Archive | December 2011

Humba or Braised Pork Belly

Humba or Braised Pork Belly is  a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is one of the most popular  food in every Visayan household.  As my husband doesn’t know this dish and most likely won’t suit his taste I prepare a small portion only for myself during the Christmas eve.  We rarely had pork here and if not for my brother-in-law who brought it as “pasalubong” from Dubai,  we won’t be able to eat pork for a long time.  In this past few days I was craving for humba to pair with gabi (a rootcrop I rarely found on supermarkets here) and at last I had it both on  Christmas day!…lol!


Boiled Gabi & Camote Slices









Try this Humba Recipe


  • 1 lb. pork belly
  • 1/2 cup pineapple juice
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1/2 cup table soy sauce
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • ½ cup dried banana blossoms (if available); optional
  • 2 pieces dried bay leaves (if available); optional
  • 1 teaspoon whole peppercorn
  • msg. to taste

Cooking Procedure:

  1. Combine all ingredients (except if you have banana blossom & bayleaf)  in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly is tender.  You may wish to adjust the taste according to your style and liking.
  2. When humba is nearly cooked you can add the bay leaf & dried banana blossoms and simmer for 5 minutes. (I haven’t added this as it is not available here)
  3. Transfer to a serving plate and serve best with gabi or kamote crops. Share and enjoy!
This entry was posted on December 27, 2011. 2 Comments

Lechon Paksiw

Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon Kawali  can also be used. Making this dish is a practical way to recycle leftover pork, instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient.

We had  leftover of  Lechon Kawali or Crispy Pata  that my brother-in-law  gave us during our christmas dinner that I decided to re-cook it as Lechong Paksiw than dipping it in oil again.








To cook Paksiw, follow this recipe:


  • 1 kilo of leftover lechon meat (with skin)
  • 1/4 cup vinegar
  • 1 cup water
  • 1 cup lechon sauce (Use Mang Tomas Lechon Sauce or the sauce provided by the Lechon supplier)
  • 1/2 head garlic, crushed
  • 3 tbsp. brown sugar
  • 1 teaspoon pepper corn
  • 1 pc. medium size onion
  • Salt & msg. or maggi magic sarap to taste

Cooking Instructions

  1. Mix together the above ingredients then boil. Lower heat, simmer until the meat is tender.
  2.  Add more water as needed.
  3. Serve Hot with steamed rice.

Note: Bayleaf can be added if available….

This entry was posted on December 27, 2011. 1 Comment

Fettuccine Carbonara Alla Alma

Fettuccine Carbonara or Pasta alla Carbonara is a pasta dish with white sauce originally derived from beaten eggs and grated cheese. As the dish became popular, different versions came into being including the creamy version that employs heavy whipping cream.
My version of carbonara is a delectable, mouth watering pile of yummy goodness as I add slices of mushrooms  other than bacon for a healthier dish. I recommend a garlic  toasted bread and nice salad with it, – that’s all you will need for a complete meal.


  • 5 teaspoons olive oil
  • 3 tablespoons unsalted butter
  • 1 can (400 grams) diced mushrooms
  • 1 large white onion, finely chopped
  • 400 grams bacon, sliced into square cuts
  • 1 clove garlic, chopped
  • 1 (500 grams) package fettuccini pasta
  • 4 pcs. egg
  • 1 can  (1 cup) nestle heavy cream
  • 1 small can (1 cup) evap. milk
  • 1 cup fresh milk or skimmed milk
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions for Cooking:

  1. Heat olive oil in a large heavy saucepan over medium heat, stir fry bacon until evenly browned. Stir in onion and garlic, then add mushroom. Simmer for about 3 minutes then add the evaporated milk, fresh milk and season with salt and pepper. Turn off  the heat and set aside for a while
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done. Drain pasta then return it to the pot, put in butter to avoid noodles from sticking.
  3. In a medium bowl, whisk together eggs, cream, and shredded cheese. Set aside half of the cheese for toppings.
  4. Pour the bacon  and mushroom mixture over the pasta, then stir in the cream, egg and cheese mixture and mix well. Cook for 1 to 2 minutes.
  5. Transfer to a serving plate, sprinkle shredded cheese on top then serve while still hot. Can be eaten best with garlic bread.
  6. Share and enjoy.
This entry was posted on December 26, 2011. 1 Comment

Ginataang Mais (Corn in Coconut Milk)

Ginataang Mais or Corn in Coconut Milk is a Filipino dessert and snack made from whole kernel corn, glutinous rice and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Champorado.

I decided to prepare this dish as I was thinking of what can be the best alternative of  rice as a source of carbohydrates for my son since he seemed to dislike eating rice for almost three days now. He likes corn itself  but I still want to integrate rice in his diet for proper digestion and the best idea i have in mind is  ‘ginataang mais’. As expected, he ate  the newly introduced dish more than what is his usual intake of rice for the day.

For mom’s who had picky eater kids  like mine you can try this recipe:










  • 4 cups coconut milk
  • 1/2 cup glutinous rice (malagkit)
  • 1 cup whole kernel corn
  • 3/4 cup granulated sugar

Cooking procedure:

  1. Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
  2. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
  3.  Add the whole kernel corn and cook for 5 minutes.
  4. Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
  5. Transfer to a serving bowl and serve. Share and enjoy!

Ginataang Tambakol (Tuna in Coconut Milk)

Fish in coconut milk is definitely one of my all time favorite dishes. Be it Tulingan, Tambakol or Tilapia,  I would surely consume more than my fair share of rice especially when it’s a bit hot with red chili!  Just last week I cooked Tuna Steak with only a half of the big size tuna as we are only 3 in the family.  Since I don’t want to keep the fish frozen too long, I have decided  to cook the other half  today, this time with coconut milk. Again, another simple dish that never fails!  Though this is my first time to cook Ginataang Tambakol or Tuna in Coconut Milk, it turned out so yummy. See below recipe:









  • 1 whole regular sized Tuna (about 1kg) or half of a big size Tuna
  • 1/2 cup cooking oil
  • 1 1/2  cup coconut milk
  • 3 cloves garlic, finely chopped
  • 1 small onion, sliced
  • ginger (about an inch), sliced
  • 1 tbsp. palm vinegar
  • 3 pcs green chilis
  • 1 pc. chopped red hot chili (optional if you want it extra hot)
  • salt and pepper to taste

Cooking Instructions:

  1. Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
  2. In a skillet, heat oil and fry the fish half cooked about 3 minutes each side (depending on the thickness of the fish slices). When done, turn off heat and remove the fish. Reduce oil to about 2 tbsp. for the sauce.
  3. Reheat the pan then add the garlic and ginger. Saute for about 2 minutes until soft and fragrant then add the onions. Cook until onions are translucent.
  4. Adjust the heat to low and then add the coconut milk with gentle stirring. Simmer for about 5 minutes then add the vinegar, at this point, do not stir. Let it simmer for another 3 minutes.
  5. Adjust thickness of sauce by slowly adding water up to desired consistency. Drop the whole green chilies and the chopped hot chili.  Adjust taste with salt and pepper.
  6. Put back the fried fish into the pan, simmer for another 7 to 10 minutes (turn over the fish  to coat both sides).
  7. Turn off heat. Transfer into a serving plate and serve with hot rice and enjoy!

Tuna Steak

This is my first try to cook tuna fish. I decided to try tuna as it looks fresh and price is a bit cheaper than the some of the big fishes that I used to buy.  Since I’m not so used to cooking this kind of fish I just did some simple steps to cook it and I  called the finished dish as Tuna Steak. Hurray! It’s meaty and turned out to be delectable, try this recipe…with my cooking instincts and good taste I bet you’ll like it too!









  • 1 medium size fresh tuna fish or half size of a big tuna (about 1 kg.)
  • 4 tablespoon vinegar
  • 1 teaspoon salt
  • 6 cloves garlic; crushed
  • 1/2 teaspoon ground pepper
  • 1/2 cup cooking oil (for frying and sauteing)
  • 1/2 cup soy sauce
  • 1 pc. lemon; juiced
  • 1 pc. large onion; sliced into rings
  • a pinch of msg to taste (optional)

Cooking Instructions:

  1. Cut the fish into slices and boiled slightly in vinegar, garlic, pepper and salt to remove the bad odor or ‘lansa’.
  2. Fry the slices after removing it in the vinegar boiled mixture.
  3. Sautee garlic, add soy sauce, msg and drops of lemon to give a lemony aroma and taste. Add fried tuna and simmer for at least 2 minutes.
  4. Add onion slices and serve hot with steamed rice.

Beef Steak (Bistek)

Beef Steak is one of the most favorite and popular Filipino easy to do dish. A tender cut of beef is sliced thinly and marinated with lemon juice and soy sauce for at least an hour or longer. You can try the below recipe and leave comments or suggestions if you wish to …









  •  3/4 kilo tender pork or beef steaks, sliced
  • 1 tablespoon kalamansi or lemon juice
  • 1/2 cup tablespoons soy sauce
  • 3 cloves of garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 cup onions, sliced in rings
  • 4 tablespoons cooking oil
  •  msg. to taste (optional)

Cooking Instructions:

  1. Marinate the beef slices in kalamansi (lemon) juice, garlic, soy sauce and pepper for 30 minutes.
  2.  In a frying pan, add cooking oil. Add beef including the marinade and cook slow until done.
  3.  Increase heat for a minute or two to brown steaks.
  4. Add the sliced onions, msg. if desired and continue to cook for another minute.
  5.  Serve on a platter including the oil and sauce.
  6.  Best serve with hot plain rice.
This entry was posted on December 8, 2011. 1 Comment