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Lechon special / roasted pig

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This recipe can be used also if you are roasting a whole pig or pig’s head. Since not everyone will be roasting a whole pig, this recipe is for pig’s ham only for more convenient cooking. If you don’t like to use charcoal for cooking and want a lechon in oven instead, then you can use an oven.


Get a fresh/raw ham from your butcher; have them leave the skin on.

Prep Needs:
5 Gallon Plastic Bucket
1/2 cup Kosher/sea Salt
1/2 cup Brown Sugar
6 Bay Leaves
4 Tablespoons Fresh Black pepper
1/2 cup cane vinegar
2-3 gallons of water
Aluminun Foil

  • In a large pot put 1 gallon of water, salt, sugar, pepper, Bay leaves, and vinegar. Heat over low heat until sugar and salt dissolved. Allow to cool to room temperature. Place Ham in the bucket, pour in marinade and add water in water until ham is covered, cover bucket with foil… put in ice box overnight.
Cooking Needs:
  • Large BBQ Grill
  • Foil cake pan
  • Charcoal
  • Meat thermometer
  • Place charcoal in BBQ grill and light, wait 20 min. move charcoal to the sides of the grill and place foil pan in the bottom of grill, with the coals on both sides of the pan and place on the top grill rack, fill pan half full with liquid from the bucket.
  • Remove the Ham from the bucket and place on the grill large side down. Cook for 4 to 6 hrs, adding 5 or 6 coals, to each side every 30 min. check the meat with a meat thermometer, when you get a reading of 160 degrees at the center of the ham it’s done. Remove from grill and allow resting for 20 min. then carve and enjoy.
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Cheesy topped Steaks

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4 lean sirloin, rump or rib-eye steaks
75g (3oz) Stilton, crumbled or Cheddar cheese,
25g (1oz) fresh breadcrumbs
Salt and pepper
20ml (4tsp) sandwich pickle

  • Place the steaks on a chopping board and season on both sides. Cook under a moderate grill according to your preference.
  • Meanwhile, in a small bowl mix the cheese and breadcrumbs together.
  • Two minutes before the end of the cooking time remove the steaks and spread the pickle over one side of each steak
  • Sprinkle over the cheese mixture, return to the grill and continue to cook until the cheese is bubbling and golden brown.
  • Serve with chunky chips and a salad garnish.
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Crispy Bacon with egg recipe

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1 jar of chilli and garlic pesto
Olive oil
4 rashers smoked streaky bacon
a knob of butter
4 eggs, preferably free-range or organic, lightly beaten
Sea salt and freshly ground black pepper
2 slices of good quality rustic bread

  • Heat a large non-stick frying pan over a high heat. Add a splash of olive oil and the bacon. Fry for 5 to 10 minutes, until golden and crisp. Transfer the bacon on to some pieces of kitchen paper to drain and set aside.
  • Put a small pan on a low heat and slowly melt a good knob of butter until frothy. Pour the eggs into the pan and add a pinch of seasoning. Stir slowly with a wooden spoon or spatula, making sure nothing sticks to the bottom.
  • Meanwhile, pop the bread in the toaster. Your eggs are done when they still look silky and custard-like. Butter the toast, top with the eggs and serve with a good dollop of chilli and garlic pesto and your crispy bacon on the side.
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Lamb Potato Skillet combination recipe

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1 lb ground lamb
1 medium leek, chopped
1 garlic clove, finely chopped
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes, cut into 1/4-inch pieces (3 cups)
1 dried bay leaf
2 small tomatoes, coarsely chopped (1 cup)

  • Cook lamb, leek and garlic in 10-inch skillet over medium heat, stirring frequently, until lamb is brown; drain.
  • Stir remaining ingredients except tomatoes into lamb mixture. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until potatoes are tender. Remove bay leaf. Stir in tomatoes; heat through.
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Inside-Out Cheeseburgers recipe

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1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

  • Preheat grill to medium-high or preheat the broiler.
  • Combine Cheddar and Gruyere in a small bowl.
  • Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
  • To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
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Pinoy Lumpia shanghai recipe

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for Filling

1/2 kilo small shrimps, chopped
1/2 kilo ground pork
1/4 cup chopped dried Chinese mushrooms
1/4 cup chopped spring green onion leaves
1/4 cup chopped singkamas
2 eggs
2 Tablespoon soy sauace
1 teaspoon Sesame oil
Dash of salt
Dash of Pepper


Procedure for filling

1. Combine all the ingredients above.

2. Wrap filling into the lumpia wrapper.

3. Fry in deep fat.

4. After frying, drain in paper napkins.

5. Cut the fried lumpia into 1 and 1/2 inch pieces.

6. Serve hot with sweet and sour sauce.

How to prepare sweet and sour sauce

  • 2 tablespoon Vinegar
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon tomato catsup (not banana)
  • 1 cup water
  • 2 teaspoons Oyster sauce
  • 1 Tablespoon cornstarch
  • 3 tablespoon water for dissolving cornstarch

1. Mix water sugar, salt, vinegar in a saucepan. Add catsup and oyster sauce and bring to a boil.

2. Add dissolved cornstarch to the boiling mixture.

3. Stir until thick.

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Pork Adobo recipe

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1 kilo pork belly, cut into serving pieces
1/2 cup cane vinegar
1/4 cup soy sauce
3-4 dried bay leaves
1 tbsp whole peppercorns
6-10 cloves garlic, chopped

  • Mix all the ingredients in a pot. Add enough water to cover the pork belly.
  • Cover the pot and bring to a boil. Don’t mix the adobo while cooking.
  • Simmer until pork is tender. Add more water if necessary.
  • Once pork is tender, keep on simmering until sauce has thickened.
  • Best eaten with garlic fried rice.
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Filipino style spaghetti recipe

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1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
1 kg. tomato sauce
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar

  • Cook spaghetti noodles according to package instructions.
  • In a sauce pan or wok, sauté garlic and onions in cooking oil.
  • Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
  • Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
  • Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
  • Serve with the cooked spaghetti noodles and grated cheese on top.
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Chicken Adobo special recipe

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1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
salt and pepper to taste
3 tablespoons water

  • In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
  • Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
  • Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
  • Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
  • Add salt and/or pepper if desired.
  • Bring to a boil then simmer for an additional 5 minutes.
  • Serve hot with the adobo gravy and plain rice.
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Eiffel Tower Minestrone recipe

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vegetable oil
soup stock (about a 2:1 ratio of stock to marinara)
marinara (see my meatball recipe for a recipe)
coursely chopped spinach
mixed beans (lentils etc.)
finely diced celery
finely diced onion
finely diced carrot
finely diced potato
parmesan cheese
pasta (Eiffel Tower if ya got it, but any small sized pasta will do)
salt and pepper

  • Add the onions to a pan of heated oil and sweat until translucent. Next drop in the carrots, potatos, and celery sweating more for a few minutes sprinkling a little salt and pepper. Add in the beans, parsely, and spinach cooking until the spinach slightly wilts.
  • Add in soup stock to cover slightly or add water and a boullion cube. To that add the marinara. It should be roughly 2 parts stock to 1 part marinara. Simmer until veg are soft.
  • Add in the cooked pasta and season with salt, pepper, and a sprinkle of parmesan to taste.
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Griddled Tuna & Vegetables recipe

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Sweet red peppers
Courgettes / sliced
Aubergine / Sliced
Lemon / for juice
Olive oil
Extra virgin olive oil
Balsamic vinegar
Salt n' Pepper


  • Toast the red pepper under the grill or cook directly over a gas hob. keep turning until it's black and blisters all over. Place into a bowl and cover with cling film to steam for around 10min.
  • Place the oregano in a pestle and mortar with pinch of salt and mix, drizzle some olive oil and mix again. Coat the tuna in this mixture along with some lemon juice and good seasoning of salt and pepper. Leave to marinade on the side.
  • Peel the black skin off the sweet pepper, take out the seeds and rip to pieces.
  • Griddle the courgettes and aubergine slices in batches and place in the same bowl as the sweet pepper pieces.
  • Dress the vegetables with extra virgin olive oil, dash of balsamic vinegar and salt n' pepper and leave to the side.
  • Griddle the tuna for about 1min each side if you like it pink, longer if you prefer it to be more cooked through.
  • Check the seasoning of the vegetables again and toss with a handful of basil leaves.
  • Serve each portion of the vegetables with a slice of tuna resting on top.

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Kfc Coleslaw recipe

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1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions

  • Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
  • Pour cabbage and carrot mixture into large bowl and stir in minced onions.
  • Using regular blade on food processor process remaining ingredients until smooth.
  • Pour over vegetable mixture and mix thoroughly.
  • Cover bowl and refrigerate several hours or overnight before serving.
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Best Steak Marinade recipe

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1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

  • Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  • Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
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Chicken Cordon Bleu II recipe

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6 skinless, boneless chicken breast halves
6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine

1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

  • Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
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Oriental Egg Fried Rice recipe

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a mugful of long grain rice
a cupful of frozen peas
2 tbsp sunflower oil
2 back bacon rashers, roughly chopped
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously.
  • Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  • Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes.
  • After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse).
  • Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp.
  • Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
  • Beat the eggs, pour into the pan and stir fry until the egg just sets.
  • Toss in the Chinese 5-spice

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Beef Caldereta recipe

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2 cups and 2 tbsp unsweetened pineapple juice

1 kg. beef ribs
2 pieces small onions, sliced
2 8g. MAGGI Magic Sarap

2 tbsp. cooking oil
2 tbsp. minced garlic
1/4 cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
1/4 cup grated cheddar cheese
1 salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried

  • Combine beef, pineapple juice, onions and MAGGI Magic Sarap in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.
  • Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.
  • Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.
  • Add fried potatoes and carrots and cook for another 5 minutes.
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Spicy Kangkong with Chicharon recipe

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2 pcs or to taste sili haba, chopped

2 pcs tomatoes, chopped

3 tbsp vegetable oil

1 tbsp chopped garlic

1 tbsp chopped ginger


1 tbsp sugar

1 cup evaporated milk

3 bunches kangkong trimmed about 6 cups

1 patis to taste

2 cups crushed chicharon

  • Sauté the garlic, ginger, siling haba and tomatoes in the oil.
  • Add MAGGI MAGIC SARAP and sugar. Cook for 1 minute.
  • Add the milk and bring to a simmer.
  • Add the kangkong and stir to mix well. Cover and bring to a quick boil. Season with patis and remove from heat. Do not overcook the kangkong.
  • Transfer to a serving platter and top with chopped chicharon or bagnet. Serve hot.
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Best Lasagna recipe ever

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1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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Banana Crumb Muffins recipe

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1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

3 bananas, mashed
3/4 cup white sugar

1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar

2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Buffalo Chicken Wings recipe

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oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

  • Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  • In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  • Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
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Mushroom Pizza recipe

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1 (12 inch) - pre-baked pizza crust
3 tablespoon - olive oil
1 teaspoon - sesame oil
1 cup fresh - spinach, rinsed and dried
8 oz - shredded mozzarella cheese
1 cups - sliced fresh mushrooms

  • Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
  • In a small bowl, mix together olive oil and sesame oil.
  • Brush onto pre-baked pizza crust, covering entire surface.
  • Stack the spinach leaves, then cut lengthwise into ½ inch strips; scatter evenly over crust.
  • Cover pizza with shredded mozzarella, and top with sliced mushrooms.
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Adobong Pusit (Squid Cooked in Vinegar) recipe

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Squid cooks very quickly so make sure you watch the pan during the cooking process. Serve this dish with hot, steaming rice.


1 kg (2 lb) small squid
2 tablespoons oil
Cloves of ½ head garlic, crushed
125 ml (½ cup) vinegar
60 ml (¼ cup) water
½ teaspoon salt


  • Press on the heads of the squids to remove all the black ink (and reserve all the ink). Remove the membranes, heads and tentacles from squid. Discard membranes and heads but retain the tentacles.
  • In a frying pan, heat oil and brown the garlic. Remove garlic and set aside.
  • In a non-metallic saucepan, combine squid, tentacles, vinegar, water and reserved ink. Simmer over medium heat until squid are cooked, about 2 minutes. Do not overcook or the squid will become touch. Season with salt.
  • Remove from heat. Sprinkle fried garlic on top and serve immediately with rice.
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