Wednesday, August 18, 2010

Dried Fish Stew (Afritadang Tuyo)

 Hello all,
 I,m back from my long week week of being in the office, and I miss this so much. Today I am going to share with you an appetizer meal, I eat this sometimes but I am not really a fan of this dish; still it's delicious. I just want to share this recipe.

Let's start with the preparation, so we need these ingredients:

5 pieces medium sized Dried Fish sliced in half but not separated (tuyong nakabuka) or
1 kilo Lean Fish Meat
Mono Sodium Glutamate (optional)
5 - 7 Tbsp. of Cooking Oil
2 medium sized Carrots sliced
3 pieces Potatoes sliced
6 pieces Ripe Tomatoes
2 Bulbs of Onion
5 Cloves of Garlic
Small Sachet of Catsup
3 tbsp soy sauce
1 tbsp vinegar
1 cup tap water


  • Heat Pan in medium flame
  • Fry dried fish or fish lean meat until cooked or crispy
  • Transfer the dried fish or the fish lean meat to the plate and the add a dash of MSG
  • Discard the used oil and replace with the 2-3 tbsp of cooking oil
  • Sauté tomato until skin peels off.
  • Sauté Garlic until brown
  • Add onion, sauté until caramelized
  • Add Fried Dried Fish or Fried Lean Fish Meat and Sauté less than a minute
  • Add carrots and potatoes and then mix
  • Add Soy Sauce and Vinegar then mix
  • Add water and Catchup
  • Simmer Until Carrots and Potatoes are tender and when sauce gets a little thick.
  • Serve in a semi bowl shaped plate.

Best serve during Lunch time or Dinner with Plain Hot Rice and a glass of cold water.

Happy Cooking and Happy Eating!

Friday, August 13, 2010

Food Network: Grilling Collection

Product Description

Get cooking with 3 of your favorite Food Network Grilling Guys (Bobby, Guy and Tyler) as they grill up your favorite meals to share with family and friends. The Food Network Grilling Compilation features recipes for everything from burgers and ribs to chicken and steak. This DVD 3-pk., available only at Target, includes: Grill It! Great Steak from Bobby Flay featuring Rib Eye Steak, Flank Steak and Sirloin Tip; Guy’s Big Bite Flavor with Guy Fieri featuring Stick to Your Ribs, Burgers and Boardwalk Wieners; and Tyler’s Ultimate BBQ featuring Ultimate BBQ Chicken, Ultimate Ribs and Ultimate Hamburgers.

Monday, August 9, 2010

Juicy Roast Meat with Pineapple (Mamasa-masang Asadong Karne na may Pinya)

Hello again,

The recipe that I am going to share with you today is one of the recipe that I always interchange with adobo before. That is why I can't forget this meal. They are almost the same, there are just slight changes with the procedure. So to start, we need to prepare our ingredients but first, I am going to make a list of definition of terms for the ingredients. So that we'll know what's the other names of the plant.

Lean Meat (chicken or pork) - 1/2 kilo large cubed cut
Iodized Salt - 1/2 teaspoon
Cornstarch - 2 tablespoons
Oil - 3 tablespoons
Garlic - 5 cloves chopped
Pineapple Juice - 2-3 cups (divide into 2 cups)
Pineapple chunks - 1 cup
Carrots - 3 pieces round cut
soy sauce - 2-3 tablespoon to taste
Jícama A.K.A. Mexican Turnip - 1 piece
Bay Leaf - 4 leaves
water - half cup
Sugar - 1 1/2 tablespoons (depends on your taste)

"Nice to know:
Singkamas is a root crop that is a good source of water when you are thirsty, you can also bring this during outings because it can relieve your hunger and thirst.

Jícama also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus."

So much for the Discovery, so we continue with the procedures.

Sprinkle the salt to the lean meat
Roast Meat Until Half Cooked
Cut meat into small pieces
Heat Oil in frying pan.
Sauté garlic until golden colour
Add Meat and sauté until golden brown.

Add a half cup of water.
Add laurel leaf then mix.
Add the pineapple juice.

Simmer for 15 minutes or until meat is tender.

After meat is tender...
Add soy sauce sugar and the remaining pineapple juice, then mix..
Simmer until cook and until sauce is thick...

After cooking, Add Singkamas, carrots, pineapple chunks on top and cover for 5 minutes then serve.

Tuesday, August 3, 2010

Ate Myrn's Paksiw (Soured Fish)

Actually, I really love to eat Soured Fish (Paksiw) as long as it's my mother's recipe. She use Milk Fish with Spicy Coconut Vinegar (Sukang Tuba), it would complete my dinner or breakfast with a side dish of Steamed Okra. Well, I am sorry to tell you that I will not share it for now because I haven't mastered it yet but I am still going to share with you my Soured Fish (Paksiw) Recipe. Here are the process:


  1. 1/2 Kilo (Fish options) Blue Mackerel scad, round scad or as the shortfin scad - but these names have been applied to other fish of the Decapterus family as well. Scientific name Decapterus macrosoma A.K.A Galunggong OR Anchovy - the small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide. Scientific name Malacopterygii A.K.A. Bulinaw.
  2. Mango Baby Leaf - Medium light green in colour 
  3. Tap Water - 1/2 cup
  4. Pure Calamansi Juice - 1/2 cup or more (depending on your preference) OR Coconut Vinegar (Sukang Tuba) 1/4 cup or more (depending on your preference)
  5. Onion - 1 bulb
  6. Garlic - 5-6 Cloves
  7. Ground Pepper - 1-2 Pinches
  8. Wild/Native Pepper - 3-5 pcs. sliced in half
  9. Sugar - Depending on your sweet and sour preferences


  1. Wrap 3-5 of any of your fish choices in mango leaf.
  2. Arrange in the casserole
  3. Pour small amount of h20
  4. Heat - (medium heat)
  5. Put all Calamansi Juice w/ or w/o the skin
  6. Add all spices
  7. Bring into boil
  8. Add sugar if you want
  9. Simmer for 5 minutes
Ready to serve within 30 minutes.

Happy cooking and Enjoy eating everyone.

Friday, July 30, 2010

alpapito's Juicy Adobo

Hello again,

without further ado, let's get started.

You can prepare Jasmine Rice or Pandan Rice for this meal but Plain Rice would be just fine so that you can really taste the dish, we can now start cooking the adobo but before we start, we must prepare the following to conserve time and energy.


Pork/chicken Meat    - 1 kilo with fats - 1x1 sliced
Onion         - 1 bulb (sliced)
Garlic          - 8-10 cloves (minced)
Ginger          - 1 small piece (minced)
Oil                 - 1 tbsp.
Ground Black peppper - 1 pinch
Pineapple Juice          - 1-2 cups
Sugar          - 1 tbsp. (optional)
Vinegar          - 1/2 or 1 tbsp
Soy Sauce          - 3 tbsp.

If you wish your adobo to be sweet, you can include the chunks and if you want it spicy add the Wild pepper. You add them both or any of the two.

Pineapple Chunks      - 1 cup
Wild/Native Pepper   - 4 pcs. sliced in half

After you prepared the following ingredients, we are now ready to start.


  1. Rinse the meat and place it in a not so deep caserole.
  2. Place water with atleast 1/4 cup of water.
  3. Place in medium heat flame and cover it until natural oil comes out and the meat turns into a golden color. It usually took me 5-10 minutes depending on the meat. Check it at least every 3 minutes to avoid burning the meat. Mix if necessary.
  4. while waiting, you can prepare your favorite vegetable salad or your favorite dessert. and put it in the refrigerator.
  5. After waiting, you can now add 1 tbsp of oil and your spices in order; mix them one at a time. Minced ginger, Minced onion, Sliced garlic. Sautee for awhile.
  6. Add the vinegar and the soy sauce then mix.
    Actually, you can now eat the recipe up to Step 1 to 6 if you just add a 1/4 cup of water and then let it simmer for at least 3 minutes. But if you continue up to the next step, you will experience something different because this is where the secret comes in.
  7. Pour pineapple juice into the recipe with medium heat and let it simmer until the sauce becomes thicken or a little condense.
  8. After the sauce becomes a little thicky, you can now add the wild pepper then mix it.
  9. This is where you add the pineapple chunks, if ever you want to add them.
  10. Serve the hot Pandan Rice or Jasmin Rice and alpapito's adobo.

Hope you'll enjoy cooking. Happy cooking!