Ginisang Talbos ng Sayote with Pork

A delicious vegetable recipe that you will surely love.

Ingredients:
1/2 kilo Talbos ng sayote
1/2 kilo pork
4 cloves garlic
1 tablespoon oyster sauce
salt and pepper to taste

Procedure:
1. Clean the sayote tops by cutting it to your desired length then remove the matured skin, then wash and set aside.

2. Saute the garlic until brownish, then add the pork and simmer for a minute, then add the oyster sauce and simmer for a minute.
3. Increase the heat to high before adding in the sayote tops to avoid it from turning to grey, stir fry the leaves until cooked then add salt and pepper to taste before turning off the heat.
4. Serve it hot.

Special pancit with Pork

My all time favorite noodle recipe.

Ingredients:
1/2 kilo pancit  ( egg noodles)
1/2 kilo pork belly
200 grams Chinese cabbage sliced into strips
100 grams asparagus
1 carrot sliced into strips
1 onion
3 cloves garlic
1/2 cup oyster sauce sauce
salt and pepper to taste
3 cups water ( add if necessary)

Procedure:
1. Brown the pork by putting it in a wok hen allow to be cooked by its own oil, then set aside. By using the same oil saute the garlic and onion then add the pork and simmer for few minutes.
2. Add the oyster sauce, salt and pepper cover for a minute, then mix well.
3. Add the water and bring to a boil then add the carrots, Chinese cabbage, asparagus and pancit, stir well and simmer for few minutes until cooked.
4. Turn off the heat then serve it hot.

Halabos na Hipon

Halabos is the simplest way and fastest way of preparing your shrimps by cooking it with just salt. I like this one, because you can smell and taste the natural flavor of the shrimps.

Ingredients:
Shrimps
salt

Procedure:
1. Wash the shrimps thoroughly then drain the water.
2. In a wok put the shrimps and salt then cook over high heat.
3. Stirring every now and then until done.
4. Serve with your favorite dipping sauce.

Papaya Super Shake

It's the scorching heat of the sun that prompted us to make this super shake, we have papaya in the refrigerator and a leftover ice cream and ice in the freezer, so what for are waiting for? I uttered to my friends, we can have a papaya super shake! Then everybody agreed and here it is. Have some and enjoy it.

Ingredients:
300 grams Papaya
crushed ice as you desired
1/2 cup sugar or to taste
1 cup milk
2 scoops ice cream ( I used nipolitan flavor)

Procedure.
1. Put everything in a blender then blend well until all are pureed and smooth.

2. After blending, pour in a serving glasses then serve.

Spaghetti Filipino Style

A birthday party in the family is not complete without spaghetti, because the kids will look for it, they loved this version with a little sweet taste and I am an expert at this. So here is my recipe, try it.

Ingredients for 10- 12 servings:
1 kilo spaghetti ( cooked according to its packaging procedure)
1/2 kilo ground beef
4 packs tomato sauce ( 250g)
1/2 cup evaporated milk
1/2 cup white sugar
grated cheese for toppings
1/4 cup soy sauce
5 cloves garlic
1 small size onion
1/4 kilo hotdog

Procedure:
1. Saute garlic, then the onion and add the meat then simmer until the pinkish color is gone.

2. Add the soy sauce and tomato sauce, let it simmer for few minutes.
3. Add the sugar and hotdog, mix it well and simmer again for another few minutes.
4.  Lastly add the milk and let it boil for few seconds and it's done.
5. You can mix the pasta and the sauce together or just top the sauce on the pasta and sprinkle it with cheese.

Spinach Laing with Tofu

I learned how to cook laing from my sister-in-law who is from Bicol. I crave for this every now and then but Taro leaves ( gabi leaves) are not available in my place. I tried spinach and it tastes as good as taro leaves so here is my recipe for laing using spinach.

Ingredients:
200 grams Spinach (can be replaced with Taro leaves)
200 grams tofu ( sliced to your desired size)
1 tablespoon ginger strips
1 onion
2 red chili
1 tablespoon shrimp paste ( Bagoong)
2 cloves garlic (minced)
2 cups coconut milk
salt to taste

Procedure:
1. Dry the spinach leaves and cut into small pieces.

2. Fried the tofu and set aside.

3.Saute the garlic, ginger and onion then add the shrimp paste ( bagoong) and chili.

4.Add only the 1 cup of coconut milk and bring to a boil.
5. Add the spinach then simmer until the texture is similar to "laing na gabi". ( around 30 minutes over medium heat), then add the fried tofu and simmer for few minutes.

6.Add the rest of the coconut milk then simmer for 2 minutes and turn off the heat then serve with a smile :-).

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Spinach laing

Visayan Pochero

I learned this dish from my mom and she called it "pocherong Binisaya" When I asked her why, she answered "because the pochero in Luzon is rich with tomato sauce and it is different from the Visayan version wherein the soup is lighter and used only fresh tomatoes". I love the soup of this because it is lighter in taste but delicious.

Ingredients:
500 grams pork hocks (pata)
2 banana ( saba) ( cut and fried)
3 tomatoes
3 cloves garlic
1 onion
2 potatoes
bok choy or pechay
salt and pepper to taste
water

Sliced pork hocks

Procedure
1. Saute the garlic and onion and tomatoes, saute all the tomatoes are soft and crushed it to extract the flesh.
2. Add the pork hocks(pata)then simmer  until the pinkish color is gone.

3.Add salt and pepper then water that is enough to make the pork tender. Stir occasionally while simmering.
4. Once the pork is tender add the potatoes and simmer until tender, then add the fried banana and simmer for a minute.
5. Add the bok choy or pechay then simmer for a minute.
6. Turn off the heat then serve.