Puchero a la Perlita, my mom’s puchero recipe

The name is my mom’s because she thought me her own version of puchero, and I’m quite satisfied with it that I didn’t bother looking for other versions.

I like puchero because it has everything in it. It has protein, vegetables, and fruits. It’s filling but at the same time, you won’t feel guilty because it’s a fairly healthy dish.

My mom doesn’t put artificial coloring because my sister doesn’t like the taste of food color and or achuete. So we really just rely on tomatoes. We actually use both the fresh tomatoes and a couple of spoonfuls of tomato sauce.

I have to warn you, I don’t put water in my puchero. The sauce will come from your tomatoes, vegetables and your protein. I use either pork or chicken. Sometimes I combine both, just because I’m really not fond of pork in my puchero but my dad and sister love it so much.


1 Kilo Pork (you can use either ribs or liempo. Just make sure there’s some fat to it)
**same amount for chicken, and when it comes to parts, any part of the chicken will do.
1 regular size cabbage (cut into 8 parts)
3 bundles of Bok Choy or Pechay (make sure to clean them properly)
1 bundle of Beans
3 pieces medium size tomatoes (cut into 4 parts)
1 medium size potato (cut into cubes)
3 regular size Saba Banana (cut into 1/3 inch)
A few table spoons of Tomato sauce
Garlic, oil, salt and pepper

Note: This might look daunting because of the number of ingredients involved, but it’s really worth the taste.


Fry your potatoes and bananas first, just enough until they soften up. Set aside. Then, sauté your protein in garlic, tomatoes, and oil. While doing that, splash a little fish sauce. Keep your heat on medium and let it simmer for a few minutes. If you’re combining chicken and pork, cut your pork a little bit smaller than that of your chicken because chicken cooks faster than pork. You don’t want to end up with pulled chicken and pork instead of puchero. This process usually takes 15-20 minutes. Then, add your vegetables. Add first the vegetables that take a while to cook, then your cooked potatoes and bananas. Try adding one tablespoon of tomato sauce at a time until you’re able to achieve the color you want. Simmer again for a few minutes, or until the vegetables are cooked. As for seasoning, try not to overdo it, especially on pepper. Since you already added fish sauce in the beginning, taste your dish first before adding more.

This post was written by Rita Salonga.



My favorite dessert spots: spotlight on cupcakes!

I went to Singapore last year. And when I’m there, I usually eat my way around the city. That time, it was no different, but instead of eating Laksa, Satay, and Chicken rice, I decided to try the Singaporeans’ take on dessert.

I have to admit that even though my last trip to SG was a couple of months previous, I saw a lot of culinary improvements. I don’t prefer eating at fancy restaurants. I do like dining in them, but occasionally only. I’m more into street fairs, markets and even food courts.

I was still in sugar-rush mode even after a few days have passed already. I had to let go of my obsession with Xiao Long Bao because we went to Grandma’s. It’s local food alright, but what’s nice about it is that it’s located inside the foodcourt. We didn’t bother ordering dessert in the same place. Instead, we walked around the food court and bought whatever our eyes fancied.

They had cupcakes, breads, cookies, ice cream, milk teas, and all that jazz, but I was really surprised that I found a lot of chocolate in Singapore. There was an overdose of chocolate wherever we went. Esplanade Mall even had a Max Brenner.

What caught my attention was this tiny cupcake store called “Twelve Cupcakes.” It was a local store and it didn’t really have that much of a selection. But honestly, even if they were only selling two or three flavors, I would keep on buying from them. They were that good!

The reason why I’m elated over dessert is because I don’t really bake. It’s really not my thing, which frustrates me a lot because I love eating desserts. The most decent thing I’ve ever baked was pandesal. Well, I can make bread. Maybe it’s because of the kneading or that it doesn’t really entail that much measurement, but yeah. I can make bread but not cakes. Go figure!

I’m sharing with you some of my favorite cookies and cupcakes from all over the world. I really hope that one day we’ll get to sit down and eat and share our cookie/cupcake experience.

Martha’s Country Bakery

This one is located in New York, USA. I’d always go to their Forest Hills branch because it was near my home. Every week, I’d buy different types of dessert, but I’d always get their cookies and cream cupcake. They also have red velvet and those big chocolate chunky cookies.

Magnolia and Crumbs (New York, USA)

These are two different stores but both are found in the city. I love that Crumbs live up to its name. Their cupcakes are moist and crumbly. They’re also big enough to share. And as usual, red velvet is my top pick.

Magnolia’s cupcakes are good because they’re not too sweet, just enough to satisfy your craving for cupcakes.

Twelve Cupcakes (Singapore)

This you MUST try. The one that I went to was at Bugis Junction. I was still trying to control myself from going back to Singapore after we already ate the last cupcake we brought home from the trip. Too bad, it’s a local brand and there is no news about a franchise here in the Philippines. Their red velvet, salted caramel, and chocolate cupcakes are really good.

Sorry to say that I can’t recommend any place here in the Philippines. It’s not that I don’t find their desserts yummy but I often forget the restaurants or stores because they’re just too many of them.

Banapple is one of my faves, but it serves mostly cakes. So if you have any suggestions, feel free to leave me a note and I’ll try them one of these days.

This post was written by Rita Salonga.