Bihon with Tuna Chunks

A delicious combination of rice noodles and tuna, loaded with vegetables making the dish super nutritious.

Ingredients:
1/2 kilo bihon
3 cloves garlic
1 small onion
1 can tuna (chunks)
6 cups water
1/4 teaspoon ground pepper
salt to taste
1 cup cleaned cauliflower
5 pieces green beans ( sliced diagonally)
3 cabbage leaves ( sliced diagonally)
1 carrot( Sliced into strips)


Procedure:
1. Saute the garlic and onion then add the tuna and simmer for 2 minutes.
2. Add water, ground pepper and salt to taste,  then simmer and add all the vegetables then simmer for 30 seconds.
3. Add the bihon and give a good stir, simmer and stir until cooked.
4. Serve it hot.

Misua with Patola

Misua is a thin noodles made from flour that is delicious to make into soup, there are different ways to make misua soup but one of the common one is with sponge gourd or ptola.

Ingredients:
12 packs misua
1 small patola ( cleaned and sliced)
2 small tomatoes
2 cloves garlic
1 small onion
1 can sardines
5 cups water
salt and pepper to taste

Procedure:
1. Saute garlic, onion and tomatoes then add the sardines and simmer for a minute.
2. Add the water and bring to a boil then add the misua and patola , simmer for  minutes, season with salt and pepper then simmer for a minute and turn off the heat.

Mely's Kitchen Pancit Canton

My favorite noodles recipe of all time.  I garnish it with hard boiled egg, stir fried shrimps and serve it to a VIP :-). She said it's so delicious.

Ingredients for 6 servings:
1/2 kilo Pancit Canton
1 carrot ( strips)
1/2 kilo cabbage
1/4 kilo squid balls ( sliced)
2 tablespoons soy sauce
4 cups water
1/4 kilo pork
2 cloves garlic
1 small  onion
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish, add the squid balls and stir until it is also brownish.
2. Add the soy sauce and water then bring to a boil, simmer for  a minute then add the carrots and cabbage, simmer for a minute.
3. Add the pancit canton, stir well to mix evenly, add with salt and pepper to taste, stir until the pancit canton is cooked and turn off the heat.
4. Serve it hot with a smile :-).

Mely's Kitchen Beef Caldereta

Creamy and delicious caldereta prepared with love from my kitchen :-).

Ingredients:
1/2 kilo beef tenderloin ( but you can use any part that you like)
2 potatoes
1 carrot
1 onion
3 cloves garlic
2 big tomatoes
1 cup tomato sauce
1 cup sliced chorizo
bell pepper
1/2 cup Nestle cream
2 cups water
Salt and pepper to taste

Procedure:
1. Saute the garlic onion and tomatoes then add the beef, allow to simmer until the pinkish color of the meat is gone.

2. Add the tomato sauce then simmer for a minute, add the water and simmer until the meat is tender.( Add water if necessary)
3. Add the carrots and potatoes then stir and simmer until half cooked.
4. Add the salt, pepper, pineapple and chorizo then simmer for few minutes to enhance the flavor.
5. Add the bell pepper and Nestle cream then simmer until done, add salt and pepper to taste, simmer and turn off the heat.
6. Top with hard boiled egg before serving. Enjoy!

Beef Pares

Pares means pair, that's why this popular beef dish is always serve with either steamed or garlic rice and extra broth, that is the pares (pair) for this.

 Ingredients for 4 servings:
1/2 kilo beef brisket
7 cups water
1/4 cup soy sauce ( add if needed)
1/2 teaspoon black pepper
1/4 cup sugar
1 tablespoon minced ginger
1 minced onion
2 cloves garlic (minced)
3 cups broth ( add if needed)
2 pieces star anise
2 teaspoon corn starch dissolved in 1/4 cup water

Procedure:
1. Put the water and the beef in a pot then boil it for 2 hours or until really tender, if pressure cooker is available you can boil it for 30 minutes. When it is tender remove the beef, set aside and reserve the broth.
2.Saute ginger, garlic and onion then add the beef , soy sauce, black pepper and sugar then stir well and simmer for 3 minutes.
3. Add 4 cups of beef broth, anise and salt to taste, then bring to a boil and let simmer for 5 minutes.
4. Add the cornstarch mixture while stirring to avoid it from forming lumps, then simmer until it thickens and turn off the heat.
5. Serve it with rice and extra beef broth, enjoy!

Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).

Ingredients for 4 servings:
1/2 kilo beef tenderloin ( slice thinly)
1/4 cup soy sauce
1/4 cup vinegar
1/4 teaspoon ground pepper
3 cloves garlic ( minced)

Procedure:
1. Combine all the ingredients and mix well then dry under the sun.

3. When it's dried it's ready to be fried.

4. Fry until done then serve it hot. You can top it with toasted garlic.

Pochero

Pork dish that I always want to cook if I have few quests, loaded with yumminess!

Ingredients:
1/2 kilo pork belly
1 piece chorizo ( sliced to your desired thickness)
2 banana ( saba) ( cut and fried)
2 cloves garlic
2 small Carrots
1 onion
2 potatoes
1 cup tomato sauce
1/4 kilo green beans
1/2 kilo Pechay Baguio/Chinese Cabbage
salt and pepper to taste
2 cups water


Procedure
1. Saute the garlic and onion, add the pork and saute until the pinkish color is gone.
2. Add the tomato sauce, salt and pepper then simmer for few minutes.
3.Add the water  and bring to a boil, simmer and stir occasionally.
5. Once the pork is tender add the potatoes and carrots and simmer until tender, then add the fried banana, chorizo and green beans, simmer for a minute then add with salt and pepper to taste.
6. Add the Chinese cabbage then simmer for a minute and turn off the heat then serve.

Pork Medley

Simple and economical way of cooking your pork, tomato sauce and creams are not needed but still, this recipe will surely capture your taste buds. "Lami!" :-) Yummy!

Ingredients for 6-8 servings:
1/2 kilo pork (sliced into bite size)
1/4 kilo green beans ( sliced into bite size)
2 medium size carrots ( sliced into bite size)
3 cloves garlic
1 small onion
1 cup water
1/4 teaspoon ground pepper
salt to taste


Procedure:
1. Saute garlic and onion then add the ground pepper and pork, continue to saute until the pinkish color of the meat is gone.
2. Add the water and simmer until the meat is fully cooked, increase the heat to high then add the carrots and green beans, give a good stir until fully mixed, add salt to taste.
3. Simmer until done then serve it hot with rice.

You can add more vegetables for this recipe like broccoli and cauliflower.

Pork Liver Afritada

Liver provides macronutrients you need for energy and tissue maintenance, including protein and fat. It also comes loaded with vitamins and minerals, with a single serving providing your entire recommended daily intake of some nutrients. While it can boost your health and fight nutrient deficiencies, consuming large servings of pork liver might increase your risk of an accidental nutrient overdose, so you should consume it in moderation.

Ingredients:
1/2 kilo pork liver
3 medium size potatoes ( sliced to your desired size)
2 carrots (sliced to your desired size)
3 cloves garlic
1 onion
1 tablespoons tomato paste
2 tablespoons soy sauce
1 cup water
1 teaspoon cornstarch
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the liver and continue to saute for a minute.
2. Add the carrots, potatoes, tomato paste and  soy sauce, give a good stir and simmer for 5 minutes while stirring once in  a while.

3. Add water, salt and pepper to taste then simmer until fully cooked, then thicken with cornstarch.
4. Serve it hot.

Creamy Adobo

It's been raining for few days now and the only meat we have in the freezer is pork leg. We've already had adobo yesterday so I decided to make a little twist by adding sime mushroom cream, oh so delicious. Try it,

Ingredients:
1 kilo pork leg ( you can use any pork part that you like)
4 cups water
3 cloves garlic
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
1/4 cup mushroom cream dissolved in 1/2 cup water
1/4 cup soy sauce
1/4 cup vinegar


Procedure:
1. Saute the garlic and onion then add the pork leg and continue to saute until the pinkish color is gone.
2. Add the soy sauce, vinegar, laurel and black pepper then simmer for 3 minutes. Add the water and simmer until the meat is tender.
3. Add the dissolved mushroom cream then simmer until thickens and turn off the heat.
4. Serve and enjoy.

Yellow Fried Rice

A colorful fried rice that will make you tempted to eat it, aromatic because of the powdered turmeric or yellow ginger that gives its fantastic color, I added green peas because my best friend Vince is a green peas fanatic. Vince you can get all the green peas lol.

Ingredients for 4 servings:
4 cups cooked rice
1 carrot ( minced)
1/2 cup green peas
1 cup chopped chicken
1 piece chorizo ( sliced)
4 cloves garlic
1 1/2 tablespoons turmeric powder
some spring onion
salt to taste

Procedure:
1. Saute the garlic and onion then add the chopped chicken and simmer until pinkish color is gone.
2. Add the chorizo, turmeric powder, carrots and salt then simmer for a minute.
3. Add the rice and mix well until fully mixed, stir until cooked, then add the green peas and stir until done.
4. Serve it hot with spring onion and enjoy.

Yellow Corn Rice and its Calories

It was 25 years ago since I last ate this yellow corn rice, that's why when I saw this today at the market I bought half a kilo. I thought I will be wrong in my measurement of water but it was just right. I ate some with pork and chicken adobo, so delicious! Have you tasted this kind of rice?

Per 100 grams serving of cooked yellow corn rice  has only 86 calories while white rice has 130 calories.
That's why I switched to yellow corn rice, and I have been eating this for a week now. This is also easy to digest.

Ingredients:
1 cup yellow corn rice
2 cups water

 Procedure:
1. Boil the water, once boiling gradually add the rice,  mix then cover and simmer until dry over medium heat.
2. When it' already dry adjust the heat to low and simmer for few minutes until fully cooked, then serve.

Fried Rice a la Valenciana

An all in one savory fried rice with a touch of arroz valenciana, a very tasty dish that you can serve for the whole family.

Ingredients for 4 servings:
3 1/2  cups cooked rice
200 grams  pork
200 grams chicken
1 carrot ( dice)
1 green bell pepper ( diced)
1 tablespoon atsuete powder ( annatto )
3 cloves garlic
1/2 piece  onion
1/4 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the pork and chicken, stir well and simmer until the pinkish color is gone
2. Add the water, salt and pepper then simmer over low heat allowing the meat to be fully cooked.
3. Once the meat is cooked, add the atsuete powder and give a good stir, then add all the remaining ingredients and stir very well until fully combined, then simmer for few minutes until done.
4. Serve hot with any additional toppings that you want to put. Happy eating :-).

Pineapple Fried Rice

An appealing dish not only to the sight but also to the taste buds, really yummy.Well blended flavors from all the ingredients. Try this.

Ingredients for 3 servings:
2 1/2 cup cooked rice
1 1/4 cup pineapple tidbits ( flesh from the pineapple that we will use as a rice basket)
1/4 kilo shrimps ( de-shelled and cleaned)
1/4 cup green beans ( Sliced into small pieces)
3 slices sweet ham ( sliced into small pieces)
3 cloves garlic
salt and pepper to taste

Procedure:
1.Saute the garlic then add the shrimps, pineapple, beans and ham then stir for a minute over medium heat.
2. Add the rice then stir well until all the ingredients are well combined, add salt and pepper to taste, then stir every now and then until done.

3. Serve it hot on a platter or you can use the empty pineapple rind.

Simple Rice Salad

Easy to prepare yet yummy and satisfying. I ate this during my lunch, I just partnered it with pork crackling :D Excellent! Better and healthier than fried rice. Try it.

Ingredients for 2 servings:
1 1/2 cup cooked rice
1/4 piece avocado medium size ( diced)
1/2 piece apple Medium size ( diced)
1/2 cup Pineapple tidbits
1 medium size tomato
1 tablespoon diced yellow bell pepper
1 tablespoons diced red bell pepper
1 tablespoon lemon juice
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well.

2. Chill or serve right away  with spring onion. :-).

Champorado with Gata

One of my childhood food that I still crave every now and then. Yummy!

Ingredients:
1/2 cup glutinous rice
1/2 cup ordinary rice
8 cups water
2 cups pure coconut milk
1/2 cup chocolate powder
sugar (according to your taste)


Procedure:
1. Mix the rice and wash it then put in a pot together with the water and bring to a boil. When it is boiling, stir occasionally so that it will not stick at the bottom of the pot. Add the chocolate powder then simmer over low heat until the rice is very tender.
2. When it's done add the coconut milk and stir until evenly mixed, then add sugar and simmer for few minutes and turn off the heat.

3. Serve it hot and enjoy!

Ginataang Sigarilyas

I picked some winged beans or sigarilyas from my sister's garden today, it's so fresh that's why I was tempted to picked it but of course I asked her permission. I cooked it and gave her some and she said it's yummy.
Carabansos in Visayan dialect.

Ingredients for 4 servings:
1/2 kilo winged beans ( sliced and cleaned)
1 small onion
1 teaspoon ginger strips
1 1/2 cup thin coconut milk
3/4 cup pure coconut milk
1 tablespoon shrimp paste (bagoong alamang)
salt if needed

Procedure:
1. In a pan put the thin coconut milk, onion, ginger and shrimp paste then bring to a boil over medium heat.
2. When boiling add the winged beans (sigarilyas) then stir and simmer until half cooked. Add salt  if needed, then add the pure coconut milk and simmer until done.

3. Serve it hot with rice and enjoy.

Kilawin na Tainga ng baboy Kapampangan Style

Hot and Spicy pork's ear dish which is very popular in some regions of the Philippines. Preparing this varies from place to place, I had posted the Dabawenyo version of this dish but some few months ago I talked to my friend from Pampanga and he shared to me how they prepared this dish and I became interested in trying it and here is how to do it the Kapampangan way.

Ingredients:
2 pork ears (cooked)
1 onion
3 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons lime or calamansi juice
spring onion
some chili

cooked pork's ears
Procedure:
1. Grill the cooked pork's ears then slice it into dice.

2.Mix all the ingredients in a large mixing bowl.
3.Serve with a smile :-).

Fresh Mango Drink

Mango is one of my favorite fruits because aside from its yummy taste, you can use it in many recipe from simple drinks to special cakes. This refreshing drink from mango is a good thirst quencher anytime.

Ingredients for 3 servings:
1 mango
2 cups cold water
1 cup fresh or evaporated milk
3 tablespoons sugar or honey


Procedure:
1. Slice the mango and scrape the flesh.
2. Combine all the ingredients and mix well.
3. Refrigerate or add some ice then serve.

Refreshing Avocado and Milk

Cool yourself with this refreshing drink made from a delicious fruit, avocado. Loaded with ice and blended with the creamy taste of milk, nothing beats this. Enjoy!

Ingredients for 4 servings:
1 ripe avocado
2 cups evaporated milk
3 cups crushed ice or more
sugar to taste

Procedure:
1. Scrape the avocado meat and put in a jar then add the milk and sugar, mix well until sugar is fully dissolved.

2. Add the ice and allow few minutes for it to be melted, you can add more ice if you want.
3. Serve and enjoy.

How To make Salted Eggs

Salted eggs are very easy to make, but you need to be patient for the best result, keeping the eggs longer in a brine solution gives that perfect texture and taste of the salted eggs. I used chicken eggs for this because there is no available duck eggs in my place, still the duck eggs are the best for this.

Ingredients:
6 chicken eggs
3 cups water
1 cup salt

Procedure:
1. Put the salt and water in a pot then bring to a boil, let boil until the salt is fully dissolved, turn off the heat and allow the brine to cool.
2. When the brine is already cool, transfer it in a container where you are going to keep the eggs for the process. Make sure the eggs will not float by putting a heavy object on top of it then cover.

3. Keep it in a dark  place for 30 days. After 30 days remove from the brine then cook it until it is hard boiled ( around 10 minutes). Refrigerate and use it anytime you want it.

Note: You can add food color if you want to make some for sale.