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Monthly Archives: December 2011

Sinigang Na Bangus


Tilapia in Tamarind Sauce

Hinalog Na Manok


1Pair of chicken breast[with skin on}

5 cloves garlic,pounded

1 medium onion,sliced as for sauteeing

1 teaspoon ginger, julienned

2 tablespoons sinigang [panigamg] powder

50 grams tomato sauce

1 teaspoon hot sauce

1 teaspoon iodized salt 1 chicken cube

2 tablespoons cooking oil

1 cup sili leaves


  1. Saute ginger, garlic, onion and chicken in cooking oil,
  2. Add 5 cups water,tamarind sinigang powder, salt and chicken cube.Cover. Let boil until broth is reduced to half.
  3. Add tomato sauce and hot sauce.
  4. Cover and simmer until chicken is tender.
  5. Turn over the chicken breasts.
  6. Put sili leaves on top. Cover and turn off heat.
  7. Serve hot with side dish of vegetable chicharron.


Squash and Anchovy Fritters




1/4  kilo small white fish like sapsap or talakitok

1 cup vinegar

1 tablespoon rock salt

1 teaspoon patis

2 small tomatoes

1 tablespoon cooking oil


  1. Remove gills and entrails of fish. Wash fish thoroughly.Put on strainer and set aside.
  2. In cooking utensil, preferably glass or non-metal, mix vinegar salt and patis.
  3. Boil until vinegar loses its raw smell.
  4. Put the cleaned fish in the vinegar broth. Drizzle cooking oil on top.
  5. Add washed whole tomatoes. Cover and simmer until fish is cooked.{Fish eyes bulge out when cooked. Do not turn over the fish].


Kare-kareng Tilapya



Chix ‘n Beans


1 cup beans[boiled until tender]

1/2 cup left-over chicken adobo[flaked]

1/2 cup tomato sauce


  1. Put all the ingredients in a saucepan.
  2. Mix well.
  3. Cover.
  4. Cook over low fire.
  5. Maybe served hot or cold with rice or loaf bread