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Champorado (Chocolate Rice Porridge)
Nov12

Champorado (Chocolate Rice Porridge)

Champurado is a sweet chocolate rice porridge that uses sweet glutinous rice or malagkit with cocoa powder giving its distinct brown color or you can use tableya (pure cocoa cube) and added milk and sugar for a sweeter taste. It is one of the comfort food you can have here in the Philippines. It is being served as breakfast or merienda/snack. Champurado can be served hot or cold. I always like my champorado hot, and with tuyo (salted dried fish) as my side dish! It compliments with the sweet taste of my champurado. There are ready-made champurado in the market that you can just mix all the ingredients, but nothing can beat the home-made champorado our mom makes. Chocolate porridge? Sounds excitingly delicious right?     People to feed: 4-5 Preparation Time: 30 mins Cooking Time: 35 mins   Ingredients 1 cup glutinous rice, washed, soaked for at least 30 minutes and drained 100 grams unsweetened chocolate tablets or 1 cup cocoa powder 1/2 cup brown sugar 2 cups water 1/2 cup milk   Cooking Procedure In a sauce pan, bring to boil glutinous rice and water; cover and cook for about 20-30 minutes. Stir constantly. When rice is a bit transparent. Add melted tableya or cocoa powder and sugar; stir and mix well. Add milk/water if it gets too thick. Serve in a bowl and add evaporated or powdered milk on top and mix.   Best served with tuyo! Enjoy your champorado!...

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Baked Macaroni with Cheese
Nov10

Baked Macaroni with Cheese

Baked Macaroni is one of my favourite pasta dishes; I just love munching on it. It traditionally uses elbow macaroni topped with chewy cheese. It has ground beef/pork (giniling) and ham with tomato sauce and tomato paste. Some people add bell peppers but most kids remove the bell peppers so I prefer not to add any. Let’s start cooking!     People to feed: 8-10 Preparation Time: 15 mins Cooking Time: 60 mins   Ingredients 1 16-oz box Elbow Macaroni, cooked per box instruction BOLOGNESE OR MEAT SAUCE 1/4 kg. Pork Ham, cubed 1/2 pound Ground Beef 4 cloves Garlic, minced 1 large Onion, chopped 1 1/2 cup equivalent bell peppers, cubed 2 cans Evaporated Milk 2/3 cup All purpose Flour 1/2 cup water 1 tall can Tomato Sauce 1 small can Tomato Paste 1 piece dried bay leaf 1 teaspoon dried Basil Leaves 1 teaspoon Oregano 1 cup Butter 3 cups water 1 cup Cheddar Cheese, shredded 1 tablespoon Cooking Oil for Sauteing BECHAMEL/MORNAY SAUCE Salt and Pepper to taste TOPPING 1 cups Parmesan Cheese   Cooking Procedure White Sauce In a deep pan over medium heat, put the butter and flour and cook for few minutes. Add water and evaporated milk and mix until thick. If nutmeg is available, add ¼ teaspoon of nutmeg. Then add the cheese. Mix Combine the pasta and the meat sauce and add ¾ of the white sauce. Transfer to a baking plate and use the remaining ¼ white sauce and parmesan cheese to top the baked macaroni. Bake on a 350 ° F pre-heated oven for 25 – 30 minutes.   Serve to your kids and they will surely love this!...

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Pochero Recipe
Jun03

Pochero Recipe

Pochero means “stew-pot”, it is one of the tomato-based soups we adapted from the Spanish. The ingredient that makes it distinct from other tomato-based dish is its ingredient, which is the banana (usually saba banana or plantain), it gives the pochero its sweet taste. You can usually find Pochero in fiestas, birthdays and other family occasions. It is also being sold in Carinderias. You may choose what kind of meat you will add-beef, pork or chicken. Let’s start cooking!     People to feed: 3-4 Preparation Time: 15 mins Cooking Time: 50 mins   Ingredients ½ kilo beef, cut into cubes 4 pieces chorizo bilbao 2 tablespoons cooking oil 1 bundle onion leeks 1 small can tomato sauce 2 medium diced tomatoes 1/4 lb long green beans 1 large chopped plaintain banana (ripe) 1 medium sized cubed potato 1 small quartered cabbage 1 bunch bok choy (pechay) 1 medium diced onion 1 teaspoon minced garlic 1 cup chick peas (garbanzos) 1 tablespoon whole pepper corn 2 to 2 1/2 tablespoons patis (fish-sauce) 1 cup water   Cooking Procedure Boil the beef and chorizo with onion leeks. Simmer for few minutes and set aside. Sauté garlic, onion and tomato in a pre-heat pan with oil. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir. Add water and let boil, and then add all meat, banana, potatoes, and chickpeas. Add the long green beans and cabbage and cook for 5 minutes. Add pechay and cover. Turn off the stove. The remaining heat is enough to cook the bokchoy for at least 5 minutes.   Ready to serve! You may also add eggplant if you want....

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Fish Steak Recipe
Jan10

Fish Steak Recipe

Yes! This is a new twist to your favorite steak, whether it’s beef or pork, now, a healthier fish recipe to substitute your meat taste. In this dish, we are going to use bangus, we all know that it has a lot of bones but is very delicious, good thing there is boneless bangus/milkfish available, you can buy boneless bangus in the wet market. All you have to do is to slice it into pieces and it’s all ready. You can also use any fish with white meat. This is easy to cook so shall we start?     People to feed: 3-4 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 2-3 sliced belly of Bangus/Milkfish 1 medium sliced onion 3 cloves minced garlic 1 lemon or 5 calamansi 1/2 cup cooking oil 1/2cup soy sauce 1/2 cup water Salt and pepper to taste   Cooking Procedure In a cooking pan, heat oil and fry the milkfish belly until medium brown, one side at a time. Remove the fish in the pan and put in a plate with tissue to absorb the oil. Remove the excess oil in the pan and leave only a teaspoon. Put-in the garlic until it turns light brown. Stir-in the soy sauce, water and lemon juice. Add the fried fish, cover and cook for 3 minutes. Add the onion, salt, and pepper. Stir. Cover and cook for 2 to 5 minutes. You may add water if needed. Add salt, pepper and water according to your taste. Serve hot with steamed white rice.   Enjoy eating!...

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Steamed Shrimp
Jan07

Steamed Shrimp

This dish is very easy to cook since we all know how to steam. I personally love shrimp and knowing that there’s an easy way to cook it makes me excited. I’m always on-the-go because of my busy schedule from work and this dish is very appropriate for me because it can be done in around 15 minutes. My mom used to always serve this for us with vinegar dip and calamansi. You can also eat this delectable steamed shrimp with rice. Start your timer, here we go.     People to feed: 3-4 Preparation Time: 10 mins Cooking Time: 5 mins   Ingredients 1 kilo medium shrimp 2 tablespoons coarse sea salt 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper water   Cooking Procedure Sprinkle the ingredients all over the shrimp, make sure they are covered. Let it stay for few minutes. In a large pot, boil water. Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Steam the shrimp for 3-5 minutes or until pink, do not overcook. Eat by removing shells as you go and dipping in cocktail sauce or vinegar.   You may also squeeze lemon all over and sprinkle salt as needed....

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Kilawin Tuna
Jan05

Kilawin Tuna

Kilawin is a popular way of cooking in the Philippines; its main ingredient is vinegar or calamansi juice. In this recipe, we are going to use cubed tuna. Kilawin is best served for drinking sessions as pulutan (finger food). This recipe is very easy to prepare, no complicated steps and we are going to use easy-to-find ingredients that I’m sure is always present in your kitchen well, maybe except for the tuna, haha but it can be found in the local groceries or if you live in General Santos City, Philippines, I’m sure it will never be a problem as it’s the Tuna Capital of the Philippines. The main trick is to have the right tuna:citrus ratio to make it best-tasting. Let’s start this drinking session now!     People to feed: 4-5 Preparation Time: 2 hrs Cooking Time: n/a   Ingredients 1 lb tuna, cubed 4 pieces Siling labuyo or Chili pepper 1 long green pepper, sliced into rings 1 piece medium onion, sliced into rings 3 pieces garlic, minced 1 piece small ginger, minced 1/4 teaspoon white sugar 1/4 teaspoon salt 3 pieces of lemon or 8 pieces calamansi 1 cup vinegar A dash of ground black pepper (optional) grape tomato (optional)   Cooking Procedure Mix the cubed tuna and vinegar in a large bowl. Let it stand for 3 minutes then drain the vinegar and set aside. Mix sugar, salt, garlic, ginger and lemon juice altogether. Add the cubed tuna and spice with pepper, onion and ground black pepper. Cover and place inside the fridge for 1 to 2 hours. Serve chilled.   This recipe is best served with beer. Cheers!!!...

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