I feel lucky to have a co-worker who loves Tuna fishing. Every time he catches some he make sure he shares it with me knowing I love to cook and to eat fish. He knows I will blog about it to.

The price for blue fin tuna in our local market is no cheaper than $10.- a lb. and not even as fresh as this. 

Tuna collar is best when grilled fresh. Seasoned with just rock salt then grilled to perfection. 

I also made 2 kind of dipping sauce and cut lots of lemon.
1. soy sauce, vinegar, minced garlic and ground black pepper
2. melted butter with lots of minced garlic 

My co-worker Lucas and his catch for the day, BLUE FIN TUNA.

He gave me at least 10 lbs. of different cut. From tuna collar to belly.

Tuna collar grilled in charcoal to perfection.

This is what is left after dinner. All fish bones.

It was so good. Every one in the family loved it. I also made some tuna kinilaw but forgot to take some picture before we finished it.


How I love cooking this dish. Easy to prepare and healthy too. You can also add pork or chicken or both.


1/2 lb shrimp, peeled 
1 dozen quail egg, boiled and peeled

1 sayote, cut into bite size
1 carrot, cut into bite size
1 small red bell pepper, julienne
1 lb snow peas, remove both end
1 can baby corn, drain juice
4 cloves of garlic, minced
1 medium onion, slice thin
1 thumb size ginger, minced fine

3 tablespoon cooking oil
3 teaspoon sesame oil
2 tablespoon cornstarch, diluted in 1/2 cup of water
2-3 cups water or chicken broth
salt and ground black pepper to taste
2 tablespoon oyster sauce

Cooking Direction:

Cut and rinse all vegetables and set aside. 
Peel shrimp, remove vein and set aside 

Using a wok sauté half of the ginger, garlic and onion in 2 tablespoon cooking oil till caramelized in medium heat. Set aside the remaining for later.
Start adding the vegetables starting with the carrots, baby corn, sayote, bell pepper then the snow peas.
Stir fry for few minutes then remove vegetables from heat. Set aside. 

Using the same wok sauté the remaining ginger, garlic and onion in 1 tablespoon cooking oil and 1 teaspoon sesame oil till caramelized.
Add shrimp and sauté till shrimp turns pinkish then add the quail eggs.
Pour in the chicken broth or water. Season with salt and ground pepper. Simmer for few minutes. 
Add oyster sauce and cornstarch diluted in water. Simmer for a minute. 
Add the sautéed vegetables to the sauce mixture. Mix well then add the remaining sesame oil. 
Mix well then remove from heat and serve hot. Enjoy! 


Check out this Kutsinta recipe by one of Casa Baluarte Facebook follower, Miss Feli Ibańes. It looks pretty simple to make. Let us know how it turned out. 

2 cups sifted  flour
3 cups warm water
1/12 cups dark brown sugar
2 teaspoon lye water

Mix together warm water, dark brown sugar and lye water.
Gradually add the sifted flour.
Mix thoroughly until mixture is very smooth.
Pour into a mold. 
Steam for 10-15 minutes. Enjoy!

Thank you Miss Feli Ibańes for this awesome recipe. We will all surely enjoy this. 


Kwek Kwek is one of the popular Filipino street food. So easy to make at home or for business. 

Kwek Kwek is a tempura like street food, Quail eggs deep fried in orange batter. 


2 - 3 dozen quail egg, hard boiled and peeled

3/4 cup flour
1/3 cup cornstarch 
2 teaspoon achuete powder
1 tablespoon sesame oil (optional )
salt and ground brown pepper to taste
1/3 cup water

2 cups cooking oil for deep frying 

Cooking Direction:

Combine all above dry ingredients. 
Slowly add the water and blend till mixture becomes really smooth with no lumps.

Heat frying pan in medium heat.

Dunk eggs to the orange batter making sure all eggs are coated well. 
Using a teaspoon, scoop and deep fry eggs one after another. 
Deep fry for a couple of minute, remove and place in a papertowel to remove excess oil.

For sweet and sour sauce:
Mix 1/4 cup vinegar, 2 tablespoon brown sugar,1 tablespoon soysauce, 1 tablespoon ketchup, salt and ground peer to taste, 1/4 cup sugar in a small sauce pan. Simmer in low heat. Add 1 tablespoon cornstarch diluted in 1/4 cup water. Simmer for a minute then remove from heat. 

Serve kwek kwek with sweet and sour sauce while hot. Enjoy! 


This is one of those easy to make recipe. Few ingredients needed and some hungry tummies.

1 lb boneless chicken, cut into serving size
1 potato, cut into cubes
1 small red bell pepper, cut into thin slices
3 garlic cloves, minced
1 small onion, sliced thin
1 -10 1/2 oz can of cream of asparagus  
2 tablespoon cooking oil 
1 cup of water

Cooking Direction:
Saute garlic and onion till caramelized.
Add slices of chicken and saute till chicken turns golden brown. 
Add potatoes and 1/2 cup of water. 
Simmer in low heat for 5 minutes. 
Add bell peppers, season with salt and ground pepper. 
Add the cream of asparagus and 1/2 cup of water. Mix well.
Simmer in low heat for another 5 minutes. 
Remove from heat and serve. Enjoy. 


If you like Okra then this dish is worth a try. Pretty simple to make and it does taste good. I would say it's because of the sauce. 
You can try other vegetables and meat desired using the same sauce and for sure it will taste the same. 

1 lb okra, remove top
1/2 cup red bell pepper, sliced thin
1/2 lb shrimp, peeled
1 teaspoon minced ginger
3 cloves of garlic, minced
1 small onion, sliced thin
1 teaspoon oyster sauce
1 teaspoon hoise sauce
1 teaspoon cornstarch  
salt and ground brown pepper to taste
2 tablespoon cooking oil
1 teaspoon sesame oil
1 cup water

Cooking Direction:

Mix water, cornstarch, hoisin sauce and oyster sauce. 
Season with salt, ground pepper and mix well, set aside. 

Steam okra half way done, set aside. 

Saute ginger and garlic in cooking oil till caramelized.
Add onions, bell peppers and shrimp.
 Stir fry in medium heat till shrimp turns pink or almost done.
Add okra and sesame oil. Stir for 2 minutes or till okra is fully done. 
Reduce heat to low then pour in the sauce mixture. 
Mix well, remove from heat and serve hot.


Check out my favorite turo-turo restaurant in Anaheim, CA. They specialize in Filipino Food, Desserts and Catering. What I like about this restaurant is the wide selection of fresh dishes and also lots of dessert (turon, bilo-bilo, biko, kutsinta, puto, etc) they make on site. They serve breakfast, lunch, dinner and my favorite is the 'ALL YOU CAN EAT BUFFET' for an affordable price. Come early for lunch to enjoy freshly cooked meal or call in and ask for the special. Oh yeah, they also accept order for whole Lechon. 

Here is what we had during our last visit. Grilled boneless bangus stuffed with tomatoes and onion. Kare-kare, Laing and Lechon Kawali. 

Pinakbet done right 

They make the best Lechon Kawali. Don't forget to ask for the sauce to go. 

Okoy so crunchy 

Chicharon Bulaklak, great for pulutan 

More of the food selection

Gilled and Stuffed Boness Bangus 

Tel # 714 828 3333



 This is one of those pretty easy recipe to make. You have an option to use either ground beef or pork or chicken. 

Other's call this Picadillo or Giniling Sarciado. I simply call this yummy! 

1 lb ground chicken
1 large potato, diced
1 medium carrot, diced
1 medium red bell pepper, diced
4 garlic cloves, minced
1 small onion, diced
2 tablespoon raisins (optional)
1 1/2 cup tomato sauce
Salt, sugar and ground black pepper to taste
2 tablespoon cooking oil
1/2 cup water

Cooking Direction:
Saute garlic and onion in cooking oil till caramelized. 
Add ground chicken and saute till it turns golden brown.
Add water and simmer in low heat till water is almost gone. 
Add carrots, potatoes, raisins and bell pepper. 
Stir well for 2 minutes allowing the vegetables to cook. 
Season with salt, ground pepper and some sugar (optional) to taste. 
Add tomato sauce, stir well and simmer in low heat for 3-5 minutes.
Remove from heat and serve. 


This is my first time cooking Pinakbet in coconut milk but instead of shrimp or pork I used blue crabs and oh so good. Give it a try and I guarantee you if you like coconut milk in your dish then this one is a must try.

4 pieced live crabs, cut into halves
2-3 cups coconut milk  
1 handful long beans, cut into 2 inches
1 cup squash, cut into bite size
1 small ampalaya, cut into bite size
1 handful okra, remove top end
1 medium eggplant, cut into bite size  
2 tablespoon bagoong alamang
3 cloves of garlic, sliced thin
1 small onion, sliced thin
Ground brown pepper and salt to taste
2 tablespoon cooking oil

Cooking Direction:
Using a wok or a deep pot sauté garlic and onion in cooking oil till caramelized.
Add bagoong, sauté for a minute then add all the vegetables. Stir fry for 2 minutes. 
Add coconut milk to the vegetables, mix well. Allow to boil for 2 minutes in medium low heat. 
Add crabs, mix well, cover and simmer in low heat for 5-10 minutes or till crab is fully cooked. 
Season with salt and ground pepper to taste. 

Remove wok from heat. Transfer in a serving dish and serve hot with lots of steam rice. Enjoy! 


The kids favorite Filipino style Spaghetti. This recipe is creamier than the usual sauce and I used ground chicken this time. It turned out really good. No left over. Give it a try.

1 lb. Spaghetti Pasta, boiled al dente, drained and set aside
1/2 lb. Filipino hot dog, sliced bite size
1 lb. ground chicken
1 tall bottle Jufran Banana Sauce
4 cups tomato ketchup
1 small can tomato paste
1 cup evaporated milk
1/4 cup crushed garlic
1/2 cup crushed onion
1 to 2 teaspoon white sugar
salt and ground pepper to taste
1/3 cup canola oil
1 cup grated cheddar cheese

How to prepare Pinoy Spaghetti Sauce:
On a big pot warm cooking oil and brown sliced hot dog, set aside.
Using the same oil sauté garlic and onion.
Add ground chicken, ground pepper and sauté till meat turns golden brown.
Add the tomato ketchup and banana sauce and simmer for 20 minutes in low heat.
Add sugar and evaporated milk.
Stir and simmer for another 15-20 minutes in low heat.
Add browned hot dog to the sauce and simmer for few more minutes.
Season with salt and more ground pepper if desired.

Pour sauce over the pasta. Top with grated cheese and serve. 

Valerio's Bake Shop in Anaheim, CA

A place that reminds me of growing up in the Philippines where your mother send you early morning to buy a bag of hot pandesal from the corner bakery. 
Valerio's Bakery offers wide selection of baked goods and pastries. Somedays they sell  Filipino dishes like dinuguan, steamed stuffed bangus and binagoongan. 

First thing you see upon entering the store is this table filled with kakanin like garlic peanut, kutsinta, suman, puto, etc. 

Rotating warmer filled with chicken empanada, bibingka galapong, tamales and suman cassava. 
Also few of the baked good they offer are ube ensaymada, spanish bread and pandesal. 

Oh the wall filled with cheese pimiento, pandesal, pandeleche, hopia, mamon and so on. 

My favorite area where they have turon, ukoy, banana cue, kamote que, karioka and many more. 

Valerio's Bake Shop
649 N Eucl7d St. Anaheim, CA 92801
Tel # 714 254 0188


Something new to try by one of Casa Baluarte Facebook page follower, Miss Feli Ibańes. Thank you Miss Feli. 

For the caramel:
1 cup sugar

Place sugar in a saucepan and cook until the sugar is a deep amber caramel. Set aside.

For Leche Flan: 
1 cup evaporated milk
1 cup condensed milk
5 egg yolks
rind of lemon

Beat the egg yolks in a bowl, adding condensed and evaporated milk, rind of lemon until well combined. Strain and gently pour the mixture on the top of caramel square mold. Set aside.

For cake:
1 cup sugar
2 cups flour
2T baking powder
1/2 cup vegetable oil
6 eggs (Separate the egg white)
1/2 cup fresh milk
3/4 cup sugar for egg whites

Sift flour and baking powder, mix egg yolks gradually add sugar, pour milk, oil, flour and baking powder, mix moderately.
In another bowl beat egg whites, add sugar until peaks form. Fold to the egg mixture. Pour gently to the flan mixture.
Preheat oven before baking. Place the molds in a larger baking pan half filled with hot water. Bake at 170 degrees for 1 hour or until done.
Let it cool before turn on the leche flan cake. Decorate if you want. Enjoy!


Right timing, I was craving for Filipino ice cream and saw some nice ripe avocado from my favorite Asian store so I got me few. It turned out pretty good so check out the simple recipe below and give it a try. 

6 pieces large avocado
1 can condensed milk 
1 small can nestle cream 
1 cup fresh milk 

How to Prepare:
Cut avocado into halves. Remove seeds and toss.
Mix fresh milk, condensed milk and nestle cream in a blender. 
Scoop avocado from the skin and toss to the milk mixture.
Mix well and pour into a plastic ware. Seal tight and refrigerate overnight.
Serve frozen. Enjoy! 
*top with extra condensed milk before serving for extra yummy flavor.* 

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