Wednesday, April 30, 2014

Champorado with Gata

champorado with tinapa
One of my childhood food that I still crave every now and then. Yummy!

Ingredients: 
1/2 cup glutinous rice
1/2 cup ordinary rice
8 cups water
2 cups pure coconut milk
1/2 cup chocolate powder
sugar (according to your taste)


Procedure:
1. Mix the rice and wash it then put in a pot together with the water and bring to a boil. When it is boiling, stir occasionally so that it will not stick at the bottom of the pot. Add the chocolate powder then simmer over low heat until the rice is very tender.
2. When it's done add the coconut milk and stir until evenly mixed, then add sugar and simmer for few minutes and turn off the heat.
3. Serve it hot with tuyo or tinapa  and enjoy!




Buko Pandan Salad with Tapioca Pearls

Last time I made buko pandan salad  and it was so delicious that we craved for more, that's why the next day I made again and this time I put tapioca pearls as an extender, it is even yummier and we enjoyed it all.

Ingredients:
6  pieces young coconut ( scraped and well drained)
3 cups Nestle cream or All Purpose Cream
1 1/2 cup condensed milk (add if needed)
1 small can evaporated milk ( 154 ml)
1/4 kilo tapioca pearl ( Cooked and drained)
1 pack ( 10 grams) unflavored green gelatine powder
3 tablespoons pandan flavor

Procedure:
1. Cook the gelatine according to its packaging procedure then add the pandan flavor, mix well and pour in a molder and refrigerate until harden. Cut into dice or cube.
2.Mix all the ingredients then refrigerate for few hours.
3. Serve with a smile and enjoy :-).



Kusahos

Kusahos is an Ilonggo  way of preserving meat by sun drying it. After drying it, it's fried and ready to be served. It is very tasty. I learned this from my Ilonggo relatives when  I was younger, during the time when there's no electricity yet in my town. :-).

Ingredients for 4 servings:
1/2 kilo beef tenderloin ( slice thinly)
1/4 cup soy sauce
1/4 cup vinegar
1/4 teaspoon ground pepper
3 cloves garlic ( minced)

Procedure:
1. Combine all the ingredients and mix well then dry under the sun.

3. When it's dried it's ready to be fried.


4. Fry until done then serve it hot. You can top it with toasted garlic.




Paksiw na Matambaka


Matambaka is a common fish in the Philippines and always available at the market throughout the year. When it is very fresh it is so tasty and I like to cook it as paksiw. Paksiw is a Filipino cooking method that uses vinegar. It is simple and easy to do.

Ingredients:
1/2 kilo matambaka
3/4 cup vinegar
4 cloves garlic ( crushed)
1 onion
thumb size ginger( strips)
some chili
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice

Bihon with Tuna Chunks

A delicious combination of rice noodles and tuna, loaded with vegetables making the dish super nutritious.

Ingredients:
1/2 kilo bihon
3 cloves garlic
1 small onion
1 can tuna (chunks)
6 cups water
1/4 teaspoon ground pepper
salt to taste
1 cup cleaned cauliflower
5 pieces green beans ( sliced diagonally)
3 cabbage leaves ( sliced diagonally)
1 carrot( Sliced into strips)


Procedure:

1. Saute the garlic and onion then add the tuna and simmer for 2 minutes.
2. Add water, ground pepper and salt to taste,  then simmer and add all the vegetables then simmer for 30 seconds.
3. Add the bihon and give a good stir, simmer and stir until cooked.
4. Serve it hot.

Sunday, April 27, 2014

Nilagang Buto ng Langka

Masarap at malinamnam ang nilagang buto ng langka, kaya pagkatapos naming kainin ang laman inipon ko ang mga buto, hinugasang maigi at nilaga ko.Masarap po ito lasang mani para sa akin.

Jackfruit=Langka


Seeds=buto
Mga sangkap:
buto ng langka
tubig (sapat na makapagluto sa mga buto)

Paraan ng Pagluluto:
1. Ilagay sa kaldero ang tubig at buto ng langka, pakuluan hanggang sa lumambot (45 minutos o higit pa).

2. Kapag luto na ay alisin ito sa tubig at pwede ng ihain.



Saturday, April 26, 2014

Ginisang Kulitis


Wild Spinach or kulitis were not planted in our garden, they just grew naturally. It can be used in many dishes but I love it sauteed with sardines. Have you seen this at your backyards? They're everywhere. Just get the top part then wash very well and it is ready to be used.

Ingredients:
3 cups kulitis
1 can sardines
1 onion
salt and pepper to taste


kulitis
Procedure:
1. Wash the kulitis very well and set aside. Saute the onion then add the sardines and simmer for a minute.

Fresh wild spinach- kulitis
2. Increase the heat to high then put the kulitis, salt and pepper to taste and stir very well for a minute then turn off the heat.
3. Serve it with rice and do not forget to smile. :-).



Thursday, April 24, 2014

Organic Leche Flan


I made this for a pregnant friend that's why I used organic products because as much as possible I want it to be nutritious. Since there is no organic condensed milk I used the one that's labeled "light" lesser calories. My pregnant friend enjoyed the leche flan so much :-).

Ingredients:
4 organic egg yolks
1 cup condensed milk (light)
3/4 cup organic fresh milk
2 tablespoons organic sugar or 3 tablespoons honey

Procedure:
1.Mix together the fresh milk, condensed milk and egg yolks until fully combined.
2. In a molder put the sugar then melt until it caramelized, let cool.
3. Strain the leche flan mixture and pour in the molder then steam for 45 minutes or until done.
4. Refrigerate  before serving and enjoy!

Wednesday, April 23, 2014

Buko Pandan Salad

Buko pandan is a popular sweet salad in the Philippines that is so creamy and yummy made with young coconut meat and added with pandan and gelatine.

Ingredients:
6  pieces young coconut ( scraped and well drained)
2 cups Nestle cream or All Purpose Cream
1 cup condensed milk (add if needed)
1 pack ( 10 grams) unflavored green gelatine powder
2 tablespoons pandan flavor


Procedure:
1. Cook the gelatine according to its packaging procedure then add the pandan flavor, mix well and pour in a molder and refrigerate until harden. Cut into dice or cube.
2.Mix all the ingredients then refrigerate for few hours.
3. Serve with a smile and enjoy :-).

re-cooked June 4, 2014

Note: If using pandan leaves, boil 6 pandan leaves with 4 cups of water then use the pandan water when you cook the gelatine.

Monday, April 21, 2014

Binagoongang Sitaw

String beans cooked deliciously with shrimp paste. I hope you will try this.

Ingredients:
1/2 kilo string beans ( sitaw)
1/2 cup shrimp paste ( bagoong) make sure it is not too salty
3 cloves garlic
1 cup water
1 onion

Procedure:
1. Saute garlic and onion then add the shrimp paste and saute until well cooked.
2. Add the water and allow to boil then increase the heat to high then add the string beans and stir every now and then until done.
3. Serve it hot.

Thursday, April 17, 2014

Adobong Tokwa sa Gata


A healthy dish made from tofu contributed by Maureen Ava Fernandez. I will try this recipe soon.

Ingredients:
500 grams of Medium firm Tofu
1 can coconut milk
2 tbsp. of soy sauce
2 tbsp. of white vinegar
pinch of salt to taste
pinch of pepper to taste
Vegetable oil
Red or green chili pepper or Siling Haba
3 cloves of garlic
1 onion head

Procedure:

Fry the tofu ( tokwa) nice and golden brown
Set aside and cut it into  squares
Sauté  onion and garlic, put the fried tokwa , soy sauce and vinegar
don't stir let tokwa absorb  all the liquid from soy sauce and vinegar wait until reduced,
then add the  coconut milk, salt and pepper to taste . When almost done add the siling haba and serve.

Contributed By: Maureen Ava Fernandez

Wednesday, April 16, 2014

Mely's Kitchen Pork Steak


Simple and easy to cook dish yet very tasty. I am sure that everybody will love this.

Ingredients:
1 kilo  pork chop
1/2 cup soy sauce
2 onions sliced into rings
5 calamansi
salt and pepper to taste

Procedure:
1. Marinate the pork chop with lemon, soy sauce and ground pepper for an hour. After an hour remove from marinating sauce then pan fry until brownish then set aside. Do not throw the sauce because we will use it later.
2. Saute the onion then add the pork chops, simmer for 2 minutes to allow the flavors of the onion and pork to blend well, then add the sauce, ground pepper and salt to taste and simmer until done.
3. Serve hot.

Tuesday, April 15, 2014

Ginataang Mais

A dish that's perfect for a snack or dessert.

Ingredients for 8 servings:

1 1/2 cups glutinous rice (malagkit)
8 cups water or thin coconut (add if needed)
2 cups fresh corn kernel
2 cups pure coconut milk
1/2 teaspoon salt
1 1/2 cups sugar ( add if needed)

Procedure:
1. Put the water, corn and glutinous rice in a pot then allow to boil until the rice is very  tender.
2. Add the sugar and salt then allow to boil for 5 minutes.
3. Add the coconut milk, let simmer for a minute then turn off the heat.
4. Serve and enjoy :-).

Added with condensed milk


If using a canned corn just add it together with the sugar.

Monday, April 14, 2014

Garlic Kangkong

A delicious swamp cabbage (kangkong) recipe with crispy garlic that's so aromatic.

Ingredients for 4 servings:
2 bunches of kangkong (Swamp cabbage)
8 cloves garlic
2 tablespoons soy sauce
salt and pepper to taste

Procedure:

1. Saute the garlic until brownish then remove some for toppings later.
2. Add the kangkong, soy sauce, salt and pepper then give it a good stir until done.
3.Sprinkle with toasted garlic and serve it with a smile. :-).

Thursday, April 10, 2014

Sauted Cabbage with Tuna



I cooked this simple yet yummy cabbage dish for a popular television personality (DSR) when he visited in our place. I paired it with fried fish for his breakfast.

Ingredients:
1 medium size cabbage
1 can tuna flakes in oil
3 coves garlic
1/4 cup bell pepper strips
salt and pepper to taste

Procedure:
1. Saute the garlic then add the tuna flakes and continue to saute for a minute.
2.Add all the ingredients then give a good stir until cooked.
3. Serve with a smile :-).

Wednesday, April 9, 2014

Pritong Danggit

A friend gave this to me. How she read my mind that I am craving for this? Well it put a big smile on my face and I did not wait for few minutes, I immediately fried some and munch on it, yummy! Just sharing this delicious dried Danggit. The best appetizer :-).




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