I enjoyed eating this Italian Sausage Pasta. It is a tasty pasta dish that is not complicated to prepare. Being a fan of grilled sausage (with peppers and onion), I really liked the outcome of this pasta dish. I think that the sausage and marinara sauce was a good combination — the smoky flavor from the grilled sausage made it even better.

I always keep a large bottle of my homemade marinara sauce in the fridge so that I have a ready-made pasta sauce when I felt like eating pasta. In this case, all I need to do is to grill the sausage, cook the spaghetti, and assemble everything together.

Cooking spaghetti is simple; all I did was follow the package instructions. Grilling the sausage is a bit tricky. We don’t want to grill the sausages over high heat because the skin will get burnt quickly while leaving the center of the sausage raw. There are quite a few methods in cooking sausages, and what I had in the recipe below is to directly grill it in low heat. It takes about 15 to 25 minutes to completely cook the Italian sausage. I recommend not to puncture the sausage while grilling because you lose the flavor once the juice comes out. Be patient and wait for it to cook completely.

I like to top my Italian Sausage Pasta with fresh basil and Parmesan cheese.

Try this Italian Sausage Pasta Recipe. Cheers!

Italian Sausage Pasta Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  60 mins

Total time:  1 hour 10 mins

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Ingredients

• 1 lb. spaghetti noodles
• 4 pieces Italian Sausage
• 5 to 6 cups marinara sauce
• ½ cup shredded Parmesan Cheese
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

Instructions

1. Cook the spaghetti noodles according to package instructions. Set aside.
2. Heat-up the grill and start grilling the Italian sausage in low heat. Grill the sausages until the inside is completely cooked (around 15 to 25 minutes).
3. Remove the sausage from the grill. Let it rest for 10 minutes. Slice the sausages diagonally.
4. Make the marinara sauce by following this marinara sauce recipe. Once the sauce is ready, add the sliced sausage and continue to cook for 5 minutes. Add additional salt and pepper, if needed.
5. Arrange the spaghetti noodles in a pasta bowl. Top with marinara sauce with Italian sausage.
6. Sprinkle with chopped basil and Parmesan cheese on top.
7. Serve. Share and enjoy!

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Pizzas are made by layering ingredients that will produce the best flavor. The base is made of dough, which is basted with a red sauce. This red sauce is the pizza sauce. It is the one that adds a kick to pizza and makes the dough softer when cooked. If you’re thinking about making homemade pizza, knowing how to make pizza sauce perfectly is a step you can’t afford to miss.

What is Pizza Sauce Made of?

Pizza sauce is made almost entirely out of tomatoes. This sauce can either be made at home or bought from a store. Homemade pizza sauce is always better because it is more natural. Because it doesn’t have to sit on store shelves for months, there is no need to add preservatives. Another advantage of knowing how to make pizza sauce at home is flavor. You can add any herbs and spices like garlic powder, parsley, basil, oregano, paprika, cayenne pepper and many more.

Health Benefits of Pizza Sauce

Pizza sauce made at home has several advantages for your health. Pizza sauce is not supposed to be cooked. This means it provides more nutrients. Tomatoes are well-known sources of lycopene, an antioxidant capable of many functions including diabetes, cancer and heart disease prevention. Another nutrient that can benefit diabetics is alpha-lipoic acid, which helps normalize the amount of glucose (sugar) in the blood.

Pizza sauce also carries choline, a nutrient associated with preserving memory, improving sleep and aiding muscle movement. In addition, tomatoes are believed to be great sources of vitamins A and C, folic acid and carotene.

How to Make Pizza Sauce at Home

Learning how to make pizza sauce is one of the easiest things you can do. In fact, the most challenging part of the process is choosing which seasonings will bring out the best flavors. You will need:

• 15 ounces tomato sauce
• 6 ounces low-sodium tomato paste
• 1 teaspoon minced garlic
• 1 tablespoon ground oregano
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

In a large bowl, combine all the above ingredients. Mix thoroughly together with a wooden spoon and spread on pizza dough.

How to Make Pizza Sauce with Fresh Tomatoes

For a healthier, more natural version of pizza sauce, you can use fresh tomatoes. You will need:

• 14 ounces fresh tomatoes, diced
• 1 tablespoon olive or sesame oil
• 1 tablespoon minced garlic
• ½ teaspoon paprika
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt

Step 1:

Heat cooking oil and sauté garlic and oregano for 1-2 minutes.

Step 2:

Turn heat up to medium and add tomatoes, paprika, sugar and salt. Bring to a boil and turn heat down to low. Allow it to simmer for 1 hour to 1 hr 30 minutes.

Step 3:

Allow pizza sauce to cool and blend it for a smoother consistency.

You can learn how to make pizza sauce using either tomato-based products or fresh tomatoes. Sauce made with fresh produce is always best because of additional nutrients. Use pizza sauce to baste your dough and the rest to make delicious soups and stews.

Links:

New York Style Pizza Sauce - Serious Eats

5 minute pizza sauce – Comfort of Cooking

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Monggo Guisado is another version of Ginisang Monggo; this time using fish flakes from left over fried fish. I think that I cooked more than enough fried galunggong the previous day and I don’t want it to go to waste. My solution was to make this simple and delicious monggo guisado. I can also make fish lumpia, but that will be in a future post.

Making monggo guisado is easy. Since I am using mung beans that were soaked in water for several hours, I saved a lot of cooking time. The mung beans absorbed the water while soaking over night, this helped soften its texture. You will know because you can easily crush a bean using your fingers – try that using hard mung beans and you’ll immediately see the difference.

I also remembered that I still have half a bottle full of bagoong isda (bagoong Balayan to be exact). I usually mix this with calamansi or lemon and use it as a dipping sauce for fried fish. I wanted to leverage on the flavor and richness of this condiment; I knew that adding this with the mung beans would help improve the taste of the entire dish.

Who says that you cannot have Monggo Guisado if it’s not a Friday? You can now enjoy monggo any day you like.

Try this Monggo Guisado Recipe. Enjoy!

Monggo Guisado Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Cuisine: Filipino Recipe

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

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Ingredients

• 1¼ cup mung beans, soaked in 1½ cups water (overnight)
• ¾ cups fish flakes
• 1 bunch fresh spinach
• 2 tablespoons bagoong isda
• 1 small yellow onion
• 1 cup diced tomatoes (canned) or 3 fresh plum tomatoes, cubed
• 1 tablespoon minced garlic
• 2 cups water
• ground black pepper to taste
• 2 tablespoons cooking oil

Instructions

1. Heat the cooking oil in a pan.
2. Saute the onion and garlic.
3. Once the onion becomes soft, add the fish flakes and continue to cook in medium heat for 1 to 2 minutes.
4. Add the tomatoes. Stir and cook for 1 minute.
5. Put-in the mung beans. Stir, add the bagoong isda, and 1 cup water. Cover and cook for 15 to 18 minutes. Add more water if necessary.
6. Sprinkle some ground black pepper and then add the spinach. Stir.
7. Add more water (around 1 cup or more as needed). Let boil and cook for 5 minutes more.
8. Adjust the taste by adding more bagoong isda (only of needed).
9. Transfer to a serving bowl. Serve.
10. Serve and enjoy!

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Watch the cooking video:

//www.youtube.com/watch?v=4QbSN8TNQUk

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Tosilog is a popular Filipino breakfast meal. The name tosilog was derived from the different components of the meal which are: Tocino (cured pork), Sinangag (Filipino garlic fried rice), and Sunny-side up egg. Tosilog is best eaten with a spicy vinegar dip.

Preparing or cooking tosilog means making each of its components. You can make your own homemade tocino by following our tocino recipe. I added the link in the tosilog recipe below. Sinangag or Filipino Fried rice is quick and easy to make. There is also a link below, which will guide you on how to cook sinangag. I intentionally cooked the sinangag for the second time with the residue of the tocino so that it can be tastier. As for the sunny-side-up egg, I think that this is something that you handle.

I love to have tosilog for breakfast. However, there are times when I feel having this for lunch or dinner. Do you also like tocino? What dipping sauce do you like with it?

Try this Tosilog Recipe. Enjoy!

Tosilog Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 3

• Serving size: 3

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Print

Ingredients

• 1 lb. uncooked tocino
• 3 cups sinangag
• 3 sunny-side up eggs
• 2 cups water
• ¼ cup cooking oil

Instructions

1. Boil the water in a cooking pot.
2. Once the water starts to boil, pour-in the cooking oil and add the uncooked tocino. Boil in medium heat until the water evaporates.
3. Once the water completely evaporate, the oil will be left behind. Let one side of the tocino cook in oil for 3 minutes. Flip the tocino and cook the other side for the same time.
4. Arrange the cooked tocino with the eggs in individual plates.
5. Meanwhile, remove the excess oil in the cooking pot where the tocino was cooked. Heat the same pot and put-in the sinangag. Cook the fried rice for 1 minute while tossing. The residue from the tocino will stick to the fried rice making it more tasty.
6. Arrange the fried rice with the tocino in individual plates.
7. Serve with spiced vinegar.
8. Share and enjoy!

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Garlic Shrimp Pasta is the pasta dish of my choice when I want to have a quick spaghetti meal before I hit the gym or go out for a late afternoon stroll on my bicycle. I like to have garlic shrimp pasta because it is very tasty and quick to prepare. It gives me all the energy that I need to accomplish my plans for the day.

Cooking the noodles might be the lengthiest step in this process. It takes about 11 to 12 minutes to have al dente spaghetti, while a good 8 to 10 minutes is all you need to cook the shrimp with the rest of the ingredients. If you will do the math, garlic shrimp pasta can be prepared in less than 30 minutes. That’s what I call fast food.

Aside from spaghetti noodles, I also use fettuccine or angel hair pasta to make this garlic shrimp pasta dish. Basically, you can use of any pasta of your choice – your imagination is the limit.

As for the shrimp, you can use the frozen cooked shrimp – these are the ones that come in re-sealable packages. I like to use it a lot because it saves me time from removing the shell off the shrimp (since it is sold that way); all I needed to do is thaw the shrimp and cook it afterwards. Using fresh shrimp is a good idea too; just make sure to remove the head, shell, and devein the shrimp before cooking.

Oregano goes well with garlic shrimp pasta, so is dried basil. You can use either of these herbs when preparing this pasta dish.

Try this Garlic Shrimp Pasta Recipe. Cheers!

Garlic Shrimp Pasta

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

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Ingredients

• 1 lb. shrimp (medium), shell and tail removed
• 3 teaspoons minced garlic
• 4 tablespoons butter, softened
• 2½ tablespoons extra virgin olive oil
• ½ teaspoon dried oregano
• ¾ lb. spaghetti noodles, cooked according to package instructions
• 5 tablespoons shredded Parmesan Cheese
• A dash of ground black pepper

Instructions

1. Cook the spaghetti noodles according to package instructions. Set aside.
2. Melt the butter in a pan and then add the olive oil.
3. Add the shrimp. Cook for 1 minute.
4. Put-in the garlic. Continue to cook for 1 to 2 minutes or until the garlic turns light brown.
5. Gradually add-in the cooked spaghetti noodles. Toss until all the ingredients are incorporated.
6. Add the oregano, parmesan cheese, and ground black pepper. Toss again until all are well distributed.
7. Transfer to individual pasta bowls.
8. Serve. Share and enjoy!

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Chicharon Bulaklak or deep-fried ruffled fat is a popular Filipino appetizer. It is often consumed with alcoholic drinks and is best eaten when dipped in spicy vinegar. Chicharon bulaklak is at is best form right after frying when it is still warm and the texture is extra crispy.

I thought that Chicharon bulaklak is composed of nothing but fat. I had this notion for a long time, but I proven myself wrong when I tried to research more about it. Is it really fat or a part of the intestine?

It seems that ruffled fat is not really fat nor it is an intestine, but rather a tissue. It is the connector of the internal organs to the pig’s body – which is known as a mesentery. Learning this made me feel less guilty thinking that I am not consuming lesser fat, but we still need to be cautious of our intake for our overall health.

Have you tried eating chicharon bulaklak? I had this a few days ago and it was really good. However, leftovers are not that good anymore because the texture is not that crispy as it was after frying. What I did was to recycle the left over chicharon bulaklak and prepare a congee out of it. It similar to Goto or Arroz Caldo, and I called it Chicharon Bulaklak Congee. It is perfect especially with lemon or calamansi.

Try this Chicharon Bulaklak Recipe. Cheers!

Chicharon Bulaklak Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  80 mins

Total time:  1 hour 30 mins

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Ingredients

• 2 lbs. ruffle fat
• 1 tablespoon whole peppercorn
• 5 dried bay leaves
• 2 ½ tablespoons sea salt
• 4 cups canola oil
• 6 cups water

Instructions

1. Arrange the ruffle fat, whole peppercorn, 2 tablespoons salt, and bay leaves in a cooking pot. Pour-in water. Let boil. Cover and then simmer for 1 hour.
2. Turn the heat off. Remove the boiled ruffle fat from the pot and then let the water drip-off.
3. Rub the remaining salt all over the ruffled fat. Set aside.
4. Meanwhile, heat the cooking oil in a deep fryer or a deep cooking pot.
5. When the oil gets hot, slowly add-in the ruffled fat. Deep fry in low to medium heat until the texture becomes crisp and the color turns medium brown.
6. Remove from the deep fryer or cooking pot. Arrange in a plate lined with paper towels to absorb the oil.
7. Serve with spiced vinegar.
8. Share and enjoy!

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Have you had Sipo Eggs? If you have not, then now is the best time to know more about Sipo Eggs and learn how to cook it at the comfort of your own home. Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga. This dish has a rich thick sauce and is also composed of vegetables such as carrots and green peas.

Sipo Eggs is served during special occasions. This is something that can be completed quickly and easily. This Sipo Egg Recipe that we have for you is one of the simple and quick variations. You can make this version more festive by adding minced ham or luncheon meat.

In the video, you will hear me saying that I am using fresh carrots for this recipe. It takes quite a while to peel and chop the carrots — so if you are pressed for time, you can use frozen mixed vegetables. You will safe time and have more veggies than what we have in this recipe, which I think is more exciting.

I recommend using fresh quail eggs over the quail eggs in cans. It is obvious that fresh eggs tastes better and is more pleasant to eat. When boiling quail eggs, first boil the water then add the eggs piece by piece. Let it boil for 3 ½ minutes. Turn the heat off and leave the eggs in the warm water until the temperature cools down a bit. Easy, isn’t it?

Now its your turn to try this rich Sipo Eggs Recipe. Enjoy!

Sipo Eggs Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  12 mins

Cook time:  25 mins

Total time:  37 mins

Print

Ingredients

• 1 lb. large shrimp, head and shell removed and deveiened
• 20 pieces boiled quail eggs
• 1 small yellow onion minced
• 1 teaspoon minced garlic
• ¼ cup butter
• 1 tablespoon cooking oil
• 1½ cups frozen green peas
• 1 medium carrot, cubed
• ¾ cup water
• 4 ounces ham, minced (optional)
• 1 can (10 oz.) cream of mushroom
• ¾ cup water chestnut or singkamas, cubed
• ½ cup table cream or heavy whipping cream
• Salt and pepper to taste

Instructions

1. Melt the butter in a cooking pan.
2. Add the cooking oil.
3. Once the mixture becomes hot, saute the shrimp for a minute per side.
4. Remove the shrimp and set aside.
5. Meanwhile, saute the onion and garlic.
6. Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
7. Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
8. Add the quail eggs and shrimp.Stir.
9. Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
10. Add water chestnuts, salt and pepper.
11. Transfer to a serving bowl.
12. Serve. Share and enjoy!

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Watch the cooking video:

//www.youtube.com/watch?v=NbuywMxajuk

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Sago pearl is an important ingredient to many desserts and beverages. Although it might seem easy to cook, it is important to understand the proper way of cooking it.

Sago pearls takes quite a while to prepare. If you plan to prepare dishes that require this ingredient, make sure that you prepare it ahead of time. So, how long does it take to cook sago? A straightforward answer will be 1 hour. However, the quality of the sago will not be the best at point. It is likely that the sago will still have an uncooked core.

I usually prepare sago at least 1 day before I will need it. It will take me at least an hour to boil the sago and 3 to 6 hours more to make everything translucent. You see, 1 hour of boiling will cook it completely, but the core will still be opaque. Leaving the sago in the cooking pot for several hours (the fire is turned off at this point and make sure to cover the cooking pot) gives it a chance to absorb more water, which makes the core translucent overtime.

Here is the recipe on how to cook sago. It is a very simple and straightforward process. I think that one important ingredient that I need to note there is time, but I know that you get my point, so I do not need to emphasize it.

How to Make Sago Pearls

 

Author: Vanjo Merano

Nutrition Information

• Serves: 5

• Serving size: 5

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

Print

Ingredients

• 1 cup uncooked sago or tapioca pearls
• 6 cups water
• ½ cup granulated white sugar

Instructions

1. Pour the water in a cooking pot. Let boil.
2. Add-in the sago or tapioca pearls. Cover and boil in medium heat for 30 minutes. Stir every 10 minutes.
3. Put-in the sugar. Stir. Continue to boil for 20 minutes. You can add more water if needed.
4. Turn the heat off. For better results, let the sago or tapioca pearls remain in the cooking pot until it reaches room temperature.

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Pancit Canton is a great tasting Filipino Noodle dish. It is often served during birthdays and special occasions to symbolize long life. Aside from the symbolism, it is perfectly delicious.

Pancit Canton is a type of Lo Mein or tossed noodles. This actual noodles are called flour sticks; it is prepared with several ingredients, which makes it look and taste very festive. This particular Pancit Canton Recipe makes use of sliced pork, sausage, and shrimp. It also has different kinds of vegetables that make it colorful.

Have you tried to cook pancit canton or any kind of pancit before? If you have not; don’t worry. I exist for people like you who want to learn how to properly cook Filipino food and other dishes. This recipe post and the accompanying cooking video should help you get started. You will be all right as long as you follow each and every step. For those of you who have intermediate to advanced cooking skills, this post might help as a reference, or you can also help others by providing feedback, suggestions, and recommendations.

Here is a summary of what I did to achieve this delicious and tasty pancit canton. I started by preparing the vegetables. I blanched the snap peas, carrot, and cabbage. Blanching is a cooking method that retains the texture and color of vegetables. Next was to sauté the onion, garlic, and the meats — I added the seasoning and chicken broth and had the meat cooked for a few minutes. It is important that you slice the pork as thin as possible so that it will cook quickly. I added the noodles after cooking the shrimp, and added the blanched vegetables last.

You can use snow peas — which we call “chicharo” in Filipino, instead of snap peas. Chicken can also be a good alternative to pork. The oyster sauce is an optional ingredient; I like it because it improves the flavor of pancit canton.

Try this Pancit Canton Recipe. Enjoy

Pancit Canton Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Print

Ingredients

• 1 pack (250 grams) pancit canton (flour noodles)
• 4 ounces, pork thinly sliced
• 1 piece Chinese style sausage, sliced
• 1 small onion, sliced
• 1 teaspoon minced garlic
• 8 to 10 pieces medium shrimp
• 10 to 12 pieces snap peas or snow peas
• ¾ cup carrot (julienne)
• 1 head small cabbage, chopped
• 1½ cups chicken broth
• 1 tablespoon oyster sauce (opional)
• 3 tablespoons soy sauce
• ¾ cup water
• ½ cup chopped flat leaf parsley
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
2. Boil 6 cups of water in a cooking pot.
3. Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
4. Heat a large wok or cooking pot and pour-in the cooking oil.
5. Saute the onion and garlic.
6. Add the pork and sausage slices and continue to cook for 2 minutes.
7. Add-in soy sauce and oyster sauce. Stir.
8. Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
9. Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
10. Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
11. Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
12. Transfer to a serving plate. Serve.
13. Share and enjoy!

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Watch the Cooking Video:

//www.youtube.com/watch?v=OV61OS6Elso

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I love this Orange Chicken Recipe; it is absolutely delicious! Before we start cooking, did you know that Orange Chicken is a dish of American-Chinese origin? There are claims that this recipe originally came from Hunan (a province in china) and was modified when brought here in North America for the purpose of adapting to the American palate.In my opinion, Panda Express makes the best Orange Chicken. Though it is a fast food chain, most of their dishes are far better than the one’s served in restaurants.

This is not the original Orange Chicken Recipe of Panda Express but rather a regular variation similar to the one’s served in Chinese buffets ( just added green onions to make it more appealing). I also minimized the ingredients to make this a budget friendly Orange Chicken Recipe fit for those who want to practice a frugal way of living. I will try to make our future recipes as budget friendly as possible so please stay tuned.

Please tell me what you think of this Orange Chicken Recipe. Your comments are greatly appreciated.

Try this delicious dish and let me know what you think.

Orange Chicken Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Print

Ingredients

• 2 lbs boneless chicken breast, cubed
• 1 cup brown sugar
• 2 cups all purpose flour
• 1 raw egg,beaten
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Cooking oil
• 1½ cup water
• 4 tablespoons orange juice
• 2 tbsp cornstarch
• ¼ cup vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic, minced
• ½ cup green onions, finely chopped

Instructions

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot. Share and Enjoy!

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Dinakdakan is an appetizer dish that originated from the Ilocos Region, in the Philippines. This interesting dish is made-up of boiled and grilled pig parts – in which ears, liver, and face (mascara) are the most commonly used; other parts such as stomach and intestines can also be utilized.

The authentic dinakdakan recipe makes use of pig brain. This ingredient helps give the dish a thick and sticky texture. We won’t be daring in this recipe feature because I had a hard time sourcing for pig brain here in the Northern Suburbs of Chicago – so we’ll use an alternative ingredient at this point. This dinakdakan recipe might not be the authentic version, but it will surely taste great.

When preparing dinakdakan, it is important to focus on the texture of the pig parts. Make sure that each ingredient comes out really tender after you boiling; you do not want your dish to be tough and hard to chew. It is also recommended that you grill the ears and face to a point where it gets a bit crisp. This makes it more enjoyable to eat.

The other ingredients for this dinakdakan recipe just need to be added and mixed. Add more chili to make your dish spicy – only if you prefer it that way. Note that I had garlic powder as an optional ingredient. I think that adding garlic powder makes dinakdakan more flavorful.

Try this Dinakdakan Recipe. Cheers!

Dinakdakan Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  90 mins

Total time:  1 hour 40 mins

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Ingredients

• 1 lb. pig ears
• 1 lb. pig face (maskara)
• 6 ounces pig liver
• 1 teaspoon ginger powder
• 1 medium red onion, sliced
• 1 tablespoon minced ginger
• 6 green and red chili, chopped
• 4 tablespoons white or cane vinegar
• 1 teaspoon garlic powder (optional)
• 3 pieces bay leaves (optional)
• 1 tablespoon whole peppercorn (optional)
• ¾ cup mayonnaise
• Salt and pepper to taste

Instructions

1. Pour 6 to 8 cups water in a cooking pot. Let boil.
2. Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes.
3. Discard the water and let the excess water drip. Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
4. Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
5. Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
6. Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
7. Add some ground black pepper. Continue to stir until the ingredients are well blended.
8. Add the ginger, chili, onion, and garlic powder (optional). Toss.
9. Add more salt if needed.
10. Transfer to a serving bowl. Serve.
11. Share and enjoy!

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Brownies make a good dessert and snack. It is rich, moist, and undeniably delicious. One thing that I like most about every brownies recipe is the fact that they’re all easy and quick to prepare.

This brownies recipe is simple and straightforward; I added a topping of chopped cashews because I remember enjoying this kind of brownies in the Philippines. It brings back the good old flavor of the snack that I always enjoy and the fun memories associated with it.

Making your own brownies — as I mentioned– should be real easy. It will all depend on the brownies recipe that you are following. For example, if you like dark chocolate, then this brownies recipe is for you. However, feel free to use the type of cocoa powder that you like. Use sweet cocoa if you prefer your brownies sweeter.

Moist brownies can be achieved by adding canola oil instead of butter, or at least half oil and half butter so that you will still have that rich buttery flavor while enjoying moist brownies. This brownies recipe makes use of both oil and butter.

Try this brownies recipe. Enjoy!

Brownies Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

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Ingredients

• 6 tablespoons dark cocoa powder
• 4 tablespoons butter, melted
• 4 tablespoons canola oil
• 1 cup granulated white sugar, sifted
• ½ cup all-purpose flour, sifted
• 2 raw eggs
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon baking powder
• ½ cup chopped cashew
• ¼ teaspoon fine sea salt

Instructions

1. Preheat oven to 350 Fahrenheit.
2. Grease a medium baking pan with cooking spray. set aside.
3. In a mixing bowl, combine butter, oil, and eggs. Beat until well blended.
4. Stir-in the sugar, flour, cocoa powder, vanilla extract, baking powder, and salt. Mix well.
5. Pour the mixture in the greased pan. Bake for 28 minutes. Note: in about 20 minutes of baking, sprinkle the chopped cashews evenly on top and continue to bake until the brownies are done.
6. Remove from the oven. Let is cool.
7. Serve. share and enjoy!

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One of the best beef sandwiches that I had was Crock Pot Beef Stew Sandwich. It is simply a delicious sandwich made from slow cooked beef stew and topped with cheese. I think that it goes well with the Hoagie Roll – I just added a pepperoncini on top for that extra sour flavor with a bit of spice.

Although this slow cooked beef stew sandwich takes long to prepare, it is worth the wait. The cooking process is easy; all you have to do is combine the ingredients in a slow cooker and let time develop the good flavor. Before I forget, let me point out one thing about searing the beef cubes before placing it in the slow cooker. I find it better to sear the beef first because it locks the entire flavor inside the beef. For some reason, I think that the overall taste is better if you sear the beef compared to putting it raw in the slow cooker.

When assembling the sandwich, you can use any type of bread. The Hoagie roll is just my recommendation. Use any bread – pandesal, hamburger buns, hotdog buns – you name it. Your Crock Pot Beef Stew Sandwich will also taste better if you pour some sauce over the beef.

Try this Crock Pot Beef Stew Sandwich. Enjoy!

Crock Pot Beef Stew Sandwich

 

Author: Vanjo Merano

Nutrition Information

• Serves: 8

• Serving size: 8

Prep time:  10 mins

Cook time:  9 hours

Total time:  9 hours 10 mins

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Ingredients

• 3 lbs. beef chuck, cubed
• 1 cup carrot, cubed
• 3 baking potatoes, cubed
• ¾ cup celery stalk, finely chopped
• 6 tablespoons tomato paste
• 2½ cups beef broth or stock
• 3 tablespoons Worcestershire sauce
• 1 medium yellow onion, minced
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 3 tablespoons cooking oil
• 1 cup shredded cheddar cheese
• 8 pieces hoagie roll
• Salt and pepper to taste

Instructions

1. Heat the cooking oil in a pan.
2. Once the oil turn hot, sear the beef cubes by batches. Set aside.
3. Combine all the remaining ingredients including the seared beef in a slow cooker (except the cheese and hoagie roll)
4. Set the slow cooker in low mode and cook for 9 hours.
5. Remove the beef from the slow cooker and shred by pulling the meat using your fingers. Make sure that the meat is not hot when you do this procedure.
6. Arrange the slow cooked beef over the hoagie roll. Pour some stew sauce and top with cheese.
7. Serve. Share and enjoy!

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Slow Cooked Pork Chop with Shiitake Mushrooms is what I usually make when I am busy doing house chores. I like the idea of putting all the ingredients together in one pot and leaving it there to cook until dinner time. All I did was to combine all the ingredients, turn the slow cooker on, and do all the task for the day while my dinner sits in the pot until it’s ready.

Though it may seem that Slow Cooked Pork Chop with Shiitake Mushrooms is simple to prepare, this dish is out of the ordinary in terms of flavor. It tastes just right and the shiitake mushrooms goes well with it. It can be enjoyed with bread or rice. I like it better with toast bread because the bread absorbs the sauce when dipped and I liked the flavor that I get. This is like a good reward after a long fulfilling day of doing house chores. It can even be better with a glass of wine.

I am using lean pork chops for this recipe because I really don’t like the end result when I slow cook fatty meat parts – the fat settles on top at the end and it is not a nice sight; you will also need to scoop the fat out of your meal before being able to enjoy it. Fresh shiitake mushroom is best for this dish, but you can also use the dried ones – as long as you soak it in water 20 minutes prior to cooking.

Try this Slow Cooked Pork Chop with Shiitake Mushrooms Recipe. Cheers!

Slow Cooked Pork Chop with Shiitake Mushrooms

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  5 mins

Cook time:  7 hours

Total time:  7 hours 5 mins

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Ingredients

• 2 lbs. lean pork chops
• 1 (10 oz.) can beef consomme
• 1 cup sliced fresh shiitake mushroom
• 1 small onion, chopped
• ½ teaspoon garlic powder
• ½ teaspoon sugar
• Salt and pepper to taste

Instructions

1. Arrange onion at the bottom of the slow cooker.
2. Layer the pork chops on top of the onion.
3. Add the mushrooms, garlic powder, sugar, a pinch of salt and ground black pepper. Pour-in the beef consomme.
4. Set your slow cooker to low and cook the pork chops for 7 hours.
5. Transfer to a serving plate. Serve.
6. Share and enjoy!

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Tofu with Tausi and Straw Mushroom is a dish that I enjoy eating occasionally. This dish is made-up of deep fried tofu, tausi or salted black beans, and straw mushroom –- as the title of the dish says. I just want to point out that this recipe makes use of extra firm tofu; I deep-fried the tofu for around 5 minutes until it turned light brown, then I cut it into cubes.

Cooking with salted black beans or tausi can be tricky at first. This ingredient is really salty; it is important that you taste the dish first after adding this ingredient to be sure that your dish taste right. In cases where you added more than the necessary amount of tausi, try to add some water to the dish so that the flavor will be balanced.

Aside from the tofu and tausi, this Tofu with Tausi and Straw Mushroom dish is made even more delicious by the other ingredients such as the chicken broth – which I made by combining water and chicken powder , oyster sauce, ginger, and spring onions. The sherry wine also helps improve the flavor of this dish. I enjoy having this with a cup of brown rice.

Try this Tofu with Tausi and Straw Mushroom Recipe. Enjoy!

Tofu with Tausi and Straw Mushrooms

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

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Ingredients

• 16 ounces extra firm tofu, deep fried and cut into cubes
• 1 (10 oz.) can straw mushroom, water discarded
• 2 tablespoons tausi (salted black beans)
• 1½ teaspoons chicken powder
• 1 cup water
• 1 tablespoon oyster sauce
• ¼ cup Sherry cooking wine
• ½ cup chopped green onions
• 1 teaspoon minced ginger
• 1 teaspoon cornstarch diluted in 3 tablespoons water.
• 2 tablespoons cooking oil

Instructions

1. Combine the chicken powder and 1 cup water. Stir and set aside.
2. Heat a wok or pan. Pour-in the cooking oil.
3. When the oil turns hot, sauté the ginger and green onions for 30 seconds.
4. Add the deep fried tofu, salted black beans, and straw mushrooms. Cook for 2 minutes.
5. Add the sherry wine and oyster sauce . Stir.
6. Pour-in the water and chicken powder mixture. Let the liquid boil. Continue to cook for 2 to 5 minutes.
7. Pour-in the cornstarch and water mixture. Stir and cook for a minute or until the sauce thickens.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

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Filipino Fish Steak is the Fish version of Bistek Tagalog, which is also known as Filipino Beef Steak. This dish is simple and easy to prepare. If you have been visiting this food blog for a while, you should be aware that I always speak of what I think is the truth – and this recipe is something that is easy and delicious. If you love rice, try to control your intake because you are likely to eat more.

Filipino Fish Steak makes use of boneless bangus belly. Bangus or milkfish is the national fish of the Philippines. I get my bangus belly from the Filipino store; it is already prepared this way – bones and scales are removed and all that I need to do is to slice the fish into serving pieces; this saves me a lot of time.

It will only require a small amount of time for you to prepare Filipino Fish Steak. It will be ready before your rice even cooks completely. Although I used bangus for this recipe, you can always use other types of fish. For example, mahi-mahi fillet is something that I love t use if I can’t grab hold of milkfish. As long as it white, you won’t have an issue.

Try this Filipino Fish Steak Recipe. Cheers!

Filipino Fish Steak Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 4

• Serving size: 4

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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Ingredients

• belly of 2 milkfish, sliced
• 1 medium yellow onion, sliced
• Juice of 1 lemon
• 3 cloves garlic, crushed
• Salt and pepper to taste
• 1 teaspoon chopped flat leaf parsley
• ¼ cup soy sauce
• ¼ cup water
• ½ cup cooking oil

Instructions

1. Heat the oil in a pan.
2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip the fish to fry the other side.
3. Remove the fish from the pan after frying. Discard most of the cooking oil from the pan leaving around 1 tablespoon of oil.
4. On the same pan with little oil, cook the garlic until it turns light brown.
5. Pour-in the soy sauce, water, and lemon juice. Stir.
6. Add the fried fish. Cover and cook for 3 minutes.
7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add water if needed.
8. Transfer to a serving plate.
9. Top with chopped parsley.
10. Serve. Share and enjoy!

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Tinolang Bangus is a delicious Filipino soup recipe; it is a hearty ginger soup composed of bangus (milkfish) and vegetables such as chayote, hot pepper leaves, and malunggay leaves. This is best eaten with white rice along with a spicy fish sauce dip.

For this tinolang bangus recipe, I used fresh medium to large sized milkfish. It was able to get a nice fresh piece of bangus down south in Niles, Illinois when I did my weekly Filipino ingredient shopping. I thought of making a soup out of that fish, and here it is now. I was also able to get fresh frozen malunggay and hot pepper leaves during that trip, and lots of other Filipino ingredients – not bad for a 70-mile grocery round trip.

I like bangus belly a lot; I think that the taste of the belly was made better by the ginger broth because it does not taste that fishy and the aftertaste was not that strong. I enjoyed eating this tinolang bangus, as much as I enjoyed cooking it. I hope that you do too.

Try this Tinolang Bangus Recipe. Enjoy!

Tinolang Bangus Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

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Ingredients

• 1 large bangus (milkfish), scales and innards removed and sliced
• 1½ cups malunggay leaves
• 1½ cups hot pepper leaves
• 2 pieces chayote, quartered
• 1 thumb ginger, sliced into strips
• 1 medium yellow onion sliced
• 3 tablespoons fish sauce (patis)
• 8 cups water
• ¼ teaspoon ground black pepper
• 2 tablespoons cooking oil

Instructions

1. Heat the oil in a cooking pot.
2. Saute the onion and ginger.
3. Add the ground black pepper and pour-in water. Let boil.
4. Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes.
5. Add the fish sauce and chayote. Cook for 8 minutes.
6. Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

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Pork Tocino or simply tocino is a cured meat product native to the Philippines. It is made from pork and the preparation is quite similar to ham and bacon although beef and chicken can sometimes be used as alternatives. It is often reddish in color and has a sweet and savory taste. Pork Tocino was said to be named after the Spanish word “tocino”, which is used to describe cured meats.

Pork Tocino is usually eaten during breakfast along with warm rice. Tosilog is a popular meal comprised of garlic rice (or sinangag), fried pork tocino, and a piece of fried sunny side up egg. Pork tocino has been a famous Filipino “anytime” food because it is available almost in every grocery stores and can be consumed anytime of the day.

Pork Tocino got its reddish color artificially. A red food coloring is needed to make your own homemade tocino to make it look more appetizing. Of course, the food coloring is just optional because it does not affect the taste of the meat. I usually cure my tocino in the fridge for at least 3 days for best results. I also freeze my cured tocino for a week before cooking. I am not recommending you guys to do the same because 24 is just enough for curing — I think that I just want my homemade pork tocino to get cured longer.

One word of advice though, even how good cured meat tastes, moderate consumption is still recommended. Too much intake can still affect our health in the long run. It is best to have pork tocino at least once or twice per month. By the way, it tastes best when dipped in spicy vinegar.

Let me tell where I bought some of the ingredients, since it can be quite a challenge to get these ingredients if you are outside of the Philippines. I got the Prague powder (also known as curing salt) online from a website called myspiceage.com. I also ordered the sodium phosphate online from americanspice.com. The annissette liquer was purchased from a local wine store, while the rest of the ingredients came from the local grocery store. Making your own homemade tocino is really easy, as long as you have all the ingredients in hand.

Good luck everyone and let me know if you have questions. You can reach me by emailing or by following our Twitter, Instagram, and Pinterest accounts (@panlasangpinoy).

Try this Pork Tocino Recipe and let me know what you think.

Homemade Pork Tocino Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  12 hours

Cook time:  20 mins

Total time:  12 hours 20 mins

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Ingredients

• 2 lbs. pork ham
• 1½ tablespoons sea salt
• ½ teaspoon Prague powder #1
• ¾ cups granulated white sugar
• 1 teaspoon sodium phosphate
• ¼ cup anisette liquer
• ½ cup pineapple juice
• ¼ cup crushed garlic
• 1 tablespoon garlic powder
• ¼ teaspoon Vitamin C powder
• Red food coloring

Instructions

1. Slice the pork ham to about ¼ inch thickness
2. Dissolve the sodium phosphate in 5 tablespoons of water.
3. Except for the meat, combine all ingredients in a large bowl and mix well
4. Apply the combined mixture to the meat by rubbing. Make sure that the mixture is evenly distributed across the meat
5. Place the mixed ingredients in a covered container
6. Store the covered container (with meat and mixture) in room temperature for 14 hours. It may also be refrigerated but would take at least 3.5 days to complete.

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Nilagang Baka is a simple Filipino beef soup.There are many ways to prepare Nilagang Baka; this Nilagang baka recipe that I am featuring is probably the tastiest among the versions that I know because I used some sort of mirepoix to infuse flavor to the soup – I’m talking about the addition of onion, celery, and star anise in the initial step so that the soup will be flavorful even before we add the beef.

Cooking Nilagang Baka is really easy. However, you will need to be patient when you want to have the best possible result because it takes time to make the beef tender. I think that the wait is acceptable because boiling or simmering meat for long periods of time not also makes it tender, it also brings out the flavor, which makes the soup more tasty.

This Nilagang baka recipe makes use of both bok choy (or you can also use pechay) and cabbage. I thought that adding more greens will make it look appetizing and it would also be full of nutrients. The saba banana gives the soup a sweet delicious taste.

Try this Nilagang Baka Recipe. Enjoy!

Nilagang Baka Recipe

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  1 hour 12 mins

Total time:  1 hour 22 mins

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Ingredients

• 2 lbs. beef sirloin, cubed
• 2 bunches baby bok choy (or pechay)
• 1 small cabbage, chopped
• 6 pieces Saba banana, halved
• 4 pieces baking potato, quartered
• 1 large white onion, halved
• 4 celery stalks, chopped
• 2 pieces star anise
• 4 cups beef broth
• 4 cups water
• Salt and pepper to taste

Instructions

1. Combine the water and beef broth in a large cooking pot. Bring to a boil.
2. Add the onion, star anise, and celery. Reduce the heat in medium. Cover the pot and continue to boil for 20 minutes.
3. Remove the onion, star anise, and celery from the boiling liquid using a skimmer or a strainer. You can discard these ingredients.
4. Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You can add more water if necessary.
5. Put-in the saba banana and potatoes. Cook for 10 minutes.
6. Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
7. Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to cook the vegetables.
8. Transfer to a serving bowl.
9. Serve. Share and enjoy!

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Chicken Macaroni Sopas is a rich chicken noodle soup dish that I really enjoy having during cold weather, or even on an ordinary day — usually in the mid afternoon. I have had chicken macaroni sopas ever since I was a kid. This soup has been my favorite; I remember having this every afternoon as some sort of snack.

I used to have chicken macaroni sopas with chicken liver in it. If you have not tried this soup dish yet, it might sound different. However, that version is the real deal. Chicken liver improves the taste of chicken macaroni sopas; it makes this soup dish more appetizing and enjoyable.

This chicken macaroni sopas recipe does not use chicken liver — rather chopped ham is added enhance the flavor. This chicken sopas version is simple, rich, and very tasty. I’m sure that you will love it.

Try this Filipino Chicken Macaroni Sopas recipe. Enjoy!

Filipino Chicken Macaroni Sopas

 

Author: Vanjo Merano

Nutrition Information

• Serves: 6

• Serving size: 6

Prep time:  10 mins

Cook time:  90 mins

Total time:  1 hour 40 mins

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Ingredients

• 2 ounces ham, chopped
• 1 lb. chicken leg quarters
• ½ lb elbow macaroni
• 4 stalks celery, minced
• 1 medium yellow onion, minced
• 3 tablespoons butter, melted
• 1 large carrot, diced
• 4 cups chicken broth
• 6 cups water
• 1½ cup fresh milk or 1 (14 oz.) can evaporated milk
• 1 tablespoon cooking oil
• Salt and pepper to taste

Instructions

1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this later.
4. Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
5. Meanwhile, heat a clean large cooking pot.
6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
10. Pour-in the milk. Stir and let boil.
11. Add salt and pepper to adjust the taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

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