Spices Brawl

What we have now is one of the most served dish in the Philippines. It's one of my favorite especially if it is spicy and made with chicken wings. In english, adobo means “vinegar-braised.” But its name came from a Spanish term, "Adobar". Meaning: marinade, sauce or seasoning. It is a popular dish and cooking process in the Philippines that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken.. It's time to prepare. INGREDIENTS: 2 tablespoons vegetable oil 1 (3 p

Squash has the capability to improve your vision, aid to your skin care, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, and reduce the symptoms of insomnia. It also helps to prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, improve prostate health, protect against birth defects, boost respiratory health, and reduce blood pressure. Now, we're going to add this vegetable to our recipe today. We will make a Ginisang kalabasa with sitaw. Prepare this ingredients: 1/2 medium squash, peeled and cubed 1 small bunch of string beans cut into 2 inch strips 2 tbsp cooking oil 1/4 lb pork, strips or cut into cubes 1/4 lb shrimp, shelled (don't throw the heads and shells) 1 cloves garlic, chopped 1 medium onion, sliced 3 medium tomatoe, sliced 3 cups water 2-3 tbsp fish sauce Salt to taste PREPARATION: -In a skillet over medium heat, sauté garlic, onion, and tomato. -W

I remember when I was a child and get sick, my mother always prepare me a bowl of lugaw for me to get well but I always refused to eat it. I didn't like the taste. But when I grew older, I used to find a lugaw with tokwa't baboy (tofu and pork) and season it with vinegar and chili sauce. And now, I'm hungry...LOL.. Today, I am going to share to you on how to make a Lugaw (rice porridge). Ingredients: 1 cup Glutinous rice ½ teaspoon salt 1 eight-ounce boneless, skinlesschicken breast for a healthy menu, very thinly sliced (I prefer chicken wings and neck) 1 medium ginger, slice into strips 2 tablespoons olive oil or vegetable oil 3 garlic cloves, thinly sliced 1 scallion, finely chopped 2 to 3 round slices lemon or kalamansi, each cut in half Let's get cooking. -In a caserole or large pot, saute half of garlic, add ginger and chicken. Cook until tender. -Wash the rice and add to the chicken, pour 10 cups water. Bring to a boil, stir it constantly. -Lower heat to a simmer

It's time for me to move on into fish. After a week of meat and vegetables, now I am craving for a fish. The simplest and fastest way of cooking a fish is to fry it, and that's what I am going to share to you today. How to fry a flour-coated galunggong or mackerel scad. Let's get to preparation. 10 pcs medium size galunggong (mackerel scad) 1 cup all-purpose flour Cooking oil 5 pcs calamansi 1 tbsp soy sauce Salt and ground pepper to taste Step by step instruction: -First, you must clean the fish, take out all the intestines and gills. -Make a horizontal cut parallel to the spine bone of a fish, to absorb the seasoning and make it easy to cook. -Make a Mixture of calamansi juice and soy sauce, and soak all the fish. -Roll each fish in a plate of flour like you see in the picture below. -Heat the frying pan in a medium heat and pour the oil enough to fry a fish. -When the oil is ready, place the fish in a pan one by one until there is enough space just to turn each fish. -Co

I miss veggies, especially the green leafy. But today, in our lesson, I will teach you on how to cook a chinese-originated-vegetable dish, the "Chop suey". Chop suey is a great source of many vitamins, including calcium, iron, vitamin B6, vitamin C and folic and pantothenic acids. This dish has an average calorie and fat content, it also has a high carbohydrate and protein content. Its protein works for tissue repair, energy and a strong immune system. In addition, the vitamin C in the dish protects against immune system deficiencies, cardiovascular disease, eye disease, prenatal health problems and even aging effects such as skin wrinkling. Chop suey is high in iron (Fe), which aids the blood in carrying oxygen from the lungs to the muscles and other organs, and is therefore highly recommended for pregnant women. In addition, it is high in magnesium, which is an essential micronutrient that regulates the functioning of the body's muscles and the heart beat. It is therefo

It's raining today and I want a hot soup to comfort my mood. The first thing that was popped out in my mind was nilagang baboy ( pork stew ). And it seems it would quench my hunger so I wanna share it to you guys. Ingredients: 1 kilo pork spareribs or any part (I prefer ribs or with bones, it adds more taste in the soup), cut to serving pieces 2 pieces sweet corn on cobs, divide into 4 each piece 1 small cabbage,quartered 1 bunch, pechay, trimmed 3 medium size potato, skinned, quartered 1 large size onion, quartered 1 small bunch spring onion, chopped Fish sauce salt and sugar to taste How to prepare and cook this nilaga: -In a caserole or a pot, simmer the spare ribs for at least an hour or  until tender. -Remove the scum that rises above the soup. Add more hot water if necessary. -When meat is already tender, add the onion, salt, potatoes, and corn. Boil for 5-8 minutes. -Add the cabbage, pechay, and spring onions. -Season with fish sauce according to taste. -springkle with a pin

Hello everyone, today I'm excited to share to you one of easy and simple cooking lesson. I'll teach you how to cook Ginisang Kangkong (Sauteed Water Spinach. It's simple but its recipe is good and healthy. Let's see its benefits first. Prepare all the ingredients: 2 bunch of kangkong ( water spinach ), removed the leaves and keep it. Chopped the stems 5 tomatoes, sliced 2 onions, chopped 1 clove garlic, minced 150g chicken or pork, chopped in small size Cooking oil Salt and fish sauce to taste (you can add a pinch of sugar) Stand up and let's get cooking. - Heat the pan/wok/pot, anything you've got, and put the oil. Saute garlic and onions until the garlic turns into golden brown. -Add tomatoes and chicken/pork. Stir it and cook until tender. Then add the chopped stem. -Add 1/2 cup of water. -Drop all the kangkong leaves (water spinach). Cook it for 2-3 minutes. -Add salt, fish sause, ( add sugar depends on your taste ) cook for another 2 minutes. Then transfer

Good day readers, its another day of cooking lesson for you. I think I need to thank you first for visiting my blog and hope that you will learn more of cooking through this site.. According to wikipedia the term lumpia derives from Hokkien lunpia(Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term forpopiah. Spring rolls of different shapes, sizes and fillings have been a popular snack in East Asia and Southeast Asia for centuries. It is believed that the spring rolls are originated from China. Now I'm going to teach you on how to cook  Lumpiang Shanghai  or Spring Rolls made of fish. You need to prepare the following ingredients: 1 1/2 kilo of Tilapia or any other firm fish 1 medium camote ( sweet potato ) as extender, shredded 6 medium-sized carrots, shredded 1 cup chinese parsley, finely chopped 1 onion, finely chopped 1 red bell pepper, finely chopped 4 to 5 cloves garlic, peeled and minced 5 tbspn soy sauce vegetable oil Lumpia wrapper sa

It's a cloudy afternoon,  yet I was in the mood of sipping a hot tenola soup that I often do during sunny days. I realized, why am I not share this authentic delicacy to you? So save this recipe for you to try this. Ingredients : 1 whole chicken, cut into serving pieces 1 small green papaya, sliced (alternate: sayote/chayote) 1 tbsp cooking oil 1 medium onion, sliced 3 cloves garlic, peeled and minced 1 small fresh ginger, peeled, sliced into strips 2 tbps fish sauce 5 cups of water 1 bunch fresh chilli peper leaves salt and pepper to taste Now you are ready,  let's get cooking! -Put a casserole in a stove and bring it up to medium heat before pouring your cooking oil. Drop the garlic onions,  and ginger and sauté slowly for about 2 minutes or until you can smell its aroma. -You can now drop those pieces of chicken and stir it until it becomes white in color. -Pour the water and bring it to a boil until it simmer -When the chicken is tender, you can now add your green papaya or

Polvoron is a spanish sweet delicacy that inhereted by other countries. It derived from spanish word "Polvo", which means powder. Now,  I will teach you how to make a polvoron. First,  you will need the following; -Frying pan -Mixing bowl -Spatula -Measuring cups -Polvoron molder (it's made of thin metal, that can  push out the molded polvoron) -Japanese paper (traditional polvoron wrapper) or  rice paper for wrapping. For the ingredients, I'll choose the basic recipe; - 500ml all purpose flour - 250ml powdered milk (I prefer skimmed milk) - 250ml fine sugar - 200g butter (I used salted butter for a bit of salty     taste) When everything is ready,  let's get started. Heat the frying pan in a stove, set it in a low heat. Put the flour in a pan and stir it with spatula.  You need to stir it regularly to avoid uneven cooking. A few minutes later,  when you smell a toasted flour, it's time for you to switch off the stove. ( Now,  if you want it a strong toasty-