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Lola Vlogger Aling Belen, Santa Maria (2025)

24/08/2025

Here's a classic Pork Binagoongan recipe—a savory, salty, and tangy Filipino dish made with pork stewed in shrimp paste (bagoong):

Ingredients:
1 kg pork belly (liempo), cut into cubes
3 tbsp cooking oil
1 onion, chopped
5 cloves garlic, minced
2-3 tomatoes, chopped
3-4 tbsp bagoong alamang (shrimp paste; adjust to taste)
1 tbsp vinegar (do not stir after adding)
1 tbsp sugar (optional, to balance saltiness)
1-2 pcs siling labuyo (bird's eye chili), sliced (optional)
1 cup water (adjust as needed)
Ground black pepper to taste

Procedure:
Render the pork:
In a pan or wok, add pork belly and cook over medium heat until the fat is rendered and the pork is slightly browned. Set aside excess oil if too much.

Sauté aromatics:
Push pork to the side. In the same pan, sauté garlic until fragrant, then add onions and tomatoes. Cook until tomatoes are soft.

Add the bagoong:
Stir in the shrimp paste. Let it cook for 2–3 minutes to reduce its pungency.

Deglaze and simmer:
Add vinegar but do not stir for 2 minutes. After that, stir and add water. Let it simmer for 15–20 minutes or until pork is tender and sauce is thick.

Season and balance flavors:
Add sugar if too salty, and pepper to taste. Add chili if you want it spicy.

Serve:
Serve hot with steamed rice and optionally some fried eggplant or mango slices on the side.

23/08/2025

📍 SINIGANG NA SALMON BELLY RECIPE📍

📍Salmon Belly Sinigang with Tamarind
Ihanda mo na ang madaming kanin📍

📍 INGREDIENTS
Salmon belly slices, cleaned
Fresh tamarind fruit (sampalok)
Water
Tomatoes, quartered
Onion, sliced
Radish (labanos), sliced
String beans or kangkong (water spinach)
Mustard leaves or pechay (optional)
Long green chili (siling haba)
Fish sauce (patis)
Salt, to taste
Optional: a bit of oil for sautéing

📍 PROCEDURE
Start by washing the fresh tamarind fruit thoroughly. In a pot, boil water and add the tamarind. Let it simmer until the fruit softens and breaks apart, releasing its tangy juice. Once softened, remove the tamarind, mash it in a strainer, and extract all the juice. Discard the seeds and skin. Set the tamarind juice aside.

In a clean pot, combine water, tomatoes, onions, and radish. Bring it to a gentle boil to allow the vegetables to release their flavors into the broth.

Pour in the fresh tamarind juice and continue simmering until the broth is aromatic and tangy. Add fish sauce to enhance the flavor and adjust salt to taste.

Carefully add the salmon belly slices. Let them poach gently in the broth to avoid breaking. The fish will cook quickly, just a few minutes until tender and opaque.

Add the green chilies and leafy vegetables such as kangkong or mustard leaves. Allow them to wilt just slightly so they retain their freshness and nutrients.

Taste the broth and adjust the seasoning if needed. Serve hot, best with steamed rice.

#

22/08/2025

📍DINENGDENG RECIPE📍

Narito ang simpleng recipe ng "Diningdeng" (o Dinengdeng) na may Tagalog na paraan ng pagluluto. Ang Diningdeng ay isang Ilokano na ulam na katulad ng bulanglang ng mga Tagalog — ito ay gawa sa iba't ibang gulay at kadalasang may sahog na isda tulad ng pritong isda o inihaw.

📍 INGREDIENTS
2 tasa ng pinaghalu-halong gulay:
Okra
Talong
Sitaw
Kalabasa
Ampalaya (opsyonal)
Saluyot (kung available)
1-2 piraso ng pritong isda (karaniwang galunggong o tilapia)
1 kamatis, hiniwa
1 sibuyas, hiniwa
1-2 tasa ng tubig
2 kutsara ng bagoong isda (Ilokano style)
Asin (ayon sa panlasa)

📍 PROCEDURE
Pakuluan ang tubig sa isang kaserola.

Idagdag ang hiniwang kamatis at sibuyas, hayaan itong kumulo ng 2-3 minuto.

Ilagay ang bagoong isda at haluin. Tikman kung sapat na ang alat — puwedeng dagdagan pa kung kulang.

Idagdag ang mga matitigas na gulay muna tulad ng sitaw at kalabasa. Pakuluan ng 3-5 minuto.

Sunod na ilagay ang talong, okra, at ampalaya (kung gamit).

Kapag halos luto na ang gulay, idagdag ang saluyot o anumang dahon kung available. Huwag lutuin ng matagal ang malalambot na gulay.

Ilagay na ang pritong isda sa ibabaw at takpan ng ilang minuto para ma-absorb ang lasa.

Tikman muli, at i-adjust ang alat kung kinakailangan.

📍TIPS
Ihain habang mainit, kasama ang kanin. Masarap ito lalo na kung may sawsawang sili sa s**a o bagoong.

Kung gusto mong gamitin ang inihaw na isda imbes na prito, puwede rin — dagdag lasa ‘yan! Gusto mo ba ng bersyong may ginisang bagoong o may sabaw na medyo malapot? Pwede natin i-adjust ang recipe.

21/08/2025

✅ SIPO EGG RECIPE ✅

📍 INGREDIENTS
Quail eggs (boiled)
1 cup ham (cut into small pieces)
1 cup mixed veggies
3 cloves garlic
1 medium onion
2 tablespoon butter
250ml all purpose cream
Salt and pepper to taste
1/2 chicken broth cube

📍PROCEDURE
1. Magpainit ng kaunting mantika sa kawali. Saka iprito / gisa ang ham hanggang medyo magbrown. Pag light brown na, alisin muna sa kawali. alisin ang ibang mantika.

2. then, magmelt ng butter. Igisa dito ang garlic hanggang maging aromatic. Isunod ang onion, igisa saglit. Saka ilagay ang mixed veggies, igisa ng mga 1 minute. then, ilagay na ang all purpose cream. timplahan ng salt and pepper to taste at 1/2 part ng chicken broth cube. Lutuin sa mahinang apoy hanggang lumapot ang sauce.

3. Kapag smooth and creamy na ang sauce, ilagay na ang ham at boiled quail eggs. Haluin lang saglit at lutuin for another minute. and luto na! enjoy!

20/08/2025

📍ADOBONG PUTI RECIPE 📍

📍 INGREDIENTS
1/4 cup canola oil or any cooking oil
1 kilo pork belly strips cut into pieces
1 teaspoon salt more to taste
1/2 teaspoon whole black peppercorns
8 cloves garlic peeled and smashed slightly but left whole
1/2 cup coconut vinegar or any white vinegar
3 cups water more if needed
4 pieces dried bay leaves

📍 PROCEDURE
Sa isang kaldero o kawali, painitin ang oil sa medium heat. Dahan-dahang ilagay ang baboy. Gisahin ang baboy hanggang mag-brown ito.
Kapag brown na ang baboy, idagdag ang salt, peppercorns, garlic cloves, vinegar, water, at bay leaves.
Pakuluan ito, tapos hinaan ang apoy at takpan. Hayaang mag-simmer ng 30 minuto o hanggang lumambot ang baboy. (Magdagdag ng tubig kung kailangan.) Alisin ang takip at i-simmer muli hanggang sa lumapot ng bahagya ang natirang likido at maging sarsa.
Timplahan ng asin kung kailangan at haluing muli. Ihain habang mainit, kasama ang kanin o sinangag.

ENJOY EATING 😋😋😋

19/08/2025

📍TINOLANG ISDA WITH MALUNGAY RECIPE 📍

📍 INGREDIENTS
•500g of fresh fish ( such as lapu-lapu or any white fish pwede ), cleaned and sliced
1 thumb-sized ginger, sliced
2 cloves garlic, sliced
1 medium-sized onion, sliced
2 medium-sized tomatoes, quartered
2 green chillies
2 cups of malunggay leaves or spinach or potato leaves
1 green papaya or chayote, peeled and sliced
4 cups of water or fish broth
2 tablespoons fish sauce (patis)
•Salt and pepper to taste

📍 PROCEDURE
1.Heat a pot over medium heat. Add a tablespoon of oil and sauté the ginger, garlic, and onion until fragrant.
2.Once the aromatics are golden brown, add the tomatoes and cook until they start to soften.
3.Pour in the water or fish broth and bring it to a gentle boil.
4.Add the fish slices, green chillies and let them simmer until cooked through.
5.Be careful not to overcook the fish to maintain its delicate texture.
6.Season the soup with fish sauce, salt, and pepper according to your taste preference.
7.Adjust the seasoning as needed.
8.Toss in the green papaya or chayote slices and cook until tender but still crisp.
Finally, add the malunggay leaves or spinach or sweet potato leaves and simmer for another minute.
Once everything is cooked and tender, remove the pot from heat.
Serve the Tinolang Isda hot with rice on the side.

📍TIPS
Choose fresh fish for the best flavor and texture. You can use any type of firm, white fish that’s available in your area.
Feel free to customize the vegetables according to your preference. Aside from green papaya or chayote, you can also add other greens like bok choy or cabbage.
Serve and enjoy

18/08/2025

📍SINIGANG NA ULO NG SALMON SA MISO RECIPE 📍

📍 INGREDIENTS
2 tbsp canola oil
2 pcs onions, quartered
4 pcs native tomatoes, quartered
1/2 kg salmon, cut into 1-1 ½-inch thick pcs
4 cups rice washing
4 -6 pcs okra, sliced
2 pcs long green chili
1 (22 g) pack Knorr Sinigang sa Sampalok Mix na may Miso
1/2 bunch kangkong, cut into 2-inch lengths

📍 PROCEDURE
All it takes is a few simple steps to bring this heart-warming Sinigang na Salmon to your family’s table.

Start by sauteing the onions and tomatoes in hot oil until the tomatoes are very soft. Add the salmon pieces and gently saute. Pour in the water and allow to boil gently.

Next, throw in the chili and pour the sinigang mix before adding the kangkong. Stir and simmer. It should be done in a minute. You may season according to your preference.

With enough rice, patis, calamansi or chili, Sinigang na Salmon is going to make you the hero of your home.

Super Sarap nito. Enjoy!

17/08/2025

📍SINIGANG NA BANGUS SA BAYABAS RECIPE📍

✅ INGREDIENTS
- 1 medium milkfish bangus, cleaned and sliced into steaks
- 2 cups baby spinach (Kangkon)
- 4 to 10 pieces of ripe guava
- 4 pieces okra
-6 garlic clove
- 1 small onion, wedged
- 1/2 size of ginger
- 6 pieces green chilli
- 1 piece fish cube
- 2 medium tomatoes, wedged
- 2 pieces jalapeno pepper
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 4 to 5 cups water

✅ PROCEDURE
1. Pour water into a cooking pot and bring to a boil.
2. Put in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
3. Using a fork or potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors.
4. Pour in the fish sauce and stir.
5. Add the milkfish and cook for 5 to 10 minutes over medium heat.
6. Add the okra and jalapeno and continue to cook for 5 minutes.
7. Add the spinach. Cover the cooking pot and turn off the heat. Let the spinach stay in the pot for 5 minutes.
8. Transfer to a serving bowl and serve.

16/08/2025

📍GINISANG BUNGA NG MALUNGGAY📍

(Sautéed Malunggay Flowers recipe)

📍 INGREDIENTS
- 2 cups malunggay flowers (bunga ng malunggay)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tomato, chopped
- 1 tablespoon cooking oil
- Salt and pepper to taste
- baboy (optional)

📍 PROCEDURE
1. Heat the cooking oil in a pan over medium heat.
2. Sauté the garlic, onion, and tomato until the onion becomes translucent and the tomato softens.
3. Add the malunggay flowers to the pan and stir-fry for about 2-3 minutes until they wilt slightly.
4. Season with salt and pepper according to your taste.
5. Continue cooking for another 2-3 minutes until the malunggay flowers are fully cooked but still vibrant in color.
6. Remove from heat and serve hot as a side dish or with steamed rice.

Enjoy your Ginisang Bunga ng Malunggay!

15/08/2025

📍 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!

14/08/2025

📍TUNA EGG SALAD RECIPE📍

📍 INGREDIENTS
1 (5 oz) can of tuna, drained
2 hard-boiled eggs, chopped
2–3 tbsp mayonnaise (adjust to taste)
1 tsp Dijon mustard (optional, adds tang)
1–2 tbsp finely chopped red onion or green onion
1 celery stalk, finely chopped (optional, for crunch)
* Salt and black pepper, to taste
* A pinch of paprika or dill (optional, for extra flavor)
* Squeeze of lemon juice (optional, for freshness)

📍 PROCEDURE
1.Prep ingredients
Chop the hard-boiled eggs, onion, and celery.

2.Mix
In a medium bowl, combine the drained tuna and chopped eggs.

3.Add flavor
Stir in mayonnaise, mustard, onion, and celery. Mix until well combined.

4.Season
Add salt, pepper, and optional seasonings like paprika or dill. Adjust to taste.

5.
* On toast or sandwich bread
* In lettuce wraps
* With crackers
* As a filling in a pita or tortilla wrap

📍TIPS
* Use Greek yogurt instead of mayo for a lighter version.
* Add chopped pickles or relish for a tangy twist.
* Store in the fridge for up to 3 days.

13/08/2025

📍 SWEET & SOUR RECIPE📍
✅LAPULAPU
✅ PAMPANO

📍 INGREDIENTS
• 1 whole Lapu-Lapu (Grouper) Or Pampano about 1-1.5 kg
• Salt and pepper, to taste ( base on you taste)
• Cornstarch, for coating the fish
• Vegetable oil - for frying
• 1 onion, sliced
• 1 bell pepper (red or green), sliced
• 1 carrot, sliced
• 1 cup pineapple chunks (canned or fresh)
• 1/4 cup vinegar
• 1/4 cup ketchup (banana or tomato)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Green onions, chopped, for garnish (optional)

📍 PROCEDURE
1. Clean and scale the Lapu-Lapu or pampano fish. Cut it into serving-sized pieces. Pat the fish dry with paper towels and season with salt and pepper.

2. Coat the fish with cornstarch, shaking off any excess.

3. Heat vegetable oil in a deep pan or skillet for frying. Fry the fish until golden brown and cooked through. Remove the fish from the pan and set it aside on paper towels to drain excess oil.

4. In a separate pan, heat a tablespoon of vegetable oil over medium heat. Sauté the onion, bell pepper, and carrot until they start to soften.

5. Add the pineapple chunks to the pan and cook for another minute.

6. In a bowl, mix together vinegar, ketchup, soy sauce, and brown sugar until well combined. Pour the sauce mixture into the pan with the vegetables and pineapple. Bring the sauce to a simmer.

7. In a small bowl, dissolve the cornstarch in water to make a slurry. Gradually add the slurry to the sauce while stirring continuously. Cook until the sauce thickens to your desired consistency.

8. Return the fried Lapu-Lapu or pampano fish to the pan with the sauce, coating each piece evenly. Allow it to simmer for a few more minutes to heat the fish through.

9. Transfer the Lapu-Lapu or pampano sweet and sour fish to a serving dish. Garnish with chopped green onions if desired.

10. Serve hot with steamed rice.
Enjoy your Lapu-Lapu or pampano Sweet and Sour Fish!

Lola Vlogger Aling Belen

24/08/2025

23/08/2025

22/08/2025

21/08/2025

20/08/2025

19/08/2025

18/08/2025

17/08/2025

16/08/2025

15/08/2025

14/08/2025

13/08/2025

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