Picadillo

19Jan15

This is the second version of the ground pork dish that my mom makes.  I already posted the Menudillo recipe that I created but this is an easier one.  There’s no tomato sauce added and it is mostly soy sauce-based.  You can adjust the sweetness according to your preference.

 

Picadillo with Vienna Sausage

Picadillo with Vienna Sausage

Ingredients:

1/2 kg of ground pork

1 medium carrot, diced

1  medium potato, diced

1 small onion, minced

3 cloves of garlic, minced

4 cups of water

3 tbsp soy sauce

1 tbsp brown sugar

salt & pepper to taste

2 tbsp oil

1 can of Libby’s sausage (optional)

 

Directions:

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 onion. Add cooked ground pork, stir for about 5 mins.  Add potatoes, carrots, soy sauce, brown sugar and 2 cups of water and let it boil for about 10 mins. Add salt & pepper and adjust sweetness if desired.  Add sliced sausages.  Let it simmer until liquid is reduced to half and the potatoes and carrots are cooked.

Serve with rice.


When I started baking, this is one of the recipes that I enjoy doing. It’s quick and easy to make with just the right sweetness for a dessert. I have also given a batch of these as Christmas Giveaways to my family and friends.

Coconut Macaroons

Coconut Macaroons

 

Ingredients:

1 pack of Desiccated Coconut

1 stick of salted butter

1/2 cup of brown sugar

2 eggs

1 can of condensed milk (380g)

 

Directions:

Pre-heat oven at 370 degrees Fahrenheit.

Place the butter in a big bowl and cream using a fork or a hand mixer. Add-in the brown sugar and mix well. Add the eggs and condensed milk then stir/beat until all ingredients are blended. Add the Desiccated Coconut and distribute evenly with the other ingredient in the mixture.

In a mold with paper cups, place 1 tablespoon of the mixture on each of the cups.

Bake the Coconut Macaroon mixture for 20 to 25 minutes or until color turns golden brown.


Ginisang Sayote

10Aug14

People who know me well can attest that I don’t really eat vegetables. There’s just about 15 that I do eat and sayote and carrots are among those that I love. Here’s one recipe that I learned from my mom and I tweaked it for my own sake (removing the tomatoes, because I don’t eat it) and to make it easier.

 

Ginisang Sayote & Carrots

Ginisang Sayote & Carrots

Ingredients:

1/4 kilo of ground pork
1 sayote, cut into big strips
1 carrot, cut into big strips
3 cloves of garlic, minced
1 medium onion, minced
1 tsp of NamNam with Tomato
2 tbsp Kikkoman soy sauce
1 tbsp sugar
Salt & pepper to taste
3 tbsp oil
3 cups of water
10pcs of hard boiled quail eggs (optional)

 

Directions:

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 onion. Add cooked ground pork, stir for about 5 mins. Add sayote, carrots and 1 cup of water and let it boil for about 10mins. Season with Namnam, salt, pepper & sugar. Let it simmer until the liquid reduces to half. Add quail eggs.

Serve while hot.


Squash has always been my favorite vegetable.  Well, technically it’s a fruit but since it’s been used in cooking, most people consider it as a vegetable. I went to this restaurant a couple of years back and we ordered a Summer Squash & Goat Cheese soup and I have never forgotten about it ever since because it was so delicious.  And so, here I am trying out my own version.  I don’t have a goat cheese though, but the soup is pretty okay.

Creamy Squash Soup

 

Ingredients:

1/2 kilo of squash, peeled and cubed

1 onion, chopped

4 cups of water

1 chicken broth cube

1 pack all-purpose cream

1 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon sugar

2 tbsp oil

croutons (optional)

 

Directions:

In a pot, saute onions in oil until translucent.  Add water and chicken broth cube and stir until the cube is dissolved.  Add the squash and cover the pot.  Cook for 20 minutes.  Using a blender, pour in the mixture and process it into a puree.  Return to pot then add cream, salt, pepper & sugar.  Stir until it slightly thickens.  Pour into bowls and top with croutons.


Shrimp paste or “bagoong” is commonly used as a condiment or “sawsawan” for some dishes or appetizers. It can either be sweet or spicy.  Here’s one dish where shrimp paste is used as an ingredient and can be found in most Filipino restaurants or homes.  I used the bottled one from Barrio Fiesta because it has a nice taste.

Pork Binagoongan

 

Ingredients:

1/2 kg of pork liempo or belly, cut into cubes

4 cloves of garlic, minced

1 onion, chopped

1/4 cup bagoong alamang

2 tbsp vinegar

1/2 cup water

1 tbsp sugar

a dash of ground black pepper

3 tbsp oil

 

Directions:

Pour about 3 cups of water in a pot, put in 3 whole cloves of garlic and the pork.  Boil for about 1 hour then set aside.  Heat oil in a pan, then saute garlic & onions.  Add pork and saute for about 5mins or until light brown in color.  Add bagoong and water and slightly stir.  Add vinegar (do not stir) and let it simmer for about 10mins.  After 10mins, add in sugar and pepper and stir.  Let it simmer again for about 5mins or until the liquid is reduced and caramelizes.


I’m pretty sure everyone of us has experienced buying fishballs from the street.  I think it was like 10 cents before and I remember asking 1 peso from my mother just so I can buy.  Nowadays though, people have been careful buying them as the stigma of the sauce being “not safe” blew up.  And so I tried to find the right recipe for that ever so popular sauce that street vendors  use.  This is as close as I can get.

Street-style Fishball Sauce

Ingredients:

3 cups water

2 tbsp cornstarch

2 tbsp all-purpose flour

3/4 cup brown sugar

4 tbsp soy sauce

1 small red onion, minced

2 small garlic cloves, minced

1 tsp salt

a dash of cayenne pepper or 1 siling labuyo (if you want it spicy)

Directions:

Mix water, cornstarch, flour, brown sugar and soy sauce in a bowl. Stir until the dry ingredients are dissolved. Transfer to a pan over medium heat. Stir every now and then until the mixture boils.  Reduce heat to low and add onions, garlic, salt & cayenne or siling labuyo (if spicy). Let it simmer for about 5 minutes or until you get the right consistency.

You can use this sauce for fishball, squid ball, kikiam and even kwek kwek.


Another easy breakfast dish.  And I use San Marino Corned Tuna because it’s not flaky and the omelet cooks more intact.

Tuna Cheese Omelet

 

Ingredients:

1 can San Marino corned tuna

1 large egg

a dash of pepper

parsley flakes (optional)

1 tbsp of grated Quickmelt cheese

1 tbsp butter

1 tsp oil

 

Directions:

Scramble the egg in a bowl and add the tuna.  Add pepper & parsley flakes.   Melt butter in a pan and add oil so the butter won’t quickly burn.  Pour the tuna and egg mixture.  Cook for about 3-4 minutes or until you notice that the sides are cooked.  Sprinkle grated cheese over the omelet and finish cooking by putting the pan in a preheated oven until the cheese is all melted.