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Chicken Adobo


My Dish for tonight Chicken Adobo, there are so many recipe about this but this one is mine.


4-5 lbs. chicken thighs

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 piece onion, sliced

2 pieces tomatoes, cut in cubes

3 Small Potatoes

1 tsp. black peppercorns

3 bay leaves

4 red small chili, cut into 3


Saute onion, garlic and tomatoes in a large pot, put the potatoes then the chicken Cover and Bring to boil until it become tender.

When the chicken and potatoes are already tender, lower the heat. Continues Simmer for 30 minutes, stirring occasionally.

Uncover and simmer until sauce is reduced and thickened, and about 20 more minutes.

Serve with steamed rice.

Chicken and Pork with yellow ginger and soda


This is from the old adobo (with sauce soy) style but now we cook it without the sauces soy, I don’t know if we still called it adobo, it taste like ginger mix in vinegar.


2 tbsp vegetable oil,

4 pieces yellow ginger peel and sliced

6 cloves garlic crushed

1/2 kg pork kasim cut into 1 inch pieces

1/2 chicken cut into 5 pieces

2 cups soda water

1/4 vinegar

5 bay leaves

2 tbsp black peppercorn

1 pieces green chilli and seasoning.

Here is how to cook.

Heat oil in a large pan and saute  yellow ginger and garlic for 1minutes, add pork and cook for 5minute, add chicken and cook for another 2 minutes

Pour soda water, vinegar, bay leaves and peppercorn, season with seasoning. Bring to a simmer and cook until meat is tender and sauce has reduced.

Stir in green chilli and remove from heat. Transfer into a deep dish plate and serve with hot rice.

Dried fish with Tomato

Another simple menu for a simple budget, this one of my favorite, my wife and I   know how to cook it, this one was cook by my wife upon my request. here goes.



2 cups of dried fish (Shredded) , 1 kilo of tomatoes, 6 pieces of red small chili, 2 onion and 1 whole garlic, oil.


Take out the bone of the fish then shredded, make it into tiny pieces then set aside, cut the tomatoes,  onion, garlic and a 3 piece of red small chili, In the pan heat the oil, then put the garlic, follow by onion, then  the tomatoes,  mix it until the tomatoes become tender, put the dried fish, put the Chili, then mix together until it become tender and juicy, before you serve, put the 3 whole chili at a top while it hot,  taste it. it good with sunny side up egg and hot rice. it much juicer if it not hot anymore but with hot rice.

A short nutritional fact about Red Chili pepper and The Tomatoes  we know that the Fish is rich in Protein. 


Red Chili Pepper.

Red chili peppers are a very good source of vitamin A, vitamin C and dietary fiber. They are also a good source of iron and potassium. also Fight Inflammation, Natural Pain Relief, Cardiovascular Benefits, Clear Congestion, Boost Immunity, Help Stop the Spread of Prostate Cancer, Prevent Stomach Ulcers, Lose Weight, can Lower Risk of Type 2 Diabetes and others nutrient found in Red Chili pepper.

Health benefits of Tomato

  • Tomatoes are one of the low-calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs.
  • The antioxidants present in tomatoes are scientifically found to be protective of cancers, including colon, prostate, breast, endometrial, lung, and pancreatic tumors. Total -ORAC (Oxygen Radical Absorbance Capacity) in this vegetable is 367 µmol TE/100g.
  • Lycopene, a flavonoid antioxidant, is the unique phytochemical present in the tomatoes. Red varieties are especially concentrated in this antioxidant. Together with carotenoids, it can protect cells and other structures in the body from harmful oxygen-free radicals. Studies have shown that lycopene prevents skin damage from ultra-violet (UV) rays and offers protection from skin cancer.
  • The vegetable contains very good levels of vitamin A, and flavonoid anti-oxidants such as α and ß-carotenes, xanthins and lutein. Altogether, these pigment compounds are found to have antioxidant properties and take part in vision, maintain healthy mucus membranes and skin, and bone health. Consumption of natural vegetables and fruits rich in flavonoids is known to help protect from lung and oral cavity cancers.
  • Additionally, they are also good source of antioxidant vitamin-C (provide 21% of recommended daily levels per 100 g); consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful free radicals.
  • Fresh tomato is very rich in potassium. 100 g contain 237 mg of potassium and just 5 mg of sodium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure caused by sodium.
  • Further, they contain moderate levels of vital B-complex vitamins such as folates, thiamin, niacin, riboflavin as well some essential minerals like iron, calcium, manganese and other trace elements.
  • Zea-xanthin is another flavonoid compound present abundantly in this vegetable. Zea-xanthin helps protect eyes from “age-related macular related macular disease” (ARMD) in the elderly persons by filtering harmful ultra-violet rays.

Spare Ribs with Radish

isSpare Ribs with Radish, try this menu it can be soup or side dish it just simple and easy to cook.

Ingredient: Radish (slice), green chili, white onion, pepper, and Pork spare ribs.

Procedure: Choose a young pork spare ribs, cut it according the size you want, set aside, peel and slice the radish, set aside, put water in a casserole the best if you have a pressure cooker, boil spare ribs until it become soft and tender, put the slice radish and the green chili, add with salt then seasoning for you taste, boil it until the radish become tender, serve in hot, it can be a soup or eat with rice.

Nutritional Value:
Radish You probably think of bright red spheres when 
you hear the word “radish.” However, you can also find a type of radish that is long, white and slender — similar in appearance to a small white carrot, sometimes called icicle radishes. The taste is distinctively sharp, spicy and crisp.
Calories, Fat, Cholesterol and Sodium
1/2 cup of sliced white icicle radishes contains about 7 calories, with only about 0.05 g of total fat and virtually no cholesterol. The radishes also contain about 8 mg of sodium. .
Carbohydrates, Fiber and Protein 
The 1/2 cup of white radishes contains about 1.3 g of total carbohydrates, with about 0.7 g of dietary fiber. Fiber is important to help keep your body’s digestive system functioning smoothly. The radishes also contain a bout 0.55 g of protein, which your body uses to repair itself after exercise or injury.
There is about 14.5 mg of vitamin C in 1/2 cup of white radishes. Your body needs vitamin C for several reasons, such as the creation of collagen.
Collagen is a major component of skin, ligaments, blood vessels and other parts of your body. Vitamin C also helps fight free radicals, which can contribute to such health conditions as heart attacks and cancer. The radishes also contain about 7 mg of vitamin B-9, or folate.
Minerals –
There are about 140 mg of potassium in the radishes. They also contain about 14 mg each of phosphorus and calcium, as well as 4 mg of magnesium. These minerals help maintain a healthy body by keeping your muscles and organs working correctly and your bones and teeth strong.
isliIf you like spicy foods, green chili may be a good   addition to your diet. Along with adding flavor to your recipes, green chili supplies a variety of nutrients that may be healthy for your heart. 
A green chili pepper has only 18 calories, so it can support a healthy weight to lower your risk for heart disease. It is free from saturated fat and cholesterol, which raise levels of unhealthy cholesterol in your blood. Green chili can be a heart-healthy alternative to salt for flavoring your food because each green chili provides only 3 mg sodium. A high-sodium diet can cause high blood pressure and an increased risk for heart disease, a green chili can be part of a balanced diet to lower your risk.
Some of the phytonutrients, or plant nutrients, in green chili are alpha-carotene, beta-carotene and lutein and zeaxanthin. These nutrients are carotenoids and they have antioxidant activities, Antioxidants protect the cells of your body against damage by chemicals called free radicals, and a diet high in antioxidants may lower your risk for heart disease.
Vitamin C 
A single green chili provides 109 mg vitamin C, or 182 percent of the daily value. Vitamin C is not only essential for a strong immune system and proper wound healing, but it is also an antioxidant, Green chili is healthiest for your heart when you eat it with other nutritious foods.

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White Onions – are very low in Saturated Fat, Cholesterol and Sodium. They’re also a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and an excellent source of Vitamin C.

Squash with Sardines


Squash a yellow riches in Vitamin A, for good eye site.

I cooked this thing for the first time, what  happened is, i have only a squash at hand, i can‘t buy shrimp and coconut milk to add to squash because its late in the evening i don’t know what to do on the squash, after looking around i found, a canned of sardines in our kitchen cabinet, i said, why i cook this squash with a sardine, how is it taste, so this is, taste good, simple recipe.


1/2 kl squash, 1 onion, garlic, oil, salt, 1can of sardine in tomatoes sauce. and seasoning.


Peel the skin of squash, (other want it with skin) slice it in medium size, set aside, (wash it first) in a pan put oil, saute onion and garlic then put the slice squash, stir it with spoon again and again after a minutes put the sardines, mix it  then put a water level to the amount of the squash, or almost covered the squash, put salt then let it to boil until the squash become tender add seasoning according to your taste.

Yes its good! good for bread or rice with orange juice.

Tips: if you put lot of salt unintentionally and it become salty. just put a little brown sugar o any amount according to your taste, just to lessen the salty taste. don‘t put water a natural taste of food will gone. next time make sure the amount of salt you will put.


Sugar is sucrose in the form of small crystals obtained from sugar cane or sugar beet and used to sweeten food or drinks.,

Sucrose is a sweet crystalline dextrorotatory disaccharide sugar C12H22O11 that occurs naturally in the most plans and is obtained commercially especially from sugarcane or sugar beets.

Short History of Squash

Squash is considered a vegetable. Different varieties of squash are classified according to their growing seasons. The two main categories of squash are winter squash and summer squash. The many varieties of squash were a staple among early Native American tribes, and the plant originated in the Americas. As more and more Europeans began to settle in the Western Hemisphere and trade increased between North and South America, new types of squash were cross-cultivated. Early settlers also grew their own plots of squash, including founding fathers Thomas Jefferson and George Washington. Squash continues to be grown in many family and commercial gardens to this day, and offers many health benefits for those who consume it.

Nutrients of Squash

Squash is one of the most nutrient-rich vegetables there are. Summer squash often contains much more water than denser varieties of winter squash. For this reason, winter squash is considered to have many more health benefits and is packed with more nutrients. However, summer squash is still very beneficial, if it is cooked appropriately. Squash that is baked or steamed is better able to retain its nutrient rich properties and health benefits. Boiling squash or adding more water than necessary when cooking squash depletes many of these nutrients.

All varieties of squash are rich in carotene. Carotene has been proven to be beneficial at preventing cancer and lung disease. The carotene from squash can also help prevent high blood pressure, heart disease, and type 2 diabetes. In the summer months, the health benefits of squash include protecting against the damaging effects of sun exposure and preventing dehydration. The juice from summer squash has also been proven to be just as effective as some varieties of winter squash in preventing cell mutations in the protection against cancer.
Since both winter and summer squash varieties are rich in B vitamins, they can also help to reverse many of the damaging effects of stress on the body and further prevent other types of illness. Squash is also a good source of vitamin C, which helps to boost the immune system, prevent colds, and help fight allergies. The rinds of many squash are also a good source of fiber, which aids in proper digestion and is a vital element in preventing many types of disease. It is important if you eat squash to also eat the peel or rind.

Other nutrients found in squash include potassium and niacin. One of the most important beneficial nutrients of squash is one that has only recently been discovered. Squash is known to contain coumarins. Although coumarins are not anticoagulants per se, they interact with other nutrients to work as anticoagulants in the body. This means that squash can potentially have blood thinning effects, which can be beneficial for those with high blood pressure or poor circulation. In addition, this property can provide added protection against heart disease.

(Sources: http://health.wikinut.com/The-Health-Benefits-of-Squash/vqw8.8pk/)




FOOD: Tapsilog (a portmanteau for TAPa (Cured Beef), SInangag (Garlic Fried Rice), and ItLOG (Egg)) is a traditional Philippine Breakfast and a great cure for hangover after an awesome nightout in the Philippines! Sometimes it comes with atsara, a traditional Philippine sweet sour papaya pickle.

This is Fried rice with garlic, fried tapa (a cured beef), and Fried egg it’s a delicious breakfast together with Hot Chocolate, yummy!!



Camote tops soup

Camote Tops.

camote tops

The health benefits of camote tops might convince you to each such leaves.

Camote tops have the highest content of total polyphenolics.

Its contain protein, dietary fiber, lipid, and essential minerals and nutrients such as calcium, phosphorous, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron.

Important sources of vitamin A, thiamin, riboflavin, niacin and ascorbic acid.”

Excellent sources of antioxidative compounds, mainly polyphenolics, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases.

Here is my own recipe:

Ingredients: Camote tops leaves, 1/2 cup calamsi juice,(Warm lemon), 1 onion, salt and seasoning according to you taste.

Procedure: Put 2 cup of water in Casserole together with onion, bring to boil, while it boiling put the camote tops, don’t boil to much to retain the crunchiness of the camote tops, put salt and seasoning according to your taste, serve it while hot.

Just as simple, you have a camote tops soup, good with rice and fried fish.

When i was a little boy, my mother always cook it, we have it planted in our backyard.


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