Browsing Category: "Food and Recipes"

A Traditional Filipino Dessert: Leche Plan

Organic eggs are being sold in the town market today and my sisters workplace (their coop farm) started to produce them, the other day she came home with two trays of organic eggs, she was asked by our mother to order and buy them. Organic eggs are a bit expensive compared to free-range eggs, but as it says they are healthier to eat because the chickens were fed with organic feeds and no antibiotics used in them.

organic eggs

Having too many eggs at home, my mother decided to cook leche plan, so she asked me to wash her large steamer and as she started cracking the eggs, I have noticed, she can’t separate the yolk and the whites properly, so I told her that I will do it. I have mastered separating the yolks and the egg whites because I have been doing that for almost five years in Korea, when preparing J’s meal after work.

Steamed Leche Plan

As my mother mixing the ingredients, she asked me to buy another can of condense milk in the store as well as cream, but since the latter isn’t available, when my BIL came home they went to town to buy it. Instead of using the gas range we used charcoal to steam the custards.

Leche Flan is a popular and easy-to-make Filipino custard dessert. It is made-up of eggs and milk with a caramelized sugar on top.


  • 12 egg yolks
  • 1/4 brown sugar
  • 3 cans of condense milk (306ml each)
  • 1 can of creamdensada (410ml)
  • 1 pack of Nestle All Purpose Cream (250ml)

leche plan, smooth leche plan recipe


  1. Create a mixture by mixing the egg yolks (with one egg whites), condense milks, creamdensada, a little bit of sugar and all purpose cream
  2. Add some brown sugar at the traditional oval llaneras and preheat them until the brown sugar burnt
  3. Add the mixture at the llanera and steam them until cook
  4. Let it cool and refrigerate

The leche plan we made was very sweet and smooth in texture, it was just a little bit hard to remove them upside down from llaneras that’s why they have cracks.

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Cassava Suman – Sumang Kamoteng Kahoy

It was been a long time since I have no update with my food blog, maybe because I don’t cook anymore.  I was asking my younger sister to look after this blog but she is not interested, I was giving it to her since she was the one who does the cooking which mean she can write better about the food.

Sumang Kamoteng Kahoy

When they went to town a week ago they bought cassava for ₱20.00 per pile, it was cheap since it is cassava season. We are initially planning to just boil the cassava in coconut milk but since my father had a few heads of coconut we made a “suman” out of the cassava.  Suman is a native Filipino rice cake (kakanin) that consists of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves.


  • grated cassava
  • 1/2 kg brown sugar
  • wilted banana leaves for wrapping the suman

Cooking Procedure

  1. By using a cheesecloth, squeeze the grated cassava to remove the juice from it and after combine the grated cassava, brown sugar and grated coconut in large mixing bowl.
  2. Get a portion and put over the wilted banana leaves then roll and wrap properly.
  3. Arrange them in a  pot, and boil them with water or coconut milk until done.
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Milk Fish Cooked in Sour Tamarind Soup

The other day we had milk fish in sour soup but instead of using tamarind powder, we used raw tamarind. The tamarind was bought in the local market, there’s plenty of fresh vegetables since it is market day.

Milk Fish Cooked in Tamarind


Milk Fish, Tamarind,  Green Pepper, Onion, Vegetables (Ladies Fingers, Eggplant, String Beans and Water Spinach)


  1. Separately boil the tamarind to create sour soup, then squeezed the tamarind to get more juice out of it
  2. In a new pot, use the sour soup and add the vegetables, simmer a little
  3. Add the fish, green pepper, onions and let it cooked for 5 minutes
  4. When it is almost cooked add the water spinach and seasoned with salt to taste
  5. Serve with hot rice
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Crabs in Coconut Milk (Ginataang Talangka)

A few days ago someone came by selling crabs, they were fish out from the river in our barangay. They were sold for P20.00 per dipper and since there’s only small left in the pail, the seller gave it all to us.  They got a lot of crabs when it rained and the water came down from the mountain, they prepared traps for the crabs.

Crabs in Coconut Milk

The crabs were cooked first in a hot wok without adding water or anything. Then they were cooked in coconut milk with papaya and moringa leaves as garnishes. This dish is really superb, I can’t stop myself from eating a lot of rice,  any food cooked in coconut milk is really my weakness.


Crabs, garlic, , salt, moringa leaves, papaya, coconut milk, turmeric


  1. In a large pot put the crabs and add the coconut milk from second extract of grated coconut
  2. Add the garlic, salt, turmeric and pepper and let it simmer
  3. Then add the papaya, as well as the coconut milk from the first extract of the grated coconut
  4. Cooked it for few minutes, and when it is nearing to be cooked add the moringa leaves
  5. Serve with steamed rice, enjoy!
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Mung Beans in Coconut Milk Recipe (Ginatang Monggo)

One of the best thing when you are living in the province is you can get things for free, it is either from your own garden or from neighbor’s backyard. The other day we decided to cook monggo beans or mung beans in coconut milk, we had two head of coconuts from a neighbor.  Mung beans is a high source of protein, fiber, antioxidants and phytonutrients and  have some huge health benefits to offer, including helping to lower high cholesterol levels and protect against heart disease.

Mung Beans in Coconut Milk


Mung beans, garlic, onions, salt, moringa leaves, coconut milk

Cooking mung beans in coconut milk is very simple, all you have to do is boil the mung beans in second milk extract of grated coconut and once the mung beans are cooked, you can start adding the ingredients as well as the first milk extract from the coconut.

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Simple Menu: Sautéed Monggo Beans

Sautéed Monggo Beans is one of the popular cooked vegetables in my home country, I grew up seeing and eating them. It is always present in every restaurant in our town so I am not surprised anymore seeing Monggo Beans abroad. So for a change I cooked local food, I sautéed the monggo beans I bought from the Filipino store in Seoul.

Sauteed Monggo Beans

Cooking local food doesn’t mean I need complete ingredients like the leaves of bitter melon, chicharon and etc., I used pork and lettuce alternatively.

To start with cooking, the monggo beans need to be boiled and when they are cooked or cracked open.  Separate the slop and the beans, and in a clean pot sauté garlic and onion, add the meat and fry them a little until brown. Drop the monggo beans, add the slop and more water. Add salt and let it boil, and add the lettuce!

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Pork Noodle Soup

Soup is one of my best comfort food, buying a frozen noodle strips in the supermarket I have thought of cooking beef noodle soup but I have mistaken buying pork than beef so when I decided to prepare a soup, it’s pork noodle soup. I really don’t have experience in cooking noodle soup, so I experimented on my simple way.

Pork Noodles

I just saute the garlic and the onion and fry pork with it and when the meat is cooked, I add water and soy sauce, as well as the noodle strips and little sugar to taste.  Then when the soup boils I add the vegetables and pepper to taste.

My ingredients:

Noodles, pork, cabbage, carrots, garlic, onion, oil, pepper, salt and sugar

My Procedure:

  1. I saute the garlic and onion until brown and I add the pork and fry it
  2. Then I add water,  soy sauce, noodle strips and sugar and let it boiled for few minutes
  3. When it is already boiling I add the carrots then the cabbage
  4. I also add black pepper to taste
  5. Serve hot
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Garlic Fried Rice with Sausage and Eggs

Fried rice is one of the best popular variant of cooking rice and one of my favorite food to eat.  The other day while I am preparing fried eggs for my meal I decided to cook garlic fried rice because eating simple meal like eggs and rice is very tiring already, so I chopped a lot of garlic and onions to cook my meal and use two eggs and one piece sausage as my toppings.

Garlic Fried Rice with Sausage and Eggs

My ingredients:

  • Rice, garlic, onion, cooking oil, sausage, eggs, salt and pepper.

Cooking garlic fried rice is very simple, all you have to do is saute the onion and garlic until brown, add the sausage then fry a little and add the rice, mixed all together and drop one egg and cooked until brown or you desire.  Fry one egg and top it in top of the fried rice and serve hot.

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Sauteed Bitter Melon with Egg

Sauteed Bitter Melon with Egg (Ginisang Ampalaya with Egg) is a very simple dish but one of the healthiest recipes that you can cook at home. Bitter melon is well known as natural remedies for lowering blood sugars or treating diabetes.

Ginisang Ampalaya with Egg

The other day I decided to cook the bitter melon I bought in Hyehwa instead of boiling it to remove the bitter taste I cooked it directly so the nutrients will not be wasted.

Cooking this recipe is easy all you need is just saute the garlic and onion, add the bitter melon and fried it a little and add the beaten eggs, salt and pepper to taste.

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Chicken Adobo with Kangkong

On our last shopping day I bought chicken and sprite so I can cook chicken adobo with sprite but unfortunately my husband drink the can of sprite when we had a spicy BHC chicken. So instead I cooked my adobo with string beans and kangkong, I also added the ladies finger because they’re getting old. I bought these vegetables on Sunday at Filipino market in Hyehwa. I just thought it would be easier if I cooked them together rather than separately as I am also planning to cook the vegetables in soy sauce.

Chicken Adobo with Kangkong

Cooking this is just like the normal adobo you just need to add the vegetables when the chicken is already tender. I just used half of the chicken so I will not get tired of eating adobo.

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