Posted in First Quarter

Aisaac’s Lutong Pinoy

Before homeschooling,  I only know how to fry an egg and cook instant pansit canton.  When I was still studying in a regular school , we had activities in our HELE class to cook a dish together with my classmates. However, I never got to try to cooking at home on my own because my grandmother prepared and cooked everything for us.

Since we moved to Malaysia,  my brother and I learned to be independent since both our parents work. We cook our own food during lunch. During their rest-days, either mom or dad will teach me how to cook.

Dad’s specialty is Adobo and Pininyahang Manok while mom can cook almost anything.



Ingredients :

2 lbs. chicken, cut into serving pieces

3 pieces dried bay leaves

4 tbsp soy sauce

2 tbsp vinegar

3 cloves garlic, crushed

1 to 2 cups water

¼ cup cooking oil

½ tablespoon white sugar

Salt and whole peppercorn


In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours

Place the cooking oil in a pan and apply heat

When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.

Pour-in the remaining marinade and add water. Bring to a boil

Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender

Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.

Serve hot. Share and Enjoy!



1½ cups Mung beans

1 tbsp garlic

½ lb minced beef (we prefer beef than pork; dad wants us to avoid pork as much as possible)

2 cups spinach   ( fyi  : they don’t sell malunggay and ampalaya leaves in Malaysia, if you want malunggay leaves you have to get it yourself, in our area unfortunately there’s none)

1 pc medium sized tomato, chopped

1 medium sized onion, chopped

2 tbsp fish sauce

24 ounces water (for boiling)

¼ teaspoon ground black pepper

How to cook :

In a pan, put-in the water and bring to a boil

Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)

On a separate pan, sauté the garlic,onion, and tomato

Add the meat. Cook for 5 mins

Put the fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer

Pour the cooked Mung beans. Stir and then simmer for 10 minutes

Add the spinach

Sprinkle the ground black pepper

Serve hot. Share and Enjoy!



1 kilo beef brisket or cut into cubes

150 grams tamarind fruit or 1 pack Sinigang sa Sampalok mix (Fyi : I used the Malaysian version Tamarind paste called “Asam Jawa”)

1 bunch kangkong, wash and get the leaves only

1 bunch string beans

3 pcs. siling haba or green chili

2 medium size tomatoes, chopped

1 large red onion, quartered

salt and patis



  1. Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. (FYI : We used a pressure a cooker to make the meat more tender_
  1. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in the kangkong and tamarind soup mix. Simmer for an additional 10 minutes.




2 lbs. chicken, cut into serving pieces

12 ounces pineapple chunks, canned

2 medium sized tomatoes, chopped

1 cup bell pepper, cut into thick strips

1 medium sized carrot, wedged

2½ tbsp fish sauce (patis)

½ cup fresh milk

2 tbsp garlic, minced

1 medium sized onion, sliced

2 tbsp cooking oil



Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks) for 20 to 30 minutes

Pour the cooking oil in a cooking pot / casserole then apply heat

Sauté the garlic, onion, and tomatoes

Put-in the chicken and cook until color of the outer part turns light brown

Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil

Add the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).

Put-in the carrots and simmer for 5 minutes

Add the bell pepper and fish sauce then simmer for 3 minutes

Remove from the cooking pot / casserole and transfer to a serving dish.

Serve hot. Share and enjoy!

Note : I have also studied proper food preparation and nutrition. Please click on the link below to view my powerpoint presentation




I am a smart, kind and cheerful 10 year old. My hobbies include playing the piano and playing online games.

One thought on “Aisaac’s Lutong Pinoy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s