Monday, April 30, 2012

It's Silog time! This time it's Corned beefsilog

It's Monday once again! Time for your Monday Breakfast ideas. How about another Silog again? But this time, it's corned beef silog! You can use any canned corned beef, sauté it in garlic, add potato cubes and onion rings and pair it with Fried eggs and Fried rice...voila, you'll have a not so ordinary breakfast again!

Don't forget to miss your breakfast as it is the most important meal of the day! Energize yourself this week, start your day right and eat breakfast everyday! Have a great week ahead everyone!

Tuesday, April 24, 2012

Sinaing na Tulingan

Known as skilled cooks, Batangueños are fond of building  recipes out of cattle and fish meat because of its abundance in their province.  Among the popular fish delicacies that Batangueños like to cook is the tulingan or the mackerel, usually cooked ‘sinaing’ or boiled style like that of rice.  

A variation of Laguna’s paksiw na isda, sinaing na tulingan is preferred to be cooked in a clay pot with the mackerel sometimes wrapped with banana leaves to enhance its flavor.  Small to medium sized mackerel are best cooked with kamias until dry, added with water, and a bit of rock salt. 

The tails of the tulingan are removed and discarded by twisting and pulling it out because it is known to cause allergic reactions to some.  While the tulingan may not be available all year long in some parts of the country, the sinaing na tulingan recipe, however, can be a great way to savor the goodness of the mackerel, for it can last days even without refrigeration. 

A heritage recipe of Batangueño mothers who have passed it on to their children, the sinaing na tulingan became a prized recipe of every Batangueño. Other natives also prefer cooking the tulingan ginataan style, wherein coconut milk—sometimes even ginger powder—are used for an alternative flavor. 

Sinaing na Tulingan Recipe

 Serves 6 
Preparation time: 10 mins 
Cooking time: 2½ hours 

• 2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel) 
• 2 tablespoons rock salt to taste 
• 50 grams pork fat, sliced into strips 
• 1/2 cup water 
• 1/2 cup dried kamias 
• 2 tablespoons soy sauce 
• 1/4 cup vinegar 

1. Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. 

2. In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done. 

by Ramon Gumapac 
The featured recipe is created and prepared by veteran and seasoned cook, Ramon Gumapac.
Ramon, a native of Batangas, has been cooking Filipino dishes for more than 15 years now. 
He is one of the cooks whipping up sumptuous native Filipino dishes at Island Pacific Supermarket. 

Saturday, April 21, 2012

It's Silog time....Tinapasilog!

 Time for that breakfast you've been craving for. Why not treat yourself to a Silog fare again this time?
 Have some Tinapasilog! Tinapasilog is Tinapa (Smoked Fish), Sinangag (Fried Rice) and Itlog (Egg).
 Tinapa is a FIlipino term for fish preserved or cooked through the process of smoking them. The most
common Tinapa is bangus or milkfish. Here in the States, we usually see Tinapang Pike Mackerel or rounds cad  as alternative to milkfish. Tinapa is usually served with onion and tomatoes on the side and garlic flavored vinegar dipping sauce. Making tinapa involves a two-stage process-- brining and smoking. The brining part gives the fish a good salty taste and it also makes it moist. The smoking part cooks the fish that gives it the smoky flavor.

Tuesday, April 17, 2012


According to Mark Twain the cherimoya  one of the best-tasting fruits in the world. 

On the outside, it looks like a cross between an artichoke and a pear — green, scaly, and lightbulb-shaped. It has a few decent-sized seeds in its core that are easy to remove, and its white flesh is jello-smooth. 

Some say that its taste combines the exotic flavors of pineapple, papaya, passionfruit, banana, mango and lemon into one luscious delight

Cherimoyas are delicious when used to make fruit smoothies or mixed with yogurt or ice cream. They are also perfect to mix into fruit salads with other fruits. Many people find eating cherimoyas while drinking wine exquisite, as the taste is very complimentary. Whichever way you eat the cherimoya, it has one of the most delicious and sophisticated flavors available.

Buying cherimoya

When buying cherimoya, choose firm, unripe fruit that are heavy for their size, then place them somewhere out of the sun and allow to ripen at room temperature. Check your cherimoya every couple of days for softness. The fruit should feel as soft as an almost-ripe avocado, with a little give but not squishy. The skin may turn brownish as the cherimoya ripens, which doesn’t affect the flesh. Don’t cut into it when you first notice ripeness, give it a day or two more, but don’t wait too long or the sugars in the flesh will begin to ferment. Once ripe, cherimoya can be refrigerated for up to 4 days, wrapped in a paper towel.

Eating cherimoya

To eat, cut your cherimoya in half lengthways and either: scoop out succulent spoonfuls; eat like a watermelon, scraping the rind to get every bit of sweet flesh; peel and cut into cubes and add to fruit salads; puree and use as a mousse or pie filling.

They’re absolutely delicious when scoffed icy-cold from the freezer and eaten like ice-cream.

Cherimoya pieces can be dipped in lemon or orange juice to prevent darkening.

Don’t forget to spit out the big black seeds.

Monday, April 16, 2012

Adobo Flakes Fried Rice


  Spice up your morning with Adobo Flakes Fried Rice!



Saturday, April 14, 2012

Adobo Flakes


If you don't feel eating the traditional adobo with sauce then this might just be right for you. This is one of the variations of ADOBO, serving it in flakes.  This is perfect with hot pandesal or mix with rice to make adobo fried rice. Check out the recipe from this site:

Happy Cooking!

Wednesday, April 11, 2012

Green Beans

Also known as string beans, these bright green and crunchy beans are available year-round. Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans that are eaten fresh.

Recent studies have confirmed the presence of lutein, beta-carotene, violaxanthin, and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes. The only reason we don't see these carotenoids is because of the concentrated chlorophyll content of green beans and the amazing shades of green that it provides.

Quick Green Beans


1 pound fresh green beans
1/3 cup sliced red onion
1 clove garlic, crushed
¼ cup fat free vinaigrette salad dressing (or your favorite salad dressing)*
2 tablespoons slivered almonds


1. Bring a pot of water to a boil.
2. Meanwhile, wash the beans and snip off stems.
3. Cut beans into 2 inch long pieces.
4. Add beans to boiling water and boil for 4-5 minutes until they are bright green in color.
5. Remove beans to serving container.
6. Add onion, crushed garlic and salad dressing and mix.
7. Top with slivered almonds.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.


Roast Pork Loin with Mango Sauce

Roast Pork Loin with Mango Sauce
Yield: 4 servings


1/2 cup        Mirin  
1/2 cup        Plum Wine
1 cup           Mango Juice
4 oz             Mango Fruit, dried
1/4 tsp         Salt
1 tsp            Pepper, white, ground
1 lb              Pork Loin, trim of fat


1. Pre-heat oven to 400° F.
2. In a bowl, combine all ingredients except the pork loin. Mix well
3. In a hotel pan, lay the pork loin
4. Coat with the liquid mixture.
5. Marinate for 2 hours, or over- night,  refrigerated.
6. Roast pork in oven for 45 minutes. Test for doneness.
7. Allow roast to rest for 10 minutes before slicing for service.
8. To serve: In  a platter, pour sauce. Line `cooked soften dried mango on the platter.
9. Place sliced pork on top of the lined mango.
10. Garnish with sliced fresh mango on the sside, if desired.

The Sauce:


2 tbsp         Canola oil
1/2 cup       Shallots, chopped fine
2 cups         Mango marinade
1 tbsp          Arrowroot
1/2 cup        Water
1/4 cup        Raisin
1 tbsp          Sesame Oil


1. In a sauce pot, pour oil.  Add shallots ad sauté for 5 minutes.
2. Add all the sauce ingredients, except the sesame oil. Reduce
3. Mix water and arrowroot. Pour into simmering sauce to thicken.
4. Add raisin. Simmer for two minutes.
5. Finish with sesame oil.

Tuesday, April 10, 2012

Top 10 Ways to Enjoy Mangos

10. Mango Salsa. Create a mango salsa with mangos, red onions, jalapenos, cilantros and lime juice. Serve over fish, shrimp, chicken or pork. Also try our Mango Avocado Salsa.

9. Frozen Treat! Blend sliced mangos and orange juice, freeze in ice trays, and enjoy! A cool treat on a hot day … or any day! Your kids will love it! Fruits And Veggies More Frozen Treat! Blend sliced mangos and orange juice, freeze in ice trays and enjoy! A cool treat on a hot day … or any day! Your kids will love it!

8. Puree & Drizzle. Puree a mango then drizzle over low-fat vanilla ice-cream and top off with raspberries. It’s a new healthy alternative to please your sweet tooth. Fruits And Veggies More Puree & Drizzle. Puree a mango then drizzle over low-fat vanilla ice cream and top off with raspberries. It’s a new healthy alternative to please your sweet tooth.

7. Mango Tea. For a naturally sweet taste and a decorative touch, slice and freeze mangos then add to flavored ice teas. Fruits And Veggies More Mango Tea. For a naturally sweet taste and a decorative touch, slice and freeze mangos
then add to flavored ice teas.

6. Pancakes. Mix into any pancake batter for a refreshing twist to your standard blueberry pancakes. Mix into any pancake batter for a refreshing twist to your usual plain or blueberry pancakes.

5. Time to grill? Add mangos to your standard skewers for a sweet mixture to your traditional kebobs. Add mangos to the skewers to sweeten up your traditional kebobs.

4. Smoothie. Blend 1 cup of orange juice, ½ cup of yogurt and one banana. Add 6 ice cubes and 1 diced mango. Blend again. Enjoy!. Blend 1 cup of orange juice, ½ cup of yogurt and one banana. Add 6 ice cubes and 1 diced mango. Blend again. Enjoy!

3. PB & … M? Skip the jelly and top your peanut butter with mangos! Toast whole wheat bread, spread with peanut butter, add mango slices. A sweet change to the old standby. Skip the jelly and top your peanut butter with mangos! Toast whole wheat bread, spread with peanut butter and add mango slices. A sweet change to the old standby.

2. Parfait! Layer low-fat vanilla yogurt, whole grain granola, raisins and mangos. Layer low-fat vanilla yogurt, whole grain granola, raisins and mangos.

1. Quick Dessert or Sweet Side. Mix mango, banana, strawberries and oranges in a bowl with chili powder, lime juice and honey. Serve chilled.

Basic Fruit Smoothie

Did you know there are over 200 varieties of fruits and vegetables? That’s over 200 different flavors and textures to enjoy! And the variety doesn’t end there. You still have color, form and the many ways to prepare fruits and vegetables to take into consideration when mixing things up. Good for your family and fun for your kids, fruits and veggies can offer something new almost every day.

Strawberry, Banana, Peaches
1 quart Strawberries, hulled
1 Banana, medium size, broken into chunks
2 peaches
1 cup water
2 cups ice
2 tbsp simple sugar
Ingredients for simple sugar:
1 cup water
1 cup sugar
1/2 handful of fresh basil , minced
How to make simple sugar:
In a pan, combine water and sugar, should be sand consistency.
In a medium fire, let it simmer for 5 minutes. Do not mix. 
When the sugar is completely dissolved and the mixture has a clear consistency, the syrup is already done
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the simple sugar. Add ice and blend to consistency. 
Pour into glasses and serve.

Chef Dindo Riforsado

Chef Drif has a long and distinguished career in the culinary arts industry.  He has worked in various upscale restaurants in Los Angeles such as La Defence Restaurant, Kado Japanese & Teppanyaki Restaurant; and Sushiko Kosher Japanese cuisine. He has mastered the art of culinary and has an extensive knowledge on a wide range of International cuisines. Currently, he is a Private Chef catering to private parties and events. 

Monday, April 9, 2012

Purple Yam/Ube

Purple yam (Ube) is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cakes, and other pastries. This purple root crop is a heavy favorite among Filipinos for its soft and smooth texture and delicious taste.

Like regular yams, purple yams are extremely good for you. High in potassium, plus B6, vitamin C, fiber, plus antioxidants, purple yams are truly one of nature's wonders.

The most popular way of cooking ube is to make it into halaya.  It is a sweet sticky jam-like concoction that may be eaten by itself or as an ingredient in other deserts like halo-halo.

Ube Halaya Recipe


1 kilo ube mashed or 2 packs purple yam
2 cans condensed milk
1 can evaporated milk
1/2 cup butter
1/2 cup sugar (amount optional)
1/4 cup grated cheese

Cooking Instructions:

Cook ube in boiling water until soft. Peel and mash ube until smooth in texture. A blender can be used for a better result.

In a big wok, melt butter or margarine. Place in the mashed ube; pour the condensed milk and sugar over it. Keep  stirring on low heat for at least 30 minutes or the until mixture is well blended.

Add evaporated milk and continue mixing until well blended and thick. Stir constantly to prevent sticking to the pan. Let cool and transfer into a large greased tray or pans Sprinkle with grated cheese for extra flavor. Chill and serve.

Saturday, April 7, 2012

Hotsilog for your lazy Saturday!

Filipinos are known for eating anything with rice. Rice is their staple food. Hotdog is usually eaten by itself or with a bun , but for Pinoys, it can be paired with rice. The FIlipino Hotdog is reddish in color , which makes it more appetizing to the eyes.  Hmmmm.... how about  Hotsilog for a lazy Saturday! Hotsilog is short for Hotdog, Sinangag (Fried Rice) and Itlog (Egg).

Thursday, April 5, 2012

It's Silog Time--- Jefsilog or Jepsilog!

It's Silog time once again. Jefsilog or Jepsilog is short for Jefrox/ Jeprox dried fish, Sinangag (Fried Rice) and Itlog (Egg). Jeprox is a salted dried fish which I believe is a product of Indonesia. When I was looking for the manufacturer of some Jeprox products, it's always "made in Indonesia or a product of Indonesia". I would say that Jefrox is similar to our danggit but a little bit thinner in texture. It emanates a not-so-pleasant smell while cooking it, that leaves your whole house smelling like, of course, a fish! This is best enjoyed with vinegar and or a side dish of cubed tomatoes & onions. Most of the Filipino restaurants are selling fried Jefrox so you can still enjoy this crunchy fried fish. Island Pacific offers this at their grab and go section.
This is perfect for your meatless Friday or for those days that you crave for dried fish! Happy Eating!

Monday, April 2, 2012

Your Monday breakfast idea this week: Longsilog

Silogs are popular breakfast fare in the Philippines. There are a whole slew of silogs--- anything that you can combine with Sinangag (Fried rice) and Itlog (egg) makes up for silog meals. 

The most commonly seen silog meals are Tapsilog, whose main meat ingredient is tapa (beef jerky);  Tocilog's main meat ingredient is tocino (sweet cured meat); and Longsilog's main meat ingredient is Longaniza (Filipino version of sausage). These silogs are usually paired with spicy vinegar as dip. So, for your Monday breakfast idea this week, why not have Longsilog? Happy Monday everyone!