Publisher's Note

  • Publisher’s Note

    by C.K. Now that winter is over and spring had finally sprung, it’s time to spend more outdoors than indoor activities.  I’m  sure that even the pets we have wants to wonder around in this wonderful weather.  I just got a glimpse of the crocuses on our rock garden and a few perennials  coming back from [...]

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Page added on April 22, 2017

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Kuya Bong’s Kusina

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Ginisang Gulay

Ginisang Gulay is a simple sauteed vegetable dish. It is composed of eggplant, squash, okra, amapalaya (bitter gourd), and string beans. The combination of vegetables resembles a Filipino dish called Pinakbet.


  • 1 medium bitter gourd (ampalaya), cored and sliced
  • 6 to 8 pieces okra
  • 1 cup sliced tomatoes
  • 8 pieces string beans sliced in 2 inch pieces
  • 1 medium Chinese eggplant
  • ¾ cups vegetable broth
  • 1 medium yellow onion, sliced
  • 1½ cups cubed calabaza squash
  • 4 cloves garlic, crushed
  • salt and pepper to taste
  • 3 tablespoons cooking oil


  1. Heat oil in a pan.
  2. Saute garlic and onion.
  3. Add the tomato when the onion gets soft. Cook for 2 minutes.
  4. Add the calabaza squash. Stir and cook for another 2 minutes.
  5. Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes.
  6. Pour the vegetable broth. Cover and cook for 5 to 7 minutes.
  7. Remove the cover. Add salt and pepper to taste.
  8. Transfer to a serving plate. Serve and enjoy!

Kalabasa Soup with Ampalaya Leaves

It is the time of year wherein pumpkin gets a lot of attention. This time, we will not make the traditional pumpkin soup. Instead, I will show you how to cook a very simple soup using butternut squash with a Filipino twist — I call this Kalabasa Soup with Ampalaya Leaves.


  • ½ medium butternut squash; peeled, seeds removed, and cubed
  • 3 cups chicken broth
  • 3 cups water
  • A bunch of Ampalaya (bitter melon) leaves
  • 1 medium yellow onion, sliced
  • ½ teaspoon garlic powder
  • Salt to taste


  1. Combine chicken broth and water in a cooking pot. Bring to a boil.
  2. Add the onion and butternut squash. Boil for 20 minutes.
  3. Put-in the garlic powder. Stir
  4. Put-in the ampalaya leaves. Cook for 5 minutes.
  5. Add salt to taste. Serve.
  6. Share and enjoy!

Cheesy Broccoli Soup

Here is another vegetable soup recipe that you might be interested in. Cheesy Broccoli soup is a thick soup made from chopped broccoli, fresh milk, and grated sharp cheddar cheese.


  • 2 tablespoons butter
  • ¼ cup chopped onion
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2¾ cups milk
  • ¾ cups sharp cheddar cheese, grated
  • 8 ounces broccoli, chopped


  1. Heat a cooking pan and put-in the butter. Let the butter melt.
  2. Add-in the onions and cook until it becomes soft.
  3. Put-in the flour and stir while cooking.
  4. Pour-in the milk and let boil. Simmer for 2 minutes in medium heat.
  5. Add the ground black pepper and stir.
  6. Put-in the broccoli then cook for 3 to 5 minutes.
  7. Add the cheese and stir until it melts.
  8. Turn off the heat and transfer to a serving bowl.
  9. Serve hot. Share and enjoy!


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