Pigar Pigar Recipe

Pigar Pigar is Dagupan's version of beef and vegetable stir fry, It is usually served during night at one of busiest road in Dagupan along Galvan street. You could usually find there young people dine in from their gimiks along with some couple having their mid night snack. Pigar pigar is usually cook with lean meat beef or carabeef with beef liver. Try this Dagupan's famous Filipino food by following my step by step cooking procedure

Ingredient for Pigar Pigar:

  • 2 cup beef, cut into strips
  • 1 cup beef liver, cut as like the beef
  • 1 whole onion cut into ring
  • cooking oil
  • 1 cup sitsaro
  • 1 1/2 cup cauliflower
  • 1 cup shredded cabbage
  • aji-ginisa
  • salt and vetsin
  • ground peppecorn
Pigar Pigar Procedure of Cooking:

  • Marinate beef strips and liver strips from salt, ajiginisa, vetsin, and ground peppercorn for 30 minute
  • Heat oil in a pan, and stir fry beef strips  in high fire  for 3-4 minute or until the cooking oil becomes clear in high fire, set aside
  • In the same pan, stir fry vegetable and onion for 3 -4 minute in high fire, don't over cook vegetable as we like to preserved its freshness and crunchiness.
  • Include vegetable with cook beef strips and cook for a minute until the flavor mix together.
Served newly cook Pigar Pigar Filipino recipe with hot steamy rice. Enjoy....
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Bicolano's Famous Delectable Food

Bicol region or Bicolandia is one off different region in the Philippines and found on Southeastern portion of Luzon. Bicol region is so pupular among their food and tourist spots area, among them is Mayon  which is an active volcano and known for its perfect cone shape, Cagsawan ruins, Busay falls and a lots more. But Bicol popularity also extends with their traditional foods which becomes famous allthrough out the Philippines, their local food has become a day to day filipino recipe in every home. Laing or pinangat could be the most popular on the list of Bicolano food. I was born and raised in Metro Manila but cultural, language, and geographical differences and distance is not a hindrance for loving such flavorful spicy laing. Aside from laing recipe, Bicol express is another delicious Bicolano recipe, just like its brother Laing recipe, it also cook from coconut milk with red hot chilli. Kinunot or Kinunot recipe is another delicious filipino food, I personally cook kinunot for my husband as he likes it so much as a pulutan when his drinking some beer with a friend. I usually used stingray for cooking kinunot but in Bicol they also use shark as an alternative, I think now a days fishing shark is already prohibited in our country because their number is decreasing rapidly. Bicol recipe is always have in common they usually cook with coconut cream and spicy that makes them so appetizing for every Filipino not only in Bicol but almost in entire Philippines. You should try those Famous Filipino recipes now.
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Ginataang Kuhol

Kuhol (edible species of snail) is a popular Filipino food in Metro Manila as i've seen a lots of Kuhol in Cubao farmers market, but be careful because not of all the species of snail is edible as lot's of them are poisonous. Aside from kuhol, pilipit is also cook instead, it is a kind snail also but the shell is conical and pointed. While Filipino use in consuming kuhol for food people in other Nation which are not used for eating should be cautious or avoid consuming kuhol, Anyway for all of my kababayan who want to cook a delectable filipino recipes, follow my step by step cooking for cooking this awesome food.

Ginataang Kuhol Recipe

  • 2 cup of gata (coconut milk)
  • 1 cup of kakang gata (coconut cream)
  • 1 1/2 kg of kuhol, wash thoroughly and break end side of shell
  • 2 tbsp of garlic
  • 1 whole onion, sliced
  • 3-4 thumb size peeled  ginger, cut into strips
  • vetsin 
  • salt to taste
  • 1 bundle dahon ng sili
  • 2-3 pcs siling labuyo, slice 
Procedure of Cooking for Ginataang Kuhol

In a heated pan, sautee garlic, onion, and ginger. Add kuhol and coconut milk (gata) and bring to boil until the broth almost dry. Add kakang gata, vetsin, salt to taste, siling labuyo and bring to boil to simmer until the sauce almost dry, Taste and add salt if needed and lastly add dahon ng sili and cook for 1-2 minute.. Served newly cook Filipino recipe ginataang kuhol with hot steamy rice. Sarap talaga and enjoy...

*Be sure to cook Kuhol thoroughly. by adding 1/2 cup of water while boiling with gata. But kakang should be pure, do not add water...*
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List of Chinese Recipe That Become so Popular for Filipino

Historically, Filipino people befriend people from neighboring. Even before Ferdinand Magellan discover Philippines people from Malaysia, Indonesia and even China frequently visit Philippines to exchange trades with early Filipino. One of the main product that Chinese traders trades with early Filipino is their spices that become so popular during that time.

Now a days, Chinese culture is very evident and become a part of Filipino society,  you could always find Chinese temple and some are become famous tourist spot in the Philippines, there is even a place in downtown Manila known as China town and you could find there anything  in regards with Chinese products or about their culture. You could find in China town some authentic  Chinese restaurant that offers original Chinese recipe. Chinese food is so popular among us and their recipe become a part of day to day Filipino recipe. Here is my list of all time Filipino favorite Chinese food.

Chopsuey : Chopsuey  is a mix vegetable recipe, it could be stir fry or sautéed and cook along with meat recipe. When I was still in Canada I am surprised that Chopsuey is offered in one of restaurant there but one thing is more surprising is when I found out that the main vegetable use is mongo sprout.
Sweet and Sour Fish or Pork : Neither fish or pork can be cook for sweet and sour as  there is a lot of t variation for cooking  sweet and sour recipe. Filipinos usually prepare fish (Grouper) sweet and during special occasion especially during wedding ceremony not only for the flavor it offer but for also for table presentation.

Siopao and Mami : For merienda, in my opinion nothing can topple mami and siopao in terms of popularity. It is my personal favorite and I prefer beef wanton noodles and Siopao bola bola. Mamon luk is a popular Chinese mami and siopao house in Metro Manila. Another popular restaurant that offer delicious  mami and siopao is Pintsik (short for pinoy(Filipino) and intsik (Chinese) ) along Recto avenue at Manila.

Tofo or Tokwa (Bean curd): It is a popular Filipino food ingredient that is Chinese in origin, we usually use tofu for Totso recipe (another Chinese fish recipe), as a viand for lugaw (Filipino style congee). It is so popular that tofu has become a day to day ingredient in Filipino Recipe.

Kikiam :  Before Chinese kikkiam is just being offered in popular Chinese restaurant but now a days it is usually offer in every corner in Metro Manila as a street food.

Pancit Bihon (Chow mein) : Even though pansit is truly a original Chinese food it becomes an all time favorite for every Filipino. It is usually prepare for mid day snacks, birthday or any special gathering for Filipino family.

It is just a partial of a long list of Chinese recipe that become a part of daily Filipino food.
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All Time Favorite Filipino Food

I have here my all time favorite filipino recipe :

Pork Recipe:

  • Lechon Baboy : It is a whole roasted pig stick on bamboo pole, usually eaten with a liver lechon sauce
  • Lechon kawali or Crispy : Boiled and deep fry liempo or Pata
  • Sinigang na Baboy : A popular Filipino recipe with sour broth
  • Estofado : It is a popular Filipino Pork stew recipe that usually prepare during special occasion
  • Pork Adobo : Every Filipino loves adobo, it can be cook using fish, chicken, or even vegetable
  • Inihaw na Baboy : It is usually prepare during excursion abd of course for day to day meal
  • Paksiw na Pata : It is another Filipino stew recipe, I usually add a little sugar to make sauce a liite sweet
  • Sweet and Sour Pork : Chinese recipe that love by every Filipino
  • Paksiw na Lechon : Method of recyling lechon baboy by stewing from water, soysauce, lechon sauce, groundpeppercorn
  • Nilagang Baboy: It has a big similarity with pork sinigang
  • Pork Asado: Another chinese pork stew recipe that embrace by Filipino
  • Sizzling Sisig : A well known kapampangan appetizer
  • Bicol Express: A favorite spicy pork recipe with coconut milk
  • Bopis: Anoter stew recipe from pig innards
  • Chicharon Bulaklak : Favorite Filipino Drinking Appetizer
  • Pork Lengua Estofado: An estofado recipe using pork tounge
  • Crispy Ulo: Same with crispy pata but cook from pork head
  • Menudo : A well known pork stew recipe with potato, tomato sauce or coconut milk
  • Kaldereta : Pork can be also cook for Kaldereta but much better if cook from goat meat, duck, or evev beef
Beef Recipe

  • Beef caldereta: A populatr beef stew and best for pulutan
  • Bulalo : One of the best filipino soup recipe
  • Tapa : comparable with beef jerky
  • Kare Kare: An original filipino recipe, all time favorite for super special occasion. My personal favorite
  • Sinigang na Baka: Another variation of sinigang ecipe, much flavourful compare to sinigang na baboy
  • Morcon : A favorite recipe during christmas, it is also call lutong pasko. Morcon is a beef roll recipe filled with a lots of flavorful ingredient then stew.
  • Mechado : It is a Beef recipe with a little pork fat to produce a little oil, It is stew then sauted from tomato sauce and flavor by liver spread to thickened sauce.
  • Lechon Baka : Same as lechon baboy, there is only little changes on method of cooking. In lechon baka the cook part is being sliced and served while the remaining was continously roasting
  • Papaitan Recipe: Beef or Goat innards cook with bile juice
Filipino Vegetable Recipe:

  • Diningding : A popular ilocano recipe, it is a mixed vegetable flavor by bagoong isda and bagnet
  • Pakbet: A tagalog version for dinigding, instead of bagoong isda we use bagoong alamang and shrimp paste
  • Chopsuey : A popular chinese recipe in the Philippines
  • Guisadong Gulay: Any kind of Filipino vegetable that can be sauted
  • Ampalaya con carne: A sauteed ampalaya along with a beef
  • Beef Broccoli: Same with ampalaya with carne but cook with oyster sauce
Fish Recipe :

  • Inihaw na Isda: Grilled fish
  • Paksiw na Isda : Fish stew with vinegar
  • Fried Fish: No explanation needed
  • Sinigang na Isda best with big fish head : Same with other sinigang recipe
  • Pangat na Isda : Stew frow tomato and onion
  • Steam Fresh Lapu lapu or other Big Fish : Dressed with mayonnaise with grated cheese and fried garlic
  • Totso : Fried bangus withblack beans sauce
  • Pesang Isda : Filipino Fish Stew ith potato and chinese cabbage, best cook with big lapu lapu
  • Sweet and Sour Fish: Popular chinese recipe in the Philippines
  • Escabeche : Has a big similarity with sweet and sour
It is some of Filipino recipe that I personally prepare for day to day dishes or for special occasion.
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Exotic and Unusual Food in The Philippines

If you are looking for some original Filipino exotic food, Here is my list of Filipino unusual recipe:

  • Balot : Balot is fertilized hard boiled duck egg, balot is well known for its high in protein content and it is believe that it offers a aphrodisiac effect when consume, balot is being incubate for 17 days that makes the embryo almost complete, it is eaten with a pinch of salt or eaten with spicy vinegar as a sauce. While Balot is produced anywhere in the country, Balot egg from Pateros is well known for their careful selection and incubation of egg, Balot is also prepared in other country such as Cambodia, China, and Vietnam.
  • Frog : For some people frog might be an unusual and exotic food to consume, but in Pampanga and Bulacan frog is a special food ingredient, the taste is comparable with chicken and it usually cook as adobo style and sinampalukan.
  • Fruit Bat : I have seen once in a television program that there are some ares in Philippine that consume fruit bat as a delicacy, eating bat is a health hazard as some of bat might be carrier of fatal virus known as rabies, some of the species is also considered endandered and it has a big role with natures ecological balance.
  • Python (Sawa) : There are some restaurant and bar that offer sawa as their especialized pulutan or appetizer, it is advisable to avoid those kind of food as some of the species is on extinction.
  • Dagang Bukid :  I remember that I join once a friend to catch rice field rodent (Dagang bukid) for our pulutan, adobong tuyo at masarap. Anyway malinis naman siguro because the rat consumes rice for their foodd.
  • Bayawak (Monitor Lizard): It is also offered on some especialized restobar in Metro Manila, i think killing bayawak as a food staple is prohibited by law, some say that it is chicken like taste.
The list above is just a partial list of Filipino unusual and exotic food. Some of the food is unpopular for the majority of Filipino but there still a handful of our countrymen that opted to consumes. The list of unusual food is usually prepare as a pulutan or appetizer during drinking session.

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Chicken Adobo With Coconut Milk

Adobo is one of the most popular filipino food that can be cook in a lot of variation, everybody loves it so much that aside from cooking it in a traditional method Filipino are always searching for another variation for preparing this awesome filipino recipe. Here is another method of cooking that you try and i am sure that it will suit with our Filipino taste.

Adobo Ingredient:

  • 1 kg of chicken , cut into serving size
  • 2-3 tsp cooking oil
  • 2-3 tbsp minced garlic
  • 1 1/2 cup of soysauce
  • 3/4 cup of vinegar
  • 1/2 tsp ground peppercorn
  • 1 glass of coconut cream
  • 1/2 can of small liver spread
  • 1 potato, quartered, peeled  and wash
  • vetsin
  • salt to taste
  • 3-4 pcs siling labuyo  (optional)
Chicken Adobo with Coconut Milk Procedure of Cooking:

  • In  pan with cooking oil, fry garlic a little and add chicken and simmer for 5 minute
  • Add soy sauce, vinegar, ground peppercorn.
  • Bring to boil and add potato.
  • Simmer until the broth almost completely dry.
  • Add coconut cream, siling labuyo, vetsin, salt if needed and  simmer until the sauce decreases by halves. Thickend with liver spread to add flavor.

Served this delicious  chicken adobo Filipino food recipe as a viand or pulutan. Enjoy...
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Bulalong Pata ng Baka

Bulalong pata ng baka recipe is another variation of a popular filipino recipe known as bulalo. While with the common bulalo that usually use beef shank with bone marrow with this variation we will cook pata ng baka instead of beef shank, just like with beef shank the longer time you cook pata ng baka the more flavorful the broth it will be but the broth of bulalong pata ng baka become sticky compare with beef bulalo. I usually cook bulalong pata ng baka using charcoal stove for economic reason as it takes 3-4 hours to tenderize pata na baka.

Bulalong Pata ng Baka Ingredient:

  • 1 pcs pata ng baka , cut using metal sew wash and remove nail (+- 2kg)
  • 2-3 pcs onion
  • 2-3 pcs potato, peeled and quarter
  • petchay 3-4 pcs, cut into halves and wash
  • 1/4 cabbage
  • 2 tbsp ground pepper corn
  • vetsin
  • salt to taste
  • springonion, cut into1"
Procedure for Cooking Bulalong Pata Recipe:

  • In a big casserole, bring to boil pata ng baka wit onion and 2-3 tbsp salt from 2 1/2 litre of water for 2-3 hours until meat tendereize and start to separate from the bone.
  • Check water from time to time to prevent water for drying
  • When pata tenderize add potato, peppercorn and simmer until potato tenderize
  • Add cabbage and petchay and bring to boil for 1-2 minute
  • Salt to taste and add vetsin
Served bulalong pata ng baka recipe while broth is still hot along with hot steamy rice. garnish with springonion and prepare patis with calamansi as a sawsawan, share and enjoy.

Tip: Cook in small fire to enhance broth flavor
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Guisadong Ampalaya Recipe

Here is another popular Filipino vegetable recipe guisadong ampalaya, it is affordable and easy to prepare.

Ingredient for Guisadong Ampalaya Recipe:

  • 2-3 Ampalaya or Bitter melon, slice diagonally (remove seed, wash and sip in boiling water for few minute to lessen bitterness, drain)
  • 1 tbsp minced garlic
  • 1 medium size onion, sliced
  • 1 tomato slice
  • 100 gram ground pork
  • 50 gram shrimp (tumpok)
  • 1 egg, beaten
  • salt to taste
  • vetsin
  • patis
Direction For Cooking Guisadong Ampalaya:

In a pan, sautee garlic, onion and tomato. Add ground pork and 2 tbsp of patis, simmer for 5-10 minute until ground pork star to shed its own oil, add shrimp and cook for few minute. Add ampalaya and stir fry for few miniue, add 1 1/2 cup of water, bring to boil until ampalaya is cook, add vetsin and salt to taste, lasly add beaten egg, Served newly cook guisadong ampalaya with hot steamy rice..
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Can You Make Money With a Blog

Can you make money with a blog? If you are asking me this question i will assure you that there is a lot of people making a lots of money with a blog. I knew a lot of people from different part of the world that decided to stop their day time work to work full time in the internet. But majority of people that decided to work online has failed to make money online, in my own experience I think the primary reason people fail from making money with a blog is due to limited knowledge in starting a web business, people did'nt have any idea how to begin with. If you want to try making money with a blog creating a blogger account is highly recommendable for the reason that it is free, secondly on my own opinion it is beginner friendly because of the simplicity of the design. Since Blogger is own by google it can be easily integrated with adsense which is also own by google and of course with amazon associates, from adsense alone can give you a extra income from blogging. Adsense will show different adds base from the keyword that being use in your blog, Adsense pay for every click generated from your blog, of course aside from adsense there still a lot of making money opportunities such as affiliate marketer, network marketer and a lots more.
If you want to be successful to make money online, you have to learn different traffic technique to gather targeted visitor going to your blog. The best technique is SEO because it is highly targeted and organic traffic so it is FREE, you can also gather some traffic through article marketing, blog commenting, bookmarking, link exchange and a lots more. Internet making can be a pofitable business if done and implemented properly as it offers a huge and residual opportunity, if you are going to ask me if can you make money with a blog, of course there is a chance as lots of people are making money out of it as everthing will depend on your dedication, perserverance, and willingness to learn and apply the best technique that you can be discover.
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Sinaing na Tulingan Recipe

Sinaing na tulingan is cooking tulingan in a sour broth using vinegar as a base. The only difference between sinaing and paksiw na isda is for sinaing the process is just the same with paksiw na isda but you have to wrap the fish using banana leaves and cook until the broth dry. Aside from tulingan, galunggong, tawilis, and other small fishes can be also cook as sinaing. Here how to cook an original filipino recipe, sinaing na tulingan recipe.

Ingredient for Sinaing na Tulingan Recipe:

  • 1 kg tulingan fish, clean remove innards, gills, and cut the tail
  • 5 thumbsize ginger, crushed
  • 1 cup of water
  • 3/4 cup vinegar
  • salt to taste
  • 1/4 tbsp ground peppercorn
  • vetsin
  • 2-3 pcs siling labuyo
  • banana leaves, washed and burn surface slightly
Sinaing na Tulingan Procedure for Cooking:

  • Wrap tulingan by 5 pcs using banana leaves, fold both end to secure fish inside
  • In a pan, mix all of the ingredient and lay inside tulingan wrap by banana leaves.
  • Bring to boil, salt to taste and set fire into low until broth dries.
Served tulingan recipe while it is hot along with hot steamy rice, best served with bagoong alamang with calamansi.
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Sinigang na Baka Recipe -2

Sinigang, is all time favorite filipino recipe. It is a fish, pork, or beef, shrimp with sour taste soup. Tamarind  is usually used to make the soup sour for sinigang but aside from tamarind, kamias, mango, guava or tamarind seasoning can be used instead. Beef sinigang is much tasty and flavorful compare to pork sinigang but it is much expensive compare to pork. If you want to cook an authentic Filipino beef recipe, sinigang na baka is for you.

Sinigang na Baka Ingredient:

  • 1 kg beef cube
  • 1/4 kg beef spare ribs
  • 2 pcs tomato
  • 1-2 bundle kangkong, hinimay
  • 1 bundle ocra, cut into half
  • 1 onion
  • 1 pack knorr sinigang mix
  • 1 bundle`sigarilyas, cut tip and cut into halves
  • 1 pc labanos
  • salt
  • 2-3 pcs siling haba
  • beef seasoning cube

Sinigang na Baka Procedure for Cooking:

Wash all of the vegetable, set aside. In a casserole bring to boil  1 1/2 litre of water with beef cube, spare ribs, tomato, onion,and salt,  remove scum arises from the broth. Simmer for 45 minute or until beef tenderize, When beef tenderize add kangkong, sigarilyas, labanos, ocra, beef cube seasoning and simmer for another 10 minute, add water if needed. The remaining broth should be 1 litre in volume. Add siling haba, vetsin, and salt to taste. Served sinigang na baka recipe while the broth with sili and patis along with hot steamy rice. Enjoy
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Siopao Recipe

Siopao recipe is a popular chinese rice bun with a meat filling inside, the filling determine the type of siopao it will, it could be siopao asado or sio[ao bola bola recipe , Siopao is always offered in Chinese restaurant and Pares house all throughout Metro Manila, there is also some kowloon kiosk stall in some mall and street that sells siopao, I really love their for so yummy and affordable, it is only Php 50.00 for 2 pcs with alots of meat filling inside. Siopao best compliments with chicken and beef mami, now a days there is alot of siopao vendor selling them in very cheap price but the quality and cleanliness of those siopao is questionable, it only shows that although it is chinese in origin it become a favorite filipino recipe.

Siopao Recipe Dough Ingredient:

  • 2 tbsp yeast, 2 tbsp baking powder
  • 6 cups all purpose flour (750 gram)
  • 1 1/2 cup caster sugar
  • 2 tsp fine salt2 cups of water
  • 1/2 cup of all purpose flour, needed when kneading
  • tbsp lard
Siopao Dough Preparation:

In a mixing bowl, combine all of the ingredient except lard  and sift using a strainer, add water to bind mixture, tranfer on a kneading board and knead for 30 minute until smooth, add lard slowly wkile kneading then cover with damp cloth and let it rise in floured bowl for an hour.

Pork Asado Siopao Filling Ingredient:    
  • 1  1/2 kg pork, sliced into cubed (menudo cut)
  • 2 tbsp rice wine
  • 3/4 cup brown sugar
  • 1/2 tsp potassium sorbate (preservative)
  • 1/2 cup Chinese soysauce
  • 1-2 pcs star anise
  • 1 tsp seame oil
  • vetsin
  • 2-3 tbsp minced garlic
  • 2 tbsp worchesshire sauce
  • 1 tsp ground pepper corn
  • 1/2 cup of cornstarch dissolve in 1/2 cup water for slurry
Procedure For Preparation for Siopao Pork Asado Recipe:

In a mixing bowl, mix all of the ingredient excluding cornstarch for 3-4 hours, bring to boil and simmer until meat tenderize. Add water up to the level of meat, then add slurry when meat is well done.

Siopao Asado Preparation:

Divide the dough into desire sizes, using your palm flattened siopao dough and put filling at the center and fold to sealed filling inside, cover with damp cloth and rest for another 1 hour. Cut typewriting paper 4" x 4" and lay siopao at the top. Boil water using an steamer and steam siopao for 20 -30 minute. Served with siopao sauce or hot sauce along with beef or chicken mami, enjoy......

Tips:   best to knead on warm area

          Siopao can be also fry by frying on a big siopao frying pan, heat first the pan, add lard, fry siopao without paper at the bottom then add water to create steam, cover. Volume of water depends on the quantity and size of the pan to be use.

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Chinese Fried Chicken

While this blogspot focus with authentic filipino recipes I would like to share to you how I cook Chinese fried chicken recipe, any way chinese food is always been part of our recipe for all those years as we embrace some of their authenticated recipe such as mami, siopao, asado, chopsuey and a lot's more. The technique for cooking chinese style fried chicken  here is to include star anis  to add chinese taste and flavoring. Here how to make chinese fried chicken.

Ingredient For Cooking Chinese Fried Chicken:

  • 1 whole chicken, do not cut
  • 1 head of garlic
  • 1 whole onion
  • 1 whole carrots peeled
  • 10 pcs star anis
  • 1/2 cup chinese wine
  • 1/2 cup chinese soysauce
  • vetsin
  • 1 tbsp peppercorn
  • 1 1/2 litre of water
  • 1/2 cup constarch dissolve in 1/2 cup of water
  • 2-3 stalks of celery
  • 1 chicken bouillon cubes
  • Cooking oil for Deep frying
  • salt to taste
  • Kropeck
  • spring onion

Procedure for Chinese Fried Chicken

In a casserole bring to boil 1 1/2 litre of water and add all of the ingredient above except for the cornstarch, cropeck, and spring onion. Simmer for 20 minute in small fire without boiling the water. Remove chicken from casserole and cool for an hour, separate solid particle from broth, add salt if necessary. Add dissolve constarch to thicken sauce. In a deep heated pot, add cooking oil to deep fry the whole chicken, make sure that the oil is extremely hot, Put chicken on heated oil in a small fire to prevent chicken from burning, fry for 15-20 minute or until fried chicken turn into golden brown. Chop newly cooked chinese fried chicken and top with the thickened sauce, add kropeck at side as a design.
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Inihaw na Bangus Recipe

Inihaw na bangus recipe, an ever popular and mouth watering filipino fish recipe especially when cook with a big and fat Dagupan bangus, I haven't ate bangus for a month now due to massive bangus and tilapia fish kill in Pangasinan and Taal due to water deoxidation but I think right now everything goes well as I haven't heard any fish kill for almost 2-3 weeks. I remember everytime that we have an excursion on Tondaligan beach resort on Dagupan we always visit a small island maybe 20 minutes away from resort proper to buy fresh bangus straight from fish pond, we usually cook inihaw na isda  and prepare kinilaw with  fresh Bangus. If you want to prepare grilled bangus recipe here's how to do it.

Grilled Milkfish Recipe Ingredient

  • 1 kg bangus
  • 5 pcs big tomato, cut
  • 1 whole onion, slice
  • 2 thumb size ginger, cut
  • 1/4 tsp ground peppercorn
  • 1 vetsin
  • 1/2 tbsp salt
  • Aluminum foil
Sawsawan ng inihaw na Bangus

Mix the following ingredient
  • Soysauce
  • Kalamansi
  • Siling labuyo
How to Cook Grilled Bangus Recipe

  • Clean bangus, cut slit into the back
  • Remove internal organ and gills, washed into running water to remove blood
  • In a mixing bowl mixed all of the ingredient
  • Fill bangus with mixture and wrap 2 layer of aluminum foil, fold edge to secure filling
  • Grill bangus 25-30 minute and again at opposite side for 20-25 minute
  • It will almost look like a steam bangus because aluminum foil prevent it from burning
  • Served Inihaw na bangus recipe with sawsawan, enjoy.
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Chayote Recipe

Sayote or chayote is one of the popular vegetable in Philippines because it is always available in every local market, It is usually used as a main ingredient for Tinolang manok and sometimes cook as an ingredient for chopsuey, but sayote can be used also as an ingredient for atsara instead of papaya fruit. Any way here is another filipino vegetable recipe that you'll surely like, it is easy to cook and so affordable, guisadong sayote.

Sayote Recipe Ingredient
  • 250 grams ground beef
  • 50-100 gram shrimp
  • 1 kg sayote, peeled and cut into strips
  • 2 tbsp minced garlic
  • 1 medium size onion, peeled and slice
  • 1 tomato, slice
  • 2 tbsp patis (fish sauce)
  • 2-3 cups of water
  • aji ginisa
  • salt to taste
  • vetsin
Guisadong Chayote Procedure for Cooking

  • In a pan, bring to boil and simmer ground beef using 1 cup of water, let the water dry
  • Remove ground pork from pan, sautee garlic, onion, and tomato
  • Add boiled ground beef and patis, cook for several until ground beef turn brown in color
  • Add water and boil for 10-15 minute, make sure that the beef is well cook
  • Add sayote and bring to boil and simmer for 5-10 minute or until sayote is well done
  • Lastly, add vetsin, aji-ginisa, and salt to taste
Served newly cooked guisadong Chayote recipe while it is hot along with hot steamy rice. Enjoy
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