Showing posts from April, 2008

Pritong Pork Chop, Fried Pork Chop

Fried Pork Chop is another very popular dish amongst Pinoy. There are various ways how it is prepared. from simple salt seasoned and crispy fried to used of secret marinade grilled pork chop. See my previous post of inihaw na baboy. Pork chops are always the best seller on side walk carinderias to grilled specialty restaurants. Pinoy love pork chop with fat and skin intack.

Here is a simple fried pork chop recipe I made for our dinner. The pork chop that are available here are cut steak style, they are really thick and all the fats and skin already removed.


1 k. pork chop
1/2 cup soy sauce
1 small size lemon, juice extracted
1 tbsp. Worcestershire sauce
Knorr Liquid Seasoning
cooking oil

Cooking procedure:

Wash pork chop, remove any traces of blood. Drain in a strainer. Marinate with soy sauce, Worcestershire sauce and lemon juice for 3 hours or overnight. In a frying pan fry fork chops in low to medium heat for 8-10 minutes on each side or until edges are slightly burnt. D…

Ensaladang Hilaw na Manga, Green Mango Salad

Ensaladang Hilaw na Manga, Green Mango Salad. Green mango dipped in bagoong alamang is every Pinoy’s favorite. Just the thought of it makes us droll and crave for it. Off course it is best enjoy right under a big mango tree, freshly pick and crunchy during the afternoon chitchat with friends. When I was a kid we used slingshot or tirador to bring down these mangoes.

Here is my recipe of ensaladang hilaw na manga or green mango salad. Prepared as side dish for any thing grilled or fried.


1/2 kilo green mangoes , sliced into strips, julienne
2 medium size tomato, cut into thin wedges
1 small size onion, sliced thinly, optional
1-2 hot chillies, chopped
sautéed salted shrimp paste, bagoong alamang


In a big bowl mix/toss all ingredients. Quantity of baggong alamang to suit taste. Chill in a refrigerator until ready to serve. Note that it must be serve as soon as possible to enjoy the crispiness of the green mango. Serve as side dish for grilled or fried fish or meat.

Escabecheng Tangiugue

Escabecheng Isda is a Pinoy special way of cooking fish. It is usually served on special occasions like fiesta or if there is something to celebrate. There are several versions which depend on availability of ingredients. There are those which prepare it with just the basic ingredients of soy sauce, vinegar, sugar, ginger and onions. And of course those who can afford includes all the other ingredients like different colors of bell peppers, carrots, celery ect. And the more elaborate sweet and sour, with the limitless choice of ingredients like tomatoes or tomato sauce, pineapple or any other fruits ect, see my previous post of sweet and sour maya maya. Here is a simple recipe of escabeche, you can substitute tanguigue with any white fish.


1 kilo sliced tanguigue, about 4 slices a kilo
2 thumb size ginger, cut into thin strips
1 small size carrot, sliced into strips
1 small size bell pepper, julienne
1 small size onion, sliced
1/2 head garlic, chopped
2-3 stalk leeks, chop…

Ginataang Tilapia at Pechay

Ginataang Tilapia is an alternative way of cooking this fish called St Peter's fish. My personal favorite way of cooking this is of course inihaw na tilapia but it has to be really fresh, fresh means they are still alive when they are purchased in the wet market. Other wise it has to be cook fried. The tilapia I bought was frozen pack that comes in 4 pieces a bag of about a kilo each pack.

After much time spend thinking how to cook it I finally decided to cook it gata style with pechay. Last week I saw on TFC how Chef Bruce cooked a Puerto Rican version. He cooks it with a lot of capsicum and using tilapia fillet drizzled with lemon.On this recipe I will add that Puerto Rican flare to my Pinoy guinataang tilapia, I marinated the fish with lemon and salt for minutes and use a lot of bell pepper.


1/2 kilo medium size tilapia
2-3 bundles pechay
1 small size onion, sliced
1/2 head garlic, chopped
1/2 thumb size ginger, cut into strips
2-3 stalks spring onions, chopped into…

Crispy Garlic Prawn

Garlic Prawns was one of my favorite seafood dish during my few years stay in Singapore and the neighboring island of Batam, Indonesia. It is serves at seafood restaurants along the beach or at hawker centers. Fresh out from the aquariums, crispy deep fried with a lot of minced fresh garlic. Forget about cholesterol just enjoy those succulent prawns plateful by plateful and eating with your bare hands wash down with fresh buko water also straight from the shell…

Now crave no more here is a simple recipe. You could use prawns or big shrimps. Just marinate the prawns with garlic, lemon and a dash of salt and pepper to taste minutes before deep frying at high heat, here is the rest of the recipe.


1 kilo hipon, medium to large size 1 head garlic, minced 1 lemon, juice extracted 1/4 cup cornstarch salt and pepper cooking oil
Cooking procedure:

Wash prawns thoroughly drain, Cut whiskers, using scissors starting from the head slit cut shell including meat leaving only small meat a…

Honey with Kalamansi, Honey with Cinnamon and my Dell XPS M1210

I am not yet fully recovered, I am still on self isolation in our kitchen for respect to my flat mates. I live in a flat with several OFW families. For the mean time it will be hiatus for fresh recipe and this post is not about recipe

Honey is not only great ingredient in cooking. It is believed that honey mixed with other organic ingredients is a home remedy cure for numerous common illnesses. I wouldn’t discuss any further. I am not an expert on this matter, most of you must have received unsolicited e-mails about this subject, my advised don’t believed everything you received in your e-mail it is best to consult persons that have good knowledge on the subject. I would like only to share the following honey cure which I have found to work base on my experience.

Honey with kalamansi plus 30 minutes to 1 hour or more brisk walking to reduce weight. This cure was given to me by my Singaporean Chinese colleague when I was working in Singapore. I a small glass of warm water add in 2 tabl…

Beef Tapa

Tapa for Pinoys is a dried or cured beef meat or any other red meat. Drying is a method of preserving surplus meat supply in the early times or in places where there are no electricity. The method has now evolved into marinating the meat, with mixture of vinegar and aromatics, and some version even adding sugar. Personally I prefer grilled tapa in charcoals this will maintain the near oil less state of the tapa.

Beef Tapa has now become the synonym of breakfast meal on Pinoy households. It is usually serve with sinangag or garlic fried rice and itlog or fried egg. Beef tapa breakfast is one of the several acronym coined names of Pinoy breakfast. Tapsilog is acronym for tapa-sinangag-itlog (tapa, fried rice and fried egg meal), tosilog for tocino-sinangag-itlog (tocino, fried rice and fried egg meal), longsilog for longanisa-sinangag-itlog (longanisa, fried rice and fried egg meal) and the list goes on…


1 k. lean beef, thinly sliced into 1/4” thick along the grain
1 tsp. bla…