Delish-yo-so!

I just have this deep craving for okoy. Since I am a thousand miles away from the Philippines, I can’t just go to any store here and buy some okoy. What to do?! So I went to the grocery and buy me some okoy ingredients. Better cook one for myself before I go insane, hehe.

So here it goes, my okoy escapade!

Special Okoy

What you need:

1/4 k shrimps
1/4 k bean sprouts (toge)
1 small squash (peel off, boil in water until cook and smash)
small sweet potato (cut into long strips)
tofu (cut in long strips)
1 egg
salt and pepper to taste
vinegar, garlic and sili for the sauce

How to:

Boil squash until cook and smash. Add beaten egg, salt and pepper to taste to smash squash. Set aside. In a small plate arrange bean sprouts, shrimps, camote and tofu strips. Add smash squash mixture. Heat cooking oil and fry. Serve hot together with vinegar, garlic and sili.

Bon appétit!

I like trying new recipes in the kitchen. This is something I recently found in one of the few Filipino restaurants here in Dubai. You can serve this as “pulutan” or simply as your everyday viand. Enjoy!

Oxtripe Kinilaw

What you need:

1/2 k oxtripe (tuwalya ng baka, cleaned, cooked in pressure cooker and cut into strips about 1 inch long)
1 cup ginger (chopped)
1 cup onion (chopped)
1 bell pepper (1 each for every color red, green and yellow)
2 siling labuyo (chopped, optional)
sugar (according to taste)
2 cups water
1 cup vinegar
salt and ground black pepper to taste

How to:

Cook oxtripe in a pressure cooker. Cut it into strips. Put strips of oxtripe, siling labuyo, chopped ginger and onions in a mixing bowl. Set aside. In a saucepan mix water, vinegar and sugar. Cook until it boils. Do not stir. Add mixture to the oxtripe and season with salt and ground pepper to taste. Put in a ceramic ware and garnish with bell peppers on top. Enjoy this with rice or beer.

Bon appétit!

Hi everyone! I really am so sorry this took me so long to post. Since, I love eating pasta, let me continue my recipe posting with this really creamy spinach pasta alfredo. Please note that I used the spreadable cream cheese type, the one we can buy in a bottle (kraft, etc). I called it spinach pasta alfredo because the pasta is actually made of spinach hence its greenish color.

Creamy Spinach Pasta Alfredo

What you need:

1 can button mushroom (cut in small pieces)
bacon (half of one pack only, cut into small pieces)
1/4 k chicken whitemeat (cut into small cubes)
parsley (optional, chopped few leaves only)
spinach pasta (can also use any pasta)
cream cheese (half of a bottle)
2 cups evaporated milk
3 cloves garlic (minced)
1 onion (chopped)
salt and ground black pepper to taste

How to:

Cook pasta according to package direction. Set aside. Saute garlic and onion in a large saucepan. Add chicken, bacon and mushroom. Put the milk and cream cheese. Add salt and pepper to taste. Put the cooked pasta together with the sauce and add salt and pepper again if needed. Add parsley. Serve hot.

Bon appétit!