Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Filipino Escabeche

How are you today? Its been a long time I never updated this blog. I have been busy with my other online stuffs. Anyway, I got you a Filipino Escabeche that is really tasty and yummy. My hubby and kids love it and almost eat all in one meal. This is very easy to make so make it for the family. I use the tilapia fish fillet that I bought in Walmart since my family did not like those fish that have bones. :)

String Beans

Do you know that this beans is really healthy for you. A friend of mine cook it no spices just plain boiled. I guess the way I will eat this one is get a soy sauce with vinegar and eat it. Will you can get a lot of vitamins of this beans. Hubby keep telling me to eat some so better cook some of the beans.

Fish With Spices

Do you like to eat fish? Fish is goof for you there are certain types of healthful things that you can get from it. I cook the fish with some spices like the onion, black pepper, oregano, chives, a touch of salt, vinegar, soy sauce, a little tiny oil and then ready to cook. After it cook you can taste the delicious fish....

Vegetables With Chicken

If you love to eat vegetables then you might like what I have here. I cooked this one a while ago. They vegetables with chicken. I added a little chicken to add more flavor of the food. Hubby usually want only the vegetable and no chicken at all. Anyway, this food taste very good and even my kids like it.

Soup For You

It is really good to have something to eat in the cold days. Soup is one good food to eat during this days. Hubby treat me for a lunch last week and the server brought us the soup above. It was yummy and delicious soup and I like it.  Hubby just eat very little since he wants the lunch foods. Anyway, I always like soups how about you?

Dried Fish Everyone?

Dried fish is one of  the Filipino favorites. Rice is the the best one to go with the dried fish. I got this dried fish from a friend Nita and I am thankful because the store where you can buy this one is really almost two hours from the house. I eat all already but I still have salted fish. I eat a lot of it with the rice.

Vegetable Egg Roll

Many Americans like egg rolls and one of them is my husband. I usually make vegetables only with cheese. The veggies are carrots, green beans, celery, and cheese are just the ingredients but if you have a seeds that Filipino usually put you can add into the ingredients. Ok I am hungry now hehe.

How To Make A Bingka

Last New Year's eve we have so many foods that i miss when i was in the Philippines since we attended the Filipino party. I eat many foods mostly Filipino foods. There are also American foods but only a few ones. Today i would like to share a recipe for making a bingka one of the Filipino delicacy. I saw this recipe online but the way i make it is a little similar.


1 Box (16oz) Mochiko Flour or any brand sweetened Rice Flour (sifted)
4 Eggs
¼ cup melted butter
2 cups Sugar
2 cups Evaporated Milk
50 g shredded sweetened coconut
20 g shaved or ground parmesan cheese ( substitute for keso de bola)
Salted Eggs: You can put them on top of the bibingka in the middle of baking timeor serve them on the side. (Some people doesn’t like the taste of salted egg)
Preheat the oven to 350. Prepare a rectangular baking pan(13x9incbes).

1.) Beat the eggs and sugar together until creamy and fluffy.
2.) Add the milk and continue mixing until well combined.
3.) Fold in the Mochiko flour into the mixture.
4.) Add the shredded sweetened coconut and parmesan cheese.
5.) Pour the melted butter into the pan, and add the batter mixture. Pour some shredded sweetened coconut and parmesan on top. Place them in the oven and bake for 40-45 minutes.

Biko A Filipino Delicacy

Biko is one of the Filipino delicacy that i really like. I took this picture when i was in a friend's party at New Year's eve. There are more Filipino foods in there at the party. I just miss my country where i grow up. One day i will be there...

Filipino Fish Sweet And Sour

Last month i tried different recipes that i found online and even modify it the way we all like it here in the house. I also bake some cakes and love the carrot cake with pineapple, nuts, coconuts, and carrots. Also bake a blueberry cake and this one the Filipino fish sweet and sour but we usually call it Escabeche. Hubby love the first time i cook this one since i modify all the ingredients. This became a healthy food to eat and hubby said its his first time that he do not hurt burn...

Ryan's Restaurant

Last week my family and I was eating breakfast at this restaurant. Hubby wants a different breakfast and he decided to eat in Ryan's. The foods are really good and too many of them. My son enjoyed it also hubby and myself. We already eat there a few times and so far so good. 


It has been awhile since i posted something in here. Oh boy i almost forgot this blog of mine. Anyway, i miss this beef caldereta because my mom cook this one and serve to the family. I know most of the Filipino love this so here is the recipe.


1. 1/2 cup tomato paste
2. 1 cup bell pepper, cut into strips
3. 2 pounds beef, cubed
4. 1 medium onion, chopped
5. 2/3 cup liver, spread
6. 1 cup tomato sauce
7. 1 cup grated cheese
8. 1 tablespoon Tabasco sauce (optional)
9. 3-4 cups water
10. 1 cup unsweetened pineapple juice
11. 1 garlic clove, crushed
12. 3 large bay leaves
13. salt and pepper
14. 2 medium carrots, sliced
15. 3 medium potatoes, sliced

Cooking Directions:
1. Boil beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion.
2. In a separate pan saute garlic until almost brown. Add to beef and broth.
3. Add the tomato sauce and tomato paste and allow to simmer for ten minutes
4. Add bay leaves, bell pepper, carrots and potatoes
5. Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste
6. Add optional Tabasco sauce
7. Cook until cheese is melted, stir.
8. Remove bay leaves.
9. Add water if the mixture is too thick
10. Serve hot on individual servings of a bed of cooked rice

Lemon Pudding Cake with Cranberry Syrup

This is one of the recipe for the holiday that i like. Merry Christmas everyone and i hope you are enjoying your holidays. Thanks for coming and reading my post...


For pudding cake

* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 3/4 cup sugar
* 3 large eggs, separated
* 1 cup 1% milk
* Finely grated zest of 1 large lemon
* 5 tablespoons fresh lemon juice

For syrup

* 1/3 cup sugar
* 3/4 cup fresh or thawed frozen cranberries, chopped
* 1/2 cup water


Make pudding cake:

1.Preheat oven to 350°F.

2. Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.

3. Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

4. Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.

Make syrup while cake is baking:

1. Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

Cooks' notes: · Syrup may be made 2 days ahead and chilled, covered.

Herb-Roasted Turkey

Makes 12 servings, 3 ounces each, plus plenty of leftovers

ACTIVE TIME: 30 minutes

TOTAL TIME: 3 1/2 hours


* 1 10- to 12-pound turkey
* 1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
* 2 tablespoons canola oil
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
* 3 cups water, plus more as needed

1. Position a rack in the lower third of the oven; preheat to 475 degrees.
2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
3. Roast the turkey until the skin is golden brown, 45 minutes.
Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350 degrees and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165 degrees.
4. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.

NUTRITION INFORMATION: Per serving (without skin): 155 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 0 g carbohydrate; 25 g protein; 0 g fiber; 175 mg sodium; 258 mg potassium. 0 Carbohydrate Servings

Pineapple Salad

Today you can try making a salad with this recipe pineapple salad. Thank you for coming...


1/2 large pineapple
1 can (220ml) sauerkraut, drained
1 red apple, cored and diced
1 1/2 cups bacon, cut into 1-inch strips


3 tablespoon mayonnaise
2 tablespoon sour cream or whipping cream
2 tablespoon lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary
green leaf or butter
lettuce leave


* Remove pineapple from shell. Core and cut fruit into chunks.
* In a large bowl, combine pineapple, sauerkraut, apple and bacon, toss to mix. Cover and chill 30 minutes or longer.
* Meanwhile, in separate bowl stir together all the dressing ingredients.
* Cover and chill.
* When ready to serve, line serving bowl or individual serving plates with lettuce leaves. Spoon chilled salad over the lettuce, and pour dressing on top.

Chocolate Chip Ice cream

Enjoy this dessert with your friends and family....


3 eggs
2 tbsp caster sugar
200g milk chocolate melted
1 1/3 c cream
90g dark chocolate, finely chopped


1. Place eggs and sugar in bowl, stand over pan of simmering water. Beat or whisk till it is fluffy, pale and increased in volume.
2. Add milk chocolate and mix well. Remove from heat and let cool.
3. Beat cream till soft and peaks form. Fold in eggs mixture.
4. Add dark chocolate and mix well.
5. Pour into metal tray and freeze for about 4-5 hours or till firm.

Avocado & Corn Salsa

With only 50 calories and 3 grams of fat per serving

Serves: 8 (about 1/4 cup each)
Preparation time: 10 minutes

3/4 cup frozen corn, thawed
1/2 cup quartered grape tomatoes
1 medium avocado, diced
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt

1. Toss corn, tomatoes, avocados, cilantro, lime juice and salt in a medium bowl.


Nutrition Facts
Per serving:
50 calories
3 g fat (0 g sat, 2 g mono)
0 mg cholesterol
5 g carbohydrates
1 g protein
2 g fiber
37 mg sodium
169 mg potassium

Nut Crisp Cookies

Another recipe that I know you would like to try...


1/2 cup castor sugar
1 tablespoon melted butter
1 egg
1 teaspoon baking powder
1 1/2 cup rolled oats
1 teaspoon vanilla essence


1. Mix all the ingredients together well.
2. Drop teaspoonsful on a greased baking sheet 2 inches apart.
3. Bake to a nice golden brown and until crisp in a 175 °C oven.
4. Allow to cool.
5. Store in an air tight container.

Thai Chicken Pizza

You can serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side. Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

20 ounces prepared whole-wheat pizza dough
1/4 cup smooth natural peanut butter
3 tablespoons water
2 teaspoons reduced-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon canola oil
8 ounces boneless, skinless chicken breast, trimmed and diced
1 red bell pepper, diced
4 scallions, thinly sliced
2/3 cup shredded part-skim mozzarella cheese

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Nutrition Facts
Per serving:
355 calories
9 g fat (2 g sat, 1 g mono)
29 mg cholesterol
42 g carbohydrates
20 g protein
3 g fiber
447 mg sodium
151 mg potassium

Oven-Fried Zucchini Sticks

Serves: 4
Preparation time: 30 minutes

Canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten

1. Preheat oven to 475°F.

2. Coat a large baking sheet with cooking spray.

3. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag.

4. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet.

5. Coat all exposed sides with cooking spray.

6. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray.

7. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

Nutrition Facts
Per serving:
108 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
22 g carbohydrates
6 g protein
4 g fiber
427 mg sodium
512 mg potassium