Pininyahang Manok

Ingredients:

3 cloves garlic

1 med onion, sliced

2 lbs. chicken, cut serving size

12 oz can pineapple chunk with juice

1/2 c fresh milk

1 med carrots, wedged

1 med potatoes, wedged

1 c green bell pepper

Salt & pepper to taste

Instruction:

1. Sautee garlic & onion

2. Add chicken, cook until light brown

3. Add pineapple juice from can & milk, bring to boil

4. Add pineapple chunks, simmer until chicken is tender, around 20-30 mins

5. Add carrots & potatoes, simmer for 5 mins.

6. Add bell pepper, salt & pepper, simmer for 3 minutes

Enjoy! ^_^.

❤️L

Cucumber Tomato Salad

Hubby's favorite side dish! (And mine as well!) :) 

It's very quick and easy salad. Best during summer but also good all year-round. Serve cold (recommended) or room temperature. 

Ingredients:

Sliced fresh cucumber

Chopped fresh tomatoes

Sliced fresh onions

Dash of apple cider vinegar (or any vinegar of your choice)

Few drops of extra virgin olive oil

Salt & pepper to taste

Direction:

1. Whisk vinegar, olive oil, salt and pepper in a bowl.

2. Add cucumber, tomatoes and onion. Toss to coat.

Enjoy! 😋

L.

Spaghetti Cacio e Pepe (A 3 ingredients sauce dish)

Spaghetti Cacio e Pepe
 

I love pasta! As I've seen this simple recipe online, I am dying to try it out soon as today. Why? Well, as you can see, the sauce only has 3 ingredients and the process is so simple. I just hope I got it right. I have no idea how it should taste but i think it's not that bad. It taste good actually! :) The butter and pepper with the parmesan cheese is perfect.

The Cacio e Pepe is very famous simple Rome dish. This dish is also well-known as entry dish to all Itallian restaurant. Pasta should be firm to the tooth, the pepper should be freshly grind and the butter should be creamy. As simple as it seems, it is a little tricky but taste so rich and creamy.

So, what are you waiting for.. try it out now! As long as you have pepper, butter, parmesan cheese and spaghetti pasta, you are good to go.

Enjoy! ^_^.

Ingredients:

8 oz. spaghetti pasta

Pinch of salt

4 tbsp. butter

1 tbsp. freshly grind pepper

1/2 cup freshly grated parmesan cheese or more as desired
 

Procedures:

1. Cook the pasta less than a minute as instructed. Add a pinch of salt. Set aside with a little water remaining.

2. In a pan, put butter and pepper. Set a little to boil.

3. Add the cooked pasta into the pan and cook for a minute as the sauce incorporated to the pasta. 

4. Turn off the heat and add the shredded parmesan cheese. Mixed a little as the cheese melts.

5. Serves with extra cheese on top as desires.

Adobong Sitaw

One of my mother's dish that I am dying to taste is this Adobong Sitaw. Definitely hers is much better but I think this one is.. not bad. 

Adobo as a traditional dish in the Philippines has lots of ways to cook it with. And one of my favorite (honestly, everything is my favorite :D) is the string beans. 

With a little twist, I use tofu than the usual meat they have. Why? Nothing special.. I just feel like it. ^_^. 

Enjoy! 

Ingredients:
1 pack (4 pcs) tofu, cut into cubes
Generous amount of vegetable oil for deep fry

1 bundle of string beans (sitaw), cut 1 1/2" long

3-4 cloves of garlic, minced
1/3 cup vinegar
1/3 cup soy sauce
1/2 cup water
Sugar, Salt and pepper to taste

Procedures:

1. Deep fry the tofu, set aside.
2. In a separate sauce pan, put all the rest of the ingredients and let it simmer until the string beans is cook. Vegetable cook easily, remember to not over cooked it.
3. Put the fried tofu on top, then serve.

Pineapple Jam

I'm more into fiber these days, so when I walked into the grocery store (my favorite one of course ^_^ ) and found a bunch of pineapple piled-up.. I got excited and grab one instantly. It's been a while since I ate a slice of a pineapple. I am wondering how will it taste here since its not a tropical place and its late winter. But, it is March/April.. a pineapple session.. so, it should be fine. I bet it was imported somewhere tropical. Thinking about that, I feel homesick a bit and remember my home country. Tagaytay, Philippines.. sigh.. one of my favorite vacation place, where hectares of pineapple plantation are over sight. 

Anyway.. on my way home, i don't know what will I do with my pineapple. I can just simply eat it fresh with salt on the side ( as I enjoyed and always do) or I can make something really good like what my mother usually do every time we have a bunch and bunch of pineapple from Tagaytay ^_^. Like pineapple jam! 

With that all said, here is my sweet and yummy pineapple jam. Remember, it's pineapple session.. so go and grab yours before it run out.

Enjoy! ^_^

Ingredients:

1 whole pineapple, crushed/sliced small

1 cup water

1 cup white sugar

1/2 cup light brown sugar

juice of lemon juice

Procedures:

1. In a sauce pan, put the pineapple and water. Cook in a medium-low heat until pineapple is soft, for about 30 minutes.

2. Add the sugar and lemon juice. Cook until thickened, for about 45 minutes.

3. Store in jar with tight lid. Store in refrigerator.