easy-peasy Macaroni Salad – recipe

Anyone can make this super easy Macaroni salad, I used to make this withย “Nanay” on special occasions or family get together. And she can make this with her eyes closed – it’s that easy!

let’s begin…

Serves: A family of 4-6

Prep time: 35 mins (plus 25 min cooking time for the Macaroni)

Ingredients:

  • 1 (700 ml) sachet of Mayonnaise
  • 1 – 200 grams Salad Macaroni
  • 1/3 cup minced carrots
  • 1 tbsp finely chopped onions (I prefer white onions)
  • 1/4 cup pickle relish
  • 1/3 cup diced ham (sweet cooked ham)
  • 1/2 cup pineapple tidbits (drained)
  • 2 cups chicken breast (cooked and shredded)
  • 1/2 cup processed cheese (cut into small dice)
  • 3 tbsp washed sugar (the light brown sugar because I’m not a fan of the white one)
  • salt and pepper to taste

Procedure:

  1. cook the Macaroni as per packaging instructions
  2. in a separate bowl, combine all the ingredients. //pagead2.googlesyndication.com/pagead/js/adsbygoogle.js

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    My number one rule in mixing (as with baking as well) is to mix dry ingredients first.

  3. then add the mayonnaise, & the cooled macaroni
  4. season it
  5. refrigerate
  6. and enjoy!

๐Ÿ™‚

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Filipino Pork BBQ recipe

I will regularly update this recipe with different versions of Pinoy-style BBQ ๐Ÿ™‚

so pls like and subscribe!

What is “Filipino Pork BBQ”?

  • marinated slices of pork meat in bamboo skewers and grilled to yummy-ness (so all you need is to grab as much BBQ sticks as you want and enjoy:)

We Filipinos have two distinct flavors in our palates – Sweet and Salty. And I think we have perfected our recipes to fuse these two great flavors, which makes this dish very delish!

And one tip – I like to dip this BBQ with spicy vinegar (pinakurat -local vinegar with spices like garlic, red chilies and pepper)

okay here’s the recipe…

prep time: a day (skewering takes forever!)

good for at least 4 hungry tummies

what you need:

  • 2 lbs pork (use butt or belly just remove the skin) sliced
  • 1 cup soy sauce
  • lemon juice or calamansi (our local lime)
  • 1 cup banana ketchup
  • 1 small garlic, peeled and smashed
  • 1 small onion minced
  • 1/2 cup Sprite or 7UP
  • 5 tbsps dark brown sugar
  • salt and pepper to taste

combine all these ingredients, yes with the pork, in a mixing bowl, as if you’re massaging the meat being prepped for grilling ๐Ÿ™‚

I suggest marinating the pork overnight. this will ensure that flavors will be absorbed completely by the meat. If you’re in a hurry you can marinate for at least 1 hour.

this BBQ is actually easy to make, its the marinating and skewering that takes long. You can always skip the skewering process. But this dish is well-known as BBQ sticks and I grew up with these yummies, helping my nanay in our humble kitchen. And tasting is my field of expertise ๐Ÿ™‚

the hardest part – skewering the pork slices using bamboo sticks or skewers (kebab-like)

grill the pork and baste each side with the left over marinade.

and these mouth-watering Pinoy BBQ sticks are ready to serve!

๐Ÿ™‚

enjoy my lovelies!

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non-skewered

non-skewered

Nanay

certified recipes – yum!

Simple “Bagoong” (Shrimp paste) Fried Rice – Recipe

Here’s a super simple – no fuss – Bagoong fried rice recipe that you can cook in a snap, but you must have at least 3 tablespoons of a good shrimp paste, I think you can purchase a bottle from groceries. I used here the one my “Nanay” (grandmom) made for me. I believe it took me about 15 minutes or less to cook this fried rice. Pair it with your main course like pork adobo or roasted pork ribs makes a fantastic meal.

I adopted this recipe from a Thai dish I tasted and adjusted it a little. I’m sure you will like this version of mine plus you get to use your left-over rice, nothing gets wasted and everyone’s happy. Even happier after they try this ๐Ÿ™‚

prep time:less than 15 minutes / good for 2-3 pax

  • 3 tbspย bagoong (shrimp paste) – but you can add some more if you desire ๐Ÿ™‚
  • 3 tbsp oil
  • 2 cloves garlic, minced
  • 2 eggs (scrambled and fried then cut into strips)
  • 3 cups day-old rice
  • 1 tsp soy sauce
  • salt/pepper to taste (optional)

Begin, by heating the oil in a frying pan.

Add garlic, and fry until golden brown.

Put the bagoong (shrimp paste) and let it simmer a little then add the left-over rice.

Mix the rice and bagoong, marry them with flavors while adding a teaspoon of soy sauce.

lastly, bring in the strips of fried egg. add pepper/salt as you like.

combine…

and it’s now ready,

just like that,

enjoy ๐Ÿ™‚

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bagoong rice

Bistek Tagalog (Pinoy Beef steak)

hello everyone!

I’m sharing more family recipes, yep tried, proven and tasted recipes. there’s more to come so please like and follow my page.

So, here’s one family favorite (actually ๐Ÿ™‚ we have a lot of favorites) the Filipino version of Beef steak. I used round steak cut thinly for this dish. And of course with vegetable side dish as I always do.

bistek tagalog


what you need:

2 small pcs calamansi

1/2 kilo lean beef, sliced thinly

1 cup water

3 tbsp soysauce

oil for frying

1 large onion cut into rings

2 cloves garlic, minced

salt & pepper


serves about 4

45 mins prep time


  • marinate meat with salt & pepper for at least 15 minutes
  • saute the garlic, pan fry the beef until slightly brown.
  • add water, cover and simmer for 30 minutes until meat is tender.
  • stir in soy sauce, then add onions.
  • (optional) you can also add 1 tbsp of brown sugar if you like
  • when meat is already soft and tender, squeeze calamansi before removing from heat.

serve and enjoy!

love,

mitch ๐Ÿ™‚

HomeMade

I was introduced to the world of food way before I can remember. My grandmother who raised me up cooks the best homemade meals ever. And my classmates before would remember the yummy packed lunch prepped by my ‘ ‘Nanay’ (mother) dear. They were delighted as I share some with them. So now i have my own family, beloved recipes are passed down to me. And of course i have to tweak some ingredients and modernized the menus. The results are delicious, validated by full and happy tummies of my loved ones. I’m planning to post the recipes soon so please keep in touch.

Some photos to indulge my readers…

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– mitch