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Hungry Mom Cooking, Angeles, Pampanga (2025)

26/09/2025

𝐄𝐚𝐬𝐲 𝐓𝐮𝐧𝐚 𝐏𝐚𝐬𝐭𝐚

200 grams spaghetti
salted water for boiling
1 can tuna
1 tbsp butter
4 cloves garlic, chopped
2 medium tomatoes, diced
1/2 cup pasta water
1/4 cup parmesan cheese
1 tsp dried parsley
salt and pepper to taste

1. Cook the spaghetti according to package instructions. Reserve about 1/2 cup of pasta water.
2. In a pan, add the tuna oil and 1 tbsp of butter. Sauté the garlic until aromatic.
3. Add the pasta water and mix until emulsified.
4. Add the tuna and cook for a minute. Add the parmesan cheese and season with ground black pepper.
5. Add the tomatoes, stir and cook for another minute.
6. Finally, add the pasta. Toss then sprinkle with more parmesan cheese and dried parsley. Season with salt and pepper to taste.

26/09/2025

𝐂𝐫𝐞𝐚𝐦𝐲 𝐁𝐫𝐨𝐜𝐜𝐨𝐥𝐢 𝐒𝐨𝐮𝐩

A bowl of pure comfort! This Creamy Broccoli and Carrot Soup is loaded with veggies, simmered until tender, then blended into a silky, smooth soup. Perfect for rainy and chilly days. 🌧️🍲

1 medium carrot, shredded
1 head broccoli, finely chopped
2 tbsp butter
3 cloves garlic, minced
1 medium onion, chopped
2 tbsp all purpose flour
3-4 cups water
1 pc chicken broth cube
1 cup all purpose cream
1/4 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
salt and pepper to taste

1. In a pot, melt the butter. Sauté the garlic and onion until translucent.
2. Add the flour, stir util a roux is formed. Cook for about 2-3 minutes in low heat.
3. Pour the water while stirring until no visible lumps. You can adjust the water depending on the preferred soup thickness.
4. Add the chicken broth cube. Cover and bring to a simmer.
5. Add the grated carrot and chopped broccoli. Simmer for 2 minutes.
6. Add the all purpose cream, parmesan cheese and cheddar. Season with salt and pepper to taste. Simmer until the cheeses are melted.

25/09/2025

𝐒𝐡𝐫𝐢𝐦𝐩 𝐑𝐚𝐧𝐠𝐨𝐨𝐧
(𝐒𝐡𝐫𝐢𝐦𝐩 𝐚𝐧𝐝 𝐂𝐫𝐞𝐚𝐦 𝐂𝐡𝐞𝐞𝐬𝐞 𝐃𝐮𝐦𝐩𝐥𝐢𝐧𝐠𝐬)

500 grams shrimp, chopped
1/2 cup spring onion, chopped
1 block (225 grams cream cheese)
2 cloves garlic, grated
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/2 tsp ground black pepper
molo/wonton wrappers
cooking oil for frying

1. In a bowl, add the room temperature cream cheese. Mash with fork until smooth.
2. Add the chopped shrimp, spring onion, soy sauce, sesame oil, grated garlic, salt and pepper to taste. Mix well until incorporated.
3. In a flat surface, lay the molo wrappers. Scoop about 1 tsp of the cream cheese mixture into the middle of the wrapper.
4. Moisten the edges of the wrapper with water. Bring together the corners to form a pyramid shape. Make sure to seal the edges tightly and press out any excess air.
5. Fry in hot cooking oil until golden brown. Drain excess oil in a wire rack.
6. Enjoy and serve with sweet chili sauce.

24/09/2025

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 𝐒𝐩𝐫𝐞𝐚𝐝

2 pcs chicken breast
salt and pepper
water for boiling
1 small carrot, finely chopped
1 small red onion, finely chopped
3 tbsp pickle relish
1 cup mayonnaise (add more as needed)
1/4 cup Japanese mayonnaise
salt and pepper to taste

1. In a pot with boiling water, add the chicken breast, season with salt and pepper. Boil for about 15-20 minutes or until cooked through. Shred the chicken breast by fork or by hand.
2. In a large mixing bowl, add the shredded chicken, chopped carrots and onion, pickles, mayonnaise, Japanese mayonnaise. Mix well. Season with salt and pepper to taste.
3. Transfer this to an airtight container and refrigerate. Consume within 4 days.

24/09/2025

Yum 🥕🥬

24/09/2025

𝐒𝐡𝐫𝐢𝐦𝐩 𝐚𝐧𝐝 𝐓𝐨𝐟𝐮 𝐊𝐚𝐫𝐞-𝐊𝐚𝐫𝐞
(No Music)

5 cloves garlic, chopped
1 medium onion, chopped
1 tbsp annatto/atsuete powder
1 pork broth cube
2 cups water
1/2 cup peanut butter
1/2 cup crushed peanut
Cooking oil for frying
1 block tofu, sliced
8-10 pcs shrimps
2 eggplants, sliced
1 bunch snake beans, sliced
1 bunch bokchoy
Seasoning granules or salt

1. Pat dry the tofu with paper towels. Slice into half inch thick pieces. Season with seasoning granues or salt. Fry in hot cooking oil until golden brown. Set aside.
2. On the same pan, fry the eggplant until cooked. Set aside. Discard most of the oil from the pan.
3. Season the shrimp with salt and pepper. Sear the shrimp until orange in color then set aside.
4. Saute the garlic until light brown and add the onion and saute until translucent.
5. Add the atsuete powder and mix until dissolved. Pour the water and bring to a boil.
6, Add the peanut butter, pork cube, and crushed peanuts. Mix and simmer for around 5 minutes or until thick.
7. Add the sitaw and simmer for 5 minutes. Add the bokchoy or pechay and simmer until wilted.
8. Finally, arrange the fried eggplant, tofu and shrimp on top.

23/09/2025

𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐂𝐫𝐚𝐛 𝐚𝐧𝐝 𝐂𝐨𝐫𝐧 𝐒𝐨𝐮𝐩

3 cloves garlic, minced
1 small onion, chopped
1 can cream corn
4 cups water
1 pc chicken broth cube
slurry (1 tbsp cornstarch+2 tbsp water)
1 cup whole corn kenels
6-8 pcs crabsticks, shredded
2 pcs eggs, beaten
salt and pepper to taste
chopped spring onion
1 tbsp cooking oil
1 tbsp butter

Procedure:
1. In a pot, add a bit of oil and butter. Sauté the garlic until aromatic and the onion until translucent. Season with salt and pepper.
2. Add the cream corn and mix. Pour the waterand add th chicken cube. Cover and brig go a simmer.
3. Add the whole corn kernels and the slurry and mix until the broth thickens.
4. Add the shredded crabsticks. Carefully add the beaten eggs while stirring.
5. Season with salt and pepper to taste. Garnish with chopped spring onion and serve while hot.

23/09/2025

𝐏𝐨𝐫𝐤 & 𝐊𝐚𝐧𝐠𝐤𝐨𝐧𝐠 (𝐖𝐚𝐭𝐞𝐫 𝐒𝐩𝐢𝐧𝐚𝐜𝐡) 𝐒𝐭𝐢𝐫-𝐅𝐫𝐲
𝐖𝐢𝐭𝐡 𝐐𝐮𝐚𝐢𝐥 𝐄𝐠𝐠𝐬

20-25 boiled quail eggs
2-3 tbsp cooking oil
6 cloves garlic, chopped
1 medium onion, chopped
500 grams ground pork
2-3 tbsp soy sauce
2 tbsp oyster sauce
1/2 cup water
1 bunch kangkong
sugar to taste
salt and pepper to taste

1. Boil the quail eggs for about 5 minutes or until cooked. Peel then set aside.
2. Chop the kangkong stalks and optionally the leaves.
3. In a skillet, add some oil. Sauté the garlic until aromatic and onion until translucent.
4. Add the ground pork. Sear in medium high heat until brown.
5. Add the soy sauce, oyster sauce and ground black pepper. Mix until combined.
6. Pour about half a cup of water. Cover and simmer for 20 minutes in low medium heat.
7. Add the kangkong stalks. Season with sugar, salt and pepper to taste. Cook for another 2 minutes.
8. Add the kangkong leaves, and cook for about 1-2 minutes or until wilted.
9. Finally, add the quail eggs and toss until combined.

23/09/2025

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐐𝐮𝐞𝐬𝐚𝐝𝐢𝐥𝐥𝐚
(No Music)

400 grams chicken breast, diced
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp cumin powder
1 tsp chili powder
1 tsp dried parsley
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp turmeric powder
1/4 cup plain yogurt, optional
1 tbsp olive oil
1 medium onion, chopped
1 medium red or green bell pepper
tortilla wrap
mozzarella cheese

1. In a bowl, add the chicken breadt and the spices (garlc, onion, paprika,cumin, dried parsley, turmeric, salt, pepper). Add the yogurt as well and mix.
2. In a pan, add some oil. Add the chicken then sear for about 5-7 minutes or until cooked through.
3. Add the green bell peppers and onion. Saute for 1-2 minutes. Set aside.
4. In a grill pan, place a tortilla. On one side, add some mozzarella cheese and the cooked chicken. Fold and press. Heat up until both sides of the tortilla is golden brown or until the cheese has melted.
5. Remove from pan and slice.

22/09/2025

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐏𝐞𝐬𝐭𝐨 𝐐𝐮𝐞𝐬𝐚𝐝𝐢𝐥𝐥𝐚

2 pcs chicken breast, butterfly cut
salt and pepper
olive oil
tortilla
pesto
onion rings
sliced olives
mozzarella cheese

Dipping Sauce:
1 cup Greek yogurt
2 tbsp lemon juice or
apple cider vinegar
1 tsp dried parsley
salt and pepper to taste
2 cloves garlic, grated

1. Butterfly cut the chicken breast. Season both sides with salt and ground black pepper.
2. In a pan, add some olive oil. Sear the chicken breast in medium heat for about 7 minutes per side or until golden brown and cooked through. Remove from pan then dice into small pieces.
3. On a clean pan, lay a tortilla. Spread about 2-3 tbsp of pesto on one side. Add some onion rings and sliced olives, then add the diced chicken. Sprinkle with shredded mozzarella cheese. Fold the tortilla then turn on the heat.
4. Cook each side of the quesadilla, pressing down lightly, until golden brown and until the cheese is melted. Remove from heat then slice into wedges.
5. In a bowl, add the dipping sauce ingredients then whisk together. Serve together with the quesadilla.

22/09/2025

𝐄𝐚𝐬𝐲 𝐌𝐢𝐬𝐨 𝐒𝐨𝐮𝐩

4 cups water
1 tsp dashi powder
half block soft tofu, diced
4 tbsp red miso paste
1 pack nori sheet (seaweed)
chopped spring onion

1. In a bowl, add the miso paste, then add about 1/4 cup of water. Mix well to dissolve.
2. In a pot, pour 4 cups of water and bring to a boil.
3. Add the dashi powder and diced tofu. Mix and simmer for a minute.
4. Add the miso, nori sheets and chopped spring onion. Mix well and turn off heat.

22/09/2025

𝐂𝐫𝐞𝐚𝐦𝐲 𝐒𝐡𝐫𝐢𝐦𝐩 𝐏𝐞𝐬𝐭𝐨 𝐏𝐚𝐬𝐭𝐚
(No Music)

400 grams spiral pasta or
any pasta of choice
Water for boiling
4 tbsp olive oil
200 grams shrimps, cleaned and deveined
4 cloves garlic, minced
2 pcs, 250 ml All Purpose Cream
1 cup pesto
1/4 cup pasta water
1/4 cup parmesan cheese
1/4 cup sliced black olives
Salt & pepper to taste

1. Cook the pasta according to package instructions. Reserve about 1/4 cup pasta water.
2. In a skillet, add the olive oil. Add the shrimp, season with salt and pepper. Cook until orange in color, then set aside.
3. On the same pan, add the garlic, saute until aromatic.
4. Add the all purpose cream, pesto, pasta water and parmesan cheese. Stir and bring to a simmer.
5. Add the shrimp and black olives. Stir.
6. Finally, add the cooked pasta and toss. Season with salt and pepper as needed.

Hungry Mom Cooking

26/09/2025

26/09/2025

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