SWEET AND CHEESY SPAGHETTI

For long life!


Ingredients:

•200 grams spaghetti noodles
•250 grams spaghetti sauce
•1 can corned beef
•1 small pack cheese
•¼ kilo ripe tomato
•2 pieces red bell pepper
•1 head onion
•3 cloves garlic
•1 piece beef cube
•¼ cup condensed milk (subject for adjustment based on taste preference)
•Salt and black pepper powder

Procedure:

1. Cook noodles with beef cube, salt and oil. Once al dente, remove from heat and let cool inside the pot. Do not wash the noodles, just put the pot over tap water. Strain when cool.
2. In a shallow pan, sautè onion, garlic, bell pepper and tomato. Smash the tomato and bell pepper. Add the corned beef and simmer. Put the tomato sauce and cheese. Season with salt and pepper. Cook the sauce well.
3. When the sauce is ready and done, turn off the heat. Add the strained noodles and toss to combine. Transfer to a clean and dry food container. Let cool completely before covering if you wish to chill it before serving. Mine, I prefer to serve it hot.

EASY MACARONI SALAD

Meet my easy macaroni recipe for all occassions..


Ingredients:
•250 grams Ram macaroni elbow
•410 ml Angel evaporada (blue label)
•300 ml Cowbell condensed milk
•35 grams Eden cheese, grated
•1 tetra pack Nestlè all purpose cream
•1 smallest can Today's fruit cocktail, strained
•1 Knorr chicken cube
•Salt and cooking oil

Procedure:

1. Put water, chicken cube, salt and oil in a pot and boil. Once boiling, put the macaroni elbow and cook. Once cooked, remove the pot from heat and place the pot over a pan/basin/pail with tap water. Let the pasta cool (do not wash) and when cool enough, strain to remove soup.
2. In a bowl/food container, mix milk, cream and cheese. Add the cooked macaroni and fruit cocktail. Toss to combine.
3. Chill before serving.

No-bake EGGLESS CHOCOLATE CAKE

No oven? No problem for you can also make your chocolate cake without any oven. I cooked this in a rice cooker. You can do it steamed or put directly in the rice cooker pot and cook like rice.


Ingredients:

For the bread/cake:
•1 cup all purpose flour
•1 tbsp baking powder
•1 cup white sugar
•1 cup cocoa powder
•1 tbsp cooking oil
•1 cup water
•Pinch of salt

For the frosting/topping:
•½ cup condensed milk
•2 tbsp margarine
•1 ½ tbsp all purpose flour
•2 tbsp cocoa powder
•Pinch of salt
•Candies/chocolate coated pretzels

Procedure:

1. Combine flour, baking powder, sugar, and cocoa powder in a mixing bowl. Mix them.
2. Add the oil and water. Mix until smooth or no lumps.
3. Brush/grease the inside of the rice cooker caserole with margarine (or baking pan if you'll gonna steam this). Pour flour-water mixture (batter) and set aside for atleast 15 minutes to allow the baking powder to work.
4. Turn on the rice cooker and cook the batter. In this process, expect the rice cooker indicator to return on warm, if it happens, just push back the indicator to continue cooking. Do toothpick test to test if it's done. Once cooked/done, remove the caserole and let completely cool before unmolding.
5. Do the frosting. (Do this when the cake is ready-cool and unmolded.) In a pan, put the milk, salt, cocoa powder, and all purpose flour. Turn on the heat and cook. Stir constantly so it won't stick at the bottom until thick. Turn off the heat and add the margarine. Stir to melt and distribute the margarine. Pour onto the cake and spread.
6. Top with candies (mine, I put sprinkle candies and nips) or any decorations you want.

NOTE: If steaming, steam for 30-45 minutes.

AMPALAYA WITH EGG

My easy yet very nutritious meal.


Ingredients:

•¼ kilo ampalaya, cleaned and sliced
•1 large egg, beaten
•3 cloves garlic, crushed
•1 head medium onion, chopped
•Salt, according to taste preference
•Liquid seasoning (Maggi Savor)

Procedure:

1. Heat drops of oil in a pan and sautè onion and garlic, as usual, I sautèd them all at once.
2. Put the sliced ampalaya and cover for a minute and sautè.
3. Season with salt and liquid seasoning according to taste preference. Add the egg and stir.
4. Cover and cook until done.
5. Serve.

GINISANG UPO WITH SARDINAS

My healthy and budget-friendly vegetable recipe.


Ingredients:

•320 grams upo (equivalent to 1 upo), cleaned and chopped
•1 can sardines (hot like Family’s sardines)
•1 head onion, chopped
•4 cloves garlic, crushed
•Cooking oil for sautèing
•Salt to taste

Procedure:

1. Sautè onion and garlic. Add the upo and cover until softened a bit, just to allow the juice of the upo to come out naturally.
2. Pour-in the sardinas and stir. Cover to simmer until cooked. You can add little amount of water if you want it bit soupy. Mine, I add ½ can water (I used the can of the sardines).
3. Season with salt according to taste preference.
4. Serve while it’s hot.

 

RADDISH SALAD WITH DRIED FISH (dilis)

One of my favorites. Real Filipino food.


Ingredients:

•Dilis (dried fish)
•Labanos (raddish)
•Tomato
•Onion
•Vinegar
•Soy sauce
•Salt and white sugar to taste

Procedure:

1. Fry dilis in a bit cooking oil until crisp. Set aside.
2. Combine labanos, tomatoes and onion in a food container. Put-in the fried dilis; season with salt and sugar and add soy sauce according to taste preference. Add vinegar and toss to combine. Enjoy!

FISH LUMPIA

My choice! I love this when dipped in vinegar with crushed chili.


Ingredients:

•450 grams yellow fin tuna (or any fish)
•¼ cup celery, chopped
•¼ cup carrot, minced
•1 small onion, chopped
•3 cloves garlic, minced
•3 tbsp spring onions, chopped
•1 fresh egg
•½ pork bouillon
•2-3 tbsp fish sauce
•Black pepper to taste
•Spring roll wrappers/lumpia wrapper
•Cooking oil for frying

Procedure:

1. Place fish in a pot and pour enough water to cover the fish. Simmer over medium low heat until cooked. Drain and flake the fish.
2. Add cooking oil in a preheated pan. Sautè onion, garlic and flaked fish over low heat for a few minutes.Add pork bouillon. Season with fish sauce and pepper. Stir until combined. Turn off heat and set aside in a bowl.
3. In a mixing bowl combine, sautèed fish flakes, minced carrots, spring onions, celery and egg. Mix until well combined.
4. Scoop about 2 tablespoonful of mixture and place it in center of the wrapper. Fold and seal all edges using water. Roll and set aside.
5. Add cooking oil in a preheated pan. Fry the rolls in batches until golden brown. Drain excess oil.
6. Serve with sweet chili sauce or ketchup.

Note: Fry one lumpia roll before wrapping them all to test the taste. Adjust seasoning according to your preferences.

TIKOY

Tikoy is one of the traditional centerpieces of our Chinese friends during Chinese new year. It can be served fried like dipping sliced of it in a beaten egg or wrap it with lumpia wrapper and fry or fry it in butter. Because I craved for it, I made my very own and here's how I made it..

Ingredients:

•2 ½ cup glutinous rice flour
•2 cups water (or milk or 1:1 milk water)
•1 cup white sugar

Procedure:

1. Mix the 3 ingredients above.
2. Grease the baking pan with oil.
3. Transfer the mixture into the greased pan.
4. Steam the mixture for 35 minutes to 1 hour. If you seen that its edge pull away from the baking pan, it's done.
5. Let cool and transfer into cellophane and place on fridge or in a cool place.

GRAHAM BALLS

Best thing to do as bonding moment with our siblings or kids if already have. I enjoyed doing this very much!


Ingredients:

•3 cups graham crackers, crushed (equivalent to 220 grams pack, retain small amount for coating about tablespoonful)
•1 ⅓ cup condensed milk
•Sprinkle candies for coating

Procedure:

1. Combine condensed milk and crushed graham crackers in a mixing bowl. Mix using spoon until dough is formed.
2. Spoon mixture and form into ball-shaped figure.
3. Coat balls in more crushed grahams or sprinkle candies.
4. Chill.

BOURBON CHICKEN

My new found chicken recipe-for a change. I cooked it with love, passion, and excitement.


Ingredients:

•16 pieces chicken (any part)
•¼ cup brown sugar
•¼ tsp garlic powder
•1 tbsp minced garlic, optional
•¼ tsp powdered ginger (or turmeric)
•¼ cup soy sauce
•2 tbsp catsup
•¼ cup bourbon (or apple juice)
•Oil for pan greasing

Procedure:

1. Lightly coat pan/skillet with cooking oil and place chicken in a single layer.
2. In a small bowl, mix the remaining ingredients. Pour the mixture evenly over the chicken.
3. Cover and cook over medium heat for 20 minutes or more or until chicken is no longer pink inside, turning chicken often to prevent from sticking.