Buttered Chicken (Chinese Style)



  1. Chicken cuts, assorted
  2. Calamansi juice
  3. Garlic, minced
  4. Ginger, minced
  5. Salt
  6. Freshly ground pepper
  7. Egg, beaten
  8. Cornstarch
  9. Chili/Cayenne, optional, if you like spicy you can add with cornstarch
  10. Cooking oil
  11. Butter, melted
  12. Garnish


  1. Mix ingredients from 1-7 then refrigerate for about 30 mins
  2. Dip chicken in egg then cornstarch (with or without the spice)
  3. Fry until golden brown
  4. While hot dip in melted butter then serve with garnish

Courtesy of http://filipinostylerecipe.com/2013/03/potato-salad/

Yang Chow Rice



  1. Rice, cooked, refrigerated overnight
  2. Shrimp, blanched in water and salt then cold water
  3. Salt
  4. Egg, beaten
  5. Spring onion, chopped
  6. Carrots, diced, blanched in water and salt then cold water
  7. Green peas, blanched in water and salt then cold water
  8. Cooking oil


  1. All ingredients that need blanching dip in boiling water with salt then cold water
  2. In a wok, out oil and add egg when hot and when egg is formed but still soft add the cooked rice and stir with the egg
  3. Add the shrimp and pork
  4. Add the carrots and peas
  5. Add the salt for seasoning
  6. Add the spring onions and mix evenly
  7. Serve while still hot

Courtesy of http://www.youtube.com/watch?v=BLZpV-hXblw

Guisadong Monggo

IMG_5476 IMG_5477


  1. Cooking oil
  2. Pork, sliced into small pieces
  3. Salt
  4. Monggo, soaked in water and boiled for another 30 mins
  5. Garlic, minced
  6. Tomato, chopped
  7. Onion, chopped
  8. Ampalaya leaves
  9. Ampalaya fruit
  10. Fish sauce
  11. Magic sarap to taste
  12. Water


  1. Boil monggo in pot of water until skin is slowly removing itself from the seed then set aside
  2. In another pot, put pork and add salt and water and bring to medium heat until water is reduced then add cooking oil to fry until golden brown, set aside
  3. In the large sauce pot, saute in cooking oil garlic onions and tomato then add fish sauce
  4. Add ampalaya fruit
  5. Then add the monggo boiled including the boiling water
  6. Add water is necessary
  7. Cover to simmer
  8. Add fish sauce and salt to adjust taste if necessary
  9. Add ampalaya leaves then mix and let simmer for another 5 minutes
  10. Serve best with galunggong

Ginisang Sayote



  1. Sayote
  2. Garlic
  3. Onions
  4. Tomatoes
  5. Cooking oil
  6. Salt
  7. Black pepper


  1. Saute onion, garlic and tomatoes in cooking oil
  2. Add sayote and cover to simmer
  3. Mix once in awhile and cover until water is coming from the vegetables
  4. You can add water if you want more sauce
  5. Add salt and pepper or some patis/fish sauce to taste
  6. Serve while hot

Courtesy of http://filipinostylerecipe.com/2013/03/potato-salad/

Garlic Pork Belly



  1. 1 kg pork belly (cut into thick strips)
  2. 1 head of garlic (cruched, peeled and chooped)
  3. 1/2 cup vinegar
  4. 1/2 cup water
  5. salt and black pepper to taste


  1. Put pork belly in pot
  2. Add garlic, salt and pepper, vinegar
  3. Add water
  4. Simmer until reduced water, set aside and keep the marinate used while cooking. Cool pork belly before frying.
  5. In another wok, fry pork belly until brown and drain excess oil
  6. Get the garlic used in the marinate and fry until brown and drain top on chopped pork belly

Courtesy of http://www.ulampinoy.com/cooking/video/garlic-pork-belly

Beef Caldereta



  1. Beef tenderloin, cubes
  2. Calamansi juice
  3. Salt
  4. Peppercorn, ground
  5. Laurel
  6. Garlic, minced
  7. Cooking oil
  8. Tomato paste
  9. Tomato sauce
  10. Siling pula, chopped
  11. Water
  12. Liver spread
  13. Potatoes, with skin, cut in wedges, boiled
  14. Red and green bell pepper, diced
  15. Onions, minced
  16. Cheese, grated
  17. Parsley/spring onion, for garnish


  1. Boil potatoes first
  2. Marinate the ingredients from 1-6
  3. In a wok, add cooking oil and when its hot add the the marinated beef
  4. When the beef is red, add the tomato paste for color
  5. And add the tomato sauce
  6. Add the siling pula if you want spicy, optional
  7. Add water and slow cook for about 30 mins to 1 hour from high to low fire
  8. Then add the liver spread
  9. Add potatoes, onions and bell pepper
  10. Add the grated cheese
  11. Mix evenly then put on plate then add more grated cheese on top and garnish

Courtesy of http://www.youtube.com/watch?v=0kZ8SkykAIQ

Crunchy Tofu with Mushroom



  • 4 Tofu block, drained and sliced into small squares
  • 3/4 cup flour, seasoned with: 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1 1/2 cups Japanese breadcrumbs
  • oil for deep-frying

For the mushroom sauce

  • 3 tablespoons sake/soju, I used soju since I don’t have sake
  • 3 tablespoons mirin
  • 1 1/2 tablespoons light soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 cup onions, minced
  • 2 teaspoons minced garlic
  • 2 cups chopped fresh mushrooms (shiitake, button, or oyster)
  • 1/2 tablespoon cornstarch, dissolved in 1/2 tablespoon water
  • salt and pepper to taste
  • 3 tablespoons chopped green onions or leeks*


1. I put my tofu in plastic container like Glad container and pour in the seasoned flour and closed the lid and shake

I love Glad containers :-)

I love Glad containers :-)

2. Then open the container again and add the beaten egg and close the lid again and shake

3. Then open the container again and add the japanese bread crumbs and close the lid again and shake. This way you don’t need to have 3 separate bowls to wash plus it more evenly coated like a chicken nuggets

4. Fry the tofu until slightly brown and drain then set aside

5. For sauce, in a pot add cooking oil and butter then add onions until translucent

6. Add garlic until fragrant

7. Over high heat, add mushrooms and continuously stirring in about 2-3 minutes.

8. Add soy sauce mixure and mix well

9. Add dissolved cornstarch and let it thicken

10. Season with salt and pepper

11. Add spring onions/leeks and stir

12. Place the fried tofu on the plate and pour the sauce over then serve