Sinigang na Baboy sa Sampaloc | Battle of Powder at Tunay na Sampaloc

Ever thought of a battle between recipes? My husband contributed this idea after we watched Miss Granny starring Sarah Geronimo. We were inspired by the idea of a battle between same recipe but different spices or flavorings. The older version of Sarah G portrayed by Ms. Nova Villa was very meticulous to Sinigang recipe. She wanted to use Tunay na Sampaloc instead of the powdered Sinigang Mix. Oh well! Let’s see how it will go! Watch here how my family reacted to my 2 recipe version of Sinigang!

Watch the video for list of ingredients and direction in cooking. Enjoy! Bon appetit!

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Oven-roasted Pork Belly

I crave for Pork Lechon most often than not. Curiosity arises, so I had to give it a try. Check this out!


Preparation Time: 12 hours

Cooking Time: 3 hours

Serves: 6


  • 2 kilos whole pork belly slab, remove the bones if any
For the marinade-brine:
  • 1 stalk of lemon grass, chopped
  • 1 stalk leeks, chopped
  • 2 pieces of laurel (bay leaves)
  • 1 Tbsp. ground black peppercorn
  • 5 cloves garlic, crushed
  • ¼ cup sugar
  • ½ cup rock salt
  • 5 cups of water
For the stuffing:
  • 1 stalk of lemon grass
  • 1 stalk on leeks
  • 1 pc onion, chopped
  • 2 cloves garlic, crushed
  • Green and red chili pepper (I personally add this because I want it spicy)
  • Lemon juice (squeezed on the pork belly, my addition)
For the milk wash:
  • 3 Tbsp. evaporated milk
  • 1 Tbsp. water
  1. Wash and clean the pork belly slab in running water. Drain.
  2. In a medium size pot, prepare the brine by combining the water, lemon grass, leeks, bay leaves, pepper corns, garlic, sugar and salt.
  3. Bring to a boil and simmer for about 5 minutes to release the aroma and flavor of the herbs and spices. Turn off heat and let it cool.
  4. Put the pork belly slab and submerge in the flavored brine and place in a refrigerator. Let it soak overnight for best result. I sliced the pork skin but you may skip this.
  5. After brining, wash the pork belly in running water and pat dry. You can use a small towel to pat dry the pork belly.
  6. Place the pork belly in a flat surface and place in the center the stuffings: lemon grass, leeks, garlic and onion. How I did mine was I pour the ingredients all-over. I don’t know why. 😛
  7. Roll the pork belly like a jelly roll and tie it with twine until it is secured and will not open up and spill the stuffing. I do not have twine. I used sewing thread rolled repeatedly all over the pork belly.
  8. Place the pork belly in a roasting pan with a rack and brush it with milk/water mixture. Cover with aluminum foil. I added butter, brushed over the pork skin.
  9. Place in a preheated oven 375°F and roast for 2 hours. Then after 2 hours, remove the foil, brush again with milk/water mixture and continue roasting for another hour until the skin is crispy. Serve hot.

Feel free to comment your cooking experience and please do not forget to like my Facebook page.


Those texts in Blue font color are my additions. For best results, you can also place in a freezer before cooking. Thanks for dropping by.🙂



Beef with Broccoli

I thought of sharing some kitchen tips that we have at home. First in line to share is Beef with Broccoli recipe. I used the most tender part of beef available in the supermarket. You can choose from flank steak, tenderloin, top blade, top loin, rib eye, and top sirloin. If you opted for less tender part, it is best to slice the beef thinly and pound it with a meat pounder. Do not forget to cook your rice first as this is best paired with rice for dinner time. Let’s start!


Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

  • 1 lb. beef sirloin, sliced thinly across the grain
  • 2 cups broccoli, chopped
  • 3 tablespoons cooking oil
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 3 cups water (for blanching)

For the Sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon rice wine
  • 1 tablespoon soy sauce
  • ½ beef cube dissolved in ½ cup water

For the Marinade:

  • 2 teaspoon soy sauce
  • 2 teaspoon rice wine
  • ½ teaspoon cornstarch
  • ¼ teaspoon ground black pepper
  1. Combine all the marinade ingredients in a bowl then, marinate the beef for at least 20 minutes
  2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside
  3. Pour the water in a cooking pot and let boil.
  4. Blanch the broccoli for a minute.
  5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside
  6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.
  7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.
  8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.
  9. Pour-in the sauce and bring to a boil.
  10. Add the broccoli and cook for a minute.
  11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.
  12. Serve hot with rice. Share and enjoy!

Feel free to comment your cooking experience and please do not forget to like my Facebook page.

Thanks for dropping by. 🙂