Tilapia filet-STEK (instead of beef for Bistek)

HOW:
Lay the tilapia filet in an tray, and "babad" them in soy sauce, (one tablespoon per filet) add a little water, same amount and your favorite spices (rosemary pepper etc...) then after the fish has sipped in the flavor, pour enough olive oil on top of the filet (to effect a "fry") then bake it and brushing the filet with the soy sauce once in a while.

Then when the fish is cooked, on a separate pan, saute in garlic and your onions. then pour sauce of the baked tilapia, simmer.
Top with fresh onions too and drizzle with parsley flakes, garnish with fresh ones.
Good for the HOLY WEEK!!!

Pinoy ALMONDEGAS and Queso de Bola Pimiento (sandwich)

I just wanted to have "meatballs" (that's what almondegas is) but I did not want to have it in miswa soup, like what our parents - during their era normally did.I still had the "L.O." queso deB...so I made cheese pimineto to perk up my sandwich.This is a better alternative than buyiing from a 'chain' burger joint and instead of french fries, I have the asparagus. They're crunchier too!

Arroz con Pollo... Chicken with Rice... Rice with Chicken

Soup and Salad DIET

Exactly like our economy. we have the main course IN the salad. But who said we can't be positive about it?I, for one will benefit... I will lose that unwanted weight!

Ground lean beef, stir fry to evap the moisture, add minced garlic when the beef's natural oil is extracted, salt n pepper, and a bit of your favorite spices (I put basil).Wrap it up in lettuce and put a few grated lemon RIND to top - (Have you done that before?) Add drops of vinaigrette in the beef before having a taste, (balsamic or "paumbong" is as good, olive oil, lemon pepper and sugar -I did it a little sweeter than usual) and some drops of lemon (optional - I just like it).Use celery to tie the knot and a strip of pimiento to liven up the color.My Soup is a cup of cream of mushroom and a slice of multi grain.It works for me!!

Rediscovering the ITLOG NA PULA...

You know the Italian's Bruschetta:
Grilled bread with a taste of garlic and with extra-virgin olive oil, salt and pepper, or may be topped with spicy red pepper, fresh tomato, vegetables, beans, cured meat (prosciutto), basil, onion, with or no-mozzarella chese.
Let's have the PINOY BRUSKETA...
Dry adobo on Garlic Monay, tostado sa kawali with a little bit of olive oil in the kawali to make it crisp and of course, the tomato, topped with grated and sprinkled with the SALTED DUCK EGG (itlog na pula), instead of the mozzarella.
ODK!!!! (Pinoy OMG!!!!) try it!

SAVORY KAMOTE GRAVY for Pork Chop

Have you tried it at all?

Boil kamote in pork (or chicken) stock and 'blend' it together, adding your salt n pepper (or patis) and bring to a boil to simmer until you like the consistency.pour on to your plate and bring in the pork chop!Subukan ninyo!

Fresh Water Shrimps with Pechay and Savory Kamote

Fresh Water Shrimps (Hipo'ng Tabang) with pinoy chard (pechay/petsay) and savory Kamote.

The fresh water shrimp is high in protein and less fat. Boil it and use the stock to blanche and use as a lose gravy for your pechay.

Meantime, cut some chunky garlic, add some soy sauce and olive oil and simmer- (the olive oil previously seasoned with achuete and garlic flavor) This will be eaten together with the shrimps. (If you like garlic)

For your carbs, Savory Kamote !

Low fire cooked with the chunky garlic olive oil, but add a little bit of the shrimpstock gravy to cook faster.

You've got to have one of this!!!