Wednesday, 31 October 2012

Dinengdeng: Singkamas, Saluyot, ken Rabong

Tomorrow is November 1.  It's the first time I'd be spending the All souls' and all saints' days here in the Philippines after five long years.  Some of our cousins from Solano, Nueva Viscaya including Uncle Jun (Mammy's brother) will be coming here to spend the fiesta ti natay (feast of the dead - literally translated) with us.  We'll be having some sort of a mini-reunion as we haven't seen them for years.  Red meat are expected to be served and I haven't made up my mind on what to cook.  A kakanin maybe and a duck dish.  I'll leave the pork dishes to the big boys.  Let me think hhhhmmmm 

So today, we have to have vegetables for our meals.  And so Mammy cooked dinengdeng.

As an Ilocano, I thought that I have eaten or have come across all sorts of vegetables from the rough to the silky-slimy kinds, from the smooth to the hairy ones, not to mention sweet, sour, spicy, pungent, and bitter tasting vegetables.  I was still surprised to know that there are still kinds I haven't come to know of.  Like the bunga ti singkamas or jicama pods.  I thought Mammy was referring to the white tubers that is commonly referred to when we talk about singkamas when she said she's going to cook dinengdeng nga singkamas.  I actually wondered how that white juicy thing would taste like when it's cooked and seasoned with bagoong.  I was surprised when she brought out these pods and worked on it.  I might have eaten this before without me knowing it. I might have liked it or hated it.  I'm not sure.  But I definitely would say that I do love it when I tasted it.  It was crunchy and sweet and it goes really well with the rest of the vegetables in the dinengdeng.

The bunga ti singkamas has to be stringed like most long beans and then split open.  This vegetable is definitely a must try.  I'm thinking that it might go well too with root crops like taro, kamote, etc. with pork cooked as sinigang or nilaga or chicken perhaps.  I hope to get to buy another bundle next market day.

Mammy added rabong (bamboo shoot) and saluyot (jute) leaves.  I know, you might have noticed too that most dinengdeng or Ilocano vegetable dishes I've been posting contains saluyot.  Because, saluyot is omnipresent specially during this rainy season.  It grows anywhere and everywhere where there are patches of soil to be found and we have a lot of saluyot shrubs growing around the house that Mammy doesn't want to get rid off..  It also comes in abundance in the public market.  So it's almost always present in Mammy's dinengdeng.   

You see, the mix of vegetables in this dinengdeng provided a multi-texture experience that is somewhat nice and funny. It has everything - crunchy, silky-slimy, rough, and smooth.  Try it.  It's delicious :-) 

Click Dinengdeng  for more dinengdeng / inabraw recipes



Bunga ti Singkamas (jicama pods)
Saluyot (jute)
Rabong (bamboo Shoot)
Taro tubers, diced
Bagoong Sauce
Onions, diced - 1 medium
Ginger, diced - 1/2 of a thumbsize
Garlic, crushed -  5 cloves
Ripe Tomatoes - 2 medium
Water - 2 c
Fried or grilled tilapia - optional

Cooking Procedure:

1. In an earthen pot or any pot you want to use, mix together the water, onions, ginger, garlic, tomatoes,  bagoong sauce, taro, and saluyot.  Bring to a boil under medium fire.

2. When the taro is almost cook, add the rabong and the bunga ti singkamas,  and cook for another 2 minutes or until the veggies are almost wilted.

3. Add the fish. Let it simmer for a few minutes then remove from fire.

© Fresha-licious (31October2012)

Tuesday, 30 October 2012

Glutinous Rice Cake with Sweetened Coco Syrup Toppings

Finally, we found a househelp who's going to tend to the little rascals.  I'd have more time to do some personal matters specially that I have only a few weeks left here in the Philippines.   And while I am still here, I make it a point to cook kankanen.   

Here is another one of my kankanen experiments. I don't want to call the sweet toppings as latik which refers to the sweet toppings of biko and not the ladek or the fried brown residue of coconut milk after it is cooked for a long time, because I am not sure if I can call it as such :-( 

Anyway, this is not similar to biko though, as biko is usually finished off by putting the glutinous rice cake topped with the latik and baked for a few minutes in an oven.  This is a short-cut version of biko but I can assure you that it is delicious.  My parents, sister, and specially the kids love this because of the sweet toppings.



Glutinous Rice - 800 g.

Coconut milk -  enough to cook the glutinous rice
Cinnamon Stick

Sweetened Coco Syrup Topping

Coconut milk (first squeeze) - 2 cups
Molasses - 3 tbsp
Brown Sugar - 5 tbsp
Evaporated Milk - 300 ml

Check this for the easy instruction on how to make freshly squeezed coconut milk.  You can also use 50g of coconut milk powder or 200 ml of coconut cream

Cooking Procedure:

1. In a pressure cooker or a pot where you cook rice, place the glutinous rice, coconut milk, and cinnamon stick together. Then cook the glutinous rice the same way you cook a regular rice.

Sweetened Coco Syrup Topping

1. In a non-stick wok, or any pan you want to use, pour all the ingredients for the sweetened coco syrup toppings.  Stir and bring to a simmer.
2.  Simmer until the sauce is thick nut pourable  (at least 50% of the liquids had evaporated).  Stir occasionally.  Do not allow any lumps to form.

Serving :

Transfer the cooked glutinous rice cake in a pan or scoop a few on a plate, then top it with the sweetened coco syrup.

You can click the links below for a collection of kakanin  and Filipino merrienda recipes we have posted in this blog:

1.  Kakanin collection
2. Filipino Merrienda collection

© Fresha-licious (30October2012)

How to: Make Coconut Milk

I often cook dishes and snacks with coconut milk in it.  Most of the time, I make use of packed and ready-to-use coconut milk or cream either in liquid or powder form.  But I like to use freshly squeezed coconut milk.  My parents prefer using freshly squeezed coconut milk when they cook ginittaan as it is more flavorful and creamier.  

Check out our recipes here and here where coconut milk are used.  Replace the ones where we used coconut cream or coconut powder with freshly squeezed coconut milk.



Coconut meat from 2 coconuts, shredded
Hot water 3 cups
Tap water 1 to 2 cups


1. Pour 2 cups of hot water.  Mix well and let it sit for a minute.  

2. If the coconut meat is hot to the touch, add a small amount of tap water. 
3. Mash the coconut meat with your two hands.  
4. Squeeze out the milk from the shredded coconut meat.  Set aside the squeezed coconut meat for later.
5. Strain the coconut milk to remove any coconut meat.  
6. Repeat 1 or 2 times more using whatever is left of the water

The coconut milk from the first squeeze is the most priced as it is more concentrated.
You can make the coconut milk ahead of time for later use but you have to store it in the freezer :-) 

© Fresha-licious (30October2012)

Monday, 29 October 2012

Pork Fat Adobo with Catsup

The fatty portions of pork is usually relegated and most of the time, is discarded due to its unhealthy implication in ones well-being.  For most people, the site of pork fat in a dish would make them balk from touching it. That's for the health conscious and those who can afford to be choosy when it comes to what food to eat and put inside their bodies.  But for those who have no choice but to make do with what is available in front of them, and a slab of pork fat makes a good meal, and for the poor people, a slab of pork means a feast of food.

Despite being branded as an unhealthy food, there's nothing wrong when you indulge in the fatty goodness of pork once in a while specially when it is cooked in a way that will not ruin your palate and cloy your appetite :-) When my stomach is still capable of digesting red meat and fat at that, I often overindulge on pork fat that I often get nauseated.  But  believe me when I say that cooking  pork fat this way will not make you surfeit.

This is, by the way, my brother-in-law's recipe.  He has other recipe for fatty pork parts which I plan to oblige him to cook some other days and of course I'll share the recipes to you :-) The taste of this is a delicious balance of sweetness, sourness, and savoriness and the pork fat that is chewy-soft to the bite, it will make you guzzle down a pot of rice :-)


Check our collections of adobo recipes here.



Pork Belly or Pork fat with skin on- 500 g. or 2 slabs
Banana Catsup 
Onion Leaves
Water enough to cover the pork

Marinade Sauce: 

Soy Sauce
Cane Vinegar
Brown sugar
Black pepper, ground
Garlic, crushed and minced - 10 cloves
Red onions, diced - 3 small

Cooking Procedure:

1. Place the slabs of liempo and water just enough to cover the pork in a pot and bring to a boil under medium heat until the pork is a bit tender.
2.  Drain and slice the the pork into 1/2" thick.
3.  Mix the remaining ingredients except for the onion leaves and catsup and pour it into the sliced pork liempo.  Marinade the meat for at least an hour.
4.  Place the meat, the marinade sauce, and the catsup in a pot.  Let it simmer under medium fire until the meat fries in its own fat .  Add more banana catsup as needed to balance the sweetness and sourness of the dish.

Serve and enjoy.  Balance your meal with the addition of high fiber food like a grilled or boiled okra (ladyfinger) or a wholegrain brown rice.

© Fresha-licious (29October2012)

Sunday, 28 October 2012

Binongor: A Milder Version

This is my Mammy's take on the famous Binongor of the Kalingas.  It's milder compared to the Kalinga's version.  Milder meaning it is not as fiery hot as those cooked by the native Kalinga's as she only puts a few as in 2 pieces only of siling labuyo (bird's eye chili).  For the Kalingas they put at least 2 chupas of Siling labuyo. Do you know how "much" siling labuyo that is? More than 3 cups full!  Who has the nerve and the guts to eat such taste-bud scorching, stomach-acid triggering, and hemorrhoid-swelling fiery hotness?  I and the rest of my family don't and couldn't take that (cough, cough)

What is Binongor I haven't tasted the real one actually, I mean, I haven't tasted and seen a binongor that was cooked by a Kalinga with the 3 cups full of siling labuyo and all.   First of all, Kalinga are what we call the natives who are the first settlers in our province.  They are beautiful people with skin colors ranging from dark-brown, brown, and fair.  They have sharp features with aquiline noses.  AND they love to eat fiery hot dishes.  Binongor is one of their specialties.  

Binongor is almost similar to the Ilocanos dinengdeng as it uses bagoong as seasoning.  It consist of backyard vegetables, like eggplants, long beans, legumes (kardis, patani, white beans, etc), squash, leafy veggies (any as you wish), bamboo shoots, mushrooms (tengang daga, kudkudet, etc.), etc.  Fresh water mussels and shells are added like the agurong. leddeg, or bisukol.  Innards of chickens, pigs, cows, or wild animals are also included to make the dish even more flavorful.  And the most important ingredient is the siling labuyo (bird's eye chili).  Not just that.  The amount of siling labuyo matters.  And we are not just talking about putting 5 nor 10 pieces of this red-very-hot-chili pepper but more than 3 cups full (evil grin)

In Mammy's recipe, she used agurong and added no meat at all. Agurong, if you haven't heard of it, is a fresh water shell that is spiral in shape and usually comes in black or dark brown color.  I don't know how these things are called in Tagalog or other dialects.  These are commonly harvested from creeks and rivers.   The tips or the tail-end of the agurong had to be removed before cooking.  You might be wondering what an agurong looks like.  Here it is:

live agurong crawling out of the container

Mammy's binongor, though it may not be called as such by the Kalingas, is delicious as it is but I want to try the "real" binongor.  Can anyone make one for me please!!!

The amount of vegetable  to add depends on how much is available on hand.  There is no strict rule when it comes to cooking vegetable dishes the Ilocano or Kalinga or Cordilleran way



Agurong (fresh water shell)
Squash, diced
Banana Blossom
Bamboo Shoot
French Beans
Saluyot (jute leaves)
Ginger - 1 thumbsize
Red onions, diced - 1 medium

Ripe Tomatoes - 2 large

Bagoong Patis
Bagoong Sauce - 1 tbsp 
Siling Labuyo (bird's eye chili)

Water - 2 cups

Mammy usually uses a small amount of bagoong sauce only when she cooks dinengdeng.  Most of the time she uses the bagoong patis.  Mammy is Ilocano but we are a family of so many allergies and we kind of develop an allergic reaction to bagoong sauce of any kind when we use too much of it :-(  You can use bagoong sauce in your dish as much as you want

Cooking Procedure:

1. Place the agurong in a container with water and leave it there overnight.  Let them poop first :-)
2. Boil the banana blossom and bamboo shoot together.  Drain and squeeze the vegetables to remove any unwanted bitterness.   Set aside.
3.  Place the water, bagoong sauce, bagoong patis, tomatoes, ginger, onion , and saluyot in a pot and bring to a boil. 
4. Add in the agurong and let it simmer.
4.  Add the rest of the ingredients and cook until the vegetables are done.
5.  Add the siling labuyo and let it simmer for a minute longer

Serve and savor the goodness of Kalinga cuisine :-)

© Fresha-licious (28October2012)

Saturday, 27 October 2012


My youngest nephew often makes unintelligible remarks when he wants something.  We often end up enumerating everything that comes to mind to guess what he is trying to say.  When he thinks we can't figure out what he's saying his whimpering escalates to wild crying.  He's just 1 year and 9 months and his words are limited to ball, there, come, eat, here, yes, and a few others. My niece or my other nephew often times do the deciphering.

A while ago he wanted bread.  He actually asked me using his alien language that's why I didn't understand.  Perplexed I asked my niece what the little boy wants and she quipped "bread" without looking at me since she's busy with her bookworm game on the computer.  I can't find any bread so I decided to make pancakes... again.

The kids are always excited every time I make pancakes.  And this is the recipe I often use when I make them.  They love it with pancake syrup.  

By the way, Mammy and my Sibling #2 went to Liwan to attend the wake of our Lolo Satur (my mammy's mother's brother)  He died of old age at more than 95 I believe.  So I'm left to tend the the three little rascals. And so I ended up giving in to their every whim just to pacify them, and to make things peaceful in the house.



All Purpose Flour - 2 1/2 c.
White Sugar - 5 tbsp
Milk Powder - 4 tbsp
Baking Powder - 4 tsp
Salt - 1/4 tsp
Vanilla powder - 1/4 tsp
Vegetable oil - 3 tbsp
Water - 1 1/2 c
Eggs - 2 medium

If you can't find any vanilla powder, make use of vanilla essence.  Use a tablespoon of it. 

Cooking Procedure:

1. Mix the dry ingredients together.
2.  Add in the water, eggs, and vegetable oil
3.  Beat with a wire wisk and let it stand for at least 30 minutes
4.  Heat a non-stick pan, scoop 1/4 cup full of batter and pour it on the pan.  Wait for the bubbles to comer out and burst then flip it over to cook the other side until it is brown.

Drizzle with your favorite pancake syrup.  Serve and enjoy

© Fresha-licious (27October2012)

Spicy Fried Noodles (Mee Goreng - Almost)

I miss my husband (sigh... give me a moment to emote... sigh...) Anyway, we'll be seeing each other in a few weeks.  Just counting days and off I go to join him.  Together we'll graze on greener pasture uuuhhhrrrm not exactly green but golden dessert pasture.

Anyway, I'd be a hypocrite if I say I don't miss Singapore.  I do so very much. I miss the clean, quiet, modern, and safe environment of Singapore and the convenient living it offers - convenient public transportation, convenient payment, convenient services both public and private (sigh)  I just wonder why their citizens often complains and whines about how their leaders govern them and manage their country.  They have no idea what "mismanagement" is all about.  They should be thankful that they have such a progressive country with great leaders who put the needs of their citizen on their priority list.  If they want to experience the true meaning of a "mismanaged country"?  They should come and live in the Philippines!

I miss my friends specially the kids (Cyril, Allen, and Aliyah).  I'm wondering when I'd be seeing them again. 

I miss the fast foods.  I do frequent American fast-foods before in Singapore before I learned to appreciate the food their.  It took me almost a year I guess.  Burger king, KFC, carl's jr., and wendy's, those are my sister Tin and I's tambayan  - the food in the same fast foods here in the Philippine do not taste as delicious as those served in Singapore. They are incomparable! (sad face)  I also miss the Japanese and International buffet restaurants that my husband and I often dine in (longer sigh...) We only went to a few restaurants that serve ala-carte food - Jack's place, pastamania, cafe cartel to name a few.  Those that were recommended by trusted friends only hehehhe.  We are a kind of "food court / food hawker" eaters - food republic, kopitiam, the food court at Lau Pa Sat, makan sutra, and other food courts located at HDBs. And I miss soya milk! there are no soya milk (powder and liquid) available here in the Philippines.  I've just had the taho (silky tofu)

I really do miss the food in Singapore so much specially the noodles, the char kway teow which is my husband's favorite and my personal, very favorite, hokkien prawn mee (specially the one I usually buy from the hawker near my previous company at the Gul area), and the mee goreng.  I miss it a lot. 

Speaking of Mee goreng, I found this recipe which I cooked months back when we were still in Singapore.  It's not actually mee goreng but it almost tasted like mee goreng.  We've been trying to "copy" noodle dishes like char kway teow, hokkien prawn mee, and other noodles we've tried in Singapore, Malaysia, Indonesia, and Thailand.  We sort of experiment to arrive at these noodle dish or to cook a dish that "taste-like" what we are trying to "copy", sometimes we are successful but most of the time, we are not :-(  Now I wonder when we get to cook char kway teow again since there are no kway teow noodles to be found here in the Philippines and my husband said that there's none also in Qatar (deep sigh)  

May be we can get another shot at cooking mee goreng again later on as we can use any egg noodle available.  I'll try to cook one using pancit Cabagan noodle later on. 

Ooops, I just remember one thing. DO NOT, in any case, eat at Orchard Road resto (the one located at SM megamall) and expect that what you are eating taste the same as those same food found in Singapore.  The mee goreng they serve tasted like spicy-sweet pinoy spaghettie.  My mee goreng tasted more like the Indonesian mee goreng than what the resto is selling.  And their char kway teow?  It tasted nothing BUT.  There's a reason why its called CHAR kway teow - char because the noodle has an almost charred flavor.  Get it?  We are so not going to that resto ever again.



Dry Egg noodles - 150 g.

Shrimps, peeled and deveined - 200 g.
Crab meat (real ones) - 100 g.
Red Onions, diced -1 large
Garlic, chopped - 7 cloves
Sprouted Mongo - 100 g.
Ground black pepper
Sunflower oil -  3 tbsp
Sesame Oil - 1 tbsp

Sauce :

Soy Sauce - 4 tbsp
Sweet Sauce - 3 tbsp
Chili Sauce - 2 tbsp or as desired
Water - 4 tbsp
Tomato Catsup - 6 tbsp
Shrimp bouillon - 1 cube

Cooking Procedure:
1. Boil the dry egg noodles until aldente.  Drain and set aside
2. Mix all the ingredients for the sauce and set aside.
3. In a wok, heat the sunflower and sesame oil. Sauté the garlic and onions, then add the Crab meat, shrimps, sprouted mongo, ground black pepper, and the sauce mixture.  Let it simmer for 2 minutes
4.  Toss in the noodles and remove from fire.

Serve and enjoy

 © Fresha-licious (27October2012)

Friday, 26 October 2012

Buridibud: Sweet Potato, Bittergourd leaves, & Squash Flower

Buridibud is a vegetable soup dish that is actually another variety of dinengdengWhat separates this from the rest of the dinengdeng is its main ingredient which is the kamote or sweet potato.  The kamote is cooked until it breaks into pieces that it mixes with the soup adding texture to the dish and making the soup a bit thickAny other vegetables - leafy, flowery, fruity, etc., can be added. My parents usually adds eggplants, ladyfinger, long beans, bittergourd, kamote tops, moringga leaves and pods, etc. depending on what is available.

This is a great dish that is almost viridescent due to the leafy vegetables used. The taste is delicious with the right blend of saltiness and sweetness and that fishy aftertaste. Mammy usually cooks buridibud where she often adds fried or grilled fishes to it adding more flavor to the dish.  Come to think of it, my folks haven't cooked buridibud with pork, hhhmmmm.  I wonder how it would taste differently.  By the way, mammy cooked this in an earthen pot  (clay pot) making the dish even more flavourful. 

Buridibud like any other dinengdeng is an acquired taste.  So if you have a penchant for exotic dishes or if you possess an adventurous palate, or if you are an Ilocano who wants to find your own roots, this dish is a good start.

If you are interested in other buridibud recipes, click here and other dinengdeng recipes here.



Kamote (Sweet Potatoed), diced - 3 large
Ampalaya (Bittergourd) Leaves
Sabong to Karabasa (Squash Flowers)
Bulong ti Marunggay (Moringga leaves)
Bagoong Sauce
Ripe Tomatoes, diced
Onions, diced - 1 large
Water - 2 cups

Grilled or fried Tilapia or any fish of your choice

Cooking Procedure:

1. In an earthen pot or any pot you want to use, mix together the water, onions, ginger, tomatoes, and bagoong sauce.  Bring to a boil under medium fire.

2. Add the kamote and let it simmer.  

3. When the kamote are almost cook, add the squash flower, bittergourd leaves, and moringga leaves,  and cook for another 2 minutes or until the veggies are almost wilted.

4. Add the fish. Let it simmer for a few minutes then remove from fire.

© Fresha-licious (26October2012)

Thursday, 25 October 2012

Ilocano Pinapaitan

I've been a little bit under the weather lately because of asthma and allergies :-( that's why a delicious warm Ilocano soup is much to my delight. 

Have you ever heard that those thingy found inside the intestines of carabaos or cows are being used to make delicious soup dishes?  Roll your eyes and puke all you want but it is definitely true.  One would be surprises how this seemingly incongruous and stomach-churning, yucky-gross ingredient (for the squeamish and ignorant/unknowing)  can make a delectable dish that had become a pride among the Ilocanos (aside from the Pinakbet) and had become famous in the Philippine culinary history.

Yep, I'm talking about Pinapaitan cooked the Ilocano way .  How many versions of Pinapaitan came up already?  There's the Tagalog version that is sour, I made a sour and bitter version too and I called it Beef Innards in Bitter Soup.  I stand corrected as it should be "beef innards in bitter and sour soup" instead.  It's not the "real" Ilocano version but it's how I want my pinapaitan to be sometimes :-)  I know pure-blue blooded Ilocanos would shun and snob this sour-and-not-bitter tasting papaitan calling it as "FAKE" and it is true :-)  There are those pinapaitan with mild bitter-taste that may be mistaken for a nilagang lamang loob ng baka (boiled cow's innard soup).  And of course there's the authentic Ilocano pinapaitan.

Pinapaitan - this exotic bitter soup dish is the very quintessential of the Ilocano cuisine.   And what makes it delicious?...  Remember the pinespes and pait or papait as some Ilocanos will call it, in our recipe post on pinapaitan - see Beef Innards in Bitter Soup?  I have learned from the meat vendor that the pespes, the green thick liquid, that serves as the very heart and most important ingredient of an authentic Ilocano's pinapaitan, as it provides the needed bitterness, thickness, and flavor of the soup AND is the very essence of the pinapaitan dish, are actually grass juices or masticated grasses PLUS bile juice from the carabao's small intestines (I really need to cut that sentence into 2 or three right?)  It's a mixture.  And that brothers and sisters, are what it takes to make a great tasting pinapaitan.  It's not just the bile juice or papait, as it will just provide the bitterness only but wouldn't help bring out that great pinapaitan flavor of bitterness and .... something else. But of course the bile juice is still necessary ingredient for the Ilocano pinapaitan.  The taste of an authentic Ilocano pinapaitan is somewhat savory-bitter-sweet like savory-grassy bitter-sweet. Am I making any sense?  And as we have mentioned it in our previous posts on pinapaitan, pinapaitan  is an inherent and acquired taste. 

pespes & papait

My brother-in-law (Richard) often cook delicious authentic Ilocano pinapaitan and this is his recipe. You can check out other recipes on pinapaitan - my recipe Beef Innards in Bitter Soup, specially the one cooked by my husband when we were still in Singapore using a condiment call pait by the Indians/Bangladeshi -Pinapaitan : Frederick's Mutton Version

I may not have been able to enjoy the meat of the pinapaitan but the delicious glistening golden yellow-green soup of this pinapaitan is enough for me to give a two thumbs-up and a hands-down. Like it a lot :-)



Cow's meat and innards, diced - 1 kg
     - Cow's innards (liver, lungs, kidneys)
     - Cow  fat
     - Beef (lean)
Cow's tripe - 250 g.
Papait (bile juice) - 1 to 2 c
Pinespes - 1 to 1 1/2 c

Ginger, diced and crushed - 1 thumbsize
Red Onions, diced - 2 medium
Garlic, crushed - 1 head
Fish  Sauce - 2 tbsp
Salt and ground black pepper to taste

Water - 5 cups  ++
Onion Leaves, chopped

 Cooking Procedure:

1. In a pressure cooker, place all of the ingredients inside the cooker except for the liver, water, pinespes, and papait.  Let the mixture simmer for 5 minutes.
2.  Add the papait and the water, cover.  Bring the mixture into a boil under pressure for 30 minutes or until the meat are tender.  Add more water depending on how soupy you want your pinapaitan to be
3. Add the pinespes depending on how bitter you want your pinapaitan to be.  Cover (remove the rubber from the lid) Let the mixture simmer. Season with fish sauce, and ground black pepper.  Bring to a simmer again.  Adjust taste by adding salt.
4.  Add the liver and let the soup simmer.


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 © Fresha-licious (25October2012)

Wednesday, 24 October 2012

Hershey's Milk Chocolate Drink for Kids

My back and specially my fanny is in excruciating pain.  Blame it to the long and arduous journey from Manila to our town that took more than 12 hours of bus ride. Darn!  The driver of the bus declared that we're lucky because according to him the travel time can be worse - up to 16 hours these few weeks!  Some national roads are currently under construction, that's why.  

Anyway, I'm just glad I'm home and to relax and shake off the stress, I decided  to concoct a drink that is something nice and warm that goes well with saltines.  Something that the kids will love to drink other than their usual milk and milo and juices.  Since we have hershey's unsweetened cocoa, I decided to use that.  

The kids love the rich sweet chocolate taste of this drink.  I had it hot and they had it cold.  You know how kids are when it comes to drink - it has to be sweet and cold specially when its chocolate.



Hershey's Unsweetened Cocoa - 1 1/2 tbsp
Nido Powder Milk - 3 tbsp
Sugar - 3 tbsp
Hot Water - 250 ml
Cold Water - 250 ml

Preparation Procedure:

Mix the dry ingredients first then add the hot water.  Stir until  all the solids are dissolved.  Add the cold water and stir.  Add ice if you wish.

If you want it hot, just add 500 ml of hot water instead of adding cold water.

 © Fresha-licious (24October2012)

Saturday, 20 October 2012

Pinakbet with Chicken and Hotdog

Pappy is one of those people who cannot eat his meals without meat or fish in his viand.  He doesn't find vegetable dishes edible without meat nor fish.  Not even if it is with mussels.  That's why, whenever Mammy wants to just eat plain vegetables, she needs to cook 2 viands, one would contain vegetables only and the other will either consist of fish, chicken, or pork.

Being a carnivorous eater, the thing when he cooks is that Pappy uses as many kind of meat as he deems necessary just for a single dish even if they seem to turn out tasting ridiculously as others will find it inappropriate and "unblendable".  Hotdog in a pinakbet? That's absurd for some Ilocanos. And why put pork when there's chicken in it already?  Mammy doesn't want Pappy toying around the kitchen because he always ends up using most of the spices and meats/fishes he can find.  He puts them all in one pot, and cook them as if there is no next meal.  But that's how Pappy cook.  He experiment beyond the unthinkable and most of the time his experimental dishes turn out palatable.  And for this dish? It was delicious - savory.

Click Dinengdeng  and pinakbet  for more dinengdeng / inabraw recipes


Chicken, cut into serving portions - 300 g.
Pork Belly, sliced into strips - 100 g.
Hotdog, diced - at least 5 pieces
Taro, diced
Bitter Gourd
Long Beans
Bagoong Sauce - as desired
Ripe tomatoes, diced - 2 medium

Ground Black Pepper
Garlic, crushed
Onions, diced
Vegetable oil 
Water - 2 cups

Cooking Procedure;

1. Heat oil in a wok then pan fry the pork until it turns almost brow.  Sauté the garlic, then the ginger, tomatoes, and onions.   Add the water and bagoong sauce simmer the pork until it is almost tender.
2.  Add in the chicken and the hotdog.  Simmer for a minute then add the taro.  Simmer for 5 minutes or until the chicken is almost done.
3.  Add the rest of the ingredients.  Simmer the pinakbet under medium fire until the vegetables are cooked and most of the liquids have eveporated.

© Fresha-licious (20October2012)