Tuesday, December 17, 2013

Homemade Longganisa


1kilo pork, beef or chicken (Kung ano gusto mo karne gamitin) 
1cup organic brown sugar ( more healty) 
2 tbsp cornstarch 
1 tbsp seasoning
2 tbsp sweet chili hot sauce  or just chili hot
1 tablespoon Worcestershire sauce (mas masarap ito gamitin kesa soy souce) 
1 buong garlic chopped 
2 tsp pepper (durugin) 
1 tsp salt

Mix everything and allow to marinate overnight. I really didn’t care for the paprika, and just added enough for flavor, and for color. You can have loose longganisa as is, or stuff it as I did in a casing.  Let it hang around for a couple of hours to “dry” or cure. Supposedly, the garlic acts as a preservative to the mix. Then store in the freezer afterwards. If you don’t, it will stink up the whole fridge.

Friday, November 22, 2013

Chiffon Cake


8 Large eggs
2 cups cake flour
1 tbsp. baking powder
1 tsp. salt
2 cups sugar (1 cup for egg white and 1 cup for egg yolk)
3/4 cup cold water
3/4 cup cooking oil
1 tsp. cream of tartar
2 tsp. vanilla

1 cup powdered milk
1/2 small can condense milk * add a few drops of evap milk if d icing is too dry
1 unsalted butter (soften)
grated cheese (mild cheddar)

Prepare 2 x 9 inch round pan and line with parchment paper. Pre-heat the oven to 175C.

Separate egg yolk and egg white.

Egg yolk:
1. Mix together all dry ingredients flour, baking powder, 1 cup sugar set aside the other 1 cup sugar. Set aside.
2. Combine egg yolks, oil, water and vanilla. Mix well then set aside.

Egg white:
1. Beat egg white till foamy then add cream of tartar and 1 cup of sugar gradually mix well until soft peaks.

2. Fold in egg yolk and egg white mixture mix well but not to over mix it.

3. Transfer baking pan lined with parchment paper and bake it for 30-45 min. or till the test comes out clean.

4. Transfer to wire rack to cool down completely. You can add frosting of your choice.

My Caldereta

1kilo Beef, Chicken or Pork ( bahala po kayo Kung ano gusto nyong karne na gamitin) 
Fish Hotdog ( optional kahit anong hotdog ) 
5pc Potato 
3pc Carrot
1 Onion
Salt n' pepper to taste
1 pack String beans
1 pack Raisin
2 Caldereta Mix 
10 tbsp coconut milk
3 cup Water

Igisa ang bawang at sibuyas isunod ang karne (chicken gamit ko) hanggang sa mag brown ng kaunti then ilagay ang Fish Hotdog at lagyan ng 2 cups water with 2 pack Caldereta mix, 10 tbsp coconut milk, raisin, carrot at pakuluin ng 10. Kapag luto na ang carrot sunod na ilagay ang potato, string beans at 1 cup water, salt n' pepper to taste pakuluin ulit ng 10 minutes. Ilagay ang cheese 

Sunday, September 15, 2013

Tapioca Dessert

Tapioca Dessert Recipe:

Tapioca Pearls:
2 Tbs of Tapioca Pearl
2 Cups of Water

Glutinous Rice Balls:
1/3 Cup of Glutinous Rice Flour
2 Tbs of Cold Water

1/2 Cup of Shredded Jack Fruit (May use Banana or Taro as well)
1/3 Cup of Coconut Milk
3/4 Cup of Milk
1/4 Cup of Asian Brown Sugar

Halo-halo Ginataan

Ginataan (pachamba lang po) 
1 cup Mung beans
3 can coconut milk
1 cup sticky rice, washed (malagkit) or oat meal Kung walang malagkit.
1 cup dry corn
1 can jackfruit 
1 cup sugar
1 cup Tapioca

Cooking Procedure
Boil the tapioca.
Heat a pan and put-in the Mung beans.
Toast the Mung beans until brown.
Turn-off heat and let the mung beans cool down.
Crack the toasted mung beans using a mortar and pestle (almires). Set aside.
Heat a cooking pot and pour-in coconut milk. Let boil.
Add the sticky rice,Mung beans and corn then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
Add sugar, tapioca and jankfruit then stir.
Turn off heat and transfer to a serving plate.
Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.

Thursday, August 8, 2013

Baked Macaroni and Cheese


4 cup uncooked elbow macaroni
2 lb ground beef
1 medium onion, chopped
2 cloves garlic, pressed
3 cup tomato paste
1 cup of white sauce or cream
1/2 cup of evaporated milk or fresh milk
1 can diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can chopped green chiles
1 pack baby mushroom 
1 carrot slices 
1 tsp chili powder
2 1/2 tsp salt
1 tsp pepper
2 cup grated mozzarella cheese
2 cup grated Cheddar cheese


Preheat oven to 375F/190C.

Cook macaroni according to package directions. Drain.

Meanwhile, in a deep skillet over medium heat, brown the beef with the onion and garlic. Drain off any fat. 

Add the tomato paste, diced tomatoes, kidney beans, chiles, chili powder, salt and pepper. Stir to mix.

Add the drained macaroni. Stir to mix.

Transfer to a baking dish.

Bake for 30 minutes.

Remove from oven. Sprinkle with grated cheese. Return to oven and bake until cheese melts (about 5 minutes).

Tuesday, August 6, 2013

Or maybe I need to start a Big Wish jar.

I’ve wanted to have one forever, but alas can’t afford one. So I mix and knead most of my breads, cake etc. by hand. It is just the meringues I find impossible to do that way. Oh well, I will keep on dreaming… maybe one day Santa will bring me a cream one, or a lime or … A.... Stand Mixer?! Lol! Or maybe  I need to start a Big Wish jar.

Vietnamese Pho

Pho is a famous Vietnamese Noodle dish served with vegetables


2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tablespoons kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugarTHE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce


Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Bibingkang Malagkit ( Philippines Rice Cake)

Mga sangkap:

(Sticky rice)Glutinous Rice 2 cups
Coconut Milk    4 cups
Brown Sugar  1 cups

Hugasan ang  malagkit. at ilagay sa kawali ang 3 cup na gata at saka ang malagkit na bigas haluing mabuti kapag malapit ng maluto ilagay ang natitirang 1 cup na gata at ang 1 cup na asukal. Kapag naluto na ito isalin sa baking tray pahiran ng butter bago ito isalin.

Para sa Topping:

Coconut Milk 2 cups
Brown Sugar 1 cups
Condense Milk 5 tablespoon 
Carnation Cream 5 tablespoon 

Ilagay sa kawali ang gata at asukal...ilagay sa medium high ang apoy haluin  ito hanggang sa lumapot ito saka ilagay ang gatas na condense at cream haluin ng mabuti hanggang sa lumapot saka hinaan ang apoy. Kapag malapot na sya medyo thickens na ang pagkakaluto nya i spread  nyo na sa ibabaw ng nilutong malagkit. At i bake ng 20 minutes 180 celsius  ( 350 F. ) 

enjoy cooking hope you like my ingredients.

Monday, July 22, 2013

Equivalent Measurement


U.S. vs. Metric vs. Imperial (U.K.) Measures
Cooking Equivalent Measurements - 
teaspoons - tablespoons - cups - ounces - pints - pounds - metric

The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures. All conversions are approximate and most have been rounded up or down to the nearest whole number. Examples below:

1 teaspoon = 4.929 milliliters - rounded up to 5 milliliters

1 ounce = 28.349 grams, - rounded down to 28 grams

Dry/Weight Measurements





1/16 teaspoon

a dash


1/8 teaspoon or less

a pinch or 6 drops



.5 ml

1/4 teaspoon

15 drops


1 ml

1/2 teaspoon

30 drops


2 ml

1 teaspoon

1/3 tablespoon

1/6 ounce


5 ml

3 teaspoons

1 tablespoon

1/2 ounce


14 grams

1 tablespoon

3 teaspoons

1/2 ounce


14 grams

2 tablespoons

1/8 cup

1 ounce


28 grams

4 tablespoons

1/4 cup

2 ounces


56.7 grams

5 tablespoons plus 1 teaspoon

1/3 cup

2.6 ounces


75.6 grams

8 tablespoons

1/2 cup

4 ounces

1/4 pound

113 grams

10 tablespoons plus 2 teaspoons

2/3 cup

5.2 ounces


151 grams

12 tablespoons

3/4 cup

6 ounces

.375 pound

170 grams

16 tablespoons

1 cup

8 ounces

.500 pound or 1/2 pound

225 grams

32 tablespoons

2 cups

16 ounces

1 pound

454 grams

64 tablespoons

4 cups or 1 quart

32 ounces

2 pounds

907 grams


Liquid or Volume Measurements


jigger or measure

1 1/2 or 1.5 fluid ounces


3 tablespoons

45 ml

1 cup

8 fluid ounces

1/2 pint

16 tablespoons

237 ml

2 cups

16 fluid ounces

1 pint

32 tablespoons

474 ml

4 cups

32 fluid ounces

1 quart

64 tablespoons

.946 ml

2 pints

32 fluid ounces

1 quart

4 cups

.964 liters

4 quarts

128 fluid ounces

1 gallon

16 cups

3.8 liters

8 quarts

256 fluid ounces or one peck

2 gallons

32 cups

7.5 liters

4 pecks

one bushel



less than 1/4 teaspoon



Conversions For Ingredients Commonly Used In Baking





1 cup all-purpose flour

5 ounces

142 grams

1 cup whole wheat flour

8 1/2 ounces

156 grams




1 cup granulated (white) sugar

7 ounces

198 grams

1 cup firmly-packed brown sugar (light or dark)

7 ounces

198 grams

1 cup powdered (confectioners') sugar

4 ounces

113 grams




1 cup cocoa powder

3 ounces

85 grams




Butter (salted or unsalted)



4 tablespoons = 1/2 stick = 1/4 cup

2 ounces

57 grams

8 tablespoons = 1 stick = 1/2 cup

4 ounces

113 grams

16 tablespoons = 2 sticks = 1 cup

8 ounces

227 grams


Oven Temperatures




Gas Mark (Imperial)


225 degrees F.

105 degrees C.


very cool

250 degrees F.

120 degrees C.



275 degrees F.

130 degrees C.



300 degrees F.

150 degrees C.



325 degrees F.

165 degrees C


very moderate

350 degrees F.

180 degrees C.



375 degrees F.

190 degrees C.



400 degrees F.

200 degrees C.


moderately hot

425 degrees F.

220 degrees C.



450 degrees F.

230 degrees C.



475 degrees F.

245 degrees C.


very hot

Thursday, July 11, 2013

Atsara Asparagus


1:Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
2:Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
3:In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
4:Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
6:Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups distilled white vinegar
2/3 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seed
1 1/2 teaspoons dill seed
1 white onion, sliced into rings
1/2 teaspoon chili pepper flakes
2 sprigs fresh dill

Inihaw na Sibuyas Relish (pinaitimang sibuyas)

  1. Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
  2. Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
  3. Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
  4. Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
  5. Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.