Wednesday, December 9, 2009

How To Make Sponge Cake

* 8 eggs, separated to whites and yolks
* 190 g sugar
* 95 g flour
* 55 g corn starch
* 45 g butter, melted
* 1 tsp vanilla extract
* 1 mixer with whisk attachment
* 1 rubber spatula
* 1 spring-formed pan, 26cm diameter, lined with parchment
* 1 bowl
* 1 sieve
* 1 wooden skewer

* Serves:
* 6 to 8
* Preparation Time:
* 10 minutes
* Cooking Time:
* 1 hour 40 minutes
* Oven Temperature:
* 180° c - 360° f

Step 2: Preheat the oven

The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.

Step 3: Mix the egg yolks

Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.

You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.

Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.


Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!

Step 4: Whip the egg whites

Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.

Step 5: Combine yolks and whites

Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.

Step 6: Complete the batter

Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.

Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 7: Bake

Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.

Now put the cake into the oven and allow it to bake.

Step 8: Remove the cake

After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.

Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.

Step 9: Serving Suggestions

Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake ^0^

Thursday, September 10, 2009


Philippine Ilocano dish.

Pig Ears
Pig Tongue
Pig Liver
White Onions
Ground Pepper

Grill all the pork.
Mix everything in a bowl.

Wednesday, August 26, 2009

Banana Cream Oatmeal

* 4 cups water
* 2 cups quick-cooking oats
* 2 medium bananas - sliced into thin coins
* 1/2 cup non-fat sweetened condensed milk
* 1/2 teaspoon cinnamon

In a large sauce pan, bring the water to a boil.

Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat.

Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached.

Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.

My kids love this. They ask for it just as much as they do store-bought cereals. I hope you like it too.

Thursday, August 13, 2009

Kfc Gravy


* 1 1/2 tablespoons butter shortening, melted
* 3 tablespoons of original breading flour
* 2 tablespoons all-purpose flour

* 1 (10 3/4 ounce) can campbell condensed chicken stock

* 1 (10 3/4 ounce) can water (use chicken stock can)



First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.

Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.

Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.

Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.

*That is just the flour that you use to bread the chicken with.

Saturday, August 8, 2009

Ube Halaya


* 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
* 250 g sugar
* 1 cup sugar (or as desired)
* 1 can condensed milk
* 2 cups coconut milk
* butter

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.

Buko Pie


* 2 cup all purpose flour
* 1 teaspoon salt
* 1/2 cup corn oil
* 1 tablespoon water
* 3 1 /3 cup buko, young coconut
* 1/2 cup white sugar
* 1/2 cup evaporated milk
* 1/4 cup cornstarch
* 1/4 cup cheese, grated

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

Bibingkang Galapong

* 4 eggs, well beaten
* 2 cups coconut milk
* 1 cup sugar
* 1/4 cup melted margarine
* 2 cups rice flour
* 2 tablespoons baking powder
* 1/2 teaspoon salt
* 1/4 cup coco cream, 1/4 cup sugar for topping

Add sugar to beaten eggs.
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
Yield: 3 large bibingkas.



* 1 cup flour
* 1 cup brown sugar
* 2 cups water
* 1 tsp lihiya (lye)
* yellow food color or atsuete
* grated niyog (coconut meat)

Kutsinta Cooking Materials:
* steamer
* muffin pan
* strainer

Kutsinta Cooking Instructions:
* Half-fill the steamer with water and boil.
* In a bowl, mix all ingredients except for the grated niyog. Stir well and pass the mixture through a strainer.
* Pour the mixture into each of the mold in the muffin pan. Place muffin pan in the steamer and steam for 10 to 20 minutes.
* Cool before transferring to a tray. Serve with grated niyog on top

Kutsinta Tip:
* Do not put grated niyog on top of kutsinta if you will not consume them immediately. This is to avoid them from easily spoiling.

Tuesday, July 14, 2009

Roll Cake

3 egg (separate)
sugar 75g
flour 60g
cocoa 10g
vanilla essence
soft butter 20g

ihanda ang: mold tray with cooking paper on top.

How to: mix the egg hanggang sa mag foam sya, add sugar 2~3 times wag itigil ang pag mix, ilagay ang 1 yellow egg, patakan ng vanilla essence, then saka ilagay ang flour at i add ang butter. ilagay na sa mold na pinatungan ng cooking paper.

Bake for 35 mints, 160c

wag ka haluin kasi baka mag melt sya. kailangan malapad ang mold tray para after mabake ng sponge cake ay madali nyo syang mai roll.

cream 200ml
sugar 40g
vanilla essence

How to: batihing mabuti ang cream at ilagay ang sugar ng 2~3 times saka patakan ng vanilla. set aside.

kapag na bake na po ang sponge cake hiwain sya ng pahaba mga 5 to six slice.then saka nyo po pahiran sa ibabaw ng cream na ginawa nyo.

at kuhain ang isang pice na hiniwa at saka i roll, pag dugtungin nyo lang po ang mga na slice nyong cake para mag porm sya ng big roll size.

depende po kung anong gusto nyong style ng cake.pwede rin pong ganito.

kayo na po ang bahala kung ano ang gusto nyong ilagay sa loob ng roll cake, pwede pong maglagay kayo ng sarisaring fruits or chocolate cream, ect. ito pong b-day cake ni hubby ang anak ko pong 3 years old at 13 years old ang gumawa pinag tulungan po nilang dalawang magkapatid...bale nasa tabi lang nila ako para ituro kung ano-ano ang kanilang gagawin.

July 2, 2009

Niluto kong handa para sa b-day ni mr. very simple lang... kasi kami kamilang naman sa bahay ang day ng b-day ni hubby nag celebrate ulit kami with his mother naman kumain kami sa BRONCO BILLY western restaurant, favorite place to eat ni hubby, dyan! kapag kami pumasok wala akong naririnig na negative comments from him,...kasi masyadong urusai (maingay)sa panglasa ang hubby ko.... Kapag ang mga bata at ako ang me b-day si mr ko ang nagluluto halos lahat ng putahe, pero kapag sya ang me b-day ako ang nagluluto para sa kanya! mas hilig kasi ni hubby ang magluto, ako di masyado moody ang pagluluto ko. nyehehe! SILIP nalang kayo! kaun tayo!!!

paksiw na talbos ng kamote

talbos ng kamote
salt n` dash of pepper
one small cup of water

pagkaing pinoy uhmm...yummy! miss na namin ang mga pagkain pinoy, kaya pag nakakakuha kami ng mga gulay na madalang lang makain dito sa japan nagluluto agad kami ng lutong pinoy. sa ganon hindi mo na gaanong ma mimiss ng husto ang pagkaing pinoy. KAIN PO TAYO!

Sunday, March 22, 2009

Special Pandesal

my finish product.

1/2 kilo all purpose flour

6 tbsp sugar

1/2 tsp salt

3 tbsp melted butter or oil

1/4 cup milk

1/2 tbsp dry yeast

1/2 cup warm water

1 L egg

bake for 150c to 15-18 minutes

Tuesday, March 10, 2009


Mami-Style Miki:
2 small chicken breasts
2 litres chicken
vegetable stock
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g Miki noodles
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste

Toppings and condiments:

  • 3 hard-boiled eggs, sliced into 6 sections each

  • 3 heads crushed fried garlic (approx)

  • 2 stalks spring onion, thinly sliced or chopped

  • calamansi slices

  • ground black pepper

  • fish sauce

Mami Cooking Instructions:

Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.

  • Chop one carrot and a quarter of the cabbage.

  • Julienne the rest of the carrots and thinly slice the cabbage.

  • In a pot, cover chicken in stock or plain water.

  • Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.

  • Add chopped carrots and cabbage. Let it boil till chicken is tender.

  • Take out chicken so as not to overcook.

  • Debone and return bones to the stock.

  • Keep it on a low simmer till serving time.

  • In a separate pot, boil around a litre of water.

  • Drop the fresh noodles and let it come to a rolling boil.

  • Take out the noodles as soon as tender but still with some resistance or al dente.

  • Wash the noodles in cold or tap water. Drain.

  • In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.

  • Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.

  • Garnish with the toppings and season with the condiments as desired.
  • Monday, March 9, 2009

    Instant Yeast vs. Dry Yeast

    Instant yeast, which is also known as rapid rise yeast or bread machine yeast, has become the type of yeast I always use. Why? It makes bread baking easier and the results are just as good as with active dry yeast.
    With instant yeast, you skip the step of dissolving the yeast in warm water. It is more finely ground than active dry yeast and therefore absorbs moisture much faster. As the name implies, instant yeast also works more quickly than its counterpart.
    Another difference is that when using instant yeast with gluten bread, only one rise time is needed and the dough is not punched down. That’s not significant to us gluten-free bread bakers because our dough only requires one rise time anyway.
    If you are following a recipe that calls for active dry yeast, use about 25% less of instant yeast. Mix the yeast in with the dry ingredients and combine the wet and dry ingredients according to the instructions.
    Bread machine yeast is easily found at grocery stores. I buy vacuum packed instant yeast from BJ’s wholesale club. SAF Instant Yeast is one brand I have used. Once I open the pack, I put some into a small container I keep in the refrigerator and the rest of the package I close, put it in a zip lock bag, and store it in the freezer.
    You’ll notice that my recipes use instant yeast. If you don’t have instant, you will have to dissolve the yeast in the warm liquid. You may also want to increase the amount of yeast a little. If you haven’t given instant yeast a try yet, I hope you will soon. I think it will quickly become your preferred type of yeast.

    this information i copy from

    Sunday, March 8, 2009



    • 1 can evaporated milk
    • 1 ltr fresh milk
    • 1 can condensed milk
    • 1 cup apricot
    • 2 cups of fruits cocktail
    • 110g cornstarch
    • 120g sugar

    HOW TO:

    1.add condensed milk, evaporated milk, sugar and 1/2 ltr. fresh milk then put in together in sause pan don't boil used medium heat. 1/2 ltr fresh milk unto separated bowl then mix the 110g corstarch mix well

    3. add num 2 and num 1 stirwell and add remaning ingredients until steaky

    4. place it into a mold.

    Chicken Macaroni Salad

    1/5 kilo macaroni noodles
    2 to 3 pieces, medium sized carrots
    1 big chicken breast
    500 ml of mayonnaise
    1 can (836 g) pineapple chunks or tidbits
    1 big white onion, finely chopped
    1/2 cup sweet pickle relish
    3 hardboiled eggs, diced
    1 cup diced cheddar cheese
    1/2 cup raisins
    salt and pepper to taste

    Macaroni Salad Cooking Instructions:

    1.Cook macaroni noodles according to package cooking instructions.
    2.In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
    3.Drain carrots and let cool. Peal skin then dice.
    4.Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
    5.Drain pineapple chunks or tidbits.
    6.Combine all ingredients while adding salt and pepper, to taste.
    7.Refrigerate, then serve.

    Macaroni Salad

    2 cups macaroni
    2 small cucumbers, chopped
    2 tomatoes, chopped
    1 green bell pepper, chopped
    1 onion, chopped
    salt to taste
    ground black pepper to taste
    1 3/4 cups creamy salad dressing, e.g.

    Miracle Whip ™
    1/4 cup milk

    1.Cook macaroni pasta in a large pot with boiling salted water until al dente. Rinse with cool water and drain.
    2.In a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
    3.Blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
    4.Add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. Add salt and pepper to taste.
    5.Refrigerate until chilled. Serve.

    Thursday, March 5, 2009



    • 4 1/2 cup flour

    • 3 cup milk

    • 3 1/2 tbsps baking powder

    • 2 1/2 cup sugar

    • 3 tsps vanilla

    • 4 eggs

    • food coloring

    1. mix dry ingredients together

    2. beat eggs, milk and vanilla

    3. add the dry ingredients gradually until it become amooth

    4. pour into small non stick muffin tins about 3/4 full

    5. steam for 10 mnts until the toothpick inserted comes clear

    6. add some grated cheese on top

    7. cover it again for about 1 mnts until the cheese become melted serve it while its hot.

    Sunday, March 1, 2009


    • 2 pitso ng manok (ilaga at himayin)
    • 1 can coconut milk
    • 5 potatoe
    • 2 carrots
    • 1 bigkis na string beans
    • 1 tsp turmeric powder
    • 1 sibuyas
    • 1pcs bawang (dinikdik)
    • luya (hiwaing pahaba)
    • salt pepper to taste
    • 2 cups water

    igisa ang bawang, sibuyas,luya

    isunod ang carrots at potato then add 2 cup of water

    pagmalapit ng maluto ang unang sangakap, ilagay na ang mga natitirang sangkap then takipan ang kawali hanggang sa maluto :)

    serve for 6 person


    1/4 kilo coconut (250g)

    1 bar melted butter

    4 egg yolk

    4 egg white

    1/4 flour

    1 can condensed milk

    1/4 cup sugar

    1). i mixer ang egg white

    2).paghaluin ang mga sangkap egg yolk, sugar, condesed milk

    3). then saka po ilagay ang num 2 n' 1 sa flour

    4). last i add ang coconut haluing mabuti

    i bake lang po sa moderate oven

    Wednesday, February 25, 2009

    For Beginner CHOCOLATE CAKE

    my very simple


    6 eggs separate yolk and white

    1/4 cup cocoa powder

    3/4 sugar

    1 tbsp milk

    1)add; yolk,cocoa powder , sugar and milk

    2) i mixer ang white egg

    then pagsamahin ang 1 and 2 haluin. . .ilagay sa spring form cake lagyan sa loob ng baking paper at saka i bake ng 180c 30 minutes

    Tuesday, February 24, 2009

    chawan mushi

    this is kamaboko you can find this at japanese market

    knorr cube you can used chicken,pork and beef
    you need the ff:
    good for 4 servings
    • 3 eggs

    • beans (green peas will do as substitute)

    • carrots ( you can decorate it like forming shapes)

    • some vegetables will do according to ur taste

    • chicken diced or small cut

    • shrimps

    • 500cc dashi (made from katsuboshi or any will do, you can used also knorr cube)

    • kamaboko slice

    • shoyu for seasoning

    • parsley

    • mushrooms ( u can use shimeji)

    • salt
    egg mixture:
    1. break the eggs but don't beat to avoid foam like mixture
    2. put the 500cc cooled dashi
    3. add shoyu and salt according to ur taste
    4. strain using net
    5. set aside

    1. cut the chicken into small portion or dice cut removing those white tissues
    2. clean the shrimp by removing the shells and the black veins
    3. cut the vegetables into small portions
    4. remove roots of mushrooms, tear into easy to eat pieces
    5. slice kamaboko into strips

    1. prepare 4 chawan mushi ( serving cups) with lids (u can use aluminum foil as substitute if u have no cups with covers)
    2. divide all the fillings into 4 cups
    3. place the egg mixture in those 4 cups
    4. make a double boiler pan (steamer) half filled with water and let it boil
    5. place the 4 cups in the steamer and cover it
    6. let it heat on a strong fire for 1-2 minutes then reduce the heat and cook it additionally for 12-15 minutes then check if it's done...
    7. serve with parsley leaves on top and ready to eat! yummmyyy!


    meron po akong ginawa ka gabi CHIFFON CAKE po. ang recipe po niya ay nakuha ko po sa aking cooking book yung kasama po ng OVEN namin

    16cm ang laki nya

    3 egg

    90g sugar

    50ml cooking oil

    60ml milk

    vanilla konting patak mga 3

    75g flour

    1/2tsp baking powder

    1) isama ang baking powder sa flour at salain po. then paghaluin ang cooking oil, milk, vanilla at 3 itlog na dilaw(ihiwalay ang puti). pag haluin lahat ng sangkap. iwan muna po sa isang tabi.

    2) and then yung puting itlog i mixer nyo po kung wala naman kayo pwede pong manomano ihalo ang sugar pakonti konti rin hanggang sa maging soft na po siya. (yung sugar salain din po ninyo)

    pagsamahin nyo po ang 1 and 2. halo lang po ng halo at ilagay sa lyanera ng cake ninyo lutuin po sa 170c and 25mints.

    pasensya na po kayo sa pagtuturo ko dahil first time ko rin pong gumawa ng mga ito, sana po share din kayo ng inyong mga nalalaman sa paggawa ng cake nagtataka lang po ako kasi po ng bagong luto siya ang laki laki nya nakalobo po siya ang ganda ng kinalabasan...then mga isang oras naging punggok napo kulang po kasi ako sa recipe dapat po ang gagamitin ehhh cooking oil ang ginamit ko po ay margarine kaya yung nasa pic po ganon ang kinalabasan at lasang margarine po sya hihihi. dahil po kaya sa margarine kaya sya naging punggok? or baka naman me mali akong ginawa sa pagluluto?

    Wednesday, February 18, 2009

    Tortang Sardinas

    2 can sardines in tomato sauce (ligo etc)
    2-3 cups all purpose flour
    2 eggs
    pepper to taste
    onion(finely chopped)
    salad oil for frying

    Paraan ng pagluluto:
    ihiwalay ang sauce sa sardinas (itabi ang sauce) sa sardinas puwedeng buo sya or dudurugin ang sardinas (depende po kung ano gusto nyo), i- mix ang chopped onions, salt and pepper, at all purpose flour and eggs and mix well...

    For frying:
    magpainit ng fry pan at ilagay ang salad oil ... iprito ang mix ingredients using tablespoon for scooping (hamburger size)
    serve hot; (pwedeng gawing dip ang sauce ng sardine) good for three person

    Binatog ( fresh corn puff)


    boiled corn kernels that are intentionally overcooked so that they are literally bursting out of their skins (also has the result of puffing up of corn), sugar, grated coconut and evaporated milk. salt to taste.

    To make, the vendor starts by taking out a clean plastic cup and scooping out some boiled corn, then he adds a little bit of grated coconut and a touch of sugar, tops the cup up with more corn, sprinkles more sugar on top and adds evaporated milk. If you want to eat it immediately he gives you a spoon and you can munch away.

    Binatog actually is one of my favorite food on my childhood days and even now. But lately I notice that it's hard to find a Binatog vendors nowadays



    5 pcs BANANA



    1/4 tsp SALT

    1 tsp BAKING SODA


    2 EGGS

    3 tbs milk

    kudkurin ang 5 pirasong banana, ihalo lahat ang mga sangkap haluing mabuti. minsan kasi tinatamad akong mag halo then kapag na i bake ko na buo pa pala yung baking soda
    . . .mapait po siya!

    Bake at 180c for about 35 minute

    enjoy! see you in my next posting(^.^)

    ... sana sipagin ako bukas!

    Tuesday, February 17, 2009




    • 1/3 cup refined sugar

    • 1 teaspoon salt

    • 1/4 teaspoon instant yeast

    • 1/2 cup all-purpose flour

    • 2 tablespoons water

    • 1/3 cup butter


    • 1 egg

    • 1 tablespoon refined sugar

    • 2 tablespoons water

    • 1 1/2 cups all-purpose flour

    • 3 egg yolk

    • 1 teaspoon instant yeast


    • grated cheese

    • melted butter

    • sugar


    1. Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.

    2. Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.

    3. Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.

    4. Bake at 325 F for about 10 minute or until light golden brown.
    5.Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.
    or try this one ")

    Sunday, February 15, 2009

    Mabo Dofu

    Share ko lang ang recipe ng mabo dofu.

    Here it is:

    1 pack tofu ( good for 2 people)

    hikiniku (giniling) (depends on you kung gaano karami gusto mong meat, pwedeng 500 grams, ako kasi mas gusto ko maraming meat)

    2 butil ng bawang

    1 hiwa ng luya (manipis)

    1 negi (sibuyas)
    1 kutsaritang toubanjang (chilli paste)

    kikkoman shouyu (toyo)


    white peeper


    knorr chicken cube

    goma abura (sesame oil)

    katakuri ko (flour)

    Heto ang procedure:

    1. Durugin ang bawang at luya, hiwain ang sibuyas (huwag masyadong manipis) hiwain rin ang tofu (2.5 cm)

    2. Maglagay ng mantika sa kawali, (2 kutsara) pag mainit na ilagay ang giniling, haluin hanggang sa mawala ang kulay karne.

    3. Isunod ang bawang, luya, at sibuyas haluin ng kaunti then ilagay ang toubanjang (chilli paste) haluin para huwag dumikit.

    4. Lagyan ng 1 at kalahating tasa ng tubig

    5. Pakuluin tsaka ihulog ang chicken cube, isunod ang tofu.

    6. Lagyan ng kikkoman shouyu(toyo) at sugar ayon sa iyong panlasa takpan at pakuluin hanggan maluto ang tufu (mga 3 min. lang luto na ang tofu) (sono mama "tsuyoubi" (malakas ang apoy)

    7. Budburan ng white pepper at ajinomoto (dapat mahina lang ang pag halo upang hindi madurog ang tofu)

    8. Tikman at pag naayon na sa panlasa tsaka haluan ng tinunaw na katakuri para lumapot then lagyan ng isang kutsaritang goma abura (sesame oil).

    9. Presto.... your mabodofu is DONE.

    Bopis, Kandingga

    Bopis or kandingga in Bicol. I have several requests for this recipe, now here it is. Bopis is another popular turo-turo dish. It is made up of diced pork or beef lungs, spleen and hearth. Cooking this dish is a little bit tricky, it has to be done right to rid of that pig innards smell. It has to be sautéed really dry or until it is sizzling. Or you could boil again the diced bopis and rinse, drain before cooking sautéing. For this reason some are not so keen to have this dish. But for those who have come to like the exotic taste of bopis is surely one dish to crave for. Here is my recipe.


    1/2 pork bopis set, (lungs, spleen and hearth)

    1 medium size labanos, diced finely

    1 medium size carrot, diced finely

    1 red bell pepper, diced finely

    1 big can button mushroom, diced finely

    2 tablespoon black pepper, coarsely ground

    1/2 head garlic, crushed, minced

    1 medium size onion, chopped

    1/4 cup atsuete / annatto in oil

    2-3 pieces siling labuyo , chopped

    3/4 cup vinegarcooking oil


    Cooking procedure:

    Wash bopis set thoroughly and drain. Put the whole bopis set in big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. Remove from casserole and drain, let it cool down. Finely dice bopis set and keep aside. Suttee garlic and onion in a big wok. Add in diced bopis and stir cook for 3-5 minutes or until it start to sizzle. Add in vinegar and cook for 2-3 minutes now add in annatto oil, patis and black pepper, stir cook for another 2-3 minutes. Add in 3 cups of water and simmer for 3-5 minutes now add in carrots, labanos, mushroom and siling labuyo, simmer for another 3-5 minutes or until most of the liquid has evaporated. Correct saltines if required. Add in bell pepper and cook for a minute or two. Serve hot with a lot of rice.

    Peppered Beef (Ang Tawag Ko)


    beef cutlets

    1/2 onion

    2 green bell pepper (pwede rin 1green, 1red, 1yellow or 1orange or any combo)

    1 shiitake (ung mushroom na maliit?)

    1 pakete ng ground black pepper


    1. Cut the beef cutlets mga around 1" x 1" or any size na gusto nyo, basta mabilis magluto ung beef. Peal the onion, and cut lengtwise into wedges. Cut green bell pepper lengthwise. Ung combination sa taas... color lang un! Baka gusto nyo iba iba makiktang kulay. Then ung mushroom... cut nyo lang ung roots.

    2. Beef sa frying pan... na meh konting tubig... pag natuyo na ung tubig... lagay oil (olive oil ba kung gusto nyo eh)... then prito prito. Buhos ground black pepper... the more the spicier... kayo na may alam sa panlasa nyo po.

    3. Pag may hints na ng brown (kung gusto nyo din ung brown na brown talaga)... add nyo na ung 3 onion, bell pepper & mushroom. Timpla with Kikoman! Di ako nag aasin! LOL!

    4. Kung gusto nyo tulak pa ung timpla... sgurado kayo na bahala dun! Minsan kasi dinagdagan ko ng konting red wine... ayos naman kinalabasan.

    Pork Cutlet on Rice ( Katsudon)

    japanese food ( Katsudon)


    may nabibiling pork na sadyang pag tongkatsu (ang tongkatsu ay katsudon ang tawag pag nasa ibabaw na ng kanin with sauce on it)

    2 itlog


    takatakuri kopan ko (breadcrumbs)

    shouyu (toyo)

    pulang asukal

    soba jouyu (toyo pang soba o udon)



    1. batihin ang itlog ilagay sa bukod na lalagyan

    2. maglagay ng katakuri ko sa bukod na lalagyan

    3. magbukod rin ng pan ko

    4. paluin ng kaunti ang karne then budburan ng paminta

    5. pahiran ang karne ng katakuri ko (arina)

    6. ilubog rin sa itlog

    7. then ilubog o dampian ng maraming pan ko (breadcrumbs) itabi habang nagpapa-init ng mantika sa tempura nabe ( o deep frying pan)

    8. subukang mag hulog ng ilang butil ng breadcrumbs sa mantika pag hulog neto at bumalik agad paitaas ibig sabihin pwede mo nang ihulog ang mga karne

    9. Kapag naibaliktad na hinaan ng kaunti ang apoy, huwag masyadong tostado. kapag pumaitaas na ang karne pwede nang hanguin at patuluin muna ang mantika .

    10. ang sauce naman: maglagay ng 2 tasang tubig sa kawali pag kumulo ay lagyan ng pulang asukal mga 2 tablespoons muna then 2 kutsara rin ng shoyu 1 kutsarang soba jouyu o kung may hondashi ka pwede ring lagyan ng kaunti. haluin at tikman ng naaayon sa panlasa pag tama na sa panlasa ilagay ang mga karne at baliktarin ng paulit ulit hanggang sa ma-absorb ng karne ang sauce. kung may natirang sauce pwede rin ibudbod sa karne pag nakapatong na sa kanin.

    Take note: Dapat may naka sliced na repolyo sa ibabaw ng kanin o kung gusto man separated ang repolyo, masarap din na mayonnaise ang dressing ng gulay dahil match ito sa tongkatsu.

    Wednesday, February 11, 2009

    Pork BBQ lasang pinoy

    Sprite soda
    cracked peppermince
    claurel leaves

    mix it all up and marinated the pork overnight. its ready to cook the following day. cheers.


    sili/ichi togarashi

    pag samahinlang po lahat ng sangkap. uhhm yummy! meron na po kayong masarap na sawsawan ng pork bbq nyo. lasang pinoy po iyan.

    Monday, February 9, 2009

    Sinigang na Isda

    Isda, kangkong, half radish,
    1pcs tomato,5 slices ginger, salt to taste,

    cracked pepper, 4 cups water

    and sinigang mix (made in philippines)

    Wednesday, February 4, 2009

    Siopao part 2



    2 cups warm water

    4 tsps. yeast

    1/2 cup sugar

    1/4 cup oil1 tsp. salt

    4 cups all purpose flour

    4 cups cake flour


    1/2 kilo pork, cut into cubes

    3 cloves garlic, pounded

    1/4 cup onions, minced

    1/4 cup sugar

    1/4 cup soy sauce

    1 pc. bayleaf

    salt, pepper, vetsin to taste

    1/2 cup water

    2 tbsp. cornstarch

    2 pcs. hard boiled egg, cut into pieces


    1 1/2cups ground pork

    1/4 cup shrimps, chopped

    1/4 cup onions

    3 cloves garlic, minced

    salt, pepper, vetsin to taste

    1 raw egg

    2 tbsp. flour

    2 pcs. hard boiled eggs, cut into pieces



    Dissolve yeast in warm water and add sugar. Let rise for 20 minutes. Add rest of ingredients and knead until smooth. Let rise 1 hour or until double. Punch down. Divide into 24 pieces. Form into balls and allow to rest another 30 minutes. Flatten dough pieces and place filling in center and pull edges to top center and pinch securely to close. Place on paper squares. Allow to rest 1 hour. Line steamer with cloth. Place siopao on top and cover with another cloth before steaming. Steam for 30-40 minutes or until done.

    Asado Filling:

    Saute garlic and onions. Add meat and seasonings. Add a little water and simmer until tender. Add cornstarch dissolved in little water. Use to fill siopao.

    Bola-bola Filling:

    Mix well ingredients except hard boiled egg. Form into 1 inch ball. Use to fill siopao together with 1 piece hard boiled egg.

    BBQ Sauce

    2 sm. onions

    3/4 c. ketchup

    3/4 c. water

    3 tbsp. vinegar

    2 tbsp. Worcestershire sauce

    1 tsp. salt

    1 tsp. paprika

    1/4 tsp. black pepper

    1 tsp. chili powder

    Mix all Ingredients

    Ceasar's Salad

    1 head lettuce torn into bite pieces

    4 pcs. salad tomatoes cut in wedges for decor

    1 pack bacon (200 grams)

    1 cup bread cubes

    1/4 cup grated cheese


    1 egg

    1/2 cup salad oil

    1 clove garlic mashed

    2 tsp. lemoncito juice

    1/2 tsp. pepper

    1 tsp. sugar

    1/2 tsp. salt

    1 tbsp. anchovies fillet mashed

    Chill tomatoes and lettuce separately. Fry bacon until crisp. Set aside. Brown bread cubes in bacon fat. Set aside. Just before serving, toss ingredients in dressing, leaving some of bacon, croutons, cheese and tomatoes for garnishing.


    Beat eggs slightly. Add calamansi juice and seasoning. Add oil gradually beating after each addition. Beat until thick.