When it comes to Filipino dishes, I can very well cook them to satisfy my intestines. Some of my friends who don’t have access to these kinds of foods consider me lucky for I get to eat most Filipinas crave for. Luckily we are just located 23 minutes away from a big Asian Market that has almost everything I want.
I am a full-time homemaker so I have all the luxury to cook for my children delicious foods. Below are some of the dishes that I cook in our own kitchen except that pork blood pudding in the first picture that looks like chocolate. I bought it yesterday at the market as well as the jackfruit that tastes of so sweet. The third photo on the left is of my vermicelli soup made from scratch, it is so easy and simple to make that fills a hungry stomach. Just fry the garlic, onions and chicken meat, pour some broth in there and let it boil.
After boiling, put the soaked vermicelli noodles and cook it for a few minutes, then add the shredded cabbage and bell pepper last. Voila! Fourth photo is of my chicken soup with moringa oleifera, delicious and good for cold days. Kids love it!
Grilling pork ribs is my husband’s specialty. It took him a few years of trial and error until he achieved such tenderness and juicy grilled pork rib. It is way too good in your tastebuds, I tell you. It has been too long since he did not grill some pork ribs and last Saturday night, he did it again. I guess everybody missed his ribs especially our big girl, she ate at least three of the ribs, the little girl also ate some.
I love how he does his grilling, the meat is marinated/soaked with beer for two hours and rubbed with pork meat seasoning before putting it on the grill. He uses an old Japanese grill called, “Kamado” and cook the meet slow, check occasionally until tender. The result is this fat, juicy and tasty grilled pork ribs for dinner for the entire family.
If there is anything on Facebook that I can get jealous of, it will be food, seafood or Filipino food to the extent of cooking the same too depending on my mood. Two people on my Facebook list that made this traditional Filipino dessert best served on fiestas, birthdays, Christmas and New Year’s day called maja blanca.
I asked one of those people who posted a photo of corn maja a recipe and gladly enough she is willing to share the recipe. This makes a delectable dessert especially in summer for it is best serve chilled. It is easy to do and it doesn’t take long to prepare.
Photos are taken personally by me in our own kitchen and the recipe is shared to me… Enjoy and have fun eating it with your kids.
1 cup water
1 cup cornstarch
2 cups coconut milk
1 & 1/2 cup water
3/4 cup sugar
1/2 cup sweet corn kernels
1 small can condensed milk
1)Butter a baking dish or pie pan and set aside.
2)Mix 1 cup of water with the cornstarch in a bowl and stir until smooth. Set aside.
3)Combine the coconut milk, 1 & 1/2 cup water, sugar and condensed milk in a sauce pan over low heat, and stir until sugar is dissolved.
4)Bring the mixture to a boil, add the corn kernels, and then stir in the water-corn starch mixture, stirring quickly to avoid lumps as it becomes very thick.
5)Continue stirring until it is fully thickened and smooth.
6) Pour into prepared dish and set aside to cool until firm (about 2 hours).
…. in order to make this pretty mold, I used my tin puto molds that I bought from Bed Bath and Beyond. If no small molds available, you can pretty well use the muffin tray
… I only have 8 molding cups so I pour the rest of the maja into a small round pan…
Wondering what this is in the picture below? If in case you don’t know, let me tell you this that it is our dish this morning and dinner for we got 3 big fish left. These are fried marinated milk fish with presentation by yours truly. Fried fish, steamed okra and tomato are the best for me. Nothing beats home cooked meals if I may say so because, you can cook it the way you like it.
I like my fried fish to be crispy so then I can dip it in soy sauce with lemon. The watery taste of tomato and slimy feeling of okra in my taste buds make the fish ridiculously drooling. I got 29 likes for it since I posted my photo on Facebook, that means people are liking what they see.
We are probably one of those few families who take time cooking meals in our own kitchen. I tell you a secret about our family, we only go dine out when there is a special occasion or whenever I crave for a Chinese food. Most of the time or everyday, I make our meals. Well, I have no reason I can’t do it because I am a stay-at-home mom so I can cook healthy meals or dishes to give to my children.
I also consider myself quite lucky because I get to eat some of Filipino foods that other Filipinas in other states or places don’t get to eat simply because they are miles away from the Asian store. Being able to cook the comfort food somehow eases the homesickness I feel a little bit.
Take a look at the snaps of the foods I prepare in our kitchen. They are simple to make, delicious, healthy and are filling to the stomach. If I don’t feel like cooking, I will just give our girls some mixed fruits in the morning and voila! Breakfast is solved.
Guess, I will be posting more delectable and mouth-watering foods from my kitchen in the next few days since I got tons of snaps of the foods I cook.
Give a Filipina plenty of food and she will be happy. If she is living abroad, pretty far from her home country, the Philippines and she gets to eat the food she used to eat back home, that would definitely puts a big grin on her face. Keep her tummy full and rest assured, she is happy to just stay at home all day and not a single complain you hear from her.
Any Filipina/Filipino would drool upon looking at this very snack of mine shown below. I made this purple “puto” in my own kitchen just so I can satisfy my craving for puto. I brought this purple glutinous rice from the Philippines last May and I am glad I brought some for it adds life to the puto itself. My girls love it and so do I. I make puto once in a while or when the cravings arise paired with pure natural cacao with fresh milk.
My cacao is also from the Philippines I bought in Davao to ensure that is pure and not mixed with other stuff that takes away its real flavor.
I have done this last night, grating my own yucca root or cassava because I want to eat fresh. I know it is worth all the trouble once my cassava suman is done. Right now the grated cassava is sitting in the refrigerator waiting for me.
Doing this manually took me back 15 years of my poor childhood life but I don’t care. It feels awesome to actually work hard on something just so I can have food to eat. My husband kept going back to the kitchen and I sat there for a long time and each time he went to get his beer, he’d comment “you’re still doing that?”. Oh yeah and told him back it is because I want to eat fresh!
Looking forward to eating a freshly grated cassava suman this afternoon. I cannot wait and share it with my little girls. For the recipe, it can be found two posting before this entry do check it out if you want to make yours!
A few people asked me if I have a cassava suman recipe which I have and would gladly share to my dear visitors here so they too can experience making it on their own and hopefully enjoy the goodness taste from their own fruit of labor.
This recipe is not mine, it is also shared to me by other blogger who happens to be kind enough of sharing her recipe. Enjoy and I tell you, it is worth the hassle once cooked and done for it truly is yummylicious.
3 cups grated cassava (drained)
3/4 cup brown sugar
1/4 cup thick coconut milk
3/4 cup macapuno
Banana leaves (for wrapping)
Mix all the ingredients together (EXCEPT the macapuno strings) until well combined.
Scoop about 3-4 tbsp of the mixture and place it on top of the banana leaves.
Fold or roll to enclose the mixture then fold each end. (Ipalaman ang macapuno strings before nimo i-roll)
Transfer the wrapped mixture into the steamer.
Steam for 45 minutes to 1 hour.
At last I got to eat fried Tilapia again after such a long time of not having it. People in my Facebook list keep posting their fried Tilapia that made me drool and for some reason I kept forgetting to buy frozen Tilapia when we go grocery shopping. Last time we went to Walmart I made sure that I would get me some and I am glad I did not forget it.
Since today was a very beautiful day I decided to fry them outside with my electric skillet according to my liking, a bit burned and crispy is how I want my fish to be. How scrumptious and good timing I have six pieces of calamansi I brought from our recent trip in San Antonio. Just so lucky the Filipino restaurant’s owner we went to gave me some of his grown calamansi. Fried fish is best paired with rice and dip in soy sauce and calamansi you know…
This is what I served to my two girls this morning. Greasy yet scrumptious food I know but I don’t think it is bad to eat such food like this as long as it is not everyday.
In our plate are fried rice with tiny squared pieces of ham and egg, fried daing milkfish, some tomatoes, slices of apple and banana plus lemonade. For me nothing beats Filipino breakfast, period! It is so much better compared to pancake or waffle. American breakfast doesn’t fill my poor stomach, yes I can stand eating it but it doesn’t stay long in my intestines. Two hours after that I will be looking for food again in the kitchen!