Ginataan
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I never knew how to make ginataan until I became a mother. I recall eating ginataan as a child but never took the time to cook it as I was growing up. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare. Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe.
Posted: August 18th, 2010 under Coconut Milk, Filipino Delicacies, Noche Buena, Pork, Recipes.
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I don’t do all the cooking at home. Sometimes it could be my husband, or on rare occasion, my daughters or my trusted helper, Diding. When I took a vacation in the USA, Diding took care of the cooking while I was away. She also paid my bills and basically run the house while my husband was at work. Paksiw na Pata is a simple dish which she cooked the other night. Of course, she can cook more complicated ones which I have taught her. I take pride when my helpers cook better than me or start a restaurant business once they leave my employment. One of the yayas of the kids has now her own small restaurant using the dishes she learned from me. Diding isn’t really fond of cooking but I prodded her to learn. Once she cooked the paksiw na pata, I told her to set it up on a white plate so I could take a photo.
Happy New Year! If you truly want to have a prosperous and Happy New year, we must start with our health. A lot of Pinoy cooking uses oil. A sure way to make healthy dishes is replacing regular cooking oil with olive oil. The dilemma of most Filipino homemakers lies on the high prices of olive oils, unlike the more affordable lesser quality oils. Fortunately, I got introduced to Olive oil that can provide the same throng of health benefits, not to mention a rich a flavorful taste without going over the budget. Once can cook Pata Tim with olive oil but don’t use virgin olive oil for cooking. Here is their recipe:
I have shared my own 
I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.
Tokwa at Baboy is a traditional appetizer in most Filipino restaurants and most especially in places offering beer. It is usually made with pork ears, chewy tofu, soy sauce, pork broth, vinegar and other spices. This used to be a favorite dish of my husband but unfortunately, my husband suffers from gouty arthritis and anything high in protein will cause him to suffer stiffness in the joints the following day. Tokwa’t baboy is a favorite of my daughters which she often pairs off with Arroz caldo. I don’t use pig ears for this recipe to make it Tokwa’t Baboy simple to prepare.