Cantonese Sweet and Sour Beef

I usually use pork cubes in making sweet and sour meat but since I am saving the pork in the freezer for pancit on Sunday (my youngest daughter's birthday), I decided to use the beef this time.  I've had this before in a Chinese restaurant and the taste was really yum!  The only difference between the two is that the beef one has rice wine vinegar and spring onions.  Oh plus the way it is cooked.  You can compare it to my sweet...

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Sticky Chicken Wings

I was supposed to cook buffalo wings but there was no oyster sauce in my pantry so I had to think of something else to cook.  I ended up doing a copy of my usual bbq sauce but without the peanut butter and yep the wings tasted really great!  This one would be great for parties and picnics. Ingredients 1/2 k chicken wings 1/3 c tomato ketchup 1/4 c dark soy sauce juice of one lemon 1 tbsp worstershire sauce Procedure Mix the ketchup,...

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Meatball Tagine with Eggs

Tagine or tajine dish is of North African origin.  Morrocans and Tunisians have also their own version of this dish.  It was name as such after the name of the earthenware pot that they use to cook it.  In the Philippines we call this pot -- claypot (banga, balanga).  The difference between the tagine pot and the philippine claypot is the height of the pot.  Tagines have wider mouth and shallower than the Philippine...

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Chocolate Rice Bubble Nests

Having 2 kids who are quite picky with food makes me think all the time on what dish to prepare that they would eat.  We bought Kellog's Rice Bubbles for them and it seemed like that they loved it the first few days until they get bored.  I decided to do the recipe at the back of the box hoping the kids will be interested again in it.  I have changed some the amounts of ingredients to suit my taste and the kids' tastes. ...

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Beef Asado (Family Recipe)

This recipe was hand down to me by my Nanang Osang + (a spinster grandaunt).  She taught me how to cook this way back when I was still in the elementary school.  She's one strict lady who really loved food to the max level! In this dish however I had to use things that are available in my kitchen.  I cannot find calamansi or calamunding here in Australia so I had to use the juice of one lemon + vinegar.  Use your taste...

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Nilagang Pata ng Baboy (Pork Hock Stew)

I don't know which one I like better --- Beef or Pork Nilaga but all I can say is I love them both! Hehe.  Beef has a strong taste and would be more lovely if you add the fats to it when you cook your nilaga.  Pork Pata is also wonderful especially if the pork fats would be really cook for a number of hours that when you eat them, they just melt in your mouth.  I know both are bad for your health especially if you have a problem...

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Shrimp Fetuccine by E. Estrada

One good thing about being a teacher is finding your former students liking the things that you also like doing -- cooking and baking.  Eliza Estrada was one of my students in Social Studies way back when I was still teaching at Miriam College.  She's one of my smart and well behaved students who would never ran out of stories to tell.  I recently found out that she posted a dish at FB and I asked her if I could feature this in my...

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