Another Filipino comfort food best serve during rainy or cold weather. Simple recipe yet very filling. 

1/2 cup long grain rice
1/2 cup sticky rice
2 cups boiled shredded chicken breast 
1 pc Knorr chicken cubes
2 thumb size ginger, julienne 
1 small size onion, minced
3 pcs garlic cloves, minced
1 tablespoon cooking oil
1/3 teaspoon turmeric powder
1 tablespoon fish sauce 
salt and ground black pepper to taste
6-7 cups water or more if needed 
1 tablespoon green onion, sliced thin for garnish
4 pcs hard peeled boiled egg (optional)
3-4 cloves of garlic, minced and brown  for garnishing (optional)

Cooking Direction:
Sauté chicken with ginger, garlic and onion. 
Add water then add rice upon boiling. 
 Cook rice making sure rice is very tender.
Add Knorr cubes, fish sauce and turmeric powder. 
When rice is done  season with salt and pepper. 
Sprinkle fried garlic and scallions. You could also add boiled egg. 

Pretty easy recipe right? 


My summer favorite! It's mango season again so time to make some ice candy. 
Remember you can replace mango with other fruit desired. 
Pretty simple to make too, just mix the fruit and the cream to enjoy a creamy, refreshing treat. 

6-7 pieces ripe mango (or more)
1 can condensed milk
1 can nestle cream
2 cups fresh milk 
1/2 sugar (optional if you want it sweeter)

Plastic ice candy wrapper

How to direction:
Mash mango and set aside. 
Blend fresh milk, condensed milk and nestle cream.
(Using nestle cream makes the ice candy creamier)
Add mango to the mixture and mix well. 
Use a funnel to transfer the mango mixture to the ice candy wrapper.
Leave at least 2 inches for sealing.
Twist the ice candy wrapper tight to seal.
Freeze overnight. 
Serve frozen. Enjoy!


A simple yet a very healthy and satisfying Filipino fish recipe. Extra rice please! 

1 large bangus, cleaned and sliced into serving size
2 large tomato, cut into 4
1 large onion, cut into 4
1 small red bell pepper, julienne  
2 green onion, cut into 3
1 lemon or 3 pieces kalamansi
3 cups of water
salt and brown ground pepper to taste

Cooking  Direction:
Boil water in a deep pot. 
Once water starts boiling reduce heat into medium low. 
Add onion, tomato and bell peppers. Simmer for 3 minutes. 
Season with enough salt and pepper.
Add the fish, cover pot and simmer for 5 minutes or till fish is fully cooked. 
Add lemon juice and slices of green onion. 
(You can add more lemon juice or even use sampaloc sinigang mix if desire)
Simmer for 2 minutes then remove from heat and serve hot with lots of steamed rice.


An easy to prepare Filipino dish that is always present during special occasion and /or holidays. 
You can use either beef or pork or chicken or mix.

Ingredients:2 lbs. chicken, cut bite size
2 pcs. potato, cut cubes
2 pcs. carrot, sliced round/thin
1 pc. red bell pepper, cubes
1/2 cup raisins
1 onion, sliced thin
2 pcs. green onion, sliced thin
1/2 garlic head, crushed
2 cups pineapple juice
sugar, salt and pepper to taste
1 cup tomato sauce
2 tablespoon cooking oil 

Cooking Direction:
Sauté garlic, onion and chicken in cooking oil till golden brown.
Add 1 cup water and simmer till chicken is fully cooked.
Start adding the veggies starting with potatoes, carrots and bell peppers.
Add the raisins then the pineapple juice. Cover and simmer for 5 minutes in low heat.
Season with pepper, sugar and salt to taste.
Add tomato sauce, simmer for few more minutes till vegetables are fully cooked  and remove from heat. 

Garnish with thin slices of green onion before serving. Enjoy! 


Try this simple yet very filling recipe. Another Filipino favorite recipe.

1/2 lb shrimp, peeled  
1 cup mung beans
3 garlic cloves, minced
1 medium size onion, sliced thin
1 large tomato, diced 
1 cup pepper leaves  
1 tablespoon fish sauce
Salt and ground pepper to taste
2 tablespoon cooking oil

Cooking Direction:

Boil mung beans in water using a deep pot till almost fully cooked. Set aside

Sauté garlic, onion and tomato till caramelized. 
Add shrimp, stir for a minute then pour in the mung bean pot. 
Add enough water and bring to a quick boil.
Season with fish sauce, salt and ground pepper to taste. 
Add pepper leaves, simmer for 2 minutes. 
Remove pot from heat and serve hot. 


A classic Filipino dessert topped with egg yolks and condensed milk. So good and also one of my favorite dessert. 

Ingredients:2 - 16 oz. / packs frozen grated cassava
2 cans coconut milk
2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 tsp. vanilla extract

For topping:2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk, set aside

Cooking Direction:
Preheat oven to 350C
Mix all ingredients and blend well.
Pour the mixed ingredients onto the Pyrex dish or an aluminum pan.
Bake at 350C for 30 to 45 minutes. You will know it is done when the top solidifies.
Remove from oven and spread the topping on top.
Bake an additional 10 to 15 more minutes until the topping thickens.
Remove from oven. Let it cool before slicing.

Sinabawan na Isda with Talbos ng Kamote

A simple Filipino recipe that is not only good but also healthy. 

2 lbs. white fish (sea perch) cut into serving size
1 medium size red onion, cut into 4
1 large tomato, cut into 4
2 cups kamote (sweet potato) leaves
salt and ground brown pepper to taste
3-4 cups of water

Cooking Direction: 
Using a deep pot bring water to boil in high heat.
Once water starts boiling reduce heat to medium low. Add tomato and onion.
After few minutes season with salt and ground pepper to taste.
Add slices of fish and simmer for about 3-4 minutes.
Top with kamote leaves and simmer for few more minutes or till leaves is fully cooked. 
Remove from heat and serve hot.