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Lola Vlogger Aling Belen

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Brasil
Santa Maria, RS
Lola Vlogger Aling Belen

I cook / Homecook and Homemaker of the Philippines

21/10/2025

Pucherong Manok Recipe

Ingredients:
1 kilo chicken cut into serving sizes
1 cup tomato sauce
½ small cabbage, quartered
1 small bunch pechay (peck Chye or bok choy)
100 grams green beans (french beans), cut into 1 ½ inch length
4 pcs bananas (saba variety or plantains), cut into half
2 pcs medium sweet potatoes or potatoes, quartered
1 medium onion, sliced
½ head crushed garlic
1 pc chorizo de bilbao (Chinese sausage), sliced (optional)
1 small can garbanzos( chick peas) (optional)
2 cups water (add more if necessary)
4 Tbsp. catsup
2 tsp. sugar
3 Tbsp. cooking oil
1 Tbsp. patis
salt and pepper to taste

note; palitan nalang po kung baboy o baka ang gagamitin nyong karne ❤️

20/10/2025

📍 CHICKEN ALA KING RECIPE 📍

✅MAS MASARAP KESA SA MCDO😋

📍 INGREDIENTS
📍FILLET
500g chicken ground
1 tsp salt / chicken salt / seasoning
1 tsp pepper
1 tbsp flour

📍 BREADING
1/2 c flour / cornstarch
1 tsp salt
1/2 tsp pepper
1 tsp paprika

📍ALA KING SAUCE
3 tbsp butter
1 small carrot minced
2 tbsp flour / left over fillet breading
1 big can evap milk
2 tbsp fresh parsley minced
1 chicken broth cube

📍PROCEDURE
1. In a bowl, mix all fillet ingredients and set aside. In a separate plate, mix all breading ingredients.
2. Spoon some fillet mixture and using the palm of your hands (spread a little oil so it won't stick), form the mixture into a fillet and dredge it into the breading. Shake off the excess and fry until crispy golden brown. Set your chicken fillet aside.
3. Let's make the sauce! In a saucepan, melt the butter and cook carrots for 2-3 mins. Add flour, stir, and cook until flour turns light brown. Pour in the milk while stirring constantly, add broth cube and cook until it thickens. Add fresh parsley and simmer for another minute.
4. Let's assemble! In a plate put some rice, fillet on the side, and pour that sauce! Enjoy!

19/10/2025

Yung ganitong kaldereta, please!🤤🥵

✅SPICY CALDERETA RECIPE ✅

✅ INGREDIENTS
4 tbsp vegetable oil
1 pc large potato, cubed
1 pc carrot, cubed
1 kg beef meat cut into pieces
1 sachets 8g MAGIC SARAP
3 pcs bay leaves
1teaspoon crack pepper
1 head garlic, minced
1 pc onion, chopped
1 pc small red chili, sliced
1 small can liver spread
2 cups tomato sauce
1 pc red bell pepper, diced
1 pc green bell pepper, diced
2 tbsp brown sugar
4 tbsp cheese, grated
1 pack 250ml NESTLÉ All Purpose Cream

✅ PROCEDURE
Sauté potato and carrot in 2 tbsp of oil until golden brown and set aside. (5-10 minutes)

Season beef with sachet of MAGIC SARAP and pepper . Sauté in remaining oil until golden brown. Remove and set aside. (10-15 minutes)

Sauté garlic, onion, and chili in the same pot. Add liver spread and cook for 2 minutes. Add tomato sauce and sautéed beef . Pour enough water to cover the beef. Add bayleaf and simmer until tender. Add 1 cup of water as needed. (1 hour)

Once tender, add sautéed potato, carrot, and bell peppers. Season with MAGIC SARAP® and sugar. Stir in NESTLÉ All Purpose Cream and 2 tbsp of cheese. Transfer on a serving plate, grate remaining cheese on top

18/10/2025

📍BINAGOONGANG BANGUS BELLY RECIPE 📍

✅ INGREDIENTS
1 kilo boneless bangus belly (milkfish belly) sliced into serving pieces
1 head garlic minced
3 pcs ripe tomatoes chopped
100 grams fresh bagoong alamang (shrimp paste)
3 Tbsp. white vinegar
1/4 cup cooking oil
1 Tbsp. brown sugar
1/2 tsp ground black pepper
2 pcs siling labuyo chopped

✅ PROCEDURE
How to Cook Binagoongang Bangus Belly
Heat cooking oil in a pan and saute garlic until slightly brown.
Add tomatoes and stir until soft. Add the bagoong alamang and stir.
Add vinegar and allow to simmer for 1 minute. Do not stir. Then stir for a few seconds.
Cover and simmer again in low heat for 10 minutes. Stir and add more oil if the bagoong is drying out.
Add brown sugar and black pepper and stir until the sugar dissolves in the mixture.
Add the bangus belly and stir for a few seconds. Then arrange the bangus belly in the pan with the belly fat facing up.
Add some red chili peppers to add some kick or make it spicy.
Cover and simmer again in a very low heat for 30 minutes. Serve with hot steaming cooked rice.

17/10/2025

📍CHICKEN PASTIL RECIPE📍

✅ INGREDIENTS
1/2 kilo Chicken Breast
4 tbsp soy sauce
1 small sachet oyster sauce
1 tsp paminta pino/buo
1 tsp Magic Sarap
2 tbsp s**a
6 cloves garlic
1 big size onion
Thumb size ginger
3 pcs Laurel
1 cup oil
Salt

✅ PROCEDURE
1.) Pakuluan muna ng 15 minuto ang manok na may luya,paminta buo,Laurel,asin,at bawang after nito Palamigin Muna at himayin,

2.) Kapag ok na igigisa ang bawang at sibuyas sa 1 cup na mantika,Saka ilagay ang hinimay na manok at timplahan ito ng soy sauce, oyster sauce,paminta pino ,s**a at asin.

3.) Haluin madalas at Adjust niyo na lang ang ingredients depende sa panlasa niyo,

Nalaga naman na ang manok kaya tantyahin nalang ang pagluto nito sa mga sangkap nito.

16/10/2025

How to Make Leche Flan or Creme Caramel

INGREDIENTS ✅

2 to 3 tbspn sugar (caramel in llanera)

10 egg yolks
1 tin evaporated mik (classic) 370ml
1 tin condensed milk (classic) 370 grams
3 medium calamansi / dayap or lemon
lemon rind or balat ng kalamansi or lemon
1/2 teaspoon vanilla

yields 2 to 4 llaneras

PROCEDURE ✅✅

✅Una mag ka caramelizing sugar tayo sa lianera/mounld 2-3 tbsp sugar. isasalang naten sa mahinang apoy. pag natunaw na ang as**al set aside muna naten para lumamig

✅kailangan naten ng 10 eggs pag hihiwalayin yung p**a at puti at ilagay sa bowl ang nahiwalay na p**a kasi yun lang ang gagamitin naten. then lalagyan naten ng isang buong itlog. at ihahalo na naten ang gatas evaporated/condensed milk (classic) at hahaluin na naten ng dahan dahan. tapos lalagyan na naten ng 3 medium calamansi/dayap or lemon at mag lalagay den tayo ng vanilla 1/2 tsp then haluhaluin ulit. pag tapos naten mahalo ng mabuti sasalain naten para mas maging pino ang ating leche plan(3x nating sasalain para maalis yung mga buo buo) tapos gagadgadan na ng balat ng lemon/dayap/calamansi at isasalin na naten sa maliit na lalagyan para pag sinalin naten sa lianera eh hindi tumapon. at isasalin na naten sa lianera na may tinunaw na as**al. tatakpan ng aluminium foil para hindi mabasa pag tumulo yung steamer.

✅sa steamer iisteam naten ito ng 30-40mins wag masyadong malakas ang apoy medium heat lang para di maging scrambled egg. after 40mins ay hahanguin na natin at papalamigin. mas masarap itong kainin pag malamig/chilled

if you have questions or suggestions please comment down below and please like share and comment for more..

16/10/2025

✅GINATAANG LAING RECIPE✅

✅Ingredients
3/4 kilo dried taro leaves and stem
2 cup pure coconut milk
1/8 cup shrimps, shelled
1/4 cup porkloin, sliced
1 onion, sliced
1/4 tablespoon ginger, minced
1/4 tablespoon garlic, minced
1/4 shrimp paste
1/2 cup of water
1 piece hot chilies, sliced (siling labuyo)
1 tablespoon oil
salt to taste

✅Laing Cooking Instruction:
Sauté garlic, onion, ginger porkloin and shrimp and shrimp paste in oil
Stir for a few minutes then add the taro leaves and stem.
Add water and season with salt and fish sauce.
Cook for 15-20 minutes over medium flame.
Add pure coconut milk and red hot chili (siling labuyo)
Simmer, then remove from fire when little sauce is left. Serve hot!

15/10/2025

✅ DELICIOUS ESPASOL RECIPE ✅

✅Ingredients:
3 cups glutinous flour
1 can coconut milk
1 can condensed milk
1 cup of fresh milk
½ tsp salt
½ cup light brown sugar

✅Procedure:
● Toast glutinous flour, stirring frequently for about 15 to 20 minutes or until colour changes to pale gold and aroma becomes nutty.
● Separate ½ cup for coating.
In the same pan, combine coconut milk, condensed milk, fresh milk, salt, and light brown sugar.
● Bring to a boil.
● Add toasted glutinous flour, whisking vigorously to preventlumps. Stirring and turning regularly for about 35 to 40 minutes or until very sticky and becomes oily.
● Dust the parchment paper with reserved toasted flour.
● Transfer the espasol into the dusted parchment paper.
● Flatten the espasol and slice into the desired lengths and then roll on to toasted flour to fully coat.
● Cut into bite size.

14/10/2025

✅GINATAANG MONGGO RECIPE✅

📍 INGREDIENTS
1 cup mung beans (green monggo)
1 cup glutinous rice
2 cups coconut cream (first extraction)
1½ cups thin coconut milk or water (second extraction)
¾ cup sugar (white or brown)
¼ teaspoon salt
sweetened langka / jackfruit ( optional )

📍 PROCEDURE
Begin by toasting the mung beans in a dry pan over medium heat until they become slightly golden brown and fragrant. This step is optional but adds a delicious nutty flavor to the dish.
In a pot, combine the toasted mung beans with the thin coconut milk or water. Bring it to a boil and let it simmer until the mung beans are soft and tender. You can gently mash some of the beans to help thicken the mixture.
If you’re using glutinous rice, add it to the pot once the mung beans have softened. Stir occasionally and cook until the rice becomes fully cooked and the mixture thickens. Add more water as needed to keep it from drying out.
Pour in the coconut cream and stir well. Continue cooking over low heat until the mixture is creamy and smooth.
Add sugar and salt, then stir until the sugar is fully dissolved. Taste and adjust the sweetness according to your preference.
Serve warm for a cozy snack or dessert, or chill it for a refreshing treat. You can also add sago pearls, jackfruit, or sweet corn for extra flavor and texture if desired.

13/10/2025

GRAHAM MANGO FLOAT RECIPE
madaling gawin at tlaga namang kikita ka dito.

✅ INGREDIENTS
3-4 ripe mangoes (sliced thinly)
2 packs graham crackers
2 cups all-purpose cream (chilled)
1 cup condensed milk (adjust to taste)

✅ PROCEDURE
1. Prepare the cream mixture: Whip the chilled cream and condensed milk together until smooth.
2. Layer: In a rectangular dish, place a layer of graham crackers. Spread a layer of the cream mixture on top, then add mango slices.
3. Repeat: Continue layering graham, cream, and mangoes until you reach the top of the dish.
4. Finish: End with a cream layer and garnish with crushed graham or mango slices.
5. Chill: Refrigerate for 4-6 hours (or overnight) until set.
Slice and serve cold!
Uhgsss

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