Wednesday, February 19, 2014


I got this recipe from and would like to try this as a main dish in my cousin's baby shower party this weekend. This is a Filipino recipe.

1 whole fleshy fish (grouper, red snapper, carp or mackerel)
1 tsp salt
1 tsp pepper

1 tsp minced garlic
1 tbsp ginger root,  cut into thin strips
1/2 cup sliced onions
1 cup red and green bell peppers, cut into strips
2 tbsp lard or oil

2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp cornstarch


1. Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.

2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in olive oil. Don't overcook the onions and bell peppers. Set aside.

3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.

4. Place the fish on a platter and pour over it the sauce prepared in step 3.

5. Arrange the sauteed ginger, onions and peppers on top of the fish and serve.

Thursday, May 28, 2009


1 big potato, peeled, finely diced
1 cup evaporated milk
3 tablespoons cream of mushroom powder
2 tablespoons butter
1 onion, finely chopped
1/2 tablespoon cornstarch
3 spring onions, cut into 1 1/2
salt to taste

  • Boil potato and onions in a saucepan with enough water to cover them until tender.
  • Mash potato in saucepan.
  • Dilute cream of mushroom and cornstarch in 1/2 cup water and add to mashed potato.
  • Add milk and butter. Add enough water to desired thinness.
  • Season with salt. Boil for 2 minutes.
  • Add spring onions. Remove immediately from fire.

(Recipe is from Cooking Smart by B.M. Varona and D.A. Varona)

Wednesday, May 27, 2009


One of the health drinks that I usually take and luckily for me it is widely available in my country of residence but for those who have a hard time finding it in the local grocery store, here is how you can make it.


2 cups fresh soybeans
salt to taste
sugar to taste

  • Soak soybeans in warm water for at least 6 hours.
  • Remove soybean skin and rinse thoroughly.
  • Grind soybeans or blend at high speed.
  • Extract soybean milk by squeezing through a cheese cloth.
  • Add water to soybean milk to make 8 cups.
  • Cook soymilk in a kettle over medium flame.Bring to a boil, stirring occasionally.
  • Lower fire and keep kettle uncovered.
  • Simmer for at least an hour.
  • Add sugar and salt. Let cool.
  • Serve hot or cold.

Tuesday, May 19, 2009



2 cups shell macaroni, boiled
1 cup vegemeat, cut into thin strips
1/2 cup spring onions, cut into 2"
1/2 cup evaporated milk
1 egg, beaten
2 tablespoons vegetable oil
1/2 clove garlic, minced
3-4 cups water
Salt to taste

  • Saute garlic until golden brown. Set aside.
  • Boil water then add vegemeat and egg. Boil for 3 minutes.
  • Add the macaroni, spring onions, and evaporated milk.
  • Season with salt.
  • Remove from fire then add the sauteed garlic and its oil.
  • Serve.

(Source: Cooking Smart by B.M. Varona and D.A. Varona)

Monday, May 18, 2009



3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
Salt to taste

  • Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
  • Boil 3 1/2 cups water.
  • Add all ingredients.
  • Stir in diluted cream of corn powder-cornstarch mixture.
  • Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water may be added if a thinner soup is desired.

Friday, May 15, 2009


This is a simple recipe to be made for parties or even in your ordinary meal. Your kids will surely love this!

6 vegetarian sausages, cut into 4, slightly fried
1 cucumber, cubed
3 saba bananas, cubed, fried
Marshmallows for garnishing
Barbecue sticks
Barbecue sauce (bottled)

  • Thread alternately pieces of sausage, cucumber, saba, and marshmallow on a barbecue stick.
  • Repeat the procedure with the rest of ingredients.
  • Serve with barbecue sauce

(This recipe is from Cooking Smart by B.M. Varona and D.A. Varona)

Monday, March 30, 2009

Fish Tom Yum (A Thai dish)

Hi there fellow bloggers and readers, it's been awhile since I last entered a new blog here. I have been busy with work, travel and study. Study, yup, I am studying the Thai language with the focus on reading Thai scripts but I can tell you it's really a tough job for someone who's not using it as his/her native tongue. Yesterday, our lesson kicked off with the usual drill of reading Thai words (easy words that even a Thai kindergartner can read but not for me...grrr!) until our conversation was dragged to cooking Tom Yum, a Thai dish that is gaining popularity in many countries now. My teacher shared the simple recipe of Fish Tom Yum and now I will (try...) share it to you in case you want to try it at home.
1 pc galangal, sliced
2 pcs lemongrass, sliced
10 pcs or more of lime leaves
10 slices fish fillet
1/4 kilo mushroom, halved
5 pcs peeled tamarind
1/4 cup evaporated milk
4 cups water or broth
5 stalks coriander, chopped
3 stalks spring onion, chopped
5 pcs chili, sliced or whole
  1. Place the sliced galangal, lemongrass and lime leaves altogether in the water and bring to a boil.
  2. Put in the fillet fish, sliced mushroom and chili next until cooked. Do not stir.
  3. Add the peeled tamarind and pour in some fish sauce to taste.
  4. Boil for 3 more minutes then add the evaporated milk.
  5. Place in a bowl and garnish with spring onion and coriander.
  6. Serve it hot.

There you have it! Really simple, isn't it? I hope you will enjoy cooking this recipe as much as I did!

God bless!