Saturday, 30 April 2011

Simple Tomato & Onion Salsa

This is a simple salsa recipe that is great for any "wrapped food" and can also be used in tacos, chips, and even as side dish that comes with any grilled, roasted, barbecued, and even fried fish, red meat, and chicken.


Ripe Tomatoes, seeded and coarsely chopped - 2 pcs

White onion, coarsely chopped - 1 large bulb

Green chillies, deveined, seeded, and chopped - 2to 3 pieces

cilantro, finely chopped - 1/4 cup

Lemon Juice - 1 fruit

Salt & Pepper to tast


Mix all ingredients, chill and serve

- Sharosem (29April2011)

Friday, 29 April 2011

Stingray in Coconut Milk

During the vacation of my husband Frederick here in Singapore in April, I served him ginataang pagi (stingray w/ coconut milk).  It was my first time to cook such and I haven’t referred to anyone else’s recipe because I was confident that I can pull it off as easy as cooking ginataang tilapia.  But for my food-critic-hubby, his reaction was - “Ok naman Dear wala lang lasa yung pagi” (translation :  The dish is ok, it’s just that the stingray has no taste), he said with a disappointed and disgusted facial expression that he tried to hide from me.  Whether he liked it or not, he had no choice but to eat it. Then next thing I know, Frederick was already lecturing me on how I should have cooked the stingray.

Well, this post is not about how I cooked the ginataang pagi, it’s how I should have cooked it based on my husband’s suggestions.

I have searched the internet for recipes on ginataang pagi to see if my husband’s suggestions are “ok”.  And from the many recipes I’ve checked, I think my husband knows what he’s talking about :D I have also known that the stingray is supposed to be slimy so they have a special way of cooking it to take out it’s slime.  The stingray I cooked didn’t have that “slimy-mucous” on it.  I didn’t take out the skin, where the sliminess is supposed to come from, nor did I rub it with salt or anything, nor did I cooked it in a special way first to get
rid of it’s slime.  I just cleaned the fish, with skin on, in running water, but I never felt the slime on its skin.  Of course, what I bought is a stingray.  The label on the packet says “STINGRAY”.

And oh, stingray supposed to taste like a mixture of fish and lobster.  Where did that supposed taste go?

Anyway, here’s the recipe of how my husband wants his ginataang pagi to be cooked next time.  Cook it in vinegar first then with coconut milk after.


Stingray – cleaned and cut into serving portions



Salt and pepper




Tomatoes – cut into wedges

Kara coconut cream – 200 ml

Green Sili

Cooking Procedure:

1)      Boil the stingray in vinegar, garlic, onion, salt, and
pepper. Add water just enough to cover half of the stingray. Cook until
most of the liquid evaporated

2)      Saute garlic, onion, and tomatoes and let it simmer for a minute.  Add the coconut milk, ¼ cup water and simmer.

3)      Add the cooked stingray with its remaining liquid. Let it simmer.

4)      Season with fish sauce and pepper.

So the next time I’ll be cooking this dish, I want to look forward to my husband saying “masarap Dear” and his usual “thank you Dear”


Thursday, 28 April 2011

Ginisang Sardinas at Gulay (Sautéed Sardines with Leafy Veggies)

For a Filipino like me, far-away from home, eating sardinas (canned sardines in tomato sauce) is one way of reminding me of where I came.

Anyway, I’m craving for sardinas, and we have 2 cans of red ligo, the spicy kind, we bough from the value dollar store yesterday.  We’ll just add some leafy veggies and viola – a yummy lunch.


Sardinas in tomato sauce, red ligo brand – 1 can (tall)

Onion, sliced – 1 medium bulb

Garlic, crushed – 3 cloves

Water – 2 cups

Bok choy, sliced – 1 bundle

Oil – 1 tbsp

Salt – less than ½ tsp

Ground pepper

Cooking Procedure:

1. Sauté garlic then the  onion in oil.

2.  Add the sardinas and  cut them into smaller pieces.

3.  Season with salt and ground pepper and let it simmer for a few minutes then add the water.

4. Let it boil then reduce the fire and let it simmer.

5.  Add the sliced bok choy.  Simmer for less than 5 minutes.  Turn off the fire.

Serve with hot steaming rice

- foodformylove(28April2011)

PS:  Please check my other sardinas recipes - Ginisang Sardinas with Vinegar

Tuesday, 26 April 2011

Scrambled Egg w/ Evaporated Milk

Eggs are heaven sent to me.  It's simple and easy to cook and very nutritious.

Here's one recipe I often make when I am tired with boiling and my scrambled plain egg.

For some, they use the usual UHT process milk.  For mine, I prefer to use evaporated milk as it is tastier.  I also do not use butter when I cook with evaporated milk as the result is --- cloying.  You can try it though to taste it for yourself.  Just substitute the oil with butter.  I also prefer using sunflower or grapeseed oil or other vegetable oil without any after taste.  I don't want to scrable my egg with olive oil due to the latters after taste.


Eggs - 2 medium

Evaporated Milk - 2 tbsp

Ground Pepper - a dash

vegetable oil - 1 tsp

Cooking Procedure :

1) Crack the eggs in a bowl and beat it.

2) Add the ground pepper and milk.

3) Heat the oil in medium fire then reduce it.  Pour the egg mixture and cook it in low fire stirring continuously.

I like this served with grilled mackerel fillet, daing na bangus, tapa, tocino, longganisa, or just as is with a toast and coffee.  A good meal to start the day.

This recipe is good for me only :-) Here’s the estimated Nutritional  values per serving based on ingredients used.

Calories :   240  kcal                  Cholesterol : 420  mg.                   

Protein :   15 g                           Sodium :  242 mg.                

- Sharosem(26April2011)

Monday, 25 April 2011

Oolong Tea with Lemon

cold oolong tea with lemon

The benefits of oolong tea and lemon in one drink.  Served hot or cold, this beverage is refreshingly delicious.

This high in antioxidants drink  not only aids in the digestion of food but also in achieving weight loss  (See The Health Benefits of Oolong Tea


Oolong tea leaves – 3 tbsp

Hot water – 500 ml

Honey – 2 tbsp

Freshly squeezed lemon juice from 1 whole fruit

Ice cubes *** optional

Procedure :

1)      Steep the oolong tea leaves in hot water for 5 minutes.  Take out the leaves.

2)      Add honey and lemon juice


Sunday, 24 April 2011

Daing na Bangus

Daing na Bangus dipped in a mixture of vinegar, pepper, and salt, is Frederick’s favorite food for breakfast.   I like mine to come with lots of onions and tomatoes and scrambled egg.  Frederick doesn’t want daing na bangus served with egg.  He really is not into eggs.  He only wants egg with pancit batil patong.  His recommendation about eggs- limit consumption to 2 eggs per week. This is due to the high cholesterol content of eggs.  Geez, most of my favorite foods are really deadly – Pork fat and egg.  I can live with egg all week long.  There was a time when I only want to eat egg so I had eggs all week or even 2 weeks straight from breakfast, lunch, to supper.  Fried, boiled, poached, scrambled, it doesn’t really matter. Oh well, enough with the eggs :-)

Daing is the cheapest poor Juan-dela-cruz’s way of preserving food that dates back to ancient Philippine history.  The process usually involves rubbing lots of salt on a fish and drying it out under the sun for sometime to dehydrate the fish, removing as much water from it. It’s a delicious labor-of-love delicacy that requires
lots of time and much effort. I just can’t imagine doing that specially for busy people like us, who are living in a fast-paced environment where an hour of time flies as fast as a blink-of-an-eye.  Kidding, I still have time to come up with this blog :- ).  I just find it tedious to do the old daing process good thing somebody invented a daing recipe that doesn’t require sun or wind drying the fish.  Is it really called daing and not tapa? Aaay, tapa  also sometimes requires sun-drying of the meat :D  sowi.

Anyway, this process is easy, just mix a few ingredients and marinate the bangus in it.  Then fry the bangus.  There goes the daing na bangus :-)  For breakfast convenience, you can prepare and marinate the daing na bangus on  a Sunday and fry it everyday from Mondays to Sundays, just make sure you have enough to last for 7days.  Actually, you can use the marinade from last week’s daing na bangus to this week’s daing na bangus.  It will give a better and more intense flavor to the fish, you can use it again on the following week – making that 3 weeks shelf-life for the marinade.

Here’s the recipe of my daing na bangus:

Ingredients :

Bangus (milk fish) –  2 large pieces, scaled and cut into butterfly style

White or cane vinegar – just enough to cover the whole fish

Garlic, crushed and finely chopped – 10 cloves

Sugar - 2 tbsp

Ground Black pepper


Cooking Procedure:

1) Mix all the ingredients for the marinade.  Soak the bangus and marinate it for at least 24 hours before frying it.

2) Shallow fry the daing na bangus until it turned brown on both sides.

Enjoy :-)


Saturday, 23 April 2011

Cheese Omelette

I always look forward to Saturdays not only because it's a rest day but also because I can cook breakfast. And the best breakfast ever for me is anything with egg.  So for today, I have decided to cook cheese omelette to use up the cheddar cheese that's been lying inside the fridge for quite sometime.

Here's a simple Cheese omellete:


Eggs, beaten - 2 pcs, medium size

Cheddar Cheese, grated - 50 g.

Vegetable oil - 1 tbsp

Cooking procedure:

1.  Coat a non-stick pan with the oil.  Heat it.

2.  Pour beaten eggs on the pan.  Tilt pan around to spread the eggs.  Rapidly slide skillet back and forth over fire as the eggs sets and thicken.

3. Sprinkle grated cheese on top.

4.  Let  egg stand over heat for a few seconds to lightly brown the bottom.

5. Fold egg into three and serve.

Serve with Coffee and cream, it definitely started my day right

- sharosem(23April2011)

Wednesday, 20 April 2011

Get Sleek, Toned Arms By Jen Ator, Women's Health

Just sharing an article I saw on yahoo on how to tone and make the arms sexy.

- Sharosem(19April2011)

- - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Get Sleek, Toned Arms

By Jen Ator, Women's Health / Thu, Mar 31, 2011

Here's something you'll love to learn: Your shoulders and upper back tend to carry less fat than the rest of your body, so the right exercises can give this area a nearly instant makeover, says Ramona Braganza, a celebrity trainer who has worked with stars such as Anne Hathaway and Jessica Alba. Braganza's workout, below, hits every major upper-body muscle and will help stabilize your shoulder joints, improve your posture, and build that strong, toned look you're after.

Using five-to eight-pound weights, perform 15 to 20 reps of each exercise and go from one move to the next with little or no rest between. Do two or three sets three times a week.

Four Top-Tier Moves

1. Reverse fly

Grab a pair of dumbbells and stand with your feet hip-width apart and your knees bent. Bend forward at the hips and let your arms hang straight down from your shoulders, palms facing (a). Raise both arms out to the sides as you squeeze your shoulder blades together (b). Return to start. That's one rep.

2. Biceps curl

Hold a pair of dumbbells at your sides, palms facing forward, and keep your back straight and chest up (a). Without moving your upper arms, bend your elbows and curl the weights toward your shoulders (b). Slowly lower the weights back to the starting position, straightening your arms completely. That's one rep.

3. Dumbbell cross jab
Stand with your feet a bit wider than hip width and knees slightly bent. Hold the dumbbells at chest height with elbows bent and palms facing each other. Extend your left arm across your body until the weight is in line with your right shoulder (a). As you return to start, repeat with the right arm (b). That's one rep.

4. Lying triceps extension

Lie face-up on a bench and hold a pair of dumbbells above your head, arms straight and palms facing each other (a). Without moving your upper arms, bend your elbows to lower the dumbbells until they are at either side of your head (b). Pause, then lift the weights back to the starting position. That's one rep.

Tuesday, 19 April 2011

Beef Rendang

mutton rendang we bought from a Malay hawker

I cooked beef rendang forFrederick last Saturday.

Rendang, as defined in,  is a dish which originated from the Minangkabau ethnic group ofIndonesia, in which culturally, it is a dish served during ceremonial occasions and to honor guests.

Rendang is also popular in Malaysia and Singapore.  I had my first taste of rendang,  actually mutton rendang, from a Malay hawker food stall near our office in the Gul area (sa Tuas po) From what I have observed, only Malay / Indonesian restaurants or food stalls serve rendang here inSingapore.

Rendang appealed to my overly sensitive and discerning palate (maarte kasi ako pagdating sa pagkain) the very first time I tasted it.  It’s almost like Pinoy’s kaldereta only better as the rendang has a fuller and more robust flavor,  more savory, spicier, and more fiery hot.

Again, from, rendang is commonly made from beef, however, mutton, water buffalo, including chicken, duck and vegetables are occasionally used.   The meat is slowly cooked in coconut milk, spices (may include ginger, galangal, turmeric leaf, lemon grass and chillies) and sometimes toasted coconut paste (kerisik) for several hours until almost all the liquid is gone with only the oil left behind, and .  The process allows the meat to absorb the flavors from the spices as it becomes tender.

ready-to-use rendang mix we bought from Indonesia

For my recipe, I used a ready-to-use rendang spices which we bought from Bintan, Indonesia and a ready-to-use coconut milk which is commonly available in most supermarkets and grocery here in Singapore.  I have
to use the pressure cooker to soften the beef as I have no time for long slow cooking.   BUT, sadly and disappointingly, I didn’t get the same taste as that of the mutton rendang I usually buy from the hawker store (deep sigh) My rendang though was acceptable for Frederick . He only had one comment- “masarap naman Dear. Just reduce the amount of coconut milk you use next time”.

So the second time I cook rendang I better do it the manual way.  That is, cooking it from scratch! I’d also try to do the slow cooking instead of using the pressure cooker. hhhhmmm come to think of that I might need to buy a slow cooker then :-)


Beef, cubed – 500 grams

Garlic, crashed and chopped – 6 cloves

Onion, diced – 2 medium size bulbs

Sajiku Rendang ready mix – half of the content

Kara Coconut cream – 100 ml

Grape seed oil

Cooking Procedure:

1) In a pressure cooker, Saute’ the garlic, onion, and beef.  simmer until its own oil comes out

2) Add water just enough to cover the beef.  Pressure cook for about 30 minutes or until the beef is tender.  I like mine as soft and melts-in-the-mouth soft because I have a hard time digesting beef.

3) Add the kara coconut cream,  a cup of water, the rendang mix, salt and pepper to taste. Stir and let boil until some of the water evaporates leaving only a thick cream


Sunday, 17 April 2011

Black Chicken Tinola

Black Chicken Tinola

Frederick, my husband, had experiment on Black chicken last year, please see my post on A Bowl of Black Chicken Soup Anyone?  now I am experimenting on it again.  I just cooked a simple recipe using a Pinoy household recipe the tinolang manok cooking style.

We have been meaning to get pregnant so I thought of eating something nutritious and good for women like me.  In Chinese  and other Asian culture, black chicken or silkie  is considered good for women who just gave birth, who are pregnant or those who are planning/preparing/wanting to get pregnant.   Whatever the reason behind, it still is a mystery to me, I can’t find any answer online as to the relationship of black chicken and pregnancy aside from the fact that black chicken is rich in anti-oxidants and is taken in supplement
form in the West to improve muscle strength and alleviate the effects of ageing, autism and diabetes (source:

By the way, 1 whole black chicken (800 grams) is around SGD 5.70.  It is more expensive compared to kampong  chicken which is around SGD 6++ (native chicken which mostly comes from Malaysia) and the regular supermarket chicken weighing between 1- 1.3 kg is as SGD 4 – 6++.

black chicken

Anyway, here’s my tinola recipe for Black Chicken

Ingredients :

Black chicken -  1 whole, cut into serving sizes

Chayote (sayote) – 2 pieces, cubed

fish sauce

Garlic & Onion

Salt and pepper to taste

I also added endives leaves for some green leafy vegetables.

Cooking Procedure:

1) Saute’ garlic and onion in oil. Add the chicken when the onion becomes translucent.  Stir continuously until the oil comes out from the chicken.

2) Add the chayote and pour in water, just enough to cover the chicken and the chayote.

3) Add the rest of the ingredients except for the endives leaves. Let boil until the chicken is cooked and the chayote is soft.  Add salt if needed.

4) Turn off the heat and place the endives leaves on top of the soup.

Serve and enjoy good taste and nutrition :-)

- Sharosem (17April2011)

Saturday, 16 April 2011

Boiled Pork Ribs with Vegetables

How to cook pork ribs aside from sinigang? Cook it the way a sinigang is cooked without the sour flavoring - presto, boiled pork ribs with a broth that brings out the real taste of pork. Delicious.

Boiling this is as simple as cooking sinigang.  Put everything in the pressure cooker, wait till it whistles, time it for 15-20 minutes, add the leafy veggies, wait 'till they're cook, then serve with rice :-) Whew, done with the procedure.  Here's the ingredients.


Pork ribs – 500 g.

Cabbage, sliced – half of a head

Onions, diced – 1 medium bulb

Garlic, crushed – 5 cloves

Pepper corns – as desired

Fish Sauce – 2 tbsp

Salt – to taste

Water – more than enough to cover the beef

You can also use other leafy vegetables available, like pechay, kai lan, bok choy, spinach, wom bok, etc.,  can be used instead of cabbage.  you can also add potatoes or carrots,.

- sharosem (16April2011)

You can check my recipe on boiled beef  - Nilagang Baka (Boiled Chunky Beef )

Friday, 15 April 2011

Kinilaw na Balat ng Baka

My husband is not a heavy drinker but he is a heavy pulutan eater :-) and one of his favorite pulutan (beer companion) to cook and eat is kinilaw na balat ng baka.  It's boiled cow skin with vinegar. I first tasted it last year when we had our vacation in Tabuk. The cow's skin alone is chewy, sticky yet very tasty.  Here's his tantiya tantiya  (measuring of the ingredients through estimation only) recipe


Cow skin - 1 kg

Cane vinegar

Onions-red, chopped - 2 medium bulbs

Ginger, minced


Salt and ground black pepper to taste
Water enough to boil the cow skin


Cooking Procedure:

1. Wash and clean the cow skin. Make sure that hairs are removed.

2. Put the water, salt,and cow skin in a pressure cooker and boil it for 30 minutes, start timing from the moment the pressure cooker whistles, until the meat is soft to the bite. Set aside to cool down

3. Mix the onions, ginger, vinegar, salt and pepper.

4. Slice the cow skin into 1/4 x 1/4 inches.

5. Pour the vinegar mixture on the sliced meat. Let it soak for an hour before serving.

Enjoy and drink moderately :-)

- foodformylove(15April2011)

Richie and Her Chicken Pox

It is summer time in the Philippines and along with the summer fun comes summer diseases and infections.  Chickenpox, called Bulutong tubig in Tagalog and Tuko in Ilocano is on the rampage this time of the year in the Philippines.  This highly contagious viral infection caused by a herpes virus called Varicella Zoster, is viciously ravaging kids and some adults, spoiling the summer fun.  In some countries, chickenpox is common in winter or early spring time. 

My niece Richie had contracted tuko and had been missing her ballet classes for more than a week now.  And she doesn’t want to talk to us over video skype because she doesn’t want us to see her with her blisters and wounds all over her face.  “Don’t look at me, I’m ugly”, had been her excuse for being camera shy for the previous days.  And she often gets mad at her Tita Kristine every time she teases her calling her “ugly girl”.  I had my own share of going through the same itchy and painful bulutong tubig ordeal when I was in college, I was 18 or19 yrs old at that time.  Good thing that I only had 1 or 2 blisters on my face but the scars are still visible up to now.

My niece Ambrichie Rose
Richie girl with her chickenpox
with her mama Farah

The Department of Health in the Philippines had issued warnings and advice to the general public to be wary against chickenpox specially to those who are pregnant to avoid risk of complications.

Good news is that chickenpox can already be prevented through vaccination.  Vaccination against Varicella Zoster is already available for both children and adults in most countries like in Singapore including in the Philippines.. The chickenpox vaccine is safe and effective in protecting those who have never had chickenpox and is expected to provide life-long immunity.

Here are some helpful information regarding chickenpox (source :  Singapore’s Health Promotion Board – )

Causes & risk factors

1) Chickenpox is caused by a herpes virus called Varicella Zoster. It is highly contagious and spreads from person to person by direct contact, or by droplets from an infected person when he coughs or sneezes. It can also spread indirectly through articles freshly soiled by droplets or fluid from the blisters of an infected person. The scabs however are not considered infectious.

2) One can get chickenpox within 10 to 21 days after contact with an infected person. An infected person is usually infectious one or two days before the rash appears until about a week later when the spots have stopped forming and are dried.

3) Once you have had chickenpox, you are immune to the disease and are very unlikely to catch it again. The virus particles remain dormant in your nervous system. However, it can, at a later stage, cause shingles.

Signs, symptoms & Complications

1) Fever, together with red spots, on the body and face. The spots appear over a few days and progress from being red spots to blisters which eventually burst, dry up and form crusts before healing. These spots are usually itchy and may leave scars when scratched.

2) Possible complications of chickenpox infection includes:
- Skin infection such as sores becoming more red, swollen, or tender
-  Dehydration due to frequent vomiting or refusal to drink. The person will pass urine less often, feel drowsy, have a dry mouth and lips, and be very thirsty
-  Brain damage from encephalitis, which may present with severe headache, stiff neck and back, confusion, irritability, or excessive drowsiness
-  Pneumonia characterized by coughing, wheezing, breathing difficulty, and chest pain
-  Arthritis characterized by joint pain, stiffness and swelling.


1) Chickenpox is usually considered a mild disease among healthy children so treatment is directed at reducing the itch and discomfort. Children with chickenpox should not receive aspirin because of the possibility of causing a complication called Reye’s syndrome which is a very serious illness causing liver and brain damage.

2) There are Anti-viral medications than can be used to treat chickenpox which are most effective when taken within the first 24 hours of developing the illness. They reduce the severity and duration of chickenpox, as well as reduce the likelihood of complications. Most children do not need them. Most adults would benefit from them if taken early enough, especially those who have impaired immunity as they are more susceptible to severe chickenpox.


1)  Avoid scratching as it can cause scarring and it also increases the risk of bacterial infection.

2) Take cool baths to help relieve itching especially for children. Also, dabbing the spots with calamine lotion may help relieve the itching.

3) Seek immediate medical attention if the following conditions occur:
          — The rash spreads to one or both eyes.
          – The rash gets very red, warm or tender indicating a possible secondary bacterial skin infection.
          — The rash is accompanied by dizziness, disorientation, rapid heartbeat, shortness of breath, tremors, loss of muscle coordination, worsening cough, vomiting, stiff neck or high fever.

- Sharosem(14April2011)