iamninafaye

Ham and Cheese Roll Sandwich

It’s really hard to plan a meal every day.  You might have the same meal plan every week. What I did is I plan my meal every week so that I don’t have the same meal plan every week. And in a week, I decided to have a no rice meal. It’s really hard to think of a no rice meal, since I can just only think of pasta and burgers. But last Thursday I did a unique meal. I remember that we’ve been doing this when I was still in Davao. Here is my Ham and Cheese Roll Sandwich.

Ingredients:

1. Ham
2. Cheese (preferably Quickmelt)
3. Loaf Bread
4. Eggs
5. Bread Crumbs
6. Oil
7. Nachos
8. Salt and Pepper

Procedure:

1. Flatten loaf bread with rolling pin. (In my case I don’t have a rolling pin, what I did was I roll it by the edge of my wooden spoon). You can cut the edges of the load bread, but in my case I choose not to.
2. Put the Ham and cheese on the loaf bread.
3. Roll it and you can put a toothpick so that it will roll properly
4. Whisk the egg in a bowl; you can season it with salt and pepper.
5. Dip the roll sandwich on the egg
6. Roll it on the breadcrumbs
7. In a non stick pan, put an oil
8. Fry the roll sandwich
9. Serve. You can serve it with nachos.

Note: In procedure 4 you can insert here pat the roll sandwich on flour. Then proceed to procedure 5 and 6. But for me egg and breadcrumbs works fine, I don’t like the floury taste of flour.

Adobong KangKong with Tofu

Ipomoea aquatica known to us as Kangkong, it is a semi-aquatic tropical plant grown as a leaf vegetables. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese Spinach” and “Swamp Cabbage”.

The best way of cooking Kangkong is by Adobo, I added tofu to add some flavor and more health benefits to eaters. Here are the ingredients of my version of Adobong KangKong with Tofu.

Ingredients:

- Tofu

- KangKong

- Garlic

- Onions

- Turmeric

- Pepper

- Salt

- Water

- Magic Sarap

- Soy Sauce

Procedures:

- On your pan add some oil

- Add the Tofu and fry it

- Once the tofu is done put it on a container and set is aside

- Remove some oil on the pan

- Saute onions and garlic

- Put the tofu back on the pan

- Add Magic Sarap, turmeric, pepper and salt

- Add some water

- Wait for 5-10mins in order for the water to boil

- Add Soy sauce

- Add the kangkong

- Let it simmer for 2mins

- Serve

Pinakbet

It’s my first time to cook pinakbet. Last Sunday we went to the grocery and we saw these mixed veggies for pinakbet then I decided to cook pinakbet for dinner.

The ingredients:

- Onions

- Garlic

- Pork

- Water Sarap

- Shrimp Paste

- Water

- Eggplant

- Okra

- Squash

- Ampalaya

- String beans

- Salt and Pepper

Procedure:

-  Put oil on the pan and sauté onions and garlic

- Then add the pork until it changes it’s color

- Add magic sarap so it will add flavor on the pork

-  After that add the shrimp paste

- Add water for the pork will be tender and wait for it to boil

-  When the water boils add the squash, eggplant and okra

- Wait for 5-10 mins and add the string beans and ampalaya

- For more taste add salt and pepper

Finish Product:

Chicken Sotanghon

Ingredients:

- Onions

- Garlic

- Chicken

- Sotanghon

- Carrots

- Cabbage

- Water

- Chicken Cube

- Salt and Pepper

- Oil

Procedure:

- Put the sotanghon in a bowl with water for it to be soft

- In a hot pan pour oil, and saute onions and garlic

- Add the chicken and wait for the oil of the chicken to come out

- Add the water and wait for it to boil and for the chicken to be tender

- Add the sotanghon 

- After adding the sotanghon, make sure that you still have enough water if not you can still add water.

- Add the chicken cube

- Add carrots and the cabbage

- Lastly, add salt and pepper to taste.

Ready to serve:

Patatim

Last August I had a short vacation in Davao. Upon going home I called papa if he can cooked me my favorite food when I arrived. I asked him to cooked patatim and he said he will try. Upon arriving he told me he didn’t cooked patatim instead they cooked humba (will try to cook this one also). So it has been months of craving of patatim. So last 2 weeks ago I saw this pata on the grocery and I told my friend I will try to cook patatim. So this is my version of patatim.

Ingredients:

- Ginger

- Onions

- Garlic

- Oil

- Water

- Pepper

- Salt 

- Pork Pata

- Magic Sarap

- Soy Sauce

Procedure

- On the pan add water, ginger, pata and pepper. Wait for it to boil or for the pata to be tender.

- After it boils, you have to separate the water and the pata

- On the pan add oil and saute onions and garlic

- Then add the pata for it to absorb the flavors of the onions and garlic

- Add magic sarap for more flavors

-Add the broth of the pata and then add the soy sauce

- Add salt and pepper to taste.

- Wait for another 30 minutes for all the flavors to combine and for the pata to be more tender.

Finish Product:

Tinolang isda and Kinilaw

Last week been eating pork and it’s not healthy anymore so I decided that our dinner would be something healthy. So I decided to cook fish. Our menu was tinolang isda, but when I sliced the fish I was thinking to make a second viand and that was the kinilaw. The problem was I don’t know how to make it, thank God for cellphones so I called papa and ask him how to make kinilaw. While making it I was on the phone with him. hahahaha. God how I miss papa.. 

First Dish: Tinolang Isda

Ingredients (I don’t make measurements, I just based it on my instincts)

- Tomato

- Ginger

- Onions

- Spring Onion

- Fish

- Water

- Salt

Procedure:

- You put water on the pan and add the tomato, ginger and onions.

- put it into boil

- when the water is boiling, you add the fish 

- Then wait for it to boil again, you can now add salt 

- When you see it’s already boiling and the fish change in color you will now add the spring onions and wait for 5mins and it’s ready to serve.

Second Dish: Kinilaw

Ingredients

- onions

- cucumber

- ginger

- calamansi

- vinegar

- salt

- fish

Procedure:

- Cut the fish into cubes

- Cut ginger into small pieces

- mixed all ingredients: the cucumber, ginger, onions and the fish

- after that add the calamansi and salt

- add the vinegar

That’s a yummy kinilaw!!!! :D

Enjoy the dishes!!

Tostadong Pork Adobo

I bet you will ask why tostadong pork adobo, you will just see how. Lol. I am the type of person who don’t want my adobo mixed with vinegar. I just want it with soy sauce. I don’t like the taste of vinegar in adobo and I also don’t know how to measure or mixed the taste of vinegar to the soy sauce. I just know that vinegar will just add acidity to the dish. But who cares. hahaha.

The ingredients. (I have to tell you again don’t know about the measurements, I just go with my instinct)

- Onions

- Garlic

- Soy Sauce

- Water

- Oil

- Magic Sarap

- Pork Cubes (preferably the pork adobo cuts)

- salt

- pepper

The Procedure:

- Heat the pan, and add oil

- Saute onions and garlic

- Add the pork cubes

- Let it mixed well with the onions and garlic for the pork to absorb the flavors

- Add magic sarap to add more flavor

- wait for 10mins (just for the pork to change it’s color)

- Then add water

- Add soy sauce, salt and pepper

- wait for it to boil or for me wait for the pork to absorb all the mixture you put.

- when the pork already absorb all the mixture. You have to fry it again or just let some oil to come out from the pork. 

Finish product. You can garnish this with toasted garlic. But for me I’m not that a big fan of garlic. Lol.

You just try it. And make sure you have cooked enough rice. LOL!!

Monggo with Pork Ribs

Been dying to eat monggo with pork ribs. I miss how my dad cooked it. So last 2 weeks ago me and friend bought some ingredients in the grocery for monggo with pork ribs. But didn’t have the time to cook it last week, so I decided to cook it tonight. And I have to tell you I don’t know how to cook it. Have to search the net or call papa for the procedures. hehehe..

The ingredients: (sorry I don’t know the measurements of this one, I just go with my instinct)

- onions

- garlic

- ginger

- cabbage (any green vegetables you want to put, I just have cabbage on our ref)

- pork ribs 

- water

- monggo

- oil

The Pork Ribs. (papa prefer that the ribs should be the special cut and you have to let it cut na para di na masyadong hassle when you cook. hahaha.)

The procedure:

- You have to put the oil on the pan and let it heat first

- Saute onions (you should put the onions first cause the garlic will burn easily), garlic and the ginger.

- Then add the pork ribs. Let it first absorb the flavors of onions, garlic and ginger. (You can add magic sarap if you want)

- Then after 10mins you add water 

Let your pork ribs put to boil about 30mins for it to be tender.

-After that you will now add the monggo. Add salt and pepper to taste.

- After the pork ribs is cooked with the monggo. Add the cabbage.

Finish Product.

This is the best! Perfect for a stormy night.. Enjoy!!