Saturday, May 31, 2014

Frittata Recipe (Pinoy Style)

A plate of sliced Frittata (Pinoy Style)
Fritata Recipe

Frittata Recipe (Pinoy Style)

Originally, Frittata is an Italian dish made with eggs, onions, some vegetables and rarely meats. Fritata is an Italian version of French omelette, fried and finish under the broiler or salamander. The basic difference between the two is that frittata is thicker than omelette.

Eggs are also a favorite food of pinoys, we cook it by boiling and frying it. We also have our own version of omelette, we sauté onion and tomatoes in a pan and mix in the beaten eggs and that’s it pinoy omelette.

Today, I’m going to teach you how to cook a Frittata Pinoy Style using a Pork Giniling Guisado left-over as a filling. This affordable and budget friendly recipe would surely be a big hit for your family and I’m sure your kids will like it.

So, try it!


1. 2 cups Pork Giniling Guisado left-overs (ground pork, diced potatoes, carrots and bell peppers)
2. 5 Eggs
3. 1 cup cheesedog or sausage
4. 1 cup mushrooms
5. 1 cup cheddar cheese, grated
6. Oil or butter for frying
7. Salt and pepper to taste


1. Beat eggs, salt and pepper in medium bowl until blended. Add pork giniling filling, cheesedog or sausage, grated cheese and mushroom; mix well.

2. Heat oil or butter in a nonstick pan or skillet over medium heat. Pour in egg mixture; Cover and cook over low heat until eggs are almost set, about 15 to 20 minutes.

3. Remove from heat. Carefully slice into wedges and plate.

4. Serve hot. Bon appetit!


1.In step 2, open cover every 5 minutes to release moisture. If the moist has gone, cover it again.

2. You can add more ingredients like basil leaves, spinach, black olives and bacon.

3. You can place the frittata in an oven or a broiler after the pan to lessen the cooking time.

Monday, May 26, 2014

Pork Giniling Guisado Recipe

A bowl of Pork Giniling Guisado Recipe
Pork Giniling Guisado Recipe

Pork Giniling Guisado Recipe

Many Filipinos love Pork Giniling Guisado because of its colorful appearance and of course its taste. Some preferred their Pork Giniling to be sweet and saucy while others want it dry or sautee style. Basic ingredients are tomato sauce, vegetables like potatoes and carrots but you can actually put some bell peppers, raisins, pineapple tidbits and quail eggs to make the dish more appetiting.

My version of Pork Giniling Guisado has cheddar cheese and butter. That’s the recipe that my kids love so much. Today, im going to teach you first how to cook the basic Pork Giniling Guisado Recipe, so you can also make your own version of this dish next time.


1 kilo ground pork
3 pcs. Medium size potatoes, diced
1 piece big carrots, diced
1 piece green bell pepper
1 piece red bell pepper
1 small pack raisins (optional)
8 ounces tomato sauce
1 medium-sized red onion, minced
6 cloves garlic, crushed
2 pcs. bay leaves
1 teaspoon brown sugar
1 piece beef or pork cube or (powdered seasoning if you preferr)
Boiled eggs, shelled (optional)
Salt and pepper to taste
3 tablespoons cooking oil
1 cup water


1. Heat a large pan and pour-in the cooking oil.

2. When the oil is hot enough, sauté garlic and onions until the color turns light brown.

3. Put-in the ground pork. Stir and cover. Let it cook for 5 minutes.

4. Add the beef or pork cube, tomato sauce, bayleaves and water. Simmer for 20 minutes.

5. Put the carrots,potatoes and raisins in. Stir until every ingredient is properly distributed. Cover. Simmer for 10 minutes.

6. Add the red & green peppers. Cover, simmer for about 3 minutes.

7. Season with salt and pepper. Add the brown sugar then stir.

8. Put in the boiled eggs and turn off the heat.

9. Transfer to a serving bowl and serve.

10. Bon Appetit!


Thiamin (Vitamin B1): Provides 65% of Recommended Daily Intake.
Riboflavin (Vitamin B2): Provides 22% of Recommended Daily Intake.
Niacin (Vitamin B3): Provides 47% of Recommended Daily Intake.
Vitamin B6: Provides 24% of Recommended Daily Intake.
Pantothenate: Provides 10% of Recommended Daily Intake.
Phosphorus: Provides 22% of Recommended Daily Intake.
Magnesium: Provides 10% of Recommended Daily Intake.
Iron: Provides 9% of Recommended Daily Intake.
Zinc: Provides 36% of Recommended Daily Intake.
Protein: There are 29 grams of protien per 100 grams of cooked lean pork.
Fat: There are 7.5 grams of fat per 100 grams of cooked lean pork.
Energy: There are 191 calories per 100 grams of cooked lean pork.



Chopsuey Recipe (All veggies)

A plate of savory chopsuey all vegetables
Chopsuey Recipe (All veggies)

 Chopsuey Recipe (All Veggies)

Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.

Chop suey has become a prominent part of American Chinese cuisine, Filipino cuisine, Canadian Chinese cuisine, German Chinese cuisine, Indian Chinese cuisine, and Polynesian cuisine. In Indonesian Chinese cuisine it is known as cap cai, ("mixed vegetables") and mainly consists of vegetables.

Chopsuey or Chop Suey is a popular dish in the philippines. Almost all regions know this recipe. Philippines is very abundant with fruits and vegetables that is why aside from Pakbet or Pinakbet, Chopsuey is one of the favorite food of pinoys. Chopsuey is cooked best with meats like chicken, pork or shrimp. Meat brings out the flavor and complements well with the vegetables of chopsuey. Aside from meat, others prefer to add liver and quail eggs specially with special occasions such as fiesta or christmas season.

But today, I'm going to teach you how to cook chopsuey all veggies recipe with no meat at all. Don't worry, the absence of the meat do not compromise the original taste of the dish. Your Chopsuey will taste better than what you are expecting. Just follow the steps properly.


1/2 piece cabbage, quartered
1 pc. green bell pepper,sliced
1 pc. red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup baguio beans
1 pc. carrots, sliced
1 pc. red onion, sliced
1 pc. white onion, diced
500 ml water or more
1 tsp garlic
2 tsp cornstarch
1 tbsp oyster sauce
1 sachet powdered seasoning
1 Tbsp. regular cooking oil
2 Tbsp. sesame oil or more
salt and pepper


1. In a large pan, put 500 ml of water and boil.

2. Boil the vegetables in this manner: carrots (5mins); followed by cauliflower, cabbage and baguio beans.wait for a 1 minute. Now add the red & green bell peppers and red & white onions. cook for 5 mins.

3. Strain the vegetables and set aside. Keep the vegetable stock for the sauce.

4. In the same pan, heat the 1 tbsp.regular oil and saute the garlic. After turning to light brown, pour the vegetables stock. Add 1 tbsp of oyster sauce. Season with salt and pepper. Cover and let it simmer.

5. For the thickening agent, mix 2 tsp. cornstarch to about a half cup of water.

6. Set the fire on low. Pour the thickening agent little by little to the vegetable stock while continuously stirring.

7. If you reach your desired thickness of the sauce, add in all the boiled vegetables to the pan, sprinkle the powdered seasoning and mix well.

8. Turn off the fire. While the chopsuey is still hot, add the sesame oil and stir a little.

9. Transfer to a big plate and serve hot.

10. That's it. Bon appetit!


1. You can also put some meats like pork and chicken. Also shrimp, liver and some quail eggs.

2. Chopsuey left-over makes a good ingredients for Pancit Bihon Guisado.


1. The nutrients in vegetables are vital for health and maintenance of your body.

2. Eating a diet rich in vegetables may reduce risk for stroke, cancer, heart diseases and type-2 diabetes.

3. One to four cups of vegetables are recommended each day, depending on how many calories you need.

Vegetables are important part of healthy eating and provide a source of many nutrients, including potassium, fiber, folate (folic acid) and vitamins A, E and C. Options like broccoli, spinach, tomatoes and garlic provide additional benefits, making them a superfood!

Potassium may help to maintain healthy blood pressure. Dietary fiber from vegetables helps reduce blood cholesterol levels and may lower risk of heart disease.

Folate (folic acid) helps the body form healthy red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy need adequate folate to reduce the risk of neural tube defects and spina bifida during fetal development.


Friday, May 23, 2014

Ginisang Monggo (Munggo) with Chicharon Recipe

A bowl of hot Ginisang Monggo (Munggo) with chicharon
Ginisang Monggo (Munggo) with chicharon

Ginisang Monggo (Munggo) with Chicharon Recipe

Ginisang Monggo (Munggo) with Chicharon in filipino tradition, is a national dish every friday. Thank God it's friday today here in the philippines, so that means it's ginisang monggo day! I myself love this dish so much, ginisang monggo is one of my comfort foods. i can eat this dish any time and any where even it's not friday.

Like Adobo, the most popular dish in the philippines, Ginisang Monggo also have so many faces. There is plain Ginisang Monggo, Ginisang Monggo with Tinapa, Ginisang Monggo with century tuna, Spicy Ginisang Monggo etc... It is best partnered with pritong galunggong (fried mackerel scad) and plain rice.

Today, I'm going to teach you how to cook Ginisang Monggo (Munggo) with Chicharon, exactly like the one in the photo above. So, let's do it!


1 1/2 cups Monggo (Mung beans)
1 tbsp garlic 
½ lb pork, thinly sliced 
1 bundle dahon ng sili (chili leaves) 
1 pc medium sized tomato, chopped 
1 medium sized onion, chopped 
2 tbsp fish sauce 
1 liter water (for boiling) 
1 pc or sachet of powdered seasoning (i used Aji Ginisa Mix for Ginisang Monggo Recipe) 
½ cup crushed pork rind (chicharon) 
1/4 teaspoon ground black pepper



1. In a large stew pan, boil the monggo (munggo) for about 35 to 50 mins.

2. On a separate pan, sauté the garlic, onion and tomato.

3. Add the sliced pork, sauté, cover and let it simmer for atleast 5 minutes.

4. Put-in the powdered seasoning and  fish sauce. Simmer for 10 mins or until the meat is tender. Note: You may add 1/2 cup of water to help make the meat tender.

5. Pour the cooked Mung beans. Stir and simmer for 10 minutes.

6. Add the chili leaves (dahon ng sili) and pork rinds (chicharon)

7. Sprinkle the ground black pepper

8. Serve hot. Bon Appetit!


Mung beans are part of the legume family and are a good source of protein.  If they are combined with other cereals, a complete protein can be made.  When sprouted, mung beans contain vitamin C that is not found in the bean itself. High in fibre, low in saturated fat, low in sodium, and contain no cholesterol. Monggo contains folic acid or folate that helps to lower the risk of heart disease, fights birth defects, contributes to normal cell growth, helps in the metabolism of proteins, and is essential for the formation of red blood cells and for healing processes in the body.


• protein
• vitamin C
• folic acid or folate
• iron
• zinc
• potassium
• magnesium
• copper
• manganese
• phosphorus
• thiamine



The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiata, native to the Indian subcontinent, and mainly cultivated in India, Pakistan, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes. 


Thursday, May 22, 2014

Adobo Recipes (Chicken and Pork Adobo with egg)

A plate of saucy Chicken and Pork Adobo with egg
Chicken and Pork Adobo with egg

 Adobo Recipes (Chicken and Pork Adobo with egg)

 Adobo (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.When the Spanish first explored the Philippines in the late 16th century, they encountered a cooking process that involved stewing with vinegar. The Spanish referred to it as adobo due to its superficial similarity to the Spanish adobo. The Filipino adobo is an entirely separate method of preparing food and is distinct from the Spanish marinade.

Filipino Adobo has so many variants and it differs  from region to region. Also, aside from Chicken and Pork Adobo other ingredients can also be used like squid, beef, lamb, other exotic ingredients (like rabbit, snake, frog and bugs) and some vegetables like sitaw (string beans) and kangkong (water spinach).

Today, I'm going to share you my own version of adobo, although it is the same chicken and pork adobo recipe that you may know, but the way i cook it is not. This is the kind of adobo that my 4 year old son loves so much. For a picky eater like him, to eat a lot is a miracle.

So try it!


    1/2 kilo pork belly, chopped
    1/2 kilo chicken, cut into serving pieces
    3 pcs. potatoes, sliced
    3 to 4 pieces dried bay leaves
    2 teaspoons whole peppercorn
    1 head garlic, slightly crushed
    1/2 cup white vinegar
    1/2 cup soy sauce
    1 tablespoon oyster sauce
    3 tablespoons brown sugar
    1 cup water
    Salt to taste
    1/2 cup cooking oil
    boiled Eggs


      1. Heat oil in a pan.

      2. Once the oil becomes hot, fry the garlic and the potatoes. Cook until the color turns golden brown.

      3. Remove the garlic and the potatoes, set aside.

      4. With the same pan, totally remove the oil. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.

      5. Add all the other ingredients except for the vinegar, fried garlic and potatoes. Cover.  Let boil and simmer  until the meats are tender or until most of the liquid evaporates.

      6. Now add the vinegar and simmer for another 5 minutes. Do not cover!

      7. Add salt to taste. Put-in the fried garlic and potatoes, stir, and cook for 2 minutes.

      8. Serve. Share and Bon appetit!

      (This is what i did to my chicken and pork adobo like the one in the photo above.) 

      1. If you want the sauce to become reach and thick, just mix 2 tbsp. of cornstarch/flour and 1/2 cup of water. Pour it slowly to chicken pork adobo while stirring continuously over low fire. The thickness of the adobo sauce still depends on you.

      2. If you are a typical filipino who likes his adobo recipe sweet, just add more brown sugar according to your taste.

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      Tuesday, May 13, 2014

      How to cook Bistek Boneless Bangus

      A plate of mouth watering bistek boneless bangus in thick brown sauce.
      Bistek Boneless Bangus

      How to cook Bistek Boneless Bangus

      Boneless Bangus is one of the many popular dishes in the philippines especially the "fried daing na bangus" (marinated in vinegar, salt and pepper and a lot of crushed garlic and deep fried).

      Since "Bistek Tagalog" is also my wife and my 2 kids' favorite, i tried to fuse the two recipes and here it is... Bistek Boneless Bangus. You might also love it. So, try it! Enjoy!

          1 kgm. Bangus (boneless and sliced into 4)
          1/4 cup soy sauce.
          6 pcs. calamansi (or more).
          3 cloves garlic (crushed).
          2 pcs. red onions ( 1 sliced and 1 rings). 
          cooking oil ( just enough for deep frying).
          salt and pepper to taste.
          (OPTIONAL) mix half cup of water and 2 tbsp. of flour or cornstarch for thickening the sauce. 


            1. In a large container, marinade boneless bangus in soy sauce, calamansi and ground black pepper for at least 1 hour. Put it in a fridge.

            2. Heat the cooking oil in a pan and deep fry the boneless bangus until golden brown. Set aside. (Keep the marinade for sauce).

            3. Remove the oil then stir fry crushed garlic and the sliced red  onions.

            4. Pour the marinade and bring to a boil. Season with salt and pepper.

            5. Lower the fire and slowly add the thickening mixture. Stirring continuously until you get your desired thickness. Now add the onion (rings) and simmer for a minute.

            6. In a large plate, arrange the fried boneless bangus and pour over the bistek sauce.

            7. Serve hot. Share and enjoy!

              1. You can also use white vinegar as alternative to calamansi. Just make sure it do not overpower the taste.

              2. If your not sure of the taste and don't want to ruin your dish, you might as well use a powdered seasoning like "Aji Ginisa Mix" or "Maggi Magic Sarap". It will put the magic to your dish, promise...

              LITTLE TRIVIA:

              Bangus or Milkfish (Chanos chanos)
              Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and into the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.

              The milkfish is important seafood in Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangus" in the Philippines, has become popular in stores and markets. 

              Another popular presentation of milkfish in Indonesia is bandeng presto (ikan bandeng is the Indonesian name for milkfish) from Central Java. Bandeng presto is milkfish pressure cooked until the bones are rendered tender.

              HEALTH BENEFITS: 

              1. Low in cholesterol

              2. Contains high protein

              3. Contains omega-3 fatty acids

              4. Source of protein, vitamins, fats, and minerals

              I hope you enjoy this Bistek Boneless Bangus Recipe and share it to your love ones.

              Bon Appetit!

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              How to cook Pork Sinigang sa Sampalok (Sinigang na Baboy)

              A bowl of hot Pork Sinigang sa Sampalok (Sinigang na Baboy)
              Pork Sinigang sa Sampalok (Sinigang na Baboy)

              Pork Sinigang sa Sampalok (Sinigang na Baboy)


              2 lbs. pork belly or buto-buto
              1 tali ng kangkong (water spinach)
              3 tbsp. patis (fish sauce)
              1 tali ng sitaw (string beans), cut into 2 inches long
              2 pcs. medium size kamatis (tomatoes), cut into dice
              3 pcs. siling haba (green long chili)
              2 ltr of water
              1 pc. malaking pulang sibuyas (red onion)
              2 pcs. gabi (taro roots), cut into cubes
              5 pcs. okra, cut into half
              1 pc. large talong (eggplant), sliced
              1 pack of sinigang mix (good for 2 ltr of water)
              2 tbsp. mantika (oil)


              1. Preheat the casserole and add the oil.

              2. Sauté the sliced red onion until become translucent.

              3. Add and sauté the pork belly until light brown.

              4. Pour in 2 ltr of water, add gabi and tomatoes. Simmer for 30 mins.or until the meat becomes tender.

              5. Add the sinigang mix, okra, talong and sitaw and simmer for 5 to 8 mins.

              6. Add the kangkong and siling haba. Turn off the fire.

              7. Serve hot with rice. Bon apettit!

              LITTLE TRIVIA:

              Tamarind (Tamarindus indica)
              The tamarind is a long-lived, medium-growth, bushy tree, which attains a maximum crown height of 12 to 18 metres (40 to 60 feet). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun in clay, loam, sandy, and acidic soil types, with a high drought and aerosol salt (wind-borne salt as found in coastal areas) resistance.

              HEALTH BENEFITS:

              1. Tamarind promotes a healthy heart

              2. Tamarind lowers cholesterol

              3. Tamarind is use as a gargle for sore throats, and as a drink to bring relief from sunstroke.

              4. Tamarind is a good source of antioxidants that fight against cancer.

              5. Tamarind helps the body digest food

              6. Tamarind juice is a mild laxative.

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              How to cook Sautéed Ampalaya in Reduced Coconut Milk Sauce

              A plate of Sautéed Ampalaya in Reduced Coconut Milk Sauce
              Sautéed Ampalaya in Reduced Coconut Milk Sauce

               How to cook Sautéed Ampalaya in Reduced Coconut Milk Sauce


              1. Bitter juice helps increase the body’s resistance against infection. 

              2. Bitter gourd is an excellent natural remedy for diabetes due to its hypoglycemic or insulin-like compound, known as “plantinsulin”. It reduces the blood and urine sugar levels. Its regular use prevents many complications such as hypertension, eye complications, neuritis and defective metabolism of carbohydrates. 

              3. Bitter gourd helps alleviate eye problems and improving eyesight. 

              4. Bitter gourd juice is beneficial in the treatment of a hangover because of its detoxifying property. It also  
              5. helps cleanse, repair and nourish liver. 

              6. Regular consumption of two ounces of fresh bitter melon juice, mix with a cup of honey diluted in water may help respiratory problems like asthma and bronchitis. 

              7. Bitter melon helps in the treatment of intestinal worms and diarrhea. 

              8. Bitter gourd stimulates digestion and can be very potent in people with dyspepsia and constipation. 

              9. Bitter juice helps prevent leprosy.


              2 medium sized bitter melon (ampalaya) sliced 1/2 inch thick diagonally 
              1 cup fresh coconut milk 
              200 grams diced pork 
              2 pcs green finger pepper (siling berde pangsigang) 
              1 medium sized onion 
              2 cloves of garlic 
              1/2 inch crushed ginger 
              salt & pepper to taste


              1. 2tbsp. cornstarch 
              2. 1/2 cup water (Just combine and mix in a bowl)


              1. In a pre-heated pan, sautee the pork until brown.  Add 1/2 cup 
              of water, cover and let it  simmer until it dries up. (check regularly to avoid from getting burned).

              2. Add the garlic, ginger, onion, green finger pepper and ampalaya (bitter melon). Add a little water. Stirr. Cover. Simmer on a low heat until cooked.

              3. Remove the sauteed ampalaya from the pan. Set aside.

              4. With the same pan, pour 1 cup of coconut milk. Let it simmer on a low heat. (do not cover). Stirring regularly to avoid the coconut from turning into oil.

              5. Slowly add the cornstarch mixture while stirring continously. season with salt.

              6. Cook on low heat until it becomes thick according to your preferrence.

              7. Add the sauteed ampalaya. Stirr for a while. Turn of the fire.

              8. Serve hot. Share & enjoy!

              1. 10 minutes before cooking time, soak the sliced ampalaya in water with salt.    Afterwards, rinse with tap water. This will lessen the bitter taste of ampalaya.

              2. Use thickening mixture according to your desired thickness.


              1. Vitamin C: 88 mg
              2. Calcium: 20 mg
              3. Iron: 1.8 mg
              4. Phosphorus: 70mg
              5. Fiber: 0.8%
              6. Fat: 0.2%
              7. Protein: 1.6%
              8. Carbohydrate: 4.2% 

              Happy eating! The healthy way.

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              Sunday, May 11, 2014

              How to make pancakes (Nanay's Special Pancake Recipe)

              Stacks of freshly cook pancakes on a plate
              Nanay's Special Pancake Recipe
              Nanay's Special Pancake Recipe

              My nanay (mother) is a pure bred quezonian, born and raised in Gumaca, Quezon. She is a typical mother who knows how to cook and make Quezon's local dishes and delicacies and pancakes (also known as hotcake) is just one of them. I can still remember myself na tulo laway while waiting for the pancakes to cook.

              Actually there is nothing special in her pancake recipe, it's just the memory of tender love and care that makes it special. Every time i eat pancakes, i find myself traveling back to the time exactly where i had the happiest moment of my childhood in Quezon province. I see myself playing with my playmates and classmates in grade one. We play in the middle of rice fields with all the carabaos around. Taguan, taya-tayaan, luksong tinik, luksong baka, tumbling and other games that no longer exist nowadays. After playing, my mom will call us to have a break and we will eat pancakes (hotcake) partnered with orange juice specifically "Richie" a popular concentrated bottled juice that time. Right after the break, we will play again until sunset.

              These kind of memories make my "Nanay's Pancake Recipe" so SPECIAL...


              1 cup all-purpose flour

              2 tbsp. sugar (white or brown)
              2 tsp. baking powder
              1/2 tsp. salt
              1 cup evaporated milk
              2 tsp. butter or star margarine
              1 large egg
              Butter, margarine or oil (for cooking)


              1. Heat the pan and dissolve the butter or star margarine. Let it cool for a moment.

              2. Combine all first 7 ingredients and mix.

              3. Heat the pan (non-stick pan is advisable) and put about a teaspoon of butter, star margarine or oil. pour in a right amount of batter to the pan.

              4. Cook until it forms bubbles. Flip and cook the other side for not more than a minute.

              5. If both side are already light brown remove it from the pan.

              6. Serve with maple syrup and butter or star margarine on top. (My nanay just toss it with margarine and white sugar).
              I hope you enjoy eating your pancakes and travel back to the most memorable time in your childhood days.


              LITTLE TRIVIA:

              A pancake is a flat cake, often thin, and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone.

              They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food.


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