Sautéed Bean Sprouts (with Pork)


When I was in Philippines on vacation, as much as possible I would like to eat Filipino Food that I can’t eat while I’m working overseas.  And when I’m in the Philippines I rarely cook and I want to eat what my Mom cook coz’ I miss the taste.  It’s like being a child again.  One time she cooked Sautéed Bean Sprouts or what call Toge in the Philippines.  Oh boy, what a treat.     

Anyway, here is how my Mom cooked Sautéed Bean Sprouts with Pork.

Tips: Milk in Cans

Do not store half-consumed milk in cans in the refrigerator for a long period of time.  Rust and bacterial growth might affect the quality of the milk.  Instead, remove the contents of the milk can and place in a sterilized bottle or plastic container.   

Sautéed Corned Beef with Onion Leaves



As an OFW, I think of recipes that are easy to cook after a hard day’s work.  And one of those easy to cook recipes is Sautéed Corned Beef and this time I thought of garnishing it with green onion leaves which gives a different flavor to it.  I always like to use onion leaves as an added veggie when I cook Tinolang Manok, there’s something with the taste that I really like.

Anyway, here’s how I cooked Sautéed Corned Beef.

Sinigang na Manok (Chicken in Sour Soup)




I’ve cooked this dish few days ago for my colleagues and friends after our conversation about missing the taste of Filipino food, especially Sinigang.  We have a dining facility here that serves American and different kinds of food but not Filipino food.  Even though, it is difficult to get ingredients considering the location where we are (will not be disclosed here due to security reasons), I found a way to get some ingredients and cook it. 

Anyway, here is how I cooked Sinigang na Manok.

Chicken Sisig


Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate

Patatim



Patatim’s main ingredients are similar to Adobo except that some includes Banana blossoms. To be honest, I don’t know the difference between having it and not having it. Since that ingredient is rare to find, I cooked it without it. Others use Pork Braised Legs and some are hind legs. For this particular moment, I used hind legs.