Sweet Ginataang Monggo

 Sweet ginataang monggo or ginataang totong  is an affordable yet delicious dish that you can prepare for your family and friends. I love this so much since I was a kid. Really delicious! Try it.

Ingredients for 10-12 servings:

1 cup Glutinous rice 

1/4 cup monggo (toasted, cracked)
6  cups thin coconut milk
1 cup  pure coconut milk
1 cup sugar or according to your taste
5 pandan leaves (optional)

Crack the toasted monggo

Procedure:

1. Soak the glutinous rice for an hour, after soaking the rice wash it. then in  a big pot combine it with the toasted monggo, pandan leaves  and thin coconut milk then bring to a boil, simmer  over medium heat while stirring occasionally until rice and monggo is tender.

2. Add the sugar and pure coconut milk then simmer for a minute and turn off the heat.

3. Serve with a smile.

Kambing Sari-sari

I went to a nearby meat shop and found a good ingredient for a delicious dish which we called "sari-sari"  the typical sari-sari is made from the innards of pig,when I saw the goat's innards I bought a kilo because I wanna try cooking sari-sari using the goat's innards, here is the recipe my family loved it.

Ingredients:
1/2 kilo Goat's Innards (lamang loob ng kambing)
4 cloves garlic
1 onion
thumb size ginger
1/4 teaspoon ground pepper
2 tablesoons vinegar
3 tablespoons soy sauce
5 pieces chili ( siling haba)
5 stalks spring onion (sliced)
salt to taste

Procedure:
1. Boil all the goat's innards, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with spring onion.

Eggplant Steak

A simple dish that will surely satisfy you. Try it.

Ingredients for 4 servings:
1/2  kilo eggplant ( slice to your desired side)
2 onions cut into rings
1/4 cup soy sauce
1 1/2 tablespoons lemon or calamansi juice
salt  and pepper to taste

Procedure:
1. Fried the eggplant and set aside.
2. Saute the onion then add the fried eggplant, soy sauce and lemon juice then stir well.

3. Add salt and pepper if needed then simmer for a minute and turn off the ehat.
4. Serve with rice and do not forget to smile :-).

Buco Pandan Maja with Corn

The best maja from my kitchen :-). Super yummy, the aroma from the buco pandan flavor makes the maja flavor perfect!

Ingredients:
2 cups cornstarch
8 cups coconut milk 
1 3/4 cups white sugar
1 cup Nestle cream or any all purpose cream
1 can corn kernel ( drained)
5 ml buco pandan flavor

Look for buco pandan Flavor :)

 Procedure:
1. In a pot mix all the ingredients until the corn starch is fully dissolved, then let it boil over medium heat .Stirring occasionally until done.


2. Pour in a tray that you are going to use, then refrigerate for few hours before serving.

3. Slice then serve.

Nilagang Saging

Nilagang saging or boiled banana is the easiest way of cooking a banana by just boiling it until it is cooked.
Since I was young until now this is my favorite comfort food and I will never exchange this for burgers and pizzas.

To cook this, just put the banana in a pot and add water that is an inch above the banana level then bring to a boil and simmer the banana until cooked. Eat and enjoy.

Kare-Kare

"Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. Vegetables, which include (but are not limited to): eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added - usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. The stew is colored with annatto(extracted from annatto seeds in oil or water), and can be thickened with toasted or plain ground rice.[1] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes as other seasonings are added at the table. Other variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare."
Learn more about kare-kare by visiting the link below.
Source:  http://en.wikipedia.org/wiki/Kare-kare

Ingredients:
1 kilo ox tail ( buntot ng baka) cut into serving pieces
1 tablespoon annato powder ( atsuete)
1 1/2 onion ( minced)
4 cloves garlic (minced)
2 pieces eggplant
4 cups stock
1 bunch string beans
1 banana heart ( cut into wedges)
3/4 1/2 cup peanut butter
salt and pepper tot aste

Procedure:
1. Put the ox tail in a deep pot and put enough water to cover, bring to a boil and simmer until tender. When tender, remove from the stock and reserve the stock to use later.
2. Saute the garlic and onion then add the atsuete powder and stir, add the stock and bring to a boil, once boiling add the banana heart and simmer for 4 minutes then add the meat, and simmer for 3 minutes.
3. Add the eggplant and string beans and simmer until half cooked, add the peanut butter, salt and pepper to taste then simmer until done.
4. Serve with sauteed shrimp paste and enjoy.

Note: You can add pechay for this recipe and 1/4 cup toasted flour for thicker gravy or sauce

Fried chicken wings

Wings are my favorite parts of the chicken, enough skin and bone for me to enjoy while eating :-).

Ingredients:
1 kilo Chicken wings
1/4 kilo all purpose flour
salt and pepper to taste
3 pieces calamansi ( squeezed)
1 egg beaten
oil for frying


Procedure:
1. Combine the chicken, calamansi juice, salt and pepper to taste then add the beaten egg and combine well, set aside.
2. Combine the flour, salt and pepper to taste then roll the chicken on the mixture to be fully coated.
3. Heat the oil then deep fry the chicken wings until golden brown.
Remove from oil and put in a paper towel to remove excess oil.
4. Serve and enjoy.

Ginataang Tilapia

Ginataang Tilapia is one of the easiest dishes to cook, and since tilapia is very common at the market you can prepare this anytime you want it. I cooked this for the laborers at our farm and they loved it.

Ingredients for 6 servings:
1 kilo Tilapia
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion ( sliced)
2 cups coconut milk
1 bunch pechay
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cooked, add the pechay and simmer for a minute then add the rest of the coconut milk, simmer for a minute then turn off the heat.
3. Serve hot with rice, yummy!!!!

I am cooking something different

I am cooking something new and tasty in my kitchen for all of the followers of Mely's Kitchen, the online destination for easy-to-follow and mouthwatering Filipino recipes.

I am busy prepping and creating my newest masterpiece -- the new look and feel of my official website! The new and improved Mely's Kitchen website features a clean look and easy browsing options so you can search for your favorite recipes and make culinary masterpieces yourself fast and easy!

Here's a sneak peek (or better yet, a small taste!) of what I'm cooking in my kitchen. Let me know what you think! Feel free to give your comments and they will be greatly appreciated.

Have fun! Happy cooking, everyone! :-)

- Mely

Frog Steak

Frog meat really tastes like chicken, have you tasted it before? I cooked this when I visited my brother. After a heavy rain he went frog hunting with his friends and when they returned they brought around 2 kilos of live frogs. They cleaned it and I cooked it for them and here it is.

Ingredients:
1 kilo cleaned Frog
8 cloves Garlic
2 big Onion ( sliced into rings)
1/4 cup calamansi or lime juice
1/2 cup soy sauce
1/2 teaspoon ground pepper
salt to taste

Procedure:
1. Saute the garlic and onion and add the frog meat and ground pepper  cover for 3 minutes over medium heat, then stir to mix well.
2. Add the  calamansi juice and soy sauce then stir well then continue to simmer until done while stirring every now and then.
3. Serve with a smile.

Braised Chicken

A simple chicken dish but the taste is priceless.

Ingredients for 4 servings:
1/2 kilo chicken
1 onion
3 cloves garlic
2 medium size carrots ( sliced)
4 medium size potatoes (sliced)
2 tablespoons soy sauce
1 cup water
1 teaspoon corn starch dissolved in 1/4 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the chicken and braise until half cooked.
2. Add the soy sauce then simmer for a minute, add the water and simmer until the meat is tender.
3. Add the carrots and potatoes then simmer until cooked, then add salt and pepper to taste. Add the dissolved corn starch to thicken. Simmer for a minute then turn off the heat.
4. Serve and enjoy.

Bangsilog

A perfect breakfast for my mom, that's why I prepared this for her when I visited her last month. She had it with coffee and a nice chat with me :-). Yummy!

Bangsilog is another Filipino combo meal composed of Bangus ( milkfish), Sinangag( Fried Rice) and Itlog ( Egg).

This is easy to prepare just clean the milkfish, add salt, lime or calamansi juice then fry until golden brown. 
Fry the egg sunny side up style then set aside.

For the fried rice, just saute the garlic then add a cup of rice and stir properly until done.

Arrange  the fried fish, fried egg and fried rice in a platter and serve with a smile :-).

Bangus = BANG
Sinangag= SI
Itlog=LOG --------->BANGSILOG

Crab in Coconut Milk

A  treat from my Nana ( my mom), she bought me some for our lunch and I cooked it in coconut milk. It's  so yummy.


Ingredients:
1 kilo crabs
2 cups coconut milk
3 cloves garlic
thumb size ginger
1 onion
1 bunch swamp cabbage ( kangkong)
salt and pepper to taste

Procedure:
1. Saute the garlic, ginger and onion then add the coconut milk and bring to a boil.
2. Add the crab,  simmer until cooked while stirring occasionally, add the kangkong, salt and pepper then simmer until done.
3. Serve hot with rice.

Cheesy Macaroni Salad

My family's all time favorite macaroni salad, but they like it more if it is loaded with cheese. :)
Do you also like a cheesy macaroni salad? Happy eating my friends.

Ingredients:
1/2 kilo elbow macaroni (cook according to its packaging procedure)
836 grams fruit cocktail
500 ml All purpose cream ( Nestle or any brand)
1 cup Mayonaise
1 cup raisins
1/2 kilo nata de coco
1 ( 390 ml) can condensed milk ( add if you want the taste sweeter)
1 (370 ml) can evaporated milk
180 grams cheddar or quickmelt cheese ( diced)

Procedure:
1. Combine all the ingredients then refrigerate for few hours.
2. Serve with a smile :-).

Sauteed Mixed Vegetables

Healthy and delicious.

Ingredients for 4 servings:
1/4 kilo pork
1/4 kilo green beans
3 medium size carrots
1/2 kilo Brussels Sprouts
1 small onion
2 cloves garlic
2 tablespoon soy sauce
salt and pepper to taste

Brussels sprouts

Procedure:
1.  Saute the garlic and onion then add the pork and continue to saute until pinkish color is gone.
2. Add the brussels sprouts, carrots and green beans then continue to saute until half cooked.
3. Add soy sauce, salt and pepper then continue to cook until done.
4. Serve it hot.

Tortang Hipon

Simple yet delicious. Try it and enjoy.

Ingredients:
1/4 kilo small size shrimps
1 egg ( beaten)
1/2 cup flour
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well until well combined.
2. Heat an oil, scoop a portion then deep fry until golden brown. Remove from oil then place in a plate lined with paper towel to absorb the oil.
3. Serve and enjoy.

Creamy Adobo

It's been raining for few days now and the only meat we have in the freezer is pork leg. We've already had adobo yesterday so I decided to make a little twist by adding some mushroom cream, oh so delicious. Try it,

Ingredients:
1 kilo pork leg ( you can use any pork part that you like)
4 cups water
3 cloves garlic
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
1/4 cup mushroom cream dissolved in 1/2 cup water
1/4 cup soy sauce
1/4 cup vinegar


Procedure:
1. Saute the garlic and onion then add the pork leg and continue to saute until the pinkish color is gone.
2. Add the soy sauce, vinegar, laurel and black pepper then simmer for 3 minutes. Add the water and simmer until the meat is tender.
3. Add the dissolved mushroom cream then simmer until thickens and turn off the heat.
4. Serve and enjoy.

Sweet and Spicy Galunggong Paksiw

I cooked this because my nephews and nieces like sweet and spicy paksiw.


Ingredients:
1/2 kilo Galunggong ( round scad fish)
1/2 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
2 pieces laurel
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done. Serve hot.

Monggo with Hipon

An affordable viand for rainy days, delicious and keeps you warm.

Ingredients:
1/4 kilo mung beans (monggo)
1/4 kilo shrimps
1 bunch camote tops (talbos ng camote)
2 cloves garlic (minced)
1 onion (minced)
5 cups water ( add if needed)
salt to taste

mung bean-monggo

Procedure:
1. Put the water and mung bean in a pot then boil the mung bean until tender and set aside.
2. Saute the garlic and onion then add the shrimps and continue to saute until pinkish then add the cooked mung beans and simmer for 5 minutes, add salt to taste.
3. Add the camote tops and simmer for a minute then turn off the heat and serve with fried fish for extra flavor. :-).

American Style Spaghetti

My childhood bestfriend migrated to the US with her family 2 years ago. She had a short vacation in the Philippines last February-July 2014, and she cooked this recipe for our mini get-together. Everyone agreed that her American-style spaghetti is a winner. She taught me how to cook this amazing recipe and as expected, everybody in my family was impressed. This is very easy to prepare, and you can easily find the ingredients in your local grocery store. Experience the taste of expensive American restaurants at the comfort of your home with this easy-to-make spaghetti.


Ingredients:
1 kilo spaghetti Pasta
1 kilo Spaghetti Sauce
3/4 kilo Ground Beef
1 400g can Crushed Tomatoes (can be substituted by 250g Tomato Sauce)
1 400g can Sliced Mushroom
1 150g small jar Green Olives (pitted)
1 tbsp. Basil
1 tsp. Rosemary
1 tsp. Thyme
4 tbsp. Sugar
Garlic
Onion
Salt
Ground Pepper
1 block Cheddar Cheese
Parmesan Cheese (optional)

Procedure:
1. Cook pasta according to package instructions. Set aside.
2. In a deep casserole, heat oil and saute garlic and onion. Add the ground beef and cook until brown.
3. Pour the spaghetti sauce and crushed tomatoes (or tomato sauce if not available) and simmer for 5 minutes in medium heat.
4. Pour the mushroom and green olives (do not drain these two, include the water).
5. Add the sugar, basil, thyme, rosemary. Put some salt (about 2 teaspoons) and ground pepper to taste. You can add more sugar if you think it's too sour, or more salt if you think it's bland, but don't add too much.
6. Add the grated cheddar cheese (you can set aside some of the grated cheddar for toppings). Cover the casserole and simmer for another 5 minutes in medium heat.
7. Turn off the heat. Prepare pasta in a plate and pour some of the sauce on top. Top with the remaining grated cheddar and sprinkle with parmesan cheese.


Contributed by: Maye Rianne Javier

Sago Delight

A delicious sago dish that you can serve anytime of the day for everybody. Simple and easy to prepare but the taste is priceless! Try it.

 Ingredients:
1/2 kilo white small sago ( cooked and drained)
1  can fruit cocktail ( 836 grams)
450ml condensed milk ( 1 1/2 big can)
1 (300 grams) can  Nestle cream or any all purpose cream
1 big can evaporated milk or add if needed

uncooked white sago (small)

Procedure :
1. Combine all the ingredients then mix well and refrigerate for few hours.
2. Serve when ready.