Crema de Mangga

Crema de fruta. Facebook

A mango flavor layered dessert, with a creamy custard filling and topped with a gelatin and chilled.

Directions :

  • Mix the whipping cream and condensed milk together and whisk  until frothy, set aside.
  • Cut mangos, scoop out the meat and slice into thin pieces. Set the fruit aside too.
  • Lay out Graham crackers in a prepared rectangular dish.
  • Pour half of the cream mixture on the first layer of Graham crackers.
  • layer the ripe slice mango evenly on the top of the cream layer.
  • Pour the last half of the cream mixture on top of the mango layer.
  • Create another layer of Graham crackers and repeat the previous steps.
  • Put in the chiller and start making the mango custard gelatin.
  • Pour the mango custard gelatin on top and freeze overnight.

Mango Custard Gelatine

  • In a small bowl, dissolve custard powder in some of  2 cups of milk.
  • Add sugar, and gelatin powder to the remaining milk and boil in a sauce pan.
  • Add the premixed custard paste in the boiling milk.
  • Heat  for a few minutes with continuous stirring.

Cooking tips :

  1. Follow package procedure in setting-up a gelatine.
  2. Adding a mango custard gelatine is an option.
  3. All purpose cream can be a substitute for whipping cream.


Watch Crema de Mangga cooking video :



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Camaron Rebosado


Camaron Rebosado or battered shrimp are individually hand-dipped in an authentic Filipino style batter that fried up golden and crispy from your stove. Can be serve with plain ketchup or sweet and spicy dipping.

Cooking Directions :

  • Pull off the head and the outer shell.  Keep the last segment of shell and the tail tip on.
  • Cut a slight slits on the body of the shrimp and season with salt.
  • Insert toothpick from the neck to the tail of the shrimp (optional, to make the shrimp straight)
  • Start heating the oil when you are almost done with the shrimp.
  • Beat egg yolk gently and add iced water and 2 ice cubes.
  • Combine the flour, salt and baking powder, mix well and sift.
  • Pour the egg mixture into flour mixture. Mix but only circulate around the bowl.
  • Roll the shrimp in corn starch and dip in batter several times.
  • Deep fry for about 2-3 minutes or until brown, place the shrimp on a wire rack or paper towel.

Cooking Tips :

  1. Keep in mind the more shrimp you have in the pot the cooler the oil temperature will be.
  2. You can check the temperature by dropping a small amount of batter, when you see small bubbles around the batter , it’s ready for deep frying
  3.  Between batches, use the mesh sieve to scoop excess crumbs floating in the oil.
  4. Make sure shrimp is completely covered by the batter.

Watch the Relyenong Pusit cooking video :

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Buko Pandan Salad


A variation of the classic creamy dessert fruit salad, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home.

Cooking Directions :

  1. In a casserole, boil the coconut water,  pandan leaves and sugar. Mix well to dissolve the sugar.
  2. Add 2 bars of gulaman, stir well until well-dissolved. Remove the pandan leaves.
  3. Set on a tray to cool, refrigerate till it hardens, then cut in cubes or small pieces.
  4. Add the sugar palm, grated young coconut, condensed milk and thick cream.
  5. Gently mix all the ingredients and serve with vanilla ice cream.

Cooking Tips :

  • Try not to mix too much after you put  other ingredients  to the gelatin, so the sauce will not turn too green.
  • If using pandan flavoring drops, start with just a small drops and try not to overdo it.

Watch the Buko Pandan Salad cooking video :

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Onde Onde


A round sticky rice ball cake with palm sugar syrup inside, rolled over grated coconut, is tasty and sweet. Made with mashed purple yam and glutinous rice, cooked in boiling water.

Cooking Directions :

  1. In a mixing bowl, mix grated purple yam and glutinous rice.
  2. Add water together to form a soft dough.
  3. Flatten it with your palm and put a piece of palm sugar in the center.
  4.  Close the dough over the sugar and roll into a ball.
  5. Bring water to boil and put in the dough balls.
  6. When the balls float on the surface. Scoop up with a skimmer and drain.
  7. Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips  :

  • When mixing dough, add water if it is too dry.
  • Don’t refrigerate. They go hard.
  • If using frozen grated coconut, squeeze the juice before adding salt.
  • Frozen grated purple yam can be replaced by fresh purple sweet potato.

Watch the Onde Onde cooking video :

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Made from Glutinous rice, rolled and flattened to disk shapes and dropped into boiling water where they float to the surface once it is cooked. Dipped in grated coconut, and presented with a separate dip made of sugar and toasted sesame seeds.

Cooking Directions :

  1. Boil water in a pot, drop a teaspoon of pandan flavor or fresh leaves.
  2. Put rice flour in a mixing bowl, slowly add water until reaching the right consistency
  3. Dough should holds together and separates cleanly from the bowl.
  4. Pinch off about 2 tablespoons and form it into a ball between the palms.
  5. Flatten into a patty, about 1 1/2  inches in diameter and about 1 inch thick.
  6. Poach the flattened dough into the pot of briskly boiling water.
  7. Boil until they rise and float to the top, about 1 to 3 minutes.
  8. Scoop them out with a wire mesh skimmer and drain.
  9. Roll the dumplings in coconut and then place in a baking cup.
  10. Sprinkle generously with sugar and toasted sesame seeds.

Cooking tips :

  • How to make sweet sesame toppings. Place sesame seeds on a  dry skillet and toast over medium heat, stirring with a wooden spoon often, until seeds turn light red in color. place the toasted seeds to a plate and let them cool. Mix brown sugar and toasted sesame seeds.
  • Drain the excess water of grated coconut  by pressing with your hands or using a fine mesh strainer.
Watch the Palitaw cooking video :


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Pinasingawang Isda


The artistic colourful garnish makes this dish as a center  piece on the table for feast and family celebrations. Whole white fleshed fish, steamed and garnished with chopped carrots and a hard-boiled egg .

Directions :

  1. Remove scales, innards and score the fish across the back on both sides, wash thoroughly and drain.
  2. Sprinkle with salt and pepper, rub the flesh of the cuts and cavities.
  3. Place the fish on a steaming plate, arrange the green beans, broccoli and cauliflower on the side.
  4. Spread butter or margarine on fish and vegetable, steam over medium-high heat for 20 minutes.
  5. When done, remove the fish stock  in the steaming plate and let it cool.
  6. Spread mayonnaise on  the topside of the  fish and arrange the chopped garnishing on top as per desired artistic pattern.

Cooking Tips :

  • You can use, Apahap (sea bass), Lapu lapu (grouper) or any white flesh fish.
  • Stuff the cavity with the green onion, ginger, and onion before steaming.
  • Your choice of chopped vegetables for garnishing.
Watch the Pinasingawang Isda Cooking Video :



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Inasal na Manok


Inasal has became a popular dish in the Philippines. Bacolod City, from where  it was originated. Inasal na Manok is a grilled chicken, marinated in coco vinegar, lemon grass, garlic, ginger and turmeric.

Cooking Directions :

  1. Cut the chicken into 4 pieces.
  2. Grind the garlic, ginger, turmeric, and lemongrass to a paste, using a mortar and pestle or a food processor.
  3. Mix with brown sugar, sea salt, crushed black pepper, 1 pack of annatto powder, oil and coco vinegar.
  4. Cover the container and marinate the chicken for at least an hour.
  5. Grill the chicken, turn and cook for 10-15 minutes per sides, basting with annatto oil.

Annatto Oil :  mix 1/3 cup of cooking oil and 1 pack of annatto powder.

 Cooking Tips :

  • Pierce the chicken thigh, if the juices run clear, chicken are done.
  • Chicken inasal is best grilled, but can also be roasted in the oven, Preheat 375.
  • Serve with spice vinegar, papaya or other vegetable salad.

Watch Inasal na Manok Cooking Video


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Relyenong Manok

Relyenong Manok

Preparing Noche Buena has never been so easy, the table is loaded with special dish. The best part of this event, is the relyenong manok at the center of our table. Learn all the basics and try your hand at one of our easy and delicious chicken recipes. It’s easier to make than you think. HAPPY 1ST ANNIVERSARY TO PINOY HAPAGKAINAN !

Cooking Directions :

  • Reach inside the chicken cavity and scrape out the chicken meat using bamboo ladle, taking care not to tear the skin.
  • Rub chicken skin with salt and pepper. Set aside. Slice  the deboned chicken meat into small pieces and chop.
  • In a large bowl, combine the chicken meat with pickles, onions, raisins, vienna sausages, sliced bread and green onions.
  • Stir in the eggs, and season with the remaining salt and pepper. Mix well.
  • Spoon half of the meat mixture into the cavity. Insert the hard-boiled eggs into the center. Fill chicken with remaining meat mixture.
  • Preheat oven to 325°. Place the stuffed chicken on a roasting pan and roast for  1 1/2 hrs or until golden brown.

Watch the Relyenong Manok cooking video

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Crispy Pata


A fried pork hock or knuckles, crispy on the outside and fork tender on the inside. A good side dish for a bottle of beer, served with soya sauce and vinegar dip.

Cooking Directions:

  1. Pour water in a deep casserole, add lemon grass, garlic, onion, pepper and pepper.
  2. Add the pork knuckle, simmer until the leg become tender (about 1 1/2 hours).
  3. Remove the tender meat and place in a container, let it cool.
  4. Rub the meat with salt and pepper,  let it stand for 10 minutes to absorb.
  5. Heat oil in high to medium heat, put the pork hock. Set in low heat, until the pata starts to turn to golden brown.

For Dipping Sauce:

  • Mix soya sauce, sugar, lemon, garlic onion and chili to vinegar, mix according to your taste.

Watch the Tinolang Manok cooking video

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Tendon Soup


Beef tendon has a chewy and sticky flavour, a regular ingredient in a bowl of Vietnamese noodles. We used tendon, meat and lemon in making our own  Pinoy style soup.

Cooking Directions:

  1. To tenderize the beef tendon :  Put in a large pot with 4 cups of water, add onion and cook for about 3-4 hrs. Use pressure cooker to reduce cooking time.
  2. Saute’ ginger, garlic and onion.
  3. Add beef and fry until golden brown.
  4. Add tendon and season with fish sauce.
  5. Pour water and add bouillon (add water, 2 inch covering the meat)
  6. Add the peppercorn, sliced of lemon, celery and green onion.
  7. Add salt to taste, cover and simmer in medium high heat, until the meat is tender.

Watch the Tendon Soup cooking video

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Famous dish from the northern Ilocos region, where the people need to make something from their harvest. Eggplants, okra, string beans and other vegetables are stewed with their famous Ilocos fermented fish.

Cooking Directions:

  1. In a cooking pot, boil the shrimp paste in water, until dissolve.
  2. Add the vegetables in a layer, start with tomato, onion, bittermelon, eggplant, stringbeans, malunggay fruit okra squash and garlic.
  3. Layer the fried or grilled fish, cover and cook on high and when it starts to boil, lower the heat to simmer.Cook for about 20-25 minutes.
  4. Add the kangkong leaves, and simmer for few minutes.

Cooking Tips:

  • Pinakbet is done, when vegetables appear wrinkled.
  • Do not mix the vegetables while simmering.
  • Grill the fish to reduce fats.

Watch the Pinakbet cooking video

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Pansit Bihon Canton Guisado


Pinoy way of cooking stir fry noodles, a combination of rice stick and flour stick noodles. Saute’ garlic onion and add your favourite vegetables and meat.

Cooking Directions:

  1. Slice the chicken into small strips, marinate with soya sauce.
  2. Soak bihon noodles in hot water.
  3. In a large pan saute’ garlic and  onion,  add chicken and fry until golden brown.
  4. Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
  5. Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
  6. Remove the stir fried vegetables and meat, set aside.
  7. In the  same pan, add in the flour stick and rice stick, cook on the same broth.
  8. Topped with the stir fried vegetable and meat.

Cooking tips:

  • Use the pounded shrimp head for the broth.
  • Boiled the chicken, if you want a chicken broth.
  • Serve with kalamansi or lemon.
  • You can add chicken liver for additional taste.

Watch the Pansit Bihon Canton Guisado cooking video

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Ginisang Patola na may Miswa


Miswa is a variety of an egg wheat noodles , commonly added on any kind of Saute’ Vegetable soups. Pork and shrimps are added to sponge gourd  and noodle to make this delicious and easy to make soup.


  1. Put a small amount of water in a frying pan, add the pork with fat. Let it boil till the water turns to oil.
  2. Remove the pork and reduce the amount of oil.
  3. Saute’ garlic on the same oil, until golden brown.
  4. Add onions and cook until translucent.
  5. Add the shrimp and pork, season with fish sauce.
  6. Pour the shrimp broth and water, let it boil.
  7. Adjust the taste by adding fish sauce or salt.
  8. Add the gourd and cook it in medium heat for a few minutes, season with pepper and do not overcooked.
  9. Add the miswa (thin wheat noddles) and simmer for 1-2  minutes.

Watch the Ginisang Patola na may Miswa cooking video

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Relyenong Alimasag


A Filipino dish inherited from the Spanish (relleno), crab shell are stuffed with vegetable and crab meat.

Cooking Directions:

  1. In a deep pan cook the crab in water.
  2. Separate the meat and clean the shell.
  3. In a pan, add a small amount of cooking oil then saute’ the garlic and onion.
  4. Add tomato, carrots and  stir fry for minute.
  5. Remove from the pan and let it cool.
  6. In a mixing bowl, mix the potato, red pepper, crab mixture, salt, pepper and eggs.
  7. Add the spring onion and stuff the crab shell with crab mixture and set aside.
  8. In a deep frying pan add oil, bring heat to medium high ,  then deep fry stuffed crabs.

Watch the Relyenong Alimasag cooking video

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Sumang Kamoteng Kahoy


This snack or dessert  dish refers to the finely grated cassava, mix with sugar and grated coconut wrapped in banana leaves.

Cooking Directions:

  1. Pass the banana leaves over the stove on both side, to make it easy to fold.
  2. In a bowl, mix grated cassava, grated coconut and sugar, until well blended.
  3. Lay 2 pcs. (small on the top of the bigger pieces) of cut banana leaves on the flat surface.
  4. Scoop 1/4 cup of the mixture and wrap tightly, to make a thin roll shape.
  5. In a deep cooking pan, line with cut banana leaves and layered the wrapped cassava mixture.
  6. Add water, should be above the wrapped cassava mixture.
  7. Put in high fire for about an hour or until done.

Watch the Sumang Kamoteng Kahoy cooking video

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