Meet Our newest Kusina partner; Ajinomoto PorkSavor

Good news to all cooking moms! Ajinomoto just launched another breakthrough product  that moms like me would surely love!  PORKSAVOR™ is our newest kusina partner when it comes to bringing yummy meaty flavored meal. As  moms, it is important to always satisfy our picky eater kids by preparing healthy delicious meal. With PORKSAVOR™, it's now easier to prepare delicious food every meal time!

PORKSAVOR™ All-in-One Seasoning Mix is made from natural pork meat extract and bone broth, complete with spices and seasonings to bring out the deliciousness of home-cooked dishes. It has a real taste of meat without the risk of cholesterol.

So if you have to balance the taste of your food with your everyday budget just add PORKSAVOR™ in it. Now you don't have to sacrifice the quality of your food just to maintain it's ideal cost. For only 2 pesos each pack, you can prepare a very healthy and delicious meal that your family deserves.

PORKSAVOR™ is now available in all supermarkets and sari-sari store, so grab your pack now!

Categories: ajinomoto foods porksavor press release review

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Champorado, all time favorite this rainy season

Rainy season is here! I wonder what would be the best recipe that would exactly match to cold weather this rainy season. I asked my little bossings what they want to eat when it rains. They all shouted in synchronization...champoradooooo!!! Yeah right! champorado is the all time favorite of Filipino kids.

There are many ways of cooking champorado, some adds Milo or Ovaltine instead of using cocoa. Some say that cocoa has a sour after taste, but for me, it depends on the brand you are using. I'm using only one cocoa brand in my champorado and it's Boston cocoa. It never fails me to make a perfect sweet champorado.

The other secret in my champorado recipe is the added small amount of salt. Salt serves as the sweet enhancer to your dish. actually I always do spreading small amount of salt in every sweet dish I make.

Champorado Ingredients:

• 1/2 kg. glutinous rice
• 10 mg Boston cocoa
• 1 small can of evaporated milk
• a pinch of salt
• 1/2 liter of water
• 150 grams white sugar

Cooking Procedure:

• In a casserole, boil glutinous rice in 1/2 liter of water for 15-20 minutes
• In a mixing bowl, dissolve cocoa powder in a half cup of hot water
• Add the dissolved cocoa in glutinous rice while it boils
• Stir constantly to prevent it from sticking at the bottom of your casserole.
• Now add the sugar and let it boil for a minute
• Add a pinch of salt the stir
• Remove from heat
• Top with evaporated milk
• Serve hot

Categories: breakfast champorado rainy days recipe rainy season food

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Chicken/Pork Adobo with sweet and spicy blend

Adobo is one of Pinoy's favorite pork recipe. In fact, it becomes the trademark of our culture and eventually became our own identity. 
Adobo recipe can be applied in different foods like chicken, pork and even vegetables. It is one of the few recipes that does not spoil easily (except for vegetables), in fact, it is best eaten after 2 to 3 days so that the spice is thoroughly absorbed by the meat. I tried to preserve adobo outside the freezer to try if this is true, and yes it is! but preserving adobo in a room temperature has one very important guideline: you have to cook it gradually and thoroughly.

Today, i want to share my own way of cooking adobo. It's very simple, low cost but I could say that this is the best adobo you'll ever taste. This recipe is made especially for my kids who loves who are certified picky eater. A regular adobo is just a blend of sweet and sour taste but my adobo is different because it has the classic taste plus sweetness added that blended with a moderate spicy taste.

Ingredients:

1/2 kg. pork

1/2 kg. chicken

1/2 cup of soy sauce

1/4 cup of vinegar
1 tbsp. of sugar

1 tsp. pepper (whole)

1/2 tsp ground pepper

1 big onion

3 cloves minced garlic

small amount of seasoning mix

2tbsp. oil

1/2 cup water

Procedure:

Step 1: marinate pork and chicken meat in soy sauce ,vinegar, pepper and seasoning. Leave for an hour or if you can, marinate it overnight would be better.

Step 2: On a pan,saute garlic,onion and the marinated pork and chicken meat

Step 3: let the meat produce its oil, it does while boiling

Step 3: when the meat is already cooked in its own oil, add 25 ml of water and let it boil for 2 minutes.

Step 4: remove from fire

Share and Enjoy your adobo!

Categories: adobo chicken Chicken pork adobo chicken recipe pork recipe

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Pancit Palabok, simple procedure

If there's only one thing I'd like to order in our favorite fast food chain is the pancit palabok. I can't get enough of this delicious authentic Filipino dish. Pancit is very famous in Malabon, Metro Manila. They have all the varieties of pancits like pancit bihon, pancit palabok and their very own pancit Malabon. I thought that this recipe is too good for me to learn but I was wrong! To avoid too much spending from buying my favorite pancit in Jollibee stores, I tried to learn the best way as I can to make my own version of pancit palabok. Of course, I don't intend to copy the commercial way of cooking, my own ability is enough to make the best pancit palabok in town (twink).

What I like most about pancit palabok is the healthy ingredients and the benefits you can get from it. As we usually see in common pancit palabok toppings, there are eggs, seafoods, tinapa and herbs which are certified healthy foods. Unlike any other noodle recipes, this one is different, hindi nakakasawa! Eating a plate of pancit can subsitute to your regular breakfast meal. Now let's begin with the things needed in cooking delicious pancit palabok.

Ingredients:

- 1/2 kilo pancit palabok noodles
- 5 cloves of garlic, minced

- 1 onion, chopped

- 2 tablespoons oil
- 2 tablespoons of patis (fish sauce)
- 4 tablespoons of cornstarch, dissolved in water
- 1 teaspoon of MSG (optional)
- 1 1/2 cups of water

Pancit Palabok Toppings
- Cooked shrimps, peeled
- Tinapa flakes (smoked fish)

- Squid balls, sliced and fried

- Pork chicharon, grounded

- Hard boiled eggs,  sliced

- Fried garlic, minced

- Fresh calamansi (lemon), sliced

- Spring onions, chopped

Pansit Palabok Cooking Procedure:
 

-  cook pansit bihon for 10 minutes, drain and set aside.
-  On a pan, sauté garlic until golden brown, add onion.
-  Add corn starch and continue to simmer while constantly stirring until thick.
-  Lay drained noodles on a platter and pour the palabok sauce.
-  Garnish with toppings, be creative in putting the toppings to make your palabok more presentable.
- Share and Enjoy!

Categories: noodles recipe pancit bihon pancit palabok pansit pasta pasta recipe smokled fish tinapa

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Ginataang Manok sa Papaya with Malunggay

Ginataan is one of the famous Filipino recipe. One region in the Philippines is very well known when it comes to ginataan: the Bicol region . Ginataan can be root crops, meat and vegetables cooked in coconut milk. It is always spiced up with black pepper and red chili.

Today, I'm going to show you how to cook healthy ginataang manok with papaya. These two is always a perfect combination especially in our favorite tinola. Ginataang manok is always  best with papaya plus green leafy leaves like talbos ng sili or malunggay. 

We all know that malunggay is considered as the miracle plant because of the nutrients and health benefits our body can get from this leafy plant. This is why instead of using any other green leafy leaves in my recipe, I always consider adding malunggay first.

Here are the things needed to cook ginataang manok.

Ingregients:

1/2 kg chicken

1 whole papaya

2 cups coconut milk

malunggay leaves (moringa)

1 onion

2 pcs garlic

1 pc ginger

patis

pepper

msg (optional)

Procedure:

Step 1: On a pan,saute ginger,garlic and onion.

Step 2: Add chicken, wait until it's half cooked.

Step 4: Add papaya,put seasoning then cover the pan until cooked.

The papaya extract will gradually release when cooked, no need to add water.

Step 5: Add coconut milk and malunggay leaves.

Step 6: Bring in to boil for 2 minutes

Categories: chicken chicken recipe ginataang manok sa papaya vegetable

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Ginisang Alugbati with sardines

It's a vine-like plant which we usually see in our neighbor's backyard. It's easy to grow and doesn't need to water regularly. Alugbati is one of the most considered healthy leafy vegetables just like camote tops. Alugbati or malavar spinach has so much health benefits.

Nutritional Facts of Alugbati Per 1/2 cup serving

• 5 g calories
• 0.17 g of non-saturated fat which is good to maintain your diet.
• 0.5 g of fiber for a healthy digestive system
• 13 microgram of Vitamin A to help maintain good eyesight, healthy hair and skin
• 0.33 mg of iron that gives us extra energy and keeps our brain healthy and alert
• 25 g of folate promotes proper DNA and healthy brain

One of my favorite alugbati recipe is the saute' or ginisang alugbati with sardines. It gives me comfort and peace of mind thinking the fact that my family is eating a complete food. Ginisang alugbati has no fats, it only has omega 3 from sardines and the rest is fiber and the amazing benefits of alugbati leaves.

Ginisang Alugbati Ingredients:

• 1 cup Alugbati tops
• 1 can sardines
• 2 cloves minced garlic
• 1 medium sized chopped red onion
• 2 tbsp cooking oil
• 2 pieces chopped red tomatoes
• Salt
• seasoning

Procedure :

• Heat cooking oil on a pan
• Saute garlic, onion and tomatoes
• Add sardines
• Saute for 3minutes with continuous stirring
• Add Alugbati tops
• Add salt and seasonings then cover. Lower down the heat to below medium
• Boil for at least 3 minutes
• Share and Enjoy!

Categories: Alugbati con sardines Alugbati facts Alugbati health benefits alugbati recipe Ginisang Alugbati vegetable

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Fried Pusit(squid) with vegetable filling (relyenong pusit)

Relyenong Pusit

Fried pusit or squid in English is my newest discovery recipe. In the Philippines, it is commonly known as relyenong pusit. This authentic Filipino is of the most considered healthy recipes among Filipino dishes.

Because I learned that pusit or squid in English has a good antioxidant which can be found in its ink, I started to learn different pusit recipes like adobo, saute,' ginataang pusit, fried pusit in egg or commonly known as "calamares"and the latest... fried pusit with vegetable filling.

Pusit is also a good source of iron that gives nutrients to our brain and other body system.

This is a complete recipe since it has the nutrients from sea foods plus the health benefits of vegetables. I really recommend this recipe to all moms, I'm sure your kids would love it because mine, who are certified picky eaters did! What's so surprising was they able to eat veggies without complains especially when vegetables blended with the ink, they loved it so much!

Fried Pusit with Vegetable Filling

Ingredients:

4 pcs. regular sized squid or pusit

1/4 kg cabbage (repolyo),chopped

1 red onion, chopped

2 pcs. tomatoes, chopped

3 tbsp. vegetable oil

Procedure:

Wash squids

Mix all the ingredients 

Insert the mix ingredients inside the body of pusit, make it as full as you can

Heat oil on a pan

Fry the squid. It will produce water, you have to wait until water evaporates and all was left is oil.

Continue frying, fo 20 minutes

Overturn then fry for another 10 minutes.

Share and Enjoy!

Categories: fried pusit with vegetables fried squid healthy recipes relyenong pusit seafood

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Follow your cravings this rainy season; prepare Suman Malagkit for the whole family!

Suman Malagkit

Hello moms! It's been raining for weeks now. Cold days makes me crave for different types of food like hot ramen, bilu-bilo and most especially, suman kakanin. Actually, it's not just me me who crave for this super duper addictive suman recipe of my mom but also my kids. My mom's suman recipe is an original recipe of her grand mom from Batangas. As we all know, Batangas is very popular when it comes to making delicious kakanin like suman malagkit. For those who are not familiar with Pinoy's suman malagkit, it is a type of kakanin made of glutinous rice, coconut milk and salt wrapped in banana leaves, this is the classic recipe of suman malagkit, but when you say "suman Batangas" it's the suman recipe in which sugar is already added. Unlike the classic suman recipe which you have to dip in sugar to attain desired sweetness, suman batangas has a combination of creamy, a bit salty and sweet sticky rice with the banana leaves aroma that you can't resist.

Making this suman recipe is not as difficult as you thought, like any other tasks, when you get used to it, you can surely make it with pride. when my mom passed away, I stopped enjoying the sweet taste of her suman recipe because I never tried to make it, until one day, when my tummy really misses my mom's suman recipe, I started to recall the way she cooks our favorite suman Batangas. I'm lucky to have that photographic memory, I was 10 when I last saw my mom making this recipe, but the procedure clearly comes in my mind...one by one. Now I'm gonna share the exact suman recipe of my late mom and I hope like me and my kids, you'd lve it too!

Ingredients:

• 1 kg. Malagkit (glutinous rice)
• 1/2 tbsp. salt
• 1/4 kg white sugar
• 500 ml of coconut milk (kakang gata)
• banana leaves (for wrapping)
• 1 liter water for boiling

Procedure:

• Half cook the glutinous rice with in coconut milk with constant stirring until it becomes sticky then remove from heat.
• Scoop the cooked malagkit then wrap in banana leaves atleast 5 inches long and thickness not bigger than 1 peso coin.
• Put banana leaves left-over as the base of your suman then put the wrapped malagkit in a casserole with one liter of water.( Make sure to put banana leaves in the casserole before arranging or putting the wrapped malagkit inside,this is to prevent sticking the suman from the bottom of the casserole.)
• In a medium heat,cook the suman for one hour or more. Check the tenderness every once in a while.
• If you think it's not done yet, you can add water then let it boil again till cooked.

Categories: kakanin recipe suman suman batangas suman malagkit suman recipe

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Porky Adobong alamang with Ajinomoto PorkSavor

Hello mga mommies! It's been a long time mula ng huli akong sumulat dito sa aking Pinoy Recipe Blog. I've been busy kasi with my other blogs and please bear with me for that. Today I want to share my own recipe of bagoong alamang. I'm sure there's a lot of mommies out there who can't resist eating alamang as a side dish or even as ulam. Talaga namang kapag Pilipino ka, kahit saan mang sulok ng mundo ka dalhin ng iyong mga paa, hahanap-hanapin mo talaga ang lutong pinoy na pinoy diba?

This recipe is not just a typical "ginisang bagoong or alamang". I put a little twist in it and I called it "porky adobong alamang". When making a recipe, I always make sure that I don't put too much fats in it so I limit the pork ingredients to attain the healthy recipe that I always wanted. It's not necessary to sacrifice the taste of your food just to make sure that you are preparing healthy meal for your family, you just have to be resourceful and creative.

Pork Savor All-in-one seasoning mix

 I'm so lucky to have found my newest cooking companion today, the Ajinomoto PorkSavor All-in one seasoning mix. Porksavor all -in-one seasong mix is made from the natural pork meat extract and bone broth complete with spices and seasonings to bring out the deliciousness of home-cooked dishes.  Now I could make my recipe less fats and free from bad cholesterol from meat but with the same delicious taste, or even better pa nga I think. Now it's more easy to feed my picky eater kids, with the very delicious taste that PorkSavor All-in-one seasoning mix brings, lagi na silang excited sa ihahain ko every meal time, sabi nga ng kids ko "hmmmnn, amoy pa lang, ulam na!" Well, siyempre hindi ako kokontra!, I always put my heart in every food i cook, and with the help of PorkSavor, hindi ako nabibigo dahil laging enjoy ang kainan together with the family!

In this recipe, I used bagoong alamang or yung tinatawag na shrimp paste. Madalas natin hinahanap ang alamang lalo na kung season ng mangga, the best partners ever talaga sila at hmmmnnnn...nangangasim-ngasim ka kapag naaalala mo. It's good to cook alamang and stocked it in an enclosed jar, hindi ito basta-basta napapanis at napakadaling ipreserve dahil sa alat nito. Now I'm going to share to you my own alamang recipe which i called "porky adobong alamang".

Ingredients:

• 500 grams bagoong alamang
• 2 tbsp. soysauce
• 1 cup vinegar
• 1 1/2 tbsp. brown sugar
• 5 grams fine black pepper
• 10 pieces siling haba, pula
• 1 cup vegetable oil
• 1/4 pork, chopped
• 1 big onion, chopped
• 5 cloves minced garlic
• 1 small pack of Ajinomoto PorkSavor all-in-one seasoning mix

Procedure:

• First, put alamang in a strainer then soak in water, mabilis lang para mabawasan lang ang alat.
• On a pan, heat oil then saute garlic and onion 
• saute pork meat until it becomes brown
• add alamang and cook for at least 10 minutes with constant stirring, it is important to cook it before mixing with other ingredients para mabawasan ang lansa.
• Add vinegar then let it boil for another 5 minutes, do not stir or cover, this is to let the strong aroma of the vinegar evaporates
• add sili and black pepper
• add sugar then let it boil for another five minutes
• Now for a final touch, spread the Pork savor all-in-one seasoning mix
• Let it boil for another minute
• Now, were done with our porky adobong alamang!

Categories: alamang with a twist porky adobong alamang prk savor al-in-one seasoning mix seafood

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