Tuesday, September 2, 2014

Puto Medley

I made different flavored puto today for my sister-in-law's birthday then I came up with this idea when I saw the fruit cocktail for macaroni salad, I used some for my puto and my family loved it. I gained thumbs up for this recipe :-).

Hindi ko pinahihintulutan ang sinoman na kunin ang picture at recipe na ito at gamitin sa sarili nilang blog, maliban na lamang kung magpaalam at aking pahintulutan


Ingredients:
2 cups all purpose flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1 beaten egg
1 1/2 cup fresh milk
3/4 cup fruit cocktail



Procedure:
1.Combine the flour, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, egg and milk then mix very well until the batter is smooth in texture.
3. Fill 3/4 of the molder with the mixture then put a little fruit cocktail then steam for 7 minutes or until done.


Monday, September 1, 2014

Puto Flan



This is a requested recipe from few emails that I received lately, I tried to get the best recipe from few friends and incorporated it with my idea, the outcome is a superb puto flan. Try it.

Hindi ko pinahihintulutan ang sinoman na kunin ang picture at recipe na ito at gamitin sa sarili nilang blog, maliban na lamang kung magpaalam at aking pahintulutan.


Ingredients for puto:
2 cups all purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 beaten yolk
1 1/2 cup fresh milk or evaporated milk

Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, egg and milk then mix very well until the batter is smooth in texture. Set aside.

These are the ingredients for flan mixture:
1 cup condensed milk
4 eggyolks
1/2 cup fresh or evaporated milk

Procedure:
Mix all the ingredients for flan until fully blended.


To assemble the puto flan.

1. Put water in the steamer and bring to a boil.
2. Fill each molder with 1 tablespoon of the flan mixture then steam for 5 minutes or until done.
3. Put a tablespoon of puto mixture over the cooked flan and continue to steam for 7  minutes or until done.
4. Let cool before un-molding, then serve.


Saturday, August 30, 2014

Macaroni Salad ( For Sale Version)

An economical version of salad but still yummy. This is from my sister's eatery because she is selling it. I copied to give my readers an idea on how to make macaroni salad by volume but in an economical way to increase earnings without  jeopardizing the taste. To those who wants to sell macaroni salad in their neighborhood, try this and good luck to your business :-).


Ingredients:
1 kilo elbow macaroni
1 can fruit cocktail (3.033 KG)
1 kilo Nata de coco ( any color of your choice)
1 can Nestle Cream ( 300G)
1 can Angel Kremdensada (410 ml)
3 cans condensed Milk ( 300ml each can)
150 grams raisins
1 can corn kernel (280 grams) optional
2 cups mayonaise


Procedure:
1. Cook the macaroni according to its packaging procedure then set aside.
2. Drain the fruit cocktail and set aside.
3. Combine all the ingredients and mix well, then refrigerate for few hours.


4. It is now ready to be sold or just enjoy it with your loved ones.


Thursday, August 28, 2014

Lumpiang Hubad


Lumpiang hubad is a vegetable dish for spring roll but it's not wrap with the spring roll wrappers that's why it is called hubad which means naked in English. Although I love spring roll, but at times where wrapper are not available, this one is always welcome in our dining table. Yummy!

Ingredients:
1/2 kilo sprouted beans (togue)
1/4 kilo cabbage (strips)
1/4 kilo green beans ( sliced thinly )
1/4 kilo ground beef ( or whatever meat you would like to use)
2 medium size carrots ( strips)
1 small onion
3 cloves garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion, add the ground beef and simmer for few minutes.
2. Add the rest of the ingredients, then give a good stir, add salt and pepper to taste then simmer until it is cooked. ( do not overcooked)
3. Serve and enjoy.

Bangus Adosiw



You must try this recipe so that you will not miss half of your life :-). This is a combination of Paksiw and Adobo that's why it is very delicious. I cooked this for our lunch.

Ingredients:
1 kilo milkfish (sliced and cleaned)
1/2 cup vinegar
1/4 cup soy sauce
thumb size ginger
1/2 cup water
3 cloves garlic (crushed)
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
chili finger (siling haba)
salt to taste


Procedure:
1. In a pan or wok put the ginger, chili, onion and garlic then the fish, vinegar, soy sauce, salt, black pepper and laurel, cover and cook over medium heat, when boiling, lower the heat then simmer until half cooked.

2. Add the water and continue cooking until done.
3. Serve with rice and enjoy.





Sunday, August 24, 2014

How To Make Homemade Tocino

Try this recipe and let me know.

Ingredients:
1 kilo either pork, beef or chicken ( just choose the part that you like to use)
2 cups sprite
1/2 cup ketchup ( to add color)
3 tablespoon sugar
1/2 cup pineapple juice
3 tablespoons calamansi or lemon Juice
3 cloves garlic (minced)
1 tablespoon Lea and Perrins
3 teaspoon soy sauce
 1/2 teaspoon ground pepper
salt to taste


Procedure:
1. Slice the pork and marinate with all the ingredients, overnight or at least 4 hours.

2. In a pan or wok put the meat and the marinating sauce then cook over medium heat, continue to simmer until the sauce dries out.
3. When the sauce dries out put an oil that is enough to fry the meat.

 4. After frying serve it with rice, or a combination of fried rice and fried egg for a delicious TOSILOG :-)




Friday, August 22, 2014

Sarciadong Dalagang Bukid



Yellow tail fusilier or dalagang bukid is a kind of fish known for its tangy and delicious taste. This dish made the dalagang bukid even yummier. My mom and sisters who ate this gave me thumbs up. I hope you will try this recipe.

Ingredients:
1/2 kilo dalagang bukid
2 med. size tomatoes (sliced)
1 med. size onion (sliced)
3 cloves garlic ( minced)
salt and pepper to taste
2 eggs( beaten)
2 cups water (add if needed)
Spring onion
salt and pepper to taste


Procedure:
1. Saute the garlic, onion and tomatoes until soften.
2. Add the water and bring to a boil when boiling, add the fried fish, salt and pepper to taste, then simmer for few minutes.
3. Add the beaten eggs, stirring constantly so that it will be distributed evenly, then add the spring onion and simmer until done.
4. Serve it hot.


Thursday, August 21, 2014

Sinabawang Danggit

Rabbitfish (Danggit) is a nice fish for, soup, paksiw, fried and many more, smaller rabbitfish are best for drying. The regular size like the one that I cooked today is good for soup, this is my father's favorite and I learned to cook it from him. Very tasty, a bit of sweet and creamy taste is the soup will surely boost your appetite. Try it.

Ingredients:
1 kilo Danggit
3 cups water
1 cup malunggay
1 tomato
1 onion
chili finger ( siling haba)
salt to taste

Procedure:
1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the danggit and simmer for 5 minutes.
2. Add chili finger, salt and pepper to taste then simmer for a minute and turn off the heat.
3. Add the malunggay, stir and leave for a minute then serve it hot.

Fried Frog



Rainy days are here again, edible frogs are everywhere :-). My brother (Edward) caught frogs last night and he gave me some. I fried it, yummy! Lami!

Ingredients:
1/2 kilo cleaned frog
4 calamansi or 1 big lime
1/4 cup soy sauce
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients and marinate for an hour.
2. Deep fry until golden brown.
3. Serve with a smile :-)






Wednesday, August 20, 2014

Kambing Sinigang


One of the best meat according to my family is the goat's meat, because its not too fatty and the taste is excellent. Aside from goat caldereta, goat sinigang is the next favorite in our list. It's yummy and addictive.

Ingredients:
4 goats feet ( Cut according to your desired size)
1 onion
thumb size ginger ( crushed)
2 stalks lemon grass
water ( level the water with meat then add if needed)
chili finger ( siling haba)
1 pack small sinigang mix or according to your taste
salt and pepper to taste


Procedure:
1. In a pot, put the water, ginger, lemon grass, onion and goat's meat then cook over medium heat, boil until the meat is tender.
2. Add the sinigang mix, salt and pepper then simmer until done.
3. Add the chili and serve hot.


Pork Liver Afritada


Liver provides macronutrients you need for energy and tissue maintenance, including protein and fat. It also comes loaded with vitamins and minerals, with a single serving providing your entire recommended daily intake of some nutrients. While it can boost your health and fight nutrient deficiencies, consuming large servings of pork liver might increase your risk of an accidental nutrient overdose, so you should consume it in moderation.

Ingredients:
1/2 kilo pork liver
3 medium size potatoes ( sliced to your desired size)
2 carrots (sliced to your desired size)
3 cloves garlic
1 onion
1 tablespoons tomato paste
2 tablespoons soy sauce
1 cup water
1 teaspoon cornstarch
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the liver and continue to saute for a minute.
2. Add the carrots, potatoes, tomato paste and  soy sauce, give a good stir and simmer for 5 minutes while stirring once in  a while.
3. Add water, salt and pepper to taste then simmer until fully cooked, then thicken with cornstarch.
4. Serve it hot.

Tuesday, August 19, 2014

Sinabawang Ulo ng Tuna


I was tempted to cook this because while I am at the market this morning, the vendor of this is a very good one and was able to convinced me to buy this. I'm glad that I bought it, the soup is yummy, I am the one who ate the eye, that's extra yummy for me. Have you eaten tuna's eye before?

Ingredients:
1 kilo sliced Tuna head
3 cups water ( add if needed)
2 tablespoons fish sauce (optional)
1 onion
1 teaspoon ginger strips
1/4 kilo Chinese cabbage or any green leafy vegetables for soup
some chili fingers
salt to taste



Sliced Tuna Head

Procedure:
1. Saute the ginger and onion then put the tuna head and fish sauce then simmer for 2 minutes then add the water and bring to a boil, when boiling reduce the heat and simmer until the fish is fully cooked.
2. Increase the heat to high then add the Chinese cabbage, chili and salt to taste then simmer for a minute, turn off the heat.
3. Serve it hot and enjoy.




Easy Pork Sisig


A recipe shared by a loving father of 2 kids, Mr. Orville Pañares. What I liked about this recipe, is the simple and easy way of doing it, good for all the beginners in cooking to follow. Thank you Mr. Pañares for sharing this.

Ingredients: 
1/4 kl. pork face (maskara) 
1/4 kl. pork ears 
6 cloves garlic (chopped) 
2 med. size red onion (chopped) 
3 pcs. thumb size ginger (crushed)
 1 small can liver spread
1 litre water ( add if needed)
mayonaise
 kalamansi

Procedure:
1. Saute half of the onion and garlic, together with all the ginger. 
2. Add the pork face and ears. lightly brown to extract flavors. 
3. Add the water, bring to boil then simmer till the meat is tender. 
4. Remove meat from water, then cut into small pieces. 
5. Heat ample amount of oil in a pan, pan fry sliced meats to add crisp to the meat. drain excess oil after frying. 
6. Saute remaining garlic and onions together with the meat. (optional: add chopped chili finger if desired) 
7. Add in the liver spread, mix well then serve while hot. (option: may use sizzling plate if available). 
8. Drizzle mayonaise on top and kalamansi on the side then serve.


Contributed by: Mr. Orville Pañares




Monday, August 18, 2014

Boiled Eggplant Salad


This is very easy to prepare by just boiling the eggplants and mix all the ingredients. I made this today because we will go to the river for a picnic, this is perfect with the grilled pork and fish that we have.

Ingredients:
4 eggplants
1 onion (diced)
2 tomatoes (diced)
3 tablespoons vinegar
1/4 teaspoon sugar (optional)
salt and pepper to taste

Boiled eggplants
Procedure:
1. Boil the eggplant and dice, then combine all the ingredients:
2. Serve and enjoy.



Saturday, August 16, 2014

Sago and Gelatine Salad

Enjoy this affordable yet delicious salad. Both kids and adults will surely enjoy this treat.

Ingredients:
1/4 kilo white small sago ( cook the sago then drain)
10 grams red gelatine powder (cooked and diced)
10 grams white gelatine powder (cooked and diced)
1 1/2 cup condensed milk
250 ml Nestle cream
1 small can evaporated milk

Procedure :
1. Combine all the ingredients then refrigerate.
2. Refrigerate before serving.

Maja with Fruit Cocktail

Superb!

Ingredients:
200 grams corn starch
1 small can fruit cocktail (432 grams) drained
4 cups coconut milk
1 1/2 cups sugar
250 ml All purpose Cream ( Nestle or Alaska Crema)
1 small can evaporated milk


Procedure:
1. In a pan put the coconut milk and cornstarch then mix will until corn starch is fully dissolved.
2. Add the evaporated milk, sugar and cream then mix well then add the fruit cocktail, cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
3. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve.


Friday, August 15, 2014

Pork Medley


Simple and economical way of cooking your pork, tomato sauce and creams are not needed but still, this recipe will surely capture your taste buds. "Lami!" :-) Yummy!

Ingredients for 6-8 servings:
1/2 kilo pork (sliced into bite size)
1/4 kilo green beans ( sliced into bite size)
2 medium size carrots ( sliced into bite size)
3 cloves garlic
1 small onion
1 cup water
1/4 teaspoon ground pepper
salt to taste


Procedure:
1. Saute garlic and onion then add the ground pepper and pork, continue to saute until the pinkish color of the meat is gone.
2. Add the water and simmer until the meat is fully cooked, increase the heat to high then add the carrots and green beans, give a good stir until fully mixed, add salt to taste.
3. Simmer until done then serve it hot with rice.


You can add more vegetables for this recipe like broccoli and cauliflower.

Bacsilog


I woke up late that's why I served my guest a very quick to prepare Filipino breakfast composed of bacon, fried rice  (sinangag)and egg (itlog)or simply known as "bacsilog".

Simply fry the egg and bacon then toss some leftover rice in the pan, season with salt and pepper then stir until done, prepare everything in a platter and eat like a VIP :-).

Wednesday, August 13, 2014

Nilat-ang Baboy

Nilat-an is a cooking process in Mindanao and Visayas regions of Philippines, I think this is related to Luzon's "nilaga". My mother loves to cook nilat-an specially if the meat is tough, using this process, it makes the meat tender by simmering the meat over low heat, that brings out the delicious flavor of the meat. Try this recipe.

Ingredients:
1 kilo pork buto-buto
1 piece banana heart ( slice into wedges)
thumb size ginger
1 onion
4 chili fingers ( siling haba)
6 cups water ( add if needed)
salt and pepper to taste


Procedure:
1. In a pot put the water, onion, ginger and pork buto-buto, bring to a boil, when boiling reduce the heat then simmer until the meat is tender.
2. Add the banana heart and simmer until tender then add chili fingers, salt and pepper to taste then simmer until done.
3. Garnish with spring onion then serve it hot and do not forget to smile.

Tuesday, August 12, 2014

Pocherong Bangus

Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it.

Ingredients:
1 piece bangus ( slice into your desired size)
2 tablespoons tomato paste
1 small onion
3 cloves garlic
1/4 kilo pechay
2 cups water
6 slices of fried banana
salt and pepper to taste


Procedure:
1. Fried the fish until golden brown, set aside.
2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil.
3. Continue simmering then add the pechay and the fried banana and simmer  for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat.
4. Serve it hot and enjoy.