"Here you can find familiar or common dishes in wich I am sure some of it you have already done and tried before or probably one of your favorites, but it's ok because I made this site to share to you my own version plus my favorites. Here, we do it my way".

Enjoy the Kata's Way!

Sunday, September 9, 2012

Peanut Sauce

Spicy Peanut Sauce

Yields 1/2 cup

2 Tbsp.    Natural Peanut Butter
2 Tbsp.    Fresh Lime Juice
1 Tbsp & 1 tsp.   Water
1 Tbsp.    Chilli Sauce
1 Tsp.      Honey
                Salt (not necessary)

Just mix all the ingredients and heat for like 2 minutes until well blended. Cool then serve.

Saturday, September 8, 2012

Suman Malagkit


2 cups      Glutinous Rice
1 1/2 can  Coconut Milk
1/2 cup     Sugar
1 tsp.        Salt
2 tbsp.      Crushed Ginger
                 Banana Leaves


- Rinse the rice until water runs clear then drain. Put in a deep pot or a wok pan.
- Add the rest of the ingredients except the  banana leaves.
- Bring to a boil and simmer for about 30 minutes in medium heat. Keep stirring then reduce to lower heat.
- When it becomes sticky and almost dry, turn off the heat and let it cool.
- Scoop at least 2 tbsp. of rice mixture to a cleaned and prepared banana leaves. Roll them and fold the      edges to close.
-Put in a steamer and cook over medium heat for 45 minutes.
- Remove from steamer and serve with hot coco or coffee. Enjoy!!!

Wednesday, August 29, 2012


1.1 lbs.    Ground Pork
1    lbs.    Chopped Raw Shrimps
3-4 tbsp  Kikkoman Soy Sauce
1    C.      Shredded Carrots
1    C.      Chopped Scallops
1    tsp.     Salt & pepper
1               Egg
2    tbsp.   Sesame Oil

                 Gauza Wrappers
                 Bamboo Steamer


Combine the first 8 ingredients and mix well.

Scoop 1 tbsp of mixture to each of the wrappers and close (leaving top open)

Use water to seal the sides of the wrapped mixture

Arrange in the steamer ( I use Bamboo Steamer)

Steam in 30 minutes over medium heat.

Serve with spicy soysauce. Enjoy!

Tuesday, April 26, 2011

Davao City, Philippines

Tuesday, January 11, 2011

Ginisang Sitaw (Sauteed String Beans)


1 or more bundles String Beans
1/2 lbs.     Pork Belly ( cut into small cubes) / Ground Pork
1-2 tbsp   Minced Garlic
1 whole    Sliced Onion
1 whole    Sliced Tomatoe
2-3 tbsp   Soy Sauce 
1/4 c.        Water (optional)
1 tbsp       Bagoong (uncooked)
                 MSG (optional)

1. Heat oil in a casserole pan.

2. Saute onion first, then add garlic the tomatoe.

3. Add cut string beans and simmer for 2 minutes.

4. Add soy sauce, msg and water if you like. simmer for another minute.

5. Add bagoong, mix and cover. Taste it. Turn off heat.

6.Serve with rice.

Fruit Salad


             Bananas (sliced)
             Strawberries (halves)
             Apple (Cubed)
             Fruit cocktails or any variety of fruits you want to add
1/2 can Corn Kernels
1 cup    Raisins
1/2 cup Cheddar cheese/american cheese (diced/grated)

1 can Condensed Milk
1carton Whipping Cream (midsize)
1/2 can Corn kernels
1/2 c. Grated Cheddar Cheese or 4 slices American Cheese


Blend all together.

Ways of serving:
Frozen - scoop on top of fruit (consistency is like that of ice cream)
Cold - pour on top of fruit
Cold - mix with the fruit before serving

Always serve cold!



1.1 lbs. Pata (pig's thigh)
4 pcs.   Sangke (Star Anise)
1/4 c.    Soy Sauce
3 tbsp.  Vinegar
3 tbsp   Bingtang or ordinary sugar
2 tbsp.  Garlic (pounded)
              Water to boil the meat till tender but in tact
              MSG (optional)
              Mustard leaves (optional)


Wash legs. Put it in a casserole along with the rest of the ingredients. Boil till legs are tender but in tact. Test it with a fork or toothpick. Add mustard leaves if you want. Set aside and save the leg broth for the brown sauce.

brown sauce:

1 c.  pata broth
2-3 tsp. cornstarch
2 tsp. MSG (optional)
Salt to taste, start with a pinch


Mix and cook all together in a saucepan until it thickens. Put the LEGS in a nice serving dish, pour the sauce over it and serve hot. Garnish with shopped onion leaves.

Let me know!

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