Sunday, December 22, 2013

How To Cook Chap Chae - I Am The Cook! Second Anniversary Blog



Today December 22, 2013 marks the second year anniversary of my food blogpage. A week ago I cooked a Korean dish called Chap Chae (Jap Chae) and learned the whole procedure from one of Chef Boy Logro's guests on his Sunday cooking show. I watched the procedure and listed down what ingredients and the techniques I learned on my notes.The entire process shown on TV is what I followed and wrote as part of my 2nd anniversary blog for the page. :)

Friday, November 15, 2013

Pray For Philippines




 All my thoughts and prayers for my country. My deepest sympathy for all the victims of Typhoon Yolanda/Haiyan. #BangonPilipinas
photo credits: cgeneramos

The web page i am the cook! will choose to refrain from posting any food pics for now, until i see my affected fellowmen is ok and eating well too.

Tuesday, November 5, 2013

Spicy Kung Pao Chicken Pasta





I had always wanted to make Kung Pao Chicken ever since I have tasted the authentic one in Hongkong. I practically researched for recipes online about this well loved

Sunday, November 3, 2013

Happy Bread Day Event 2013 And My Winning Gardenia Sandwich It Entries





Last October 28, 2013, I attended the Happy Bread Day Event by Gardenia Philippines at the Glorietta Activity Center, Ayala Makati. The fun started at 10 am and there are numerous booths that offer free bread samples and

Sunday, September 29, 2013

Pine-Pechay Lumpia Kitchenomica (Snow Cabbage and Pineapple Fried Spring Roll)




Lumpia has always been our family’s favorite dish. I grew up making this dish and I continue  the tradition by teaching the younger ones in the family now how to prepare it. I have made numerous versions of this easy to make dish from

Saturday, September 28, 2013

Ground Chicken and Basil Pasta - All About Plagiarism And Magic Palayok!



Magic Palayok is a food group that I have recently joined on Facebook where I really enjoyed sharing and learning anything about local and international cuisine. I wanted to check out food groups on FB that will share the same ideals and passion that I have in

Wednesday, September 25, 2013

Boiled Pork Soup with Vegetables (Nilagang Baboy na May Gulay) - And a Tribute to Chef Nora Daza


On this monsoon weather season (August – September) the perfect pair for the cold weather is a bowl of hot soup. Boiled Pork Soup with Vegetables (Nilagang Baboy na May Gulay) is a common dish served during the monsoon period. Many households carry

Friday, August 30, 2013

Herbed Fried Chicken Lollipops


I think I have gobbled enough of these during college days when it has become my staple baon (lunch fare) even up to the time I began working for a marketing agency of a soap manufacturing company. Making

Monday, July 29, 2013

Chicken Potato Salad


What I love most about making Chicken Potato Salad is you can throw anything you fancy and find appropriate to be included in this easy to make dish that is

Tuesday, July 23, 2013

Nilagang Baka (Beef Brisket Soup with Vegetables)


With the onset of the rainy season that brings in colder days and nights, this Filipino dish is so good and the favorite comfort food on a cold weather. My secret for having a clear and tasty broth is

Thursday, July 18, 2013

Pinoy Style Chicken Teriyaki and Native Mustard Leaves Salad


It was a rainy Sunday when I thought of making my own version of this Teriyaki inspired dish. The original Teriyaki dish really required the use of Japanese ingredients like mirin and sake, but since it is not

Sunday, July 7, 2013

Sweet Chili Garlic Sauce



Its not rocket science really but this sauce is the only recipe I went on a trial and error process twice. The tricky part of making this sauce is the garlic. I tried to simplify the ingredients although I have seen posts about

Saturday, June 22, 2013

Saba con Yelo/ Sago Tropicale (Sweetened Plantain Bananas in Sago Pearls and Tropical Fruit Mix)



For a refreshing treat the favorite Philippine merienda (afternoon snack) Sweetened plantain bananas, requires simple ingredients and a very easy to follow procedure. It is composed of plantain bananas or most commonly known as saging na saba, sugar and evaporated milk. This variety of

How to Cook Sago


Sago is oftentimes confused with another tree by-product called Tapioca. They may appear quite similar in appearance when manufactured and processed to become

Wednesday, June 19, 2013

Sweet and Spicy Fishball Sauce



I know each and every Filipino has tried the “making tusok–tusok the fishball”  experience on the food cart of “manong  fishball “ vendor, it started out originally at 10 centavos each, but now it costs 50 cents a piece. In the early days

Friday, June 14, 2013

Eggplant Omelette with Sausages (Tortang Talong con Longganisa)



Classic, simple, healthy and budget friendly.This is how I best remember this dish for. Cooking this very affordable Filipino favorite requires two stages. The first is

Wednesday, June 12, 2013

Ginataang Tanigue (Spanish Mackerel in Coconut Cream)


Yes, we had fish again.I need those heart friendly nutrients after having meat for the past days. On our sunday brunch we had Tanigue, or Spanish Mackerel fish in English. The first class seafood came from

Monday, May 27, 2013

Pansit Habhab (Special Lucban Noodles) and the IFEX 2013


During the last IFEX 2013 event in SMX-MOA Convention Center,I happen to discover  many varieties of noodles offered by every region in the Philippines.The biennial food fair that showcased more than 600 booths local and international showed the

Wednesday, May 22, 2013

My YUMMY EATS 2013 Foodie Experience


My food journey started with a van ride from Cavite and a bus ride from Baclaran to reach the Shell gasoline station in Ayala Avenue where the bus to get to Bonifacio Global City pick up their passengers bound to Market, Market or The Fort. I alighted on the 30th street and walked past two malls before reaching

Tuesday, May 14, 2013

Paksiw na Bangus (Milkfish in Vinegar Stew) and Meatless Pancit Guisado.



Paksiw na Bangus is a typical Filipino dish that can stand equal to the famous adobo dish. Both can last for days without spoilage. Fast and also easy to prepare. The secret to a good "pinamalhan dish" as how Ilonggos term it, is to pick a fresh

Saturday, May 11, 2013

Herbed Corned Tuna Pasta w/ Garlic Toast...and a Happy Mother's Day! :)




Today's blog is special as I honor the woman who inspired me to write this foodie blog. 21 years after her death, there are times I wish she is still around for her to witness that I fulfilled the promise that I will

Wednesday, May 8, 2013

Pork Steak with Pineapple


With just five ingredients this steak dish turned out perfect.A very easy to prepare Asian steak that achieves tender and juicy consistency because of its simple marinate mix.On this dish I used

Wednesday, April 24, 2013

Ampalayang Guisado (Sauteed Bitter Gourd)





Ampalaya or Bitter Gourd has been proven to be beneficial and a healthy supplement for Diabetes and Hypertension aside from being a good  source of essential vitamins. The way to prepare or cook ampalaya has been quite challenging for some, how to lessen the bitterness and still savor its nutritional benefits.The old technique has the plant being

Friday, April 19, 2013

My Red Sinigang - Pork Spareribs in Tamarind Soup (Sinigang na Tadyang ng Baboy sa Sampalok)



Sinigang is a basic Filipino dish that borders on being sour and tasty. The best souring ingredient that i usually use is Tamarind. If I find one in the market I use the fresh ones, boiling and squeezing it from its pods, but I did not find any fresh ones today so I prefer the trusted Tamarind powder brand. To make my Sinigang deviate from the usual basic sour soup, I added
 Del Monte tomato sauce

Thursday, April 11, 2013

Adobong Puti (White Adobo) and Ensaladang Talong (Roasted Eggplant Salad)


Adobong Puti or White Adobo is my go to dish when I want something quick and easy. It is slightly the same as the regular soy sauced adobo, but omitting the

Wednesday, April 3, 2013

Lumpiang Sariwa ( Fresh Spring Roll)





Lumpiang Sariwa or Fresh Spring Roll; is a light filling meal made of Singkamas (Turnip), carrots, fresh cabbage, ground meat, and native lettuce. Topped with homemade sweet sauce, ground peanuts and minced garlic. Other variations of this dish uses "ubod" (made from the core of a palm tree using the soft part). Green beans or chickpeas can be added as well as strips of sweet potatoes and togue (bean sprouts) for health reasons I omitted using any beans (even tofu) and keep my version simple but

Wednesday, March 20, 2013

Tres Tinolas




Tinola is a basic Filipino dish, mostly made up of cut chicken pieces stewed along with ginger, garlic, lemongrass, and green papaya. Most household on the provinces uses native chicken, which takes longer time to cook because of its toughness. I usually go for a

Thursday, March 7, 2013

Sinigang na Lapulapu sa Miso (Grouper in Soured Miso Soup)



How to cook Sinigang? I was always asked this question by some friends and I’d reply it’s very basic. If you are using pork, chicken, or beef, boil it first (with no salt, adding salt takes additional time for the meat to tenderize.) until the meat is evenly cooked. Gather all the fresh ingredients, chop up all vegetables and pick a good souring agent (tamarind, kamias, lemon, green mangoes or calamansi). Throw them all in a large pot, wait to simmer, season the broth until

Friday, February 22, 2013

Cheesy Tuna Wheat Rolls





Yesterday, despite the non - stop rains I attended The Bakery Fair 2013 7th International Exhibition at The World Trade Center Manila. A 3 day event that  features bakery, confectionery and food service , equipment and supplies. It showcased  400 booths that offered a variety of baked goods and free pastry making lessons. I came armed with three things,

Monday, February 18, 2013

Chicken Pesto Pita Wraps



You may have tried various diets you've read about in books, magazines and the internet. If you notice, most of them claim to be "the one" that will make you thinner and keep the pounds off forever. They are all wrong by the way. The truth is, not every BODY is the same so no

Friday, February 15, 2013

Shrimp and Tuna Heart Healthy Pasta


Happy Valentine's Day from the cook!

Why eat out? When you can make in?

I'm not a Valentines Day hater at all and I think it's great to have a day dedicated to showering your beloved with love but the thing is, It is just like any other day but not really celebratory, If you are in love every day matters not just valentine's day right? I'm just not down with all the fuzz about the so called "v-day". The main reason I cook a special meal on Feb. 14 is



Thursday, February 14, 2013

Tahini and Hummus


I have wanted to do this for a long time. After having a taste of this in Aleppo, I sorely miss hummus scooped in khbez bread. But before one can have a good hummus, it needs one main ingredient,

Sunday, February 10, 2013

Sweet Potatoes with Aioli Dip



Sweet potatoes, also commonly labeled as yams, are an excellent and inexpensive staple to have on hand. These deep orange-fleshed nutritional powerhouses add several important components to the diet. Their health and weight management benefits far exceed the nutritional value found in ordinary white and yellow fleshed potatoes.

I love sweet potatoes

Monday, February 4, 2013

Cheesy Chicken in Pineapple (Cheesy Pininyahang Manok)


Learning how to cook began as early as grade school years. Back then I would always sneak into the kitchen and whip up something from whatever I could find inside the fridge, the urge to cook and create has always been within me, coming from a family that loves to cook and eat also, there was so much expectation whenever I create something in the kitchen. Maintaining a carinderia/eatery provided proper training on how to prepare each dish. I need to wake

Saturday, February 2, 2013

Tofu Pansit Buko (Sauteed Young Coconut Strips in Tofu and Veggies)


Pansit Buko or Buko Guisado is basically a typical pansit dish without the usual starchy noodles and substituting it with buko or grated young coconut. This dish originated in Laguna - Quezon provinces in the Philippines, where there is an abundance of coconut trees.

Wednesday, January 30, 2013

Chop Suey



Another great recipe handed down by my mother, I specially like the use of so much color, even more during the summer when great veggies are available. I add chicken liver to my version, I read that some use tuna or any seafood variety, I hope to try that soon since it sounds delicious! As for the sauce, I like it slightly thinner for more “sabaw” or light broth and I prepare mine with

Monday, January 28, 2013

Spicy Chicken and Pork Adobo



Adobo was first introduced to the Philippines by the Spaniards in the 1500s. The word adobo comes from the Spanish word “ado bar” which literally means “to marinate”. There were two varieties: the wet (mojado) type used as a marinade or as a primer for sauces, and the dry (seco) adobo, a seasoning rub applied mostly to chicken, meats and fish. It was used

Thursday, January 24, 2013

Creamy Chicken Vegetable Pasta






Today I'm sharing a very simple, easy to prepare, dinner recipe that is sure to put a smile on many (if not all) of the faces at your dinner table.Chicken, broccoli and Amigo Segurado spaghetti come together in a smart new way with this savory dish.Creamy, cheesy, indulgent and comforting,a perfect pair for this cold weather.Overall a good 30 minute pasta dish. for variety, try baking it, or add italian seasoning for added enhancement.  It can also be one

Friday, January 11, 2013

Chicken Rice Maklubah



“Maklubah” means “upside-down” in Arabic, and this dish must be stood on its head to deserve the name. Having seen Syria and its tasty Levant mediterranean cuisine, I was made MORE aware of spices and its uses, A variety of spices are commonly found on their souks, or local market. I bought  a pound of zatr , A local spice which goes well with olive oil on grilled bread. 

Syrians have peculiar taste and eye for creativity in presenting a dish, I learn so much from my stay in Aleppo, that  "one needs to feed the eyes first" before capturing the palate. Plating a dish matters. Eating together as a family is

Wednesday, January 9, 2013

Seafood Pasta in Creamy White Sauce


 Living in cavite which is so near the coastal area, fresh seafoods are always readily available, openly sold along the highways as you enter the coastal side down south. Aside from the usual traffic, the sights that will commonly greet as you pass along Aguinaldo Highway are small makeshift stalls on the roadside selling fresh mussels, oysters and live crabs.

Keep this tip in mind, Make sure to purchase shellfish such as clams, oysters, and mussels from approved sources like the supermarket or other reliable sources. To know if it’s fresh,

Monday, January 7, 2013

Lumpiang Pechay (Snow Cabbage Spring Rolls)




 Pechay/ Petsay, is more popularly known as Pak Choy or Bok Choy in Chinese, a great example of a green leafy vegetable with high vitamin A, and C nutrients. It is also a good source of potassium and fiber. Pechay, lowers an individual's risk of

Thursday, January 3, 2013

Leche Flan - 3 Flavors



Leche flan (from leche, Spanish for milk) is a caramel custard, made with eggs, milk and sugar and flavored with vanilla. It originated from the regions along the border of France and Spain and was brought to the Philippines at the time of Spanish colonization.

All Filipino occasions call for this recipe, but i prefer it more during the holiday season, it's perfect as gifts and for potluck parties, It never fails

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