Any questions about any of my recipes, please feel free to post your message at the comment space here and I'll answer you as soon as I can. Happy cooking and enjoy eating! :D Thank you for visiting my site.

Sunday, December 27, 2009

Pork Estofado

Tonight was my very first attempt to cook a different kind of pork estofado(stewed pork) for our dinner. At first, I was nervous because I've never tried cooking this at home in the Philippines. I wasn't confident enough, but, as the saying goes..."there's no harm in trying..." I won't be able to learn if I always fear that it won't turn out yummylicious for my Sweetheart's taste bud.

At lunch, I started preparing for the ingredients all ready. I learned this inspiring recipe from a friend, which I just met recently at Christmas party. She was a cook incharged, then. So I took the opportunity to ask how to cook and watched how it was done. My Sweetheart loved the taste so I decided to cook it for tonight, hoping he would appreciated my cooking skills (laughs).

For Preparation to Marinate the Meat:

When you plan to cook any meat recipes, make sure that the quality of pork is good (if not the best). I mean, they are in good condition (not over stay in fridge hehehe). I chopped the pork into cubes, but if you like it like pork chop cut that would be fine. Also, if you like it more sauce or sweet.That is still your choice.

Put the chopped meat in the container (or plastic/tupperwear), add the crushed and chopped garlic, 1 cup of soy sauce, 5 pieces of bay leaves, black pepper powder, 3 Tablespoon of orange or kalamansi or vinegar, 1/4 cup of sprite soda, 1/2 teaspoon of sugar. Mixed the ingredients evenly. The sprite soda will tenderized the meat and it can also be used in making a barbecue marinate. Leave the combined mixture of ingredients in the fridge for 5-7 hours before cooking.

Pork Estofado (Stewed Pork)


1/2 kilo of Pork
1 cup of Soy Sauce
6 cloves of garlic (crushed and chopped finely)
5 pieces of Bay leaves
1/4 - 1/2 cup of Sprite
3 pieces of vegetable banana or saba (chopped in length wise and fried)
1/2 teaspoon of Sugar
3 Tablespoon of Orange extract (fresh fruit) or lemon or vinegar
cooking oil


1. Fried the vegetable banana or saba and set aside.

2. Get the marinated mixed ingredients in the fridge. (all the ingredients mixed up aside from vegetable banana and cooking oil, of course)

3. Put it in a casserole and boil for 10 minutes in a medium heat, then add the fried banana. Boil for another 2 minutes. Seasoned with a little salt (if needed).

Serve hot with rice.

Friday, December 25, 2009

Adobong Pusit (Squid Stewed)

I am sharing this all time favorite Filipino recipe which is also one of the easiest menus to prepare for your family. This is the way we cook it at home, because there are many variations to make this menu in the Philippines. I learned this from my mom.

The procedure of cooking “Adobong Pusit” is just like when you’re making pork or chicken adobo. I hope you can follow the procedure easily; if you have problems of any of my recipe here in my blog, Please let me know, by posting a question in the comment box. Thanks and enjoy cooking.

Adobong Pusit (Squid)


12 pieces Squid (cleaned)
4 cloves of Garlic (chopped finely)
1 piece Onion (medium)
2 inches Ginger
3 pieces of Dried Basil
2-3 Tablespoons of Soy Sauce
1-2 Tablespoons of Vinegar
3-5 Tablespoons of Bean Oil or your Ordinary Cooking Oil
Ground Black Pepper and Iodized Salt
1/3 cups of Water


1. Sauté garlic, onion and ginger in medium heat.

2. Add the squid, soy sauce, dry basil leaves, ground black pepper (just put enough or more if you want it spicy) and 1/3 cup of water. Put the salt to taste, but if it’s already salty due to soy sauce then, don’t put salt anymore.

3. Then, add 1-2 tablespoons of vinegar. Let it simmer for 3-5 minutes, but don’t overcooked.

Served hot with steam rice. Good for 3 persons. You can adjust the amount of ingredients for the big family. If the squid is big you can slice it in circles. If they are medium sized, whole squid is just fine. This is perfect for your weekly menu at home

Wednesday, December 23, 2009

Sweet and Sour Chicken

I wanna share with you these two interesting recipes on how to cook sweet and sour chicken. This is our dinner tonight and it is really easy to learn. Infact, I wanna try this to fish as alternative to chicken (for a change). I have tried cooking Quick and Easy style...

"Quick and Easy" sweet and sour chicken recipe


1lb (450g) of white chicken meat (eg. chicken breast), cut into cubes or strips.
2 onions, sliced into squares
2 green peppers, sliced into squares
1 can of pineapple chunks (or pineapple rings cut into squares)

4 tablespoons of cornstarch
6 tablespoons of sugar
8 tablespoons of vinegar
8 tablespoons of tomato puree (or 12 tablespoons of ketchup)
1 tablespoon soy sauce
1 cup of water

4 tablespoons of light vegetable oil (such as canola oil)
1/2 teaspoon salt

Cooking Directions

1. Heat the pan over medium-high heat. Add salt to the oil once the oil has heated up.

2. Fry the chicken cubes until they are white (but don't over do it; they shouldn't be cooked through)

3. Add the onions and green peppers, and stir-fry for about 3 minutes (or until the green peppers are almost tender).

4. Add the pineapple chunks and cook for about 1 minute (or until the pineapples look cooked)

5. Quickly mix the water, sugar, vinegar, tomate puree and soy sauce together. Then add in the cornstarch and mix thoroughly until you have a paste/slurry.

6. Add this paste/slurry mixture into the pan and stir fry until the sauce thickens.

7. Remove from heat and serve.


If you prefer a less sweet version, simply add less sugar. Likewise, use less vinegar if you prefer a less sour version. Remember that tomato ketchup is quite sweet, so if you use more ketchup, your dish will become sweeter.

But, you can try also this Chinese Style Sweet and Sour Chicken.

Sweet and Sour Chicken (Chinese Style)

6 boneless skinless chicken breasts (cut into 1” cubes)
4 egg yolks
2 Tablespoons soy sauce
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Cooking Instructions:

Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on tissues.

Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.

Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.

Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

Stir Fry Yakisoba

This recipe is from my Sweetheart. He cooked this before for me and I like it so much. Image above is from I forgot to take a photo of the food when he cooked it.

Stir Fry Yakisoba Noodles


400 gms. Yakisoba noodles
2 thin slices Pork chop (sliced thinly about 1 inch size)
1 big size Bell pepper (green, cut about 1 inch size)
1 pack Shitake mushroom (fresh, chopped)
1 medium or big size Onion (chopped like strip bits)
3-4 small pcs. Red Chilli (chopped finely)
2-3T spoonful Citrus Seasoned Soy sauce
2-3T spoonful Teriyaki Sauce
3 big cloves Garlic (chopped fiinely)
2T Palm oil (optional)


1. Clean all the ingredients and chopped accordingly.

2. Put the chopped meat on plate, add garlic, citrus seasoned soy sauce and teriyaki sauce altogether mixed up while preparing for the ingredients

3. Set aside the noodles (use scissors to cut the noodles).

4. In a pan, add the oil and put the meat, garlic, onion, mushroom and the rest of the ingredients, mixed them continuously to avoid from sticking to the pan and overcooked. Wait for 5-10 minutes or less depends if the noodles become tender. But vegetables must be crunchy or half cooked.

Tuesday, December 22, 2009

Learning To Cook

December 22, 2009, Tuesday, 8:00 pm.

I created this blog to compile all my favorite recipes, both the ones I started or have experienced cooking already and those that I would like to try cooking for my family. I will post here my own version of menu or the so called secret recipe. I wish I could inspire people how to cook nutritious food by sharing them what I’ve got and what I will be having in the future.

Most of my recipes are from the people I am connected with like my mom, sister, aunt, friends, and relatives and of course, my sweetheart. Yes, he is indeed an excellent cook for me. He would really prepare something to eat for us, if he is not busy or after work at dinner and weekdays (mostly). I just started cooking for him last 3 months ago but I am ashamed because I do not know if he would like the way I cook food. Plus, I don’t know more about American and Mexican food which he really like to eat. But as they said, there’s no harm in trying… so I did. Apparently, I cook food for us really rare like once a week or once every two weeks. Slowly, I will learn to cook what he’s preparing for us.

We both like spaghetti and other pasta, pizza, tacos, fried chicken, fried rice, ice cream, strawberry cake and some Thai foods. Tomorrow, I will share the recipes that I’ve tried cooking today. As I have no time to post it now because our internet connection is not cooperating and I need to rest, too. Chow time! :D

Ginataang Tilapia

Here's what I promised to you yesterday. I cooked this recipe and was really yummy. You can add more banana peppers if you want it more spicy. You might try to add more pechay or eggplant if you are a veggie lover lols. But, I suggests if you can find pechay leaves there, try it because it is more yummier. Here, I couldn't find pechay leaves so I have no choice but to use eggplant (the green round ones), you can try the violet or green long eggplant if u want to. Enjoy and happy eating! :D

Ginataang Tilapia

The image is borrowed from


3 medium sized Tilapia (cleaned and scaled /Cut into 3 pieces each is optional)

3-5 gloves of garlic (crushed and chopped finely)

Ginger root about 2 inches (peeled, cut in half and crushed)

2-3 pieces of banana peppers

1 cup coconut milk (you can buy coconut in a pack at the supermarket so it would be easy)

1 cup water (control the water if you like it just little water in your recipe is fine)

Vegetable (You can choose either Eggplant or Pechay. If u will choose eggplant slice it like you’re going to fry them size. And if u like pechay leaves, wash them and take out the root and hard part of the leaves.)

Ground black pepper (optional)



In a casserole, pour the 1 cup coconut milk and 1 cup of water. Add the garlic and ginger. Boil for 3 minutes.

Add the tilapia fish, eggplant or pechay vegetable, and banana peppers. Boil for another 5 minutes in medium heat. But don’t overcooked the vegetable and fish.

Then, add ground black pepper and salt to taste.

Serve hot with steam rice.
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