Upo or bottle gourd is a flavorful vegetable that will surely flip the rice cooker upside down. A simple ginisang upo is enough to brighten or complete someone’s day.

This ginisang upo recipe includes chicken to add more flavor and protein.

Read: How to Cook Ginisang Patola?

Seeds or without Seeds?

You can include the seeds based on your preferences. If you are lucky and able to buy that freshly-picked upo, you don’t have to worry because the seeds are still soft. If you found the seeds hard, you can scrape them first using a spoon before chopping.

The upo I used in this recipe was a gift from a neighbor. He just harvested it from his backyard. So, I didn’t bother removing the seeds.

Ingredients

• 1 large upo – peeled and sliced
• 3/4 kilo chicken – cleaned and chopped
• 1 bundle malunggay
• 3 cloves garlic – finely minced
• 1 medium red onion – chopped
• 3 pieces tomatoes – chopped
• 1 tablespoon chopped ginger
• water
• Salt and pepper to taste

Procedure

1. In a pan, saute garlic, onion, and ginger.
2. When it becomes aromatic, add the tomatoes and let it simmer for a few minutes or until the skin peels off.
3. Add the chicken and let it simmer for about 3 minutes.
4. Add water and let boil until the chicken is cooked.
5. Season with salt and pepper.
6. Put the upo and let cook. Continuously stir to distribute the heat.
7. Add malunggay and let it boil for about 30 seconds.
8. Serve and enjoy.

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Notes

• When seasoning ginisang upo, make sure it’s a little saltier than your preference. The upo will release water that will counter the salt.
• Continuous mix when you added the upo to make sure that they will cook evenly.
• Adjust water when necessary.
• This is best with hot rice.

The post How to Cook Ginisang Upo appeared first on Food Citations.

Chicken curry is a bit meticulous to cook. However, it pays, especially when you see your family enjoying a sumptuous meal.

Ingredients

• 1 kilo chicken – cleaned and chopped
• 1 medium carrot – peeled and chopped
• 2 medium bell peppers – chopped
• 1 large potato – peeled and chopped
• 5 cloves garlic – finely minced
• 2 medium red onion – chopped
• 1 knob ginger – chopped
• Laurel leaves
• 2 tablespoons curry powder
• 1 cup coconut milk
• water
• salt and pepper to taste

Procedure

1. Separate the skin and fat then boil until they release some oil. Remove that crunchy skin and set aside.
2. Using the oil from the fat and skin, saute the garlic, onion, and ginger until aromatic.
3. Add the chicken and let it simmer.
4. Add water and let it boil.
5. While boiling, you can also add the curry powder, salt, pepper, and laurel leaves. Mix until they combine. Turn the heat to high and let it boil to allow the flavor to sip through the chicken meat.
6. Add the potatoes and carrots and let it boil. You can push the vegetables into the boiling mixture to make sure they are cooking equally.
7. Add the coconut milk and let it boil until it reduces and thickens.
8. Put the bell peppers and let it simmer for about 30 seconds. Remove from the heat and mix.
9. Top with the crunchy skin and fat.
10. Enjoy!

Read: Ginataang Chicken Adobo Recipe

Notes

1. The thickness and taste of the sauce will depend on your preferences. You can always adjust the boiling time and the amount of salt and pepper you’ll add.
2. The bell peppers are added at the last part to ensure they are still crunchy.
3. Make sure to always mix it to keep the bottom from burning.
4. This is best paired with rice and spicy fish sauce on the side.

@titopgmo Tara, luto tayo ng #chickencurry. Check foodcitations.com for more recipes. #fyp #foodie #pinoyfoodie #rapsa ♬ Cute and fun food – zomap

The post Thick Chicken Curry Sauce Recipe appeared first on Food Citations.

Though time-consuming, this is also easy to make. So, tag along…

Ingredients

• 1 kilo pork belly – chopped into smaller pieces
• 3 large eggplant – sliced
• 3 tablespoons raw bagoong alamang
• 5 tablespoons brown sugar
• 5 cloves garlic – minced
• 1 large red onion – chopped
• 5 pieces tomatoes – chopped
• 2 pieces green chilies
• ground pepper
• water
• green onion (optional)

Procedure

1. Fry the eggplant until toasted. Set aside.
2. Fry some of the pork. Set aside.
3. Remove some oil and saute garlic, onion, and tomatoes.
4. Add bagoong and mix well.
5. Add a little water. Mix until the tomato skin peels off.
6. Put brown sugar and mix until thick.
7. Season with ground pepper.
8. Add the raw pork. Mix well.
9. Add more water and boil until thick.
10. While boiling add the green chillies and fried pork. Turn the fire to low and let it boil until thick.
11. Serve and enjoy.

Notes

1. for the best binagoongan, use pure bagoong alamang only. Refrain from using the cheap ones that are loaded with coconut shreds (sapal) and salt.
2. If you’ll use bottled ones like Barrio Fiesta, you can omit the sugar.
3. The amount of boiling time depends on how thick you want the soup to be.
4. Serve with hot rice.

The post Pork Binagoongan Recipe appeared first on Food Citations.

So, let’s create one using a premade cake and in this case, the most popular one… the Chocolate Fudgee Barr. This is not as meticulous as my Ube Halaya.

Ingredients

• 2-3 pieces chocolate Fudgee Barr
• 3/4 cup cocoa powder
• 3/4 cup white sugar
• 250 ml all-purpose cream
• 1 teaspoon vanilla extract
• 3/4 cup water

Let’s make the ganache

1. Put water, cocoa powder, vanilla extract, and sugar in a pan. Mix well.
2. Turn the heat to medium and boil while mixing until thick. Set aside.
3. Combine cream, 1/2 cup ganache and a teaspoon of white sugar. Mix well and set aside.

Let’s Assemble the Fudgee Barr Dream Cake

1. Using a rectangular baking dish, lay the Fudgee Barr and flatten.
2. Add the cream mixture and spread until covered
3. Cover and let it sit in the refrigerator until the cream sets.
4. Add the ganache and spread until covered.
5. Chill until set.
6. Enjoy.

Read: Make Addicting Dessert Called Milo Truffles

Notes

1. If you want thicker bottom, you can use more Fudgee Barr. If so, don’t flatten it.
2. If you don’t have a baking dish, you can use the microwavable plastic wares you can buy at local markets.
3. You can fluff the cream using an electric beater.
4. Don’t forget to share this Fudgee Barr Dream Cake with your loved ones.

The post How To Make Fudgee Barr Dream Cake? appeared first on Food Citations.

Though the recipe for Milo truffles is quite simple, it will take time to make. It will also require patience because you need to stir while cooking. Also, make sure that you will use a nonstick pan and a heat-proof spatula to prevent this from getting burnt.

Ingredients

• 300 ml (1 can) condensed milk
• 4 packs of Milo
• a slice of unsalted butter
• 33 grams powdered milk

Read: Egg-less Choco Mousse Recipe

Procedure

1. In a nonstick pan, put the condensed milk. Add three packs of Milo and mix well.
2. Over a low fire, cook the mixture while stirring until thick (add butter once the mixture boils).
3. Put it in the refrigerator for about two hours to make sure it will set.
4. While waiting for the mixture to set, make the coating. You can do this by combining powdered milk and a pack of Milo. Mix well.
5. Once the mixture sets, grease your hands. Then, scoop a small portion of the chocolate mixture, form it into a circle, and roll in the coating.
6. Repeat until finished.
7. Put in the refrigerator for an hour.
8. Serve and enjoy.

Notes

• When the mixture boils, you should use a heatproof spatula to prevent it from sticking at the bottom. Thus, preventing it from getting burnt.
• The indication that the mixture is thick enough, is when you can see the bottom of the pan (check the video).
• You should grease your hands to prevent the mixture from sticking when you form them into balls.
• Aside from the milk and chocolate coating, you can also use cocoa powder, sprinkles, and powdered sugar.

The post Make Addicting Dessert Called Milo Truffles appeared first on Food Citations.

The Chicken Shanghai

This chicken shanghai recipe features ground chicken breast that is enhanced with herbs and vegetables such as potato, carrot, leaks, and many more. I also added malunggay leaves to pack it with nutrients.

Ingredients

• 1 kilo ground chicken breast
• 3 medium red onion – finely chopped
• 1 bulb garlic – finely minced
• 1 medium carrot – peeled and finely chopped
• a large potato – peeled and finely chopped
• 1 bundle malunggay – chopped
• 1 bundle leaks – chopped
• a tablespoon of flour
• egg
• Lumpia wrapper
• salt and pepper to taste

Procedure

1. In a bowl add about 2 tablespoons of the mixture on the bottom part of wrapper.
2. Cover the mixture then fold the two side. Then, roll and wet the top part to seal.
3. Deep fry until golden brown.
4. Serve and enjoy.

Notes

• This recipe is also good for pork, beef, and even fish.
• The size of the lumpia wrapper used in this recipe is medium.
• You can substitute turnip to the potato and spring onion to leak.
• Sear a small amount of the mixture to check if you need to adjust the salt. Incase it’s too salty and you don’t have remaining ground chicken, you can add some more vegetables.
• This chicken shanghai recipe is best with rice and hot sauce.

The post How to Cook Chicken Shanghai appeared first on Food Citations.

For me, the best way to cook this is by simply sauteing it with very little seasoning. Quite good even without meat.

This ginisang bunga ng malunggay features fried bangus and the flavor was enhanced using bagoong isda.

Ingredients

• 6-8 pieces malunggay fruit
• 1 bundle malunggay leaves
• 1 bundle saluyot
• 3 pieces tomatoes – chopped
• 1 medium bangus – chopped
• 1/4 cup boneless bagoong isda
• 3 cloves garlic – finely minced
• 1 medium red onion – chopped
• a teaspoon of chopped ginger
• 1 cup water
• oil
• Salt and pepper to taste

Procedure

1. Fry the bangus until crispy. Set aside.
2. In a pan, saute garlic and onion.
3. Add the chopped ginger and let simmer for about a minute.
4. Then, add the tomatoes and let them simmer until the skins peel off.
5. Add the malunggay fruits and let simmer.
6. Add water and let it boil until the malunggay fruits are cooked.
7. Season with salt, pepper, and bagoong isda.
8. Add the malunggay leaves and saluyot. Remove the pan from the heat and let the steam cook the leaves.
9. Top with the fried bangus.
10. Serve and enjoy.

Notes

• To give more flavor, use the oil you used in frying the bangus in sauteing.
• You can adjust the amount of bagoong isda based on your preferences.
• You can also adjust the water incase that the malunggay leaves are not yet cooked.
• Aside from bangus, this is also good for pritong galunggong and tilapia.
• This ginisang bunga ng malunggay is best with hot rice and cola on the side.

The post Ginisang Bunga ng Malunggay Recipe appeared first on Food Citations.

This ginisang patola with chicken recipe is quite easy to do. Just make sure to buy the freshest patola you can find.

Read: Ginisang Sitaw at Patola Recipe

Ingredients

• 2 pieces medium patola – peeled and sliced
• 1/2 kilo chicken – chopped to your desired sizes
• 3 cloves garlic – minced
• 1 medium red onion – chopped
• 1 tablespoon chopped ginger
• 2 medium tomatoes – chopped
• Water
• Salt and pepper to taste

Let’s Cook Ginisang Patola

1. Saute garlic and onion.
2. Add ginger and tomatoes. Let it simmer for a few minutes or until the skin of the tomatoes peel off.
3. Put the chicken and let it simmer.
4. Add about a cup of water and let it boil until the chicken is cooked.
5. Season with salt and pepper.
6. Add the patola and let it simmer until cooked.
7. Serve and enjoy.

Notes

• Aside from chicken, you can also use pork.
• A cup of water is enough. However, you can adjust it based on your preference. It’s much better to add water where you are cooking the patola.
• Make it a little saltier before adding the patola because the vegetable will release water when cooked.
• This ginisang patola is simply delicious and best for this rainy season.

The post How to Cook Ginisang Patola? appeared first on Food Citations.

The Good Shepherd Ube Jam, for example, has been filling the tummies of local and foreign tourists every time they visit the northern part of the Philippines. This is so goddamn popular, it can be considered as a household name.

Though this ube halaya recipe won’t mimic Good Shepherd’s, this is delicious and creamy as well.

Ingredients

• 1 kilo ube – peel and chop into cubes
• Condensed milk
• 250 ml all-purpose cream
• White sugar (optional)

Procedure

1. Boil the cubed ube until cooked. Strain and let it cool down.
2. Using a food processor, blend the ube until smooth.
3. Put the blended ube in a non-stick pan.
4. Add condensed milk, all-purpose cream, and sugar. Turn the heat to medium.
5. Cook while mixing until thick.
6. Serve and enjoy.

Notes

• Make sure you’ll use a pair of disposable gloves when peeling and chopping the ube. It might cause irritation to your skin.
• This recipe sounds simple but it takes a lot of patience and muscle. So, be sure you are willing to give time and effort for this sumptuous dessert. Well, it’s worth it.
• The amount of condensed milk is enough to add sweetness to this dessert. However, for sweet-tooth people out there,  we need to add about 1/2 cup of white sugar.
• If you don’t have a food processor, you can use a blender. While blending the ube, you can add condensed milk or cream to make it easier.
• This is best when you use a non-stick pan. The chance of getting a burnt bottom is rare.
• Continuously mixing while cooking is paramount.
• You can also add butter, margarine, and vanilla extract for more flavor.
• This creamy and delightful ube halaya is so addicting, it might not last long.

Check out this video

The post The Secret to Creamy and Delightful Ube Halaya appeared first on Food Citations.

Since this involves cooking the eggs thin and then rolling them for aesthetics, it can be easier by using a non-stick pan and a flexible spatula.

Ingredients

• 3 eggs
• 1 medium red onion – chop finely
• 5 cloves garlic – mince finely
• 4 medium tomatoes – chop finely
• Thumb-size ginger – peel and pound
• 1/4 cup evaporated milk
• 1/4 of a whole medium matambaka
• 1 teaspoon flour
• 1 tablespoon brown sugar
• 1/8 cup water
• 1/4 cup soy sauce
• 1 tablespoon tomato catsup
• oil or butter
• Salt and pepper to taste

Prepare the toppings and sauce

Read: Scrambled Eggs with Kangkong

1. Fry the matambaka and let it rest. Remove the bones and chop finely. Toast on a pan with little oil. Set aside.
2. In a bowl combine soy sauce, water, flour, ginger, and 1/4 teaspoon of chopped garlic. Mix well and let it rest.

Cook the Scrambled Eggs

1. Combine eggs, milk, salt, and pepper.
2. Lightly drizzle a non-stick pan with oil and turn on the heat to low.
3. Saute garlic, onion, and tomatoes. Let it simmer for a few minutes.
4. Add 1/4 of the egg mixture, spread it out, and let it cook.
5. Roll and repeat.

Make the sauce

1. Strain the mixture.
2. Let it boil over medium heat.
3. Cook until thick.

Let’s Assemble

1. On a plate, put the scrambled eggs.
2. Drizzle with sauce.
3. Add the toppings.
4. Serve and enjoy.

Notes

• Rolling the egg is easier for a non-stick pan and a flexible spatula.
• Cover the pan while cooking the egg to trap the steam and cook it faster.
• If you don’t have matambaka, you can use milkfish or tilapia.
• You should not cook the garlic and ginger along with the sauce. The herb flavor will be overpowering.
• This level-up scrambled eggs is best with hot coffee.

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