Togue Guisado (Sauteed Bean Sprouts)

Loading… Ingredients: 1/2 lb. pork, thinly sliced (optional) 1/4 lb king prawn 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, chopped 1 carrot, thinly strips Green beans sliced 5 tbsp. oyster sauce pepper, to taste 1/2 to 1 lb. togue (bean sprouts)   Instructions: Cook pork in a pan with oil over medium… Continue reading Togue Guisado (Sauteed Bean Sprouts)

Appetizers · Side Dish · Vegetables

Mojo Potatoes ala Shakey’s

Loading… Ingredients: 6   russet potatoes    2   eggs    4  cups flour    all season salt   1/2 tsp cayenne    2  tsp thyme    2  tbsp milk    1  tbsp of melted butter    Canola oil Instructions: In a bowl, whisk eggs, add milk and butter. In another bowl, mix Flour, Thyme & Cayenne… Continue reading Mojo Potatoes ala Shakey’s


Gising Gising

Loading… Gising gising is best to partner when you’re cooking Sinigang. Our ancestors probably thought of the best way to make use of kangkong stalks left over than just discarding it. I am not sure why it is called that name, but they probably named it Gising gising because of the spicy adrenalin it gives.… Continue reading Gising Gising


Ginataang Kangkong

Loading… Pair it with Daing na Bangus…oh yeah its yummy! Ingredients: 2 cups (1 can) coconut cream 1/2 cup water 1 tablespoon garlic, minced 2 tablespoons ginger, grated 3 medium onion, sliced 1 teaspoon rock salt 2 long chili pepper (Siling Haba) 1 red siling labuyo, sliced 2 bundles kangkong, washed, hard stems removed 1/2… Continue reading Ginataang Kangkong


Chayote Guisado in Oyster Sauce

Loading… Ingredients: 1 tbsp oil 3-5 cloves garlic, minced 1 onion, sliced 1 medium tomato, sliced 1 tbsp soy sauce 3 pcs. Sayote or chayote 1/3 cup water 1 tsp sugar 2 tsps cornstarch  1 1/2 tbsp oyster sauce 1 tbsp patis Salt and pepper Instructions: Prepare chayote, peel then halve each vegetable. Cut each… Continue reading Chayote Guisado in Oyster Sauce

Seafood · Shrimps · Vegetables

Ginataang Hipon, Kalabasa at Sitaw with Ginisang Alamang

Ingredients 1 kilo shrimp, trimmed and cleaned 10 strings beans (sitaw), cut into 2½ inch length 2 cups kalabasa (squash), cubed 2 cups coconut milk 1 medium yellow onion, sliced 2 tablespoons ginisang alamang (shrimp paste) 3 cloves garlic, crushed Salt and pepper to taste 3 tablespoons cooking oil Salt and pepper to taste 2… Continue reading Ginataang Hipon, Kalabasa at Sitaw with Ginisang Alamang



“Pinakbet is from the Ilocano word “pinakebbet” meaning shriveled or shrunk in reference to the cooking technique where the vegetables are cooked until shriveled to a dry stage. The dish has also been regionally modified to include a different version based on the flavoring agent used. Ilocanos use fish bagoong (bagguong to the region) which… Continue reading PINAKBET (ILOCANO STYLE)