The best Spaghetti meatballs recipe 

​This Spaghetti meatballs is ideal for the whole family. Sometimes we really have hard time feeding our kids and we can only make simple pasta for them with just plain adjusted taste of tomato sauce and sausage. When I was making this recipe I never thought it will be that good that even my 2year old daughter really loved it and even asked for more. I and my partner just simply love this and we really enjoyed the taste. With the perfect cooked pasta, and the combination of the sauce and the very yummy meatballs, it makes it really the best. Hope you will make it too and love as much. I’m happy to share my recipe. Enjoy! 
For the meatballs:
250grams mixed of ground beef and pork
1 egg
2tbsp. Fresh milk
1tsp. Salt
1/2 tsp.  Garlic powder
1/2 tsp.  Onion powder
1/2 tsp. Ground black pepper
3/4 tbsp. White Sugar
3tbsp. Grated Parmesan cheese
3tbsp. Bread crumbs
 
-Mixed all ingredients and make a medium size balls.

For the sauce:
500 grams Tomato sauce
3tbsp. Pesto
Salt
Pepper
Sugar

-Pour half of the tomato sauce in a pan. Place the meatballs on top and covered with the rest of the tomato sauce. Cover and Simmer for 30 – 45 minutes or until meatballs are cooked.
-Add the Pesto.
-adjust taste with salt, pepper and sugar.

For the Pasta:
Prepare enough spaghetti pasta for 4-5 person. We all know how to cook it but I’ll write it down for a tip.
-Boil water with 1tbsp. Olive oil and 1tsp. Salt.
-Put the pasta once the water is boiling and reduce the heat that is only enough to boil very little, do not cover and it really must not boiling so much. Check frequently. Do not overcooked the pasta. 

Crispy Pork Sizzling Sisig (with a side soup)

Pork sisig is one of my most favorites Filipino Dish. Usually its made out of Pig’s head.
But in my recipe I used Liempo (Pork Belly), which I prefer and of course for my German partner who also prefer better part of a Pig. Cooking Pork Sisig takes a bit of time and a hard work, and not everyone can make it good, it needs your full attention and the right timing: To tender the meat, to fry it into perfection for the meat not to be too hard and the skin is crispy enough but not overcooked, to saute all those ingredients for a good aroma and a right timing to mix it before eating so the egg wil not be overcooked. But all those efforts, once done well, is all worth it!
In the Philippines, it is served with rice for a meal but mostly Sisig can be found in every bar which is served as “Pulutan” in a hot sizzling plate and it is really good with a cold beer. For us, we don’t have sizzling plate so we just kept it in the pan. We of course eat it with rice, and I think a hot soup on the side made it all perfect.
So here I share with you my Crispy Pork Sisig with a hot soup.

Ingredients:
750grams Pork Belly (with Skin)
2Tbsp. Butter
4Tbsp. Diced White Onion
2Tbsp. Diced Ginger
2Tbsp. Diced Bell Pepper (Red or Green)
2Tbsp. Mayonnaise (Full Scoop)
3Tbsp. Liver Spread
Sugar
Salt
1/2 tsp.Garlic powder
Ground Black Pepper
1Tbsp. Diced Chili
1 Egg
1 Lime or Kalamansi

Direction:
-Boil the pork belly with a water enough to cover the meat, put salt, black pepper and garlic powder into it. Once its boiling, lower the heat to simmer for 45mins.
-Remove the meat from the water and let it dry a bit. Refrigerate for 8hrs or overnight. Keep the water (pork stock) for the soup later.
-Slice and separate the Skin of the meat. Deep fry the meat until golden brown. Let the skin fry longer until it becomes crispy.
-Slice the meat into a very small cubes. Also the Skin but keep it separated.
-Heat a pan and melt the butter. Add on the Ginger, Onions and Bell Pepper. Becareful not to burn it, keep stirring until you think the aroma has come out.
-Add liver spread and mix it well.
-Add the sliced meat. Continue mixing it in a medium heat. Put 1 Full tsp. Salt and little bit of ground black pepper.
-Add the Mayonnaise and chili. Put a pinch of sugar on it.  Mix well and let it stay again for another minute. Taste and adjust with salt and sugar according to your taste.
-Heat up  sizzling plate and transfer the cooked pork sisig into it while it’s heating continuosly, topped with the crispy Pork Skin and Egg. Remove from heat and put Sliced lime or Kalamansi on the side.
-Mix it while the Sizzling plate is still hot.
(For those who does not have a Sizzling Plate, just keep it in the pan, once the pork sisig is done, spread the Crispy Pork Skin and topped with an Egg. Make sure it’s hot enough for the egg to be cooked a bit.)

For the soup as side dish:
Direction:
-Pour pork stock in a caserole.  (The water you used to boiled the pork for your Sisig)
-Add whole black pepper, sliced ginger, onions and Cabbage. Boil until Cabbage is cooked.
-Add Salt and a pinch of sugar to taste.

Serve it with Hot Rice. Or enjoy the Hot Sizzling Crispy Pork Sisig with a Cold Beverage.

First blog post

I actually have always wanted to write about just anything; life experiences, travel, cooking, parenting, relationships, etc. But I always got caught up into a busy days. As a working full time mom and housewife, it’s so difficult to find a good time to do what I like. But here I am writing my first blog, so here’s how did all started.

Like my daily routine, waking up early preparing my husband’s breakfast, and as he goes out to work I woke up our 2year old little girl and share a quick breakfast with her. Then the household works starts and finished it with hungry tummy; “oh it’s already noon”. I haven’t even prepared food for lunch yet, not even starting any computer work yet, not even been out of the house yet for my daughter’s daily fresh air. So I decided to just check what I can cook for lunch only to found out that there is not even much food stock left, not even some meat, but thanks god that it’s only me and my little one at home. So while cutting all these little veggies left, I didn’t even know how will I cook them, then my mind started to flow again how I love to cook and this is something I would love to do if I decide to get another job. Then my desire to write comes next and thought that I could actually start to write about cooking, but I said NO, I don’t wanna write just usual common recipes, I want to do more that this, communicating and reaching out other people’s senses is what I want, in any different subjects. So I made a decision, I’m gonna start to write; of course I will include some recipes and tips of cooking within my blog so I could do both of what I loved at the same time, and this is what I feel like to write today. So as a start I wanna share how I easily manage to make something good to eat in the last minute and without enough main ingredients , and that little girl could eat well too. So all I have is this “Baguio Beans and carrots” what am I gonna do with it? First, I take a look of what spices I have and check what’s first thing needs to be eaten before it gets bad, tomatoes most especially, that means my sauce would gonna be with tomatoes. But I have a little one with me who’s not into vegetables so much yet, though I really always try to introduce it to her but I’m afraid she would not eat it just like this. So I opened up the fridge and search for something she may also like. A lyoner sausage! Perfect! Even though I haven’t cooked vegetables with sausage yet, I felt relieved that there is something at least she likes and I will make it good for both of us. So here’s what I made out of it; (you can see the quantity of vegetables in the pics. Actually just good for two)

1. Cut the sausage into small cubes. Stir fry until medium brown with an olive oil. Remove fried sausage from the pan.
2. In the same pan sauté Diced tomatoes and green Bell Pepper for about 2 minutes in a medium heat. Slightly press the tomatoes to make a little sauce.
3. Add the carrots and green beans. Stir fry for another 2 minutes. Add a pinch of salt and ground black pepper. Add 3pcs dried bay leaves.
4. Pour in 120ml water. Put 1Tbsp. Tomato paste. 1Tbsp. Paprika. A pinch of sugar. Add little more salt and pepper. Add a pinch of dried oregano and rosemary, but this is optional. Cover and cook until vegetables are tender. You can always add a bit of water if needed. It must be with a little bit of sauce when done.
5. Add 1tsp. Fish sauce. Adjust taste with salt and a bit of sugar according to the taste you like.
6. Transfer the cooked vegetables into the plate and top it with the fried sausage.

Done! You see, as easy as that. You don’t need to always search for recipes to make something good, just look of what you have and let your feeling decide what kind of taste you wanna have; salty, sour, sweet etc. and look for best available ingredients you have at home. Just do what you think is good, nothing to worry about trying of something new, who knows how it’s gonna be unless you tried. Most importantly, its healthy and yummy! And my tip is, follow your taste, cook according to your own taste at that moment you are cooking. Adjust as much as you want, your own taste will never disappoint you in such a hurry unplanned cooking, instead you can make it even better.
Yes! I’ve finally wrote my first blog. I can’t wait to share more! We will see what is it about with the next one! See you!