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Sunday, August 18, 2013

Caramelized Pork Head skin

Caramelized Pork Head skin
pork head skin


1 tablespoon vegetable oil
 1 cup white sugar
 2 pounds pork spareribs, cut into 1-inch pieces
 2 green onions, cut in 2-inch lengths
 1 green chile pepper, chopped
 1 teaspoon ground black pepper
 2 shallots, finely chopped
 2 cloves garlic, minced
 salt to taste
 1 teaspoon Asian (toasted) sesame oil
 1 tablespoon green onion, thinly sliced and separated into rings


  • Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.

  • When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Roasted Chicken

Roasted Chicken


1 (4- to 5-pound) whole chicken
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 medium lemon, thinly sliced (optional)
Fresh herbs, such as parsley, lemon grass, or thyme (optional)


  • Heat the oven to 425°F and arrange a rack in the middle.

  • Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

  • Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

  • Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

  • Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

Wednesday, August 14, 2013

Chicken Lumpia

Chicken Lumpia

 recipe makes 30 lumpia
 1 tablespoon vegetable oil
 1 pound ground chicken
 2 cloves garlic, crushed
 1/2 cup chopped onion
 1/2 cup minced carrots
 1/2 cup chopped green onions
 1/2 cup thinly sliced green cabbage
 1 teaspoon ground black pepper
 1 teaspoon salt
 1 teaspoon garlic powder
 1 teaspoon soy sauce
 30 lumpia wrappers
 2 cups vegetable oil for frying

  1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook chicken, stirring frequently, until no pink is showing. Remove chicken from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked chicken  carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
  2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
  3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Pork stew


1 kl. pork (pork shanks, pork belly, spareribs)
½ kl. salt pork, sliced
10-12 c. water, as needed
3 large onions, wedges
6 cloves garlic, crushed
3 large tomatoes, wedges
4 potatoes, peeled, stew size
1 small head cabbage, 8 wedges
1 tsp. whole black peppercorns
3 large bay leaves

Cooking Process:
  1. In a large saucepot over medium high heat; cover pork with water. Boil 10 minutes, remove any scum and foam.
  2.  Reduce heat; simmer 1 ½ hours.
  3. Add the onions, garlic, tomatoes, potatoes, cabbage, peppercorns and bay leaves. 
  4. Cook 30 minutes until potatoes are cooked through. 
  5. Taste for seasoning, add salt as needed. For service: Arrange pork in the center of serving platter; arrange vegetables around pork. 
  6. Serve soup on the side. Serves 8-10.

Pretong Bangus with Sawsawan

Fried Fish (Bangus)

2 pcs. Bangus (milkfish)
1/2 kl oil
1 bulb onion
1 bulb garlic
1/4 kl tomatoes
ground pepper
1/2 soy sauce
1/2 vinegar
1/4 tsp. sugar
2 pcs. kalamansi

  1. Slice the back of the fish and take out the inner part of the fish. make it clean inside and out. Don't take off the scale.set aside.
  1. chop onion, garlic and tomatoes, mix it all with salt and pepper you can also add MSG.
  1. put the mixed spices inside the fish down to the deeper part of the belly of the fish.
  1. deep fry the fish until golden brown.. the remaining spices, you can mix it in soy sauce, vinegar and sugar for tastier taste.. after the fish is cooked.
  1. serve and enjoy.

octopus kilawin


 1 cup natural vinegar, 2 medium onions, peeled and finely chopped, 1 thumb-sized ginger, peeled and finely diced, 2 small birds eye chili, minced, ½ tsp ground pepper and 1 tsp salt or to taste. You can substitute “calamansi” extract to vinegar and add MSG if you like.
  1. In a large non-reacting deep bowl, non-metal if possible, mix the vinegar, ginger, onions and chili. Dump the diced octopus meat and mix all the ingredients.
  1. Add in ground pepper and season with salt. Stir it once more and let stand for several minutes for the taste to fully develop. Adjust the seasonings accordingly.

Thursday, August 8, 2013

Sinigang na BANGUS (sour soup milkfish)

1 kl Bangus (milkfish)
1 pack sinigang mix Tamarind
1 bulb onoin
1/2 kl tomatoes
1 eggplant
1 labanos white radish
5 stalk of kangkong
3 siling labuyo
1 tbsp salt
5 cups of water

  1. Bring to boil the onion, tomatoes, siling labuyo and white radish.
  1. After the first boil, add the Bangus (milkfish) and the eggplant.
  1. Let it boil again for 5 minutes and put tamarind and salt.
  1. Lastly, add the stalk of kangkong and serve..

Tuesday, August 6, 2013

Sweet & amp; Sour Fish

Sweet & amp; Sour Fish (Pidlayan)

1 kl Fish (Pidlayan)
2 pcs Red bell Peper
1 bulb onion
1/2 bulb garlic
100 grms. tomato sauce or paste
1/4 cup vinegar
1/4 cup sugar
1/4 cup oil
1/2 cup sliced carrots

  1. deep fry the fish and sety aside.
  1. In a pan saute the onion, garlic, red bell pepper and carrots.
  1. Add the mixed vinegar and sugar.
  1. Put tomato sauce.
  1. Pour it over the sauce into the fish and serve.


Lumpiang Shanghai Recipe

2 lbs ground pork
1/2 cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)
Cooking Procedure:

  1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
  1. Wrap the meat using the lumpia wrapper 
  1. Fry the wrapped meat making sure that all the sides are cooked right
  1. Serve with sweet and sour sauce . Share and Enjoy!

Sotanghon Guisado

Sotanghon Guisado

1 bundle dried vermicelli noodles (sotanghon)
3 tablespoons cooking oil
1 medium onion, sliced
1 clove garlic, minced
1/2 cup shredded cabbage
1/4 cup sliced Baguio beans
1/4 cup carrot strips
2 stalks celery, sliced
1/2 cup sliced boiled chicken breast
2 tablespoons annatto (achuete) oil
2 cups chicken stock or pork stock
salt and pepper to taste
fried garlic chips or minced garlic for garnish
calamansi and soy sauce, to serve
  1. 1  Soak noodles in a bowl of water to soften it and make it easier to cook.
  1. 2  In a pan, heat oil. Sauté onion and garlic on medium heat. Add cabbage, beans, carrots, and celery. Follow with annatto oil. 
  1. 3  Add chicken slices and pour in the stock.
  1. 4  Add the noodles, and mix with the sautéed vegetables and chicken. Season with salt and pepper. Cover pan; mix occasionally until the liquid evaporates.



Cooking Tools Needed:
Wooden Spoon
Chef's Knife
Chopping Board
Measuring Cups
Measuring Spoons
2 tbsp Brown Sugar
1 kg Pork Kasim (cut into chunks)
3 tbsp Cooking Oil
4 cloves Garlic (crushed)
2 tbsp + 2 tsp Soy Sauce
1 pc Laurel
½ tsp Peppercorn
3 pc Star Anise
½ cup Water
¼ cup Del Monte
Red Cane Vinegar
3 pouches Pineapple Tidbits
1 pouch
Original Style Tomato Sauce
Cooking Procedure:
  1. In a casserole, cook sugar and pork in oil until sugar has caramelized. Add garlic and cook for few minutes or until meat is slightly brown.
  1. Add vinegar, soy sauce, laurel, peppercorn star anise, and  Tomato Sauce. Do not stir until it simmers.
  1. Add water and pineapple syrup. Cover and Simmer for 1 hour or until meat is tender. Add Pineapple Tidbits. Simmer for 2 minutes.
  1. Makes 8 servings
  1. Lusog Notes: This flavorful dish contains niacin, an essential nutrient in keeping your family healthy.

Monday, July 22, 2013


Missua with Egg

This dish is very easy and simple. It is an Asian food with rich and full of vitamins. It is very affordable and the ingredients are very affordable and always present in the market.

Here are the ingredients on how to cook this dish:

1 pack Missua noodles
4 pcs of eggs
1/4 cup olive oil
1 tsp salt and pepper
1 chop Patola
5 cups of water
1 minced onion
1 minced garlic

Here are the steps in cooking Missua with Egg:
1. pre-heat the oil in the frying pan
2. saute onion, garlic and egg
3. pour water and let it boil
4. put the Missua noodles
5. put the patola and let it again boil for 5 minutes.
6. wait until the noodles becomes soft and fluffier.
7. serve with sprinkled pepper on top.

This dish makes 6 servings. Let your family enjoy this tasty food and very nutritious.

Saturday, July 20, 2013

Green Apple Dish with Special Chicken Egg

One of the Filipino Favorite Viand is Egg which is you can cook in any styles in what kind of cooking you really want. But in my way I really like the scrambled egg that the fry egg styles. I will show you some picture that taken mine while I'm cooking to my favorite egg styles, and I put the Ingredients for that food on how you able to cooked like this.

 First you need to know what utensil we use to:

1. Fire wood
2. Pan
3. Steel burner
4. Bowl
                                               5. Whisk
                                               6. Flipper
                                               7. Plater

These are the utensils you will use it to cook the Scrambled egg fry. It consist 4 to 5 minutes to cooked, it needs to flip the other side in order to cook. Much better Firewood than electronics or Gas, because it gets you much delicious and the egg gets smoked.


                                                       1. Eggs
                                                       2. Oil
                                                       3. Salt
                                                       4. Pepper/Mono sodium glutamate

                                                             Preparation steps

                                                       1. Mixed all the Ingredients
                                                       2. Stir the eggs
                                                       3. Preheat the pan
                                                       4. Put oil in the pan
                                                       5. Pour the egg in the pan
                                                       6. Wait it for 3 minutes and flip
                                                       7. Wait another 2 minutes
                                                       8. Serve

Now this is the finish product of Fried egg food, a very simple way to cooked but it gets you better Delicious and lots of vitamins. Try this one at your home, it is a very easy  to cook a viand in a hassle free way specially when you are in a hurry.