James Cosico

James Cosico Nutritionist and fitness coach

For business and collaboration you can email me at [email protected]

24/08/2026

Bagoong Pasta

Ingredients
200 grams spaghetti (or any long pasta)
1 to 2 tablespoons bagoong alamang (sauteed shrimp paste—avoid the sweet variety)
¼ cup extra virgin olive oil
6 cloves garlic, sliced very thin
¼ teaspoon red chili flakes (optional, for heat)
¾ cup reserved pasta water (saved right before draining)
Squeeze of fresh lemon juice or calamansi (to cut the saltiness)

Procedure
Boil the pasta: Cook your spaghetti in a large pot of boiling, lightly salted water. Stop cooking 1 to 2 minutes before the package instructions say so, leaving it slightly undercooked (al dente).

Save the liquid gold: Scoop out ¾ cup of the starchy pasta water and set it aside. Drain the remaining pasta.

Infuse the olive oil: Place a cold skillet on low heat. Add the olive oil and sliced garlic together. Cook slowly until the garlic turns soft and lightly golden brown. Do not let it burn.

Build the bagoong base: Turn the heat down to low, add the bagoong and chili flakes into the garlic oil, and stir well for about 1 minute to release the aromas.

Create the sauce: Pour your reserved starchy pasta water into the skillet with the bagoong mixture. Swirl and toss it vigorously over medium heat to emulsify the water and oil into a light, glossy sauce.

Toss and coat: Add your undercooked spaghetti directly into the skillet. Toss continuously for 1 to 2 minutes until the pasta finishes cooking and absorbs the savory bagoong flavors.

Finish and serve: Turn off the heat. Top with fresh chopped parsley and a quick squeeze of lemon juice to balance out the richness. Serve hot!

22/08/2026

Pancit bihon with Sisig

Ingredients
For the Sisig:
500g pork belly (grilled and finely chopped)
100g chicken liver (boiled and finely chopped)
1 large onion (chopped)
4 cloves garlic (minced)
1–2 siling labuyo or green chilis (chopped)
2 tbsp calamansi juice
2 tbsp liquid seasoningSalt and black pepper (to taste)

For the Pancit Bihon:
250g bihon noodles (rice vermicelli)
2 cups pork broth
1 small carrot (julienned)
1 cup cabbage (shredded)
1/4 cup soy sauce3 tbsp cooking oil.

Step-by-Step Procedure
1. Prep the Noodles
Soak the bihon noodles in a bowl of warm water for 10 minutes until soft.
Drain completely and set aside.

2. Cook the Sisig Base
Heat 1 tablespoon of oil in a wok or large pan over medium heat.
Sauté the sisig aromatics by adding half the onion, half the garlic, and the chilis until fragrant.
Add the pork belly and liver, stir-frying until the meat gets slightly crispy.
Season the mixture with the liquid seasoning, black pepper, and calamansi juice.
Remove 3/4 of the sisig from the pan and set it aside to use later as a topping. Leave the remaining 1/4 in the pan to flavor the noodles.

3. Stir-Fry the Vegetables and Noodles.
Toss in the remaining garlic and onion into the same pan, sautéing for 1 minute.
Add the carrots and cabbage, stir-frying for about 2 minutes until they are tender-crisp, then scoop them out to prevent overcooking.
Pour in the pork broth and soy sauce into the pan, bringing the liquid to a boil.
Add the soaked bihon noodles, tossing gently until they absorb all the liquid and become soft.

4. Combine and Serve
Return the cooked vegetables to the pan and toss everything together until well distributed.
Transfer the pancit onto a large serving platter.
Top generously with the crispy sisig you set aside earlier.

21/08/2026

Sana lahat tayo manalo sa buhay.

19/08/2026

Bicol Express.

Ingredients

1 lb pork belly, cut into small cubes
1 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, minced
2-3 tbsp shrimp paste (bagoong alamang)
1 cup coconut milk
1/2 cup coconut cream (kakang gata, optional for richness)
5-8 pieces finger chilies (siling haba),
slicedBird’s eye chilies (siling labuyo), chopped (add more for extra heat)
Salt and pepper to taste.

Procedure
Sauté the aromatics: Heat oil in a pan over medium heat. Sauté garlic, onion, and ginger until soft and fragrant.

Brown the pork: Add the pork belly cubes. Cook until they turn light brown and render their natural fat.

Add shrimp paste: Stir in the shrimp paste (bagoong) and cook for 2 minutes.

Simmer in coconut milk: Pour in the coconut milk and add half of the sliced chilies. Bring to a gentle boil, then lower the heat. Cover and simmer until the pork is tender and the liquid reduces, about 30 to 40 minutes. (Add a splash of water if the pan gets too dry before the pork softens).

Thicken the sauce: Uncover the pan and pour in the coconut cream if using. Add the remaining fresh chilies. Simmer until the oil from the coconut starts to render out and the sauce thickens into a rich gravy.

Season and serve: Season with salt and pepper to taste. Serve hot with a big plate of plain white rice.

17/08/2026

Chicken Pastil
Ingredients:

500g chicken breast
1/4 cup cooking oil
1 bulb garlic, minced
1-2 medium onions, finely chopped
1 thumb-sized ginger, minced
4 tbsp soy sauce
2 tbsp oyster sauce
1-2 tbsp white vinegar
1/2 tsp turmeric powder (or achuete powder for color)
1/2 tbsp brown sugar
2 pieces bay leaves
1 tsp whole peppercornsSalt and black pepper to taste.

ProcedureBoil the Chicken:
Place the chicken breast in a pot with water, bay leaves, peppercorns, and a pinch of salt. Simmer for 15 to 20 minutes until fully cooked.

Shred the Meat: Remove the chicken from the pot, let it cool down, and use a fork or your hands to finely shred the meat.

Sauté Aromatics: Heat cooking oil in a pan over medium heat. Sauté the minced garlic, chopped onions, and ginger until fragrant and lightly golden.

Cook the Chicken: Add the shredded chicken into the pan. Pour in the soy sauce, oyster sauce, vinegar, turmeric (or achuete), brown sugar, and black pepper.

Simmer and Toast: Mix well and cook on low heat for 10 to 15 minutes, allowing the liquid to reduce and the chicken to toast slightly in the oil. Season with salt and pepper to taste.

Wrap the Pastil: Pass your banana sheets briefly over an open flame to soften them. Place a portion of warm white rice in the center, top it generously with the cooked chicken pastil, and wrap it securely into a rectangular or folded packet.

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Metro Manila
Manila

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