Friday, January 26, 2007

Suam (Filipino Corn Soup)


1 sm onion (thinly sliced)
2 tbs cooking oil
2 cloves of garlic (minced)
1/2 lbs raw shrimps (shelled/deveined and diced)
2 c shrimp shells juice (or clam juice)
salt and pepper to taste
1.5 c chopped corn
1/2 c pepper leaves (spinach or watercress will do)

1. Shell and devein and dice the shrimps. Take the shrimp shells and pound to get the juice out. Set aside.

2. In a pot, heat oil and saute garlic and onions until the onion is translucent. Add the shrimp and saute for another minute or so. Stir in shrimp shell juice or clam juice, water, pepper and corn. Bring to a boil and cook over low heat for about 20 minutes or until the corn is done. Add the chili pepper leaves and cook for another minute.

Balatung (Munggong Guisado)


3 c munggo (mung beans)
4 c stock (or water)
1 sm head of garlic (minced)
1 sm onion (diced)
2 large tomatoes (diced)
3-4 c water
1 c diced pork (with fat)
1 c ampalaya leaves (you can use ampalaya)
salt and pepper to taste
fish sauce to taste

1. Wash the munggo (like you would rice) and take out all the beans that floats to the top. In a sauce pan, combine water and munggo and boil until tender (about 1 hour). Strain and set aside.

2. In a pot, brown pork pieces until oil start to come out. Add garlic, onion and tomatoes and cook until onion is translucent and tomatoes are wilted. Add fish sauce and cook for another minute. Add munggo and stock or water and season with salt and pepper. Add the ampalaya leaves or sliced ampalaya. Serve hot with steam rice and fried fish or Tinapa.

Variations: I've seen this dish cooked with shrimps and spinach instead of pork and ampalaya leaves.
The Kapampangan way to prepare this dish is by straining the mung beans and discarding the bean shells or skins.

Sinigang na Manok


3 lb chicken (bite size)
2 tbs cooking oil
1 clove of garlic (minced)
2 medium tomatoes (chopped coarsely)
1 medium onion (sliced thinly)
1.5 tsp salt
1 tbs fish sauce
1/8 tsp pepper
5 c water
5-6 pieces medium tamarind (instant sinigang will do)
1 medium radish (cut into 1-inch cubes)
1/2 lb mustard leaves
2 medium size long green chilis

1. Heat oil in a stewing pot and saute garlic, tomatoes and onion. Add chicken pieces and stir for about 10 minutes. Add salt, pepper, fish sauce, tamarind juice or powder and 5 cups of water. Bring to a boil. Lower heat and simmer for about 30 minutes or until chicken is done. Add radish and cook for another 5 minutes. When the radish is done, add the greens and green chilis. Cover and cook for 2 more minutes. Serve with steam white rice and bagoong or patis.

Thursday, January 25, 2007



1.5 lbs lean ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 tbs fresh basil (chopped)
1 tsp dried oregano
2 tbs brown sugar
1.5 tsp salt
1 (29oz) can diced tomatoes
2 (60z) cans tomato paste
12 dry lasagna noodles
2 eggs (beaten)
1 pint part skim ricotta cheese
1/2 c grated Parmesan Cheese
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese (shredded)
2 tbs grated Parmesan Cheese

1. In a skillet over medium heat, brown ground beef. Add onion and garlic. Drain excess oil. Mix in basil, oregano, brown sugar, 1.5 tsp salt, diced tomatoes and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

2. Preheat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente (not too soft), drain. Lay noodles flat on towels, and blot dry.

3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 tsp salt.

4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 baking pan. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

5. Bake in the preheated oven for 30 minutes. Let stand for about 10 minutes before serving.

Spaghetti and Meatball Sauce

Ingredients: Sauce
2 tbs olive oil
2 cloves garlic (minced)
1 sm onion (finely chopped)
1 stalk of celery (finely chopped)
2-3 small pieces of meat (pork, beef, or chicken)
salt and pepper to taste
1/4 basil (chopped)
1/2 tbs dried oregano
1/2 tbs dried thyme
1/4 c fresh parsley (chopped)
Dash red pepper (optional)
2 (6oz) cans tomato paste
1 large can pureed tomatoes
5 c water
3 tbs grated Parmesan Cheese
1 lb Spaghetti or Pasta of your choice


1 lb ground beef
1/2 lb ground pork or veal
salt and pepper to taste
1 or 2 cloves of garlic (minced)
2 tbs fresh parsley (chopped)
2 tbs grated Parmesan Cheese
1 egg
1 c soft bread crumbs (white bread will do)
1/2 c water

Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls. Set aside.

In a skillet, heat oil and brown meat pieces. Add garlic, onion, and celery and saute until tender. Add the paste, tomatoes, water and herbs. Bring to a boil. Season with salt and pepper. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. Just before serving, stir the grated cheese into the sauce. Serve over cooked pasta and top with parmesan cheese. You can serve garden salad and Italian or French bread.

Wednesday, January 24, 2007

Dong Pu Rou

This is another one of Taiwanese dish that reminds me of a Filipino dish--Asado. The Taiwanese love to eat this fatty dish. They cook it long enough so that it melts in your mouth when you eat it.


1 kg pork belly (skin removed)
8 cloves garlic
5 slices of ginger
4 stalks of spring onion
1 tbs black peppercorn


1 tbs tea leaves
1 c water
4 tbs soy sauce
2 tbs rice wine
1/2 tbs sesame oil
2 tbs sugar
1 tbs corn starch (dissolved in 1 tbs water)

1. Rinse tea leaves in boiling water. Steep the leaves for 3 minutes, remove and put aside.

2. Cover and simmer pork for 30 minutes.

3. Put sauce ingredients in wok. Heat and mix well. Add pork and cook on two sides for 5 minutes each.

4. Boil another pot of water. Add pork, tea leaves and simmer for 30 minutes. Transfer pork to a steamer, add the spring onions and steam for two hours, turning pork after 1 hour. Remove pork to a serving dish. Reheat sauce, adding corn starch to thicken. Pour over pork and serve.

San Bei Ji (Three Cup Chicken)

This dish is one of Taiwanese traditional dish and very similar to the Philippine Adobo except for the Basil and sesame oil used.


1 sm chicken (cut in bite size)
6 cloves of garlic (crushed)
10 slices ginger
1 c sesame oil
1 c rice wine
1 c soy sauce
4 stalks fresh basil (optional)

Using a little of the sesame oil, brown the chicken. Just before the chicken is done, add the garlic and ginger and the rest of the sesame oil, rice wine and soy sauce. Bring to a boil. Cover and simmer for about 20 minutes. Add the basil and cook for another 2 minutes.

Ants Climbing Up a Tree


200 g mung bean noodles (4 sm individual pcks)
200 g lean minced pork
4 tbs soy sauce
1 tbs rice wine
2 tbs chili sauce
1 tsp corn flour
1 tbs vegetable oil
3 stalks spring onion (finely chopped)
1/2 c chicken stock

1. Marinate pork with soy sauce, rice wine, chili sauce, and corn flour for 30 minutes.

2. Soak the noodles in hot water for about 20 minutes. Drain and set aside.

3. Heat the wok or large pan and add the oil. Add pork mixture and cook for 2 minutes over high heat. Add spring onions and cook until pork is done. Add chicken stock. Reduce heat to medium and cook for another 2 to 3 minutes, stirring well. Add noodles and blend well together. Cook until all liquid has been absorbed. Garnish with chopped cilantro.

Monday, January 22, 2007

Seven Layer Dip


1 1/2 lb ground beef
1 (16 oz) can refried beans
4 c shredded Cheddar-Monterey Jack cheese blend
1 (8 oz) container sour cream
1 c guacamole
1 c salsa
1 (6 oz) can black olives, chopped
1/2 c chopped tomatoes
1/2 c chopped green onions

1. In a large skillet, brown ground beef. Drain fat. Cool and set aside.

2. Spread the beans into the bottom of a 9 x 13 inch serving pan (about 1 1/2 inch deep). Sprinkle 2 cups of shredded cheese. Sprinkle beef on top. Spread guacamole and sour cream evenly. Pour salsa evenly. Sprinkle remaining cheese and top with green onions and olives. Serve with nachos.

Green Beans Almondine


1/2 lb bacon
1 c slivered almonds
3/4 c chopped onions
2 pkg fresh young green beans (whole)
salt and pepper to taste

Snap beans to remove the tips. Wash and set aside. Put bacon in a skillet and fry until crisp. Remove bacon from pan, break in 1/4 inch pieces. Drain on a paper towel. Pour off fat from skillet all but 1 tbs. Saute onion and almonds. Add green beans and stir fry until beans are cooked (about 5 minutes). Add salt and pepper to taste. Put in serving bowl and top with bacon bits.


Substitute bacon with butter. Melt butter in a pan, add onions and almonds. Blanch green beans separately and allow to cool. Saute onion and almonds with butter in a skillet. Stir in the green beans and season with salt and pepper.

Mashed Potatoes


2 lbs potatoes
1 tsp salt
2 oz butter
4 tbs whole milk
2 tbs sour cream
salt and pepper to taste
1 tsp paprika

Peel and quarter potatoes. Put potatoes in a steamer and sprinkle with salt. Cover and steam until tender (about 20-25 minutes). When potatoes are cooked, remove from the steamer and drain off water (if any). Put in a sauce pan and cover with cheese cloth for about 4 minutes. Add butter, milk and creme. Beat at slow speed to break potatoes up, then increase speed to high and whip until smooth. Add more salt and pepper if you feel it needs it. Sprinkle with paprika for color.

Meat Loaf


1 1/2 c slice white bread (crumbed or cut in small pieces)
1 1/2 lb ground beef
1/2 c chopped onion
1/2 c chopped green bell pepper
1/4 tsp dry mustard
1/2 tsp ground thyme
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg
1 can tomato soup
3/4 c celery (chopped finely)
3/4 c carrots (grated)
1 egg (beaten)

1 Preheat oven to 350 degrees F.

2. In a mixing bowl, combine all ingredients and about 1/2 of the tomato soup. Mix well using your hands. Form meat mixture into a loaf and place into a greased meat loaf baking pan and pour remaining tomato soup over the top. Bake for 1 hour or until meat is done. Serve with mashed potatoes and green beans.

Variations: You can replace tomato soup with ketchup or barbecue sauce. Instead of using celery, you can use parsley.

Lagat (Ampalaya con Carne


1 c pork (cut into small strips)
2 medium-size ampalaya (cut julliene style thinly)
2 large tomatoes (chopped)
1 onion (chopped)
4 cloves of garlic (chopped)
2 tbs oil
1 egg (scrambled)
salt and pepper to taste

In a pan, heat oil and brown pork. Add onion and garlic and tomatoes and cook until onion is translucent. Add ampalaya and salt and pepper to taste. Allow to boil and simmer for about 10 minutes or until ampalaya is done. Add scrambled egg and stir to coat vegetables.



1 c all purpose flour
2 c water
1 tbs lija (lye)
1 c brown sugar
red food coloring

Add water to flour gradually while beating. Then mix in the remaining ingredients. Add a dash of food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Top with grated coconut and serve hot or cold.

Sunday, January 21, 2007

Siopao (Filipino Style)

My husband loves to eat these for breakfast so I usually will spend on a weekend and make a batch, cook them and freeze for future use.


400 grams ground pork
2 cloves garlic (minced)
1 onion (chopped)
3 tbs soy sauce
1 star anise or cinnamon stick
1 bay leaf
black pepper (to taste)
5 1/2 tbs sugar
1 tsp cooking oil
1/4 c water
1 tsp cornstarch
1 1/2 c water (lukewarm)
1 tbs dry yeast
4 1/2 c rice flour
3 tbs vegetable oil
wax paper (for steaming)


In a sauce pan, heat 1 tsp cooking oil and brown ground pork. Add garlic, onion, bay leaf, anise, soy sauce, black pepper, and 3 tbs sugar. In a separate bowl, dissolve cornstarch with 1/4 c water. Add to the meat mixture. Cook for 5-8 minutes until mixture is thick and almost dry. Set aside.

In a bowl, combine 2 tbs yeast and lukewarm water. Let stand for 10 minutes or until bubbly, without stirring. In a separate mixing bowl, combine flour, baking powder, 1/2 c sugar and 3 tbs vegetable oil. Pour in the yeast mixture into the flour mixture and mix well. The dough will be soft. Transfer mixture to a floured board and knead with your hands, using a pushing motion, until the dough is smooth (about 10 minutes). Form into a ball. Lightly oil a glass mixing bowl. Place the dough in the bowl and cover with a clean damp kitchen towel for two hours or until double in size. Punch down once, recover with a towel and leave to rise again for another 30 minutes. Divide the dough into two. Form each half into a rod by hand rolling it on the board. Cut each rod into 8-10 pieces. Take each piece of dough and flatten it using the palm of your hands, pulling sides to form a circle. Place about a spoonfull of the meat mixture in the center and pull up the sides, twisting at the top until the meat is securely stuffed inside the dough. Place each siopao on a piece of wax paper and arrange on a steamer. Steam over a boiling water for about 20 minutes.


This is a famous Spanish dish very popular in the Philippines. The recipe below is the way most Spanish cooks prepare the dish. I'm not sure how Filipinos prepare this dish, but the way I prepare it, I use one flat pan, saute all the ingredients except for the seafood. Add the rice, let it boil and then top with seafood and cover to cook. I also add chicken with my recipe. If you don't have a paella pan, you can also use an electric casserole pan.


1 red onion (finely chopped)
1 red and green bell pepper (finely chopped)
4 cloves of garlic (chopped)
1/2 c green peas
2 tbs fresh parsley (finely chopped)
2 large ripe tomatoes (pureed using box grater, skin out)
16 large raw shrimps (peeled and devein)
2 squids (cleaned and cut into rings)
12 fresh mussels (scrubbed clean)
2 tbs extra virigin olive oil
2 tsp paprika
1 c water
1 1/2 c Spanish rice (regular medium grain rice can be used)
3 c of fish or chicken broth
pinch of saffron threads
salt and pepper to taste

Step 1: Prepare the Softrito (Spanish tomato and onion sauce)

In a pan, heat 2 tbs olive oil. Add chopped onion, parsley, and half of the chopped garlic. Cook for 8 minutes, stirring occasionally. Add the pureed tomatoes and paprika. Continue cooking until most of the liquids evaporated. Set aside.

Step 2: Prepare the seafood:

In a saucepan, boil 1 c of water. Add the mussels, cover on low heat for about 5 minutes. Remove all mussels that didn't open and set aside.

In a pan, heat 1 tbs olive oil on medium-high heat. Add the remaining garlic and the shrimps and cook for 1/12 minutes, tossing continuously. Add the squid rings and cook for another 1-2 minutes. Remove the shrimp and squid from the pan and season with salt and pepper.

Step 3: Prepare the rice:

Heat 2 tbs of olive oil in the paella pan (or a flat pan) over a medium heat and cook the diced red and green bell peppers for about 5-6 minutes, stirring occasionally. Add the sofrito or tomato sauce mix and the rice and cook for about a minute, stirring to coat the grains. Add the broth and a pinch of saffron threads. Stir and bring to a boil. Lower heat and simmer uncovered for 10 minutes. Lower the heat to a gentle simmer and cook for another 15 minutes. After about 15 minutes of low cooking, turn the heat up to medium and continue cooking until you smell the rice toasting at the bottom, then remove the pan from the fire. Top the mixture with the seafood and the green peas. Cover pan with foil and let sit for about 5 minutes. Serve with lemon wedges.


You can add chicken to this recipe.