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!

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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!

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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!

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Want to eat sardines without msg and preservatives? Try this one!

My father used to cook this back home. He cooks sardines in tomato style. I revised this a bit and choose to cook sardines the spanish style. (whatever that means)😀

Homemade Spanish Sardines

What you need:

1/2 k. sardines (cleaned, scaled, cut its head and tail off, and rolled in salt)
1 pc. carrot (cut thickly)
3 pcs. pickled cucumber (cut thickly)
2 pcs. bay leaf
ground pepper
salt
1/2 cup olive oil (or any other healthy alternative)
1/2 cup water
fish sauce (to taste)
siling labuyo (if you like it hot)😀

How to:

Put sardines together with carrots, pickled cucumber, bay leaf, ground pepper, siling labuyo, olive oil, water and fish sauce inside the pressure cooker. Amount of water and oil should be just enough to cover all the ingredients. Cook sardines for 30-45 minutes. serve hot with rice.

Bon appétit!

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This is one of my husband’s most requested and favorite dish. Although we’re both Bulakenyo, he loves dishes w/ coconut milk (ginataan) and w/ chilies. Enjoy!😀

Ginataang Gulay w/ Hipon

What you need:

1/4 k. fresh shrimp
pumpkin (kalabasa)
string beans (sitaw)
3 cups coconut milk (gata)
1 cup coconut cream (kakang gata)
fish sauce (Patis)
ginger (sliced)
3 cloves garlic (chopped)
1 onion (sliced)
1 green chili (siling panigang or labuyo) (cut to pieces)

How to:

Sauté ginger, garlic, chili, onion. Then add the shrimp and the coconut milk. Let it simmer then put the pumpkin. Let it simmer again. When the coconut milk lessens you can now put the coconut cream together with the string beans. Put fish sauce to taste and let it simmer again until your desired consistency. It will be as thick as what you can see in the pictures I’ve provided. Serve hot with rice!

Bon appétit!

Here’s another one I really love cooking. Although, you have to pre-marinate the ribs for several hours, this is a very good dish that we can just store in the fridge and cook everytime you don’t have time to spruce something up. By the way I use the oven to cook this, so another “shove the oven foodie” haha😀

Thai Spareribs

What you need:

*Please take note, you have to marinate the meat for 10 hours or more.

1 ½ kilo spareribs
3 lemon sliced
4 cloves garlic (chopped)
1 tsp. salt
1 tsp. ground pepper
3 tbsps. chili sauce
fish sauce to taste (Patis)
2 tbsps. cooking oil
1 tbsps. sesame oil
5 tbsps. honey
3 tbsps. oyster sauce

How to:

Marinade garlic, salt, ground pepper, lemon, chili sauce, fish sauce, cooking oil, honey and sesame oil.

Mix ingredients for the marinade in large bowl and place meat in it. Cover and marinate for 12 hours or more. Turn the meat several times. Drain liquid from the meat and save for basting. Place meat in a pan and roast for 30-45 minutes or until meat is cooked. Baste frequently with marinade. Smell is really wonderful!!!😀

Bon appétit!

Here’s something to start with. I love recipes that I can cook while bumming around, and this is one of it🙂 Just mix everything and shove it in the oven and voila!

I know, it’s even easier opening a can of meatloaf, but hey who wants to eat preservatives and msg all the time, haha😀

Meaty Meat Loaf

What you need:

1 kilo mix ground meat = 500 grams pork & 500 grams beef
5 eggs
Cheddar Cheese (grated)
fresh Parsley
1 clove garlic
1 onion medium size
breadcrumbs
salt and pepper to taste

How to:

Hard boil 4 eggs before you start off. Then slice/chop onion and parsley finely. Press or crush garlic. Blend 1 egg well in a mixing bowl and add onion, parsley, garlic, grated cheese, salt and pepper. Add ground meat and a little amount of breadcrumbs. Knead meat mixture. Add a bit more breadcrumbs if needed, there should be enough amount of breadcrumbs to hold the mixture.

Now, line foil/loaf pan with margarine. Place half of the amount of ground meat mixture, peel off hard boiled egg and add it. Cover eggs with the rest of ground meat mixture. Meanwhile, pre-heat oven to 300°C. Bake the loaf on the centre shelf for 30-40 minutes, or 35-45 minutes, until it is golden brown. Remove from the foil/loaf pan after baking and place it in a platter and slice.

You can serve baked ground meat with noodles, rice, french fries or croquette along with a cream sauce and salad.

Bon appétit!