Pork Ribs Nilaga

Nilaga is a simple way of cooking meat with water and spices added with some veggies. Simple yet delicious.

Ingredients:
1 kilo pork ribs
1/2 kilo pechay
8 cups water
1/4 cup fish sauce (patis)
3 big potatoes
onion
thumb size ginger
salt and pepper to taste

Procedure:
1. In a big pot put the onion, ginger, pork ribs, pepper and patis and cook over medium heat until the meat juices comes out the simmer until the pinkish color is gone.
2. Add the water and bring to a boil, continue to boil the meat until tender then add the potato and simmer until half cooked, then add the pechay and salt if needed then simmer for a minute and turn off the heat.
3. Serve it hot.

Black Forest Cake

It's been a long time that I want a recipe of this cake and I am lucky that my Austrian friend (Gabriel) baked this and shared to us the recipe.

Ingredients:
CHERRIES

24 ounce (700 ml) jar  Cherries in syrup
1/4 cup (50 grams) granulated white sugar

Chocolate Cake/Genoise:

3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon salt
 1/3 cup (30 grams) unsweetened cocoa powder
 4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream)
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar

Procedure:
Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat and let cool.

Chocolate Cake/Genoise:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean . Cool on a wire rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake: 
Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake( Optional- you can decorate any how you want}. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Contributed by: Gabriel Eli Ndegwa

Gabriel

Crispy Ham Bits

I made this for my "Pork Mami" it really gives a distinctive taste and I love the crispy bits while eating the mami. This is also  a good sprinkle for carbonara, sauteed vegetables and many more, you can also serve this an appetizer.

Ingredients:
1/4 kilo Ham
1/2 cup oil

Procedure:
1. Dice the ham then heat the oil and put it.
2. Stir until crispy and remove from oil, put in the paper towel to remove excess oil.

3. Store in an air tight jar for future use, if you will make mami, carbonara and many more.


Click the link for the carbonara recipe
http://melyskitchen.blogspot.com.br/2014/03/special-spaghetti-carbonara-filipino.html

Mami with Crispy ham bits

Ginisang Sitaw at Kalabasa

It's always ginataang sitaw at kalabasa everytime we have string beans (sitaw) and squash (kalabasa) that's why today I broke the usual routine, I sauteed the string beans and squash (ginisang sitaw at kalabasa) and it turned out good.

Ingredients for 8-10 servings:
2 kilos Squash
1/2 kilo String beans
1/4 kilo pork
1/4 kilo shrimps
1/4 cup soy sauce
1 onion
3 cloves garlic
2 cups water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and continue to saute for 2 minutes then add the soy sauce and simmer for a minute.
2. Add the shrimps and stir well, add the water  and let boil then add the squash and string beans, stir well then simmer and stir until almost done.
3. Add salt and pepper to taste,  stir and simmer for a minute then turn off the heat.
4. Serve with a smile.

Pancit Malasado

A simple noodle dish that's really delicious, twisted between pancit guisado and pancit sinabawan with just half cooked pancit and veggies that's why I called this malasado. Try this and let me know.

Ingredients for 4-6 servings:
1/2 kilo pancit or egg noodles ( washed and drained)
1/4 kilo pork
2 1/2 cups water 
1 cup broccoli
1 small piece bell pepper
1/4 kilo cabbage
1  carrot
1/2 slices of ham ( optional)
4 tablespoons soy sauce
salt and pepper to taste

Procedure
1. Saute the garlic and onion then add the meat, stir well until the pinkish color is gone.
2. Add the soy sauce and simmer for 30 seconds then add the water and bring to a boil.
3. When the water is boiling increase the heat to high and put all the ingredients then simmer for 1 minute and turn off the heat. Enjoy your pancit malasado.

Fried Rice Delight

Simple and easy to prepare but satisfying.

Ingredients:
2 cups cooked rice 
2 slices sweet ham
3 cloves garlic
100 grams ground pork or beef
2 eggs ( fried and chopped)
salt and pepper to taste
spring onion to garnish

Procedure:
1. Saute the garlic then add the ground meat and continue to saute until the pinkish color of the meat is gone.  Add the ham and stir for a minute then add the rice and stir well until almost done.
2. Add the egg, salt and pepper then give a good stir until done, when done sprinkle with green onion and serve.

Homemade Sweet and Sour Bangus

You might wonder why my sweet and sour is so plain, no carrots and bell pepper , it's because I cooked this when my friends visited me and one of them requested not to put those veggies so that she can eat because of health reasons, you can put some veggies if you will cook this recipe.

Ingredients:
1 kilo Bangus ( fried)
1/2 cup vinegar
1/4 cup sugar
thumb size ginger ( strips)
1 tablespoon soy sauce
3 cloves garlic
1 small size onion
3/4 cup water
1 teaspoon cornstarch dissolved in 1/4 cup water


Procedure:
1. Saute ginger and garlic then put the onion and continue sauteeing. 
2. Put vinegar, soy sauce and sugar,  let simmer, then add the water and let it boil, then add the fried fish and simmer for 2 minutes.
3. Add the cornstarch mixture, stirring well until it boils then simmer for a minute, add salt and pepper to taste, simmer for a minute and turn off the heat. 
4. Serve it hot with rice :)

Buko Pandan Sago Cooler

This is a very good dessert and so affordable, refreshing too if you serve it really cold. I made this in the night and chill overnight for best result.

Ingredients:
1/2 kilo small white sago
1 litre fresh milk
1 big can condensed milk (380 grams)
1 can fruit cocktail (432 grams)
250 ml all purpose cream ( Nestle or any brand)
15 ml buco pandan flavor

different McCORMICK flavors

Procedure:
1. Cook the sago then drain and wash well after cooking to remove the starch and prevent it from sticking, then combine all the ingredients and refrigerate for few hours.
2. Serve and enjoy.

Special Binagoongang Talong

The price of the eggplants at the market today is very cheap that's why I bought a lot and decided to make some for eggplant binagoongan.

Ingredients:
1 kilo eggplant
2 tablespoons shrimp paste ( bagoong alamang)
3 cloves garlic
1 onion
1/4 teaspoon ground pepper
1/4 cup water
salt if needed

Procedure:
1. Fried the eggplant then set aside.

2. Saute the garlic and onion then add the shrimp paste and simmer for 2 minutes add the ground pepper and water then let boil, add the fried eggplant and stir until mixed well, add salt if needed then turn off the heat.
3. Serve hot with rice :-).

Calderetang Kambing

I wanna share my family's tradition in cooking goat caldereta or calderetang kambing. I encountered a lot of our guests every time we have family gatherings, telling us that they do not eat goat meat because they do not like the smell, but once they have tasted our calderetang kambing, they're always amazed why it doesn't smell goat at all. It is because of our way in cooking it, grilling it first to remove the strong smell juices from the meat. I hope that you will try this style of caldereta, you won't regret. :-)



Ingredients:
1 kilo goat's meat ( grilled until light brown)
1 big onion ( minced)
4 cloves garlic (minced)
1 cup Sprite
1/2 cup soy sauce
1 cup pineapple chunks
2 pieces carrots ( sliced and fried)
3 pieces potato ( sliced and fried)
2 tablespoons calamansi or lemon juice
1 bell pepper
1 can liver spread
250 ml All purpose cream ( Nestle or any brand)
100 grams cheddar cheese
6 cups water ( add if needed)
200 ml tomato paste
salt and pepper to taste

grilled goat's meat

Procedure:
1. Chop the grilled goat's meat to your desired size and marinate with Sprite, 1/4 cup soy sauce, lemon juice, salt and pepper to taste for at least 1 hour, then fry until brownish  and set aside.
2. Saute the garlic and onion then add the fried goat's meat then simmer for 2 minutes. Add tomato paste and 1/4 cup soy sauce then stir well, cover and  simmer for 5 minutes, increase the heat to high then add the water and bring to a boil,  when boiling lower the heat and simmer until the meat is tender, stirring occasionally. 
3. When the meat is tender, add the rest of the ingredients and simmer until done.
4. Serve it hot and enjoy.

You can add green peas

Buko Pandan Gelatine with Peach

I made this last week for an afternoon snack with my neighbors' children, they enjoyed it a lot and asked for more.

Ingredients:
10 grams powder gelatine
10 ml buko pandan flavor ( I used McCormick brand)
4 cups water
1/2 cup white sugar
1 big can evaporated milk (370ml)
some peaches slices


Procedure:
1. Mix the sugar, gelatine powder with water, stir well until fully mixed, then bring to a boil stirring constantly until gelatine is fully dissolved, simmer for 8 minutes then add the  milk and buko pandan flavor simmer for a minute and turn off the heat. Let cool.
2.Arrange the sliced peaches in the molder then pour the cooled gelatine mixture and refrigerate for an hour or until chilled.

3. Unmold upside down to show the peaches, slice then serve

Ensaladang Pako

Thanks to my niece ( Miss Arianne) for sharing this fiddlehead fern salad or ensaladang Pako.


Health Effects of fiddlehead ferns
"Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre.[2] They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.[5]

Fiddleheads may harbour microbes, and should be washed and cooked before eating.[2]

Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one's diet is lacking in these vitamins.[6]".
 Source: http://en.wikipedia.org/wiki/Fiddlehead_fern

Ingredients:
1/2 kilo fiddlehead fern ( Cut and cleaned)
1 onion 
3 tomatoes 
1 almost ripe mango 
1/4 teaspoon sugar or to taste
3/4 cup vinegar
salt and pepper to taste

Procedure:
1. Boil 3 cups of water then blanched the fern, drain and set aside.
2. slice the onion, mango and tomatoes according to your desired size then combine it with the fern together with the vinegar, sugar, salt and pepper. Mix well.
3. Serve and enjoy.




Contributed by : Miss Arianne Maravilla

Boiled Crab Claws

My friend gave me a present from her travel, it's not  something that I could keep forever :) but something special and delicious that I can cook. Crab claws! When she handed me the packet, I can't help but smile because I'm glad she gave me something for my blog. Here is a simple recipe that I made.

Ingredients:
10 pieces crab claws
1 bay leaf or laurel
1 1/2 cup  Coconut water
2 cloves garlic (crushed)
salt and pepper to taste

Procedure:
1. In a pot put the coconut water, bay leaf and garlic then bring to a boil.
2. Add the claws of the crab then boil for 10 minutes, add salt and pepper to taste, simmer for a minute then turn off the heat.
3. Crack the shell then serve and enjoy.

Ginisang Talong

Simple yet yummy.

Ingredients:
1/2 kilo eggplant ( sliced to your desired size)
3 cloves garlic
1 onion
2 tablespoons soy sauce or according to your taste
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the eggplant and stir well over high heat. Cover for a minute then stir again.
2. Add the soy sauce and pepper then simmer over medium heat, add salt if needed then simmer until cooked.
3. Serve hot and enjoy.

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.