CHICKEN GINILING

This dish is one of those easy to cook Filipino dish. You can use either ground pork, beef or chicken. This time I used ground chicken to make it a bit healthier.

Ingredients:
1 lb. ground chicken 
1 large potato, diced
1 carrot, diced
1 red bell pepper, diced
4 cloves of garlic, minced
1 onion, diced
2 teaspoon raisin
1 1/2 cup tomato sauce
Salt and ground black pepper to taste
3 tablespoon cooking oil
1/2 cup water 

Cooking Direction:
Saute garlic and onion in cooking oil till caramelized.
Add ground chicken, mix well and stir well till chicken turns golden brown.
Add carrots and potatoes, stir and cook for 2 minutes.
Add bell peppers and raisins, stir and cook for a minute.
Season with salt and ground pepper to taste.
Add water and simmer for few minutes.
Add tomato sauce, stir well and simmer for few minutes.
Remove from heat and serve with steam rice.

BANANA CUE RECIPE

Was craving for this for the longest time so here it goes.


Ingredients:
10 pieces cooking banana (Saba or Thai Banana)
3 cups brown sugar
4 cups cooking oil
2 teaspoon sesame seeds 
5 barbecue stick


Cooking Direction:
Heat wok in medium heat. Add cooking oil.
Once cooking oil is fully hot add the banana one by one.
Cook banana in cooking oil for 5 minutes while stirring continuously.
Gradually put in the brown sugar. Stir continuously for 5 to 10 minutes.
Add sesame seeds and stir again for a minute.
Remove cooked banana one by one and skewer 2 pieces per bamboo barbecue stick.
Allow to cool half way and serve.
 

CHICKEN MACARONI SALAD RECIPE

This dish is typically served during Filipino gatherings such as fiesta, birthdays or any holiday. Easy to make recipe and makes a good snack anytime of the day.

Ingredients:
1 large chicken breast, boiled and shredded
1 lb box elbow macaroni, boiled al dente and drained
1 big can pineapple chunks, drained
6 pieces hard boiled egg, cubes
1 cup cubed cheddar cheese
3 tablespoon relish, drained
1 tablespoon shredded carrots
1 tablespoon crushed onion
3 cups mayonnaise
1/2 cup condensed milk (optional)
salt and ground pepper to taste

Cooking Direction:
Using a big bowl combine macaroni, chicken, cheese, pineapple, carrots, relish, onion, eggs and toss.
On a separate bowl mix mayonnaise, condensed milk, salt and ground pepper.
Pour mayo mixture over the macaroni mixture. Toss till mixed evenly. Transfer the chicken macaroni salad in a big tupperware and refrigerate over nite and serve.

BULGAN SOUP RECIPE

Bulgan fish also known as Ocean Perch is one of my favorite fish. Not too much bone and not too fishy. Best when making soup or for steaming.

Ingredients:
1 large size bulgan or any white fish desired, cleaned and cut into serving sizes
2-3 large lemon, juiced
2 large tomato, diced
1 small red bell pepper, julienne 
2 stem green onion, cut into 3
1 small onion, cut into 4
2 cups of water
Salt and ground brown pepper to taste

Cooking Direction:
Bring water into a boil. Once it start boiling add onion, tomato and bell peppers. Reduce heat to medium low and simmer for few minutes.
Add slices of fish, salt and pepper to taste. Simmer for few more minutes or till fish is fully cooked.
Add green onions and lemon juice. Simmer for few more minutes then remove from heat.
Serve hot. Enjoy!

BISTEK TAGALOG RECIPE

Bistek Tagalog aka Karne Prita, best when served with steam rice.

Ingredients:
3 lbs. lean beef, sliced thin
1 cup soy sauce
1/2 cup kalamansi juice or lemon juice
2 tablespoon garlic, crushed
1/4 cup sugar
salt and ground pepper to taste
1 large onion, sliced thin
1/2 cup canola oil

Cooking Directions:
Mix soy sauce, lemon juice, garlic, sugar, salt and pepper. Add beef. Marinade for at least 30 minutes in the fridge. After 30 minutes remove the beef from the marinade and drain remaining juice. Make sure to set aside the remaining marinade.
Heat pan and add cooking oil. Start frying beef till golden brown and set aside. Using the same oil brown slices of onions and set aside. Using the same pan pour remaining marinade and simmer for few minutes. Once the sauce starts to thicken add the browned beef to the pan and continue to simmer for few more minutes. Add the brown onions, mix and remove from heat and serve

STEAMED BULGAN FISH RECIPE

Bulgan is one of my favorite fish.  Steam it or make a soup dish, all good. I remember seing the name of this fish from the Asian Market as Giant Perch.

Ingredients:
1 lb or more perch fish or any white fish, cleaned whole
1/3 cup soy sauce
3 tablespoon lemon juice
2 thumbsize ginger, sliced thin
1 medium size onion, sliced thin
2 green onion, sliced thin 
2 tablespoon sesame oil
1/2 teaspoon ground black pepper
Banana leaves
Aluminum foil   

Cooking Direction:
Start oven in 375d.
Mix soy sauce, lemon juice, sesame oil and ground pepper. Stir well.
Mix in onion, green onion and ginger to the soy sauce mixture.
Stuff the fish with the onion and soy sauce mixture.
Wrap the  stuffed fish in the banana leaves then the aluminum foil.
Bake for 30 to 45 minutes.
Remove from the oven, discard aluminum foil and serve hot with lemon juice.

Crispy House, Artesia California

Coming to this restaurant is like home. Food so authentic that makes you feel like you are back home in the Philippines.

Formerly known as Magic Wok, everything is basically the same but the service has improved. You might have to wait a while to get a table specially for a larger group but at least they do accept reservation now. Call in, reserve your table and don't forget to place the order for their famous crispy pata.

Crispy Pata that never fails to impress us. So tender and tasty till the last bite.

Pinakbet, one of my favorite from this restaurant and always will be
Sisig got a lot better. I can finish one serving all by myself
Beef Steak (Bistek Tagalog) our kids favorite
Special request, Chicken Bihon. Glad to know they do special order for some family member who does not eat pork or beef.
This Steamed Tilapia is okay but can do better. Maybe a drop of sesame oil and soy sauce will do.
Lastly some of our drinks for the night... Avocado, Sago Gulaman and Buko Juice
Located at:
11869 Artesia Blvd, Artesia CA 90701
telephone # 562 865 7340

VyNess Sweets, Iloilo City

Sweets, sweets and more sweets! Cakes and Cup Cakes ready for the Christmas Season. Now all you have to do is make a list who's been nice the whole year through!


 Mango Yema, Red Velvet and Cheese Cupcakes so good

Assorted Treats made to order so call now!

For order, text or call VyNess Sweets
Globe 09177181114
Sun 09235474222

Search VyNess Sweets in Facebook for more eye  candy treats.

They are ready for the Happiest Season of the Year so call now.


VyNess Sweets, Iloilo City

Sweets, sweets and more sweets! Cakes and Cup Cakes ready for the Christmas Season. Now all you have to do is make a list who's been nice the whole year through!


 Mango Yema, Red Velvet and Cheese Cupcakes so good

Assorted Treats made to order so call now!

For order, text or call VyNess Sweets
Globe 09177181114
Sun 09235474222

Search VyNess Sweets in Facebook for more eye  candy treats.

They are ready for the Happiest Season of the Year so call now.


Filipino Breakfast

A typical Filipino breakfast in the Philippines, US and any part of the world. Pag may tuyo may Pinoy!


Egg cooked sunny side up, fried Tuyo, fried Palid-Palid, Langonisa and Fried Rice cooked from the pan where I cooked the langonisa drizzled with garlic powder and a little salt. What's missing is the spicy vinegar for dipping.

SIMPLE CHICKEN CHOP SUEY RECIPE

A simple vegetables and chicken stir fry recipe seasoned with sesame oil.
 
 
Ingredients:
1 lb. chicken meat, cut into bite size
2 sayote, cut into bite size
1 carrot, cut into bite size
1 small red bell pepper, julienne 
1 can baby corn, drain water
4-5 cloves of garlic, minced
1 thumbsize ginger, minced 
1 small onion, cut thin
2 tablespoon olive oil 
1 tablespoon sesame oil
Salt and ground pepper to taste
1 teaspoon cornstarch diluted in 1/4 cup water
1 1/2 cup water
1 stem green onion sliced thin for garnishing 
 

Cooking Direction:
Using a wok stir fry carrots, sayote, baby corn, bell peppers and onion in sesame oil for few minutes. Remove veggies from the wok and set aside.
Using the same wok saute ginger and garlic in olive oil till caramelized.
Add chicken, saute till golden brown.
Add water, salt and ground pepper and simmer in low heat for few minutes.
Add cornstarch diluted in water and simmer till thickens.
Return vegetables to the sauce, stir well and remove wok from the heat.
Tranfer to a serving dish and serve hot.

FISH BISTEK RECIPE

First time using tilapia fish and it turned out pretty good. You can use any other fish desired.

Ingredients:
2 large (3 for 2 lbs.) tilapia, butterfly cut
1/2 cup datu puti vinegar
1/2 cup soysauce
1-2 tablespoon sugar (to taste)
5 cloves of garlic, minced
1 small onion, sliced round
1/2 teaspoon ground pepper
Cooking oil

Cooking Direction:
Fry fish till crispy, arrange in a platter then set aside.
Using a clean pan saute garlic till caramelized in 2 tablespoon cooking oil in low heat.
Pour in soysauce, vinegar, sugar and ground pepper simmer in low heat for 4-5 minutes.
Pour sauce over fried fish, garnish with slices of onion and serve.

CHICKEN VEGETABLES LUMPIA RECIPE

Try this lumpia recipe, it's more on vegetables than meat. I also used ground chicken instead of pork for a healthier version. You can also add any kind of vegetables desired or even skip the ground chicken.

Ingredients:
1 lb. ground chicken
1 pack menlo lumpia wrapper (30 pieces in a pack)
1 can water chestnut, water drained and chopped
1 large carrot, diced small
1 sayote, diced small
2 cups chopped cabbage
4-5 cloves of garlic, minced
1 large onion, minced
1 stem green onion, chopped
Salt and ground black pepper to taste
1 cup cooking oil
1 tablespoon cornstarch

Cooking Direction:
Using a wok saute garlic, onion and chicken till chicken turns golden brown in 2 tablespoon cooking oil.
Add carrots, sayote and water chestnut and stir well.
Season with salt and ground pepper.
Add cabbage and green onion. Stir well, remove wok from heat and allow to cool.

Microwave cornstarch diluted in 1/3 cup of water for a minute. Use this as a paste for sealing the lumpia wrapper.

Scoop a tablespoon full of chicken veggie mixture into the lumpia wrapper.
Roll tight and seal with cornstarch mixture.

Heat a deep pan, add cooking oil and fry finished lumpia till golden brown.
Serve hot with your favorite dipping sauce.

PANCIT CANTON RECIPE

One of my favorite Filipino noodle of all time. 

Ingredients:
8 oz. pancit canton, excellent brand
1/3 lb pork, sliced thin
3 pieces chinese sausage, sliced thin 
4 cloves of garlic, minced 
1 medium onion, minced
1 carrot, julienne
2 cups diced cabbage 
1/3 lb green beans, julienne 
1 stem green onion, chopped  
1 tablespoon sesame oil
2 tablespoon cooking oil
3 cups water
Salt and ground black pepper to taste

Cooking Direction:
Using a big wok heat cooking oil in medium low fire. 
Add pork and brown till golden brown.
Add slices of Chinese sausage, garlic and onion till caramelized.
Stir in carrots and green beans. Add water and bring to a boil.
Season with salt and ground pepper to taste. Easy on the salt. Pancit canton sometimes get salty. Remember you can always add more salt later.
Add pancit canton in the wok and season with sesame oil. Stir well and reduce heat to low.
Cover wok and simmer for 5 minutes or till noodles is almost fully cooked.
Add cabbage slices. Stir well.
Cover wok and simmer for few more minutes.
Remove wok from heat and serve noodles hot. 

Great when served with calamansi slices. 

EGGPLANT SALAD RECIPE

Simple yet very appetizing. Great side dish or as an appetizer.
Ingredients:
3 pieces large Chinese eggplant, grilled, peeled and cut into cubes
1/2 cup rice vinegar or regular white vinegar 
1 large ripe tomato, sliced thin
1 medium-sized onion, sliced thin
Salt, sugar and ground black pepper to taste
Cooking Direction:
Mix vinegar, salt, sugar and ground pepper in a bowl.
Taste test to get the desired sweet and sour taste.
Add eggplant, onion and tomato to the vinegar mixture and toss well.
Refrigerate for at least a couple of hour before serving.
Great with barbecue meat or grilled seafood.

EGG FLOWER SOUP RECIPE

Try this simple to make soup yet tasty and satisfying.

Ingredients:
4 cups chicken broth 
1/2 cup kernel corn
1/2 cup cubed carrots 
2 egg, beaten 
1 stem green onion, minced
Salt and ground pepper to taste
1/2 teaspoon sesame oil (optional)

Cooking Direction:
Using a deep pot bring chicken broth to a boil.
Add corn and carrots. Boil till carrots are fully cooked.
Season with salt, ground pepper and sesame oil.
Slowly add the beaten egg to the soup while stirring constantly

Remove from heat. Garnish with minced green onion and serve hot.

MACAPUNO BALLS RECIPE

I have been craving for this for a while now so here it goes. Not bad for first time. Chewy and sweet!


Ingredients:
2 cups macapuno strings preserves
1 1/2 can condensed milk
1/2 cup cornstarch 
1/3 cup water
1/2 teaspoon vanilla extract 
1 cup coconut flakes


Cooking Direction:
Quick rinse macapuno strings in cold water. Allow excess water to drain. (optional...that will remove some of the sugar)
Using a sauce pan heat condensed milk in medium low fire till condensed milk thickens while stirring continuously.
Add macapuno strings, lower heat and keep stirring until mixture thickens.
Remove pan from heat. Add diluted cornstarch in water. Stir well and return to heat. Keep stirring until mixture thickens and separates from the pan.
Transfer to a cookie sheet brushed with butter. Allow to cool for maybe an hour or so.
Once mixture is cool, scope a tablespoon and shape into balls. Toss each ball to the coconut flakes and serve.
*Nice if you have those  candy colored wrapper then you can individually wrap your finished macapuno balls before serving.*
 

GINISANG GINILING NA PORK RECIPE

This is one of my favorite quick dish to prepare. Simple and filling.

Ingredients:
1 lb ground pork or chicken or beef
1 large potato, diced small
1 large carrot, diced small
1 small red bell pepper, julienne small
3 cloves of garlic, minced
1 small onion, sliced thin
1 large tomato, diced 
Salt and ground black pepper to taste 
2 tablespoon cooking oil
1 1/2 cup water

Cooking Direction:
Saute garlic, onion and tomato till caramelized.
Add ground pork and saute till ground pork turns golden brown.
Add diced carrots, saute for few minutes.
Add diced potatoes, saute for few minute.
Season with salt and ground black pepper and stir.
Add julienned bell pepper and stir.
Pour in water, stir and bring to a quick boil or till vegetables are fully cooked.
Remove from heat and serve.

STEAMED TILAPIA FILLET RECIPE

Try this simple and healthy tilapia fillet recipe. Easy to make and pretty tasty.

Ingredients:
1 lb tilapia fillet or any kind of white fish fillet 
1 medium size onion, sliced
1 large tomato, sliced
1 stem green onion, sliced
2 tablespoon lemon juice
Salt and ground pepper to taste

Banana leaves (cleaned and steamed)
Aluminum foil

Cooking Direction:
Fill steamer with water and bring to a boil.

Mix tomatoes, onion, green onions and lemon juice in a bowl.
Season tilapia fillet with salt and ground black pepper.
Place tilapia on a piece of banana leaves and top with tomato-onion mixture. 
Wrap it again using a piece of aluminum foil.

Steam wrapped tilapia fillet for 20-25 minutes. Remove aluminum foil, leave the banana leaves and serve hot.


AMPALAYA LABANOS ATCHARA

This is one of my favorite pickle specially when served as a side dish to any kind of barbeques or grilled meat or seafood.


Ingredients:
1/2 lb. ampalaya (bitter melon), julienne
 3-4 pieces radish, sliced thin
1 small red bell pepper, julienne
1 thumb size ginger, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon whole pepper corn
1 cup datu puti vinegar
1 tablespoon sugar
1/4 teaspoon salt


Cooking Direction:
Mix vinegar, sugar and salt in a sauce pan. Taste test for desired sweet and sour taste. Remember you can always add more salt or sugar.Bring to a quick boil and remove from heat. Allow to cool.

Mix ampalaya, radish, bell pepper, pepper corn, ginger and garlic in a bowl and toss well.

Pour the vinegar mixture over the vegetables. Toss well. Refrigerate overnight before serving.

GINATAANG TILAPIA RECIPE

If you like tilapia and coconut milk like me then this recipe is for you.
Try it, creamy and full of flavor.
 
 
Ingredients:
2 pieces tilapia, (about a lb each) scaled and cleaned 
1 1/2 cup coconut milk 
3 garlic cloves, minced 
2 thumbsize ginger, minced 
1 stem lemongrass, cut into 4
1 tablespoon cooking oil 
1 tablespoon fish sauce 
1/2 cup water
Salt and black ground pepper to taste
 
 
Cooking Direction:
Using a wok saute ginger and garlic in cooking oil till caramelized.
Add lemon grass, water and bring to a quick boil.
Add fish, fish sauce, ground pepper and simmer in low fire for 5 minutes.
Taste test if more salt needed.
Pour in coconut milk, cover wok and simmer in low fire for 10 minutes or till fish is fully cooked and sauce thickens.
Remove from heat, serve with steam rice and enjoy!

CHICKEN TINOLA RECIPE

 One of favorite comfort food any season of the year.
 
 
Ingredients:
2 lbs. chicken (cut in serving sizes)
2 pieces sayote, cut into 4
1/2 cup malunggay
1 stem lemon grass, cut into 4
1 small red bell pepper, julienne
2 thumb size ginger, sliced thin
1 medium onion, sliced thin
1 tablespoon fish sauce
salt and ground black pepper to taste
2 tablespoon cooking oil
water
 
 
Cooking Direction:
Saute ginger and onion till caramelized. When you start to smell the aroma of the ginger add the lemon grass. Add the chicken and season with fish sauce.  Add enough water and bring to boil. When it starts boiling reduce the heat to medium and simmer for 15-20 minutes. Add the sayote slices to the soup. Few minutes after check the sayote and if almost done add the bell pepper then the malunggay. Season with ground pepper and salt. Serve hot and enjoy!