Showing posts from March, 2011

Stirfry Chicken Gizzard and Liver with Oyster Sauce

Stirfry Chicken Gizzard and Liver with Oyster Sauce. Would you wish you have other method of cooking chicken gizzard and liver, balunbalunan at atay ng manok other than adobo? Stop wishing here is an easy cooking method of cooking the chicken offal. This can be served as a main dish, pulutan or in a sizzling plate. Cooking method is fairly easy aside from the especial ingredient called star anise which some of the readers have never use it and the longer cooking of the gizzard to make it tender, everything is as easy as most stirfry cooking. The star anise should be available in most supermarket spice section or any Asian store near your place. The gizzard needs to be pre-boiled till tender before stirfry cooking. The liver only require minimal cooking, liver will tend to taste bitter when over cooked. The star anise is sautéed together with the other aromatic ingredient for maximum flavour. Now here is the recipe of my Stirfry Chicken Gizzard and Liver with Oyster Sauce.


Ginisang Munggo with Salmon Belly

Ginisang Munggo with Salmon Belly. Have you been wondering how to cook those salmon belly strips that are usually sold at discounted prices? What I do is deep fry it till crisp and add them to my mung bean soup, ginisang munggo. They are good substitute to pork or may be used with the meat. As to my other mung bean recipe cooking is basically the same.

I always wanted my mung bean cooked till the beans are disintegrated to form a thick soup dish. As much as possible I try to remove the bean shells that usually float at the center of the boiling beans by scooping them out. For this recipe I also added some bitter melon tops/leaves, I like the bitterness the ampalaya leaves.

Of course you can always add your favorite vegetable that you used on your ginisang munggo. Here is the recipe on of my Ginisang Munggo with Salmon Belly.

2 1/2 cups munggo (mung beans) 250 grams salmon belly, cut to serving pieces, fried 1/2 head garlic, chopped 1 medium size onion, chopped 1 medium siz…

Hinog na Sampalok at Makopa

Hinog na Sampalok at Makopa bring out my childhood food memories. These may not be as appealing to the kids of today but during my childhood tamarind and makopa are the two of my favorite fruits. I still remember, with my friends we used to throw stones at those trees and we usually race against its other as the fruits drops to the ground.

The ripe tamarind fruit and makopa fruit was from the fruit stalls at Market Market at Bonifacio Global City. I always make it a point to visit Fiesta Market looking for regional food delicacies and fresh fruits. Adjuscent to Market Market are Serendra and Bonifacio High Street. Below are photos taken during our several visits to the place.
Market Market, Bonofacio Global City

A Futuristic Tricycle at Market Market

Serendra, Bonofacio Global City
Bonifacio High Street, Bonofacio Global City
A Rock Waterfall at Bonifacio High Street

Ginataang Puso ng Saging at Hipon

Ginataang Puso ng Saging at Hipon. Here is another version of banana blossom cooked with coconut milk. This is basically the same with my previous recipe of Ginataang Puso ng Saging, except that this time in addition to the main banana blossom ingredient I also included generous amount of medium sized shrimps.

For the coconut milk I used pure coconut milk. Pure coconut milk is available at Metro Manila wet markets, the coconut milk is extracted using an improvised device that presses the grated coconut milk to extract the coconut milk.

Sliced banana blossom is also available at Metro Manila wet markets however I normally buy my sliced banana blossom at supermarket, they are sold in most Metro Manila supermarkets. Here is the recipe Ginataang Puso ng Saging at Hipon.


1/2 kilo thinly sliced puso ng saging, banana blossom
1/2 kilo medium size shrimp, shelled
2 cup pure coconut milk
1 thumb size ginger, cut into strips
1/2 head garlic, chopped
1 medium size onion, chopped
3 tb…

Lechon Manok, Oven Rotisserie Roasted Chicken

Lechon Manok is an all-time favorite chicken dish to most Pinoy. If you happen to live in Metro Manila or any city or town around the country there are always stalls that sell charcoal roast whole chicken around the corner or one of the more popular like Andoks Lechon Manok or Baliwag Lechon Manok.

They are also available on some of the fastfood chains scattered around the country. For those who are overseas and are craving for roast chicken Pinoy style I would like to share my Lechon Manok recipe using your conventional oven. For this version of Lechon Manok the chicken is roasted using the rotisserie function of your oven. The recipe may also be adopted using a Turbo Broiler, see my previous post of Lechon Manok using the Turbo Broiler.

The recipe also calls for lemongrass as one of the aromatic ingredients. This may be omitted should you cannot find one. Lemongrass is usually found on most Asian Stores at your location or on the vegetable section of some supermarkets. Okey here is …

Grilled Tuna Steak, Inihaw na Bariles

Grilled Tuna Steak, Inihaw na Bariles. The easiest method to grill a tuna steak is by pan grilling, however if you have a heavy grilling plate the result will be far better. They are convenient just heat the plates in your stove, and you can now grill indoors.

I would suggest to set your overhead stove exhaust to maximum settings and open all your kitchen windows. The grilling plate that I used for this recipe has ridges that will make real grill marks on the fish.

For this recipe I just marinated the fish steak with soy sauce, kalamansi and some Knorr liquid seasoning. Here is the recipe of this easy Grilled Tuna Steak, Inihaw na Bariles, enjoy.

3 to 4 slices of tuna steaks
1/3 cup soy sauce
3 to 5 kalamansi, juice extracted
Knorr liquid seasoning

Cooking procedure:

Marinate the tuna steaks with the mixture of soy sauce, kalamansi and a few dash of Knorr liquid seasoning for at least 5 minutes. Heat the hot plate until it start to smoke. Grill fish for 3 to 5 minutes on ea…

Ginataang Sugpo at Kamias

Ginataang Sugpo at Kamias is my version of prawns cooked in coconut milk with ginger lily or kamias. The combination of creamy coconut milk soured with the kamias was perfect for the prawns. I used medium to large size prawns for the recipe but shrimps or smaller size of prawns may be used.

 If you like it hot you may use red hot chili, but for this recipe I just used the regular long green chili usually used for sinigang dishes. On my other recipe of ginataang seafoods I normally pre-steam the shell seafood but for this recipe I cooked the prawns with the coconut milk. Here is the recipe of my Ginataang Sugpo at Kamias.


1 kilo medium to big size prawns, trimmed
3 cups kamias, sliced crosswise
3 cups pure coconut milk
1 thumb size ginger, sliced into slivers
1 small size onion, chopped
3-4 cloves garlic, chopped
1 tsp. crushed peppercorns
1 small bundle spring onion, cut into 2” lengths
3-5 green long chili
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, gi…

Pinoy Baked BBQ Pork Ribs

Pinoy Baked BBQ Pork Ribs. Here is my easy version of barbecued pork ribs rack using Mama Sita’s barbecue marinade. To make the dish I just marinated a the ribs for overnight and baked it for about 2 hours. During the final stage of baking I baste the rack of ribs with a mixture of Mama Sita’s barbecue marinade and banana ketchup.

I used banana ketchup instead of the tomato ketchup for the Pinoy touch, you may use tomato ketchup instead if you are not a fan of the sweet taste of banana ketchup. Here the recipe of my Pinoy version of Baked BBQ Pork Ribs, enjoy.


1 to 1/2 kilo baby back pork ribs rack
2/3 cup Mama Sita’s Barbecue Marinade

For basting:
1/2 cup Mama Sita’s Barbecue Marinade
1/2 cup banana ketchup

Cooking procedure:

Place the pork ribs rack in a container with lid and evenly coat with the barbecue marinade. Chill in the refrigerator and let marinate for overnight. When ready to cook, preheat oven to 300ᵒF. Arrange the marinated pork ribs in a baking dish, bones fa…