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Gracia’s Kusina, Tagaytay City (2026)

28/09/2026

🥥 Ginataang Sigarilyas

Ingredients

* 500 g sigarilyas (winged beans), sliced
* 200 g ground pork
* 2 cups coconut milk
* 1 medium onion, sliced
* 4 cloves garlic, minced
* 2–3 green chilies, sliced
* 1–2 tbsp cooking oil
* 1 tbsp fish sauce or salt, to taste
* Ground black pepper, to taste
* 1 small tomato, chopped (optional)

How to Cook

1. Sauté the aromatics: Heat oil in a pan. Sauté garlic, onion, and tomato until softened.
2. Cook the pork: Add the ground pork and cook until browned and no longer pink. Season with fish sauce and pepper.
3. Add the sigarilyas: Stir in the sliced sigarilyas and cook for about 3–5 minutes.
4. Add coconut milk: Pour in the coconut milk. Stir gently and bring to a simmer.
5. Simmer: Cover and cook for about 8–10 minutes, or until the sigarilyas are tender and the coconut sauce has slightly thickened.
6. Add chilies: Stir in the sliced green chilies and simmer for another 1–2 minutes.
7. Taste and serve: Adjust the seasoning as needed. Serve hot with steamed rice. 🍚🥥

Tip: For a richer and creamier ginataan, use thick coconut cream (kakang gata) during the last few minutes of cooking.

27/09/2026

Pancit Miki Guisado – Quezon Style

Ingredients

* 500 g fresh miki noodles
* 250 g pork, thinly sliced
* 100 g pork liver, sliced (optional but delicious)
* 1 medium carrot, julienned or sliced
* 1 cup cabbage or pechay, sliced
* 1 medium onion, sliced
* 4 cloves garlic, minced
* 2 tbsp cooking oil
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp fish sauce
* 1 tsp sugar
* ½ tsp ground black pepper
* 1½–2 cups chicken or pork broth
* Salt, to taste
* 1–2 tsp calamansi juice, optional

How to Cook

1. Prepare the miki.
Rinse the fresh miki briefly with water and drain well. Set aside.
2. Sauté the pork.
Heat oil in a large wok. Add the pork and cook until lightly browned and the fat begins to render.
3. Add the liver.
Add the sliced pork liver and stir-fry briefly until just cooked. Remove and set aside if you don’t want it to overcook.
4. Sauté the aromatics.
In the same wok, add garlic and onion. Sauté until fragrant and the onion becomes translucent.
5. Add the vegetables.
Add carrots and stir-fry for 2–3 minutes. Add the cabbage or pechay and cook until slightly softened.
6. Make the sauce.
Pour in the broth, then add soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Bring to a gentle boil.
7. Add the miki.
Add the fresh miki and gently toss everything together. Cook for about 3–5 minutes, allowing the noodles to absorb the flavorful broth. Add a little more broth if it becomes too dry.
8. Return the liver.
Add the cooked liver back into the wok and toss gently. Taste and adjust the soy sauce, fish sauce, salt, or pepper.
9. Finish.
Turn off the heat and add a small squeeze of calamansi if desired.

🍋 Serving

Serve hot with calamansi on the side. For a more traditional Quezon-style home-cooked taste, keep the noodles savory, slightly saucy, and well coated, rather than dry.

Tip: The thick, fresh miki noodles are the star of the dish—avoid overcooking them so they stay chewy and don’t become mushy.

26/09/2026

A classic Filipino meal featuring , , and crispy

💚Ginisang Kalabasa at Giniling (Sautéed Squash with Ground Pork)

Ingredients:
1 lb squash (kalabasa), peeled and cut into cubes
½ lb ground pork (giniling)
1 cup fresh malunggay leaves or sweet potato leaves (talbos ng kamote)
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fish sauce (patis) or soy sauce
½ cup water or broth
2 tablespoons cooking oil
Salt and black pepper to taste

Instructions:
Sauté the Aromatics: Heat cooking oil in a pan over medium heat. Sauté the garlic and onion until fragrant and translucent.

Brown the Meat: Add the ground pork to the pan. Cook, breaking it apart with a spoon, until the meat browns completely.

Season: Stir in the fish sauce (or soy sauce) and a pinch of black pepper, coating the meat thoroughly.

Simmer the Squash: Add the cubed squash and pour in the water or broth. Bring to a gentle simmer, cover the pan, and cook for 8 to 10 minutes until the squash turns fork-tender.

Add the Greens: Uncover the pan and gently fold in the malunggay or sweet potato leaves. Cook for an additional 1 to 2 minutes until the leaves wilt. Adjust flavor with salt to your preference, and serve hot over steamed white rice.

💚Tortang Talong (Eggplant Omelet) –
Quick Method: Prick the eggplants and grill them directly over a stovetop flame until blistered. Peel off the charred skin while keeping the stem intact. Flatten the flesh gently with a fork. Dip the flattened eggplant into a bowl of beaten eggs seasoned with salt and pepper, then shallow-fry in hot oil until golden brown on both sides.

💚Lumpiang Shanghai (Fried Pork Spring Rolls) –

Crispy, finger-sized spring rolls traditionally filled with a seasoned mixture of raw ground pork, minced carrots, onions, and garlic.

Quick Method: Tightly roll small portions of the seasoned meat mixture inside thin pastry wrappers, sealing the edges firmly with an egg wash. Deep-fry them in batches in hot oil until the exterior turns golden brown and shatteringly crisp. Serve immediately alongside the sweet chili dipping sauce pictured on the table.

26/09/2026

💚Shrimp Pad Thai 🍤
A classic Thai street food noodle stir-fry balancing sweet, savory, and sour flavors.
Ingredients
Sauce:
3 tbsp palm sugar (chopped),
3 tbsp tamarind paste,
2 tbsp fish sauce.

Stir-Fry:
8 oz flat rice noodles (soaked in room-temperature water for 1 hour),
½ lb large shrimp (peeled and deveined),
½ cup firm tofu (cubed),
2 eggs,
2 cloves garlic (minced),
1 shallot (sliced),
1 cup bean sprouts,
¼ cup garlic chives or green onions (cut into 1-inch pieces),
3 tbsp vegetable oil.

Garnish:
Crushed roasted peanuts, lime wedges, chili flakes.

Instructions:
Make Sauce: Melt palm sugar in a small pot over medium heat until lightly caramelized. Stir in tamarind paste and fish sauce until smooth. Set aside.
Sear Shrimp: Heat 1 tbsp oil in a hot wok. Sear the shrimp until pink and cooked through, then remove and set aside.

Sauté Aromatics:
Add remaining oil to the wok. Fry the shallots, garlic, and tofu cubes until fragrant and golden.

Stir-fry Noodles: Toss in the drained rice noodles and the Pad Thai sauce. Stir-fry rapidly until the noodles absorb the liquid and soften (add a splash of water if they stay too firm).

Scramble Eggs: Push everything to one side of the wok. Crack the eggs into the empty space, scramble until set, and fold them back into the noodles.

Finish Dish: Toss the shrimp back in along with the bean sprouts and garlic chives. Cook for 1 more minute until wilted. Top with crushed peanuts and serve with a fresh lime wedge.

💚Crispy Fish Sauce Chicken Wings 🍗

IngredientsChicken:
2 lbs chicken wings,
1 tbsp garlic powder,
½ tsp black pepper,
½ cup cornstarch,
oil for frying.

Glaze:
3 tbsp fish sauce,
3 tbsp sugar,
3 tbsp water,
2 cloves garlic (finely minced).

Instructions:
Prep Chicken:
Pat the wings completely dry with paper towels. Season with garlic powder and black pepper. Toss generously in cornstarch to coat evenly, shaking off any excess.Fry Wings: Heat oil to 350°F (175°C) in a deep pan or skillet. Fry the wings in batches for about 8–10 minutes until golden brown and cooked through.

Pro tip: Double-fry for 2 extra minutes at a higher temperature for maximum crunch. Drain on paper towels.
Simmer Glaze: In a separate clean pan or wok, sauté the minced garlic in a splash of oil until fragrant. Pour in the fish sauce, sugar, and water.

Simmer over medium-low heat for 3-5 minutes until the mixture bubbles and thickens into a glossy glaze.

Toss: Add the hot fried wings to the glaze, tossing quickly until every wing is completely coated. Serve immediately.

💚 Fresh Vietnamese Shrimp Spring
IngredientsRolls:
12 round rice paper wrappers (tapioca-based),
½ lb medium shrimp (boiled, peeled, and sliced in half lengthwise),
4 oz dried rice vermicelli noodles (cooked according to package instructions),
1 head of butter or romaine lettuce, 1 cucumber (cut into thin julienne strips),
fresh cilantro or mint leaves, sesame seeds (optional garnish).

Peanut Dipping Sauce:
3 tbsp creamy peanut butter,
2 tbsp hoisin sauce,
1 tsp honey or sugar,
2-3 tbsp warm water (to thin out).

Instructions:
Prep Station:
Lay out your cooked vermicelli, lettuce, cucumber strips, herbs, and halved shrimp on clean plates.

Hydrate Rice Paper: Dip a sheet of rice paper into a wide bowl of warm water for about 5–10 seconds until it softens slightly but is still manageable. Lay flat on a damp clean surface.Layer

Ingredients:
On the bottom third of the paper, layer a piece of lettuce, a small bundle of vermicelli noodles, cucumber, and fresh herbs. Place 3 pieces of shrimp about 1.5 inches below the top edge of the wrapper, with the orange/pink cut-side facing down (this makes them show beautifully through the wrapper).
Roll Tightly: Roll upward tightly from the bottom over the noodle mixture. Fold the left and right sides inward over the filling, then continue rolling firmly all the way to the top edge to seal. Sprinkle sesame seeds on top if desired.

Make Sauce:
Whisk together the peanut butter, hoisin sauce, honey, and warm water until completely smooth. Serve as a dipping sauce alongside your fresh spring rolls

25/09/2026

Butterfly Pea :
FlowersCommon Uses:
Brewed into caffeine-free herbal tea, used as a natural food coloring for rice or desserts, and added to cocktails or salads.

Visual Property:
The flowers turn electric blue in water and shift to purple when mixed with an acid like lemon juice.

Properties:
They contain antioxidants and are widely used in traditional wellness practices.

24/09/2026

Sinigang na Tanigue
Ingredients:
1 lb (approx. 500g) Tanigue fish (head or sliced steaks), cleaned thoroughly
1 medium daikon radish (labanos), sliced into rounds
2-3 medium tomatoes, quartered or mashed slightly to release juices
1 medium onion, sliced
1 thumb-sized ginger, sliced into strips (optional, to minimize fishiness)
2 pieces long green chilis (siling haba)
1 pack (20g-40g) Tamarind soup base (like Knorr Sinigang sa Sampaloc Mix to reach your preferred sourness)
1 bunch water spinach (kangkong) or mustard greens (mustasa)
4-5 cups water or rice washing
Fish sauce (patis) and black pepper to taste

🍳 Step-by-Step Cooking Instructions:

Boil the Aromatics:
In a medium pot, combine the water, sliced onion, tomatoes, and ginger.
Bring the mixture to a rolling boil over medium-high heat.
Let it simmer for about 5 minutes until the tomatoes soften and become slightly mushy.
Cook the Radish: Toss in the sliced labanos rounds. Cover the pot and simmer for an additional 3 to 4 minutes until they begin to soften.
Add the Tanigue: Gently lay the tanigue fish pieces into the boiling broth. Pour in the sinigang mix. Drop the long green chilis (siling haba) into the pot as well.

Simmer Contentedly: Lower the heat to medium-low, cover, and let it simmer for only 3 to 5 minutes. Fish cooks very quickly; overcooking will make the delicate mackerel dry and tough.
Season & Add Greens:
Pour in a splash of fish sauce (patis) and a pinch of ground black pepper to lock in the savory depth. Add your kangkong or mustard greens on top. Turn off the heat and let the residual steam wilt the greens beautifully for 1 to 2 minutes before serving.

23/09/2026

Stir-Fry Vegetables
Ingredients:
Shrimp
Carrots
Cauliflower
Broccoli
Green beans
Cabbage
Onion and garlic
Oyster sauce and cornstarch slurry for the thick sauce

How to Cook:
Sauté garlic and onions in a pan or wok.
Add the shrimp, cook briefly until pink, then remove them from the pan.
Stir-fry the firmer vegetables like carrots and green beans first.
Add the cauliflower, broccoli, and cabbage, tossing them until tender-crisp.
Pour in a mixture of water, oyster sauce, and a cornstarch slurry to thicken the sauce.
Return the cooked shrimp to the pan, mix everything together, and serve hot with white rice.

22/09/2026

A warm Tofu and Enoki Mushroom Stew simmered in a golden aluminum pot, served alongside a small bowl with seaweed and a plate of fried chicken.

Ingredients:
Firm or medium tofu, cut into cubes
Enoki mushrooms, trimmed and separated
Clear savory broth or soy-based seasoning liquid

Simple Cooking Steps:
Boil water or a light dashi/savory stock in a pot.
Add the cubed tofu and trimmed enoki mushrooms.
Simmer gently until the mushrooms are tender and the flavors meld into the broth.

21/09/2026

Paksiw na Bangus, a traditional Filipino dish of milkfish simmered in vinegar, water, ginger, garlic, onions, and bitter melon (ampalaya).

Ingredients:
Bangus (Milkfish): The main fish component.
Ampalaya (Bitter Melon): Chopped green slices adding a bitter contrast.
Siling Haba (Finger Chilies): Whole green peppers for mild heat.
Aromatics: Sliced red and white onions, minced garlic, and sliced ginger.

How to Cook Paksiw na Bangus:

Layer the Pot: Place half of the garlic, onion, ginger, and peppercorns at the bottom of a wide pan.
Arrange the Fish: Place the milkfish pieces on top of the aromatics.
Add Liquids and Seasonings: Pour in vinegar and water (usually a 1:2 or equal ratio depending on sourness preference), then add salt or fish sauce (patis).

Add Vegetables: Scatter the bitter melon slices and green chilies on top.

Simmer: Bring to a boil, then lower the heat and simmer uncovered or covered for 10 to 15 minutes until the fish is cooked through and the flavors meld.

20/09/2026

Bopis is a spicy, savory Filipino dish made from finely minced pork lungs and heart sautéed in garlic, onions, tomatoes, and chili peppers.

Ingredients:
For Boiling & Pre-cooking:
1 lb pork lungs, thoroughly cleaned
1 lb pork heart, thoroughly cleaned
1 piece ginger, crushed
3 pieces dried bay leaves (laurel)
1 tbsp whole peppercorns
Lemongrass (tanglad), knotted (optional, for removing odor)

For Sautéing & Flavoring:
1 medium carrot, finely minced
1 red bell pepper, finely minced
1 green bell pepper, finely minced
1 medium onion, chopped
5 cloves garlic, minced
1 thumb-sized ginger, minced
3-5 pieces bird's eye chili (siling labuyo), chopped
3 tbsp annatto oil (atsueto oil) for the distinct orange color
3 tbsp vinegar
1/4 cup soy sauce
1 cup water or pork broth
Salt and ground black pepper to taste
Cooking Instructions:
Boil and Tenderize:
In a large pot, combine the pork lungs, pork heart, crushed ginger, bay leaves, peppercorns, and lemongrass. Cover with water and bring to a boil. Simmer for 45 to 60 minutes until completely tender. Drain and let it cool.

Mince Finely: Finely mince the boiled lungs and heart into tiny, uniform cubes (as small as grains of corn).

Sauté the Aromatics:
Heat the annatto oil in a wide pan or wok. Sauté the garlic, onion, and minced ginger until fragrant.

Sear the Meat: Add the minced pork lungs and heart. Cook, stirring frequently, for about 10 to 15 minutes until the edges get slightly crispy and the moisture evaporates.

Simmer with Flavors: Pour in the soy sauce and water (or broth). Bring to a simmer. Pour in the vinegar and let it boil for 3 minutes without stirring to cook off the harsh acid taste.

Add Vegetables & Spice: Toss in the minced carrots, bell peppers, and siling labuyo. Stir well and let it simmer for another 5 minutes until the vegetables are cooked but still have a slight bite.

Season & Reduce: Season with salt and black pepper according to your taste. Continue cooking until the liquid has almost completely dried up, leaving a beautifully oiled, savory dish.Serve hot as a pulutan with a cold drink or over a generous bowl of steamed white rice!

HAVE FUN IN YOUR KITCHEN

Gracia’s Kusina

28/09/2026

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