Fried Buffalo Wings

Honestly, I have tried many times experimenting on cooking buffalo wings. Finally, I got my own taste of buffalo wings. I used calamansi (Philippine lemon) juice, salt and pepper, chopped garlic, cayenne pepper, Spanish paprika, chili powder, brown sugar and mayonnaise to make the marinade. The chicken wings are deep fried until brown after they are marinated overnight on a mayonnaise-chili pepper powder mixture.

Tortilla Pizza

Our late afternoon snack. This homemade "pizza" made by yours truly consists of whole wheat tortilla, green bell pepper, cooked ham slices, onion, champignons, tomato sauce and cheese. Family and neighbors love eating it. I used pressure pan to cook this pizza (the tortilla is folded in half).
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The tortilla served as a pizza crust, with prepared toppings ready to be heated on a pressure pan.

While it is being heated halfway on a pressure pan, I gently folded the tortilla with fillings in half. It is done once the cheese melts and the tortilla is brown on both sides.

Dumplings (My Style)

 

These fried dumplings I cooked were a hit on my mother's last birthday celebration. The flavor of dumpling fillings are totally different from spring roll fillings and the preparation was of moderate difficulty. I worked hard to bring out the natural taste of the dumplings. The ingredients I've used include Chinese cooking wine, salt, pepper, spring onions, chopped red onions, beaten egg and diced turnip. Afterwards, I've mixed them together with the ground pork filling and enclosed them by spoonful in round dumpling wrappers by folding each wrapper in half and then fried them to perfection. It is ideal to serve them with sweet and sour (dip) sauce.

Pine-Sit Canton

A tasty afternoon snack for family members who love eating Pancit Canton with a twist! I got inspired by Del Monte's Pine-Sit Canton recipe to cook this dish, and nothing beats happy faces and full tummies as signs of appreciation of my cooking effort!

Tilapia Stewed in Vinegar (Paksiw na Tilapia)

As a kid, I used to hate this dish because of its sour taste. Not long after, I've grown to love the taste because of its health benefits. The fish I used often in this dish is either tilapia or milk fish (bangus). Other spices and vegetables like eggplant, ampalaya (bitter gourd), ginger, salt, ground black pepper, long green chili peppers, crushed garlic and onions are added to bring out the flavor of the dish. They are mixed together in a cooking pot with a cup of water and half cup of vinegar and then boiled for a few minutes until the fish is cooked.

Classic Spaghetti with Spinach and Malunggay

A classic spaghetti that is easy to cook, with malunggay and spinach leaves as replacements for ground meat. We had this for breakfast with whole wheat bread. My daughter loves eating it!