After Church Fun!

Growing up in the Philippines it was a 'normal' thing to go to church every Sunday. Our whole family would always go to the second mass at the San Roque Parish that was located in the town of Catarman in Camiguin Island. After the mass, we would all go to the market to pick up produce and meat to cook for the week. Usually when we would get home and my mom would make my favorite pot of Sinigang na Baka (Beef Tamaind base soup) for late lunch. We got home usually at 1pm.

Today, I got inspired and woke up missing home. So, I got up this morning, changed into my Sundays best outfit and went to church. On my way out I was thinking about a dish to make for a my 'late lunch'. I was thinking about Sinigang but I literally make it at least once a week. As I am walking to the nearest grocery store I thought of something that would take me back to the good old days. I am going to make Nilagang Baka (Beef Stew -- Filipino Style). And I was also just trying to make an excuse to go the grocery store since it's my favorite thing to do. :)

Here's how I made my Nilagang Baka today. Take note, I am cooking for only myself so you might want to double this recipe if you are cooking for more.

Beef short ribs
1 medium size onion
2 cloves garlic, smashed
1 corn on the cob cut into four pieces
1 Jalapeno, cut in half length wise
2 medium Potatoes, cut into quarters
Bok choy, trimmed and rinsed
Green onions, trimmed  and rinsed
2 Tbsp. Patis (Fish Sauce)
Salt and Pepper to taste

• Bring a pot to boil and put in beef. Make sure there is enough water covering the beef bones. Add the whole onion and garlic. I usually take out the onion and garlic once the meat is cook so its up to you if you want slice it and keep it in there. Cover and let it simmer for about an hour.
• Skim off scum on top as much as possible while simmering and dispose.
• Add patis, salt and pepper to taste.
• Add jalapeno, corn and potatoes. Let it cook for 8-12 minutes or until cooked. Turn up stove to medium-high.
• Add Bok choy and green onions.
• Let it boil for about a minute. Cover and turn stove off. Let it sit for about 2 minutes.

Ta-da! There you go! Now eat it over rice and you are good to go.

Hope you are enjoying this yummy soup as much as I am. Let me know if you have any questions about my Nilagang Baka! :)

Champorado! Let's have breakfast for dinner, Filipino Style.

My all time favorite breakfast when I used to live in the Philippines was Champorado. We would buy fresh chocolate (Tableya) at the market on Sundays and either make Hot Coco or this delicious dish on Monday mornings. I woke up again this morning and thought about food. Who doesn't?! I remembered my friend Vicky gave me a box of drinking chocolate. So, I thought I'd give it a try.

Here ya go!

1 cup of Sticky Rice 
4 cups of water
2 tablespoons sugar
3 tablespoons of Drinking Chocolate Power
Condense milk (optional)

How to make it:

• Bring water to boil. Add rice, put heat on low and stir continuously.
• After 15 minutes or when  rice is cooked add chocolate power and sugar.
• Stir until its all mixed it.
• Remove from heat and into serving bowl. Add condense milk if wanted.

And there you go! Noms.

Ginisang Munggo

I'm back! It's been a while since I have posted yummy recipes on here. I honestly don't have a reason except for just being flat out lazy about it. But it also doesn't mean that I haven't been continuing my journey in cooking delicious food for scratch.

I woke up today thinking about a Filipino dish I have't had in years. My first thought in mind was Ginisa nga Munggos (Ginisang Munggo/ Mung Bean Stew). I remember eating over at a neighbors house in the Philippines when I was little and I was amazed how delicious it was even though it kind of looked gross through a childs' eyes. I was debating whether to make it with coconut milk or not but then decided on making the original vision for all of you wonderful people and for my significant other to grub on (it's going to be his first time trying this dish).

The neighbors made their version without any meat and they had malunggay leaves and would also eat it over rice with dried fish. My version is going to be a tad different. I could get malunggay leaves and dried fish at the Asian market but that's a little to far for me. How I wish there was a closer one around here. Anyway, I am making mine with Pork and Shrimp and instead of malunggay leaves, I have spinach. I am also only for two people so you might have to double this recipe if you are cooking for more.

Okay now, lets get to the recipe...

2 cloves of garlic, diced
1 medium  onion, chopped
1 medium tomato, chopped
1 fresno pepper (atsal), chopped
1 cup of thinly sliced pork
1/2 cup shrimp meat
1 1/2 cups of mung beans soaked for 4 hours
a bunch of spinach
2 tbs olive oil

1/2 cube of chicken bouillon, for flavor
2 tbs. patis (fish sauce)
salt and pepper to taste

Cooking Procedure:

• Saute garlic and onion in olive oil. Add in the tomatoes and fresno peppers once the onions are a tad cooked or looking translucent. Add in the half of a chicken bouillon cube, stir and cover for about a minute or two.
• Add pork, stir and cover for five minutes or until pork is brown.
• Add mung beans and add water. I like this dish kind of soupy so I think I added about 7-9 cups of water.
•  Have it simmer 40-50 minutes. Stir and season to your taste.
• Add shrimp. Cook for about 2 minutes.
• Add spinach. Have it cook for less than a minute to just be able to welt and turn off stove. 

And there ya go, noms!