the glutinous rice turns yellowish, if not add more lye water a little at a time until it turns yellowish.

3. Put the big-sized leaf on a working surface, then put the smaller one on top of it.

4. Place about 3 tablespoons of the glutinous rice mixture on the smaller piece of leaf. Wrap three tablespoons of the malagkit mixture in two layers of banana leaf.

5. Bring them together two long sides of the bigger piece. Fold together to enclose the rice.
6. Fold two long ends together towards the center. You should have wrapped sweet rice about 4 x 2-inches in size.
7. Make another one of roughly the same size.



8. Pair these two with the folded sides together.
9. Tie the two ends tightly using cotton strings.



10. When done, arrange in a big pot and add enough water to cover the suman.
11. Bring to a boil. Simmer for 1 1/2 hours.



12. Serve warm or cold with grated coconut and sugar or sweet coconut sauce.

How to make sweet coconut milk sauce