Wednesday, 30 May 2012

Ginger Tisane (Salabat)

Our parents will always brew ginger and let us have it drink it whenever I and my siblings have colds and flu.   We are also "forced" to drink it whenever we have sore throat or when my siblings have tonsillitis. It’s a simple yet effective home remedy that I grew up with.   As a kid, it's taste disgusted me a lot.  I usually bicker and argue with my Lola Paring or Mama whenever they demand me to drink a cup of hot salabat.  Only recently did I appreciate salabat as it helps me by relieving my abdominal cramps, indigestion, and bloatedness.

Ginger tisane refers to ginger that is brewed.  It is known among Filipinos to be salabat .   Ginger is considered as and herb and with it comes numerous health benefits.  Aside from treating and preventing colds and flu and sore throat too, here are a few of the health wonders we can benefit from ginger:

  1. Ginger is beneficial for the digestive system : it is often used to calm an upset stomach due to its anti-spasmic (carminative) properties thereby providing relief from bloating and gas and prevents vomiting and nausea.  Thus it is often used to treat several stomach illneses like dyspepsia, colic, and indigestion.  However, too much of which may damage the lining of the stomach (6 grams or more is considered as high dosage).  Ginger also contains special enzymes that helps process protein in food thereby aiding in the digestion.
  2. Ginger helps stimulate the secretion of mucus thus helpful curing  cough and colds and soothing sore throat.  It is also this same properties that provides protection to the lining of the stomach, preventing ulcers or any unwanted abrasions/holes.
  3. Ginger root has natural anti-inflammatory properties and is beneficial for the treatment of rheumatoid arthritis, osteo arthritis, and other muscular inflammations
  4. Ginger also contains anti viral, anti toxic, and anti-fungal properties
  5. It can also act as antihistamine  thereby aiding in the treatment of allergies
  6. It is also proven to help lower cholesterol levels and to prevent the formation of blood clots
  7. It also alleviates headache
  8. And last but not the least, it will help give you a “golden voice” :-)
Our father often encourages us, actually forces us to drink salabat for us to have a good singing voice.  I think I never did listen to him as a child that’s why my voice is like this L



Ginger, thinly sliced - 2"Lx1"W
Water - 700 ml

Cooking Procedure:

1.  Combine all the ingredients in a pot and bring to a boil.
2.  Boil for at least 15 until the liquid turns pale brown.

Serve hot as is or flavored with sugar or honey.  I often drink it every after meals at least twice a day every day.  It is refreshing and relieving specially with my tummy :-)

© Fresha-licious (26May2012)

Tuesday, 29 May 2012

Chicken Cordon Bleu

One of the things I love to do is cooking specially for Frederick.  He may be a finicky and fussy eater but he appreciates what I cook and advises me what and how to improve.  That’s why, I often research for something new and something special to cook for him.

This time I did Chicken Cordon Bleu.  Chicken Cordon Bleu, is a French-inspired poultry dish, but from what I have the dish was actually developed in the United States by chefs imitating stuffed meat dishes from Europe.  Cordon Bleu is actually a French word that means “blue ribbon”, which in French culinary tradition, the Cordon Bleu or blue ribbon is awarded to food or chefs of particularly high quality.

Chicken Cordon Bleu is almost similar to chicken kiev which is a European chicken dish stuffed with seasoned butter, dredged in bread crumbs, and fried.  It is also similar to the Swiss dish veal cordon bleu , in which veal is wrapped in ham and cheese and fried.

The basic components of Chicken Cordon Bleu are chicken, ham or bacon and  cheese.  Some will dredge it in bread crumbs but I dredged mine in potato starch as I don’t normally buy bread crumbs.  Though the dish is fried, health conscious people avoiding fried foods can also bake it.

Here’s my take on CHICKEN CORDON BLEU.    


Chicken Fillet, thinly sliced - 6 pcs

Sweet ham - 6 slices

Cheddar cheese – enough to stuff 6 pieces

Ground black pepper

Potato Starch

Butter, melted

Salt and pepper to taste

Oil for frying

Cooking Procedure:

1)     Make a thinly sliced chicken fillet.  Rub with salt and pepper.

2)     Cut one slice of ham in 2 then wrap it around the cheddar cheese

3)     Wrap the chicken fillet around the ham and cheddar cheese roll.  Bind it with a tooth pick

4)     Melt the butter. Submerge the rolled chicken in the butter then drench it with potato starch.

5)     Heat the oil in a pan. Deep fry the starch-drenched chicken roll for 5 minutes.

© Fresha-licious (28May2012)

Sunday, 27 May 2012


I made hummus and Frederick loved it.  He liked the combination of the nutty flavor of the garbanzos and sesame seeds, the sharpness and spiciness of the garlic, and the tanginess of the lemon.   In short, as Frederick calls it – Delicious!

Hummus, if you are not familiar with it, is a Middle Eastern food that is usually used as dips or spreads.  Chickpeas or garbanzos is the main ingredients.  Hummus is usually served as an appetizer.  For those who are fond of chips and dips, you can try hummus with any thin breads like pita, tortillas, chapatti, paratha, including tacos too.  OR for a healthier alternative, you can nosh on veggies and dip it in hummus.

Hummus also makes for a great and healthy snack.  Instead of using the usual spreads of mayonnaise, mustard, peanut butter, jams, jellies, or those sweet spreads, spread some hummus on your sliced bread.  You can add in veggies or cold cuts or turkey or chicken or what-have-yous.

OR you can eat hummus as is the way my husband does 

Here’s my recipe on HUMMUS.


Chickpeas or Garbanzos, cooked – 1 tall can
Garlic – 3 cloves
Sesame seeds – 2 tbsp
Olive oil – 2 tbsp
Freshly squeezed lemon juice – 2 tbsp
Parsley, dried and ground – ½ tbsp
Sea salt (53% less sodium) – ½ tsp
Ground white pepper

Cooking Procedure:

  1. Toast the sesame seeds but do not let the seeds turn brown.
  2. Drain the chickpeas or garbanzos and reserve 1/3 cup of the liquid.  Set aside the liquid and the chickpeas / garbanzos
  3. In a food processor or a blender, put the sesame seeds and the liquid from the garbanzos.  Process it until it becomes a paste.
  4. Add the rest of the ingredients and process it to make a smooth puree (a bit grainy sometimes) Add more liquid from the garbanzos if you find the puree too thick.
  5. Season with salt and pepper to taste

You can also add chili peppers for a fiery hot twist.  Enjoy :-)

© Fresha-licious (25May2012)

Saturday, 26 May 2012

Sautéed Chili Eggplant & Minced Pork

Another  eggplant recipe and it is a variation of the sautéed chili eggplant posted earlier.  Enjoy people.

By the way, if you want to know more eggplant recipes, click this.



Eggplant, sliced – 2 medium sizes
Minced Pork - 150 g.
Chili Paste or Sambal paste – 2 to 3 tsp depending on your preference
Red Chili Peppers
Light Soy Sauce – 3 tbsp
Sweet Sauce – 1 tbsp
Garlic, minced – 5 cloves
Onions, diced – 1 medium
Grapeseed oil or Olive oil – 4 tbsp
Sesame Oil – 1 tbsp
Water – 4 tbsp

Cooking Procedure:

  1. Pour the oils in a saucepan and add the garlic.  Sauté garlic under medium fire until it is aromatic.  Add the minced pork and fry it until it is almost brown. 
  2. Add the onions and the eggplant. Fry the eggplant until they are cooked but not roasted.
  3. Season with the chili paste, soy sauce, sweet sauce and water.  Let simmer until the liquids evaporated.

© Fresha-licious (25May2012)

Sautéed Chili Eggplants

This is actually an eggplant dish that is Malay and Chinese inspired.  I combined the ingredients in my sambal terong and Chinese Inspired Sautéed eggplant.   And this has become my husband favorite eggplant dish in addition to the usual tortang talong and other Ilocano eggplant dishes.

I often cooked this dish because Frederick always requests for it.  This is the reason why we always stock on eggplants :-)



Eggplant, sliced – 2 medium sizes
Chili Paste or Sambal paste – 2 to 3 tsp depending on your preference
Red Chili Peppers
Light Soy Sauce – 3 tbsp
Sweet Sauce – 1 tbsp
Garlic, minced – 5 cloves
Onions, diced – 1 medium
Grapeseed oil or Olive oil – 4 tbsp
Sesame Oil – 1 tbsp
Water – 4 tbsp

Cooking Procedure:

  1. Pour the oils in a saucepan and add the garlic.  Sauté garlic under medium fire until it is aromatic.  Add the onions and the eggplant. 
  2. Fry the eggplant until they are cooked but not roasted.
  3. Season with the chili paste, soy sauce, sweet sauce and water.  Let simmer until the liquids evaporated.

Serve.  My husband enjoys wolfing this with steamed wholegrain red rice and fried sotong :-)

© Fresha-licious (24May2012)

Thursday, 24 May 2012

Pinaupong Manok sa Asin

We’ve been steaming and roasting whole chickens.  And so, you ask.  Well, our recipes are mostly influenced by foreign cuisines.  We haven’t done something “Pinoy” YET until now.  Not exactly to date but until 5 or 6 weeks ago when I cooked pinaupong manok. The recipe had been waiting for me to review and post it for a looong time (If only my draft box can send out an alarm – reminder - 2 months old draft – reminder – 60 plus drafts)

Anyway, Frederick and I didn’t actually appreciate the taste and the texture.  The bottom part, which is the breast, almost got burnt.  The texture of the chicken meat wasn’t as moist as my steamed chickens.  Maybe because it almost got burnt.  The meat actually was tasteless.  I was actually expecting that the steam from the salt will enhance the taste of the chicken meat but it did not. Or maybe there was something wrong with what I did? The process maybe, since I cooked pinaupong manok in a pressure cooker.  Time is of the essence, you know, specially to a hungry couple like us.

To tell you the truth, I haven't tasted any similar dish before nor did Frederick that's why we don't know what to expect (evil grin), in terms of the taste and the texture.   Oh well, I’ll try to do this again next time, i'll just use kampong chicken (Malaysian term for native and wild chicken).  

Here’s my recipe of  PINAUPONG MANOK


Chicken, whole - 1 pc
Salt for rubbing
Ground Black Pepper
Onion, quartered - 2 large
Ginger, sliced and crushed - 1 inches
Sea salt -  2 to 3 cups

Cooking Procedure:

  1. Rub the chicken with salt and ground black pepper (skin, under the skin, and inside its cavity)
  2. Stuff the chicken with the onions and ginger.
  3. In a pressure cooker, pour the sea salt to make a thick salt bed.  Place the chicken at the center face down.  The breast part should be at the bottom part.  Make sure that the chicken will not touch the sides of the pressure cooker.
  4. cook under pressure for at least 30 minutes on medium fire.

Serve and enjoy.

© Fresha-licious (24May2012)

Wednesday, 23 May 2012

Camaron Rebosado (Filipino Battered Shrimp)

© Fresha-licious :  Camaron Rebosado

Since we’ve been avoiding red meat because of my problematic gut, I settle for chicken, egg,  fish, freshwater shells and fishes, and some seafood like shrimp for our protein source, from animals..  Though I usually get hives (uticaria) when I eat shrimps, I still continue eating it.  All I need to do is to take anti-histamine tablets before eating.  And if the hives still worsen, I take a stronger antihistamine J

Camaron Rebosado is The Filipino’s take on battered shrimps.  I’ve been cooking tempura as it is one of my favorite but this is the first time I cooked camaron rebosado.   Different cuisines have their own version of battered shrimps, there’s the Chinese battered shrimps, the Japanese tempura, etc. The difference I believe lies on the cooking style and  the batter.  The batter for the cameron rebosado is thicker as compared to tempura

Here’s my own version of  CAMARON REBOSADO


Shrimps, deveined and deshelled - 25 pieces
Lemon juice from 2 fruits
Canola oil for frying


Ground black pepper


All Purpose Flour - 10 tbsp
Egg – 1 large
Salt (low Sodium- 53%) - 1 tsp
Magi Magic Sarap - 1 tsp
Ground Black Pepper - dash
Water - 12 tbsp
Baking powder – dash

Cooking Procedure:

1. Marinade shrimp in lemon juice for at least an hour.
2.  Heat oil in a frying pan.  Pour oil enough for deep frying the shrimps
3. Whisk together all the ingredients for the batter and set aside.
4. Drain and dredge shrimps with salt and ground black pepper
5. Dip dredged shrimp in the batter and drop in the hot oil and deep fry until both sides are golden brown.  Repeat the same for all the shrimps

Make sure that you don’t over-fry the battered shrimp as it will render the shrimp dry and rubbery.

I didn’t have time to make my own sweet chili sauce.  Good thing we always have Thai sweet chili sauce in the cupboard.  I enjoyed this camaron rebosado with my steamed wholegrain red rice and some sliced ripe tomatoes

© Fresha-licious (23May2012)

Tuesday, 22 May 2012

Korean Spicy Squid (Ojinguh Bokkeum)

© Fresha-licious : Korean Spicy Squid (Ojinguh Bokkeum)
with  steamed wholegrain black rice from our province in Kalinga

I cooked this Korean squid dish recipe to impress my husband.   That was 2 or 3 weeks ago. He loved the sambal sotong I made before so I decided to cook another chili hot and spicy squid dish, and this time I decided to go Korean.

My first attempt for this dish was too fiery hot.  Frederick liked it, I can say.  Though drenched in his own sweat, he enjoyed eating 2 plateful, squid dish + rice,  The downside – almoranas!!!  The good side, bladder cleanse as Frederick will pee a lot since  he was able to finish more than a liter of iced lemon tea during our dinner.   For me?  Well, I worry less about almoranas .  I’m more concerned about my tummy as the dish had my gastro- enteritis triggered that I almost fainted because of the pain and spasm in my stomach.  Next time, I won't be using too many red chili peppers to get my desired orange color for this dish. 

But despite that, Frederick continued munching my ojinguh bokkeum he liked it so much, well, except for the fiery hotness of my squid dish

© Fresha-licious : Korean Spicy Squid (Ojinguh Bokkeum)



Squid, sliced into squares and rings - 500 g.
Capsicum, sliced into rectangles - 1 large
Garlic, minced - 5 cloves
Red Onions, sliced into rectangles -  1 medium
White Onions, sliced into rectangles -   1 medium
Red hot chili peppers - at least 2 pieces or as desired
Sesame Seeds - 1 tsbp
Olive Oil – 1 1/2 tbsp
Sesame oil – 1 tsp
Ground Black pepper

Light Soy Sauce - 1 tsp
Salt (Low sodium by 50%) - 1 1/2 tsp
Sugar - 1 1/2 tsp
Corn Starch - 4 tbsp
Water - 4 tbsp

Cooking Procedure:

1.      Roast the sesame seeds and set aside.
2.      In a non-stick sauce pan, place the oils and garlic together and sauté under medium fire until the garlic become aromatic.
3.      Stir in the chilis, then the onions and pan fry until the onion wilt.
4.      Add in the squid and let it simmer for a minute or until it changes in color.  Transfer the squids to a plate and set aside.
5.      Add the seasonings:  light soy sauce, salt, sugar, ground white pepper and let it simmer.
6.      Mix the corn starch and tap water together and pour on the sauce.  Stir.
7.      Add in the squid, sesame seeds, and bell pepper and let it simmer until the sauce thickens.

Serve with steamed wholegrain black, red or brown rice.  You can make this dish less chili-hot or you can make it hotter. That depends on your preference J

© Fresha-licious (22May2012)

Monday, 21 May 2012

Slow Cooked Black Chicken Ginger Soup

© Fresha-licious : Slow Cooked Black Chicken Ginger Soup

I’ve been having abdominal pain for more than a week now. Actually  I suffer from this every month but it is always tolerable.  This time the discomfort seemed to linger all through out the day and it keeps me awake during the night time.  All we thought, Frederick and I, is that my gallstones might have become bigger (we thought that I have small gallstones - 4mm being the largest).  But when my husband reviewed my ultrasound reports last Saturday, we found out the I don’t have gallstones BUT gallbladder polyps.  AT 4mm it’s not suppose to be serious unless the size is more than 1.5 cm or unless it is growing or unless it is causing pain.  Gallbladder polyps are cancerous  according to what we read.  And that is scaring my husband.  It scares me too.  We still have no kids and I want to have kids and watch them grow old.

Anyway, nothing serious and nothing to be worried about. As my husband always reminds me - Mind over body! I’m eating healthy and trying to be physically fit.  Ei I’ve been doing that for the last 3yrs already.  Oh, 2 yrs, sorry.

Here’s a healthy black chicken soup cooked by my husband.  Frederick used a lot of ginger as it is good for the digestive system.  And some dried moringga leaves (malunggay) which we brought back from the Philippines.



Black chicken, cut into serving sizes - 1 whole
Ginger, slice into strips - 3 inches
Garlic, crushed
Red Onions, diced - 1 medium
Moringga leaves, dried & ground
Cabbage, diced
Salt & Pepper to taste

Cooking Procedure:

  1. In a stockpot, place all the ingredients (except for the cabbage and moringga leaves) together and assemble them in this order :  bottom layer – Garlic, onions, and gingers; then the black chicken then pour the water over the black chicken.  The amount of water should be at least 2 cm above the chicken meat
  2. Slow cook for at least an hour over medium fire.  Make sure to add more water if needed.
  3. Season with salt and pepper and simmer to incorporate the seasonings.
  4. Add the cabbage and moringga leaves and simmer until the cabbage wilted.

It can be serve as an appetizer or main entrée to be eaten with steamed wholegrain red rice.  Make sure to munch on the ginger too for a happier tummy and gut.

Health Notes:  Ginger in Traditional Chinese Medicine and Ayurvedic Medicine, is used to treat nausea and to improve the health of the whole digestive system.

For the health benefits of  Black Chicken , check our entries on A Bowl of Black Chicken Soup and  Black Chicken Tinola.

© Fresha-licious (05May2012)

Sunday, 20 May 2012

Ham & Veggie Omelette

Frederick cooked two omelettes this morning.  One is an all veggie recipe and another this.  Check the recipe for the other omelette - okra & red bellpepper omelette recipe,  which I posted earlier.  The second is this ham & veggie omelette.

There goes what we had for breakfast.  Got to go to the Serangoon public library at Nex again :-) Happy Sunday everyone



Pork ham, chopped -  3 slices
Red Bell Pepper, chopped - 1/2 small
Green bell pepper, chopped -  1/2 small
Eggs, beaten - 3 medium pcs
White Onions, chopped - 1 medium
Salt to taste
Ground Black Pepper
Magi Magic Sarap 
Vegetable oil

Cooking Procedure:

1.  Heat oil in a non-stick pan and sauté the onions and the red bell pepper until aromatic. 
2.  Season with salt, magi magic sarap, and ground black peper. Cook it.  Remove from the pan
3.  Beat the eggs.  Mix the veggies, ham, and eggs.
4.  In the same pan, remove the remaining oil  Pour  the egg mixture. When the egg starts to set, lift the edges of the omelet  while tilting the pan to allow the uncooked egg to run beneath.
5) Flip omelet and cook for a minute.

Transfer to a plate and serve.  Cheers :-)

© Fresha-licious (20May2012)

Okra & Red Bell Pepper Omelette

My husband made this for breakfast and it was really good.  He used okra to give me more fiber since I am constipated again.  Try this at home, it is really delicious.  He made a ham & veggie omelette for himself too.See the recipe here.



Okra (Ladyfinger), sliced thinly - 3 pcs
Red Bell Pepper, chopped - 1 small
Eggs, beaten - 3 medium pcs
White Onions, chopped - 1 medium
Salt to taste
Ground Black Pepper
Magi Magic Sarap 
Vegetable oil

Cooking Procedure:

1.  Heat oil in a non-stick pan and sauté the onions and the red bell pepper until aromatic. 
2.  Add the ladyfinger and season with salt, magi magic sarap, and ground black peper. Cook it.  Remove from the pan
3.  Beat the eggs.  Mix the veggies and eggs.
4.  In the same pan, remove the remaining oil  Pour  the egg mixture. When the egg starts to set, lift the edges of the omelet  while tilting the pan to allow the uncooked egg to run beneath.
5) Flip omelet and cook for a minute.

Transfer to a plate and serve.  I had mine with a good milk tea made by Frederick :-)

© Fresha-licious (20May2012)

Saturday, 19 May 2012

Fungi Herbal Soup

© Fresha-licious :Frederick's Fungi Herbal Soup

My apologies for being an absentee blogger for more than a week.  well, I can't bring my brains to work on anything specially that my abdominal pain is getting a bit unruly, unmanageable, and very painful.  My husband has been admonishing me to go back to the gastroenterologist.  Well, I don't seem to find that necessary.  I can get through this I know.

But, I've also noticed that I became physically weak.  My endurance diminished by 90%.  I can jog without stopping for a straight 3km but now, I barely can walk 1 kilometer without pausing to take a rest.  My appetite is affected too. Every food I taste seem to be bland.  I crave for something to eat, the problem is that I don't know what that "something" is.  May be I'm craving for pork since the last time I had pork was last month and we've been eating fishes, veggies, seafoods, freshwater shells, and chicken only.  Frederick banned red meat specially pork.  I think abstaining from pork is a bad idea because I always dream about crispy pata and lechon kawali.  I'm sorry if this entry seem to be incoherent I'm still in pain :-(

Anyway, this is a dish cooked by my husband for me as he knows that I can't digest meat including fish sometimes.  So he was caring and thoughtful to make this great soup.  It's tummy friendly and the soup is really refreshing.  The combination of the Chinese herbs he used is so nice inside my stomach.  It was just bland though as we are also reducing our sodium intake.  Frederick had kidney stones.  We found out about it when he consulted a doctor last Monday (a bloody urine and sharp abdominal pain prompted him to do so)  He was scanned and there we saw the stone.  He was advised to consult a specialist (Urologist or nefrologist) but he decided to take matters in his own hands.  He was able to take out, urinated, his kidney stones through natural remedies. I'll discuss that in another entry soon.

Let's see this delicious soup made by my husband.

© Fresha-licious : I added egg noodles to the Fungi Herbal Soup while Frederick had it with steamed wholegrain red rice



Shitake Mushroom - 100 g.
Enoki mushroom - 150 g.
Brown Clam Shell mushroom - 150 g.
Fried Puff tofu, quartered
Fish Cake, sliced thinly
Water - 750 ml
Magi Magic Sarap - 2 tsp
Salt and ground black pepper to taste

Chinese Herbs
Chinese Angelica Root (Dang Gui)
Chinese Wolfberries (Gou ji zi)
Chinese yam (Huai Shan)
Solomon's Seal (Yu Zhu)
Lily flower

Cooking Procedure:

1.   In a casserole or pot, place the water and the herbs and bring to a boil.
2.   Add the rest of the ingredients except for the fried tofu and let simmer until the mushrooms are cooked.
3.  Add the fried puff tofu and remove from fire.

Serve with steamed wholegrain red rice or noodles

© Fresha-licious (19May2012)

Sunday, 13 May 2012


Today is the birthday of our wonderful, very loving, very understanding, and very supportive mother - Mama Tessie.  Happy birthday Mama.  We love you so much and I miss you dearly.  I may not say it often but thank you for everything.  We won't be what we are today if not because of your loving care and guidance.  And Happy mother's day to you.  I thank God every day for blessing us with a mother as extraordinary as you.

We often celebrate my mother's birthday over a sumptous dinner of pancit canton or spaghettie with lechon kawali that she herself cook.  A modest dinner as it may seem but the joy we experience from such simplicity is priceless.  It is something worth valuing and treasured.

As a tribute to our mother who is one of the reasons why I eat the way I eat and cook the way I cook, I am listing down some of the recipes posted here that is either her  own recipe/s or is influenced by her preferences or cooking style :

1. Buridibud - an Ilocano vegetable stew which is a person favorite of mine. My siblings and I usually mix the sabaw with the rice and a little sugar :-)

2. Pinakbet - a mixture of Ilocano vegetables like eggplant, lady finger, bittergourd and any vegetables available from the garden and seasoned with bagoong .  My mama will always serve it with grilled or fried fish or sometimes adds pork in her pinakbet

3. Lechong Kawali - it is an all time favorite that Mama often cook and serve on special occasions.  She always pairs it with Pinoy style spaghetti or pancit canton

4. Chicken adobo - an Ilocano style of cooking chicken adobo

5. .Poki poki - scrambled egg with grilled eggplant

6. Dinuguang Baboy / Dinardaraan nga baboy - pork blood stew

These are only a few of the dishes that my Mama Tessie often cooks and serve to us. I haven't had the time and chance to write about the rest of her recipes specially her ginataan recipes.

Oh by the way, advance happy mother's day to all mothers specially to my Mama Tessie.  we love you so much Mama

© Fresha-licious (12May2012)

Saturday, 12 May 2012

Tortang Talong na May Giniling na Baboy (Eggplant and Minced Pork Omelette)

This recipe may be deemed cliché as you can find it in most Filipino food blogs and may be most Filipinos who can cook has there own recipe/s for tortang talong and tortang talong na  may giniling BUT and AND, that is basically the reason why I want to share my own version - to make a contribution to the list of tortang talong recipes

Well, I have to admit, my tortang talong is not something I am proud of because it is usually comes out tasteless. But when it comes to combining tortang talong with pork, well, that is a different story :-).   (check our tortang talong recipes:  by me and by my husband's)

Here is my version of  TORTANG TALONG na may GINILING NA BABOY

Ingredients :

Eggplants – 3 medium size
Eggs, beaten with a dash of salt – 5 medium size
Minced Pork – 200 g.
Red Onions, chopped coarsely – 1 large
Garlic, minced – 3 cloves
Vegetable oil
Salt and ground black pepper to taste

Cooking Procedure:

  1. Grill the eggplants and peel-off the skin.  Do not remove its stalks.
  2. Place a tablespoon of oil in a pan and add the garlic, sauté until the garlic becomes aromatic.  Add in the onions and stir until it wilts.
  3. Add the minced pork and season with salt and ground black pepper.  Pan fry pork until it almost turns brown.  Remove the

There are two procedures I do when I cook this.  First is the usual that most Filipinos do it, just put the cooked minced meat on top of the eggplant then fry, and the other one is that I mix the eggplant and the meat together.  Whichever way, make sure that you can taste the eggplant as well as the meat.  For me, I want the taste of the eggplant to be more prominent so when I do the second procedure I make sure that I use more eggplants.  I use the above ration.

Procedure 1:

  1. Spread the grilled eggplants with its stalk in-tack and soak them in the beaten eggs.
  2. Place oil in a non-stick frying pan and spread out the eggplant on the pan.  Top it with the minced pork and fry. 
  3. Pour a tablespoon of beaten eggs on top of  minced pork then turn the eggplant (with the minced pork) to the other side.  Fry until  golden brown.  Do the same with the rest of the ingredients.
Procedure 2:

1.      Cut the grilled eggplants into small pieces.
2.      Mix the eggplants, beaten eggs, and minced pork together.
3.      Now you can fry this in two batches or brush a small amount  oil on a baking dish and bake it (like a frittata)

Serve with catsup or mang tomas sarsa.  Me I like it both ways with hot steaming chocolate drink.  A great viand for breakfast or dinner.  Like it much J

© Fresha-licious (12May2012)

Friday, 11 May 2012

Sautéed Eggplant – Chinese Inspired

© Fresha-licious :  Sautéed Eggplant (Chinese Inspired)

I just recently discovered this Chinese dish at one food court and like the sambal terong which is a Malay eggplant dish, I liked it instantaneously.

The taste is savory-sweet which is intensified by the bitter-sweet taste of the eggplant and sesame oil.  And I love it with the biting effect of the red chili.  It is not as spicy-hot as the sambal terong that I cooked before, however (see recipe of sambal terong here ).  Well, for those who want their food sizzling hot, you can add as many red hot chili peppers as you like.

This Chinese dish is a great addition to my eggplant recipe collection :-)   A must try for Filipino as the ingredients are just easy to find and available in Filipino stores.  If you can’t find sweet sauce, just replace it with sugar to taste and make use of the a darker soy sauce instead of the light one.

For other eggplant recipe that we have, click this link - Eggplant recipes.


Ingredients :

Eggplant, sliced thinly – 2 medium
Garlic, minced – 4 cloves
Onions, diced – 1 large
Red hot chilli pepper, chopped – 1 piece (as desired)
Olive Oil – 2 tbsp
Sesame oil – 1 tsp
Light Soy Sauce – 2 tbsp
Sweet Sauce – 1 ½ tbsp
Water – 2 tbsp
Ground white pepper
Sesame seeds (optional)

Cooking Procedure:

  1. Pour the olive oil and sesame oil in a sauce pan, add the minced garlic and stir until the garlic is fragrant.  Add the onions, stir.
  2. Add the eggplants and let it fry until they wilted.  Sprinkle with groiu
  3. Mix the soy sauce, sweet sauce, and water then pour it on th

 © Fresha-licious (11May2012)

Thursday, 10 May 2012

Barley-Pandan Drink

 © Fresha-licious :  My husband's barley-pandan drink

Barley drink.  Frederick had been “addicted” to barley drink.  He buys this kind of beverage every time we eat out at food courts and now, he’s concocting his own barley drink at home almost everyday.  

So instead of buying softdrinks or any flavored drinks, he decided to concoct our own drinks.

Try this starchy yet deliciously refreshing beverage :-)  don't worry, it's very easy to make one



Barley pearls - 1/2 cup
Pandan leaves, cut into 2 inches long - 5 to 6 pcs of 1' long leaf
Water - 1 to 1.2 L
Splenda/equal or any Sugar to taste
Ice cubes (as desired)

Cooking Procedure :

Mix all of the ingredients in a stockpot and bring to a boil.  cool it down or chill it inside the fridge before serving.

 © Fresha-licious (10May2012)

Sambal Terong (Sauteed Eggplant with Chili)

© Fresha-licious:  Sambal Terong (Sauteed Eggplant with Chili)

One of the Malay dishes I like to buy from the food court near our office is a sauteed Eggplant in Chili sauce.  It's uber delicious. One time I ask the Auntie selling the dish how it is called and she said "sambal terong".   She pronounced terong as ta-rrrong  similar to the tarong of the Ilocanos.  Tarong , by the way, is the Ilocano word for eggplant.

As I have said, I love fried eggplants, that's the reason why I liked this dish instantaneously.  i usually buy this dish along with fishes fried the Malay or Indian style.  Don't get disgusted with the oily picture of the sambal terong  I cooked,  you can do a healthier version of it if you like.  For those who do not want their eggplants to be dripping with oil, you can  just bake it or you can also pan grill it with little oil.  And for the sambal sauce, you can place whatever remains in a bottle and store it in the fridge.



Eggplants, sliced - 2 medium
White Onion, diced - 1 medium
Ripe tomatoes - 1 large
Fish Sauce - 1 tbsp
Low Sodium Salt (53% less) - 1/4 tsp
Ground pepper
Olive Oil - 2 tsp
Vegetable Oil for frying
Sambal sauce - 2 to 3 tbsp depends on how hot and spicy you want it to be

Sambal Sauce:

Bird's Eye Chili - 20 pcs
Garlic - 8 cloves
Red Onion - 2 medium
Ginger -  2 inch size

Cooking Procedure:

1.      Fry the eggplant or you can sprinkle a little oil on the eggplant and bake it or you can brush a small oil on a grilling pan and pan grill your eggplant.  Whichever way you prefer, it will still be delicious.
2.      In a blender put all the ingredients for the sambal sauce  together and blend them together.  Set aside. 
3.      Place olive oil in a sauce pan, and sauté the sambal sauce in it.  Add the onions and the ripe tomatoes, sauté until the tomatoes become mushy.
4.      Season with fish sauce, salt, and ground pepper.  
5.      Toss in the eggplants and simmer for a minute then remove from fire.

Serve with a steam wholegrain red rice.

For other eggplant recipe that we have, click this link - Eggplant recipes.

© Fresha-licious (10May2012)