Rosemary Gizzards And Potatoes

IMG_1580.JPGIf you like chicken gizzards and are not bothered by their texture, there are several great ways to enjoy them. You can cook them — adobo-style — along with chicken liver.  You can also fry them breaded as done Southern style.

Lately, I’ve been enjoying fried or baked Rosemary chicken, so I thought I’d try cooking the gizzards in a similar way.  And while at it, why not add some baby potatoes?


1 lb chicken gizzards, cleaned and thoroughly washed

1 cup baby potatoes, scrubbed and thoroughly washed

1/2 cup butter or margarine

1 tbsp dried Rosemary

2 tbsps fish sauce

Salt and pepper to taste

1/2 cup sliced green onions

1/4 cup cheese melt

3 pcs dried basil leaves

Water for boiling


Place chicken gizzards in a pot and pour water up to fully submerge them. Add basil leaves and salt and pepper to taste.  Bring to a boil and continue cooking until the gizzards are tender (about 60 minutes.)  Add fish sauce during the last 15 minutes of cooking.  Remove from heat and set aside.

In the same pot, boil the baby potatoes until half-cooked.  Remove from heat, and slice them in half.

In large pan, heat butter or margarine. Add boiled gizzards and dried Rosemary.  Stir-fry until the gizzards turn light brown. Add salt and pepper to taste.  Add in the potatoes and fry until nicely browned and tender. Remove from heat.

To serve, place the gizzards and potatoes over a bed of blanched spinach or your favorite greens. Top with green onions and cheese melt while still warm.


Sisig Potatoes


IMG_1442Sisig is a very popular appetizer in the Philippines, usually consisting of chopped pig ears, snout and tongue, pork belly and liver, grilled then cooked in vinegar, soy sauce and spices and enhanced with either pig’s brain or mayonnaise. It is best served sizzling.

This dish is a two-step process, unless you already have some leftover sisig.  First you have to cook the sisig, then complete the process by cooking the potatoes before mixing them together. It is similar to sisig (French) fries sold at many fastfood restaurants, or the Canadian poutine.

I chose to use halved baby potatoes instead of the usual French fries.



1/2 lb. pig ears

1/2 lb. pig snout

1/2 lb. pork belly

1 large onion, minced

1 thumb fresh ginger, peeled and thinly sliced

3 pcs. Thai chillies, chopped

3 pcs. dried basil

3 tbps soy sauce

2 tbsps vinegar

Salt and pepper to taste

6 cups water

3 tablespoons mayonnaise

1/2 cup butter or margarine


Boil the water in a large pan, adding salt, pepper and dried basil.  Add pig’s ears, snout and pork belly and simmer for an hour or until the meat is tender. Remove the boiled ingredients from the pan and drain. Grill the boiled pig ears, snout and pork belly until done.

Chop the meat into tiny squares.

In a wide pan, melt the butter . Add onions and cook until soft. the onions. Add ginger and cook for about a minute. Add the chopped meat and cook for 15 minutes. Add soy sauce, vinegar and chillies.  Mix well. Add salt and pepper to taste.  Add mayonnaise and mix well.

Remove from heat and set aside.



10-15 baby potatoes (skin on) scrubbed and washed thoroughly, cut into halves

1 cup fresh basil, sliced into thin ribbons

1 tsp. , dried rosemary

Olive oil for frying

Salt and pepper to taste


Heat oil and add potatoes.  Add half the basil. Add rosemary. Add salt and pepper to taste.  Continue to cook until the potatoes are tender.  When potatoes are done, add the remaining basil.  Turn off heat.


In a serving bowl or platter, place the cooked potatoes.  Top the potatoes with sisig and garnish with green onions.

Adobo Pineapple Fried Rice


Here’s a way to enjoy your pork adobo and pineapple fried rice all in one.  Add in some Chinese sausage and season with turmeric powder to give it that awesome flavor and nice yellow color.

You can mostly use leftover rice and pork adobo to create this entire new dish.  And did I already say complete meal?


4 cups, cooked (or leftover) rice

2 cups, cooked pork adobo, chopped

2 pcs Chinese sausage, thinly sliced

1 cup celery, chopped

1/2 cup raisins

1 cup pineapple chunks

1/2 cup green onions, chopped

3 cloves garlic, peeled and crushed

1 small onion, chopped

1 small tomato, chopped

Salt and pepper to taste

1 tsp turmeric powder

2 tbps Olive oil



Heat Olive oil in a large pan.  Add garlic and cook until browned.  Add onions and cook until tender.  Add tomatoes. Add pork adobo, Chinese sausage, celery and raisins.  Cook for about three minutes, stirring constantly.  Add in cooked rice. Add turmeric and salt and pepper to taste. Mix well. Cook until rice begins to turn crisp and yellow. Turn off heat and add pineapple slices.  Transfer to a serving plate and garnish with green onions


Turn Your Leftover Beef Into Delicious Croquettes

IMG_9652It’s a lazy afternoon and dinner time is fast approaching.  Much as you would like to cook up a fresh meal from scratch, you open your refrigerator and there’s still a significant portion of the tasty beef strips you had the night before.  So you think of ways to prepare something, anything, that would make use of the leftover while enjoying a different “menu.”

So you scan your refrigerator once more to see what else you have.  There’s potatoes, eggs, onions and scallions.  Then you see you still have half a package of your Panko breadcrumbs.

The lightbulb in your head switches on, and you silently cry: Croquettes!


1 cup, cooked beef strips, chopped

3-4 medium potatoes, boiled, peeled then mashed

1/3 cup sliced scallions

1 small white onion, chopped

1 egg

3/4 cup flour

1 cup breadcrumbs

Salt and pepper to taste

1/2 tsp garlic powder

2 tbsps Olive oil


In medium bowl, mix chopped beef strips and mashed potatoes. Add scallions and onions. Place half the egg into the bowl. Beat the other half and set aside. Mix well. Add salt and pepper to taste. Sprinkle garlic powder over the mixture.

Place flour and breadcrumbs on separate plates.

Pick up about a fistful of the beef mixture and  form into a ball using clean hands.  Roll the meatball in the flour, then dip into the beaten egg before finally rolling it in the breadcrumbs. Flatten the meatball and place on a clean plate.  Repeat the process for the rest of the mixture.

Heat Olive oil in a medium pan over medium-high heat.  Place the meatballs in the pan, several at a time.  Cook on both sides until the meatballs turn brown and become crispy.  Remove from heat and place on a serving platter lined with paper towel to drain excess oil.

Serve warm with your favorite sauce or dip on the side (optional).

Tinapa (Smoked Fish) Spaghetti In White Sauce

IMG_8053.JPGTinapa is the Filipino term that usually refers to fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from blackfin scad (galunggong) or from milkfish, which is locally known as bangus.

I first encountered tinapa spaghetti at a potluck in Manila.  A friend brought tinapa spaghetti.  At first I hesitated to even try it because it was a type of spaghetti I’ve never seen or tried before.

But as soon as I had my first spoonful, I fell in love with it. It is in direct contrast to the popular sweet Filipino spaghetti usually made with ground beef, sausage and tomato sauce.


2 pcs, dried and salted fish (tinapa), deboned and flaked

4 cups, cooked spaghetti pasta

6 cloves garlic, peeled and crushed

1 small onion, minced

1 cup evaporated milk

1/3 cup cream

2 tbsps butter

2 tbsps flour

1/2 cup parmesan cheese, grated

2 tbsps Olive oil

Salt and pepper to taste

1/4 cup chopped green onions


Prepare the white sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk and cream, stirring constantly as it thickens. Remove from heat and set aside.

Heat Olive oil in a pan over medium heat.  Add garlic and cook until golden brown.  Add onions and cook until tender and fragrant.  Add tinapa and sauté for three minutes. Sprinkle half of the parmesan cheese.

In a mixing bowl, add cooked pasta. Add the tinapa mixture and mix well. Pour in the white sauce and toss. Add salt and pepper to taste. Sprinkle remaining cheese and garnish with green onions.

Beef Macaroni Soup

img_6455While I am not really a pasta person, I occasionally enjoy some macaroni in a salad or soup.     Having lived in Hawaii, I am used to, and enjoy, combination meals that always come with macaroni salad.  But I like pasta in a soup dish as well, especially this  tomato-based beef macaroni soup.

This is my version of this hearty dish.


200 grams, elbow macaroni

1/2 lb lean ground beef

3 cloves garlic, peeled and crushed

1 small tomato, sliced

1 small white onion, sliced

1 1/2 cups water

1/2 cup tomato sauce

1 cube, beef bouillon

Salt and pepper to taste

1 tbsp Olive oil


Cook the macaroni according to package instructions, and set aside.

In a medium pot, heat Olive oil over medium heat.  Add garlic and sauté until golden brown.  Add onions and cook till tender and fragrant.  Add tomatoes.  Add ground beef and stir-fry until cooked and browned.  Add water and bring to a quick boil. Add beef bouillon.  Add the macaroni and tomato sauce.  Reduce to a simmer.  Add salt and pepper to taste.  Cook for another two minutes.  Remove from heat and serve warm.






Potato And Honey-Baked Ham Croquettes

IMG_6214.JPGI remember those good old days in San Francisco when my friends and I would  venture into our favorite Japanese restaurant which had great “Happy Hour” specials –from sushi and sashimi to salads and croquettes.  Yes, potato croquettes!

I have been gifted with a few packages of honey-baked ham and I’ve almost run out of recipes other than just slapping them into a grilled sandwich.  Then I thought of my potato croquettes.  So I chopped some pieces of the ham and the rest is sweet croquette history!


6 medium potatoes

1 cup chopped honey-baked ham

2/3 cup flour

2/3 cup Panko bread crumbs

1 egg

Olive oil for frying

Salt and pepper to taste

Water for boiling


Peel and boil the potatoes until done.  Let cool and mash them. In a bowl, combine mashed potatoes, ham and one egg.  Add salt and pepper to taste.  Mix well.

Take a handful of the potato-ham mixture and form into a oval ball.  Dredge with flour, then with bread crumbs.  Repeat process for the remaining mixture.

Healt Olive oil over medium-high heat.  Fry the croquettes until golden brown on all sides.  Remove from heat and set on a plate lined with paper towel to drain excell oil.

Serve warm.