This recipe has almost the same directions as with my Ginisang Sayote recipe except that I used squash and shrimps instead.  I usually pair this with something fried like fish or lumpia, but it can also be eaten alone with a bowl of rice.


Ginisang Kalabasa

Ginisang Kalabasa


1/4 kilo of ground pork

1/4 kilo of shrimps, peeled and deveined

1/4 kilo of squash, cut into thick square strips

3 cloves of garlic, minced

1 small onion, minced

1 tsp of NamNam with Tomato

1 tbsp Kikkoman soy sauce

1 tbsp sugar

3 cups of water

Pepper to taste


Cook ground pork in 2 cups of water until it turns into a light brown color.  Set aside.  Heat oil in a pan then saute garlic and onions for about 2mins. Add shrimps and cook until it turns into a light orange color. Then, add cooked ground pork and stir for about 5mins.  Next, add the squash, 1 cup of water, soy sauce and season with NamNam, sugar and pepper.  Adjust seasoning according to taste.  Cover the pan and let it simmer until the squash is softened enough.  Do not overcook.

Serve while hot.



Tanigue Steak


I like fish that are meaty. I don’t like picking out all the fish bones and if I can get everything boneless, I’d take it. Tanigue is one of those that are very meaty and tasty.

Here I combined it with bistek sauce to make it more delicious.



Tanigue Steak


1 large or 2 medium sized tanigue

1/4 cup soy sauce

1/4 cup kalamansi juice

1 tsp cornstarch, dissolved in 2 tbsp water

3 cloves of garlic, minced

1 large white onion, sliced into rings

1 tbsp sugar

Cooking oil

Rock salt


Rub the tanigue with rock salt on both sides and fry until golden brown.  Set aside.  In another pan, heat cooking oil and saute the garlic and onions until translucent.  Then add the soy sauce, kalamansi juice and cornstarch mixture.  Add sugar and adjust according to desired taste.  Let it simmer until the sauce is a little thick and then add the fried tanigue.  Make sure to coat the fish with sauce and let simmer for about 2 mins.

Best serve hot with a bowl of rice.


I was never a fan of vegetables when I was younger, but lately I found myself trying and learning to eat as much veggies as I can.  I guess it’s part of my new goal to be fit and healthy nowadays.

So here’s one recipe that I have learned to love to eat. Again, I have put a different spin on it to my liking..



Fried Lumpiang Togue


1 cup of fried tofu, diced

1 cup of togue

3 cloves of garlic, minced

1 small onion, diced

1 carrot, julienned

2 tablespoons fish sauce

1 tablespoon sugar

1 can of Libby’s sausage, diced (optional)

Large Lumpia wrappers


Salt & pepper to taste


Saute garlic and onions in oil for about 3 mins, then add the fried tofu and stir.  Add the fish sauce and some ground black pepper, stir for about 2 mins.  Then, add togue and carrots and cook until the carrots are a bit tender.  Add sausage (if using) and then add sugar, salt & more pepper to taste. Cook for about 5 mins, then remove from pan and let it cool.

Wrap about one and a half spoonful amount of the filling to lumpia wrapper.  Heat oil in a pan and deep fry the lumpia until golden brown.  Serve with vinegar dipping sauce.

This is a quick and easy merienda recipe that you can cook especially for kids.  Put a spin on the usual Ham & Cheese sandwich and you got roll-ups! I served this on my little nephew’s birthday and it was a hit!

Ham & Cheese Roll-ups

Ham & Cheese Roll-ups



12 sliced white bread, edges trimmed

12 sliced ham

12 cheddar cheese quares

2 eggs, beaten

2 cups Japanese bread crumbs




Prepare the bread crumbs and beaten eggs in separate bowls.  Set aside.  Flatten each piece of sliced bread using a rolling pin or a glass, place ham and cheese on top then roll it tightly.  Press the seams lightly to seal. Set on a plate seam side down to prevent it from opening. Repeat with all the remaining bread, ham & cheese.   Add oil in a pan just enough to cover the surface and place on medium heat.  Dip bread rolls in eggs then fully coat with bread crumbs.  Fry seam side down and turn occasionally until golden brown.  Once done, remove pan and place in a plate lined with paper towel to remove excess oil.  Slice diagonally in half, then serve.

Best eaten while hot.



This is a Canadian dish which is basically French Fries with Gravy & Cheese.  I was able to try this dish in one of the restaurants in Capitol Commons and decided to make my own.  I wanted to make a quick and easier version so I just used a gravy mix.





Frozen French Fries

1 pack of McCormick Beef & Herb Gravy Mix

1 cup of water

1 stick of cheese, cut into cubes

1 tsp of sugar

a dash of pepper



Cook fries according to package directions.  Set aside.  To make the gravy, combine water, gravy mix, sugar & pepper in a saucepan.  Cook on medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let it simmer for 2 minutes or until the sauce is slightly thickened.  Pour over french fries and top with cubed cheese.

Best eaten while hot.


Credits to for Gravy Mix cooking directions.

Another classic dessert.  They say that if you want to learn how to bake, brownies is the first one that you have to try.  It is also quick to make but a bit tiring for your arms as you continue to whisk and fold ingredients. There are a lot of optional ingredients that you can add to the basic brownie recipe to make different variants: Chocolate Chips, Roasted Nuts, Peanut Butter, Cookie Butter etc.  This recipe uses Chocolate chips.

Note: I got most of my ingredients from Chocolate Lovers.  Especially for the chocolates, the measurement might not be correct if you use a different kind.

Fudge Brownies

Fudge Brownies



1 cup of chocolate buttons

1 stick of unsalted butter

1/4 cup of cocoa powder

1 cup of sugar

1 tsp vanilla

3 eggs

1 cup all-purpose flour

1/4 tsp salt

1/2 cup chocolate chips



Preheat oven to 350 degrees and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) a 9 inch square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let it cool.

Cut into squares and serve at room temperature or chilled.

I have been looking for a beef dish to try and I thought of just doing a stir-fry in oyster sauce.  I added potatoes & carrots in my recipe but you can also add other vegetables like broccoli, mushrooms or bell peppers.  The only hard part in this recipe is to make sure that the beef is cooked perfectly and is not “bubblegum-like”.


Stir-Fry Beef in Oyster Sauce

Stir-Fry Beef in Oyster Sauce


1/2 kg of beef, sliced thinly and into strips

2 tbsp oyster sauce

1 tbsp soy sauce

3 cloves of garlic, minced

1 tbsp of ginger, minced

1 medium potato, sliced into strips

1 medium carrot, sliced into strips

a dash of cayenne pepper

a dash of salt & pepper to taste

3 tbsp oil

10 pcs of hard boiled quail eggs (optional)



Combine beef, soy sauce, oyster sauce, salt & pepper.  Mix and marinate in the fridge for at least 30 mins.  Heat oil in a pan and saute ginger and garlic.  Add potatoes & carrots and cook until tender.  Set aside.  In the same pan,  saute marinated beef until the color turns brown, about 5 mins.  Add the cooked  vegetables and continue to stir-fry for about 3 mins. Add a dash of cayenne pepper for a little spice.  If it dries up or you want a little more sauce, mix 1 tbsp of soy sauce, 1 tbsp of oyster sauce & 1 tsp of sugar in a bowl and pour in the pan.  Let it simmer for about 2 mins or until you have just the right amount of sauce.

Add quail eggs before serving.