Merry Cheesy Christmas: Cheesy Buko Salad Recipe

Our not-so-little family

Christmas Day may be over, but I'm still feeling the Christmas vibes and yea the coming New Year! Oh how time flies. Anyway, how was your Christmas? I hope you were able to celebrate it with your loved ones, which is what really matters. As for me, it was a bit sad, but nevertheless I'm glad that I celebrated Christmas Eve with my family over a simple Noche Buena feast. On Christmas Day, we went to attend the mass which is our family tradition and then we had dinner at Dampa with my in laws. 

Okay so right now, I'm really curious about what you prepared for the Noche Buena. I believe that in festivities like Christmas, Pansit, Spaghetti, Fried Chicken and Buko or Fruit Salad are staples in most Filipino families. We all had those 4 dishes last Christmas Eve plus we had ham and fruits. I've been cooking creamy tuna spaghetti ever since I learned how in 2013, but this time around, I cooked Carbonara for the first time. At home, we love buko/fruit salad, we even make some even though there's no occasion and for the first time ever, I tweaked my original buko/fruit salad recipe. This time, I added Eden Original Cheese in it.

#bloggermail matchy-matchy with our #ChristmasTree and decors 🎄🎁 #shesthemomblog #MerryChristmas #gift #Christmasgift #holiday #package #instapost #instadaily #igersph #igersdaily #igersph #igerspinoy #mommyblogger #lifestyleblogger #mommybloggersph #bloggerph #blogger

A photo posted by Pearl Paguio (@pearlizshell) on Dec 13, 2016 at 9:09pm PST

About two weeks ago, Eden Cheese sent a Christmas gift beautifully wrapped in a Christmas package. It contains ingredients for buko/fruit salad and Eden Cheese original. It may not be new to some, but cheese in a buko/fruit salad is something we've never tried before, so I was quite surprised and excited at the same time. And, surprisingly, it turned out great! It was, cheesy and creamier!

Thank you so much @edencheeseph and #OgilvyPR for the beautiful package filled with #bukosalad #recipe na mas pina-creamy at special with #original #EdenCheese perfect Ito for #NocheBuena 🎄🎁🍽 #EdenPaskongHinahanap #Christmas2016 #Christmas #bloggermail #mommybloggersph #mommyblogger #lifestyleblogger #foodblogger #bloggerph

A photo posted by Pearl Paguio (@pearlizshell) on Dec 14, 2016 at 11:28pm PST

 If you also haven't tried it before just like me, it's not too late, you can prepare this on your Media Noche this coming New Years Eve or any occasions! So I'm sharing with you its super easy recipe, below:

Cheesy Buko/Fruit Salad

INGREDIENTS

• 4 cups, Coconut, shredded
• 30 oz, Fruit cocktail, drained
• 1 cup, Pineapple tidbits, drained
• 15 coz, Sweet corn kernels, drained
• 12 oz, Kaong
• 12 oz, Nata de coco
• 14 oz, Condensed milk
• 14 oz, Cream
• 1/2 cup, Eden Cheese, cubed
• 1/2 cup shredded Eden Cheese - for garnish.

PROCEDURE

1. In a large bowl, combine young coconut fruit cocktail, pineapple, corn, kaong, nata de coco, Eden cheese, condensed milk, and cream. Stir gentle to distribute.

2. Chill for a few hours or freeze until firm.

3. Garnish with shredded Eden cheese when ready to serve.

There you have it! Enjoy :)

No-Fail Classic Holiday Dessert Recipes from Jolly Cow Condensada

Can you believe it, just 7 more days and it's Christmas Day! How time flies! Probably by now, most of you have completed your Christmas shopping and have gifts under the Christmas tree already. Now its time to think about the sumptuous feast to prepare for the Noche buena. And, for the season of feast and festivities, nothing beats the classic and decadent Filipino desserts! Find joy and comfort from these incredibly affordable recipes that’s made creamier and perfectly sweeter with Jolly Cow Condensada, the all-time favorite dessert ingredient to round out your holiday meal.

Fiesta Fruit Salad

Ingredients:

1 can Jolly Cow Condensada

1 can (850g) Jolly Tropical Fruit Cocktail, drained well

1 cup Shredded fresh buco (young coconut)

1 cup Nata de coco, drained well

1 cup Jolly Peach halves, drained well

1 cup Pineapple tidbits, drained well

1 cup Slices of fresh fruits like apple and seedless grapes (optional)

½ cup Cheese, diced (optional)

1 can All-purpose cream

Garnish:

1 cup Mini marshmallows (optional)

Jolly Maraschino cherries (optional)

Directions:

1. Drain all the water from the cans of the fruit ingredients.

2. Combine all ingredients (except for the marshmallow and cherries) in a large mixing bowl and blend well.

3. Place in a container and chill for 2 to 3 hours before serving.

4. Serve with mini marshmallow as garnish on top and put a cherry if desired.

Makes 8 to 10 servings.

Pinoy Leche Flan

Ingredients:

1 can (390g) of Jolly Cow Condensada

1 can (370ml) evaporated milk

10 egg yolks

1 teaspoon of grated dayap or lemon peel

1 cup of white sugar

Procedure:

1. Put sugar in a saucepan. Bring to a boil over low fire until the sugar caramelizes.

2. Pour the caramelized sugar equally into three llaneras. Evenly coat the caramelized sugar on the bottom of the llanera. Set aside.

3. In a bowl, gently mix together the Jolly Cow Condensada, evaporated milk, egg yolks and the grated dayap. Make sure to gently mix so as not to create bubbles on the mixture.

4. Gently and evenly pour the mixture on the llaneras containing the caramelized sugar.

5. Cover each llanera with aluminum foil.

6. Steam for about 30 minutes or until firm (steaming time may depend on the thickness of the llanera).

7. Cool and then refrigerate.

Tip: You can tell when the leche flan is fully cooked by inserting a knife in the middle of the mixture--if the knife comes clean, it is fully cooked. 

Makes three llaneras. 

Jolly Cow Condensada is available in leading supermarkets and groceries nationwide. 

Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. Learn more at www.flyacecorp.com.

Knorr #LutongNanay: Sinigang na Liempo sa Sampaloc Recipe

During the Knorr #LutongNanay event, my group mates and I were assigned the easiest #AsimKiligPaMore Sinigang, the original Sinigang na Liempo sa Sampaloc. I'm sure everyone has already mastered this dish but I would still love to share with you its recipe. Here it is!

INGREDIENTS:

Please excuse the meat on the photo, there has been a switch during the preparation.

• 1 kilo liempo (pork belly), sliced in 2 inch cubes
• 1 1/2 liter water
• 2 (22 g) pack Knorr Sinigang na Gabi
• 1 bundle kangkong leaves
• 3 medium taro root (gabi), peeled and halved
• 3 medium ripe tomato, halved
• 2 medium yellow or white onion, quartered
• 2 cups string beans (sitaw), cut in 2 inch length
• 1 large Chinese eggplant (talong), sliced
• 12 pieces okra
• 3 to 4 pieces long green pepper (siling pansigang)
• Fish sauce (patis) to taste

PROCEDURE: 

1. Boil the water in a cooking pot.

2. Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.

3. Add the pork belly and gabi. Continue to boil in low heat for 1 hour or until the pork gets tender.

Add more water, if necessary.

4. Add the Knorr Sinigang na Gabi mix. Stir.

5. Add the long green chili and boil for 3 minutes.

6. Stir-in the okra, string beans, and eggplant and cook for 5 minutes.

7. Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5 minutes.

8. Transfer to a serving bowl.

9. Serve with warm rice.

10. Share and enjoy!

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:

Knorr #LutongNanay: Surf and Turf Sinigang Recipe

Knorr #LutongNanay: Sizzling Sinigang Recipe

Knorr #LutongNanay: Sinigang with Pakwan Recipe

Knorr #LutongNanay: Surf and Turf Sinigang Recipe

This is another #AsimKiligPaMore Sinigang dish that we learned during the Knorr #LutongNanay event. It sounds interesting and soshal. It's made with the usual sinigang ingredients but what makes it special is that it has fish, pork sukiyaki and shrimp in it. It's definitely a Special Sinigang and here is the recipe.

INGREDIENTS:

• 1 L rice washing
• 2 pcs onions, quartered
• 2 pcs tomatoes, quartered
• 2 pcs gabi, quartered
• 1 pc green chili (sili pansigang)
• 1⁄4 kg shrimp, trimmed
• 1⁄4 kg Maya-maya, cut into serving pcs.
• 1 pack Knorr Sinigang sa Sampalok Original 20g
• 1⁄4 pc radish, sliced
•  4 pcs okra
• 1 cup long beans or sitaw, sliced
• 1⁄4 kg pork sukiyaki, sautéed
• 1 cup kangkong, sliced

PROCEDURE:

1. Bring to boil rice washing in a pot with onions, tomatoes, gabi, and green chili until gabi is tender.

2. Add shrimp, maya-maya, and Knorr Sinigang sa Sampalok Original. Simmer until cooked.

3. Add radish, okra, and long beans. Simmer for a minute then add pork sukiyaki and kangkong. Cover for a minute then serve and enjoy!

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:
Knorr #LutongNanay: Sinigang na Liempo sa Sampaloc Recipe

Knorr #LutongNanay: Sizzling Sinigang Recipe
Knorr #LutongNanay: Sinigang with Pakwan Recipe

Knorr #LutongNanay: Sizzling Sinigang Recipe

Just recently, the 3rd run of the Knorr #LutongNanay Campaign was held at The Cookery Place in BGC Taguig. Mommy Bloggers were divided into 4 groups and were assigned 4 different variations of #AsimKiligPaMore dishes. One of the group were assigned to cook Knorr Sizzling Sinigang. Sounds unusual and weird right? Sizzling? Sinigang? Is that even possible? we all asked. But yes, it is! And now, I'm sharing with you all this Sinigang with a twist recipe that your family and friends will surely enjoy!

INGREDIENTS:

• 500 grams Beef Short ribs
• 10 shallots or baby red onions\
• 12-15 cherry tomatoes
• 6 cloves of garlic, unpeeled
• 2 tsp. oil
• 2 Tbsp. butter
• 5 cups water
• 2 strings French beans
• 2 Knorr Beef Cubes
• 1 ½ Tbsp Knorr Sinigang Mix (add more if preferred)
• 2 tsp. soy sauce
• 1 ½ tsp. patis
• 2 tsp. Knorr Liquid Seasoning
• 2 Tbsp. chopped garlic
• Roux: 3 Tbsp. butter + 3 Tbsp flour

PROCEDURE:

1. Sear the short ribs in oil and butter until brown. Transfer the beef in a pressure cooker and add water only to cover the meat. Cook for 45 minutes or until meat is tender

2. Remove meat and liquid from pressure cooker.

3. In a pot, add 6 cups of liquid from pressure cooker and combine with Knorr Sinigang Mix and Beef Cubes. Bring the mixture to a boil then simmer. Season with patis and soy sauce. Adjust seasoning to taste.

4. While sinigang broth is simmering, prepare the entire garnish. Deep fry shallots (unpeeled) and the garlic cloves (unpeeled) until crisp. Set aside.

5. Fry tomatoes until skin cracks. Set aside

6. Fry the chopped garlic until golden brown. Strain and set aside.

7. Sauté the French beans for a few minutes. Set aside.

8. Prepare the roux- in a skillet, add butter, when melted, add the flour. Cook for 1 minute.

9. Use the roux to thicken the sinigang broth. Add the roux at a time to the broth while mixing with a whisk.

10. Start plating. Add the beef, beans, tomatoes, garlic and shallots on your serving sizzling plate.

11. Pour the sinigang broth on top of the plated dish top with garlic chips. Best served with cooked rice.

Check out other Knorr #AsimKiligPaMore Sinigang recipes here:

Knorr #LutongNanay: Sinigang na Liempo sa Sampaloc Recipe

Knorr #LutongNanay: Surf and Turf Sinigang Recipe
Knorr #LutongNanay: Sinigang with Pakwan Recipe

Guilt-Free and Easy-Peasy One-Pan Meals by Chef Mom Instructor Len Santos-Ding

With the rise of technology, people have grown more pre-occupied of so many modern things, forgetting the basic and most important of all -- -healthy but good food. Because we’re too busy and have less time to stay in the kitchen, we’ve grown so accustomed of eating fast or fried food. Len Santos-Ding, mom chef instructor believes that a deliciously healthy meal doesn’t have to be boring by incorporating real and whole ingredients that are not hard to prepare at all.

On my previous post about the Jeunesse Anion event filled with fun, food and fitness I mentioned that Chef Len prepared Guilt-Free and Easy-Peasy One-Pan Meals courtesy of Simply Cereal, Doña Elena Olive Oils, Clara Ole, and Al Dente Pasta. I promised to make a post solely dedicated for her recipes and here it is! Enjoy :)

Peanut Butter, Muesli and Fruit Parfait
Serves: 1

Ingredients:

• 6 tbsps blueberries
• 2 tbsps peanut butter
• 4 tbsps plain yogurt
• 1 sliced banana
• 1/2 cup Simply Cereal Apple & Cranberry Muesli

Directions:

1. Whisk together the peanut butter and yogurt.
2. In an individual serving bowl or water goblet, layer half of the bananas. Top with 3 Tbsps of blueberries. Top with half the yogurt mixture and sprinkle with 3 tbsps of muesli. Repeat to make 2 layers.
3. Keep it chilled until serving time.

One-Pot Cheesy Pesto and Vegetable Pasta

Ingredients:

• 2 ½ to 3 cups broth or water
• 120 g Doña Elena Al Dente Spaghetti, uncooked
• 1 small onion, julienned
• 1 cup (60 g) broccoli florets
• ½ cup (30 g) asparagus, cut into 2 inch pieces
• 4 cloves of garlic, sliced
• 1 cup cherry tomatoes, cut in half
• pinch of red pepper flakes
• ½ tsp sea salt
• freshly ground black pepper
• 1 tbsps Doña Elena Pure or Extra Virgin Olive Oil
• ½ cup (80 g) green peas
• ½ cup Clara Ole Cheesy Pesto Sauce
• 3 Tbsps grated parmesan cheese
• 1 cup greens (kale, arugula, malunggay leaves)

Optional: 100 g peeled shrimps

Directions:

1. In a large pot, add 2 ½ cups broth, spaghetti, onions, broccoli, asparagus, garlic, and cherry tomatoes. Season with red pepper flakes, salt and pepper. Drzizle with Dona Elena Olive Oil and set over high heat.
2. Once it starts to boil, set the timer to 7 minutes. Toss once in a while using tongs.
3.  After 7 minutes, pasta should be almost cooked. If broth is drying out, add ½ cup more. Add peas and Clara Ole Cheesy Pesto. *You may add shrimps at this point if you wish.
4. Once it’s done, adjust seasoning if needed. Toss in greens such as malunggay leaves. Add grated parmesan cheese.

Golden Quinoa and Bokchoy Salad
Serves 3-4

Ingredients:

• 1 1/2 tbsps Doña Elena Pure Olive Oil
• 1 tsp minced garlic
• 1/2-cup mushrooms, sliced
• 1 cup (170 g) uncooked quinoa
• 1/8 tsp cumin
• 1/8 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1 1/2 cups water or vegetable stock
• 1/2 cup red and green bell pepper, diced
• 1/2 cup purple cabbage, julienned
• 1/2 cup chopped flat parsley
• 2 bundles bokchoy, sliced thinly
• 1/2 tsp grated dried shiitake mushroom

Citrus Dressing:

• juice and zest of 1 small lemon
• juice and zest of 1 orange
• 2 Tbsp Dona Elena Extra Virgin Olive Oil
• 1/4 cup mandarin oranges, drained

Directions:

1. Put quinoa in a fine mesh strainer. Rinse under running water until water runs clear.
2. Heat oil in a saucepot over medium heat. Saute garlic. Add mushrooms and cook for about a minute. Add quinoa. Add more oil if needed. Quinoa grains must be coated with oil so it will be fluffy when cooked. Let it simmer then cook for about 15 minutes.
3. Once cooked, add the bell peppers, purple cabbage, flat parsley and bokchoy. Grate some dried shiitake on top for added umami. Cover so vegetables will soften in the steam as you make the dressing.
4. To make the dressing, whisk together lemon juice, orange juice and olive oil. Or you may put the ingredients in a small bottle and shake well. Season with salt and pepper.
5. Pour over the salad while still hot. Add mandarin oranges. It may be served hot, room temperature or cold.

Remember: “If your body is not starved for nutrition, it doesn’t crave junk food,” So choose wisely and healthy!

Make you Sinigang Sour-Savory with the new AJI-SINIGANG® Cube

Sinigang Soup is a ‘must’ in most Pinoy households’ weekly menu. The whole family enjoys a bowl of warm and refreshing Sinigang dish in hot or cold weather conditions. It has been observed though that most people using sinigang mixes available in the market would need to add other savory and meaty seasonings i.e. pork cube and all-in-one seasonings to achieve the ideal sinigang taste, which is not just about sourness but savory taste as well.

 

AJI-SINIGANG® Cube is available in single 13g pillow pack cube for P5.00 and
 8 pieces of 13g packed in re-sealable stand-up pouch for P38.00.

The new Ajinomoto® Sinigang Cube is all that you will ever need to cook Sinigang with the preferred blend of sour-savory (asim-linamnam) taste. It is perfect in providing the balanced rich, savory deliciousness and appetizing sourness to any sinigang dish. Each cube is “ZoopSiksik™” because it is packed with the right level of tamarind sourness and savory taste from meaty extracts.

ASIM-LINAMLINAM PORK SINIGANG

Ingredients:
2 pieces AJI-SINIGANG® Cube                          90 grams Gabi
½ kilo Pork liempo, Sinigang cut                          80 grams Labanos, sliced diagonally
90 grams Tomato, quartered                                  45 grams String beans, cut into 1 ½”
30 grams Onion, quartered                                    90 grams Kangkong
1 ½ liter Water                                                       1 piece Green chili

Procedure: 

1. BOIL pork in water for 40-50 minutes until tender. 

 

2. SIMMER. Add gabi and simmer for 6 minutes. 

 

3. SEASON AND SIMMER. Add AJI-SINIGANG® Cubes and other vegetables. Simmer for 5 minutes until cooked.

***

Ajinomoto Philippines Corporation (APC) is an affiliate of Tokyo-based Ajinomoto Co., Inc. Established in 1958, APC lives by its promise to provide consumers products that will always give the delicious taste to healthy and nutritious meals as embodied in APC’s slogan Ajinomoto® “Eat Well, Live Well.®” APC’s complete line of quality food and seasoning products are produced by international affiliates and local toll manufacturers using Ajinomoto’s license, quality standards and technological expertise. APC’s products include AJI-NO-MOTO® Umami Seasoning, Ajinomoto® Brand Ginisa Flavor Seasoning Mix, Ajinomoto® Brand Chicken Powder, PORKSAVOR® All-in-One Seasoning Mix, CRISPY FRY® Breading Mix, CRISPY FRY® Seasoned Crumbs®, TASTY BOY® All Purpose Breading Mix, AJI-SHIO® Seasoning Mix, Ajinomoto® Brand Sinigang Cube and “amino Fres-C” Instant Drink Mix.

FOOD: Creamy Tuna Pasta (Red Sauce)

It's already 2 in the morning and I am still wide awake! Remember about the Creamy Tuna Pasta I prepared for Kuya T's 4th birthday last September 15? I promised to make a Recipe post about it, so here it is!

We love Spaghetti and since I also love tuna, I just decided to put a twist on it and came up with this, it may not be an original Recipe but I came up with this on my own, didn't copy it from anyone.

Ingredients:

 

Spaghetti Noodles

Spaghetti Sauce

Century Tuna

Nestle Cream

Onions

Garlic

Salt

Cooking oil

Excuse me for using different brands, yan lang kase available (tee hee)

We, especially Kuya T and Jaear prefer the Filipino Style Sauce

If you like it Spicy, you can use the Hot and Spicy Century Tuna.

The size of the ingredients also depends on the number of people you will be serving this to, as for me I cooked 1 kilos of pasta, snack and dinner na rin. And the left over could still be served the next day, so hindi sayang.

Cooking Procedure

Pasta: 

1 Pour water in a large pot and bring to a boil

2. Put in salt and oil

3. Add the Spaghetti Noodles, and cook until tender.

4. Drain then set aside

Sauce:

1. In a pan, saute garlic and onion

2. Put in the Tuna and let it cook for 3-5 minutes

3. Add the Spaghetti Sauce, then let it simmer for 10-15 minutes. You can add salt if desired.

4. Add the Cream while continuously stirring for a minute.

5. Remove from heat and pour over to the cooked pasta and serve!

I was only able to use 1 Nestle Cream, according to J it's already okay na. So that depends on your taste preference. 

 Voila! Creamy Tuna Pasta (Red Sauce)

Same Filipino style spaghetti with a twist of Tuna and Cream. 

There you have it, easy and yummy you should try it too!
I'm hitting the sack now, Good night♥

Easy Cooking: Sardinas Patty

Hey Mommies! Have you ever been in a situation where you ran out of ideas to cook for your family or just too lazy to cook? Because I do, Most of the time! I am a full time mom to 2 kids, Kuya Tantan 3y/o and Athena 11 m/o and I am 6 months on the way with my 3rd child plus we don't have a Helper/yaya so yes I got a lot of duties to perform. So there are times when laziness attacks but of course family's needs are always my priority. (martir? ganyan talaga pag nanay)

Anyways I just wanna share my latest food imbento, which I call Sardinas Patty hehe can't think of anything creative to name it so yan na lang lol. Well, I don't know about you but I like Sardines I remember growing to this canned good since I was a child my mom would even cook it with malunggay leaves (sa province kase namen mahilig kame sa gulay :p). On the other hand J (my husband) doesn't really eat sardines until we lived together pero as much as possible ayaw talaga nya. But just a week ago we ran out of stock in the kitchen, nothing left except for Instant noodles and Sardines. It was raining so we can't go out to shop and didn't want to call for a food delivery so my creativity kicked in and that's when the Sardinas Patty was invented.
So here's the easy steps to make your own Sardinas Patty.

First, you have to separate the sardines/fish from the sauce/sarsa.
Second, Smash the sardines/fish. Your choice if you want it finely smashed or if you want it to have chunks.
Third, Add beaten eggs.
No need to add seasoning or salt, as the sardines has a strong taste already.
Fourth, Fry it!

Easy to prepare, easy to cook! And it tastes good, Winner kay J he didn't even expectt it was Sardines. It tastes better with ketchup.

And of course you wouldn't wanna waste the Sarsa/sauce so I just sauteed it with onion and poured over my rice, as if I can except J to do it haha! So I just cooked chicken noodle soup for him and Kuya Tantan. 

So there you have it, my latest invention para maiba naman. It's very easy, you can try it on your own. 

How about you mommies do you have any recipe invention? I would love to hear about it :)