Category: food

Filipino Homecooked Meals are the Best!

Are you curious what I feed to my little girls at home? I am a Filipino and therefore, I cook delicious Filipino foods all the time. We rarely dine out at the restaurant so I am left with no choice but cook my own food. I am one lucky momma for both of my girls aren’t picky when it comes to eating my own food. In fact, they like it better than some American foods.

Here are just a few of what I make at home. If you are a Filipino or love our dishes, I am pretty sure you are drooling with these awesome goodness scrumptious foods I share with you today. I would say, I cannot live without eating this tummy-filling healthy foods I like. Luckily though that most of the ingredients of the dishes I usually cook are available at a Mexican and Asian markets nearby.

So scroll down in order to know the name of the dishes below. I will not give the recipes since I am posting a few of these below.

1. Vegetable stew in coconut milk paired with dry grits, fried sardine fish and dried fish. This is perfect when the temperature is chilly and can be eaten during lunch or dinner.

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2. Mung bean soup in coconut milk with spinach and okra. Those green veggies, man they taste so good and very healthy. I can eat it forever if I have to and not craving for a pizza. This way way better than a pizza if I should say.
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3. Buttered garlicky shrimp. A quick fix for brunch perfect for everybody. It is so easy to make just sautee the garlic in a hot butter, mix in the peeled shrimp and voila! Sprinkle with ground black pepper and lemon. Yum!
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4. Fried Marinated Pork Meat with a bit of fat. This is awesome goodness when you feel like you don’t want soup in your plate. Just eat pork with rice and you’re good to go. Best paired with lemonade or a bit of coke hehe. I love it cooked a bit scorched and chewy. Takes forever to chew but I grew up eating it the way it is.
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5. Chicken with malunggay (moringa oleifera) leaves soup. This is what most Filipinos crave for when the weather gets very cold. Have a bowl of very hot chicken soup and it sure gives you sweat afterwards. This has ginger in it that its taste a little spicy that makes you sweaty. It is very good if you are curious how it taste.
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6. Holiday brand corned beef Philippine brand. This one is the simplest and the easiest to prepare of all. It is not bad to crave for canned meat sometimes so here it is. Great for breakfast and doesn’t take long to cook. Although it has msg in it but it is sinfully delish, with rice of course!
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7. Dinuguan or pork blood stew. For Americans, it looks gross or yucky knowing that a pig blood is the main ingredient of this dish but for us Filipinos, this is one hell of a good dish to eat. Not all Filipinos in America or other parts of the world can get to eat it but I do and I’m in Texas. Yeah, as long as the basic ingredient is available then I can certainly make it anytime I want to. You can cook it with just pork meat with fat and blood with it but when I cooked this one for the second time, I also put pig stomach in there that gives it a soft/tender kinda chewy texture when you scope some and put in your mouth.
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Fresh from Our Oven Blueberry Muffins

Here’s what’s baking tonight, blueberry muffins requested by my firstborn. She has been bugging me about blueberry muffins, oh well, as you wish my dear! I finally got the time to grant her wish, gladly enough we bought fresh blueberries yesterday and we have the mix so all I have to do is mix them with the batter.

It didn’t take long to bake the batter, just 10 minutes and they were done. My girls grabbed each of them a muffin even if I just took them out the oven. The baby had two, the big sister only had one and that’s it for dinner. These muffins are truly delish. Love that blueberry juice bleeding inside, taste good when eaten hot!

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Purple Yam Dinner

Here’s a solution to my hunger tonight, a steamed purple yam. I’ve had it for over a week now so I really must do something with it. Since I don’t feel like making pork bone soup, I just cook it the simplest way. Purple yam when cooked gets dry and tasteless.

In order for it appealing to my taste buds, I sprinkled some white sugar in it and paired with salted anchovy and kimchi! Voila! Dinner solved.

Purple yam is best with bone soup for it absorbs the soup and the seasonings gives it a thick and rich taste of the soup. Try it, you know will love it!

Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable, that is bright lavender in color. It is sometimes confused with taro and the Okinawa sweet potato. photo ube_zps3f5227e5.jpg

Odong Noodle Soup for the Poor

Back in the Philippines, when a mother serves her family this easy to fix noodle soup with sardines that means the family is in tight budget. I grew up eating this soup and learned to love it. Even I am now living in America, my poor intestines still crave for “odong”.

Today is the perfect day to be fixing soup like this because three of us are unwell and it is cold outside. Feeling unwell in this cold weather is just miserable so a very hot soup can help ease it somehow. As soon as I got done cooking my odong, I dug it in, slurp it to my stomach’s content. Oh so yummy!

To cook this doesn’t take long, all you have to do is fry the minced garlic in hot olive oil followed by the sardines. Once hot, pour two cups of water into it and bring to a boil. Once boiling, put the dried noodles (at least 4 small packs, if you want it watery, add 2 more packs if you want less water) then let it cook for 5-7 minutes. Once noodles are tender, pour the chopped green onions then voila! It is ready to serve!

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Beef Soup for the Cold Weather

It has been too long since I tasted real goodness beef soup until we visited Fiesta Manila today for lunch. I went with my friend who is our neighbor for we both craved for soup and Filipino foods. Glad enough that the restaurant has all kinds of soups. We dug into this beef soup and never tried the other ones as this was exactly what our taste buds were looking. Ahhhhhhh this was just so awesome goodness that when you sip it, you can’t help but utter, “oh this is sooo delicious, I want for more!”

I had two rounds of this soup, I tell you. If only I had a bigger belly, I could have made 4 or five more rounds of this. Trust me, it’s the tastiest with real beef taste in it. Even I, can’t copy the taste. Cravings satisfied!

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WowButter a Great Alternative for Peanut Butter

I read a few articles on the internet before how some people especially kids can have a deadly allergic reaction to peanuts. Even just a smell of peanut butter, few of them get a bad reaction to it, how much more if they taste a small amount of peanut? Can you imagine yourself drooling over peanut butter yet you cannot eat it simply because of a severe reaction afterwards?

One specific Yahoo article that stuck in my mind until now was of a young man who just been home for 20 hours from college and ate some peanut butter with his friend, two hours later he died. He knew he was allergic to peanut butter yet he insisted on eating some. I understand he was just trying to fight his allergy but it cost him his life.

If only he had known about WOWButter existed, he could have just ate the whole jar of this awesome, great tasting soy butter that is taste tested and approved by peanut butter lovers having the taste, texture and nutrition that consumers expect!

I can testify to this too, although I don’t have or none in my family has allergy to peanut butter, we all love it and yes, it is a great alternative to peanut butter. PLUS, the fact that it is gluten-free too that makes it even healthier. My family and I definitely found a new favorite spread for bread every morning.

I recommend this to everyone and try it. It really is delicious. Click on the link above to order yours. Also please follow them on FACEBOOK for new recipes, information and more.

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… our six jars of Wow Butter, made of soy that is safe for school, rest assured the entire production is completed in one manufacturing facility that is 100% Peanut Free, Tree Nut Free, Gluten Free, Egg Free and Dairy Free!
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… I love that it has simple basic ingredients and NO added colours, flavours or preservatives!
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… may baby who can’t wait to eat some WOWButter. In fact, I had to fight with her to not eat it yet so I can take a picture with the butter in her hand.

Disclaimer: I did not receive a compensation doing this review, instead the company sent me free samples of WOWButter to try, photos shown above. All opinions are 100% mine.

Six surprising salmon Recipes

Salmon is a surprising fish that is really good for you, and is much more versatile than many people realise. It’s quick and easy to bake salmon in the oven, but if you’re feeling creative, try some of these inventive salmon recipes to really get your taste buds going.

 Salmon and beetroot

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This is a great combination of flavours – the tangy flavour of the salmon is complemented by sweet beetroot – and stunning pink and red colours make this a dinner party favourite. Lots of recipes use smoked salmon and beetroot in a cold salad, but you could try hot smoked salmon or salmon fillet paired with sweet flame beetroot and horseradish.

 Salmon and spice

Salmon goes well with a variety of spicy flavours, such as jalapeno. Make some spicy fishcakes and top with guacamole for a very nice twist on an old favourite. Or you could try baking salmon fillets with a spicy, crunchy topping of cayenne pepper mixed with breadcrumbs.

 Salmon and wasabi

A deliciously unusual take on serving salmon is the salmon meatloaf. Combine salmon with ginger, garlic, breadcrumbs, sesame and olive oil, egg and a pinch of a few Asian seasonings, and bake in the oven. Serve it in slices with a tangy wasabi mayonnaise. It’s a simple but delicious lunch, or a sophisticated dinner party starter.

 Salmon and soy sauce

Very simple to do, but the combination of flavours is perfect. You can make a soy and honey glaze for baked salmon, or add ginger and garlic for some extra kick. Serve with broccoli rice for a tasty and healthy supper.

 Salmon and peaches

For a mouth-watering dinner party dish, bake fillets of salmon and drizzle with a ginger vinaigrette, then serve with roast onion and peach wedges. It might sound strange, but the unusual flavours combine to create an unforgettably delicious meal.

 Salmon and citrus

This is really easy to make, but for the ‘wow’ factor, you really need a whole salmon or a nice big fillet. Simply slice up oranges and lemons and layer them over the salmon. Scatter some thyme on top, then wrap in foil and bake in the oven. Simple – but spectacular!

Crabs in Coconut Milk – A Must Try

Here is my recent dish that I’d like to share to all seafood lovers out there. It’s a crab in coconut milk, although this dish is not new to the Filipinos/Asians, but if you are American and haven’t tried this, now is the time to make it in your own kitchen. You will not regret making this dish for it really is scrumptious. It is simple and easy to fix. Read ingredients below and instruction of cooking.

After giving it a try, trust me, you will be making this dish again and again!

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2 pounds live crabs
1 can coconut milk
1 tbsp. olive oil
3 cloves minced garlic
1 medium onion
4 lady finger peppers
a pinch of salt
1/2 cup water if the coconut milk is too thick
a bit of ginger, cubed
some leaves of bokchoy or green leafy vegetable

Here’s how:
Sautee garlic, onions and ginger in olive oil until brown. Put the crabs, you can put them in the pan even if they’re still alive just cover it afterwards.
Stir occasionally so that the crabs will be evenly heated. Pour the coconut milk when the crabs are orange. Put the peppers, salt and a pinch of ground peppers. Simmer for 5-7 minutes. Serve hot.

The Tastiest Sweet Rice Ever and Recipe

I have been craving for a Filipino native delicacy we call “biko” or sweet rice but the thought of making it in a traditional method hindered me. It is too much trouble to make a really delectable biko but I can say, it is worth the trouble once it is done.

Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar.

I made some the other day and I tell you, it was the tastiest biko I have made for a long time. It was too yummy and had a perfect taste that it did not last long. Both of my girls loved it that they wanted for more. Here’s how to do it so you can make some yourself. I prefer doing it on a stove top rather than using an oven to achieve the desired, Philippine-like taste we used to eat when we were growing up.


2 1/2 cups sweet/malagkit rice, half cooked in a rice cooker
1 can coconut milk
1/2 cup of water if the coconut milk is too thick
2 and 1/2 cup brown sugar (I used kinugay for this one) to make it dark brown in color
a pinch of salt

Here’s how:
1. Pour the coconut milk into a pot in medium heat, pour the water and mixed it with the coconut milk, stir.
2. Add the sugar and salt.
3. Stir constantly for 45 minutes or until the mixture is caramelized and thickened.
4. Once thickened, add the half cooked sweet rice into the mixture until evenly mixed or coated.
5. Simmer for another 6-10 minutes.
6. Serve hot and it can be topped with peanuts or other kinds of nuts.

…. here’s how it looks when it’s almost done, you can see how dark it is because of the kind of sugar I used for this one. You can feel it gets harder to stir when it is done…
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… the final product, cooked sweet rice oh so good! Looking at the picture, makes me want to cook some soon. The aromatic smell of cooked coconut milk with sugar is just irresistible.

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A Piece of Grilled Pork Rib

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.

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