Thursday, January 29, 2009

Sarsyadong Tilapia

There are times that eating meat, chicken and pork can be tiring. I can't think of what to cook last night for dinner, and I remembered that I had Tilapia. So, I decided to make sarsyado.

I love this dish, one of my favorites way back.. It's simple to make too.


2 medium sized tilapia (or any fish of your choice, GG is the best), cleaned, gutted and cut in half

1 lb. tomatoes (cut into little pcs.)

1/2 medium sized onion sliced

/2 tsp. garlic minced

1/2 teaspoon ginger, cut into little pcs.

1 large egg (beaten)

1 tbsp. cooking oil

salt to taste

1 tsp. fish sauce (patis)

MSG (optional)


1. Fried the fish and set aside.

2. In a medium pan, heat up cooking oil, and sautee ginger, garlic and onion

3. Add tomatoes and fish sauce.  Cook well. Use your judgement how soupy you want it.

4. Add salt and MSG to your desired taste

5. Pour the beaten eggs while stirring the sauteed tomatoes to even up the eggs.

6. Add the fried fish and let boil for at least 3-4 minutes.

7. Let cool down for a little bit, serve with rice. Yummm



Wednesday, January 28, 2009

Sinigang na Baboy


image (Courtesy of Google)

My son Roan only eats rice with sabaw ng Sinigang.. Be it pork, beef or tilapia.  My hubby doesn't like soupy dish during summertime. Way back in the Philippines, we always cook our meat with lots of soup so the whole family can enjoy it..

Sinigang is best cooked with lots of veggies. You can put  any veggies you choose.  Here is how I cook mine...


1 kilo meat (pork or beef with little fat and bone  is great)

1 medium sized onion, sliced

1 big sized tomato

2-3 pcs of jalapeno peppers

half package of tamarind soup mix


petchay (you can add labanos, eggplant, okra, and etc.)

MSG (optional)


1. Boil the meat to your desired tenderness.

2. Add onion,  tomatoes, jalapeno peppers, salt and let boil for at least 5 mins.

3. Add tamarind soup mix and the veggies..add salt for taste and MSG.

4. Serve hot..soup is great when it's sour enough..

Yummmm... Enjoy!!

Tuesday, January 27, 2009

Barbeque Porkchops

image Courtesy of Google

When we were in the Philippines for vacation and we can't think of anything to eat for dinner, I always end up buying barbecue from Rey's meat. P10/stick, and I can easily eat 5 pcs. My son Dan can chow down 10 pcs. I was like, what the? Until I decided, I will make my own.

But instead of putting it on the stick, I was making pork chops, it's easier to cook and won't hurt my fingers to put them on the stick.. The taste will be the same.. My version of Barbeque Porkchops.


1 kilo of pork chops

For marinade:

1 cup soy sauce

2 cups of pineapple juice

1 tsp. minced garlic

1/2 tsp. pepper

1/2 cup brown sugar (or your desired sweetness)

salt to season

pinch of MSG (optional)


Mix all your marinade ingredients..Soak the pork chops for at least 6 hours or overnight in the refrigerator.

Get your grill ready, and start grilling. Make sure that the meat is thoroughly cooked..


Fruit Salad

image (Courtesy of Google)

When I was younger, I was so addicted to fruit salad, but unluckily, it costs too much to make some. We always end up making gelatine.

By the time I was able to make it myself, prices went up, but fortunately, I am able to afford it now. It's still expensive, more than a gallon of Ice Cream, but for some reason, Fruit salad always tastes heavenly, especially if it's not too sweet.

Here's how I make mine.


1 big can of Fruit Cocktail

1 condensed milk

1 jar of nata de coco (color of your choice)

1 jar of Kaong (colored ones are optional)

2 can's of nestle cream

1-2 medium sized apples

cut up cheese (optional)

1-2 cups of fresh buko (if available)


Mix all the ingredients in a large bowl. Make sure you don't put all the condensed milk, taste it first. Too sweet can be so sickening..