The goal of Simpleng Luto is to share the simple recipe that is prepared and cooked in the simplest way. A simple cooking for a simplest Filipino taste, lutong-pinoy lasang-pinoy. Simpleng Luto is more on Lutong Bahay recipes or cooked mostly by simple Filipino family on day-to-day living.

Ginisang Upo

Another simple cooking experience for my Simpleng Luto blog. When I cook something like this I remember back where I grew up (in Bicol). I practice my way of cooking in tambayan which my friends love to eat together in a single banana leaf. That's what we call... FOOD TRIP!

Medium sized Upo (Bottle Gourd), sliced
3 Cloves Garlic, crushed
1 Medium Sized Onion
2 medium sized tomatoes (optional)
1/4 lb ground pork (giniling)
3 tbsp cooking oil
1 tsp salt
1/2 tsp ground black pepper

Heat the pan and with cooking oil sauté garlic, onions, and tomatoes - either no tomatoes to avoid fast deterioration
Put ground black pepper, ground pork and simmer for 3 to 5 minutes
Add the Upo (Bottle Gourd), and simmer for 6 minutes
Add salt to taste. Serve hot and Enjoy! 1 comments

Prawn Curry by Quickfire

I saw this recipe in one of my favorite Cooking TV show named Quickfire, I quite sure you guys will totally agree to me that this recipe is a Simpleng Luto.

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Ajinomoto Umami Super Seasoning
Hot Rice


1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger. Add Ajinonmoto Umami Super Seasoning.
2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.
3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.
4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.
5. Serve with hot rice sprinkled with green onions as granish.

Thanks To Quickfire for this recipe. 0 comments

Come & join us as we celebrate #MacaronDayManila2012! Visit any Bizu branch on March 20 for a FREE macaron!

Come & join us as we celebrate #MacaronDayManila2012! Visit any Bizu branch on March 20 for a FREE macaron! 0 comments

Adobong Baboy - My Style Of Adobo

One of the favorite Filipino dish and even myself really like this recipe and one of the Simpleng Luto ni Nanay. There is so many ways to cooked or prepare this dish one of it is my style on how to prepare the delicious food. Dried adobo in oil.

2-3 gloves of garlic
1 bulb onion
bay leaf and black pepper
soy sauce
1 tsp vinegar
potato (Optional)

Put pork in a deep pan and add water
Boil until meat is soften drain and set aside
Saute garlic, onion in a small amount of oil together with the soften pork in a medium or small amount of fire to avoid the bitter taste of soy sauce.
Add pepper and bay leaf when meat is bit golden
Add soy sauce and cook for 20-30 sec
Add small amount of water and a teaspoon of vinegar and mix.
Let dry and serve.


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Guys join #phchurpchurp now! Get rewarded for your social networks! It's really cool! 0 comments

Tuna Spicy Double

Why did I say it's a "Spicy Double"? It's because the tuna I used is already spicy and when I added pepper on the recipe it became doubled. Mostly Bicolano's want their food to be spicy or more than spicy. And there was a saying about them "Magiba na ang bahay ng bagyo, Huwag lang ang puno sili" (Sorry i can't translate it on a better way).

1 Can Tuna Spicy
1 medium onion
1-2 cloves of garlic
Sliced Green and Red Pepper (Siling Haba)

  • Saute the garlic, onion and sliced green or red pepper
  • Put caned tuna and pour a small amount of water
  • Let cook for at least 3 minutes
  • Server and Enjoy! Simple as that.