Skip to main content

Home sweet Home




My mother's birthday

Festive enough just for the usual crowd, it was another family dinner with the usual dishes plus some magazine-based recipes. With pork barbecue, grilled liempo and squid as centerpieces plus rellenong bangus and lapu lapu with mango "salsa" as the healthier meats. Ginisang monggo with ubad and laswa served as vegetables with sotanghon for long life and ampalaya salad as appetizer. Finally for dessert, we had mango float and mango-pandan. The arrival of a box of mangoes from the town of Leon last week made us prepare mango-based desserts, appetizers and side dishes since then. (There's 3rd mango based dessert in the fridge, by the way).

My nephew's 4th birthday

After weeks of planning and countless experiments of recipes from FOOD magazines' Kiddie cookbook, finally my nephew's 4th birthday fare was laid for everybody to enjoy. Starting with the birthday cake from Tinapayan (clockwise, centerward), valenciana, marshmallowjumble, pineapplie-cheese sandwiches, chocolate cake, chicken fingers, assorted puto, marshmallow-gelatin salad, spagehtti, assorted cookies, cocktail hotdogs, garlic sticks, penne al telefono (from Cibo's recipe in Yummy Magazine) and choco-mallow-banana surprise.


A birthday dinner

Just another simple dinner of sotanghon, broiled bangus and fried chicken with sesame seeds plus nilagang baka and crabmeat bought from Ocean city.


All Saints Day lunch
A long holiday deserved a simple feast. Grilled pork, chicken liver and bangus plus stir fried shrimps, chop suey and valaneciana with Nang Palang's buko ang Liit's special baye baye starting that long weekend


Father's Day

A simple luncheon on this day. Pork barbecue, paksiw na pata, grilled bangus as meat, fish sinigang and chopsuey as vegetables with meat and sotanghon/rice as carbohydrates. Another simple meal on a special day.


EDSA Lunch

My sister passing the Nursing board exam resulted to this "People Power" lunch. With the usual turbo broiled pork belly as centerpiece with shrimps and bite size lumpiang shanghai. Pork adobo, grilled chicken, KBL (kadyos baboy langka) and atsarang tambo completed this revolting lunch.

Birthday Lunch

With efuven noodles with chop suey toppings, valenciana, turbo broiled pork belly and pata tim, this was actually the continuation of the birthday dinner above

Labels:

Popular posts from this blog

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana
Read More ...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece pork broth cube (
Read More ...

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu
Read More ...

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.
Read More ...

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw  recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place.  And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal
Read More ...