Seafood Molo Soup

If you want something new and something good then you have to be creative. Inspired by a friends Facebook post of her Wonton Soup. I was going to call this Halo-Halo soup but does not sound right lol so help me name this soup. 


Ingredients:
1 lb sotanghon noodles or any noodles desired
1/4 lb shrimp, shelled 
1/4 lb shrimp ball
1/4 lb squid ball
1/2 lb pancit molo balls or wonton balls
1/4 lb hard tofu
1 piece chicken breast
3 pieces chicken bouillon
1 medium size onion, sliced thin
1 tablespoon cooking oil
2 tablespoon chopped green onion
salt and ground black pepper to taste


Cooking Direction:
Boil enough water in a big pot. Once it starts boiling boil noodles till cooked and drain, set aside. Discard water. Using the same pot saute onions till caramelized. Add chicken bouillon  and enough water, bring to a boil. Once the chicken is fully cooked remove, shred and return to the pot. Add molo balls, shrimp, squid and shrimp ball to the pot. Bring to a boil in medium high heat. Season with salt and ground pepper. Once the soup is all good and tasty add the tofu. Bring to a quick boil and remove from the heat.

Place enough noodles in a bowl and pour over some of the soup. Garnish with some slices of green onion and serve hot. Enjoy!

Bulalo

Bulalo is one of the favorite soup among Filipinos. What I love about this dish is the veggies specially when half way cooked then dipped in fish sauce. 


Ingredients:
3 lbs beef shank
2 pieces corn, cut into 2
1 large potato, cut into 4
1 small bell pepper, julienne
1 small cabbage, cut into 4
1 small napa cabbage, cut in halves
1 medium size onion, cut into 4
1 teaspoon peppercorn
2 tablespoon fish sauce
salt and ground black pepper to taste


Cooking Direction: 
Boil beef shank in enough water with peppercorn and onion till beef is almost done. Skim off any excess fat and floating brown stuff. Add the corn half way.
When beef is almost fully cooked start adding the veggies starting with the potato. Season with fish sauce, salt and ground black pepper. When potato is almost done add the bell pepper and cabbages. Simmer for few more minutes then remove from heat to avoid the veggies from being over cooked.

Serve hot.

Pinaksiw na Bangus



Ingredients:
2 lbs bangus, cleaned and cut
1/2 cup datu puti vinegar
1/4 cup soy sauce
1/4 cup water
5 garlic cloves, minces
1 medium onion, sliced thin
1 large tomato
2 tablespoon cooking oil
salt and ground black pepper to taste


Cooking Direction:
Arrange fish in a deep pan. Top with vinegar, soy sauce, water, garlic, onions and tomatoes. Simmer in medium low heat till it starts boiling. Season with salt and ground pepper. Pour in the cooking oil. Cover pan and simmer in low heat for 5 to 10 more minutes or till the fish is fully cooked. Remove from heat and serve.

Ginisang Ampalaya at Bangus

One of my favorite comfort food. I can cook and eat any dish with bitter melon. 


Ingredients:
1 lb boneless bangus, fried and set aside
2 medium size ampalaya, cleaned and julienne
5 garlic cloves, minced
1 small onion, sliced thin
2 eggs, beaten
2 tablespoon cooking oil
1/2 cup water
salt and ground black pepper to taste


Cooking Direction:
Saute garlic and onions till caramelized. Add fried fish, water, salt and ground pepper and simmer in medium low heat till it starts boiling. Add ampalaya, simmer for few minutes uncovered in low heat. Top with beaten egg. Simmer for few minutes. remove from heat and best when serve hot.

Pork Chops and Mushroom Gravy

Try this easy to prepare yet very tasty and filling


Ingredients:
2 lbs pork chops
1 can (10.75 ounce) Campbell's cream of mushroom
1/2 lb fresh mushroom, sliced
5 garlic cloves, minced
1 medium size onion, slice thin
2 tablespoon soy sauce
salt and black ground pepper to taste
2 cups of water


Cooking Direction:
Using a wok saute garlic and onion till caramelize. Add pork chops till golden brown. Season with soy sauce and ground pepper and simmer for few minutes. Add water, cover wok and continue to simmer till meat is fully cooked in medium high heat. When meat is soft enough add the cream of mushroom and mushroom, simmer till sauce thicken in low heat. Add salt if needed.

Remove from heat and serve hot.

Adobong Kangkong

My favorite dish of all


Ingredients:
1/2 lb pork belly, cut into small strips
4 cups kangkong stem, cut into bite size
2 tablespoon bagoong
2 tablespoon vinegar
5 garlic cloves, minced
1 small onion, sliced thin
1 teaspoon sugar (optional)
1/3 cup water


Cooking Direction:
Saute garlic and onions till caramelized. Add slices of pork till golden brown. Add bagoong, sugar, water and vinegar. Simmer for few minutes in medium low heat. Add the kangkong. Stir, cover pot and simmer for few more minutes or till kangkong is fully cooked.

Remove from heat and serve.

Ginisang Monggo at Kangkong

Another common dish we Filipino love to eat anytime of the day


Ingredients:
1 1/2 cup mung beans (monggo)
1 lb pork hock
2 cups kangkong leaves
 4 garlic cloves, minced
1 medium size onion, sliced thin
2 tablespoon cooking
2 tablespoon fish sauce
salt and ground black pepper to taste


Cooking Direction:
Boil mung beans and pork hocks in a deep pot with enough water till they are almost fully cooked. Remove meat from the pot. Set aside. 

Using a pan saute garlic and onions till caramelize. Add meat and saute for few minutes. Pour into the pot of beans. Simmer in medium low heat for few minutes. Season with fish sauce, salt and ground pepper. Simmer again in low heat till meat and beans are fully cooked. Add the kangkong leaves. Cover pot and simmer for few more minutes. Remove from heat and serve hot. 

Cafe Casse Croute

Oh I love this new found breakfast restaurant. A Vietnamese family owned French-Canadian inspired. I would say best Mom and Pop style restaurant. Food is really good and prices are more than reasonable. It is a small shop with 12 tables(?) so make sure to come early, the place gets so busy and packed. 

Eggs Benedict (I ordered mine with bacon instead of ham)

Hubby had this Chicken Liver Omelet and he was satisfied

Address: 656 S. Brookhurst St, Anaheim, CA
Telephone Number: 714 774 8013
YELP: 4 star
Me: 5 star

Pork Chop Estupado

One of my favorite dish. Easy to prepare and very tasty.


Ingredients:
2 lbs pork chop
2 large potato, cubed
2 pieces saba (or plantain) banana 
1 large red bell pepper, julienne
4 garlic cloves, minced
1 small onion, sliced thin
2 cups pineapple juice
1 small can pineapple slices
1 tablespoon brown sugar
2 tablespoon soy sauce
1 cup water
3 pieces bay leaves
salt and pepper to taste
cooking oil

Cooking Direction:
Fry the potatoes and banana till golden brown and set aside.

Saute garlic and onion in cooking oil. Fry the pork until the outer part turns brown.
Add bay leaves, soy sauce, water, pineapple juice and simmer in medium heat till meat is almost fully cooked. 
Add the bell pepper and season with salt and ground pepper to taste. Simmer in medium low heat till sauce thickens. 
Add the fried potatoes, fried banana and pineapple slices. Simmer for 2 more minutes.
Remove from heat and serve.

Happy Cooking! 

Pork Liver and Onions

Here is a Filipino version on how-to-cook Pork Liver and Onions. 

Ingredients:
1/2 lb pork liver, sliced 1/2 inch thin
2 tablespoon lemon or calamansi juice
1/4 cup soy sauce
4-5 garlic cloves, minced
1 medium size onion, sliced round thin
1 teaspoon sugar (optional)
ground black pepper to taste
1/3 cup cooking oil


Cooking Direction:
Heat pan in medium low heat. Add cooking oil. Fry sliced onions quick then remove from cooking oil and set aside.

Using a deep bowl mix vinegar, soy sauce, garlic, sugar and ground pepper. Add slices of liver and marinate for 15 minutes. Remove liver, drain and set aside the marinate for later.
Quick fry the marinated liver one by one and set aside.
Using the same pan place the remaining marinade and simmer in low heat till sauce thickens. Return the fried liver and the fried onions to the sauce and simmer for few minutes. Remove from heat.

Arrange in a serving dish and serve hot.


Tortang Giniling

Tortang Giniling or Ground Meat Omelette is one of those easy to prepare kind of food to serve your family. Your choice, use ground beef or pork or even chicken. 


Ingredients:
1 lb ground lean beef
1/2 cup small diced potato
1/2 cup small diced carrot
1/3 cup small diced red bell pepper
1/3 cup raisin (optional)
1 medium size onion, chopped
6 garlic cloves, minced
1/3 cup chopped cilantro (optional) 
2 tablespoon cooking oil
4 pieces egg
2 tablespoon flour
salt and ground black pepper to taste
cooking oil


Cooking Direction:
Saute garlic and onion till caramelized. Add ground beef, saute till golden brown. Add carrots and potatoes. Few minutes after stir in the bell peppers and raisins. Remove the mixture from heat and allow to cool. (I usually place it in the freezer for few minutes to allow it to cool faster)

Heat pan and cooking oil.

While waiting for the pan to heat beat eggs with flour. Mix in the sauteed ground beef mixture and the chopped cilantro. Season with salt and ground pepper.

Scoop enough mixture into the pan. Cook in medium low heat to cook evenly.

Once Torta is cooked drain excess oil in paper towel, arrange in a dish and serve with Banana Ketsup. Enjoy!


Chicken Adobo

Try this simple yet very tasty Adobo recipe


Ingredients:
2 lbs boneless chicken thigh
1/2 cup soy sauce
1/2 cup datu puti vinegar
6 garlic cloves, sliced thin
1 small onion, sliced thin
1 teaspoon peppercorn
4 pieces bay leaves
1 teaspoon sugar
salt and ground black pepper to taste
2 tablespoon cooking oil


Cooking Direction:
Using a wok saute garlic and onion in cooking oil till caramelized. Add chicken slices, saute till golden brown in medium high heat. Add soy sauce, vinegar, peppercorns and bay leaves. Simmer for few minutes, Add sugar, black pepper and salt (if needed). Simmer in low heat for few more minutes till meat is fully cooked and sauce thickens.
Remove from heat and serve with steam rice. Enjoy!

Pinatisan na Tilapia

Tilapia sa Toyo in Tagalog is one of those easy to cook dish and most of the ingredients are already in your pantry. 

Ingredients:
2 large Tilapia (around a lb each) or any fish desired
1/3 cup soy sauce
1/2 cup lemon juice or vinegar
4 garlic cloves, minced
1 large onion, slice thin
salt and ground black pepper to taste
1 teaspoon sugar (optional)
1 cup cooking oil
Cooking Direction:
Fry fish, arrange in a dish platter and set aside

Saute garlic and onion till caramelize. Add soy sauce, vinegar, sugar and ground pepper. Simmer the sauce in low heat for few minutes. Taste test if the sauce needs more salt. Simmer in low heat till the sauce thickens then remove from heat.

Pour sauce over the fish and serve.

Happy Cooking!

Salt and Pepper Pork Chops

This one is a must try. So simple and only few ingredients needed yet very tasty and everyone will surely love it. 


Ingredients:
2 lbs thin cut pork chops
1 cup cooking oil
4 garlic cloves, minced
salt and ground black pepper to taste
1 cup flour
2 tablespoon cornstarch
lemon and spring onion for garnish


Cooking Procedure:
Heat oil in a deep skillet in medium low heat.

Season chops on both side with minced garlic, salt and ground black pepper, set aside.
Mix flour and cornstarch in a large shallow dish. Dip each seasoned pork chops into the flour mixture and coat well, shaking off the excess.

Fry pork chop in medium low heat for few minutes on each side or till golden brown.
Place chops to a paper towel-lined plate to drain. Arrange chops in a platter, garnish with thin slices of spring onion, slices of lemon and serve hot.

Happy Cooking!

Laswa Ilonggo

What can be better after all those yummy fatty food consumed during the holidays but this stewed vegetables in shrimp. An Ilonggo dish that is my family's favorite. 


Ingredients:1/2 lb medium size shrimp
1 large tomato, cubed
1 lb kalabasa, cubed
2 medium size eggplant, julienne
8 pieces okra, cut in half
1/2 lb sitaw, cut into 2 inches
1 cup malunggay leaves
1 cup saluyot leaves (jute)
salt and ground black pepper to taste
6 cups of water

Cooking Direction:
Boil water in a deep pot. Once the water starts to boil add the tomatoes and the shrimp. Season with salt (to taste) and a dash of ground pepper to taste. Reduce heat to medium low to avoid from over flowing. Now start adding the vegetables starting with green beans, okra, eggplant and kalabasa. You don't need to cover the pot. After few minutes add the malunggay and saluyot leaves. Simmer for few more minutes. Remove from heat and serve with lots of steam rice. 

Happy Cooking and enjoy! 

Paksiw na Bangus sa Ampalaya at Talong

For sure we going to need a lot of steam rice with this dish. Also known as Paksiw nga Bangrus in Ilonggo. 


Ingredients:
1 large (2-3 lb) bangus, cut into 6 pieces
1 large eggplant, julienne
1 large ampalaya, julienne
4-6 garlic cloves, slice thin
1 thumb size ginger, julienne
1 medium size onion, slice thin
2 pieces bay leaves
1 cup datu puti vinegar
1/4 cup soy sauce
3 tablespoon cooking oil
salt and ground black pepper to taste

Cooking Direction:
Using a wok (kawali) arrange the fish then layer with garlic, ginger, vinegar, soy sauce, bay leaves, a dash of salt and ground black pepper. Top with the slices of ampalaya, eggplant and cooking oil. Simmer (uncovered) in medium high heat till it starts boiling. Once it start to boil taste test the salt. Add more salt if needed. Cover wok and reduce heat to medium low and continue to simmer till all the vegetables are fully cooked.

Happy Cooking! 


Biko with Latik

Biko is a traditional Filipino kakanin made of glutinous rice, coconut milk and brown sugar topped with chewy fried coconut bit called "latik". This kakanin is common during All Souls Day. 


Ingredients:
2 cups sweet rice (glutenous)
1 cup brown sugar
1/2 teaspoon salt
1 can (400 ml) Chaokoh coconut milk
2 cups water
1 teaspoon vanilla


Cooking Procedure:
Wash sweet rice, rinse and set aside.
Add sugar, coconut milk, water, sugar, vanilla and salt to the rice.
Cook in medium high heat for few minutes. When the rice mixture starts to boil reduce heat to really slow. Cover and simmer while stirring constantly every few minutes making sure the rice cooks right.

Making the Latik:
Pour 1 can coconut milk in a sauce pan. Bring to boil. Once it start to boil reduce heat to low and simmer. Keep stirring till the coconut milk starts to dry and turns brown. Strain the latik to get rid of the excess oil.

Transfer cooked suman to a serving dish and top with latik before serving. Enjoy!

Lapaz Batchoy

Lapaz Batchoy recipe came from the town of La Paz in Iloilo City. This noodle dish is served in a bowl with crunchy crushed chicharon (pork rinds) at the top and an egg yolk if you want it special. 

First time cooking Lapaz Batchoy from scratch and it was a success. So time consuming but really worth it. The trick is the more you boil the beef bones with sufficient broth the more flavor in the soup.