Earn While at Home

Wednesday, June 30, 2010

Squid in Oyster Sauce

It was been a while since I have posted my last blog, I apologize to my followers and visitors who frequently visity my site.  I have to attend to some personal errands.  Hopefully, I will continue as daily as possible.
This is a Chinese dish that is cooked in Filipino style and taste.  Very easy to prepare and cook.  I don't wonder why chinese restaurants serve their food fast.  
 I would like to give credit to my friend-Rose who unselfishly taught me this recipe.  I appreciate it very much and proud to share your recipe with the rest.

500 g. squid cleaned, sliced
spring onion
1 small onion sliced
3 cloves garlic crushed
1 tomato sliced
1 tbsp. soy sauce
3 tbsp. oyster sauce
2 tbsp. sugar

1.  In a wok, saute garlic and onion until limp.  Add tomato and continue to saute for a minute.
2.  Add squid and saute for another 2 minutes.  Put soy sauce and oyster sauce, mix well with squid.
3.  Add sugar and mix for another minute.

Don't overcook the squid. 

Tuesday, June 1, 2010

Crispy Spare Ribs

Easy way of cooking tasty spare ribs. You would love the smell while frying and crunch while eating.

1 kg Pork spare ribs 2 inches cubed
1/2 cup vinegar
1/3 cup water
1 tsp. iodized salt
1/3 tsp. ground pepper
6 cloves garlic crushed
1/2 cup cooking oil

  1. In a deep pan, combine garlic, iodized salt and ground pepper.
  2. Pour in vinegar and water.
  3. Add pork spare ribs and put into boil for 5 minutes or until pork is tender.
  4. Set aside for at least 3 hours before frying.

Frying: Heat oil in a pan, fry spare ribs until golden brown.

Thursday, May 20, 2010

Ginisang Sayote (Saute Chayote)

There was a time I bought vegetables for my chopsuey recipe. There were carrots, cabbage, red bell pepper, young corn, cauli flower, string beans, black fungus and sayote. When I prepare all the vegetables, I decided not to include sayote anymore since there were lots of cut vegetables more than enough to make a chopsuey. Hence, I save the sayote for future recipe. After 3 days, I decided to cook a much known Filipino vegetable dish that comes with meat and tomato. There are variations in cooking this dish; some uses shrimps, beef or even chicken. What is important is that, everyone enjoys eating this authentic vegetable Filipino dish in whatever ingredients it comes with.

250 grams ground pork
1 sayote (julienne)
1 tomato (sliced)
2 cloves garlic (crushed)
1 small onion (chopped)
½ tsp. Ground pepper
1 tbsp. Fish sauce
1 cup water
1 Maggi pork cube


  1. Wash ground pork in water, strain to remove excess water.
  2. In a wok, sauté garlic and onion for 2 minutes then add tomato then sauté for another minute.
  3. Add ground pork; mix well until pork brings out its own water. Cover for 5 minutes until water evaporates and tender.
  4. Add ground pepper, fish sauce and sayote. Mix for another minute then add 1 cup water. Bring to boil. Add pork cube combine with the vegetable mix and simmer for another minute.

Fried Calamari

“Calamari” is a plural form of Italian word for squid. In food term, it is commonly known to be a batter-coated deep fried squid which is customarily serve as an appetizer. “The Cook” prepares Mayo-garlic dip which compliments the taste of the calamari.

500 grams white big squid (cut in ½ inch thick)

1 cup all purpose Flour
1/3 tsp. Baking powder
1 tsp. Iodized salt
½ tsp. Ground pepper
Cooking oil

2 cloves garlic crushed


  1. Wash squid and drain to remove water. Set aside.
  2. In a plate, combine flour, baking powder, iodized salt and ground pepper. Mix well.
  3. Dredge each cut squid in the flour mixture until fully covered.
  4. Heat oil in a deep pan, fry squid for 1 minute.

Mix mayonnaise with garlic.


  • Small amount of baking powder can make your calamari crispier.
  • Do not over fry the squid. Over frying will make the squid tough.








Wednesday, May 12, 2010

Veggie Meatballs

A different fusion of vegetable and meat in a simple meatball preparation. Also, if you have some vegetables in your fridge and can’t think of what to cook, you may put them all together and add your favourite ground meat to make nutritious meatballs. Kids will surely love this!

1 kg. Ground pork or ground beef
1 carrot shredded
10 pcs. String beans (finely chopped)
1 small onion (finely chopped)
½ tsp. ground pepper
1 tsp. iodized salt
All purpose flour
Cooking oil

  1. In a bowl, combine ground meat with carrots, string beans, onion, ground pepper and iodized salt. Mix well.
  2. Using a teaspoon as a gauge, get the mixture, mold into palm and dredge in flour.
  3. Heat oil in a deep pan, fry molded meatballs.
  4. Serve with catsup or barbeque sauce.


Monday, May 10, 2010

Pork Teriyaki

You can make your own Teriyaki sauce and can store it in a bottle, fridge it and use it whenever you want to marinade on meat, chicken or fish. Cooking is fast, it saves you time and effort. Best served as a rice topping.

500 grams pork tenderloin (cut in strips)
1 tsp. Sesame seed
Spring onion (chopped)
Cooking oil (preferred canola oil)

Teriyaki sauce for marinade:
1 cup soy sauce
1 ½ cup white sugar
1 tbsp. sesame oil
1 tbsp. ginger (minced and crushed)
3 cloves garlic (crushed)


Marinade: mix all the ingredients in a sauce pan and bring to boil. Stir continuously until the sauce thickens. Marinade 1/3 cup over pork overnight.


  1. Heat oil in frying pan; fry the pork to your desired doneness.
  2. Add more teriyaki sauce and mix with the pork.
  3. Remove from pan. Sprinkle spring onion and sesame seed over pork. Serve.