Recipes English & Tagalog 


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This is great for a quick breakfast. The basil is a key ingredient so, weird as its inclusion may sound, don't be tempted to skip it. It's also worth keeping a batch of chopped bananas in the freezer so that you can whip this up whenever you feel like it. (Peel and chop each of your bananas into three or four pieces, seperate them out on a tray to freeze them initially and, after an hour or two, transfer them to a zip lock bag. Flat freezing them first ensures they won't stick together when you bag them up.)

Basil and blueberry smoothie


1 banana, frozen

250g frozen blueberries

5 basil leaves

1 handful of fresh spinach leaves

2 tsp tahini

2 tsp almond butter

1 tbsp linseeds

1 date

almond milk to loosen (make your own – see previous recipe post)





Put all the ingredients into a blend and mix until smooth, adding more or less almond milk as required.



1.     Hatiin sa apat na hiwa ang buong saging at ilagay sa freezer para maging frozen (gawin pa lamang ito ng maaga para kapag handa nang gawin ang smoothie na saging).

2.     Kapag gawin na ang smoothie o shake paghalu-haluin lahat nang mga sangkap sa liquidiser para madurog at maging malapot.

3.     Kung masyadong malapot patakan nang almond milk para maging katamtaman ang lapot.


1 buong saging na frozen

250g blueberries na frozen

5 dahon na basil

1 dakot na sariwang dahong ng spinach

2 kutsaritang ‘tahini’

2 kutsaritang ‘almond butter’

1 kutsarang linseeds

1 ratile (date)

almond na gatas at sariling gawa

(tingnan sa nakaraan na post)






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'Devils' always remind me of Christmas; not that that stops me serving them up with pre-dinner drinks almost whenever we have people round. Lazily, it usually means I don’t feel the need to bother with a sit-down starter. They are quite substantial little eats, the salty ribbons of bacon a perfect contrast with the sweetness of the soft, prune interior.

Devils on horseback


10 rashers of streaky bacon

20 pitted prunes



Preheat the over to 180°C.

Halve the bacon rashers. Place a prune at one end of each halved rasher and roll it up in the bacon. Repeat until all the prunes and bacon are used up.

Lay the devils flat on a non-stick baking tray (if it’s not non-stick, line it with some foil or baking parchment) and cook in at 180°C oven for 20-30 minutes, turning after 10-15 minutes so that they are lightly browned on both sides.

Serve at once alongside a stack of paper napkins and a small eggcup filled with cocktail sticks so people can spear their own devils (or forego them and use their fingers).



10 hiwa na streaky bacon

20 pirasong prunes


1.     Painitin muna ang oven sa 180°C.

2.     Yung buo o isang piraso na bacon ay hatiin sa dalawa. Lagyan ng 1 pirasong prune sa dulo ng bacon at ibalot ang prune (roll yung bacon sa prune). Hanggang sa matapos lahat ng bacon at prunes.

3.     Kumuha ng tray at lagyan ng foil o baking parchment para hindi dumikit at ilagay ng yung ‘devils’ o yung nabalutan na prunes.

4.     Ilagay sa loob ng pinainit na oven.

5.     Lutuin nang 20-30 minuto, pagkatapos ng 10-15 minuto baliktarin ito at sa kabaliktaran ganun din (o hanggang sa maging brown ng konti).

6.     Ihain sa plato na may tissue at may kasamang toothpick sa maliit na mangkok.

Preparation time: 5 minutes | Paghahanda: 5 minuto

Cooking time: 20-30 minutes | Pagluluto: 20-30 minuto


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Almond milk is not only expensive to buy, but tends to be full of additives like gum and sugar…which rather goes against the whole point of this healthy dairy-free milk-alternative. It’s really easy and painless to make at home.  Amazing smoothies are but a small step away. Here’s how:

Homemade Almond Milk; A HELPING HAND: Delicious Recipes in English & Tagalog by Frog Michaels


200g almonds (with skin – we buy ours in bulk from Mustafa)

500ml (tap) water for soaking

1 litre of (tap) water

1 tbsp runny honey (optional)

1 tsp vanilla extract (optional)



 Cover the almonds with 500ml water and leave to soak for 3-4 hours.

Drain the water and discard it. Put the now softened almonds into a liquidiser or blender and add 1 litre of fresh water. Blitz for 5 minutes.

Cover the opening of a measuring jug (it’s safe to keep in the fridge and easy to pour from) with one layer of muslin or, failing that, a clean Good Morning towel. 

Carefully pour the almond milk through the muslin to catch the pulverised nut pieces that you no longer need. Once all of the liquid has passed through the cloth, give the muslin a good squeeze to make sure you have extracted as much of the liquid as possible.

Add 1 tablespoon of honey (optional) and 1 teaspoon of vanilla essence (again, this is optional) but useful if you’re drinking the almond milk and not using it in a smoothie: it makes it disproportionally more palatable. If the milk is to be used for smoothie-making, then I usually don’t add either as the additional fruit, nuts and veg impart more than enough flavour.

Cover the almond milk and keep it in the fridge for up to two days.

Sariling gawa na almond milk


200g na buong almonds (my balat – binili namin sa Mustafa)

500ml ng tubig para pangbabad

1 litro ng tubig mula sa gripo

1 kutsarang pulot (opsyonal)

1 kutrasitang vanilla essence (opysonal)


1.     Ibabad ang almonds sa tubig hanggang sa lumubog ito (500ml).

2.     Hayaan nakababad hanggang 3-4 na oras.

3.     Alisan ng tubig at ilagay ang almonds sa blender at ilagay ang 1 litro ng tubig mula sa gripo.

4.     Paandarin ang blender hanggang 5 minuto.

5.     Ilagay sa measuring jug ang gata ng almonds at gumamit ng manipis na tela o yung Good Morning towel para hindi maisama ang balat ng almonds.

6.     ibuhos sa tela ang almond milk saka pigain hanggang sa magawa laht ang libido.

7.     Maglagay ng 1 kutsarang pulot (o honey) at 1 kutrasitang vanilla kung nanaisin.

8.     Takpan ang measuring jug at ilagay sa ref, hanggang 2 araw.

9.     Pigain ang nasa manipis na tela at para makuha pa ang natirang gata nito.


Preparation time (not including soak-time): 10 minutes  

Paghahanda (hindi kasama ang pagbabad): 10 minuto

Cooking time: 0 minutes | Pagluluto: 0 minuto


You can adjust the quantities as required: 100g almonds required blending with just 500ml water.

Depende sa karaming almonds milk ang nais gawin: 100g na almonds ay 500ml na tubig.




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Salt & Pepper Squid

As featured in A Helping Hand: Delicious Recipes in English & Tagalog

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This makes a delicious starter and as they are best eaten with your fingers, people don’t even need to be sitting down at the table. Serve alongside the Summer Roll dipping sauce (see book for recipe) or a small pot of shop-bought mayo, enlivened with a good squeeze of lime, salt and pepper and a dash of paprika. 

A Helping Hand: Delicious Recipes in English & Tagalog by Frog Michaels


500g squid, including any tentacles

3⁄4 tbsp black peppercorns

1 tbsp salt flakes (Maldon) 

100ml sunflower oil

3 tbsp flour

4 tbsp cornflour



Ask your fishmonger to clean the squid and remove the inner beak. Cut the flesh into rings (about 1-1.5cm wide) and/or triangular pieces, leaving any tentacles whole, unless they’re ridiculously long.

Place the whole peppercorns in a dry frying pan over a high heat and toast them for 1-2 minutes. Transfer to a pestle and mortar and crack and grind them into a lumpy black powder. There is no need to pulverise them into dust, but equally you don’t want enormous un-cracked lumps either. Add the salt and mix well.

Pour the oil into a frying pan and heat. You need the pan to be half full of oil (so add more or less than the stated amount depending on the size of your pan).

In a ziplock bag, shake up the flour, cornflour, salt and pepper. Toss the squid inside and shake it again.

Test the temperature of the oil with a small piece of bread. It should float to the top and turn golden within 20 seconds. You are now ready to fry and will need to do so in batches.

Stand well back as the oil will spatter. Shake off any excess peppery flour from the squid rings back into the bag before adding the pieces of squid to the hot oil. After about 2 minutes, when the batter has turned a light golden colour, turn the rings to cook the other side (for about 1 minute).

Once each batch is ready, transfer the squid onto a plate covered with kitchen towel to absorb any oil. When everything has been cooked, arrange the squid rings on a large plate or platter. Serve immediately. 


A Helping Hand: Delicious Recipes in English & Tagalog by Frog Michaels


500g pusit kasama ang mga galamay

3⁄4 kutsarang buo na paminta

1 kutsarang salt flakes (Maldon) 

100ml mantika na sunflower

3 kutsarang harina (plain flour)

4 kutsarang cornflour




Ihanda ang mga sangkap | panukat ng mga sangkap ‘measuring spoons’ | kutsilyo | sangkalan | kawali | pangdikdik o ‘mortar and pestle’ | sipit na pangluto (tongs) | supot na ziplock (ziplock bag) | kitchen tissue | plato

1. Kung bibili ng pusit mula sa palengke, ipalinis ang mga pusit at ipatanggal ang tuka na parang plastic na nasa loob nito.

2. Hiwain ang pusit nang pabilog na sukat nasa 1cm-1.5cm, o hiwain sa hugis na tatsulok.

3. Tustahin ang paminta sa tuyong kawali sa ibabaw ng malakas na apoy nang mga 1-2 minuto.

4. Durugin ang tinustang paminta gamit ang mortar and pestle, pangdikdik o kahit anong pwedeng pangdurog. Hindi kinakailangang maging parang pulbos ang pagkakadikdik. Sapat na ang madurog ang malalaking piraso. Ihalo ang Maldon salt flakes dito at haluin nang mabuti.

5. Painitin ang kawali na may mantika sa kalan. Dapat ay mangalahati sa kawali ang dami ng mantika, kung kaya’t dagdagan o bawasan ang dami ng mantika kung kinakailangan.

6. Pagsamasamahin ang harina, gawgaw, dinurog na paminta at Maldon salt flakes sa supot na ziplock. Alugin ang mga laman upang mahalo mabuti.

7. Isama sa supot ang hiniwang mga pusit. Alugin muli ang mga laman upang mahalo nang mabuti.

8. Para malaman kung mainit na ang mantika at maaari nang gamitin sa pagpiprito, maglagay ng maliit na piraso ng tinapay sa kawaling pinapainit. Kapag lumutang ito matapos ang 20 segundo at maging kulay brown, hudyat ito na maaari nang pagprituhan ang mantika.

9. Lumayo sa kawali dahil maaaring tumalsik ang mantika habang nagpiprito. Ipagpag ang mga pusit bago ilagay sa kawali upang matanggal ang sobrang tinimplang harina na nakakapit dito.

10. Matapos ang 2 minuto o hanggang maging tustado nang katamtaman ang harinang nakabalot sa mga pusit, baliktarin ang mga ito upang maluto ang kabilang bahagi. Iprito muli nang mga 1 minuto.

11. Gamit ang sipit, ipatong ang mga nilutong pusit sa plato na may kitchen tissue upang masipsip ang mantika. Ilipat sa malaking plato na malinis at ihain agad.

Preparation time: 10 minutes | Paghahanda: 10 minuto

Cooking time: 10 minutes | Pagluluto: 10 minuto

+ Serve with: lemon wedges and mayonnaise for dipping or the Summer Roll Dipping Sauce (page 118)

+ Ihain ng may: lemon na hiniwa ng pahahaba at mayonnaise pang sawsawan o binalot na sugpo & bihon na sawsawan (pahina 120) 

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