Pork Chops in Creamy Mushroom Sauce Recipe

4 pork chops

1 bulb of garlic 

1 pack of shiitake mushroom 

1 can of mushroom sauce 

Salt and pepper 

Season pork chops with salt, pepper, and garlic salt to taste.

In a large skillet, brown the chops over medium-high heat. Set aside. 

Sauté garlic and mushrooms for 3 minutes. Pour cream of mushroom soup. Add 1/2 cup water and add on the porkchops. Cover skillet, and reduce temperature to medium-low. Simmer for 20 minutes.

Pork Chops in Creamy Mushroom Sauce

VERDICT
ABBEY: The taste? Like the burger steak of Jollibee and replace the burger patty with pork chop. This is perfect with freshly-cooked white rice and make sure you have plenty of it. Definitely you will eat more.

Tuna Sisig Recipe

Ingredients:

2 cans of tuna (drained; but keep the oil for frying)

3 garlic cloves (minced)

1 medium onion (diced)

1 green chili (thin slices)

Chili padi (optional)

Mayonnaise 

Butter

Sauté onion then garlic. Put in chilis and lastly the tuna. Add mayonnaise to your preferred thickness. 

Melt a tablespoon of butter in sizzling plate and put a cup of rice and place tuna on the side.

Serve.

Tuna Sisig

VERDICT
WILL: We have a bunch of canned tuna and we need to look for an interesting recipe that will excite our tastebuds ...and we stumbled upon the Tuna Sisig. As usual, Abbey is on it. Yey! 

If you are lazy to fry the tuna, it will taste just like a sautéed meat. Abbey is so patient to make it crispy as possible. Yummy! Make it spicier. If not, it will taste like tuna spread. Hehe. 

Sipo Eggs Recipe

This is very easy. I bet that you’ll be called chef by your friends after you serve this to them.

Ingredients:

15-20 quail eggs (boiled and remove the shells)

10-15 shrimp

1 pack of frozen veggies (peas, carrots, corn)

1 medium-sized singkamas (cubed)

1 can cream of mushroom

Onion (minced)

Garlic (minced)

Heavy whipping cream (optional)

Ham (optional)

Pan-fry shrimp and set aside.

On the same pan, sauté onion then garlic.

Add the frozen veggies and singkamas.

Stir fry a couple of minutes and add the shrimp (and ham).

Mix in the cream of mushroom (and cream) and simmer for 2-3 minutes. Adjust the sauce according to your thickness preference. Season to taste.

Serve.

Sipo Eggs

VERDICT
WILL: This is maybe one of the forgotten meal from Kapampangans. Why? Because Sisig took all the spotlight. Well, let’s cook and eat again the Sipo Egg. 

There’s no special ingredient but you’ll be amazed that for a small budget, you can cook a huge portion of it. Why? Because of turnip! Turnip gives a sweet flavour to it’s sauce. Indulge in beta carotene from carrots and protein from quail eggs! 

This is another meal to achieve for your next potlock or event! 

Chicken Pastel Recipe

Don’t be intimidated by this dish.

It is easy to cook.

Ingredients:

Chicken (parts are up to your preference)

Potatoes (cubed)

Carrots (cubed)

Red bell pepper (cubed or square)

Onion (minced)

Garlic (minced)

1 can evaporated milk

1 can all purpose cream

1 can chicken or vienna sausage

Mushroom (optional)

Cheese (optional)

Pan-fry the carrots, potatoes then mushroom. Once the potatoes become translucent add the bell pepper. Fry a couple of minutes and set aside.

Sauté onion and garlic then add chicken. Once the meat turned brown, add evaporated milk and let the liquid reduce. Mix the all-purpose cream, sausage and pan-fried vegetables and simmer until you achieve the desired cream thickness. You can add cheese.

Serve with freshly cooked rice.

Chicken Pastel 

VERDICT
WILL: Ate Sol is asking what to cook on the next event at home and I remembered that Nanay cooked a creamy chicken. And now I know what it was called. The Chicken Pastel. 

My last time I cooked using a milk, it taste like a sweet caramel. Haha. Again, let Abbey do the work at the kitchen. 

When I tasted the sauce! OMG! It is my Nanay’s Chicken Pastel! Yummy, creamy, and taste like cheese! What the!! Saraaap talaga! Cook it now and let chicken reborn a new life! 

Samgyetang - Ginseng Chicken Soup Recipe

Ingredients:

1 medium whole chicken

Samgyetang soup pouch (jujube, ginseng and soup spice)

1 1/2 cup glutinous rice

15 cloves garlic

Green onion

Dipping sauce:

Soy sauce

Vinegar

Chopped onions

Jalapeño

Soak the glutinous rice for an hour.

Clean the chicken.

Fill up the chicken with garlic, jujube, rice and ginseng.

Put the chicken into a pot and fill with water.

Bring to a boil and simmer it until the chicken is cooked as well as the rice.

Mix all the ingredients for the dipping sauce while waiting for the chicken to be cooked.

Serve it in a bowl and garnish with green onion.

Samgyetang - Ginseng Chicken Soup

VERDICT
WILL: I saw Samgyetang meal while watching a Korean TV Show, Return of Superman. A soup that enjoyed well by Song's Triplets. Next, is when Maangchi cooked it on her youtube channel. Darn! I want that hot soup too in my plate. 

I surprised Abbey by putting it on our weekly meal list. And he doesn’t have a choice but to learn how to cook it and where he can buy those ingredients. Haha! A challenge he always loves to do! 

The soup have this herby and earthy feel. It relaxes the body and those spices gave heat from inside. Oh gurl! This is so good! This will be on our meal list again...soon! 

Easy Falafel In Pita Bread Recipe

ABBEY: I met these vegetarian balls when we ordered on one of the Middle Eastern-restaurant at Clarke Quay. It made to the list of our weekly menu. Preparation will take time more than cooking. But all worth it.

Ingredients:

1 cup of dried chickpeas (soaked for 24 hours)

1 cup fresh parsley 

1 cup fresh cilantro or coriander

2 tsp coriander seeds

2 tsp cumin seeds

2 tbsp flour

1/2 tsp baking soda

1 tsp lemon juice

Salt and Cayenne pepper to taste

Pita bread

Sautéd onions

Yogurt sauce

200 ml yogurt

1 clove garlic (minced)

Salt and pepper

Toast coriander and cumin seeds and grind it. Mix all the remaining falafel ingredients in a food processor and have it to almost a paste. The texture will really depend on you if you want it chunky or not.

Put the mixture in the fridge for about an hour.

While waiting, mix all the ingredients for yogurt sauce and put in fridge.

Make falafel balls and fry them. You can also shape them as cakes.

Fill in your pita bread with falafel, onions and yogurt sauce. Enjoy.

Falafel in Pita Bread

VERDICT
WILL: Falafel was at my list since last year. And just last week, we got to remember to have it. As usual, Abbey had done the cooking. Hehe. 

It is amazingly delicious and to know that the main ingredient is a chickpea! Protein and fiber overload! Falafel top with caramelized onion and lemon-spiked yogurt! Yum! Do not forget the soft but chewy texture of pita bread! It is indeed a fulfilling, healthy and happy meal! 

This will be a healthy and cheap option for your diet! 

Tuna Prata Roll Recipe

1 can of Spicy Tuna

2 medium size onion 

4 medim size tomato

Sour cream 

6 prata 

Sauté the onions using the oil from canned tuna. After 5 mins toss in the tuna and let it simmer for 15mins. 

Cook the prata as per label’s instruction. 

Lay the prata on your plate, put the cooked tuna on it together with the fresh tomato and sour cream. Roll! 

Enjoy! 

Tuna Prata Roll

VERDICT
ABBEY : I keep on thinking what tuna prata roll looks like. Wilma cooked it. Oh, it’s a roll or you could say a wrap. Quick to whip up and flavorful. The mix of tuna, tomatoes, and sour cream is superb.

Easy Dumpling Cabbage Soup Recipe

Ingredients:

1 medium cabbage (sliced into strips)

Carrot (optional)

Onion

Garlic (minced)

Chicken stock

Dumplings

The recipe is very easy. It is like chicken soup but replace the chicken with cabbage and dumplings.

Sauté onion then garlic.

Put in the chicken stock and bring into simmer.

Then put carrots, cabbage and lastly the dumplings.

Simmer for a couple of minutes and turn off the heat to avoid overcooking. Serve and enjoy.

Easy Dumpling Cabbage Soup

VERDICT
WILL: Now, I feel how my mom feels whenever she will think for our daily menu. Luckily on our era, Youtube and Facebook are there to help for some ideas...and Abbey to do it. Hehe. 

Do you know that cabbage is good for your digestion? So! Here you go! Cabbage soup! The taste? It tastes healthy! Vegetarian Dumplings made it even better! If you feel sick, this is a good alternative for porridge. 

Hmmm what will be the next soup baby? 

French Beans and Carrots with Liver Recipe

Ingredients:

French beans (cut into 3-in long)

Liver (thin slices)

1 medium onion (sliced)

4 cloves garlic (minced)

Salt and pepper

Sauté onion then garlic. Mix in the liver.

Put in the string beans and atir fry for a couple of minutes.

Season with salt and pepper.

It is that easy.

WATCH HERE

French Beans and Carrots with Liver

VERDICT
WILL: Fact: When I am in secondary school. My mom always asked me to eat a half-cooked pig’s liver. Everyday! This is to jacked-up my blood as the doctor found that I am anemic that time. So now, remembering those days and to help our body to get more iron that Abbey and I need, we came up with this recipe. Yeyyy!! 

Concoction of iron, protein and beta carotene -- presenting the string beans and carrot with liver! Every bite is yummy and I can hear body thanking me for this food. 

Love this viand! Kung pwede lang araw-araw! Hehe. 

Braised Pork Recipe

Ingredients:

Braised pork

Pork (belly - cubed and ribs)

Medium onion - sliced

4 cloves garlic - minced

2 tbsp ginger - julienned

3 tbsp light soy sauce

1 tbsp dark sauce

Brown sugar (according to your sweetness preference)

4 star anise

1 cinnamon stick

Salt

Chili oil

1 cup of chili powder

1 cup of vegetable oil

2 star anise

1 cinnamon stick

8 pcs cardamom 

3 tbsp sichuan peppercorns 

1 bay leaf

2 tsp salt

Braised Pork

Season the pork with salt and shallow fry them until they turn brown. Set aside.

On the same pot/pan, sauté the onion, then garlic and ginger.

Pour a cup of water (or chinese cooking wine) and deglaze the pot; scraping all the flavors at the bottom.

Put back the pork as well as the other ingredients (light and dark soy sauce, sugar, star anise, cinnamon stick).Boil and simmer until the pork is tender. Add water accordingly. You can remove the bones before serving as an option.

Serve with either rice or egg noodles and put slices of cucumber, green onions, and chili oil.

Chili oil

Heat the oil in a pot (low heat).

While the oil is heating up, toast the aromatics (star anise, cinnamon stick, bay leaf, peppercorns). Be sure not to burn them. Once they are smoking put them in the oil and let them sizzle (not fry) for at least 5 minutes.

Cool it down for a couple of minutes before transferring it to the jar with the chili powder and salt.

Put some star anise, cinnamon and bay leaf.

Braised Pork with Slice Cucumber and Chili

VERDICT
WILL: Abbey’s hobby is to cook and day-by-day he is flourishing this talent of him. Last week he cooked Asian Braised Pork.

Oh darn! The pork is tender, sweet and a spike of saltiness. The star anise and cinnamon became the main factor of this dish. It’s aroma gives a huge factor on it. 

This is the pork version of beef pares! Love it! Thanks baby! My personal chef. 😍

Salted Egg Yolk Chicken Wrap Recipe

Ingredients:

Chicken (preferably breast cut into strips or bite-sized pieces)

2 stalks curry leaves

100g Knorr Salted Egg Powder (50g for sauce / 50g for breading -optional)

50g butter

50g potato starch

150ml milk

Salt and pepper 

Romaine lettuce

Tomatoes

Any flavor wrap

Season the chicken with salt and pepper.

Mix potato starch and half of the salted egg powder.

Bread the chicken with the powder mixture.

Double fry the chicken till crispy. Set aside.

Sauce:

Melt the butter in low heat.

Once melted put in the curry leaves then the remaining salted egg powder.

Lastly add the milk and mix until well incorporated.

Add milk until the desired thickness of sauce is achieved.

Assemble the lettuce, tomatoes and chicken on the wrap amd add some sauce.

Enjoy!

Salted Egg Chicken Wrap 

VERDICT
WILL: Salted egg becomes a big craze in Singapore. Knorr recently uploaded a recipe in facebook and of course Abbey was challenged. 

Of course the taste is oh well darn good! The thick and creamy taste of salted egg and the aroma of curry leaves enveloped in each and every bite. 

Be careful, you might feel dizzy if you ate too much. Haha! 

Bak Kwa Fried Rice Recipe

3 eggs

1 cup mixture of peas, carrots, corn

1 medium size onion (minced)

5 cloves garlic (minced)

1 cup fresh shrimp (diced)

5 bakkwa (sliced)

Green onion (sliced)

2 tbsp oyster sauce

A dash of sesame oil

Leftover rice

Salt and pepper

Beat 2 eggs and mix with rice. Put in fridge.

Sauté onion then garlic.

Put in peas, carrots, and corn and mix in shrimp after a couple of minutes.

Thrown in the bakkwa until all are well incorporated.

Set aside.

Beat the last egg and cook in the pan. Stir continuously and break into small pieces.

Add the rice until the eggs in the rice is also cooked.

Mix in the vegetables.

Put oyster sauce, sesame oil, salt and pepper to taste.

A couple of minutes, mix the green onions and then serve. Enjoy.

Bak Kwa Fried Rice 

VERDICT
WILL: There is no reason for now to get bored on home cooked meals, well, specially when your husband is doing it for you! Haha! 

Do you know that Yangzhou Rice is pretty expensive to get from a decent restaurant? So, the solution is, ask Abbey to cook it and he now solved the overflowing supply of bak kwa. Ha! Ha! 

He nailed it! Our red rice has a firm texture, the bakkwa give the sweet flavour together with peas, carrots and corn. Well done Abbey. 

Thank you for cooking fantastic food all the time! Yum! 

Fried Vietnamese Spring Roll

Ingredients:

Shrimp (cooked and cut in half lengthwise)

Romaine lettuce

Mung bean sprouts

Black fungus (chopped)

Carrots (julienned)

Cilantro

Rice paper

Dip:

Fish sauce

Lime

Chilli

Sugar

This is an easy recipe.

Wet a rice paper in to warm water.

You can arrange the sprouts, black fungus, carrots into the lettuce for easy wrapping.

Put the shrimp and cilantro on the end side of the wrapper for better presentation as it will be seen on the top layer.

Fry the spring rolls, then double fry. That is the key for crunchiness.

For the dip, mix all ingredients according to your preference. Serve and enjoy.

Fried Vietnamese Spring Roll

VERDICT
WILL: Never taught that Rice Paper can be fried! Thanks to YouTube. Vietnamese Spring Roll is quite a tedious job, so leave it to the expert..Abbey haha. 

He double fried it and what will you expect? Crunchy! Crunchy! Everything inside is fulfilling but the one who shines is the taste of cilantro leaves and gooey texture of black fungus mushroom. Fish sauce, sugar and lime dip intensified the umami taste! Yummm! 

Green Iron Booster Smoothie

Ingredients: for 2 pax

1 medium cucumber

1 bunch of spinach

3 kiwis

1 cup of grapes

Water

Mix all the ingredients and enjoy.

Don’t be intimidated by the green color of juice. Though green is not the usual color of drinks, the taste is good.

The flavors of grapes and kiwi will mask the taste of spinach.

I can’t believe I’m able to try this. Haha.

Green Iron Booster Smoothie

VERDICT
WILL:  Abbey showed me the next concoction of our juice and his eyes glimmer! Haha! 

What are the ingredients? Kiwi, green grapes, cucumber, and spinach. Cucumber and spinach were bland, kiwi and grapes gave it’s sweet flavour in the juice! It is green and it will make you feel healthy. 

Go! Go! Boost your Iron! 

Cornbread Recipe

Ingredients:

1 box of corn bread mix (this is a cheat as I haven’t found the corn mill nor the corn muffin mix on the stores that I visited)

1 can of whole kernel corn

1 can of cream-style corn

1 egg

1/3 cup oil

1 cup milk

Sugar (optional)

Preheat the oven to 204 C.

Grease a baking pan.

Mix all the ingredients in a bowl until well incorporated and transfer to the pan.

Bake for 25-28 minutes or until toothpick comes out clean.

Serve with coffee or tea.

Cornbread

VERDICT
WILL: The menu is in Abbey’s hands from 2017 and non-availability of some ingredients hinders him in baking it. But once it was written in our calendar, he can’t do anything but cook it! Haha! So, he looked north, south, east and west just to find the main ingredient. The corn mill! Haha! 

The bread is moist, and the aroma unleashes everytime it is in front of you. The corn kernels bids the taste like it was corn muffin of Kenny Rogers! Winner! 

Wondering what will be the next product on Abbey’s baking session! 

Cilantro Lime Shrimp Pasta Recipe

5 tbsp. extra-virgin olive oil

1 lime juice extracted 

1 tbsp cumin seeds

10 pcs shrimp, peeled and deveined

1/4 kg cooked pasta  

4 tbsp. butter

3 cloves garlic, minced

1 tsp. red pepper flakes

1 bunch of fresh cilantro

Lime slices 

Marinate the shrimp for 30minutes in olive oil, 1/2 lime juice and cumin. Cooked the shrimp with butter, set aside. Toss in garlic, and red pepper flakes and cook about 1 minute. Add your cooked pasta and return shrimp to skillet. Add cilantro and serve with lime slices.

Cilantro Lime Shrimp Pasta

VERDICT
ABBEY : Every now and then Wilma is reinventing our pasta flavors. Now she made it with shrimp, cilantro and lime. The flavor is bursting on each bite. I really like the “zesty-ness” of lime. It went well with shrimp and complements the cilantro. Try it on your next pasta dinner.

Frozen Brazo de Mercedes Recipe

This is a twist to the classic Brazo de Mercedes that you will surely love.

INGREDIENTS:

Meringue
10 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar

Confectioners sugar

Custard:
10 egg yolks
14 ounces condensed milk
1 teaspoon vanilla extract

Crust:
1 200g-pack or graham crackers (preferably crushed)
1/2 block of butter (melted)

Vanilla ice cream

Procedure:

Meringue:
Put the egg whites and cream of tartar in a mixer. Beat them until the mixture bubbles. Make the meringue by gradually adding the granulated sugar. Mix until soft peaks are formed.

Preheat the oven to 350 degrees Fahrenheit. Place wax paper in a cookie sheet and grease it. Put the meringue and flatten it to 1/2-inch thickness. Bake it in the oven for the 22 minutes. When time is up, let the meringue cool.

Dust it with confectioners sugar to easily remove it from the wax paper.

Custard:
While baking the meringue, whisk the yolks and mix it with the condensed milk and vanilla extract. Put it in a pot and set the heat to low while mixing it thoroughly.  Once done, set it aside.


Crust:

In a bowl, mix butter and graham crackers until the texture is like a wet sand. This will serve as your base. Put the mixture in a serving dish and compress it with the bottom of a glass. Place it on a freezer to harden. 

Assembly:

Spread the custard on top of the crust.

Layer it vanilla ice cream.

Put the meringue on top.

Frozen Brazo de Mercedes

VERDICT
WILL: Can’t sleep and I kept on browsing the internet and there’s a recipe that blew my mind. So...without hesitation I sent the link to Abbey. Another challenge for him! 

Tell you! This dessert makes me happy! I am not sure but my brain releases happy hormones! Wohooo! The taste is totally amazing. The merengue gives a soft texture, custard is chewy and vanilla ice cream blends perfectly. The crumbly crust balances the all in all sweetness. It is addicting! 

This is real! Another dessert on Abbey’s sleeves! Blessed to have this kind of hubby! 

Butter and Salted Egg Yolk Pork Ribs Recipe

Ingredients:

4 salted egg yolks (cookedand mashed)

1/2 kilo of pork (cut into thin strips)

1/4 cup of curry leaves

1-2 chili padi (minced)

3 cloves garlic (minced)

Potato starch

Salt and pepper

2-3 tbsp butter

Cooking oil

Season the pork with salt and pepper. Coat them with potato starch and then deep fry them. Set aside.

Heat a pan and put 2-3tsp oil. 

Saute the garlic then the curry leaves and chili padis.

Mix in butter and let it melt. Once melted, put in the salted egg yolk. Mix well. 

Toss the pork into the pan and let the sauce cover the pork.

Serve with hot rice.

Butter and Salted Egg Yolk Pork Ribs

VERDICT:
WILL: Another viand under Abbey's wing! Naks!

Of course the taste is delightful. The spiciness is just right, the pork is tender and salted egg provides a creaminess effect in every bite. 

You cooked a lot? That is fine! Overnight leftovers is tastier! Haha! 

Spicy Spinach Laing Recipe

There was a new item on our weekly menu; Spinach Laing. I wondered how to cook it. So I thought maybe Wilma already knew. Turns out I need to do it. Haha.

Ingredients:

3 bunch of spinach leaves

1 tbsp ginger (minced)

5 cloves garlic (minced)

1 pack of coconut milk

3 chili padi (sliced)

2 green chili

Sauté ginger then garlic.

Mix in the coconut milk and a cup of water.

Bring to a boil and add the spinach.

Lower the heat then put in the chili padi and green chili.

Have it boil until the coconut oil surfaces to the top.

Add water as necessary and salt to taste.

Spicy Spinach Laing Recipe 

VERDICT
WILL: I missed laing and knowing that dried cassava leaves are the primary ingredients of it made me hopeless. Not until I tasted the Kangkong Laing at one of Gear-Up’s training day. 

Abbey, without a choice, made one for me. Well, not using kangkong. He cooked a spinach laing. We all know that spinach make Popoye strong right? Haha. 

Taste is definitely graded 10! It is healthy, yummy and cheap. 🤗 Try the easy steps above 

Spicy Ginataang Pechay

Ingredients:

3-4 bundles of pechay (cut into strips)

1 tetra pack of coconut milk

1/2 kilo pork (cut into thin slices)

3 chilli (minced)

1 medium onion (sliced)

4 cloves garlic (minced)

Sauté onion then garlic. Add in the pork and fry until brown. Put a cup of water and bring to a boil. Cook it until it’s tender. Put water as necessary. Have most of the water evaporate and then add the chilli and pechay.

Mix in the coconut milk and simmer for a few minutes.

Add salt to taste and serve.

VERDICT
WILL: This spicy ginataang pechay is somewhat a healthier choice if you are missing Bicol Express. 

You will indulge in the greens, spiciness and creaminess of this viand. Oh, please do not cheat yourself in cooking this. The main ingredient is Pechay not the pork ok? Haha. 

Happy eating!