Saturday, September 5, 2015

Roasted Pork Paksiw

Here is my Pork Paksiw. I used the left over Banana leaves roasted pork from my last post. I put a lot of garlic but a few bay leaves. This is really best with rice. Prepare a lot of rice servings because you might run out of it. Especially if you are eating with other people, you won't be able to notice that you have a lot already. Filipinos are fun to eat with and they're tempting too! You get to feed yourself more than usual. Anyway, below is the recipe from Panlasang Pinoy. I only put soy sauce and vinegar to mine and a bit of soda/sprite :D
"Paksiw is a term associated to a dish that is cooked with vinegar and garlic. Lechon Paksiw is a Filipino pork dish made from leftover roast pig which is known as “Lechon”. Aside from using roast pig, leftover Lechon kawali can also be used.Making this dish is a practical way to recycle leftover pork. Instead of reheating the same dish over and over, making paksiw out of it makes the pork more flavorful bringing more life to the ingredient."- Panlasang Pinoy

  • 4 lbs. leftover Lechon or Lechon kawali
  • 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
  • 2 cups beef stock
  • 6 cloves garlic, crushed
  • 2 large onions, chopped
  • 1 teaspoon whole peppercorn
  • 8 pieces dried bay leaves
  • 1/2 cup soy sauce
  • 3/4 cups vinegar
  • 3/4 cups sugar
  • salt to taste
  1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
  2. Put-in the garlic and onions then cook until the texture becomes soft.
  3. Add the whole peppercorns, dried bay leaves, and soy sauce.
  4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
  5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
  6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
  7. Dash-in some salt to taste then stir.
  8. Turn off the heat and transfer to a serving plate.
  9. Serve hot with rice. Share and enjoy!

Saturday, August 29, 2015

Lemon Cucumber Water

I know you've heard of this already since this has been circulating in social media lately. So I get to try it for months now and I am loving it. I stopped the tea since I got lazy brewing it, so I make this lemon cucumber water instead. I can finish 3 quarts less than a day so I add some more till bed time. It is easy to make. In a pitcher, fill it with water. Usually a big pitcher can hold 3 quarts of water. It would be nice if you have a diffuser.

Add 1 small cucumber or half big cucumber and 1 lemon (big or small). Both are thinly sliced. Put in the fridge for at least 4 hours then serve.

Saturday, August 22, 2015

Banana Leaf Roasted Pork


We made this dish last Christmas when we visited my husband's daughter. She provided the recipe and I helped her prepare it. What I like about this dish is you just have to put it in the oven and it will be ready after 5 hours. I really love baking! Also, you can make a lot of food with the leftovers. You can make burritos, tacos, pasta, pizza toppings and more! I made paksiw which is simmered in vinegar and soy sauce with garlic and bay leaf. Mmmmmm... Here's a recipe from Enjoy!


1 7-lb Boston Butt Pork Roast
1/4 cup Course Kosher Salt
1/4 cup Dark Brown Sugar
3 tbs Hickory or Mesquite liquid Smoke
3 tbs Worcestershire Sauce
2 large Banana Leaves; For Wrapping

Original recipe makes 15 servings


Preheat oven to 400 degrees.
Take your pork roast and make small scores all over the top side (fat side down). Wash banana leaves and set aside. Take all wet and dry ingredients and mix in a small bowl, mix well until paste is formed. Take a layer of aluminum foil and lay two sideways, and two more lengthwise. Take one banana leaf and lay it sideways and one lengthwise. Place pork roast in the center, and rub with your seasoning paste. Wrap tightly, leaves first then foil. Another layer of foil is always good, this tends to leak in you pan so wrap well. Place in oven, bake on 400 for 4-5 hours until internal temperature reaches 210 degrees. Take out let rest covered for 30 minutes then open to cool and pull.

Saturday, August 15, 2015

Birthday Cup Cakes

We celebrated my little girl's birthday today so I have been busy in my kitchen all day since yesterday. I baked some cup cakes and also made some cake pops which turned out really yummy! I'll share the recipe in a separate post so check it out later. For the cupcakes, I just followed the recipe on the package. I used Devil's Food Cake mix. I baked it last night and let it cool, wrapped and set aside.

Visitors started coming at 1 pm today. I had some friends over from near and far. I really appreciated their time for coming and bringing presents for my munchkin and also for helping me set up the VIP table, decors and the icing on the cup cakes! The kids enjoyed the party so much especially my daughter since she got her dream My Lil Pony Party. We invited peeps who had a big pony ooopsss a horse and had everyone ride on the horse, around our property. It was so much fun that I couldn't even feel how tired I was. Well then, that is for tonight. I'm ready for bed. You guys have a wonderful night!

Saturday, August 8, 2015

Fruit Macaroni Salad, Filipino Style

I made for the first time my own version of the Filipino Style Macaroni Salad. This has been one of the favorite desserts among Filipinos. It is sweet and different from the traditional American Macaroni Salad. My friends had tried it and they loved it! You may use more fruit cocktail or add some more pineapple and sweet mandarins. Everything is in cans so it is easy to gather and prepare. Below is my recipe. Feel free to add anything you like for ingredients. I did add more mayonnaise. Also, if you want chicken in your macaroni salad, just add cooked shredded chicken meat and more mayonnaise. You may add a bit of salt and pepper to satisfy your taste. Keep tasting and don't worry if it won't turn out good. Just keep adding the ingredients that you think is lacking. Keep experimenting ;)
You need:
1 pack short Macaroni pasta (16 oz), cooked according to package
1 jar mayonnaise (30 oz)
1 jar miracle whip (30 oz)
3 cans small Fruit cocktail or 1 big can (I used 1 big and 1 small can), drained
1 can Mandarin oranges, drained
1 can pineapple slices, drained
1 package raisins (6 small packs in 1 package)
1 can condensed milk
3 cans cream
cheese, cubed
carrots, cubed (optional)
In a large bowl, mix all ingredients. Chill before serving. Enjoy!

Saturday, August 1, 2015

Apple Cobbler with Mountain Dew

Have you heard of soda or soft drinks being added to your cooking? My father use it for his Humba or caramelized tender pork and other dishes. It's like a secret recipe. Other people use it as a recipe for side dishes like Kimchi. I just saw it on a drama once. Anyway, in this recipe, a soda is added and baked along with the apples and the crescent rolls. I think Sprite is also okay with this. That is what we used back in Philippines for Humba. Maybe any soda that has lemon flavor will do. We even used Coke back then. But we used Mountain Dew this time. We served it last Christmas dinner. So here's the recipe from
2 Granny Smith Apples (peel and slice into 8 sections each)
2 cans crescent rolls (1 can for each apple)
2 sticks butter
1 1/2 cups sugar
1 1/2 cups Mountain Dew
1/2 cup chopped pecans
Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter & stir in sugar. Spread over apples. Pour Mountain Dew over apples. DO NOT STIR.
Sprinkle with cinnamon and chopped pecans.
Bake, uncovered, at 350°F for approximately 45 minutes.
Can be served with ice cream or whipped cream.

Saturday, July 25, 2015


No cooking today at Inday's Kitchen. Instead, I am enjoying this BH, as we Filipinos call it Bring Home goodies from a friend's party. We love BHs, it gets us away from cooking for a while. My husband and kids like to try BHs too. Especially my little girl. She loves Filipino Food! Rice? She will eat it alone without anything on it. She'll eat the viand after she finishes the rice. She's a funny little lad. She loves Filipino gatherings too, same goes with my boy. But he only eats spaghetti and egg rolls. No rice. At least he tries these. Anyway, my kids and I will finish this time's BH and hopefully will get to bring home some more next time. My dog wants bones!

Saturday, July 11, 2015

Zucchini Chips

I came across with a Paleo Zucchini chips recipe on facebook and I was interested in it. So I tried making some and as usual, I made a couple changes to the recipe. Credits to Paleo Forever for this awesome chips!
I used pink salt or the Himalayan salt. For 1 pc of Zucchini, cut into slices, I baked it only for an hour at 225 deg F. I've read comments about not having good results, some were burnt and didn't look and taste good. Well, here's the recipe for you.
Enjoy this healthy and delicious snacks!


  • One Zucchini (The larger the better, to counter shrinkage)
  • 1 tbsp. Olive oil
  • Salt (I recommend Sea salt or Pink Salt) & Pepper
  • Paprika
  1. Slice your Zucchini thin. Not as thin as a paper.
  2. Pre-heat your oven to 225 degrees Fahrenheit. That is around 100-105 degrees centigrade.
  3. Spray your baking sheet with cooking spray or put aluminum foil on it.
  4. In a bowl of zucchini slices, toss in olive oil, salt and pepper.
     5.  Lay out all the chips and sprinkle paprika over it.
     6.  Bake for about 50 minutes to an hour, or until they get to the right level of crispiness for you.
          Serve and enjoy!


Saturday, May 30, 2015


We went to Paseo De Santiago in Iligan City one day with my family and relatives on my father's side. It was nice. We took pictures of the big letters spelling Iligan City and watched the beautiful sunset. After that we ordered food for dinner. It's what Filipinos like, dining with a view. You can see the ocean and also they offer live bands on weekends. Their menu includes a variety of grilled meat or bbq as we call it. They have chicken guts/isaw and thighs. There are also other booths that offer different kinds of food like steam buns or siopao, corn dogs, sweets and more. We ordered isaw and chicken thighs plus SISIG. The sisig was really good too. They put oil and egg when they served it then lighted a fire over it. When the flame died down, we mix the egg to the rest of the ingredients. So I decided to make some when I get back abroad. My friend likes cooking sisig so I might ask her recipe too. But I found one from Panlasang Pinoy website. Below is the recipe.
"Philippines : Pampanga. This delicious dish can also be categorized as a main dish. Pork Sisig was invented by the late Lucia Cunanan. She is popularly know as Aling Lucing – the sisig queen. Originally, pork sisig is composed of chopped pigs face (snout included) and ears with a generous amounts of chicken liver. Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels."- Panlasang Pinoy

  • 1 lb. pig ears
  • 1½ lb pork belly
  • 1 large onion, minced
  • 3 tablespoons soy sauce
  • ¼ teaspoon ground black pepper
  • 1 knob ginger, minced
  • 3 tbsp chili flakes
  • ½ teaspoon garlic powder
  • 1 piece lemon (or 3 to 5 pieces calamansi)
  • ½ cup butter (or margarine)
  • ¼ lb chicken liver
  • 6 cups water
  • 3 tablespoons mayonnaise
  • 1 tsp salt
  1. Pour the water in a pan and bring to a boil Add salt and pepper.
  2. Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
  3. Remove the boiled ingredients from the pot then drain excess water
  4. Grill the boiled pig ears and pork belly until done
  5. Chop the pig ears and pork belly into fine pieces
  6. In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft.
  7. Put-in the ginger and cook for 2 minutes
  8. Add the chicken liver. Crush the chicken liver while cooking it in the pan.
  9. Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
  10. Put-in the soy sauce, garlic powder, and chili. Mix well
  11. Add salt and pepper to taste
  12. Put-in the mayonnaise and mix with the other ingredients
  13. Transfer to a serving plate. Top with chopped green onions and raw egg.
  14. Serve hot. Share and Enjoy (add the lemon or calamansi before eating)

Saturday, May 23, 2015

Costabella Resort

We stayed in Cebu City for three days before we came home to the province. The whole family was with us, my parents, my brother and my sister-in-laws with their kids. We enjoyed our stay and the place was nice, white beach and awesome scenery.

Costabella is a tropical hotel with swimming pools, plenty of coconut trees and offer rooms with ocean view. We picked a partial view with balcony for ourselves. It was an awesome experience. We get to see the sunrise at the balcony. We had a beautiful view of the sunset too. Kids got to play at the kids's center and by the beach; the adults played billiards, hung out by the beach while watching the kids and also enjoyed the swimming pools together. We got to eat together too as a family. It was memorable, we got to seat in a long table and chatted, shared memories with each other. Nothing beats the laughter and time we shared over a meal. Especially if the food is great!
We loved the breakfast buffet. We got it every morning. They have a variety of food offered every day. My parents loved the fish and omelet. I loved the chorizo! I don't get to eat that in the US. Filipino chorizo is the best! I also had the omelet that I requested. They cook it in front of you. My husband tried all the Filipino food that they offer and he liked them. My kids ate pancake and cereal, as usual. But my lil girl ate some bacon and eggs. We had a very good breakfast at Costabella Resort. We thanked them for the wonderful experience.

Saturday, May 16, 2015

Filipino Meat Balls

Meatballs and Egg Rolls are always served during a fiesta or feast. While we are here in Philippines, we went to a barrio fiesta or a province fiesta. The whole family visited my Mom's place in the province and enjoyed a really big feast. Filipinos visit from one house to another if there is a fiesta so it's like having more than three meals in a day. You can have more than one meal for lunch too. In the province, our relatives live close by but we only got to visit 2 homes and got served twice only. And our favorite, meat balls and lumpia or egg rolls were served. But did you know that these dishes are seldom served on the table? These are only served when VIPs come. I am not sure with the others but growing up, we do this. These are special dishes which are served to special guests. I guess maybe because these, like meat balls, are made of all meat and consumed quickly since they are really good. Not a lot of it is made too because the hosts usually cook the other meat for other dishes that's why we serve it only to a few peeps. That's how hospitable Filipino are. We will wait for the visitors to eat first or we'll just have one or two pieces. Now that I can cook my own, I can have all I want. Also, I can make my own without frying it. Baking is healthier. So below is the recipe that I would like to share. I'll make some for my kids, they love it! Credits to
Easy Meat Balls


  • 1 1/4 lbs. ground beef (85% lean)
  • 1/4 cup chopped flat leaf parsley
  • 2 teaspoons garlic salt
  • 1 medium onion, minced
  • 1/4 teaspoon ground black pepper
  • 1/3 cup regular or Italian breadcrumbs
  • 1/2 cup whole fresh milk

Cooking Procedure

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all the ingredients in a bowl.
  3. Gently mix the ingredients either by using your hands or by using a stand mixer. Make sure the the ingredients are well blended.
  4. Arrange an aluminum foil on a baking tray. Grease the foil using a cooking spray.
  5. Scoop a small portion of the mixture and mold it into a ball-shaped figure. Arrange the balls on the greased sheet.
  6. Place the tray with the meatballs in the oven. Bake for 28 to 35 minutes or until the inside part of the meatballs are fully cooked.
  7. Remove from the oven and arrange in a serving plate.
  8. Serve with your favorite sauce.
  9. Share and enjoy!
Number of servings (yield): 6

Saturday, May 9, 2015

Airplane Meals

 It took me a while to post this but here it is. For those who don't have an idea what's in the menu when you are on board on a plane, well, it differs but sure they are good! Cathay Pacific offers yummy food. We had pork and beef with vegetables and fruits. Kids had pasta. There's rice too and bread. Aside from the main entrée, drinks were also provided.
We flew for 17 hours all in all, we had a connecting flight in Hong Kong from LAX. We get to eat different meals and snacks. My son kept on requesting ice cream and crackers. My lil girl enjoyed her food and I do as well.

Friday, May 1, 2015

Welcome Home Party

"Welcome Home" as the big sign says on the tarpaulin, we are truly blessed to be home safely! We are so happy that we are back now in Philippines. My love ones couldn't be more happier.
They prepared a party for us. My relatives and friends came and had a simple welcome home party. We had pork lechon, pancit and a few of my favorite Filipino food. It is so good to be back. I still can't believe it. This is where will be my home and my Kitchen for 5 weeks. There will be more adventures to be documented and pictures to be taken with my love ones plus more pinoy food to enjoy. I can't wait!

Monday, April 27, 2015

Green Tea Ice Cream

Hello all! We just arrived in Manila so we are here staying at Bellevue Hotel. We ordered a meal for us and also ordered some desserts. We enjoyed the food, we had burgers, sandwiches, green tea ice cream and chocolate cake for dessert. 

I am not sure if I havet tried green tea ice cream before but this time, I am loving the taste. I wish we have this in store back home where you can buy and take home but we don't. So we have to make our own. I searched for the recipe and I found one by Emeril Lagasse. I should try this when we get back  since I have 2 ice cream maker that I need to put in good use. You can try it too. Below is the recipe.
  • 8 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch salt
  • 1 1/2 cups whole milk
  • 1/2 cup loose green tea
  • 2 1/2 cups heavy cream
  • Directions
    In a large bowl beat the egg yolks with the sugar and salt. Set aside.
    In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.
    Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.
    Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve.