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Bittermelon (Ampalaya) with pork or shrimp if desired
 

what you need : 

1 large or 2 medium-sized ampalaya (trimmed, cut )
1lbs of sliced pork
4 cloves of garlic
1 onion
2 tomatoes
2 to 3 tbsp. of cooking oil or olive oil 
salt
pepper

(12 shrimp if desired ) in exchange to pork or meat 
 

what to do :
Combine pork,   ground black pepper, cornstarch, and sesame oil. Mix all the ingredients until evenly distributed and marinade for at least 1 hour.
Heat a frying pan or wok and pour-in 3 tablespoons of cooking oil.
When the oil is hot enough, pan fry the pork in medium heat until the outer part turns medium to dark brown (about 3 to 5 minutes per side) 
Add water and simmer until the pork is tender 
Heat a separate pan or cooking pot then pour in the remaining 2 tablespoons of cooking oil.
When the oil is hot enough, sauté the garlic, onion, and ginger add the pork /or the shrimp if desired 
Add the sliced bitter gourd and stir fry for 5 to 8 minutes.
then  it's ready
 
Note: You can use beef/ shrimp or any sea foods of your  choice 
 

 

 

 

 

 

 

 

      Chicken Tinola

what you need:

  • 1 whole chicken, cut into serving pieces

  • 36 ounces water/broth

  • ½ pc small green papaya,/patola cut into wedges

  • 1 tbsp garlic, minced

  • 1 medium sized onion, chopped

  • 1 thumb ginger, cut into strips

  • 2 tbsp fish sauce /salt (optional)

  • Hot pepper leaves or malungay,pechay,cabbage,sayote

 What to do

  1. Sauté the garlic, onion, and ginger

  2. Put-in the chicken and cook until color turns light brown

  3. Add  salt or the fish sauce (optional)and mix well

  4. Pour-in the broth/water and put to a boil. Simmer for 45 minutes.

  5. Add the green papaya wedges/patola (which ever is available in your area) and simmer for 5 minutes

  6. Add the hot pepper leaves or what ever leaves is available in your area

  7. o the small plate prepared ,blackpeper and lemon for dipping

  8. it's ready

     

     

     

     

     

     

     

     

 Pork Binogoongan

 

  • 1½ lbs. pork shoulders, cut into cubes

  • ¼ cup shrimp paste (cooked)

  • 2 medium plum tomatoes, diced

  • 1 large onion, diced

  • 1 teaspoon minced garlic

  • 2½ cups  broth/water

  • ¼ teaspoon ground black pepper

  • 3 tablespoons cooking oil

 What to do

  1. Heat the oil in a cooking pot, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are cooked ,Add the pork slices in. Cook until the color of the pork turns light brown.Pour-in the 3 cups water/ broth. Let boil. Cover and simmer for 45 minutes or until the pork is tender.Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. 

  2.  

    Serve with Rice 

     

     

     

     

     

     

     

     

For

The 

Love

of 

Food.

 

 

     

 

          Homemade Cooking

         

       All Over the world,Recipe's

 

          Rhythm of the heart,Poetry

                   

 "DIG In "

Lechon Paksiw

 

1.5 kg. pork lechon , chop into chunks

2 Tbsp. cooking oil or pork fat from the roasting tray of lechon.

8 cloves garlic, crushed and chopped

200 grams onions, coarsely chopped

1 Tbsp. black peppercorn

3 pcs. bayleafs

2 bottle ( 340grms./bot.) Mang Tomas lechon sauce

2 cups water

2 Tbsp. sugar

4 Tbsp. vinegar 

Salt and freshly ground black pepper to taste

 

What to do :

 

Heat cooking oil or pork fat in a large cooking pot on high heat.

Saute garlic, onions, black peppercorn and bayleafs. Stir until onions are translucent.

Pour in the Mang Tomas lechon sauce. Add the water, sugar and vinegar.

Add the pork lechon chunks. Stir generously, let it simmer for another 10 minutes.

Season with salt and freshly ground black peppers to taste.

Serve with Steamed Rice.

  • Chicken Menudo

  •  

  • what you need:

  •  

  • 2 lbs. chicken

  • ¼ lb. chicken liver

  • 1 cup potatoes,carrots diced

  • ½ cup soy sauce

  • ½ piece lemon

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon sugar

  • ¾ cup tomato sauce

  • 1 cup water

  • 4 pieces hotdogs,/sausage sliced diagonally

  • 2 tablespoons cooking oil

  • 2 to 3 pieces dried bay leaves

  • Salt and pepper to taste

 

What to do:

  1. Combine chicken soysauce, and lemon in a bowl. Marinate for at least 1 hour.

  2. Heat oil in a pan

  3. Saute garlic and onion.

  4. Add the marinated chicken 

  5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 25 minutes to an hour depending on the toughness of the chicken Note: Add water/chicken broth as necessary.

  6. Add-in the liver and hot dogs/sausage,Cook for 3 minutes.

  7. Put-in potatoes, carrots, sugar,salt, and pepper..cook until it's soft enough

     

     

     

     

     

     

     

     

     

     

The Love of cooking 

     and Writting

Say Your Grace"      

Le Fameux "Eggroll"  

              et    

la Théière de Chant

 Poetry,Karaoke Diner

 

Experience, The Joy of  Cooking and Living

          

Mussels Marinara
. 
Serve with spaghetti or a baguette to soak up the tasty sauce. Serve with spaghetti and steamed rapini or broccoli.

Ingredients3 lb (1.4 kg) mussels
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1/2 cup (125 mL) 
white wine1-1/2 cups (375 mL) 

Marinara Sauce 
2 tbsp (30 mL) extra-virgin olive oil4 cloves garlic
20 fresh tomatoes1 tbsp (15 mL) balsamic vinegar1 Pinch salt1 pinch granulated sugar1 Pinch hot pepper flakes10 fresh basil leaves
minced fresh parsley

Preparation
Scrub mussels; remove any beards. Discard any that do not close when tapped. Set aside. (Make-ahead: Refrigerate for up to 2 hours.)

In Dutch oven, heat oil over medium-high heat; fry minced onion and garlic, stirring occasionally, until softened, about 5 minutes. 

Stir in wine, sauce and half of the parsley; bring to boil. Add mussels; cover and cook until mussels open, about 8 minutes. Discard any that do not open. Sprinkle with remaining parsley.

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