Kucina Ni Eloy (2026)

14/07/2026

UBE COCONUT TRES LECHES

"Soft Ube Sponge Cake Soaked in Three Milks with a Creamy Coconut Finish"

Serving: 10–12 slices
Preparation Time: 30 minutes (plus chilling time)
Baking Time: 30–35 minutes

Ingredients

For the Ube Sponge Cake

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• 1 cup white sugar
• ½ cup vegetable oil
• ½ cup fresh milk
• 1 tsp vanilla extract
• 1 cup ube halaya
• 1 tsp ube flavoring (optional, for a richer color)
• 2 tbsp desiccated coconut (optional)

Tres Leches Coconut Mixture

• 1 can (300 ml) condensed milk
• 1 can (370 ml) evaporated milk
• 1 cup coconut milk (gata)
• 2 tbsp coconut cream
• 1 tsp vanilla extract
• Pinch of salt

Coconut Whipped Cream Topping

• 2 cups chilled whipping cream
• 3 tbsp powdered sugar
• 2 tbsp coconut cream
• ½ tsp vanilla extract

Toppings

• Grated fresh coconut
• Toasted coconut flakes
• Ube crumbs
• White chocolate curls (optional)
• Fresh mint leaves (optional)

Procedure

Step 1 – Prepare the Cake Pan

Painitin ang oven sa 175°C (350°F).

Grease and line a 9×13-inch baking pan with parchment paper.

Step 2 – Make the Cake Batter

Sa isang bowl, pagsamahin ang:

• Flour
• Baking powder
• Salt

Sa hiwalay na bowl, i-beat ang:

• Eggs
• Sugar

Hanggang maging light at fluffy.

Idagdag ang:

• Vegetable oil
• Milk
• Vanilla
• Ube halaya
• Ube flavoring

Haluing mabuti.

Unti-unting idagdag ang dry ingredients.

Fold gently hanggang maging smooth ang batter.

Step 3 – Bake

Ibuhos ang batter sa baking pan.

I-bake ng 30–35 minutes o hanggang malinis ang toothpick kapag itinusok sa gitna.

Palamigin nang 15 minutes.

Step 4 – Prepare the Tres Leches Mixture

Sa malaking bowl, paghaluin ang:

• Condensed milk
• Evaporated milk
• Coconut milk
• Coconut cream
• Vanilla
• Pinch of salt

Haluing mabuti.

Step 5 – Soak the Cake

Tusukin ang buong ibabaw ng cake gamit ang tinidor o barbecue stick.

Dahan-dahang ibuhos ang tres leches mixture.

Hintaying masipsip ng cake ang lahat ng gatas.

Takpan.

Palamigin sa refrigerator nang 4–6 hours, mas mainam kung overnight.

Step 6 – Prepare the Whipped Cream

Sa chilled bowl, i-whip ang:

• Whipping cream
• Powdered sugar
• Coconut cream
• Vanilla

Hanggang magkaroon ng stiff peaks.

Step 7 – Decorate

Pahiran ang ibabaw ng whipped cream.

Budburan ng:

• Toasted coconut flakes
• Grated fresh coconut
• Ube crumbs
• White chocolate curls (optional)

Lagyan ng mint leaves para sa eleganteng presentation.

Eloy's Tips

✅ Mas masarap kapag overnight sa refrigerator dahil mas nasisipsip ng cake ang tres leches mixture.

✅ Huwag sobrahan ang ube flavoring para manatiling natural ang lasa ng ube.

✅ Gumamit ng full-fat coconut milk para mas creamy at mas mabango ang dessert.

✅ Ihain nang malamig para sa pinakamahusay na texture at flavor.

Best Served With

• Fresh brewed coffee
• Hot chocolate
• Coconut latte
• Vanilla ice cream
• Fresh mango slices

❤️ Kucina Ni Eloy's Signature Twist

This Ube Coconut Tres Leches combines the beloved Filipino flavor of ube with the tropical richness of coconut milk and coconut cream. Instead of the traditional three-milk mixture, this version adds a creamy coconut finish that perfectly complements the soft ube sponge cake. Every bite is moist, light, and bursting with authentic Filipino flavors—making it an elegant dessert for celebrations or a delightful treat for the family.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

07/07/2026

SMOKY COCONUT CHICKEN INASAL

"Traditional Chicken Inasal Marinated in Coconut Milk and Grilled Over Charcoal"

Serving: 4–6 persons
Preparation Time: 30 minutes (Best marinated overnight)
Cooking Time: 30–40 minutes

🛒 Ingredients

For the Chicken

• 1 whole chicken (about 1.5–1.8 kg), quartered
• 1 tsp salt
• 1 tsp ground black pepper

Coconut Inasal Marinade

• 1 cup coconut milk (gata)
• ¼ cup calamansi juice
• ¼ cup cane vinegar
• 3 tbsp annatto (atsuete) oil
• 2 tbsp brown sugar
• 2 tbsp fish sauce (patis)
• 1 tbsp soy sauce
• 8 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 thumbs-size ginger, grated
• 2 stalks lemongrass (tanglad), white part only, finely chopped
• 1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)
• 1 tsp paprika
• ½ tsp ground cumin (optional)
• ½ tsp ground black pepper

Coconut Basting Sauce

• ½ cup coconut milk
• 2 tbsp annatto oil
• 2 tbsp melted butter
• 1 tbsp honey
• 1 tbsp calamansi juice
• 1 tsp minced garlic
• ½ tsp salt

For Serving

• Garlic rice
• Atchara
• Calamansi
• Toyomansi with sliced chili

Procedure

Step 1 – Prepare the Chicken
Hugasan at patuyuin ang manok.
Lagyan ng ilang hiwa ang makakapal na bahagi upang mas sumipsip ang marinade.

Step 2 – Make the Marinade

Sa malaking bowl, pagsamahin ang:

• Coconut milk
• Calamansi juice
• Cane vinegar
• Annatto oil
• Brown sugar
• Fish sauce
• Soy sauce
• Garlic
• Onion
• Ginger
• Lemongrass
• Turmeric
• Paprika
• Cumin
• Black pepper

Haluing mabuti hanggang maghalo ang lahat ng sangkap.

Step 3 – Marinate the Chicken

Ibabad ang chicken sa marinade.

Takpan at ilagay sa refrigerator nang hindi bababa sa 6 na oras.

Mas masarap kung overnight (8–12 hours).

Step 4 – Prepare the Basting Sauce

Sa maliit na bowl, paghaluin ang:

• Coconut milk
• Annatto oil
• Melted butter
• Honey
• Calamansi juice
• Garlic
• Salt

Itabi habang naghahanda ng ihawan.

Step 5 – Grill the Chicken

Painitin ang charcoal grill hanggang medium heat.

Ilagay ang chicken skin-side down.

I-grill nang humigit-kumulang 12–15 minutes bawat side.

Habang iniihaw, pahiran ng coconut basting sauce bawat ilang minuto.

Patuloy na baliktarin hanggang maging golden brown, bahagyang charred, at fully cooked.

Step 6 – Rest Before Serving

Kapag luto na, alisin sa ihawan.

Pahingahin ang manok nang 5 minutes bago ihain upang manatiling juicy ang karne.

Eloy's Tips

✅ Gumamit ng uling (charcoal) para makuha ang tunay na smoky inasal flavor.

✅ Ang coconut milk ay tumutulong upang manatiling juicy at malambot ang chicken habang iniihaw.

✅ Huwag masyadong malakas ang apoy upang hindi masunog ang gata at asukal sa marinade.

✅ Ang madalas na pagba-baste ang sikreto sa makintab, mabango, at flavorful na chicken.

Best Served With

• Garlic Rice
• Java Rice
• Atcharang Papaya
• Ensaladang Talong
• Toyomansi na may sili
• Fresh Calamansi Juice

❤️ Kucina Ni Eloy's Signature Twist

Unlike traditional Chicken Inasal, this version is marinated with rich coconut milk and fresh lemongrass, creating a deeper tropical flavor while keeping the chicken exceptionally moist and tender. Grilled over natural charcoal and basted with a buttery coconut glaze, every bite delivers a perfect balance of smoky, savory, citrusy, and subtly creamy flavors—a true Filipino barbecue experience with a signature Kucina Ni Eloy twist.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

05/07/2026

Napolitan Pasta (Eloy Style with Hungarian Sausage & Mushrooms)

Creamy, savory, at may tamang tamis na swak sa panlasa ng Pinoy.

Serves: 4–6

Ingredients

Pasta

* 500 g spaghetti o fettuccine
* 4 liters water
* 1 tbsp salt

Sauce

* 2 tbsp butter
* 1 tbsp olive oil o cooking oil
* 5 cloves garlic, minced
* 1 large onion, diced
* 250–300 g Hungarian sausage, sliced diagonally
* 200 g button mushrooms, sliced (fresh o canned)
* 1 medium green bell pepper, thinly sliced
* 250 g tomato sauce
* ¼ cup tomato ketchup
* 2 tbsp tomato paste
* ½ cup all-purpose cream
* ½ cup evaporated milk
* 1 tsp soy sauce
* 1 tsp Worcestershire sauce (optional)
* 1–2 tsp sugar (optional, ayon sa panlasa)
* ½ tsp black pepper
* 1 tsp Italian seasoning
* ½ tsp paprika (optional)
* Salt to taste
* ½ cup pasta water

Toppings

* 1 to 1½ cups grated cheddar cheese
* Chopped parsley

Procedure

1. Cook the Pasta

* Pakuluan ang tubig na may asin.
* Lutuin ang pasta hanggang al dente.
* Magtabi ng ½ cup pasta water bago i-drain.

2. Cook the Hungarian Sausage

* Painitin ang butter at mantika.
* I-prito ang Hungarian sausage hanggang bahagyang mag-brown.
* I-set aside.

3. Sauté the Vegetables

* Sa parehong kawali, igisa ang bawang at sibuyas.
* Idagdag ang mushrooms at lutuin hanggang lumabas ang katas nito.
* Isunod ang bell pepper at lutuin ng 1 minuto lamang.

4. Make the Sauce

* Ibuhos ang tomato sauce, tomato ketchup, tomato paste, at pasta water.
* Idagdag ang soy sauce, Worcestershire sauce, Italian seasoning, paprika, black pepper, at kaunting asukal kung nais.
* Pakuluan sa mahinang apoy sa loob ng 8–10 minuto.

5. Finish the Sauce

* Ibalik ang Hungarian sausage.
* Ibuhos ang all-purpose cream at evaporated milk.
* Haluing mabuti at hayaang kumulo ng 2–3 minuto.
* Tikman at timplahan ng asin kung kinakailangan.

6. Combine

* Ihalo ang nilutong pasta hanggang pantay ang pagkakabalot ng sauce.
* Budburan ng grated cheddar cheese at chopped parsley.

Eloy’s Tips

* Mas masarap kung smoked Hungarian sausage ang gagamitin dahil nagbibigay ito ng rich at smoky flavor.

* Huwag i-overcook ang mushrooms upang manatiling juicy at may magandang texture.

* Kung gusto ng mas creamy, dagdagan pa ng ¼ cup all-purpose cream.

* Maaari ring lagyan ng kaunting chili flakes kung gusto ng bahagyang anghang.

Result: Isang creamy at flavorful na Eloy-style Napolitan Pasta na may smoky Hungarian sausage, juicy mushrooms, at rich tomato-cream sauce—perpekto para sa family meals, handaan, o espesyal na okasyon. 🍝🌭🍄

02/07/2026

COCONUT CURRY MUSSELS

"Fresh Mussels in a Creamy Coconut Curry Sauce with a Tropical Twist"

Serving: 4–5 persons

Preparation Time: 20 minutes

Cooking Time: 20–25 minutes

Ingredients:

For the Mussels
• 1 kilo fresh mussels (tahong), cleaned and debearded
• 1 tbsp salt (for cleaning)
• 2 tbsp cooking oil
• 1 tbsp butter

For the Coconut Curry Sauce
• 1 medium onion, finely chopped
• 6 cloves garlic, minced
• 1 thumb-size ginger, finely minced
• 2 tbsp red curry paste (or 2 tbsp curry powder)
• 1 cup coconut milk
• 1 cup coconut cream
• ½ cup chicken or seafood stock
• 2 tbsp fish sauce (patis)
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp turmeric powder (optional, for richer color)
• ½ tsp ground black pepper
• 1–2 pcs red chili, sliced (optional)

Vegetables
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• ½ cup carrots, thinly sliced
• ½ cup green peas (optional)

Garnish
• Fresh cilantro or parsley
• Spring onions
• Toasted coconut flakes (optional)
• Lime or calamansi wedges

Procedure

Step 1 – Clean the Mussels

Banlawan nang mabuti ang tahong sa malamig na tubig.
Kuskusin ang shell at alisin ang "balbas" (beard).
Itapon ang mga tahong na bukas na at hindi na nagsasara kapag kinatok.

Step 2 – Sauté the Aromatics

Sa malaking kawali o casserole, painitin ang mantika at butter.
Igisa ang:

• Onion
• Garlic
• Ginger

Lutuin hanggang maging mabango at translucent.

Step 3 – Build the Curry Sauce

Idagdag ang curry paste o curry powder.
Igisa ng 1–2 minutes upang lumabas ang aroma.

Ibuhos ang:
• Coconut milk
• Seafood stock

Haluin hanggang maging smooth.

Idagdag ang:
• Fish sauce
• Oyster sauce
• Brown sugar
• Black pepper
• Turmeric

Pakuluan sa medium heat ng 5 minutes.

Step 4 – Add the Vegetables

Ilagay ang:
• Bell peppers
• Carrots
• Green peas

Lutuin ng 3–4 minutes hanggang bahagyang lumambot ngunit may konting crunch pa rin.

Step 5 – Cook the Mussels

Idagdag ang tahong.

Takpan ang kawali.

Lutuin ng 5–7 minutes o hanggang magbukas ang mga shell.

Huwag i-overcook upang manatiling malambot ang tahong.

Itapon ang mga shell na hindi bumukas pagkatapos maluto.

Step 6 – Finish the Sauce

Ibuhos ang coconut cream.

Idagdag ang sliced chili kung gusto ng maanghang.

Haluin nang dahan-dahan.

Pakuluan pa ng 2–3 minutes sa mahinang apoy.

Patayin ang apoy.

Step 7 – Garnish

Budburan ng:
• Chopped cilantro o parsley
• Spring onions
• Toasted coconut flakes

Lagyan ng lime o calamansi wedges sa gilid.

Ihain habang mainit.

Eloy's Tips

✅ Mas masarap kapag fresh ang tahong at niluto sa araw ding binili.

✅ Huwag lutuin nang matagal ang tahong para hindi maging rubbery.

✅ Kung gusto ng mas creamy na sauce, dagdagan pa ng ¼ cup coconut cream.

✅ Para sa mas malalim na lasa, magdagdag ng kaunting lime zest bago ihain.

Best Served With

• Steamed Jasmine Rice
• Garlic Butter Rice
• Crusty Bread o Pandesal
• Buttered Corn
• Fresh Garden Salad

❤️ Kucina Ni Eloy's Signature Twist

This Coconut Curry Mussels combines the natural sweetness of fresh mussels with the rich creaminess of coconut milk and coconut cream, balanced by the warm aroma of curry and the freshness of calamansi or lime. The result is a comforting seafood dish with a tropical Filipino-inspired twist that's elegant enough for special occasions yet simple enough for everyday meals.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

01/07/2026

NILAGANG BULALONG BATANGAS
with Vegetables

"Rich, Clear, and Flavorful Bulalo Soup the Batangueño Way"

Serving: 6–8 persons

Preparation Time: 20 minutes

Cooking Time: 2½–3 hours (or 45–60 minutes using a pressure cooker)

Ingredients

For the Broth
• 2 kilos beef shank (bulalo) with bone marrow
• 500 grams beef brisket (optional, for extra meat)
• 3 liters water
• 1 large onion, quartered
• 1 whole garlic bulb, halved
• 2 thumbs-size ginger, sliced
• 2 tbsp whole black peppercorns
• 2 tbsp fish sauce (patis)
• Salt, to taste

Vegetables
• 2 large corn on the cob, cut into 3 pieces each
• 3 medium potatoes, quartered
• 2 saba bananas, halved (optional, Batangas-style twist)
• 1 small cabbage, cut into wedges
• 2 bunches pechay
• 1 bunch Baguio beans or sitaw (optional)

For Serving
• Fish sauce with calamansi and chopped bird's eye chili
• Steamed rice

Procedure

Step 1 – Clean the Beef

Pakuluan ang beef shank at brisket sa tubig nang 10 minutes.

Itapon ang unang pinagpakuluan.

Banlawan ang karne at palayok.

Ito ang sikreto para maging malinaw ang sabaw.

Step 2 – Simmer the Broth

Sa malinis na malaking kaserola, ilagay ang:

• Beef shank
• Beef brisket
• 3 liters fresh water
• Onion
• Garlic
• Ginger
• Whole peppercorns

Pakuluan.

Kapag kumulo na, hinaan ang apoy.

Tanggalin ang lumulutang na scum gamit ang sandok.

Pakuluan nang 2½–3 oras hanggang sobrang lambot ng karne.
(Pressure cooker: 45–60 minutes.)

Step 3 – Season the Broth

Idagdag ang fish sauce.

Tikman.

Lagyan ng asin kung kinakailangan.

Panatilihing malinaw ang sabaw.

Step 4 – Add the Vegetables

Idagdag ayon sa pagkakasunod-sunod:

• Corn – lutuin ng 10 minutes
• Potatoes – 10 minutes
• Saba bananas (optional) – 5 minutes
• Baguio beans – 3 minutes
• Cabbage – 2 minutes
• Pechay – 1 minute

Huwag i-overcook ang gulay upang manatiling sariwa ang kulay at texture.

Step 5 – Final Taste

Tikman muli ang sabaw.

Kung gusto ng mas malinamnam, dagdagan ng kaunting patis.

Lagyan ng freshly ground black pepper kung nais.

Eloy's Tips

✅ Gumamit ng beef shank na maraming bone marrow para mas malasa at naturally rich ang sabaw.

✅ Ang low and slow simmering ang sikreto sa matamis at malinaw na sabaw.

✅ Huwag hayaang malakas ang apoy habang nagpapakulo upang hindi lumabo ang sabaw.

✅ Ang kaunting ginger ay nakakatanggal ng lansa ngunit hindi nangingibabaw ang lasa.

Best Served With

• Mainit na steamed rice
• Fish sauce na may calamansi at siling labuyo
• Fried garlic
• Fresh chili
• Ice-cold soft drinks o fresh buko juice

❤️ Kucina Ni Eloy's Signature Twist

The Batangas-style Bulalo highlights the natural sweetness of slowly simmered beef and bone marrow, resulting in a rich yet crystal-clear broth. A touch of saba banana, inspired by traditional Batangueño home cooking, adds a subtle sweetness that beautifully complements the savory soup without overpowering it. Every bowl is hearty, comforting, and perfect for family gatherings.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

01/07/2026

CRISPY TILAPIA WITH BATANGAS MANGO SALSA
"Golden Crispy Tilapia Topped with Fresh Batangas Mango Salsa"

Serving: 4–5 persons

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients

For the Crispy Tilapia

• 2 whole tilapia (about 500–700 g each), cleaned and scaled
• 1 tbsp rock salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp paprika (optional)
• 2 tbsp calamansi juice
• ½ cup cornstarch
• Cooking oil for deep frying

For the Batangas Mango Salsa

• 2 ripe Batangas mangoes, diced
• 1 small cucumber, diced
• 1 small red bell pepper, finely diced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro or parsley, chopped
• 1–2 siling labuyo, finely chopped (optional)
• 2 tbsp calamansi juice
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Garlic Calamansi Drizzle (Optional)

• 2 tbsp melted butter
• 1 tbsp calamansi juice
• 1 tsp minced garlic
• 1 tsp honey

Garnish

• Fresh cilantro or parsley
• Calamansi wedges
• Thinly sliced red chili (optional)

Procedure

Step 1 – Prepare the Tilapia

Hugasan at patuyuin ang tilapia gamit ang paper towel.

Lagyan ng 2–3 diagonal slits sa magkabilang gilid para mas mabilis maluto at mas sumipsip ang seasoning.

Step 2 – Season the Fish

Kuskusin ang buong isda ng:

• Salt
• Black pepper
• Garlic powder
• Paprika
• Calamansi juice

I-marinate nang 15–20 minutes.

Step 3 – Coat the Tilapia

Budburan ang buong isda ng cornstarch.

Siguraduhing pantay ang pagkakabalot para maging extra crispy ang balat.

Step 4 – Fry Until Crispy

Painitin ang mantika sa 170–180°C.

Iprito ang tilapia nang 8–10 minutes bawat side, depende sa laki ng isda.

Kapag golden brown at crispy na ang balat, alisin at patuluin sa wire rack o paper towel.

Step 5 – Prepare the Batangas Mango Salsa

Sa isang bowl, pagsamahin ang:

• Diced Batangas mango
• Cucumber
• Red bell pepper
• Red onion
• Cilantro
• Chili (optional)

Idagdag ang:

• Calamansi juice
• Honey
• Olive oil
• Salt
• Black pepper

Haluing mabuti.

Palamigin sa refrigerator ng 10–15 minutes bago ihain.

Step 6 – Prepare the Garlic Calamansi Drizzle (Optional)

Pagsamahin ang:

• Melted butter
• Calamansi juice
• Minced garlic
• Honey

Haluin hanggang maging smooth.

Step 7 – Assemble

Ilagay ang crispy tilapia sa serving platter.

Lagyan ng maraming Batangas Mango Salsa sa ibabaw o ihain sa gilid.

I-drizzle ang garlic calamansi butter kung nais.

Budburan ng chopped parsley o cilantro.

Lagyan ng calamansi wedges sa gilid.

Eloy's Tips

✅ Gumamit ng hinog ngunit firm na Batangas mangoes para matamis na may kaunting asim.

✅ Patuyuin nang mabuti ang isda bago lagyan ng cornstarch para mas maging crispy.

✅ Huwag takpan ang isda pagkatapos iprito upang manatiling malutong ang balat.

✅ Ihain agad pagkatapos lagyan ng salsa para mapanatili ang crispy texture.

Best Served With

• Garlic Rice
• Coconut Rice
• Buttered Corn
• Fresh Garden Salad
• Ice-Cold Calamansi Juice

❤️ Kucina Ni Eloy's Signature Twist

This recipe elevates the classic fried tilapia with a refreshing Batangas Mango Salsa made from sweet, locally grown mangoes, fresh vegetables, and calamansi. The contrast between the crispy golden fish and the sweet, tangy, and slightly spicy salsa creates a vibrant balance of flavors that is both refreshing and uniquely Filipino.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

30/06/2026

CRISPY PORK BELLY IN TAMARIND GLAZE

"Crispy Pork Belly with a Sweet, Tangy, and Savory Tamarind Twist"

Serving: 5–6 persons

Preparation Time: 20 minutes (plus chilling time)

Cooking Time: 1 hour 30 minutes

Ingredients:

For the Pork Belly

• 1 kilo pork belly (whole slab)
• 1 tbsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 bay leaves
• 1 tsp whole black peppercorns
• 5 cloves garlic, crushed
• 4 cups water

For the Tamarind Glaze:

• ½ cup tamarind concentrate (or 1 pack sinigang mix dissolved in ½ cup water)
• ¼ cup brown sugar
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp oyster sauce
• 1 tsp minced garlic
• 1 tsp grated ginger
• ½ tsp chili flakes (optional)
• 1 tsp cornstarch dissolved in 2 tbsp water

Garnish:

• Toasted sesame seeds
• Chopped spring onions
• Fried garlic

Procedure:

Step 1 – Boil the Pork Belly

Sa malaking kaserola, ilagay ang:

• Pork belly
• Water
• Salt
• Pepper
• Garlic
• Bay leaves
• Peppercorns

Pakuluan sa medium heat.

Kapag kumulo na, hinaan ang apoy at pakuluan pa ng 45–60 minutes hanggang maging tender ang karne.

Step 2 – Dry the Pork

Tanggalin ang pork belly.

Patuyuin gamit ang paper towel.

Mas maganda kung ilalagay sa refrigerator nang 2–4 hours (uncovered) para matuyo ang balat. Ito ang sikreto para maging super crispy.

Step 3 – Fry or Air Fry

Deep Fry

Painitin ang mantika sa 180°C.

Iprito ang pork belly hanggang maging golden brown at sobrang crispy ang balat.

OR

Air Fry

Brush ng kaunting oil.

Air fry sa 200°C for 20–25 minutes, turning once halfway.

Step 4 – Prepare the Tamarind Glaze

Sa saucepan, pagsamahin ang:

• Tamarind concentrate
• Brown sugar
• Soy sauce
• Honey
• Oyster sauce
• Garlic
• Ginger
• Chili flakes

Pakuluan ng 5–7 minutes.

Kapag kumukulo na, idagdag ang cornstarch slurry.

Haluin hanggang lumapot at maging glossy ang glaze.

Step 5 – Coat the Pork

Hiwain ang crispy pork belly sa bite-size cubes o strips.

Ilagay sa malaking bowl.

Ibuhos ang tamarind glaze.

Gently toss hanggang pantay ang coating.

Huwag sobrahan ang glaze para manatiling crispy ang balat.

Step 6 – Garnish

Budburan ng:

• Fried garlic
• Toasted sesame seeds
• Spring onions

Serve immediately.

Eloy's Tips

✅ Patuyuin nang mabuti ang pork bago iprito para siguradong crispy ang balat.

✅ Huwag i-overcook ang glaze. Kapag masyadong makapal, mabilis itong tumigas.

✅ I-glaze ang pork bago lang ihain para manatiling crispy ang texture.

✅ Kung gusto ng extra smoky flavor, i-grill muna ang pork belly ng 2–3 minutes bago lagyan ng glaze.

Best Served With

• Garlic Fried Rice
• Steamed Jasmine Rice
• Atchara
• Pickled Red Onions
• Fresh Cucumber Salad

❤️ Kucina Ni Eloy's Signature Twist

Instead of the usual sweet glaze, this version features a rich tamarind glaze that perfectly balances sweetness, tanginess, and savory flavors. The crispy pork belly stays crunchy while the glossy tamarind coating adds a refreshing zing, creating a unique dish that's perfect for family meals or special occasions.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

29/06/2026

CREAMY GARLIC BUTTER SHRIMP WITH CALAMANSI

"Juicy Shrimp in a Rich Garlic Butter Cream Sauce with a Refreshing Calamansi Twist"

Serving: 4–5 persons

Preparation Time: 15 minutes

Cooking Time: 15–20 minutes

Ingredients:

For the Shrimp

• 1 kilo large shrimp (shell-on or peeled, deveined)
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp paprika (optional)
• 1 tbsp calamansi juice
• 1 tbsp cooking oil

For the Garlic Butter Cream Sauce:

• 4 tbsp butter
• 10 cloves garlic, finely minced
• 1 small onion, finely chopped
• 1 cup all-purpose cream
• ¼ cup evaporated milk
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp oyster sauce
• 1 tsp Dijon mustard (optional, for added depth)
• 1 tsp brown sugar
• 1 tsp ground black pepper
• 1 tbsp chopped parsley
• 1–2 tbsp fresh calamansi juice
• 1 tsp calamansi zest (optional)
• ½ tsp chili flakes (optional)

Garnish:

• Chopped parsley
• Lemon or calamansi slices
• Toasted garlic bits

Procedure:

Step 1 – Marinate the Shrimp

Sa isang bowl, pagsamahin ang:

• Shrimp
• Salt
• Black pepper
• Paprika
• 1 tbsp calamansi juice

Haluin nang mabuti.

I-marinate ng 10–15 minutes.

Step 2 – Cook the Shrimp

Painitin ang cooking oil sa malaking pan.

Ilagay ang shrimp.

Lutuin ng 1½–2 minutes bawat side hanggang maging pink.

Huwag i-overcook para manatiling juicy ang shrimp.

Alisin muna sa pan at itabi.

Step 3 – Prepare the Garlic Butter Sauce

Sa parehong pan:

Tunawin ang butter.

Igisa ang onion hanggang translucent.

Idagdag ang minced garlic.

Igisa sa low heat hanggang maging golden at mabango.

Huwag sunugin ang garlic.

Step 4 – Make the Cream Sauce

Ibuhos ang:

• All-purpose cream
• Evaporated milk

Haluin nang mabuti.

Idagdag ang:

• Oyster sauce
• Brown sugar
• Black pepper
• Dijon mustard (optional)
• Parmesan cheese

Pakuluan sa low heat ng 3–5 minutes hanggang medyo lumapot ang sauce.

Step 5 – Add the Shrimp

Ibalik ang shrimp sa pan.

Ihalo nang dahan-dahan para mabalutan ng creamy sauce.

Lutuin pa ng 2–3 minutes.

Step 6 – Finish with Calamansi

Patayin ang apoy.

Idagdag ang:

• Fresh calamansi juice
• Calamansi zest
• Parsley

Haluing mabuti.

Tikman at i-adjust ang alat o asim ayon sa panlasa.

Step 7 – Garnish

Budburan ng:

• Toasted garlic bits
• Chopped parsley

Lagyan ng calamansi slices sa gilid ng serving plate.

Ihain habang mainit.

Eloy's Tips

✅ Gumamit ng fresh shrimp para mas matamis ang natural na lasa.

✅ Idagdag ang calamansi juice pagkatapos patayin ang apoy para manatiling fresh at hindi pumait ang lasa.

✅ Huwag lutuin nang matagal ang shrimp upang hindi maging makunat.

✅ Kung gusto ng mas makapal na sauce, pakuluan pa ito ng ilang minuto bago idagdag ang shrimp.

Best Served With

• Garlic Butter Rice
• Steamed Jasmine Rice
• Buttered Corn and Carrots
• Toasted Garlic Bread
• Fresh Garden Salad

❤️ Kucina Ni Eloy's Signature Twist

This dish combines the rich flavor of garlic butter and creamy sauce with the bright, refreshing taste of fresh calamansi. The calamansi balances the richness of the cream, making every bite flavorful without being too heavy. The result is a restaurant-style shrimp dish that's elegant, comforting, and perfect for family gatherings or special occasions.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

29/06/2026

CREAMY GARLIC ADOBO WITH ROASTED GARLIC

"Classic Adobo with a Rich and Creamy Twist"

Serving: 4–6 persons

Preparation Time: 20 minutes

Cooking Time: 45–50 minutes

Ingredients:

For the Chicken

• 1 kilo chicken (thighs, drumsticks, or mixed cuts)
• 2 whole garlic bulbs
• 1 medium onion, sliced
• ½ cup soy sauce
• ⅓ cup vinegar
• 1 cup water
• 2 tbsp oyster sauce
• 2 tbsp brown sugar
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tsp ground black pepper
• 2 tbsp cooking oil

For the Creamy Finish:

• ¾ cup all-purpose cream
• 2 tbsp butter
• 1 tbsp chopped parsley (optional)
• Fried garlic for topping

Procedure:

Step 1 – Roast the Garlic

1. Put the whole garlic bulbs on a baking tray.
2. Roast at 190°C (375°F) for about 30–35 minutes until soft.
3. Let it cool.
4. Squeeze out the roasted garlic cloves.
5. Mash using a fork until smooth.

(Kung walang oven, pwede ring i-air fry o i-roast sa covered pan sa very low heat.)

Step 2 – Brown the Chicken

1. Heat oil in a pan.
2. Brown the chicken for about 3–4 minutes bawat side.
3. Remove and set aside.

Step 3 – Build the Adobo

Sa parehong pan:

• Sauté onions.
• Add half of the roasted garlic paste.
• Stir until fragrant.

Add:

• Soy sauce
• Oyster sauce
• Water
• Bay leaves
• Peppercorns
• Brown sugar

Mix well.

Step 4 – Simmer

Add the chicken.

Cover and simmer for 20 minutes.

After 20 minutes:

Add the vinegar.

Huwag haluin agad.

Let it boil for 3 minutes bago haluin.

Continue simmering until the chicken becomes tender.

Step 5 – Make it Creamy

Lower the heat.

Add:

• Butter
• Remaining roasted garlic
• All-purpose cream

Mix gently.

Simmer for another 3–5 minutes.

Do not overboil after adding the cream.

Step 6 – Garnish

Top with:

• Fried garlic
• Chopped parsley

Serve hot with steamed rice.

Eloy's Tips

✅ Roast garlic instead of using raw garlic para mas sweet at less bitter ang flavor.

✅ Huwag sobrahan ang cream. Ang goal ay creamy adobo, hindi cream stew.

✅ Mas masarap ito kinabukasan dahil mas sumisipsip ang chicken ng sauce.

Best Partner

• Garlic Rice

• Buttered Vegetables

• Pickled Papaya (Atchara)

• Fried Egg

Kucina Ni Eloy's Signature Twist

The roasted garlic gives the adobo a naturally sweet, deep, and smoky flavor. At the same time, the cream creates a silky sauce that balances the savory and tangy taste of the traditional adobo. It's a comforting dish that feels familiar yet offers a unique and memorable twist.

Tagline: Lutong Bahay, Lutong May Puso. ❤️

28/06/2026

ELOY-GADO

Inspired by Ilocano's Igado

A Special Pinoy Pork Dish by Eloy

Yield: 12–15 servings

Ingredients

🥩 Meat
• 1 kg pork tenderloin, hiwain sa medium strips
• 250 g pork liver (atay ng baboy), hiwain sa medium strips (huwag pakuluan)
• 250 g pork kidney, pakuluan muna saka hiwain
• 250 g pork heart, pakuluan muna saka hiwain
• 250 g pork intestines (bituka), linisin nang mabuti, pakuluan hanggang lumambot, saka hiwain

🧄 Aromatics
• 8 cloves garlic, minced
• 2 medium onions, sliced

🧂 Seasonings
• 4 tbsp patis
• 2 tbsp oyster sauce
• 1 tsp ground black pepper
• 1 tbsp atsuete powder o atsuete oil
• 2 tbsp Reno Liver Spread
• 1 tsp seasoning powder (optional)
• 1 tsp sesame oil (optional, pampabango)

🥣 Liquid
• 1 cup pork broth o tubig

🫑 Vegetables
• 2 large bell peppers (red at green kung meron), hiwain sa mahahabang strips

Preparation

1. Ihanda ang mga Karne

• Hiwain ang pork tenderloin sa medium strips.
• Linisin nang mabuti ang kidney, heart, at bituka.
• Pakuluan ang kidney, heart, at bituka hanggang lumambot.
• Palamigin bago hiwain.
• Ang pork liver ay hiwain habang fresh pa at huwag pakuluan para manatiling malambot at juicy.

Cooking Instructions

Step 1
Magpainit ng 2–3 tbsp cooking oil sa malaking kawali o wok.

Step 2
Igisa ang bawang hanggang maging mabango.
Idagdag ang sibuyas at lutuin hanggang maging translucent.

Step 3
Ilagay ang pork tenderloin.
Lutuin sa medium-high heat hanggang bahagyang mag-brown.

Step 4
Timplahan ng:

• Patis
• Oyster sauce
• Ground black pepper

Haluing mabuti at lutuin ng 3–5 minutes.

Step 5

Idagdag ang:

• Boiled kidney
• Boiled heart
• Boiled intestines

Haluin nang mabuti.

Ibuhos ang pork broth o tubig.

Takpan at pakuluan ng 10–15 minutes.

Step 6

Idagdag ang atsuete.

Haluin hanggang magkaroon ng rich reddish-brown na kulay ang sarsa.

Step 7

Ihalo ang Reno Liver Spread hanggang tuluyang matunaw.

Ito ang nagbibigay ng mas creamy, mas malinamnam, at mas malalim na lasa ng ELOY-GADO.

Step 8

Kapag halos luto na ang karne, idagdag ang fresh pork liver.

Lutuin lamang ng 2–3 minutes.

Huwag i-overcook para manatiling juicy, soft, at hindi magaspang ang texture.

Step 9

Idagdag ang bell peppers.

Lutuin lang ng 1–2 minutes para manatiling crunchy at colorful.

Step 10 (Optional)

Para sa restaurant-style finish, idagdag ang:

• 1 tsp seasoning powder
• 1 tsp sesame oil

Haluing mabuti at patayin ang apoy.

👨‍🍳 Eloy's Tips

✔️ Pakuluan muna ang kidney, heart, at bituka para mawala ang lansa at impurities.

✔️ Idagdag ang atay sa huling bahagi ng pagluluto para manatiling juicy at malambot.

✔️ Ang Reno Liver Spread ang nagbibigay ng creamy at signature Igado-style flavor.

✔️ Ang sesame oil ay nagbibigay ng banayad na aroma na bagay na bagay sa atay at baboy.

✔️ Huwag i-overcook ang bell peppers para manatili ang natural nitong tamis at vibrant na kulay.

🍽️ Serving Suggestions

Pinakamasarap itong ihain habang mainit kasama ang maraming steamed rice.

Pwede ring ihain kasama ang:

• Calamansi
• Chili garlic vinegar
• Fresh sliced chili

ELOY-GADO

Inspired by the Ilocano's Igado

Isang masarap na kombinasyon ng malambot na pork tenderloin, juicy pork liver, at iba't ibang pork innards na niluto sa rich at savory liver-infused sauce na may makukulay na bell peppers.

Busog sa lasa, creamy, at tunay na satisfying—perfect para sa family gatherings, handaan, o kahit espesyal na Sunday lunch. Pinagsasama ng recipe na ito ang authentic flavors ng traditional Ilocano Igado at ang sariling signature twist ni Eloy gamit ang Reno Liver Spread at kaunting sesame oil, kaya bawat subo ay siguradong unforgettable.

Kucina Ni Eloy

14/07/2026

07/07/2026

05/07/2026

02/07/2026

01/07/2026

01/07/2026

30/06/2026

29/06/2026

29/06/2026

28/06/2026

Address

Website

Alerts

Shortcuts

Share

Listing takedown request