Adobong Manok sa Gata ala Abia

I don't know how to cook ADOBO!!! Yes,  you've heard it right! I really don't know how to cook Adobo. I really feel bad because it is one of my family all time favorite comfort food. 
One reason we still served Adobo, is because of my husband. My hubby's Adobo is the "BEST". This is the best dish that my husband cooks and all our family and friends love it. 

It was last July when we have this family gathering where I saw this dish. I was skeptical as it is hard to imagine mixing the salty and sour flavors with the creamy coconut milk but to my surprise...it just works. The flavor combination blends really well and the coconut cream mellows down the saltiness and acidity of this already wonderful dish.

Then I remembered my "lola" always told me..."You can always cooked the dish you wanted. You only need is to follow your taste bud.". So, I just follow what she said and cooked my first ever Chicken Adobo in Coconut Milk sauce.  
My family (especially hubby) really enjoyed eating this dish, since it was my first time and really, it taste AWESOME! 

Ingredients:

• 1 kilo chicken, cut into pieces
• 1 cup soy sauce
• 1 cup white vinegar
• 1 tablespoon whole peppercorns
• 1 tablespoon minced garlic
• 1/2 cup julienned ginger
• 1/2 cup minced onions
• 1 cup coconut cream (kakang gata) 
• 4 pieces bay leaf
• 2 teaspoon fish sauce (optional)
• 4 finger chillies (you can also use birds eye chillies if you want it more spicy) 
• 2 tablespoon cooking oil

Procedure:

1. In a deep skillet, sauté the ginger in oil using low heat until golden brown. Remove half of it from the pot and set aside.
2. Add the garlic and onion and chicken. Fry until browning occurs.
3. Combine vinegar, soy sauce, fish sauce, peppercorn and bay leaves. Pour the mixture into the chicken. Cover and continue simmering. (Don’t disturb for a minute to prevent vinegary taste.) 
4. Add the coconut milk and bring to a gentle simmer. Let it simmer till sauce is thickened. 
5. Add chillies then simmer for additional 5 minutes. 
6. Transfer into a serving dish. Top with the remaining ginger. Serve hot!

Veggies with Ham and Cheese Omelette ala Abia

What fillings to put into your omelette is a decision that can really bring out your creativity. The beauty about it, is you can throw whatever you like on your omelette according to your taste buds. Plain or with veggies, omelettes are really easy to knock together and really satisfying. For me, I just use some leftovers in my fridge. :D 

BTW, I am really enjoying cooking and packing home cooked food into my hubby and sister lunch boxes. Preparing their packed lunches was both a matter of pride and one way of showing my love to them. So here it is...one of their favorite "baon", my own version of Veggies with Ham and Cheese Omelette!

Ingredients:

• 3 large eggs
• 2 tablespoons chopped onion
• 2 tablespoons chopped tomato (seeded)
• 2 tablespoons chopped green bell pepper 
• 2 tablespoons chopped button mushrooms (optional)
• 2 tablespoons fresh milk (if you do not have milk, substitute it with water)
• 3 pcs. cooked ham, cut into cubes
• 1/2 cup sherreded cheese (any cheese will do, I use quick melt cheese) 
• salt and black pepper to taste
• 2 tablespoons of butter for frying

Preparation:

• Beat the eggs into a bowl, then add the milk, salt and pepper. Make sure to beat them until they are mixed thoroughly. Set aside. 
• For the vegetable mixture, mix all the remaining ingredients in a bowl. Then set aside. 

Directions: 

1. Heat a non-stick pan, coated with butter over low heat.
2. When the butter has melted add the egg mixture and move the pan around to spread them out evenly. 
3. When the egg begins to cook and firm up, but still has a little raw on top, spoon the vegetable mixture into the center of the omelette and sprinkle with cheese. 
4. Using a spatula gently fold one edge of the omelette over the vegetables, creating a half-moon shape.
5. Turn over and cook for about half a minute more. 
6. Garnish with chopped fresh herbs if desired.

Remember...there's no limit to the number of fillings you can use with your omelette. 

Serve and Enjoy! 

Pork Pastel ala Abia

Pastel is originated from Spain and call it Chicken Pastel or Pastel de Pollo. The dish is usually made out of chicken but it can also be done with different types of meat such as pork, pigeon, rabbit and duck. With a combination of different vegetables such as carrots, potatoes, mushrooms, olives, bell peppers and celery. 

A very popular Philippine dish during special occasions which is a must try for everyone.

So here's my own version of Pastel. Hope you'll like it!

straight from the pan :)

Ingredients:

• 1/2 kilo Pork Kasim (shoulder), sliced into cubes
• 1 cup carrots, sliced into cubes
• 1 cup potatoes, sliced into cubes
• 2 pcs. Chinese sausage, sliced
• 1 cup red and green bell peppers, sliced into cubes
• 1/2 cup chopped onions
• 1 tbsp minced garlic
• 2 to 3 cups water
• 1/4 cup DARI CREME CLASSIC MARGARINE
• 1/2 cup quick melt cheese
• 3 tbsp. all purpose cream
• 3 pcs. Bockwurst, sliced into cubes or 210g can PUREFOODS VIENNA TIDBITS
• salt and pepper to taste

Procedure

1. Melt margarine in a saucepan. 
2. Saute garlic and onions. 
3. Add pork kasim and cook until pork changes in color. 
4. Stir in carrots, Chinese sausage and Bockwurst. Simmer for 1-2 minutes.
5. Add potatoes, bell peppers and cook for a couple of minutes.
6. Add cheese. Season with salt and pepper and mix well.

Serve and Enjoy! :)

Gising-Gising ala Abia

Gising-gising or in English translation, "Wake up! Wake up!". The reason is that, the spiciness of the dish will really wake one up. 

This is certainly an economical yet delicious dish which is great by itself or as a partner to fried fish with hot steaming rice (pinoy style). For the vegetarians, you can skip the meat and it can be just as good. You can also use shrimp instead of pork.

Wake up! Wake up!

Ingredients:

• 2 bunches of water spinach (kangkong), chopped
• 200g ground pork (optional)
• 2 tbsp shrimp paste bagoong
• 2 cups coconut milk
• 1 cup coconut cream (kakang gata)
• 2-4 pcs red chillies, sliced with seeds (use whatever suits you :D we like it very hot!)
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• freshly ground black pepper

Procedures:

1. In a wok, sauté garlic and onion.
2. Add ground pork and cook while continuously stirring for 5 minutes.
3. Add coconut milk and simmer for 15 minutes in medium high heat, at this stage coconut milk will be reduced and thick.
4. Add shrimp paste and water spinach, stir for 3 minutes.
5. Add coconut cream and chillies and cook for 3 more minutes.
6. Season with freshly ground black pepper then serve.

Share and Enjoy! :)

Nail Art Ala Abia

I am once a self confess nail art addict. But due to shaky hands and poor eyesight, I stopped doing this several years ago. :(

Then I discover, that my sister has a special talent in nail arts too...which is much more better than I am. ;)

The evidence....let me share you some pictures of my lil' sister nail art designs. These are my sisters real nails, done with free hand. 

She’s very talented and her nails are always so gorgeous.
So proud of you Honey!!! 

Candy Crush Addict!

Animalistic  Friday!

 

Jigsaw puzzle!

We love cats! 

Colorful Aztech! 

What do you think? She's got talent, right?!

Köttbullar and Patola with Misua ala Abia

If your menu tonight consists of grilled pork or fish, then this soup will complement your main dish. Something quick and simple and good to have on cold, rainy days.

I also use Köttbullar (Swedish Meatballs) which is a present from my Uncle from Singapore. Thanks Tito Arvin!

According to "WIKI":
In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.

Ingredients:

• 20 pcs. Köttbullar (meatballs)
• 1 medium-sized Patola (Luffa), sliced diagonally
• 4 ounces Misua
• 1/2 Tbsp Garlic, crushed
• 2 Tbsp onions, sliced
• 4 cups chicken broth
• 3 tablespoons fish sauce
• pepper to taste
• oil for sauteing

Procedure:

1. In a saucepan, saute garlic and onion.
2. Add meatballs and sliced patola. Pour in chicken broth. Allow to boil.
3. Season with fish sauce and pepper. Add Misua and spring onions, simmer for 1-2 minutes.
4. Remove from heat and serve hot.

Serve and Enjoy! 

Sinigang na Bangus ala Abia

Another variation of Sinigang which is simple and easy to cooked. This is similar to sinigang na hipon (shrimp) and sinigang na baboy (pork) that has a sour broth. The milkfish cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste. BTW, I opt to use boneless Bangus (Milkfish) since we are all afraid of "tinik" :D

Sinigang na Bangus

Ingredients:

• 1 medium-sized boneless Milkfish (Bangus)
• 1 pack (24grams) Sampaloc mix
• 6 cups water or hugas bigas*                                                                     *it is the rinsing of rice before cooking at least twice with tap water
• 2 medium tomatoes, quartered
• 1 onion, quartered
• 1 bundle Water Spinach (KangKong) or Sweet potato leaves (Talbos ng Kamote)
• 1 cup Winged Beans (Sigarilyas) cut into 2 inches long
• 1 cup Lady Fingers (Okra), cut into 2 inches long
• 1 medium size Radish (Labanos), cut diagonally
• 2 pieces Green Finger pepper (siling haba)
• Salt or Fish Sauce (patis) to taste

Procedures:

1. In a pot, pour water/rice washing and add onion and tomatoes. Bring to boil.
2. Add milkfish, cook and simmer for 5 minutes.
3. Add Sampaloc mix and let it simmer for 5 minutes.
4. Add green chili, winged beans, lady fingers, radish then kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Remove from heat. Serve with hot rice. 

Share and Enjoy!

Sautéed Tokwa't Baboy with Tausi ala Abia

"Sir Ron" <<< hubby :D, requested this for dinner....instead of plain old tokwa't baboy, I made a few small changes to make it suitable for a main course. I decided to add some black beans (Tausi) and Kinchay for a robust flavor.

Kinchay

 

BTW: Kinchay is Chinese celery. It is commonly used in Chinese cooking. It has green stems and lobed leaves with a citrusy in aroma with unmistakably oriental taste.

Ingredients:

• 2 pieces Pork’s ears
• 2 packs Tofu
• 1 small pack Tausi or Black beans
• 1 tablespoon Kinchay, chopped
• 1 small Onion, diced
• 3 cloves Garlic, minced
• 2 tablespoon Vinegar
• 1/2 cup pork broth
• 1 tablespoon brown sugar
• Salt and Pepper to taste
• Cooking Oil

Tofu & Pork with Black Beans

Procedure:

1. In a large pot, pour in water (5-6 cups) and bring to boil.
2. Add salt, whole pepper corn and pork's ear. Let it simmer until tender. Set aside.
3. In a frying pan, pour cooking oil and allow to heat.
4. When the oil is hot enough, deep-fry the tofu until color turns golden brown. Set aside.
5. On a separate pan, saute' garlic and onion.
6. Place tausi and half of the Kinchay, mix thoroughly.
7. Add in cooked pork and tofu cubes then pour in the broth.
8. Seasoned with sugar, salt and pepper and vinegar.
9. Allow to simmer for five minutes and remove from heat.
10. Garnish the dish with the remaining Kinchay and serve.

Share and Enjoy!

Sinigang sa Dugo ala Abia

My family loves to eat Sinigang , which is one of the most popular Filipino dishes aside from Adobo. When I posted this photo on my Facebook account, I received lots of messages asking for this particular dish.

This is because, I have this not so ordinary Sinigang recipe which comes from my grandmother, we call it "Sinigang sa Dugo" (Sinigang with pig's blood). It's like cooking the traditional Sinigang but the only difference is that we cook our Sinigang with pig's blood. (Yes, you heard it right!) ;)

Cooking with blood is nothing new and not even unique to the native folks of Taytay. Some says, it's exotic and kinda weird. But believe me, it has more robust flavor than ordinary Sinigang.

Now, I will share to you guys what we Rizaleño enjoyed most. I hope you'll like it! 

Ingredients:

• 1 kilo Pork Ribs (buto-buto)
• 1 medium Onion, quartered
• 2 pieces medium Tomatoes, quartered
• 4 pieces Taro (gabi), peeled and halved
• 4 to 6 pieces Lady Fingers (okra)
• 1 cup String beans (sitaw), cut it bite size
• 1 bunch Water Spinach (Kangkong), leaves separated and stems chopped
• 2 pieces Long Green Chili (siling pang-sigang)
• 1 large pack tamarind base sinigang mix (good for 2 liters)
• 2 cups pig's blood
• 2-3 tablespoons fish sauce
• 5 cups water

Procedure:

1. In a large pot, boil the pork ribs together with the tomatoes, gabi and salt.
2. When pork is tender, add the lady fingers, string beans and Chili. Then add the sinigang Mix.
3. Let it simmer for another 5 minutes and season it with fish sauce.
4. Add the Water Spinach and slowy pour in the pigs blood. Continue stirring and don't stop until the blood boils and thickens.
5. Finally, turn off the heat and serve hot.

Share and enjoy! :)

Tofu and Mushroom ala Abia

Since I'm running out of time before hubby came, I ransack my refrigerator and the result...fast, healthy and most of all, very affordable meal. 

I know you guys are thinking, "Why do I have an extra tofu?". 
Honestly, we do always have Tofu.  My hubby happen to love Tofu.

Okay, so here it is...my own version of stir-fry tofu.

Let's go Veggie! 

*Estimated time of cooking: 15-20 minutes

Ingredients:

• 2 blocks of Tofu, cut into cubes
• 1 cup button Mushrooms, sliced
• 1 small onion, thinly sliced diagonally
• 3 cloves garlic, thinly sliced diagonally
• 1 small green/red Bell Pepper, sliced diagonally
• 1 stalk/piece Onion Leeks, thinly sliced diagonally
• 1 small Carrot, thinly sliced diagonally
• 1/4 cup oyster sauce
• 6 tablespoons water
• 1/4 cup Bean Sprouts (togue)
• salt and pepper to taste

Procedures:

1. In a frying pan, heat oil and deep fry tofu until golden brown. Drain and let cool.
2. In a wok, saute garlic, onions, mushrooms, carrots, bell pepper. 
3. Cook until veggies are half-cooked.
4. Add oyster sauce and water. 
5. Add fried tofu and bean sprouts. Simmer for 2 minutes.
6. Then add the onion leeks. 
7. Season with salt and pepper. Remove from heat.
8. Transfer to serving plate. Serve it hot!

Share and enjoy!

Sinigang na Baka sa Bayabas ala Abia

My Dad is a native of Taytay, Rizal (Food Critic of the family). And one of his favorite dish is  "Sinigang na Baka sa Bayabas" (Beef in Guava Soup). 

First, I did not know that guava can be used in cooking. Credits goes to my "Nanay" (my grandmother), who taught me how to cook this dish. Since then, it became one of our daily menu every weekend.

For this recipe,  I also added some tamarind hint to it so it will still have that tangy flavor. Best serve with a side dipping sauce of bagoong (Shrimp paste) or fish sauce with Calamansi with "siling labuyo" (chilli pepper).

Sinigang na Baka sa Bayabas :)

Did you know that there are lots of nutrients in guava? Such as Vitamin-C, Carotenoids and Potassium. It strengthens and tones up the digestive system and disinfect it. It also serves as a treatment for diarrhea, dysentery, constipation, cough, cold, skin care, high blood pressure, weight loss and more. (Galing nho? Thank you WIKI!)


Ingredients:

• 1 kilo Beef brisket with bones and meat, cut in serving size
• 1 medium size Onions, quartered
• 2 medium size Tomatoes, quartered
• 6 pieces fresh ripe Guavas, peeled and cut in half (remove the seeds)
• 1 small sachet tamarind base soup (I use Maggi Sinigang Mix)
• 1 cup of Sitaw (String Beans), cut in 2" long
• 3 pieces medium size Gabi (Taro), pealed cut in half
• 1 bunch Kangkong (Water Spinach), get only the leaves 
• 6 pieces Okra (Lady Finger)
• 2 pieces Siling haba (Green Finger Pepper)
• 3 tbsp fish sauce
• 2 tbsp rock salt
• 1.5 liter of water

Procedures:

• In a large pot, boil water under high heat and add the beef chunks. 
• Remove the scum that arises on top. Add the salt and stir. Continue to boil and remove the scum as it develops.
• When there are no more scum left, add the guavas and lower the heat to medium. Cook until the beef is tender.
• Afterwards, add the tomato, onions and taro; season with fish sauce then simmer for a few more minutes.
• Then add the string beans, lady fingers, green finger pepper, let it boil for 2 to 3 minutes. 
• Before turning off the heat, add the water spinach and boil for another  minute; otherwise the leaves will be very soggy.
• Turn off the heat and transfer to a big serving bowl.

Serve hot and Enjoy! 

Garlic & Baby Potatoes with Cheese ala Abia

A lovely potato dish for your whole family!

I cooked this recipe for tonight's dinner and also a good "baon" for hubby (he's on "no-rice diet"). Served it with your choice of main course. Us, we team up the potatoes with grilled pork chop. 

Easy ingredients. Quick dish. Taste good and a really must try recipe!

Straight from the pan

Ingredients:

• 500 grams Baby Potatoes
• 250 grams Bacon, finely chopped
• 2 cups Cheese Whiz
• 1 cup Grated Quick Melt Cheese
• 1/2 cup Butter
• 2 gloves Garlic, finely chopped
• Salt and Pepper to taste

Procedure:

1. Put the potatoes in a pot and add 3-4 cups of water, 1 tsp. salt, then bring to a boil over medium-high heat and cook until potatoes are tender. 
2. Let it drain and set aside.
3. In a pan, melt the butter and cook bacon until crisp; drain on kitchen paper. 
4. Saute the garlic, add the potatoes, stir in half of the bacon and Cheese Whiz. Mix and make sure that you coat all the potatoes.
5. Season with salt and pepper. 
6. Sprinkle with quick melt cheese and drizzle with the remaining bacon.

Share and Enjoy! :)

Chopsuey ala Abia

Here is my own version of Chopsuey...Just to preserve the color and texture, I first blanched the veggies :)

To blanch:

• Bring a pot of water to a boil.
• Add enough salt and 2 tablespoon of vegetable oil.
• Prepare a large bowl of ice water.
• Then rinse and chop the vegetables and set aside.
• Put the veggies in the boiling water for a minute or two. (Blanch each one separately and blanch lighter colored ones first.)
• Always test for doneness. 
• When the vegetables are done, remove them quickly from the boiling water and transfer them to the ice water.
• Let it cool and drain the water out of them.

Ingredients:

• 2 to 3 tablespoons cooking oil
• 1 medium onion, peeled and thinly sliced
• 1 tablespoon minced garlic
• 200 grams Pork kasim, cubed
• 200 grams chicken liver, cubed (optional)
• 1 dozen Quail eggs, boiled and shelled
• 2 cups of water
• 1 medium Carrot, sliced diagonally
• 1 medium Chayote, sliced diagonally
• 12 pieces Young corn, sliced diagonally
• 1 Cauliflower, cut the florets only
• 1 Brocolli, cut the florets only
• 1 medium Pechay Baguio, sliced
• 2 stalks of Celery, sliced diagonally
• 100 grams Snow peas
• 100 grams Green or Red Bell pepper, cubed

Sauce:

• 1 teaspoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame seed oil (optional)
• 1 teaspoon cornstarch, dissolved on 2 tablespoons water
• Salt and pepper to taste

Cooking Procedure:

1. Saute the garlic and onion.
2. Add the pork and saute for 1 minute or until the redness of pork is gone.
3. Add the chicken liver and quail eggs. Let it cook for a minute or two.
4. Pour in the water and bring to a boil. Cover and simmer for 2 minutes.
5. Add the oyster and soy sauce, then simmer for 2 minutes.
6. To thicken the sauce, pour the cornstarch mixture in the wok. Add the salt and pepper then mix well.
7. Put-in all the veggies then remove from heat.
8. You can now add the sesame oil and serve immediately.

Share and Enjoy!

My Lovable KIDS :)

Here is a short intro of my beloved kids...Yes, I am a mom of three felines (as of today). And yes, we don't consider them as pets. They are our babies and we do spoil them a lot (Super Spoiled!).

It all started way back 2009, someone gave us a cute 3 months old female Siamese and named her Kitty. Sad to say, she died last March 4, 2013.

Up close with Kitty

Then came Schnooky, a beautiful bi-color female Ragdoll. The first time I saw her, I definitely fell in love with her. 

Early morning with Schnooky

Schnooky gave birth to 3 cute kittens. Pina-adopt ko ung dalawa and nag iwan lang ako ng isang male. We named him Kimpoy. I hope he's okay, kase may nag catnap sa kanya. =(

Kimpoy d' Model

We then welcome Mr. Grumpy, boyfriend ni Schnooky. Apparently, he also died due to Kidney failure. :((

Serious Mr. Grummpy

Lucky we are, pag may nawala may papalit. Mr. Grumpy continued his bloodline and Schnooky gave birth to six healthy kittens. We named them Slurpee, Chi-Chi, Tisoy, Hummpy, P-Pie and Orange. :D

Schnooky with her cute little babies

We decided to keep only 2 of them. Mahirap mag decide which one to choose. It's like giving away your own child. We know we are not financially capable to keep them all. Pina-adopt ko ung 4 and kept Hummpy and P-pie.

Hummpy on the left and P-Pie on the other side

I hope you'll enjoy the first glimpse of my babies. I'll try to post a blog, to know more about each one no them.

ABOUT...

>>>TAYANTANGAN

Ta-yan-ta-ngan is an old tagalog word for "a place to hang out" o tambayan sa bagong henerasyon.

On this blog you can find all things I love to do. From recipes, food trip, lakwatsa and even nail art :) or anything under the sun.


>>>ME, MYSELF and I

AJ...sa aking mga kaibigan/ka-opisina

Abby...sa aking mga kapamilya

"KAMAHALAN" sa aking kabiyak ;)

at ABIA naman ay hango sa pangalan ng Lolo ko na ang alias ay "KA ABIA" (we do look alike)


I am not a professional chef nor photographer (walang pang enrol sa culinary/photography school).

I am just a full pledged home cook who loves to cook for my family's avid love of food (matakaw lang ang pamilya ko, kasama ako).

Aside for my deep passion in cooking, I am also a certified CAT LOVER, Nail Art addict and a Travel Junkie! 


Umpisa pa lang to'...ENJOY!