Chicharon and Green Mango Pasta

Chicharon is a Filipino word for “pork crackling”.  For this dish, it is best to use pork crackling with meat rather than just skin. Green Indian mangoes are preferred for this recipe because it has a subtle sour taste. You may add a small portion of shrimp paste with this pasta dish to give it a more exotic taste. This recipe serves 6.

Ingredients (serves 6)

300 g. fusilli pasta
200 g. pork cracklings (with meat)
1 indian mango , cut into thin strips
1/2 tsp. garlic
6 medium sized tomatoes
1/4 cup fresh basil, chopped
1/2 cup parmesan cheese, grated
a dash of salt
1 tsp. black pepper


1. Cook pasta according to package instructions.
2. Brown the garlic slightly on an oiled pan.
3. Add tomatoes and cook for 2 – 3 minutes or until soft.
4. Mix in the cooked pasta, basil leaves, dash of salt and black pepper.
5. Mix.
6. Transfer to a  plate and top with mango, pork cracklings and parmesan cheese
Most important of all Enjoy!

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Stuffed Chicken

Me and the Chicken Galantina

This recipe is inspired by a dish I learned from  Sylvia Reynoso Gala Culinary Arts school.

It is a good recipe for Christmas dinners.  But I changed it  a bit .   I put almonds and berries in it because my father wanted it.  I also removed some ingredients that we did not have.

Stuffed Chicken

  1. Serves :12
  2. Preparation: 10 minutes
  3. Total time: 2 hours and 45 minutes.
  1. Deboning knife
  2. Butcher’s knife
  3. Twine
  4. Foil
  5. Large bowl
  6. Food processor (optional)
  7. Roasting pan
  8. Chopping board
  9. Measuring cups
  10. Measuring spoons



1 1/2 k deboned chicken


  • 1 cup roasted bell pepper
  • 1/4 k ground beef
  • 1/2 cup blueberries (or cranberries)
  • 1/2 cup almonds
  • 1/2 cup carrot
  • 1/2 cup grated cheese
  • 1/4 cup fresh milk
  • 1/2 cup violet onion
  • 1 can of 8 pieces Vienna sausage
  • 2 eggs
  • 2 pieces bread torn into bits
  • 1 1/2 tsp salt
  • 1 tsp pepper

For the marinade:

1/4 cup Soy sauce
1/4 cup Sugar
1 Tsp black Pepper
2 Tbsp Calamansi

  1. In a bowl , mix together 1/4 cup soy sauce, 2 tablespoons of calamansi juice, 1/4 cup sugar and 1 tsp of black pepper.
  2. Marinade the deboned chicken for 5 minutes.

Marinade for 5 minutes

For the filling:
  1. Chop the bread in a food processor. Soak in fresh milk.
  2. Chop the vienna sausage, blueberries (cranberries), almonds, violet onions, carrot, bell pepper and cheese .
  3.  Mix all the ingredients with the ground beef and eggs.

Mix all the ingredients together

  1. Remove the deboned chicken from the marinade.
  2. Stuff the filling inside the chicken cavity.

Stuff the chicken

Cooking time:

1. Pre heat oven for 15 minutes 350F or 175C. Tie the chickens legs together using a twine.

2. Wrap the chicken with foil then tie the add another layer of foil and tie again.

3. Put in pre heated oven and roast for 1 hour and 30 minutes.

4. If you want it crunchy add cooking oil on top of chicken after it’s roasted then open it and cook for 45 more minutes.

5. Serve with hot rice.

That’s it for today everyone! Have a very good and delicious Christmas. This is the Junior Chef Signing out.

My Recipe for Pork with Applesauce, Caramelized Apples and Profiteroles

My Pork with Applesauce, Caramelized Apples and Profiteroles recipe (photo by ABS-CBN)

On the September 17, 2011 episode of Junior Master Chef Pinoy edition, I cooked Pork with Applesauce, Caramelized Apples and Profiteroles.  I decided to cook Pork with Applesauce initially when I was told that we were supposed to cook a pork with fruit dish for the episode. Then Chef Michelle suggested that I add caramelized apples while my father suggested that I add profiteroles. Anyway, I learned how to make caramelized apples from Treston College while I learned to make profiteroles from the Junior Master Chef iPad App.

I worked very hard on this dish.  I slept late and woke up very early before the day that we taped the episode just to perfect the dish. I got a basic pork with applesauce recipe and added and removed ingredients until I was happy. 

When I cooked the dish, I was vey happy with the result because it required me to do many things, but I was able to finish on time. I was cooking all four elements- searing the pork, mixing the applesauce,  caramelizing the apples, and baking the profiteroles all within the same hour. Even if the judges did not choose my dish, I am still very proud of it. After all, you can’t please everybody! 

Here is the recipe for my dish. Enjoy!

Pork with Applesauce , Caramelized Apples and Profiteroles by Eco Feria

3 large Granny smith apples
2 cups apple juice
1/2 cup dry white wine
2 tbsp flour
5 cinammon bark
2 tbsp sugar
1 inch fresh grated  ginger
1 tsp cinammon powder
3 tbsp unsalted butter
1 tbsp olive oil
200 g pork tenderloin
salt and freshly ground black pepper
1 rosemary sprig
For the sauce:
  1.  In a large saucepan, combine the apples with the apple juice, wine, water, sugar, ginger, cinnamon powder , 1 tablespoon of the butter and 2 tbsp flour and  bring to a boil.
  2. Cover and cook over  low heat, stirring occasionally, until the apples are tender, about 10 minutes. Uncover and cook, stirring, until the liquid is thick. Discard the cinnamon bark.
For the pork:
  1. Season the whole pork tenderloin in salt and pepper.  In a large pan, heat the olive oil.   Add the pork  to the pan  and cook over medium  heat, turning once until browned, about 10 minutes. Remove the pork from the heat and slice thinly about 1/2 centimeters thin. Transfer the pork to a plate and keep warm.
  2. Add   2 tablespoons of butter and the rosemary sprig to the pan. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Set aside.
For the profiteroles:
1/2 cup flour, sifted
1/4 tsp salt
1/2 tsp sugar
1/2 cup water
1/2 cup butter
  1. Preheat oven to 400 degrees F.
  2. Combine flour , sugar, salt.  Set aside.
  3. In a saucepan, add 1/2 cup water and 1/2 cup butter. Let it boil. Remove from heat.
  4. Add the sifted ingredients to the saucepan.
  5. Mix them altogether. Add 2 eggs. Mix again.
  6. Place mixture in a pastry bag.
  7. Pipe the mixture into a baking pan lined with pastry sheet.  Make one 6-inch diameter filled circle, putting more mixture at the sides of the circle rather than the center, resembling a bowl.
  8. Bake for 30 minutes or until golden brown.
  9. Remove from oven. Set aside.
For the caramelized apples:
1 whole apples,core removes, sliced into six 1/2 cm cross-wise (do not mix up the pieces, since you will return it to its original positions after cooking)
3 tbsp butter
6  tbsp white sugar
  1. Heat 3 tbsp butter in a non stick pan.
  2. Arrange the apples in the pan, from left to right, making sure that you remember how to return it to its proper positions later.
  3. Cook one side for 30 seconds. Then flip the apples over. Add 1/2  tablespoon on top of each slice of apple. Wait for the sugar to turn golden brown. Turn the apple slices over once again and then add 1/2 tbsp sugar and wait until it turns golden brown.
  4. Remove apple slices from pan and re- assemble into its original form. Set aside.
How to assemble:
  1. Arrange the pork on top of the profiterole. Spoon the applesauce on top of the pork. Spoon the rosemary butter over the top.
  2. Place the re-assembled caramelized apple beside the profiterole.

My charity, The Healthy Kidchen

You can donate to my family’s charity, The Healthy Kidchen.

Please click here for details.

My Seafood Curry Recipe

My Seafood Curry - a winner!

I was fortunate to get into the top 30 of ABS-CBN’s Junior Masterchef Pinoy Edition. Many thanks to my dish, Seafood curry. I would like to share this recipe with you. Enjoy!

Seafood Curry by Eco Feria


3 tbsp olive oil

200g Creamy Dory fish fillet

200g medium-sized shrimps, deveined

15 pc large scallops, removed from  shell (reserve shells for plating)

1 medium-sized onion, roughly chopped

3 tbsp. cornstarch

1 ginger, grated

4 cloves garlic , crushed

2 pcs dried chillies, sliced thinly

400 ml fresh coconut cream

1 small  bell pepper (red or green) , cut into 1/2 inch small cubes

juice from 1 fresh lime

freshly ground black pepper

1 tbsp. fish sauce

Thai curry paste

two basil leaves , chopped

two large basil leaves (whole) for plating

Two giant capsicums , for plating (Make sure that capsicums can stand on their own)

 How to cook:

1. Heat 3 tbsp olive oil into a non stick pan.

2.   Slice fish fillet into 1-inch squares. Coat with cornstarch. Add fish fillet squares to pan. Cook each side for about 2 minutes. Set aside. Leave the oil in the pan.

3. Add deveined shrimp to heated wok. Cook for about 30 seconds or until slightly pink in color. Do not overcook. Remove  cooked shrimps and set aside.

4 . Add chopped onions, ginger and garlic and dried chilies.  Cook until garlic is slightly brown.

5. Add curry paste.  Cook until oil from curry paste separates.

6. Add coconut cream.  Add fish sauce , black pepper and chopped basil leaves . Cook until it boils.  Add scallops, fish fillet and cubed bell pepper.  Add all except two shrimps.(The two excluded shrimps will be used for plating)

7. Wait for mixture to boil again. Let simmer for 2-3 minutes. Make sure mixture does not dry out. (Add a tbsp of water if it does. ) Drizzle with lime juice.

8. Slice top of giant capsicums. Remove the seeds but reserve the tops. Place capsicums on top of a flat plate.

9. Halve seafood curry and transfer each half to the two giant capsicums . Place two shrimps on top of  one of the capsicums with the seafood curry.  Place the two whole basil leaves on top of the other one. Place capsicum covers where desired (on top or at the side).

Place two scallop shells on the plate. Put fish sauce on one scallop shell . Place sliced lime on top of the other scallop shell.

Place excess seafood curry into separate bowl.

Serves 2-4

Pinoy Beef Mami recipe

Pinoy Beef Mami by Eco Feria

Watch the video here

1 kilo beef brisket
1 piece chicken cube
5 cups Water
2 tbsp Cooking oil
2 bulbs Garlic
1 large Onion
1/2 cup Spring onions
480 grams Egg noodles
1 medium sized Chinese cabbage (pechay Baguio)
2 eggs

Pinoy Beef Mami

  1. Crush the garlic. (Divide into 2 parts)
  2. Chop the onion.
  3. Put the oil in a cooking pot and apply heat.
  4. Saute one part garlic . Add the  onion.
  5. Put in the beef brisket and cook both sides until brown.
  6. Add the chicken cube.
  7. Pour in the water and bring to a boil.
  8. Boil the beef until it becomes tender (about  3 hours on low heat).
  9. Add salt and pepper to the boiling water to taste.
  10. Boil 2 eggs until hard boiled.
  11. In a large pot , boil water. Add egg noodles to the boiling water and cook for about 3 mins.
  12. On a non stick pan,  put the 2 tbsp cooking oil.  Add the remaining garlic and cook until it’s golden brown.
  13. Slice spring onions thinly.
  14. Slice chinese cabbage into 1/2 centimeters thick.
  15. On a bowl add cooked egg noodles and the chinese cabbage.
  16. Add the beef brisket to the bowl and the soup.
  17. Sprinkle the spring onions and browned garlic on top.
  18. Finally, sit down and enjoy our delicious Beef Mami.

My brother OZ