I cooked this in a Caviteño Style!

We need Chicken meat.

Pre heat the Meat for about 5-10 minutes until reached the the desired softness.

Boiling… boiling… ^_^

Set Aside the meat.Chop it into small bite size. Do not throw the Chicken Broth because we will be using this again.

Chop some garlic and onions

Deep Fry the chopped Chicken meat

Set aside the meat again.

Add the Chicken Broth to the pan.

Add the Bihon Noodles too!

Stir fry the noodles until all the broth dries.

Tadah! Put the Chicken meat as your toppings and sprinkle a bit of onion leaves.

Yummy!

The common way of preparing this simple “Clam soup” is to add sili leaves to the clams after the heat has been turned off. The pot is covered for a few minutes to allow the sili leaves to wilt before serving. You can also use Malunggay leaves. Actually i prefer Malunggay because it id very healthy especially for pregnant women.

Here are the ingredients that we will be using.

1/2 kilo of fresh clams
8-10 stalks of malunggay
half a head of garlic, peeled and finely minced
a thumb-sized piece of ginger, peeled and julienned
an onion, peeled and finely sliced
2 tbsps. of vegetable cooking oil
patis for seasoning

Simply heat the cooking oil in a pot. Saute the garlic and ginger together, then add the sliced onion. Pour about 5 cups of water; season with patis. Bring to a boil. Add the clams and allow the water to boil once more. At this point, the clam shells would be open halfway. Add the malunggay leaves, cover and simmer gently for about two minutes.

Ingredients:

All you need is a 1/2 lb of Pancit Bihon. These rice stick noodles  are readily made in the market. 2 cups chicken broth (if any) or you can just use water. 1 cooked chicken breast, shredded. Vegetables like cabbage, onion, garlic, celery and carrot. Oil, soy sauce, salt and pepper.

Simply soak the Pancit Bihon noodles in a boiling water to soften for 10 minutes.Grease a large pan or wok with oil. Sauté garlic and onions. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft. Salt and pepper to taste. Serve hot with sliced calamansi on the side. Ta dah! We have a ready and easy to cook dish.

By the way it was said, base on Chinese beliefs, Pancit can make you life last longer. That is why, it’s been a tradition already for every filipino to include Pancit in their Birthday for long life.

Its been a while since i last time i provide a recipe. Here i will share one of the Filipino’s favorite dish -Menudo. Here’s how to cook Menudo in Filipino Style.

Ingredients:

You need a 1/2 kilo of pork. Cut it in small cubes, Oil, garlic, onion, Sausage or hotdog, i cup tomato sause, bell pepper (red or green0, garbanzos beans, cubed and fried potatoes, pepper and salt.

How to Cook:

Fry the garlic and onions. Saute the pork with the garlic and oil. Slice the hotdog diagonally and add it. Pour tomato sauce. Drop garbanzos, potatoes and bell pepper. Let it simmer until sauce is desired consistency. Season it with salt and pepper. and that’s It! How easy right? You can also use or add pork liver in your dish to make the sauce more thicker and add more exciting taste.

I don’t what to do and i do not have any idea how to cook it. I remember when i was in Highschool we had our “Home Economics” subject which involves cooking and i remembered some steps in how to make “ADOBO”

For those whose not familiar with this recipe, Adobo is a traditional Filipino food.

Since this is my frist time to cook it all by myself i took pictures in every details hehe

Cut them into small pieces.

I took a Vinegar (oops i hope im doing it right)

Then the soy sauce, (oh my here we go)

Crashed some garlics (do i have to feel the garlic?)

The last time i saw my mom cooking Adobo, i saw her putting Laurel Leaves, so i did and i sprinkled pepper (should it be crashed pepper or whole grain?)

So here’s the disastrous outcome hahaha (marinated pork with vinegar and soy sauce)

I used a charcoal stove to soften the pork much faster.

Here we go, i placed the pan over the stove

Now its boiling,,,,,,,

While im waiting for the Adobo, i cooked rice, and im happy that ive cooked it perfectly well…. cheers!!

After a few minutes, i check it again, see! its boiling now

Now its freakingly boiling…i’ll wait until the the pork absorbs the sauces

Finally im done!!b hooray cheers!!

My first time to cook Adobo

Its perfect to match up with this very cold iced tea!!

Now, here’s the bigger problem, i have to clean all these mess..uh oh!!

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