My breakfast fare always includes the sinagag. The more toasted garlic, the better the sinangag will taste. There are a hundred variations for cooking garlic fried rice. Of course, the main ingredient is always garlic and rice. Below is a recipe that my sister uses in the states.
Posted: September 26th, 2008 under Recipes, Rice.
Comments: none
I love the sweet and sour combination of this recipe. Unfortunately, my kids find it strange. I only cook this when we have guests over for dinner. I hope you like it as much as I do. The recipe consists of two parts: preparation of the pork and the sauce.
Ingredients for pork
1/2 kilo pork tenderloin
4 tablespoons vinegar
4 tablespoons soy sauce
3 tablespoons sugar
1/2 head garlic, minced
1/2 cup cornstarch
1 egg
1/2 cup flour
Extra cornstarch for rolling pork
Oil for deep fat frying
salt and pepper to taste
Posted: September 23rd, 2008 under Pork, Recipes.
Comments: none
I had some left-over saba bananas from the Pochero so I turned it into turon saba a caramelized sweet Pinoy Merienda fare. The crisp dessert is such a delight.
Here is a recipe for Turon na Saba
Posted: September 20th, 2008 under Recipes, desserts.
Comments: 3
A lot of you have been clamoring for a siopao recipe. It’s been ages since I last cooked siopao. My recipe is based on”Favorite Filipino Recipes” by Pat Dayrit. The recipe is comprised of two parts: the dough and the filling. Let’s start with the dough first
Dough
1 1/2 cups lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons pork lard
Procedure for Dough
1. Place the sugar and yeast into the lukewarm water.
2. Let stand for 10 minutes.
3. Mix flour, baking powder, remaning sugar and lard.
4. Add the mixture of Number 3 to the yeast mixture in number 1.
5. Knead until smooth.
6. Let rise for 2 hours. (Prepare filling while waiting for the dough to rise)
Posted: September 11th, 2008 under Filipino Food, Recipes.
Comments: 4
I love Coleslaw with pineapple in it. This is one of the first salads I made as a teenager. Here’s to more of our childhood (teenage) memories.
1/2 medium cabbage
1/2 cup mayonnaise (or salad dressing)- I prefer reduced fat mayonnaise
1 cup drained crushed pineapple
1/4 cup cut-up marshmallows (optional)
salt and pepper to taste
raisins (optional)
Posted: September 10th, 2008 under Recipes, Salad.
Comments: none
The Real Carbonara Spaghetti is not really creamy. The noodles are coated in eggs and cheese. There is another way to cook Spaghetti Carbonara using processed foods at the grocery. This is really handy when you suddenly have guests that arrive. The canned goods comprise of canned mushroom soup, cream, ham, bacon and fetuccine noodles. You are also assured that the taste will come out a best seller. Try this next time when you have surprise guests. Here is the creamy carbonara recipe:
Ingredients
2 cans Creamed of Mushroom Soup (preferably Campbell)
250 ml All Purpose Cream (Nestle)
200 grams sweet ham, in small squares
400 grams bacon, shredded
Spinach Fettucine (noodles are green and I like the contrast of the white creamy carbonara sauce against the green noodles)
1 head garlic
a dash of nutmeg
a dash of pepper
Olive Oil
1/2 cup parmesan cheese
1/2 cup parmesan cheese for topping
Posted: September 7th, 2008 under Pasta, Recipes.
Comments: 5
There is nothing like freshly baked puto right out of your steamer I always thought puto has to be made always with rice flour. The best texture and taste is using rice flour but I am sure some of my readers overseas appreciate a puto recipe without using rice flour but instead just the plain all-purpose flour. However, you can use rice flour if you can grind some. 
Posted: September 1st, 2008 under Recipes, kakanin.
Comments: 6