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

Read More »

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

Read More »

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 

Read More »

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

Read More »

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

Read More »