Tag Archives: cooking

Cassava Nuggets


I experimented on another recipe using cassava.  It’s called Cassava Nuggets.


¾ cassava (2-3 medium sized cassava), peeled and grated
2 eggs
Salt and pepper, to taste
3 cloves garlic, minced
1 tbps cornstarch
1 cup Vegetable/Canola oil

Nuggets sauce:

½ cup grated cassava
1 cup brown sugar
2 cups water
1 tbsp cornstarch
Salt and pepper to taste
1 clove garlic, minced


1. Beat eggs and add cornstarch, salt, pepper and garlic.
2. Add grated cassava. Mix well.
3. Scoop a spoonful of mixture and deep fry until golden brown.
4. Drain and serve.

For the sauce:

1. Dissolve cornstarch in water.
2. Saute garlic until light brown
3. On low fire, add dissolved cornstarch, sugar, salt and pepper and cassava. Mix until it thickens. Sauce should give a sweet salty taste and coffee brown in color.

this is how the nuggets should look like...


All Out Cassava Dinner


Last Sunday, my friends and I went crazy over cassava and experimented on two cassava recipes: Okoy Cassava and Cassava Cake.

Okoy Cassava Ingredients:

1 kilo Cassava (3-4 pcs medium sized cassava), peeled and grated
1 green papaya (small size), peeled and cut into strips
2 eggs
1 onion, chopped
3 cloves garlice, minced
Salt and pepper to taste
½ cup Vegetable/Canola Oil

1. Combine cassava, papaya, onion and garlic. Add salt and pepper to taste. Set aside for 30 mins – 1 hour to allow ingredients to mix.
2. Beat eggs and fold into mixture.
3. Heat pan and oil.
4. Create small patties and deep fry into oil until golden brown.
5. Serve with chili-vinegar on the sides.

Cassava Cake Ingredients:

1 ½ kilo Cassava (5-6 pcs medium sized cassava), peeled and grated
2 cups coconut milk
1 can evaporated filled milk
1 can condensed milk
½ kilo brown sugar
½ cup margarine/butter

1. Dissolve sugar in coconut milk. Add condensed milk and evaporated filled milk.
2. Add grated cassava to the mixture. Mix well.
3. Using Chefel pan, fill ¾ of the pan with the cassava batter.
4. Let it steam for about 15 minutes. Flip pan and add butter on top.
5. Cook again for another 15 minutes. Flip pan again and add butter.
6. Serve.

We weren’t able to get actual photos of the whole activity because we got busy cooking and checking on the cake. It ended up well and everyone enjoyed the meal. Next time, we will try making homemade churros and cassava patties.

Burong Kapampangan


Burong Kapampangan

I must admit that the Kapampangans are great cooks. My dad is Kapampangan and yes, he cooks well. I also think that 50% of my love for food and cooking came from him. The other half is from my mom who is Bikolana. That topic will be discussed in another blog entry. For now, I will talk about one of my favorite native Kapampangan dishes, the buro. “Buro” is the Tagalog word for “preserve” or “pickled. Burong Kapampangan is a form of fermented rice with fish or small shrimps. This is a great side dish for fried fish (especially Dalag and Dalagang Bukid), steamed vegetables (Mustasa, Sigarilyas) and Sinigang na Isda sa Miso.

However, this native delicacy is not for the fainthearted or should I say “faintstomached”. lol The look, the taste and above all, the smell of this dish can make or break one’s appetite.

Burong kapampangan looks like porridge, mainly because this is fermented rice. The taste is sour-y with a hint of salt and sautéed garlic. When cooked, the buro smells heavenly but in its raw form, it smells like “hell” (pardon my language).

At such a young age, my mom and dad has introduced this food to me and my siblings. I was 7 when I got the chance to eat buro. My dad actually tricked me to eating it. They did not tell me what it was. During lunch, my mom cooked fish and sinigang na isda and instead of using the usual fish sauce as condiment, they served this whitish, paste-like side dish. At first I thought it was “bagoong”, only it’s white. I watched my dad as he ate enthusiastically. He seemed to be enjoying it so I got curious and tried it too. It was so good! The sour-salty taste of buro excites the taste buds and makes you appreciate your ordinary fried fish and steamed vegetables. After that lunch, I established my love for buro.

Since my dad loves this dish so much, my mom (who was Bikolana) mastered the preparation of buro. Surprisingly, each buro is unique. My mom’s buro is never the same as my grandmother’s.

How do you make and cook buro?

1. Buy fresh fish (gurami, medium-sized) and/or small shrimp. Make sure all raw ingredients are fresh.
2. Set aside 4-5 cups of rice.
3. Salt
4. Mix rice and fish. Add salt, depending on your taste.
5. Leave mixture for a week or until you smell the strong aroma resulting from the fermentation process. (you’ll know it when it’s ready!)
6. Once it’s ready, prepare garlic, onion, tomatoes and ginger to sauté.
7. Then pour in the mixture.
8. Allow the fish to cook. Make sure that the fishbones are soft enough.
9. Cooking time will take about 15-20 minutes.

The preparation and cooking process seem easy. In reality, preparing the buro takes years and years of practice. And like all cooking, it is best done with a dash of love.

burong kapampangan

The Sweet Life


I must admit that I am influenced by a good friend to start a new blog in WordPress.com.  I had a hard time thinking of a new title for my new blog.  I called my first blog Luce del Sole (Sunlight).  Basically, it is anything and everything under the sun.  I post experiences, random thoughts, poems (polished and unpolished), rants and just about anything.  I started it recently, April 2009 to be exact. 

Now, I am on my second blog. J  So wish me well with the managing.

For this second blog, I would like to focus more on food, cooking and domestic life. Hahaha I know, I am nesting.  I think it’s the call of the times. Hahaha Or my biological clock is just ticking louder with each passing day.

Recently, I bought two recipe books about pasta and salads.  Then my cousin and I are planning to attend cooking demos sponsored by Nestle Club. 

I would like to document and share my experiences as I explore my culinary capabilities. 

We look at life differently.  Some say it is a journey.  Some say it is a book.  I say life is like a food – sweet, sour, salty, bitter, bland.