Chicken Humba

Humba is another classic Filipino dish. It is quiet similar with adobo but it has some variations in the ingredients. This is usually cooked with pork but I wanted to try it with chicken.


1/2 kilo chicken
1/4 cup soy sauce
1/2 cup pineapple juice
1/4 teaspoon ground pepper
3 tablespoons vinegar
3 clove garlic(crushed)
1  onion
2 tablespoons brown sugar
1cup banana blossoms

1. In a pot put all the ingredients and let it boil over medium heat, once boiling , simmer for 5 minutes before stirring it.

2. Continue to simmer until the chicken is cooked and the sauce thickens.
 I got the recipe from Mely’s kitchen

Just the way I like it ” Calamares” & my husband’s request “Squid in Adobo Style”

My husband brought home some fresh squids and told me to cook it all  in adobo style. It was more than a kilo so I decided to cook it in two different recipes one is adobo style and one is calamares, which is also my favorite especially if dipped in Hellmans thousand salad dressing. I used the recipes from



Recipe: Calamares


  • 1/2 lb medium to large sized squid, cleaned and sliced into rings
  • 3/4 cup all-purpose flour
  • 1 piece raw egg, beaten
  • 3/4 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups cooking oil

Cooking Procedure

  1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
  2. Heat a cooking pot the pour-in cooking oil.
  3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
  4. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
  5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
  6. Serve with sinamak or Asian dipping sauce.
  7. Share and enjoy!

Squid in  Adobo Style Recipe


2 lbs medium-sized squid, cleaned and ink separated

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

Salt and pepper to taste

2 tbsp cooking oil

Cooking procedure:

1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.

2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.

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

4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.

5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.

6. Put-in the squid then cook for a few seconds.

7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.

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

9. Transfer to a serving bowl then serve.

10. Share and enjoy!

Pata Tim

This is my first attempt to cook Pata Tim. It  is a favorite Chinese influenced Filipino dish. It is made from pork leg that is slowly boiled to make the meat really tender. Its tasty sauce makes this part of the pork much softer and juicier, making it a well known classic in the Philippines. It’s really an easy dish to cook because you just need it to tenderized,seasoned it and wait!


1 whole MONTEREY PORK PATA FRONT, about 1.2 kilos
8 pc shiitake mushrooms
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/4 cup + 2 tbsp sherry
1 bunch spring onions
enough water to cover pata


1. Combine all ingredients in a stockpot. Cook over high heat until mixture comes to a boil.
2. Lower heat to simmering and continue to cook until pata is fork tender, about 4 hours. Add water if necessary.
3. Adjust seasonings as needed.

Makes 6 servings.