HOW TO MAKE BANANA BREAD

HOW TO MAKE BANANA BREAD

Here is how to make Banana Bread that I am sure you are going to love. This Banana Bread is good for the kids to get them rid of junk foods. Banana Bread is better because of its nutritional values. My mother used to make me this bread for my snack when i was going to school. This Banana Bread recipe is actually my mom's and i just want to share it with you. This is an easy version but you can make it more delicious by adding some flavoring to suit your kids' tastes. You can make your own Banana Bread by adding ingredients like marshmallows or raisins. My favorite ingredient for it when i was a kid was chocolate so i think it would be cool for your kids too. Here is the recipe:

INGREDIENTS

2 cups ripe banana

1 cup white sugar

2 eggs

3 cups all-purpose flour

1/2 cup heavy cream

1/2 cup cheese (shredded)

1 tsp vanilla (1 tbsp maple syrup for replacement)

1 tsp salt

1 tsp baking soda

oil (to grease the pan)

BAKING INSTRUCTIONS

1. Set oven to 350°F.

2. Chop the ripe bananas.

3. Grease the bottom of the pan.

4. Combine all the ingredients in a blender except baking soda. (Make sure that the banana is mashed or chopped before putting into the blender).

5. Stir in baking soda.

6. Pour into the pan and bake for 1 hour or until the mixture is baked.

7. Let it cool before slicing.

HOW TO COOK PORK TERIYAKI

HOW TO COOK PORK TERIYAKI

I like Pork Teriyaki, the meat, the rice, the garlic. Pork Teriyaki is actually one of my favorite dishes. I wanted to cook it when our family had visitors and most of them liked my Pork Teriyaki. What I really like in Pork Teriyaki is that the meat is juicy and I like the rice. So I would like to share with you my recipe. This is easy and not hard to cook unlike the other dishes I have shared with you, just read and follow. Here is how to cook my Pork Teriyaki.

INGREDIENTS:

½ kg boneless pork

2 cups of water

1 cup of rice

2 tablespoon all-purpose flour

10g broth cube

1/8 cup soy sauce

1 tablespoon sugar

3 cups string bean (chopped)

2 tablespoon chopped fried garlic

PROCEDURE:

1. Boil water in a pan. Put the uncooked rice stir and simmer until the rice is cooked.

2. Slice the pork into about ½ centimeter thin strips.

3. Gather the flour, broth, soy sauce, sugar, and garlic into a bowl and mix thoroughly.

4. Set another frying pan over medium heat, saute the meat until brown.

5.  Pour the flour into the pan with the strip, and stir.

6. Let it boil and stir until the mixture becomes thick.

7. Put the rice in a small bowl and add the pork onto it and serve.

There it is! That is my cooking pork teriyaki tutorial.

HOW TO COOK BULALO

Bulalo or Bone Marrow Soup is one of the best traditional dishes in the Philippines and how to cook it is very easy. I like this dish because of its rich and delicious soup combined with vegetables. This is the best dish for me during rainy days season, and you feel me. Cold noon with hot soup would be perfect right?

It was raining when I woke up this morning and the air was crisp. I couldn’t help myself thinking of anything I could do today and one thing came up to my mind- this is the perfect time for this dish! I had cooked it several times before but this time was like I barely know how to cook Bulalo so I asked my mom for the recipe because she is the one who taught me this dish. And now I am blogging it not just for the future referrence but to share it with you. Here is my bulalo recipe, fellas:

INGREDIENTS

1 kg beef bone marrow

1 kg beef meat

1 medium size onion, sliced

2 pcs potatoes cut into quarters

2 pcs banana, cut into halves

1 medium size cabbage, cut into quarters

1 ½ liters of water

Salt and pepper to taste

PROCEDURE

1. Drop the bone marrow and meat in boiling water and let it boil for 5 minutes.
2. Remove the meat and marrow and rinse thoroughly with running water.
3. In a pot, boil 1 ½ liter of water.
4. Add the onion, meat and marrow and simmer until the meat is tender.
5. Add the potatoes and bananas. Simmer until the vegetables are cooked.
6. Add salt and pepper.
7. Add the cabbage and simmer until cabbage is cooked.
8. Remove from heat and serve.

HOW TO COOK CHICKEN CALDERETA (CALDERETANG MANOK)

HOW TO COOK CHICKEN CALDERETA (CALDERETANG MANOK)

  Chicken Caldereta or Calderetang Manok is a traditional dish in the Philippines. This has many variations too. It became popular in the United States because of its thick sauce and vegetables combined with the juicy taste of chicken. The Filipinos have many ways how to cook caldereta.
My grammy grew up in province where the people prefer to cook Chicken Caldereta rather than Pork Caldereta. In the town where I grew up, the people cook both Chicken and Pork Caldereta so my mom taught me how to cook both of them. I have shared with you how to cook Pork Caldereta.This recipe I am going to share with you now is how exactly my mom cooks Chicken Caldereta. Here is the recipe:

INGREDIENTS:

1 kg chicken, cut into serving pieces

3 pcs potato, cut into cubes
3 pcs caroot, cut into cubes
3 pcs green bell pepper, cut into cubes
3 pcs red bell pepper, cut into cubes
1 medium size onion, sliced
6 cloves of garlic, minced
2 cups of instant tomato sauce
½ cup liver spread
¼ cup cheddar cheese
Salt and pepper to taste
1 cup water

PROCEDURE:

1. Saute bell peppers together with carrots and potatoes for 5 minutes.
2. In another pan, saute garlic and onion until light brown.
3. Add the chicken and stir until the meat is light brown.
4. Add all the ingredients, stir well and simmer until the meat is tender.
5. Remove from heat and serve.

HOW TO COOK PAKSIW NA BANGUS

Paksiw na Bangus is very easy to cook. It is as simple as ABC. But one thing should never be forgotten when cooking it, the vinegar. The most popular fish that is used in Paksiw is the Bangus because of its milky taste and the price is less than other fish. I am going to share with you my Paksiw na Bangus recipe and the good thing here is that you can use sorts of fish like Galunggong or tilapia. Here is my paksiw:

INGREDIENTS

½ lb Bangus or milkfish, cut into serving sizes

¼ cup of sliced ginger

5 cloves skinless garlic

1 onion, sliced

1 cup of white vinegar

2 small long eggplant, sliced

5 pcs green chili

Salt to taste

PROCEDURE

1. Pour in the vinegar in pot.
2. Add desired amount of salt, stir.
3. Add the Bangus.
4. Add the remaining ingredients.
5. Simmer in medium heat until the eggplant is cooked.
6. And serve.

IMAGES FOR PAKSIW NA BANGUS

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

Let us talk about how to cook Tinolang Manok in Filipino style. This is one of my favorite Filipino dishes. I love the soup and the juicy chicken meat. I was wondering why my mom’s tinola was different from my grandma’s and I found out that in my mother’s hometown, they use papaya in their tinola but in my grandma’s hometown, they use sayote. Well, we are not going to have a debate here. It is up to you which one you would prefer. In cooking this dish, many vegetables can be added like chili leaves or malunggay leaves. Just don't be afraid to experiment. And if you are looking for the best chicken for your Tinola, the Philippines native chicken would be the best because it is way tastier than the ones sold in the meat shop. Another advice is make sure your blood pressure is normal before eating this dish because it can cause you high blood pressure. Here is how to cook Tinolang Manok (Chicken Tinola):

INGREDIENTS

1lb chicken wings

1 tbsp ginger, minced

1 medium size onion, sliced

2 cloves garlic, minced

4 tbsp vegetable oil

5 cups of water

1 small size green papaya, cut into cubes

1 cup spinach

Salt to taste

PROCEDURE

1. In a deep pan, heat oil, saute ginger and garlic until brown.
2. Add onion saute until transparent.
3. Add chicken, stirfry until the meat is light brown.
4. Add water. Simmer until the chicken is half-cooked.
5. Add salt according to your taste.
6. Add Papaya and simmer until the papaya is cooked.
7. Add spinach and simmer in low heat for 3 minutes.
8. Remove from heat.
9. Transfer to the serving bowl and serve.

IMAGES FOR

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

HOW TO COOK BOPIS

HOW TO COOK BOPIS

Bopis is a pinoy dish. If you are going to ask me how to cook Bopis, I would tell you that it is easy and not since Bopis has many versions and the Filipinos have many ways how to cook it. It is an exotic dish consisting of pig’s lung and heart combined with some kind of vegetables. For the begginers, I am going to share with you the easy Bopis so that you could start to cook your bopis right after you read this tutorial.

BOPIS RECIPE:

INGREDIENTS

1 kg pig’s heart

1 kg pig’s liver

2 tbsp cooking oil

8 cloves garlic

3 pcs red bell pepper, diced

3 medium size tomatoes, diced

2 medium size onions, diced

½ cup vinegar

Salt and pepper to taste

PROCEDURE

1. Boil the heart and liver for 40-50 minutes.
2. Remove the water from the heart and lung.
3. Chop the heart and lung into very small pieces.
4. Saute garlic until brown.
5. Add the hearts and lungs and the onions and stir for 5 minutes.
6. Add all the remaining ingredients and stir.
7. Simmer for 20 minutes.
8. Remove from the heat  and serve.

IMAGE FOR BOPIS

HOW TO COOK PORK CALDERETA (CALDERETANG BABOY)

HOW TO COOK PORK CALDERETA (CALDERETANG BABOY)

 Pork Caldereta or Calderetang Baboy is one of the best dishes when there are some occasions in your home like wedding, baptismal, reunion etc. This dish is very popular and you can even hear of it when somebody is talking about catering. It is not a hard dish to cook and it is as easy as cooking Paella. There are many versions of Caldereta but the easiest version of it to me is the Pork Caldereta using pork or baboy. My granny taught me how to cook it and here is her recipe:

INGREDIENTS

1 kg pork spare rib, cut into serving pieces

3 pcs potato, cut into cubes

3 pcs carrot, cut into cubes

3 pcs green bell pepper, cut into cubes

3 pcs red bell pepper, cut into cubes

1 medium size onion, sliced

6 cloves of garlic, minced

2 cups of instant tomato sauce

½ cup liver spread

¼ cup cheddar cheese

Salt and pepper to taste

1 cup water

PROCEDURE

1. Saute bell peppers together with carrots and potatoes for 5 minutes.
2. In another pan, saute garlic and onion until light brown.
3. Add the pork ribs and stir until the pork is light brown.
4. Add all the ingredients, stir well and simmer until the meat is tender.
5. Remove from heat and serve.

HOW TO COOK PININYAHANG MANOK (PINEAPPLE CHICKEN)

HOW TO COOK PININYAHANG MANOK (PINEAPPLE CHICKEN)

  Lets talk about how to cook Pininyahang Manok. There are tons of dishes you can make with chicken. One of these recipes is the Pininyahang Manok, a dish which is marinaded in natural pineapple juice and cooked with pineapple chunks combined with vegetables. Pininyahang Manok is a traditional dish in the Philippines and because of its delicious taste it reached the United States.

  You can make many versions of Pininyahang manok because you can combine it with vegetables. You may combine it with tomatoes, potatoes and even carrots. When I went to our family reunion in Pangasinan two days ago, my aunt asked me what dishes should we cook for the party and Pininyahang Manok is one of the dishes I told her. She asked me for the recipe and she was amazed because my recipe is different from their usual Pininyahang Manok. My aunt looked at me doubtfuly, maybe she thought that my Pininyahang Manok would be worse because of its rarity but the good thing she noticed is that my recipe costs less than their usual Pininyahang Manok. So she tried it and the outcome was very great, she loved it! She said that I will make a very good chef, haha! Well, I was flattered. So if you want to impress your loved ones, try my Pininyahang Manok. Here is the recipe:

PININYAHANG MANOK (PINEAPPLE CHICKEN) RECIPE:

INGREDIENTS

1 kg chicken, cut into serving sizes

2 cups of natural pineapple juice

12 oz canned pineapple chunks

5 pcs green bell pepper strips

1 medium size potato, diced in small pieces

1 medium size carrots, diced in small pieces

Fish sauce, to taste

½ cup tomato sauce

5 cloves garlic, minced

¼ cup onion, sliced

2 tbsp veg. or cooking oil

PROCEDURE

1. In a bowl, marinade the chicken with pineapple juice for one hour.
2. In a pan, heat oil in medium-high heat.
3. Saute garlic until brown then add onion.
4. Add the chicken, saute for 5 minutes.
5. Add the juice, chunks, and tomato sauce, simmer until the chicken is tender.
6. Add the carrots and potatoes and simmer until potatoes are cooked.
7. Add the bell pepper and simmer for another 3 minutes.
8. Add fish sauce as much as desired.
9. Remove from heat and serve.

HOW TO COOK RELLENONG BANGUS

HOW TO COOK RELLENONG BANGUS (RELYENONG BANGUS)

  We went to Pangasinan yesterday for some family gatherings and I remembered that bangus here is much cheaper than the bangus in our town. I was thinking of paksiw na tilapia and Rellenong Bangus but I was confused what to cook when we arrive home. But thanks to my sister, she helped me to decide, haha! So she recommended the Rellenong Bangus thing.

  When we were on our way home, we pulled over at the market to find the best bangus for Relleno. My sister said the bigger the bangus is the better for Relleno. We went through that long patio of wet market section and we found a huge bangus that we thought would be best for the Rellenong Bangus dish I was craving for. That bangus was remarkable, its weight was almost 1 and a 1/2 kilos, Wow that was big!

 I really did not know how to cook Rellenong Bangus yesterday but my sister knew. And she acted as my heroine that day. She gave me the recipe and some instructions how to cook Rellenong Bangus. Frying is not really my thing so I would love this bangus not to fry, that is how the Rellenong Bangus came up to my mind yesterday. And now, I am going to share with you my sister’s recipe

RELLENONG BANGUS RECIPE:

INGREDIENTS

1 whole bangus (about a kilo or more)

1 small size canned meat loaf

1 medium size carrot (chopped)

2 pcs tomatoes (diced)

2 tbsp garlic (minced)

1/4 cup onion (chopped)

2 eggs (beaten)

7 pcs calamansi

¼ cup low sodium soy sauce

3 tbsp vegetable or cooking oil

Boiled green peas (as much as desired)

Raisins (as much as desired)

Salt to taste

Banana leaf, cleaned (serves as wrapper)

PROCEDURE

1. Clean the bangus and remove the internal organs.
2. Gently cut its chest all the way down to its stomach.
3. Gently remove the meat from the skin.
4. Remove the bones but let the head attached to the skin.
5. Mix soy sauce with calamansi and spread over and under the skin.
6. Boil the bangus meat until cooked.
7. In a fan, saute the garlic until brown then add onion, saute until transparent.
8. Add a little bit of water then pour in tomatoes and carrots. Cook until tender.
9. Pour in all the rest of the ingredients, stir a little, boil for 5 minutes.
10. Fill in the bangus skin with the sauteed ingredients.
11. Wrap the bangus with banana leaf.
12. Cook in an oven or over the grill until cooked.

HOW TO COOK CHICKEN AFRITADA (AFRITADANG MANOK)

HOW TO COOK CHICKEN AFRITADA (AFRITADANG MANOK)

     Chicken Afritada is a Philippine traditional dish that originated in Spain. It is a chicken dish combined with tomato sauce and some vegetables like carrots and green peas. I did not know how to cook it before until my ex-girlfriend told me that Chicken Afritada is one of her favorite dishes when we were still dating. My mom taught me how to cook it different from the traditional Afritada that the Filipinos and Spanish cook. There are many versions of this dish that I believe was originated in the Philippines. I know how to cook versions of Afritada but I find Chicken afritada more appealing. I gathered recipes from my mom and granny and I am going to share with you the best of them. Here is the recipe:

CHICKEN AFRITADA RECIPE:

INGREDIENTS

2 lbs chicken (cut into medium sizes)

6 pcs potatoes, (cut into serving sizes)

6 cloves garlic, minced

1 medium size onion, minced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 pc instant chicken broth cube (dissolved in 2 cups of water)

1 cup tomato sauce

3 tbps vegetable or cooking oil

Salt to taste

PROCEDURE:

1. Heat the oil in a pot.

2. Saute garlic until brown then add onion.

3. Add the chicken, stir fry until chicken is light brown.

4. Pour in the tomato sauce and dissolved broth cube and stir.

5. Boil and simmer until the chicken is half-cooked.

6. Add the potatoes, simmer until the potatoes are cooked.

7. Add the bell peppers and simmer until peppers are cooked.

8. Add salt according to your taste.

9. And serve.

HOW TO COOK PORK ADOBO (ADOBONG BABOY)

HOW TO COOK PORK ADOBO (ADOBONG BABOY)

    Pork Adobo or Adobong Baboy is a very popular and traditional dish in the Philippines. Most of the Filipinos know how to cook it. The Filipinos have many ways how to cook it like adding chopped potatoes, adding pineapple chunks, cubed carrots, etc. Many Filipinos are interested in making new versions of Adobong Baboy. Some used coconut milk for the replacement of soy sauce, the others are still looking up for ingredients that they think would suit their tastes like using “achuete” and many spices and seeds.  But to me, I love the idea of how to cook it in its very original version.  I already shared with you my Adobong manok recipe before and now we are going to discuss how to cook Adobong Baboy or Pork Adobo in its original version, here is the recipe:

PORK ADOBO/ADOBONG BABOY RECIPE:

INGREDIENTS

1 ½ lbs pork (cubed)

3 tsp vinegar

1 cup soy sauce

6 cloves minced garlic

2 pcs bay leaves (laurel)

1  tbsp black pepper (powdered or whole)

1 ½ cup of water

2 tbsp cooking or vegetable oil

PROCEDURE

1. Put the oil in a frying pan and heat.

2. Saute the garlic until golden brown.

3. Add the pork and pepper, stir fry for 3 minutes in medium high heat.

4. Add soy sauce, bay leaves and water.

5. Simmer for 40 minutes or until pork is tender.

6. Add vinegar, stir and boil for 5 minutes.

7. And serve.