Thursday, November 7, 2013

Garlic Chives with shrimps


I like this vegetable not only because it is yummy but is also very nutritious, according to what I've read this is good for our digestion and it also has an anti cancer properties and many more nutrients that our body needs.

Ingredients:
100 grams garlic chives
200 grams shrimps
4 cloves garlic
1/2 piece small bell pepper
salt and pepper to taste
Garlic Chives

  Procedure:
1.  Saute the onion then add the shrimps and bell pepper.
2. Increase the heat then add the chives and Stir fry until done
3. Add salt and pepper to taste then tun off the heat.
4. Serve it hot.


Below is the nutritional Information for chives
http://www.nutrition-and-you.com/chives.html

Wednesday, November 6, 2013

Ginataang Puso ng Saging

Isa sa masasarap na luto para sa puso ng saging ay gataan ito, bumili ako ng isang niyog at pinakayod ko kaya masarap na masarap ito dahil natural ang gata. Paborito ko ito mula pa noong bata pa ako dahil madalas naming ulam ito sa bukid.Ganito niluluto ng Nana ko.

 Ingredients:
1 puso ng saging ( banana blossom)
1/4 kilo shrimps ( cleaned ans de-shelled)
1 cup thick coconut milk (kakang gata)
2 cups thin coconut milk ( ikalawang piga)
1 onion
salt to taste
thumb size ginger
sili



banana blossom
Procedure:
1. Alisin ang matigas na balat ng puso hanggang sa puti na lang at malambot ang matira.
2. Hiwain ito ayon sa iyong gustong lapad o nipis, pagkatapos ay lagyan ng asin haluing maigi at pigaan hanggang lumabas ang katas, upang hindi pumait.
3. Sa kaldero ay ilagay ang ikalawang gata,sili,luya, hipon, at sibuyas, hintayin hanggang sa kumulo habang hinahalo madalas para di maging buo-buo ang gata, kapag kumulo na ilagay ang puso ng saging at lutuin ito hanggang sa lumambot.
4. Kapag malambot na ilagay ang kakang gata, timplahan at pakuluin ng isang minuto saka patayin ang apoy.
5. Hanguin, lagyan ng dahon ng sibuyas at ihain.





Tuesday, November 5, 2013

Sarciadong ulo ng Isda ( leftover)

Today I recycled the leftover from the refrigerator, fried scrambled egg from yesterday's breakfast and fried fish head from last night's dinner. Since the fish head is big enough for 3 persons I decided to make sarciado so that we can have sauce for our rice and not too dry to eat.
I sauted the garlic and onion then add some tomatoes and 2 cups of water then I put the fish and simmer until it is tender and absorbed the spices, then I added salt and pepper to taste, then chop some spring onion and put it together with the egg, I simmered it for a minute then its done!
Ready to be served!

Don't waste food!! It's part of God's blessings. Learn to recycle the leftover.


Mely's Kitchen Beef Stew

The planned dish was caldereta during a special occasion in the church but unexpected number of guests arrived, so I quickly thought of a technique to make the dish plenty for everybody, I said forget caldereta and I opened the fridge and saw hotdogs and quail's eggs, and I came up with this. Yummy and rich sauce stew only from Mely's kitchen, try it.

 Ingredients for 6-7 servings:

1/2 kilo beef 
4 cloves garlic
1 onion
3  tomatoes
2 potatoes
1 carrot
12 pieces hard boiled quail's egg
6 pieces hotdog ( sliced into halves)
3/4 cup tomato sauce
3 cups water
3/4 cup Nestle Cream/all purpose cream
salt and pepper to taste
spring onion for garnishing


 Procedure:
1. Saute the garlic, tomatoes and onion then add the beef and continue to saute until the pinkish color is gone.
2.Add the tomato sauce and simmer for 5 minutes over low heat, then add the water, increase the heat to high and bring to a boil, once boiling reduce the heat to medium and simmer until the beef is tender stirring occasionally.
3. Add the potatoes and carrots then simmer until cooked, then add the hotdog and simmer for 2 minutes.
4. Add the Nestle cream, salt and pepper to taste then simmer for a minute and turn off the heat.
5. Put the eggs and spring onion then serve it hot.


Monday, November 4, 2013

Pininyahang Alimango

 Crabs are abundant in my place, its like we have it one a week, and it's always cooked in coconut milk or with garlic, so I experiment it with pineapple and cream, wow it's just awesome! Perfect blending of taste.

Ingredients:

1 kilo crabs
4 cloves garlic
1 onion
1 cup fresh pineapple juice
1 cup pineapple chunks
1 cup Nestle Cream
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the crabs and simmer until it changed its color.
2. Add the pineapple juice and pineapple chunks then simmer for 15 minutes, stirring occasionally.
3. Add the Nestle cream and simmer for a minute then turn off the heat.
4. Serve it hot.


Garlic Prawns


This is a simple way of cooking the prawns, quick and easy yet yummy. The aroma of the garlic and the sour taste from lemon blended well, making the prawns taste excellent!

Ingredients:
4 prawns (Cleaned and put a slit at the back)
6 cloves garlic
1 tablespoon lemon or calamansi juice
salt and pepper to taste

Procedure:
1.Saute the garlic until golden brown then put the prawns and simmer until half cooked.
2.Sprinkle the lemon juice, salt and pepper then simmer until done.
3. Serve it hot.

Sunday, November 3, 2013

Mais Con Yelo

 Mais con hielo in Spanish or corn with ice in English, but to Filipinos it is mais con yelo.Perfect for a sunny day, very easy to prepare and ingredients are easy to find, so try this now and enjoy a good time with your loved ones. I am sure that they will love this.

 Ingredients for 8 servings:
1 1/2 cups corn kernel
16 ice cubes
1 1/4 cup evaporated milk
1 cup condensed milk

Procedure:
1. In a blender put the ice cubes, evaporated and condensed milk then blend well until the ice is smooth.
2. Divide the blended ice into serving dishes then put some corn and serve it with a smile :-).





Inihaw na Galunggong


Grilling is one of the cooking method that I like to do because it does not require a lot of time and effort. Follow the marinating procedure and enjoy your delicious grilled fish.

Ingredients:
2 big size round scad ( galunggong)
1 tablespoons soy sauce
1 lime
salt
ground pepper


Procedure:
1. Slit the fish slantly in the body then marinate it with lime, soy sauce, salt and pepper for 10 minutes.
2. While waiting for the marinate heat the griller to make the rack hot to avoid the fish from sticking on it.
3. When the fish is ready grill it until done.
4. Serve it hot with your favorite dipping sauce.

Special Macaroons

I can say that of all my macaroons recipe this is the best, because this is special :-).

Ingredients for 18 -20 pieces macaroons:
100 grams dessicated coconut
1 tablespoon butter or margarine
1 egg beaten
3/4 cup condensed milk


20 pieces macaroons paper cups

Procedure:
1. Preheat the over at 180 degrees C, for 10 minutes.
2. Combine all the ingredients and mix well, then spoon a portion into a macaroons paper cup up to 3/4 full.
3. Bake at 180 degrees C for 25 minutes or until done.
4. Once done, remove from the oven, let cool before serving.



You can keep it in a jar and store in a cool place to much on anytime you want it.

Friday, November 1, 2013

Lemonade



Quench your thirst with this natural drink loaded with vitamin C and other nutrients, really refreshing. Better than any softdrinks because this one has an anti oxidant properties from lime, so say bye to your colas now :-) and enjoy this natural refreshing drink.

Ingredients:
3/4 cup lime juice ( can be replaced with lemon or calamansi)
1 cup honey or to taste ( can be replaced with sugar)
4 cups water
ice cubes (optional)


Procedure:
1. Squeeze limes to obtain 3/4 cu of juice ( around 6 pieces depending upon the size)
2. Combine the water, lime juice and honey then mix well.
3. Refrigerate before serving, you cn add ice cubes if you want.

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