Monthly Archives: May 2011

Pesang Tilapia

*Pesang Tilapia is easy to cook you only need the following ingredients to prepare it:

1/2 kilo Tilapia
1 piece Onion
thumb-size Ginger
Pechay or boc choy
half cabbage
Water (depends on your preference)
Fish sauce to taste

How to cook:

Boil ginger and onion in a moderate amount of water. Add Tilapia.  Add cabbage and pechay when fish changes color. Add fish sauce until you get the desired taste. Simmer. Serve while hot.

*Pesa is a fish soup dish with vegetables.

Some cravings

My daughter is craving for tacos and I run out of ingredients. I could have dash to the nearest supermarket to buy the things that I need to prepare tacos, but hubby has to go to work today. It’s his day off but something came up at the office, so he needs to be there. He also needs to check some atv winches on his way to the office upon the request of his friend who is a bike enthusiast.

I wish hubby will pick up a box of pizza on his way home. I’m craving for it now. 🙂

Pork Adobo Recipe


Pork Adobo is considered as one of the popular dishes in the Philippines. Its distinct blend of sour, sweet and salty taste makes it well-loved by Pinoys who love to eat. Pork Adobo can be eaten anytime of the day from breakfast to dinner as it can go with freshly cooked rice, fried rice and even bread. There are several variations and means to cook Pork Adobo the Filipino way.

My version of Pork Adobo is cooked like how my mother and my grandmother prepared it for our family.

What you’ll need:

Pork cubes
Vinegar
Soy sauce
Laurel leaves
Garlic
Salt and Sugar to taste
Water

Procedure:

Mix all the ingredients; bring to a boil until the meat is tender. Stir occasionally. You can add more water if you want to have a saucy Adobo. Set the temperature to low heat in later part of cooking. You can also fry the meat in its own sauce/oil until you achieve your desired amount of sauce. Personally, I want it with less sauce or oil. The best part is when you ladle the oily sauce over hot steamy rice, don’t you agree?  🙂