Chicken Adobo in Achuete Recipe

One of my favorite chicken dish, adobo cooked dry in achuete oil with no soy sauce. Check out simple recipe below and give it a try. This can also be done for pork or squid.

You will need:
  • 3 lbs. chicken legs with skin, cut into serving size
  • 1 cup datu puti vinegar (or any white vinegar)
  • 1 whole head garlic, minced
  • 1/2 teaspoon whole peppercorn
  • 1/2 teaspoon ground black ground pepper
  • 5 pieces bay leaf
  • 1/2 teaspoon sugar or more to taste (optional)
  • 1/2 teaspoon salt or more to taste
  • 2 teaspoon achuete powder (annatto)
  • canola cooking oil or any kind

How to:
  1. Dilute achuete powder in 5 tablespoon cooking oil, set aside
  2. Using a wok brown garlic in 1/4 cup cooking oil.
  3. Add chicken slices to the wok and stir fry till chicken turns golden brown.
  4. Season with salt and ground pepper. Stir fry for few minutes.
  5. Add vinegar, sugar, peppercorn and bay leaves and bring to a boil.
  6. Once it start boiling reduce heat to medium, cover pot and stir occasionally. Simmer till chicken is fully cooked.
  7. Add achuete oil and stir well. Simmer in medium low heat or till sauce thickens.
  8. Remove wok from heat and serve.

Pan Seared Salmon Recipe

It is a work day but I am craving for a good pink salmon steak so I got some from a nearby grocery store. I prefer to grill or bake but not today. Just season the fish, pan sear on olive oil and enjoy with lots of lemon wedges.

  • 5 tablespoon olive oil (or low salt butter)
  • 2 salmon steak
  • 3 cloves garlic, minced fine
  • salt and ground pepper to taste
  • sea salt
  1. Season fish with minced garlic, salt and ground pepper on both side.
  2. Drizzle some olive oil in a heated not stick pan. (You can use butter or any cooking oil instead)
  3. Place the salmon in the pan and sear both side for about 4-7 minutes in medium heat.
I usually covers the pan while searing to allow the salmon to cook evenly from the steam of the olive oil and keeping the salmon moist.

Serve immediately with lot of lemon wedges and some green salad and/or brown rice. Enjoy!

Steamed Cassava Cake Recipe

You like cassava for dessert? Then this easy to follow simple recipe is a must try. Less sweeter and no oven needed.

You do have the option to add custard like topping or just keep it plain. I would say give this recipe a try. You might like it, I know I did.

For Cassava Cake:
  • 1 lb. grated cassava
  • 1/2 cup condensed milk
  • 1/2 cup coconut milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon low salt butter or any kind, melted
  • wilted banana leaves
For Topping:
  • 1/2 cup condensed milk
  • 1/2 cup coconut milk
  • 2 egg yolk
  • 1/3 teaspoon vanilla extract
  • 1/3 cup grated cheese (optional)

  1. Clean banana leaves well and microwave for a minute, set aside.
  2. Place enough water in the steamer and bring to a boil.
  3. Using a deep bowl beat eggs then add the butter, condensed milk, coconut milk and vanilla. Mix well.
  4. Cover baking pan with wilted banana leaves.
  5. Pour cassava mixture and tightly cover the pan with aluminum foil.
  6. Steam for 45 minutes or till fully cooked.
  7. Once cassava cake is fully cooked remove pan from the steamer and allow it to cool for at least 5 minutes before removing the aluminum foil to avoid the steam from burning your skin. Save the aluminum foil for later.
*You can check if the mixture is fully cooked by poking a toothpick. If the toothpick comes out clean then it's cooked.*

Adding Topping:
  1. While waiting for the cassava cake to cool off mix the topping ingredients (egg yolks, condensed milk, coconut milk and vanilla extract) in a bowl.
  2. Pour mixture slowly on top of the cooked cassava cake and top with grated cheese.
  3. Cover again with aluminum foil and return to the steamer.
  4. Steam for 20 minutes or till topping is fully cooked.
  5. Remove pan from the steamer, allow to cool and serve.
I do like to eat it fresh of the steamer but others like to wait. Sometimes depends on how long I can wait.

Serve with your favorite beverage. I prefer hot tea with my freshly steamed cassava cake during rainy days.

Chocolate Yema Cake Recipe

This no-bake Chocolate Yema Cake recipe is easy to follow. No need of oven, just steam the cake and fill with Yema. I also added grated cheese for extra taste.

Cake Ingredients:
  • 2 cups cake flour
  • 1 cup white sugar
  • 1/2 cup cocoa powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup cooking oil
  • 2 teaspoon vanilla extract
  • 1/4 cup mayonnaise
  • 1 tablespoon coffee powder
  • 2 cups warm water
  1. Sift flour, sugar, cocoa powder, baking powder and salt.
  2. Beat eggs, milk, cooking oil, vanilla and mayonnaise.
  3. Combine coffee powder and warm water and mix to the egg mixture.
  4. Slowly add the dry ingredients to the egg mixture.
  5. Mix well and transfer in a greased 8 inch round baking pan.
  6. Steam for 40-45 minutes or till cake is fully cooked.
  7. Set cake aside and allow it to cool.

 Filling and Topping Ingredients:
  • 2 can condensed milk
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded cheese (optional)
  1. Beat egg yolks in a sauce pan.
  2. Add condensed milk and vanilla extract.
  3. Cook mixture while continuously stirring over low heat until becomes thick.
  4. Remove pan from the heat and allow to cool.
  • Cut the cake crosswise. Set aside the other part of the cake.
  • Spread 1/3 of the Yema mixture on the bottom side up of the cake. Spread evenly and sprinkle half of the grated cheese.
  • Place the other slice of cake on top and spread the remaining Yema mixture making sure you cover the whole cake.
  • Sprinkle the remaining grated cheese on top.
  • Refrigerate for at least 30 minutes before serving.

Ginisang Upo sa Hipon Recipe

Sautéed squash with shrimp has always been one of my favorite. Not only easy to cook but taste good too when served with steam rice and grilled or fried fish on the side. 

  • 1 lb. shrimp, peeled and cut crosswise
  • 2 lbs. upo (squash), peeled and cut into bite size
  • 4 cloves garlic, minced
  •  1 medium size onion, sliced
  • salt and ground pepper to taste
  • 1 teaspoon fish sauce (optional)
  • 2 tablespoon cooking oil
  • 1/2 cup water

Cooking Instructions:
  1. In medium heat sauté garlic and onion in cooking oil till caramelized.
  2. Add shrimp and stir for a minute.
  3. Add slices of upo, stir and cook for few minutes.
  4. Add water, fish sauce, ground pepper and salt if needed.
  5. Cook for few minutes or till upo is fully cooked.
  6. Remove from heat, serve hot and enjoy.


I like making this spread and keeping it in the fridge for lazy days. It can last for at least 4-5 days.

I used fresh tuna in this recipe but you use canned tuna or boiled chicken breast instead. Best when served with sweet whole pickles on the side.


2 cups tuna flakes
1 cup mayonnaise
3 tablespoon condensed milk
2 tablespoon sweet relish
1 tablespoon celery, chopped fine (optional)
1 tablespoon chopped fine onion
1/4 teaspoon ground black pepper
3 hard boiled egg, chopped
1/3 cup shredded cheddar cheese
 1 tablespoon olive oil


  • Using fresh tuna steak, pan seared in olive oil unseasoned till fully cooked. Allow it to cool then flake. Set aside.
  • Using a bowl combine mayonnaise, condensed milk, relish, celery, onion and ground pepper.
  • Mix well and taste test. Add more mayonnaise or condensed milk or salt if needed.
  • Add tuna flakes, chopped eggs and cheddar cheese.
  • Mix well and refrigerate for at least 2 hours or overnight before serving.
*If you are using canned tuna make sure to drain well removing excess juice before adding to the mayonnaise mixture.

*If you are using chicken breast, boil chicken in water till fully cooked. Allow it to cool, shred before adding to the mayonnaise mixture.


If you like eggplant then this recipe is for you. A quick, flavorful and a healthy dish. You can use tofu or any meat instead of chicken.

1/2  lb. boneless chicken breast or thigh, cut into bite size
1lb. eggplant, julienne
1 small red bell pepper, julienne
1 green onion, sliced
1/2 tablespoon minced ginger
3 cloves garlic, minced
 1 small onion, chopped
2 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
salt and ground pepper to taste
1 teaspoon cornstarch
1/4 cup water
cooking oil

For the sauce:
  • In a small bowl combine soy sauce, oyster sauce, water, sugar, salt and ground pepper, set aside.
  • Dilute cornstarch in water, set aside
Cooking Direction:
  • Fry eggplant and set aside
  • Fry chicken slices till golden brown and set aside
  • Sauté ginger, garlic and onions till caramelized in medium heat.
  • Add bell pepper and cook for few minutes.
  • Add chicken and eggplant. Mix well. 
  • Add sesame oil and green onions. Mix well.
  • Pour in soy sauce mixture and cornstarch diluted in little water. Stir well for 2 minutes.
  • Remove from heat and serve hot.
You can add chili flakes if you want it spicy.


A simple pork ribs adobo recipe cooked dry in achuete oil.

2 lb. pork ribs, cut into bite size
10 cloves garlic, minced
1/3 cup soy sauce
1 cup vinegar
1 tablespoon whole peppercorn
5 pieces bay leaves
1 tablespoon sugar
salt and ground pepper to taste
1 tablespoon achuete powder
1/3 cup cooking oil

Cooking Direction:
  • Dilute achuete oil in 4 tablespoon cooking oil. Set aside.
  • Boil ribs till fully cooked. (Use pressure cooker if you have, it will make your cooking time a lot faster.) Remove ribs from water and discard remaining broth.
  • Sauté garlic till caramelized.
  • Add pork ribs, soy sauce, vinegar, peppercorn, bay leaves, sugar, salt and ground pepper.
  • Bring to a boil in medium high heat and mix well till sauce thickens.
  • Pour in achuete oil diluted in cooking oil.
  • Reduce heat to medium, simmer till it turns dry and all you see is the adobo and achuete oil.
  • Serve hot with rice and enjoy!

*You can also use pork belly or chicken or mixed in this recipe*


This is one of my favorite easy to cook recipe. Filipino style Chicken Curry stewed in coconut milk, lemon grass and vegetables. See step by step simple recipe below.

Chicken Curry Ingredients:
1 lb. chicken boneless breast or thigh, cut into serving size
1 large potato, cut into bite size
1 large carrot, julienne
1 small red bell pepper, sliced
1 stem lemon grass, sliced
1 thumb size ginger, minced fine
4 cloves garlic, minced
1 small onion, sliced
1 1/2 cup coconut milk
1 tablespoon curry powder
1 tablespoon fish sauce (optional)
salt and ground pepper to taste
1/2 cup water
2 tablespoon cooking oil
chopped green onion for garnishing

Chicken Curry Cooking Direction:
  • Heat up a deep pot and add cooking oil in medium heat.
  • Fry potato and carrots. Set aside.
  • Using the same pot sauté ginger, garlic, onion till caramelized.
  • Add chicken and lemon grass. Stir till chicken turns golden brown.  
  • Season with curry powder, fish sauce, ground pepper and water. Mix well.
  • Simmer for 5 minutes or till chicken is fully cooked.
  • Add fried potato, carrots and bell pepper. 
  • Pour in coconut milk, mix well and bring to a quick boil.
  • Season with more curry powder and salt if needed.
  • Reduce heat to low and simmer for 5 minutes or till sauce thickens.
  • Transfer in a serving dish and top with chopped green onions.
  • Serve hot and enjoy!


Kids favorite. Why spend a fortune in a restaurant when you can make it at home. See simple recipe below.


Sharing to you my favorite way of preparing this mung beans dish. So simple, so good and so Ilonggo. I learned this from my father who is for me the best cook. He can whip whatever and it always turns really good.

1 lb. pork ribs or neck bone
1 cup monggo (mung beans)
1/2 lb. langka (jack fruit) cut into bite size
1 handful baby pechay
1 stem tanglad (lemon grass) cut into 3
3-4 cloves garlic, minced
1 small onion, sliced thin
1 teaspoon fish sauce (optional)
salt and ground black pepper to taste

Cooking Direction:
Using a deep pot place rinsed mung beans, pork and lemon grass. Pour around 5 cups of water and boil in medium heat for an hour or until mung beans and pork becomes soft. Stir every 10 minutes or so to avoid mung beans from sticking the bottom of the pot. Add more water if needed.

On a separate pan sauté garlic and onion till caramelized.
Pour caramelized garlic and onion to the beans and pork pot.
Season with fish sauce, salt and ground pepper to taste.
Add slices of jack fruit, stir and simmer for 5 to 10 minutes or till jack fruit is fully cooked.
Add pechay leaves, cover for and simmer for 3-5 minutes.  

Serve hot with grilled or fried fish and lots of rice. Enjoy!


Stuff and grill to perfection. Serve hot with spicy soy sauce vinegar dip.

1 large tilapia
1 medium size tomato, chopped
1 small onion, chopped
1 stem green onion, chopped
1 teaspoon fish sauce
salt and ground black pepper to taste

Cooking Direction:

Start the grill.

Mix tomato, onion, green onion, fish sauce and ground pepper in a bowl. Mix well and set aside.

Clean tilapia thoroughly. Pat dry and stuff with tomato mixture.

Sprinkle salt all over the tilapia. 

Grill for 10 to 15 minutes on each side or till fish is fully cooked.

*You can either grill or broil the fish. You can grill with scale or without. If grilling without scale, brush some cooking oil all over the fish before grilling to avoid the fish from sticking to the grill.*


You like upo? Here is a simple Ginisang Upo recipe using few ingredients. Give it a try.

2 lbs. upo (squash), peeled and cut into cubes
4-5 cloves garlic, minced
1 small onion, sliced
1 large tomato, diced
1 tablespoon bagoong and/or peeled shrimp
salt and ground black pepper to taste
2 tablespoon cooking oil
1 cup water

Cooking Direction:
Heat cooking oil in a wok.
Sauté garlic, onion and tomato till caramelized.
Add bagoong and/or shrimp and stir.
Add upo and mix well. Season with salt and ground pepper.
Add water and bring to a quick boil or till upo is fully cooked.
Remove from heat and serve hot.
You can add shrimp or just bagoong. It still going to taste good. Enjoy!


A popular Filipino dessert made of young coconut, nata de coco, green gulaman and more. See recipe below.

3 bars green gulaman (agar-agar)
3 cups shredded young coconut
1 - 12 oz. bottle nata de coco, drained
1 - 14 oz. can condensed milk
1 - 300 g. can nestle cream
1 cup sugar
1 teaspoon pandan extract

Making Gulaman:
Soak gulaman in 4 cups water for 25-30 minutes and boil in medium low heat. Keep stirring till gulaman melts. Add 1 cup of sugar and stir till sugar dissolves. Add 1/2 teaspoon pandan extract and stir. Remove from heat, transfer in a dish and allow to cool before cutting into bite size.

Using a deep bowl combine young coconut, nata de coco and gulaman. Pour in condensed milk, nestle cream and 1/2 teaspoon pandan extract. Mix well, cover and refrigerate for 2-3 hours or overnight before serving.


This one is a simple recipe using banana blossoms and cooked in coconut milk. Some do serve this as an appetizer or a side dish. The mixture of vinegar and coconut makes this dish appetizing.

If you are using fresh puso ng saging make sure to remove the sap first by chopping the banana blossoms and soaking in salt for few minutes. Rinse in running water and squeeze to remove excess water before you start cooking.

3 cups cleaned banana blossoms, chopped
1 cup coconut milk
1/4 up vinegar
3 cloves garlic, minced
 1 small red onion, sliced thin
1/4 cup coconut milk
1 piece jalapeño or chili pepper
salt and ground black pepper to taste
3 tablespoon cooking oil

Cooking Direction:
Sauté garlic and onion in cooking oil till caramelized in medium heat.
Add banana blossoms, stir and cook for few minutes.
Season with salt and ground pepper to taste.
Add pepper and vinegar. Simmer for 5 minutes in low heat.
Add coconut milk, stir and simmer till liquid thickens.
Remove from heat, transfer in a serving fish and serve.


It has been years the last time I had oyster so while I was at my regular Asian grocery store I bought few pounds to bake. With this recipe you only need basic ingredients and some hungry tummy.

3 lbs. fresh oysters, half shell and cleaned
1/2 cup butter
6-8 cloves garlic, minced
1 cup grated cheese
ground black pepper to taste

How to bake Oysters:

Heat oven at 350f.

Sauté garlic in butter till golden brown. Remove garlic from butter and set aside.
Pour melted butter on each oyster then top with ground pepper and browned garlic.
Top each shell with lots of grated cheese and maybe more browned garlic.
Bake for 15 minutes or until cheese melt and turns golden brown.

Remove from oven and serve hot. Enjoy!


Can't decide what to cook for dinner? Try this simple recipe. Kids and adults will definitely like it.

For Meat Balls:
1 lb. ground pork or chicken
4-5 cloves of garlic, minced fine
1 small onion, minced fine
2 pieces egg
salt and ground pepper to taste
1 tablespoon cornstarch
1 tablespoon flour
1/2 cup cooking oil

For Sweet and Sour Sauce:
3 cloves of garlic, minced
1 small onion, cubed
1/2 teaspoon minced ginger
1 small red bell pepper, julienne
1 small carrot, slice thin
1/3 cup tomato ketchup
2 cups pineapple juice
1 small can pineapple chunks (optional)
1 teaspoon sugar
salt and ground pepper to taste
2 tablespoon cooking oil
1 tablespoon corn starch diluted in 1/3 cup water

6-8 pieces hard boiled egg, peeled

For Meat Balls:
Mix all above meat balls ingredients and roll a tablespoon into a ball.
Brown meatballs in cooking oil till fully cooked. Remove from heat and place in paper towel to remove excess oil.

Cooking Direction:
Using a sauce pan sauté ginger, garlic and onion till caramelized.
Add carrots, bell peppers, pineapple juice, ketchup, sugar, salt and ground pepper to taste.
Bring to a quick boil then reduce heat to low. Simmer for 5 minutes.
Add cornstarch diluted in water, mix well and simmer for a minute.
Add meatballs, hard boiled eggs, pineapple chunks, stir  and simmer for 3 minutes.
Remove pot from heat, transfer in a serving dish and serve hot.

Spicy Chicken Feet Adobo Recipe

I was at our neighborhood Walmart store today doing my weekly grocery and to my surprise I saw packages of cleaned chicken feet (paa nang manok) so I bought me a pack.

I admit I am not a big fan of chicken feet but why not give it a try. This recipe is Spicy Garlicky Adobo with a Twist.