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Ginataang Alimango


Ginataang alimango is one of the heartiest meals I know. It satisfies the soul like a warm hug on a cold stormy night. Well, that’s if you are not allergic to crab like my husband. But this is his favorite recipe to date. He just takes one Cetirizine an hour to 30 minutes before eating and it’s all good.  Here’s my own recipe for this dish.


1 kg alimango

1 liter Sprite

2 cups kakang gata or rich coconut cream

1 tbsp onions chopped

1 tbsp garlic minced

1 tbsp ginger chopped

1 cup squash cubed and unpeeled

1 cup malunggay leaves

1/2 tsp turmeric powder

3-4 pcs sili espada

salt and pepper to taste

a dash of brown sugar

1. First step is to put your alimango in a pot and add in a liter of Sprite. The sprite should be just enough to cover your crabs in half. The fresher your crabs, the better. Which means, live ones are much preferred as they are much sweeter when cooked. You’ll know when they are cooked when they stop moving and they turn orange.

2. When the crabs are done, set them aside.

3. Saute the onions, garlic and ginger.

4. Add in 1 cup of the kakang gata or coconut cream. Let it boil a little.

5. Cut the crabs into two and put them in the slightly boiling kakang gata. You may remove the pincers and add them also for more flavor.

6. After 2-3 minutes, add the squash. It is best to not peel the squash because if peeled, it will be turn into a baby food consistency. Add the turmeric powder and sili espada. Sili espada is also called siling mahaba.

7. Season with salt and pepper. Add a dash of brown sugar to bring out an umami flavor. I used to add vetsin for more flavor. But I found out that brown sugar gives the same umami flavor as vetsin.

8. One misconception about gata or coconut cream is that it makes the food spoil easier. I noticed that when you cook the gata to a certain consistency, the dish lasts for days. The way to do it is to just cook it long enough for oil to come out.

9. Once the gata turns a little oily, add in the malunggay leaves. Mix it well and turn off the heat. malunggay doesn’t need to cook very long since it tends to turn bitter when overcooked.

10.  Serve hot with rice. And like my husband, coke. Ice cold Coca Cola.



Chicken Curry

Chicken Curry is one of my favorite foods. It is common in the Southeast Asian region and the Carribean. This is believed to be an Indian influence on our Filipino cuisine. The Filipino version for this dish uses curry powder and coconut milk giving it a very creamy and spicy flavor. It is best served hot and paired with freshly cooked rice. Enjoy!



1kg chicken thighs or breast

1tbsp curry powder

1tbsp onions chopped

1tbsp garlic crushed

1tbsp ginger chopped and peeled

1 1/2 cups potato chopped

1 1/2 cups chopped carrots

1/2 cup red bell pepper

4 pieces sili espada (green)

1 cup coconut milk (2nd squeeze)

1 cup coconut milk kakang gata (1st squeeze)



1. Saute onions and garlic.

2. Add in chicken and cook for 3 minutes.

3. Season with patis and pepper.

4. Add in the 2nd squeeze of your coconut milk. Bring to a boil and simmer for 10 minutes. Add the curry powder.

5. Add the kakang gata or 1st squeeze of your coconut milk. Add also your potatoes, carrots, bell peppers. Simmer for 15-20 minutes or until the sauce becomes oily.

6. Add the sili espada and season with pepper according to taste.


You may cook it longer so that the coconut milk will be cooked thoroughly. You’ll know when it is cooked when you see oil coming out and the sauce becomes very creamy. 

we just love our veggies!

Leche Flan

A friend inspired me to post my recipe for this sweet Filipino favorite. The secret to creating a melt in your mouth leche flan is using a lot of egg yolks. So yeah, good luck to those who are watching their weight. Though this treat is not advisable to be devoured on a daily basis, it is good to indulge ourselves once in a while especially with Valentine’s day coming. So here it is, my melt in your mouth leche flan.



1 big and 1 small can evaporated milk

1 330 ml can condensed milk

14 egg yolks

1 tsp vanilla extract

1 cup white sugar

3/4 cup water

1. Mix sugar and water then bring to a boil for a few minutes until the sugar caramelizes.

2. Pour caramelized sugar into an aluminum mould, spreading the caramel enough to cover the bottom. Set aside.

3. Mix the evaporated milk, condensed milk, egg yolks, and vanilla extract. Do not beat it, just mix it slowly enough to incorporate all the ingredients together.

4. Slowly pour the mixture on top of the caramel on your aluminum mould.

5. If your aluminum mould does not come with a cover, cover it with aluminum foil and steam for about 40-45 minutes. To check, insert a toothpick on your flan and if it comes out clean, your flan is already done.

6. Let cool. Refrigerate. Enjoy!

Shrimp Adobo

Adobo is any meat or vegetable cooked in soy sauce, vinegar, garlic, and pepper. Those are the main ingredients in an adobo. This cooking process is very popular and common in the Philippines. Even before the Spanish came to our country, our ancestors have been cooking food with vinegar. Remember, there was no refrigerator yet, so our ancestors have to cook food that will last for days without spoiling. Vinegar acts as a preservative because it inhibits the growth of bacteria.    It can be said that there are regional variations to this dish. For example, in Bicol, they add coconut milk to the basic adobo ingredients. In some regions, they add turmeric or luyang dilaw to give it a yellowish color. Some add chilis and liver. But the most basic ingredient is the vinegar.

This recipe is for my favorite kind of adobo, the Shrimp adobo.



1 kilo medium sized shrimps

1/2 cup coconut vinegar (or any kind of vinegar)

1/4 cup soy sauce

1/2 cup  Sprite

8 cloves garlic, minced

1 tablespoon onions

salt, pepper, and brown sugar to taste

1 tablespoon cooking oil

2 tablespoons scallions


1. Wash the shrimps and cut off the whiskers.

2. In a bowl, mix the vinegar, soy sauce, pepper, and brown sugar. Mix well.

3. In a wok, half cook the shrimps in Sprite for 1 minute. You’ll know if it’s half cooked when the shrimps are slightly no longer transparent. Do not wait for it to turn completely orange. Drain and set aside the sauce.

4. In the same wok, heat some oil and saute the garlic and onions.

5. Add in the shrimps, scallions, and the vinegar mixture.

6. Add a little of the sauce from when you cooked the shrimps first. Do not overcook. Just wait until the shrimp turns bright orange.

7. Season according to taste.


Now this recipe is best paired with hot rice. It is also great served with cold beer. Enjoy!


Uncle Pipoy’s Place

Finally, the bar exams 2012 are about to end. I’d like to make mention of this carenderia across the place where we’re staying at. It’s called Uncle Pipoy’s Place. It’s a restaurant/dormitory located along Moret St., Sampaloc, Manila. Right around the corner of Shakey’s along Espana blvd. They make the best food at the best carenderia prices. Their ‘silogs are served gourmet style (very yummy), their pork binagoongan, korean style pork barbecue, chicken curry, pancit molo, pinakbet, bopis, adobo, and ginisang monggo are some of the foods that we’ve tried and they are all very good. They use freshly ground pepper and they don’t skimp on their ingredients. A lot of carenderias here in the UST area are just so bad. The food all tastes like Magic Sarap. One carenderia even had langaw and hair strands on their food. Uncle Pipoy’s is the only carenderia where we get our food from. Cheap, clean, and very delicious. As we’re leaving in a few days, I’d like to thank the people there who were so kind to us and always said goodluck to my husband and gave us an extra serving of their food especially during Saturdays (because the bar exams are held all Sundays of October). I was so stupid not to ask for their names especially the owner who’d always call me anak. They’re closed now for the Undas and by the time they’ll be back, we’d be in Cebu already but I hope this helps advertise them in some way. Thanks!

Preview Image


Igado is an Ilocano dish which basically consists of strips of pork, pork liver, and cut up vegetables. It is best enjoyed with rice, plenty of rice.

1/2 kg pork strips, fat included
1/2 kg pork liver strips
1 tsp onions
1 tsp garlic
1 cup potatoes sliced into strips
1 cup carrots sliced into strips
soy sauce
1 tsp grated ginger
kalamansi juice
black pepper
green and red bell pepper strips
sili espada

1. Cut your pork and pork liver into thin strips.
2. Marinate you pork liver in soy sauce, kalamansi juice and a little brown sugar.
3. Saute your pork in onions and garlic. Add in a few strips of green and red bell pepper.
4. Once the pork is done, add in your marinated pork liver including the marinade together with some slices of potato and some carrots.
5. Season with a little salt and pepper, a little vinegar to taste.
6. Simmer for 10 minutes or just until the pork liver is done. Do not over cook as this will cause the liver to be too chewy.
7. Add some sili espada or long green peppers, stem cut off and simmer for about 2 minutes. Serve hot.

Bulalo (Beef Bones Soup)

Bulalo is a stew made from beef shanks and marrow. It is a favorite among Filipinos. However, because of its very high calorie content, we only cook it during very special occasions.

Since the best bulalo can only be achieved if you slow cook it, the best way to do it would be with wood. It gives it a rich smokey flavor. The taste will be very different if you cook it in a gas stove.

People have different ways of cooking bulalo. This is how my family wants it done.


2 kgs beef shank marrow intact
1 tbsp whole peppercorns
4 pcs sweet corn cobs, each cob cut into 3 equal parts
1 large onion
1 tsp garlic crushed
6 pcs banana, saba variety unpeeled but cut into half
1/2 head of a cabbage cut in pieces
3 tbsps patis or fish sauce
2 pcs. beef broth cubes
1 cup spring onions

1. Pour 2 liters of boiling water over your beef shanks before cooking. Discard the water after 2 minutes.
2. Boil 4 liters of water in a wood stove. Cooking the bulalo in wood will give it the best smokey flavor. Once it boils add in your garlic and onions.
3. Add your beef shanks. Slow cook for 1 hour. Add 1 cup of water every 30 mins.
4. Add in 2 beef broth cubes and 3 tbsps of patis. The beef broth cubes are actually optional, but it can add more beef flavor to your soup.
5. Once it boils again, add in your peppercorns.
6. Skim off any scum as your water continues to boil.
7. After another hour of slow cooking, add in your banana and sweet corn cobs. Leave the bananas unpeeled but cut them in half. You can peel them off when you eat.
8. After approximately 30 mins., skim off excess scum, season to taste and take it out of the fire.
9. Add in your cabbage and spring onions. Cover for 5 mins. and serve hot.

Mango Float

Christmas is the season of gift giving and sharing. It is also the season for family get togethers, and where there’s family get togethers, there’s always food. Another favorite in the noche buena menu is the classic favorite, mango float. A lot of recipes that can be found over the internet are too sweet. This is my recipe which is made with less sweeteners and more cream. Enjoy!


10 pcs.Ripe Mangoes
3 boxes Graham Crackers
4 boxes Alaska Crema
1 can Condensed Milk

1. Slice mangoes into thin slices.
2. Combine condensed milk, Alaska crema and mangoes. Layer the graham crackers in a Pyrex.
3. Put layers of graham crackers followed by the mangoes, cream and milk mixture.
4. Repeat the layers of graham crackers and filling until you’ve used it all. Top the final layer with crushed graham crackers.
5. Chill overnight.

Potato Salad

This is my very own recipe for potato salad. It’s always a hit in every party. I’m sure it will be epic for noche buena. By the way, this recipe is best if prepared at least one day ahead your party or event. Enjoy!


3 kilos potatoes

2 250ml pack mayo magic

1 dozen eggs

2 whole white onions

1/8 sweet pickle relish

salt, pepper, and sugar to taste

1. Wash your potatoes very well, scrubbing with a washcloth if necessary. Boil them until cooked. Do not peel skin. Slice into cubes.

2. Boil your eggs and slice them into cubes as well.

3. Mix in all of your ingredients.

4. Refrigerate

This can last up to 4 days in the refrigerator. Don’t peel your potatoes. The skin adds texture to your salad.

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