Grilled Chicken & Veggies

For dinner...... Sprinkle chicken breast with Mrs. Dash Seasoning Blend. Grill using iron cast pan with a dash of olive oil.
Using the same pan grill potato, onions, zucchini, red bell pepper and green onions.
Cooking time: 20 minutes
Now you have a quick, tasty and healthy dinner.

Mango Float Recipe

A slice of yummy mango filled Mango Float.Kids loved it. Great summer treat.
Ingredients:
10 pcs. small ripe Mangoes
1 box Graham Grackers
2 can Nestle Cream
2 can Condensed Milk

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

Cassava Cake


A yummy recipe. Try it.
Ingredients:2 packs frozen grated cassava
2 cans coconut milk
2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 tspn vanilla extract

for topping:2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk, set aside

Cooking Directions:
Preheat oven to 350C
Mix all ingredients and blend well.
Pour the mixed ingredients onto the pyrex dish or an aluminum pan.
Bake at 350C for 30 to 45 minutes. You will know it is done when the top solidifies.
Remove from oven and spread the topping on top.
Bake an additional 10 to 15 more minutes until the topping thickens.
Remove from oven. Let it cool before slicing.

Sauteed Petchay

Ingredients:
1/4 lbs. pork butt, sliced thin
1 lb. petchay, cut 1/2 inch
1 small onion, sliced thin
3 pcs. garlic, crushed
1 med. tomato, sliced thin
salt and ground pepper to taste
Saute garlic, onion, pork and tomato in canola oil. Add 1/2 cup water and simmer till pork becomes tender. Season with salt and pepper. Add the petchay, stir and remove from heat.

Left Over for Breakfast

I could never have enough of fried danggit so again I had it for breakfast with egg, garlic soy sauce rice and Korean beef stew. No wonder I skipped lunch.

Korean Beef Stew


Ingredients:
3 lbs. boneless beef chuck (better to use beef ribs)
1 tbsp. ginger, crushed
1 med. onion, chopped
1 head garlic, crushed
1/2 cup sugar
2 tbsp sesame oil
2 tbsp cooking wine
3/4 cup soy sauce
1 cup green onions, sliced thin
salt and pepper to taste
1 pc. jalopeno pepper, chopped fine
1 tbsp. sesame seed
cooking oil and water

Cooking Direction:
Combine beef, ginger, onion, garlic, sugar, sesame oil, cooking wine and soysauce. Marinate beef overnight.

Heat oil and brown marinated beef then pour marinade. Add enough water just to cover the beef. Simmer over low heat for an hour or until tender. (You could also use pressure cooker) Season to taste with sugar, salt, pepper and jalopeno pepper.

Garnish with green onions, 1 tsp sesame oil, sesame seed and serve over steam rice.

Fried Salted Fish


A perfect match to my Laswa, fried Danggit and Pinakas na Guma-a.
Imagine how many servings of rice I had for dinner.

Laswa

While we were at 99 Ranch Asian Grocery today we saw fresh patola so right away I thought of cooking my favorite LASWA. Ingredients:
1/2 lb. shrimp, patola, birch flower, green papaya, squash, okra, long beans, malunggay leaves, onion, tomatoes, salt and groundpepper to taste.

Cooking Direction:
Boil water in a deep pot. Once it starts boiling add onion, tomatoes and shrimp. Few minutes after season with salt and pepper and lower the heat to medium low. Start adding the vegetables starting with okra, squash, papaya, long beans, birch flower, patola and malunggay leaves. Bring it to boil then remove from heat so the vegetables won't over cooked. Serve hot over steam rice.

Combo for Dinner

Thank God it's Friday!
It's a Friday so I took a break from cooking. Take out from Pinoy Fiesta was lechon kawali, crispy sisig and puso nang saging sa gata.

Pangat na Tilapia

That's what Pinoy Fiesta restaurant called this kind of cooking. Cooked in garlic, onion, tomatoes and pepper. In Ilonggo this is simply Paksiw na Tilapia.
No matter what they call this it's still the best way of cooking tilapia.

Madeleines

Have you had a taste of Madeleines?
My new morning addiction. Give it a try. It has that sponge cake taste and lighter than a pound cake. Best with a cup of tea or dip in hot chocolate.Madeleines are made with a genoise batter (sponge) which is a combination of butter, sugar, eggs, flour, and are traditionally flavored with lemon or orange flower water. What makes these little cakes so enticing is that the batter is poured into special oval shaped molds with ribbed indentations that gives them their classic shell shape. So whether you enjoy them plain or dipped in your tea or coffee, these small petit fours sec make the perfect afternoon treat.
Read more: http://www.joyofbaking.com/madeleines.html#ixzz0M8BeFCOy

Cardillo na Ampalaya

One of my old time favorite, Cardillo nga Amargoso in Ilonggo.

Ingredients:
1/4 lb. pork butt, sliced into strips
1/4 lb. shrimp, peeled
2 pcs. large Ampalaya (bittermelon) sliced thin
1 med. onion, sliced thin
5 cloves garlic, crushed
2 pcs. eggs, beaten
salt and groundpepper to taste.

Cooking Direction:
Saute garlic, onion and pork till golden brown. Pour 1 cup of water to the sauteed pork, cover and simmer for 5 minutes. Add the shrimp. Season with salt and pepper. Simmer for another 5 minutes then add the slices of ampalaya and egg. Simmer for few more minutes uncovered and serve.

For Dessert... Sweet Banana

Cooking Banana cooked in water, brown sugar, vanilla extract and orange peel. Simple yet fullfilling.

Paksiw na Pata


Ingredients:
Pork Hock, Dried Lilly Flower, Garlic, Onion, Vinegar, Soy Sauce, Brown Sugar, Salt, Bay Leaf and Whole Pepper Corn.

Cooking Direction:
Soak the dried lilly flower in warm water for half an hour then drain and set aside.
On a deep pot cover pork hock in water and bring to boil on medium heat. Once the meat is half way cooked add pepper corn, bayleaves, vinegar, garlic, onion and dried lilly flower and continue cooking. Once the meat is almost cooked season with sugar and salt. The paksiw na pata should be ready to serve few minutes after.

KBL


KBL
stand for Kadyos, Baboy, Langka, an Ilonggo Specialty.
Kadyos is not available here in the U.S. so I used red beans from Thailand. It worked really well.

Ingredients:2 lbs. Pork Butt
1 pack Red Beans
1 pack frozen Langka (jackfruit)
1 pack frozen kamote leaves (sweet potato)
1 med. onion, sliced thin
2 tablespoon singinang mix (instead of batuan)


Cooking Direction:Boil red beans on a deep pot covered with water in medium heat. After 15 minutes add the pork slices and onions and continue boiling. Keep adding water. When the meat and beans are almost done season with salt and a dash of ground pepper to taste. Add the slices of langka. Season with sinigang mix and the kamote leaves. Serve over steam rice.

Just for Fun!

Signs found only in the Philippines... You all have a good weekend!


Sharing funny/humor signs collected over the net.

Tony's Fast Food

Couple of month ago I was in Iloilo City visiting with the rest of my family. Our boys has never been to Iloilo before so we planned for a pre/post birthday celebration. Kind of an excuse to have a party and for the boys to experience a party Filipino style and to meet the families at the same time.

While I was planning for the party here in the US the biggest problem was looking for a reasonable catering service. I had asked everyone I know and checked online for any advertised catering services in Iloilo City. I found few but the price is overwhelming per person for 150 guest or more.
Lucky my niece happens to talk to people who knows people and made some recommendations.

Tony's Fast Food was recommended so I asked my niece to give Tony's a visit. Ask for the menu, pricing, person to contact and telephone number. Thank God for technology, my niece emailed me the catering menu so that was a big help.

Thru texting I contacted Tony's and made some reservation for 100 guest. Diana from Tony's was doing the transaction via text messages. I told Diana I will be arriving Iloilo on a certain date so she told me not to bother with the down payment and just to visit the restaurant as soon as I get a to Iloilo.

Tony's Fast Food is located in Lapaz across Saints Clements. I was not that trilled of the place but then that is not the venue for the party. After few food test I was satisfied with the taste, quality of food, services I am getting for less.

I reserved for 100 guest w/c are mostly kids and gave 1/2 down payment to Diana. The other half is payable on the date of the occasion.

The price is P160.- per person and that includes 3 main cource, noodles or soup, rice or puto cheese, softdrinks and a dessert. They provided us 100 chairs and 10 long tables not including the food tables. They even decorated the buffet tables and provided the utensils, linens. If you want the chairs covered you have to pay a little extra. They also provided 3 waiters/waitress to help serve the guest.

And here is Diana from Tony's busy with the food preparation. She is so dependable and sweet. If you need Tony's service visit there restaurant and ask for Diana. For sure she will be glad to help and accomodate your needs.

I picked the food that the kids would love and also the adults.
Chicken Joy, bite size chicken battered and deep fried fresh.Pork Barbeque, super moist, well marinated and grilled. Super tasty!Spaghetti, kids loved. Sweet and Tangy. Beef Steak/Bistek, marinated slices of beef.and for dessert, Crema de Fruta

For pricing and menu contact Tony's Fast Food at 09102967852 and ask for Diana.
To see the rest of the preparations and food we served click here: http://tigabaluarte.blogspot.com/2009/06/party-in-house.html
You might want to see the rest of the preparations like the inflatable we rented and the mascot click here: http://casanipa.blogspot.com/2009/06/kids-fun-day-and-games.html

Bihon Guisado

Ingredients:
1 8 oz. Pancit Bihon
2 pcs. chicken breast, sliced into strips
4 pcs. chorizo bilbao, sliced thin
1/2 cabbage, sliced into strips
1 onion, sliced thin
4 cloves garlic, crushed
1 carrot, sliced into strips
2 tablespoons of cooking oil
3 celery stick, sliced into strips
1 tablespoon soy sauce
1 teaspoon achuete dissolved in 1 tablespoon oil
salt & pepper to taste
2 pcs. lemon or lime, sliced
Pancit Bihon Cooking Instructions:Soak the pancit bihon noodles to soften for maybe 10 minutes and drain.
Sauté garlic and onions in a large pan or wok.
Add the chorizo bilbao, the sliced chicken breast and all the vegetables until cooked. Remove from the wok and set aside.
Using the same wok place 2 cups of water and add the soy sauce, pepper and the noodles for about 5 minutes or until the noodles are soft. Make sure to lower the heat.
Add the achuete oil, salt and pepper.
Lastly, add the sautéed meat and veggies to the noodles. Continue cooking in low heat for maybe 5 minutes.
Remove from heat and serve. Serve lemon or lime on the side to be squeezed into the pancit before eating. Enjoy!

Kapit Bahay

Located at 615 N. Euclid Avenue in Anaheim, CA 92801
(Corner of Euclid & Crescent near DISNEYLAND)

My first stop, assorted sweetsSpiced Vinegar to PandelecheBread get delivered on SaturdayCheck out the Turo-Turo options.From Nido, Milo, Coco Jam to Paboritahubby ordered pata over riceFried galunggong and eggs for me

Las Vegas Kapit Bahay Branch