Lumpiang Sariwa

Nanang Osang, one of our oldies, would always make lumpiang sariwa when she was still able and young.  Old age got into her though, that sometimes she could not cook the same way anymore.  The ingredients I have included in this recipe are all in her list except for the seafood mix (she used shrimps).  The taste is really yummy.  I should also add that this is a one healthy dish.  Instead of the egg roll wrap that I make,...

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Instant Pancit Canton with a Twist

Instant Pancit Canton is the easiest meal that one can have when there's no more time to cook or buy ingredients from the market.  Just boil some water, and put the noodles in..mix the sauce and presto!  You have one nice meal! In the Philippines, Lucky Me, Maggie and other instant noodle meal are quite very popular.  If I can still remember it right, we used to buy Php2.50 per pack.  Now I am not that sure how much does it cost...

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Chocolate Brioche Cup

 Brioche is a French pastry which is highly enriched type of bread due to the amount of eggs and butter that you add to it. It has a dark and crispy crust caused by the eggwash which was applied. You make it in the basic way that you make your bread but only adding more eggs and butter. Sometimes raisins, berries, chocolates and even meat are added to it. It's not as sweet as ordinary bread as you would only add a small amount of sugar to...

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Smoky Beer Burgers with Creamy Mustard Sauce

This recipe is a contribution of Justine, my former student in Miriam College.  She got it from Rachael Ray's recipes.  She tried and tested it on her palate and she said it turned out really good!  I would try this one someday too...probably this coming weekend. Ingredients2 pounds lean ground sirloin1/3 pound smoked Gouda cheese, diced into 1/4-1/2-inch cubes 1 medium onion or 1/2 large onion 2 teaspoons smoked sweet paprika...

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Chicken Kiev

Chicken Kiev originated in Ukraine.  Kiev is the capital of the country...so there goes the name kiev.  But Russians, however, claims that this dish has its origin in Moscow and that it was invented in Moscow Merchants' Club in the early 20th century.  Later it became popular in Russian restaurants.  it was introduced in Britain in 1976 and became Marks and Spencer's first ready made meal.  Basically it's a boneless chicken,...

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Racquel's Sinigang na Ulo ng Salmon sa Miso (Salmon Head in Miso)

Miso is a traditional Japanese seasoning paste.  This is made from fermenting rice, barley and/or soy with salt and fungus.  The result is a thick paste used in sauces, spread, pickling veggies and meat.  Miso is a staple ingredients in many Japanese dishes that calls for soup.  The earliest miso is made basically from grain and this is called "hishio."  It is believed that this grain and fish miso has been around...

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Si Marie,Ako at ang Puno ng Bayabas (Marie and I and the Guava Tree)

One of the childhood memories that I would always treasure was the time when I can still run and laugh and climb a tree with one dear friend, Marie.  Marie and I are childhood friends.  Her mother is actually a niece of my mother thru her cousin so that makes her my niece?  We were classmates throughout elementary years.  We were inseparable.  We would always to school and go home together. On weekends we'll go to their...

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Sweet and Sour Pork

My husband fell in love with my sweet and sour pork when I cooked it for the first time.  He said that's better than the ones from chinese restaurants.  Of course, my head swelled a bit hheheh!  My darling daughter who doesn't really like eating much except when we have sinigang or nilaga loved it too so I thought it must be really good!  I thought this dish was a complicated one when I first tried it.  Maybe because I only...

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Crumbed Beef Schnitzels

Let's go Austrian this time!  Schnitzels are meat without bones.  That's the wonderful side of it -- no bones!  So you can just dig in with all gusto without worrying about biting into bones.  These are thinly sliced meat from the leg or round. They are made more thin by pounding the meat with a meat mallet or rolling pin.  By doing this, the meat doesn't need to be cooked for a long time.  In this recipe 2 minutes...

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Mini - Fishballs (bolabola)

Fishball is one streetfood that you can't miss when you are in the Philippines.  Everywhere you go, you would always find a pushcart of fishballs.   I love them!  I guess that's the first thing I bought before we took the Jeepney at Malolos Crossing.  I can't believe that after 2 years the same manong is still the one selling fishballs and samalamig in that place.  He also sells kikiam and chickenballs but...

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Fishball Brown Dip

Ingredients 1/4 c vinegar 1/4 c soy sauce 1/4 c sugar 1/4 c pinapple juice 2 tbsp cornstarch Bird's eye chilli or cayenne (siling labuyo),minced 1 small onion (minced) Procedure Whisk vinegar, soy sauce, sugar, pineapple juice and cornstarch in a small pot before cooking it in a low fire. Allow to boil, and add the onions and the chillis.  Continue stirring until thick enough to your liking. Note:  It would depend on you how much chillis...

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Rocking the Kitchen with Racquel

Having someone who would really cook the recipes that you have on your foodblog is quite flattering.  Hearing them say that the dishes are "masarap" "yummy" or "delicious" would really make your heart swell.  Racquel is also a mother, a wife and a teacher like me.  She was my batchmate in high school in a Catholic School in Hagonoy.  She did a very good job in cooking 3 dishes. Hats off to her!  Just looking at the photos...

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Pinoy Biko with a twist

I am not really a biko lover.  Even when I was younger, whenever my tatay or nanay or Nanang Abe would buy biko and kalamay hirin from the town center, I would always choose the kalamay hirin.  So when I decided to cook a biko, I was surprised myself maybe because the feeling of homesickness got into me?  I've found this recipe at panlasangpinoy on how to cook biko the easy way using a rice cooker.  It's a great help indeed. ...

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