Wednesday, September 14, 2016


Ingredients: 4 servings
  • 2 c. garbanzos 
  • 1/3 c tahini 
  • ½ c. lemon juice 
  • 2 garlic, crushed 
  • TT salt 
  • For serving 
  • 1 T olive oil 
  • 1 t. parsley chopped 
  • Sprinkle cayenne pepper or paprika 
  1. Combine garbanzos, tahini (reserve 1 T), lemon juice and garlic in a food processor. Process until thick and smooth. Adjust flavor with lemon and salt. Adjust consistency with water. 
  2. Serve in a shallow dish, garnish with olive oil, parsley, cayenne pepper or paprika. 

Chef Critique

Monday, September 5, 2016

Lentil and Swiss Chard Soup

Ingredients: 4 servings
  • 1 c. brown lentils 
  • 4 c. cool water 
  • ¼ c. olive oil 
  • ½ c. onion, dice 
  • 2 garlic, minced 
  • 4 c. Swiss chard leaves 
  • ¼ c. cilantro leaves, coarsely chopped 
  • 3 T. lemon juice 
  • TT salt and pepper 

  1. Wash the lentils well remove stones and discolored. Drain. 
  2. Cover with cold water and bring to boil, then simmer for 1 hour, or until soft. 
  3. Heat the oil, sauté onion, stir in the garlic and cook for a few seconds longer. 
  4. Add the shredded Swiss chard and fry, stirring often, until wilted. 
  5. When the lentils are soft, add the onion and Swiss chard mixture. Add the remaining ingredients. Season to taste with salt and pepper. Cover and simmer gently for a further 15–20 minutes. 
  6. Serve the soup in deep plates, with lemon wedges for squeezing into the soup according to individual taste. 
  7. Serve with lemon wedges and Khoubz or other bread.

Chef critiques

Thursday, September 1, 2016

Avocado and Pineapple Salad

Ingredients: 2 servings
  • 1/8 cup olive oil 
  • 1/8 c cider vinegar 
  • 1/8 c. fresh orange juice 
  • 1/8 c. sugar 
  • 1/8 c. salt and pepper 
  • 2 c. iceberg lettuce, shredded 
  • ½ c. fresh pineapple, cubes 
  •  ½ c. sweet red onions, thinly sliced 
  • 1 avocado, sliced ¼ inch thick 
  • 2 fresh lime wedges 

  1. Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Season with salt and pepper. 
  2. Lightly toss together the lettuce, pineapple, and red onions. Dress with oil and vinegar mixture. Adjust the amount used to taste. 
  3. Garnish individual salads several avocado slices, seasoned with salt and pepper and a squeeze of lime juice. Serve with lime wedges. 

Chef critiques

Monday, August 29, 2016

Coconut pudding (Coco Quemado)

Ingredients: 2 servings

  • ¾ c sugar 
  • ¼ c. water 
  • 1 ½ c grated coconut 
  • 2 egg yolks, lightly beaten 
  • ½ t. ground cinnamon 
  • 3 T. dry cherry 

1. Cook the sugar and water to syrup at the thread stage. To check, drop the syrup in cold water, and form a thread.

2. Add coconut, and then stir in egg yolks, cinnamon, and sherry. Cook until mixture is thick

3. Pour into serving dish and brown the top under a broiler or with a torch

4. Serve warm or chilled

Chef  critiques

Monday, August 22, 2016

Tomato and Haricot Vert Salad

Ingredients: 2 servings

  • ½ T. Mayonnaise
  • 1.2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1/2 T. lemon juice
  • 1 garlic clove, mashed with salt
  • ¼ c. olive oil
  • TT salt and black pepper 

  • ½ c. fennel, stemmed, sliced paper-thin
  • ½ c. haricot vert, blanched
  • ¾ c. tomatoes, peeled, seeded, julienned
  • ½ t. chives, chopped
  • ½ t. basil, chiffonade 


1. Place the mayonnaise, mustard, vinegar, lemon juice, and garlic in a blender.

2. While the blender is running, slowly drizzle in the oil until the dressing is smooth and thick. Season with salt and pepper.

3. Toss salad ingredients with dressing and serve on a chilled plate.

Chef Critique

Friday, August 19, 2016

Chicken Satay (Satay Ayam)

Ingredients: 4 servings
  • 1 lb. chicken thigh, boneless, skinless 
  • 1 stalk lemongrass, finely minced 
  • 2 garlic, minced 
  • ½ t. turmeric, ground 
  • ½ t. fennel, ground 
  • ½ t. cumin, ground 
  • 2 T. vegetable oil 
  • TT. salt and pepper 
  • 12 bamboo skewers, soaked in water for 1 hour 

  1. Slice chicken into thin slices (1/4 x 3 inches) 
  2. Combine lemongrass, garlic, turmeric, fennel, cumin and oil to paste. Add chicken, mix well, let stand for 2 hours. 
  3. Remove from marinade and thread o to skewers. Season with salt before cooking. 
  4. Grill or broil, basting occasionally with oil. 
  5. Serve hot or warm with peanut sauce and cucumber salad. 

Caldo de Res

Ingredients: 2 servings
  • 8 oz. Beef Shank or Chuck
  • 2 red skin potatoes
  • 1 carrot, peeled, whole
  • 1 onion, whole
  • 1 qt. water, cold
  • 1 corn on the cob, 1 inch slices
  • ¼ t. thyme
  • 1 bay leaf
  • ½ c. parsley sprig
  • ¼ c. green cabbage, 1” dice
  • ¼ c. zucchini Squash -- 1" cubes
  • ½ T. Lime Juice
  • TT. Salt and Pepper
  • 1 T. cilantro, chopped
  • Sachet d'epice


1. Wash and rinse beef and all whole vegetables. Place in a large pot with cold water. Add sachet d'epice. Add the corn and cabbage, salt and pepper

2. Bring to a simmer over low heat, simmer until all ingredients are cooked and tender.

3. As ingredients become tender, remove them from the pot, place them on a half sheet pan and let them cool.

4. After all ingredients have been removed, strain the beef stock, season and reduce until very flavorful.

5. Remove fat and cartilage from beef, dice the meat in to 1/2" cubes and reserve.

6. Cut all vegetables in to 1" cubes and reserve.

7. Place cubed zucchini squash, all reserved vegetables and meat, back into the stock, bring to a simmer. Taste, adjust seasoning if necessary.

8. Add lime juice and cilantro just before serving.

Chef critiques

Wednesday, June 1, 2016

Mangoes and Sticky Rice

Mangoes and  sticky rice is a Thai dessert made of  glutinous sticky rice, coconut milk and served with mango slices.

  • 2 c. glutinous rice. Washed and drained.
  • 1/2 c. sugar
  • 1 t. salt
  • 1 c. coconut milk, thick
  • 1 c. coconut milk
  • 1 t. flour
  • 1/4 c. sugar
  •  2 c. mangoes, peeled, cut into ½ inch thick slices
  • sesame seed (optional for topping)

  1. Place the rice on cheesecloth and steam over water until soft. Drain well.
  2. Dissolve the ½ c. sugar, salt and thick coconut milk together over medium heat. Bring to slow boil. Add the rice to the hot milk, stir until completely mixed. Turn off the heat. Cover and let stand 30 minutes. 
  3. Mix together the remaining coconut milk, flour, 1/4 c sugar and salt. Bring to boil. Turn the heat to medium low fire. Stir the mixture until thicken.
  4. Serve the sliced mangoes with sticky rice and coconut sauce topping. 

Saturday, March 19, 2016

Apple and Beef Stew

Whenever I make slow roast beef, apple is always a special ingredient. The sweetness of apple makes wonder to any dish. So when I started cooking stew, apple was one of the main ingredients. Apple and Beef stew is a comfort food for my family. It is so easy to make and always a hit with my picky husband and kids.

  • 1 lbs. beef chuck, dice
  • 1 red apple, peeled, seeded, dice
  • 1 ½ c. potato, peeled, dice
  • 1 c. carrot, peeled, dice
  • 1 bell pepper, seeded, dice
  • ½ c. canned garbanzos
  • 2 T. tomato paste
  • 1 can Progresso Vegetable Classic Hearty Tomato Soup
  • 1 T. lemon juice
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 T. fresh parsley chopped
  • Salt and pepper to taste
  • ¼ c grated cheddar cheese
  1. In a pot or Dutch oven, heat oil. Sauté onion and garlic. Add beef, let brown. 
  2. Add the Progresso tomato soup. Let boil. Stirring constantly.
  3. Add tomato paste, bay leaves, thyme. Stir, cook, cover and simmer for about 1 ½ hours or until the beef is tender.
  4. When the beef is tender. Add the potatoes, carrots, lemon juice, parsley. Let boil. Simmer for another 30 minutes or until all the vegetables are done.
  5. When the vegetables are done, add the bell pepper and grated cheese. Season to taste with salt and pepper.
  6. Serve hot top with parsley.

Sunday, March 6, 2016

Green Beans with Fried Onions

A quick and easy side dish. The crispy fried onions added an extra element to already delicious buttered green beans.

  • 1 c. green beans, washed, trimmed
  • ¼ c. onions, thinly sliced
  • ¼ c. flour
  • 1 c. cooking oil
  • 1 T. unsalted butter
  • salt and pepper to taste

  1. Cook the green beans in boiling salted water until tender. Shock in an ice water bath to stop the cooking and reserve.
  2. Soak the onions in ice water for 1 hour.
  3. Heat the oil.
  4. Drain and dry the onion thoroughly.
  5. Combine flour, salt and pepper. Toss the onion until coated. Shake off excess flour.
  6. Deep fry the onion until golden brown and crisp. 
  7. Place the onion in paper towel to remove excess oil. Sprinkle with salt to taste. Set aside.
  8. Melt the butter, add the reserved beans and heat thoroughly. Add salt and pepper to taste.
  9. Serve beans immediately, top with the fried onions.

Saturday, February 6, 2016

Buchi / Sesame Seed Balls

Buchi or Butsi is a deep-fried rice flour filled with sweetened bean paste. The original Filipino buchi are plain golden brown rice ball filled with mung (monggo) beans and  fried plain without the sesame seeds. Fillings can either be kidney bean paste, purple yam, sweet potato or whatever you want. My recipe used red beans and sesame seeds are added for a distinct taste and crunch.

Filling ingredients:
  • 1 cup red beans
  • 2 cups of water
  • 1 cup sugar
  • 1/4 tsp salt

  1. Soak red beans to water overnight.
  2. In a sauce pan, add water and beans. Boil until beans are tender.
  3. When cooked, remove excess water and mashed beans.
  4. In a sauce pan, add the mashed beans and sugar together, mix well.
  5. Cook in a medium heat, stirring constantly until the beans absorbed all the liquid from the sugar and dries up.
  6. Remove from heat, let cool.
  7. Shape the filling into small balls.
  8. Cover and place in the fridge while you work on the dough.

Dough ingredients:
  • 1 pack (16 ounce ) glutinous rice flour
  • 1/2 cup of rice flour
  • 2/3 cup potato flakes 
  • 2/3 cups of warm water
  • 2 tablespoon baking powder
  • 1/4 tsp of salt
  • 3/4 cup of sugar
  • vegetable oil for frying

1. In a mixing bowl, combine glutinous rice flour, rice flour, salt, and baking powder.
2. In a separate bowl, combine sugar and water. Stir until all the sugar has dissolved. Add the potato flakes and stir to dissolve again. Add sugar according to desired sweetness.
3. Make a well in the center of the flour mixture and slowly pour in the sugar mixture.
4. Using a spoon or spatula, stir to combine and then use your hands to work on a dough. Add more water if needed until you get a soft consistency. Mixture should not be dry and crackly.
5. Once the dough is of the proper consistency, form into a ball and cover with clean towel to rest for 30 minutes.Cover with a damp towel so they don't dry out.
6. Work on the cooled filling by forming into small balls.
7. To add the filling, flatten the glutinous rice balls. Add the rounded sweetened beans filling inside.

8. Close it and form into a ball again. Do the same to the rest of the rice ball. Cover the balls with wet towel to prevent from drying.

9. Roll each ball into the sesame seeds. If the balls dries out a bit, sprinkle water to moisten the dough to make sure that the seeds stick on the dough.

10. Reshape the ball and then proceed with the rest. Cover with a damp towel while handling them so they don't dry out.

11. Heat the oil and deep-fry on medium heat or 325 degrees F, stirring continuously.
12. Cook until the sesame seed's color turns golden brown (about 2 to 3 minutes).
13. Drain excess oil on a paper towel. Serve and Enjoy!

Sunday, January 31, 2016


Churros are deep fried-dough pastry popular in Spain, Mexico and other Latin American countries. They can be sprinkled with granulated or powdered. Churros  are eaten as a snack or for breakfast dipped in hot chocolate.

  • 3/4 c. all purpose flour
  • ½ t. baking powder
  • 1 c. water
  • Pinch of salt
  • 1 T. brown sugar
  • 1 egg yolk
  • Oil for deep frying
  • Powdered sugar for dusting

  1. Sift flour and baking powder together. Set aside.
  2. Bring water to a boil, add salt and brown sugar, stirring constantly until both have dissolved.
  3. Remove from heat, add the flour mixture, and beat continuously until smooth.
  4. Put in a bowl, mix with wooden spoon to cool a little bit.
  5. Incorporate the egg yolk into the dough until smooth and glossy. 
  6. Spoon into a churro maker or piping bag with large star nozzle. 
  7. Pipe mixture into the hot oil. Use a knife to slice off 2-5 inches long.
  8. Fry until golden brown
  9. Drain on paper towels. 
  10. Arrange on a plate . Dust with powdered sugar
  11. Serve with coffee or hot chocolate

Monday, January 18, 2016

Biko ( Glutinous Rice Cake)

Biko or rice cake is a Filipino delicacy made from  glutinous rice (sweet rice), coconut milk, and brown sugar and topped with coconut curd (latik). Jackfruit or macapuno can be added for flavor. It is cooked differently in each regions of the Philippines. Here is my version of rice cake. I made it easier for everybody to follow, no fancy ingredients and no baking needed.

  • 2 cups glutinous rice
  • 1 cup black rice (pirurutong)
  • 4 cups coconut milk
  • 1 1/2 cups firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • grated cheese for toppings

  1. Soak black rice in water overnight.
  2. Wash black rice and glutinous rice together.
  3. In a large sauce pan, bring coconut milk to a boil. 
  4. Add rice and salt. 
  5. Cook on medium heat until rice is tender and almost dry. Stir constantly to prevent the rice from sticking to the bottom of the pan.
  6. Add brown sugar and vanilla. Mix well, lower the heat and cook covered for 10 minutes. 
  7. Spread the cooked rice in a greased banana leaves or foiled pan.
  8. Flatten the surface, topped with coconut curd (latik) or cheese.

If you don't have black rice, just substitute it with the glutinous rice. 
Do  not over cook the rice.
Stir the rice once in a while to  to prevent it from burning to the bottom.

Saturday, January 16, 2016

Rice Pudding (Arroz con Leche)

Rice pudding is a creamy dessert made from rice, milk and other flavorings. Beaten eggs can be added after the rice is tender for added richness. Arborio and other short-grain rices make a thick and sticky pudding while the long grain rice will produce slightly drier and chewier pudding. Here is my version of rice pudding. I want mine thicker so I added glutinous rice.

  • 1/2 cup white rice
  • 1/4 cup glutinous/sweet rice
  • 2 1/2 cups water 
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 3/4 cup evaporated milk
  • 1/2 cup condensed milk 
  • 1/4 cup of raisins (optional) 
  • ground cinnamon for dusting 

  1. Soak raisins in water. Set Aside.
  2. In a medium heavy bottomed saucepan combine rice, and water. Cook over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice absorbed all the water.
  3. Add the milk, stirring constantly to prevent the rice from sticking to the bottom of the pan. 
  4. When the rice is tender (al dente) remove and add the sugar, vanilla extract, and ground cinnamon. 
  5. Cook until the rice pudding thickens.
  6. Remove from heat and add the raisins. 
  7. Serve while hot or cold into a serving bowl. Topped with some cinnamon powder.

Monday, January 4, 2016

Chicken Afritada

Chicken afritada is another popular Filipino chicken stew with tomato sauce, carrots, potatoes and bell peppers as the main ingredients. It is cooked differently in each regions of the Philippines with some added ingredients are  added for additional flavor. Here is my version of chicken afritada. Hope you'll try it.

Chicken Afritada Recipe


  • 1 pound chicken, cut into serving pieces
  • 1 large potato, cubed
  • 1 large carrot, cubed
  • 1 large bell pepper, sliced
  • 1 tablespoon minced garlic
  • 3 pieces tomato, chopped
  • 1/2 cup chopped onion
  • 4 tablespoons cooking oil
  • 1 cup tomato sauce
  • 2 tablespoon calamansi or lemon juice
  • 1 cup water
  • 1/2 cup green olives
  • 1 piece kielbasa sausage, cut into small pieces
  • 1 cup chicken broth or stock
  • 2 pieces bay leaf (laurel)
  • 1 teaspoon white sugar
  • 1 tablespoon soy sauce
  • salt and pepper to taste


  1. Season chicken with salt pepper and calamansi juice. Refrigerate for 1 hour.
  2. Saute garlic, onion. Add chicken pieces. Cook until chicken turns light brown.
  3. Pour-in tomato sauce, soy sauce, salt and pepper, water, bay leaf. Let boil, stirring constantly.
  4. Cover, let simmer for 30 minutes.
  5. Add the kielbasa sausage, potato and carrots then simmer for 10 minutes or until the vegetables are soft.
  6. Add the bell pepper, olives and sugar. Add more salt and pepper to taste if needed.
  7. Simmer for 5 minutes more.
  8. Serve with steamed rice.