Longganisa Hash with Tomato Scrambled Eggs and Garlic Fried Rice

Day three (3) of the “Breakfast week”, the gloomy and rainy weather today is certainly not helping me get out of bed right away but my determination remains strong. Here’s my recipe for today’s breakfast.

Longanissa Hash with Tomato Scrambled Eggs and Garlic Fried Rice

What you’ll need

For the Longganisa Hash

3 pieces of Pampanga’s Best Skinless Longganisa

1 medium red onion, chopped finely
2 medium potatoes, diced

2 tablespoons of canola oil

salt and pepper, to taste

For the scrambled egg

2 eggs, beaten

1 teaspoon of sesame oil
1/8 teaspoon of pepper

2 pieces of medium sized red tomatoes, chopped

For the garlic fried rice

2 tablespoons of canola oil
3 tablespoons of garlic, crushed
1 1/2 cup of cooked white rice

How to do it

For the Longganisa Hash

– In a medium sized non-stick pan, heat up the oil over medium heat and
saute the mashed longanissa. Cook for three (3) minutes.

– Saute the onions until translucent.

– Add the potatoes, and cook until tender.

– Season with salt and pepper.

For the scrambled egg

– Crack the eggs in a bowl, add sesame oil and pepper then beat it.

– Using the same pan, saute the tomatoes until is has softened.

– Add in the eggs, scramble it until its set.

For the garlic fried rice

– Using also the same pan, heat the oil over low heat then saute the
garlic, until it has browned.

– Add the rice, season with a little bit of salt then mix well.

Serves two (2) to three (3) people | Best served with a warm cup of coffee. 🙂

How much did everything cost?

Pampanga’s Best Skinless Longganisa Php 108.00
Red onion Php 17.40
Potatoes Php 32.07
Canola oil Php 171.50
Eggs Php 95.00
Sesame oil Php 121.75
Red tomatoes Php 22.00
Garlic Php 30.00

Ham and Cheese Roll-ups

Day 2 of the “Breakfast Week”, it was definitely a struggle to get up earlier but I’m really motivated to get up and make it a habit to prepare and eat a decent breakfast everyday.

Ham and Cheese Roll-ups

What you’ll need

1 small flour tortillas
2 slices of ham

1/3 cup of cream cheese, softened
1 tablespoon of spring onions, sliced
salt and pepper, to taste
1 teaspoon of olive oil

How to do it

– On a small non-stick sauce pan over low heat, saute the spring onions
for one (1) minute. Remove from heat. Transfer into a bowl, and set
aside.

– In a bowl, mix cream cheese, spring onions, salt and pepper. Make sure
to mix it very well.

– In the small non-stick sauce pan over low heat, warm the flour tortilla
until lightly browned.

– Once you’re done warming up the flour tortilla, spread the cream cheese mixture.
Top with ham and spread again with cream cheese mixture then roll up tightly into
a log and slice.

Serves one (1) person | Best served with a warm cup of coffee. 🙂

Notes on this recipe

* To soften the cream cheese, place it in the microwave for 15 seconds.
* To warm the flour tortilla, you can also use a skillet.
* A toothpick will help you hold the flour tortilla once you roll it.
* As an alternative to flour tortillas you can also use white loaf bread.
Just trim the edges, flatten it with a rolling pin, spread the cream cheese
mixture and top it with the ham, roll it up and tightly wrap it in a cling wrap.
Place it in the ref for a few minutes before slicing.

How much did everything cost?

Flour tortillas – Php 91.00
Purefoods Fiesta ham Php 90.00
Magnolia Cream cheese – Php 115.00
Spring onions – Php 14.08
Filippo Berio Olive oil Php 117.00

Egg in the middle

As I’ve always shared with you, breakfast is not my favorite meal of the day and breakfast buffet is the worst place for me at any given time. Grab a cup of coffee and some cheese roll and I’m good to go, until my favorite meal – lunch. People have described me as “like a child being force fed by my parents” every breakfast its because I don’t really have the appetite for breakfast. My tummy isn’t yearning to have five pancakes, or a breakfast platter. Sometimes a bowl of noodles is enough for me. I know what some of you might think – “That’s not right” “You shouldn’t skip breakfast” and “You should eat something hearty for breakfast”. I’ve heard it all, so to motivate myself to get up every morning and have some breakfast, I decided to dedicate this week as “Breakfast Week”. In lieu of this week’s theme I’ve prepared some easy and quick breakfast recipes that you’re all free to try.

So come on, and stay tuned as I have “the most important meal of the day”. 🙂

Egg in the middle

What you’ll need

1 egg
1 piece of bread
3 tablespoons of butter
1/8 teaspoon of thyme
1/8 teaspoon of garlic seasoning
1/8 teaspoon of black pepper

green onions
red bell pepper

cookie cutter or a glass

How to do it

– In a small sauce pan, lightly greased with butter and over low heat, saute the
green onions and red bell pepper for one (1) minute.
– Using the cookie cutter or glass, cut out a circle from the center of the bread.
– Melt the butter in a small sized non-stick sauce pan over low heat.
– Soak both sides of the bread in butter.
– Crack the egg in the circle.
– Sprinkle
– 1/8 teaspoon of thyme
– 1/8 teaspoon of garlic powder
– 1/8 teaspoon of black pepper
– Cover with the lid and let it cook slowly until the top of the egg looks less runny,
and the sides of the bread look toasted.
– Flip to the other side and let it cook for one (1) minute.

Serves one (1) person | Best served with a warm cup of coffee. 🙂

Notes on this recipe

* Notice that I do not have a specific amount or measurement for the red bell pepper and
green onions, because it just really depends on how many are you going to make.
* As an alternative flavor, you can also use Italian seasoning and salt.
* Also, instead of green onions you can also use chives.

How much did everything cost?

Bounty Fresh 10-pc eggs Php 90.00
Gardenia White loaf bread Php 46.00
225 grams of Magnolia Gold butter Php 104.00
1 bottle of McCormick thyme leaves Php 46.30
1 bottle of McCormick garlic powder Php 79.00
Green onions Php 14.08
Red bell pepper Php 34.50

Beef Brisket in Root beer Stew

Beef Brisket in Root beer Stew

What you’ll need

250 grams of beef brisket, sliced

1 tablespoon of olive oil
1/3 cup of vinegar
1 can of root beer (I used Mug Root beer)

2 red onions, sliced
1 cup of mushrooms

1/4 teaspoon of rosemary
1/4 teaspoon of thyme
salt and pepper, to taste

How to do it

– In a medium-sized casserole, heat olive oil then brown the beef on both sides.
Set aside.
– In the same casserole, saute the onions.
– Add the beef back into the pan.
– Add the following ingredients:

– 1 can of root beer
– 1/4 teaspoon of rosemary
– 1/4 teaspoon of thyme

then let it simmer for one (1) hour.

– Add the vinegar, and mushrooms and continue to let it simmer for 30 more
minutes or until the beef is tender.

Serves four (4) people | Best enjoyed with marble potatoes, buttered vegetables or a salad. 🙂

Notes on this recipe

* Make sure to use a non-stick casserole for this recipe.
* Once you add in the root beer, and let it simmer for one (1) hour
make sure to mix it once in a while.

How much did everything cost?

Beef Brisket – Php 231.25
Rosemary – Php 43.95
Thyme – Php 46.30
Root beer – Php 19.35
Marble Potatoes – Php 22.35
Mushroom Php 31.50
Gravy Mix – Php 15.50
Mixed Vegetable – Php 32.00
Butter – Php 104.00

Steamed Milkfish with Garlic Herb Yogurt

Steamed Milkfish with Garlic Herb Yogurt

What you’ll need

2 milkfish fillets, with their skin
1 lemon, sliced into rounds

Garlic Herb Yogurt

1/3 cup + 1 tablespoon plain Greek yogurt

1 tablespoon of extra virgin olive oil

salt and pepper

2 sprigs of cilantro (wansoy)
2 sprigs of flat-leaf parsley

How to do – Steamed Milkfish

– In a deep casserole, place water, cover and set stove over
high heat to boil.
– Season milkfish with salt and pepper, wrap in aluminum foil
then top each fillet with lemon slice.
– Once the water boils, lower the heat. Place your steamer on top
of the casserole then place your aluminum wrapped milkfish fillets.
Steam for seven (7) to 12 minutes.
– Garnish with black pepper and extra lemon on the side.

How to do – Garlic Herb Yogurt

– Pick the leaves off the parsley and cilantro sprigs. Chop the leaves finely.
– Mix well with the yogurt and extra virgin olive oil.
– Season with salt and pepper to taste.
– Keep in the fridge until ready to serve.

Serves four (4) people. 🙂

Notes on this recipe

* When steaming the milkfish fillet, make sure the water does not touch the steam basket.
* To know the milkfish is done, check it by piercing the fish lightly with a small knife,
when it flakes easily – its done.
* Since salmon from the supermarket is too expensive, I’ve opted to use milkfish. Once I was done steaming the milkfish and presented this to the dinner table, I found it pallid, dull. I don’t really recommend using milkfish, just stick with salmon.

How much did everything cost?

Unseasoned Milkfish Fillet ——— Php 74.50
Parsley —————————- Php 21.60
200 grams of Plain Greek Yogurt —- Php 150.00
Cilantro (Wansoy) —————— Php 12.67
Lemon —————————— Php 136.00 (for 5 pieces)

Chicken with egg and fries

I finally found another quick and easy recipe for those who are not big fans of breakfast like me. Here’s a not so tedious recipe you can prepare for you when you’re on a hurry or even for your kids.

Chicken with egg and fries

What you need

1 chicken breast fillet
french fries, to serve

2 eggs (one beaten, and one for frying)

1 cup of all-purpose flour
1 cups of breadcrumbs
1/8 teaspoon of Italian seasoning
a dash of salt and pepper

How to do it

– Defrost the chicken, pat dry with a paper towel.
– Season chicken with salt and pepper.
– Dredge chicken in flour, dip in the beaten egg and dredge
in the breadcrumbs.
– In a small frying pan, heat oil and deep-fry the chicken
the transfer in a plate.
– Fry the egg sunny side up, then place on top of the chicken
– Prepare fries as instructed on the package.

Serves one (1) person. 🙂

Cooking term

* Dredge is defined as “to coat an item of food in flour or breadcrumbs before cooking it.”

How much did everything cost?

100 grams of Ram Breadcrumbs ———- Php 13.50
400 grams Maya All-purpose Flour —— Php 44.50
Bounty Fresh Selenium Eggs ———— Php 95.00
McCormick Italian Seasoning ———– Php 47.50
French Fries ————————– Php 29. 75
Chicken Breast ———————— Php 105.00

Pan-fried Salmon in Pesto Sauce with Bacon-wrapped Asparagus and Chicken with Bacon Salad

Pan-fried Salmon in Pesto Sauce

What you’ll need

2 Salmon Steaks, with skin on
salt and pepper, to season
cooking oil

4 tablespoons of bottled pesto sauce

How to do it

1. Slice the salmon steaks in half
2. Season salmon with salt and pepper on both sides
3. On a small frying pan, heat some oil and cook for four (4) minutes
per side. Remove from pan, drain excess oil if necessary and keep
it warm.

Serves four (4) people. 🙂

Bacon-wrapped Asparagus

What you’ll need

2 bundles of asparagus, washed and trimmed
4 stripes of bacon
olive oil, for drizzling
salt and pepper, for seasoning

How to do it

1. Once you’ve washed and trimmed the asparagus, wrap a strip of
bacon around four (4) asparagus stalks.
2. Lay the bacon-wrapped stalks on the small oven toaster tray.
3. Drizzle olive oil then season with salt and pepper.
4. Place the oven toaster tray into the turbo broiler, set it
at 450°F (250°C) for ten (10) to 12 minutes.
5. Remove the tray from the oven

Serves four (4) people. 🙂

Chicken with Bacon Salad

What you’ll need

2 chicken breast fillets
4 stripes of bacon, sliced to small pieces
2 bulbs of red onion, sliced
4 pieces of small red tomato, sliced
3 tablespoons of minced garlic
lettuce
2 120 grams of Caesar Salad Sauce

How to do it

1. In a small sauce pan, fill the water half-way through the pan.
Set the stove on medium heat. Wait for it to boil.
2. Once its boiling, place the chicken breast fillets. Leave it
for 15 to 30 minutes.
3. Once done, slice the chicken into stripes then season with salt
and pepper. Set aside.
4. On a small frying pan, over medium heat, fry up some bacon. Set aside.
5. Rinse the lettuce, chop into smaller portions then place it on the bowl.
6. Add the chicken, bacon, minced garlic, onions and tomatoes.
7. Add in the Caesar salad dressing. Mix well.

Serves five (5) people. 🙂

Notes on this recipe

1. You can also make your very own pesto sauce. Check out the recipe here on my blog.

How much did everything cost?

Salmon Steak ———————————- Php 293.51
One (1) 1250 grams Purefoods Bacon ———— Php 162.00
Red Onions ———————————— Php 35.00 (for 1/4 kilo)
Red Tomatoes ———————————- Php 33.22
Two stalks Asparagus ————————– Php 132.00
One (1) bottle 190 grams Filippo Berio Pesto Sauce — Php 139.50
Two (2) 120 grams Clara Ole Caesar Salad Dressing — Php 83.00
McCormick Minced Garlic- Php 83.50

Dessert Madness: Coconut-Pandan Salad

Coconut-Pandan Salad

What you’ll need

1 1/2 cups of chilled whipping cream
1/3 cups of condensed milk
1/4 teaspoon of vanilla extract
1/4 teaspoon of pandan extract

1 box of pandan-flavored gelatin
1 cup of shredded young coconut
1 cup of small sago
1 cup of nata de coco

How to do it

– Prepare the gelatin according to the package directions. Let it set then cut into cubes.
– Prepare the small sago according to package directions. Once it looks transparent, set aside.
– Bring out your large bowl pour your whipping cream and whip it until it is thick and fluffy.
– Once you’ve done whipping the cream fold in the condensed milk, vanilla and pandan extract.
– Pour in the young coconut, small sago, pandan gelatin and nata de coco and you’re good to go.

Serves six (6) persons | Best served chilled or frozen. 🙂

Notes on this recipe

* As an alternative to whipping cream, you can also use all-purpose cream.
* If you do your groceries and market shopping at the supermarket like me, you’ll notice that the shredded
young coconut will not be available. As an alternative, you can purchase a desiccated coconut.
* You can also make your own pandan gelatin. Just prepare the following ingredients:
– 1 box of unflavored gelatin
(follow the instructions from the box then add in the last to items before it sets)
– Pandan extract
– Green food coloring

How much did everything cost?

Two (2) Arla Whipping Cream 200 grams ———- Php 190
SM Bonus Desiccated Coconut ——————– Php 26.50
Alaska Condensed Milk 300 ml ——————- Php 51.25
Ferna Pandan flavored Gelatin 100 grams ——– Php 49.50
Two (2) Inaco Nata de Coco 200 grams ———– Php 44.00
J&Y Small Sago 250 grams ———————– Php 23.50
McCormick Pandan Extract ———————– Php 34.50
Fern Clear Vanilla Flavor ———————- Php 34.50

Beef Salpicao

Beef Salpicao

What you’ll need

1/4 kilo of mechado cut beef

3 tablespoons of olive oil
3 tablespoons of Worcestershire sauce

3 tablespoons of garlic, minced

1 teaspoon of salt
1/2 teaspoon of ground black pepper

2 tablespoons of butter

*2 tablespoons of toasted garlic, or McCormick minced garlic

*optional

How to do it

– Once you’ve defrosted your meat, cut the meat into small portions (that is if you have
bigger cuts of meat)

– In a medium sized bowl, place the following ingredients:

– 1/4 kilo of mechado beef
– 3 tablespoons of garlic, minced
– 1 teaspoon of salt
– 1/2 teaspoon of ground black pepper
– 3 tablespoons of olive oil

make sure to mix well and marinate it for at least 30 minutes.

– Once marinating is done, bring out your frying pan and set your stove to high heat.
Place the beef and make sure to sear the meat evenly on all sides.

– Then add the:

– 3 tablespoons of Worcestershire sauce
– Marinade

and mix well.

– Add the 2 tablespoons of butter and let it cook for three (3) minutes.

– When that is done, transfer your Beef Salpicao to a serving bowl or plate.

– Using the same pan, with a little olive oil toast your garlic then place on top of the Beef Salpicao.
If opting to use McCormick minced garlic, no need to toast just add it on top of the dish.

Serves four (4) people | Best served with steamed rice and a bowl of chicken noodle soup. 🙂

Notes on this recipe

– In addition to our traditional garlic I also added McCormick minced garlic, just to add more garlic. I noticed the chopped garlic I had wasn’t enough so I decided to add more, plus it adds more garlicky flavor.

– Any frying pan will do but if you have a heavy-bottomed pan that will be much better since that evenly distributes the heat.

– Why set your stove to high heat, because the faster you cook your beef the more tender it becomes.

– Instead of using mechado cut beef, you can also use beef sirloin or tenderloin

How much did everything cost?

Fresh Farms Mechado beef Php 100.22
Filippo Berio Olive oil Php 129.50
Lea & Perrins Worcestershire sauce Php 36.50
Salt Php 70.00
McCormick Ground black pepper Php 68.50
Magnolia Salted Butter Php 50.00
Garlic Php 30.00 (for 1/4 kilo)
McCormick minced garlic Php 83.50

Grilled Squid, Fried Milkfish and Sauteed String beans

Last weekend my mom and I went to a popular restaurant in the province of Batangas, Philippines. This was her favorite restaurant, and we would eat there every time we’re in Batangas. Ever since I started cooking everyday and started this blog I would notice how expensive it is to eat out.

Over the weekend we ordered three (3) dishes, a) Grilled Squid b) Sauteed String Beans and c) Fried Milkfish (bangus). I was in utter disbelief when the price of a very simple sauteed string beans is priced at Php 200 ($ 4.47). Sauteing string is fairly simple and it only requires a few ingredients. I mean, I get it all there ingredients are fresh and their vegetables are delivered straight to them from the farm but I think its pretty steep to price something as simple as sauteed vegetables at P200 – and the grand total of what we ate is at Php 2,240 ($ 50.06).

My mom kept on telling me that we’re not only paying for the food but we are also paying for the ambiance and name of the restaurant. That when you do the cooking all the time and do the groceries yourself you’ll notice how practical and cheaper it is to eat at home than eating out. So my mom challenged me to make the same stuff in a lower price tag and here are the results.

Grilled Squid

What you’ll need

3 medium or large squid

2 tablespoons of garlic, minced
4 pieces of onions, diced
4 pieces of small tomatoes, diced

1/2 cup of soy sauce
2 tablespoons of calamansi juice
1/2 cup of Sprite or 7 Up
1 tablespoon of cooking oil

salt and pepper to taste

How to do it

– First of all clean the squids. You have to remove their black ink and transparent stick-like membrane.
Also, wash its body cavity under running water then drain.

– In a large bowl, mix the following ingredients together:

– 2 tablespoons of garlic
– 1/8 tablespoons of pepper
– 1/2 cup of soy sauce
– 2 tablespoons of calamansi juice
– 1/2 cup of Sprite or 7 Up

and marinate your squid for at least an hour.

– Chop up your onions and tomatoes, and add in your salt and pepper and mix well.

– Drain your squid then stuff it with your vegetable mixture.

– In your grill pan, it set it to medium heat, and grill your squids for three (3) to six (6) minutes on
each side.

– Cut the squid crosswise, and you’re good to go.

Serves three (3) people | Best served with spicy vinegar and soy sauce as your dip. 🙂

Sauteed String Beans

What you’ll need

1 bundle of string beans

2 tablespoons of garlic, crushed
1 red onion, sliced crosswise
3 pieces of red tomato, sliced crosswise

1/4 kilo of ground beef

2 tablespoons of cooking oil

1 cup of beef stock
* To make the beef stock: 1 beef bouillon and 1 cup of water

salt and pepper to taste

How to do it

– In small casserole, in medium heat, saute garlic until golden brown. Saute onions until translucent.
Add in the tomatoes saute until they’re soft.

– Add in the ground beef and cook for ten (10) minutes.

– Add in the beef stock, and the string beans. Let the beef stock boil and cook for 15 minutes.

Serves three (3) to four (4) people | Best served with hot rice. 🙂

Fried Milkfish

What you’ll need

1 piece of boneless milkfish (bangus), butterflied with skin-on

1 1/2 teaspoon of salt
1/4 teaspoon of pepper corns
1 head of garlic, crushed

3/4 cup of white vinegar
8 tablespoons of cooking oil (or 1/2 cup)

How to do it

– In a large ziplock bag or deep tupperware, mix the following ingredients together:

– 1 1/2 teaspoon of salt
– 1/4 teaspoon of pepper corns
– 1 head of garlic, crushed
– 3/4 cup of white vinegar

this will serve as your marinade.

– Place your milkfish in the marinade and leave it overnight

– Once its ready, in a frying pan over medium heat, fry each side for four (4) minutes frying the skin
side first.

Serves three (3) people | Best served with onion and tomato mix with spicy vinegar and soy sauce dip. 🙂

How much did everything cost?

Squid Php 84.00 (for 3 pieces)
Ground beef Php 108.50 (for 1/2 kilo)
Boneless milkfish (bangus), butterflied with skin-on Php 150.00 (for 2 pieces)

Garlic Php 30.00 (for 1/4 kilo)
Red Onions Php 19.95
Red Tomatoes diced Php 23.72
String beans Php 18.49

Salt Php 12.00 (for 1 kilo)
Peppercorns Php 40.00 (1 pack)
Beef bouillon Php 7.00 (for two (2) pieces)

Soy sauce Php 7.00 (for soy sauce tetra pack re-fill)
White vinegar Php 7.00 (for vinegar tetra pack re-fill)
Calamansi juice Php 17.40
Sprite or 7 Up 20.00
Cooking oil Php 239.00 (for 1.42 liters)

Total: Php 784.06 ($ 17.52)