Grilled Sesame Chicken Kabobs

Grilled Sesame Chicken Kabobs, an easy and very appetizing dish, sure is a winner and a healthy one. This can be served as an appetizer or main entree. I used boneless and skinless chicken thighs in this recipe, but chicken breasts can also be used. It was cut into serving pieces and marinated in lemon, sesame oil, oyster sauce, then skewed using bamboo sticks or bamboo skewers.

Ingredients:

•  2 lbs. Boneless and Skinless Chicken Tighs (cleaned, washed and cut into serving pieces)
• 1 Whole Lemon
• 2 tbsp. Sesame Oil
• 2 tbsp. Oyster Sauce
• 1 tbsp. Soy Sauce
• 1 tbsp. Brown Sugar
• Salt and pepper to taste
• 1 tbsp. Sesame Seeds
• 1/4 cup Green Onion (chopped)
• Bamboo Skewers (soaked in water)

Let's Cook!

1. Place the cut chicken thighs in to a mixing bowl.
2. Pour in the juice from  1 lemon, sesame oil, oyster sauce and soy sauce.
3. Add a dash of salt and pepper to taste, then a tablespoon of brown sugar. Mix well to incorporate all of the ingredients to the chicken.
4. Place the mixture in the refrigerator and marinate for 30 minutes or an hour.
5. Thread the chicken into soaked bamboo skewers. 
   
6.  Begin grilling the chicken skewers on both sides.  When the meat starts changing color, brush the left over marinade on both sides, and continue grilling, while brushing on the marinade about 3 times total, and turning until done.
7. Place on a serving platter and sprinkle with sesame seeds and chopped green onions.
8. Serve and enjoy!
   

Sauteed Bitter Melon with Pork and Fried Tofu

Bitter Melon, or Bitter Gourd, or Ampalaya in Filipino, is a very nutritious vegetable. It is one of the most popular edible pod vegetables in many Asian countries. It is grown widely as a field crop, as well as a backyard vegetable. Bitter melon is very low in calories, and its pods are rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. It also contains phyto-nutrients, and polypeptide-p, a plant insulin known to lower blood sugar levels. In addition, it contains a hypoglycemic agent called charrantin. Charantin increases glucose uptake and glycogen synthesis inside the cells of liver, muscle and adipose tissue. Together, these compounds have been thought to be responsible for reduction of blood sugar levels in the treatment of type-2 diabetes.
My husband loves Sautéed Ampalaya with egg. Unfortunately, my son? Not so much. He eats it but he's not crazy about it. Like other kids, his complaint is the bitterness. Honestly, like my son, it was not my favorite vegetable as well, especially when I was a kid. As we grow older, our taste buds change and I learned to like it, especially since it is good for me being diabetic.

Ingredients:

• 2 large Bitter Gourd / Ampalaya (seeds removed, washed and sliced thinly diagonally)
• 4 squares Firm Tofu (cubed and fried)
• 1/2 lb. Pork (cubed)
• 2 pcs. Eggs (beaten)
• 5 cloves Garlic (minced)
• 1 medium Onion (sliced)
• 1 medium Tomato (sliced)
• 2 tbsp. Canola Oil
• 1/2 cup Canola Oil for frying
• Salt and Pepper to taste
  

Let's Cook:

1. Wash and cut bitter gourd lengthwise, then with the use of a spoon, scrape off the seeds and the spongelike tissue. Rinse the ampalaya well to remove the remaining pith. Slice thinly.
2. In high temperature, heat frying pan then add 1/2 cup of cooking oil. When hot enough, carefully put the tofu and fry until golden brown. Set Aside.
3. Heat a pot over medium heat, add 2 tablespoons of oil then add garlic and onion. Sauté until fragrant then add tomato sauté until soft.
4. Put in pork, then sauté until the red color of the meat is no longer showing.
5. Add salt and pepper. Mix well to combine all of the ingredients.
6. Cover the pot and simmer until pork is tender, then add tofu.
7. Add ampalaya and toss until well-combined with the rest of the ingredients.
8. Simmer for at least 3 minutes then add beaten eggs.
9. Adjust seasoning and mix well until the egg is cooked. 
10. Remove from heat immediately to keep the ampalaya's color and avoid over-cooking.
11. Dish out with steamed rice.
12. Share and enjoy!
    

Palitaw

Palitaw is a popular native Filipino dessert and afternoon snack. This is one of the easiest Kakanin to make. It is made from sticky rice, or glutinous rice flour, or in Tagalog is malagkit. It is also known as mochiko sweet rice flour. Palitaw is derived from the Filipino root word"Litaw" meaning to surface or to float. In early years, they used grounded or pounded sticky rice.  Nowadays, since rice flour is readily available in grocery stores, it is now preferably used rather than making it from scratch.
My husband loves this kakanin, he calls it "dila," or tongue, because of its oval or rounded shape. This is made by combining the rice flour and water until a dough is formed. It is then divided into small pieces and shaped into a ball then flattened. It is cooked in boiling water until it surfaces, which means it is already cooked.

Ingredients:

• 1 box Mochiko Sweet Rice Flour
• 1 whole coconut (grated)
• 1 cup Granulated Sugar
• 1/2 cup Roasted Sesame Seeds
• 1 cup Water
• 4 cups Water

Let's Cook:

1. Combine sticky or glutinous rice flour and water. Mix well until a dough is formed.
   
2. Divide the dough into smaller pieces and roll it into a ball the size of a golf ball.
3. Flatten the dough balls using the palm of your hands, or by pressing the center of the dough with your fingers to flatten it.
   
4. In a large pot, over medium heat, add 4 cups of water and put it in a boil.
5. While boiling, put in the flattened dough one at a time leaving extra space for each dough to allow them to float.
6. When the flattened dough floats,  it is now cooked. Remove from the pot and drain the remaining liquid.
7. In a medium bowl, combine granulated sugar and roasted sesame seeds. Mix well.
8. Dredge the rice cake onto freshly grated coconut then onto the sugar and sesame seed mixture.
9. Arrange in a serving plate. Palitaw is best served with your favorite hot beverage like coffee or tea.
   

Edamame Poke

Edamame, or Soybeans, is another islanders' favorite as an appetizer or as a snack. This is super healthy, and once you start eating it, you will not stop. Very addicting... This is another variation of the famous Poke dish in vegetable rendition.
I remember ignoring it whenever we go to a gathering. However, one night, as I was about to head home from work, my office mate offered me some boiled soy beans with a little bit of salt, like boiled peanuts, I was hesitant to try it, but I'm glad I did, because when I got home, I started looking for edamame recipes. Then the following day off from work, I looked for it at the grocery store and tried to make my first Edamame Poke. The ingredients were simple, edamame, sesame oil, sea salt, soy sauce, and red pepper flakes. The procedure was very simple as well, I just boiled water in a pot, added a bit of salt, then added edamame when the water started to boil. As soon as the edamame started to float, I removed it from the pot and drained it well. Then, I placed it in a larger bowl and added the remaining ingredients and mixed well. That's it! Very easy. However, this version is a tad different, it is more savory because of the garlic and a hint of ginger flavors.

Ingredients:

• 1 pkg. Frozen Edamame in Shells (3lb pkg)
• 5 tbsp. Sesame Oil
• 5 cloves Garlic (minced)
• 1 tsp. Grated Ginger
• 5 tbsp. Soy Sauce
• 1 tsp. Crushed Red Pepper Flakes
• Sea Salt to taste

Let's Cook!

1. In a large pot or casserole , set about 6 cups of water over medium heat and add 1tsp salt, then bring to a boil.
   
2. When it is boiling, add frozen edamame. When it floats, remove and drain thoroughly. 
   
3.  Meanwhile, In a large pot, over medium heat, add sesame oil and saute garlic until aromatic.
4.  Add ginger, then soy sauce and crushed red pepper flakes. Stir well.
5. Add drained edamame. Toss thoroughly to make sure all the ingredients are well incorporated.
   
6. Saute for another 2 or 3 minutes to infuse all the flavors.
7. Add salt to taste if necessary.
8. Turn off heat and transfer to a serving bowl.
9. Enjoy hot, cold or in room temperature.
10. Share and enjoy!
    

Pork Sisig

Pork Sisig is a popular appetizer dated back from the province of Pampanga. This dish is well known as the supreme appetizer "putulan" taken with alcohol. It is usually served in a sizzling cast iron plate with fresh egg on top and lemon or calamansi on the side. Besides from being served as an appetizer, this can also be dished out as one of the main courses.
This was my first time cooking pork sisig from scratch. It was too much work though. However, it was worth making it because my son loved it. He didn't even know that I put liver in it until I told him. Whenever I made one before, I only used the instant Sisig Mix that can be purchased from any Filipino grocery stores, and since I know that cooking the meat will take too much time, I usually buy the already cooked fried or broiled pork liempo, or pork belly. All I needed to do was to chop the meat into small pieces, chop an onion and ginger, mix it with the meat, then add the sisig instant mixture, a couple drops of hot sauce and mix thoroughly until all the ingredients are well incorporated. That simple. Nevertheless, next time I'll cook sisig again from scratch, but I may not put liver again. It's just not my favorite, too gamey for me. This recipe also asked for a couple of tablespoons of mayonnaise and fresh egg on top when served, however, my son didn't want it, so I opted not to put them.  Then again, it's by preference.

  
Ingredients:

• 1 lb. Pork Ears
• 1-1/2 lb. Pork Belly
• 1 lb. Pork Face
• 1/2 lb. Chicken Liver
• 1 Large Onion (finely chopped)
• 6 cloves Garlic (minced)
• 1 knob Ginger (finely chopped)
• 1/4 tsp. Ground Black Pepper
• 1/4 cup Green Onion (chopped)
• 1 tbsp. Whole Black Pepper
• 1 small Onion (sliced)
• 2-3 tsp. Chili Flakes
• 1/2 cup Butter
• 2 pcs. Lemon
• 3 tbsp. Soy Sauce 
• 5-6 cups  Water
• Salt
• 3 tbsps. Mayonnaise (optional)
• 1 egg (optional)

Let's Cook!

1. Heat up a large pot or casserole, put in pork ear, face and belly. Add sliced onion, whole black pepper and salt. Then pour in water. Put to a boil until the meats are tender.
   
2. When the meats are tender, remove from the casserole and put in wire rack to drain the excess water.
   
3. Grill all the meat. In this recipe, I broiled it in the oven until golden brown. 
   
4. Chop the pig ears, face, pork belly, onion and ginger into fine pieces.
   
5. In a separate pan, heat the butter and saute the garlic and half of the chopped onion until fragrant.
6. Add in half of the chopped ginger and saute for 2 minutes.
7. Put in chicken liver and mash while cooking. Cook thoroughly.
   
8. Add chopped meat and soy sauce and chile flakes. 
9. Adjust seasoning and mix well. Cook for a couple of minutes.
10. Remove from heat immediately, and transfer to a big bowl. Then add the rest of the chopped onion and ginger, as well as lemon juice or calamansi juice and the optional mayonnaise. Blend thoroughly. (Note: Personally, I like the flavor of raw onion and ginger in this dish, that is the reason why I added the rest of chopped onion and ginger at the end).
11. Dish out with spring onion on top and the optional raw egg, also extra lemon wedge or calamansi on the side.
12. Share and enjoy!
    

Seafood Chow Ho Fun

The staple course is served in any Chinese meal consists of either rice or noodles, and noodles are my favorite. So, I decided to try to cook this Seafood Chow Fun.
Chow is referred to a Chinese cooking method, which is "to stir fry", and fun is a type of Chinese noodles made from rice. So, chow fun is stir fry rice noodles.
There are two main types of fun noodles, including “Ho Fun” or Shahe fen that is white in color, broad and somewhat slippery. Ho fun is normally stir fried with meat and vegetable ingredients in a dish called chow fun, which is a typical recipe in Cantonese cuisine.  Sometimes soy sauce or black bean sauce will be added to enhance the flavor. They are purchased fresh in strips or sheets, and then sliced into strands before cooking or just follow the package instructions.
However, the second type of fun noodles is rice vermicelli, also named “Mein Fun”. It is a thin noodle and sold dried in packages or in bunches in any supermarket. It can be stored for a long time, and softened until soft while cooking, yet ho fun is wide, white color and sold fresh in packages or refrigerated, but can’t be stored for no longer than two days, and it is much easier to find in local markets.
In this recipe, I used Ho Fun noodles. I prefer these noodles over the thin noodles because of its freshness, and when combined with fresh vegetables and seafood, it sounds very healthy and savory.

Ingredients:

• 2 pkgs. Chow Ho Fun Noodles
• 1 lb. Shrimps (cleaned and shelled)
• 1 lb. small Scallops
• 1 cup Carrots (thinly sliced)
• 1 cup Celery (thinly sliced)
• 1 cup Chinese Peas (cleaned)
• 3 cups Bean Sprouts
• 1 small Green Pepper (thinly sliced)
• 1/4 cup Green Onion (chopped)
• 1 medium Onion (sliced)
• 1 pc. thumb-sized Ginger (minced)
• 2 cloves Garlic (minced)
• 4 tbsp. Oyster Sauce
• 2 tbsp. Soy Sauce
• 2 tbsp. Shaoxing rice wine or dry sherry
• 4 tbsp. Water
• 1 tbsp. Canola Oil
• 3 tbsp. Sesame Oil 
• Salt and Pepper to taste 
  

Let's Cook!

1.  Separate the noodles into strips. Some may break into shorter lengths. Set aside on a plate.
2. In a small bowl, stir together the white pepper, sugar, soy sauce, rice wine, oyster sauce, and water.
3.  Heat a large wok or nonstick skillet over high heat.  Swirl in 1 tablespoon of oil, then add the garlic, onion and ginger. Stir-fry for 15 seconds, until aromatic. 
4. Add the shrimps and scallops and season with salt and pepper. Stir well and cook for 3-4 minutes. Remove from heat and set aside.
5.  Reheat the pan over high heat, swirl in the sesame oil, then add the noodles, spreading them out to a thick layer. Sear, undisturbed for 1 minute, until a tad crusty. 
6. Put in carrots, celery, green pepper, Chinese peas and bean sprouts, then thoroughly toss the stir-fry for 1 minute, until the sprouts have slightly softened. Some noodles may stick to the pan.
7. Return the stir-fried seafood and any juices and add the green onion. Stir to combine. 
8. Pour in the seasoning liquid. Stir-fry for 1 minute to heat through and finish cooking the seafood. 
9.  Place in a serving platter and serve immediately.
10. Share and enjoy!
    

Ginisang Upo with Pork and Shrimp

Sauteed Bottle Gourd with Pork and Shrimp
Bottle Gourd, also known as Calabash, is a delicately flavored vegetable and comes in a wide range of shapes and sizes. It is also rich in vitamins and minerals, a good source of fiber, and low in fat and cholesterol.
Ginisang Upo, or sauteed bottle gourd, is a very simple and easy to prepare Filipino dish. This is considered as an everyday dish in the Philippines. Upo can be purchased at the produce department of your local market. If not available in your area, chayote (sayote) can be used as a substitute.
In this recipe, I sauteed it with pork and shrimps, which made it more flavorful. Ground pork, beef  and chicken can also be used.

 Ingredients:

• 1 large Upo / Bottle Gourd (peeled, washed and sliced thinly)
• 1/2 lb. Shrimps (shell removed and set aside for broth)
• 1/4 lb. Pork (cubed)
• 1 medium Onion (sliced)
• 1-2  medium Tomato (diced)
• 5-6 cloves Garlic (minced)
• 1 cup Shrimp Broth (boiled shrimp shells)
• 3 tbsp. Fish Sauce / Patis
• Salt and Pepper to taste
  

Let's Cook!

1. Heat a pot over medium heat. Pour in water and add pork. Season with salt and pepper. Let it boil until the water evaporates. 
2. Cover pot to avoid the pork from splattering. Fry pork until golden brown on its own rendered fat over medium-low heat. 
3. When browned, remove the cover and push the pork on the side of the pan.
4. On the same pot, saute garlic, onion and tomatoes until aromatic and translucent.
5. Add shrimps and pour in shrimp broth. Simmer for a couple of minutes. Stir occasionally.
6. Put in sliced bottle gourd.
7. Adjust seasoning with fish sauce.
8. Simmer until the bottle gourd is tender.
9. Remove from the heat immediately.
10. Dish out with steamed rice.
11. Share and enjoy!

Pork Embotido

Filipino Style Meatloaf 
 Pork Embotido is the Philippine version of meatloaf. Instead of using beef, the recipe asked for ground pork instead. Personally, I'm not a fan of meatloaf, however my husband and my son are. So, my husband usually cooks the meatloaf. When I cooked this embotido, my son loved it and almost forgot about my husband's meatloaf.
Pork embotido is one of the Filipinos' favorite main dish during the holiday season, or for any special occasion. This can be served cold as cold cuts with sliced bread, or as a hot dish with your favorite starch. Don't forget the banana ketchup on the side.
Pork embotido is a mixture of ground pork, bread crumbs, finely chopped onions, bell peppers, raisins, cheese, vienna sausage, hotdog or spam and hard boiled egg. It is wrapped in aluminum foil and steamed to cook. This dish can be served right away or can be refrigerated first to chill. This can also be stored in the freezer for a month and thawed, then either steamed or fried before serving.

Ingredients:

• 2 lbs. Ground Pork
• 2 cups Bread Crumbs or finely chopped bread
• 1 can Spam (sliced lengthwise about 1/3 inch thick)
• 3 pcs. Hard Boiled Eggs (quartered)
• 2 pcs. Fresh Eggs
•  1 small can Tomato Sauce
• 1 cup Carrot (finely chopped)
• 3 Stalks Celery (finely chopped)
• 1 small pc. Red Bell Pepper (finely chopped)
• 1 small pc. Green Bell Pepper (finely chopped)
• 1 large Onion (finely chopped)
• 1-1/2 tbsp. Garlic Powder
• 2 cups Raisins
• 2 cups Grated Cheddar Cheese
• Salt and Ground Black Pepper to taste

Let's Cook!

1. In a large bowl, place the ground pork.
2. Add the bread crumbs and mix well.
3. After mixing, add tomato sauce, carrots, celery, red bell pepper, green bell pepper, onion, raisin, garlic powder, cheese, fresh eggs, salt and pepper. Mix thoroughly to incorporate all the ingredients.
   
4. In greased aluminum foil, place about a cup and a half of the mixture and flatten it.
5. Place the sliced spam and hard boiled eggs alternately at the center of the flatten meat mixture.
6. Roll the mixture to form a 7 or 8 inch length by 2 inch diameter cylinder to secure the spam and eggs in the middle. Then lock both ends by twisting them, at the same time, tightening the roll.
   
7. Place in a steamer and cook for an hour.
8. Remove from the steamer and let it cool.
9. Slice and dish out, or you may fry it before serving with your favorite starch and sauce on the side. 
   

Adobong Kangkong (Water Spinach) with Shrimps and Fried Tofu

Adobong Kangkong or Water Spinach is an easy, budget friendly, yet healthy dish. This is the vegetable version of the traditional pork or chicken adobo. It can be cooked as plain kangkong or can be cooked with pork and shrimps for more flavor. In this version of Adobong Kangkong, I used shrimps and fried tofu. Dried shrimps, or hibe, can also be used. I just remembered, my Mother usually put dried shrimps whenever she cooked this dish. I also used shrimp broth to simmer the vegetable instead of water and extra garlic to enhance more flavor and make it more tasteful.

Ingredients:

• 1 bunch Kangkong / Water Spinach (cut into 3 inch length and washed thoroughly)
• 1/2 lb. Shrimps (shelled, set aside shells for shrimp broth)
• 1 pkg. Fried Tofu (cubed)
• 6-8 cloves Garlic (minced)
• 1 medium size Onion (sliced)
• 1/4 cup Soy Sauce
• 1/8 cup Vinegar
• 2 tbsp. Canola or Olive Oil
• 1/2 cup Shrimps Broth
• Salt and Pepper to taste
  

Let's Cook!

1. In medium heat, heat a cooking pot and add cooking oil
2. Saute garlic followed by onion. Saute until translucent.
3. Pour shrimp broth, soy sauce and vinegar. Let it boil.
4. Add shrimps followed by kangkong stalks and cook for 2-3 minutes.
   
5. Season with salt and pepper to taste.
6. Mix well to blend all the seasoning and ingredients thoroughly.
7. Remove from heat immediately to avoid over cooking of the vegetable. 
8. Place in a serving plate and serve with steamed rice.
9. Share and enjoy!
   

Sauteed Ground Pork with Quail Eggs

Ginisang Giniling na Baboy na may Itlog ng Pugo, or Sauteed Ground Pork with Quail Eggs is another everyday dish, easy and quick to prepare. This dish is not only delicious, but it is also budget friendly. Quail eggs are optional in this recipe, so if it is not available, without it is totally fine. However, canned quail eggs can be purchased in Asian stores. Ground beef can also be used as a substitute to pork.
I remember throughout my college years, this dish was popular during lunch at our campus canteen and also at the eateries (karinderya) outside the campus. I also remember, instead of quail eggs, they put regular eggs, and they served it the dish sauce only. It was a big selling dish especially to those students that are on budget.

Ingredients: 

• 2 lbs. Ground Pork
• 1 can Cooked Quail Eggs (drained)
• 1 large Carrots (peeled, cut into small cubes)
• 1 large Potato (peeled, cut into small cubes) 
• 1 small Green or Red Bell Pepper (seeds removed, cut into small cubes)
• 1 cup Frozen Green Peas (thawed and washed)
• 1/2 cup Raisins
• 1 can small Tomato Sauce
• 2 tbsp. Canola or Olive Oil
• 1 small Onion (chopped)
• 4 cloves Garlic (minced)
• 2 tbsp Fish Sauce / Patis
• Salt and Ground Pepper to taste 
  

Let's Cook!

1. Heat up a pan into medium heat.When the pan is hot enough, pour in oil, then saute garlic and onion until translucent.
2. Add ground pork and fish sauce and ground pepper, then stir to blend flavor. Let it simmer for 8-10 minutes or until the liquid is reduced.
3. Add potatoes and simmer until tender.
4. Put in quail eggs and simmer for couple more minutes.
5. Add carrots, green peas, raisins, and green/red pepper.
6. Adjust seasoning stir thoroughly and turn off heat immediately to ensure not to over cook the vegetables to retain its vibrant color and nutrients.
7. Place in a serving bowl and serve with steamed rice.
8. Share and enjoy!