GINATAANG HALO-HALO

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1 1/2 cups sweet potatoes (kamote) diced

1 cup taro roots (gabi), diced

1 1/2 cups purple yam

1 1/4 cup plantains (saying na saba), diced

1 cup ripe jackfruit (langka), sliced

2 cups small tapioca pearls, cooked

12 to 20 pieces glutinous rice balls (bil0-bilo) ***

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

DIRECTIONS:

1. Pour water in a large cooking pot and apply heat. Let boil.
2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
3. Put in the sweet potatoes, purple yam and taro roots and simmer for 8 minutes.
4. Pour in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold.

*** For the glutinous rice balls. I used 2 cups of glutinous rice flour and 1 cup of water. Mixed them together in a bowl until a soft yet sticky mixture is formed. Scoop a little of the mixture and roll it into a ball shaped figure using your hands. This will make at least 40 glutinous rice balls.

This menu is good for 2 servings only. So, I doubled the ingredients of sweet potatoes, glutinous rice balls and water. I used 1 pack of 400g tapioca pearls, 2 cans of coconut milk and 1 bottle of purple yam.

😍 Ginataang Halo-Halo ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

CRISPY FRIED BREADED PORK CHOPS

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

4 pork chops

2 eggs

1/2 cup flour

1 cup Panko breadcrumbs

2 tablespoons fish sauce (or 1/2 tablespoon salt)

1 tablespoon lemon juice

1 tablespoon pepper

vegetable oil, for frying

DIRECTIONS:

1. Marinate pork chops in fish sauce, lemon juice and pepper for at least 1 hour.
2. Place flour in a shallow bowl or plate. Whisk eggs in another shallow bowl. Put the breadcrumbs on a third plate.
3. Dredge a pork chop first in flour, covering both sides completely then shake off excess.
4. Dip it next in egg mixture, and lastly, coat it completely with breadcrumbs. Press one side of the chop to the breadcrumbs and then the other side to make sure it is completely and evenly covered. Do the same to the rest of the pork chops.
5. Heat skillet or frying pan over medium heat and add enough oil to reach half of the sides of the pork chops.
6. When the oil is hot enough, cook pork chops for about 6-8 minutes each, turning it once in between or until each side is golden brown and crispy.
7. Transfer to a plate lined with paper towels to remove excess oil.
8. Serve with your favourite side dish.

😍 Crispy Fried Breaded Pork Chops ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

GINILING NA BABOY

CREDITS TO: Kawaling Pinoy

INGREDIENTS:

1 tablespoon canola oil

1 small onion, peeled and finely chopped

2 to 3 cloves garlic, peeled and minced

2 pounds ground pork

1 tablespoon fish sauce

3 large tomatoes, chopped

1 1/2 cups water

2 medium potatoes, peeled and cubed

2 large carrots, peeled and cubed

1/2 green bell pepper, seeded and cubed

1/2 red bell pepper, seeded and cubed

1/2 cup raisins

salt and pepper to taste

DIRECTIONS:

1. In a pan over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.
4. Add fish sauce and continue to cook for about 1 to 2 minutes.
5. Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
6. Add water and bring to a boil.
7. Lower heat, cover and continue to simmer until meat is tender and fully cooked.
8. Add more water in 1/2 cup increments as necessary to maintain 1 cup of liquid.
9. Add potatoes, carrots and raisins and cook until liquid is mostly reduced, vegetables are tender and raisins are softened.
10. Add bell peppers and cook until tender-crisp.
11. Season with salt and pepper to taste.
12. Serve hot.

😍 Giniling na Baboy ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

BIBINGKA MUFFINS

 CREDITS TO: Panlasang Pinoy

INGREDIENTS:

2 cups Sweet Rice Flour

2 tablespoons baking powder

1/4 teaspoon salt

5 eggs

1 1/2 cups granulated white sugar

6 tablespoons margarine (melted)

2 cups coconut milk

1 teaspoon vanilla extract

2-3 salted duck eggs (sliced)

3/4 cup shredded cheddar cheese (optional)

DIRECTIONS:

1. Preheat oven to 375F.
2. Combine sweet rice flour, salt, and baking powder. Mix well. Set aside.
3. Crack the eggs in a bowl. Beat the eggs.
4. Gradually add the sugar while beating and then pour the vanilla extract. Continue to beat until well blended.
5. Combine the egg mixture with the sweet rice flour mixture. Stir until the mixture becomes smooth.
6. Arrange the muffin cups on the muffin pan. Scoop some bibingka mixture into each cup. Bake for 28 minutes.
7. Remove from the oven. Spread some margarine over each bibingka muffins and then top with cheese and salted egg.
8. Put the muffin tray back into the oven and continue to bake for 3 to 5 minutes.
9. Remove the bibingka from the oven. Let it cool down. Serve.

😍 Bibingka Muffins ala Presyosa Ligaya 😍

Happy baking and enjoy.

YEMA CAKE

CREDITS TO: Negosyong Pangkabuhayan

INGREDIENTS:

For the Batter:

2 1/2 cups all purpose flour

3 tsp baking powder

1 cup sugar

5 eggs (separate egg yolks and whites in a bowl)

1/2 tsp salt

1/2 cup olive oil

12 tsp cream of tartar

For the Filling:

1 can condensed milk

1/2 cup evaporated milk

4 egg yolks

1 tsp vanilla or lemon extract

DIRECTIONS:

For the Cake:

1. Preheat oven to 350F.
2. Grease the pan and line the wax paper. Set aside.
3. Combine flour, baking powder, salt and sugar in a bowl.
4. Add the egg yolks and oil. Mix well until it is smooth in texture.
5. In a separate bowl, beat the egg whites and add the cream of tartar. Gradually add sugar while mixing until you've reached the right consistency.
6. Combine both mixture and fold.
7. Pour the mixture unto the baking pan and bake for 30-40 minutes.

For the Filling:

1. In a pan with low heat, combine condensed milk, evaporated milk and egg yolks.
2. Cook the mixture until it reaches a slightly thick texture.

To Assemble:

1. Cut the cake into two equal layers.
2. Spread the yea filling on top of the first layer then cover it with the second cake layer.
3. Repeat the same procedure on the second layer of the cake.
4. Garnish with grated cheese on top.

😍 Yema Cake ala Presyosa Ligaya 😍

Happy baking and enjoy eating.

TINOLANG MANOK

CREDITS TO: Kawaling Pinoy

INGREDIENTS:

1 tablespoon oil

1 small onion, peeled and sliced thinly

2 to 3 cloves garlic, peeled and minced

2 thumb-sized fresh ginger, peeled and julienned

1 (3 to 4 pounds) whole chicken, cut into serving pieces

2 tablespoons fish sauce

5 cups water

1 small green papaya or sayote, cut into 2-inch wedges

1 bunch fresh spinach leaves

salt and pepper to taste

DIRECTIONS:

1. In a pot over medium heat, heat oil.
2. Add onions, ginger and garlic and cook until limp and aromatic.
3. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
4. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
5. Add water and bring to a boil, skimming scum that float on top.
6. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
7. Add papaya or sayote and cook for about 3 to 5 minutes or until tender yet crisp.
8. Season with salt and pepper to taste.
9. Add spinach and cook until just wilted.
10. Serve hot.

😍 Tinolang Manok ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

SINIGANG NA HIPON

CREDITS TO: Filipino Chow

INGREDIENTS:

1 pound of fresh shrimps, head and shells on

2 medium sized tomatoes, quartered

1 large red onion, quartered

1-inch piece of ginger, peeled and sliced

2 pieces of radish, sliced

1 bundle of string beans

2 pieces of banana pepper (or green chilli pepper)

1 bundle of water spinach

1 pack singing mix (or about 1.4 ounce tamarind powder)

7 cups of rice wash or plain water

2 tablespoons of fish sauce

DIRECTIONS:

1. Pour the water in a large cooking pot then bring it to a boil over medium-high heat.
2. Add the onions, ginger, radish and tomatoes to the pot then reduce heat to a simmer.
3. Simmer for about 5 to 7 minutes.
4. Add the singing mix or tamarind powder.
5. Add the pepper and simmer for 3 more minutes.
6. Add the shrimp and string beans then simmer for about 5 more minutes.
7. Season with fish sauce.
8. Add the water spinach then turn off the heating element.
9. Allow this to cook for two more minutes before serving.

This us my husband's favourite dish. I have cooked this many times in the past but sad to say the ingredients on my photo above is not complete. Nevertheless, my sinigang na hipon is still delicious, LOL. Oh, and I added okra on it.

😍 Sinigang na Hipon ala Presyosa Ligaya 😍

Happy cooking and enjoy cooking.

HONEY GARLIC SALMON

CREDITS TO: mitch_madrigal IG

INGREDIENTS:

4 salmon fillets

salt & pepper to season

1/2 teaspoon paprika

2 tablespoons butter

4-5 cloves of garlic, minced

4 tablespoons honey (substitute maple syrup)

1-2 tablespoons water

2 tables spoons soy sauce

1/2 lemon juice

1/2 lemon wedges

cilantro to garnish (optional)

DIRECTIONS:

1. Pre-heat oven to broil settings on medium high heat.
2. Season salmon with salt, pepper and paprika. Set aside.
3. Heat the butter in a skillet (cast iron pan) over medium high until melted.
4. Add the garlic and sauce for about a minute, until fragrant.
5. Pour in the honey, water and soy sauce mixtures.
6. Add in the lemon juice.
7. Stir well to combine all the flavours together.
8. Add the salmon steaks to the sauce pan.
9. Cook each fillet (skin side down) for 3-4 minutes or until golden, whole basting the top with the pan juices.
10. Add the lemon wedges around the salmon.
11. Baste salmon one more time then transfer the cast iron pan to your oven to broil for 5-6 minutes, or until the tops are nicely charred and salmon is cooked to your liking.
12. Garnish with cilantro. (optional)

This one taste really good. I used my baking tray to cook this so I can eventually transfer it to the oven.

😍 Honey Garlic Salmon ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.

PORK HUMBA

CREDITS TO: Free Recipes 

INGREDIENTS:

2 pounds pork belly

1 cup Pineapple juice

1 large onion, diced

5 cloves garlic, minced

2 tablespoons salted black beans

2 tablespoons soy sauce

2 tablespoons vinegar

2 1/2 tablespoons brown sugar

1/2 cup dried banana blossoms

2 pieces dried bay leaves

1 teaspoon whole peppercorn

DIRECTIONS:

1. Heat the cooking pot then brown the pork belly.
2. Add the onions and garlic and cook until onions are soft.
3. Put in the soy sauce, peppercorn and bay leaves.
4. Pour in the pineapple juice and let boil.
5. Simmer until the pork is tender (add water as needed).
6. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes.
7. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes.
8. Add the dried banana blossoms and simmer for 5 to 8 minutes.
9. Transfer to as serving plate and serve.

😍 Pork Humba ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

COCONUT-CURRY MUSSELS

CREDITS TO: Martha Stewart

INGREDIENTS:

1 tablespoon unsalted butter

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 can (13 1/2 ounces) unsweetened coconut milk

3 tablespoons green or yellow Thai curry paste

3 pounds mussels, rinsed and scrubbed

2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a large pot with a lid, melt butter over medium-high.
2. Add garlic and ginger and cook until fragrant, 1 minute.
3. Whisk in coconut milk and curry paste and bring to a simmer over high.
4. Add mussels and stir to combine.
5. Cover and reduce heat to medium-high.
6. Cook until mussels open, 5 minutes, stirring once.
7. Remove pot from heat and stir in lime juice and cilantro.
8. Serve hot.

😍 Coconut-Curry Mussels ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

CHICKEN AFRITADA

CREDITS TO: Mama Sita's

INGREDIENTS:

1.1 lb chicken, cut into serving pieces

2 tablespoon oil

1 pouch Mama Sita's Menudo/Afritada Mix, dissolved in 1 

       cup of water

3 pieces potatoes, cut into 1" cubes & fried

2 pieces bell pepper, red & green, cut into cubes

1/2 cup frozen peas (optional)

DIRECTIONS:

1. Heat the oil and fry chicken until golden brown.
2. Pour the dissolved Mama Sita's Menudo/Afritada mix and cover.
3. Bring to a boil and simmer until the chicken is done, adding water if necessary.
4. Add fried potatoes, bell pepper and green peas.
5. Simmer for 2 minutes.
6. Serve hot.

😍 Chicken Afritada ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

KITKAT CAKE

CREDITS TO: Gonna Want Seconds

INGREDIENTS:

For The Cake:

• 2 cups all purpose flour
• 2/3 cups granulated sugar
• 2/3 cups dark brown sugar
• 1/2 cup unsweetened cocoa powder
• 1-1/2 cup whole milk
• 3/4 cup or 1-1/2 sticks butter, softened
• 3 large eggs
• 2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Frosting:

• 1/2 cup butter, softened
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

For the Decoration:

• 15 ounces 10 packs of 4 Kitkat bars
• 1 12 ounce bag M & Ms

DIRECTIONS:

Make cake.

1. Preheat your oven to 350 degrees.
2. Butter two 8-inch cake pans lightly and dusts them with flour tapping out the excess. Set aside.
3. In a large bowl, combine flour, sugar, cocoa, milk, butter, eggs, vanilla, baking powder, baking soda and salt, with a hand-held electric mixer set on lowest speed, until ingredients are moistened. Increase the speed to medium and continue to beat batter until just combined about 3 minutes.
4. Pour batter equally into the two prepared pans, using a small off set spatula to even the batter.
5. Place in preheated oven and bake 35 to 40 minutes or until a toothpick inserted into the centre comes out clean.
6. Set pans on a wire baking rack for 10 minutes.
7. Slip a knife between the pan and the edge of the cake to loosen, and invert cakes onto wire rack and cool completely.

Make frosting.

1. In a medium saucepan, melt the butter.
2. Whisk in cocoa until smooth.
3. Alternately add powdered sugar and milk beating until frosting is a spreading consistency. Thin with a little milk, as needed, if too thick.
4. Stir in vanilla.

Assembly.

1. Set the first layer cake on a platter. Frost the top.
2. Add the second layer of cake and first the top and the sides of both layers.
3. Break the Kitkats into sticks and arrange the sticks along the side of the cake.
4. Wrap a ribbon around the Kitkat edge to secure the Kitkats.
5. Fill the top with M & Ms.
6. Refrigerate the cake for about 4 hours to firm for ease of serving.

I call this my specialty cake even if this has only been my second time to bake it. Baking this cake is like an expert Pastry Chef, LOL.

😍 Kitkat Cake ala Presyosa Ligaya 😍

Happy baking and enjoy eating.

FILIPINO SPANISH OMELETTE

CREDITS TO: sbs.com.au

INGREDIENTS:

1 tablespoon olive oil

1/2 brown onion, sliced

1 tomato, sliced into eighths

2 eggs, lightly beaten

salt and pepper, to season

DIRECTIONS:

1. Heat the olive oil in a frying pan over medium-high heat.
2. Add the onion and saute until soft.
3. Add the tomato and, using the spatula, press down to flatten and release the juices.
4. Continue to saute and stir until the flavours are well combined and the tomatoes are soft.
5. Season the eggs with salt and pepper and pour over the onion mixture.
6. Don't stir for the first 30 seconds; this gives the eggs time to set.
7. Then, gently fold the eggs so the onion mixture is evenly distributed and cook until just set.
8. Serve.

My mom used to cook this meal when I was younger and I am so happy to have cooked this meal as this is one of my favourite breakfast menu.

😍 Filipino Spanish Omelette ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

GARLIC RICE

CREDITS TO: Lifes Ambrosia

INGREDIENTS:

1 tablespoon butter

1 tablespoon olive oil

4 cloves garlic, sliced

1 cup uncooked rice

2 cups chicken broth

chopped fresh parsley

DIRECTIONS:

1. In a saucepan over medium heat combine butter and olive oil. Once butter has melted add garlic and cook for one minute.
2. Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn't stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
3. Stir in chicken broth, bring to boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
4. Carefully remove lid, fluff rice with a fork and sprinkle with chopped parsley.
5. Serve.

😍 Garlic Rice ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

PORK AND CHICKEN ADOBO

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1-1/2 pounds pork belly, chopped

1-1/2 pounds chicken, cut into serving pieces

3 to 4 pieces dried bay leaves

2 teaspoon whole peppercorn

1 head garlic, slightly crushed

6 tablespoon white vinegar or sugar cane

3/4 to 1 cup soy sauce

1 tablespoon oyster sauce

3 tablespoon brown sugar

1 cup water

salt to taste

3 tablespoon cooking oil

DIRECTIONS:

1. Heat oil in a pan.
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce and water. Let boil and simmer until the meat gets tender.
5. Add the sugar and stir.
6. Pour-in vinegar and let boil. Simmer until most of the liquid evaporates.
7. Add salt to taste. Put-in the fried garlic, stir and cook for 2 minutes.
8. Serve hot.

As per my previous post, I do not use cooking oil when I am cooking. Most of the time too, I just combined all my spices in a container and pour them directly to the pan. I learned that from using my salad master. It just makes it easy for me. I always prefer a mix of pork and chicken in my adobo. I don't know but I love it this way. Below is my deliciously cooked adobo.

😍 Pork and Chicken Adobo ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.