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Monthly Archives: November 2011

Chicken Breast Tinola


1 pair chicken breast[with skin on]

1 whole small sayote[peeled and cut into 4 lengthwise]

1 medium-size onion      [peeled and cut for sauteeing]

7 cloves garlic[pounded]

2-inch piece ginger[peeled and julienned]

1 teaspoon ground pepper

10 pieces pepper corns

1 teaspoon salt

1 tablespoon patis

2 cups water

1/4 cup dahong sili [pepper leaves]

2 tablespoons cooking oil


  1. Saute ginger, garlic and onion in cooking oil.
  2. Wash chicken breast and cut into 2 to make a pair.
  3. Saute chicken breast with ginger, onion and garlic.
  4. Add salt,ground pepper, pepper corns and patis. Saute again until all ingredients are well-mixed.
  5. Add water and cover until it boils.
  6. Put sayote  on top. Cover and cook for 15 minutes more.
  7. Add dahong sili. Turn over to mix all ingredients.
  8. Cover. Turn off the fire.
  9. Serve hot.




Fresh Lumpia


2 cups singkamas (white turnips), julienned 

1/2 cup carrot, julienned

1 cup Baguio beans cut diagonally

1 cup julienned ribs pechay wombok (Chinese cabbage)

1 small yellow camote (sweet potato), diced 1 inch cube and soaked in water

1 small bundle spring onion, cut 1 inch long

1 cup peeled shrimps

1 teaspoon ginisa mix

1 pork boullion cube

2 tablespoons cooking oil

Leaves of Chinese cabbage cut into pieces by hand

Celery leaves for garnishing


  1. Saute shrimps in cooking oil.
  2. Add ginisa mix and pork cube.
  3. Add Baguio beans,singkamas, carrots, ribs of Chinese cabbage,diced camote. Cover and steam.
  4. Remove cover and add leaves of Chinese cabbage and spring onion.
  5. Cover again and turn off fire.
  6. Turn over the veggies to mix well.
  7. Serve in deep bowl.
  8. Garnish with celery leaves.
  9. If desired, serve with sauce made with  the juice from the sauteed veggies mixed with sugar, cornstarch, soy sauce , cooking oil stirred over low fire until cooked. Put pounded garlic on top of sauce before serving with Fresh Lumpia.

Sauteed Squid Adobo


1/4 kilo small squids

1/4 cup vinegar

3 tablespoons chopped garlic

3 tablespoons soy sauce

1/2 teaspoon ground pepper

1 regular sized onion cut lengthwise

3 medium tomatoes cut lengthwise

2 tablespoons cooking oil

Small sprigs of kinchay (cilantro)


  1. Clean and precook squid in vinegar, chopped garlic, soy sauce and ground pepper to make adobo.
  2. Saute onion and tomatoes in cooking oil.
  3. Add cooked squid adobo.
  4. Arrange in a bowl.
  5. Garnish with sprigs of kinchay or cilantro on top.
  6. Serve hot.

Adobong Kangkong

Sauteed Mongo Beans with Ampalaya

Pansit Palabok Version 1.1

Pomelo Side Dish