Cake and Cake and Cake

And I thought no more sweets after the holidays but I was dead wrong......3 days in a row!Tuesday, Boss 25th years of service celebration...chocolate frosting with cream filling.
Wednesday, baby shower for 2 co-worker both due month of February.... vanilla flavor
Thursday, the Boss birthday....chocolate frosting with strawberry filling

Enough sweets! I have to start my diet for my up-coming vacation or else goodbye Boracay!


4 lbs. pork meat (cut in cubes)
3 small can tomato sauce
2 pcs. carrotts (cut bite size)
2 med. size potato (cut cubes)
1 large red bell pepper
2 stem green onion
1 large onion (sliced thin)
6 pcs. garlic (crushed)
1/2 cup scoop of raisins
2 cups of pineapple juice
sugar, salt and pepper to taste.

Cooking Direction:
Boil meat on a separate pan till tender. When meat is tender remove from the juice.
On a separate wok saute garlic, onion, pork, carrotts, potatoes, bellpepper and raisins. After 10 minutes add tomato sauce, 2 cups of pineapple juice, sugar, salt and pepper to taste. Reduce heat to low, cover and simmer till the vegetables are all cooked.

Meatballs & Pasta

200 g. elbow macaroni (boiled)
pre-made meatballs (see previous bola-bola entry for recipe)
6 pcs. garlic (crushed)
1 lrg. onion (chopped fine)
2 pcs. lrg. tomato
1/4 lbs. mushroom (sliced thin)
1 lrg. red bellpepper (diced small)
1 lrg. can tomato sauce
salt, sugar & pepper to taste

Saute garlic, onion, tomato, meatballs, bellpeppers and mushroom. Pour tomato sauce. Bring to boil then reduce heat to low and simmer for 25 minutes. Season with salt and pepper to taste. Best serve with garlic bread.


My family loves during cold season.
Chicken and Pasta are pre-boiled the day before to save me some time specially on the weekdays and I could still watch my tele-serye. :)

200 g. elbow macaroni (half cooked)
2 pcs. chicken breast (boiled and shredded)
5 pcs. garlic (crushed)
1 med onion (sliced thin)
1 pc. carrotts (sliced thin)
1/2 cabbage head (sliced thin)
1 med. red bellpepper (sliced thin)
2 cups evaporated milk or fresh milk
2 tblspn. butter
1 tblspn. salt
1/2 tblspn. ground pepper
5 cups of water

Saute garlic, onion, chicken breast, carrotts and bellpepper. Add the pasta then water. Season with ground pepper and salt. Bring to boil. Reduce heat to medium low. Add milk, cabbage and the butter. Serve hot.


Sinarabasab Recipe, a native Ilocano dish of grilled or fried pork liempo served with bagoong, tomato, and onion relish.
2 lbs. pork belly with (liempo) cut 2 inches
1/2 pack sinigang mix
1 tablespoon sugar
Mix the sinigang mix and sugar. Rub the meat on the mixture. Refrigerate for 30 minutes. Heat the frying pan (I used ironcast pan) on low heat. Fry the meat till fully cooked. Cut the meat in bite sizes.

Side dish:
2 pcs. large tomato (sliced cubes)
1 med. white onion (sliced cubes)
2 tablespoon bagoong
Mix all ingredients and serve with the meat.

This one is a killer. I meant a killer (pork belly+bagoong=cholesterol) The sinigang and sugar mixture gives the meat a really good taste. I saw and got this dish from a website but can't remember.


In Iloilo we call this "Kumbo" and in Manila "Maruya.

2 pcs. shredded sweet potato
1 cup flour
1 teaspoon baking powder
1/2 cup sugar (depends on how sweet you want)
1/2 teaspoon salt
2 pcs. eggs
1 cup fresh milk

Mix flour, sugar, salt and baking powder. On a separate bowl beat eggs and milk. Heat the frying pan with oil in medium heat. Lower the heat and scoop 2 tablespoon of mixture into the pan. When it turn golden brown flip it upside down. When done place in on a strainer or wipe it with paper towel to remove the extra greese.

Sprinkle sugar on top and serve.


This is the first time I made Siomao. It turned out pretty good.

2 lbs. ground pork
1/2 lb. shrimp (shelled and chopped)
1 sm. can water chestnut (chopped)
3 string of green onion (chopped)
1 carrotts (shredded)
1 large onion (chopped)
1 pc. egg (beaten)
1 teaspoon ground pepper
1 teaspoon salt
1 pack Siomai wrapper (50 pcs.)

Mix all ingredients above and refrigerate for an hour. Place a teaspoon on each siomai wrapper and close the ends. On your steamer, place water on the bottom part and bring to boil. Once the water starts boiling lower the heat to medium. Spray pam cooking oil and arrange the Siomai giving enough space so it won't stick to each other. Steam the siomai for 30 minutes. Siomai is done.

For the sauce you will need;
1/2 cup soysauce
5 tablespoon sesame seed oil
1 large lemon juice
1 teaspoon chili paste

Mix all ingredients and serve with the siomai.


Meatballs ingredients:
2 lbs. ground beef
1 lb. ground pork
1 pc. carrotts (grated)
2 large onion (chopped)
2 stick of celery (chopped)
3 pcs. green onions (chopped)
1 whole garlic (chopped)
1 teaspoon ground pepper
1 teaspoon salt
2 pcs. egg
1/2 cup breadcrumbs
1/2 cup flour

Mix all ingredients above. Roll it using your hand and steam for 30 minutes. (few drop of cooking oil on your palm will prevent the meat from sticking on your palm) I always steam the meatballs first so the meat is fully cook before browning it on cooking oil then set aside. I made a whole bunch of meatballs to freeze for my other recipes like pasta or just fried meatballs.

For the sauce you will need:
5 cloves of garlic (crushed)
1 lrge onion (chopped)
1 lrge carrotts (sliced)
2 pcs. potato (cubes)
1 med. red bellpepper (cubes) 1 small can tomato sauce
1 teaspoon cornstarch diluted in 1/4 cup water
sugar, salt and groundpepper to taste

Saute garlic, onion, carrotts, potato and bellpepper. Add the tomato sauce. Mix well then add 2 cups of water, salt, pepper and sugar. Bring to boil on slow heat. Add the browned meatballs on the sauce and serve.

Adobong Pusit with Pork

I remember how my Papa cooks adobong pusit with some pork so I gave it a try today. This squid is frozen from Thailand so it does not have much ink (ata) but it turned out really good. This is what I had for dinner.

Cooking direction:
Boil pork slices with vinegar, soysauce, bayleaves, peppercorn, garlic and onions. When the pork is already soft/cooked you could add the clean squid. Bring to boil. Add salt and sugar to taste. After few minutes remove from heat and serve.
You don't want to overcook the squid or else it will get chewy.
Give it a try. Really worth the time. You have the squid adobo and the pork as bonus.

Monggo Guisado

Monggo beans, green papaya, fresh malunggay, onion, garlic, shrimps, langgonisa and ham slices.

Cooking direction:
Boil monggo beans till almost done. On a separate pan saute garlic, onion, ham slices, sliced langgonisa, shrimps and add to the boiled monggo. Bring to boil on medium heat. Add sliced green papaya and season with salt and pepper to taste. Add the malunggay leaves. Serve hot. I used the left over shrimp, slices of frozen ham and the left over langgonisa from our breakfast. It gives the soup a little sweeter taste and really tasty.

Mixed Fruits

This mixed fruits is from the 13 fruits yesterday. Don't want to put it to waste so I thought of making this simple recipe. From fresh lemon juice add sugar (depends on how sweet you want it) then add slices of kiwi, apples, plums and grapes. Serve chilled. Really good and stays fresh and juicy and the kids loves it too!