My New Love

Since I started living with my husband in Baguio, I found my NEW LOVE. It's COOKING :-) Many people are doubtful about this news because I am really not so into a domestic chore, but really, I am so passionate with this new love.

Let me share with you some of the dishes that I've done for the past weeks.

SARSIADONG SARDINAS 

INGREDIENTS:

1 can Tomato Sardines with chili
1/2      Chopped Onions
1/2      Minced Garlic
1 whole Tomato
1 whole Egg

2 teaspoonful Canola Oil
1/4 teaspoon Magic Sarap
1/2 cup Water

PROCEDURES:

1. Heat the pan, then the oil.
2. Sautee the garlic until it turns slightly brown.
3. Then put the onions and tomatoes.
4. Separate the sauce of the sardines from the fish. Then put the fish onto the pan.
5. Mix them altogether, then put the sauce.
6. After a minute, add water then wait until it boils.
7. Add the Magic Sarap.
8. When you're about to finish, put the egg then mixed it so well.
9. You may turn off the stove while mixing them.

Makes 2 servings

BAGUIO-INSPIRED FRUIT MEDLEY

INGREDIENTS:

1 850mL  Fruit Cocktail
1 250mL  Nestle All Purpose Cream
1/2 Can    Condensed Milk
1/2 Bottle  Nata De Coco
               Chopped Strawberries

 
 PROCEDURES:

1. Drain the Fruit Cocktail and Nata De Coco.
2. In a separate mixing bowl, mix the condensed milk and all purpose cream.
3. After fully mixing the milk and cream, toss it to the fruit cocktails and nata de coco.
4. Then add the strawberries.
5. Refrigerate for an hour to make it frozen.

Makes 10 servings

SINIGANG NA BABOY SA SAMPALOK

INGREDIENTS:

1/2 kilo    Pork (Sinigang Cut)
2 pcs       Tomatoes
1/2 bundle Pechay
1 pack     Sinigang sa Sampalok Mix or Cubes
3 cups     Hugas ng Bigas

PROCEDURES:

1. Soften the pork by boiling it for about 15 mins using the "hugas ng bigas"
2. Add tomatoes, then wait til it boils.
3. Add the Sinigang sa Sampalok Mix.
4. Wait til it boils again for 3 mins, then put the pechay.
5. Once the pechay is fully cooked, turn off the stove.

Makes 3 servings