Eggplant Salad

This one of Filipino salad and it is very healthy for you specially if you are suffering from high blood pressure. This might be popular back home but if you haven't try this before it might take you awhile to get use to it.

4 Japanese Eggplant
1 Cup Vinegar
1/4 Ginger thin slice
1 large Tomato
1 Small onion Green Onion
Salt and Pepper

Grill the eggplant until fully cook. Remove the skin and cut into thin slice. In a large bowl add the rest of the ingredient. Serve or with rice.

Hawaiian Chicken BBQ

I love this dish and I won't get tired making this over and over. It is simple and very easy to make.








2 lbs Chicken wings
1 cup Pineapple Juice
1 Cup Brown Sugar
3 Cloves Garlic
1/4 cup chopped Ginger



Marinate the chicken wings with the rest of the ingredients for 1 hour but I prefer to marinate this overnight. Heat the grill and let it cook by turning them over constantly until it is golden brown and the juice run clear.

Mussel in White Wine ( Moules Marinière )

This is my new experiment and it is something you should try. It is so good and if you love cooking this is something you want to share to your friends.






2 lbs Mussels
2 Tbsp. Butter
1 Large Onion cut in cube
2 Large Tomato cunt into cube
5 Cloves Garlic
1 tsp Thyme
1/2 cup Parsley
1-2 cups White Wine
Salt and Pepper

In large pan heat butter. Add onion, tomato and garlic saute' until garlic is golden brown. Add wine and Thyme then add mussels . Cover the skillet and let it simmer for 2 minutes add parsley and Salt and Pepper if you like. Serve.

NOTE: Never over cook the mussels

Pork Halang Halang

This is the first dish I made for Peter back in the day. Every time there was a party at his work or friend's house this is what he always asked me to make.





1 lbs Pork
1 cup Vinegar
3 Cloves Garlic
1 Large Onion
1 Large Chayote ( cut into Strips)
1 Large Ginger Root
1 Medium Bell Pepper
Salt and Pepper
Green Onion
Oil
Cayenne Pepper Powder
Cut pork into bite size. In a large bowl put the pork, Vinegar and lot of pepper, let it set for 15 minutes. In large skillet heat oil, add garlic, onion, and ginger and saute' until the onion is softened. Then add Chayote, add the pork but save the juice for later. Let it simmer for 5 minute or until the pork is fully cook. Add the juice that you put aside and continue cooking for 2 minutes. Add Cayenne as much as you like then add bell pepper and green onion.

BBQ Ribs with Beans wrapped in Bacon

Do you remember the Sauteed green beans I made? This is the left over and I wrapped in bacon and fry them until the bacon turn golden brown and oh! it is very good. The kids sure love it.

Barbecue Ribs:
I used beef bbq ribs because it is better than the pork. Heat the grill at 350° and cook the ribs the way you like.

Note: Keep turning the ribs or it get burn
Brush your favorite BBQ. sauce and enjoy.
This is fast and very easy to make and your kids would really enjoy it.

Sauteed Green Beans

This is Connor favorite with rice on the side . I make this dish once a month.

1 lb. Green Beans
2 Tbsp Butter
1 onion
2 Cloves Garlic
1 Bell Pepper
1 cup Water
Green Onion
1 Chicken cube
Salt and Pepper
1/4 cup soy sauce





In large skillet heat butter add onion and garlic saute' until golden brown. Add green beans, water and chicken cube. Let it simmer until the beans are crisp. Add soy sauce, bell pepper, add salt and pepper if needed. Add green onion and serve with rice.

Chicken Abodo

If you been to a Filipino party then know that this dish is very tasty, if they do it right. I would say that trying new thing is the best way to go. So i made my own version of this dish.




3 lbs. Chicken drumstick
1/8 cup Vegetable oil
3 Cloves Garlic
1 Medium Onion
1/2 cup Soy Sauce
2 cups water
1/2 tsp Meat tenderizer
1 Chicken cube
Black Pepper
1 Red Bell Pepper
Green Onion
In a large pan heat oil. Add garlic and onion stir for 1 minute and add the chicken and keep stirring until the chicken turn lightly brown. Add soy sauce, meat tenderizer, chicken cube and water . Let it simmer in medium heat setting for 45 minute add more water if needed. Add black pepper, green onion and bell pepper. Serve with white rice.

Sweet and Sour Fish ( Eskabitche)

For months I been craving for this dish and finally my friend Rose came with me to Asian market in Albuquerque. This is simple dish and it is something you should try making.

1 Pampano Fish
1 Tbsp Butter
1 Tbsp sesame oil
3 Cloves of Garlic
1 small onion
1/4 cup Ginger
2 tomato (diced)
1/4 cup Bell Pepper
Sauce:
1/8 cup Apple cider Vinegar
1/8 Soy Sauce
1 tsp. sugar
1 Tbsp. Flour

Fry the fish until golden brown and set aside. In large skillet place butter, garlic, onion,ginger and tomato keep stirring until onion is soften. Add fish then add sesame oil and Bell pepper turn heat into low setting while you make the sauce.
Sauce: In a small bowl add 1 cup of water, vinegar, soy sauce, sugar and flour. Mix it well and pour the sauce into the fish and stir until the sauce is thicken. Serve while its warm.

Black Pepper Shrimp

I decided to stop by at Talin yesterday after a whole day of swimming with my family. This recipe came up to mind so I got me some shrimp and made this today. It is really good and I wish Rose is here today I know she will love this one.

3 Tbsp Butter
1 lb. Shrimp
3 Cloves Garlic
1 Medium Onion
1/4 Ginger
1 Cup Bell Pepper
2 Medium Tomato (Cut into Cube)
Vegetable Cube
Sesame oil
Salt and Pepper




In large skillet place butter, garlic, onion, tomato and Ginger saute for 3 minutes. Add Shrimp and stir well add Bell Pepper and sesame oil. Add salt and pepper to taste.

Squid Adobo

I love seafood and squid is one of my favorite and my kids favorite. My son Ricky asked me once in awhile to make him this dish and it is my pleasure to serve him with the Filipino food. I am a proud mama to have a child who showed love for Filipino food.

1 lbs. Squid ( cleaned and cut into bite size)
1 Tbsp Butter
1 Red Bell Pepper
1 Yellow Bell Pepper
1/2 cup thin slice Ginger
2 Cloves Garlic
Green Onion
2 Tbsp Sesame oil
Salt and Pepper
1 Beef cube


In a large pan place butter, garlic, onion and Ginger saute' for a minute. Add squid and and beef cube and stir for 3 minutes or so. Add sesame oil, Peppers cook until the peppers are crisp. Add salt and pepper if needed. Add Green onion on top and serve.

Note: Do not over cook the squid.

Pasta Italiano

My husband took me to Bucca Restaurant in Albuquerque one time and he ordered some Italian sausage with Red bell peppers. He just keep talking about how good it taste and I told him I think I can make one just like it. So I checked whats in it and what kind of spices they put in it. A week later I decided to go to the store and tried remember the aroma of the food Rick really like. So here it is and he told me that I made it way better than Bucca and I believe him because he asked me many times to make more and more. As a matter of fact he had one yesterday and have some for lunch today.

1 lbs Pasta
5 Link Italian Sausages (cooked and slice)
2 tsp Butter
1 Tbsp Roasted Sesame oil
3 Bell Peppers ( 1 Red, 1 Green, and 1 Yellow)
4 Cloves of Garlic
2 medium onions
1 14 oz. can dice tomato

Cook sausage and pasta per directions and set aside. In a large pan place butter and garlic and saute' a minute or two. Add the cooked and cut sausage and keep stirring until the sausage are golden brown. Add oil,onion , dice tomato and stir until all ingredient mix together. Add Peppers and cook until crisp. You may mix this with pasta or you can serve it separately. I promise you will love this one.

Kinilaw Na Pusit

Every Saturday night my family use to make kinilaw and invite everyone to joined us. How I missed those days where we sing and played outside our house and have our favorite beverages.


1 lbs. squid
2 Tomato
3 Key Lime
2 Thai Chili
Green onion
1 large Purple onion
1/4 cup chopped ginger
1 1/2 Cup Apple cider Vinegar
3 cups White Vinegar
Salt to taste


Cut squid into bite size and soak it in white vinegar for 10 minutes then squeeze the vinegar out and set aside. Cut tomato, ginger and onion into small cubes. In a large bowl add squid and all the ingredients and add the Apple cider vinegar. Add Thai chili cut in tiny pieces. Squeeze 2 key lime and use one as your garnish with the chop green onion.

Crab with Ginger

Filipino get really crazy about this dish the aroma of this dish is so delicious. Once you taste it you will keep coming back for more. My son Ricky love this so much and when I say he love it I really mean it because he will not share it to anyone :-)

6 Crabs
2 tbs butter
1 medium onion
3 cloves Garlic
1/4 cup thin slices Ginger
3 tsp Soy Sauce
1 Roma tomato cut into cube
Green onion
Salt and Pepper



In a large cooking pan melt the butter and add onion, garlic, tomato and ginger until golden brown. Add crab, soy sauce, pepper. Keep stirring until all the ingredients are mixed together. Add 1/2 cup of water and let it simmer in low heat setting for 15 minutes or until there little juice left. Add salt if needed

Sauteed Bean Sprouts

I love vegetables and bean sprouts is on the top of our list. During Rick's trip to Japan he tried many of Japanese cuisines and one of them is Sauteed bean sprouts and as Asian life is not complete without trying this taste vegetable. This vegetable also my son's favorite and he eat it by itself. So as my family's favorite food I am please to share this to all of you.

4 cups Bean Sprouts
1 Medium onion
1 Clove garlic
1 Tablespoon. Butter
1 tsp. Roasted Sesame oil
1 tsp Hot Sesame oil
2 tsp. Soy Sauce
1/2 small red Bell Pepper
Green onion as much as you want.
Salt and Pepper to taste

In a large skillet melt the butter and add onion and garlic until lightly brown. Add bean sprout and bell pepper and let it cook for a minute then add both sesame oil and cook it for additional 5 minutes and make sure to stir it once in awhile. Add salt and pepper to taste. Add the green onion and enjoy.

Filipino Chicken Barbeque

This my family's favorite food and my husband really love it

2 lbs Chicken breast
2 Cups Manang Seta Marinate
2 tsp. Honey
1/2 tsp. Powder Garlic
1/2 tsp. Onion Powder
Salt and Pepper



Clean the Chicken Breast and remove all the fat and set aside. In a large bowl mix all ingredients and add the chicken and refrigerate for 30 minutes. Grill the chicken until both sides are brown to perfection.