Thursday, September 10, 2020



3 pounds Dungeness crab or any crab

1 large onion, grated

1 whole garlic, minced

2 fingers ginger, grated

1 Thai Chili, grated

1 Jalapeno pepper, grated

1/2 cup Tomato catsup

3 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons sesame oil

2 teaspoons salt

3 tablespoons sugar

1/2 teaspoon ground pepper

2 tablespoons Chinese rice wine

3 stalks green onion

3 cilantro tops


1. In a large pot, boil the crabs for 15 minutes or until cooked. Let cool. When cooled, take each crab and remove the shell covering. Remove the mouth and the intestine. Cut the tips of legs and crack the claw. Cut the crab into 4 segments with each segment having the legs attached. Remove eggs of eatable part of the shell. Set everything aside and make the sauce.

2. In a big wok, add peanut or olive oil and heat to medium-high. Saute in the onion, garlic, and ginger until cooked and aroma comes out. Add the tomato catsup, soy sauce, oyster sauce, sesame oil, wine,salt, ground pepper, and sugar. Cook on medium to medium-low heat until it becomes thick and creamy. Taste and adjust. Add water if necessary to adjust thickness of sauce. 




3 to 4 pounds lengua (ox tongue)

2 teaspoons black peppercorns

1 large onion, divided

6 bay leaves, divided

3 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons salt

2 tablespoons tomato catsup

1 tablespoon Perrin sauce


olive oil

3 tablespoons all-purpose flour, heaping

4 cups white button mushrooms

1 package green peas


1. Wash and clean ox tongue very well. Blanch in boiling water for 10 minutes to remove grime and smell. Discard water.

2. In a large pot, put ox tongue, 8 to 10 cups water to cover tongue 1" above. Add the peppercorns, 1/2 of the onion cut in half, bay leaves, and salt. Bring to a rapid boil then lower heat to medium or medium-low and simmer for one hour. Let cool. When cooled, remove white covering/thick skin on tongue by just peeling off with your hands or you can use a small knife. Discard water.

3. Put back the cleaned oxtail back into the pot. Chop finely the other half of the onion and rub around the oxtail. Season with salt, soy sauce, vinegar, catsup, Perrin sauce, and grated black peppercorns. Add 8 cups of filtered water and bring to a boil then lower heat to medium to medium-low and simmer for one hour or until tender. Check every 15 minutes or more to make sure tongue is not sticking to the bottom of the pot and burning. After one hour, check if tender and if not, simmer for another 30 minutes. Remove tongue from pot and let cool on a plate.

3. Meanwhile, cook the mushrooms in a big pan. Add some butter and olive oil. Add the mushrooms and cook until semi-wilted but not mushy. Season with salt and pepper. Taste. Mushroom will sweat and transfer to a big bowl or for 5 minutes or more.

4. Boil some water in a sauce pan. Add the peas and cook for 2 to 3 minutes until it becomes bright green. Strain. Keep in a bowl for later.

5. Make your sauce. Heat a pan to medium or medium-low, add the butter and oil. Then add the chopped onions. Cook until medium dark brown or until aroma comes out. Add the flour and keep stirring until flour gets toasted with the onion and color turns brown. Add the liquid where you cooked the tongue. Whisk quickly to incorporate the flour and the liquid until it becomes thicker and creamy. Simmer for 1 to 2 minutes. Taste and adjust.

6. Slice your ox tongue about 1/4 of an inch or as you like. Arrange on the middle of a platter. Garnish with the mushrooms on one side and green peas on the other side. Pour the sauce on top of the lengua.

*Serve with newly steamed Jazmine rice or with bread.

*Serves 6 or more.



3 pounds pata (pork leg)

5 tablespoons soy sauce

1 teaspoon salt

2 tablespoons oyster sauce

2 tablespoons sesame oil

5 tablespoons brown sugar

10 pieces dried lotus or chestnut seeds

7 dried Shitake mushrooms

7 pieces star anise

2 stalks BokChoy, quartered


1. Wash and clean pork leg. Blanch in boiling water for 3 minutes to remove smell and grime. Discard water.

2. In a medium pot, put the pork leg, soy sauce, oyster sauce, sesame oil, mushrooms, lotus or chestnut seeds, brown sugar, star anise, and 7 cups of water. Bring to a boil for 10 minutes then lower heat to medium to medium-low and simmer for one hour. Every 5 to 10 minutes, scheme the impurities that float on top and stir and turn the pork leg making sure it doesn't get stick to the bottom of the pot and gets burned. Cook for another 30 minutes or until tender. Pata should be falling off its bones and sauce becomes thick and creamy.

3. In a small pot, bring 2 cups of water to a boil and blanch BokChoy for 2 to 3 minutes until crisp tender.

* Arrange on the center of a platter with BokChoy and mushrooms on the side as garnish. Serve with newly steamed white Jazmine rice.

* Serves 4 or more

Saturday, August 29, 2020

Sauteed Ground Beef with Green Onions

1 pound ground beef

10 garlic cloves, minced
2 tablespoons Chinese cooking wine
1/4 teaspoon ground black pepper
1 tablespoon cooking oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
1 teaspoon honey or 2 tablespoons sugar
2 tablespoons sambal
2 tablespoons cornstarch
2 bundles green onion , cut into 2"

1. In a medium bowl add the beef, garlic, cooking wine, and black pepper. Mix well. Heat a pan to medium-high then add the oil. Saute the beef and cook for 3 to 5 minutes or until no longer pink.

2. Meanwhile in a small bowl, add the soy sauce, oyster sauce, fish sauce, sesame oil, honey or sugar, and the sambal. Mix well until well incorporated.

3. Dissolve the cornstarch with 4 tablespoons water then add to the beef mixture and mix well.

4. Add the green onions and mix to cook for 1 to 2 minutes until well combined.

*Serve hot with  steamed rice.
*Serves 4 or more.

Friday, April 24, 2020

Chicken Adobo

There are countless ways to cook adobo. Chicken Adobo depending on who I am cooking it for. This version is how my hubby prefers it ~ dry and with lots of toasted garlic with very little sauce. 

Serves 6 or more

3 pounds chicken, cut into pieces
1 head garlic, pounded 
2 teaspoons black peppercorn, divided
1/2 cup coconut vinegar 
1/4 cup soy sauce
1 teaspoon salt
3 bay leaves 

In a medium pan or pot, add the chicken, garlic, 1 teaspoon grated or pounded peppercorns and 1 teaspoon whole peppercorns, vinegar, soy sauce, salt, and bay leaves. Marinate for at least 15 minutes.

Bring to a boil over high heat for 10 minutes. Stir and mix together. Cover with a lid and cook for another 10 minutes over medium heat. Stir and mix together then cook for another 10 minutes over medium-low heat until tender. Simmer on low heat until ready to serve.

*Serves 6 or more
*Serve hot with rice or bread

Suman (Steamed Sweet Sticky Rice with Coconut Milk)

2 cups Malagkit (sticky or sweet) rice
1 cup sugar
1/2 teaspoon salt
2 cups coconut milk 
Banana leaf, cut into 7" X 10" sheets

Soak the rice overnight. In a big wok or pan pour the coconut milk, sugar, salt, and stir and mix together. Cook over medium hight heat until it boils. Add the rice and continue cooking over medium heat stirring constantly until half cooked or 15 minutes.

Meanwhile, prepare your banana leaf and cut into 7" X 10" sheets. To soften leaf run over fire or heat on a gas or electric stove. 

On one sheet of leaf, put 2 to 3 heaping tablespoons of cooked rice at one edge. Fold over and roll as tightly as you can folding both ends to enclose the Suman. Tie with a piece of banana leaf which you can easily pull from the leaf. If you make a big Suman tie both ends but one is enough for a small Suman. Repeat process until you have wrapped all cooked rice. 

You can either steam the Suman or put in a big pot with 1" of water and cook for 45 minutes to 1 hour.

Steam for 45 minutes to one hour. 

Serve hot with a ripe mango or just plain.
Makes more than 10 Suman


1 cup Malagkit (sticky or sweet) rice
1 cup cocoa powder
1 heaping tablespoon creamy peanut butter
1 cup brown sugar
1 teaspoon salt
1 cup evaporated milk


1. Wash the rice and put in a large pot with 8 cups filtered water. Boil over high heat for 10 minutes. 

2. Meanwhile in a medium bowl melt the cocoa powder in hot water. Add to the boiling rice and stir well until incorporated. 

3. Season with sugar and salt. Add the peanut butter and mix well until dissolved. Pour the milk and cook over low heat until it becomes creamy. Simmer on low until ready to serve.

* Serves 6 or more
* Serve hot with extra milk to drizzle on top.

Thursday, April 23, 2020

Chicken Tinola

Serve 6 or more

2 1/2 pounds chicken, cut into serving pieces
1 finger ginger, sliced
1/2 yellow medium onion, sliced
6 cloves garlic, lightly pounded
2 teaspoons salt
2 cups green papaya or sayote, cut into chunks
1 cup pepper leaves or spinach


In a big pot, add the chicken, 10 cups water, ginger, onion, garlic, and salt. Bring to a rapid boil over high heat then simmer on medium heat for 10 minutes. Remove scum that floats on top. Continue cooking on medium to medium-low heat and keep on the removing the scum the floats on top. Add a small amount of water if needed. Cook for 15  more minutes or until chicken is tender. 

Add the papaya or sayote. Cook for another 10 minutes or until veggies are tender. Add in the pepper or spinach leaves.

* Serve hot with steamed rice.

Contact Form


Email *

Message *