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Chicken Inasal 😍
25/04/2025

Chicken Inasal 😍

Manggang Hilaw 😋 🥰
25/04/2025

Manggang Hilaw 😋 🥰

My favorite kitchen 😍
24/04/2025

My favorite kitchen 😍

Beef-Stuffed Shells with Creamy Ricotta FillingIngredients:12 jumbo pasta shells1 lb ground beef1 cup ricotta cheese1 cu...
24/04/2025

Beef-Stuffed Shells with Creamy Ricotta Filling

Ingredients:

12 jumbo pasta shells
1 lb ground beef
1 cup ricotta cheese
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
1 tsp Italian seasoning
Salt and pepper, to taste

Directions:

Preheat the oven to 375°F (190°C). Cook the pasta shells according to the package instructions. Drain and let them cool slightly.

In a skillet over medium heat, brown the ground beef. Once fully cooked, drain any excess fat and stir in the marinara sauce. Remove from heat.

In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, salt, and pepper, stirring until smooth.

Fill each cooked pasta shell with the ricotta mixture, and place the filled shells in a baking dish.

Spoon the beef and marinara sauce mixture over the stuffed shells. Sprinkle the mozzarella and grated Parmesan cheese evenly on top.

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Servings: 4 See less

👌Yummiest Pinoy Chicken Adobo😋🍗 Ingredients:1 kg chicken (cut into serving pieces, preferably thigh and drumstick)1/2 cu...
22/04/2025

👌Yummiest Pinoy Chicken Adobo😋

🍗 Ingredients:
1 kg chicken (cut into serving pieces, preferably thigh and drumstick)

1/2 cup soy sauce
1/2 cup vinegar
1 cup water
1 head garlic (crushed or sliced)
1 large onion (optional, sliced)
3 pcs dried bay leaves
1 tsp whole peppercorns
2 tbsp brown sugar (optional for a hint of sweetness)
2 tbsp cooking oil
Salt to taste

🍳 Cooking Procedure:
Marinate chicken in soy sauce, vinegar, garlic, peppercorns, and bay leaves for at least 30 minutes (or overnight for better flavor).

Sauté garlic (and onion, if using) in oil over medium heat until golden and fragrant.

Add marinated chicken pieces (reserve the marinade). Sear until lightly browned.

Pour in the remaining marinade and water. Bring to a boil.

Lower heat and simmer for 30–40 minutes or until the chicken is tender and the sauce has reduced.

Add sugar (optional) and adjust seasoning with salt if needed.

Serve hot with steamed rice. Best enjoyed with a smile and sawsawan!

🍲 Luzon-Style Pork Sinigang (Good for 4–5 servings)🧂 Ingredients:Main:1 kg Pork belly (liempo), cut into chunks10 cups W...
19/04/2025

🍲 Luzon-Style Pork Sinigang (Good for 4–5 servings)

🧂 Ingredients:
Main:
1 kg Pork belly (liempo), cut into chunks
10 cups Water
1 large Onion, quartered
2 medium Tomatoes, quartered
1 pack Tamarind Soup Base Mix (e.g., Knorr Sinigang sa Sampalok Mix) or fresh tamarind if you want ultra-authentic
1–2 pcs Long green chili (siling haba)
1 tablespoon Fish sauce (patis)
Salt & pepper to taste
Vegetables (adjust to your liking):
1 bundle Kangkong (water spinach), leaves and tender stems
1 medium Radish (labanos), sliced thin
1 Eggplant (talong), sliced
1 bundle String beans (sitaw), cut into 2-inch pieces
1 Tomato (extra), for brightness

Optional: Okra (cut ends), gabi (taro, pre-boiled), and green beans

🔥 Cooking Procedure:
Boil the Pork
In a large pot, add the pork and 10 cups of water. Bring to a boil. Skim off the scum (this helps keep your broth clear).

Simmer
Add onions and tomatoes. Lower the heat and simmer for 45 minutes to 1 hour until pork is tender. If you're using gabi (taro), add it early so it softens and thickens the soup.

Flavor the Broth
Add tamarind soup mix (start with half a pack and taste). Adjust sourness to your liking. Add fish sauce, salt, and pepper.

Add the Vegetables

Add radish first (takes longer to soften), then eggplant and string beans. Simmer for 5–7 minutes.

Add long green chili and extra tomato (optional) for aroma and extra flavor.

Lastly, add kangkong leaves and turn off heat right after. The residual heat will cook them perfectly.

Taste & Adjust
Add more tamarind mix or patis depending on your sour/salty preference.

🍚 Serve Hot
Ladle into a bowl, serve with hot steamed rice, and maybe a bit of sawsawan (fish sauce + calamansi + sili). Heaven. 🤤

Want a twist? You can also use:
Fresh sampalok (boil, mash, and strain for the most authentic taste)
Add sinigang sa bayabas (guava) for a fruitier Luzon flavor variation



🌶️ THE BEST SISIG IN LUZON🔥 Crispy. Tangy. Savory. Irresistible.🧂 INGREDIENTS:1 kg pork maskara (pig’s face – jowls, ear...
19/04/2025

🌶️ THE BEST SISIG IN LUZON
🔥 Crispy. Tangy. Savory. Irresistible.

🧂 INGREDIENTS:
1 kg pork maskara (pig’s face – jowls, ears, snout) or pork belly
1 large white onion, finely chopped
3 cloves garlic, minced
2-3 pcs green chili (siling haba), chopped
1-2 pcs red chili (labuyo), chopped (optional, for spice lovers)
1/4 cup calamansi juice (or lemon juice)
1/4 cup liver spread (or chopped grilled liver for authenticity)
1/4 cup mayonnaise (optional, creamy-style)
2 tbsp soy sauce
Salt & pepper to taste
1 tbsp butter or margarine
1 egg (for sizzling plate serving)
Cooking oil
Charcoal grill or oven

🍳 PROCEDURE:
Boil the Pork

-In a large pot, boil pork maskara until tender (about 45–60 mins). --Add salt, pepper, garlic, and bay leaf to flavor.
-Grill for Flavor
-Grill the pork over charcoal until nicely charred and crispy outside. -This adds that smoky Luzon flavor.
-Chop It Up
-Finely chop the pork into tiny, crispy bits (the more chopped, the better texture).

-Sauté Time

In a pan, heat oil and sauté garlic and onions until fragrant. Add the chopped pork.
Season & Mix
Add soy sauce, liver spread, and calamansi juice. Mix well. Add chilies, salt, and pepper. Let it crisp up a bit.

Optional Creamy Twist
For a modern Luzon touch, mix in mayonnaise for richness.
Serve Sizzling!

On a hot sizzling plate, add butter. Pour in sisig mixture. Crack an egg on top and serve immediately. Let the heat cook the egg as you mix it in!

📝 Tips for that Luzon Signature:
Use grilled pig ears and jowls for traditional authenticity.

Don’t skip the charcoal grilling—it brings the iconic flavor.

A calamansi juice drink pairs perfectly.



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Davao City
8000

Telephone

09096400440

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