Nilagang Pork Buto-Buto Recipe

During cold and rainy weather, hot and soupy meal is a big yes in the dining table.

This nilagang buto-buto is like a version of bulalo but uses sinigang cut of pork. Although there are only few meat, the bone makes this soup meal tasty.

Cooking nilagang pork buto-buto takes a lot of patience because it is flavorful when slowly cook in low heat until meat started to depart from the bones.

One of the best part to cook in this dish is the "biyas" where you can sip the bone marrow inside the bone. You can often find this part in meat shops.



The sweetness of yellow corn adds flavor too.

Nilagang Pork Buto-Buto

Ingredients:

• 1 kilo pork, sinigang cut
• 1 medium-sized onion, chopped
• 2 pcs medium-sized yellow corn cut into about 2 inches thick
• 1 medium-sized cabbage, chopped
• salt and pepper to taste

Directions:

1. In a large pot, boil the meat together with onion, salt and pepper.
2. Once the water starter to boil, lower the heat and simmer until meat started to depart from the bones. This usually takes 1-2 hours.
3. Add yellow corn and simmer until corn is cooked.
4. Add cabbage and simmer for another 2-3 minutes.
5. Serve while hot.

Serving size: 8-10

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Ginisang Monggo (Mung Bean) Recipe

It's Friday again and it's Monggo Day! I don't know how they relate this dish into this particular day of the week and paired with fried fish.

Some used to cook monggo or mung beans by boiling the beans together with pork bones to add flavor but I used chicharon in this recipe.

This is simple to cook but need lots of time since you need to boil the monggo beans until soften or mushy. You may soak the monggo beans for 5 hours to overnight to lessen the boiling time.

But just a reminder, although this dish is savory, a person with high uric acid must be taken this into moderation because mungbean or monggo is high in uric acid.

Ginisang Monggo

Ingredients:

• 1 cup monggo beans
• 1 medium sized onion, minced
• 4 cloves garlic, minced
• 2 pieces tomatoes, chopped
• 2 tbsps fish bagoong (fish sauce)
• 100 grams pork chicharon
• 1/2 cup malunggay leaves

Directions:

1. Cook monggo beans until soft and mushy consistency. Set aside.
2. Saute garlic and onion until translucent.
3. Add tomatoes and bagoong at let tomatoes cooked.
4. Add cooked monggo, add water bring to boil.
5. Lower the heat and add chicharon and malunggay leaves.
6. Simmer for about 5 minutes or until soupy consistency.

Serving size: 4-5

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Chicken Teriyaki Recipe

Here is another simple, easy to cook yet satisfying dish. This is a perfect baon recommendations for kids and adults too.

Chicken Teriyaki. Sound complicated but this recipe is very easy.

Teriyaki comes from Japanese root words teri (to shine), and yaki (to grill). This means that ne meat is being grilled with shiny looks. In this recipe, the chicken is pan-grilled.

Chicken Teriyaki

Ingredients:

• 1/2 kilo chicken adobo cut
• 2 tbsp cup soy sauce
• 1 thumb-sized ginger, grated
• 2 cloves garlic, minced
• 1 medium sized onion, minced
• 1/2 tsp ground pepper
• 1 cup water
• 1/4 cup brown sugar
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds, roasted

Directions:

1. Season chicken with salt and pepper. Pan grill until light brown. Set aside.
2. In a sauce pan, mix all the ingredients, except sesame seeds, and bring to boil.
3. Lower the heat and add the cooked chicken meat.
4. Simmer until the sauce is slightly thickened.
5. Serve topped with roasted sesame seeds.

Serving size: 3 

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Ginataang Bilo-Bilo Recipe

Bilo-bilo is one of the famous desserts in Northern Luzon. It is made of small glutinous rice balls cooked in coconut milk and sugar. Jackfruit, saba, kamote or taro and sago are added.

This can be enjoyed either hot or chilled.

However, is not always easy to go to the market to buy coconut meat and pressed it to get its gata or milk. Good thing there is now Coco Mama Fresh Gata that you is very convenient to use and is now available at the supermarket.

"Proudly made in the Philippines using the country’s finest coconuts, every pack of Coco Mama Fresh Gata contains coconut cream made from freshly pressed coconuts. These coconuts are grated, pressed, and packed on the same day, ensuring you only get that “sarap ng unang piga” in every pack! It is deliciously creamy, appetizingly “puting-puti” and “nagmamantika” when cooked, telling of how truly fresh it is. It’s conveniently packed in a pouch which you simply need to shake, tear and pour onto your dishes. No more “kayod,” no more “piga-piga,” only fresh gata! " (Source: Coco Mama Fresh Gata)

Ginataang Bilo-Bilo

Ingredients:

• 250 grams glutinous rice powder, made into dough and formed into about 1/8-inch balls
• 5 pieces large sabe, cut into cubes
• 1 large kamote, cut into cubes
• 1 cup white sugar
• 2 cups tapioca pearl or sago
• 1 liter water
• 1 pouch (220 ml) Coco Mama Unang Piga Fresh Gata
• 1 tbsp Pandan extract
• 1 tbsp Vanilla flavor

Directions:

1. In a large pot, dissolve sugar in water, add vanilla and pandan extracts. Bring to rolling boil.
2. Add banana, kamote, and sago.
3. When banana and kamote are about half-cooked, lower the heat and drop the glutinous balls.
4. Simmer until the glutinous balls float.
5. Pour Coco Mama Unang Piga Fresh Gata and simmer for about 5 minutes.
6. Remove from heat and serve.

Serving size: 8-10

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Spicy Chicken Wings Recipe

It's weekend again! Thinking of something to cook for lunch or dinner?

Here is a food suggestion if you will be hosting such activity. The Spicy Chicken Wings.

This simple dish will make the meal special. The sweet-spicy taste will definitely tingle the tastebuds and request for more servings.

This can be served as an appetizer or with booze.

Spicy Chicken Wings

Ingredients:

• 1/2 kilo chicken wings
• 1/2 cup soysauce
• 1/4 cup brown sugar
• 1 tsp ground pepper
• 1 tsp chili powder (you can add more depending on you preference)

Directions:

1. Marinate chicken wings with the rest of the ingredients for at least 4 hours.
2. In an airfryer, cook the wings at 180C for 15 minutes then increase the temperature to 200C and cook for another 5 minutes.

Serving size: 4-5

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Pork Igado Recipe

Good day!

If you are still thinking of something to cook this dinner? Here is a simple version of an Ilocano Dish Pork Igado.

Pork Igado is usually made of pork meat cooked in soy sauce-vinegar mixture flavored with garlic, onions and bay leaves or laurel leaves.

In some versions, they add pork laman loob or inards like liver and kidneys, and vegetables like potatoes, grees peas, bell pepper and garbanzos. But here, I just used potatoes and green peas.

Pork Igado is somewhat like pork menudo because of their similarity in the ingredients.

Pork Igado

Ingredients:

• 1/2 kilo pork cut into strips
• 2-3 pieces potatoes, sliced into strips of about 1/4 inch thick
• 1/2 cup green peas
• 4 gloves garlic, minced
• 1 medium-sized onion, minced
• 1-2 pieces laurel leaves
• 1 tbsp vinegar
• salt and pepper to taste
• 1/4 kilo pork liver cut into strips (optional)

Direction:

1. Saute garlic and onion.
2. Add pork and continue cooking until golden brown
3. Add potatoes and green peas and bay leaf.
4. Pour 1/2 cup of water and bring to boil.
5. Add vinegar and simmer for about 3-5 minutes.
6. Season with salt and pepper.

Serving size: 4-5

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Pork Binagoongan Recipe

Having an Ilocano blood, cooking with bagoong is common. Here is another dish that will satiate your cravings for bagoong. The Pork Binagoongan.

This dish is often described as quite salty with a strong flavor and best paired with steamed rice. Some added chili to make this dish spicy.

The best part to use in this dish is the liempo or pork belly. But be careful for those who watched their blood pressure.

Here's an easy recipe of Pork Binagoongan.

Pork Binagoongan

Ingredients:

• 1/2 kilo pork belly cut into cubes
• 2-3 pieces eggplant, fried and set aside
• 1/4 cup shrimp bagoong or alamang
• 4 gloves garlic, minced
• 1 medium-sized onion, minced
• 1-2 pices siling labuyo, depending on your preference

Direction:

1. Saute garlic and onion.
2. Add pork belly and continue cooking until golden brown
3. Add shrimp paste or alamang, siling labuyo and about 1/2 cup of water.
4. Bring to boil.
5. Add in the fried eggplant and simmer for about 3-5 minutes.

Serving size: 4-5

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Pork Menudo Recipe

Menudo is a common dish made with pork meat and liver cooked in tomato sauce seasoned with salt and pepper. The simplest way of cooking is mixed with carrots and potatoes. To make it more special, some added bell pepper, hotdogs, and raisins.



Menudo is common served in karinderyas and often present in potlucks because the ingredients used in the dish are cheap and readily available in the markets.

Our son loves menudo, especially because of it's appetizing smell. Sabi nga, amoy handaan daw kapag may menudo.

Here is another easy-to-cook recipe of Pork Menudo

Pork Menudo

Ingredients:

• 1/2 kilo pork, cut into cubes
• 1/4 kilo pork liver, cut into cubes
• 1 cup potato, cut into strips (about 1/2 inch thick)
• 1 cup carrtos, cut into strips (about 1/2 inch think)
• 1/2 cup green peas
• 1/2 cup bell pepper
• 1 medium-sized onion, minced
• 4 cloves garlic, minced
• 2 pcs bay  leaf
• 1/2 cup tomato sauce
• salt and pepper to taste

Direction:

1. Saute onion and garlic.
2. Add pork and liver. Continue saute until meat turns brown.
3. Drop in potato, carrots, bell pepper, green peas. Add about 1/2 cup water and simmer.
4. When the vegetables are already cooked, add tomato sauce, bay leaf, and salt and pepper.
5. Continue simmer until sauce thickens.

Serving size: 3-4

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Homemade Bacon Recipe

Nowadays, there are many ready-to-cook foods. Some of these are processed meats like hotdogs, bacon, tocino and others. But we still need to consider the healthier options.

Preparing breakfast is not an easy task especially for working parents. But here is a simple and easy recipe that you can prepare ahead of time - homemade bacon.

This recipe is made of only two ingredients. Pork and salt.

The thinly-sliced meat can be bought from the supermarket or you can ask them to slice the pork for you.

Homemade Bacon

Ingredients:

• 1/2 kilo pork, thinly-sliced
• 1/4 cup salt

Direction:

1. Season the pork with salt and store in the fridge at least three days before cooking.
2. In a pre-heated pan, lay each slice of meat and cook until golden brown and crispy.
3. Remove from pan an rest it in a paper towel to remove excess oil.

Serving size: 5-6

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Pork Guisantes Recipe

As working parents with kids, planning a day-to-day meal is quite difficult. You always need to think something that is easy to cook, nutritious and the kids will like.

Here is another recipe and hopefully your kids will enjoy this just like ours - Pork Guisantes.

Pork guisantes has only three main ingredients: pork, green peas, and bell pepper.

Cooking this will only take less than an hour.

Pork Guisantes

Ingredients:

• 1/2 kilo pork, cut into cubes
• 1 cup green peas
• 1/2 cup bell pepper, sliced
• 1/2 cup tomato sauce
• 1 medium-sized onion, minced
• 4 cloves garlic, minced
• salt and pepper to taste

Direction:

1. Saute onion, garlic and pork until pork becomes light brown.
2. Add 1 cup of water, green peas and bring to boil.
3. Pour tomato sauce and add bell pepper.
4. Continue to simmer until vegetable is cooked and thick sauce is already obtained. 

Serving size: 3-4

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Chicken Tinola Recipe

Tinola is one of the famous and easy to cook Filipino dishes. This can be served as an appetizer of part of the main menu. It is commonly made of chicken cooked in broth with papaya and siling labuyo leaves flavored with garlic, ginger, onion and patis or fish sauce.

Today, there are also other variety of cooking tinola. Some replaces the chicken with pork or fish.

Papaya can be substituted with sayote or upo.. Instead of siling labuyo leaves, malunggay is used.

To make the dish more appetizing, a dash of turmeric powder is added to give more color.

Tinolang Manok

Ingredients:

• 1/2 kilo chicken
• 1 pc medium papaya, peeled and sliced into wedges
• 1/2 cup malunggay leaves
• 1 medium-sized onion, chopped
• 1 thumb-sized ginger, minced
• 4 cloves garlic, minced
• 1 tsp turmeric powder
• 1/ 4 cup patis (fish sauce)
• dash of ground pepper
• oil for sauteing
• 2-3 pcs siling haba, optional

Direction:

1. Saute onion, garlic, ginger.
2. Add chicken, ground pepper, and fish sauce.
3. Continue sauteing until chicken turned light brown.
4. Pour in 6 cups of water and add turmeric powder.
5. Bring to boil and add papaya wedges.
6. Simmer until papaya is cooked.
7. Add siling haba and malunggay leaves.
8. Simmer for another 2-3 minutes.

Serving Size: 3-4 

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Okoy Recipe

This simple recipe will definitely helps parents, like us, to make their picky eater kids eat vegetable without a hassle.

You don't need special ingredients or method in cooking. Just chop and mix the ingredients, then fry.

Okoy or ukoy is a Filipino dish consists of different vegetables. The most known variety of okoy is made from squash. Other vegetables like green papaya, carrots, sweet potato or togue (mung bean sprouts) can be also use as the main ingredient.

This crispy, fried fritters is best paired with spiced vinegar and can be served as merienda or even main course.

Here's an easy recipe of Okoy.

Okoy

Ingredients:

• 3 cups julienned squash
• 1 cup all-purpose flour
• 1 medium-sized onion, minced
• 2 large eggs
• 1/4 cup celery, minced
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup dried shrimp or hibi, optional
• Spiced vinegar for dip

Direction:

1. In a bowl, mix all the ingredients well except for the spiced vinegar.
2. Heat oil in a pan.
3. Put about 1/4 cup of mixture and flatten.
4. Fry until both sides turn golden brown.
5. Serve while hot with spiced vinegar.

Serving size: 2-3

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Spicy Tuyo Sardines Recipe

Tuyo or salted, dried fish in the Philippines (also known as stockfish in some countries) is used to be considered as a poor man's food because of its cheap price. However, this thinking has been removed over the years because more people of different social status are loving and enjoying it. Especially now that different recipes involving tuyo are being created.

One of those tuyo recipes is the Spicy Tuyo Sardines.

I have been meaning to make tuyo gourmet but since I don't have enough tuyo, I just made spicy tuyo sardines.

I think the only difference from tuyo gourmet is that this spicy tuyo sardines has whole fried tuyo instead of stripped.

So without further ado, here's an easy recipe of spicy tuto sardines.

Spicy Tuyo Sardines

Ingredients:

• 10 pieces tuyo, fried
• 1 cup corn oil
• 1/4 cup vinegar
• 1 small carrots, sliced
• 2 pcs bayleaf
• 2 pcs garlic gloves
• 1 tsp black peppercorn
• pinch of salt
• 1 tsp chili oil

Directions:

1. In a pan, combine together corn oil, vinegar, garlic, bay leaf, peppercorn, garlic and salt.
2. Gently simmer for 15 minutes.
3. Add the carrots and chile oil.
4. Set aside then let it cool.
5. You may remove the scales and heads of the tuyo then put it inside a dry bottle.
6. Pour the corn oil mixture until the brim of the bottle and cover.
7. Serve with rice.

Serving size: 2-3

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Airfried Chicken with Mushroom Gravy Recipe

Frying is one of the easiest way to cook chicken. This is good for kids baon for school. But cooking chicken the same way over and over, magsasawa din ang mga bata and even working parents that prepare their own food for lunch.

Also, frequent eating fried chicken is not good for health.

A simple twist on fried chicken can make a great difference.

Instead of deep frying, why not try air-fried chicken using Philips Air Fryer. Another twist is making mushroom gravy rather than pairing it with catsup or any dip.

Airfried Chicken with Mushroom Gravy

Ingredients:

• 1 kilo chicken, air fried, set aside
• 1 medium-sized onion, minced
• 1 tbsp butter
• 1 tbsp cooking oil
• 1 tbsp flour
• 1 cup button mushroom, sliced
• 1 tsp soy sauce
• 1 cup chicken broth
• 1 pc laurel leaf, crushed
• salt and pepper to taste

Directions:

1. Saute onion in butter and  cooking oil until translucent.
2. Add flour and mix until paste consistency.
3. Pour in chicken broth, mushrooms, soy sauce, and laurel leaf.
4. Bring to boil with string continuously.
5. Simmer until gravy thickens.
6. Add salt and pepper to taste.
7. Drop air fried chicken and simmer for about 2-3 minutes.
8. Serve with hot rice.

Serving size: 5-6

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