PINATISANG PATA

INGREDIENTS

•  cloves of garlic (a lot)
• whole pepper
• salt
• 2-3 tbsp fish sauce
• 2 tbsp vinegar
• 1 tbsp soy sauce
• 2-3 laurel leaf
• 2-3 cups of water

STEPS

1. Boil the pork in 2-3 cups of water (as long as the pork is submerge in the pan - its good) for at most 20-30 minutes until it softens
2. When the pork softens (check the meat with a fork), put the ff:
3. Put 2 pinches of salt , a lot of whole pepper, cloves of garlic (smashed), fish sauce - vinegar - soy and some laurel leaf
4. Now be sure you let it shimmer until the sauce is formed  

Cross out

Why didn't you mend me halfway? You could see me bleeding, why couldn't you put pressure on the wound? You only think about yourself. You only think about yourself. You better bend before I go...on the first train to Mexico.

- Incubus

BUTTERED PINK SALMON

Fry the Salmon in Butter!

Simple and Easy

SAUCES

• This is best to serve with Lea & Perrins: Worcestershire sauce! 
• Soy sauce with kalamansi would suffice

SIDE DISH

• Baguio beans, kernel corn, carrots and mashed potatoes are excellent with pink salmon! 

•  sadly; i dont have any of those in the fridge. Stay tuned for my mashed potatoes coming right up this week! :)

STEPS & TIPS

• When you put a tablespoon of butter into a hot pan be sure you spread it all over the pan while it melts
• DONT BURN THE BUTTER! (you shouldn't let the butter turn into brown before putting the salmon into the pan)
• Place the strips of salmon meat 
• And for about 3-4 minutes on each side of the salmon: flip it (it doesnt need to take that long to fry the salmon meat because its meat is sooooo soft and if you cut it into thin strips then it'll be easier to cook)

look the picture

the meat is PINK while the outside is REDDISH BROWN

WHY THIS BLOG?

It's to help people out there who are too busy to cook but still find time to cook. It has always been my passion to cook for people whom I love. Like during christmas, i always get up in the morning to prepare the foods that are going to be serve night before christmas (buena noche). And that's has always been so fun - bonding with my parents, getting so dirty in the kitchen and all plus I get to learn.

Learning was the side dish. Fun in cooking is the main course. I enjoy cooking everything from desserts to pasta to pop corn. I know I have lots to learn and lots to experience. So this is just the beginning of it. I hope all the recipes I put in here would be beneficial to those who wanted to prepare something nice, and special for their love ones. 

So that's a dish I got from my mom; after shock for a lunch meal: 

AVOCADO IN MILK

It's like a milk shake (-) the shake. ^_^

INGREDIENTS

• Carnation evaporated milk (alaska preferred)

• Sugar/Equal (optional)

• Crushed Ice

• Avocado

PROCEDURE 

Prepare the avocado by cutting it in half, throwing the seed out (and plant it somewhere near your house) and scope the avocado with a spoon.

On a bowl, pour in the carnaiton evaporated milk, as much as you want, and crush ice. Put the avocado. Now, Taste it. If you think you got a sweet tooth then add equal. For the one I did, I was happy without sugar. Haha ^_^

Share it with someone. It makes the taste much more

TIIM NA BANGUS

INGREDIENTS

• 1 tomato

• 1/2 (big) onions

• 2 cloves of garlic

• 4 tablespoon of soy sauce

• 5 kalamsi

• 1 whole bangus

• 3/4 cup of water

PROCEDURE 

Fry the milkfish first. And then put it in a plate with tissues in it so that it will absorb the oil. 

And, well for the sauce: saute everything! throw in into a hot pan chopped garlic, next chopped onions (like big onion rings) and last are tomatoes. 3/4 cup of water and put in 4 tablespoon fulls of soy sauce. Now for kalamansi, remove the seeds of course and if you squeeze it up it should be 2 tablespoons of kalamansi. While the sauce shimmers, throw in nicely the milkfish and cover it up.

If you want more sauce then just do the math haha ^_^