Miswa Soup with Chicken Meat Balls

Another Filipino favorite during rainy season. Easy and affordable to make.

Ingredients
  • 1/4 lb. miswa
  • 4-5 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped celery
  • 1/4 cup green onion
  • 2 tablespoon fish sauce
  • salt and ground pepper to taste
  • 2 tablespoon olive or canola oil
  • 5 cups of water
  • 4 hard boiled eggs, peeled
Meat Balls Ingredients
  • 1 lb. ground chicken
  • 1 whole egg
  • 1/4 cup red bell pepper, diced fine
  • 1 stem celery, diced fine
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 3 tablespoon flour
  • 2 pieces chicken knorr cubes
  • salt and ground pepper to taste
  • 1 teaspoon sesame oil
Instruction
  1. Combine meat balls ingredients, roll into a ball and fry. Set aside.
  2. Saute garlic and onion in olive oil till caramelized. Add celery and bell pepper. Saute for few minutes.
  3. Add water and bring to a boil. Season with fish sauce, ground pepper and salt.
  4. Add knorr cubes and simmer in medium low heat for 5 minutes.
  5. Add fried meat balls and continue to simmer for 5 minutes in low heat.
  6. Add hard boiled eggs and chopped green onions and serve hot.

Chicken and Shrimp Valenciana

It has been a while the last time I cooked Valenciana so I made some and this time a more simple one. It turned out pretty good and cured my cravings.

For complete Valenciana Ilonggo style recipe click link below:

Kinamatisan na Isda

We were at our favorite Asian grocery store and found this fresh looking Moon fish. First thing got into my mind was Kinamatisan in Vinegar.

Ingredients
  • 1 lb. moon fish or any fish, cleaned and rinsed
  • 1/3 cup vinegar
  • 2 tablespoon soy sauce
  • 2 pieces tomato
  • 4 cloves garlic, sliced thin
  • 1 thumb size ginger, sliced thin
  • 2 stem green onion, cut into half
  • 2 tablespoon cooking oil
  • salt and ground pepper to taste
Instruction
  1. Using a wide pan place ginger, garlic, fish, vinegar, soy sauce, tomatoes and ground pepper. Simmer uncovered in medium low heat.
  2. Once it starts to simmer reduce heat to low and cover pan. Continue to simmer for 10 minutes or till fish is fully cooked.
  3. Season with more salt if needed. Pour in cooking oil. Top with green onion and continue to simmer for 2 minutes.
  4. Remove pan from heat and serve with steamed rice. Enjoy!
If you Google Moon fish you will see this fish is related to our very own Bilong-Bilong fish. Same look, same texture and same taste.

Chicken Meatballs Recipe

Try this simple recipe in making chicken meatballs. You can use any ground meat or even fish you like. Great for soup, for spaghetti or fried and dipped in sweet and sour sauce..

 Ingredients
  • 1 lb. ground chicken
  • 1 whole egg
  • 1/4 cup red bell pepper, diced fine
  • 1 stem celery, diced fine
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 3 tablespoon flour
  • salt and ground pepper to taste
  • 1 teaspoon sesame oil
Instruction

In a large bowl, mix all ingredients. Roll into a small ball. You can cook them right away for freeze for later use.

Meatballs are cooked by frying, baking or by steaming. Enjoy!

Pancit Sinabaw Recipe

Pancit Sinabaw is not a popular compare to other Filipino Pancit dishes. The usual Pancit Guisado is dry and this one is soupy or sinabawan originated from Davao, Philippines.

Try this simple and healthier recipe below. Best serve with pandesal and lemon wedges.


Kamote Buchi Recipe

Buchi or Butsi is a popular Filipino street food. Deep fried sesame balls made of glutinous rice flour, filled with sweetened kamote (sweet potato) or monggo (mung beans).

For Filling
  • 1 medium kamote, peeled, boiled and mashed
  • 1/3 cup brown sugar
1. Mash boiled potato in a bowl. Add sugar, mash again and mix well. Set aside.

Ingredients
  • 1 cup glutinous rice flour (sweet rice)
  • 1/2 cup water
  • 3/4 cup sesame seed
  • 2 cups cooking oil
Instruction
1. In a mixing bowl, mix glutinous rice and water until it forms into a dough.
2. Divide dough to 6 and shape forming a flat circle.
3. Scoop a teaspoon of mashed kamote on the middle and mold the dough until round.


4. Roll each buchi ball in a plate of sesame seed.
5. Using a pan, heat cooking oil in medium heat. Deep fry the buchi till golden brown or for about 10 minutes.
6. Remove buchi from the oil, place in a layer of paper towel to remove excess cooking oil.
7. Serve hot and enjoy!



Chicken Asado Recipe

Chicken Asado or Asadong Manok is a Filipino dish from the province of Pampanga. A simple yet delicious chicken and potato dish stewed in tangy sauce.

Ingredients
  • 2-3 lbs. chicken, cut into serving size
  • 1/4 cup lemon or lime juice or vinegar
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 onion, sliced thin
  • 2 pieces tomato, sliced
  • 2 pieces potato, cut into 6
  • 1 red bell pepper, julienne
  • 1 green bell pepper, julienne
  • 1/2 cup tomato sauce
  • 1 teaspoon paprika or achuete powder
  • 3 pieces bay leaf
  • salt and ground pepper to taste
  • 3 tablespoon cooking oil
  • 1/2 cup water
Instructions
  1. Combine soy sauce, lemon juice, garlic, salt and ground pepper. Mix in chicken and refrigerate for at least 30 minutes.
  2. Using a wok, heat cooking oil and fry potatoes until golden brown. Set aside.
  3. Remove chicken from the marinade and save remaining marinade.
  4. Fry chicken for at least 2-3 minutes on each side. Set aside.
  5. Saute onion and tomatoes till caramelized.
  6. Add chicken pieces and water. Cover and simmer for 10 minutes.
  7. Add remaining marinade, bay leaves, paprika and tomato sauce. Cover and simmer for 20-30 minutes or till chicken is tender.
  8. Add potatoes and bell peppers. Stir and simmer for 5 minutes or till sauce thickens.
  9. Remove from heat and serve hot. Enjoy!

Inihaw na Liempo Recipe

Inihaw na Liempo is pork belly marinated for at least few hours and grilled.

See simple step by step instruction below.

Ingredients
  • 3 lbs. pork belly, cut into 1/2 inch thin
  • 5 cloves garlic, minced
  • 2 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup banana ketchup
  • 1 cup Mama Sita barbecue marinade or 1 cup of 7-up
Instructions
  1. Combine pork belly with garlic, salt, ground pepper, brown sugar, ketchup, Mama Sita marinade or 7-up and mix well.
  2. Marinade pork belly for at least 2-3 hours in the refrigerator.
  3. Grill over hot coals for about 3-5 minutes on each side..
  4. Remove from grill and cut into serving pieces.
  • For soy sauce and lemon dip, mix 1 clove of minced garlic, 1/4 cup lemon juice, 1/2 cup light soy sauce or Maggie seasoning and a dash of ground black pepper and serve.
Best when served with soy sauce and lemon dip and achara.





Kamote Kalingking Maruya Recipe

I saw this interesting Kamote Maruya in the web and decided to give it a try. It turned out pretty good and worth a try.

A delicacy from Bicol and named Kalingking because sweet potato is cut like fingers.   

Kamote used in making Maruya is usually grated so you can grate it if you want but for me I like to bite and taste the kamote cooked crispy.

Ingredients
  • 1 large sweet potato (kamote), peeled and cut into strips
  • 1 cup flour 
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 1 cup cooking oil for frying
Instructions
  1. Mix sugar, flour and sugar. Stir until well blended.
  2. Combine kamote strips to the flour mixture.
  3. Heat oil in a frying pan.
  4. Scoop some kamote mixture into the pan and flatten.
  5. Fry on both side in medium heat till golden brown.
  6. Remove and place in a paper towel to remove excess cooking oil and serve hot. Enjoy!

Pork Ribs Barbecue Recipe

Easy melt in your mouth Pork Ribs Barbeque recipe with a Filipino Twist.

Ingredients:
  • 4-5 lbs. Pork Ribs
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • water
For Tangy Barbeque Sauce:
  • 2 cup barbeque sauce, any brand will do
  • 1 cups banana or tomato ketchup
  • 1/2 cup brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup cooking oil

Instructions:
  1. Season ribs with garlic, salt and ground pepper. Place in a wok or a deep pot. Cover with enough water and bring to a boil.
  2. Cover and boil for an hour or till meat is fully cooked in medium heat. Remove meat and set aside.
Making the Sauce:
  1. Using a sauce pan mix all above barbeque sauce ingredients. Stir well and bring to a quick boil. Remove from heat, seat aside and allow to cool.
Grilling the Ribs:
  1. Grill cooked ribs in hot charcoal till it turns brown on both side.
  2. Once it turns brown brush barbeque sauce all over the meat. (Save half a cup of barbeque sauce for later)
  3. Grill for at least 5 minutes on each side. Remove ribs from the grill and set aside.
Cut ribs into bite size and brush with barbeque sauce. Serve with achara or your favorite side dish and serve. Enjoy!

Papaya with Ampalaya Achara Recipe

Another batch of Achara made. This time with my favorite bitter melon. It's always nice to have an extra jar and an option. Best when served as a side dish for any barbeques or fried dish.

Ingredients:
  • 4 cups grated green papaya
  • 1 large size ampalaya (bitter melon), julienne thin
  • 1 small red bell pepper, julienne thin
  • 1 medium size carrot, grated
  • 1 small onion, sliced thin
  • 4 cloves garlic, sliced thin
  • 1 thumb size ginger, sliced thin
  • 1/3 cup raisins (optional)
  • 1 teaspoon whole peppercorn
  • 1 teaspoon rock salt
  • 1 cup water
For Brine:
  • 1 cup vinegar
  • 1/6 teaspoon turmeric powder
  • 2 tablespoon white sugar
  • 2 tablespoon brown sugar

Instructions:
  1. Using a sauce pan mix vinegar and sugar. Taste test for desired sweet and sour taste.
  2. Bring to a quick boil and remove from heat.
  3. Add turmeric powder and stir. Set aside and allow to cool.
  4. Sprinkle grated papaya with rock salt and toss well. Pour in 1 cup of water and squeeze out the juice from the papaya. Set aside.
  5. In a mixing bowl, mix pepper corn, raisins, ampalaya, bell pepper, ginger, onion, garlic, carrots and papaya. Toss well.
  6. Pour vinegar mixture over the vegetables. Toss well and let it stand at least overnight or at least for few hours before serving.
  7. Store in a dry clean bottle or a plastic ware then refrigerate. Best when served cold.


Fish in Coconut Milk Recipe

Ginataang Isda is fish stewed in vinegar and coconut milk. It's like cooking paksiw na isda but with coconut milk. Easy to make and tasty.

I used Swai fish, a river-farmed catfish. It is a white-flesh fish with a sweet mild taste and light flaky texture. Almost the same as catfish but a lot less slimy.

Ingredients:
  • 2-3 lbs. swai fish (or catfish), cut into steak
  • 1 cup vinegar
  • 1/2 cup water
  • 2 cups coconut milk
  • 2 thumb size ginger, sliced thin
  • 4-5 cloves garlic, sliced thin
  • 1 small onion, sliced thin
  • 1 chili pepper (optional)
  • salt and ground pepper to taste
Cooking Direction:
  1. Using a wide pan place ginger, half of the onion and half of the garlic.
  2. Add fish, water, vinegar, salt and ground pepper then top with remaining garlic and onion. Simmer in medium heat for about 5-10 minutes or till vinegar evaporates.
  3. Add coconut milk, cover pan and simmer in medium low heat for about 5 minutes or till fish is fully cooked and sauce thickens.
  4. Remove pot from heat, transfer in a serving dish and serve hot.
Note: You can add chili peppers during step number 3 above if you want it spicy.

Adobong Pusit Recipe

A popular Filipino dish cooked adobo style and also my favorite. Check out simple step by step recipe below.

Ingredients:
  • 2 lbs. squid, cleaned and drained well
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon whole peppercorn
  • 3 pieces bay leaf
  • 4-5 cloves garlic, sliced thin (I like it garlicky)
  • 1 small onion, sliced thin
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon sugar or more to taste
  • 2 tablespoon olive oil or any kind of oil
  • 1 small chili pepper or jalapeño (optional)
 Instruction:
  1. Heat up pan and add olive oil. Add garlic and onion. Sauté until translucent and very fragrant.
  2. Add squid and stir fry for a minutes.
  3. Add soy sauce, vinegar, peppercorn and bay leaves. Bring to a quick boil in high heat.
  4. Season with salt, sugar and ground pepper. Simmer for 3-5 minutes.
  5. Add slices of chili pepper and stir. Remove pan from heat, transfer in a serving dish and serve hot.

Note: If the sauce turns watery (because of the water from the squid) after step 4, separate the squid from the sauce. Set aside squid and continue to simmer the sauce till thickens then you can add the squid again to the sauce, stir and remove from heat.

Papaya Achara Recipe

There are many kind of Achara and Papaya Achara is one of Filipinos favorite. Best serve as a side dish for barbeque meat or fried fish.

Ingredients:
  • 4 cups grated green papaya
  • 1 small red bell pepper, julienne thin
  • 1 medium size carrot, grated
  • 1 small onion, sliced thin
  • 4 cloves garlic, sliced thin
  • 1 thumb size ginger, sliced thin
  • 1/3 cup raisins (optional)
  • 1 teaspoon whole peppercorn
  • 1 teaspoon rock salt
  • 1 cup water
For Brine:
  • 1 cup vinegar
  • 1/6 teaspoon turmeric powder
  • 2 tablespoon white sugar
  • 2 tablespoon brown sugar
Instructions:
  1. Using a sauce pan mix vinegar and sugar. Taste test for desired sweet and sour taste.
  2. Bring to a quick boil and remove from heat.
  3. Add turmeric powder and stir. Set aside and allow to cool.
  4. Sprinkle grated papaya with rock salt and toss well. Pour in 1 cup of water and squeeze out the juice from the papaya. Set aside.
  5. In a mixing bowl, mix pepper corn, raisins, bell pepper, ginger, onion, garlic, carrots and papaya. Toss well.
  6. Pour vinegar mixture over the vegetables. Toss well and let it stand at least overnight or at least for few hours before serving.
  7. Store in a dry clean bottle or a plastic ware then refrigerate. Best when served cold.

Note: Adding raisins is optional but always feel free to add if you like. I just find raisins too sweet and I don't like the texture after being soaked in vinegar after few days.

Chicken Afritada Recipe

Chicken Afritada is a popular Filipino dish Spanish inspired. Chicken with basic vegetables and stewed in tomato sauce then seasoned with patis (fish sauce). Check out my special recipe below. Follow step by step instruction and enjoy as tasty Afritada.

Ingredients:
  • 2 lbs. whole chicken leg, cut into bite size
  • 1 -15 oz. can tomato sauce
  • 1/2 cup pineapple juice (optional)
  • 1 medium size potato, quartered
  • 1 medium size carrot, julienne
  • 1 small red bell pepper, julienne
  • 1 small green bell pepper, julienne
  • 1 cup cooked green peas or garbanzos
  • 4-5 cloves garlic, sliced thin
  • 1 small onion, sliced thin
  • 3-4 pcs. bay leaf
  • 1/2 cup grated cheddar cheese (or any kind), optional
  • 1 tablespoon fish sauce
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt or to taste
  • 1 tablespoon sugar
  • 3 tablespoon canola oil
  • 1 cup water
Instructions:
  1. Heat cooking oil in a wok or a deep pot. Sauté garlic and onion till caramelized.
  2. Add chicken and sauté in medium heat till chicken turns golden brown for about 5 minutes.
  3. Season with ground pepper and fish sauce. Cover and simmer for few minutes or till fish sauce evaporates.
  4. Add bay leaves, water, pineapple juice and tomato sauce. Cover and simmer for 10 minutes or till chicken is tender in medium low heat.
  5. Season with sugar and salt if needed then add carrots then potatoes after few minutes. Let it simmer for 4-5 minutes.
  6. Add bell peppers and green peas. Allow to cook for few minutes.
  7. Sprinkle with grated cheese, stir well and remove wok from heat.

Remove wok from heat, transfer in a serving dish and serve. Some do like fish sauce on the side. Enjoy!


With this recipe I added pineapple juice because I light tangy flavor. I also added grated cheese for extra flavor. It really made a difference, the dish turned out really good. Oh yeah, I skipped on the green peas intentionally. Hubby thinks peas are bad for his gout.

Suman sa Lihiya with Latik Recipe

I have been craving for suman latik, a recipe from Iloilo province so last All Saint's Day I made me some. This is my first time making this and it turned out pretty good.

I will be honest, it takes hours of preparation and cooking but all worth the wait. I know this won't be the last I am making this and next time will be a lot better.

For Suman
  • 1 lb. sticky rice or malagkit rice
  • 1/2 teaspoon lye water
  • 1/2 cup coconut milk
  • 1/4 teaspoon salt
For Topping
  • 2 cups grated young coconut (I used bottled macapuno string)
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup water
For Wrapper
  • banana leaves
  • kitchen twine or thick thread
Procedure:
  • Wash sticky rice and drain excess water.
  • Add lye water, coconut milk, salt and stir well.
  • Let the mixture sit for at least 3 hours.
  • After 3 hours, mixture is ready to wrap.
  •  I used store bought round cut ready to use banana leaves. Make sure to clean banana leaves using wet towel and microwave for few minutes or heat on fire to soften and easy wrapping.
  • Lay banana leaves on a cutting board or a plate. Scoop 2-3 tablespoon rice mixture and wrap. Secure with kitchen twine or thick thread.
    • Arrange in a large casserole and cover with enough water.
    • Boil for at least 2 hours.
    • Optional - I steamed it for additional half an hour making sure sticky rice is fully cooked. 
    Making the Latik:
    • Using a sauce pan mix water and sugar. Stir well.
    • Add young coconut and vanilla. Cook in medium low heat.
    • Simmer till sauce thickens but not dry.
    Arrange in a platter and serve. Top with sweetened young coconut. Enjoy with your favorite beverage.

    Chicken and Shrimp Sotanghon Guisado Recipe

    Pancit Sotanghon Guisado is another variety of Filipino noodle dish. Sotanghon is also known as bean thread noodles, crystal noodles or cellophane noodles.

    See steps for cooking simple Pancit Sotanghon Guisado below.


    Ingredients:
    • 1 - 400 grams sotanghon
    • 1/2 lb. chicken, boneless and slices thin
    • 1/2 lb. shrimp, peeled and divined
    • 4 cloves garlic, minced
    • 1 small onion, sliced thin
    • 1 medium carrot, julienne
    • 3 celery stick, julienne
    • 1 small cabbage, cubed small
    • 1 tablespoon oyster sauce
    • 2 pcs. knorr chicken cubes
    • 1/2 teaspoon achuete powder, diluted in 1 teaspoon cooking oil
    • salt and ground pepper to taste
    • 2 tablespoon canola oil
    • 3 cups water or chicken broth

    Cooking Procedure:
    1. Soak sotanghon in warm water for few minutes. Drain water and cut into 3" length and set aside.
    2. Using a wide pan or a wok sauté garlic and onion in cooking oil till caramelized in medium heat. 
    3. Add chicken slices. Stir till chicken turns golden brown.
    4. Add shrimp and 1/2 cup water. Simmer to soften the chicken till water evaporates.
    5. Add carrots, celery and cabbage. Allow to cook for few minutes and remove from the pan. Set aside.
    6. Using the same wok bring 3 cups of chicken broth or water to a quick boil. Add knorr cubes, achuete oil and oyster sauce. Season with ground pepper and salt to taste. Reduce heat to low.
    7. Add sotanghon to the wok and mix well. Allow noodles to cook for 5 minutes or till fully cooked while continuously stirring in low heat.
    8. Add the sautéed chicken/shrimp and veggies to the sotanghon. Mix well and cover wok. Simmer for few minutes and remove wok from heat.
    9. Transfer to a serving dish and serve with kalamansi or lemon wedges. Enjoy.
    Tip:
    If you think the sotanghon is still not fully cooked or dry, add more water slowly but make sure to use warm or hot water.

    Simple Pork Ribs Sinigang Recipe

    Sinigang na Baboy is a traditional soup dish that most Filipino love to eat anytime of the day and in any weather. Pork soured with tamarind sinigang powder is the one commonly used as it is available in most grocery store and market in the Philippines and in most Filipino or Asian stores around the world. Sinigang mix comes in tamarind, guava or miso flavor. You can use any pork cut or shrimp or fish with this recipe below using simple ingredients.


    Ingredients:
    • 2 lbs. pork ribs, cut into serving size
    • 1/2 lb. pechay (bok choy), trim ends
    • 1/2 lb. sitaw (long beans) cut 2 inches
    • 1 large eggplant, cut into bite size
    • 1 large onion, cut into 4
    • 1 large tomato
    • 2 long green peppers
    • 2 tablespoon fish sauce
    • 1 pack - 10 grams sinigang mix
    • salt and ground black pepper to taste
    • water

    Instruction:
    1. In a large deep pot or pressure cooker bring pork and enough water to boil in medium high heat till meat is almost fully cooked.
    2. Add onions and tomato, continue to simmer for 2 minutes.
    3. Add sitaw, talong and long green peppers. Continue to simmer for about 3-5 minutes or till vegetables are fully cooked.
    4. Add sinigang mix, fish sauce, ground pepper and salt to taste.
    5. Add pechay and continue to cook for a minute or 2.
    6. Remove pot from heat, transfer in a serving bowl and serve.
    * You can also add okra, radish and taro if you like. I always keep my sinigang simple for the kids to enjoy.

    Papaya Okoy Recipe

    Okoy or Ukoy is made from grated papaya, shrimp and other vegetables. I bought the wrong size of shrimp but I can't wait to make this so I went ahead and used what I have. It turned out pretty good so give it a try and make sure use small shrimps.