Monday, 28 February 2011

Wasabi & Mayonnaise Dip

This is one of the best and tasty dips I ever liked for any fried, steamed, grilled, or roasted fish, seafoods or pork.  It’s pungent, sour, and creamy nature adds flavor to food making my lechong kawali, for instance, more delicious.

I love wasabi, I can’t eat any Japanese sashimi, sushi, or grilled food the Japanese style way without it.  Actually, for me, it is not Japanese food without the wasabi.

Mayonnaise, is a very versatile ….. what is it? a spread, because I like it in my sandwich as it is? a cream? a sauce? it’s definitely not an oil. Well, we know that it is an emulsion made of egg yolks, oil, vinegar, etc.  but what is it called in general or what food category does it belong?  Condiment? I settle with the condiment. Mayonnaise is a condiment period.  Unless somebody has a better idea.

Anyway, I use mayonnaise in anything and everything, from sandwich spread, to sauce, to salad dressing, to sisig, to dips of my favorite tilapia or lechon kawali.  And talking about dips, it is the best ingredient for dips for me.

Combining wasabi and mayonnaise, this pungent, nose-burning, dip will surely drive you wild.

Here’s the recipe

Ingredients :

Mayonnaise  -  100 ml

Wasabi – 50 ml

Just Mix the two, add salt and pepper to taste.  If you want a milder wasabi taste just use 20ml or whatever amount you deem suitable to your palate.

All set and ready for my lechong kawali

- Sharosem(28February2011)

Pinangat na sinigang na Bangus

Why the title?  Well Aba(my sister Kristine bf) calls it pinangat though it taste like sinigang with a mild sour taste.  When asked why, he said because they call it as it is in his hometown.  He’s Bulacaneo. Well, I think they name dishes base on the ingredients.  They may have a different set of ingredients for the sinigang that’s why he doesn’t want to call it sinigang .

Whatever they call it, it was delicious.  I’m planning to cook the same forFrederickso I made a list of the ingredients and how it was cooked and here it is:


Bangus (Milk fish) – 1 whole (around 500 g)




ripe tomatoes – 2 large sizes

pepper corns - to taste

salt  - to taste

knorr sinigang mix

cabbage and other vegetables of your choice

Cooking Procedure:

1) Clean and cut the bangus into 4- 5 pieces.

2) Place all the ingredients except the bangus, vegetables and sinigang mix in a pot. add water of around 500 ml.  Let it boil

3) Put the bangus inside the pot along with the sinigang mix.  Let boil.

4) Add the vegetables when the fish is almost cooked.

5) Add more seasoning if needed.

I am having this for lunch now

Next time, I will change the sinigang mix with tamarind or kamias for a more nutritious dish with a natural sour taste.

- Sharosem(28February2011)

Pinangat na sinigang na bangus ni Aba

Sunday, 27 February 2011

Steamed Chicken

One of my favorite noche buena and media noche dish that our mama Tessie never fails to cook is her steamed chicken.  It is soft, very juicy, and flavourful.  The spices and marinade she makes really penetrates to the deepest part of the chicken meat and I don’t know how she does it.

Craving for my homedish favorite I usually cook steamed chicken my way.  Though it’s taste is somewhat lacking that flavour from my mama’s recipe, still, the taste is good.  the flavours of the ginger, garlic, onion, pepper and lemon blended well.  Just that the flavour however do not spread evenly and permeate deeply in the chicken meat. The taste is still delicious nonetheless.  My sister Kristine doesn’t want it that much because of the taste of the ginger (she hates ginger).  She ate it just the same.

One thing more, this is a healthy dish as it is not oily, that’s why I chose this for lunch today to break my detox program.   Here’s the recipe:


1 whole chicken, thawed

Ingredient for the Stuffing

ginger – 2 inches

garlic – 15 cloves

onion – 1 whole, large

Lemon juice – 1 tbsp

salt & pepper – to taste

Ingredients for rubbing

salt and pepper

ginger, garlic – from the stuffing mix

Lemon Juice – 2 to 3 tbsp

Cooking Procedure:

1) Rub the outer part of the chicken with lemon juice. let sit.

2) using a mortar and pestle, pound the garlic and ginger.  Chop the onion.  Mix all the ingredients for the stuffing except the lemon juice.

3) Rub the inside of the chicken’s cavity with the lemon, salt and pepper.

4) Rub the outer part of the chicken with the salt and pepper.  Let sit.

5) Stuff the chicken with the stuffing ingredients.

6) Rub the chicken with the chopped ginger and garlic

7) On a double boiler  boil water. Put the chicken on the topmost part of the double boiler.  Let the steam cook the chicken for 20 minutes then turn the chicken on the other side and cook for another 20 minutes. To check if the chicken is already done, prick the legs with a fork, if the juices run clear then the chicken is already cooked.

4) Reserve the stock.  Use the stock to cook the rice.  cook the rice the usual way:  wash the rice then add the chicken stock. Cook.

preparing the chicken for steaming

enjoy the steamed chicken with steamed carrots and steamed greens

I forgot to take the picture of my cooked steamed chicken dish.


Saturday, 26 February 2011

My Three Day Detox Program

This is originally posted on my other blog at (My Three Day Detox Program )

This is one of those spur of the moment and compulsive things I have done so far. Well, it’s not like I am going to endanger myself by consuming detox drugs or starve myself to death by fasting because I am not.

This detox program I came up with requires intake of liquids only and no solid foods for 2 and 1/2 days and uses only natural and easily available materials. Some detox programs may require fasting for a few days or use ornathaine amino acids and epsom salt. I am afraid to use these due to possible side effects. This is the reason why I have created my own detox program which I believe is suitable for me and will help me achieve my objectives.

The objective of this detoxification program is to cleanse my entire system and help me clear out or treat my acne and allergies (which had developed and worsen since I got to Singapore more than 2 years ago), kidney, liver, gallbladder, and colon problem as well as to lose weight. I am crossing my fingers that this will also help me conceive better and get pregnant once and for all.

Before starting with this detox program, choosing the best days to do this is necessary. It is ideal that on the 2nd and third day, one has to stay at home and without any obligations whatsoever (You don’t want to be in a meeting or in the mall when you get the urge to defecate right?)

Here’s my detox program, I have kept a tab on this and you can check it out under my entry on Goal 47: Week 6 – Detoxifying time which I will be posting maybe tonight or tomorrow.

First and Second Day:

1) Drink the Lemon juice-olive oil tonic the moment I get out of the bed. This will stimulate the digestive system.

Lemon Juice-Olive Oil tonic ; equal amounts of freshly juiced lemon juice ( juice the whole fruit including the skin, strain to remove pulp and other solid particles) and extra virgin olive oil (50-100ml each) mixed with 500 ml of warm water.

2) Drink 500 ml of prune juice after 1 to 2 hours from the time I have ingested the lemon juice-olive oil tonic. After 30 minutes, drink 500 ml of lukewarm plain water.

3) Consume at least1 liter of freshly squeezed apple juice (10 medium size apples can make 1 liter of juice) everyday. Alternately drink 250 ml of apple juice and 250 ml of water for the whole day.

4) Drink 250 ml of freshly juiced pear or 300 ml of freshly juiced carrots for supper.

5) By 9pm, drink another bout of lemon juice-olive oil tonic then go immediately to bed.

Do not eat anything solid on these days. Make sure that pulps from the juices are removed.

Third Day :

1) Drink the Lemon juice-olive oil tonic the moment I get out of the bed.

2) Drink 500 ml of prune juice after 1 to 2 hours from the time I have ingested the lemon juice-olive oil tonic. After 30 minutes, drink 500 ml of lukewarm plain water

3) Alternately drink 250 ml of apple juice and 250 ml of lukewarm plain water. Consume 500 ml of freshly squeezed apple juice at least 30 minutes before lunch.

4) Have a light lunch but do not eat red meat, oily foods, dairy foods, foods high in sugar, caffeine, carbonated drinks, and alcohol.

5) Have a light supper consuming only vegetables or better make vegetable juices

6) After supper drink another round of the lemon juice-olive oil tonic then retire to bed early.

It is advisable to drink hommemade freshly juiced fruits and vegetables rather than buying the packed or bottled ones that are made from concentrates and come with preservatives and loads of sugar. Also, drink only lukewarm water and room temperature juices, do not ever drink cold water during the 3 day detox program and until the 2day after completing this program. According to most detox programs I’ve read, intake of cold liquids might chill the liver and the gallbladder. Warm water on the other hand is preferred, as according to my husband Frederick, warm water promotes motility in the digestive tract, thus, making bowel movement easier.

After the 3 day program, It is advisable to eat only light food and avoid red meat and other oily food as well as alcohols, caffeine, carbonated drink for at least a week. Well, that is to avoid upsetting the stomach.

Exercising and other strenuous physical acivities are discouraged during these 3 days. One can resume their exercise after the 3 day program but limit it only to light exercises like walking, at least for a week.

Like any other program efficacy and effectiveness of this depends on how one has followed and executed the instructions and rules.

I hope this will help. Good luck :-)

- Sharosem(26February2011)

Recommended readings : Should you wish to know about the causes and symptoms of constipation, please read my post on Battling Constipation: Knowing about it .

Giniling na Baboy: Quick & Simple

I’ve been craving for arroz ala cubana for days now.  I have all the ingredients needed from ground pork, raisins, potatoes, carrots, etc., the only thing missing is the saging na saba.  The store at the hawker always runs out of stock everytime I go there to buy.  So, in short, I haven’t had the chance to cook aroz ala cubana because of the absence of saging na saba.  I want my aroz ala cubana complete, giniling na baboy, fried saging na saba, and the sunny-side-up egg plus hot steamed white rice,  It can’t be it if one is missing.

Then one Friday,Abacooked giniling na baboy the most simple and easy way I could imagine and it turned out great.  I like it even more if it was microwaved or heated for the n’th time as the ground pork and the rest of the ingredients becomes crunchier, and the flavor becomes more pronounced.  Of course I love the fact that it becomes more oily.  The oil is just perfect on a steamed white rice.  Yummy really.

I got the recipe, well the ingredients from Abaso I could try it next time.  As he cooks tantiya-tantiya style (estimating on the measurement)  I will try to fill in the exact measurement when I cook.  I just hope that I can achieve the same taste as he did.

By the way, this require simple ingredients and simple cooking methods and it will only take less than an hour to prepare and cook it.


Ground Pork (mixture of lean meat and fat) – 250 grams

Potatos, finely chopped – 1 large size

Carrot, finely chopped – 1 medium size

Garlic, finely chopped – 6 cloves

Onion, finely chopped – 1 medium bulb

Sweet Sauce

vegetable oil

Salt and pepper to taste

Cooking Procedure:

1) Saute’ the garlic then the onion in oil. Add the ground pork when the onion becomes translucent.  Let the ground pork simmer for 2 minutes

2) Add the potato, and the seasonings, stir.

3) Let the ingredients simmer until all the water evaporates leaving only the oil.

4) Stir the mixture and let it fry.  turn off the heat when the ground pork turns almost brown.

Serve with steamed white rice.  Try to leave some and reheat it again and again, the pork will be crunchier and tastier


Sunday, 20 February 2011

Cocktail: Lemon Vodka

Just a booze to chill me out and allow me to doze to sleep on a hot lazy Saturday.


Smirnoff vodka –  2 to 3 jiggers
Freshly squeezed juice from 2 lemon
Sugar – 3 tsp
Water – 1cup
Ice cubes enough to make 2 glasses when mixed with the other ingredients


Mix all the ingredients in a blender.  Transfer to 2 separate glasses.

Relax and chill and wait for the alcohol to kick-in and doze off

- foodformylove(19February2011)

Saturday, 19 February 2011

Roasted Turkey

I am talking to my husband Frederick , who is in Kinshasha, over yahoo messenger (thank goodness for technologies) while working on this blog.  He promised to give me his pacham  (experimental) recipe of his roasted turkey dish, where he self-declared it to be delicious and flavourful.  He is also bragging that  the turkey he roasted is juicy and moist.  The secret to the latter he claimed is on the proper timing in the roasting of the bird.  It should not be too short as the bird will come out to be half-cooked and bloody and not too long because it will then be dry.

As to flavouring the turkey, usually when marinading chickens/turkeys/ or any other poultry, the flavor will only seep through the surface and will not penetrate the meat part.  According to my gorgeous husband,  the best way to make sure that the flavour will penetrate not only the surface but also the meat part, an injector is needed.  With the use of the injector, the marinade will be injected deep into the meat of the turkey.  This also allows the flavour to be spread throughout the bird.  However, for this roasted turkey he cooked he didn't use an injector so he is already obliging me to get him a flavor injector.

Frederick haven’t cooked this dish for me yet but he promises that he will once he’s here in Singapore.  I’m writing his recipe down so that he would be able to repeat this dish again.  Knowing him, he has the tendency to not to be able to cook the same dish the second time because he already forgot the recipe.

Here’s the recipe for Frederick’s roasted turkey :-) the marinade and the stuffing can also be used for chicken or duck or any other poultry dish.


Turkey  - 1 whole bird

       Ingredients for the marinade :

Pineapple juice

Lemon grass, crushed and finely chopped -  5 stalks

Rum - 4-5 tbsp

Salt and pepper to taste

       Ingredients for the Stuffing:

Lemon grass, crushed  -  3-5 stalks

Carrots, diced  -  1 medium

Onion, thinly sliced - 2 bulbs

Garlic, crushed and chopped - 5 cloves

Salt and pepper to taste

Herbs, either the fresh ones can be used or the dried & ground type:

parsley, thyme , rosemary & oregano

Lemon, thinly sliced - 1 whole

Cooking Procedure:

1) Make sure that the turkey is totally thawed and cleaned with all internal organs removed

2) In a food processor, mix all the ingredients for the marinade.

3) Rub the marinade on the surface  and the insides of the turkey.  To ensure that the flavor will permeate the meat part, make small incission on the turkey then rub the marinade on it.

4) Place the turkey and the remaining marinade in a plastic and marinate it for 24 hours or longer.  Do not place the turkey inside the freezer.  let is sit inside the fridge.

After marinating the turkey for 24 hours ...

5) Mix all the ingredients for the stuffing and stuff it inside the turkey.

6) Pre-heat the oven to 200 degrees celsius.

7) roast for 2 to 2 i/2 hours for a 4 kilo turkey or until the turkey turned brown.

To check if the turkey is roasted, insert a knife into the turkey, if the juices run clear and if no blood comes out, the turkey is done.

- Sharosem(19February2011)

Tahong and Pork Lumpia

I've noticed that my recipe on lumpia shanghai (Lumpiang Shanghai ) got lots of hits for the past days.  So I decided to share another lumpia recipe which was an experimental recipe of a friend of mine,Marco (Airene's husband).  What I will be writing is my version of his recipe, because unlike him, I settle with mixing a few seasoning while he uses a lot most of the time and tends to forget what seasoning he had used, well most of the time :D.

When we first experimented on this recipe, we used the siomai wrapper which gave a lumpia that has an oily and soggy skin and a toasted filling.  Trial and error with different wrappers would lead you to finding the best spring roll wrapper.  We are currently using the Tee Yih Jia brand called "Spring Home Spring Roll Pastry"  which are widely available in most supermarkets here in Singapore.

Here’s the recipe. Enjoy this another lumpia variation.


spring roll wrappers - I prefer using the 4"x4" wrapper

ground pork    – 500 grams

Ground pork fat - 250 grams

Tahong (de-shelled) - 250 grams

Bell Pepper, chopped  -  medium size

onion, chopped – 2 large

garlic, chopped – 12 cloves or more

ground pepper

Oyster sauce - 3 tbsp

sprite  -  10 tbsp

Salt to tast

Cooking Procedure :

1) Clean and chop the Tahong.

2) Mix the chopped tahong with all the rest of the ingredients except for the wrapper. Let it stand for at least 30 minutes

2)      Place a tablespoonful, or lesser, of pork filling on a wrapper. Wrap and roll and make sure to close both ends tightly so that it will not open when it is deep-fried.

3)      Heat oil for deep frying.  Fry the lumpia for a few minutes until the wrapper turned golden brown.

To check if the seasoning is just right, fry one roll of lumpia first before making the whole lot.  Taste it and make the necessary adjustment should it be needed

- Sharosem(19February2011)

Friday, 18 February 2011

Sinigang na Bangus sa Suka at Kamatis

Sinigang na bangus means milkfish in tangy soup. This is my favorite Sinigang na Bangus recipe of my mother.  She uses tomatoes and vinegar to achieve the sour taste of the soup. We last had this more than 10 years ago while I’m still in college.  I’m not sure if she’s still cooking this. But I know that the sour flavor of most of the sinigangs she’s serving now are “commercially” flavored - thanks to knorr and maggi. That’s because she finds it convenient to use premixes of tamarind or sinigang flavoring, like me and the rest of the Filipino sinigang cooking people, for most of her sinigang recipes.

Here’s her pre- knorr and maggi sinigang flavoring recipe for sinigang na bangus.


Bangus (milk fish) – 2 large pieces with fatty bellies

Kamote tops

Ginger, diced and crushed – 1 thumbsize

Onion, diced – 1 bulb

Ripe Tomatoes – 2 to 3 pieces

Vinegar – to taste

Fish Sauce – to taste

Pepper corns (pounded)

Water – enough to cover the fish

 Mama adds other green leafy vegetables to her sinigang like kangkong or pechay.  But she puts kamote tops most of the time since it is vastly available in our backyard (We used to pick kamote leaves from our backyard garden, sometime, tomatoes too).

Cooking Procedure:

1.  Put the water, tomato, onions, ginger, and peppercorns in a pot and bring to a boil.

2.  Season with vinegar and fish sauce to taste.

3.  Add the milk fish and simmer until it’s cooked

4.  Add more vinegar to achieve your preferred sourness of the soup.  

5.  Add the kamote tops when the milk fish is cooked.  Remove from after the soup boiled again.  

Serve with rice.

Other than milk fish, she also makes sinigang na tilapia, and Maya-maya.  Sinigang na ulo ng maya-maya is the family’s favorite sinigang.

- Sharosem(18February2011)

Tuesday, 15 February 2011

Postpartum Food : Philippine Native Chicken Soup

My sister Joy gave birth to her second child almost a month ago.  She was finishing her bowl of native chicken soup as we speak to her over skype. Our Mama intentionally cooked the soup for her and she is required to eat this kind of native chicken soup 3 times a day for a week at least and is not allowed to do anything while she is on “tanggad” (recovering from giving birth).  My sister Farah went through the same postpartum recovery ritual  when she gave birth to her first child.

Our Mama and other traditional parents believe that the essence of the native chicken, as a result of slowly boiling them for a few hours under low heat, will aid a woman who just gave birth, to recover faster. And the moringa leaves (malunggay in Tagalog and marunggay in Ilocano) will increase the amount of her breast milk

A little background on the Philippine native chicken.  According to “The Philippine Native Chicken is a breed of chicken (Gallus gallus domesticus). They are a utility bird, raised for meat and eggs. They are a popular choice for backyard flocks because of their egg laying abilities and hardiness.”

Note:   This is just one of those special postpartum diets that my Mama prepares for my sisters to help them speed up their recovery and to avoid any postpartum health complications.  I would want her to do the same for me when my time comes :-)


Native Chicken, cut into serving pieces – 1 whole

Green Papaya or sayote – as desired.

Moringa Leaves – lots of it

Water – 2 L

Onion, diced – 2 medium

Ginger, crushed and diced – 1 thumbsize

Garlic, crushed and chopped – 5 large cloves

Vegetable Oil for sautéing

Salt and black pepper to taste

Cooking Procedure.
1. Heat oil in a pan then sauté garlic in it. Add in the ginger, then the onion and stir until the spices are fragrant.
2. Add the chicken and pan-fry it until it releases its juices. Cover the pan and let it simmer under low fire.
3. Add water and the seasoning. Let it simmer under low fire for at least an hour.
4. Add the green papay or sayote and simmer until the chicken and green papay or sayote are cooked.

5.  Remove from fire and add the malunggay leaves.  Let it sit for a minute before serving.

Serve with a bowl of rice.


Monday, 14 February 2011

Lumpiang Shanghai

Happy Heart's day everyone.  My husband Frederick just called me so i'm inspired to write now :-).

Well, this is about my recipe on Lumpiang shanghai.   I love Lumpiang shanghai - that crispy fried wrapped and rolled pork dunked in a bowl of vinegar with garlic and chopped onions.  (That’s it! I’m hungry!  I just had fruits all day!)

I cooked lumpiang shanghai yesterday for lunch.   Ok, maybe it's a common dish to most Filipinos but not all can cook a good lumpiang shanghai.  Mine is a non-greasy, crispy outside yet juicy inside and of course delicious.  It may be tedious and laborious to do so because I have to individually wrap and roll a spoonful of pork, but it is rewarding anyway.  My sister Kristine and Aba dipped it in mang tomas sarsa while I have mine in vinegar which I sweetened a bit with sugar and comes with lots of chopped onions and garlic.

The secret to a non-oily, crispy outside and juicy inside lumpiang shanghai is in the wrapping and the wrapper of course.  So find the best wrapper (trial and error is a must until you find the right one) and wrap it very well making sure that both ends of the roll were closed.  For those in Singapore,, use spring roll wrapper which are available at NTUC supermarkets and also at Shop & Save.  I tried using the siomai wrappers before and few other wrappers but I ended up having oily and soggy lumpias :-(

Here’s the recipe and it makes enough for 3-4 people.


spring roll wrappers

ground pork (fat included) – 250 grams

onion, chopped – 1 large

garlic, chopped – 6 cloves

carrot, chopped – 1 medium

ground pepper and salt to taste

know chicken powder – 1 tsp

Cooking Procedure :

1)      Mix all the ingredients except for the wrapper.

2)      Place a tablespoonful, or lesser, of pork filling on the wrapper. Wrap and roll, make sure to close both ends tightly so that it will not open when it is deep-fried.

3)      Heat oil for deep frying.  Fry the lumpia for a few minutes until the wrapper turned golden brown.

To check if the seasoning is just right, fry one roll of lumpia first before making the whole lot.  Taste it and make the necessary adjustment should it be needed

Serve with any sauce of your choice.  Sweet and sour sauce, chili sauce, mang tomas sarsa, etc.  I prefer mine with sugar or honey sweetened vinegar with onions and garlic.

For variation, ground beef, chicken, and even fish can be used to replace the ground pork.

Tip:  the secret to a juicy filling is the presence of a good amount of fat in the ground meat.  Do not use pure lean meat regardless if it's a beef or a pork.  At least 25% of the ground meat mixture should be fat.


Thursday, 10 February 2011

Baked Chicken Wings

For over 5 days now since we got back from Kuala Lumpur, where I with my sister Kristine and her boyfriend Aba, spent the Chinese New Year, I haven't been myself.  I am ... bored... depressed... lost, you can say that.  Don't ask me why as I can't figure it out yet, well, i'm lazy to figure out the why.  I find it too cumbersome to know why  i'm in this type of mood.

Anyways, to make my time useful, I've decided to write the recipe of my favorite baked chicken wing.   Well, it's a revised recipe  based on my Auntie Alma's helper's dish she cooked during our November visit at their house.  Frederick liked it so I promised him I'll make one for him.

So here's the recipe:


chicken wings  - 10 to 12 wings

        Ingredients for the marinade:

oyster sauce - 10 tbsp

soy sauce  - 10 tbsp

water  - 3 tbsp

sugar   - 3 tbsp


garlic, crushed and chopped  - 6 cloves

You can also put chili if you want it hot and add more pepper to make it more spicy.

       Cooking Procedure:

1) mix all the ingredients for the marinade. make sure that the sugar is totally dissolved.  That's the reason why a 3tbpn of water was added.

2) marinade the chicken wings for at least an hour but it would be tastier if these were marinated overnight.

3) spray or spread a small amount of oil on non-stick baking pan.  arrange the chicken on it (do not put the marinade sauce)

4) bake the chicken at 200 degrees for at least 20 minutes on both sides

There you go. enjoy the  juicilicious goodness of my baked chicken wing