Sweet and Sour Pork

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  • 1 lb pork loin, cubed
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 2 tbsp soy sauce
  • 1/2 cup water
  • 1 piece raw egg, beaten
  • 2 cups cooking oil
  • 1 small red bell pepper, cubed
  • 1 small green bell pepper, cubed
  • 1 medium sized red onion, chopped
  • 1 small carrot, sliced diagonally
  • 2 servings of sweet and sour sauce (see ingredients and cooking procedure below)

Sweet and Sour Sauce


  • 4 tablespoons brown sugar
  • 2 1/2 tablespoons tomato ketchup
  • 1/3 cup rice vinegar or white vinegar
  • 1/2 teaspoon soy sauce
  • 2 teaspoon cornstarch, dissolved in 5 teaspoons of water

Cooking Procedure

  1. Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
Mix the combined ingredients using a balloon whisk or fork.
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Watch the cooking video:

Cooking Procedure

  1. Place the pork loin in a bowl then combine the soy sauce (you may also add salt if desired). Marinade for 30 minutes.
  2. Pour the cooking oil in a pan then apply heat.
  3. Combine the flour and cornstarch in a bowl then mix until both ingredients are evenly distributed.
  4. Dip the marinated pork in beaten egg then on the flour and cornstarch mixture.
  5. Deep fry the pork (coated with cornstarch and flour) for 10 minutes or until the color turns medium brown. Set aside.
  6. Heat a separate pan then pour-in the sweet and sour sauce  and water then let boil.
  7. Add the carrots and simmer for 3 minutes.
  8. Put-in the onions and bell pepper (green and red) and simmer for 4 minutes (add extra water as needed).
  9. Add the deep-fried pork loin and stir. Cook for 2 minutes.
  10. Serve Hot with Steamed Rice!

Sweet And Sour Tilapia…

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1 pc whole Tilapia

1 tbsp garlic

1/2 cup vinegar

1 cup bell pepper (red and green)

1 cup cooking oil

1 medium sized onion,chopped

1 thumbs ginger, cut into strips

2 cups water

3 tbsp tomato paste

1/2 cup brown sugar

1 tablespoon cornstarch

1 small carrot, cut into strips

Watch the cooking video:

Cooking Procedure:

1.Fry the Tilapia

1.1 Place the cooking oil in the pan and apply heat.
1.2 When the oil is hot enough, put the fish in the pan.
1.3 When the immersed side of the fish is brown and crispy, flip the fish to let the other side cook.
1.4 Once the fish is fully cooked, remove from pan and set aside

2. Prepare the sauce

2.1 In a clean pan, saute the garlic, onion, carrots, ginger, and bell pepper (red and green)
2.2 Add 2 cups of water and simmer for 5 mins
2.3 Put-in the tomato paste, sugar, and vinegar then mix thoroughly
2.4 Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in 1/2 cup water before adding it in)

3. Pour the sauce on top of the Tilapia.

4. Serve and Enjoy!



Pesang Isda…

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2 pieces medium to large fish, sliced (Any Fish-But Preferably Dalag /Mudfish)

2 bunches baby bok choy or pechay, cleaned and ends removed

2 cups rice washing

1 tablespoon salt

1 medium onion, quartered

1/2 cup green onions or onion leeks, sliced

1/4 cup ginger, sliced and pounded

3 cloves garlic, minced

1 tablespoon fish sauce (patis)

1/2 teaspoon whole peppercorn

8 tablespoons cooking oil

Watch the cooking video:

Cooking procedure:

1. Rub salt on the fish and set aside.

2. Heat a frying pan then pour-in 6 tablespoons of cooking oil.

3. Fry the fish until the color of one side turns golden brown. Flip to fry the other side then turn off the heat and set the fish aside.

4. Heat a cooking pot and pour-in 2 tablespoons of cooking oil.

5. When the oil is hot enough, sauté garlic, ginger and onion.

6. Put-in the fish sauce and whole peppercorn then stir.

7. Pour-in the rice washing then let boil,

8. Put-in the fried fish then simmer for 10 minutes in low heat.

9. Add the chopped green onions and bok choy and simmer for 3 minutes.

10. Transfer to a serving plate then serve.

11. Serve Hot!



Lumpiang Shanghai!

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2 lbs ground pork

½ cup green onions or Kintchay (Chinese parsley)

1 cup carrots

1 cup onion

2 tsp soy sauce

1 raw egg

1 tsp salt

2 tsp ground black pepper

Lumpia wrapper (Spring roll skin)

Watch the cooking video:

Cooking Procedure:

1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg

2. Wrap the meat using the lumpia wrapper.

3. Fry the wrapped meat making sure that all the sides are cooked right

4. Serve with sweet and sour sauce, or sweet chili sauce!



Chicharon Bituka!

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2 lbs well cleaned intestine (from pig or cow)

6 pcs dried bay leaves

3 tbsp salt

1 tbsp whole pepper corn

4 tbsp vinegar

16 ounces water

3 cups cooking oil

Watch the cooking video:

Cooking Procedure:

1. Pour the water in a large pot and bring to a boil

2. Add 2 tbsp salt  and vinegar then let boil for another 2 minutes

3. Place the intestine in the pot and wait until the liquid re-boils

4. Put-in the dried bay leaves and whole pepper corn then simmer for 40 minutes or until intestine is tender.

5.  Remove the intestine from the pot then drain excess water

6. Cut the intestine according to desired length.

7. Sprinkle the remaining salt over the intestine. Make sure that it is evenly distrubuted over all the intestines.

8. In a separate pot/pan, pour the oil and heat until the temperature is good for frying

9. Deep fry the intestines.  Make sure that the texture is  crunchy before removing from the pot/pan

10. Serve with vinegar, chopped onion, and hot chili pepper dip.



Binagoongang Baboy!

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  • 2 lbs Pork, cubed
  • 1 tbsp Garlic, minced
  • 5 tbsp vinegar
  • 1 cup onion, chopped
  • 1 cup tomato, chopped
  • 1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced
  • 1/2 cup shrimp paste
  • 3-5 pcs dried bay leaves
  • 1 tbsp whole pepper corn
  • 24 ounces water
  • salt and pepper

Watch the cooking video:

Cooking Procedure

  1. In a pot, pour-in the water and bring to a boil
  2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
  3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
  4. In a separate pan, saute the garlic, onion, tomato
  5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
  6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
  7. Add the chili and simmer for 3 minutes
  8. Add salt and pepper to taste
  9. Serve.

Serves: 6



Pinoy Spaghetti!

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2 lbs Spaghetti

1 big bottle Banana Catsup

1 big can Tomato sauce (approximately 4 cups)

½ cup Tomato Paste

1 tsp Garlic, minced

1 ½ lbs Ground Meat (pork or beef)

4 pcs Hotdogs, sliced

Brown Sugar

1 medium sized Onion, diced

Cheddar Cheese

2 tbsp Salt

36 ounces Water (about 1 liter)

4 tbsp Cooking Oil

Watch cooking video:

Cooking Procedure:

1. In a large pot, pour the water in and bring to a boil

2. Put-in the salt and oil

3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside

4. Using a separate pan, saute the garlic and onions

5. Put-in the round meat and let cook for 5 minutes

6. Add the hotdogs and cook for 2 minutes

7. Put-in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes

8. Place the sauce on top of the cooked noodles and add some cheese

9. Serve hot!



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