How to make home-made pizza

Sometimes we get bored on a lazy Sunday or weekend, we then try to do something to keep us occupied. Now here is an easy way to make your day, Cooking a home-made pizza. This is very easy and if your ingredients is also easy to grab.

Weekend BBQ

Weekends are great time to have family bonding and cooking.

Here are some simple dishes we had that made us occupied.

More close up images after the break.

Grilled Mussels, Oysters and Tilapia Dinner

Grilled Seafoods

It's once again dinner time, and the shaman's having fun with food again. We had some Tahong (Mussels), Talaba (Oysters) and Fish (Tilapia).

It's a good thing having fast metabolic rate, eating will not get you fat. For this evening we decided to grab some grilled seafoods, since the red tide warning has been lifted and he haven't tasted tahong and oyster for quite some time.

The shaman fired up some uling (Coal), and placed  tahong and oyster over it. It cooks fast, and its quite half-cook compared to conventional cooking methods. Vinegar sauce/dip will make it more tasty and complete the cooking process. Like kinilaw recipes, It applies the same method. For our vinegar sauce, I diced some onions, sili (pepper), pepino (Cucumber), a bit of salt, and sugar.

Cheesy Lasagna Sunday

Our first lasagna

This Sunday, We have Prepared Lasagna.

This is our first time to cook lasagna, since this food follows the same path with baked macaroni. We just followed the same procedure to as how we make baked macaronis.

Using the Flat sheet pasta used for lasagna, Ground beef, Spaghetti Sauce, Quick melt Cheese, Tomato sauce, Onions, Evaporated milk, Butter and all purpose flour.

First up we boiled the pasta, then prepared the red sauce similar to spaghetti sauce procedure. As for the white bechemel sauce, Butter, Flour, all-purpose cream on a sauce pan.

Penne Carbonara and Whole Meat Ham Dinner

Holiday Ham

Our Galera Trip was cut short due to Work-Related Hazard so we treat ourselves with this feast for dinner last Friday.

What I usually do with the ham is boil it with pure or concentrated pineapple juice with a few pineapple chunks untill the sauce thickens. No additional seasonings required.

And a Typical carbonara recipe using penne pasta sizzled with italian seasoning.

Pork Adobo with Ashitaba

Pork adobo with Ashitaba by my sister

For those of you wondering, what is "ashitaba" click here. This is an alternative way to make your regular dishes healthy using ashitaba leaves or commonly known as "Tomorrow's Leaf"

You can basically use it as a garnishing, to common Filipino Dishes. Already used ashitaba in "Tokwa't Baboy," Papaitan, Nilaga/Bulalo, Sinigang  both on Pork and Fish. Sorry I have no images when I cooked them five or more months ago.

Later on I will do post them as I cook them.

Lechon Kawali and Pancit Habhab Delight

Lechon Kawali

This is what the shaman prepared for dinner lastnight, Lechon Kawali non-fry and Pancit Habhab. Thanks to Connie over at homecookingrocks.com for the wonderful idea. It turned out well, crispy and oil free.

After boiling the pork belly slab with salt pepper, onion and garlic. I let it cool for a few hours without the pork stock.

Then shoved it to a turbo broiler, I didn't preheated tho, took me 40 minutes under 325 farenheit.

Even though it didn't popped that much, the skin has the similarity to lechon baboy (Roast pork) skin.

The Troll likes Ribs for dinner

Pork Ribs

This is how the shaman prepare pork ribs. Yes the shaman knows how to cook, but not better than ninei.


I boiled up the nasty ribs for 3 hours to tenderize it then marinated in soy sauce with a mist of calamansi, onion and garlic and some seasoning.