"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!

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!


Monday, January 10, 2011

Crispy Dilis


1/3 c. sugar
1/3 c. vinegar
1/2 tsp. salt
1 pack dried acnchovies
hot sauce/ chilli (optional)
Oil for frying

1. mix the first 3 ingredients. You may add hot sauce if you desire.

2. Toss anchovies by batch into the sugar mixture till well coated then fry in medium heat till brown and crispy. Do not over cook. Drain in paper towel. They flock, separate them from each other when it's cold.
3.Serve as is or with vinegar or any dip you prefer.


Sunday, January 9, 2011

Shanghai Lumpia


1/2 kilo diced small shrimps
1/4 kilo ground pork
1/4 cup chopped mushrooms (preferably chinese)
1 onion, chopped
2 stalks spring onion, chopped
3 Tablespoon soy sauace
Dash of salt
Dash of Pepper
a dash of MSG (optional)
1/2 cup raisins (opional)
1/2 cup green peas (optional)
Lumpia Wrapper - cut into halves
Vegetable oil for frying
1/2 cup flour (optional)

1. Blend all ingredients except for the last 3.
2. Wrap 1-2 tablespoon in each half wrapper.
3. 2 ways of frying:
         a. Deep fry as a whole, then cut in the middle when it's done.
         b.Cut in the middle, dip open ends in flour and deep fry.
4. Serve hot and crispy with Kate's Shaanghai Lumpia Sauce.
Try It!!!

Shanghai Lumpia Sauce


2 tablespoon Vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 Tablespoon tomato catsup

2 tablespoon Hot Chilli sauce (optional)

1 Teaspoon tapioca powder or cornstarch dissolved in

1/2 cup water


1 tablespoon Oyster Sauce - I do this to most of my dishes, just to add more flavor. But if you want the sweet and sour real thing, opt this out.

1. Heat sugar, salt, vinegar,  catsup and hot sauce (optional) in a saucepan until it boils.

2. Add dissolved cornstarch to the boiling mixture and stir until thick.

3.Serve with Love and Gigil :)
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