CHICKEN IN CREAM OF ASPARAGUS


This is one of those easy to make recipe. Few ingredients needed and some hungry tummies.


Ingredients:
1 lb boneless chicken, cut into serving size
1 potato, cut into cubes
1 small red bell pepper, cut into thin slices
3 garlic cloves, minced
1 small onion, sliced thin
1 -10 1/2 oz can of cream of asparagus  
2 tablespoon cooking oil 
1 cup of water


Cooking Direction:
Saute garlic and onion till caramelized.
Add slices of chicken and saute till chicken turns golden brown. 
Add potatoes and 1/2 cup of water. 
Simmer in low heat for 5 minutes. 
Add bell peppers, season with salt and ground pepper. 
Add the cream of asparagus and 1/2 cup of water. Mix well.
Simmer in low heat for another 5 minutes. 
Remove from heat and serve. Enjoy. 

SHRIMP and OKRA


If you like Okra then this dish is worth a try. Pretty simple to make and it does taste good. I would say it's because of the sauce. 
You can try other vegetables and meat desired using the same sauce and for sure it will taste the same. 


Ingredients:
1 lb okra, remove top
1/2 cup red bell pepper, sliced thin
1/2 lb shrimp, peeled
1 teaspoon minced ginger
3 cloves of garlic, minced
1 small onion, sliced thin
1 teaspoon oyster sauce
1 teaspoon hoise sauce
1 teaspoon cornstarch  
salt and ground brown pepper to taste
2 tablespoon cooking oil
1 teaspoon sesame oil
1 cup water


Cooking Direction:

Mix water, cornstarch, hoisin sauce and oyster sauce. 
Season with salt, ground pepper and mix well, set aside. 

Steam okra half way done, set aside. 

Saute ginger and garlic in cooking oil till caramelized.
Add onions, bell peppers and shrimp.
 Stir fry in medium heat till shrimp turns pink or almost done.
Add okra and sesame oil. Stir for 2 minutes or till okra is fully done. 
Reduce heat to low then pour in the sauce mixture. 
Mix well, remove from heat and serve hot.
Enjoy! 

MJ'S PINOY FIESTA RESTAURANT in ANAHEIM, CA


Check out my favorite turo-turo restaurant in Anaheim, CA. They specialize in Filipino Food, Desserts and Catering. What I like about this restaurant is the wide selection of fresh dishes and also lots of dessert (turon, bilo-bilo, biko, kutsinta, puto, etc) they make on site. They serve breakfast, lunch, dinner and my favorite is the 'ALL YOU CAN EAT BUFFET' for an affordable price. Come early for lunch to enjoy freshly cooked meal or call in and ask for the special. Oh yeah, they also accept order for whole Lechon. 

Here is what we had during our last visit. Grilled boneless bangus stuffed with tomatoes and onion. Kare-kare, Laing and Lechon Kawali. 

Pinakbet done right 

They make the best Lechon Kawali. Don't forget to ask for the sauce to go. 

Okoy so crunchy 

Chicharon Bulaklak, great for pulutan 

More of the food selection

Gilled and Stuffed Boness Bangus 

MJ'S PINOY FIESTA 
2806 W BALL ROAD, ANAHEIM, CA 92804
Tel # 714 828 3333

♡♡♡ CASA BALUARTE IS NOT A PAID ADVERTISER ♡♡♡

CHICKEN GINILING GUISADO


 This is one of those pretty easy to make. You have an option to use either ground beef or pork or chicken. 

Other's call this Picadillo or Giniling Sarciado. I simply call this yummy! 


Ingredients:
1 lb ground chicken
1 large potato, diced
1 medium carrot, diced
1 medium red bell pepper, diced
4 garlic cloves, minced
1 small onion, diced
2 tablespoon raisins (optional)
1 1/2 cup tomato sauce
Salt, sugar and ground black pepper to taste
2 tablespoon cooking oil
1/2 cup water


Cooking Direction:
Saute garlic and onion in cooking oil till caramelized. 
Add ground chicken and saute till it turns golden brown.
Add water and simmer in low heat till water is almost gone. 
Add carrots, potatoes, raisins and bell pepper. 
Stir well for 2 minutes allowing the vegetables to cook. 
Season with salt, ground pepper and some sugar (optional) to taste. 
Add tomato sauce, stir well and simmer in low heat for 3-5 minutes.
Remove from heat and serve. 

GINATAANG PINAKBET SA ALIMASAG RECIPE


This is my first time cooking pinakbet in coconut milk but instead of shrimp or pork I used blue crabs and oh so good. Give it a try and I guarantee you if you like coconut milk in your dish then this one is a must try.


Ingredients:
4 pieced live crabs, cut into halves
2-3 cups coconut milk  
1 handful long beans, cut into 2 inches
1 cup squash, cut into bite size
1 small ampalaya, cut into bite size
1 handful okra, remove top end
1 medium eggplant, cut into bite size  
2 tablespoon bagoong alamang
3 cloves of garlic, sliced thin
1 small onion, sliced thin
Ground brown pepper and salt to taste
2 tablespoon cooking oil


Cooking Direction:
Using a wok or a deep pot saute garlic and onion in cooking oil till caramelized.
Add bagoong, saute for a minute then add all the vegetables. Stir fry for 2 minutes. 
Add coconut milk to the vegetables, mix well. Allow to boil for 2 minutes in medium low heat. 
Add crabs, mix well, cover and simmer in low heat for 5-10 minutes or till crab is fully cooked. 
Season with salt and ground pepper to taste. 

Remove wok from heat. Transfer in a serving dish and serve hot with lots of steam rice. Enjoy! 

GROUND CHICKEN SPAGHETTI RECIPE

The kids favorite Filipino style Spaghetti. This recipe is creamier than your usual sauce and I used ground chicken this time. It turned out really good. No left over. Give it a try and throw me some comment. 


Ingredients:
1 lb Spaghetti Pasta, boiled al dente, drained and set aside
1/2 lb Pilipino hotdog, sliced bite size
1 lb ground chicken 
1 tall bottle Jufran Banana Sauce
4 cups tomato ketchup
1 small can tomato paste
1 cup evaporated milk
1/4 cup crushed garlic
1/2 cup crushed onion
1 to 2 teaspoom white sugar
salt and ground pepper to taste
1/3 cup canola oil
1 cup grated cheddar cheese


How to prepare Pinoy Spaghetti sauce:
On a big pot warm cooking oil and brown sliced hotdog, set aside.
Using the same oil saute garlic and onion.
Add ground chicken, ground pepper and sautr till meat turns golden brownl 
Add the tomato ketchup and banana sauce and simmer for 20 minutes in low heat.
Add sugar and evaporated milk.
Stir and simmer for another 15-20 minutes in low heat.
Add browned hotdog to the sauce and simmer for few more minutes.
Season with salt and more ground pepper if desired.

Pour sauce over the pasta. Top with grated cheese and serve. 
Enjoy! 

HONEY GARLIC PORK RIBS

This one a must try. So good and full of flavor. 


Ingredients:

3 lbs pork ribs, cut into serving size

Marinade:
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
3 cloves of garlic, minced fine
1 piece thumbsize ginger, minced fine
1/2 tablespoon ground mustard
1/2 teaspoon ground brown pepper

1/2 cup cooking oil - for frying 
1 stem green onion, sliced thin for garnishing  


Cooking Direction:

Mix all marinade ingredients. Pour half the marinade over the ribs. (Set aside the other half of the marinade for later) Refrigerate for 2-3 hours. 

Drain and discard marinate from ribs. 
Heat pan, add cooking and fry ribs on both side till golden brown.
 Transfer fried ribs in a slow cooker and pour remaining marinade over ribs. 
Slow cook for about 3-4 hours in high heat or until meat is tender while stirring maybe every hour. 

Tranfer honey garlic ribs in a serving dish, garnish with thin slices of green onion and serve. 

Happy Cooking and Enjoy! 

Valerio's Bake Shop in Anaheim, CA

A place that reminds me of growing up in the Philippines where your mother send you early morning to buy a bag of hot pandesal from the corner bakery. 
Valerio's Bakery offers wide selection of baked goods and pastries. Somedays they sell  Filipino dishes like dinuguan, steamed stuffed bangus and binagoongan. 

First thing you see upon entering the store is this table filled with kakanin like garlic peanut, kutsinta, suman, puto, etc. 

Rotating warmer filled with chicken empanada, bibingka galapong, tamales and suman cassava. 
Also few of the baked good they offer are ube ensaymada, spanish bread and pandesal. 

Oh the wall filled with cheese pimiento, pandesal, pandeleche, hopia, mamon and so on. 

My favorite area where they have turon, ukoy, banana cue, kamote que, karioka and many more. 

Valerio's Bake Shop
649 N Eucl7d St. Anaheim, CA 92801
Tel # 714 254 0188

LECHE FLAN CAKE RECIPE

Something new to try by one of Casa Baluarte Facebook page follower, Miss Feli IbaƄes. Thank you Miss Feli. 


for the caramel:
 1 cup sugar
Place the sugar in a saucepan and cook until the sugar is a deep amber caramel.set aside.

for leche flan: 
1 cup evaporated milk
1 cup condensed milk
5 eggyolks
rind of lemon.
Beat he eggyolks in a bowl,adding condensed and evaporated milk,rind og lemon,until well combined.strain and gently pour the mixture on the top of caramel square mold.set aside.

for cake:
1 cup sugar
2 cups flour
2T baking powder
1/2 cup vegetable oil
6 eggs (Separate the eggwhite)
1/2 cup fresh milk
3/4 cup sugar for eggwhites
Sift flour and baking powder,mix eggyolks,gradually add sugar,pour milk,oil,flour ang baking powder,mix moderately.
In another bowl,beat eggwhites,add sugar until peaks form.fold to the eggmixture.pour gently to the flan mixture.
Preheat oven before baking.place the molds in al larger baking pan half filled with hot water.bake at 170 degrees for 1 hour or until done.
Let it cool before turn on the leche flan cake.decorate if you want.enjoy!

CREAMY AVOCADO ICE CREAM

Right timing, I was craving for Filipino ice cream and saw some nice ripe avocado from my favorite Asian store so I got me few. It turned out pretty good so check out the simple recipe below and give it a try. 


Ingredients:
6 pieces large avocado
1 can condensed milk 
1 small can nestle cream 
1 cup fresh milk 


How to Prepare:
Cut avocado into halves. Remove seeds and toss.
Mix fresh milk, condensed milk and nestle cream in a blender. 
Scoop avocado from the skin and toss to the milk mixture.
Mix well and pour into a plasticware. Seal tight and refrigerate overnight.
Serve frozen. Enjoy! 
 
*top with extra condensed milk before serving for extra yummy flavor.* 

about the cook

An Ilongga living in the US of A who loves to share her cooking and photography talent. Not a professional but a trying hard amateur cook and photographer. All of this for the love of food.