Wednesday, April 25, 2012

Pan De Sal



Pan de sal is a Spanish term for "salt bread" it is the most popular breakfast bread in the Philippines, as early as 4:00 o'clock in the morning you can hear the vendors shouting "PANDESAL" around the neighborhood. The coffee in the houses are ready and the people are waiting for that shout and they are ready to buy the bread.  I think there is nothing as good as the homemade freshly bake pandesal. So here is the recipe for it.

Ingredients:
3 cups flour
1 tablespoon yeast
1/4 cup warm water
1 egg ( beaten)
1/4 teaspoon salt
1/2 cup melted butter
4 tablespoons sugar
3/4 cup milk

Procedure:
1. Combine the flour, sugar and salt, set aside.
2. Combine the warm water and yeast  ( let it stand for 8 minutes allowing the yeast to be dissolved and grow)
3. Combine procedure 1 & 2 then add the egg, milk and butter  and mix well and knead it  until you form a firm dough.

4. Let the dough rise for an hour by putting it in a big deep bowl and cover it with a damp cloth.
5. After procedure #4 roll the dough until you form a long roll, and slice it diagonally about an inch size each slice.




6. Sprinkle each slice with bread crumbs then let it stand for 40 minutes allowing it to rise then bake at 150 degrees celcius for 15 minutes. ( Preheat the oven for 10 minues before baking)
7. Serve it hot and with a smile :-)


It is my first time to try this, and I am happy with the result but I want to do it again and improve it more:-) Have fun baking! 

Tuesday, April 24, 2012

Pastel De Carne Moida



In some parts of South America pastel is a pastry using a thin crust wrapper and stuffed with different fillings. Today I am going to share the most common pastel of South America which is beef pastel, here is how to do it.


Ingredients:
1/4 kilo ground beef
1 onion (minced)
4 cloves garlic (minced)
15 regular size pastel wrapper
2 hard boiled eggs
 Salt and pepper to taste


Procedure:
1. Saute garlic and onion then add the ground beef, salt and pepper to taste, then simmer until it is well cooked. When it is cooked let it cool.
2. When it is not hot anymore, crushed the hard boiled egg and mix it well with the sauted ground beef.



 
3. Spoon a portion of the mixture and put it in a pastel wrapper.
 
4. Then sealed it using a fork.

 
 5. Repeat this process until you finish wrapping all the filling, then fry it until golden brown. Serve it hot.

 








Monday, April 23, 2012

Spicy Salmon Head Stewed in Vinegar



Mmmmmmmm I know to some people this recipe is gross, but sorry folks I need to post this. This is really super hot and delicious, the chilli paste makes the soup reddish. Actually I cooked 10 salmon heads for this, but I forgot to take a photo, I am lucky that after eating there are 3 left, and I decided to post it here. So here is my recipe for this. I will base my recipe for 3-4 servings.

Actually I am lazy to post a blog now but I am talking to my friend Edith of Kansan U.S.A and she do not believe that I can eat the head of the fish lol, I asked her if she will check the recipe if I will post it and she said yes, so here we go :-)

Ingredients:
2 salmon heads ( cut into halves and gills removed, clean properly)
1/2 teaspoon chili paste
100 grams chopped cayenne or jalapeno pepper ( siling haba)
3/4 cup vinegar
thumb size garlic ( crushed)
6 cloves garlic (crushed)
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and bring to boil.
2. Once it is starting to boil turn the heat into low level and continue the process for 45 minutes without stirring it, just cover the pot and make sure that the flavor will be absorbed in the fish by using a ladle scoop the soup and pour over the fish every now and then until the cooking process is finish.
3. Once finish serve it hot.

Sunday, April 22, 2012

budbud de nayon


I learned to cook this dish when I was 11 years old, because my father  always teaches me and my sisters how to prepare this. I wanna share this traditional budbud de nayon recipe o all of you, you might not know that this kind of dish is existing, but I am telling you that this really tastes good, the taste of the ginger and the creamy taste of coconut milk really blend well. This is like puto maya.

Ingredients:

3 cups glutinous rice (malagkit)
3 cups coconut milk
1/4 cup crushed ginger
1/2 teaspoon salt
3/4 cup sugar

Procedure:
1. Wash the glutinous rice then put in a pot together with all the ingredients.
2. Then cook it like a normal rice.
3. After cooking you can serve it.

Saturday, April 21, 2012

Braised Pork's Ear with Hoisin Sauce

To some the ears of the pig is nothing, but to some it is something for the tummy :-). Like a glorious food? Yes! Bite it. Crunchy and chewy. Yummy? For me, yes it is! You wanna try? Here is a simple recipe for it.

Ingredients:
2 pork's ears
1 red bell pepper
3 cloves garlic
1 onion
1 lime
2 tablespoons Hoisin Sauce

Procedure:
1. Boil the pork's ears until tender, then drained and slice then set aside.
2. Meanwhile, saute the garlic and onion, then add the pork's ears and braise it for few minutes.
3. Add the Hoisin Sauce and lime juice, mix well and add salt and pepper to taste then simmer.
4. Add the bell pepper simer for a minute and turn off the heat.
5. Serve it hot :-).

Salada Suprema


I've got this recipe from a Portuguese friend and she called this salada suprema. This is easy to prepare and the ingredients are always available at the market. The first time I tasted it, presto! I loved it! See it for your self and I am sure that like me you will also love this salada suprema.

Ingrdients:
1 cup siced lettuce
1 cup sliced purple cabbage
1 cup sliced green cabbage
1 big tomato
salt and pepper
1 tablespoon cottage cheese
1 lime

Procedure:
1. Properly arrange all the vegetables in a platter.

2. Dash it with salt and pepper, evenly then squeeze the lime on it.
3. Put the cottage cheese on top and serve it.

Thursday, April 19, 2012

Pancit with Sardines




I am a big fan of noodles and I like sardines too, that is why I just tried this combination and it came out okey. In my family we always do the sardines and beehoon (bihon) combination. This pancit with sardines is a good one too. You can use fresh pansit for this recipe.

Ingredients:
300 grams egg noodles ( boiled and drained)
1/4 kilo cabbage
1 can sardines
1/2 cup soy sauce
1 carrot
1 onion
5 cloves garlic
spring onion ( for garnishing)
parsley ( for garnishing)
salt and pepper to taste
1 cup water



Procedure:
1. Saute garlic and onion
2. Add the sardines and soy sauce then simmer for few minutes.
3. Add the water and let it boil.
4. Add the carrots then simmer for a minute, stir in the cabbage and mix well.
5. Add the pre-cooked egg noodles and mix well add salt and pepper if necessary then simmer for another minute.
6. Garnish it with spring onion and parsley before serving. Enjoy your food!

Wednesday, April 18, 2012

Kiddie Treat Supreme




I think this recipe is a good treat for your kids, that's why I called it Kiddie Treat Supreme. But of course this is also good for adults although I designed this recipe for kids :-). Get your kids involve in preparing this dish, I am sure that they will like it and eat a lot when you serve it. Have fun cooking.

Ingredients:
1/4 kilo hotdog
1 dozen Quail's egg ( hard boiled and peeled)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 Potatoes
2 Carrots
3 cloves garlic
1 small onion
1 teaspoon chicken powder




Procedure:
1. Slice the hotdog, potatoes, carrots, bell peppers then mix together.
2. Saute the garlic and onion then add the mixed ingredients and chicken powder.

3. Mix well and simmer until it is done.
4. Serve it hot and top with quail's egg, parsley and spring onion :-)

Peanut Brittle


I think this is the simplest way of making peanut brittle, I made this quickly because I have visitors and I want to at least serve them a dessert after their meal. It is very simple to do so I hope that you will enjoy making this peanut brittle.

Ingredients:
1 cup toasted peanuts
3/4 cup white sugar
1/4 teaspoon butter

Procedure:
1. Melt the sugar, and when its totally melted put the butter and mix well.
2. Pour in the peanuts then mix well, turn of the heat
3. In a baking sheet pour the mixture, and spread evenly.

4. Let it cool and crack into pieces before keeping it in a jar or before serving.

Tuesday, April 17, 2012

Sauted Squash, Okra and Eggplant

I am missing my mother's sauteed vegetable from our farm when I was young, which consist only of 3 vegetables ( squash, okra and eggplant) I really liked it specially if it is saucy. Here is how to cook it.

Ingredients:
1/2 kilo squash
1/4 kilo okra
1/4 kilo eggplant
1/4 kilo pork's fat
1/2 cup soy sauce
3 cloves garlic
1 onion
3 cups water
salt and pepper to taste

Procedure:
1. Burn the fats until you obtain the oil from it, then put it in the side of the pan, then saute the garlic and onion using that oil from the pork's fat.
2. Pour in the soy sauce and add the squash, let it simmer for a minute.
3. Add the water, and simmer until the squash is almost done.
4. Add the okra and eggplant, mix well and simmer until it is done.
5. Serve it hot and with a smile :-)

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