arleneteng Profile - (18303103)

cook's profile


Home Town: Makati City, National Capital Region, Philippines
Living In: Baguio City, Benguet, Philippines
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Manang Albert
About this Cook
As I child, I almost burned down our family kitchen after accidentally setting a table napkin on fire. After that, I wasn't allowed near the stoves and I didn't really learn how to cook until I moved out of the house. I've been experimenting with different types of cuisine, but am currently studying the traditional recipes passed down from my grandmother.
My cooking triumphs
Since I learned how to cook outside of our home, my take on my family's Southern Tagalog recipes is really different from what my mom makes. My food is influenced by the different places I've lived in and the people I've met.
Recipe Reviews 8 reviews
Potato Medley
I was looking for a recipe to use up the veggies in my fridge that had been there for an unknown length of time. Thankfully, I came across this recipe, and I had everything except the vegetable bouillon, which I substituted with chicken bouillon. Cooking only for one, and trying to use up as much veggies as possible, I grated two small potatoes and one carrot, and then thinly sliced 1 1/2 green bell pepper and a small white onion, plus added 1 Tbsp minced garlic. Also, I sauteed them with the corn kernels under medium heat with 1 Tbsp of olive oil before I added the water, and the smell was just divine. I then added the water and bouillon cube and then simmered it for about an hour. The flavor of the chicken kind of overpowered the roasted veggies taste, so next time, I'll look for vegetable bouillon or probably just add a little butter before adding the water and no bouillon. But all in all, a pretty good batch of soup. Thanks!

1 user found this review helpful
Reviewed On: Jan. 18, 2013
Mexican Rice II
I've made this rice dish twice so far and everyone agrees that it was great. The first time was for our Mother's Day fajita/burrito family lunch. I made it a second time as a siding to a vegetable main dish, and I added a can of peas to add some bulk to the rice. For both times, I added 1 tsp of cumin instead of just 1/2 tsp, plus 1 tsp of chili and 1/2 tsp spanish paprika. Love this dish :-)

4 users found this review helpful
Reviewed On: May 18, 2012
Delicious Egg Salad for Sandwiches
This is a quick way to make a filling lunch for days that seem to go faster than they should. It's no trouble to make in the morning, and ensures that you have something great to look forward to at lunchtime. I made this with low-fat mayonnaise, stone-ground mustard, and leeks since they were what I had at hand. Although my sandwich fell apart because the egg salad was a little runny, it still was very delicious. I'd use less mayo next time, and probably make it the night before and chill it so it holds together better. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Jan. 12, 2012

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