Pork Inasal or commonly known as BBQ on a stick is one of my favorite Pinoy street food but this time cleaner and generous serving because it's homemade. Pretty simple to make, just marinate, spreaded in bamboo skewers and grill. 

Best serve with pickled papaya (achara) and spiced vinegar for dipping. Highly recommended for parties and for pulutan. 

***You can use either pork or chicken or beef meat or mix.***

Pork Inasal (BBQ on a stick) Ingredients:
2 lbs pork butt, sliced thin
1/2 pinoy vinegar
1/4 cup soy sauce
1 tablespoon chopped ginger
6 pieces garlic clove, minced fine
3 tablespoons brown sugar
5 tablespoons calamansi juice
1 tablespoon salt
1/2 teaspoon achuete powder
2 tablespoon cooking oil
You will also need: 
bbq stick
Cooking Direction:
Mix all ingredients in a deep bowl.
Marinate meat for at least 3-4 hours. Keep refrigerated.
Skewer the pork using a bamboo skewer. 

Tip: *Soak bbq stick overnight to avoid burning.*

For Basting: (achuete oil)
Dilute achuete powder in cooking oil. Stir until the oil turns to orange. Set aside. 

Cooking Instruction:
Preheat grill and make sure it is clean from old charcoal dirt.
Grill inasal in direct heat turning it over every 1-2 minutes while basting with achuete oil.
Make sure to keep an eye while grilling to avoid the inasal from burning. 
Grill over low fire if possible. 

Grilling Tip: Wrap the handle end of the stick with aluminum wrap to avoid the stick from burning. 


What I like about this recipe is you can add any vegetables you want like okra, sitaw, etc. You can also use other fish desired. Easy to cook, healthy and very good. 

1 large bangus, clean and cut into serving size
1 large onion, cut into 4
2 large tomato, cut into 4
1 green onion, cut into 3
2 cups dahon kamote
1 large eggplant, cut into bite size
Salt and ground pepper to taste
3 cups of water

Cooking Direction:
Boil water in a deep pot. Add tomato and onion. 
Add slices of bangus and season with salt and pepper. Bring to a boil.
Add slices of eggplant. Simmer in medium low heat till bangus and eggplant is fully cooked. 
Top with kamote leaves and slices of green onion. Simmer for few more minutes. 
Remove from heat and serve hot. Enjoy! 


It's my favorite time of the year, MANGO season. Try making this simple recipe and enjoy. 

Simple Ingredients:
10 pcs. small ripe Mangoes
1 box Graham Crackers
2 can Nestle Cream
2 can Condensed Milk

Directions:Slice mangoes thin.
Combine condensed milk, nestle cream and mangoes. Layer the graham crackers in a square glass pan.
Put layers of graham crackers followed by the mangoes, cream and milk mixture.
Repeat the layers of graham crackers and filling until you’ve used it all. Top with crushed graham crackers and mangoes. .
Freeze overnight and serve frozen. Enjoy! 


Summer is here and I am craving for some good fish. I don't feel like starting the grill or turning the oven so broiling was my other option using my ever handy turbo broiler. It worked well, my broiled bangus turned moist and really good.

1 large boneless bangus (around a lb. and a half)
1 thumb size ginger, sliced bite size  
1 medium size onion, diced
2 large tomato, diced 
1 teaspoon fish sauce  
salt and ground pepper to taste

Banana leaves
Aluminum foil  

Cooking Direction:
Clean boneless bangus, pat dry and set aside.

Combine all above ingredient in a bowl.
Fill center of the bangus with the tomato mixture and fold.
Wrap with banana leaves then wrap again the aluminum foil. 

Set turbo to 400 degrees. 
Place wrapped bangus in the center and start broiling. 
Broil for about an hour or two. 
Remove from heat and serve with lots of steam rice and toyo mansi sauce. 

***If your bangus won't fit in the turbo you can cut it into half and wrap separately before broiling.***

Remember, if you don't have a turbo broiler you can either bake or steam or grill using the same ingredients. 


An Ilonggo's favorite dish specially on rainy season. Simple yet very healthy.

2 cups monggo beans
2 cups kalabasa, cubed
2 cups alogbati leaves
1 piece eggplant, cut into bite size.
1/2 ground pork or chicken
1/2 lb. shrimp, peeled
3 cloves of garlic, minced  
1 small onion, sliced thin
Salt and ground black pepper to taste
1 tablespoon cooking oil 

Cooking Direction:
Using a deep pot boil monggo beans till fully cooked, set aside.
Sauté garlic and onion in cooking oil till caramelized. 
Add ground pork and saute till golden brown, 
Add peeled shrimp, kalabasa and eggplant. Sauté for few minutes. 
Pour in the sautéed ingredients to the cooked monggo beans.
Add a cup of water and bring to a boil.
Season with salt and ground pepper. Add alogbati leaves. 
Simmer for few minutes or till alogbati is fully cooked. 
Remove from heat and serve hot with steam rice. 


One of my favorite Filipino dessert. You can make this using grated cassava or saging saba (cooking banana). The difference is with saba you don't need condensed milk. 

Try this recipe, simple to make and taste so good. Reminds me of childhood and Philippines. 

2 cups grated cassava
1/2 cup condensed milk (or more if you want it sweeter)
1 cup grated young coconut
2 tablespoon butter, melted
1/2 teaspoon vanilla extract
a pinch of salt

Cooking Direction:
Combine all above ingredients and mix well. 
Place in a sauce pan, cook in medium low heat.
Stir constantly till cassava is fully cooked for about 20-25 minutes. 

Remove from heat, mold and top with butter and shredded coconut if desired. 
Serve warm and enjoy! 

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