James Cosico

James Cosico Nutritionist and fitness coach


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

If you show up everyday, the results won't have a choice.The world rarely rewards the best.It rewards the people who con...
21/09/2026

If you show up everyday, the results won't have a choice.The world rarely rewards the best.It rewards the people who consistently show up,improve and refuse to give up.

15/09/2026

Chicken Palabok

Ingredients
Noodles and Sauce
12 oz palabok noodles or cornstarch/bihon sticks
3 tbsp cooking oil
8 oz pork shoulder (or ground pork), finely diced or minced
3 ½ tbsp fish sauce (patis)
½ cup annatto water (achuete soaked in warm water)
3 ½ cups water (plus extra as needed)
1 piece shrimp cube or bouillon
6 tbsp all-purpose flour mixed with ½ cup water (slurry)Ground black pepper to taste.

Procedure
1. Prepare the NoodlesSoak the noodles in water for 30 minutes, drain, and cook briefly in boiling water until soft; quick-blanch the shrimp and set aside

2. Cook the SauceSauté the pork in oil, add fish sauce, annatto water, and 3 ½ cups of water, then simmer until tender. Stir in the shrimp cube and thicken with the flour slurry.

3. Assemble and ServeArrange the noodles on a plate or tray (bilao), pour the hot sauce over them, add the toppings, and serve with calamansi.

15/09/2026

Palengke Haul

14/09/2026

Ginisang Munggo

Ingredients
1 cup dried mung beans (monggo)
4 to 5 cups water (for boiling beans)
2 tablespoons cooking oil
3 to 4 cloves garlic, minced
1 piece medium onion, chopped
2 to 3 pieces medium tomatoes, chopped
¼ kg pork belly or strips, sliced small (optional)
2 tablespoons fish sauce (patis) or salt to taste
1 piece pork or chicken bouillon cube (optional)
1 cup leafy greens (malunggay leaves, spinach, or ampalaya leaves)
½ cup crushed chicharon (pork cracklings) for topping

Procedure
Boil the mung beans: Rinse the mung beans in cold water. In a pot, combine the beans and water. Bring to a boil, then lower the heat. Cover and simmer for 40 to 50 minutes until the beans are soft and mash easily.
Sauté the aromatics and meat

Heat oil in a separate large pan or pot over medium heat. Sauté the garlic and onions until soft and fragrant. Add the chopped tomatoes and cook, mashing them with the back of a spoon. Add the pork slices and cook until browned and slightly crispy.

Combine: Pour the cooked mung beans (along with their liquid) into the pan with the sautéed mixture. Stir well and bring to a gentle boil.

Season: Add the fish sauce and bouillon cube if using. Season with ground black pepper to taste. Simmer for about 10 minutes so the flavors blend.

Add greens: Toss in your choice of malunggay or spinach leaves.

Serve: Ladle into bowls and top with crushed chicharon. Serve hot.

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14/09/2026

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Breakfast platter.
04/09/2026

Breakfast platter.

04/09/2026

Fresh lumpia

Ingredients
1/2 lb ground pork or chicken (optional; can use extra-firm tofu for vegetarian)
2 cloves garlic, minced
1/4 onion, chopped
1/2 cup shrimp, shelled and chopped (optional)
1 cup sweet potato (kamote) or jicama (singkamas)
1 cup carrots, julienned
1 cup green beans (sitaw/Baguio beans), sliced
2 cups cabbage, shredded
2 tbsp fish sauce (patis) or soy sauce
Salt and pepper to taste
Cooking oil for sautéing
Fresh lettuce leaves (for assembly)

Sauce
1 cup water
1/4 cup soy sauce
1/ 4 cup brown sugar
2 tbsp cornstarch (dissolved in a little water)
2 cloves garlic, minced
Crushed peanuts and extra minced garlic (for topping)

Procedure
Cook the Filling:
Heat oil in a pan or wok over medium heat.
Sauté garlic and onions until soft.
Add ground pork or chicken and shrimp; cook until browned.
Add hard vegetables first (sweet potato/jicama, carrots, green beans) and cook until tender.
Add cabbage and season with fish sauce or soy sauce, salt, and pepper. Cook until crisp-tender and excess liquid evaporates. Remove from heat and let cool.

Prepare the Sauce:
Combine water, soy sauce, and brown sugar in a saucepan and bring to a gentle boil.
Stir in the cornstarch slurry (cornstarch mixed with water) and minced garlic.
Simmer while stirring until the sauce thickens to a glossy consistency.

Assemble:
Lay one fresh wrapper flat on a plate.
Place a leaf of lettuce in the center.
Spoon a portion of the cooked vegetable filling over the lettuce.
Roll and wrap tightly.
Pour the warm garlic peanut sauce over the lumpia and top with crushed peanuts and fresh garlic.

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Metro Manila
Manila

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