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Pinasabog Na Tilapia

Pinasabog Na Tilapia

1 large tilapia
2 tomatoes or kamatis
1 onion or sibuyas
cooking oil 

Wash and clean the fish, then rub some salt. After that put the tomatoes and onion inside the fish. Place the fish in a aluminum foil and warp it carefully, sometimes I prefer to place the tomatoes and onion in the foil first then placing the fish on top of it. Then in a frying pan heat some oil and deep fry the fish that already warp in the aluminum foil. Fry both sides for about five minutes each side, when its done, carefully unwarpped the fish and serve with your toyomansi sauce.

Pandoro Choco

I got the chance to taste the chocolatey Pandoro Choco last New Year. I thought that it was just a biscuit in a huge box. But was surprised that it was an almost one foot tall cake. Enjoy the bread layer and chocolate filled layer, the flavor of sweet dark choco is superb. Chocolate cake lover thumbs up!

Fried Shrimps

Recipe for fried shrimp. Mix milk with egg, add shrimp and let stand for 3 minutes. Mix equal parts of flour and cornmeal or bread crumbs with salt and pepper. Coat shrimp well with mixture. Cook shrimp in hot deep fast at 375° until golden brown. Drain on paper towels.

1 1/2 pounds boiled shrimp
2 cups milk
1 egg
cornmeal or bread crumbs
1/8 teaspoon salt
dash pepper

Vino Fontana Red Wine

Occasional glass of wine is good for our health according to doctors. Wine is an alcoholic beverage, typically made of fermented grape juice although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit such as apple, rice, ginger or elderberry and are generically known as fruit wine or country wine. 

The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced. Vino Fontana is a good wine that brings out the flavor of your food when drink with meals.



Eduardo Hidalgo

Another wine to be taste is the Eduardo Hidalgo Spanish Red Wine. It is a Spanish wine perfected for the tongue's flavor. With its medium sweet flavor, it is favored by many due to its sweetness.

Don Enrique Mixkila

Don Enrique Mixkila Distilled Spirit is designed for those who drink without rules, Don Enrique Mixkila has 40% alcohol volume and is made with distilled spirits and choice imported essences of tequila. It offers the same premium quality and packaging as those of imported brands, but at a much lower price.

Piña Colada

The piña colada is a Spanish, strained pineapple: piña, pineapple plus colada strained, is a sweet, rum-based cocktail made with hard rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or a maraschino cherry. The piña colada has been the official beverage of Puerto Rico since 1978.

Hot Chocolate

Hot chocolate is a beverage well known to any year, young or old. Also known as hot cocoa or just cocoa is a heated beverage with shaved chocolate or cocoa powder added with heated milk or water and sugar. Hot or cold chocolate is also a nutritional drink.. A study conducted found that one glass of hot chocolate contains more than 1 gram of antioxidant and was used medicinally to treat ailments such as stomach diseases.

The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.



2 tbsps cooking oil 
3 cloves garlic, minced 
1 onion, minced 
3 lbs. pork shoulder or butt roast
1 pc pork heart
1 lb. beef tripe
100 gms. pork liver
2 cups broth 
1-1/2 cups pig or cow blood 
4 pcs. green hot pepper 

Saute garlic and onion in cooking oil. Add diced pork, heart, and tripe. Bring to a boil and simmer until tender. When meat is tender, add vinegar, broth, and hot peppers and bring to a boil. Add salt to taste. Add pork blood stirring continuously until thick. Simmer for 5 minutes. Adjust seasonings. 

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