Friday, March 30, 2012


Ingredients :

1/2 lb. lean pork, ground
1/2 lb. shrimp, finely chopped
1/2 c. water chestnut
4 pcs. dried mushroom (opt.)
1/2 c. spring onion, cut very finely
1 tsp. salt
1/4 tsp. pepper
1 egg
1 tsp. soy sauce
30 to 35 pcs. lumpia wrapper

In a bowl, combine first 5 ingredients. Season with salt and pepper. Blend egg and soy sauce. Beat mixture thoroughly, at one end of a lumpia wrapper spoon about 2 tablespoons of the pork mixture and roll tightly. Brush end of wrapper with water to seal. Cut rolls into 2 pieces. Deep fat fry. Serve hot with Sweet and Sour Sauce.

Sweet and Sour Sauce :

1/4 c. vinegar
1/4 c. sugar
1/4 tsp. salt
1 tbsp. cooking oil
1/2 c. stock or water
2 tsp. cornstarch, dispensed with 1 tbsp. water
2 tbsp. tomato catsup

Combine vinegar, sugar, salt, stock and cornstarch. Set aside. Heat cooking oil. Fry tomato catsup. Add vinegar mixture and boil until thick.

Sunday, March 25, 2012

Delicious Deviled Eggs


  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • salt to taste
  • 1 dash hot pepper sauce
  • paprika, for garnish


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Saturday, March 24, 2012

Pork Siomai Recipe

Try this easy and delicious Pork Siomai Recipe. This is my favorite of all time. yum yum yum!
Pork Siomai Ingredients:
  • 1 kg Lean ground Pork or 1 kg Prawn (shrimp) peeled
  • 1/3 cup chopped water chestnuts or turnips (singkamas)
  • 1/3 cup chopped carrots
  • 2 medium or 1 large minced onion(s)
  • bunch of spring onions or leeks
  • 1 egg
  • 5 tablespoons sesame oil
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 50 pcs. large or 100 pcs. small wanton or siomai wrapper
  • soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce)
  • 1/4 cup water
  • 1 egg
  • 1 tablespoon vegetable or corn oil
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
Chilli Paste:
  • 1/8 kilo Chillies (Siling Labuyo)
  • 3 tablespoons cooking oil
  • 2 cloves garlic, peeled and minced

  • Mix all the ingredients for the filling in a bowl.

  • Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.

  • Meanwhile, boil water and brush steamer with oil.

  • When the water gets to a rolling boil, arrange the siomai in the steamer and letstand for 15-20 minutes, longer for larger pieces.

  • Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.

  • Beat egg and mix with flour till free of lumps.

  • Bring water, cooking oil and salt to a boil, then pour in flour.

  • Remove from heat and beat until mixture forms a ball.

  • Divide the dough into 1 1/4 -inch balls.

  • Roll each ball on a floured board until paper thin. Set aside.

  • Simplest version of chilli sauce would be to chop chillies well and fry them in oil, sesame or vegetable oil, never olive oil if you want it to have a Filipino taste.Combine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

  • Adobong Talong Recipe

    Ingredients :

    4 cups eggplants, cut into 2x2 inch pieces
    1/2 cup white vinegar
    1/4 cup soy sauce
    1 tbsp garlic, finely minced
    cooking spray
    black pepper (if desired)
    chili pepper flakes

    Direction :

    Preheat broiler.
    Spray cookie sheet with cooking spray oil.
    Place the eggplant cubes and spray them with oil.
    Broil for 5 minutes until browned, flip them and another 5 minutes.
    In a medium pan, bring vinegar, soy sauce, garlic and pepper (if desired) to boil and simmer for 6 minutes.
    Add the eggplant and cook for 5 minutes.
    Serve hot.

    Chinese Ngohiong Recipe

    If you are on a tight budget and you want to have a cheap yet satisfying meal go for Ngohiong. This has been my food since school days and until now. I have been travelling from places to places and when I get back to Cebu, the first food I eat and crave so much is the Ngohiong.

    1/2 kl singkamas (jicama), stripped
    3 tbsp ngohiong powder
    2 tbsp 5 spice powder
    1/2 kl ground pork
    2 cloves garlic, chopped
    1 small onion, chopped
    season to taste with salt, pepper, honey and soy sauce
    lumpia wrapper

    batter after wrapping with lumpia wrapper:
    * Mixed 2 cups cornstarch, 5 tbsp paprika/white pepper and 700 grms water
    * Stir with fork to remove lumps

    Cooking Procedure:

    1. Put a little bit of oil then saute garlic and onion. Put  the pork and cook until slightly brown.
    2. Put singkamas, ngohiong powder, spice powder and season with salt, pepper, honey and soy sauce. Cook for a minute.
    3. Let it cool.
    4. After cooling, put 2 tbsp of the mixture in a lumpia wrapper, then roll.
    5. Do the same procedure in all lumpia wrapper.
    6. Deep in the batter mixture.
    7. Deep-fry until golden brown.
    8. Then serve with lorbak sauce 

    Lorbak Sauce:

    2 tbsp dark soy sauce
    2 tbsp castor sugar
    1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun
    1/8 tsp salt
    4-5 tbsp water
    1/2 tsp corn flour or tapioca flour
    1 egg white, lightly beaten

    Cooking Procedure:

    1. Combine all ingredients in a small saucepot.
    2. Boil then turn the fire low and simmer for 2 minutes.
    3. Stirring occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
    4. Set aside to cool then use.


    Ingredients :

    1 kg. beef (kalitiran)
    1 cup thick coconut milk
    1/2 cup vinegar
    2 cups thin coconut milk
    12 peppercorns
    2 gloves garlic, crushed
    1 bay leaf
    salt to taste 

    Procedure :

    1. Cut beef into 2-inch cubes, and place in a pot.
    2. Add  the thin coconut milk, garlic, peppercorns, bay leaf, vinegar and salt to taste.
    3. Simmer until the beef tender and the liquid almost gone.
    4. Add the thick coconut milk, and boil for 10 minutes.
    5. Serve. 

    Makes 6-8 servings.

    Chicken Curry Recipe

    Ingredients : 

    • 2-3 tbsp. oil
    • 3 potatoes, peeled, quartered and fried
    • 1 lb. chicken, cut into serving pieces
    • 3 cloves garlic, minced
    • 1 large onion, quartered
    • 1 tbsp. patis (fish sauce)
    • 3 tbsp. curry powder
    • salt and pepper
    • 1 cup water
    • 1 red bell pepper, cut into big squares
    • 1 green bell pepper, cut into big squares
    • 3 celery stalks, cut into 1-1/2” long
    • 1 cup coconut milk or evaporated milk

    Cooking Procedures :

    1. Pan fry potatoes. Set aside.
    2. In the same pan, fry chicken pieces and brown a little.
    3. Add garlic and onion. Sauté for a few minutes until soft.
    4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
    5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
    6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
    7. Remove from heat. Serve hot.

    Bangus Sisig Sizzler Recipe

    Sisig is known for being the beer's best friend, the ultimate pulutan. I have been eating sisig countless time and usually it is Pork sisig. And now I have tasted the fish sisig for the first time here in Mindanao and trust me when I say it taste really good. Here is the Recipe I asked from someone in this place.
    800g        Bangus Back Fillet, sliced into small cubes
    6 pcs        tofu (tokwa), cut into small cubes
    4 pcs        garlic, finely chopped
    2 pcs        medium sized onions, coarsely chopped
    1 tbsp      oyster sauce
    5 pc         each red and green bell pepper, cut into small cubes
    5 pcs        finger chill, finely chopped
    1              stalks spring onions
    In a pan, fry the tofu (tokwa) until golden brown. In the same pan, sauté the garlic and onion, and then add chopped milkfish (bangus). Sauté until half cooked, then add the oyster sauce, pepper and chili. Cook until done. sprinkle with bell peppers, onion and spring onions. Serve on a hot plate.

    Pork Chop Suey Recipe

    Chopsuey is widely believe to be an  American-Chinese immigrants creation, and not an authentic Chinese dish.The man who invented Chop Suey was a Chinese Man newly in the USA and he got a job as a dishwasher in a Chinese Restarant in San Francisco. As part of his pay he was alloweed to eat the left overs at the end of the day.

    After some time had gone, he started chopping up the meat and vegetables left over each day and he added some sauce to them and he called his concoction chop suey. It was not long until customers started smelling the chop suey and asked what the wonderful smell was. And before long every chinese restarant in San Francisco was using their left overs to make chop suey and the customers loved it.
    Ingredients :

    • 1/2 lb. pork, cut into thin strips
    • 1 tsp. soy sauce
    • 1 tsp. oyster sauce
    • salt and pepper, to taste
    • 1 tsp. cornstarch
    • 1 to 1-1/2 cup chicken broth (or water)
    • 2 tbsp. cornstarch
    • 2 tbsp. oyster sauce
    • 1/2 tsp. sugar
    • 1/4 cup vegetable oil
    • 3 cloves garlic, minced
    • 1 onion, chopped
    • 1-1/2 cup baby carrots, halved
    • 3 stalks celery, cut diagonally into 1 inch long
    • 1/2 cup chopped red bell pepper
    • 15 to 20 pieces snow peas, trimmed
    • 1 can slice mushroom, drained
    • 1 can miniature cut cobs of corn, drained
    Cooking Procedures :
    1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
    2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
    3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
    4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
    5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

    Beef Kare kare Recipe


    * 1/2 kilo beef shank
    * 1 bundle of pechay or bok choy
    * 1 bundle of string beans (cut into 2 inch slices)
    * 2 pcs eggplants (sliced)
    * 1/2 cup peanut butter
    * 1/2 cup shrimp paste (bagoong)
    * 1 Liter of water
    * 1/2 cup annatto seeds (soaked in a cup of water)
    * 1 tbsp garlic, minced
    * 1 large onion, chopped
    * salt and pepper to taste


    * In a large pot, add water and beef shank then boil for 3 hours or until tender (35 minutes if using a pressure cooker)
    * Once the meat is tender, add the peanut butter and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
    * On a separate pan, saute the garlic then add the eggplant, and string beans and cook for 3 minutes
    * Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
    * Add the Pechay or  bok choy simmer for 2 minutes
    * Add salt and pepper to taste
    * Serve hot with shrimp paste.

    Pork / Chicken Adobo Recipe

    Ingredients :

    1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
    choice of either 1 kilo of pork or 1 kilo of chicken
    1 head garlic, minced
    1/2 yellow onion, diced
    1/2 cup soy sauce
    1 cup vinegar
    2 cups of water
    1 teaspoon paprika
    5 laurel leaves (bay leaves)
    4 tablespoons of cooking oil or olive oil
    2 tablespoons cornstarch
    Salt and pepper to taste
    3 tablespoons water

    Cooking Instruction :

    1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
    2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
    3. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and     brown the pork and chicken for a few minutes.
    4. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
    5. Add salt and/or pepper if desired
    6. Bring to a boil then simmer for an additional 5 minutes.
    7. Serve hot with the adobo gravy and rice.

    Rellenong Manok Recipe

    Ingredients :

    * 1 whole chicken, deboned with shape kept
    * 2 tablespoons calamansi juice
    * 2 tablespoons soy sauce
    * 1 1/2 tablespoons sugar

    * 1/2 kilo ground pork
    * 1/2 cup bacon, diced
    * 1 cup ham, diced
    * 1 can Vienna sausage, drained and sliced
    * 1/4 cup sweet green peas
    * 1/4 cup carrots, minced
    * 1/4 cup breadcrumbs
    * 1/4 cup pickle relish
    * 1/4 cup raisins
    * 1/2 cup cheddar cheese, grated
    * 5 whole eggs, beaten
    * 1/2 cup butter
    * 2 tablespoons soy sauce
    * 1 tablespoon sugar
    * Salt and pepper to taste

    * Marinate chicken in calamansi juice, soy sauce and sugar.
    * In a bowl, mix all stuffing ingredients well.
    * Stuff the chicken in all parts.
    * Sew the cavity opening and truss the chicken.
    * Wrap chicken in aluminium foil.
    * Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
    * Open the foil an rub chicken with butter and put back in oven until golden brown.

    Filipino Beef Stew (Caldereta) Recipe

    Ingredients :

    1 pound beef chuck, cut into 1 inch cubes (substitute young goat meat, less than one year old from the shoulder, shank, or leg). 
    2 tablespoons calamansi juice.
    1/4 cup rice wine.
    3 tablespoons soy sauce.
    2 cloves garlic, minced
    1 tablespoon olive oil
    one small onion, sliced
    3 tablespoons tomato paste
    1/4 cup chicken liver mousse
    4 cups beef stock.
    One Bay leaf
    1/2 cup green olives.
    1/4 cup grated Edam cheese. 

    Cooking Direction :

    1. Combine the beef, calamansi juice, rice wine, soy sauce, and garlic in a large bowl and toss to mix.
    2. Cover with plastic wrap and refrigerate for one hour.
    3. Heat the olive oil in a large pot over medium heat.
    4. Add the onion. Cook and stir for 3 to 4 min. until onions begin to brown. 
    5. Add the beef with the marinade, tomato paste, chicken liver mousse, beef stock, and Bay leaf. Bring the mixture to a boil. 
    6. Using a ladle, skim off and discard any foam that rises to the surface. Reduce the heat to a simmer and cover. Simmer for 1 1/2 to 2 hours until the beef is very tender when pierced with a fork. Stir in the green olives and remove from the heat.
    7.  Remove and discard the bay leaf. Sprinkle the stew with the grated cheese and serve hot.