Sinigang na Hipon sa Miso!

You will surely fall in love altogether with this dish. A full meal in itself, Sinigang na hipon sa miso (shrimp in sour soup) is a perfect getaway for families and friends to share! Enjoy!

Sisig Babi ala Jajie!

Chef's latest take on the authentic kapampangan dish that is meaty and sinful yet oh so delicious! Order now!

Tomato-based Seafood Pasta

 

Every day is a special day! But today, it is even more special because we are celebrating our Wedding Anniversary! Simple yet delicious tomato-based seafood pasta is our menu for today.  You may also use either olive oil or cream-based sauce if you prefer. 

 

Mis-en-place

Our version of Seafood pasta is a combination of Shrimp, Clams, Crab stick and giant Squid. For starters, sauté garlic, crab paste (if you have), tons of tomatoes (preferably overripe tomatoes) and tomato paste.  Place all the seafood next and cooked noodles. Don’t’ forget to season with salt and pepper.  When done, plate it and sprinkle it with parmesan cheese. Top it with fresh parsley before serving. 

 Seafood Pasta

Please feel free to add your comments and don’t forget to PM me for the recipe. Enjoy!

Crispy Tokwa't Baboy (Beancurd and Pork)

 Tokwa't Baboy (beancurd and pork) is a typical Filipino appetizer which contains deep-fried pig ears, mask and Tofu. This is usually dipped in vinegar and soy sauce with spices like onion, pepper and jalapeno. I used this as an  appetizer served just before the main course. It is also a popular "pulutan" paired with ice cold beer! Email me for the recipe and procedures. Enjoy!

Tokwa't Baboy

Fruit Tartlets with Custard Crème filling

 Baking was never my forte. But when it was first introduced to me in school, I never thought that I will enjoy it this much. Try my first Fruit tartlets with Custard Cream filling. I used the same filling for my cream puff but that is for posting soon. For now, just enjoy this light and sweet Tarlets which am sure your kids will love! 

Ingredients: 

Pie Crust:

1 1/2 cup butter

2 cups powdered sugar

5 cups all purpose flour

5 pcs. egg yolk

Preparation:

Combine ingredients until well corporate, chill before mold then put it in the oven at 350F at 12 minutes. Then release from mold.

Custard Creme:

500ml uht fresh milk

4 pcs. Egg yolk

3/4 cup granulated sugar

1/2 cup all purpose flour

1 tablespoon vanilla extract

2 tablespoon coffee liquor

Preparation:

In a stainless bowl, combine all the ingredients.Fill half the bottom of a double boiler with water and set over medium fire. slowly stir to avoid bubbly and lumpy. Continue stirring until smooth and thick. Let it cool before you use.

Tips:

You can use any kind of fruits as toppings for your fruit tartlets. Enjoy!

All-time favorite Batchoy (kapampangan style)

 According to Wikipedia, Batchoy’s origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is oftentimes referred to as La Paz Batchoy.

Since it is a weekend, we thought of cooking our own version of Batchoy kapampangan style (I was craving for a soupy main course earlier). This was introduced to me by my wife through her grandmother.  This batchoy is made from pork loin, pork liver, miswa (a very thin variety of salted Chinese noodles made from wheat flour), Patola, lots and lots of ginger, kintsay or Chinese celery, garlic and onion.

Try this and am sure you will definitely crave for more! PM me for the complete recipe and procedures. Enjoy!

 

 Mis-en-place

Buttered Prawns with Garlic and Lemon

This mouth-watering dish needs no introduction. Garlic Butter Prawns is an ol’ time favourite of our family. I cooked this as one of my birthday "pulutan" but you may also serve this as your main course. This is so easy to do. Simply prepare your Prawns, Garlic, Lemon, Onion Leeks and butter. Preparation time is 5mins, while cooking time is only about 3mins.  Email me should you need the procedures and complete recipe. Enjoy!