I love to cook and make good food for my husband. So, one night I made a BRAISED LAMB SHANK with MASHED POTATOES. I told I him, I don't need to bring you to a fancy restaurant to eat gourmet foods if I can make you gourmet foods out from my kitchen. The good thing of this dish is you can make ahead of time. Just reheat in the oven 400 degrees for about 30 minutes till the meat temperature is 165. Here is my recipe for my BRAISED LAMB SHANK. ENJOY!!!
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DINNER FOR 2
PREPPING TIME: 15 MINUTES
COOKING TIME: 3 HOURS
INGREDIENTS:
2 PCS LAMB SHANK
2 ONCES OLIVE OIL (DIVIDE INTO TWO)
4 ONCES RED COOKING WINE
1 ONCE PARSLEY FINELY CHOPPED (DIVIDE INTO TWO)
 2 ONCES DICED ONION
4 ONCES DICED CARROTS
4 ONCES DICED CELERY
2 SPRIG OF THYME
2 CLOVE DICED GARLIC
6 ONCES TOMATO PASTE
1 - 32 OZ. (2LB.) (907g) BEEF BROTH OR BEEF STOCK
SALT AND GROUND BLACK PEPPER TO TASTE             
 
FOR THE SEASONING FLOUR (USE TO DREDGE THE LAMB):
1 CUP ALL PURPOSE FLOUR
1 TABLESPOON ONION POWDER
1 TABLESPOON GARLIC POWDER
1 TABLESPOON SALT
1 TABLE SPOON BLACK GROUND PEPPER
 
COOKING INSTRUCTIONS:

1. WASH AND PAT DRY THE LAMB SHANK WITH PAPER TOWEL.
2. IN A BOWL COMBINE THE; ALL PURPOSE FLOUR, ONION POWDER, GARLIC POWDER, SALT AND BLACK PEPPER. MIX ALL THE INGREDIENTS, DREDGE THE LAMB SHANK AND SET ASIDE.
3. PREHEAT OVEN TO 400 DEGRESS.
4. PREHEAT A MEDIUM SHALLOW PAN IN A MEDIUM HIGH HEAT WITH 1 ONCES OLIVE OIL TO HIGH HEAT AND BROWN THE LAMB SHANK ALL SIDE. ONCE IS DONE, TAKE OUT FROM PAN AND SET ASIDE. ADJUST THE FLAME TO MEDIUM LOW HEAT. USING THE SAME PAN THAT YOU USE TO BROWN THE LABM, ADD THE REMAINING OF THE OLIVE OIL AND SAUTEE ONION TILL IS TRANCULLENT ANOUT 2 MINUTES.
5. ADD THE GARLIC, CELERY AND CARROTS SAUTEE FOR ABOUT 2 – 3 MINUTES.
6. ADD THE TOMATO PASTE AND SAUTEE FOR ABOUT 5 MINUTES.
7. ADD THE RED WINE TO DEGLAZE IT AND SIMMER FOR ABOUT 3 – 4 MINUTES THEN ADD THE BEEF STOCK, THYME AND THE PARSLEY SIMMER FOR ABOUT 5 MINUTES. TURN OFF THE GAS STOVE.
8. ON STEELESS STEEL BAKING PAN 9”X12”2-1/2 PLACE THE LAMB SHANK, SLOWLY POUR IN THE STOCK/SAUCE MIXTURE. COVER WITH ALUMINUM FOIL, COOK IT IN THE OVEN FOR ABOUT 3 HOURS. BRAISE THE LAMB SHANK EVERY 1 HOURS. ADJUST SEASONING TOWARD THE ENDS (30 MINUTES BEFORE FINISH COOKING.
9. ONCE IS COOK TAKE OUT FROM THE OVEN AND SERVE IT WITH MASHED POTATO OR JUST IT SELF AND GARNISH WITH THE REST OF THE PARSLEY. PAIR WITH YOUR FAVORITE WINE.

 
NOTE: IF YOUR PAN IS SAVE FOR OVEN YOU CAN USE THAT INSTEAD JUST ADD THE LAMB SHANK ON THE SAUCE AND SIMMER IN THE OVEN FOR 3 HOURS. BRAISED THE LAMB EVERY HOUR.

The first time I made this it was a failure. I used the wrong flour, I kinda bomb out tho. But doesn't mean I have to give up with my experimentation. Remember what they always said, try and try until you succeed, definitely I did for the second time. SAPIN - SAPIN is one of the native Filipino cuisine. A very colorful layered delicious dessert topped with LATIK or toasted coconut flakes. This dessert is made of glutinous rice, coconut milk and sugar. 

Ingredients:
For the batter:
1 Bag Glutinous Rice Flour(16oz, 1lb)
2 Cans Coconut Milk 13.5 fl oz (400ml)
1 - 1/4 Cups Granulated Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Pandan Extract + 1/4 Teaspoon Green food coloring
1 Teaspoon Purple yum ube flavor
1 Teaspoon Mango Extract or Jack-fruit Extract 
3 Tablespoon unsalted butter for greasing the 10"x2" round pan

Cooking Instructions:
* Get ready your steamer for cooking.
1. In a mixing bowl combine all the ingredients. Whisk it till smooth, then divide the batter into four.
2. Add the flavoring into each portion. Note: You can use any color or flavor you desire. 
3. Grease the pan with unsalted butter.
4. Pour in the first batter (note: is up to you which color first).
5. Steam it for 15 minutes.  To test if the batter is done use a toothpick or skewer. Poke the batter with a toothpick or skewer. Once it comes out clean that means that you can pour the next layer of batter.
6. Once cooked, leave in the steamer for 30 minutes.
7. Take out from steamer let it cool down for 1 hour.
8. Unmold it and place it in a serving tray topped with the latik.

Latik:
2 Cans Coconut Milk 13.5 fl oz (400ml)
Pour in the coconut milk into sauce pan and simmer in medium low-heat till coconut curdle and turn into light dark brown it should look like bits size. Once cook strain the oil and set aside.
NOTE: If you're not comfortable to make the latik the easy way to do it is too toast a 1/2 cup of Flaked Coconut Sweetened till it turn to lightly dark brown.

Homemade dip with fresh fruits perfect for snacks or potluck to share with family and friends when having a barbecue. FYI my chica Rita taught me how to make this delicious dip. You can serve with your favorite fruits your desire. I just give a twist a bit by adding the fresh mint and chopped candid walnut.

For the dip ingredients:
1 - 12 oz (340g) Cool Whip Original
1 - Cup Strawberry Yogurt 
1 - Cup Vanilla Yogurt
3 - leaves fresh mint chopped
1/2 - Cup Candid Walnut chopped - for garnish 

In a bowl mix all the ingredients (except the walnut) make sure incorporate all the ingredients together. The mint will add refreshment into the dip.  Transfer into a serving bowl garnish with the chopped walnut and mint.

This Lechon Pork Belly is brined for 3 days and baked for 6 hours. For so many times I made this I finally satisfied with the outcome. As they said try and try till you succeed. And that's what exactly  I did, never give up till I get it perfect. 

Ingredients:
9 - 10 lbs Pork Belly Slab, skin on

For the brine:
2 chicken bouillon
1 bunch Parsley
1 stalk Rosemary
1 stalk Sage 
1 stalk Thyme
6 Bay leaves 
1 head garlic - crushed
1 lemon grass - cut in half
6 stalk green onions
2 Tablespoons Peppercorn
1 cup granulated sugar
1 cup salt
15 cups water

Stuffings:
1 cup garlic - finely chopped
3 stalk lemon grass - cut in half
1/2 cup green onions
2 Tablespoons Sage - finely chopped
2 Tablespoons Rosemary  - finely chopped
2 Tablespoons Ground Black Pepper
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Wash:
Fresh Milk

Dipping sauce:
1/2 cup apple sider vinegar
1/2 cup soy sauce
Salt and Ground black pepper to taste
1 - 2 thai chili (or more depends how spicy you prepare)
1/2 cup granulated sugar
2 tablespoons diced shallots
4 cloves diced garlic

Instructions:
1. Make sure to wash the pork belly and pat dry with paper towel
2. In a big pot, put the water, chicken bouillon, Parsley, Rosemary,  Sage, stalk Thyme, Bay leaves, garlic, lemon grass, green onions, Tablespoons Peppercorn,  granulated sugar and salt.
3. Boil and simmer for 10 minutes to release the flavor from the herbs and dissolved the sugar and salt. Turn off and let it cool.
4. In a shallow pan submerge the pork belly with the brine, cover and put in refrigerator for overnight or longer for best result.
5. Preheat oven for 375 degrees. Prep the pork belly, wash in running cold water and pat dry with paper towel. 
6. In a clean and dry surface place the pork belly and place the stuffing; garlic, rosemary, sage, green onions and the lemon grass.
7. Roll the pork belly and secure it with twine.
8. Using a roasting pan with a rack, place the pork belly in the middle, brush it with fresh milk and cover with foil. Baked for 4 hours.
9. After 4 hours pull out from the oven take out cover, brush it with fresh milk and baked it for another 2 hours uncovered. Continue cooking it till skin is crispy. 
10. One is cook give pork belly a 10 minutes to rest before serve it. You can serve it with your favorite dipping sauce.





 

This coleslaw is very easy to make. I made this last Father's day and it was a hit. I used what already  I have in the fridge and in my pantry.
Ingredients:
1 -  Can 20 oz ( 1 lb 4oz, 566g) Pineapple tidbits, drained
2 Can mandarin oranges in syrup, drained
2 Bag (14 oz, 397g) classic coleslaw 
1 Apples ( I use honeycrips) julienne

Sauce or Dressing:
1 cup Mayonnaise
4 Tablespoons Apple Cider Vinegar
1/2 Cup Granulated Sugar
Salt and ground black pepper to taste

Instructions:
1. Make the sauce and set aside
2. In a serving bowl mixed all the pineapple tidbits, mandarin oranges, coleslaw and apple.
3. Pour the sauce and tossed all together. Cover and leave in the fridge for about 1 hour or you can make this ahead too.

This Bicol Express is definitely a comfort food so delicious and of course you need lots of lots of rice to go with it.  Bicol Express is originated in Bicol region this is a native delicacies and others called it also as a Sinilihan. However, history narrates that this dish originated in Malate, Manila. A Bicol Express is made of pork belly or pork butt ( I use pork butt) slowly cook and simmered with coconut cream, flavor enhanced with thai chili to add kick to it, sweet onion, alamang shrimps or fermented shrimps, ground black pepper, and a shishito pepper just to add some vibrant color.  This dish is one of my husband favorite food. 

This deep fried Mochiko Chickenis one of the locals favorite in the Island of Hawaii. Simple dish yet super good. Made of boneless chicken thighs, marinated with rice flour, cornstarch, sugar, soy sauce, eggs, green onions, sesame seeds and garlic. This is so good, definitely broke the mouth. Oh brah so ONO and delicious.

I made this Baked Salmon with Quinoa, Asparagus and Cherry Tomatoes for Sunday dinner and it was delicious. My husband definitely enjoy it. This is a easy fix meal. You can prep or make ahead, perfect for lunch or dinner. 

Ingredients:
4 Salmon Filet
2 cups Quinoa
3 cups Chicken stock (I use less sodium)
2 cups Asparagus (cut 1" long)
2 cups cherry tomatoes (cut half)
4 Tablespoons Olive Oil (divide into two)
1 Lemon sliced
Garlic salt Seasoning - to taste
Old bay Seasoning - to taste
Ground black pepper - to taste

Cooking Instructions:
1. Rinse quinoa with cold running water till the water get clear. In a medium pot put the quinoa add the chicken stock, put cover and cook it for about 15 - 20 in medium low heat.
2. Wash salmon and pat dry with paper towel then drizzle with olive oil, season with garlic salt, ground black pepper and old bay seasoning, then top with lemon. Bake to 400 degrees for 15 - 20 minutes.
3. In a medium or large sauteed pan,  cook vegetable in medium heat. Add olive oil the sauteed the asparagus and cherry tomatoes for 2 - minutes season with garlic salt and ground black pepper.
4. Once vegetables are cook mixed that into the quinoa and tossed all together. You can adjust seasoning if necessary.

What is boodle fight?
A boodle fight is a very large and different variety of foods. Boodle fight was a adaptation of Philippine Military's style of eating and dining together. In the Philippines, friends and family gather for a boodle fight, a fabulous feast served on banana leaves and eaten with bare hands (KAMAYAN) they sit or stand around the table. It is strictly hands only, no spoons, forks or knives. Boodle fight became so popular that there are now restaurants from Philippines and abroad who serve Boodle fight style. ​