Wednesday, November 11, 2009

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Thursday, May 14, 2009


Chicken Curry is one of my favorite Filipino chicken recipe at all. I love cooking and i can say that curry is one of my best recipe. In my family, I usually cook curry in birthdays, anniversary and in most special day because they love the taste of my Chicken Curry. Although the cooking of curry is almost the same. I make my curry more special than the others. I put all my feelings in cooking. That's my secret!.. I'm not a chef but I love cooking and experimenting more recipes!. In my curry, they said that when they start eating it, they feel a little burning sensation in their mouth it is also because of the spices i prepare.

Although many countries have their own version of the CHICKEN CURRY, i can say that Philippine Version will remains the BEST!☻


  • 1 kilo of Chicken
  • 3 bell peppers, red and green strips
  • 2-3 stalks of celery
  • 4 potatoes (fried and in big cubes)
  • Yellow GINGER
  • 1/2 tsp. black crushed pepper
  • 1 tsp. Fish sauce
  • salt ( depending on your taste0
  • 5 cloves garlic, crushed
  • 1 medium size onion(finely chopped)
  • 1 cup pure coconut milk
  • 1 1/2 cup water
Step 1

Cut chicken into small servings

Step 2

Saute garlic until light brown, add the finely chopped onions in 2-3 tbsp. oil and the yellow ginger

Step 3

Add the chicken, pour the fish sauce, stir in 3mins.

Step 4

Season with pepper, salt and water

Step 5

Cover and simmer until chicken is half done.
Step 6

Add the rest of the ingredients except the coconut milk

Step 7

Add the coconut milk when the chicken is done, stir until it boils.

Step 8

Cook for another 4-5 mins. stir occasionally

At last, you have my ultimate original Filipino Chicken Curry!

"Family bonds together when it taste a good dishes"


Sinigang na Baboy is one of the all-time favorite Filipino dishes since Spaniard times. It's commonly served as the main dish of the Filipinos. It is a pork soup in a tamarind taste that will you surely loved especially the kids! Its always served hot and this is commonly served in the family affair.

I will make a recipe of SINIGANG NA BABOY or the english name of PORK IN SOUR BROTH or PORK IN TAMARIND SOUP.

This is so easy to prepare and cook.


  • 1 Kilo Pork (cut into chunk cubes)
  • 12 pcs Tamarind (Sampaloc)
  • 1 big Onion (diced)
  • 6 big tomatoes (quartered)
  • 2 pcs Radish (sliced)
  • 1 bundle Sitaw Stringbeans (cut into 2" long)
  • 1 bundle Kangkong (cut into 2" long)
  • Salt and Patis to taste
  • 6 cups water


  1. Boil Tamarind to soften. Pound and strain all juices and set aside.
  2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
  3. Add onions, tomatoes and Tamarind juice.(You can use Tamarind broth cubes instead of pure tamarind)
  4. Add in all the vegetables.
  5. Season with salt and Patis to taste.
  6. Serve hot.

Wednesday, May 13, 2009

KARE-KARE(Philippine stew)

KARE-KARE is one of the most common dishes in fiestas or other special occasions in the Philippines. It is one of the authentic original recipes of the Filipinos. Particularly in the Tagalog regions, fiesta's is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chilli, and sprinkled with calamansi lime juice.

Main Ingredients:

  • 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes

  • 2 oxtail

  • 2 pig hocks

  • 7 cups water

  • Pinch salt & pepper

  • 1/2 cup oil

  • 4 tablespoons atsuete oil

  • 2 heads garlic (minced)

  • 2 medium sized onions (diced)

  • 1/2 cup bagoong alamang

  • 3 cup ground nuts or 4 cups of peanut butter

  • 1/4 cup ground toasted rice

  • 5 pieces eggplant (sliced into rings)

  • 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)

  • 1 bundle sitaw (string beans) cut to 2" long


  1. In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.

  2. Take out the meat, set aside, keep stock for later.

  3. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)

  4. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)

  5. Simmer until all flavors are incorporated, then add the vegetables.

  6. Make sure vegetables is well cooked and not soggy.

  7. Serve hot with bagoong with calamansi and chili pepper.




Adobong Pinoy is one of the authentic dishes of the Filipino. It is one of my favorite Filipino food. Even those who don't normally eat pork have a hard time resisting a good pork adobo. Adobo has a variety of recipe can make. You can make fish adobo, chicken adobo and our all time favorite pork adobo. Making Adobo can vary in style of cooking. There's a lot of ways or experiments does the Filipino cook. Pork adobo recipes are often passed down to family members, and you often hear Filipinos saying, "My Lola (grandmother) made it this way...", finishing the sentence differently. I will feature a recipe of the most common ingredients and method of cooking simple adobo. This dish provides a tasty drier adobo that's great with rice.


  • 1 cup distilled white vinegar
  • 1 cup soy sauce
  • 1/2 cup ketchup
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon fresh-ground black pepper
  • 2 1/2 pounds lean pork, cut into 1 inch cubes


Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan.


Add the cubed pork, and bring to a boil over high heat.

Step 3.

Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours.
Stir occasionally. Put off the fire and enjoy

At last, you have your all time 3 steps Filipino pork adobo.