Friday, December 28, 2012

What is "Mano Po" means?

Some young Filipinos right now especially those who grew up abroad might have limited idea what the “Mano Po” means. “Mano Po” is actually a Filipino tradition wherein elders give blessings to the younger person.  The one who is receiving the blessing would bow their head, take the right hand of the elder (of their right hand as well), and place it on their forehead.   It’s a sign of respect as well to the elder persons when someone younger than them asked for their hands to “Mano”.


Image: wacom-asia.com

"Mano po" literally means can I ask for your blessing?, and the elder may respond, “God bless you” or "May the Lord have mercy on you".  Mostly “Mano Po” is done when someone is leaving or arriving in the place, or sometimes in a wedding ceremony where the groom and the bride would ask for their parents’ blessings.

When I was a kid, we usually “Mano” on our parents, grandparents, uncles, aunt, and godfather and godmother (ninong, ninang).  When we arrived from school and especially from the church after attending the mass, we would do this gesture to “mano”.

Nowadays, this tradition is still in existence in the Philippines, and even those who are living abroad most parents would show their children how to value this tradition.  But of course there are also some instances where some younger generations don’t practice this tradition anymore due to change of culture when they moved to another place.

But we Pinoys are always kind at heart and full of love and care to our elders, that’s why I believed that this tradition must not be forgotten by many and we must push to continue its legacy to the newer generations.
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Thursday, December 27, 2012

What is a Dahon ng Saging?



DahonngSaging is a tagalog term for a “Banana leaf”, Dahon which means “leaf” and Saging which means “Banana”.  This is very abundant in the Philippines as we have so many plantations of bananas all over the country.  There are many kinds of banana breeds in the Philippines but there is no particular breed that is commonly used in food preparations.

The most common use of Dahon ng Saging is to wrap a food.  Mostly it is used to wrap in Suman, Bibingka, puto, putobumbong, and many more. Pinoys also like to use the Dahon ng Saging as a table cover when eating traditional foods with their hands (nakakamay).  I really like the combination of sliced kamatis (tomatoe), pritongtuyo (fried dried fish), itlognamaalat (salted egg), and of course a plain rice.

Suman sa Lihiya
I can’t resist but to have a mouthwatering feeling every time I see this photo (as a truly madly deeply pinoy, this is very delicious to me).

Aside from food preparation, there are also some helpful uses out of this leaf.  I would like to share to you one of my experiences with the DahonngSaging.  When I was studying back in High School, during rainy days, this leaf is very helpful for me. I used to put this on top of my head to cover my body from the rain and it was so amazing and helped me avoid getting sick and colds. How amazing was that!

What experiences do you have that you can share using a “DahonngSaging”? What kind of food do you eat using DahonngSaging as a plate? Please leave your comments and tell us know what good stuffs do you remember about a “DahonngSaging”.


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Wednesday, December 26, 2012

What is a Kudkuran?


It’s very memorable for me to see this kind of tool that is commonly seen in kitchens in our old house when I was small. Until now this device is still available in our house and still giving ample help everytime we want to cook some recipes that require coconut milk. 

We call this tool as “Kudkuran”. I guess most of you could also remember those times where motor-driven coconut grater was not yet invented. But our “Katutubo” (ancient pinoys) had already invented this kitchen tool (Kudkuran) to scrape the flesh of the coconut from its shell.

The traditional ‘kudkuran’ has a sharp-edged metal spur (mostly used metals are cast iron and stainless) and its body is shaped out of a piece of wood for the seat as the picture shows.

I heard a story from my mother when I was still a teenager that traditionally in ancient times of courtships in the Philippines, young guys (binata) who likes to marry a young lady (dalaga), at their courting stage, the parents of the female used to ask the young guy to do hard labors at home to see to it that his love to their daughter is genuine. One of the hard labors that they used to request to a young guy (suitor) was to scrape a coconut meat (but remember, it was about 10 coconuts to scrape at a time or maybe more). So if he could finish them, then he would have a chance to court their daughter. How lovely is that!

Nowadays, there are many motor-driven kudkuran that you can find in markets. Although they scrape the coconut meat very easy but the traditional kudkuran is still my choice as it represents how my grandfathers (or ka-lolo-lolohan) show their love to my grandmothers (lolas).

So in the Philippines, the main term for this is Kudkuran (tagalog), Kagudan (bicol), Igad or pagigadan (Ilocano).

If you know what is the term used to call this tool in your own dialect, please leave your comments here:






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Sunday, December 23, 2012

How to Cook a Cheesy Chicken Recipe


What can be prepared for today? I know it’s very hard to think for a recipe that is easy to prepare. If I have a chicken and some cheese on my fridge and stocked vegetables such as carrots what could be a good recipe to start with this?

Let me introduce to you my cheesy chicken recipe. This recipe is very delicious and easy to prepare in less than an hour. The good thing with this is that the sauce is not that thick enough but it’s full of cheese a flavor that is deliciously paired with the chicken.

If you are a health conscious person, you can always remove the chicken skin before cooking them. Let us now start our delicious cheesy chicken recipe.


What you will need?

Chicken thighs (about 6-8 pieces – cut into 1 inch cubes, you can remove the skin)
3 large carrots (Slice into thick circles)
3 green onion leaves (Slice on an angle shapes)
3 tablespoons of butter
1/4 cup milk
1 cup chicken stock (or water)
3/4 cup medium cheddar, grated
3/4 cup Parmesan, grated
Salt to taste

How to cook the Cheesy Chicken Recipe

1) Heat a pan over medium-high heat and melt the butter. Swirl it in the pan until it turns brown (about 3 minutes) don’t overheat.

2) Immediately add the chicken thighs. Turn often and cook until browned on all sides.

3) Add the carrot slices and mix until they are all coated with butter.

4) Simmer the chicken and carrots for about 3 minutes.

5) Pour in just enough chicken stock (or water) to almost cover the chicken. Simmer, uncovered, until the chicken is cooked through – about 15-20 minutes. Let the stock reduce until halved.

6) Turn down the heat. Add the milk and let it heat but not come to a full boil. Add both types of cheese and stir until melted. Add some salt and to taste.

7) Just before serving, add most of the green onions and toss to coat. Reserve a few slices of green onion as garnish.

8) Now it’s done, serve hot with rice!

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Saturday, December 22, 2012

How to cook Bibingkang Kanin



Back in high school, I used to buy this delicious dessert called “bibingkang Kanin”.  I was one of the “suki” (regular buyer) of the rice cake in our school during “merienda” and I used to pair it with Sago’t gulaman.

Since this is one of my favorite merienda, I want to share to you how easy to cook this recipe. This food is perfect in all occasions as this is categorized as a dessert.  The main ingredients of this recipe are the “Malagkit” or the glutinous rice, and a coconut milk.

If you are living abroad, I am quite optimistic that these ingredients are available in your area.

I have a suggestion for those who don’t have a “kudkuran” or coconut grater. Don’t lose hope, If you have a blender, for sure there is a grinder unit sold as part of that machine, what you need to do is to break the coconut into halves and carefully detach the coconut meat from its shell by using a knife and drop those pieces of coconut meat in a blender/grinder and viola you’ll have a grated coconut instantly.

Now let’s start our recipe, the preparation time for this dessert is about one hour.

What are the ingredients of Bibingkang kanin:
400 grams - malagkit
220 grams - brown sugar
100 grams - white sugar
800 ml (3 1/4 cup) - coconut milk, divided 600ml and 200 ml
1 teaspoon - salt

How to Cook Bibingkang Kanin:
Preparation: 30 mins
Cooking time: 30 mins

1) Preheat your oven to 175 degrees C.

2) In a large non stick pot, cook the malagkit with 600ml coconut milk and the salt. Stir occasionally to prevent the rice from sticking to the bottom of pot.

3) Before it gets too dry, add the brown sugar and continue mixing until almost . Pour into a baking dish.

4) Mix the remaining coconut milk with the white sugar and pour over the rice mixture.

5) Bake for 30 minutes, or until the coconut mixture on top is dry.

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Friday, December 21, 2012

How to cook Pinaupong Manok


We have many ways to cook the chicken, whether it has a sauce or just plainly baked or fried. Due to lots of workloads of many of our kababayans we prefer to cook those easy to prepare recipe but also a delicious one.

Do you love chicken as I do? Well, what we will be cooking now is the Pinaupong Manok. Cooking Pinaupong Manok is easy, The chicken is cook in the combined steam generated from the water content of the salt as well as its own. It also absorbs all the natural flavor of the rock salt.

The old way of cooking this recipe was to use a palayok, but since palayok is not anymore mostly available, there’s nothing wrong with using any large, thick stainless steel casserole or any available in your kitchen.

Ingredients: For the chicken :

1kilo whole chicken
2 pcs. whole onions
4 pcs 1″ chunks of ginger
5-6 pcs peppercorns
1 pc. whole garlic
3 pc. Lemon grass
2-3 cups of rock salt
1/2 cup of olive oil or sunflower oil

For the sauce :

1 tbsp. of finely minced garlic
1 medium size of onion, minced
3 tbsp. of kalamansi juice
1/4 cup soy sauce
1/4 cup vinegar
salt to taste

Cooking Pinaupong Manok Procedure:

1) Peel the onions. Pierce the garlic in several places using a sharp, pointed knife. Rub the cavity of the chicken with rock salt.

2) Stuff the cavity with the onions, garlic, ginger, peppercorns and lemon grass. Rub the skin with rock salt. Make the bed of rock salt. Pour enough rock salt, about an inch high, into a large, deep stainless steel casserole.

3) Place the chicken on the bed of salt, breast side down, making sure that no part of the chicken touches the metal.

4) Cover the casserole and cook over medium-low heat for 1 hour.

5) If using a pressure-cooker, cook for 20 minutes counting from the time the valve starts to whistle.

6) Do not uncover during cooking time.

7) Meanwhile, prepare the sauce.

8) Mix all the ingredients and stir. Season with salt.

9) When cooking time is up, insert a long, large fork into the chicken cavity to lift it without breaking.

10) Transfer to a plate. Take about a tablespoonful of the olive oil and brush the chicken all over.

11) Serve hot and dip to a dunking sauce.

This is a perfect recipe this Christmas Season and any celebration such as birthday party.

Photo courtesy of marjmallow0528 
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Wednesday, December 19, 2012

How to Cook Puto Bumbong


It’s Christmas again, I can see many Christmas lights decorated everywhere and of course those wonderful Christmas carols and Parol.  Pinoys spend the spirit of Christmas as early as September, when “ber” starts Christmas songs were played on air and pinoys start to unpack Christmas trees and decorate them with the traditional Christmas design and its accessories.

As majority of pinoys are Catholics, Simbang Gabi will start in December 16, It’s a tradition mostly of Pinoys during simbang gabi to buy sweet delicacies after the mass, you can see many sweet delicacies where local vendors are selling on streets for church goers.  After simbang gabi you could buy many of these different foods from rice cakes, bibingka, and the most known one is the Puto Bumbong which is mostly available during Christmas seasons.

Puto Bumbong (Sources: kerlynb/philippinetravelouge)

What is a Puto Bumbong?
Puto means steamed glutinous rice and Bumbong means cooked in Bamboo, so Puto Bumbong is a steamed glutinous rice cooked in Bamboo. Why is it the color of this food is purple? Well, because the purple color comes from the mixture of sweet rice and black rice (pirurutong), but I’ve seen recipes that call for purple food coloring, which is obviously cheating! Puto bumbong is served with butter, sugar and freshly grated coconut meat on top.

How To Cook Puto Bumbong
As Puto bumbong recipe and preparation need expertise and right equipment such as lansungan (same equipment used by vendors), Thus, I prefer to have this recipe simple and use some equipments that are easily available in the kitchen. What I will write here is just the easy procedure that anybody can cook even those living abroad.

Ingredients for Puto Bumbong
Grated coconut meat
1 tbl spoon - margarine or butter
2 tbl spoon - muscovado sugar or panutsa (sugar cane sweet)
1 stalk - pandan leaves
½ cup - pirurutong or purple-brown aromatic sticky rice
1 cup - white sticky rice
4 cups - water
banana leaves (optional)

Notes: If pirurutong is not available, change the amount of white sticky rice to 2 cups, and use 2 teaspoons of purple food color.  If you have blue and red food color, just combine them together (80% blue and 20% red) to create a purple food color.

What do we need for Making Puto Bumbong
- aluminum foil for covering heavy-duty paper
- heavy-duty paper cut into circles and with a circular opening in the middle (opening should be big enough for a small-sized strainer to fit inside)
- large-sized mixing bowl
- medium-sized strainer
- muslin or cheese cloth
- pot large enough to hold water
- small-sized strainer

Preparations for Puto Bumbong
1) Wash the white sticky rice and pirurutong with water then drain.
2) When the white sticky rice and pirurutong are already cleaned, place them in a pot.
3) Fill the pot with water up to about one inch from the top surface of the rice.
4) Soak the rice overnight or for at least eight hours.
5) Place the soaked rice in a blender and blend until grainy.
6) Place the grainy rice in a muslin or cheese cloth.
7) Tie the cloth and place it on a medium-sized strainer.
8) Wait until most of the liquid from the rice in the cloth is drained. This should take at least four hours.

How to cook Puto Bumbong
1) Get the moist rice mixture from the muslin or cheese cloth and place it in a large-sized mixing bowl.
2) Crush the rice mixture by hand until its texture becomes consistent.
3) Put pandan leaves into a pot.
4) Pour water into the pot.
5) Place the heavy-duty paper covered with aluminum foil on the lid of the pot.
6) Apply butter or margarine on the small-sized strainer.
7) Fill the small-sized strainer with the rice mixture.
8) Fit the small-sized strainer into the hole at the middle of the heavy-duty paper.
9) Cover the pot and let the mixture steam for 60 seconds or up to two minutes.
10) Scoop out the steamed rice cake and place on banana leaves.
11) Flavor the rice cake with muscovado sugar or panutsa, butter or margarine, and grated meat of fresh coconuts.

Enjoy with your family loved ones during this Christmas Season anywhere you are.


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Tuesday, December 18, 2012

What is a Pili Nut, and where do they mostly grow in Philippines?



Pili Nut

When we went to Bicol Region with my friends, there were lots of pili nut products that are sold to passengers on bus or in almost all bus stops.  I was curious at first what this kind of sweetened nut that is a bit long in shape and caramelized with sugar.  My friend told me that was a pili nut which is well known in Bicol Region.

Bicol is somewhere in the South of Luzon and it's the region number 5 of the Philippine Island.  If you are a bicolano, Pili is very familiar to you.  

Well, what is really a pili nut?
As you can see in the figure above, Pili nut is also called Canarium Ovatum. The fruit is enclosed in a hard shell which, when ripe, has a thick, dark skin. Although it was used mainly as a garden plant, until it was made as special ingredients into many different sweet food products and even in cakes.  Aside from this its health benefits were known to natives of the Philippines. 

What are the active ingredients of Pili Nut?
The pili nut contains all eight essential amino acids. It contains 302 mg of magnesium which is more magnesium than any other nut. The U.S. Department of Agriculture-recommended amount for men is 400 to 420 mg daily and for women it is 310 to 320 mg daily. The pili nut also contains 100 percent of the daily recommended amount of copper and manganese. It also has a complete protein content, vital electrolytes, essential fats and is rich in minerals, which are important ingredients in maintaining bone and muscle tissue, a healthy heart, and keeping your body functioning at its best.

What is the secret in cooking this nut and make the husk soft?
Don't you know that the Pili nut's husk is also edible and bicolanos like this by dipping the husk in sugar.  But they said, cooking the husk is not that easy if you don't know what is the procedure.

Well, according to them, in a pot put just right amount of water and estimate it so that if you will drop all pili nuts on the pot they are completely submerged.  Now heating the pot with water just until it becomes luke warm (Don't overheat the water, else the pili husk will become more hard).  Remove the pot from fire and drop all pili nuts into the pot and wait until their husk becomes soft and ready to eat.  

The picture above shows the shell of the pili nut once you removed already the husk.  They are hard and made like a shaped part of a furniture, but inside of it is the pili nut.

The photo above shows how bicolanos manually remove the pili shell.  They would use a bolo and the end tip of the bolo must touch the chopping board so that only the right amount of force is applied to the shell to break them.  If you fail, the pili nut will be cutted into halves and it would not look perfect for commercial use.  

As you can see in the picture below, this is the finished product of fried pili nuts with coated brown sugar. So sweet and delicious, perfect for snacks.

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Friday, December 14, 2012

The First Design of Philippine 500 Peso Bill (but not officially used)


This is an old Philippine 500 Peso Bill.

I guess even if you go to a bank, you can not find anymore this bill. The first 500 Peso bill was planned to be released in 1985 during the era of former Philippine President Ferdinand Marcos, but it was not officially used because of the snap election.

In February 1986, Due to the People Power movement, President Ferdinand Marcos was oust from the Palace and Miss Corazon Aquino became the president of the republic.  During Corazon Aquino administration, a new 500 Peso Bill (with "Ninoy" image (Benigno Simeon "Ninoy" Aquino, Jr.) was released and officially used until now.

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Thursday, December 6, 2012

Gintaang Tambakol - Bicolano style

Bicolanos love anything cooked with coconut milk.  It's their tradition that if they want to have a dish with a little touch of sauce, coconut milk is the most perfect ingredients. May it be for fish or for veges, coconut milk always make the food so delicious.

In Bicol region (Southern part of Luzon), there are huge areas of coconut plantation that made them very popular ingredients in different  dishes.  In our recipe for today, we will be cooking Ginataang Tambakol.


Some people prefer that the Tambakol must be fried first, so that its meat will not break-apart when it's cooked, but what we will do right now is just to steam the fish (paksiw) using vinegar (suka) and the rest of ingredients.  Let's start now making their dish.  The picture below is the Tambakol Fish.

Ginataang Tambakol Ingredients:

-1 whole regular sized Tambakol (about 1kg) or half of a big size Tuna
-1 1/2 cup coconut milk
-3 cloves garlic, finely chopped
-1 small onion, sliced
-2 tbsp. palm vinegar
-3 pcs green chilis
-1 pc. chopped red hot chili (optional if you want it extra hot)
- ginger (about an inch), sliced
- salt and pepper to taste (pepper must be the whole grain but ground a bit)

Cooking Ginataang Tambakol Instructions:
1) Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
2) Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar, bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
3) Adjust the heat to high and add the coconut milk (don't stir too much - so that the fish will not break apart). Bring to boil, Simmer for about 5 minutes.
4) Adjust thickness of sauce by slowly adding water up to desired consistency. Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
5) Transfer into a serving plate and serve with hot rice and enjoy!

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Wednesday, November 28, 2012

The Chocolate Hills in Bohol Philippines


Do you know that Bohol is the 10th largest island of the Philippines.  At Bohol you can find this beautiful formations of hills which is naturally fascinating and we call them "Chocolate Hills".  It is the most famous tourist attraction in Bohol because of its shape which is look like a giant mole.

Most people who first see pictures of this landscape can hardly believe that these hills are not a man-made artifact.

The chocolate hills are approximately 1268 hills. They are very uniform in shape and mostly between 30 and 50 meters high. They are covered with grass, which, at the end of the dry season, turns chocolate brown. From this color, the hills derive their name.

Aside from this, Chocolate Hills also have some legends where people used to tell from generations to generations.

They say, the hills came into existence when two giants threw stones and sand at each other in a fight that lasted for days. When they were finally exhausted, they made friends and left the island, but left behind the mess they made. For the more romantically inclined is the tale of Arogo, a young and very strong giant who fell in love with an ordinary mortal girl called Aloya. After she died, the giant Arogo cried bitterly. His tears then turned into hills, as a lasting proof of his grief.

When you travel to Bohol, don't ever miss this extra-ordinary place so you could see for yourselves how beautiful they really are.


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What is Butoan Banana (Saging na maraming buto)


Have you already seen one kind of banana which has many seeds on them? For newer generations, they may not see this kind of banana growing due to its decreased species.  Most agricultural lands nowadays are already converted for housing use due to increased in population; in return some plants (including this species of banana) are chopped down.

We call it Butoan (from the word “Buto” means “Seed”). Butoan is a wild banana plant, growing to a height of 3 to 3.8 meters, sending out suckers from the base. False trunk is erect and cylindric, which is 20 to 30 cm in diameter.

Its Leaves are elliptic in shape, the mature blades about 1.5 to 2 meters long and 40 to 50 cm wide. Petioles grow to a length of 50 to 65 centimeters. Female fertile flowers appear toward the base, while the sterile staminate flowers appear toward the apex.

Its Fruits are oblong, somewhat angled, its length is about 15 cm long, and the width is about 4 to 5 cm in diameter. Pulp is white, insipid or sour in taste. If you will notice, its seeds are hard and black.


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Tuesday, November 27, 2012

Tatlong Tanga di magkasya sa kama


Heto ang istorya ng tatlong tanga, Actually sila ay namomoblema kasi hindi sila magkasya sa kama.

TANGA # 1:  Pare ang sikip baba naman isa sa inyo...

TANGA # 2: O sige bababa na ako...

TANGA # 3: Ayan maluwag na taas ka na...

hehehe. Tawa ka naman dyan! Like us on Facebook mga pinoy.
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Monday, November 26, 2012

Papaitan Recipe



As the word says “Papaitan” is derived from the word “Pait” (Tagalog) which means “bitter”.  It is actually because of its unique ingredient (the bile) that makes this recipe bitter. Papaitan, an exotic stew dish from the mountainous areas of northern Luzon, is the perfect comfort food to warm your body.  It is mostly made using beef innards and bile.

In our Papaitan Recipe, we will be using goat innards instead. Some Ilocano folks serve papaitan as soup during meals. In this case, you need to add more water and balance the taste by adding more bile juice, tamarind broth and salt in our ingredients.

Let us start now how Papaitan is cooked. Before we begin, you’ll need the following:

Papaitan Ingredients:
1/2 kg of goat innards (kidney, heart , pancreas, liver, intestine, blood (cooked)), sometimes you can get     them in a pack already.
1/4 cup of goat bile juice
2 cloves garlic (chopped)
1 bulb onion (sliced)
2 inches ginger (cut into smaller shapes)
3 tbls of oil
1 cup of tamarind broth (boil 10 pcs of tamarind fruit until I become soft, filter the broth) or you may use 1 small pack of tamarind powder which is always available in the market.
Salt to taste

Papaitan Cooking Procedure:
1) Put goat internals in a casserole. Put enough water and boil for about 30 minutes.
2) Remove meat from casserole and discard the water.
3) Chop all the internals to at least ¼ of an inch and then set aside
4) In a separate pan, Sauté garlic, ginger and onions until golden brown.
5) Add 4 cups of water and put into boiling.
6) Add tamarind broth and mix and simmer for at least 20 minutes. Add water if required.
7) Add bile 1 table spoon at a time according to your taste.
8) Add some salt to taste.
9) Serve hot.

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Thursday, November 22, 2012

Diningding Recipe


If you are from Northern part of the Philippines, surely you are veggies lover.  The way Ilocandia cook their dishes are mostly using vegetables and they are very delicious and nutritious as well.

Today we will gonna give you a recipe on how to cook a "Diningding".  If you are wondering what deningding is all about, well it is a popular filipino vegetable recipe for common masses which originated from Ilocandia region. This recipe become so popular among us filipino because it was economical, nutritious, delicious and availability of ingredient onlocal market. 

Diningding has a big similarity with tagalog pinakbet recipe were the only difference is the kind of bagoong being used and the process of cooking. I usually include leftover fried fish as an additional ingredient to enhance diningding flavor. Let us start cooking this filipino vegetable recipe now.

Diningding Ingredients:

1 bundle Sitaw (String bean) cut into 1" strips
2 cups of squash, cubed
2 bundle okra (halves)
1 whole onion, skinned (cut into halves)
1/2 gloves of garlic (pelled)
1 Tomato, quatered
1 bundle bataw (Bean pod), cut into halves
1 cup saluyot leaves (jute leaves)
1 cup ampalaya (slice)
1 cup eggplant (slice)
1/5 cup bagoong isda juice
Vetsin (Optional)
Leftover pork meat, or fried fish (fried or paksiw), but in our ingredients we will use the pork meat.

Diningding cooking Procedure:

1) In a casserole, pour in squash, sitaw, bataw, ampalaya, eggplant, okra, tomato, garlic, and onion.
2) Add bagoong isda juice using strainer to separate solid particle.
3) Bring it to boil and simmer until squash tender.
4) Salt to taste, add saluyot, vetsin (optional), and leftover pork meat. Bring to boil.
5) Serve while it's hot with white rice.

Hope you like our recipe, please leave your comment for any additional ingredients.

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Friday, November 16, 2012

What is a Palayok?




We call it as a "Palayok".  This is used in old tradition of cooking of many Filipinos back then.  Most foods being cooked on this kind pot are rice, fish with sour sauce, and veges.

Clay pots or "palayok" is made of clay which is a porous material. When the pot is saturated with water and put into the oven, there is a slow evaporation of steam from within the pores of the clay itself. During the cooking process, the food forms its own juices. These juices cannot escape until the pot is completely dry. 

Fortunately, when the pot becomes dry, the food is cooked! Because wet clay does not become as hot as metal, it is necessary to cook at a higher temperature than is usual, (450ºF rather than the customary 350ºF). However, in spite of this high temperature, the danger of burning is minimal and can only take place if the food is cooked for too long a period of time.
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How to Turn ON | OFF the Acer Liquid E Ferrari Data Services


Now folks, you have a new Acer Liquid E Ferrari smartphone and you simply cant get on managing its Data Services for you to get connected to wifi services in your home or office.  You can easily do it by following the basic procedure below.

Do you have an Acer Liquid E Ferrari smartphone and you want to turn ON of OFF its Data Services?

Please follow the procedure below on how to do it:

1. Press Applications from your main screen
2. Choose Settings
3. Select Wireless and Networks
4. Choose Mobile Networks
5. Select / deselect Disable data connection

Watch the video below for actual demonstration:


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Sunday, November 4, 2012

Pansit Palabok Recipe


Pansit Palabok is a well-known recipe of many Filipinos. This has a bright orange sauce and toppings that make the dish more attractive and delicious. Some recipes use thin noodles but the original recipe of Pansit Palabok is using thick noodles.

Cooking this recipe is simple and easy because of the ingredients. In general, palabok requires shrimp, pork, crushed chicharon, pusit, tofu, fried garlic, onion leaves, and boiled eggs.

In our palabok recipe, we will use a thin noodle and with pork toppings. So list down all the ingredients below and let’s start the cooking.

Pansit Palabok Ingredients:

½ kilo bihon, soaked in water until softened then drained
1 Tablespoon oil

Pansit Palabok sauce:

¼ cup atsuete seeds - soaked in ¼ cup water (alternative: You can also use atsuete powder that you can buy from supermarkets)

1 sachet of Palabok Mix Powder (any brand)

6 tablespoons all-purpose flour

2 ½ cup water

salt or patis and black pepper


Toppings:

1 cup cooked pork, cut into strips

4 pieces (match size) fried tokwa, cubed

½ cup flaked tinapa

½ cup pounded chicharon

2 eggs, hard-boiled then sliced

½ cup boiled and shelled shrimps

½ cup finely chopped spring onions

½ bulb finely chopped garlic (fried to a golden brown)


Cooking Instructions:

First we will Prepare the Palabok Sauce:

1) Strain atsuete then combine atsuete water with Palabok Mix Powder in a saucepan.

*If you are using atsuete powder, in a ¼ cup water, add slowly the powder and continuously stirring and combine with the Palabok Mix Powder in a saucepan.

2) Disperse flour in water slowly while continuously stirring then add to the pan and in low fire.

3) Bring to a boil and cook with constant stirring until thick.

4) Season with salt or patis and black pepper to taste.


Cook the Noodles:

1) Boil water in a pot, add the oil and a little salt.

2) Take the noodles and dip in the boiling water and cook until tender but firm.

3) Drain well. Transfer to a platter.


Now is the Presentation:

1) Top noodles with sauce.

2) Over the sauce, arrange the pork and tokwa pieces.

3) Sprinkle with tinapa and chicharon.

4) Garnish with sliced egg, shrimps, spring onions and garlic.

5) Serve with kalamansi.

Another Recipe from IamPinoypi.blogpspot.com




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Thursday, November 1, 2012

Pritong Lumpia Recipe


In our featured recipe today, we will be cooking Pritong Lumpia.  In this recipe, we will use ground pork to enhance the flavor of our dish. What is Lumpia? the word lumpia is the generic word for spring roll and prito or a Tagalog word for fried. Lumpiang prito is eaten as a snack or a side dish rather than an appetizer. 

Before we start, let me give you the ingredients for our recipe, please find them below:

Pritong Lumpia Ingredients:

- 3 large carrots, peeled and cut into 1″ matchsticks
- 1 head of chinese cabbage, shredded
- 600g of bean sprouts
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 30 large egg roll (wonton) wrappers, thawed
- Oil for frying (canola, grapeseed, sunflower)
- 1 lb of ground pork


Cooking Procedure (Pritong Lumpia)

1) In a large wok, sweat garlic and onions over low heat until fragrant.

2) Increase head to medium-high and sauté ground pork until meat is no longer pink.
3) Add soy sauce to taste.
4) Toss in carrots and stir-fry for at least 5 minutes or until slightly softened.
5) Add shredded cabbage and stir-fry for at least 5 minutes or until colour perks up.
6) Rinse and drain bean sprouts and add to wok, stirring until incorporated. Taste mixture and season with soy and/or fish sauce till you are satisfied with the flavour.
7) Drain mixture of excess moisture and transfer to a storage container. Refrigerate until cool. This will be the filling for the lumpia.
8) Wrap 1 tablespoon of cooled filling in each egg roll wrapper. Place in a single layer on a large flat surface and let dry. If you are going to cook them right away, let them be; if you will keep them for later, store them in a single layer in the freezer until you’re ready to cook them up.
9) In a deep fryer or pot, heat oil to 180C and maintain at this temperature.
10) Drop a single layer of lumpia into the oil and cook 3 minutes on each side or until a very light golden brown (they will darken to golden brown as they dry).
11) Drain on a plate of paper towel and serve promptly with white rice.

Enjoy!


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Wednesday, October 31, 2012

Pork barbecue in stick recipe


Takam na takam na ba kayo sa Pork Barbecue, well let us first discuss what is this food all about, this is made from Pork marinated in sweet barbecue sauce, threaded into bamboo skewers, and grilled over hot coals.

Whenever there’s a reason to celebrate, even in the middle of the hottest summer or the wettest monsoon, Pinoys really loved to have this kind of food served as this is one of the favorites of many visitors. So let's get started, list all the ingredients provided below.

Pork Barbecue Ingredients:

  • 2 lbs pork, sliced
  • 1/2 cup soy sauce
  • Lemon juice from 1 piece lemon
  • 1/2 cup banana ketchup
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons brown sugar
  • 8 cloves garlic, crushed and chopped

Pork Barbecue Cooking Procedure:

  1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.
  2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.
  3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we know).
  4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.
  5. Serve with spicy vinegar. Share and enjoy!
Alternative text

Mommy Dionesia at ang Maestro




MOMMY DIONESIA: Maestro ka ba?

Tindero: hindi po mam, di ako nakapagtapos eh. Mommy Dionesia: ok lang yan, pero maestro ka nga?

Tindero: mam, hindi nga po ako!

(Mommy Dionesia nagalit na)

Humaygad ano ka ba? Hindi mo ako sinasagot! Ang tanong ko kung maestro ka! Panu ko maiinom tong coke kung wala naman akong estro!
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Tuesday, October 30, 2012

Lechon Kawali Recipe


Lechón kawali is pork belly deep fried in a kawali to make the meat crispier.  This recipe is well loved by Filipinos which can be done in a wok or a deep frying pan. It is typically served with vinegar or soy sauce with a sprinkle of calamansi. To make them real tender and juicy, slow-cook the pork belly slab in water, deep fry and then cut them in strips.

Here's how to prepare this recipe

Lechon Kawali Ingredients

2 lbs pork belly
2 tbsp salt
2 tbsp whole pepper corn
5 pcs dried bay leaves
3 cups cooking Oil
34 ounces Water

Lechon Kawali Cooking Procedure

1) Place the water on a big cooking pot and bring to a boil
2) Put-in the pork belly then add 1 tbsp of salt, pepper, and bay leaves and simmer for 30 minutes or until meat is tender
3) Remove the meat from the pot and let it cool down for a few minutes
4) Spread 1 tbsp of salt on the meat, make sure to distribute it evenly on all sections
5) We now need to deep fry the meat. On a dry cooking pot place the cooking oil and heat it up
6) When the oil is hot enough, put the meat in the cooking pot and let it cook until the immersed side is brown and the meat’s texture is crispy
7) Flip the meat to cook the opposite side
8) Remove the meat from the pan, let it cool down a little then slice according to desired portions
9) Serve hot with white rice. Share and Enjoy!
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Monday, October 29, 2012

Pork Sisig Recipe


Sisig, a spicy and sour appetizer made with parts of or a whole pig's head, also made with a variety of meats, fish, and even tofu, is one Filipino dish I have never heard of nor eaten before reading so much about it in several Filipino food blogs.  Please find below cooking procedure.

Posk Sisig Ingredients:
2 lbs pig ears
¼ lb pork belly
1 cup onion, minced
3 tbsp soy sauce
1 tsp ground black pepper
1 knob ginger, minced
3 tbsp chili
1 piece lemon (or 3 to 5 pieces calamansi)
½ cup butter (or margarine)
¼ lb chicken liver
34 ounces water
3 tbsp mayonnaise
1 tsp salt

Pork Sisig Cooking Procedure

1) Pour the water in a pan and bring to a boil
2) Add salt and pepper
3) Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
4) Remove the boiled ingredients from the pot then drain excess water
5) Grill the boiled pig ears and pork belly until done
6) Chop the pig ears and pork belly into fine pieces
7) In a pan, melt the butter then add the onions. Cook until onions are soft.
8) Put-in the ginger and cook for a few minutes
9) Add the chicken liver and cook until well done.
10) Crush the chicken liver while being cooked in the pan
11) Add the chopped pig ears and pork belly then cook for 10 minutes
12) Put-in the soy sauce and chili then mix well
13) Add salt and pepper to taste
14) Put-in the mayonnaise and mix with the other ingredients
15) Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Enjoy, serve with white rice while hot.





Alternative text

Wednesday, October 10, 2012

Apolinario Mabini



(1864-1903)

Apolinario Mabini was born in Talaga, Tanauan, Batangas, on June 22, 1864.  He was known as the Sublime paralytic and the brain of the revolution. Apolinario Mabini joined La Liga Filipina in 1892 and Aguinaldo's revolutionary government from June 1898 to May 1899. He was captured by the American forces in December 1899 and deported to Guam in January 1901. He died in Manila on May 13, 1903.

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Tuesday, October 9, 2012

General Emilio Aguinaldo

General Emilio Aguinaldo

President Emilio Aguinaldo
General Emilio Aguinaldo




General Emilio Aguinaldo
(1899-1964)

General Emilio Aguinaldo was born in Kawit, Cavite, on March 22, 1869. He officially proclaimed the Philippine independence in Malolos, Bulacan, on January 23, 1899, with him he was the first president and Philippines became the first republic in Asia. He died at the Veterans Memorial Hospital, Quezon City, on February 6, 1964.



Alternative text

Sunday, October 7, 2012

General Gregorio Del Pilar

General Gregorio Del Pilar


(1875-1899)

General Gregorio Del Pilar was born on November 14, 1875, in Bulacan, Bulacan. He was known as the Hero of Tirad Pass and he was one of the youngest and bravest generals ever produced by the Philippines. On December 2, 1899, he died in the battle of Tirad Pass, to enable General Emilio Aguinaldo to escape from the Americans.


Alternative text

Friday, October 5, 2012

Andres Bonifacio


(1863-1897)

Andres Bonifacio was born in Tondo, Manila, on November 30, 1893 wherein he grew up in the shanty area. He founded the secret society known as “Katipunan” on the 7th of July, 1892. Andres Bonifacio also became the president of the Tagalog Republic from 24th August, 1896 to 10th May, 1897. In 1892 Andres Bonifacio married Gregoria de Jesus. On May 10, 1897 he was killed near the Mount Buntis, in Maragondon Cavite.
Alternative text

Wednesday, October 3, 2012

Dr. Jose P. Rizal (1861-1896)



Dr. Jose P. Rizal was born on June 19, 1861 in Calamba Laguna. He was known to be the Philippine’s National Hero. He published his masterpiece “Noli Me Tangere” in Berlin Germany in the year 1887 and his second novel entitled “El Filibusterismo” in Ghent Belguim in 1891. His two novels encouraged the conscience of filipino people and Dr. Jose Rizal contributed various literary works to La Solidaridad. Because of his leadership in the reform movement and for his provocative words written on his novels, Dr. Jose Rizal was arrested and later killed by musketry in Bagumbayan Manila on 30th of December 1896.
Alternative text

Monday, October 1, 2012

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