4 teaspoons lite soy sauce
1 tablespoon maple syrup (or any pancake syrup)
2 teaspoons red miso (It comes in a paste)
1 garlic clove, mashed and minced
½ teaspoon sesame oil
4 - 1inch thick fish fillets (about 1.5 lbs)

Combine all ingredients except fish. Stir to dissolve miso.

Heat a nonstick skillet over medium-high heat. Spray a little oil. Add fillets, skin side down. Press down lightly w/ spatula to sear skin. Cook 3 to 4 min. until skin is crisp.

Spoon half the sauce on fish. Transfer to oven. If no oven, oven top is still ok. Bake until fish is done. Spoon remaining sauce over hot fish and serve.

1 tablespoon sesame oil
2 cups mushroom
4 to 5 cups sliced bok choy or any kind of pechay
1 cup short thin strips red bell pepper
1 med onion sliced
1 tablespoon lite soy sauce
1 tsp shiracha (Thai)
1 tsp sweet chili (Thai)
1 garlic clove, mashed and minced

Heat oil in skillet over high heat.
Add mushrooms & stirfry 1 min.
Add bok choy, red bell pepper, onion, garlic & stirfry 2 min.
Stir in the soysauce, shiracha, chili sauce and stir fry 1 min.

Serve hot.

Combine ¾ cup of light mayo, w/at least ¾ cup cut cilantro, 1 clove garlic minced thin, 1 tsp lite soy sauce, 1 tbsp lime juice.

Cut up 4 slices (like PikNik shoe string potatoes) each of red bell pepper and green onion.

On a lettuce leaf, (Boston lettuce if you have that or any other kind that would be easy to roll up), put a slice of deli turkey or deli ham, put some of the cilantro mix, a slice of red bell pepper and a slice of green onion and roll up like a cigarette. Makes a good snack.

1/2 cup small shrimp (hipon na panggulay)
leftover pork piece with fat
3 hilaw na corn
3 bawang (3 cloves of garlic)
1 sibuyas (onion)
1-2 kamatis (tomato)
dahon ng sili o dahon ng malunggay (malunggay Publish Postleaves)
water
salt or patis to taste

Talupan ang corn.
Tanggalin ang kalahati ng corn.
Use sharp edge to take out half of corn grain.
Gamitin ang likod ng kutsilyo parasa susunod na kalahati para di matanggal ang busal.

Balatan ang shrimp.
Dikdikan ang balat, dagdagan ng kaunting tubig. Kuhanin ang sabaw at itabi.

Igisa ang bawang, sibuyas, kamatis, kapirasong baboy at ang tinalupan na hipon.
(Ilalaga muna ang baboy at putul-putulin ng maliit bago igisa)
Pwedeng gumamit ng taba ng baboy panggisa (papulahin muna ito para magkaroon ng mantika).

Idagdag ang corn at igisa pa ng kaunti.
Ilagay ang sabaw ng hipon na itinabi kanina. Haluin hanggang kumulo ang sabaw ng hipon.
Kung gusto labnawan, dagdagan ng tubig.

Bago ihain, dagdagan ng dahon ng sili o dahon ng malunggay.
Season to taste.

There's a restaurant here called Kitchen. It has a logo like a capital K with a circle around it. The last time we ate there I ordered a salad... and thought, "hey, I could make this!!! I think I know exactly what the dressing is!". So here it is, my new salad discovery:

1/2 bag fresh romaine/spring lettuce
a couple of grapes
kesong puti (carabao cheese - walang ganyan sa States!)
queso de bola (or any salty cheese, probably cheddar or parmesan is ok)
flat beans (like the ones seen in mixed nuts, it kinda tastes like green peas??)
2 pilas ng suha (2 pomelo cloves??)

Combine all ingredients in a salad bowl.


For the dressing:
extra virgin olive oil
balsamic vinegar
sugar (brown sugar and/or Splenda, 2 small packets)

Combine or blend all ingredients for the dressing. Pour on top of your salad.
Voila!
Super simple ehh?? Super healthy pa!

1/2 kilo pork, cut into serving size (pick pork pieces that have bone)
1 onion, sliced
2 pieces tomato (big), sliced
5 cups rice water
2 small radish, sliced
1 bundle kangkong, cut into 2 inch lengths
1 bundle sitaw, cut into 2 inch lengths
paasim: 1 pack Knorr sinigang mix or fresh sampalok if you like
salt or patis to taste

1. Combine pangatlong hugas bigas (rice water, 3rd wash) or water, onions and tomatoes in a pot. Boil.
   
2. Add pork and boil until tender in low heat.
3. When pork is almost done, add the vegetables (string beans, kangkong, eggplant, okra, radish) and the paasim (sinigang mix).
4. Cook until done. Season to taste.

Notes:

• Adjust amount of sinigang mix or fresh sampalok to the degree of sourness you would like. If using fresh sampalok, add this earlier along with onions and tomatoes to tenderize it.
• Remove sampalok when tender then mash it inside a strainer. Let the juice fall back into the pot.

A popular Pinoy favorite, Adobong Chicken (or Chicken Adobo) can have different recipe versions. It can also be cooked with baboy (pork) or just all baboy and no chicken. Some people also like to add some sugar to it to make the sauce a little sweet. It's a real easy meal to prepare too.

This version is a combination of my mom's and my lola's recipe for Adobong Chicken. So, here goes my first recipe post:

Ingredients:
1 kilo chicken (around 2.5 lbs or 4 medium chicken legs if ur "stateside")
1/3 cup white vinegar
2 tablespoon garlic
1 bay leaf, crushed
2-3 tablespoon toyo (soy sauce)
salt to taste
1/2 teaspoon paminta (peppercorn or black pepper)
water
1 tablespoon oil

1. Combine chicken, vinegar, 1 tbsp. garlic and salt and pepper. Bring to a boil.
2. Simmer uncovered until tender, around 10 minutes.
3. If the sauce is reduced, add about 1/2 cup water.
4. Remove the chicken from the sauce.
5. In a separate pan, fry chicken until browned well.
6. Add soy sauce and bayleaf. Simmer for a few more minutes.
7. Add the sauce again.

Notes:

• Vinegar amount is dependent on the kaasiman or sourness level. I guess you gotta do some taste-testing or trial-and-error on this to know the proper amount.
• There are various versions of this recipe. See below for more links about Filipino food:
  

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Yield: 3-4 servings