Sinigang Na Sap-Sap Sa Kalamansi


6 cups rice wash or water
3 stalks spring onion
2 medium (75 grams) ripe red tomatoes, quartered
6 pcs okra, cut at 2" length
1/2 kilo sapsap or tambong na laway
15 pcs (200-250 grams) calamansi (Philippine lemon)
2 pcs finger chilis
2 tablespoons of patis (fish sauce)
half-bunch (150 grams) petchay tagalog (cabbage)

In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.
Increase fire to medium. Mash the tomatoes. Add the okra. Cover again. Cook for 3 minutes. Put the petchay,chilis and fish sauce.Then the fish. Squeeze the Philippine lemon over the soup, straining the seeds. Put the fire off immediatly, cover the lid. Allowing the remaining heat to cook the fish.
Serve hot.

Sunny Side Up

One thing I have known recently is never to salt eggs before or during cooking. It is very important that eggs be salted only after the eggs have cooked. This is because adding salt while cooking will make the eggs lose moisture and become rubbery.


1 egg
2 tablespoon unsalted butter
salt and pepper

Melt 1 or 2 tablespoons of butter in a 8-inch non-stick omelet pan or skillet over medium heat. Break open eggs into pan and immediately reduce heat to low. Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard. Serve eggs right away with drop of tabasco sauce!

Stir-fried Vegetables With Left-over Pork Adobo


½ cup of pork adobo left over (if possible with the remaining sauce included)
½ cup sliced of fried tofu (tokwa)
½ cup of canned sweet corn kernel
½ cup of chopped parsley (stems and leaves)
½ cup of cooked green peas
½ cup cubed carrots
½ cup sliced green beans
chopped spring onions
2 cloves of chopped garlic
2 tablespoons vegetable oil
1 tablespoons sesame oil
1 small green chilli (optional)
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon caster sugar
Juice of 1 calamansi
Salt and freshly ground white pepper

Top and tail the green beans and cut them into thirds. Trim and slice the spring onions and peel and chop the garlic.
Heat the vegetable oil and 2 tablespoons of the sesame seed oil in a wok or large frying pan. Add the garlic and stir for about 1 minute.
Then stir in all the remaining vegetables and add the oyster sauce. Stir-fry for 3-4 minutes.
Add the remaining ingredients and stir-fry for another 2 minutes. Sprinkle the lime juice over the vegetables, season and serve immediately.

Good side dish of fried crunchy tuyo and steam rice.

Eggplant And Pork Torta

Ingredients :

250 g. of ground lean pork
1 tbsp. of finely minced garlic
1/2 c. of finely chopped onions
3/4 c. of coarsely chopped tomatoes
1 bell pepper, finely chopped
4 eggs, beaten
1 tbsp. of flour
4-5 talong (eggplants)
salt and pepper
cooking oil
Cooking procedure :

Mix together all the ingredients except the eggplants and the cooking oil.

Cook the eggplants (boil, steam, grill or broil) until soft but not mushy. Peel off the skins, leaving the stems intact. Using a fork, flatten the meat of the eggplants. Divide the pork mixture into as many eggplants you prepared. Place the mixture on the flattened eggplants, patting the meat to make sure it is compact.

Heat a skillet or wok. Add about 2 tbsp. of cooking oil and heat until smoking. Carefully slide one stuffed eggplant onto the hot oil. Cook over medium-high heat, about 5-7 minutes on each side or until golden brown. Add more cooking oil as you cook a new eggplant.

Serve with catsup.

If you want a really special tortang talong, lay a slice of cheese on the flattened eggplant before adding the pork mixture on top.
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