Dulce De Leche Cupcakes

Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup fresh lemon juice with 1/4 cup water

read more @ http://filipinostylerecipe.com/2016/08/dulce-de-leche-cupcakes/

Meaty Spaghetti

1 pack(500 grams) spaghetti noodles
1/2 kilo ground beef
10 regular hot dogs, sliced diagonally
5 cloves garlic, minced
4 medium-sized onions, minced
500 grams spaghetti sauce
1 1/2 cups banana ketchup
1/2 cup water
2 tablespoons butter
1 beef bouillon cube
2 tablespoons sugar
salt and pepper to taste
cheddar cheese, grated
1 small can evaporated milk(optional)

read more @ http://filipinostylerecipe.com/2016/04/meaty-spaghetti/

Spicy Teriyaki Salmon Belly

500 grams Salmon belly, cut into serving pieces
3 tablespoons vegetable oil
4 tablespoons lemon juice
1 teaspoon sesame seeds
2 tablespoons chopped spring onions(optional)

4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon Spanish paprika
2 teaspoons grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

read more @ http://filipinostylerecipe.com/2016/04/spicy-teriyaki-salmon-belly/

Watermelon Salad

1/2 head green ice Lettuce, remove leaves and tear into serving pieces
2 slices watermelon, cut into cubes
200 grams grilled meat(pork, beef or lamb), cut into small pieces
6 pieces cherry tomatoes, halved
2 tablespoons olives(optional)
2 tablespoons capers(optional)
1/2 cup balsamic dressing

read more @ http://filipinostylerecipe.com/2016/04/watermelon-salad/


1/2 kilo beef sirloin, cut into thin slices
1/4 cup soy sauce
2 pieces star anise
2 bay leaf
1/2 tablespoons peppercorns
2 tablespoons brown sugar
4 cloves garlic, minced
1 onion, chopped
1 cup pineapple juice
1 red bell pepper, cut into thin slices
1 potato, cut into cubes
1/4 teaspoon cornstarch (dissolved in 4 tablespoons water)
sugar, salt and ground pepper to taste

read more…


Cheesy mashed potato balls or croquette is a small fried bread crumbed ball filled with mozzarella.

Good for 15 pieces
3 medium size potatoes, peeled and cut into cubes
2 tablespoons chopped spring onion
1/2 teaspoon salt
1 raw egg, beaten
1 tablespoon flour
1 tablespoon butter, softened
mozzarella, cut into small cubes
cooking oil for frying

read the procedure.

source: http://filipinostylerecipe.com/2016/03/cheesy-mashed-potato-balls/


Whenever I meet my college friends, we always choose Market! Market! as meeting place. It is because this place is the closest landmark from our house and several restaurants to choose from. Blackbeard’s Seafood Island is one of the good venues for friends and family gathering. One of their branches is located in Fiesta Market! near the fountain area. They offered different varieties of seafood and Filipino native dishes.
Blackbeard’s Seafood Island is popular in serving the dishes in “boodle fight” way called Boodle Feast. Inspired in military style of eating using bare hands where the food is prepared in banana leaves. Each set of Boodle Feast contains different combination of seafood, grilled meat and other native dishes served with rice.
One of their Boodle Feast is “Magellan’s Landing”, inspired from a Portuguese explorer who discovered Philippines way back year 1521. Magellan’s Landing contains danggit chips with pineapple Salsa, kinilaw na tanigue, grilled tilapia, grilled squid and shrimps, steamed crab, chicken Inasal, grilled vegetables and bagoong rice.
“Dapitan’s Pride” serve with crispy shrimps, San Mig clams, grilled tilapia, grilled squid, laing, steamed crabs, grilled liempo, kalkag rice.
“Panlasang Pinoy” serve with hipon sa aligue, sinuglaw, guinataang alimango, adobong manok, kare-kareng gulay, ensaladang lato with crispy dilis, plain rice.
They also serve food in single order like chopseuy,
and lechon kawali.
Although it takes time before they serve the dish, it is worth it to wait because of good food and friendly ambiance.

Here’s my rating:
Food: 7.5/10
Budget: 7/10
Ambiance: 8/10
Customer Service: 8/10
Overall: 7.5/10
Recommend: Yes


It was almost 3 days since Typhoon “Maring” started to show her strength in Manila and central Luzon. Heavy to torrential rain was experienced, several roads and streets where flooded. Schools and Universities were suspended including government and private offices.
That was before noon time when the wind blew very hard so I was thinking what kind of soup dish will suit in this cold weather. Since we have chicken inside the fridge, I decided to cook sinampalukang manok or chicken in tamarind soup. This dish has a sour soup which is very similar to sinigang na hipon and sinigang na baboy. So I checked the refrigerator and the cabinet, I am lucky because all the ingredients I need are available. Here is my recipe that good for 4-5 persons.
1 kilo chicken, cut into serving pieces
12 pieces tamarind(sampalok) or 1 pack sinigang mix
5 cups rice wash or water
3 gloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, sliced
3 tomatoes, quartered
3 pieces green peppers(siling haba)
1 bundle water spinach(kangkong), cut into 2 inches
1 bundle string beans(sitaw), cut into 2 inches
1 cup tamarind leaves, optional
fish sauce or salt and pepper to taste
2 tablespoons cooking oil

To extract the juice of tamarind, you have to boil the tamarind until soften then pound, strain and extract the juice. If tamarind is not available you may also use instant sinigang mix, but I prefer natural juice from tamarind. Set aside.

In a cooking pot, heat oil then saute garlic, onion and ginger then add chicken and stir cook until light brown. Add a little ground pepper and fish sauce to season the chicken. Pour enough rice washing then bring to boil. Add tomatoes, tamarind juice and tamarind then simmer in a low heat for another 5 minutes. Add sting beans and green peppers then cover and simmer for another 3 minutes. Adjust the seasoning according to taste using fish sauce. Add water spinach then turn off the heat, cover until the vegetable is wilted. Serve hot immediately and enjoy the sour taste of sinampalukang manok.

Here’s my rating:
Budget: 9/10
Food Preparation: 8/10
Cooking Time: 8/10
Utensils and Equipment: 9/10
Health Benefits: 8.5/10