Friday, October 25, 2013

Ilocanos Longgonisa and Garlic Fried Rice

For today's breakfast, on "ourmeza" or table, I prepared some Ilocanos Longgonisa and Garlic Fried Rice with some sliced cucumber and sliced tomatoes.
I know how to make tocinos and sweet and hot skinless longgonisa but not the Ilocanos Longgonisa. but I intend to learn how to make it, I just haven't found the recipe that I could try and tweak around.

When I went to the asian grocery story yesterday, I found some newly stocked Ilocanos Longgonisa that my husband and I enjoy and so I bought some to cook today.

This morning I prepared the everyday breakfast for my unico that he likes before going to school and for my husband and I, I made some fried rice made from the left over rice last nite. How it is made…its Crumbled rice lightly fried in evoo with garlic and a dash of salt. And the Ilocanos longgonisa, I boiled it till tender and fried till golden brown.  I then serve the Ilocanos longgonisa and Garlic Fried Rice with  some sliced cucumber and sliced tomatoes seasoned with a dash of ground black pepper optional.

Below is the picture of our breakfast today.

Ilocanos Longgonisa and Garlic Fried Rice
with Cucumber and tomatoes

Thursday, October 24, 2013

Minatamis na Saging

My husband have been craving for Minatamis na saging dessert so as his doting wife I made some today.  I was on bed rest for the last 2 weeks that finally I was able to drive around and buy some groceries on my own yesterday! It feels so good to be back and do to my day to day activities. Below is the picture of freshly cooked Minatamis na Saging.

Minatamis na Saging Saba


Saging Saba cut diagonally

Brown sugar



Langka or Jackfruit optional

The measurement for water and sugar is one to one. So you'll need 2 cups of brown sugar then 2 cups of water if cooking 15 to 20 pieces of banana but still you could add more according to ur taste. Put water and sugar to a pot and bring to boil . Then add a few drops of vanilla and your bananas.  Let it simmer in medium heat till it's soft and the sauce have a thicker texture.. You could serve it as is or you could add some evaporated milk and some shaved ice .. Enjoy

Wednesday, October 23, 2013

Ginisang Upo with sotanghon or sautéed bottle gourd with vermicelli noodles

Here's another easy to cook "ginisang gulay" or sauté vegetables  recipe.. Ginisang Upo with sotanghon or sauté bottle gourd with vermicelli noodle. It is easy to cook, delicious and  good source of dietary fibers.  When I cook this dish I always pair it with some fried fish or grilled fish plus some steamed brown or white rice..
Last nite my Mother came home with a long and freshly picked bottle gourd from her friend . It is long and even looks like a baseball bat. I was so surprise to see such a long bottle gourd.. Too bad I already cut it up when it dawned on me that I should have taken a picture of it. Below is the picture after I cooked it ...
"Ginisang Upo" or Saute' Bottle Gourd

Evoo or canola oil
Onion, garlic and tomatoes chopped
Ground pork or
Cube pork
Shrimp deveined
Upo sliced thinly and seeded
Vermicelli noodles soak n dried.


Boil meat till tender then put aside. Sauté onion, then garlic then tomatoes in EVOO or Canola oil. Add meat ..sauté till brown then add shrimp till pink. Add the sliced Upo or bottle gourd. Add enough water to cover the vegetables .. Let it simmer.. When almost done add the vermicelli noodles.. Simmer season with salt to taste. Ground black pepper optional ..  Pair it with some grilled or fried meaty fish n steamed rice .. Enjoy!!!