Tuna Flakes with Pugo Eggs

For people who’s always on the go and just rely on canned goods to cook a special meal… here’s a simple recipe of tuna flakes in can with a twist.


2 cans tuna flakes in oil

pugo or quail eggs (of your desired number) 

3 potatoes cut into cubes

1 calamansi fruit

1 white onion chopped

2 cloves of garlic chopped

small piece of ginger chopped or julliened




  1. Pre-boil pugo or quail eggs for 10 minutes in a separate pot. Chill and then peel its shell afterwards.
  2. In a separate wok or pan, saute white onion, garlic, and ginger using only the oil of the tuna flakes in can. 
  3. Add 2 cans of tuna flakes to the sauteed ingredients.
  4. Pour enough amount of water as its broth and stir. 
  5. Add the cubed potatoes and let it boil in the broth until tender and done.
  6. Put the pre-boiled pugo or quail eggs. 
  7. Season it with a little amount of salt to taste.
  8. Turn off the fire and squeeze your tuna dish with a calamansi juice then stir.
  9. Serve hot with rice on the side.

Enjoy eating with family!

Photo taken by: Sukito San



metal ulingan

If “pugon” is the old-fashioned oven… “ulingan” is the classic version of stove.

clay ulingan

“Ulingan” or what others call as “Lutuang de Uling” or “Kalan de Uling” is an old and traditional model of a modern gas stove that was used by the Filipinos in cooking their meals during the olden times. Its name “ulingan” was derived from the Filipino term “uling” which means “charcoal”. It is commonly made of clay in a short cylindrical shape with a hole on its front side where the scrap wood and the charcoal will be placed and inserted. It also has another hole on top as its burner where the fire will come out and where the pot will be placed. Nowadays, you can also see an “ulingan” made out of cement, steel, metal, and even out of recycled tin cans. 


Presently, even  gas stoves and electric stoves have already existed in a modern kitchen for a less smoky way of cooking… “pinoys” tend to go back to the basic by using the time-tested and money-saving “ulingan” for some reasons like being thrifty and avoiding the hazard of LPG gas leak explosion. Moreover, elders believe that cooking with the use of wood or charcoal through an “ulingan” can add a different smell and flavor to the food.

cooking with the use of ulingan

Other folks who already have their stoves in the kitchen still prefer to have their “ulingan” in the backyard as an alternative cooking place and for grilling purposes as well.

Photos by: Sukito San

food recipe: How to Make “KUNDOL” or WINTER MELON Candy


A “Kundol” vine growing on my sister’s backyard starts to bear lots of  fruits. We usually pick the young ones and cooked with other vegetable dishes or as a yummy soup that taste a little sweet when eaten. Since it’s plenty, my mom decided to make candies out of the mature ones for a change. Commonly known as “kundol” in the Philippines and popularly heard as one of the vegetables mentioned in a local “Pinoy” folk song “Bahay Kubo”… this fruit vine was known in other English names as winter melon, white gourd or ash gourd. It has a protective white powdery covering on its fruit and you can see and observe that when you touch it. Anyway, here’s how my mother made her “kundol” candies.


sliced kundol

sliced “kundol” or winter melon




brown sugar

clean water


peeled kundol

1. Peel off kundol and wash it afterwards.

2. Slice it into halves and remove the seeds in the middle.

3. After removing the seeds, slice the halves into another half and have it diced in small pieces according to your desired shapes.

sliced kundol in lime solution

4. Soak diced kundol overnight in clean water mixed with enough amount of lime solution. The lime will make the kundol candies crunchy enough to munch and to neutralize its taste as well.

5. The next day, remove the soaked kundol from the lime solution using a strainer.

6. In a separate big pot, boil water which is half amount of the pot mixed with brown sugar. The amount of brown sugar that you’re going to add depends on how sweet you want your candies to come out.

diced kundol cooked in water and sugar mixture

7. Next, put diced kundol in a big pot together with the water and sugar solution.

8. Keep on boiling it until the water and sugar solution runs dry or when the kundol completely absorbs the sweetness in the solution.

9. Take a bite and remove it from heat when it’s crunchy and dry enough to be eaten. Cool it down and store in glass containers or candy bowls.

kundol candy

Enjoy eating your dessert and taste its sweetness with your family and friends while watching your favorite movies at home. Happy eating!

Photos by: Sukito San

Recipe by: Prime Bermudez

food people: CHEF BOY LOGRO

Chef Boy Logro

Pablo Logro, who is well-known in Philippine television as Chef Boy Logro has an inspiring “rags-to-riches” life story to share. He came from a poor family and the second son among with his eight other siblings in Leyte. He lived by means of fishing particularly “muro-ami” in his younger years. When he went to Manila, he worked as a “siopao” mixer in one of the Chinese restaurants in Quiapo and worked as a dishwasher as well. His passion for cooking started out by learning the techniques in Asian cuisine through observing the chef and the assistant chef in the kitchen while doing the dough for “siopao“. And the rest is history…

Then, he became a chef in several restaurants in Manila as he later on completed his culinary training in Italy and United Kingdom to name a few. He also attained the position of becoming an executive chef in Manila Diamond Hotel and a sous chef in Qaboos_Bin_Said_al_Said’s Palace wherein he got exposed in international cuisine.

Chef Boy Logro turned out to be a household name when he entered the world of television by becoming a judge in a tv show, “Kitchen Superstar”. And became more popular when he started hosting his own cooking shows like “Idol Sa Kusina” in GMA News TV and “Chef Boy Logro: Kusina Master” in GMA Network… aside from other tv guestings for interview, performance and for featuring his life story. He also showed his acting skills in movies like “Boy Pick-Up: The Movie” and “The Fighting Chefs” as a lead character together with actor Ronnie Ricketts. In addition to that, he appeared in a television series “Tweets For My Sweets” playing a main role with actress Marian Rivera.

Currently, despite from his celebrity status, he also owned “CLICKS“, short for “Chef Logro’s Institute of Culinary and Kitchen Services, Inc.” as its President/CEO and as a Master Trainer together with his family… which aims of providing quality culinary education to every individual with passion for cooking and leading them to the path of becoming a professional chef and entrepreneur. This institute offers training programs on culinary, bartending, food and beverages, etc.

I featured Chef Boy Logro on my food blog, not only because I watch his shows… but also, because of him as a source of inspiration of becoming what you can be in life as long as you have the drive and passion for what you do. Most of all, he doesn’t only share his life story… but also, passing on his knowledge in culinary to every Filipinos who have the same interest as him to learn in the field of cooking.

Kudos for you Chef Logro!

Photo by: Sukito San (tv screenshot from the show, “Tunay Na Buhay”)



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