Category Archives: breakffast dishes

Tokwa’t Baboy (pork and tofu)


Tokwa’t baboy(Pork and tofu)………… a very popular side dish of lugaw (congee) or we can called them as one of the best “Partner dish”. It is a simple recipe compose of fried pork ears, pork meat and fried tofu best served with vinegar dressing made with soy sauce, garlic, onion, pepper and chillies. I remember when I was a student, every morning near the bus stop, there is a very famous lugawan stall (congee cart) where you sit and eat at the streets. For only 3.00(approx 0.10 cents nzd) pesos I got a bowl of lugaw (congee) and free air pollution since it was located in the streets…LOL!!!!!

Ingredients:

  • 1/2 kilo of mixed pork ears and meat (boiled with salt) then fried and chopped into dice
  • 4-5 pcs of fried tofu chopped into same size as pork

Vinegar dressing:

  • 1 cup vinegar
  • 1/4 cup soy sauce
  • pepper
  • chopped chillies
  • chopped onions

You can keep in a bottle and use for over a month.

Procedures:

  • combine chopped pork meat, ears and tofu in a bowl, dress with a little vinegar dressing. 
  • Best served with congee or lugaw

Chicken Pares


Pares……….From the famous beef pares with fried rice. I come up with an idea cooking it to chicken. Well chicken is one of my favorite meat. Almost all the ingredients are the same with my beef pares. Once this meal is cooked, if you love the asian dish smell, definitely after reading this post, you will try to cook this recipe. I love it!!!!

Ingredients: good for 10 persons

  • 2 tbsp oil
  • 2 kl chicken cut in portion size
  • 3 cloves garlic crushed
  • 1 large onions sliced
  • 4 cups water
  • 5 pcs star anise
  • 1/4 cup brown sugar
  • 1 tbsp peppercorn
  • 1 tsp salt
  • 1/2 cup dark soy sauce
  • 2 tbsp vinegar
  • 3 tbsp hoisin sauce
  • 1 stalk celery (for boiling) don’t cut
  • 2 thumb size ginger crushed.
  • onion leeks for toppings
  • 1 tbsp toasted garlic
  • fish sauce for adjusting taste

Procedures:

  • In a large pan, boil chicken with water, star anise, dark soy sauce, 1 whole stalk celery, vinegar, brown sugar and salt and pepper. boil for 15 minutes or until tender.
  • In a sauce pan, heat oil and saute garlic, onion and ginger. add in hoisin sauce then pour on the chicken mixture. Boil chicken until tender or sauce is reduce. you can adjust your taste by adding fish sauce
  • Serve with garlic rice.

Siomai and Egg Soup


Siomai……..Just made this recipe as our soup starter for our dinner. Made from my left over pork and shrimp siomai comes this very hot and clear soup. So simple and easy as one-two-three to make. Very best specially this winter season. (ooops!!! winter is just finished here in NZ). So if you are planning for a 3 meal course, this soup might be the simplest way to enjoy if you have some leftover siomai. No siomai, try just the eggs!!!

Ingredients: serves 6-8 persons

  • 2 tbsp oil
  • 3 cloves garlic
  • 1 small chopped onions
  • 1 liter chicken broth
  •  3 pcs fresh eggs
  • 1/2 cup chopped onion leeks
  • salt and pepper to taste
  • 1/2 tsp sesame oil
  • left over siomai (see recipe of pork and shrimp siomai)
  • fish sauce to adjust your taste

Procedures:

  • In a large sauce pan, heat oil and saute garlic and onion. add in broth and bring to boil
  • Then add in siomai and crack in eggs, seasoned with salt and pepper and adjust taste by adding fish sauce
  • While boiling, pour in left over siomai and add in sesame oil then bring to a boil.
  • Add in onion leek and Serve hot!

Gourmet Pies – Mushroom and Spinach


pies….just playing with the layers of spinach in this pie, it is a simple pie made with traditional and all time favorite spinach and feta combination plus a herb roasted mushroom and bacon topping. You can never
Be wrong with this recipe, so simple tet very satisfing taste. Must try!!!!

Ingredients: makes 6 – 8 pies

  • 2 tbsp olive oil
  • 18 pcs button mushrooms (cut in half)
  • 5 pcs streaky bacon (cooked)
  • 12 pcs fresh spinach leaves
  • 6 eggs
  • 1/2 cup cream
  • 1/2 cup fresh milk
  • salt and pepper
  • mix dried herbs (marjoram and thyme)
  • fresh chopped parsley
  • Savoury pastry sheets approx 2 pcs 12 x 12
  • grated cheese for topping

Procedures:

  • In a muffin pan, spray oil and mold pastry sheets using a standard saucer. you can make pie molding of 6 or even 8 pcs on 2 pcs of 12×12 savoury pastry. Place and tear spinach leaves approc 1.5 pcs each molding. Set aside.
  • In a mixing bowl, combine eggs, milk and cream and seasoned with salt and pepper and little herbs. Mix well. Pour in to pie molding about 3/4 full. Bake in 160 degrees at 20 minutes. Let it cool then Set aside
  • heat a wide pan seared or pan roast mushroom and seasoned with salt and pepper and little herbs.
  • Then assemble mushroom and bacon to pie molding topped with cheese. Bring to oven for same degrees allowing the cheese to melt for about 5 minutes.
  • Serve hot with your favorite coffee or tea.

Kid’s Kiwi Breakfast


Just want to make fun with the kids.

Ingredients:

  • 1 pcs wheat bread
  • 2 pcs poached egg
  • 2 pcs streaky bacon cooked
  • parsley for garnishing.

Procedures:

  • In a plate, assemble everything making a smiley face
  • To poached an egg – simply add little vinegar and salt to boiling water. poach egg for 2 minutes or you desired egg doneness.
  • Smile

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Gourmet Ham Sandwich


Gourmet sandwiches……………Just want to share you the best selling ham sandwich “to go or takeaway” I’ve ever made. So simple and very healthy loaded with mesclun greens and vegetables complete with egg served in a soy and linseed bread. Great for you snack, morning and afternoon tea or even lunch and breakfast. ………………Did you know that eggs are very good source of protein? By eating 2 pcs eggs a day, it supplies all the protein you need during the day. As we know, protein helps build our muscles and strong bones. And also, eggs are a very cheap source of protein too. Here in NZ, Eggs are priced at 4.90 NZD a tray (30 pcs). How about in your place?…….

Ingredients:

Egg mixture:

  • 4 boiled eggs
  • salt and pepper
  • 1/4 cup mayonnaise

Sandwich Recipe:

  • 2 pcs soy linseed bread
  • mesclun greens
  • grated carrots
  • grated cheese
  • little mayo
  • 2 pcs shoulder ham
  • 2 pcs tomato
  • 2 pcs cucumber
  • egg salad
  • salt and pepper

Procedures:

  • Just using your creative imagination, assemble all ingredients together.
  • Best for your lunch box and snack with a cup of coffee or tea.

Dates and Sultana Scones


Scones………..My shift in the morning wont be complete If I don’t make this scone. As part of my routine, baking scones, muffins, rolls, loaf, quiche and other baking staff. I consider this scone making will be your entry-level to the world of baking. The first time I made it, It doesn’t really looks good as the flour did not rise. Because my Pastry Chef told me that if I mix it very well, the scones will not rise. Well, I am a type of person that the motto is “to see is to believe”. So what I did is, I mix it really well. The Chef is right, It did not rise! So from then on, I learn the patience when it comes to baking………………Did you know that dates and sultanas contains fluorine, which is an essential mineral to slow down the process of early tooth decay. Fluorine is also known to keep plaque at bay by strengthening the tooth enamel. However, many people are of the misconception that tooth enamel can magically reverse tooth decay. This is not true. Tooth enamel consists of hydroxyapatites, which when brought in contact with fluorine forms hydroxyfluoroapatites, which is resistant to decay. This clearly means that fluorine helps prevent further tooth decay, but cannot reverse the decay process. …..

Ingredients: makes 8-10 scones depending on your desired size.

  • 3 cups self-raising flour (you may need a more)
  • 100 grams melted butter
  • 100 grams white sugar
  • 1 tsp salt
  • 100 grams dates and 100 grams sultana soaked in 1 cup water for at least 1 hour
  • 3/4 cup milk

Procedures:

  • In a very wide mixing bowl, combine all wet ingredients first them mix well. Pour in flour and salt and fold until mixture are dry and but little bit soft. you may need extra flour.
  • Using your hand, mold a circle flour in your palm depending on your size. repeat procedures and this recipe makes 8-10 scones. place into a tray with sprayed oil.
  • Bake at 180 degrees at 25 minutes.
  • Serve hot with coffee or tea

Lugaw with egg (congee with egg)


Lugaw…………Inspired by Chinese cuisines, We Filipinos have our own version of congee (lugaw). Usually plain congee served with variety of side dishes. It can be boiled egg, tokwat baboy(tofu), Utak(pigs brain) and lumpia toge. Back home in Valenzuela. There is a famous small cafe (cafeteria or lugawan) that only serve lugaw(congee). I have watched their business grows as I am an avid fan of their congee. The congee house name is “cornelios lugaw”. They start with a little space or like a small food stall that can only fit 4-6 customers. As months and year pass by, the started adding chairs and table on the side streets as they are very busy during midnight to morning hours. As lugaw in opur place is very popular breakfast and meal for those who has a hangover from night’s party. Then they become bigger and bigger as when the last time I saw the shop, they were a small restaurant that offers variety of meals and open 24 hours. I think from 6 seater food stall they are now catering for at least 60 persons. What a success!!!!……………………….Did you know that congee with egg is a powerful meal during breakfast. It is loaded with carbohydrates plus the fact that I served it with egg. Egg are very cheap source of protein. In combination, this meal can supply all the energy you may need during the day.

ingredients (serves 4-6 persons)

  • 2 tbsp oil
  • 2 clove garlic minced
  • 1 medium onion sliced
  • 50 gms ginger sliced
  • 1 cup white rice
  • 1 /2 cup glutenous rice
  • 1.5 liter of water or chicken stock
  • salt & pepper
  • 2 tbsp fish sauce
  • 1 tsp kasubha
  • slices of onion leeks (for toppings)
  • 6 cloves crushed toasted garlic
  • 6 pcs boiled eggs

procedures:

  • In a large sauce pan, boil white & glutenous rice in one and a half liter of water until cooked. approx 30 minutes.
  • In a pan, heat oil and saute garlic, ginger & onion and seasoned with salt and pepper
  • Pour saute chicken into the sauce pan of boiling rice. add in kasugba, and seasoned with fish sauce.
  • Adjust your desired thickness by adding water.
  • Serve hot in a bowl and garnish with toasted garlic & onion leeks
  • Enjoy!!!

Vegetarian Savoury Muffin


Vegetarian……….The best vegetable muffin I ever invented. It is composed of carrots, kumara and potatoes with yougart, cheese and other flavours with a little surprise of cream cheese inside. Best consumed fresh from the oven with a side of butter and a cup of your favourite coffee or tea. I am hungry! Sounds like I want to eat breakfast now………………..Did you know that this muffin is loaded with vegetables. My favourite vegetable is carrot. Carrot are very healthy vegetable. Carrot has a strong cleansing properties that are effective in detoxifying the liver, so that the overall effective for acne that is caused by toxins from the blood. Carrot is also useful for treating uneven skin tones because of pigmentation. The vitamin A and other nutrients contain in carrot efficiently nourish the skin, prevent dry skin and other skin blemishes…………..

Ingredients: makes 12-15 muffins

  • 3 eggs
  • 2 cups self raising flour (may need more)
  • 1/2 cup canola oil
  • 1/2 cup fresh grated carrots
  • 1/2 cup cube potato
  • 1/2 cup cube kumara
  • 1/2 cup cream cheese
  • 1/2 cup grated cheese
  • 1/2  cup yougart
  • 1/2  cup fresh cream
  • 1/2 cup fresh milk
  • 1/2 tsp each of salt and pepper

Toppings;

  • pumpkin seeds
  • grated cheese
  • sesame seeds

procedures:

  • In a large mixing bowl, mix all ingredients wet ingredients together. mix well then add all ingredients except cream cheese.
  • Spray muffin tins/trays and pour in mixture halfway, add in cream cheese and cover with muffin mixtures then top with cheese, sesame seeds and pumpkin seeds. repeat procedures for 12 muffins.
  • pre heat oven at 170 degrees celsius and baked for 25 minutes.
  • Enjoy with a cup of coffee -flat white, latte and cappuccino or hot tea.

Pancit Mahirap


Pancit………………..Well, this is not a typical pancit as I remember before when I was little, I saw a carinderia(small cafeteria) selling pancit or noodles that doesn’t have any ingredients of a typical pancit. It doesn’t have pork, shrimps, cabbages, carrots and many more. But believe me those carinderia are very expert in this cooking pancit dishes without “rekado” or ingredients. How did they do it? Its because the have a very tasty beef broth from their bulalo. Bulalo is a beef soup composed of beef bones particulary the legs and unwanted chop of beef bones seasoned with salt and pepper and onions, ginger, garlic and some spices like seabut. Very tasty soup……………………….Did you know that bottle gourd and coriander are the only vegetables I used in this pancit. Coriander leaves  act as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. …….

Ingredients: serves 6-8 persons

  • 3 tbsp oil
  • 2 cloves garlic
  • 1 small onions chopped
  • 1 small bottle gourd (upo) sliced
  • 1 bunch of coriander chopped
  • 500 gms of pancit bihon
  • 1/2 cup soy sauce
  • salt and pepper to taste
  • 1/2 litre of beef soup stock.
  • 2 tbsp fish sauce
  • 1 tbsp lemon juice

Procedures:

  • In a wok, heat oil and saute garlic and onions, add in bottle gourd and seasoned with salth and pepper. saute for 2 minutes. add in beef broth and soy sauce. bring to boil and add pancit. adjust taste by adding fish sauce.
  • When it is nearly cook, add in coriander leaves and lemon juice. serve hot
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