Pancit canton

1/2 kilo chicken (or pork) cut in cubes
1/2 cup chicken (or pork) liver, cut in strips
1/2 cup shrimp, shelled.
4 kilo chicken (or pork) cubes
1/2 cup shrimp extract
2 Tbsp cooking oil
1 small piece carrot, sliced
10 pcs. Baguio beans, sliced diagonally
3/4 cup sayote, cut into strips
1 cup cabbage, strips
2 cups water
200 grams canton noodles
2 Tbsp kinchay, coarsely chopped
1-2 Tbsp cornstarch, dissolve in 1 Tbsp water (optional)
salt and pepper to taste

For the shrimp extract: remove shrimp heads and mash using mortar and pestle until well shredded. add some water and strain. Save the shrimp extract in water.

In a hot oil stir-fry carrots, baguio beans, sayote and cabbage. remove from heat and set aside.

On the same pan, sautee chicken, liver and shrimp. Add shrimp broth and water. Let it boil. Add a pinch of salt to taste (be careful canton noodles already have salt)and pepper. Put back the stir-fried vegetables and kinchay. Mix well. Thicken with cornstarch if desired. Serve hot with sliced calamansi.

Meal planning

Pointers to ensure meal-planning success:
1. Avoid preparing foods of the same food group in one meal, such as starches - pancit, spaghetti ..[read more...]

Preparing a menu

1. Use the basic six food groups as your guide in preparing your menu.
2. Try to plan weekly menus. Avoid having the same menu on the same [read more...]

Filipino Food

Welcome to this Filipino food recipes site. Actually this site will mainly feature Ilonggo food, but I believe Ilonggo food is a [read more...]

Pork sinigang (style ni Mama)


Pork Sinigang
1 kilo pork, preferably spare ribs, cut into chunks
1 regular red onion, diced
5 tomatoes, sliced half
1 roll lemon grass (tanglad)
100 gm. river spinach (Kangkong)
100 grams string beans
3 pieces horse radishes, sliced
3 pieces gabi (taro), pealed and sliced
4 pieces sili (green finger pepper)
200 grams sampalok (tamarind)
4 tablespoons of patis (fish sauce)
1 liter of rice wash, pork broth or water
1.        Boil sampalok in water until the shell cracks.Cool and  peal off the shells, mash and with the use of strainer, separate the meat from the seeds. Set aside the sampalok juice.
2.        In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
3.        Add pork, tanglad and fish sauce then add the rice wash. Bring to boil then simmer for 10 minutes then add the gabi. Continue to simmer for another 20 minutes or until the pork is tender.
4.        Add the horse radish and simmer for 5 minutes then add the string beans, kangkong and sili . Let boil for 2 minutes.
5.        Serve hot.
(cooking tip: you may use commercially available tamarind cube or sampalok seasoning instead of tamarind fruit)

Pinamarhan nga isda

Or fish cooked in vinegar and spices.

There a number of ways of doing this. One was taught to me by Boy, a family friend and a Bicolano. He cooks the fish in very little water with crushed garlic, ginger, lemon grass, sliced onions. When water almost dries up, add some vinegar. When the vinegar is almost dry, add some salt, vetsin (optional) and oil. Instead of oil, you may use thick coconut milk. Cover and simmer for a while, then serve. If you use coconut milk, your dish becomes linabug nga isda.

By the way, when cooking pinamalhan (or pinamarhan, paksiw, inun-unan nga isda) using vinegar (langgaw or suka) use only stainless steel pot. Clay pot is a lot better. Never use aluminum-made pot and ladle because it chemically reacts with vinegar (acetic acid) forming toxic substance that will cause gastro-intestinal illness.

Another way of cooking pinamarhan is using sliced tomatoes or iba (kamias) to give it its sour taste instead of vinegar. You simply cook the fish in little water with crushed onions, garlic, ginger, sliced tomatoes/iba, add salt to taste, vetsin (optional) until the water dries up. Little oil may be added before removing from heat.

Egg sarciado

Egg sarciado (Saucy egg?). Whatever its English name, that’s it. It taste good if paired with prito nga uga (fried dried fish) especially uga nga sapsap or pinakas. Sapsap is a flat roundish fish about 3” diameter, silvery in color, I dunno it’s English name. Pinakas is some kind of tuna fish cut half from the backbone to its belly.

Saucy egg (sounds good, right?) is basically hard cooked egg with sauce. All you have to do is hard cook  some eggs let’s say 5 eggs, by boiling it in plain water for about 15-20 minutes. Peel and quarter lengthwise. Then arrange the sliced eggs in a platter and set aside.

Then, sautee some crushed garlic, minced onions and about a cupful of sliced tomatoes. Add some water, cover and simmer for about 3 minutes. Mash (duludogmokon) the tomatoes to extract the flesh and produce the sauce. Add salt to taste. Then pour mixture over sliced eggs. Ola!!! This is best serve for breakfast.