Humba

I grew up with this recipe from my dad, this is my own version of "Humba".  I remember when i was a kid I used to watch him prepare menu for parties or even any ordinary days with just using simple ingredients.  Just by merely watching him started my love for cooking..

So lemme share with you our family secret (which is no longer a secret since im going to divulge it anyway:..) my dad's Humba...

Ingredients:

2 klos. of belly (cut into large cubes at least 3 inches wide)

1 big can pineapple tidbits

1 can of sprite

1 can black beans

2 pouch of black pepper corn (minced) 

1/2 cup del Monte Vinegar

1/2 cup soy sauce

4 cloves garlic

2 pcs onions

1 pc ginger (cut into small dice)

salt and pepper to taste
SAUCE MIXTURE:
1/2 cup banana catsup/1/cup water/1 tablespoon flour (just add together for the sauce)

HOW TO PREPARE:
hey guys you should really follow these steps and am gonna show you how...so here it goes:


PORK:
1.  On your wok, deep fry your cubed pork belly until it turns into a little brownish (please do not over fry it,       just enough to get a nice brown color of the meat).

2.  Take all the meat and have it settled first and drain it in a sifting bowl (just drain the excess oil from the meat).


ITS COOKING TIME: (please cook it in a slow fire)
1.  In a cooking pot, add the pork, ginger,garlic, onions, peppercorns, soy sauce, vinegar all together and let it simmer for about 5 minutes until the flavor fuses together.

2.  If the sauce starts to dry up add the pineapple tidbits including its juice, sprite and again let it simmer for another 10 minutes until meat gets tender.

3.  Add salt and pepper to taste

4.  Finally the last step would be to add the sauce mixture and let it boil for 3 minutes  and were done!

We can do this at least once a month i guess...not bad for our healthy living! chow!

Shrimp yeah!

Tonight, i was looking forward to really taste the big shrimps with its own flavor.  I tell you been eating in a lot of restos and tired of eating shrimps with lots of flours in it and knowing that shrimps is one of the best seafoods that has a heavenly taste..I have prepared this so simply that it doesn't need frills or any ingredients to outdo its flavor.  This one i made sure that it has retained its succulent taste and a touch of love for its flavor..

my meaty Spag-eaty

Hi foodies, am back with my own version of spaghetti which is so meaty...imagine that you are sleeping so soundly and then your sister barges in to your room and demand to cook for you!  But anyways, i wasn't feeling well but i have to just to satisfy her cravings...so here's my recipe

PORK CHARAP

Hi foodies!!!! am back with new a recipe. I had almost forgotten the time when i later realized that its about lunchtime and i hadn't prepared any meal yet for lunch! Well my mom i know when shes hungry she is really hungry. When i looked at the watch its already 11:10 and my mom would usually eat at around 11:30am so here i am ready to prepare a 15 minute lunch like superwoman...and when summer hits the kitchen i know i have to look whatever is left in the fridge...so heres my latest new invention...15 minutes and done! a mouth watering PORK CHARAP.

Ingredients:

1/4 kilo lean meat, sliced thinly (good thing i have steamed it the night before because i do not know what to do with it.)

1 small can pineapple tidbits (thanks to my ever reliable dole:))

4 cloves minced garlic (love the aroma of it)

1/2 teaspoon vinegar, toyo

salt and pepper to taste

2 leaves of pechay (hmmmm....just for garnishing....)

1 tablespoon cooing oil (please don't use baby oil.....LOL)

HOW TO COOK

1. Sliced thinly the pre-steamed lean meat. Then soaked it with vinegar, soy sauce, salt and

pepper.

2. Put the mixture in a pan in a medium low heat then simmer, add the pineapple tidbits then

add a 1/4 cup water until meat gets tender.

3. Add the pineapple tidbits while waiting for the sauce to get thicker.

4. After the sauce is a little dried up you can now add the oil (saute it a 10 seconds) and the

pechay then voila another summer recipe.

Happy eating friends!

Crab'licious

Hello seafood lovers, yup its me summer here once again. You know how it is when somebody knocks on your door and give you 4 kilos of crabs and you don't know what to do with it. Well, it's time to head the kitchen and do some lovin' cookin' ...let me share with you my crab'licious menu..

Ingredients:

5 pcs whole crab cut into halves

1/4 slice of squash cut into cubes

1 pc onion (sliced)

5 cloves garlic (minced)

1 inch ginger cut into thin strips

3 pcs siling labuyo (chili pepper or cayenne)

2 tablespoon vegetable oil

1 cup pure grated coconut milk (canned coconut milk will do)

1 cup cocomilk with water

salt to taste

HOW TO PREPARE:

1. Saute garlic, onions, ginger, then add the cubed squash.

2. Then add the coco milk with water, chili pepper and the crabs and let it boil for 10 minutes

until the crabs will reach its desired (reddish) color.

3. Finally, add the pure cocomilk, let it simmer for 3 minutes, salt to taste and voila! Crab'licious is ready to serve..

Adobong Pusit

Hi foodies! Am back with another mouth watering Adodong pusit (squid). Well, I went to the wet market near our subdivision to look for some fish for dinner and when I got the chance to take a glimpse of this freshly tiny creatures calling my name…I was smitten and I have to put it inside my summer kitchen. So here it goes..

Ingredients:

½ kilo squid (make sure that its fresh and the eyes are still glaring at you…)

4 cloves garlic

Crushed pepper seeds

4 pcs. Cayenne

½ red bell pepper

½ sliced onons

Pepper and salt to taste

How to prepare:

1. Wash the squid, make sure that you take out the teeth inside the head’s tentacles and the transparent like strip located on its backbone.

2. Marinate the squid with soy sauce, vinegar, pepper corn and salt.

3. Put the marinated squid in a pan and let it simmer for 3 minutes. (make sure not to

overcook it because it becomes rubberlike to chew)

4. Take it out from pan, using the same pan, add oil to sauté the garlic, onions, red bell pepper

5. Add half a cup of the sauce from pre cooked marinated squid and let it boil until sauce

becomes richer and thicker.

6. Add in the pre cooked squid until the sauce naturally blends with its flavor.

Hope you enjoy another summertime meals…

Pinakbet