Leche Flan

I have no interest to cook leche flan. Because every since I do not eat it. I am a person who really has a sweet tooth but I cannot make myself to like nor to eat even just a bite of this sweet delicacy.

But when we were planning for our New Year’s Eve menu my husband ask me if I could cook some. So I tried, since I am also excited to use my steamer.

So here goes my recipe :

Pancit Bihon

Pancit, according to Wiki, ”Pansit”‘ is a stir-fried noodle dish, common in the Philippines, though of Chinese origin. This food is second in popularity to rice in the country. It’s similar to yakisoba and yakiudon Japanese-style stir-fried noodles.

The word pancit is derived from the Hokkien word pian i sit, which literally means something conveniently cooked fast.

So there you go. A brief background on Pancit.

My mother in law cooks yummy pancit. I am not into it but when I tasted her pancit I changed my mind ;)

So I tried cooking some on my own. I still think hers is better than mine. But i think practice makes perfect. hehe!

Boneless Crispy Pata

This meal is SINFULLY SINFUL. hahaha. Another find on the YUMMY mag September 2007.

Tilapia Strips

I got this recipe from the YUMMY mag published September 2007. Although its fried, Anevay who always favored meals with soup love this to bits. She kept on munching the strips.

Sweet and Sour Fish

When I am cooking sweet and sour fish I used tuna, salmon or maya maya. But this recipe is for any kind of fish.


Anothe favorite of Anevay. Its mixed veggies with some cornstarch.

Here’s how I prepare Chopsuey for Anevay. It’s quite simple but families say its yummy.

Chicken meat, enough to add a taste to the Chopsuey ( since I am cooking for a one year old, i  deboned it and remove the skin and chopped it into tiny pieces). To make the chicken tasty, mixed it together with 1 tsp salt, 1 tsp cornstarch, 1 tsp soy sauce and 1 egg white. Usually if I only have small amount of chicken I would reduced the salt, cornstarch and soy sauce to 1/2 tsp. Then leave the mixture for a few minutes.

Saute garlic and onions and then add the chicken. Cook the chicken until its tender, then add the veggies (most of the time I only used cabbage(chopped into small pieces or grated) and carrot (julienne cuts) but if you like you can add celery etc) and add 1/2 cups of water. Dissolved 2 tbps of cornstarch into 1/2 cups of water and then pour it into the chopsuey your cooking. Add one tsp chicken  bouillon cube and 1/2 tsp sugar and 1 tsp soy sauce. Let it simmer on low heat.

 That’s it!

Alaska Embutido Supremo

As the name implies I got this recipe from Alaska recipe leaflet which was an add on in the November issue of YUMMY.

So here goes.

Ingredients :

2 cups diced bread                                      

1 cup Alaska evaporated filled Milk  ( the one in carton is equal to 1 cup)

1/2 kilo ground pork

1/2 cup chopped onions

2 tbps minced garlic

1/2 cup chopped carrots

1/4 cup chopped celery

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

1/2 cup grated cheese

3 tbsp flour

1 tsp salt

1 tsp liquid seasoning

a pinch of pepper

3 hard boiled eggs, halved or quartered

2 pcs jumbo hotdog

Procedure :

In a bowl, mix bread and evaporated filled milk with a fork. Blend in remaining ingredients except for hard boiled eggs and hotdog. Divide into three and place in a sheet of foil. Place hotdog and egg slice on top and roll like a log and seal ends by twisting the foil. You can also make these into a meatloaf by pressing half of the meat mixture in a foil lined loaf pan or leche flan mold. Place hotdog and eggs on top and press the remaining mixture over it and flatten top. Bake in preheated 350F or steam for 45 minutes or until top is firm.


I used the leche flan mold and put the mixture in the oven, after an hour or so, here is the finish product.

They all like it.

Anevay’s fave - Sinigang na Baboy or Hipon

Sinigang is an all time favorite and a well known dish in the Philippines. This can be done to fish, pork or shrimp. And it’s Anevay’s favorite. If we eat out and we end up at Max’s we will surely order their Sinigang.

At home, I usually go for fish or shrimp. Pork will be my last choice for health reason. And if its pork, I make it a point to cook it longer so that Anevay won’t have a hard time digesting it.

During my childhood days, preparation of Sinigang is somewhat messy because you need to boil the tamarind and a lot of work afterwards.

But now, in the advent of instant products that you can use for cooking, tamarind are a thing of the past. You can buy either the sinigang sa sampalok mix of knorr or maggi. I prefer Knorr.

This is how I do it : Boil either the shrimp, fish or pork. And if its already tender add the sinigang mix. Let it boil. Then add the veggies.

Easy does it!

When feeding Anevay, I cut the meat and the veggies into small pieces. This will make sure that she eat a balanced meal.