Turon is a sweet roll of saba banana and jackfruit (langka) coated with caramelized sugar and enclosed in lumpia wrapper. In my native town Malabon, it is locally known as Valencia, and the Turon the we have always known has a munggo filling instead of banana. It is usually served as an afternoon snack, although some posh Filipino restaurants serve it as a dessert “a la mode” which sometimes comes with an unreasonable price tag.

Most of the ingredients of Turon are actually inexpensive. Saba bananas are cheap and nutritious. You can buy jackfruit flesh in tingi (small portions). In fact, we sell one piece of Turon for only P15. However, preparation can be hard labor, especially if you’re not used to rolling and wrapping and keeping everything neat and tidy.

Before you start cooking, here’s a few notes in buying the fruit ingredients: make sure the saba bananas are ripe, possibly with black spots on the skin, soft to the touch, but not mushy; jackfruit flesh must be golden yellow and sweet smelling. Using unripe fruits may result to a gummy bite which is not very appetizing.

There’s no comfort in being sick especially during the hot season. The rainy season is more merciful; you can easily find pleasure with a bowl of warm soup or a serving of porridge or a cup of hot something. In this weather, they might be a bit hard to appreciate. But, I still wanted my bowl of soup, so, I came down to a decision and gathered all my strength to get up and prepare my favorite comfort food – Ginisang Munggo.

I love Ginisang Munggo. I used to not like it when I was a child for reasons that I don’t remember, then started liking it when I was growing up. Ginisang Munggo is pure pleasure in a bowl. Although technically it’s a soup, most Pinoys would eat it with rice. It’s the perfect partner for your fried dishes, especially fish. Ginisang Munggo is usually served every Friday (if you know why, let me know by leaving a comment below!), but I’d eat it any day of the week anyway!

There are many ways to prepare Ginisang Munggo. If you can buy chicharon with laman (pork cracklings), you can use that instead of rendering raw meat. You can also make it vegan or vegetarian friendly by removing the pork and/or shrimp altogether and use tofu instead. For the leafy ingredient, I personally prefer malunggay (moringa or horseradish tree) because it’s packed with nutrients. The thickness of the soup depends on your desired consistency; just add more water and adjust the seasoning.

Note: If you have a high level of uric acid, this dish may not be for you. I’m looking at you, Larry.

First and foremost, I would like to thank you for your continuous support of this blog. It has been almost five years since this food blog started. There were some challenges along the way to the point that I almost gave up on keeping it updated. But because of my faithful readers throughout the years, I am inspired to stay to keep it up and running.

Creating a food blog (or any kind of blog, for that matter) and maintaining it are two completely different things — the former being easier that the latter. Keeping it active is not an easy task, especially for someone with a really busy schedule. However, there’s a sense of reward and fulfillment every time I hear (and read) really nice words from you. For that, I thank you.

The blog’s old logo with the original Blogspot URL.

And because of your constant support, I’m proud to share with you that Mga Luto ni Lola has consistently been one of the highest [Google] ranking food blogs in the country, sometimes even beating many of the really well-known food blogs. In fact, this blog is even more popular than the blogger behind it. And that’s okay, because it was never my intention to be popular anyway.

Mga Luto ni Lola also paved the way to so many doors for me — from social media management to job opportunities to even writing a book. I also had my own share of failures though, but at least I get to meet really amazing people who believe in me and in what I am capable of doing. And I guess that’s the best thing that happened to me more than anything else. Not to mention, all the sponsors and media companies who have supported me all the while.

Last month, I was invited to be a guest food blogger for a segment on the Good News with Vicky Morales on GMA News TV to talk about various Tinola recipes of different restaurants in the metro. I’m not exactly confident appearing in front of the camera, but it was fun to say the least. After this, there were other TV guesting invites, but I had to decline because of schedule conflicts.

In case you missed the show, watch it here:

“Hey, I’m on TV!” – Good News with Vicky Morales, GMA News TV, aired last Jan 13, 2013.

Aside from appearing on TV, I also occasionally write for DISH, Philippine Star’s monthly special that features everything about food. But it’s not just your ordinary food and lifestyle section; a team of really smart and talented individuals who go beyond their commitments makes sure the readers are offered with a good serving of rich information every month. I, for one, went out of my comfort zone because, as you know, I mainly write about Filipino food. But this time, I have to explore and experience a lot of new things, and that makes it really exciting on my part.

Philippine Star DISH’s maiden issue, November 2012

Yours truly with the amazing people of Pino Resto Bar.

Philippines Star DISH is published every last Sunday of the month. The next issue will be released tomorrow, February 24, 2013, so it would be really awesome if you could grab a copy of the broadsheet. I will be featuring Salcedo Market’s organic good finds. Here’s a preview:

DISH (February 2013) from DISH on Vimeo.

Please, please, follow Philippine Star DISH on the following social media where we share updates and recipes.

• Facebook: Facebook.com/PhilStarDISH
• Twitter: Twitter.com/PhilStarDISH
• Tumblr: Philstardish.tumblr.com
• Instagram: Instagram.com/PhilStarDISH

At the end of the day, this blog remains to be your regular food blog. It may have helped me traverse other avenues, but this food blog will still be the same, if not better. Again, thank you for your kind words on your comments and your emails. You have no idea how much you guys have influenced my life.

Cheers to good food, good taste, and good times!

It’s a good thing though that my first experience went pretty smooth. I browsed for some used classic cookbooks and searched for titles that I might be interested in. I made it a point not to spend on too expensive items just to, you know, test waters since it was my first time to shop. I also checked the seller’s feedback score to make sure it’s legit and has good reputation based on previous customers.

The name says it all.

When I found the item that I like, the rest was a piece of cake. I contacted the seller and closed the deal. A few days later, the cookbook arrived. It’s that simple!

I must be lucky because I dealt with a really nice person, but I also believe it’s because I went to Sulit.com.ph – a trusted name in buying and selling online. Would you believe Sulit.com.ph is the Philippines’ most visited local website in any category and also the no. 1 buy & sell website? That’s really some reputation to uphold, especially for a homegrown company competing with big names in the same industry.

Next time, I’d probably go to Sulit.com.ph to sell some of my old stuff at home that I don’t use anymore. I learned that it can be done in just 3 easy steps — Post. Usap. Deal. Check out their newest TVC and see how it works:

You can also follow Sulit.com.ph on Facebook, Twitter, and Instagram for more news and updates:

Facebook: facebook.com/Sulit.com.ph

Twitter: twitter.com/Sulit

Instagram: instagram.com/Sulit

“I get that a lot,” she replied with a sweet smile on her face. She was about to sign the book, so she asked, ”What’s your name?”

“GJ,” I said. “I’m a food blogger. I blog about my lola’s recipes.”

“That’s great! You should write a book too!” she said. And that’s the same message that she scribbled as she signed her name on the title page.

The truth is, I’ve always wanted to write a book — a cookbook. I know I’m not the best writer out there and there are times that I loathe writing because, well, I write for a living. That’s what I do everyday, albeit it’s not as glamorous as being a journalist or a book author.

But Amy Besa and Romy Dorotan’s Memories of Philippine Kitchens essentially mirrors my idea of how I want my imaginary cookbook to be:

Raw. Thorough. Real.

It’s a storybook. A collection of memoirs on how us, Filipinos, whether we live in the country or abroad, differ in culinary tradition and taste, yet we shout in unison our love for Filipino food. Go to any part of the country and ask the locals what their food specialty is, and they will answer your question with selfless pride and enthusiasm.

The book is personal, because it talks about the authors’ experiences in their culinary journey. But it’s also something that we can relate to. This familiarity, I believe, is also what unites us despite our individual predilection in flavor.

We love and enjoy the same gatherings and the same family customs. We share the same passion and the same secrets. In fact, this very food blog that you are reading embraces that same vision and respect.

Perhaps, someday, I will have the opportunity to write my own cookbook. But for now, I will indulge myself reading Amy and Romy’s and gather all my aspirations and ideas on this blog.

Amy Besa and Romy Dorotan are renowned restaurateurs. Their Purple Yam restaurant in Brooklyn, NY is famous for its Filipino cuisine. Memories of Philippine Kitchens is their second revision of their original publication of the same title.

Tap Out Pain’s attractive full-color graphics promise visually stimulating eye-candy throughout the game play. The user is continuously challenged to take on ever-quicker reaction-time levels. Using either your PC or Android device, you can tap out the Pain Monsters that graphically represent a specific yet commonly experienced type of severe pain: SKULLDRILLER for Severe Headache, BRAINLEECH for Migraine, CRAMPZILLA for Dysmenorrhea, and MAGMATOOTH for Toothache. Naturally, the augmented-reality “killing” weapon is the same as the real one: the Ibufluid Medicol Advance softgel!

Players just have to initially purchase specially marked MEDICOL ADVANCE 5’s Pack at Mercury Drugstore and Watsons Pharmacy. Then they simply register at www.Medicol.ph, enter the scratch code found on the Ibufluid MEDICOL ADVANCE 5’s pack, scan the special TAPOUT PAIN bar code to unleash one of the Pain Monsters, and it’s game on!

You can download the app on Google Play here, or scan this QR Code:

*Tap Out Pain was made possible by Ibufluid Medicol Advance for fast and advance relief for nakakapamaluktot na pain.

I’ve been freakin’ out for the past weeks because I couldn’t get into my blog’s dashboard. There was an error on my WordPress log in page, and the ignoramus in me had no idea what was causing it. I’m not exactly the best person to ask about technology and programming, you know. But thanks to my friend, Mij, who tweaked some codes on my blog to resolve the problem. And now I’m back!

Speaking of techie, and being an Android fan myself (yes, I like keeping myself updated with the latest news in tech and gadgets), I made a list of some of the best Android apps for all the techie Pinoy foodies out there — something that you may find useful when you’re out for lunch or while you’re prepping something nice for dinner.

And before I show you my app list, I just want to remind everyone that Mga Luto ni Lola also has an Android app which you can download for free by scanning the QR code below. You can’t find it on Google Play because it would cost me about $20, and I’m not spending money for that.

So, ready your Android devices, open the Google Play app, and download my top 3 favorite Android apps for food lovers:

1. Jamie Oliver 20 Minute Meals (P334.34)

Jamie’s 20 Minute Meals is probably one of the best Android apps that I’ve seen when it comes to design and ease of use. It includes beautifully organized features, such as recipes, shopping checklist, and instructional videos. The recipe tab showcases quick-and-easy dishes and step-by-step procedures as if Jamie is right beside you in the kitchen. You can literally hear him speak to give you tips as you browse through a recipe. Seriously.

Albeit it doesn’t have a lot of recipes, one of my favorite features of the app is the instructional videos. The videos were selected and compiled to provide you with fantastic tips as you learn your way around the kitchen. Some of the videos include how to chop onions, stir-frying tips, and cooking the perfect steak.

The downside is, you have to download the video files if you want to watch them, and that means they will take a lot of space on your phone memory. Aside from that, it comes with a hefty price tag. I bought mine when it was on sale (about P10) which is a huge slash from its original price. Nevertheless, I recommend this app for first-time cooks because of its intuitive, amazing graphics and rich contents.

2. Foodspotting (Free)

You’re in an unfamiliar city and you want to try its local cuisine. Or perhaps, you’re a tourist or an expat, and you just miss your hometown’s specialty dish. You want to check if there’s local restaurant that serves it, but you’re not familiar with the whereabouts of the best food places. So, to spare you from the trouble of having a trial-and-error run, Foodspotting is here to help you.

Social media has definitely conquered the food industry with this app. According to its website, Foodspotting is not about restaurants, it’s about the dishes. With this app, you can easily find your favorite dish, check the reviews of other users who have tried the dish, and navigate the map to locate the place where it can be found. Not only that, you can also take pictures, and share and recommend dishes to your friends via Twitter, Foursquare, Facebook, and Flickr.

No negative reviews, because the app makers believe that when you’re hungry, all you want to know is where to find the best dishes that people love. Foodspotting is also available on iOS, Windows Phone, and Blackberry.

3. Evernote Food (Free)

If you’re the type of foodie who loves to take pictures of his meal before it goes into his mouth, Evernote Food is the app for you. Just like its sister app, Evernote, Evernote Food is a gorgeous tool to take note and track all the great food that you’ve had, whether it’s from your favorite restaurant or at home.

It’s basically a food journal that you can also share to your friends via your favorite social networking site. Beyond pictures, its main purpose is to keep records of the food you enjoy and love. You can tag the location via Foursquare to help you remember the place or restaurant where you had the most succulent steak or the creamiest cheesecake. Keep a file of various menus, recipes, and food products in a very organized manner. Not only that — with Evernote Food, you can document your food intake which makes it a great tool for weight watchers.

Evernote Food is also available for iOS devices.

You can never truly enjoy and maximize the use of these apps without having a fast and reliable mobile Internet connection. And when it comes to mobile Internet, only one name comes to mind — Globe Telecom. With Globe, you have the choice of which surf plan or promo suits you the best. So, whether you’re an active user or you only want access to your favorite social networking sites, there’s always an available surfing plan that’s right for you. Take a look at Globe’s awesome surf plans and promos by clicking this link. With Globe, you’re on — anytime, anywhere!

Root crops are the key ingredients of Ginataang Halo-Halo which easily fill your stomach and give you enough energy for a day’s work. Saba bananas and ripe jackfruit add an extra sweetness, and the sago and glutinous rice balls (bilo-bilo) provide a chewy texture.

Just an additional note, I personally find it challenging to prepare Ginataang Halo-Halo because I get allergies in peeling taro roots (gabi). It gives me an itch that lasts for several days. Gabi is naturally toxic when raw, but its toxicity diminishes when cooked. What I do is I wear a plastic bag or hand gloves whenever I prepare the root crop. So, take extra precautionary measures as you might also experience the same discomfort.

Meanwhile, the glutinous rice (malagkit) dough is the same ingredient that we use in making Palitaw. Check out my Palitaw recipe to learn how to make the dough at home. When you shape it into small balls, it is locally known as bilo-bilo, probably from the Tagalog word bilog which means round in shape.

Just like many of Filipino dishes, Ginataang Halo-Halo can be prepared without one or two of the ingredients especially when they are not available in the place where you live. Check out Filipino stores in your area for canned varieties if you can’t find fresh produce.

Aspiring food business owners are invited to participate the event where their yummy creations will undergo a food tasting competition which will be judged by 1,000 individuals, well-known food bloggers (including Mga Luto ni Lola), and renowned chefs. Cash prizes, giveaways, and product promotions await the winner!

Deadline for participants to join is this Sunday, 12 August 2012. If you are interested to join or if you have any questions, please contact Brian Cruz at (+63) 927 525 3427. You may also email FOODGASM at upecosoc.finance@gmail.com.

FOODGASM will be held on 25 August 2012, Saturday, 7pm-11mn, at the Mercato Centrale, Bonifacio Global City, Taguig City.

For more information, visit FOODGASM’s  Facebook page at www.facebook.com/UPEcosoc.Foodgasm.

In case you’re wondering why I mentioned Globe Telecom’s SuperSurf promo, I’m posting this article using my laptop while it’s connected to my Samsung Galazy SII on tether…and it’s fast! I simply subscribe to Globe SuperSurf Plan 999 and I can now stay online all day, anywhere I am, anywhere I go for 30 glorious days. Do you want to know how? Just dial *143# on your phone, press 5 for Surf promos, and choose the promo that you want. It’s as easy as that!

Now, that’s beyond amazing!

-oO0-

On today’s recipe, we have Minatamis na Saging or Kusilbang Saging. If the word kusilba is alien to you, it’s the Tagalog word for preserves, as in fruit preserves, such as jams and marmalades.

Minatamis na Saging is mouth-watering and very easy to prepare. This is your basic recipe for Saging con Yelo and also one of the ingredients of our favorite Halo-halo. Personally, I like Minatamis na Saging served as it is.

So, to make this sweet, simple, and short, check out the recipe below for Minatamis na Saging.

*Photos taken using Instagram.

1. Salt 

You can’t cook without salt. Well, technically you can, but who wants to eat bland food anyway…unless you’re on a salt-free diet. However, when we talk about Filipino food, or any other cuisine for that matter, salt will always be one of the key ingredients.

There’s more to salt than saltiness. Salt brings out the flavor of the food by combining the various tastes of different ingredients in order to create a flavor that makes every dish distinct from each other. There are many types of salt worldwide, but inside the Filipino kitchen, the two most popular types are rock salt and table salt.

Rock salt is cheap, easy to find, and natural. What I like about rock salt is its unique straight-from-the-sea flavor. Its coarse texture makes a great salt rub on fish and other meat to remove the unpleasant smell and to enhance the flavor. I prefer using rock salt over table salt when cooking because it makes the food tastes so much better.

Rock salt is not only great for savory dishes; it also perfectly complements the sourness and sweetness of food. That’s why I love sprinkling some on my fruits!

Table salt, on the other hand, is great to be placed on what its name suggests – on the table. I rarely use table salt for cooking because it has a stronger salty flavor which I personally find difficult to measure. Also, I find the flavor unnatural because it underwent certain chemical processes, especially if it contains enhancers, such as iodine, as an additional nutritional supplement. But just to give you an idea (in case you run out of rock salt), to substitute one for the other, my estimated ratio is 1 measure of rock salt to ¼ measure of table salt.

2. Pepper

Pepper is the perpetual partner of salt. Although salt and pepper are not distinctively Filipino, these two seasonings will always be the most popular food enhancers in our kitchen, pepper being the top among the spices. It simply heightens the flavor of your food to a new level.

Like salt, there are various kinds of pepper, although in the country, black pepper is the most commonly used. What I would like to focus on is pepper’s different types of texture and their uses. We have three: whole peppercorns, coarsely ground, and fine ground.

Peppercorns are whole dried seeds of the black pepper plant. In Filipino dishes, peppercorns are typically used in cooking Adobo, Paksiw, and Nilaga.

Coarsely or roughly ground pepper is great for general cooking usage. I use this as a rub when marinating various types of meat. Its rough texture is effective in bringing out the natural flavor of the food.

Fine ground pepper is perfect as a table condiment to conveniently adjust the flavor of the food to your satisfaction.

Pound peppercorns with mortar and pestle or grind it with a pepper mill to produce fresh ground pepper at home. Take control of the fineness  depending on your needs. Better yet, bring home some bottles of McCormick Black or White Pepper for a hassle-free cooking. Now, it’s easier for you to achieve that special Pinoy flavor sans the tedious grinding and pounding.

3. Fish Sauce/Patis

In case you still don’t know, I grew up in Malabon where patis making is one of the leading local industries. This is my favorite sauce which I use in almost every meal at home. But patis is more than just a salty condiment. It’s also frequently used in cooking to give out a distinct Asian flavor, beyond what an ordinary salt can provide. Try it on your saucy dishes, such as Menudo, Mechado, and Caldereta.

Patis or fish sauce is a distinct food enhancer in many Asian countries. Made from fermented fish, its dark brown, pungent juice extract is bottled and sold in many local markets. In the Philippine provinces, patis is commonly known as “Rufina” – a brand name of patis manufacturers that has become a generic trademark. Patis in the provinces of Visayas and Mindanao is actually soy sauce. That’s why when you ask for patis in restaurants, chances are, they will hand you a bottle of soy sauce.

4. Soy Sauce

Soy sauce is another favorite Asian condiment, especially among the Chinese, Japanese, and Filipinos. This dark, menacing black juice is extracted from fermented soybeans, hence the name.

Filipinos love soy sauce on their adobo, pancit, and barbecues. It’s also great for marinating chicken, pork, and beef before grilling or stir-frying. Aside from cooking, soy sauce is also a desired condiment to enhance the taste of many local dishes. Mix it with some calamansi juice and chili pepper to create a tangy, spicy dip for your siomai, barbecues, and steamed vegetables.

5. Vinegar

Albeit vinegar can sometimes have a negative (amoy-suka) or positive (may asim pa) connotation in a Philippine context , its strong sour taste and odor provide an appetizing aroma in the kitchen once incorporated with other food items. One of the key ingredients in dishes like Adobo and Paksiw, vinegar has made some of our ways of preparing food easy, fast, lasting, and inexpensive.

Aside from cooking, vinegar can also be used to dress salads and preserve food. Daing na Bangus and Achara (pickled papaya) are good examples of food preserves using vinegar. Not only that, vinegar is also one of the popular condiments in a Filipino meal. Its sour taste adds a delicious tang in every bite – perfect as a dip for Tapa, Chicharon, and Grilled food.

From sukang Paombong to cane, various types of vinegar can be purchased from your nearest supermarket. Cane vinegar has mild sweetness while sukang Paombong a regular white vinegar have stronger sour aroma. Try to experiment and taste test all these types of vinegar to check which one satisfies your taste buds.

6. Vetsin/MSG

I understand that not a lot of people are fond of adding vetsin in their cooking. Whether it’s true or not, there’s an existing fear that vetsin causes a negative side effect to one’s health.

However, vetsin or MSG has always been a part of every Filipino family’s cooking tradition, that’s why I’m adding this here. Even if you don’t actually add it to your cooking, there are still other ways of consuming it. For example, chips and canned goods have enhanced flavor because of vetsin.

Vetsin  has a distinctive flavor that is also found naturally in some ingredients, such as meat and vegetables. In vernacular, this particular flavor is called “linamnam” or savor, which is a separate kind of taste from sweetness, sourness, and the likes. In short, it is a flavor enhancer that intensifies the essence of the ingredients to make it savory. Try to sprinkle some vetsin onto your favorite savory dish and taste the difference.

 -oOo-

This article is brought to you by McCormick ~ Brings Passion to Flavor.

Check out the new Facebook app called McCormick Flavor HQ where you can view exclusive recipes using various McCormick’s herbs and spices. But that’s not all! The special feature of this app is that you can personalize it based on your own needs and liking. You can add notes and create a checklist while grocery shopping using your PC or mobile phone.

Go to http://apps.facebook.com/flavorhq using any computer or scan the QR code below from your mobile. If you do not have a QR code reader, you may go to the mobile site at http://mobile.mccormick.com.ph/

McCormick Flavor HQ for Mobile screenshot

Scan this McCormick QR Code using your mobile.

But, hey! We’re Pinoys! We can always find solutions in every problem. We are very adaptable to changes. Ika nga, if you can’t beat them, join them! And the summer heat, despite the temperature rising every year, is no exemption.

So, in order to cool us down, we have concocted different ice-cold sweets that are perfect in our tropical climate. One of which is the Ice Candy. Doesn’t it instantly remind you of your childhood? Don’t we all remember knocking on Aling Nena’s gate every afternoon to buy a stick of this amazing cold and refreshing treat? I’m sure you do!

Ice Candy comes in a variety of flavors, and I know everyone has his or her own personal choice. There’s red mung beans, mango, pinipig, chocolate,  and my favorite — avocado. In fact, even your preferred juice flavors can be turned into Ice Candy.

On this blog post, I am sharing my mother’s Avocado Ice Candy recipe which she made yesterday. Everyone in the family loves this flavor, and I’m pretty sure many of you would love it too. If you don’t like avocado, you can replace it with mango or any fruit that you like. Just make sure that your fruit of choice is in season. If you want to use red mung beans, click here to learn how to make the paste. Ice Candy is very easy and fun to make; you can actually involve the kids in making them. Not to mention, it’s easy on the budget.

Ready? Click below to grab the recipe:

Beef is the typical meat ingredient, that ‘s why it’s called Bistek. However, you can also use slices of pork, such as pork chops and liempo. I choose pork over beef anytime because I like the taste better, and I try to avoid red meat as much as possible. My favorite cut is liempo, because it’s easier to cook and the meat is more tender and tastier.

When you prepare Bistek, make sure not to overcook the onions to keep them crunchy. The potatoes are optional, but please, include them to your list of ingredients. Who doesn’t like potatoes, anyway? If beef steaks are great with mashed potato, consider this as our alternative.

Continue reading below to get the recipe:

Another interesting reason why I love this recipe is that you can turn most leftover pork and chicken meat into Adobo Flakes. Your leftover Chicken Tinola or Pork Sinigang can be instantly transformed into this adobo version without the conflicting taste in your mouth. Garlic and vinegar are strong enough to overpower other flavors. Why throw and waste your food if you have ways to save time and money with leftover recipes like this? All you need is a little bit of kitchen prowess and, well,  this recipe.

Adobo Flakes can be served as toppings on rice (or fried rice) or as filling in bread. Add fried egg or salted egg and fresh sliced tomatoes on the side. Prepare it using your weekend leftover food and bring it to your school or office for lunch on Monday. You may now stop wondering how those yummy Adobo Flakes in fancy restaurants are being made. Read on to learn how.

So many things occupied my time and kept me from updating this blog for the past couple of months. I’m actually amazed that there are still people visiting my blog and sending me e-mails even if there were no recent postings. Juggling my time with work, school, and personal life is not easy — to say it mildly — despite that I’ve been working and studying from home for more than three years now.

I feel so stressed out. Time management at its worst, if that’s how you want to call it . It drains the energy out of me, and yet, I still fail to accomplish many of the tasks on my to-do list. I seriously wish for God to slow down time or at least provide me an extra hour or two each day. Because of this, I had to sacrifice my time allotted for blogging and spend it to other more important matters in life, such as earning a living and a college degree.

A lot of things happened since my last post. Just to name a few, in random order: my brother went to Dubai to work as a barista; I celebrated my 32nd birthday last February 7, thank you; Whitney Houston died; I reconciled with a long-time college friend; I went to Baguio alone for a spur-of-the-moment weekend trip; I bought my first smart phone (Loving my Samsung Galaxy S II!); I finally got my passport; Celebrated Francis’ (my dog) 5th birthday last January 7; I have a new nephew; and I submitted my applications for graduation and for another course at the UP Open University .

It wasn’t just me and my dog who recently celebrated birthday. All of my three siblings were born in December. My father, niece, and two lolas from both parents were also born in February. It will also be my paternal lola’s (who inspired this food blog) 5th death anniversary next week. This is why these months are quite significant to me. Sometimes, I find it hard to fathom how time flies so swiftly which makes me realize how important it is to seize each moment.

That pretty much sums up my short hiatus from blogging and snippets of my personal life. I am compelled to post better articles this year to compensate my absence in the past months. And before I bore you with my family’s genealogy, I just want to let you know that you can expect great things to come this year. I will try my best to squeeze blogging through my busy schedule. I really miss blogging a lot. Mga Luto ni Lola is definitely here to stay.

As we enjoy the remaining cold weather, allow me to wish you Merry Christmas, Happy New Year, and Happy Valentine’s Day. It’s better late than never, di ba?

And dear God, I still want that extra hour.  

This post is brought to you by Party Poker.

Aside from being a blogger, I also work as a writer for an American company. Not only that, I’m a full-time student at the UP Open University. I work and study at home, which means that my room (and the Internet) is pretty much the only world I see the entire week.

Click photo to go to Flickr.

You can just imagine how crazy it is to carefully juggle my schedule in order to accomplish various tasks in the confines of my small space. That’s why it’s important for me to feel inspired and excited to get out of bed and face my laptop each day.

Coffee helps me to jumpstart my morning. But to keep me up and rolling all throughout the day, I concocted this refreshing fruit iced tea made special by Lipton Yellow Label Tea. I named it Tea-ropical Holiday Punch. Its natural minty flavor makes it also a great alternative drink for the holiday season.

Click photo to go to Flickr.

Click photo to go to Flickr.

My Tea-ropical Holiday Punch does not only perk me up to ready me on my daily workload. It is also highly nutritious because of its fruit contents. You can never go wrong with our favorite local fruits – mango and pineapple. The combination of their sweet juices, plus Lipton tea, provides a healthy concoction that is better than any energy drink. Adding some mint leaves creates a cool sensation in the mouth, especially on a warm, sunny day.

You can also use other local fruit juices, such as calamansi and pomelo. This gives you countless choices and combinations of fruit juices to satisfy your taste buds. With Lipton Yellow Label Tea, the possibiliTEAS are simply endless.

Now, I’m always ready and excited to start a new day.

For the Flickr photoset, click here.

Click photo to go to Flickr.

Click photo to go to Flickr.

In Malabon, the town where I grew up, kakanin can be found everywhere. Go to one of our public markets and you will see a special section that sells different kinds of kakanin with names you probably have never heard of. In fact, the city is known for its delectable sapin-sapin, kutsinta, and biko elaborately served in a colorful array on a round bilao.

On this blog post, I will share to you my mother’s recipe for Palitaw. We call it dila-dila in Malabon because of its distinct shape (dila means tongue). The name palitaw was derived from how it is being prepared. Palitaw or litaw means “to appear,” or in this case, “to float,” because it starts to float in water once it’s cooked.

If you want to learn how to prepare palitaw, refer to the recipe below:

And just like many Filipino food bloggers, I also love food. I enjoy eating as much as I enjoy cooking. However, food can sometimes cause bad breath and oral health problems, especially if you like spicy and acidic food like me.

Since having close encounters with a variety of people is inevitable because of what I do, it is important for me to practice a daily ritual of oral hygiene to maintain that everyday fresh breath confidence. To keep me confident at all times during these close encounters, Swish Mouthwash is there to help.

Swish Mouthwash is absolutely alcohol-free. This makes it fun and enjoyable to gargle without the painful burning sensation. Swish Mouthwash has SureFresh technology that kills bad breath causing bacteria giving me the fresh breath to last the whole day. It is available in four fantastic flavors of Fresh, Arctic Chill, Mangosteen Mint, and Cinnamon Blast. Guess what my favorite is?

-oOo-

Yay! The Christmas season has officially started! It’s that time of year once again when we gather with our friends and loved ones to celebrate and share new and old memories. Reunions and parties are nonstop. Of course, food will always be at the center of these festive occasions.

Let me ask you a question. With all the amazing people, scrumptious food, and wonderful stories surrounding the holiday season, how does Swish Mouthwash help you to keep an everyday fresh breath confidence? Answer this simple question and have the chance to win a Rustan’s Home gift certificate worth Php10,000! Consider this as an early Christmas gift from Swish and Mga Luto Ni Lola.

Here’s how to join:

1. Share with us your memorable celebration, and then answer this question: how does Swish Mouthwash help you to keep an everyday fresh breath confidence during your close encounter with your family, friends, and loved ones?
2. Leave your answer below at the comment box.
3. You must also e-mail the same answer, together with your full name, address, and contact number/s, to lutonilola@yahoo.com for verification purposes.
4. Like Swish on Facebook.
5. Like Mga Luto Ni Lola on Facebook.
6. Swish will choose the best entry to win a Rustan’s Home gift certificate worth Php10,000.
7. The winner will be announced on Mga Luto Ni Lola’s Facebook page and Twitter account. The winner will also receive a text message from us with the announcement.
8. The winner will claim his/her prize at the Nuffnang office upon signing the acknowledgment receipt and presentation of a valid ID.
9. Contest runs from October 20 to November 10, 2011.

-oOo-

UPDATE

Congratulations, Jeffrey Macabale! You are the lucky winner of P10,000 worth of Rustan’s gift certificate!

Thanks to everyone who participated in our Swish Mouthwash contest. ‘Til next time!

Personally, I am a huge fan of Inihaw na Liempo. Roasted chicken – I can live without. But without good ol’ pork liempo, I’d rather be a vegetarian.

Despite the different names they are known for, I love all of them! This is one of the so many things that I miss since I went back to Manila. The good news is, Zugbu Liempo is here to satisfy my cravings for Cebu’s distinct flavor. It  has two specialties: Inihaw na Liempo and Litson Manok.

Zugbu (or Sugbu) literally means “Cebu” in the old days, which basically describes Zugbu Liempo’s faithful adaptation to the classic Cebuano way of preparing Inihaw na Liempo (roasted pork belly).

It’s a marvel of flavor that is different from the other ihawans in the metro. The meat is intricately seasoned and marinated with natural herbs and spices and later on roasted to perfection resulting to a crispy outside and juicy inside. 

To experience the authentic Cebuano flavor right at the heart of Quezon City, visit Zugbu Liempo at 79 Maginhawa Street, UP Village, Diliman, Quezon City. Checkout Zugbu Liempo‘s Facebook page by clicking this link to learn more of their exciting promos.

And as they say it in Bisaya, Pagka Lami-a Oy! I have no idea what that means, but it sounds delish.

Anyway, for today’s recipe, let me give you one of my favorite Chinese dishes that I learned from my Tita — Stir-fried Chicken and Vegetables.

Turn your ordinary day into something really special with Stir-fried Chicken and Vegetables. Don’t feel intimidated by the list of ingredients on the recipe. This is, in fact, a quick and easy meal, which is what many Chinese dishes are known for. Your senses will be delighted with the combination of the sweetness of fresh vegetables and soothing aroma of ginger roots and soy sauce — very typical of many Asian dishes.

Stir-fried Chicken and Vegetables is a very flexible dish. On this recipe, I used green beans, carrots, and potatoes. However, you can also use other vegetables, such as broccoli, green peas, sweet corn, young corn, mushroom, and asparagus, just to name a few. You can make your own combination too! Just make sure that they are fresh when you buy them.

Not only that, you can also replace the meat. If you don’t like chicken, you can use pork, beef, or fish. You can also use tofu if you’re a vegan. I love tilapia with this dish. Just fry the fish, place in a serving dish, and top it with the stir-fried vegetables. It’s like sweet and sour, but it’s not!

Now I feel hungry just by writing this blog post. See my predicament! Haha. Here’s the recipe for Stir-fried Chicken and Vegetables:

I loved that show. It was one of those childhood memories that made me enjoy cooking and dreamed of being a cooking show host one day when I was a kid. But unlike me, Chef Sharwin was able to achieve this dream job when he won the Lifestyle Network’s Clash of the Toque-en-Ones, a competition in search of the next kitchen star, last year.

And now, the long wait is over. After months of preparation, the Lifestyle Network, known as the Philippine cable channel that introduced us to culinary royalties, such as Martha Stewart, Rachael Ray, Tyler Florence, Giada De Laurentiis, Bobby Flay, and Ina Garten, and to exciting reality shows, such as Iron Chef America and Extreme Makeover: Home Edition,  proudly brings us Chef Sharwin’s very own cooking show called Curiosity Got the Chef.

This is not your ordinary local cooking show. Yes, Curiosity Got the Chef is about showcasing Filipino food. But beyond that, it aims to create new, fantastic ways of preparing our local dishes into something  different. It’s a fusion of great flavors using ingredients that are very much available in our country. All the recipes are unique and exclusive. With this in mind, the viewers can easily follow the recipes that are featured in the show, especially for those who are tired of the usual Pritong Isda or Pork Chop. Why don’t you try one of Curiosity Got the Chef’s featured recipes BLT Salad with Sarsa ng Lechon Vinaigrette and see for yourself.

Here are some pictures during the event launch of Curiosity Got the Chef last August 2 at the Diamond Hotel where Chef Sharwin performed a demo for us:

Chef Sharwin Tee with the event's host Ria Tanjuatco-Trillo

Absolutely perfect beef burger slider

Catch the amazing culinary prowess of Chef Sharwin on his new cooking show Curiosity Got the Chef every Wednesday night only on the Lifestyle Network.

You can also get the latest updates about Curiosity Got the Chef by liking their Facebook page. Grab a copy of the show’s featured recipes by following their Tumblr account.

I wish he would invite a food blogger in his show to help him out in the kitchen someday. Ehem.

The group of talented artists includes: 1:43, a pop boy band whose debut album “Time for Love” is currently one of the best sellers in record bars; Arnee Hidalgo, a multi-awarded RnB-soul artist; Aries Sales, an acoustic singer and composer from Davao City; Kiss Jane, a pop band who popularized the songs “Lagi” and “Baliw”; Myrus, a solo artist with a gold record album; Onse, a DZBB radio host and stand-up comedian; Sheng Belmonte, a former Pinoy Dream Academy scholar known for her song “Gigil”; and Stephanie Dan, dubbed as Sony Music’s acoustic gem.

A number of prizes were also given away that night, including two brand new ASUS Eee Pad Transformers. But these giveaways are not only for the media and bloggers who attended the event. Mang Inasal’s Grand Gadget Giveaway is an ongoing promo where Mang Inasal customers also have the chance to win ASUS Eee Pad Transformers and USB baller bands everyday in August. All they have to do is purchase 250 peso worth of Mang Inasal products to have the chance of winning these amazing prizes.

The new line of cookware are the Woks, Casseroles, Frying Pans, Sauce Pans, and Shuttle Chefs. Each piece of cookware boasts a 5-layer high quality aluminum and stainless steel alloy which produces a sturdy material that distributes heat evenly on every surface. This results to an efficient and energy-saving method of cooking your favorite meal.

Grab a copy of the Chef Nino Laus’ Thermos exclusive recipes by going to this link. Visit Thermos Philippines on their Facebook page and follow them on Twitter to get the latest product updates. And always remember — buy only the genuine Thermos brand!

Miss Ozaeta promises to give Food Magazine’s loyal readers highly selected food features, recipes, restaurants, kitchen ideas, and food havens in the country and across the globe with a more exciting approach that guarantees to tickle everyone’s taste buds.

Nana Ozaeta, Food Magazine Editor-in-Chief

The event also introduced to the media Food Magazine’s brand new, sophisticated look. The new logo and cover layout look as yummy as the food it features on its cover. Colorful and well-balanced contemporary design, it tells you that, in this instance, you can actually judge the book (or the magazine) by its cover.

The new look of Food Magazine

Check out more photos of the Food Magazine event and The Stock Market below:

Norma Olizon-Chikiamco, former Food Magazine Editor-in-Chief

The Stock Market's Southern Chicken Burger

The Stock Market's Sassy Spring Roll

You may visit The Stock Market and enjoy a marvelous foodie delight at Quadrant 3 Bonifacio High Street, Bonifacio Global City, Taguig City. The restaurant is open everyday from 11 am to 10 pm. For reservations and other inquiries, please call (02) 856 6300 or 856 2888 loc. 1898. You may also e-mail them at thestockmarket@bistro.com.ph.

Okay, you’re still reading this, so I presume you have a huge appetite for adventure or probably you just don’t really care. Either way, I congratulate you for having great tolerance and unwavering courage in discovering the truth behind the everyday food that we greedily devour. Give yourself…er…a pat on the back!

Seriously, Chicken Talunan, as the name suggests, are “supposedly” fighting cocks who have lost their battles during cockfights. Talunan is a Filipino word that literally translates to defeated or in a more demeaning term — loser. In short, the chicken meat used in preparing this dish traditionally comes from cocks who are defeated or who died because of the fight. I don’t really know how cockfights are being played, (and, personally, I’m not a supporter of the game), but I presume the losing cock would go to the winner. That is when the dish Chicken Talunan was born.

That wasn’t much of an icky introduction, was it? Actually, if I’m not mistaken, the same term is also used for defeated horses. But that’s another story altogether.

Anyway, the meat in our Chicken Talunan recipe did not come from the battle ring, thank God. We bought them straight from the supermarket. The way it is prepared is so easy probably because it is meant to be a quick meal to be served immediately during victory celebration after winning the cockfight. In other words, as a pulutan.

The way Chicken Talunan is prepared is like a combination of Adobo and Paksiw, except that it has ginger and the meat is not fried in oil. Right, some Paksiw recipes have ginger, but your argument is still irrelevant. Fast and easy, it is almost a one-step recipe because the ingredients are dumped in all at once.

Try it out yourself at home without learning how to cockfight. I just hope you haven’t lost your appetite yet. Here’s the recipe for Chicken Talunan:

Profits from the event will go to K.I.D.S. (Kids Integrated Development through Schooling) which will provide educational assistance for 25 less fortunate but deserving children.

Click image for better viewing

Grab the chance for your food business to be exposed to a wide market of food enthusiasts. For further details, please visit the Cocina site at upjmacocina.tumblr.com and like them on Facebook at http://www.facebook.com/upjmacocina.

You may also contact Jet Padernal, 0917 824 5077; MJ De Leon, 0917 852 2204; or Micoy Caronan, 0917 500 0121 for more information. To sign up, please click this link.

Misua noodles originated from China which we inherited through its culinary influence in the country.  Unlike rice vermicelli (bihon), which is made from rice, misua is made from wheat flour. These are very thin, white noodles that are very delicate and easily break when raw. You can buy them from your nearest sari-sari store (variety store), public market, or supermarket.

Misua Bola-bola is also known in some parts of the country as Almondigas. Because some recipes of Almondigas use rice vermicelli instead of misua, we will call it Misua Bola-bola to make a distinction. Besides, that how we call it back home in Malabon.

Perfect for rainy days, enjoy a warm bowl of Misua Bola-bola as a main dish, an appetizer, or as an afternoon snack. I still prefer the childish way by mixing it with my rice. It reminds me of the good old days.

I divided the recipe into two parts: the first one is how to prepare the meatballs; the last one is for the soup. Check the recipe below:

I had the chance to portray one of my dream jobs — to be a cook show host, hah! Well, I didn’t exactly host a show. But I got the chance to prepare a sumptuous meal in front of a live audience during Clara Ole‘s Share Eat! event in celebration of Joy of Eating at the Mercato Centrale in Bonifacio Global City, Taguig.

I wasn’t alone during my short cooking stint though. Renowned chef and food stylist Chef Eugene Raymundo was there with me who performed cooking demos using Clara Ole products, together with Appetite Magazine‘s Editor-in-Chief Nina Daza-Puyat who introduced Clara Ole to us.

Chef Eugene Raymundo

Three scrumptious dishes were prepared and shared with the audience afterwards. With the help of Chef Eugene, I prepared Mango-Kani Roll Salad, which is a type of fresh Asian spring roll. Unfortunately, I didn’t have the chance to take a picture because I was on stage. I would probably try this recipe at home one of these days.

Lots of fabulous contest prizes and generous Clara Ole products were given away. And because I was able to take home huge bags of goodies from Clara Ole, I will use one of their products on today’s recipe — the Clara Ole Cheesy Pesto sauce.

Pesto, as some of you may know, is a type of pasta sauce whose main ingredients are garlic, basil, and olive oil, together with some nuts and cheese. I am a huge fan of pesto I will marry it anytime. It is one of my favorite pasta sauces, if not the most. The problem with it is that, it is tedious to prepare especially if you don’t have a food processor at home like me. Otherwise, you can use the traditional method of mortar and pestle to create that perfect pasty consistency.

OR, you can save yourself from the hassle by using Clara Ole Cheesy Pesto! This is the real thing, guys. You can use this and actually brag to your friends that you made the pesto sauce from scratch and they wouldn’t know the difference. It’s not one of those powdered mix pesto sauces; this one is real pesto. Open the pouch and let the aroma of garlic and basil instantly fill the air in your kitchen as you say Mama mia! with a fake Italian accent.

I was actually supposed to do another recipe with Clara Ole Cheesy Pesto because I wanted to incorporate it with something Filipino, but there were no other ingredients that I could use at home aside from a can of tuna that I saw from the cupboard. Very well, maybe next time. Nevertheless, this is an equally mouthwatering meal. Check out the recipe below:

A cup of coffee?

A hefty serving of sopas?

What about a nice warm bowl of tasty and gratifying Chicken Arroz Caldo, no? Now we’re talking.

Arroz Caldo is a Spanish phrase which literally translates to “rice broth.” It has many names: rice porridge, congee, lugaw…the list goes on. It’s a common merienda/minandal (snack) in the Philippines which can be served both in the morning or mid-afternoon. I’m almost sure there’s always a gotohan (a casual restaurant; an eatery that serves a variety of meals especially rice congee) within your neighborhood that serves this. Okay, maybe not. However, since this meal includes chicken and rice, a staple food in many Asian countries, it is a complete meal by itself which can actually be served any time of the day.

The recipe below is a plain Chicken Arroz Caldo dish. There are a number of side dishes that you can serve this with. You can enjoy Chicken Arroz Caldo with hard-boiled egg, lumpia (or sumpia as we call it in Malabon which is commonly known as Spring Roll), tokwa’t baboy (fried tofu and pork), etc., and your common condiments would be patis (fish sauce), pepper, calamansi, soy sauce with vinegar, garlic, and onion.

Hey, you want it, right? Then get up and start cooking! Here’s the recipe for Chicken Arroz Caldo:

Needless to say, I couldn’t say no. This is because, despite my love for Filipino food, I still jones for a hefty serving of good ole’ American food every now and then. And this is what Carol’s Texan 5 is all about.

Located in the heart of the City of San Juan, this small restaurant at the second floor of 713 Abad Santos Street will welcome you to a clean, straightforward dining area. We were greeted by Tristan who later on introduced us to Carol Chan, the owner of Carol’s Texan 5.

Tristan Mirasol and Carol Chan

The story of Carol’s Texan 5 started when Carol’s friends encouraged her to put up her own restaurant. Many of her friends enjoyed her back ribs and chicken wings every time she cooked for them. The two dishes eventually became the restaurant’s house specialties, and I have to say, her friends are right on the spot — Carol’s back ribs and chicken wings are superb!

Ultimate Texan Ribs

Carol’s Texan 5‘s Ultimate Texan Ribs is a mouthwatering goodness that everyone must really try. Grilled to perfection, the meat is so tender it effortlessly slides off the bone. The sauce is neither too spicy nor too sweet — just about right.  It never overpowers the ribs, hence, you taste more of the meat and not the sauce.

Dynamite Wings

I would bet my last dime that Chicken wing lovers would enjoy this heavenly creation. But don’t be intimidated by its name. Dynamite Wings does not have the fieriness of the usual buffalo wings; yet, expect an explosion of flavor in your mouth on your first bite! Dip it in homemade garlic ranch dressing and you’re all set.

Tomato Basil Pasta

Pasta lovers will never feel out of place at Carol’s Texan 5. They have a great list of pasta dishes on their menu. From tomato-based to creamy white to pesto, their pasta dishes promise to satisfy both your hunger and your palate.

Sound yum, right? But, hey! Don’t take my word for it. Visit Carol’s Texan 5 to savor an all-American food. This restaurant serves a lot more than these fine dishes. Check out their website at www.texan5.com and find out what else they have to offer.

Carol’s Texan 5 is located at 2F 713 J. Abad Santos St., Little Baguio, San Juan City. Call them at (02) 727 3843, Mobile: (0922) 485 0154. You may also e-mail them at orders@texan5.com. Carol’s Texan 5 delivers within San Juan City.

But I’m not a parent, and I should never be considered as the person in authority to tell you what’s best for your kids. However, I’m sure we all agree that children should develop their skills and talents at a very young age without being forced by anyone. This way, they can be masters of the fields they have chosen as they slowly become adults while enjoying what they do without sacrificing the innocence and fun of being a child. They should be allowed to do what they do best — being kids.

This is what I admire most about GMA 7′s Amazing Cooking Kids.

Unlike any other talent and reality shows, the Amazing Cooking Kids was produced to showcase 12 very young Filipinos (ages 9-12), not to sing or dance, but to cook and prepare delectable meals. The reality show encourages the kids to hone their skills in the kitchen as they progress and surpass their weekly challenges. I must tell you, this is no ordinary cooking show. To give you a clearer picture of what I’m saying, allow me to give you 5 Amazing Things About Amazing Cooking Kids:

1. Pure Talent. The kids can REALLY cook. And not just cook; they can literally give many professional chefs a run for their money. These words of praises did not come from me alone. Three culinary masters (Chef Rosebud Benitez, Chef Jackie Ang-Po, and Chef GB Barlao) who are also judges of the show can attest that these kids have an innate talent in the kitchen at a very young age. And this is not just about cooking. This also includes quick thinking, creativity, and presentation. “These kids are simply amazing. Choosing the best in every round is not an easy task.” says Chef Jackie Ang-Po, owner of Fleur de Lys Patisserie and former host of True Confection and Delicioso on QTV11.

Amazing Chef Judges. Chef Rosebud Benitez, Chef GB Barlao, & Chef Jackie Ang-Po

2. Inspiring. Imagine yourself as an ignoramus in the kitchen. You don’t know how to chop vegetables or to prepare a simple sunny side up. Now, imagine yourself hosting Amazing Cooking Kids. Hah! Wouldn’t that challenge you to teach yourself how to cook too? This is what exactly happened to the show’s host, Carmina Villaroel. The bubbly mother of twins is currently taking short cooking courses to improve her kitchen skills. “I didn’t know how to cook,” Carmina admits to us. “If you spend weeks with these kids who are way better cooks than you, how would you feel?” She said the participating kids have inspired her to learn a few tricks in the kitchen. And not just Carmina. The show has also inspired kids and parents who watch the show to test their aptitude in the kitchen.

Amazing Host. Miss Carmina Villaroel

3. Value of Competition. With every competition, regardless of how good the competitors are, there will always be one winner. The value of winning and losing, I believe, is very important for a child to learn at a young age. From winning, the kids learn the importance of hard work, dedication, and excellence. They strive to achieve their goal, which is to be the best in every competition. However, most of them will not win, of course. That’s why competitions, such as Amazing Cooking Kids, teach them that losing is not about defeat. It is about courage and determination and being grateful of the knowledge that you gain in the process.

4. Intensive Training. Learning is a continuous process. Despite the inherent talent of these kids, there is definitely a lot of room for them to improve on. Culinary arts is a huge world full of diversity and culture. And these kids have all the time that they can spend to conquer this world. Right now, the kids are being given valuable training under the supervision of the chef judges. “You would be surprised on how these kids perform both on and off camera,” Chef GB Barlao, Vice President of Magsaysay Center for Hospitality and Culinary Arts (MIHCA), explains. “Some of them can do really well during the training courses, some during the competition proper. Deciding on who’s the best has always been a challenge for us because they’re all really good.”

5. Fun and Friendship. “We must never forget that they’re still kids. We cannot be too strict or too lenient. It should be a balance of both,” says Chef Rosebud Benitez, host of the show Quickfire, when asked on how they manage kids during the competition. The show might be a serious competition, but behind the scene, kids are also having fun. They play and behave like any other normal kids do, unlike adult reality shows where fights are usually instigated to trigger intrigue and drama. Their parents are always present to supervise their children. This proves that the Amazing Cooking Kids contestants are being taken care of. They feel the pressure of the competition, of course, but at the end of the day, they have formed friendship among each other.

To be honest, if we had this show when I was a kid, I would have tried my luck and joined the competition too.
 
Hosted by Carmina Villaroel, watch Amazing Cooking Kids at 11:15am every Saturday on GMA 7, right before Eat Bulaga.

Seriously, the reason is Filipino Style Spaghetti is always prepared with canned tomato sauces. If I use fresh tomatoes (which I do sometimes with olive oil –> yum!) alone, it won’t be Filipino style anymore. Tomatoes are not naturally sweet, at least that’s not how we acquired the taste; It may be too sour for our palate. Hence, we add some sugar and banana catsup to balance the sweet, sour, and savory flavor. Why? Because that’s how we like it! It’s like Spaghetti Bolognese, but sweeter.

So my brother cooked Filipino Style Spaghetti yesterday, Sunday. I took some pictures, but it’s pretty much my own recipe inspired by my Tita‘s. My Lola was not a huge fan of spaghetti. She would rather eat Chinese noodles. Some credits also go to Joe, a college friend, who told me to add milk to the sauce to make it creamier. And, yes, it’s just so much better! If you have kids, I’m sure they will love this one.

If you can’t find banana catsup in your area, you can simply remove it from the list of ingredients. Just increase the amount of sugar added to lessen the sourness of the tomato sauce.

My mother buys fruits every now and then. This weekend, we had mangoes…lots of it. And avocados. I love mangoes and I’m sure my family does too. However, there are some instances that for some reason, we fail to consume all of them, hence, they are just put to waste. So I decided to make something out of it — a homemade mango ice cream.

Like what I said, we don’t have an ice cream maker at home. We also don’t have a blender nor a food processor, although we have this hand-powered machine mixer. You know, the one that you see on TV shopping channels with the handle that you turn to mix the ingredients. So that’s what I used.

But then again, if you don’t have any of these fancy machines, you can always do it manually. Mango meat is soft and none of the ingredients are hard, so it’s really easy to incorporate everything. Just minced the mango and use a regular egg beater just to aerate the mixture. That is, to make the mixture fluffy.

You may also want to top the ice cream with your favorite fruits. Just make sure that they’re in season. Or you may want to add caramel syrup (perfect with mangoes) just to add some extra sweetness and flavor.

Nutritious and full of yum, this homemade ice cream is surely an awesome and inexpensive way to stay healthy without sacrificing good taste. I hope you’d enjoy this recipe!

Then it started to rain.

I love rain. It’s an oasis in the Manila heat. It bathes the entire city while cooling down the air it breathes. I looked outside the window and noticed that there were clothes hanging on the clothesline. I hurriedly ran outside to bring them inside the house. After saving the last piece of clothing from the rain, I smelled a pungent odor coming from the kitchen. My potatoes were burning!

To make the story short, I was able to salvage at least half of the potatoes. The rest were pure charcoal. Good thing I did not chop all the potatoes. But this time, I decided not to leave the kitchen anymore while frying them.

So that’s the most exciting part of my day so far. Anyway, going back to the recipe, Pork Giniling is very important to learn. This is because it is part of the procedure of some other recipes, such as Tortang Talong (Eggplant Omelette), Empanada (stuffed bread), and as a palaman (filling) for your sandwiches. Giniling in English translates to “ground,” as in ground pork.

The directions to prepare Pork Giniling is similar to our Pork Menudo recipe. But this one is much simpler and easier to make. Check out the recipe below.

• “Isang Tasang Pangarap” by Sid Maderazo
• “Downtown” by Stephen Ngo
• “Oh! Pa Ra Sa Ta U Wa Yeah!” by Jeorge Agcaoili
• “Silup” by Jun Reyes
• “Unplugged” by Raul Jorolan
• “Sali Salita” by A/F Benaza
• “The Howl and the Fussyket” by Chris Martinez
• “Cooking Mo, Cooking Ko” by Chris Martinez
• “Tingala Sa Baba” by Henry Frejas
• “Sign Seeker” by Carlo Directo

The short film anthology showcases some of the country’s sought after stars: John Lloyd Cruz, Solenn Heussaff, Ramon Bautista, Eugene Domingo, Kiray Celis, Gerald Pasigan, Marvin Agustin, Kaye Abad, Luisito “Kuya Bodjie” Pascua, Mr. Eddie Garcia, Sid Lucero, Ms. Gloria Romero, Neil Coleta, Noni Buencamino, Shamaine Buencamino, Dominic Roco, Eda Nolan, Dennis Padilla, Robert Sena, Isay Alvarez-Sena, Philippine All Stars, Jillian Ward You are invited to watch the short films for FREE at selected SM cinemas nationwide on June 11-12, 2011.

- o O o -

UPDATE! Since Nestlé’s “Kasambuhay Habambuhay” short films are now available on YouTube, I might as well post them all here for easy viewing. Get your hankies and tissues. Expect some tears and laughs. Enjoy watching!

• “Isang Tasang Pangarap” by Sid Maderazo

• “Downtown” by Stephen Ngo

• “Para Sa Tau” by Jeorge Agcaoili

• “Silup” by Jun Reyes

Below is a basic egg sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili and garlic powder. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple. Check out the recipe below:

Now, when buying clams and mussels, make sure that they are alive. Shells of live clams are closed. If they’re open, they should close once you tap them. If they don’t close, that means they’re dead. Also, avoid clams with cracks on their shells. After cooking, fresh clams and mussels should open. If they don’t, that also means they’re dead. Discard them.

The recipe below is known simply as Kabya or Kabya Soup. Unlike clam chowders, it is simply cooked to create a tasty broth. Definitely one of my favorites. The photo is courtesy of Larry Cayco. The recipe by Mrs. Trinidad Cayco.

On this post, I give you the second recipe of Mrs. Trinidad Cayco (which is pretty much the same recipe of lola) whom apparently celebrated her 54th wedding anniversary with her husband this week. 54 years, guys! That’s like 13 Olympic Games or Ghana’s number of years of independence.  So that’s another reason for celebration. Happy Anniversary, Larry’s nanay and tatay!

Anyway, today’s recipe is Ginisang Sitaw at Kalabasa or Stir-fried String Beans and Squash. When I was younger, I was a picky eater. Vegetables are at the bottom of the list of my favorite foods. But what kid likes vegetables anyway? There are, however, some exceptions to the rule — I like sitaw and kalabasa. So here’s the recipe of my two favorite vegetables in one dish.

Malabon and its neighboring city Navotas are known for its abundant fresh seafood. Since the historical times, the seafood and fish industries are still very much alive. Not to mention, small scale industries that produce the best quality fish sauce (patis), vinegar, and shrimp paste (bagoong) — some of the key ingredients of the many dishes that the sister cities are known for.

Since it was Holy Week, Larry’s nanay prepared this very quick and simple seafood dish. Halabos na Hipon is shrimp cooked in its own broth. The size of the shrimp depends on you. Of course, the bigger the size, the more expensive it is. Smaller shrimps are, in a way, preferred because the head is usually consumed too. Not one part of the shrimp is wasted. This is because removing the shell and the head will just leave you a tiny piece of meat. But then again, some people (like Larry) prefers a headless shrimp so it’s up to you if you want it removed or not. Just don’t forget to dip it in vinegar with ginger for some added zest.

Photo below was taken by Larry before the shrimps were devoured. The recipe courtesy of Mrs. Trinidad Cayco.

To get the app, please click this link or click the image below.

Sweet Red Mung Beans is one of my family’s favorite local delicacies. Aside from being a topping for ice cream, it’s also one of the ingredients in Halo-halo, a filling or palaman in breads and hopia, or even as a partner of suman. And guess what, it can also be eaten as is!

If you like buying Sweet Red Mung Beans preserves in bottles, I’m telling you now that this one tastes a hundred times better. Adding it as a topping on ice cream may not be very common in other places in the country, but it is very popular in Malabon. I’m sure you will also enjoy this yummy treat especially during the summer season.

The recipe below is my mother’s who loves local delicacies. Enjoy!

Combining the two, you get Sinangag na Kanin or Fried Rice — a very simple, quick, and flavorful rice dish that  can be partnered with any breakfast meal, such as Tocino, Tapa, Longganisa, hotdog, daing, and/or fried egg.

A few pointers when you prepare Sinangag na Kanin:

1. Use rock salt. It gives out more flavor.
2. Cook rice a night before, cool it down, then store it inside the fridge. It will be ready for frying the following morning. Of course, you can always use left over rice from last night’s dinner. Freshly cooked rice is not as good as the cold ones.
3. Use lots of garlic. And I mean lots of garlic. Just make sure that you won’t burn them.

Catholic or not, it doesn’t matter. I’m sure you’ll enjoy our recipe today. It’s called Stir-fried Bean Sprouts or in vernacular, Ginisang Toge/Togue. I like this with pork, hence the picture, but for those who will practice a no-pork diet during the season or perhaps you’re a vegetarian, all you have to do is remove pork from the list of ingredients. Besides, it has bean curd or tofu as a substitute. Either way, it’s equally satisfying as main or side dish.

I haven’t really attended any Philippine blog event, and this weekend will probably be my first time to do so.

iBlog: The 7th Philippine Blogging Summit or iBlog7 is a two-day event which will happen on April 1-2, 2011, Friday and Saturday, at Malcolm Hall, UP College of Law, UP Diliman, Quezon City. If you wish to join, you are requested to register for the event. It is free of charge.According to its website, the first day (April 1) is for businesses and entrepreneurs wanting to understand how to tap blogs as a medium to promote their products and services. The second day (April 2) is for everyone interested about blogging.

The scheduled lineup of activities are as follows:

Day 1 (April 1, 2011)

9:00 – 9:15 Welcome
9:15 – 9:35 Blogger Etiquette: How to be a Blogger with Integrity (Earth Rullan)
9:45 – 10:05 Public Relations Success through Effective Social Media Management (Ruben Licera Jr.)

BREAK

10:45 – 10:55 Be the Blogging and Social Media Champion in your Company (Regnard Raquedan)
11:05 – 11:25 Blog Traffic 102 (Melvin Dichoso)
11:35 – 11:55 Organizing Online Contest (Jayson Biadog and another resource person)

BREAK
1:30 – 2:00 Sponsor Keynote: Howie Severino, GMA News Online
2:15 – 2:35 Offline Marketing for your Blog (Ginger Arboleda)
2:45 – 3:05 Ten Power Blogging Advance Tips (Carlo Ople)

BREAK

3:45 – 4:05 Earning from Blogging (EJ Arboleda)
4:15 – 4:25 Are we ready for a National Bloggers Association or Professional Bloggers Association? (Janette Toral)

Raffle, Group Picture

Day 2 (April 2, 2011)

9:00 – 9:15 Welcome
9:15 – 9:35 Sponsor Keynote: Roby Alampay, Interaksyon TV5
9:45 – 10:15 Blogging 101 (Jonel Uy & Jinkee Umali)

BREAK

11:00 – 11:20 Podcasting 101 (Adrian Jeric Peña)
11:30 – 11:50 Dealing with Writer’s Block (Roy Dela Cruz)

BREAK

1:00 – 1:15 Intermission Performance UP Choral
1:15 – 2:00 Blogging for Advocacy (Sonnie Santos, Grace Nicolas, Ivan Henares)
2:15 – 2:35 Blog Traffic without SEO (Fitz Villafuerte)

BREAK

3:15 – 3:35 Your Blog and Facebook (Mon Macutay)
3:45 – 4:05 Building a Discussion Community (Michael Rubio)
4:15 – 4:35 Blogging, Social Networks, Online Relationships as Support System (Ria Tirazona)

Raffle, Group Picture

I’m hoping to meet new blogger friends at the event. Although I’ve been blogging for some time now, this would actually be the first time I would be joining such conference. Let me know if you’ll be there too (lutonilola@yahoo.com).

I hope you enjoy this recipe. In my case, I’m waiting for my tooth fairy.

So today is a special day because I’m giving you another personal favorite — Filipino Chicken Curry. I like my Chicken Curry hot and spicy because I think it’s how curry dishes are supposed to be. But then again, some people prefer it mild, so it really depends on how much heat your taste buds can take. If you don’t want it too fiery, especially if you are serving it to kids, take it easy on the curry powder. Of course, you may ought to scrap the chilies and paprika altogether.

Additionally, I prefer the ginger grated because it produces better flavor once incorporated with the rest of the ingredients. I also like adding the bell peppers on the last part because I want to retain the crunchiness.

There! Enough of the chitchat. Here’s the recipe for Chicken Curry:

I went to UP Diliman last Saturday after my graveyard shift supposedly to run some errands on my enrollment in Open University. But I found myself craving for something sweet instead. The Chocolate Kiss offers classic cake assortments: from Carrot Cake to Blueberry Cheesecake to Chocolate Brownies.

I first ordered their Iced Tea. Their iced tea is not sweet. It comes with a “honey” in a small container which you may add to your drink depending on your preferred sweetness.

Since it was already lunch time, I ordered my main course: Pesto Penne Pasta with Chicken Fillet (or strips). I am very particular when it comes to pesto sauces because some restaurants’ are bland. But this one I give a thumbs up.

And finally of course, one of my favorites — Devil’s Cake. A moist chocolate cake with chocolate filling and a mountful of melted marshmallow as an icing on top. Pure heaven. I almost ate everything all up before I took the picture below.

Visit The Chocolate Kiss at the 2nd Floor of Bahay ng Alumni, University of the Philippines, Diliman, Quezon City.

INGREDIENTS:

• 1 green mango, peeled and diced
• 1 large onion, diced
• 1 large tomato, diced
• bagoong (shrimp paste)

PROCEDURE:

1. In a small bowl, mix all ingredients together. The amount of bagoong depends on your preferred taste. Serves 2-3 people.

• 1 tspn cooking oil
• 1 tspn butter (optional)
• 1 tspn garlic, minced
• 1 medium-sized onion, chopped
• 1 tbsp ginger, peeled and julienned (cut into strips)
• 1 kilo mussels (tahong), shells cleansed
• 1 cup of water
• 1 tspn fish sauce (patis)
• salt (optional) and pepper to taste

PROCEDURE:

1. In a large sauce pan over medium heat, saute garlic, onion and ginger in oil and butter. When the onion becomes transluscent, add the tahong. Stir occasionally for about two minutes.

2. Add water, patis and pepper. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened (Do not overcook the tahong! The meat will shrink if cooked for too long.).

3. You may add more water if the soup has dried up. Taste the soup base, then add salt only if needed.

4. Serve with steamed rice. Eat with your hands! Preferred condiment is a mixture of white vinegar and patis.

I am still in the middle of job hunt since I got back from Iloilo, haven’t had any luck yet. Sorry, I still haven’t posted anything in a while. Anyway, my family and I are sharing recipes lately. I can’t wait to post some of them here.

But first things first. I need a job so I can buy a new computer. Right now, I’m in an Internet cafe while posting this. My old PC crashed since I left it when I went to Iloilo for work. So if you can help me get a job, I would really appreciate it. Seriously.

Again, thanks everyone. I promise I’ll update this blog really soon. Godspeed. ]]> http://www.lutonilola.net/2008/12/back-in-manila/feed/ 0 http://www.lutonilola.net/2008/10/salamat-guid-iloilo/ http://www.lutonilola.net/2008/10/salamat-guid-iloilo/#comments Fri, 17 Oct 2008 12:53:00 +0000 GJ Coleco http://www.lutonilola.net/2008/10/salamat-guid-iloilo/ I’ll see you again. Thanks for the memories.

I’ll be in Manila October 20. I may not not be able to post anything for the mean time. My desktop computer back in Manila crashed and the technician advised me to buy a new one. I might get myself a laptop or something since I’m planning to go back to school and I’ll be needing it badly. But that’s another story.

Anyway, see you in Manila!

I stand 5’8″ and weigh 170 lbs right now – a conservative estimate. Which makes me about 20 lbs heavier than my ideal body weight. My waist: 36.5 inches. I had to buy a new set of wardrobes lately because some of my shirts and pants don’t fit me anymore. I’d like to exercise but, just like anybody else out there, I don’t have the luxury of time.

Since last week, I’ve been taking Herbalife food supplements to help me battle my cravings for food. To say it mildly, it was not easy. I had to replace a full meal of breakfast and dinner with a glass of health shake (ugh). I have one month to challenge myself to lose that extra weight.

There are times I am tempted to con myself. Breakfast is no problem since I rarely have it anyway. But I still ate dinner for the past week. However, I am trying to avoid rice. Before, during lunch time, I usually have 2 cups of rice every meal. In the evening, I’d cook rice from a small rice cooker and consume everything afterwards (about 4 cups of rice). But now, I only eat 1 cup of rice during lunch and no rice in the evening [as much as possible]. Last night, I just had a glass of health shake and a banana. This is indeed a drastic change on my eating habit.

I’m doing this not just because I want to lose weight, though that was my main concern. But lately I was also thinking about my health. I’m not getting any younger and I’m not an ideal example (not even close) of somebody who has a healthy lifestyle. So probably this is going to be a good start. We’ll see in less than a month. Wish me luck.

Don’t worry. I will still try to post recipes here. But probably without the pictures for now.

]]> http://www.lutonilola.net/2008/09/new-diet-new-life/feed/ 0 http://www.lutonilola.net/2008/07/recipe-14-paksiw-na-pata/ http://www.lutonilola.net/2008/07/recipe-14-paksiw-na-pata/#comments Sat, 05 Jul 2008 06:52:00 +0000 GJ Coleco http://www.lutonilola.net/2008/07/recipe-14-paksiw-na-pata/ This is another favorite of mine. I remember when I was younger, I always requested my lola to prepare Paksiw na Pata or Pork Stew in Vinegar every Sunday morning for lunch. Like its cousin Adobo, its base ingredient is vinegar. It is very easy to prepare. Just dump everything in and it will do its own magic.

Pork pata may take some time to cook. Turning the gas up will not make it cook faster! Simmering the pata, or any kind of meat for that matter, over low heat will make it more tender. In addition, just like what my lola‘s advice, adding a metal spoon and fork in the broth while it’s simmering may also help in making the meat tender. But trust me, it pays to be patient!

Also, some people like it sweet, some like it sour. Personally, I like it sour just like my lola‘s Paksiw na Pata. If you like it sour, remove the sugar from the list of ingredients; if you like it sweet, then don’t. In short, it’s all up to you.

Anyway, here’s the recipe for Paksiw na Pata:

INGREDIENTS:

• oil
• 2 medium-size potatoes, peeled and cut into cubes
• 3 cloves garlic, minced
• 4 medium-size red tomatoes, chopped
• 1 red bell pepper, chopped
• 1/2 kilo chicken, any preferred part, cut into serving size
• salt
• ground pepper
• 1 chicken bouillon cube
• 1/2 cup water
• 1/2 cup green peas
• 3 medium-size onions, cut into cubes.

PROCEDURE:

INGREDIENTS:

• oil
• 6 cloves garlic, minced
• 1/2 kilo pork, cut into cubes
• salt and ground pepper
• 1/2 cup water
• 1/3 cup white vinegar
• 1/3 cup soy sauce
• 3-4 bay leaves (aka laurel)
• 1/2 tspn peppercorn

So if you found yourself one night not knowing what to cook for your starving husband when he gets home, just grab a sayote from your backyard, or fridge, and the meal will be ready in two easy steps.

INGREDIENTS:

• oil
• 1 clove garlic, minced
• 1 medium-size tomato, chopped
• 1 medium size onion, chopped
• 1/4 kilo ground pork (or beef, or combination)
• salt and pepper
• 2 medium-size sayote, peeled and sliced in about 1 inch length

INGREDIENTS:

• oil
• 2-3 cloves garlic, minced
• 1 medium-size onion, chopped
• 1/2 kilo pusit (squid), cleaned

• 1/2 cup vinegar
• 1/2 cup water
• patis (fish sauce) and pepper

PROCEDURE:

1. Heat oil on a skillet over medium heat. Saute garlic and onion.

2. Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.

3. Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.

Note: Do not over cook the squids. The meat can get tough.

4. Serve with steamed rice.

INGREDIENTS:

• 1/2 kilo of prawns (sugpo)
• 2 tbsp butter
• 6 cloves garlic
• salt and pepper
• 1 lemon, cut in halves; one half cut into slices, the other juiced

PROCEDURE:

1. Melt butter in a skillet over medium heat. Add garlic.

2. Add the prawns. Add the lemon juice and lemon slices. Add salt and pepper to taste. Cook prawns until they turn orange. Do not overcook the prawns. The meat can get tough.

Tip 10: Lemon enhances the flavor of seafood. Try it with your favorite fish and other seafood. No lemon? Use calamansi

3. Serve while hot.

Note: Add a little Tabasco or chili flakes if you prefer it spicy. Add more for your pulutan.

INGREDIENTS:

• about 3 bundles of sitaw (string beans), cut into 2″ lengths, discarding the ends
• 1/2 kilo pork, menudo cut
• 1/2 cup water
• 3 tbsp vinegar
• 1 to 2 cube(s) of tokwa or tofu, cut into smaller cubes, deep-fried until light brown
• oil
• 1 medium size onion, chopped
• 3 cloves garlic, minced
• about 3 tbsp toyo (soy sauce)
• salt and pepper

PROCEDURE:

1. Heat oil on a skillet over medium flame. Saute garlic and onions. Add pork. Add salt and pepper to taste. Cook pork until almost brown.

2. Add water and bring to a boil. Lower down the heat and simmer for about 15 minutes.

3. Add the toyo, vinegar, and sitaw. Simmer for another 10 minutes.

4. Add the tofu or tokwa. Simmer until the liquid has almost dried up.

5. Serve with steamed rice.

Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.

INGREDIENTS:

• 1 large bangus (milkfish), sliced along the spine to make a butterfly cut; you can also buy deboned (boneless) bangus in the supermarket
• 1 cup white vinegar
• 6 cloves of garlic, minced
• 1 tsp. salt
• 1 tsp ground pepper
• oil

PROCEDURE:

1. In a deep plate, place the bangus with the inside facing up.

2. In a small bowl, mix the rest of the ingredients except the oil.

3. Pour the mixture into the fish. Marinate the bangus overnight.

4. Heat oil on a large skillet on a medium flame. Fry the bangus skin down first until brown and crispy. Turn over and fry until the meat is golden brown.

5. Serve with white vinegar and patis with crushed garlic as condiments.

INGREDIENTS:

• 1 tbsp butter
• 1 slice of bacon (optional), finely chopped
• 1 tbsp all-purpose flour (or 1 1/2 tbsp of corn starch diluted with the stock)
• 1 cup chicken or pork stock

TIP 9: If you don’t have stocks available, you can instantly make one for yourself. Just dilute 1 chicken or pork cube in 1 cup of hot water.

• salt and pepper

PROCEDURE:

1. On a saucepan over low heat, melt the butter. Fry the bacon until most of the fat has melted. Add the flour (if this is what you’re using). Using a wire whisk, mix until well-blended to avoid lumps. If you’re using corn starch, mix it with the chicken or pork stock making sure there are no lumps formed.

2. Pour the stock in the saucepan and simmer while constantly whisking until it reaches desired thickness.

Note: The gravy usually thickens further as it cools after removal from heat.

3. Taste the sauce if it needs more salt or pepper before removing from heat.

4. Serve with your favorite fried chicken or pork.

My Lola‘s version of Fried Chicken is much simpler – marinate, simmer, fry. No batter and no extender. I like this better because it’s less greasy, since the batter tends to absorb oil during the cooking process. You also get more of the chicken because there’s no coating.

Prior to frying, the chicken must be boiled first until half-cooked. This is to make sure that the insides are cooked properly. That’s why, if you notice, the insides of some fried chicken are still raw. This is because the heat of the oil did not reach the inner parts.

Also, make sure that the chicken meat has been thawed properly before cooking. The best way to thaw chicken meat is by transferring them from the freezer to the fridge. This will defrost the chicken meat while slowing down the process of bacterial growth.

INGREDIENTS:

• 1/4 kilo pork lover
• 3 tbs toyo (soy sauce)
• 1 tsp liquid seasoning
• salt and pepper
• 4 medium size calamansi, juiced
• oil
• butter
• 1 large onion, sliced into rings
• 1 large potato, unpeeled and slice

PROCEDURE:
1. Place the liver into a bowl. Add soysauce, liquid seasoning and calamansi juice. Add salt and pepper to taste. Place the bowl in the fridge and marinate for at least 1 hour.

TIP 6: To save time, while waiting, you can do the cutting for the rest of the ingredients. You can also marinate the liver overnight.

2. On a hot skillet, add oil and butter. Fry the liver for about 3-4 minutes. Turn it over then fry again for about 4 minutes. Place on a plate and set aside.

TIP 7: Liver tastes better if cooked rare to medium-rare because it retains the juices. Over-cooking makes the meat tough and dry.

3. On the same skillet, fry the potato chips until cooked. The drippings from the liver will give flavor to the potatoes. Sprinkle some salt and pepper. When cooked, put it on top of the liver.

4. Still on the the same skillet, add the left-over liver marinate. Turn off the stove. Add the onions. The heat will be enough to cook the onions. Then put the sauce and onion on top of the liver.

5. Serve with rice.

*Disclaimer: I’m not a nutritionist and I’m not really sure if these foods are indeed rich in iron. So I suggest, do your own research.

This Pork Menudo version is a little different because it lacks the usual red sauce from tomato sauce/paste or atsuete. It doesn’t have to be “red” to taste good, right? The good thing with Pork Menudo is that you can omit some of the ingredients depending on your preference (i.e., You may not add liver if you don’t like it). Some of the ingredients are normally included if served in a special occasion.

INGREDIENTS:

• pork, cut into small cubes (adobo cut)

• calamansi, about 5-6 pieces (for a 1/2 kilo of pork), medium-size, juiced, seeds removed
• salt & pepper to taste
• water
• oil
• butter or margarine
• garlic, lots of it, minced

PROCEDURE: