Friday, April 26, 2013

Steamed Fish Fillet with Garlic Sauce

Steamed Fish Fillet with Garlic Sauce

Hi! As promised, I may post new recipes here often than usual. God had given me so much time to do things that makes me simply happy :)

Today, I am sharing with you my newly learned and tried Chinese cuisine as requested by my kids. They just found it from my newly received free cookbooks named Healthy Home Cooking with Maggi; while viewing each of its pages, later they agreed to dare me to prepare this one :) 

To give a try, I did it this morning, so excited in the start but feeling so nervous while doing it longer; crossing out my fingers that my kids will like it once served during meal time.

1 kg white fish fillet, cut into half ( I used Cream Dory Fish available at Waltermart)
1/2 tsp iodized salt
1 pack small sized Maggi Magic Sarap
ground pepper
2 tsp Cornstarch
6 gloves garlic, minced and toasted for garnish
1 tsp sesame oil
1 pc red or green bell pepper, cut into strip (optional)

Cooking Procedure:

Garlic Sauce:
  1. In a bowl, mix the following ingredients then set aside
  • 5 tbsp minced garlic
  • 1 tsp Maggi Magic Sarap
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 2 tsp Knorr Original Seasoning
  • 2 tbsp vegetable oil
  • 2 tbsp butter

Fish Fillet:
  1. In a plate, mix cornstarch, maggi magic sarap, salt and pepper.
  2. Coat each piece of cut white fish
  3. Add Knorr Seasoning on top
  4. Place plate into a steaming dish
  5. Top with prepared garlic sauce and sliced bell pepper
  6. Steam for 20-30 minutes until done
  7. Top with toasted garlic and drizzle with sesame oil before serving
  8. Eat well and enjoy :)

When I am about to serve it, my youngest Iya was so excited to taste it. So glad, they both like it. For the one I cooked, since my kids hate spicy foods, I prefer not to include bell pepper. 

Its taste was really good, seems like I was eating at a Chinese Restaurant. So glad I did it. 
Try it and share here the results of your cooking experiments :)

Thanks again for viewing and may you keep on coming back :)
God bless us all, take care always :)

May you find time to view My Little Angels Online Shop to view latest product list and LIKE its Facebook Fanpage :)

Thursday, April 25, 2013

Pork Spareribs Adobo Delight

Pork Spareribs Adobo Delight


Hi! It's nice to be back after a long long time :) I honestly feels so happy to be back :)
Maybe this time, I can have more time to post more recipes here :), hope so...

Lately, my life was just like a roller coaster :( 
Space may not be enough to tell the whole story why, but I am moving forward one at a time, thinking what will be my next step to face tomorrow :).

While I'm at home, I am playing the role of a full time Mother to my two (2) "super kulit" girls. Then few hours ago before dinner time comes, they both requested me to cook some food to be serve later once their Papa arrived at home from work. 

When I asked them what they want, they both replied "Mama, puede po Adobong Spareribs, for sure madami po kami makakain". I really felt the excitement on their face and so I just replied them with a smile.

While cooking, I realized how time really runs so fast, I might have few hours to spent with them in the past since I am working and used to manage My Little Angels Online Shop after work. 

But the coming days might be different from what we used to do. God permits us to be together all day long. An opportunity to guide them in doing housing chores, watching television while exchanging views and sharing stories of anything under the sun. I want to enjoy each moment with them while they both at summer vacation. 


1 kg pork spareribs and/or liempo
5 cloves of garlic pounded 
1/2 cup soy sauce
1 1/2 cups water
1/4 cup vinegar
1 tsp ground pepper 
2 tbsp Mama Sita's barbecue marinade
1 sachet Maggi Magic Sarap
2 tbsp cooking oil 
2 tbsp butter
2 pieces hard-boiled eggs

Cooking Procedure:

  1. In a container, combine pork, garlic, vinegar, ground pepper, maggi magic sarap and soy sauce.
  2. Marinade for at least 1-2 hours.
  3. In a pan, transfer the marinated pork, cook for few minutes at medium heat.
  4. Let it simmer, remove all dark bubbles on top.
  5. Add cooking oil and water. 
  6. Let it simmer, stir once in a while until becomes medium cook.
  7. Add barbecue marinade and butter then stir to make it saucy adobo.
  8. When done, move out pan from heat.
  9. Serve with hard boiled egg on side and hot plain/fried rice. 
  10. Share and enjoy!

During our meal time, I thanked God for the foods present at our table and how my kids appreciated them. Much more than that, I thanked Him for my kids who keeps on cheering me up, when everything seems so wrong and helpless.

For my kids, thank you so much for making me feel perfect despite my imperfection; 
loving me completely even on times that I feel empty;
In my heart, both of you will always be My Little Angels forever :)

In times, I might felt lost and had no purpose at all in life.
Then later realized, I have so much more to do, so much more to share to others and so much more to learn from others who will comes on my way :)
I just need to continue DREAM BIG & WORK HARD to make them all possible.

So from this day onward, I promise to challenge myself for all positive opportunities ahead rather than to feel pity about time spent for yester-years.

Thanks a lot for viewing and reading :)

May you keep on coming back for future post, hehehe...
God bless us all always, take care :)

Hope you also have some time to view My Little Angels Online Shop to view latest product list and LIKE its Facebook Fanpage :)

Friday, June 22, 2012

Pinaputukang Tilapia

Pinaputukang Tilapia

Hi! Nice to be back again, it's really been a long time since I last shared my recipe with you. I just had a busy days in the past, no time left for blogging.

This recipe was just another newly learned recipe from my Mother.She just then tried this one and served with the family when we last went home at Cavite. 

A new cooking method recently learned while watching Coco Martin, as he shared his Lola's specialty food when guested at Ms. Kris Aquino's morning show named Kris TV.

A different cooking approach was used to delightfully cooked this meal, served with much love and passion. Find out how below...

1 kilo large sized tilapia
4 medium tomatoes,cut into rings
4 medium onions, cut into rings
a dash of ground pepper
a dash of salt


5 tbsp soy sauce
5 tbsp calamansi juice

1/2 cup mayonnaise

How to cook:
1. Scale, clean and pat dry the tilapia. Put slits on each side.
2. Season both sides of the fish including the stomach with salt and pepper.
3. Heat oil in a wok, deep fry until cook. Set aside.

4. In a bowl, mix onion and tomato rings. Season with salt and pepper.

 4. Spread a teaspoon of butter in an aluminum foil. Lay some seasoned onions and tomatoes rings.

5. Put fried tilapia on top of it, add some tomatoes and onion rings inside the stomach and head of the fish, then add some more mixtures to cover the fried fish.

6. Cover and make sure to wrap it tightly.
6. Fry each side for 5 minutes using the same oil used when frying.

7.Turn both sides when frying, turn off the heat when done.

Serving Suggestions:
1. Spread some mayonnaise on top of the fish before serving, garnish with spring onions.
2. May use mixed soy sauce, calamansi juice and red chili when served, depending on your choice.
8. Serve hot with a sauce of you likes best.

Happy Eating. Thanks again for dropping by. God Bless us all folks... 
See you again on my next post....

Monday, March 26, 2012

Chicken Sotanghon Soup

Chicken Sotanghon Soup
This dish was one of my youngest daughter "Iya", favorites merienda meal. She loves it more when served with more chicken, soup and eggs. 

Its a simple and affordable dish to prepare during snack time, good for kids and young at hearts. Best to served when hot especially during rainy season to keep you warm.
1/2 kilo chicken breast, cleaned (may add chicken liver, optional)
4 ounces Sotanghon (Vermicelli Noodles)
1 piece onion, minced
4 cloves garlic, minced
3 tablespoons onion leeks, chopped
5 cups water
2 tablespoons toasted garlic
2 to 3 tablespoon Patis (fish sauce)
3/4 cup cabbage, shredded
1 teaspoon ground black pepper
1 piece chicken bouillon
Cooking procedure:
  1. Boil chicken breast in a sauce pan, add little salt or fish sauce to add flavors.
  2. Cook chicken until tender then let it drain and cool, set aside chicken stocks.
  3. Separate the chicken meat from the bone then tear the meat into strips or small pieces. Set aside.
  4. Soak Sotanghon noodles in water for about 6 minutes. Cut into desired length.
  5. In a cooking pot, heat oil then then sauté garlic and onion.
  6. Add in chicken strips, fish sauce, ground black pepper and chicken bouillon.
  7. Pour the chicken stock and let boil. Let it simmer.
  8. Add cabbage, onion leeks and sotanghon noodles. 
  9. Simmer for another 3 minutes then remove from fire.
  10. Put desired serving size in a bowl.
  11. Top with toasted garlic and hard boiled eggs
  12. Serve hot, share and enjoy!

Mami Noodles Soup

Mami Noodles Soup

It was a weekend afternoon when my kids craved for "Mami", to serve as their merienda meal. Since we need to spend our cash within the budget, eating outside was never been an option. 

To satisfy their craving for Mami, I looked for available meat and vegetables inside our refrigerator. After a while, I tried to cooked pork mami instead of chicken and beef brisket mami usually served at Chinese restaurants.

Let me share with one of those many experimental dishes that I learned and instantly tried at our kitchen. A simple way to show my kids my eagerness to grant their request with the best that I can and with the most economical resources available at our kitchen.

I maybe the one of those million Mothers worldwide whose heart desires is to serve their family with a simple, delicious. affordable and lutong-bahay dishes whenever at home.


1/4 kilo pork liempo, boiled (may use chicken, beef or pork, depending on your choice)
2 pieces beef cubes
5 cups water
2 tbsp cooking oil
1 tbsp minced garlic
1 medium sized onion, minced
1 piece carrot, julienne
1/4 cup green onions, chopped
1 cup cabbage, chopped 
1 large stalk celery (optional)
2-4 tbsp fish sauce (patis)
14 ounces egg noodles, cooked
hard boiled eggs
salt and pepper to taste

Cooking Procedures:
  1. Boil pork liempo in a sauce pot, add little fish sauce. 
  2. Cook until tender, cut into strip when done. Set aside.
  3. Using pork stocks, blanch cabbages then cut into strips when done. Set aside.
  4. Heat oil in a cooking pot, saute' garlic and onions.
  5. Add cut strip pork, cook until color turns light brown.
  6. Add carrots then stir.
  7. Add pork stock and water then let it boil. 
  8. Add beef cubes, salt and pepper to taste.
  9. May add fish sauce to add saltiness.
  10. Place the cooked egg noodles and blanched cabbage in a serving bowl
  11. Pour the soup, pork strips on the bowl with noodles.
  12. Garnish with sliced boiled egg and green onions
  13. Serve hot. Share and Enjoy!
Toppings and condiments (Optional)
3 hard-boiled eggs, sliced
toasted garlic
spring onion, thinly sliced or chopped
calamansi slices
ground black pepper
fish sauce

Sunday, March 25, 2012

Special Pork Adobo with Mushroom

Special Pork Adobo with Mushroom

I want to share with you my new kitchen experiments that was made a week ago when thinking of what to cook for our dinnertime based on what foods were available at home.

Finding out some pork at our refrigerator, the first dish came out of my mind was to cook Pork Adobo. Maybe because its so easy to cook, short cooking time and so simple to prepare. With this dish, I just added mushroom, onions and 7-up soda to make it more delicious than the usual.

Adobo is an all-time Filipino's favorite dish, it becomes much more delicious when preserved for some days at refrigerator then re-heat for few minutes before serving.

1/2 kilo pork, cut into pieces
1/2 cup vinegar
1 cup 7-up, may use Sprite if not available
5-6 tbsp oyster sauce
3 tbsp catsup
4 tbsp Knorr Seasoning Original
1 can whole mushroom, sliced
 1/4 cup garlic, minced
1/4 cup onion rings
2 tbsp butter
salt and pepper

  1.  In a cooking pan, put pork cut pieces, garlic, vinegar and water.
  2. Let it simmer, remove unnecessary pork residue when boiling.
  3. Add oyster sauce, knorr seasoning and pepper.
  4. Stir occasionally until medium cook.
  5. Add catsup and oil, season to taste.
  6. Cook until pork are cooked and sauce thicken.
  7. Set aside
  8. Heat butter in a pan over medium fire.
  9. Saute onion rings until becomes translucent
  10. Add mushroom and pinch of salt.
  11. Add cooked pork adobo, stir well until becomes even.
  12. Let it simmer for 1-2 minutes, then remove from fire
  13. Serve hot with rice.

Sunday, March 11, 2012

Creamy Chicken Sopas

Creamy Chicken Sopas

One of the easiest dish to prepare at home that will surely loves by kids anytime of the day. Best of all, an opportunity for Mothers like me to encourage their kids to eat vegetables during meal time. Since vegetable ingredients were cut into small cubes, it helped me a lot to convinced my kids that vegetables are delicious, needed by our body to keep healthy.

3 tablespoons cooking oil
1 medium sized onion, diced
1/2 kilo boneless skinless chicken breast, cut into strips
4-6 cups chicken broth
2 cups elbow macaroni or spaghetti noodles, cut into 1 inch long
3/4 cup carrots, diced
3/4 cup potato, diced
3/4 cup cabbage; shredded
3-4 pieces Purefoods Jumbo hotdog, diced
1 piece celery stalk, chopped
1 piece knorr chicken cubes
1 big can evaporated milk
2 pieces egg, white
1-2 cup water

  1. In a saucepan, boil chicken breast, season with a pinch of salt 
  2. Reserve chicken stock. Manually remove chicken meat from the bones. Set aside. 
  3. In a saucepan, heat oil in a medium heat. 
  4. Saute garlic and onion until becomes transparent 
  5. Add boneless chicken breasts and cook for 3 to 5 minutes. 
  6. Add carrots and potatoes. Sprinkle some salt and ground black pepper and stir. 
  7. Add chicken broth and bring to a boil. 
  8. Add macaroni noodles. Let it simmer for 10-12 minutes until becomes "al dente" 
  9. Stir occasionally then add evaporated milk, eggs and chicken cube. 
  10. Add cabbage, celery, salt and pepper to taste. Add water if needed. 
  11. Remove hard boiled egg to cut into small pieces 
  12. Let it simmer until completely cooked. Remove from fire. 
  13. Serve hot, top with hard boiled egg. 
  14. Share and enjoy! 
1. You may red bell pepper, chicken liver and cheese, just like how other cooked this dish. Thank you very much.

Ginisang Monggo at Pritong Tuyo

Ginisang Monggo at Pritong Tuyo

Every time I was at home, I used to asked my family on what they want to eat during the day. When we were talking about meals yesterday, our kids suggested to cook this dish for our Sunday lunch meal.

Granting their request proves that nothing beats "lutong bahay" dishes over foods served at fine restaurants or fast food chains that are present nowadays.

It's not the cost incurred when dining out but its more of the assurance at the food served during your meal time were guaranteed fresh and clean. Most importantly, it was cooked according to your taste, flavor and other preference.

More so, it made me realized that foods doesn't need to be expensive to make it delicious. 
It's always a challenge to all Mothers to cook affordable meals to be shared for the whole family. This dish is best served with "crunchy fried dried fish".


1/2 cup yellow monggo, cooked
1/4 pork liempo, cut into strips
2 tablespoon cooking oil
4 tablespoon ginger,cut into strips
2 pieces onion, chopped
2 tablespoon garlic, minced
1-2 bundles talbos ng kamote (camote stalks and leaves)
1 piece knorr beef cubes
salt and pepper to taste

  1. Cook yellow mongo, remove skin when simmer.
  2. Heat oil in a pan, fry pork liempo until golden brown. Set aside.
  3. Saute' garlic, onion and ginger under transparent.
  4. Add cooked mongo, then stir and let it simmer.
  5. Add knorr beef cubes, pepper and salt to taste
  6. Add camote stalks and leaves, stir occasionally.
  7. Add fried pork liempo on top.
  8. May add chicharon baboy (optional)
  9. Best served with pritong tuyo.
  10. Serve hot with rice

Chicken Adobo

My Saucy Chicken Adobo

1/2 kilo chicken, cut into pieces
1/2 liver and gizzards, cleaned
6-8 cloves garlic, minced
1 cup vinegar
3-4 tablespoon Mama Sita's Oyster sauce
2 tablespoon Original Knorr Seasoning
3-4 tablespoon catsup
1-2 tablespoon sugar
2 tablespoon cooking oil

  1. In a saucepan, combine chicken pieces, liver, gizzards, vinegar, garlic, oyster sauce and pepper. 
  2. Let boil until medium cook, stir occasionally.
  3. Add knorr seasoning, pepper and catsup to taste.
  4. May add water if needed.
  5. Cook until chicken, liver and gizzards are tender. 
  6. When sauce thicken, add cooking oil then stir.
  7. May add hard boiled egg when served with hot rice.

Wednesday, March 7, 2012

7-Kinds Healthy Vegetable Dish

7-Kinds Healthy Vegetable Dish

One of the many dishes that I learned from my Mother when I was still young and single. At first, I was wondering why the dish named as 7-kinds. She simply replied, because this recipe are composed of 7 different vegetables, mixed together to make a healthy dish that will surely loves by many.

Actually from the time I learned to cooked this dish, this was just my third time to try it once again. Though it's so simple to prepare, we seldom considered this dish as vegetable dish during family occasions.

Last weekend, we celebrated my Father's 61st birthday, though it was not such a grand celebration, there were different set of menu planned and cooked for the day. It was my Mother who really manages the cooking preparation for the said event. Since only few hours were left before lunch time and the visitors are started coming, I had no choice but to take the courage to cook it for family friends and other visitors who will join us in celebrating my Father's special day.

My eldest daughter named Sophia Camille, helped me a lot during cooking preparation. I told her, we need to cook this dish right and delicious as possible. She positively replied, "Ok Mama, let's do it! People will surely like it!!!

When we started cooking, we were both not aware that there were people looking at us. Smiling while watching us cooking. They were so amazed on how Ate Camille actively did her part during preparation as well as the level of her interest in cooking. 

Later I realized that at early at her younger age, I need to start sharing to her those special recipes I personally learned from my Mother.

2 tablespoon cooking oil
2 tablespoon butter
4 pieces garlic, minced
2 pieces onion, sliced
1 pack or can of Cream of Mushroom Soup
1 piece stalk of celery, chopped
1/2 kilo mixed chicken wings, gizzard and liver, cut into small pieces

1/2 kilo carrots, peeled-off, cut into cubes
1/2 kilo turnips, peeled-off, cut into cubes
1/2 kilo green peas
1 big can young corn, sliced
1 big can whole mushroom, sliced
1/4 kilo kasuy nuts, plain
50 pieces quail egg, hardly boiled


  1. In a pan, heat oil and butter.
  2. Saute' garlic and onion.
  3. Add chicken pieces, gizzard and liver then stir.
  4. Add carrots and turnips. Do not overcook.
  5. Let it cover and stir occasionally.
  6. Add young corn, mushroom and green peas.
  7. Add little water and let simmer.
  8. Gradually add cream of mushroom then stir well.
  9. Add fish sauce and pepper to taste
  10. Add quail eggs, cook until sauce are thicken
  11. Moved out from fire then top with kasuy nuts.
  12. Served while hot.

If you are vegetarian and/or on a diet, this recipe will fits your taste and health needs. Thanks again, until the next post. God Bless us all...

Creamy Pineapple Chicken with Mushroom and Cheese

Creamy Pineapple Chicken with Mushroom and Cheese
(Pininyahang Manok with Mushroom and Cheese)

I would like to share with you how I made the usual Pininyahang Manok into a creamy and cheesy delicious dish. Another experimental dish, with a big hope that my kids will like it when served during lunch time.

Today is declared Special Non-Working Holiday at Santo Tomas, Batangas in celebration of their Town Fiesta. Since I had no worked today, I had the opportunity to try another recipe to serve for my kids.  


1 kilo chicken, cut into serving pieces
1 small size carrot, peeled, cut into wedges
2-3 cloves garlic chopped
1 large size onion cut into squares
2 pouch pineapple tidbits
1 big can whole mushroom, sliced
1 small can evaporated milk
1 small size red bell pepper, thinly sliced
1/2 cup grated cheddar cheese
2-3 tablespoon fish sauce
salt and pepper
cooking oil
1 tbsp butter

  1. Season chicken with salt and pepper. 
  2. Marinate for about 30 minutes.
  3. In sauce pan heat cooking oil and butter.
  4. Stir fry cut chicken until medium cook. Set aside.
  5. Get about  2 tablespoons of oil from the oil used during frying.
  6. Heat oil, saute' garlic and onion.
  7. Add cooked chicken then stir.
  8. Add carrots, mushroom and and bell pepper, then stir.
  9. Add evaporated milk, grated cheese, pineapple tidbits and its syrup.
  10. Bring to boil, let it simmer from about 5-8 minutes.
  11. Add grated cheese and pinch of black pepper to taste.
  12. Stir occasionally.
  13. Add fish sauce to meet desired taste and flavor.
  14. Continue cooking for about 1 to 2 minutes and/or until the cheese is melted and the sauce turns creamy.
  15. Serve hot with rice.

During meal time, I  am so glad that my husband and kids appreciated the meal I cooked and served to them. It's always been my heart desire to cook extra special and delicious dishes every time we are together at home.

Again, thank you for viewing this recipe. I am really hoping that your family and kids will like it when you try it. God Bless us all.

Tuesday, March 6, 2012

Squid Calamares

Squid Calamares

One of my family's favorite dishes, longing to serve in our dining table. Preparation time may takes too long during removal of skin of squid, but truly a delicious appetizer to serve for the whole family.


1 kilo medium sized Squid, remove skin then cut into rings
2 cup cooking oil
4-5 cup Japanese bread crumbs
2 egg, beaten
5 tablespoon calamansi juice 
salt and pepper

  1. Clean the Squid, remove the head, ink sacs and tentacles discarded, outer purple skin peeled off then slice into ½ inch rings. 
  2. Season squid with salt and pepper then add calamansi juice.
  3. Marinate for about 30-60 minutes before frying.
  4. Dip squid rings in egg whites, then dredge in Japanese bread crumbs.
  5. Heat oil in a wok, deep fry few pieces of squid rings.
  6. Fry they turn golden brown, about 2-3 minutes. 
  7. Do not overcook as this will make the squid tough
  8. Remove squid rings from the wok then drain on paper towels to remove excess oil.
  9. Can be serve with plain mayonnaise, catsup, sweet chili sauce, vinegar with soy sauce and garlic and/or other desired dipping sauce.

Thank you for viewing this recipe. God Bless us all...