Friday, February 4, 2011

tocino del cielo

1/2 cup white sugar for the caramel
1 1/2 cups white sugar
1 1/2 cups water
1/2 cup butter
10 egg yolks

1. Caramelize the 12 cup white sugar. When the desired color is reached, pour a little into the flan containers, just enough to cover the bottom thinly.
2. Heat the oven to 350 degrees F. Boil 1 1/2 cup white sugar and water until you register 220 degrees C on the candy thermometer. Do not stir syrup. When done, add the butter and stir.


1 kg. shrimps
3 kgs. rice
1 cup rock salt
1/2 cup garlic

1. Wash shrimps very well. Use only live shrimps.
2.Cook rice. When cooked, add live shrimps, salt and garlic.
3. Put in bottles and close. Allow to ferment for 3 days.
4.Saute with garlic, onions and tomatoes.


  • 1/2 kg pork pigue or kasim, cubed
  • 1/4 kg pork liver, cubed
  • 2 tbsp MAGGI Savor Calamansi
  • 2 tbsp oil
  • 1 tbsp crushed garlic
  • 1/4 cup chopped onion
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1/2 cup sliced Chinese chorizo

  • Marinate pork and liver in MAGGI Savor and MAGGI MAGIC SARAP for at least 30 minutes.
  • Heat oil and saute garlic and onions until limp.
  • Add in tomato sauce and cook for 1 minute.
  • Stir in pork and liver and cook for 10 minutes or until tender.
  • Stir in water, chinese chorizo and raisins, simmer for another 10 minutes or until sauce has thickened.

kilatian mais

July means the onslaught of typhoons in the Philippines. This is also the best time to abuse the Magic Sing. Ooops... No, I'm not causing those "bagyos" OK?!

And what could be more heart-warming than eating warm Kilichan or Kiltian Mais aka Binatog while blogging. Here's another native Kapampangan treat that is best eaten during merienda.

It's puffed kernels of corn in soft form, dredged with grated coconut or ngungut and sprinkled with some salt. It reminds me of those golden days when I used to force myself to take a nap or siesta as imposed by my parents. How was I able to do it? I was bribed with kilitian mais!

Thursday, February 3, 2011

adobong manok

1 kg. chicken pieces
1 head taiwan garlic
1 1/2 tsp, whole black pepper, crushed
1/2 cup white vinegar
3 tablespoons soy sauce, salt,cooking oil

1. Wash chicken pieces well. Put in a non-corrosive pot. Add white vinegar.
2. Crush garlic and whole black pepper. Add to chicken pieces and white vinegar.
3. Let boil, uncovered for about 10 minutes. Do not stir.
4. Add soy sauce, stir and cover until cooked. Season to taste.
5. Heat a little cooking oil. Fry adobo pieces and set aside. At the end, simmer remaining sauce. Pour over fried chicken pieces.

sisig d'best