Pinamalhan

Pinamalhan is an Ilonnggo fish dish similar to paksiw but this version is  almost dry, the name itself speaks for it, from the Ilonggo word "MALA" which means dry, therefore PINAMALHAN means drying or searing. My parents who are Ilonggo always cook this and I love this pinamalhan , "namit gid yah" really yummy.

Ingredients for 3 servings
300 grams fish
thumb size ginger
1/4 cup vinegar
finger chili or siling haba
salt and pepper to taste

Procedure:
1. Put everything in a pot then cook over medium heat allowing to simmer until the soup almost dry then turn off the heat.
2. Serve it hot with rice.

Fried Chicken Thigh

A delicious and crispy fried chicken thigh, meaty and flavorful in every bite.

Ingredients for 2 servings:
2 chicken thigh
1 tablespoon lemon or calamansi juice
1 tablespoon soy sauce
salt and pepper to taste
Oil for frying

Procedure:
1. Clean the chicken thigh and extend the flesh by cutting in some parts and pulling the meat to be expanded. Then put the soy sauce, lemon juice salt and pepper to taste, and marinate for an hour turning once in a while.
2. After marinating, deep fry until golden brown, then serve hot.

Eggplant Sisig

Sisig is a popular Filipino dish made of pork cheeks, liver etc, and I love sisig, but can we cook it  using eggplant to replace the pork cheeks and ears? Well, it can be and here is the evidence, you must try this recipe that I invented ( July 18, 2013). Eggplant sisig is the best. Try it.


Ingredients for 3 servings:
250 grams Eggplant
100 grams pork liver
25 grams bell pepper
1 onion
3 cloves garlic
3 tablespoons lemon or calamansi juice
5 tablespoons soy sauce
1/4 cup water
1 egg

Procedure:
1. Slice the eggplant, liver, onion, bell pepper into dice.

2. Saute the garlic and onion then add the liver and bell pepper then simmer for a minute.
3. Add the eggplant, soy sauce and lemon juice then simmer until soften.

4. Add the water then simmer until done, then sprinkle with spring onion, crack the egg then serve.

Macaroni, Ham and Cheese salad

This macaroni salad is a good appetizer or can go with your starter set during special occasions.

Ingredients for 4 servings:
2 cups elbow macaroni
1 cup nestle  cream 
1 cup cheese (diced)
1 cup sweet ham (diced)
1/2 cup mayonaise

Simple ingredients

Procedure:
1.Cook the elbow macaroni according to its packaging procedure. Drained and set aside.
2. Mix all the ingredients.
3. Serve with a smile :-).

Pork Chop Teriyaki (Filipino Style)

You will not be weary of this dish because the taste is so addicting, the teriyaki sauce blended perfectly with the pork, making every bite very relish. I will cook this again and again  :-). Try it.

Ingredients for 5 servings
1/2 kilo pork chop ( cut into halves)
2 tablespoons teriyaki sauce
1 onion
1 tablespoon lemon or calamansi juice
2 tablespoons soy sauce
3 cloves garlic
1/2 cup water
1 tablespoon toasted sesame seeds

Procedure:
1. Marinate the pork with soy sauce and lemon juice for an hour.
2.Saute the garlic and onion the add the marinated pork chop and saute until the pinkish color is gone then simmer for few minutes allowing the meat to soak the color of the soy sauce.
2. Add the water and bring to boil, once boiling simmer until the meat is tender.
3. Add the teriyaki sauce then simmer until done.
4. Sprinkle with toasted sesame seeds then serve. :-)

Cheese stick with bell pepper

 I was cooking cheese sticks when a friend told me that it is yummier if we put bell pepper, and I did, so here it is, a delicious cheese sticks with an arome of bell pepper, yummier indeed!

Ingredients:
1 pack cheddar cheese ( 250 grams)
2 bell peppers
30 lumpia wrappers ( spring roll wrappers)
oil for frying

Procedure:
1. Slice the cheese nad bell peppers into batonettes as shown in the picture below.

 2. In a spring roll wrapper wrap tightly the cheese and bell pepper together.

3. Deep fry until golden brown then serve with your favorite dipping sauce.

Bam-i ( canton + bihon)

I like the combination of these two types of noodles because the texture and flavors blended well. In the Philippines cooking it together is called bam-i in the Mindanao and Visayas regions, but in Luzon it's called in different name.  I cooked this for a friend who have not tasted this dish before and he gave this a thumbs up. Try this.

Ingredients:
400 grams chicken breast ( sliced into bite size)
200 grams egg noodles ( boiled and drained) canton
200 grams rice noodles ( boiled and drained) bihon
3 cloves garlic
1  small onion
1 cup sliced sayote
1/2 cup sliced carrots
1/2 cup sliced green beans
4 tablespoons soy sauce
1/4 teaspoon ground pepper
2 cups water ( add if necessary)
salt to taste
spring onion for garnishing

Procedure:
1. Saute onion and garlic
2. Add the sliced chicken breast,  soy sauce and pepper then  simmer for few minutes.
3. Add the water and let it boil.
4.Put the sayote and carrots then simmer for 2 minutes.
5. Add the green beans, rice noodles and egg noodles, then mix well and simmer until done.
6. Serve it hot and sprinkle with spring onion.