Green Beans with Beef

I haven’t tried to post any recipe using this green veggie so I decided to buy some green beans or what others know as French beans. During my childhood days, my mom used to prepare this veggie dish which she also sauté beef to balance the meal. Well now that I am married and I am the one who personally prepare our food I like to prepare healthy foods so veggie is always a part for my list. Here is the instruction on how to cook Green Beans with Beef.

The consistency of your green beans should be like this, not overcooked




Ingredients:
Green beans/ French beans (chopped into ½ inch)
Beef ¼ kilo (cut into strips or smaller cubes)
1 medium onion (chopped)
2 cloves of garlic (chopped)
Salt
Soya sauce
Ground black pepper
Water
1 green chili
oil


Preparation / Methods on how to cook Green beans with beef:

Green beans with beef, not too dry, not that saucy




Step 1: On a pan put the beef that was cut into smaller cubes or strips. Put ½ teacup of water and sprinkle some salt. Let the water dry out first before you put oil to fry it.

Step 2: Fry the beef meat for 3 minutes and then put garlic till it gets light brown. Once it is done, you can now add the onions and green chili. Sauté the onions till it get light brown in color and put two tbsp. of soya sauce.

Step 3: Next is to put the green beans and put ample amount of water. Cook the green beans for 3-5minutes till it gets soft but not overcooked. Sprinkle some salt and ground black pepper to taste. This recipe is also good to match any dried fish.

Spicy Aloo Bhindi Recipe

Aloo means potato and Bhindi means okra in Hindi. These two are always present in every Indian dish since most of the people here are vegetarians and they have a lot of recipes concerning these two wonderful veggies. I know some people don’t like to eat okra because it is too slimy. But potatoes will always be a natural favorite since it is one of the easiest to prepare and you can do a lot of great recipes using potatoes.

Spicy Aloo Bhindi Recipe




Spicy Aloo and Bhindi is one of which I favored to eat because it captures the taste of the masala you use. It is also easy to prepare as long as you have the ingredients like spices at home. Well you can visit any Indian stores in your place to look for this spices that I am going to share in this recipe. Here is the instruction of how to cook Spicy Aloo Bhindi recipe:

Ingredients:

1 large Aloo (potatoes)- Chopped into smaller cubes
¼ kilo of bhindi or okra- cut into small rings
1 medium size onion
2 cloves garlic (chopped)
Turmeric
Ginger-garlic paste
Salt
red Chili powder
Coriander powder
Jeera or cumin powder
2 green chilies (cut into small rings)
Hing or asoefetida
Coriander leaves (fresh)
oil

Preparations/ Methods on How to cook Spicy Aloo Bhindi Recipe:

Step 1: Heat oil in pan and put jeera powder, hing and then garlic. Once it is light brown you can now add the chopped onions and green chilies. Put salt in your onion so that it can be cooked easily. Once the onion is golden brown you can now add your turmeric and then put ginger garlic paste.

Step 2: Next you need to put the coriander powder and red chili powder and put 1tbsp of water so that your powder would not be burnt in taste. Then you can now put the chopped aloo or potatoes and add some more tbsp. of water and simmer it for 10-12 minutes. Once your potatoes are half cooked, you can add the bhindi or okra and cook it for another 5 to 8 minutes.

Step 3: If you think that it still lacks taste, just sprinkle salt into your potato and okra. Just don’t put a lot of water so that it will not get slimy and the taste of the masala will stick to your veggies. Keep the flame slow and I hope you just use a non-stick pan for this recipe since this dish is supposed to be dry and not saucy.

Sautéed Spinach

I didn’t want to stress much to think on what to cook so I just prepared an easy recipe which is sautéed spinach. Just make sure to buy the fresh bunch of spinach and wash it carefully before preparation since there will be soil residue on the stems of spinach, not unless you buy it in a grocery where it is already packed and cleaned which is not like you buy in a local market.

Nutritious Sautéed Spinach



I have tried a lot of great and easy to cook spinach recipes and I may include this one also. No need to include spices but just the regular ingredients you have in your kitchen like garlic, onion, soy sauce and ground black pepper.

When cooking spinach, do not cover it so that the color will still remain greenish and not that dark. Anyway, when we sauté this wonderful veggie, don’t use dark soy sauce, but the regular Chinese soya sauce. If you have a veggie wash, it is much better to use it as you soak and clean the leaves of spinach. Here is the sample easy to cook recipe for Sautéed Spinach:

Steamy hot spinach!


Ingredients:
Bunch of fresh green spinach
1 medium onion (chopped)
2 cloves of garlic (chopped)
Oil
Soya sauce
Salt
Ground black pepper
1 green chili (optional)
Water

Preparation / Method on how to cook Sautéed Spinach:

Step 1: Wash the spinach well and cut it like 1-2 inches wide since this veggie will get smaller once cooked.

Step 2: Heat oil in a pan and sauté garlic and onion in it, then once it is light brown you can add the green chili. Add the Spinach and put 2-3 tbsp. of soya sauce. Keep the flame into medium heat and add about half teacup water. Season with salt and ground black pepper and keep the flame slow and cook the veggie for 2 to 3 minutes more without covering or putting a lid. Serve hot with rice and this dish match perfectly with any kinds of fried meat or fish.

Mushroom- Cheese Grilled Sandwich

I read this on the menu of local restaurant near us when we had our short order for our dinner since we don’t have much time to prepare and I was super hungry. Well, it will take time to wait for the orders so I asked hubby if I can have a sandwich while waiting and this is what I selected from their menu.

Mushroom and cheese grilled sandwich, very heavy on the tummy!



First of all, it was my first time to order such a sandwich and when I read mushroom and cheese grilled, I got curious because I used to remember bacon and mushroom melt sandwich back home in a famous fast food chain and it was super delicious. So I said, well exclude bacon on this one, probably I may get the same or somewhat the same taste to it. Well to my surprise after 4-5 minutes of waiting, my sandwich arrived on the table.
It was lovely on the outside to see the melted cheese covering the outer layer of grilled sandwich, but when I snooped what’s inside, I never realized that this sandwich would include tomatoes, onions, cucumber (fresh, not pickled), grind spinach, fresh green chili, mushroom bits, and spices along with it which my tongue would taste.
I was really laughing because I never expected a lot of intruders inside, I mean I never expected too much of it inside this sandwich when in fact I just focused only on the two main things, the mushroom and the cheese. Well the taste isn’t the way I liked it but because I was so hungry I ate it all and I was really full.
The price of Rs50 is enough for the price since it was like a salad in a sandwich for me and most of all I can say that this type of sandwich would surely adore vegetarian fans out here, not unless if they still mind the cheese. Well, just a new discovery for me and my verdict if I am going to order it again next time, well maybe not. I still don’t feel the combination of spinach and cucumber in my mouth. If I were to choose, I would just pick up the mushrooms and cheese in it, well I can include the tomato, onion and cucumber as long as there is mayonnaise and some ketchup included to it, but its not.

Beef and Mushroom Fry

I got a stock of mushroom in the fridge that needs to be cooked before they got spoiled and I have strips of beef remaining which was also left out of the beef steak that I have cooked so I thought of why not combine the two ingredients to cook a new dish. Well I have browsed online about recipes concerning the two main ingredients but then most of the required ingredients, I don’t have it at home and I don’t want to go out for a grocery because it was really hot outside, good if we have a car.

Beef and Mushroom fry for you to try!


So to make it short, I cooked beef and mushroom fry. It does look like stir fried beef to me, although there was no sesame oil in it but I did included oyster sauce to make it look fabulous.
I do have button mushrooms so I only thought of combining it with beef and not for chicken. Anyway, it turned out just fine although this dish is dry as I have said, it is fried and don’t expect any mushy or creamy sauce into it. Here is the sample instruction on how to prepare beef and mushroom fry.
Ingredients:
Beef (cut into thin strips)
Mushroom (what I have was button, but you can try any edible mushrooms you like)
Bird’s eye chili
Garlic (chopped)
Oil
Jeera powder
Oyster sauce
Soy sauce
Salt
Ground black pepper

Preparations/ Methods on how to cook beef and mushroom fry:

Hot and Steamy Beef and Mushroom Fry


Step 1: Put the beef strips into the pan with half a teacup of water to boil the beef. Once the water is gone, you can now put oil and fry and beef strips.

Step 2: Put chopped garlic into the beef. Cook it light brown and not burnt else the garlic will be bitter. After this, you need to put the mushroom and season it with soy sauce, a pinch of salt and ground black pepper.

Step 3: You can now add the Bird’s eye chili which is chopped and then add the oyster sauce into it as you sprinkle the jeera powder. But if you have sesame oil, the better, just exclude the jeera if you have that one.

Popcorn

It’s a movie marathon for the past week since Holy Week. I have been collecting Bible movies in our computer and it was really worth it. Watching it takes more time than a regular movie and that means we need popcorn. It was just timely that we have bought it at the grocery nearby and it has a lot of flavors to offer.

Fresh, hot and crispy popcorn!



It has classic flavor which is salted, butter, chili surprise, masala and more. What I just selected was classic flavor and butter. Watching movies can never be more fun and complete whenever we eat popcorn. Besides, I do consider it still as a healthy snack and I really don’t have any after taste whenever I eat it since being pregnant sure does a weird taste bud.
Popcorn as they say was first discovered by the Native Americans, it is cheap but still has a way to fill a hungry stomach. There are ways how popcorns pop; it can be through hot air or by cooking it in a pan with oil. Well, the type of popcorn that we used to buy was included with oil and we do cover it in a pre- heated pan and shake it well so that the popcorn can be cooked well.

Care to have some poppety corn!



I like the sound how crunchy and puffy popcorn is. Although parents should know this very well that popcorns should not be given to kids 4 years and below because it is one of the foods considered as a choking hazard.
Popcorn smells awesome and even if you are on your way to the cinema, you would obviously smell this captivating smell, ahh that excludes cheese flavor if you may ask me. Popcorn has antioxidant because of polyphenols. It is rich in fiber and low in fat not unless you have to cut that butter or margarine and salt on your flavored popcorn.
Anyway, popcorn is popcorn, everyone enjoys it. Whatever the season may be summer or winter, it does not matter. For us popcorn will always be a lifetime favorite especially when watching.

Beef Stew (Nilagang Baka)

I am not a fan of beef stew since I really don’t like how it gets my mouth greasy all over whenever the dish gets cold. I just wanted it hot when served as I sip the beefy goodness of the soup. Sometimes, you won’t be able to tell the beef that you bought was soft or as hard as steel that will take you time to boil it. Better yet most housewives use pressure cooker on tenderizing their beef.

Do not over cook your veggie when you cook Beef Stew



Although I cannot deny the fact that it is easy to cook if the beef meat is just young and soft to chew. It does not need too much ingredients. You can use green beans, cabbage and potatoes in it. But this time, I only have green or French beans and potatoes. I will share to you how to cook and prepare Beef stew:
Ingredients:
Beef meat (1/2 kilo) cut into big cubes
1 Medium size onion (cut into 4)
1 Beef bouillon cube
1 lady finger chili
Green beans (remove both ends, don’t cut in half)
1 big potato (cut into quarter)
Water
Salt / fish sauce (for seasoning)
Black ground pepper

Preparations/ Methods on how to cook Beef Stew (Nilagang Baka)

Beefy soup goodness!


Step 1: Boil the beef meat for 30 minutes or more (just check if the beef is soft and tender). Include some salt and onion while boiling.

Step 2: If the beef meat is tender and not rubbery, you can now put the beef bouillon cube, lady finger chili and potatoes and just check the water. If it’s not enough, add some more water and season it with salt or you can use fish sauce into this dish. Don’t worry about the amount of water you use, this is a soup, it’s okay for your beef meat to swim.

Step 3: If the potato is half done, you can now put the green beans and put some ground black pepper into it. Once your veggies are all done, you can now turn the flame off. Serve this dish hot.

Biscuit as Snacks

I do include biscuit as for snack. But I am particular on what is the content of the product that I am going to eat. Anyway, I am not endorsing any product here; it just so happen that I bought a product which I think will be beneficial to eat because of its content. Well I like it because it has wheat. It is low in fat, low in sugar and trans fat free.

A healthy snack to consider


I can perfectly match it with any other snacks that I can think of like fruit flavored yogurt, cheese spread or any other bread spreads that I like. I also consider biscuits as my emergency food especially when I am hungry at night and I needed to eat something. Well it is really my midnight snack aside from bananas that I also have.

I used cheese spread for this biscuit..


Wheat Biscuits such as these are rich in fiber and has vitamins and folic acid as well. Most of what I know is that people who want to lose weight often times buy crackers and biscuits like this. It gives them a feeling of a full stomach without even eating for more. Well for me, I don’t want to lose weight but gain. I just include this in my daily diet because as I have said, it is better as a snack rather than I eat junk foods which will never be good for my health. Biscuits can also go perfectly well with any drinks like coffee, tea, soft drinks, juice. But for me, I would only be skipping on tea, coffee and soft drinks. I can perfectly match this biscuit with milk, hot chocolate or fruit juices.

The Importance of Breakfast

We all know that breakfast is the most important meal to perk up our day. It gets us going before we stepped out of the house and start our work. Breakfast can be divided into light, medium and heavy one in a Filipino family setting. We do consider a lot of varieties as for our breakfast unlike any other nationalities that sticks only on their routinary breakfast meal.

This is my routinary breakfast meal



What is on our table during breakfast meals? Well it can be from bread and coffee, or it can be fruits only or it can be as heavy as rice with dried fish and fried eggs. The list of breakfast meals goes on and on. Filipinos do like to eat and when it comes to breakfast, we can combine a lot of things from hot porridge and fried tofu, sticky rice or rice cakes served with hot chocolate or tea. It can also be beef tapa with egg and stir fried rice. The combinations are endless when you visit Philippines, we can offer you a lot when it comes to breakfast alone.
Now what do I have for now, well it is not a typical Filipino breakfast meal but of the westerners.

Kids do like this kind of breakfast


It is cereals with cold milk. It is easy to prepare since you only need two things, cereals and non-fat or low fat milk. Unlike any other breakfast meals that need to be cooked and served while hot, this one is the opposite of all. You don’t need to cook or pre-heat it, even the milk is cold. Reading the label of the content is important so that you will know the daily nutritional requirements our body gets on the food that we eat.
Cereals are also rich in folate, iron and calcium which are badly needed by pregnant women like me. You can also include fresh cut strawberries here and bananas to add more fiber into your diet. You just need to consider skimmed milk which is non-fat or low in fat so that you won’t be worrying much on gaining too much.

Cereals have wheat, barley and corn which is needed by our body. It is rich in vitamins and other minerals that our body can get when we eat cereals. Not only cereals are healthy options, you can also consider eating oatmeals and fresh fruits for breakfast. It is really good for the heart because it has no cholesterol at all compared to the breakfast meals that I have mentioned above.
Anyway, just what we regularly do, eating healthy is good as long as we also have a healthy lifestyle which means proper exercise for the body and taking care of our health by eliminating smoking or cutting off alcoholic drinks.

How to Choose Sweet Watermelons

Its summer and it will never be complete without tasting that sweet, juicy and refreshing watermelons right? Well, you will miss it if you don’t try. I used to remember whenever we go outing on a beach or a picnic; my mom would always have watermelons along with us. Watermelons are colorful bright red which is so juicy and sweet, rich in fiber and I can’t really resist the smell of it once you open it up. You will surely know a watermelon when its cut even if your eyes are blind folded, your nose can tell.
There are so many ways on what you can do for your watermelons like eating it fresh, or including it in your salad or make it a fruit smoothie. You can also try to combine it with other fruits for a juice drink. Watermelons are rich in vitamins and are also antioxidant. It rejuvenates your body as it adds fluid too. It improves your skins elasticity and gives you a good glow.

Mouth watering Watermelons



Do you know how to choose the sweetest watermelons in the market? Well, I can tell you some tips on how to buy the right watermelon and choose only those that are ripe and sweet. But you should know that there are lots of varieties of watermelons in the market. Some are small and dark rind in color; some have stripes and are big. Other countries shape up their watermelons into squares and some watermelons are yellow in their outer skin but the color is so red inside. Some watermelons are seedless, some have smaller seeds and some watermelons have the biggest seeds. But no matter what type of watermelon you eat, what is important is that it should be sweet and ripe before you buy them.
Here are some tips I can share to you on how to select the sweetest refreshing watermelons.

Small,dark rind type of watermelon which is very sweet



1.Check if the watermelon is firm and if there is no crack or signs or being bruised by someone who has dropped it. In this way you can know if your watermelon is fresh and in good condition.
2.Smell the tip of your watermelon, is there any indication that it smells sweet or just neutral. If your smelling senses are really tough, you can tell by smelling if the watermelon is already ripe and sweet.
3.Knock the watermelon, if it sounds low pitch and firm, it means it is ripe.
4.Check it again by knocking, in this way you will know the ripe and sweet watermelon. If you hear the watermelon sounds somewhat the same like knocking your forehead, then it’s not yet ripe. But if you knock it and it sounds pretty much the same like knocking your chest, then that is already ripe.
5.Make sure there is only one side of the watermelon that has a yellow color and it’s at the tip but this one depends on the type of watermelon. I still suggest you do the knocking technique.

Garlic Broccoli with Ghee

At last we were able to find broccoli in the city. I do find it difficult here in local market because they don’t usually sell it like bananas. Anyway, even if it was expensive than any other veggies, it is worth it because it is rich in vitamins and minerals. It is high in Vit. C and has folic acid good for pregnant women. Broccoli is a good antioxidant to fight cancer and you can prepare it as simple as salad.

Fresh Green and Crispy Broccoli.. A very healthy meal



It is one of the easiest veggie to prepare because you just have to boil it and include it in your green salad. You can also sauté it just what hubby did when I asked him to cook it for me. Here is the easiest instruction on how to prepare Garlic Broccoli with Ghee.
Ingredients:
Broccoli (boiled)
2 cloves of garlic (chopped)
Salt
Ground black pepper
Ghee or clarified butter


A Yummy side dish perfect in any kinds of meal



Preparation/ Method on how to cook Garlic Broccoli with Ghee:

Step 1: Cut the broccoli into florets and boil it into water for 2 to 3 minutes. Do not overcook your broccoli by covering it with the lid. Remove the broccoli in hot water and put it into cold and icy water to retain its fresh green color. Don’t soak it in water. After this, you just need to remove it in cold water and set aside for sautéing.

Step 2: On a separate pan, put 2 to 3 tbsp. of ghee or clarified butter and let it melt. Once it is liquefied, make sure that it will hot then put the chopped garlic till it becomes light brown. Next thing is to put the boiled broccoli into the pan and stir it well to blend it with the ghee and garlic. Last is to put salt and pepper to taste. Serve while hot with other dish.

This dish is really aromatic in taste or flavor. The ghee smells so good matching the garlic scent. The broccoli grabs perfectly the flavor of the ghee and garlic and it’s really delicious. Try this simple and yet nutritious recipe.

Chinese white cabbage with Beef

I haven’t eaten Chinese cabbage for so long since it is quite costly here in India. One big cabbage would be like Rs100 or more if you buy it in the grocery but if you buy it in the local market, it would be cheaper or half the price. So, one fine day we went out in the local market and was able to find a good Chinese white cabbage and bought it.

Do not overcook your Chinese white cabbage by covering it with a lid



Chinese cabbage is rich in vitamins and minerals. It has folic acid, calcium and potassium that I needed for my healthy pregnancy. It has antioxidant that helps fight free radicals and is also good for regulating the blood. It is low in sodium which is also good for the heart and has fiber for daily diet requirement. Anyway here is the instruction on how to cook Chinese white cabbage with beef.
Ingredients:
Chinese cabbage (1/2 inch thick- chopped)
2 cloves of garlic (chopped)
1 medium size onion (chopped)
Salt
Ground black pepper
¼ kilo beef (cut into strips)
Water
Vegetable oil

Procedure / Methods on cooking Chinese white cabbage with Beef:

Chinese white cabbage with beef


Step 1 : Boil the beef (cut into strips) first by putting half a tea cup water with salt. Once the water is gone, you can now put the oil. In that same pan, sauté the beef with garlic and onions.

Step 2: Once the onion is translucent and the garlic is light brown in color, you can now put the Chinese white cabbage. Seasoned with salt and ground black pepper as you put enough water to it. You can also season it with soya sauce or fish sauce if you like. But just don’t put too much water because the Chinese white cabbage itself will produce enough water. Stir well on a medium flame for 5-10 minutes and serve hot with rice.

Special Chicken Curry with Coconut Milk

It was hubby’s off day and it was my chance to relax a bit on cooking. Actually I still do like to cook, but the problem is that when I cook, I try to force myself eating next because I feel like I don’t want to eat more. This pregnancy is special too and I know that is the reason why when I cook, I am already used of what I cook and I get so tired to eat what I prepared. Luckily there is hubby who can also cook great foods and I requested him to prepare me a special chicken curry.
This chicken curry was not regularly the ones he usually prepares. It was with coconut milk this time and we didn’t put any tamarind sauce or the end result would be orange in color but yellow. It is not a Thailand style curry but still the touch of Indian cuisine since it uses spices from India and surely it is really hot and spicy.

Super delicious chicken curry I have tasted



We went out for a short marketing yesterday to gather the ingredients that we needed and to supply our food stock. From fresh fruits and veggies, we also bought a dressed chicken at the market which is only Rs80 per kilo. I really like the taste of the chicken we selected last night and after hubby cooked our amazing food, we had two rice-full of plates we finish and it was incredible. I knew that when I didn’t cook the food, I can eat it.
I really ate a mountain full of rice yesterday and thanks to hubby that it was really a nice bonding and relaxing time we had. Anyway here’s the instruction for cooking Special Chicken Curry with Coconut milk.
Ingredients:

2 large onions
Ginger ( 2 inch thick) 2 pcs.
6 cloves of garlic
½ kilo chicken
Asafetida or Hing
Jeera powder
Chili powder
4 pcs. Cinnamon bark
Curry leaves 6-8 pcs.
Fenugreek leaves
Coriander powder
Fresh Coconut milk (2 cups) first and second squeeze
Coriander leaves
Salt
Black pepper (ground)
Water (tea cup)
Vegetable oil
Green chili 4 pcs.
Mustard seed or rai


Preparation / Methods for Cooking Special Chicken Curry with Coconut

Authentic Indian Cuisine.. hubby is a master chef in the making!



Step 1: Fry the chicken first till it becomes golden brown and then set aside.

Step 2: Into that same pan, put rai, hing, ground black pepper, jeera powder, Chili, cinnamon bark and curry leaves.

Step 3: Before putting the ginger, garlic and onion next into the pan, put them in the grater or mixer first to mince them well. Fry it for 3 minutes in slow flame only.

Step 4: Once your onion is cooked you can now add 2 tbsp. of coriander powder, chili powder (it’s up to you how much you can bare) and fenugreek leaves just a small amount of it only.

Step 5: Put some water and simmer for another 2 minutes and make sure it is in slow flame only before you add the chicken. Once the chicken is in, simmer it again for another 6 minutes and put some salt to taste.

Step 6: Once the chicken is really tender and mixed with the spices, you can now pour the fresh coconut milk which is the first and second squeeze. Add some more water and simmer it again for 5 more minutes. If it needs salt you can just add.

Step 7: Lastly is the coriander leaves to garnish and add more flavor to your chicken curry. Enjoy your delicious meal.

Beef Steak (Bistek)

I am not going to grill my steak. What I prepared for dinner is the famous Filipino dish “Bistek”. It is just easy to prepare and cook. You need to marinate the thin sliced beef first before you fry it. I bought my beef meat in a nearby store. They charge Rs 60.00 for ½ kilo which is of course a lot cheaper in price than the beef price in the Philippines.
Beef is rich in protein and other nutrients. Some don’t like the taste of it, but ever since childhood, we have already tasted the goodness of the beef meat as what my mom and grandmother prepares it. Anyway here is the instruction on how to cook and prepare Beef steak (Bistek):

Yummy Beef Steak (Bistek)


Ingredients:
Beef (thin sliced)
Onion (medium to large size)
Salt
Ground black pepper
Soya sauce
Lemon or lime (best is calamansi)
Oil for frying

Procedure /Method on cooking Beef steak (Bistek):


Another delicious dinner, Beef steak or Bistek anyone?



Step 1: Marinate the beef first by putting all the ingredients together. Let it marinate for 30 minutes or an hour for the meat to sip the ingredients.

Step 2: Heat up a pan and put oil. Fry the beef pieces and make sure it is tender before putting the flame off. Take note that beef steak are not meant to be boiled first before you marinate. The reason why is that you buy only the portion of the meat which is good for steak and sliced the beef meat thinly.

Bistek is perfect with this hot steamy rice...


You can pair this dish with any green salads and mushroom soup. What I just have was the jeera aloo on the side plus sliced tomatoes.

Spaghetti Madness

I didn’t posted this for so long, maybe I must have forgotten that I made some funny spaghetti where I cannot trace where the heck was the cheese grater and so I didn’t mind but just to cut off in big chunks the quick melt cheese and just place it off the plate to where the bulky mountain of pasta was and it was really a good laugh.

One Delightful evening, a Spaghetti Madness



I don’t have hotdog that time, only minced beef and mushroom to include in my spaghetti. It was still good to eat, nothing that I can think of when Thursday pasta comes. I just can’t seem to miss a week without preparing any pasta for hubby and myself. Not because of any occasion to prepare this dish, but just once a week, I do get the time to prepare anything especial.
There are so many ways to prepare spaghetti, but most Filipinos would prepare it sweet. But in here, I combined the sauce which is really sweet and spicy to be more interesting to eat. Well the sweetness of the sauce will never contradict the spicy taste where in the button mushroom would just compliment together with the minced beef.
I do like the taste of toasted minced beef. I am not just satisfied with boiling it; I do need to sauté it with garlic and onion and make it a little crunchier when I chew. Well, anyway I just wanted a dinner that will soothe away the tiredness and stress of the day. I was wishing that I have garlic bread and pizza to match that lovely pizza. But anyway here is the sample recipe of my spaghetti madness:
Ingredients for Spaghetti:
Spaghetti pasta
1 medium onion
2 garlic cloves (chopped)
Minced beef
Mushroom (your choice)
Cheese
Olive oil
Tomato ketchup
Sweet and spicy sauce
Ground black pepper
Salt


Preparations/ Methods for cooking Spaghetti:

Step 1: Boil the spaghetti pasta first. Make sure it is aldente before mixing it with the rest of ingredients later. Follow the procedure which is in the packet of your pasta. Some pasta can be done within 9-11 minutes but depending on the brand of pasta you bought.


Where is that cheese grater...I just laugh about my cheese!




Step 2: Heat the pan and put some oil. Sauté the garlic and onion and put the minced beef into it. Be sure that you have boiled first the beef before sautéing it with garlic and onion. After this you can now put the mushrooms and put some salt and ground black pepper into it. After this you can now put your tomato sauce or tomato puree or tomato ketchup. Be sure to stir it well so that it won’t stick at the bottom of the pan that you’re using. Just put a small amount of water if you think that the sauce is too dense and rich. The water will depend on how much you want your sauce, creamy and thick or watery, it’s your choice. You can now put some cheese into it or if you don’t want to just spare the cheese for garnishing. Remember that you can put meatballs or hotdog into your spaghetti sauce. I just didn’t include it because I based this on my picture presentation. Enjoy your spaghetti with toasted garlic bread and pizza.

Moong Dal Fry Recipe

Moong Dal or Tadka Dal fry is one of the most known recipes in India. Almost all regions do have their own version of cooking this wonderful lentil dish. Lentils are rich in protein, carbohydrates, iron, folate and Vit. A. It is very important to include this in every pregnant woman’s diet.
I like moong dal fry because it is very aromatic in scent and flavor especially if you used Ghee or clarified butter. Your whole house would smell dal fry and you will simply know what is being cook. I also like to prepare this dish because it is good to combine in any fried foods, curry and also for your flat bread or chapatti.
What I do first is to soak it in water for an hour to remove unnecessary coverings and you should wash it twice to remove dust particles especially if your lentils have been stocked for more than a month. It is much easier for me to cook lentils if I soak it too. I don’t use cooker because when I boil lentils, it does create froth and so bubbly that if you forgot to adjust the flame into your stove, it will overflow and it will mess your stove.

Boiling the Moong Dal, see its Orange in Color


Anyway, cooked lentils change in color especially if you’re using the orange colored moong dal. If your dal is ready, it will be more mushy and soft and blurry yellow in color. It can be pasty if you don’t want watery type of dal. But for me, I do put plenty of water or make it watery as hubby liked it. Here is the instruction of how to cook Moong Dal Fry.
Ingredients for Moong Dal Fry:


Moong dal (lentils)
2 cloves of Garlic (chopped)
2 tbsp. Ghee or clarified butter
Jeera or cumin seeds
Curry leaves
Coriander leaves
2 Red chilies (slit or chopped)
1 tbsp. ginger-garlic paste
Turmeric powder
Salt (to taste)
Mustard seeds or rai

Preparations / Methods on Cooking Moong Dal Fry:

Moong Dal became yellow in Color, Ready to Serve...



Step 1:

Boil the moong dal or lentils first on a pot. Put ample enough of water for your dal. You can put salt in your water to be absorbed by your moong dal. Once you see your dal is ready, it will be mushy and soft and yellow in color. If you like it watery, just put more water; if not then don’t add more. Set it aside and prepare for sauté.



Step 2:

On a separate pan, heat up the ghee and put your rai or mustard seeds and jeera. Once it crackles, you can now add your garlic, chili and a little pinch of turmeric powder. Next is to put ginger-garlic paste and curry leaves. The scent here is really superb and next is to pour the boiled moong dal or lentils. If you think that the taste needs more salt then just adjust or add some more. The last thing that you will put once you simmer your moong dal for 5 minutes is the coriander leaves. This dish is perfect on your flat bread or chapatti with any fried fish or meat curry, Yummy!

Chili Tofu

I got interested seeing this recipe made by a famous chef in India. It was really delicious and it gave me an idea of what to do with soft type of tofu. I have mentioned on my previous blog that there are different types of tofu. Some can be fried straight away and some are not since they are so soft that it sticks at the bottom of the pan because the consistency and texture of the tofu is not made for frying. Now, that I have seen this recipe, I got interested on what to do next on tofu.

Delicious and exciting to eat Chili Tofu


Some Asian countries do include tofu for salad. But I cannot do the same since it’s a no-no for pregnant women to eat raw foods like fish, egg, etc. Anyway, this recipe was really nutritious and delicious that your kids would even like (not unless they don’t eat prefer hot and chili foods). But here in India, where most of the foods are hot and with spices and chili, it is not a big issue, it’s part of their culture.
I don’t have capsicum at this time since this recipe would need yellow and red capsicum to make it more colorful and tempting. But if you are just like me who just dared to try the recipe, then don’t hesitate and check your fridge if you have the main ingredients like the spices and tofu. Here is the instruction of how to make Chili Tofu:
Ingredients for Chili Tofu:
200 grams soya tofu (cut in bigger cubes)
Ginger garlic paste
Red chili powder
Salt (to taste)
Coriander powder
Jeera seeds
Vegetable oil
Green chili (chopped)
Turmeric
2tbsp. water
1 egg
Curry leaves
Coriander leaves
1 lemon or lime
Soya sauce
2 cloves of garlic (chopped)
2 tbsp. corn flour
2 tbsp. maida/ flour

Preparations / Methods for cooking Chili Tofu:

Step 1: Mix the following: Egg, flour, corn flour, water, ginger-garlic paste and blend the tofu in to sink into the mixed paste. Fry it in hot oil and once it is golden brown in color, you can now set it aside to sauté later on.

Nutritious Chili Tofu.. A must-try recipe!


Step 2:

On a separate pan, heat oil and put jeera seed. Once it crackles, you can now put green chili and garlic. Don’t let the garlic turn brown and dark because it taste bitter. Next is to put turmeric, ½ tbsp. ginger garlic paste and then curry leaves.
After this you can now put red chili powder, coriander powder and 2 tbsp. water so that your powder will not burn but just blend along with other spices. Put a bit of salt, soya sauce and lemon juice. Simmer for 20 seconds and now put your fried tofu. Let the tofu get the flavor by simmering it to 2 minutes on a very slow flame. Last but not least, put the coriander leaves and cover the pan as you put off the flame. This recipe is perfect to combine in any lentil recipes which I will cook later on.

Jeera Aloo ( Cummin Potatoes )

I was thinking on what to prepare on our potatoes since we bought it last week and I don’t want to spoil it by just letting it sit there together with our remaining onions. Well I have found the best and one of the easiest ways to cook it and that is Jeera Aloo or Potatoes with Cummin seeds.
The scent of jeera or cumin in the kitchen was really awesome whenever you try this recipe. The taste is also delicious and what I like is that I don’t have to sweat to prepare this meal since it is just simple and does not need a lot of ingredients. If you just have your spices at home, then this will be perfect for your potatoes. Here is the instruction on how to prepare Jeera Aloo recipe:
Delicious Jeera Aloo Recipe



Ingredients:
Medium size potatoes (boiled and cut into bigger cubes)

Boiled Potatoes
jeera seed
jeera powder
coriander powder
masala powder
turmeric
curry leaves ( 5 pcs. )
green chili (what I used was bird’s eye chili)
coriander leaves
salt (to taste)
vegetable oil

Procedure / Methods on how to cook Jeera Aloo :

As I have said boil the potatoes first and slice it into bigger cubes. After this set it aside and heat up a pan and put oil. Once your oil is hot, you can now put your jeera seeds, one teaspoon will be enough but if you have more than 3 big pieces of potatoes, then you can add more of your jeera seeds.

Garnish Jeera Aloo with Coriander leaves


Once your jeera seeds started to crackle, then put some of curry leaves and chopped green chili, and then followed by the following powders like jeera powder, coriander powder, a little bit of masala powder and turmeric. Don’t burn the powder so stir it well and put the potatoes. Be sure that the flame was put into slow flame only and stir the ingredients to blend well with your potatoes. Cover the pan and simmer for 2 minutes and now you can garnish it with coriander leaves or cilantro. Just taste your potatoes if you needed to put more salt, then just add. Hope you enjoy this dish.

Sautéed Mung bean Sprout with Tofu

Usual recipe that I would cook but I don’t seem to take time and feature it here since most of people I know do cook this recipe. Although I said, it will never be bad to share it here since it is one of the easiest to cook recipe. Mung bean sprout is rich in Vitamins A, B, C and D sounds like an alphabet, but it has Calcium, Iron and protein. One cup of it does contain 30 calories, 6 in carbohydrates and 3 grams of protein. It is really a good way to combine it with soya tofu or cottage cheese which is also a good source of calcium and protein.
When preparing this wonderful veggie, just segregate the mung coverings because it will never be delightful to serve it on a meal which even your kids would be annoy removing it. Be sure to buy only the fresh mung bean sprouts in the grocery or market. Wash it with veggie wash or you can just clean it on cool running water to remove some unnecessary particle.
Mung bean sprouts can be cook in so many ways. Asians really do like to include this delicious and crispy veggie in their salad, soup or any delectable dish which is perfect to pair in any kind of meat products. Most vegetarians do have it on their table every week. It is just cheap and affordable and it can easily be bought because it is available all year round. Here is the recipe for the delicious Sauteed Mung bean sprout with soya tofu:
Ingredients:
2 cloves of garlic (chopped)
1 medium size onion (chopped)
Salt
Ground black pepper (seasoning)
2 tsbp. Vegetable oil
Fish sauce
Soya sauce
1 bird’s eye chili (optional)
200 grams of soya tofu (paneer)
½ kilo of mung bean sprouts
Coriander leaves (for garnishing)
½ cup of water

Preparations/ Methods for cooking Sauteed Mung Bean sprout with Tofu:

Clean the mung bean sprouts very well to remove any unnecessary particles. Heat the pan and put oil and sauté garlic first. If the garlic is light brown you can now put your onion and sprinkle a bit of salt to cook the onions easily. After this you can now put your tofu and put some fish sauce into it as you pour the water. Cook for 5 minutes and then you can now put your chili and mung bean sprouts and put soya sauce into it. Checks the taste if it is okay; if not just sprinkle some more salt and black pepper into it. Finally, garnish it with coriander leaves.
Mung bean sprout with Soya Paneer/Tofu


Take note, there are two ways to prepare your tofu for this dish, since some tofu can be fried, other tofu just stick at the pan and leaving it still soft so here is the tip:
Tofu type 1: ( Soya tofu / Tokwa ) : You can fry this type of tofu and keep it aside to include it after sautéing the garlic and onion.

Tofu type 2: Soft tofu / paneer ):
But if your tofu is the type of tofu that is really soft and it sticks at the bottom of the pan, you can never fry it and you can only boil it after you put some fish sauce and water on your sautéed garlic and onion.

Craving for Vanilla Ice cream

I know it is not advice to take too much sugar or carbohydrates during pregnancy. I only take a cup a day for my daily dose of ice cream. It was just another food craving which I can consider my comfy food since I do get some odd taste on such food. It does taste unpleasant or bitter type. Even if I like the food and eat it, later on there will be an after taste that I really wanted to flush out from my tongue.

Vanilla Ice Cream by Amul


Well, this vanilla ice cream will just do the trick for the mean time. But I still needed to figure out what I can do so that I won’t be sticking much on sweets and cold treats such as this. I know I am an ice cream monster before, but this pregnancy surely gave me an idea to give it a try. Actually I don’t like any other flavored ice cream. So the nearest and safest for my mouth was vanilla. I don’t know why, but mostly I do like to take in white colored foodies and snacks.

My comfy snack, Vanilla Ice cream with pearl balls, weird combo

I do like to include white marshmallows and pearl balls on my ice cream. Funny isn’t it? I do have a good laugh on my food combinations sometimes. Indeed online research does make a big help when it comes to nutritious foods to take and I will be serious this time to consider what is best for me and my baby. I would really have to force myself to eat more since I do lack in weight and the doctor told me to add more weight like 12 more kilos. Well, that will be a lot of hard work I guess since I have been around 45 kilos only, and now I needed to gain more weight, maybe even pizza will help me with this one, LOL! Aiming to get that weight...hope soonest!

Penne Arrabiata

I got interested in trying this pasta recipe because it was so simple to make and it does not need a lot of ingredients. I prepared it for only 5 minutes of course not inclusive on how I cooked the penne pasta. Penne Arrabiata is an Italian dish and Arrabiata means “angry” because in this recipe you would need to put chili to make it spicy.
If you are not fond of spicy foods then this recipe will not be included in your list. However if your tongue wants to venture out about something chili yet delicious; then you should try this wonderful recipe.
What I used for this recipe are two pieces of medium size fresh tomatoes. I don’t have tomato puree at home or any tomato sauce so I just used the blender to crush and make tomato sauce. It was really delicious and tempting once you see how the color changes in cooking penne Arrabiata. You can try tomato ketchup if you like it sweet and sour and kinda tangy. This recipe is really good to pair or match with garlic bread and fried chicken. You can also try it together with pizza, ohh now I’m feeling hungry again. Here is the instruction on how to cook Penne Arrabiata.
Ingredients for Penne Arrabiata:
2 cloves of garlic
2 tbsp. extra virgin olive oil (or you can use any vegetable oil)
1 bird’s eye chili (red/ chopped)
Tomato sauce or tomato puree
200 grams of penne pasta (good for two people)
Coriander leaves (for garnishing)
Grated cheese (any hard cheese will do if you don’t have parmesan or pecorino-romano cheese)
Salt (to taste)

Preparations and Method for Cooking Penne Arrabiata:

On a pot you have to boil the penne pasta and make it aldente. For best result, just follow what is on the packet on what you bought. It does mention how many minutes that you have to boil the pasta. It can be from 9-15 minutes depending on the brand. Be sure to add a bit of salt to your water and a few drops of oil too. Once your penne pasta is ready, keep it aside.

My delicious Penne Arrabiata Pasta


On a heated pan put the olive oil and sauté the garlic and the bird’s eye chili which is chopped into smaller rings. Once it is done you can now add the sauce. Simmer the tomato sauce in minutes to blend the spicy taste of the chili and then put some salt. After this you can now put the penne pasta that you have already cooked earlier and then stir well. Sprinkle with coriander leaves and grated cheese for finishing touches. You can now enjoy your Spicy Penne Arrabiata Pasta. Best serve with any toasted garlic bread and pizza or whatever food that you like.

I am sure that you will like this recipe and it’s good for mommies who are always busy and does not have much time to cook food. You can also experiment with this recipe by putting Spanish sausage depending on availability of course. Enjoy cooking and eating!

Easiest Spinach Recipe

I have a bunch of spinach in the fridge that is needed to be cook and prepared. I was browsing for some recipes online till I found this easiest and quickest way to prepare it. We do know that most people eat Spinach as part of their salad. But most of Asian countries have their own versions of spinach which I can say is not fitted for a salad and only good to eat when you cook it.
Fresh and Crispy Spinach leaves being Sauted

Well anyway, the kind of spinach that I am talking about is good for salad and also for cooking but then I still prefer to eat it when cooked so the easiest and most convenient way to prepare it is to sauté it without any fuzz or not needing too much ingredients into it.
This type of recipe that I am going to share you is the most quickest and no sweat recipe that I have cooked. Perfect for people who are always on the go or busy to prepare food and is just nutritious. I have been eating this veggie seriously because my body needed more folic and iron since I am pregnant and now that this veggie is just easy to buy and very much affordable to where I am now, well I do take the opportunity to buy it and eat it three times a week, of course I do prepare it in a way that is different from each day so that I would not also complain of having the same taste.
I have found a lot of helpful recipes in cooking Spinach like some do in the West that they bake it and include it in their pie. Wow, that is really something I am looking forward but still I needed to wait out to buy an oven for great baking.
Spinach has antioxidant which is also a good source of Vitamins and Minerals needed by our body. If you are pregnant just like me, you should consider adding this veggie to your daily diet. Spinach is good for the bones because it has Calcium and also iron. Best of all it has Vit. B9 or folic acid which I am sure most women should take if they wanted to have babies in the future. Here is the ingredient for preparing Garlic Spinach Recipe:
Ingredients for Garlic Spinach Recipe:
Bunch of fresh spinach
2 cloves of garlic (chopped)
Salt
Ground black Pepper
Olive oil

Preparation / Methods for Cooking Garlic Spinach:

Make sure that you wash your spinach very carefully because it has soil particles on its end part. You can use a veggie wash for this to eradicate any pesticides of chemicals used in the veggie. Once your spinach leaves are washed with clean running water, the next step is to cut the leaves into two to three inches. This makes it bigger since your spinach will shrink back once it was cooked.
Spinach is ready to eat



Garlic Spinach is perfect on any fried meat or fish, but for me it was fried crab sticks..


Heat up the oil in the pan and put the garlic. Sauté the garlic and once it is golden brown in color, you can now put the spinach leaves. Sprinkle it with salt and ground black pepper and don’t put water because your spinach and salt will be ample enough for it. The goodness of this recipe is that the garlic smell and flavor will bond the spinach making it so tasty and yummy to eat. Do not overcook your spinach. Five minutes will be enough for your spinach and as long as you see it withered like, then the veggie is ready to serve. Enjoy your meal together with other fried meat or fish.

Pancit Sotanghon for Lunch - Part 2

I recently posted the ingredients of how to make Pancit Sotanghon Guisado, now is the continuation of how to prepare it and the methods for this recipe.


Preparations / Methods for cooking Pancit Sotanghon (Guisado)

There are so many veggies that you can put for Pancit like Snow peas, green beans and capsicum. But since I only refer my ingredients based on what I have inside my fridge, well you can replace that crab sticks if you have prawns, but see to it you won’t miss the chicken since this one is important.

Fry the hotdog and crab sticks on a separate pan

First thing that you need to do is to boil the chicken first. You can put ample amount of salt and bring it to boil for 30 minutes depending if the meat is tender. Set aside the chicken and the stock. Let it cool down and strip the chicken into pieces.

You may also need to put into hot water the vermicelli (bean thread noodle) for about 5-10 minutes to make it soft. Set it aside for later you need to place it on the sautéed veggies.

Sample Crab sticks that I have in the fridge


Prepare a pan, put oil and bring to heat. Sauté your garlic and onions first then put the button mushrooms and put an ample amount of salt. After that you can now put the crab sticks, hotdog pieces and chicken meat into the pan. Take note that I fried the hotdog and crab meat first on a separate pan and slice them into pieces before I sautéed it altogether with the chicken bits.

In hot water, put the vermecelli noodles and drain the water, keep it aside


You can now put your fish sauce now on your sautéed meat and then put the carrot which is sliced into strips and then the celery stalk that was also cut. This makes a very wonderful color to your pancit dish. Don’t overcook those veggies, you can now place the vermicelli noodles and put the chicken stock into it. Simmer for some time and you can now put your soya sauce and sprinkle some ground black pepper to taste.

Pancit Sotanghon Guisado is Ready to Eat


If you think the taste needs more salt or fish sauce, just add it. Stir well those noodles so that it won’t stick at the bottom of your pan. Garnish it with celery leaves or if you have spring onions, you can add it also and then your sliced boiled egg on top. Don’t forget also to squeeze in lemon or calamansi to add more flavors to your Pancit Sotanghon. Hope you do like what I prepared for today. Happy Eating!
Inviting you to have lunch with Me! Bon Appetit!

Pancit Sotanghon for Lunch - Part 1

It was my birthday yesterday but I don’t have anything to prepare and cook so we dine out to eat and had some grocery shopping for our stock this week. I don’t have anything in mind on what to cook but when I opened the fridge, I do have some veggies like celery, carrot and protein rich button mushrooms. I also have small portion of chicken and hotdog in the freezer so I decided why not make some Pancit Sotanghon (Vermicelli) bean thread.
Good thing that I bought this back home since the Vermicelli style in India will never be the same pancit like what we have in the Philippines. I was really hungry on what to eat since I am also choosy and craving for certain foods to eat. Now that I am pregnant, I do need to eat healthy food plus the doctor also told me that I needed to gain more weight. Well, not to get you confuse about the gain weight since Pancit Sotanghon has nothing to do to give you extra weight. What I am just telling is that I need to force myself and eat so that I can gain something.
Back to Pancit Sotanghon well it is one of the dishes prepared especially by Filipinos if there are certain occasions and parties like Birthday. It said that we got this influence because of the Chinese that believes that preparing or having Pancit or noodles on birthdays symbolizes long life. But to believe or not, the main thing that I just have in mind is to eat and enjoy eating it, nothing more, nothing less. So here is my version of this days Pancit Sotanghon for lunch:
Ingredients:
4 mini bonds of vermicelli (bean thread noodles)
330 grams chicken
4 pcs. Hotdog
Button mushrooms
4 pcs. Crab sticks
Chicken stock
Onion (chopped)
2 cloves of garlic (chopped)
Celery
Carrot
Ground black pepper
Salt( to taste)
Fish sauce
Soy sauce
2 eggs (boiled and sliced for toppings) - optional
2 tbsp. Vegetable oil

Sample of the Finish Product, heheh! Yummy Panict Sotanghon Guisado


My lovely lunch, Pancit Sotanghon Guisado and Orange Juice



Just read the continuation of this wonderful recipe. I posted there the preparations and methods on how to cook this delectable meal. Bon Appetit!

Chicken Adobo For Dinner

Adobo is one of the most common denominator foods of Filipinos. You can cook a lot of varieties of Adobo from meat products such as chicken and pork to vegetables such as string beans, kangkong, okra or any other veggies you would like to try. Certain regions have their own style and way of cooking adobo. But what I would like to share here is our own family recipe and it is not soupy like some prepare it with lots of water content. My Adobo version is dry yet simply the best to team with hot steamy rice and you can appreciate it more if you use your clean fingers or a hand to eat (provincial style).
Here is the basic, when you try Adobo for meat products (I don’t include Beef) coz I haven’t tried beef adobo, it is best to combine the ingredients first before cooking. But when you’re trying to cook adobo on veggies, most likely it is to be sautéed which is common but I don’t sauté on meat products because I marinate them first before cooking. I will explain later why.
Adobo’s main ingredients that gives it flavor and character is garlic, soya sauce and vinegar, the rest follows. Adobo without garlic will never be called Adobo, because this gives the aroma combined with the balance of soy sauce and vinegar. Some like their adobo sweet so they can include pineapple chunks or sugar on meat. But definitely it is a no-no to add sweets on adobo veggies.
Some people would cook their adobo meat like they are sautéing it. I have no problem with that, but it will never be my style and I don’t want to implement it or teach it on my kids. I think you would ask me WHYYYY?? Well some uses vinegar ahead of soy sauce which is a very big mistake because your vinegar would make your meat hard and rubbery and that is not the way it supposed to happen because your meat will be ANEMIC in color regardless of how much soya sauce you put on it. I don’t put ONION on my MEAT ADOBO, I only put ONION on veggie adobos because that is much proper.
By the way, Adobo is not Sinigang that you should put a lot of water that your meat or veggies would swim along. Never ever do that to your Adobo please. Let me explain before you complain. Adobo is not a soup recipe, so basically it should be cooked in way that it is known for, oily tasty and very flavorful. It is not wrong if there is ample amount of water. Here is how to prepare this delicious recipe:
Dry Chicken Adobo but Oily


Ingredients for Chicken Adobo:

1/2 kilo chicken meat (whatever parts you like)
Cloves of garlic (this depends on how much is your take)
Vinegar (sugarcane vinegar)
Soy sauce
Ground black pepper
Salt to taste
1 Bay leaf
Water
Vegetable oil

Methods on How to Cook Adobo:

Make sure to wash and clean your chicken first. It is best to rub it with rock salt to remove unpleasant smell. After you have washed the chicken parts, put into pan or cooking pot and put all the ingredients and mix it. Take note that I didn’t put any amount for those since you need to taste it for yourself. Example is if you put 5 tbsp. of soy sauce that means you need to put 3 tbsp. of vinegar in your chicken but this depends on your taste so you have the control of how much vinegar and soy sauce you need for your adobo.
Wish I have quail eggs for this recipe, but anyway its still yummy!


Water is only 5 tbsp. to 7 tbsp. and vegetable oil is 7-8 tbsp. If you wanted it spicy, go ahead and place any chili powder if you like but not too much. You can also put one small can of pineapple chunks but that is when your chicken is already done. Some prefer to put brown sugar in their adobo that is no problem. You can also do that if you like. Adobo is versatile, you can put boiled chicken egg or quail egg into it. Some put saba (type of banana) and tapioca (cassava) into it. You can be as creative as you like in cooking Adobo.
Finally, my Dinner Chicken Adobo..Bon Appetit!