Pan fried Spicy Salmon


Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Serves: 2

200 grams center-cut salmon (about 1-inch-thick),
1/4 Butter
3 pcs chillies
4 Garlic cloves, minced
1 Tbsp salt
1 Tsp ground black pepper

Bring the salmon to room temperature 10 minutes before cooking.Warm a large nonstick skillet with butter over medium-low heat. Add garlic,chillies and french beans cook until soft and set aside. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. The skin can be served or removed easily with a knife or spoon.Transfer to a plate pour the french beans on top. Serve with rice and have a Papolicious day!

Pork Dinuguan (Best ever)


Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour & 5 minutes

Serves: 5

450 grams pig’s blood
1 cup vinegar
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and minced
1 small  ginger, peeled and minced
500 grams pork belly, cut into ½-inch cube
1 tablespoon fish sauce
1 cup water
1 tablespoon brown sugar
2 finger chilies
salt and pepper to taste

In a bowl, combine pig’s blood and about 2 tablespoons of  vinegar. Stir well.In a pot over medium heat, heat oil. Add onions, garlic and ginger and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 1 to 2 minutes. Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 5 minutes or until slightly reduced. Add water and bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until meat is tender.Add pig’s blood, stirring to disperse and prevent lumps. Add brown sugar and stir to dissolve. Add chili peppers. Season with salt and pepper to taste. Continue to simmer for about 20 minutes or until sauce is thickened. Serve hot with rice or puto and have a Papolicious day!

Nutella Chocolate Cake


Preparation: 20 minutes
Cooking time: 40 minutes
Total time: 1hour

Serves: 4

1 cup white sugar
1-3/4 cups all-purpose flour
1 cup Nutella chocolate spread
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
250 grams nutella chocolate(ganache)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.Stir together sugar, flour, baking powder, baking soda and salt in large bowl. Add eggs, milk, nutella chocolate, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.Frost with Nutella chocolate spread. Serve with tea and have a Papolicious day!

Sardines with Cabbage


Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Serves: 4

2 small cans ligo sardines
1 medium red onion, sliced lengthwise
3 cloves garlic, crushed
1 medium ripe tomato, chopped
2 teaspoons lemon or calamansi juice
2 pieces birds eye chili (siling labuyo) *Optional
1 tsp salt
½ teaspoon ground black pepper
2 tablespoons cooking oil

Heat the oil in a pan.Sauté the garlic and onion When the onion becomes soft, add the tomato and cook for 3 minutes.Pour-in the sardines in tomato sauce and chili. Stir and let boil.Cook for 5 minutes in low to medium heat. You may add a little water if needed.Add-in the lemon juice, ground black pepper, and salt or fish sauce. Stir and cook for a minute more.Turn off heat and then transfer to a serving bowl.Serve with steamed rice and have a Papolicious day!




Preparation: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Serves: 2

Ingredients – Beef Tapa:
450 grams of beef sirloin (or similar cut of meat)
1/4 cup light soy sauce
5 cloves of garlic, minced
1 tbsp cup of white sugar
1 tsp of salt
3/4 cup of lime juice
cooking oil

Ingredients – Garlic Fried Rice:
2 cups of cold rice
green onions, chopped
6 cloves of garlic, minced
salt and pepper to taste

Ingredients – Fried Eggs:
2 eggs
cooking oil
salt and pepper to taste

In a bowl, combine all the beef tapa ingredients except for the beef and cooking oil.
Now add the beef to the mixture and mix thoroughly.
Heat the cooking oil in a pan over medium-high heat.
When the oil is hot, add the beef mixture to the pan.
Pan fry the beef while continually stirring.
When the beef starts to form a crust along the edges remove it from the pan and set it aside.

To make the garlic fried rice – using the same pan, add cooking oil over medium-high heat.
Add the garlic and onions to the pan and stir fry for about a minute.
Add the rice then salt and pepper to taste.
Stir fry the rice until hot and well seasoned, then remove it from the heat.

To cook the eggs – in a clean pan, add cooking oil and fry the eggs over medium-high heat.

Serve the beef tapa with rice topped with sunny side up egg and have a Papolicious day!

Pork Humba


Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

Serves: 4

450 grams pork belly, sliced into adobo cube cuts
5 cloves garlic, minced
1 small red onion, finely chopped
2 tbsps. soy sauce
2 tbsps. calamansi juice
¼ cup vinegar
1 tsp. coarsely ground pepper
5 pcs. star anise
3 pcs. dahon ng laurel (bay leaves)
30 grams banana blossom

1 cup water or as needed
1 tbsp. (or to taste) brown sugar
salt to taste
cooking oil

In a bowl, marinate the pork in the mixture of calamansi juice, soy sauce, and sugar. Soak the meat for about 30 minutes.
In a heavy-bottomed pan, put the pork including the marinade sauce. Add water just enough to cover the pork. Drop the star anise and bay leaves.
Bring to boil and then reduce to simmer. Slow cook the pork for about 45 minutes or until the meat is really tender and the sauce is reduced to half and rendering fat. Add more water as necessary. Drain the meat and set aside the sauce.
In a separate large saucepan, heat the cooking oil and saute garlic and onion. Add the pork pieces and stir fry for about 5 minutes.Continue to simmer until most of the liquid has evaporated. Pour vinegar & the sauce, do not stir. Add the banana blossoms. Adjust the seasoning. Serve with rice and have a Papolicious day!


Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Serves: 6

1/2 kilo pork heart
1/2 kilo pork lungs
1 piece large carrot diced
7 cloves garlic, minced
1 large red onion, minced
4 pcs bay leaves
1 large red bell pepper, finely diced
1 tbsp. red chili
1 tbsp. annatto powder
1 tbsp. ginger minced
1 cup vinegar
1 cup pork stock
2 tbsp. fish sauce
1 tsp salt and  black pepper
2 tbsp. veg oil

In a deep pot add pork  heart and lungs 1 cup of vinegar, 1 tbsp. salt and enough water to cover the meat.
Bring to a boil and cook for 20 minutes.
Remove meat, let it cool down then dice the meat finely, set aside.
In a heavy pan, heat oil and sauté garlic, ginger and onions.
Add the chopped meat,  pepper and bay leaves, stir fry for 3 minutes.
Add bell pepper, 1 cup of vinegar and stock, bring to a boil and simmer in high heat until sauce thickens.
Add more vinegar if you want it more sour.
Add annatto powder mixture then season with fish sauce
Simmer for 2 minutes then place in a serving dish and garnish with green chili pepper.
Serve with iced cold beer or with hot rice. and have a Papolicious day!