Try this simple to make soup yet tasty and satisfying.

4 cups chicken broth 
1/2 cup kernel corn
1/2 cup cubed carrots 
2 egg, beaten 
1 stem green onion, minced
Salt and ground pepper to taste
1/2 teaspoon sesame oil (optional)

Cooking Direction:
Using a deep pot bring chicken broth to a boil.
Add corn and carrots. Boil till carrots are fully cooked.
Season with salt, ground pepper and sesame oil.
Slowly add the beaten egg to the soup while stirring constantly

Remove from heat. Garnish with minced green onion and serve hot.


I have been craving for this for a while now so here it goes. Not bad for first time. Chewy and sweet!

2 cups macapuno strings preserves
1 1/2 can condensed milk
1/2 cup cornstarch 
1/3 cup water
1/2 teaspoon vanilla extract 
1 cup coconut flakes

Cooking Direction:
Quick rinse macapuno strings in cold water. Allow excess water to drain. (optional...that will remove some of the sugar)
Using a sauce pan heat condensed milk in medium low fire till condensed milk thickens while stirring continuously.
Add macapuno strings, lower heat and keep stirring until mixture thickens.
Remove pan from heat. Add diluted cornstarch in water. Stir well and return to heat. Keep stirring until mixture thickens and separates from the pan.
Transfer to a cookie sheet brushed with butter. Allow to cool for maybe an hour or so.
Once mixture is cool, scope a tablespoon and shape into balls. Toss each ball to the coconut flakes and serve.
*Nice if you have those  candy colored wrapper then you can individually wrap your finished macapuno balls before serving.*


This is one of my favorite quick dish to prepare. Simple and filling.

1 lb ground pork or chicken or beef
1 large potato, diced small
1 large carrot, diced small
1 small red bell pepper, julienne small
3 cloves of garlic, minced
1 small onion, sliced thin
1 large tomato, diced 
Salt and ground black pepper to taste 
2 tablespoon cooking oil
1 1/2 cup water

Cooking Direction:
Saute garlic, onion and tomato till caramelized.
Add ground pork and saute till ground pork turns golden brown.
Add diced carrots, saute for few minutes.
Add diced potatoes, saute for few minute.
Season with salt and ground black pepper and stir.
Add julienned bell pepper and stir.
Pour in water, stir and bring to a quick boil or till vegetables are fully cooked.
Remove from heat and serve.


Try this simple and healthy tilapia fillet recipe. Easy to make and pretty tasty.

1 lb tilapia fillet or any kind of white fish fillet 
1 medium size onion, sliced
1 large tomato, sliced
1 stem green onion, sliced
2 tablespoon lemon juice
Salt and ground pepper to taste

Banana leaves (cleaned and steamed)
Aluminum foil

Cooking Direction:
Fill steamer with water and bring to a boil.

Mix tomatoes, onion, green onions and lemon juice in a bowl.
Season tilapia fillet with salt and ground black pepper.
Place tilapia on a piece of banana leaves and top with tomato-onion mixture. 
Wrap it again using a piece of aluminum foil.

Steam wrapped tilapia fillet for 20-25 minutes. Remove aluminum foil, leave the banana leaves and serve hot.


This is one of my favorite pickle specially when served as a side dish to any kind of barbeques or grilled meat or seafood.

1/2 lb. ampalaya (bitter melon), julienne
 3-4 pieces radish, sliced thin
1 small red bell pepper, julienne
1 thumb size ginger, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon whole pepper corn
1 cup datu puti vinegar
1 tablespoon sugar
1/4 teaspoon salt

Cooking Direction:
Mix vinegar, sugar and salt in a sauce pan. Taste test for desired sweet and sour taste. Remember you can always add more salt or sugar.Bring to a quick boil and remove from heat. Allow to cool.

Mix ampalaya, radish, bell pepper, pepper corn, ginger and garlic in a bowl and toss well.

Pour the vinegar mixture over the vegetables. Toss well. Refrigerate overnight before serving.


If you like tilapia and coconut milk like me then this recipe is for you.
Try it, creamy and full of flavor.
2 pieces tilapia, (about a lb each) scaled and cleaned 
1 1/2 cup coconut milk 
3 garlic cloves, minced 
2 thumbsize ginger, minced 
1 stem lemongrass, cut into 4
1 tablespoon cooking oil 
1 tablespoon fish sauce 
1/2 cup water
Salt and black ground pepper to taste
Cooking Direction:
Using a wok saute ginger and garlic in cooking oil till caramelized.
Add lemon grass, water and bring to a quick boil.
Add fish, fish sauce, ground pepper and simmer in low fire for 5 minutes.
Taste test if more salt needed.
Pour in coconut milk, cover wok and simmer in low fire for 10 minutes or till fish is fully cooked and sauce thickens.
Remove from heat, serve with steam rice and enjoy!


 One of favorite comfort food any season of the year.
2 lbs. chicken (cut in serving sizes)
2 pieces sayote, cut into 4
1/2 cup malunggay
1 stem lemon grass, cut into 4
1 small red bell pepper, julienne
2 thumb size ginger, sliced thin
1 medium onion, sliced thin
1 tablespoon fish sauce
salt and ground black pepper to taste
2 tablespoon cooking oil
Cooking Direction:
Saute ginger and onion till caramelized. When you start to smell the aroma of the ginger add the lemon grass. Add the chicken and season with fish sauce.  Add enough water and bring to boil. When it starts boiling reduce the heat to medium and simmer for 15-20 minutes. Add the sayote slices to the soup. Few minutes after check the sayote and if almost done add the bell pepper then the malunggay. Season with ground pepper and salt. Serve hot and enjoy!


Try this easy to follow Filipino Pork Adobo recipe. A stewed meat in garlic, vinegar and soy sauce. You can also use chicken instead of pork. Try it now.
2 lbs pork belly , sliced 1/2 an inch
2 cup datu puti vinegar
3 tablespoon soy sauce 1 cup water
5-6 garlic cloves, minced
3 pieces bay leaf
1/2 teaspoon whole peppercorns 
1/2 teaspoon achuete powder diluted in 3 tablespoon cooking oil
1 tablespoon sugar (optional)
Salt and ground black pepper to taste 
Cooking Direction:
In a deep bowl mix soy sauce, vinegar, water, bay leaves, peppercorns and sugar. Stir well and taste test for desired salt and sweet flavor.
Add a dash of salt and ground pepper if desired.
Set aside.
Heat wok in medium low fire and add achuete oil.
Sauté minced garlic till caramelize.
Fry pork belly slices on both side till golden brown.
Pour in the vinegar - soysauce mixture and allow to boil for 5 minutes in medium high heat.
Reduce heat to medium low and simmer till pork for 20 minutes or pork is fully cooked.
Remove from heat and serve.


Try this simple yet very tasty chicken wings recipe.
2 lbs chicken wings
1 stem lemongrass, minced fine
2 tablespoon patis (fish sauce)
1/3 cup sugar (or more if you want it sweeter)
Ground black pepper to taste
2-3 cups cooking oil
Cooking Direction:
In a mixing bowl mix fish sauce, minced lemon grass, sugar and ground pepper to taste. Mix well, taste test and check desired salty sweetness flavor. Remember you can always add more sugar or salt.
Add the chicken wing, mix well and marinate overnight or at least for 3-4 hours in the refrigerator.
Heat pan then add the cooking oil. Make sure oil is hot before frying.
Deep fry chicken till golden brown in medium low fire.
Remove fried chicken wings, place in a paper towel to remove excess cooking oil.
Serve hot with your favorite dipping sauce.

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