Binagoongang Baboy (Pork in Salted Shrimp Paste)

Ingredients :

  • 2 tbsp. oil
  • 1 lb. pork, cubed
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, coarsely chopped
  • 3 tbsp. bagoong alamang (salted shrimp paste)
  • 2 tbsp. calamansi concentrate
  • 1 tbsp. sugar
  • 2 tbsp. butter

Cooking Procedures :

  1. Pan fry pork cubes in hot oil until light brown. Set aside.
  2. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted.
  3. Add bagoong alamang, calamansi, sugar and butter.
  4. Pour in back the pork and mix well until coated.
  5. Cover and simmer, stirring occasionally until mixture thickens. Serve hot.


Resulta ng larawan para sa Binagoongang Baboy (Pork in Salted Shrimp Paste)


Ingredients :

  • 8 cups water
  • 1/3 lb. pork butt or pork loin (boneless or bone-in)
  • 1/4 lb. pork or chicken liver
  • 1 chicken breast (bone-in)
  • 1/4 lb. fresh shrimp, shelled and deveined
  • 2 tbsp. oil
  • one (2-in/5-cm) piece ginger, finely sliced
  • 1 onion, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp. fish sauce
  • 1 tbsp. shrimp paste
  • 1/4 tsp. sugar
  • salt and pepper, to taste
  • 8 oz (240g) fresh Chinese egg noodles or fettucine or 4 oz (100g) dried ramen noodles
  • 4 finely chopped green onions
  • 4 tbsp. Fried Garlic
  • 1/2 cup coarsely crushed fried pork rinds

Cooking Procedures :

  1. Pour water to a stockpot and bring to a boil. Add pork, liver and chicken; season with salt and pepper. Cover and cook over high heat for 15 minutes; skim off the fat.
  2. Take out the meat and the liver; let it cool. Reserve the broth and set aside.  By using your hands (or two forks – one to shred the meat and one to hold the bone) shred the pork and chicken meat; discard the bones. Slice the liver thinly. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Sauté ginger for 2 minutes. Add onion and garlic; sauté until onion is translucent. Remove from the pan and set aside.
  4. In the same skillet, heat the remaining oil over medium heat. Stir-fry the shredded pork and chicken for about 5 minutes, or until lightly brown. Add shrimp; stir-fry for 5 minutes, or until shrimp turns pink and cook. Remove from the pan and set aside.
  5. Add the sautéed ginger, garlic and onion to the reserved broth in the stockpot; bring to boil. Add fish sauce, shrimp paste, sugar and salt and pepper, to taste. Reduce heat and add the noodles. Simmer for about 2-3 minutes (for fresh noodles) or 10 minutes (for dried noodles), or until noodles are soft.
  6. Ladle the broth and noodles into individual bowls. Top with the sautéed meat and shrimp and sliced liver. Garnish with green onions, fried garlic, and fried pork rinds. Serve hot.
  7. Serves 4 to 6.

Resulta ng larawan para sa batchoy

Goat Caldereta

Ingredients :

  • 1 lb. goat meat, cut into cubes
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 tbsp. minced garlic
  • 1 onion, minced
  • 1/2  tsp. chili flakes (optional)
  • 3 tomatoes, diced
  • 1 cup tomato sauce
  • 6 tbsp. liver spread
  • 2 cups water
  • 2 potatoes, quartered
  • 1 large carrot, sliced
  • 3/4 cup Spanish green olives (optional)
  • 3/4 cup red bell pepper, sliced
  • salt and pepper, to taste

Cooking Procedures :

  1. In a large bowl, combine the vinegar, salt and black pepper. Marinate the goat meat for at least an hour (this is to eliminate the smell and taste of the meat) in the refrigerator. Remove goat meat from marinade, reserving the liquid.
  2. Heat 1/4 cup oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside.
  3. In the same pot, stir-fry the marinated goat meat; cook until lightly brown. Remove and set aside.
  4. Add remaining 1/4 cup oil to pot. Sauté the garlic and onion until fragrant and translucent. Add chili flakes (if using) and tomatoes; stir-fry until wilted. Return goat meat and accumulated juices to pot. Pour the tomato sauce and liver spread; stir and simmer for 2 minutes.
  5. Add water and bring to boil then simmer for an hour or until the meat is tender. (You may add more water if the sauce seems to dry up, a little at a time.) Stir occasionally.
  6. Add potatoes, carrots and green olives (if using). Cook and simmer until tender, about 6 minutes. Season salt and pepper to taste. Add bell peppers, cook for another 2 minutes.
  7. Transfer to a platter. Serve hot and Enjoy your Kaldereta.

Resulta ng larawan para sa goat caldereta

Embutido Recipe (Filipino Style Meatloaf)

Ingredients :

  • 1 lb. ground pork
  • 1/2 cup finely chopped carrots
  • 1 cup (6 slices) finely chopped (sweet or cooked) ham
  • 3 tbsp. minced green bell pepper
  • 3 tbsp. minced red bell pepper
  • 1/3 cup sweet pickle relish
  • 1/4 cup raisins
  • 3 whole eggs
  • 1/2 cup grated cheddar cheese
  • dash of liquid seasoning
  • salt & pepper, to taste
  • 1 tbsp. cornstarch
  • slices (wedges) of hard-cooked eggs (see recipe)
  • slices (wedges) of Vienna sausage
  • aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

  1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
  2. In a bowl, combine all the ingredients and mix until well blended.
  3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
  4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
  5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
  7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
  8. Refrigerate unused embutido.


Filipino Embutido

CHMSC Alijis With Its Filipino Native Foods

Every year we filipino’s celebrate our native costume, ethnicity, dance, local songs and especially delicacies. Four of the major society in the CHMSC A prepared the best native filipino specialty such as suman, adobo, kutsinta, ibus, but-ong and etc. which are the best for all filipino occasions. Each of the society presents the food in fabulous manner to showcase the filipino pride and also since the food display is a competition they organize it well to win.


After all groups finished preparing their native foods and delicacies, most of the group members of each society participate the  native game such as patintero, kadang, sack race, pok pok palayok and etc. considerable fun native game. We all enjoyed the programs, some sing the native songs, some did ethnic dance it is just to showcase the true filipino culture. After those tiring however a lot of fun activities, members of the society  could eat the native delicacies they bring.

Virginia Hotdogs on CHMSC A

With it`s famous tagline “Basta hotdog, Virginia”, CHMSC- Alijis invites Virginia Hotdog as its one of the sponsors and foodseller. Started on August 22-26 Virginia Hotdogs serves the most delicious hotdog in the school. By its price of Php12 the students can really afford this food, it is also quick to cook and very delicious even without rice. It is located in front of faculty office beside the stage. With it`s crew that is very friendly and approachable students will surely buy Virginia Hotdogs.

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Virginia Hotdog is now visiting CHMSC- Alijis every Intramurals serving delicious foods to our students. which is very affordable and delicious foods. CHMSCians will surely miss this food and cant wait till next Intramurals.

Mommy Siomai House CHMSC – Alijis Intramurals

Mommy Siomai House is one of the best seller of siomai and a cheap price affordable to every student in CHMSC-A. By the price of Php6 and if you will buy 4pcs. it will become Php20 and the student can save Php4 peso. It is delicious and spicy so that you will buy again and it so easy because mommy siomai house could be found at the front of CHMSC- A and sometimes Mommy’s Siomai house sells their food around the school so that every student will surely buy her affordable, spicy and yummy siomai.

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Mommy’s Siomai serves as one of the best food sellers in CHMSC Alijis and it sells on every school activities and if you feel some hunger Mommy’s Siomai will fulfill your rumbling tummy and instead of siomai Mommy offers a variety of foodslike cheesetick, choco balls, ukoy, arroz caldo. etc. that can make you stress free after long day.

Maja Blanca (Coconut Pudding)

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Serves: 10 

  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup fresh sweet corn kernels
  • 1/4 cup sweetened flaked coconut

Prep:15min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr35min 

  1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  3. Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don’t burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Easy Steps In Making Cassava Cake With Delicious Custard Toppings

Cassava Cake is a classic Filipino dessert made from grated cassava (manioc).  Cassava is also known as  kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.
Image result for how to make cassava cake
  1. Using the melted butter or margarine, grease bottom and all sides of baking pan.
  2. In a deep bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk and sugar. Stir well and pour mixture into prepared baking pan. to about ¾ full. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
  3. Remove from oven and pour custard topping mixture over surface of cake. Return back to oven and continue to bake until top sets and lightly browns.
  4. Allow to cool and then slice into serving pieces.
For the Custard Topping
  1. In a bowl, combine egg yolks, sweetened condensed milk and evaporated milk. Stir well. Pour over surface of cake and return to oven to bake until set.
  • 1 tablespoon butter or margarine, melted
  • 2 packages (14 oz each) grated cassava
  • 1 bottle (12 oz) macapuno strings
  • 2 cans (14 oz each) coconut milk
  • 2 cans (14 oz each) sweetened condensed milk
  • ½ cup sugar
For the Topping
  • 4 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk

Easy Steps In Making Tasty Chicken Curry

Chicken Curry menu is fashioned in Filipino method of food preparation. This curry menu is amongst the filipino meal that people commonly cook in each and every birthday celebrations as well as gatherings. This chicken meal continues to be our most favorite throughout special events or maybe even in the typical dishes simply because families enjoys it. They said that whenever they begin enjoying this chicken curry, you’ll experience a bit burning sensation inside their mouth and also incredibly  hot and spicy.

Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
(Cooking Measurements )

Cooking Procedures :
Pan fry potatoes. Set aside.
In the same pan, fry chicken pieces and brown a little.
Add garlic and onion. Sauté for a few minutes until soft.
Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
Remove from heat. Serve hot.