Delicious No-Bake Oreo Cheesecake!

Not all Filipinos have an oven at home. Unlike in other countries, oven is one of the basic necessities. So, when I told a friend of mine that I made this delicious No-Bake Oreo Cheesecake, she's very excited and asked for the recipe immediately.

And for those who have their ovens, of course you can also bake your own cheesecake. But I absolutely recommend this one. You should try it also because this recipe is very easy and hassle-free. Absolutely without too much preparations. And who doesn't love cheesecake and oreo, right? This is a perfect dessert when you want a treat, without turning on your oven. :)

10 to 15-minute preparation, throw it in the fridge to set and boom! Enjoy every Oreo filled cheesecake bite!

Ingredients:

Crust:

1 cup crushed graham cracker

5 tablespoon unsalted butter(melted)

2tbsp sugar

Cheesecake: 2 cups heavy cream

8oz cream cheese, softened

2/3 cup sugar

½ teaspoon iodized salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed

3 tbsp gelatin powder (melted in water)

Instructions:

Crust:

1. Combine graham cracker crumbs with sugar.

2. Add melted butter and blend until combined.

3. Press into pan. Set aside.

Cheesecake:

1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, gelatin, lemon juice to a bowl and beat with a paddle attachment until smooth. If you do not have a stand mixer or a paddle attachment, you can also use a hand beater.

3. Add cream cheese mixture to heavy cream and beat until combined.

4. Gently put-in Oreo cookies. ( I crumbled some oreos)

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

I found small round chocolates (Goya) in the market and placed it on top of the cake.

ENjoy!

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Crispy BINAGOONGAN Recipe

Crispy Binagoongan is an original Filipino dish. It is also called as Crispy Pork in Shrimp Paste. One of the ingredients called bagoong (a Phillipine condiment made of fish or shrimps and salt) makes it unique. It makes this dish very tasty, distinctive and exquisite.

My neighbor and a good friend used to have a small business here in our small village. She used to have a small Sari-Sari Store (sari-sari means "variety") and sell different kinds of viands. I can say she cooks very well and without too much effort. I was actually one of her customers and her Binagoongan was such a hit! But then one day, I tried to cook my own version and it was really DELICIOUS. So now, let me now share it with you.

By the way, I added fresh tomatoes on top of it. It neutralizes the strong taste of bagoong. It is optional. :)

Ingredients:

- 1 Kilo of pork, cubed

- 1 medium head garlic, minced

- 1 big onion, minced

- 1 cup bagoong alamang (shrimp paste) I prefer Barrio Fiesta Bagoong Alamang

- 2 tomatoes, chopped

- 4 to 5tbsp brown sugar

- 4 green chili

- 1/2 cup vinegar

- 1/2 cup water

- All-in-one seasoning granules, salt and pepper to taste

- Cooking oil

COOKING PROCEDURES:

- In a casserole, pour-in water and put-in the pork. Add a pinch of salt and pepper. Boil the pork until meat is tender.

- Drain the pork (it is better to drain it very well)

- In a seperate pan, deep fry the pork until brown. Set aside.

- saute garlic, onion and tomato.

- Add the shrimp paste, simmer for 5 minutes.

- Put-in the pork, water, vinegar and sugar. Mix. Simmer for 10 minutes.

- Add chili. Simmer for 3 minutes.

- Add seasoning granules, salt and pepper to taste.

ENJOY!! :)

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The Best PINAKBET

This is a very popular vegetable dish from the northern regions of the Philippines. Pinakbet or Pakbet is one of the most popular Ilokano dishes. The word is derived from the Ilokano word pinakebbet, meaning shrunk, contracted or shriveled.

It is made up of different vegetables with a touch of pork. And the reason why it is very tasty and unique is because of the shrimp paste and the taste of ampalaya (bitter melon). No wonder my mom loves this dish a lot. This is actually one of her favorites.

Here's how it's done. :)

INGREDIENTS:

1/2 lb pork, cut into small pieces

1 medium-sized ampalaya (bitter melon). sliced

1 large egg plant, chopped

1/4 lb squash, chopped into cubes

3 tomatoes, chopped

1 piece onion, diced

1 tbsp ginger, minced

3 cloves garlic, crushed

6 pieces okra

1 bunch string beans, cut in 3 inches length

4 tbsp shrimp paste

1 cup water

3 tbsp cooking oil

2 tbsp fish sauce

green chilli

salt and pepper, all in one seasoning granules to taste

COOKING PROCEDURES:

- In a casserole or a wok, saute the garlic, onion, ginger and tomato

- Add the pork and cook for about 3 to 5 minutes or until color turns light brown.

- Put-in the shrimp paste and cook for 2 minutes.

- Add water and bring to a boil. Simmer for 10 minutes or until pork is tender

- Add squash and cook for 7 minutes or until texture becomes soft

- Add the remaining vegetables and mix with the other ingredients.

- Simmer for 5 minutes or until all the vegetables are cooked. DO NOT OVERCOOK THE VEGIES.

ENJOY! :)

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Lumpiang Sariwa

Lumpia means "spring rolls" and sariwa means "fresh". This dish is made up of stripped fresh vegetables accompanied by sweet and tasty sauce with crushed peanuts. As described, obviously, it is really healthy and yummy!

My grandma is such a fan of this dish. And actually, almost each and every older woman I know here in the Philippines loves this food. I don't know exactly why, maybe because everything is soft especially the wrapper, everything is very easy to eat and like what I've said, this one's so healthy knowing that it is filled with veggies.

INGREDIENTS

Filling:

1 medium sized cabbage (about 1/4 kilo or 250g), roughly shredded

2 cups baguio beans or string beans, chopped in half diagonally

2 cups sweet potato, roughly shredded

1 1/2 cup carrots, roughly shredded

1/2 cup water

8 pcs Lettuce leaves

1/8 kilo pork, thinly sliced

2 squares tokwa (tofu), sliced in strips

1 medium sized onions, chopped

3 tbsp garlic, minced

2 tbsp fish sauce (patis)

All in one seasoning granules (Maggi Macic Sarap)



Lumpiang Sariwa Wrapper Ingredients:

1 cup Wheat flour

Cornstarch – ¾ cup

2pcs Eggs (beaten)

1cup of milk

dash of salt

oil to grease the pan



Sauce ingredients:

Brown sugar – ½ cup

Water – 2 cups

Soy sauce – 2 tbsp.

Cornstarch – 4 tbsp.

Garlic (crushed) – ¼ cup

1/2 cup Peanuts (roasted & finely crushed)

Filling Directions:

- Heat frying pan, add cooking oil, saute’ garlic and onions.

- Add the pork and fry until color turns light brown.

- Add fish sauce and saute for 2 minutes

- add half cup of water then simmer until pork is tender, add sweet potatoes and cook for 5 minutes or until potatoes are soft.

- Add the tofu and cook for a few minutes then carrots and string beans then mix with the other ingredients.

- Add the cabbage, add all in one seasoning granules and cook it for 5 minutes and mix.

- Set aside

Wrapper direction:

- In a bowl, combine all dry ingredients and make a well in the center.

- Gradually mix in egg, milk and oil. Stir until it forms a smooth batter.

- Pour onto a heated non-stick pan, approximately ¼ cup at a time.

- With the help of a ladle, form a thin round layer of batter and let cook until solid

- Turn once the wrapper and cook the other side for few seconds.



For the sauce:

- In a small pan, pour the water and bring to a boil

- Add the brown sugar and all in one seasoning granules

- Put some salt and soy sauce then mix well

- Dilute the cornstarch in water and pour in the saucepan.

- Cook until the sauce becomes thick. Set aside.



Dressing:

- Place the wrapper in a plate (flat surface) then place a lettuce leaf in the center, letting it overflow from one side.

- Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)

- Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

- Align the rolls on a serving dish and pour all over the sauce.

- Top with garlic and peanuts to taste.

- ENjoy!! :)

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Adobong Pusit (Squid)

Here's another dish cooked using the popular Filipino cooking method, adobo. Honestly, I was not a fan of squid dishes before. I remember when I was a kid, I just really didn't like it. But when my uncle cooked adobong pusit, I absolutely asked for more. It was so tasty and delicious. And for me, it is really good with steamed rice. So obviously, this is my favorite squid dish.

One day, my father-in-law asked me to cook this one. He taught me how and I'm so hapy he did. And now. I want to share this recipe with you.

INGREDIENTS:

1 kg medium-sized squid (should be cleaned very well and separate the ink)

1 piece large onion, diced

2 pieces medium sized tomatoes, diced

1/2 cup soy sauce

1/2 cup vinegar

1 cup water

5 cloves crushed garlic

1 teaspoon sugar

2 pcs bay leaves

Salt and pepper to taste

1 small sachet od all-in-one seasong granules

3 tbsp cooking oil

COOKING PROCEDURES:

- Heat a cooking pot then pour-in soy sauce, vinegar, and water then bring to a boil. (do not mix)

- Add the squid and wait for the liquid to re-boil. Do not mix. Simmer for 5 minutes.

- Turn off the heat then separate the squid from the liquid. Set aside.

- On a separate pot, sauté the garlic, onions, and tomatoes.

- Put-in the squid then cook for a few seconds. (do not overcook the squid)

- Pour-in the soy sauce-vinegar-water mixture. Add bay leaves. Bring to a boil and simmer for 3 minutes.

- Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.

_ Serve and enjoy

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Tinolang Manok (Chicken Ginger Stew)

Tinolang Manok or chicken ginger stew is another Filipino classic dish. This is light and refreshing, best served during lunch or dinner, especially during rainy days.

The first time I tried to cook this dish, I used Sayote (Chayote). In the Philippines, it is grown mostly on mountainous part of the country such as Baguio City. It is used in many kinds of soup dishes, stir-fried veggies and chopsuey. But when my father-in-law saw me having Sayote in Tinolang Manok, he told me, "You should use green papaya instead of sayote. It is more tasty, makes the dish more delicious and papaya is healthier than sayote." From the moment he told me that, I kept that piece of advice in mind and now, I always use green papaya when cooking Tinolang Manok.

My kids love this dish. And I do know a lot of moms who always cook this viand for their children. You guys should try it, it is very easy to cook and really delicious.

INGREDIENTS:

1 kilo chicken, cut into serving pieces (any part of your choice)

3 tbsp oil

3 cloves garlic, minced

1 large onion, chopped

2 tbs ginger, peeled, cut into strips

3 green papayas, peeled, seeded and sliced

1 cup dahong sili (chili leaves) *you can also use malunggay leaves* salt and pepper to taste

1 liter of water

2 tbs patis (fish sauce)

1 small sachet of all in one seasoning granules (optional) *as usual, Magic Sarap is my choice*

2 pieces of green chilli



COOKING PROCEDURES:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.

2. Add the chicken. Sauté for 5 t0 7 minutes.

3. Add fish sauce, let it simmer for about 10 minutes.

4. Add water. Bring to a boil and simmer for about 15 minutes.

5. Add papaya and chilli leaves and simmer for 10 minutes.

6. Add the seasoning granules, salt and pepper to taste.

7. Add green chilli and simmer for 5 minutes.

Serve and enjoy!

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THE BEST PORK ADOBO RECIPE

If there's any food that reminds everyone of the Philippines, it's probably Pork Adobo. Even famous foreign celebrities that are being interviewed here, they usually say how much they love this dish. It is actually considered as the national dish because of its popularity.

I want to share this recipe to all Overseas Filipino Workers around the world. I know it's really hard to work abroad and live far away from your family. But having this dish can help you find comfort and relief especially when you are longing for home.

This is very easy to prepare, has long storage life and keeps well without refrigiration. Every Filipino family has its own version of this dish. I want you to try this one and tell me what's on your mind.

INGREDIENTS:

1 kilo pork (I always use pork belly in Adobo), chopped

2 tbsp garlic, minced

6 pcs dried bay leaves

1 cup soy sauce

1/2 cup vinegar

1 cup water

1 tbsp whole peppercorns

1/2 teaspoon sugar

all in one seasoning granules (as usual, I used Maggi Magic Sarap)

hard boiled eggs (optional)



COOKING PROCEDURES:

1. Prepare the marinade of soy sauce, vinegar, water, peppercorns and bay leaves. (do not stir)

2. In a large saucepan combine meat and marinade, cover and simmer over low heat for 30 minutes or until meat is tender. (Again, DO NOT STIR OR THE VINEGAR WILL HAVE A "RAW" TASTE. MAKE SURE YOU'RE COOKING OVER VERY LOW HEAT.)

3. Remove pork from the sauce. Set aside in two different bowls.

4. Heat up oil in a saucepan. Saute garlic. Cook the pork for about 3-5 minutes.

4. Pour the marinade and hard boiled eggs.

5. Add all in one seasoning granules and sugar to taste. Cover and simmer for 10 minutes.

ENJOY!! :)

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