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Things to Consider When Purchasing Microwave Safe Cookware  

Posted by Life Moto in

By Camilla Bertelsen

In this day and age, a microwave oven is a standard appliance in most kitchens. While some people simply use their microwave to re-heat food occasionally or cook a T.V. dinner, others use their microwave to cook entire meals for their family. If you are planning on doing a large amount of microwave cooking, you will need to make sure you have microwave safe cookware to cook your meals in.

When shopping for microwave safe cookware, there are a few things that you should consider. Will you be using your cookware often? If so, then you will want to put out the extra money to purchase high quality microwave safe cookware that will last a long time. While the initial investment may seem a bit much at first, purchasing high quality cookware will prevent you from having to continually keep purchasing it.

The size and shape of your microwave safe cookware should also be taken into consideration. If you have a small microwave oven, you will of course want to purchase cookware that will fit properly into your oven. If your oven has a turntable inside, purchase cookware that will be able to turn freely, without bumping the sides of the oven.

For best results when cooking, purchase microwave safe cookware that is round or oval rather than square or rectangle. Round or oval cookware tends to allow the food to cook more evenly and prevent hot spots from occurring. Furthermore, microwave cookware will work more effectively if the containers are shallow rather than deep. So if you can find round or oval shallow containers that are of high quality, you would be best off purchasing these containers.

Before purchasing any cookware to use in the microwave, be sure to thoroughly read the label and examine the container. Does the label specifically state that the container is safe for microwave use? Are there any metal parts to the container? If there are metal parts to the container, you should not purchase it. Additionally, if the label does not specifically state the product is microwave safe, you should not purchase it to use in the microwave.

Article by Camilla Bertelsen and the owner of

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Special Pancit Malabon  

Posted by Life Moto in

Pancit Malabon is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis (fish sauce) and bagoong (shrimp paste). Its toppings draw heavily from the fresh seafood that is available in the area and may include fresh shrimp, squid, oysters, and hard-boiled duck or hen eggs, as well as pork.


  • 1/2 cup vegetable or corn oil
  • 1 teaspoon salt
  • 1 tablespoon finely minced garlic
  • 1/2 teaspoon freshly ground pepper
  • 1 cup diced tokwa or bean curd sold in Oriental food stores)
  • 1/2 cup diced lean pork
  • 1 cup shelled oysters
  • 1 pound bihon or rice noodles (sold in Oriental food stores)
  • 1/2 cup squid, cut into rings

  • 2 tablespoons oil
  • 1 cup finely minced onion
  • 2 tablespoons anatto water
  • 2 tablespoons cornstarch
  • 1 cup shrimp juice
  • 1/2 cup tokwa or bean curd, mashed
  • 3 tablespoons patis or salt

  • Garnish:
    • 1 cup pork cracklings, pounded to powder
    • 1/2 cup smoked fish, finely flaked (or smoked oysters)
    • 1/2 cup finely minced scallions
    • lemon slices
  • In a large skillet, heat oil and saute garlic till brown.

  • Add bean curd, pork, oysters and squid.

  • Set aside.

  • In the same skillet, cook the sauce, using the leftover oil.

  • Heat the oil.

  • Saute garlic and onion.

  • Cook till garlic is brown and onion is transparent.

  • Add the anatto water.

  • Dissolve the cornstarch in the shrimp juice and add to the mixture.

  • Add the bean curd and simmer over moderate heat until the mixture is thick.

  • Season with patis (fish sauce) and pepper.

  • Turn off the heat and set aside.

  • Soak the noodles in hot water for about 5 minutes or until soft.

  • Drain and transfer to a platter.

  • Pour the sauce on top.

  • Garnish with pork cracklings, smoked fish flakes and scallions.

  • Serve hot with lemon slices and patis or salt.

  • Serves 4.


Special Aroz Valenciana  

Posted by Life Moto in


  • 1 small chicken fryer, cut in 2-inch pieces
  • 1/2 lbs. pork cut in 1-inch pieces, 1/4 inch thick
  • 2 chinese sausages
  • 6 small potatoes, quartered
  • 2 garlic cloves, chopped
  • 2 large ripe tomatoes
  • 2 bell peppers (red preferrably), cut in 1/8 pieces
  • 1 cup green peas
  • 3 cups rice boiled in 3 cups of water and 2 cups of coconut milk (gata)
  • 1/2 cup butter (1/2 bar)
  • 1/4 cup black olives, sliced
  • 1 tsp. salt
  • 2 garlic cloves and 1 head onion (finely chopped - for sauteeing)

  1. Place chicken and pork in frying pan and saute with garlic, onion and a slice of butter. Cook chicken and pork.
  2. Season with salt and pepper until slightly brown.
  3. In a deep sauce pan fry garlic, onions and tomatoes in butter in the given order.
  4. Add the potatoes, chicken, pork and sausages.
  5. Stir and cover until meat and potatoes are done.
  6. Add water if necessary.
  7. Add the bell peppers, peas and black olives.
  8. When meat and vegetables are done, remove some of the stock from the meat and set aside.
  9. Add the cooked rice to the meat and mix thouroughly.
  10. Add remaining stock and season to taste.
  11. Cook on low heat until mixture becomes quite dry.
  12. Serve on platter and garnish top with sliced hard boiled eggs. stuffed olives, bell pepper strips and springs of parsley leaves.

Puchero - Beef  

Posted by Life Moto in


  1. 1 kg Beef
  2. 1/2 Head of garlic
  3. 1pc whole onion - cut to 4
  4. 1pkg small of tomato sauce
  5. 1/4 kg sweet potato
  6. 3 pcs Banana - saba
  7. 1/4 kg Cabbage or pechay
  8. 1 ts Whole black pepper
  9. Optional grabansus, string bean

  1. Boil the beef with 1 litter of water until tender
  2. Add onion, garlic, pepper and tomato souse
  3. Add banana, cabbage and sweet potato
  4. For more flavor season with salt or fish sauce
  5. Serve hot

Inihaw na Bangus - Grilled Milk Fish  

Posted by Life Moto in


1 Whole bangus
1 Lemon
1 tease spoon salt
1/8 tease spoon pepper
1 Tomato diced
1/2 Onion diced
1/8 part of garlic diced


  1. Cut the back of the fish a long.
  2. Remove the internal parts, clean and wash the fish. Don't remove the scales.
  3. Rub inside the fish with lemon, salt and pepper.
  4. Mix tomato, garlic and onion in a bowl. Fill the fish with mixtures.
  5. Wrap the fish with aluminum foil or banana leave.
  6. Grill the fish in coal for 20 to 30 minutes
  7. Serve with patis or soy sauce w/ chilli

Sinigang (Pork in Tamarine)  

Posted by Life Moto in


  • 1 Kilo Pork (cut into chunk cubes)
  • 12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix)
  • 1 big Onion (diced)
  • 6 big tomatoes (quartered)
  • 2 pcs Radish (sliced)
  • 1 bundle Sitaw Stringbeans (cut into 2" long)
  • 1 bundle Kangkong (cut into 2" long)
  • Salt and Patis to taste
  • 6 cups water


  1. Boil Tamarind to soften. Pound and strain all juices and set aside.
  2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
  3. Add onions, tomatoes and Tamarind juice (OR sinigang mix).
  4. Add in all the vegetables.
  5. Season with salt and Patis to taste.
  6. Serve hot.

Beef Kaldereta  

Posted by Life Moto in

Kaldereta is a dish popular in the Philippines, especially in Luzon island. Its common ingredients are cuts of pork, beef or goat with tomato paste or tomato sauce with liver spread added to it. In Metro Manila it is more commonly added with potatoes but in other regions such as Southern Tagalog provinces, it is simply the sauce and the cuts of meat that are used. There are other meats that can also be used such as chicken but pork, beef and goat are the three more popular cuts of meat used.

From Wikipedia, the free encyclopedia

Ingredients of Kaldereta:

  1. 1 kilo beef, cut into chunks

  2. 1 big can (350g) liver spread or ground liver

  3. 5 onions, minced

  4. 5 cloves garlic, minced

  5. 6 tomatoes, sliced

  6. 1 cup tomato sauce

  7. 3 green peppers, diced

  8. 3 red peppers, diced

  9. 4 pieces hot chilli peppers, minced

  10. 3/4 cup grated cheese

  11. 2 cups beef stock or water

  12. 1/4 cup cooking or olive oil

Instructions for Kaldereta:

  1. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

  2. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

  3. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

  4. Serve with plain rice

  • Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

  • For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.


Ginataang Pagi ( Stingray in Coconut Milk)  

Posted by Life Moto in ,


  1. stingray 1.4 kilo
  2. garlic 1 bulb
  3. onions 2 bulbs
  4. ginger (thumbsize cut into small strips)
  5. curry powder (1 tsp)
  6. chilies (according taste)
  7. coconut milk (from 2 coconuts)
  8. Malunggay - optional

Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.


Filipino Recipes  

Posted by Life Moto in

By []Richard Romando

The Philippines is the second largest archipelago in the world, after Indonesia, and enjoys a healthy tropical climate. Rain forests offer a huge variety of tropical fruits, such as bananas, papayas, pineapples, durians, mangoes, and many others. Filipino culture is as diverse as can be, with influences from the native people as well as from the different colonial rulers. The Philippines' recipes reflect the tastes of India, China, and Japan, as well as Spain, Portugal, and even the U.S.

Filipinos love to eat, and in view of their friendly and sociable nature, food is regarded as the basis of their social life. Since, after consumption of rice their hunger is satiated only for a short period of time, they eat three meals a day and two snacks in between. Filipinos, in particular the country folks, rise very early and, hence, many of them have a "Segundo almuerzo," or second breakfast, and a "merienda," or mid-afternoon snack. Countryside folks eat their main meal at noon, while city inhabitants place emphasize on the evening meal. The diet of poor families is generally rice, fish, and vegetables, combined with starchy snacks. During celebrations, all families usually enjoy meat.

Since only a small number of provincial households own refrigerators, those who don't have refrigeration either use fresh ingredients or heavily salted ones. Food is not served in separate courses, as Filipinos prefer the entire meal to be laid out before them so that they can eat from all dishes simultaneously. Vacationers are highly advised to always take into consideration the respect Filipinos have for food.

Although the Philippines have a large quantity of fresh seafood and a wide assortment of juicy tropical fruits, the daily food of the common people tends to be uninspiring. Apart from a few exceptions, such as Bicol and the Muslim areas of the south, the seasoning is not spicy. Native cooks have, however, invented some delicious recipes with ingredients such as coconut milk, jackfruits, garlic, and gingers. A range of sweet morsels is made from glutinous rice, while halo-halo is a common dessert based on layers of sugared fruit, gelatin, custard, and crushed ice.

[]Philippines provides detailed information on Philippines, Philippines Tours, Language In The Philippines, Philippines Real Estate and more. Philippines is affiliated with []Hong Kong Travel.

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Filipino Mechado ( Beef )  

Posted by Life Moto in

Filipino Mechado ( Beef )

Ingredients of Mechado :
  • 1 kilo of beef cut into chunks

  • 1/8 kilo of pork fat cut into strips

  • 4 onions, peeled and quartered

  • 5 medium potatoes, quartered (optional: fried)

  • 1 medium sized carrot, sliced in 1/2″ sections

  • 2 red bell pepper, sliced

  • 2 cups beef stock or 2 bouillon cubes dissolved in water

  • 3 bay leaves (laurel leaves)

  • 1/4 -cup vinegar

  • 2 cups tomato sauce or 1/2 cup tomato paste

  • 1 cup soy sauce

  • salt & pepper to taste

Instructions for Filipino Mechado ( Beef ):
  1. Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

  2. In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

  3. Add the vinegar and let boil for a minute or two

  4. Add the potatoes, onions, carrot, and bell pepper

  5. Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

  6. Serve hot with white rice


  1. Pressure cook the beef with the beef stock for faster cooking time.

  2. Fry the potatoes before adding to the casserole.

  3. Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Sizzling Sisig Pork  

Posted by Life Moto in ,

From Wikipedia, the free encyclopedia

Jump to: navigation, search

Sisig is a Kapampangan term which means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.[1]

Sisig as is popularly known today is actually sizzling sisig, a Philippine dish made from parts of pig’s head, liver and usually seasoned with kalamansi and chili peppers.


The dish is said to have originated from locals who bought unused pig heads from the commissaries of nearby Clark Air Base in Angeles City, Pampanga. Pig heads were cheaply purchased since they were not used in preparing meals for the U.S. Air Force personnel stationed there. An alternate explanation of its origin is that it is but an innovative variation on an older recipe, which is pork ears and jowl, boiled, chopped then marinated.

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig.[2] The Philippine Department of Tourism has acknowledged that her Aling Lucing's restaurant had established Angeles City as the "Sisig Ca

pital of the Philippines" in 1974. Cunanan's trademark sisig was developed in mid 1974 when she served a unique blend or concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in sizzling plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa't baboy, among others.


  • 1 1/2 kilo Pork head

  • 1/4 cup grilled liver (diced)
  • 2 small onions (minced)
  • 2 pieces red pepper (minced)
  • 1 head garlic (minced)
  • 6 pieces hot chili pepper (minced)
  • 2 tablespoons oil
  • 1 cup vinegar
  • 1 1/2 tablespoons liquid seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 cup beef stock


  1. Grill pork head for to remove hair.
  2. Boil pork head until tender.
  3. Take out all the meat and dice.
  4. In a sauté pan, heat oil and sauté garlic, onion,red pepper, pork meat and liver.
  5. Season with liquid seasoning, black pepper, and brown sugar.
  6. Pour in beef stock and cook until meat is tender and starts to oil again.
  7. Add minced chili pepper last.
  8. Serve on a sizzling plate.

Pork Menudo  

Posted by Life Moto in


  • 1/2 kilo pork tenderloin (cut into chunk cubes)
  • 1/4 kilo pork liver (cut into cubes)
  • 4 pcs chorizo Bilbao (sliced to the same size as pork)
  • 1 big red bell pepper (diced)
  • 1 big green bell pepper (diced)
  • 3 big potatoes (peeled, diced and deep fried)
  • 1 1/2 cup chickpeas
  • 1/2 cup raisins
  • 1/2 teaspoon Spanish paprika
  • 1 cup stock or water
  • Pinch of salt and pepper
  • 3 tablespoons oil
  • 1 tablespoon atsuete oil
  • 1 small head of garlic (minced)
  • 1 medium size onion (diced)
  • 2 big tomatoes (diced)
  • 1/2 cup grated cheese


  1. In a cooking pot, heat cooking oil and atsuete oil.
  2. Saute garlic, onion, and tomatoes.
  3. Add in pork chunks, pork liver, chorizo bilbao, bell pepper, Spanish paprika and stock.
  4. Simmer until pork is tender.
  5. Add in potatoes, chickpeas, and raisins.
  6. Season to taste.
  7. Finish with grated cheese.
  8. Serve hot

Adobo sa Gata Pork & Chicken  

Posted by Life Moto in ,


1/2 a kilo of pork (liempo)
1/2 a kilo of chicken
coconut - grated
Bay leaves
Garlic (1 head)
Soy Sauce
Chili (for those who want this hot)


Stir fry or brown the meat.

Stir fry or brown the meat.Toast in the peppercorns and bay leaves .
Meantime squeeze the milk from grated coconut save the 1st extract.
Pour hot water to the grated meat and make a second extraction.

Simmer in soy sauce, vinegar, water and coconut milk (2nd extract) and peeled garlic

When meat is already tender (slow cooking approximately - 45 minutes).
Add the kakang gata (first extract). Cook for another 1 - 2 minutes more.