Thursday, May 29, 2014

Tochong Bangus (Milkfish in Black Beans and Soy Cake

I know that not many of you are familiar with Tochong Bangus. If you look at it, you would think that it looks like Cardillong Bangus. Tochong bangus, however, does not have egg as one its ingredients. The curdly-looking ingredient there is tahure. Tahure is aged soybean or a fermented tofu that has become pickled salty and salty. I will be showing you how to make tahure just in case it is not available in the stores.


Looks delish, right?


  • 1 large bangus (milkfish), cleaned, scaled and sliced diagonally. (around 5 slices)
  • 1 small can black beans (tausi)
  • 4 cloves garlic, minced
  • 1 large ginger, cut into strips
  • 1 onion, quartered
  • 3 tomatoes, quartered
  • 4-5 pieces banana peppers
  • 1 bunch kangkong (or water spinach)
  • 4 pieces red chilies or labuyo (optional)
  • 1 Tbsp annato powder (optional)
  • tahure
  • salt, ground pepper, fish sauce, soy sauce
How to make your own tahure:
  • Put 1 tofu or tokwa in a bowl. 

  • Put 2 Tbsp vinegar, 1/2 tsp fish sauce, 1Tbsp soy sauce, 1 tsp ground pepper, 1 tsp ginger powder (optional)

  • Combine the ingredients and pour over tofu. Mash the tofu with the back of  spoon.

  • Keep mashing until the tofu has blended with the ingredients and has the appearance of crumbs. Done! Your homemade tahure. Set aside.
  • Home-made tahure

Okay, now let's go to Tochong Bangus

How to cook:
  • Heat oil pan and fry the bangus.
  • Set aside.
  • Using the same pan, put the garlic and saute until brown.
  • Add ginger and continue sauteing until crisp, then add in onions.

  • Stir-in tomatoes.
  • Add eggplants.

  •  Next, the black beans. Sprinkle annato powder. Mix well.

  • Pour tahure and mix with the other ingredients.

  • Add chopped red chilies.
  • Add in banana peppers.

  • Put kangkong and mix well the ingredients.
  • Continue stirring. Season to taste. 
  • Add the fried bangus and cover with the sauce. Or, put bangus in a serving platter and top with sauce.
  • You may add other vegetables. 
  • Annato powder is optional and was used to give the dish color.
Another uniquely delicious dish! Try it! For more adventures in the kitchen and beyond, please follow my blog. You may also follow me at Instagram and Twitter! 

Until next time! <3  jewel

Tuesday, May 27, 2014


Arroz a la Cubana. The Spanish dish consists of rice, fried egg and tomato sauce. It is sometimes served with fried plaintain. (wikipedia) This dish has become popular in the Philippines that we, Filipinos came up with our version. The Filipino version consists of rice, fried egg, fried plantain or saging na saba, ground beef or pork, and tomato sauce.
This has become one of my kids' favorite, and I have cooked this for them since they were little. :)
In my version, however, I omitted tomato sauce. Instead, I just use tomatoes. here it is:


  • 1 kilo ground pork
  • 3 medium-sized potatoes, cut into cubes
  • 3 medium-sized carrots, cut into cubes
  • 2 medium tomatoes, sliced and mashed
  • 1 cup sweet green peas
  • 1/2 cup raisins
  • 1 Tbsp fish sauce
  • 1 tsp paprika
  • 1 tbsp Worchestershire
  • salt, ground pepper, MSG to taste
  • 1 Tbsp brown sugar
  • 6 sunny side up eggs
  • 10 pcs. medium-sized bananas (preferably, saging na saba), halved and fried
How to Cook!

  • Heat oil in pan.
  • Saute garlic. Then onions.
  • Put tomatoes and mash.
  • Add the ground pork and mix well.
  • Put fish sauce and stir to combine.
  • Continue stirring until meat has browned. Add paprika, salt,pepper and MSG.
  • Meat will emit its own juice so no need to add water.
  • Add the carrots and continue stirring.
  • Add potatoes, then the raisins and sweet green peas.
  • Mix well, making sure all the ingredients are combined.
  • Check the taste and adjust seasonings as needed.
  • Turn off heat.
  • Transfer to a serving dish or a plate.
  • Garnish with fried saging na saba and top with fried egg.

There! You may arrange it any way you want to. This is how I serve it, per plate. ;)

Hope you enjoyed cooking with me! Follow me for more adventures in the kitchen and beyond! 
Until next time! <3 - jewel

GISADONG GINILING (Sauteed Ground Pork)

Let's make a simple dish grand, ok? No matter how a simple a dish is, if you add some spice and present it in a manner pleasing to the senses, it would definitely make a big difference!

I am sharing with you another Filipino dish that is easy to cook and budget-friendly because this could serve about 15 persons. Unless, each one will keep getting additional servings! "wink"

GISADONG GINILING (Sauteed Ground Pork)

  • 1 kilo ground pork
  • 1/4 kilo Baguio beans
  • 2 medium-sized carrots, sliced into cubes
  • 3 medium-sized sayote, (chayote) 
  • cut into cubes
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1 tsp annato powder
  • salt, ground pepper, MSG
  • 1 tbsp sugar

How to cook:
  • Heat oil in pan. Saute garlic, then onions.
  • Add ground pork. Stir and mix.
  • Add annato powder.
  • Put 1/2 cup water. Let boil.
  • When the meat has browned, add carrots, then Baguio beans.
  • Mix well. 
  • Add sayote.
  • Keep mixing the ingredients. 
  • Season to taste.
  • Make sure the beans are still crisp yet cooked before turning off heat.
  • Transfer to a serving platter. Arrange nicely to make it more appetizing.
Hope you enjoyed cooking with me! Please cook and share this with your family and friends!
For more adventures in the kitchen and beyond, please follow me here, in Instagram and Twitter!

Until next time! <3 - jewel

Sunday, May 25, 2014

Cordon Bleu with Creamy Sauce

I love cooking for my family. There's something about Sundays that make me want to cook something more special than the ordinary days.

I thought of Cordon Bleu. I was supposed to cook this last Christmas, but somehow, it slipped my mind. Anyway, it's Sunday and we are not going out today, so that means, we will not be eating out.

So, it's Cordon Bleu day! My version!

Cordon Bleu is so delicious. It's not really that hard to cook it. I may not be a Professional Chef, but I always make cooking easy to do.


  • 3/4 kilo chicken breast fillet
  • 2 cups bread crumbs
  • cheese
  • ham
  • 1 egg
  • salt, ground pepper, MSG (optional)
  • toothpicks
For the sauce topping:
  • 1 cup All-purpose cream
  • 1 Tbsp corn starch
Let's cook!
  • Wash the chicken breasts well.
  • Spread each piece and pound to make it thinner. You may use rolling pin.
  • Rub each piece with the salt, ground pepper and MSG mixture.
  • Put the ham first, then top with cheese.
  • Roll from one end to the other end and secure by inserting toothpicks.
  • Brush with melted butter on both sides.
  • Dip in beaten egg.
  • Roll in breadcrumbs.
  • Refrigerate for about 10 minutes.
  • Heat pan and add butter. Once melted, put cooking oil.
  • Deep-fry and brown the chicken by batch until cooked.
  • After frying, allow the chicken to cool before slicing.
  • Transfer to a serving platter and arrange as desired.
Make the Sauce:
  • Combine the all-purpose cream and cornstarch. Whisk to dissolve the cornstarch.
  • Pour in a sauce pan (low-heat).
  • Keep stirring until the sauce has thickened.
  • Turn off heat.
  • Pour over the chicken.

Yummy! The chicken almost melts in the mouth and the sauce is so creamy! Try it,too! You'll love it! Hope you can cook this and share the recipe with your friends!

  • The sauce can be cooked with wine, chicken broth or salted water.
  • This can also be baked.
  • You may use other cheese and ham that you prefer.
Thank you for dropping by! Until next time! Please check my other recipes. You may follow me at Instagram (pinkjewels_12) and Twitter. Until next time! More adventures in the kitchen and beyond! <3- jewel

Spicy Beef Caldereta

Beef Caldereta is another Filipino dish that is usually served in celebrations. It is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that became one of the Filipinos' favorite (Wikipedia). A lot of versions has come up, but it is till basically, a meat stewed until tender. The meat primarily used here before was goat. Now, Caldereta is cooked with beef, pork and chicken.

I prefer cooking this with beef. Here it is:



  • 2 kilos beef ( I bought 2 kilos because I bought the ones with bones)
  • 4 cloves garlic, minced
  • 1 onion, quartered
  • 1 red bell pepper, chopped
  • 2 large carrots, cut into cubes
  • 3 pieces bay leaves
  • 3 big potatoes, cut into cubes or quartered
  • 1 1/2 cups tomato sauce
  • 2 cans liver spread
  • 1 cup sweet green peas
  • 1 cup grated cheese (or more according to your preference)

How to cook:

  • Heat oil in pan. Saute garlic until brown. Add in onions and saute until translucent.
  • Add tomato sauce and stir well.
  • Add the beef and liver spread. Mix well with the tomato sauce. 
  • Once the oil from the beef comes out, add water, just enough to cover the beef.
  • Cover and let the beef tenderize.
  • When the meat has softened, add the carrots, then potatoes, bell pepper and sweet green peas.
  • add in chopped red chilies and chili powder.
  • Mix in grated cheese.
  • Check and season to taste.
  • Make sure the beef is really tender before turning off the heat.
  • Transfer to a serving platter.
  • Sprinkle with grated cheese.
  • Serve with hot rice.
Hope you enjoyed cooking with me! Please feel free to give suggestions, comments and feedback. I'd appreciate them. Until next time! Please follow me for more adventures in the kitchen and beyond! <3 - jewel

Tuesday, May 20, 2014

Pork Adobo sa Asin (Pork Adobo in Salt)

Adobo seems to be identified with Filipinos. Aside from Lechon, Adobo is probably competing with Lechon to become the National Food. (Am I right? "wink") As such, Adobo has evolved and different variations in cooking it has come up.

One variation I have come to like and really enjoy eating is Adobo sa Asin. You may use pork, chicken or a combination of both. It also called Adobong Puti because of it's pale color and the absence of soy sauce.


Looks so yummy, right?


  • 1 kilo pork (preferably, the belly part)
  • 1 1/2 cups water for boiling. Just enough to cover the pork.
  • 1 cup white vinegar
  • 4 Tbsp salt
  • 1 tsp whole peppercorns
  • 4 pieces dahon ng laurel (dried bayleaves or laurel leaves)
  • 1 tsp ground pepper
  • 5 cloves garlic, minced
  • 2 stalks lemongrass (tanglad), chopped. (optional)
How to cook:
  • In a pan, immerse the pork in water, vinegar, salt, peppercorns, dahon ng laurel, ground pepper and tanglad. Let boil.
  • Cover to allow the pork to tenderize faster. 
  • Keep checking to see if pork is tender enough.
  • Once the liquid has evaporated, season to taste.
  • Let the pork fry in its own oil.
  • You will know cooking is done when pork has browned and has become crispy.
  • Transfer to a serving platter.
  • Serve with hot rice and iced drinks.

Thanks for dropping by! Hope you try this, too! Feel free to comment, give suggestions and feedback. I'll appreciate them.

Till next time! Follow me for more adventures in the kitchen and beyond! <3 - jewel

Monday, May 19, 2014

Pork Menudo

Pork Menudo is another dish adapted from the Spanish and Mexicans. Others cook it using tripes. We, Filipinos, however, use pork cubes and liver. Pork menudo is also a primary dish in Filipino gatherings, primarily because a lot of people can partake of it. I like my Menudo spicy yet a little sweet.

There are many versions of cooking it but this is my version. Hope you like it! :)


  • 1 kilo pork cubes
  • 1/4 kilo liver
  • 3 cloves garlic, minced and chopped
  • 1 onion, sliced
  • 5 medium-sized potatoes, cubed
  • 2 carrots, cubed
  • 1 red bell pepper, cubed
  • 1 cup sweet green peas
  • 1/2 cup tomato sauce
  • 6 Tbsp Annato powder
  • fish sauce
  • 1 Tbsp ground pepper
  • 1/2 up soy sauce

How to cook!
  • Heat cooking oil in pan.
  • Saute garlic, then onions.
  • Put Annato powder and saute with garlic and onions until blended.
  • Add the pork cubes and mix and stir well. 

  • When pork has browned, add the liver and continue sauteing.
  • Add fish sauce.
  • Pour 1 cup water. Let boil.
  • Add the carrots and mix.
  • Season to taste.
  • Add potatoes and sweet green peas. Simmer.
  • Put 1/2 cup sugar and stir.
  • When pork is tender and the veggies are cooked, turn off.
  • By this time, the sauce has thickened.
  • Transfer to a serving platter.
  • Serve with hot rice and ice-cold drinks. 

Note: I always put raisins. Unfortunately, it so happened that this was the time I ran out of stock har har.

Thanks for joining me! Please follow for more adventures in the kitchen and beyond. Till next time! <3 - jewel