HOW TO MAKE MARJ MORNING COMBO

Yesterday when I checked my Facebook notices, I saw one mouth watering combo dish on my newsfeed that I really don’t know the name of. I haven’t even seen this dish before, it made me look like a douche bag and I was kind of struck by this dish. It is like combination of desserts to make a whole new kind of dish for breakfast, indeed breakfast because it is light but packed with carbohydrates that could make you going through your morning works all the way to lunch. Darn! I couldn’t help myself but to think of my own version of it. The perpetrator is no other than my friend and a gradeschool classmate-Ms. Marj Mendoza. I did not expect to see an extraordinary dish from this mom and a talented photographer but.

Well, this recipe I am gonna share with you is not exactly the same combo dish I was talking about, wait, let me put it this way-this was the dish but I made some twist to it. It was good and I hope Marj’s combo dish could not be better over my dish, haha! I am just kidding. Since that I got the idea from Marj, I named this dish after her, I named it Marj Morning Combo. It is very easy to make but some ingredients are hard to find, so you better look up for some replacement if you couldn’t find some of the ingredients. Here is how to make Marj Morning Combo:

Recipe: Marj Morning Combo

INGREDIENTS:

1 cup of heavy cream (stored in a fridge)

2 small size bananas (sliced into ½ cm thick)

3 cupcakes (muffin will do)

4 strawberries (cut into halves)

1 cup of marshmallows

½ cup of kaong

PROCEDURE

1. This recipe makes 3 servings so get 3 bowls.
2. Make 3 fractions of every ingredient.
3. Combine all the ingredients in every bowl.
4. And serve with your favorite hot chocolate, coffee, or tea.

Voila! You got your new kind of breakfast! Guys, if you are going to replace some ingredient, just make sure you are not gonna ruin the taste.

 I would like to thank Marj for the photograph.

HOW TO COOK PORK INSARABASAB (ILOCANO STYLE SISIG)

Here is another version of Pork Sisig that I am sure you’ll like. This dish is called Insarabasab, an authentic Ilocano dish which is infact, a version of Sisig. Not most of us know about this dish particularly the Filipinos living in southern part of the Philippines, for we know, Ilocanos live in northern part of the country. Even the Katagalugan provinces like Nueva Ecija, Bulacan and Bataan barely know this dish. Pork Insarabasab is a very easy to cook pork dish. It does not require advanced knowledge in cooking, well, let me rephrase and put it this way; it is basic. I don’t know if most of the Ilocanos know how to cook Insarabasab since I am not an Ilocano native, but one thing is for sure; this dish is great. I know how to cook Insarabasab in several ways but what I am gonna share with you is the easiest and the simplest. Here is how to cook Insarabasab:

INGREDIENTS

1 lb of boneless pork

1 cup of onions (chopped into like ¼” x ¼”)

½ cup of Calamansi extract (lemon extract will do)

1 teaspoon of ground pepper

2 pieces of red chilli pepper (chopped into small pieces)

Salt to taste

COOKING PROCEDURE

1. Roast the pork over a grill until the meat is cooked.
2. Cut the pork into ¼” x ¼” sizes.
3. In a bowl, combine all the ingredients.
4. Mix thoroughly.
5. And serve with cold beer.

HOW TO COOK DININGDING NA LABONG AT SALUYOT

This Diningding Na Labong recipe is very common in Norther parts of the Philippines most Specialy in Ilocos and Pangasinan where The Ilocanos live. Diningding Na Labong is an authentic Ilocano dish but became popular in the Philippines because many Ilocano travelers brought this dish wherever they came to. The Ilocanos are known for their being thrift. They are very wise in management of money like they don’t even want to spend a fraction of peso if it’s not important. So this Diningding Na Labong is very cheap and easy to cook. I did not know how to cook Diningding Na Labong until my mother asked me to cook it back in college. She knew I did not know how to cook this dish so she gave me the recipe and I kept it. Labong is a seasonal vegetable because the bamboo shoot only appears during rainy season in the Philippines so the month of June to September is the best time to cook it. Here is the recipe:

INGREDIENTS

½ lb Labong or Bamboo shoots (thinly sliced)

1 regular pack of deboned Tinapa (smoked fish)

½ cup of Saluyot leaves (Jute)

1 cup of Sitaw or String Bean (cut into 3 inch long)

Bagoong Isda to taste

PROCEDURE

1. In a pot, boil the labong for 1 hour.
2. Add the Bagoong Na Isda. Be careful not to put too much Bagoong.
3. Let it boil until the Bagoong foam appears. Remove the foam.
4. Add the Saluyot leaves, let it boil until the green color of the leaves disappear.
5. Add the StringBean. Simmer until the String Bean is cooked.
6. Add the Tinapa and boil for 3 minutes.
7. Remove from heat and serve.

HOW TO COOK TOKWA’T BABOY (PINOY STYLE PORK TOFU)

Tokwa’t Baboy or Tokwa at Baboy is a Filipino authentic dish. Beer lovers in the Philippines like this dish as they like the Sisig to be their pulutan. Tokwa’t baboy is so easy to cook. You don’t need to be a professional chef to cook it. This dish is a good viand and sometimes I eat tokwa’t baboy as a snack. This dish is very popular in the Philippines that you can even find it in small food shops, food carts and turo-turo eateries. Tokwa’t Baboy infact is one of the most ordered dish in bars in the Philippines because of its extra-ordinary taste and cheaper price. I did many experiments on this dish and not bragging, all of them are so delicious. I can barely remember when I had learned to cook Tokwa’t Baboy. I can even remember me cooking this dish when I was in high school. Since this dish is very easy to cook, you can make your own version of it. You may add the amount of Tokwa or reduce the amount of pork, it is all up to you but one thing must not be forgotten, the sauce. Always mind the sauce because we know there are types of soy sauce like the low sodium one. But don’t worry because I am giving you the recipe so that you can have the idea. Here is how to cook Tokwa’t Baboy:

INGREDIENTS

1 Kg of Pork (cut into cubes)

2 cups of Tokwa or Tofu (cut into cubes)

6 cloves of garlic (minced)

4 medium size onions (chopped)

1 cup of soy sauce

½ cup acetic vinegar or 1 cup of natural vinegar

Salt to taste (1 tsp is recommended)

1 pinch of Monosodium glutamate (msg)

PROCEDURE

1. Boil pork and simmer until the pork is tender.
2. Fry tokwa (tofu) until golden brown.
3. In a pan, combine together the soy sauce, vinegar, salt, Monosodium glutamate, garlic and onions. Remove from heat right before boiling.
4. In a bowl, combine all the ingredients.
5. And serve.

HOW TO COOK EASY ADOBONG PUSIT (SQUID ADOBO)

One of the best Filipino dishes is the Adobong Pusit. I love the taste of Squid combined with the soy sauce and the vinegar. Adobong Pusit can be a pulutan because many beer drinkers that I used to know love this dish. Adobong Pusit does not require much time and money to cook. This is one of the easiest dishes ive ever cooked. There are many versions of Adobong Pusit I have known but this one I am gonna share with you is one of the easiest and simplest of its kind. You can add vegetables to your Adobong Pusit like string beans o sitaw, you can also add leaf vegetables like Pechay or repolyo, or even carrots will do. One thing is important here, make sure you’ll clean the mess out of the Squid becase you would not want to ruin your Adobo. Here is how to cook Easy Adobong Pusit:

INGREDIENTS

1 kilo squid
1 cup water
½ cup vinegar
2 medium size onions (chopped)
2 medium size tomatoes (chopped)
6 cloves of garlic (crushed)
½ cup soy sauce
4 cupsof water
3 laurel leaves (bay leaves)
½ teaspoon ground pepper
Salt to taste

COOKING PROCEDURE

1.      Wash the squid thoroughly with running water until the ink-like substance is barely there.

2.      Remove the unwanted parts of the squid like eyes, intestinesand stomach, as well as the membrane.

3.      In a pot, boil 2 cups of water and add the squid when its boiling. Simmer for 5 minutes.

4.      Remove the water from the squid.

5.      In a pan, saute garlic and onions.

6.      Add the squid and stir-fry for 1 minute.

7.      Add all the remaining ingredients. Simmer until the Squid is cooked. 

IMAGES FOR EASY ADOBONG PUSIT