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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