Wednesday, October 21, 2009

Whole-Wheat Penne Genovese

12 oz. whole wheat penne, 1 1/2 cup fresh basil leaves, 1 clove garlic, 3 tbsp.water,3 tbsp.extra virgin oil, salt, peeper,1.2 cup parmesan cheese (freshly grated), 1 small onion (chopped),1 can white kidney beans (cannellini) rinsed and drained,1 pint grape tomatoes(red,yellow and orange mix if available) cut into quarters.

How to make:
>Heat large covered saucepot of salted water to boiling on high.Add pasta & cook as label directs.
>Make pesto; In food processor with knife blade attached, blend basil, garlic,water,oil,1/4 tsp salt, 1/4 tsp. freshly ground pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan cheese; pulse to combine. set aside.
>In 12 inch skillet, heat remaining 1 tbsp.oil on medium heat til very hot; add onion and cook for 5 mins. stir inwhite beans 7 cook for 5 mins. stirring occasionally.
>Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes and reserve cooking water. Toss to coat.


Tuesday, October 20, 2009

Trattoria - Style Shrimp Fettuccine

12 oz.fettuccine, 2 tbsp. olive oil, 1 medium onion (chopped), 2 cloves garlic (thinly sliced), 1/2 cup clam juice, salt, 450 grms. shelled and deveined large shrimp, 1 bag (5-6oz.) baby spinach, 1/3 cup parsley (chopped).

How to make:
> Heat large covered saucepot of salted water to boiling on high.Add pasta and cook as label directs.
> Meanwhile, in 1/2 inch skillet, heat oil, add onion and garlic cook for 10 mins. stirring often. Add wine; increase heat to medium-high & cook 1 min. Stir in clam juice & 1/2 tsp.salt; Stir in shrimp & cook for 2 mins. or till shrimp turn opaque throughout.
>Drain pasta & add to skillet with spinach & parsley; toss to coat & serve :)
>30 mins to prepare, makes 6 servings... Enjoy!



If there's one cuisine that i would considered closer to my heart that would be the Italian dishes (of course still nothing beats the taste of our very own Filipino cuisine ). I can't remember when my fascination for Italian foods started but i am sooooooo crazy specially with their Pasta dishes...hmmm yum yum! I do have lots of Italian Recipe collections, some are cut-outs from magazines, given by some friends, recipe's from Italian cooking shows i followed and more or less about 12 Italian cookbooks :). Anyway im going to share some pasta dishes i got from a magazine (Good Housekeeping Phils.) which i tried and tested myself and surely a figure friendly. Try it for yourself and you will love it. And since Christmas season is fast approaching, i will feature some recipes not only you will enjoy but it will also generate extra income. Bon Appetit!


Friday, October 2, 2009

Kwek-Kwek Recipe (Tukneneng/Quail Eggs)

Being away from the Philippines for nine months, I usually crave from most of our Filipino dishes like the Lechon Baboy, Bikol Express, Laing, and others. Then there were the street foods like squid calamari, fishball with the sweet and sour sauce, chicken ball, squid balls from the streets of Makati City and most of all the Kwek-Kwek or the famous 'Tukneneng'. YUMMY! Well, to stop my craziness from those, I made a homemade 'Tukneneng'..


1 dozen peeled hard boiled quail eggs (or chicken eggs)

1 cup flour

1/2 cup water

few drops of food coloring (orange will do)

salt and pepper to taste

cooking oil


Put the quail eggs in a clean plastic bag/zip lock or in a saucer, with 1/4 cup flour.

Shake them or roll them until the eggs are evenly coated.

Mix all remaining ingredients except cooking oil.

Use a wire whisk or fork, mix it to a smooth batter.

Dump those little eggs to the batter.

Put enough cooking oil for deep frying in a shallow pan. heat it.

Spoon out those eggs from the batter and chuck it in the hot cooking oil.

Wait till it cooks, about a minute or so. until the coating is crispy.

Serve with mixture of vinegar, salt, chili,chopped onions.

Enjoy now your Kwek-Kwek.....

Text Color

Tuesday, September 29, 2009

Rellenong Pusit ( Squid)

1 kl. squid (medium size), 1/4 kl.ground pork, 1/4 kl. shrimp (ground), 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tbsp. raisin, 2 tbsp. pickle relish, 5 eggs, 1 cup breadcrumbs, 2 cups flour, 2 cups cooking oil, toothpicks.

How to make:
Wash and clean the squids. In large bowl, combine all ingredients for filling, then one by one fill each squid with the mixture, on each end of the squid, seal with toothpicks. Roll the squid in breadcrumbs and flour. Deep fry in cooking oil until golden brown.

Beef Brocolli & Cauliflower

1 kl. tenderloin, cut in strips, 4 pcs. brocolli,(cut into pieces) 2 pcs. cauliflower (cut in pieces) 1 tbsp.garlic (crushed) 1 cup oyster sauce, 2 tbsp. sesame oil, salt, soy sauce

How to:
In a small amount of oil, saute in pan the tenderloin. Add sesame oil, oyster sauce, salt, soy sauce. Let it simmer for 15 mins. Add brocolli and cauliflower. Simmer for 5 mins. and serve hot

Tuesday, September 15, 2009


= Ingredients:

1/2 kilo chicken (cubed), 2 sauce, 3 tbsp.liquid seasoning, 3 tbsp. worcestershire sauce, 1 pepper (ground), 1 tbsp. oil, 2 tbsp. garlic ( sliced thinly), 1/3 cup garlic (minced), 1 pc. finger pepper ( seeded and sliced diagonally), 1 tbsp. parsley(optional, for garnish) 2 tbsp. butter

=How to:

Marinate chicken in hot sauce, liquid seasoning,worcestershire sauce,black pepper, about 5 minutes.

Heat oil in a pan. Saute garlic (sliced thinly) over moderate heat til golden brown. Remove garlic and set aside. In the same pan, melt butter and saute the minced garlic til fragrant. Drain chicken from marinade and set aside marinade. In the same pan, add chicken and continue sautéing over high heat til chicken turns brown.Immediately add marinade. Let simmer for a minute. Continue cooking until sauce reduces. Remove from heat and add finger pepper. Mix well. Transfer to a serving platter. Sprinkle with chopped parsley and browned garlic.

note; you can also use sizzling plate.

makes 3-4 servings



= Ingredients:

1 kilo chicken ( cut), 2 pcs. potatoes, 1/2 cup tomato (sliced), 1/2 onion (sliced), 3/4 cup kamias (sliced), 5 pcs. peppercorns, 2 pcs, buko ( reserve juice and scoop buko meat), salt and pepper to taste.

=How to:

Place buko juice in a stock pot. Add chicken, potatoes, onions, kamias, peppercorn and buko meat. Season with salt and pepper. Boil then simmer until chicken is cooked. Maybe serve using the buko shell.

makes 6-8 servings


Monday, September 7, 2009


:} Since i started to be health concious and try to lose some weights, i tried to discover new kinds of salad with light dressing. Sometimes salad with pasta, next time im going to post some italian salads which i find it healthy and very delicious. Here's a sample of one of the salads i discovered.Enjoy!

1 head lettuce, 2 avocado ( peeled, sliced and sprinkled with juice of 1/2 lemon), 1 small cucumber ( peeled and sliced thinly ) 6 green onions ( trimmed )

Mustard seed dressing:
3 tbsp. plain yogurt, 1 tbsp. vegetable oil, 2 tsp. mustard seeds, 1 tsp. grated fresh ginger.

How to :
Wash and dry lettuce, refrigerate for 30 minutes till crisp then tear into bite sized pieces. Place in a salad bowl top with avocado slices. Add cucumber and garnish with green onions.

combine all ingredients, mix till smooth, pour over salad and toss.



Food Item / Calories
  • 1 tbsp. butter = 100
  • 1' cube cheddar cheese = 113
  • 1/2 cup evaporated milk = 173
  • 1 tbsp. cooking oil = 124
  • 1 tbsp. margarine = 100
  • 1 med. lakatan banana = 55
  • 1 med. sized orange = 70
  • 1 med. apple = 76
  • 200 gm. papaya, ripe = 92
  • 1 tsp.calamansi = 4
  • 1 cup cubed pineapple in syrup = 114
  • 1/2 cup canned peaches = 87
  • 1 cup shredded cabbage = 25
  • 1/2 cup beans (habichuelas) = 17
  • 1/2 cup mongo beans ( un-cooked ) = 323
  • 1 med. boiled potato = 120
  • 1/2 cup sitaw = 14
  • 1/2 cup sweet potato ( camote ) = 98
  • 1/2 cup peanuts = 406
  • 100 gms. pork ( with med. fat ) = 484
  • 100 gms. chicken = 97
  • 100 gms. beef = 221
  • 100 gms.bangus =121
  • 100 gms. hasa-hasa = 95
  • 100 gms. lapu-lapu = 84
  • 100 gms.shrimps = 100
  • 1/2 cup tuna = 198
  • 1 slice loaf bread = 62
  • 1 cup cooked rice = 178
  • 1 med. egg = 64
  • 1 tbsp. sugar = 48
  • 12 oz. bottle beer = 162 - 200
  • 8 oz. cola softdrink = 110
  • 1 cup milk = 160 - 170
  • miele28


:} This recipe has a different version. But i got this recipe from a cooking magazine and its good. Try and Enjoy!


1 kl.Pata, 1 kl. liempo, 1/4 kl. flores de cana, 6 pcs. saba banana ( sliced ),1/2 kl. potatoes ( peeled and cut in squares ), 1/2 kl. camote ( peeled and cut into squares ), 1 cup soy sauce, 2 cups vinegar, salt, sugar, pepper, 2 pcs. bay leaves.

How to;

Boil the pata and liempo till tender in vinegar, soy sauce, water, sugar, salt, black pepper and bay leaves. Fry potatoes, camote and saba banana. set aside. When pata and liempo are tender, stir in flores de cana, potatoes, saba banana, and camote. Let simmer for 5 minutes and serve hot.

" BE A KITCHEN GODDESS " ( part 1 )

:}Most often we use to make mistakes around our recipes. And many times we tried to correct a failed recipe only to find out we make it worse in doing so. To be a kitchen goddess it needs a lot of patience, planning and learn from our past blunders.It about time to share to you some serious lectures in coping with this culinary flaw.(i got this tips from reading cooking magazines and cookbooks. Hope it helps !

>Dried Stew = if a stew or casserole boils dry,do not stir the contents but tip then out into a clean saucepan, leaving the burnt pieces in the bottom of the original pan. make up the quantity with a tin of appropriately flavored soup.
>Overcooked Chicken = if the chicken has become unattractive through being cooked for too long, carve it in the kitchen and arrange it on a serving platter with a vegetable garnish.
>On the Watch = watch rice and pasta carefully as it is cooking to make sure it doesnt dry out and burn. a tablespoon of oil added to the cooking liquid will keep the grains or strands separate.
>Pepper Caper = there is no way to counteract a gravy or stock which has been over-peppered. you will have to reject half the liquid and make up the rest with a stock cube and water or vegetable cooking liquid.
>Salt story = if you've forgotten to put salt in your shortcrust pastry mix, sprinkle a little over the base of the prepared flan before coking.
>Add later = both salt and pepper can be added to dishes once they're cooked, so season lightly when cooking and provide condiments for guest to help themselves.

Monday, August 31, 2009


:} Ginataan ( Guinataan ) filipino term which refers to anything cooked with gata ( coconut milk ). Here's my sample recipe. Enjoy!

Ingredients :
2 coconut grated, 1/2 cup sago or tapioca (small), 1/2 kl. gabi ( diced ), 1/2 kl. ubi ( diced ), 1/2 kl. camote ( diced ), 5 pcs. saba bananas ( sliced crosswise ), nangka ( strips ),sugar

How to:
Add 1/2 cup warm water to coconut. put in a cheesecloth, wring to get 1 cup thick coconut milk. Strain and set aside.Repeat using 2 cups warm water. Strain and boil. Add tapioca, gabi, and ubi. Cook until half done. drop camote, bananas and nangka. Blend in sugar. Pour thick coconut milk. cook until done. stir occasionally.



:} As pasta lover i always seek and try to discover different kind of pasta dishes and make sure i can try to cook it myself. This pasta dish im going to share is rich and strong, you can add zuccini and olives. For a lighter version use less oil, quickly toss diced eggplant in oil put under the broiler turning a couple of times til browned. Enjoy!

3-4 pcs eggplant ( cubes ), 1 cup olive oil, 2 cloves garlic ( crushed ), 1 pc. med. size green bell pepper ( sliced thinly ), 415 ml. canned italian peeled tomatoes ( strained and pulped ), salt, freshly groung black pepper, 340 gms. dried penne, 1tbsp. fresh basil ( chopped ) or 2 tbsp. fresh parsley, 1/2 cup pecorino cheese ( grated )

How to:
Place eggplant in a large colander and sprinkle with salt. Leave for at least 30 mins. for the bitter juices to be drawn out by the salt. squeeze off excess liquid before frying. In a large frying pan, heat some oil, fry the eggplant when brown set aside. Saute garlic lightly for 30 seconds, add green pepper, fry for i minute more then add tomatoes. Season to taste and simmer for 10 mins. Add eggplant and basil to the sauce. Simmer for 2 mins. set aside. Cook Penne in boiling salted water till AL DENTE, drain and add to sauce. serve with pecorino cheese.

Friday, August 28, 2009


:} There are several stories about the origin of this rather unusual yet distinct Filipino dish. Traditionally, any Filipino Fiesta ( particularly in Tagalog region ) is not complete without KARE-KARE. It is a comfort food and favorite among local Filipino households. Since it is also my favorite i really tried my best to learn how to cooked and improved it my way. Here's my sample recipe of this dish but this one is a version of my "NANAY". Enjoy Cooking!



1 Ox Tail, 1 Ox Leg, 6 cups water, 1/2 cup atchuete (annato seeds for coloring), 1/2 cup water, 4 pcs. Eggplant, 2 bundles Sitao, 1 puso ng saging (banana heart),2 bundles of Pechay ( chines cabbage), 1 head garlic ( chopped ), 2 onions ( sliced ), 1/4 cup cooking oil, 1/2 cup bagoong alamang (shrimp paste), 1 cup ground peanuts, 1 cup toasted ground rice, salt.

How to cook:

Boil the ox tail and ox leg in water until tender. Cut into desired pieces and set aside. Soak atchuete seeds in water. Rub to bring out color. Set aside. Cut vegetables into desired pieces. Boil water, drop Sitao and parboil. Remove, set aside. Do likewise with Eggplants and Puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and atchuete water. Let boil for 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the meats. Just before removing from the fire, add the vegetables. Serve with Bagoong Guisado ( sauteed salted shrimp paste).

Tips: You can also use Goat meat, Tripe, Offal, Chicken ( rarely). Freshly ground peanuts is still the best than peanut butter. Butuan variety of Puso ng saging is also the best.Bagoong Guisado is readily available now in supermarkets.
Ms. Kara here is your request recipe, enjoy!

Wednesday, August 26, 2009


:} ADOBO from Spanish word ADOBADO means "TO MARINADE". I can say that Filipino foods are mixed of Chinese,Spanish,Japanese and American because of colonization hundreds of years ago.But during those times Filipino usually used salt and vinegar to cook and store food to avoid spoilage and to keep food last longer. One of the characteristic of ADOBO is you may store it for a week and yet it may taste the same or even better.The Filipino's ADOBO is the most famous because aside from being so delicious, filipino's used selected condiments and spices to stew chicken, pork, beef and squid. Here in the Philippines every regions have their own version of Adobo recipe, like in Central Luzon ( since its the capital RICE GRANARY of the Philippines), they are well know for their ADOBONG PALAKANG BUKID ( these are FROGS caught in the rice field with a green stripes at their back ), ADOBONG DAGANG BUKID (RATS caught and live in rice field also) and ADOBONG BAYAWAK ( MONITOR LIZZARD) which may considered "EXOTIC FOODS" generally and well accepted by most Filipino's . Nonetheless, Chicken and Pork ADOBO is the most popular in most households. Here is my sample recipe at your disposal. Enjoy cooking!

" Chicken and Pork Adobo"
1 cup native vinegar, 1 head garlic, crushed, 1/2 pepper, 1 bay leaf , 2 tbsp. rock salt,
1-4 tbsps. soy sauce, 1 chicken (about 500 gms.) cut up, 1/2 kilo pork,cut into 1'x 2' pcs., 1 slice of pork liver, cut, 2 cups water, cooking oil for frying.

In a saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce. Put in chicken, pork and liver. Let soak for 20-30 mins. Add water and simmer uncovered until tender. Strain sauce. Set aside.Chop liver finely. Combine with sauce . Set aside. Brown garlic, chicken and pork in cooking oil. Return everything to saucepan, cover and simmer until sauce thicken

Tips: Left over Adobo can be flaked and add to sinangag ( adobo fried rice).

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