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Thursday, June 27, 2019

Penne Carbonara

7:28:00 AM 0 Comments
Besides rice, pasta is my second love when it comes to food. But I don't like preparing pasta meals that will take much of my time and at the end I will not enjoy. I would rather stick on the idea of cooking pasta dishes in a matter of 15 minutes.

You may find this recipe different from the Italian dish you probably know. I do not use egg in this recipe because I do not like the texture of the sauce with egg on it. But it's up to you as traditionally, it should have one. 



300 grams penne pasta (or spaghetti)
150 grams unsmoked bacon (rashers) (chopped into small pieces)
4 cloves garlic (minced)
250ml Double cream
1/2 cup Parmesan Cheese
1 tbsp olive oil
Salt and pepper to taste

Cooking Instructions:

The idea of cooking this meal is so simple. In a pot with boiling water, add salt and teaspoon of cooking oil then put in the penne pasta. Cook the pasta depending on the instructions in the packaging. 

Meanwhile, using a sauce pan, put the stove in medium heat, sauté garlic and chopped rashers in olive oil for about 4-5 minutes. Stir in the double cream and parmesan cheese. Lower the heat and let it simmer for 5 minutes. You may wish to add a little milk to make the sauce a little runny. It really depends on your preference. 

Finally, mix the pasta into the sauce. Best served with grated parmesan. 

Tuesday, July 4, 2017

Baked Stuffed Flat Mushroom

7:41:00 AM 0 Comments
Everyday the big question in our house is, "What's for breakfast?" To be honest, we're tired of having just bread or bowl of cereals in the morning. From time to time, we treat ourselves with Full Irish Breakfast; egg, sausage, bacon or rashers, black and white pudding, mushrooms, tomatoes, potatoes and baked beans with toast bread. You see, it's all too much if served every single day. But we love it. (Again, from time to time meaning once or twice a month.)

Filipino breakfast on the other is another good choice but a bit too much in the morning. If you heard of Tapsi Restaurant in the Philippines, you'll be amazed how sumptuous and filling Filipino breakfast can be. It is like eating your breakfast and lunch at the same time. But then again, these meals are also available any time of the day and night.

One of the popular combos are tosilog, tapsilog, longsilog, cornsilog and many of these in the menu. The combo is like one kind of fried meat (tocino, tapa, longganisa, cornedbeef), a cup of fried rice and a fried egg. Take note, a cup of rice may not be enough. (I can do this once a week.)

Another popular Filipino breakfast is congee (lugaw) with your choice of ulam (side dish) boiled egg, tokneneng (boiled egg covered with orange batter and then fried) or tokwa't baboy (tofu and pork). This is my favourite back home. I can cook this but not very often because husband is not a big fan. (Twice a month for this.)

For some who don't have much time to cook or run in carinderias because you snoozed your alarm clock, Pandesal with whatever palaman (filling) will do. (Sadly, it's a challenge for me to make pandesal at the moment but I'm in the process of perfecting it. If that happened, we'll be more likely to have this breakfast very often.)

As you can see, there are many options for breakfast. The list is getting longer because of so many fresh food available in this country.

Thinking of something new for breakfast and I come up with this, Baked Stuffed Flat Mushrooms Topped with Cheese and Poached Eggs.

4 Flat Mushrooms
1 clove Garlic (chopped finely)
4 Bacon
1 cup Breadcrumbs
2 tbsp Olive oil
30 g Butter
1/2 cup Cheddar Cheese (grated)
4 Eggs (Poached)
Salt and Pepper to taste
Cooking Procedures
In a pan, sauté garlic and bacon in olive oil. Add butter and breadcrumbs. Mix them very well. Season with salt and pepper depending on your liking and taste.
In washed and dried mushrooms, put the mixture and topped with cheese. Then place on a baking tray in a pre-heated oven. Bake for 10 minutes.
Once the mushrooms are cooked, remove from the oven and topped each mushroom with poached egg.
Now, it's ready to eat.

Cooking Tips:
Avoid putting too much garlic as it's taste is overpowering. If you don't like strong garlic flavour stick to 1 clove.
Normally, I don't wash mushrooms if I am going to fry them. I just clean every piece using a damp kitchen towel. I don't soak, peel or remove stalk as it absorbs water. But for flat mushrooms to bake, I wash and dry them.
For breadcrumbs, I make my own as I got to choose what type of bread to use.
This dish is not only good for breakfast but can also be served on lunch and dinner with salad on the side.

Thursday, June 8, 2017

Pork Barbecue Marinade

6:00:00 PM 4 Comments
Summer is here and friends are busy organizing barbeque parties here and there. Time for good laugh and good food. 

Nothing beats a good barbeque when your choice of meat is marinated ahead of time. Plus the great skill in grilling makes a big difference. 

Here's my recipe for barbeque marinade. Check it out and hope you'll like it .

Pork Barbecue
Barbecue Marinade Ingredients:

For 1 - 2 kg of pork belly, pork picnic (kasim), pork ham, or the best part is the pork neck fillet

1 cup Mama Sita's BBQ Marinade (or 1 Cup of Sprite)
6 tablespoons UFC Banana Ketchup (or 4 tbsp of Tomato Ketchup)
4 tablespoons Soy Sauce
4 teaspoons Kalamansi Juice or Lemon Juice
4 tablespoons Honey Syrup
10 cloves garlic
2 medium sized onion
1 teaspoon salt (adjust based on your taste)
1 teaspoon pepper  (adjust based on your taste)


Just mix all the ingredients and marinate the pork pieces at least 2 hours. You'll achieve more tastier barbecue if pork is marinated for over 2 hours or overnight.

Friday, December 2, 2016

Beef Tapa

2:12:00 AM 1 Comments
One of many things I missed back home is the availability of good food any time. When I said anytime, I mean even on 12 midnight. Oh yeah, small restaurants that we called carinderia (eatery) are open 24 hours a day. They can really make my tummy happy always. 

These eateries normally serve foods like congee (lugaw) and rice combos such as ToSiLog, LongSiLog, CornSiLog, TapSiLog and the menu continues. The rice combo meals compose of meat of your choice, fried rice (sinangag) and fried egg (itlog). That is where the names came from. 

I am a big fan of these dishes so imagine my dismay waking up late and wanting to have them but no eatery around to serve me those. Well, I'm far away from home but I can keep some in my fridge for rainy days. There is a solution for every craving. 

Beef Tapa

Serves: 2
Prep: 12 - 24 hours 


½ kilograms sirloin beef (thinly sliced)
4 tbsp soy sauce
½ tsp salt
½ tsp ground black pepper
4 tbsp white sugar
1 whole lemon (squeezed)


  • In a small bowl, combine soy sauce, salt, ground black pepper, white sugar and lemon juice. 
  • Slice the beef thinly and put in a container with lid. 
  • Pour the pre-mixed seasonings and mix thoroughly. 
  • Put in refrigerator for 12 to 24 hours. 
  • After marinating for the 24 hours, the tapa is now ready for frying. 

Recipe by : Luto ni Nanay (Mom’s Cuisine) 

Wednesday, November 23, 2016

15-minute Pasta and Pesto Recipe

2:54:00 AM 0 Comments
Normally, I just go to a nearby shop to buy pasta and pesto. Not anymore. Out of my curiosity to cook new recipes, I ended up pulsing my food processor (you can also use mortar and pestle), trying to create a pesto sauce. I'm so delighted I tried it because the end product was so good. 

Pasta and Pesto 
Pesto Sauce can go with any kind of pasta you like. May it be penne, farfalle, spaghetti or macaroni. Since it's so easy to make, freshly prepared is better rather than buying a ready-made in the grocery. Plus, making your own gives you the liberty to adjust the taste based on your liking. You can even change few ingredients if you want. Just like what I did in this recipe. I incorporate cashew nuts instead of using pine nuts. 

In cooking pasta, I always love mine 'al dente', meaning a little firm or with some bite. I heard from one of my favourite chefs that pasta is easily digest if cooked in such way. Besides, who wants mushy pasta? I don't. 

For me, Pasta and Pesto is better served with other side dishes. I tried mango salsa and boiled egg. The combo was near to perfection. You can also try other side dishes like garlic bread, coleslaw, tuna salad and plenty more to choose from. But you can also have it on it's own.

Here's the recipe for 15-minute Pasta and Pesto. Hope you'll like it and remember sharing is caring.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 12 minutes (for the pasta only)

Penne Pasta or any other kind of pasta you desire

For Pesto
½  clove Garlic (chopped)
½ Lemon (squeeze the juice)
½ cup Parmesan Cheese (grated)
Extra Virgin Olive Oil
1 cup Fresh Basil leaves picked and chopped
¼ cup Cashew Nuts (or pine nuts)
salt and pepper to taste

  1. Using a food processor, pulse the basil leaves and salt.
  2. Then add the garlic and cashew nuts or pine nuts.
  3. Transfer in a bowl and add ¼ cup of parmesan cheese.
  4. To bind the ingredients, pour extra virgin oil. Adjust it until you have an oozy consistency.
  5. Add some salt and ground black pepper based on your taste.
  6. Add the rest of the parmesan cheese and stir more oil.
  7. Squeeze some lemon juice, just enough quantity to create a little sour kick. (this is optional)
  8. Finally, mix the pesto sauce into a cooked pasta of your choice.

Tuesday, November 8, 2016

Mango Salsa

7:12:00 AM 0 Comments
Salsa is a Spanish word which means sauce. Normally, it is tomato-based with few add-on ingredients. This can be spicy or not (depends on what you prefer). In some occasion, salsa can be made of different fruits and vegetables. One of this is Mango Salsa. With the name itself, you already know that the main ingredient of this dish is mango.

This is my first time to share with you a simple yet sumptuous dish that can be eaten on it's own or as side to any food you like such as pasta, barbeque or any fried foods. Do not just take my word that it is delicious, you have to try this, really.

Mango Salsa @lutoninanay

Mango Salsa

Serves: 3-4 
Prep: 15 - 20  minutes


1 whole mango (diced)
2 tomato (diced)
1 cup cucumber (diced) 
½ cup red bell pepper 
½ cup green bell pepper
½ cup yellow bell pepper
1/2 tsp salt 
1/2 tsp ground pepper
1 tsp granulated sugar 
½ cup extra virgin olive oil
Juice of ½ lemon 
1 tsp of honey

  1. Diced the mango, tomato, cucumber, red bell pepper, green red bell pepper and yellow bell pepper. 
  2. Mix all the ingredients stated above in a big bowl.
  3. Season it based on your  preference. 
  4. Served cold or hot ( whatever you like) on its own or as side dish. 

I would love to hear your thoughts about this recipe. You can leave a line or two below. Thank you and don't forget sharing is caring. Bon Appetit!

Recipe by : Luto ni Nanay (Mom’s Cuisine) Mango Salsa

Tuesday, November 1, 2016

Filipino Cakes on All Saints Day

6:58:00 AM 0 Comments
The smell of freshly made latik (solid coconut curds) bring me back to the celebration of Undas (All Saints Day and All Souls Day) on my childhood days. The food, the lighted candles, the candle wax balls, flowers and short break from school. I clearly remember all that. 

These days means extra time to play with cousins and friends. But when I smell the aroma of the coconut coming from my nanay's (mom's) kitchen, I hurried back home as fast I could. That's because I want to be around whenever mom is cooking . I was so interested on what and how she's doing (and for me to taste it first). I normally helped  my mom in the kitchen even on my early age. From mixing to eating.  :) 

Being away from my family is sad especially when there's an occasion or holiday. But being away also gives me the courage to try things on my own like cooking different Filipino dishes and delicacies. Besides, my nanay is just a call or text away to guide me on my kitchen adventure. 

Here are some of the famous Filipino delicious cassava and glutinous rice cakes on All Saints Day. 

These cakes are pretty heavy on stomach. I suggest, get your tea or coffee ready on the side if your having a slice and don't forget to share no matter how good it is.

Tuesday, October 25, 2016

Quick Garlic Sauce

7:58:00 AM 0 Comments
Breaded mushrooms, fish and chips , shawarma. These foods call for delicious garlic sauce. To be honest, this is so easy to make. Few notes though, do not put too much lemon juice as it will ruin the whole batch. Another thing, little salt and pepper will be just fine. Otherwise, adjust to your own taste.

Quick Garlic Sauce

Serves: 3-4
Prep: 5 minutes

1 clove garlic (very finely chopped)
8 tablespoon mayonnaise
1/2 teaspoon lemon juice
1 teaspoon parsley (finely chopped)
Salt and pepper

In a small bowl, mix all the ingredients. Let it stand for few minutes and your dipping sauce is ready to enjoy.

As you see, making this garlic sauce is pretty easy. In that regard, I don't prepare much of this sauce. Besides, freshly mix sauce is better.

Monday, October 24, 2016

Breaded Mushroom

3:05:00 AM 0 Comments
If a restaurant offers Breaded Mushroom for a starter, it's definitely what I'm getting.The first time I had it, I immediately told myself, I should learn how to cook such. To my delight it is a very simple recipe to get familiar with. Just five to six ingredients and you're all set to deep fry.

I know, deep frying is not the healthiest method of cooking. But with the right oil and temperature, deep frying can make a delicious and healthy meal. I posted a different blog about this, just go to the following link for more tips. Oil for Deep Frying

Breaded Mushroom by

Breaded Mushrooms

Serves: 3-4
Prep: 10 minutes
Cooking: 15 - 30 minutes

300 grams button mushrooms
300 grams plain flour
300 grams bread crumbs
4 medium eggs (beaten and lightly seasoned with salt and pepper)
1 tsp salt
1/2 tsp ground pepper
500 ml Sunflower Oil for Deep Frying

  1. Using a kitchen towel, clean the mushrooms thoroughly.
  2. In a big bowl season the flour, toss the cleaned mushrooms. Then coat them in beaten eggs. Finally, coat in breadcrumbs. (In seasoning always trust your own taste buds. Meaning adjust the salt and pepper to your liking.)
  3. In a deep heavy-bottomed pan, heat 500 ml of Sunflower oil. Keep in mind that the temperature  should be 176-190°C (350-375°F) before you start frying.
  4. Deep fry the coated mushrooms until they are golden brown. Once cooked, remove from the oil and drain on kitchen towels.
  5. Serve the mushrooms with garlic sauce.

Be extra cautious in taking your first bite. The juice coming out of the mushroom can be very hot. It scalded my tongue always. :)

Enjoy every bite and remember sharing is caring.

Thursday, October 13, 2016

Oil for Deep Frying

5:06:00 AM 7 Comments
I've bee itching to share this with you since I started my online course about cooking. You all know that I love to eat and I love to dine out. What we eat in restaurants is not entirely as healthy as the food we can cook at home. Especially the deep fried food. But I got to admit, there are plenty of good food when it comes to deep fried. In fact, the list can go on and on and on. Even in Filipino dining table, there are many of this kind like the vegetable spring roll, fried chicken, lumpiang shanghai, fish, and many more delicious foods.

Photo by LifeisGood at

As far as I want to avoid deep frying (believe me I really want to), I can't because I can't stay away from sumptuous dishes my nanay (mom) taught me. In this regard, I still prepare and cook few of my family's favourites but in healthier option there is.

Just to give you an idea, the ideal temperature on deep frying should be 176-190°C (350-375°F). So cooking thermometer is your best friend in deep frying (get the best one, I mean it). If food is fried in this temperature, the outside part cooks immediately. But it seals the food, make it impenetrable by the oil. What cooks the inner part is the steam created by the natural moisture of the food.

Temperature lower than 176°C  (lower than 350°F) will absorb the oil, thus making the food greasy. On the other hand temperature higher than 190°C (higher than 375°F) will oxidize the oil, giving dried or burnt food.

What if you don't have a cooking thermometer? No worries. Just grab a wooden spoon and dip the handle into the oil, bubbles will appear around the stick and you're good to fry. Another method is to drop a popcorn kernel and if it pops, the temperature is said to be between 350 and 360 °F. (I would like to know your techniques on this, just comment below.)

In choosing the kind of oil to use, I can narrow it down to three characteristics. It should be stable, palatable and available. Maybe you heard this many times but I will still say it anyway. When it comes to most stable oil, meaning oil that can withstand the heat of continuous deep frying. Oil with high smoking point level is better for our health.  Among these oils are refined olive oil, avocado oil, sunflower oil and almond oil.

Photo by deegolden at

Smoking Point

  • Refined Olive Oil - 199° - 243°C (390° - 470°F)
  • Avocado Oil - 270°C (520°F)
  • Sunflower Oil - 227°C (440°F)
  • Almond Oil - 216°C (420 °F)

However, there are many claims that coconut oil is the healthiest option when it comes to deep frying. Sure is as long as it is refined. Why? Because it has higher smoking point (325-375°C ) compared to unrefined coconut oil. In addition to that refined coconut oil has neutral scent and flavour leaving your foods taste as it supposed to be. It can be used at continuous frying up to 8 hours at 365°C. Shop around first which is the best brand of coconut oil for you before considering it for deep frying.

How about the most common deep frying oil available and use such as vegetable oil, canola oil (rapeseed oil), soybean and corn oil?

Some of these are not as expensive as the recommended types mentioned above but it is most likely to result in huge amounts of oxidized fatty acids and other compounds that is potentially harmful for us. 


The oil you choose to use for deep frying can affect the quality, taste and nutritional value of the food. It has to be neutral in taste and should have high smoking point. If you don't mind buying expensive cooking oil, the best one is refined olive oil. But it can be hard to find in grocery stores. On the other hand, sunflower oil is not that expensive and doesn't smoke unpleasantly. If you opt to use sunflower oil regularly, make sure get enough Omega 3s in your diet. Re-using the oil is until two to three times. Actually, this depends if the oil smokes faster as before, that oil is no longer good to use. Put in a sealed container and labeled it not good or better yet toss in the garbage bin right away (of course in a container and cooled). Not in the sink either unless you want to call a plumber. 

Our health is very important. What we eat dictates what kind of health we have. I'm not a nutritionist or something. But I don't need to be one to know what's best for me and my family.

All information written here is based on my own research. Lutoninanay admin do not intent to replace any advise of nutritionist, chefs or any professional who knows the topic. Lutoninanay admin just want to share her thoughts and knowledge learned along the way. Lutoninanay do not take responsibility on any decision you made based on provided information.