Thursday, July 31, 2014

"My Not A Kit Kat Cake" Blog Featured In GMA 7's TV Show Kapuso Mo Jessica Soho

My blogpost on May 12, 2014, "My Not A Kit Kat Cake" ,was featured recently on TV. It was shown in GMA Channel 7's Kapuso Mo Jessica Soho show, which tackled FOODPORN.

The shooting went well. I enjoyed it actually!.
Here's the link to the show. The segment I was in starts at 6:35
Me Featured in Kapuso Mo Jessica Soho, july 13, 2014

Thank you soooo much, GMA 7, KMPJ and the KPMJ producer and crew, Allan, Warren and the rest of the awesome peeps! Till next time! <3

Thursday, July 24, 2014

Beef Pochero (Pocherong Baka)

When you say Beef Pochero or Pocherong baka, what usually comes to mind is the soup version like the Nilagang baka, where saging na saba is also added. There is another version, though, wherein it is stewed with tomato sauce. What I am sharing here is the latter. Delicious Beef Pochero or also called Red Beef Pochero.

According to Wikipedia, "Puchero is a type of stew originally from Spain, prepared in Yucatan, Mexico, Argentina, Colombia, Paraguay, Uruguay, the Philippines, and Spain. The name comes from the word "puchero" which means "stewpot."

The dish is essentially equivalent to the cocido of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain, chickpeas are widely used. In Philippine cuisine, pucher or pochero refers to a dish composed of beef chunks stewed with saba bananas (or plantains). The dish may also include potatoes or sweet potatoes, chorizo bilbao, onion leeks, chickpeas,cabbage, and tomato sauce. Other versions replace beef with chicken or pork."

There are different ways to cook this dish. This is how I do it: :)

"MY" Beef Pochero (Pocherong Baka)


  •  1 kilo beef chunks
  • A pot of water enough to cover the beef for boiling
  • 1 Chorizo bilbao
  • 4 cloves garlic, minced
  • 1 medium-sized onion, quartered
  • 3 pieces tomatoes, sliced
  • 1 large carrot, sliced
  • 10 pieces ripe sweet plantains or saging na saba
  • 1/4 kilo baguio beans
  • 1 bunch pechay
  • 1 tsp Spanish paprika
  • fish sauce or patis, to taste
  • 1 tbsp ground pepper
  • 2-3 cups of beef broth (from boiling)
Ready? There are many ways to cook this dish. This, however, is how I do it :)

How to cook it:
  • After cleaning the beef chunks, put them in a pot, with water enough to cover the meat. Allow to boil. You may put fish sauce and ground pepper.
  • Keep checking if the meat is tender.
  • Once the beef chunks have softened a bit, turn off the heat and set aside.
  • Heat oil in cooking pan. stir-fry chorizo bilbao slices. Set aside.

  • Next, brown beef chunks in batches. Set aside.

  • Saute onions, tomatoes then garlic.

  • Add tomato sauce. Continue sauteing.
  • Put the browned beef chunks. Mix well and continue stirring.
  • Mix in the spanish paprika.
  • Add in the chorizos. Then pour 2 cups of beef broth taken from boiling the beef earlier. Season to taste. Cover and let boil. 
  • Remove the cover and check the tenderness of the meat. You may add more broth and seasonings if need be.
  • Add the carrots and mix well.
  • Add the potatoes.
  • Put the bell peppers. Mix well.
  • Once the carrots and potatoes have softened a bit, add the saging na saba or sweet plantains.
  • Add the baguio beans on top. Don't mix in.  Once the beans has softened, remove and set aside.

  • Next, do the same to the pechay or bokchoy. Set aside. 
  • Continue stirring. Check the beef for doneness.
  • Check the taste and add seasonings according to your preference.
  • Once the sauce has thickened, meat has softened to doneness, turn off heat.
  • Transfer to a serving platter. Add the baguio beans and pechay. Arrange in a way that it will look appetizing and appealing.
  • Serve with hot rice and ice-cold drinks! 
  • Enjoy!
You may add other vegetables.

Hope you had fun and learned while cooking with me. Please do try this and let me know how it went. You may also share the pictures here. Share this also with your friends. 

Please follow me for more adventures in the kitchen an beyond! Till next time! <3 - jewel

Friday, July 4, 2014


When I cooked Kare-kare with Ox tripe and beef meat, I set aside half kilo of tripe. I intended to use this for Callos. There will be less time to cook this now since the tripe has been boiled and softened, and now ready. Callos is a dish of Filipino-Spanish origin.

  • 1/2 kilo tripes, cleaned, boiled, softened and sliced into strips
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 large carrot, peeled and cut in cubes
  • 1 red or green bell pepper, sliced
  • 1 piece Chinese sausage, cut in rounds
  • 1 can garbanzos, drained
  • 1 cup tomato sauce

How to cook it:
  • Heat oil in pan. Saute garlic, then onions.
  • Add Chinese sausage 
  • Stir-fry.
  • Pour tomato sauce and continue stirring.
  • Add carrots and garbanzos. Mix well.
  • Once, carrots and garbanzos are half-cooked, stir-in cooked tripes.
  • Mix well, make sure the tripes are covered with the sauce
  • Check the taste and adjust seasonings.
  • Continue stirring until sauce has thickened.

  • Turn off heat and serve! 

Another delicious dish for you that is easy to cook at home! Happy cooking an please give me your feedback, suggestions and comments. I'll appreciate that! 

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

Thursday, July 3, 2014

Pork Menudo

July 3, 2014

Pork Menudo is another dish that is served in Filipino celebrations. Unlike the Mexican way of cooking it using tripes, Filipinos use a combination of meat and liver.

Menudo is usually cooked with tomato sauce giving the sauce a red color. In my case, I don't put tomato sauce. I want it to look different from afritada and mechado. I just use annato seeds sauteed in cooking oil to give it color.

My way of cooking Pork Menudo


  • 1 kilo pork (menudo cut)
  • 9 pieces calamansi
  • 1 1/2 cup soy sauce
  • 1/4 kilo pork liver, cut into cubes
  • 1 piece Chinese sausage, sliced 
  • 4 pieces potatoes, cut into cubes and soaked in water
  • 2 pieces carrots, cut into cubes
  • 1 piece red bell pepper, quartered
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup raisins
  • 1 Tbsp annato seeds
  • 1/2 cup water for the sauce
  • 4 Tbsp sugar
  • fish sauce, salt, ground pepper
How to cook:
  • Marinate pork in soy sauce. Slice calamansi and strain the juice. Mix with the soy sauce and pork and marinate for at least 30 minutes. Set aside.

  • Heat oil in pan. Put the annato seeds and stir-fry until the cooking oil becomes a bit reddish. Discard the seeds.
  • In the same cooking oil, saute garlic, then onions.

  • Add the Chinese sausage and continue stirring. This will give an added flavor to the dish.

  • Add the marinated pork. Continue stirring.

  • Once meat has browned, add the marinade, sugar and water. Let boil.

  • Check the taste for seasonings. You may add salt and ground pepper 
  • Put the carrots, then bell peppers
  • Simmer.
  • Some of the liquid will evaporate. Let the sauce thicken.
  • Add the raisins.

  • Continue stirring. If you want a thicker sauce, add cornstarch dissolved in water.
  • Turn off heat.
  • Serve in a serving dish.
  • Best with hot rice and ice-cold drinks!
  • Sweet green peas may be added.
  • Hot dogs may replace Chinese sausages
We're done! Please try this nd give me your feedback. You may comment below.
Follow me for more adventures in the kitchen and beyond! Till next time! <3 - jewel

Wednesday, July 2, 2014

Sweet and Sour Lapu-lapu

I've always liked the taste of any fish with pinkish red color. Lapu-lapu and dalagang bukid, particularly. They have white meat and they taste differently than other fish. They have a similarity in taste that's why dalagang bukid is sometimes used as a substitute for the more expensive Lapu-lapu in cooking this dish and escabeche.

We went grocery shopping the other day for our 15 day-stock and then I saw this big Lapu-lapu and decided to buy 1 large piece which weighed more than a kilo.

Aside from the Lapu-lapu,we also bought squid and the usual pork, chicken and beef. A few days ago, we chanced upon really huge edible crabs being sold alive, near the entrance of the subdivision. We bought 2 kilos, 3 extra large ones plus 2 pieces large crabs. The first 3 were cooked right away. I'll blog about it, too.

Going back to Lapu-lapu, the Eglish name for this is Red Grouper or Leopard Coral  Grouper. I actually googled it. "wink!" Lapu-lapu can be steamed, fried and cooked in a lot of different ways. Today, it will be with sweet and sour sauce.

Sweet and Sour Lapu-lapu

I was not able to take pictures of all the steps because I was in a hurry cooking 3 main dishes for lunch. My son had visitors so I had to rush-cook Sweet and Sour Lapu-lapu, Adobong Pusit (squid) and Steamed crab with soda.


  • 1 Large Lapu-lapu
  • salt and pepper
  • 1 cup cornstach 
  • 1 thumb-sized ginger, julienned
  • 1 carrot, julienned
  • 1 bell pepper, julieened
  • 1 onion, quartered
  • 1 garlic, minced
  • Sweet and sour sauce: 1/4 cup vinegar; 3/4 cup sugar; 2/3 cup water; 1 Tbsp cornstarch
  • parsley for garnishing
How to cook it:
  • Dry rub lapu-lapu with salt and ground pepper.
  • Cover or bread with cornstarch on both sides.
  • Heat oil in pan and fry. Make sure oil is really hot to avoid skin sticking to the pan.
  • When Lapu-lapu is fried to doneness, set aside and put in a serving platter.
  • Saute ginger, garlic, then onions.
  • add the carrots and bell pepper.
  • Continue stirring. When carrots are half done, add the sauce mixture.
  • Check the taste and season to your preference. If you want the sauce sweeter, just add more sugar.
  • Once sauce has thickened, turn off heat.
  • Pour sauce over the fried lapu-lapu. 
  • Garnish with parsley.
Done! The Lapu-lapu is crisp on the outside and succulent inside. Sauce is a combination of sweet and sour. Delish! 

Try this,too, and let me know how it went. I'd appreciate your feedback! Please cook and share! 

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