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Posted by Maryanang Garapones on March 20, 2026

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Buchi Buchi on Stick

Posted by Maryanang Garapones on February 25, 2012

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Easy Pinoy Style Chili Con Carne

You can either use ground pork or ground beef. What i used here is ground pork. The original Chili Con Carne is beef but you may use whichever is available. Ingredients: 2 cups (15 ounces each) red kidney beans or small red beans, drained 1 tablespoon vegetable oil 1 large onions, chopped 4 cloves garlic, chopped 1 red bell pepper, chopped 1/2 kilos ground beef or pork 1 can (14.5 ounces) tomatoes or 5 fresh riped tomatoes, sliced 2 teaspoons finely chopped red chili pepper (siling labuyo) 1 can (8 ounces) tomato sauce 2 tablespoon tomato paste, optional 1 tablespoon chili powder 1 1/2 teaspoons salt, 1 tablespoon patis or fish sauce (Filipino Style of Seasoning) 1/2 teaspoon cumin seed powder dash of ground black pepper *cumin seed is the secret spice for Chili Con Carne's unique taste. Procedure: Prepare beans by pre-boiling in water for at least 15 minutes or until tender. Drain. In a large skillet, saute the onion, garlic, pepper, and ground bee...

Dinengdeng (Sitaw, Patola, Saluyot) with Grilled Bangus

Ingredients: 1 milk fish (bangus), grilled 2 cups string beans; cut into 2" long 1 cup saluyot leaves ( Jute Leaves) 1 cup patola ( sponge gourd), sliced into cubes 1 medium sized ginger, pounded 2 tablespoon Bagoong Monamon, strained 3 cups water Patis (optional) Procedure: In a casserole, bring boil 2 cups of water. Add ginger and the strained bagoong monamon. Simmer for about 3 minutes. Remove the scum that rises on top of the liquid and then drop the grilled milkfish, string beans and the sponge gourd. After 2 minutes. Drop the jute leaves. Let it simmer for another 2 minutes until vegetables are done. Adjust seasoning with patis according to your preferred taste. Best served upon turning off the fire. Easy A? =)

Chicken Curry

Ingredients: 1 kilo Chicken 2-3 tablespoons curry powder 2 medium sized carrots, sliced 3-4 medium sized potatoes, cut into two 2-3 red and green bell pepper, sliced 2 siling haba (green chilis) 1 Knorr chicken broth cube 1 pack powdered gata (coconut milk) 4 cloves garlic, chopped 1 medium sized onion, chopped 1 medium sized ginger, sliced into thin sheets cooking oil patis salt and pepper to taste sugar (optional) Procedure: In a medium sized pot, saute the ginger, onion and garlic in 2 tablespoons cooking oil. When the onion turns translucent, add in to saute the chicken. When the chicken meat turns to white, put the curry powder, salt, pepper and patis. Give it at least 5 minutes to sink in all the flavors to the chicken. Pour 4 cups water. Add in the Knorr Broth Cube. Let it simmer for 3 minutes then add in the carrots, potatoes and bell pepper. Let it simmer until the potatoes are already cooked. Add in the gata. Stir occasionally. Correct the taste ...

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