Sisig Tilapia



3 medium
size Tilapia
1 big white onion, chopped
3-5 pieces green sili, chopped (I only used 2, I don’t really like spicy food)
2 tablespoon liquid seasoning or soy sauce
1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 tablespoon cooking oil
3-4 pieces calamansi
1 stalk onion leaks, chopped thinly


  1. Fry fish in a large frying pan until golden brown and skin is crispy.
  2. let it cool. Flake fried fish and discard bones.
  3. In a bowl, combine Tilapia flakes, salt, black ground pepper, liquid seasoning, onions, onions leaks, sili and mix well.
  4. In a hot pan (or sizzling plate) put cooking oil and stir-fry tilapia mixture for 3-5 minutes.
  5. serve hot with calamansi on the side.

I’ve added plain mayonnaise when I ate it, it gives a bit of a moisture, it tastes good. you could also (I guess) try garlic sauce.  or not… lol

For more recipes:


Vigan Longganisa Pasta



1/2 kg
Vigan Longganisa filling (or any longganisa variant of choice, casing removed)
1 tbsp crushed garlic
1 onion chopped
1 small red bell pepper chopped
1 small green bell pepper chopped
2 packs 250 ml all purpose cream

1 (400g) pack spaghetti pasta cooked
1/4 cup water
salt, pepper, sugar to taste
** 1 sachet magic sarap (optional)


  1. Cook spaghetti according to package directions. Set aside.
  2. In a pan, cook longganisa for 3 minutes or until oil is extracted.
  3. Add garlic and onions
  4. Continue stirring until fragrant and longganisa is cooked.
  5. Stir in the red and green bell peppers
  6. Pour in all purpose cream and water.
  7. Season with magic sarap (optional), salt, pepper, sugar to taste
  8. Toss in cooked pasta and mix.

Serve immediately. Enjoy!

For more recipes:

Cardillo Tilapia

Bored of your ordinary fried tilapia? then try this easy recipe. :)



2 pc Tilapia
2 small diced tomato
diced onions and onion stalk
5 slices ginger
5 cloves garlic
1 cup water
1 tbsp fish sauce
salt & black pepper powder to taste
oil for frying
olive oil for sauteing


  1. Rub fish with salt. Let sit for 30 minutes.
  2. Heat oil in a pan and shallow fry fish until both sides are light brown.
    Remove from pan and place on a paper towel lined plate to drain excess oil.
  3. In a sauce pan, pour olive oil then saute in it the garlic, under low fire.
  4. Add in the ginger, then onions and tomatoes. Stir until tomatoes are soft.
  5. Pour beaten egg on the sauce pan and stir briskly.
  6. Add water, fish sauce and black pepper powder and bring to a gantle boil.
    Adjust taste by adding salt if needed.
  7. Add the fried fish and onion stalk, mix a bit, and let it simmer for another 2 minutes.

Now you’re done! Enjoy your meal!

For more recipes:


Here’s how to cook one of my favorite dishes my way…well…okay, my mom’s way. LOL Learned it from her. :)


First you have to prepare the ingredients.

INGREDIENTS: (good for 3-4 persons)
1/2 Onion minced
5 cloves garlic minced
3 Pechay na tagalog
1 Eggplant
1/2 Liempo
1 Tablespoon asuete
3 Tablespoon peanut butter.

For asuete: grind in 1/2 cup warm water to get color out.


*You can also replace pork with chicken, if you will use chicken, skip Step 1.

LET’S START COOKING! :D (cooking time: 30 minutes)

First, we have to pressure cooked the meat for 15 minutes. (to make our cooking time shorter)


put meat on pressure cooker and put water on almost same level with the meat. Cover then start heat.

wait for the hissing sound. when you hear it, switch to medium fire then time it for 15minutes.

After 15 minutes, remove from heat

What mom taught me is to use a fork, then slowly raise the thing in the middle to remove pressure. (see picture above) do not open unless you’re sure  there’s no more pressure inside.

Remove meat then set aside broth.

Once that’s done, let’s go to STEP 2:

On medium heat, saute garlic then onion, then add the meat. Mix and cover for 3 minutes so that the flavor of garlic  and onion would stick to the meat.



Add broth, mix, then cover and wait for it to boil.



Add pepper and salt to taste.
then add 3 tablespoon of peanut butter, then add asuete. mix everything then cover for 3 -5 minutes. (mix it from time to time)



Add eggplant, and pechay. then mix and cover for 5 minutes. (mix it from time to time)imageThen… we’re done! remove from heat and serve! :)