Here’s another favorite mango dessert that’s easy to cook. You can add ice to make a chilly dessert perfect for this warm weather. Ingredients: 1/4 cup small sago pearls 3 to 4 tablespoons sugar 2 cups water 2/3 cups evaporated milk 6 tablespoons coconut cream (optional) 1 cup mango puree 2 mangoes (cubed) Procedure Cooking the sago 1. Soak sago...

You must have heard the news by now that Ludy’s Peanut Butter Sweet and Creamy and Ludy’s Peanut Butter Spread have been pulled out of the shelves in groceries due to salmonella contamination. Even unbranded peanut butter will be tested by the FDA. Well, maybe it is time to make our own peanut butter ala Ludy’s Peanut butter way. You will need a food...

My family cooks grilled dishes every sunday, maybe because my husband is home is eager to cook for us. Sundays is spent trying all sorts of grill dishes. The favorite is pork barbecue of course. Next in must-have grilled dishes is Inihaw na manok. Here is how we cook it. Ingredients: 1 kilo chicken (chicken thigh or breast) Bamboo skewers, 6 inches 1 head of...

Sinigang is a Filipino soup dish with a tamarind base which is well known for its sour taste and the variety of ingredients that you can put in it. The dish often incorporates fish (bangus), pork, shrimp, or beef, along with vegetables like string beans, kangkong, okra, pepper, radish, and kamatis (tomato). Sinigang has always been a childhood favorite and is...

This minatamis na saba with sago is perfect for the hot summer months. Like halo-halo, this is such a respite from the heat. One can even feel chilled after taking a cup of this yummy dessert in a hot humid weather. What do you need? 6 pieces firm saba (not soggy) 1/4 cup brown sugar 1/4 palm sugar or (panocha) 1 tablespoon honey 1 cup sago Evaporated milk Crushed...

Mechado is a usual stew served in our dinner table. Traditionally, it is cooked with beef briskets, potatoes, pimiento (red bell peppers), and tomatoes. It is similar to a beef stew, with elements of Filipino ingredients such as patis. I don’t use patis so that’s out of the question. Here is the recipe: 1 kilo beef (strip of fat inserted) 1 heaping...

Before the ready-mix Kare-kare came into the market, I cooked kare-kare the old fashioned way. Of course, busy homemakers prefer that method. Wikipedia notes that the kare-kare is made from Oxtail, with the skin on and cut into 2-inch lengths, and ox tripe are boiled until tender. Sometimes pieces of ox feet or shins are added. In some varieties, other types of...

Ingredients 1 kilo ulo ng baboy or dila ng baboy, cut up 2 quartered onions 1 laurel leaf 1 tablespoon rock salt 1 tablespoon peppercorn 1/2 kilo shrimp 1/2 kilo squid (with ink sac removed) 1/2 cup achuete 1 cup minced onion hebe or dried shrimps 1/2 kilo ground beef 3/4 cups cornstarch 2 eggs 1/3 cup patis bihon boiled eggs sliced green onions chicharon flaked...

During our dorm days at Sampaguita Residence Hall at UP Diliman, my aunt shared with me her fabulous Tuna Spaghetti. I remember preparing this dish one year for our annual Open House at “Sampa.” Check it out! For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following: 2 cans of tuna or tuna flakes or approximately 1 cup (in...

I have featured a Puto Recipe made from all-purpose flour for a quick and easy way to prepare puto. I am sure you also want to know the traditional and old-fashioned way of preparing puto. Here is one recipe that makes use of Galapong Bigas. Ingredients 6 cups Galapong Bigas (see method of preparing Galapong Bigas) 1 1/2 tablespoons baking powder (optional since...