Category Archives: RoseVi’s Kitchen

My wife loves to cook. She tends to taste the menu and manages to replicate the recipe with ingredients available at home.

Pork Menudo for special occasions

Pork Menudo

family tradition

Pork Menudo is a traditional Filipino recipe that my mom used to cook during special occasions.  During this month; Chris, his past grandmother,  and my mother had a birthday which gave me an opportunity to share my cooking with family.  Even if Chris and I live miles away from my parents, celebrating their special day and sharing the food shows how much we continue to remember them despite the distance.   I hope you enjoy this recipe and if you have any questions let us know in the comments or email us.

pork menudo
Pork Menudo with mild cheddar cheese topping


  • I kilogram pork tenderloin, cubed
  • 2 hotdogs, sliced diagonally
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium potatoes, cubed
  • 2 medium carrots, cubed
  • 1 small red bell pepper
  • 1 small green pepper
  • 1 cup frozen green peas
  • 1 cup garbanzos or chick peas
  • 1 small can of liver spread/ liver pate
  • 500 ml. tomato sauce
  • 2 dried bay leaves
  • 1 cup of water
  • 1 tablespoon sugar
  • 2 tablespoon cooking oil
  • Salt and pepper to taste
Menudo procdure
Pork Menudo



¼ cup soy sauce

3 tablespoon of lemon juice

1 cup of sprite



  1. Marinate the pork cubes in soy sauce, lemon juice and sprite for at least an hour.
  2. Saute garlic, onion and the marinated pork  for  10 minutes.
  3. Add 1 cup of water and the bay leaves. Let it boil and simmer for 30 minutes. ( You can add water if necessary)
  4. Add the tomato sauce, hot dogs, liver spread,  potatoes, carrots. Simmer stirring     occasionally.
  5. Add the peas and garbanzos, and the bell peppers. Cook for 5 minutes or until the potatoes and other veggies are soft.
  6. Add the sugar. Adjust the seasoning . You can put a little bit of salt and  black pepper. Cook for 5 minutes.
  7. Remove the bay leaves.
  8. Serve warm with rice! Enjoy!

Banana Blossom Burger

Banana Blossom Burger

banana blossoms
                Banana Blossoms

Today I have a recipe that has made Chris less guilty during Lent.  As much as he has a craving for red meat, this is a great alternative.  In addition, the main ingredient is the banana blossom or flowers from the banana plant.  There are some beneficial properties to the banana flower which is different from the banana leaves.  In the Philippines at the farm, we used to set out our eating table with banana leaves.  Using our hands is a custom in my country along with ensuring the guest are full.  It was fun when Chris went with me to the Philippines for his first time.  Not only did he learn more of culture but also a better understanding of his history.  A variety of cooking styles are used to prepare the dishes and banana blossom is one of the parts of the banana plant that is growing in popularity in the U.S.  During my time in the US, I can see fast food as convenient and accessible.  However, cooking is a good leisure time after work and the feeling pleasurable to see the smiles from my Chris and Atreyu enjoying my cooking.

We get most of our ingredients from the international markets in our area.
2 small banana blossom
½ cup flour
1 medium onion
3 gloves of garlic
2 tablespoon of oyster sauce
2 eggs
Salt and Pepper to taste

Banana Blossom Burgers 2
        Preparing banana blossom burgers
1.       Remove the matured bracts from the banana blossom
2.       Chopped the banana blossom into small/ thin pieces. Put the pieces to a bowl with water and salt for at least 15 minutes.  Drain.
3.       Boil water in a pan.
Put the banana blossom and cooked until soft and tender. Drain
4.       Combine the banana blossom, onion, garlic, flour,oyster sauce, eggs, salt and pepper in a bowl. Mixed them together
5.       Form into patties and fry until golden brown.
6.       Serve and enjoy! 🙂
Banana Blossom burger
Final Product, banana blossom burger
Chris loves this sandwich with a side of Spinach Tempura or potato fries and a cold beverage.

Blogging: Rose Vi’s first post

Blogging is something new to me and thank you for coming to our blog.  My name is RoseVi and thank you for viewing The Kuripot Jar!  As you may know, my husband has been applying his time on building this site.  It is amazing how he is learning to build something from start to finish.  He seems to be motivated when I told him that maybe making a blog is a video game.  Since then he has exploring different aspects to create this blog with a different approaches in his post.

Edible food arangement
Edible food arangement

This is actually my first post and not sure how to approach my aspect other than my husband’s format for my recipes.  I am excited to make more on my spare time since I am working as a teacher in the city.  Since the blizzard, the new semester has started with many changes to the curriculum.  We are following the common core, but our designated assigned work areas have been mixed up the couple of days.  At one point, my room changed three times and students were lost throughout the period.  I am sure this will be fixed soon.  In addition, finding parking has been a race since one of the lots was still covered with ice.

Over the years as a teacher in the United State has been challenging and rewarding.  It was  a challenge to experience a new environment and the students are more focused in my pronunciation of words than the class lesson.  My husband, Chris, was born in this area, so it is natural to speak English, but it is fun to see him learn Tagalog.  On a positive note, Atreyu would get the opportunity to be exposed to different languages and cultures.  The US is a melting pot of cultures and the exposure will help him in the future.  Of course, the best part of different cultures is the food!  We are fans of foreign dramas especially Korean, Japanese, Phillippines, and Chinese.  If we get to watch one with food, I get the mood to cook and attempt to replicate the menu.  I hope to add content of culture, travel and more food with my blogging contribution.

rosevi kitchen; blogging
More blogging posts of food coming soon.


When I was younger, I used to help my Nanay (mother) cook in the kitchen.  The smell of the kitchen full of food becomes more than a “see food” diet.  In the Philippines cooking is a way to welcome guests with hospitality.  Again, thank you for visiting our site, I may be busy until spring break to share more recipes.  I just found out my how to create my first post thanks to Chris.  Stop by again as we will try to add more content, the year is still young.  Chris has been working on the taxes so he might not be on for a couple days.  He has surprised me with his plans, especially when his birthday is coming soon.



Egg Omelet and Eggplant Torta


This is a recipe with two dishes because my wife wanted to use the filling from the leftover ham.  You can serve the omelet for breakfast and eggplant torta for lunch.


  • 2 cloves of garlic, minced
  • 1 small onion minced
  • 4 pieces of fresh mushroom
  • 1 small carrots minced
  • 1 small zucchini
  • ½ cup leftover ham diced
  • Salt and pepper
  • Oil for frying* For egg omelet: 3 raw eggs, shredded cheese, milk
    * For eggplant torta: 2  chinese eggplant, 2 eggs



  1. Put 1 tbsp. of oil in a pan. Saute the garlic and onion.
  2. Add the ham, carrots, zucchini and mushroom. Cook for three minutes. Set aside.

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Recipe # 1: Egg Omelet

 photo egg_omelet.jpg

  • Step 1:  Cracked two eggs into a bowl and beat with a fork. Add one tablespoon of milk.  Add a little bit of salt and pepper. Beat until scrambled.
  • Step 2:  Pour the egg into heated skillet, swirling the pan to coat the bottom. Cook until eggs are firm about two minutes.
  • Step 3:  Top with the ham-veggie filling and cheddar cheese. Fold egg in half over fillings.Serve warm! 🙂


Recipe # 2: Eggplant torta

 photo eggplant_torta.jpg

  1. Grill the eggplant until the color of the skins turns almost black.
  2. Let the eggplant cool for awhile then peel off the skin. Set aside
  3. Crack the eggs in a bowl. Add salt and pepper and beat until scrambled.
  4. Place the eggplant on a plate and flatten using a fork.
  5. Dip the flattened eggplant in the egg.
  6. Heat the pan and pour cooking oil. Put the eggplant and add 2 tablespoon of the ham-veggie filling, spread it to the eggplant. Cooked both sides until golden brown around 2 to 3 minutes each side.

Serve warm with rice and ketchup! Enjoy! 🙂

Tofu-Oatmeal-Veggie Burger

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Introduction:  During this week, my wife tried something different for the New Year.  An attempt to make a high fiber, meatless burger.  In my family there has been a condition of high blood pressure and a need to improve the weight management.  I have tried this for a week and can feel the improvement to the heart.  *Results may vary.*

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  • 1 Tofu
  • 5 pieces mushroom, finely chopped
  • 1 small onion, finely chopped
  • 5 pieces of baby carrots or 1 small carrot, finely chopped
  • 1 small zucchini, finely chopped
  • 1cup of oat meal ( I used the Quaker Oats old fashioned)
  • 1/2cup bread crumbs
  • Salt and pepper  (Mrs. Dash was the alternative)


  1. Drain the tofu for at least 20 minutes. Wrap it in a paper towel and put in a drainer.
  2. In a food processor, blend the oatmeal until smooth. Set aside.
  3. In a bowl, mashed the tofu with fork.
  4. Add the veggies ( mushroom, carrots and zucchini). Mix well.
  5. Add the crushed oatmeal and breadcrumbs.
  6. Add salt and pepper to taste.
  7. Form into patties.
  8. Heat a large skillet over medium high heat and pour ½ cup of vegetable oil.
  9. Cook the tofu patties into the skillet and fry for 4-5 minutes on each side, until golden.

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I hope you enjoy this recipe and you can even have it with either bread or rice.  An the good news it is guilt-free with the portions.

Healthy Frozen Fruit Pops


Babies and adults love frozen pops, but why not make some with fruits available at home?  Very easy to make!

 photo frozenpopsicles.jpg



    • 1 Apple
    • 1 Kiwi
    • Half cup of water

Directions: Prepping

  • Step 1: Wash fruits and cut into cubes.
  • Step 2: Place into blender and add water.
  • Step 3: Place in Popsicle molder.

Directions: Finishing steps

  • Step 4: Freeze for 2-3 hours.  Then Serve.

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Enjoy the yummy and healthy Frozen Fruit Pop.

Holiday Turkey Empanada

In case you have leftover turkey from the holiday meal, here is a recipe that is healthy and quick easy to make.

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    • Turkey – 2 cups
    • Green Peas – 1/2 cup
    • Carrots – 1 small
    • Garlic – 2 cloves
    • Onion – 1 small
    • Sugar – 1 tbsp
    • Raisins – 1/2 cup
    • Butter 2 tbsp
    • Potato – 1 small
    • Egg – 1 raw egg
    • Salt & Pepper – pinch, depends on the taste
    • Ready-to-bake pie crust

You can make your own recipe for the dough, however, this will save time for a busy mom like me.

Directions: Filling

  • Step 1: Saute the Garlic & Butter, then add onions.
  • Step 2: Add the turkey.

Since the turkey is already cooked, cook only for two-three minutes

  • Step 3: Next, add the potato, carrots, green peas. Cook for another two minutes.
  • Step 4: Add the raisins and sugar. Cook for another minute.
  • Step 5: Sprinkle salt and sugar. Let the filling cool for 15-20 minutes.

Directions: Creating the Empanada

A few steps will be skipped since we are using a ready-made dough.

    • Step 6: Prepare the dough: (Allow the dough to stay at room temperature for 20 minutes before cutting into shape.)
    • Step 7: Using a round cutter or glass, make a round shapes out of the dough.
    • Step 8: Add one tablespoon of filling into the circular dough, fold it where both ends meet, and seal it.

If you have a empanada maker, it is convenient to make the shapes.


  • Step 9: Whisk the egg and some water to create a wash. Then brush onto the empanada

Direction: Cooking

  • Step 10: Prep the oven at 375 degrees. Bake the empanada for 25 minutes.

Add non-stick spray to ensure the empanada can easily be removed.

Tada! Now you have a quick snack out of the holiday leftover. Enjoy!