Monday, September 29, 2014

Sauteed Mixed Vegetables



Healthy and delicious.

Ingredients for 4 servings:

1/4 kilo pork
1/4 kilo green beans
3 medium size carrots
1/2 kilo Brussels Sprouts
1 small onion
2 cloves garlic
2 tablespoon soy sauce
salt and pepper to taste


Brussels sprouts


Procedure:

1.  Saute the garlic and onion then add the pork and continue to saute until pinkish color is gone.
2. Add the brussels sprouts, carrots and green beans then continue to saute until half cooked.
3. Add soy sauce, salt and pepper then continue to cook until done.
4. Serve it hot.

Saturday, September 27, 2014

Tortang Hipon

Simple yet delicious. Try it and enjoy.

Ingredients:

1/4 kilo small size shrimps
1 egg ( beaten)
1/2 cup flour
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:

1. Combine all the ingredients and mix well until well combined.
2. Heat an oil, scoop a portion then deep fry until golden brown. Remove from oil then place in a plate lined with paper towel to absorb the oil.
3. Serve and enjoy.




Creamy Adobo



It's been raining for few days now and the only meat we have in the freezer is pork leg. We've already had adobo yesterday so I decided to make a little twist by adding some mushroom cream, oh so delicious. Try it,

Ingredients:
1 kilo pork leg ( you can use any pork part that you like)
4 cups water
3 cloves garlic
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
1/4 cup mushroom cream dissolved in 1/2 cup water
1/4 cup soy sauce
1/4 cup vinegar


Procedure:
1. Saute the garlic and onion then add the pork leg and continue to saute until the pinkish color is gone.
2. Add the soy sauce, vinegar, laurel and black pepper then simmer for 3 minutes. Add the water and simmer until the meat is tender.
3. Add the dissolved mushroom cream then simmer until thickens and turn off the heat.
4. Serve and enjoy.





Friday, September 26, 2014

Sweet and Spicy Galunggong Paksiw


I cooked this because my nephews and nieces like sweet and spicy paksiw.


Ingredients:

1/2 kilo Galunggong ( round scad fish)
1/2 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
2 pieces laurel
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  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. Serve hot.



Friday, September 19, 2014

Monggo with Hipon


An affordable viand for rainy days, delicious and keeps you warm.

Ingredients:
1/4 kilo mung beans (monggo)
1/4 kilo shrimps
1 bunch camote tops (talbos ng camote)
2 cloves garlic (minced)
1 onion (minced)
5 cups water ( add if needed)
salt to taste

mung bean-monggo


Procedure:
1. Put the water and mung bean in a pot then boil the mung bean until tender and set aside.
2. Saute the garlic and onion then add the shrimps and continue to saute until pinkish then add the cooked mung beans and simmer for 5 minutes, add salt to taste.
3. Add the camote tops and simmer for a minute then turn off the heat and serve with fried fish for extra flavor. :-).




Thursday, September 18, 2014

American Style Spaghetti



My childhood bestfriend migrated to the US with her family 2 years ago. She had a short vacation in the Philippines last February-July 2014, and she cooked this recipe for our mini get-together. Everyone agreed that her American-style spaghetti is a winner. She taught me how to cook this amazing recipe and as expected, everybody in my family was impressed. This is very easy to prepare, and you can easily find the ingredients in your local grocery store. Experience the taste of expensive American restaurants at the comfort of your home with this easy-to-make spaghetti.


Ingredients:

1 kilo spaghetti Pasta
1 kilo Spaghetti Sauce
3/4 kilo Ground Beef
1 400g can Crushed Tomatoes (can be substituted by 250g Tomato Sauce)
1 400g can Sliced Mushroom
1 150g small jar Green Olives (pitted)
1 tbsp. Basil
1 tsp. Rosemary
1 tsp. Thyme
4 tbsp. Sugar
Garlic
Onion
Salt
Ground Pepper
1 block Cheddar Cheese
Parmesan Cheese (optional)

Procedure:

1. Cook pasta according to package instructions. Set aside.
2. In a deep casserole, heat oil and saute garlic and onion. Add the ground beef and cook until brown.
3. Pour the spaghetti sauce and crushed tomatoes (or tomato sauce if not available) and simmer for 5 minutes in medium heat.
4. Pour the mushroom and green olives (do not drain these two, include the water).
5. Add the sugar, basil, thyme, rosemary. Put some salt (about 2 teaspoons) and ground pepper to taste. You can add more sugar if you think it's too sour, or more salt if you think it's bland, but don't add too much.
6. Add the grated cheddar cheese (you can set aside some of the grated cheddar for toppings). Cover the casserole and simmer for another 5 minutes in medium heat.
7. Turn off the heat. Prepare pasta in a plate and pour some of the sauce on top. Top with the remaining grated cheddar and sprinkle with parmesan cheese.


Contributed by: Maye Rianne Javier


Wednesday, September 17, 2014

Sago Delight


A delicious sago dish that you can serve anytime of the day for everybody. Simple and easy to prepare but the taste is priceless! Try it.

 Ingredients:
1/2 kilo white small sago ( cooked and drained)
1  can fruit cocktail ( 836 grams)
450ml condensed milk ( 1 1/2 big can)
1 (300 grams) can  Nestle cream or any all purpose cream
1 big can evaporated milk or add if needed

uncooked white sago (small)
Procedure :
1. Combine all the ingredients then mix well and refrigerate for few hours.
2. Serve when ready.



Monday, September 15, 2014

Macaroni Sago Salad


I am spending time with my nephews and nieces for few weeks now and I am happy preparing their after school snacks, and since they loved colorful ingredients, I've decided to put colored sago in one of their favorite macaroni salad. Oh they loved it so much!

Ingredients for 18 servings:

1/2 kilo elbow macaroni (cook according to its packaging procedure)
1 cup colored sago ( cooked then drained)
836 grams fruit cocktail
300 grams All purpose cream ( Nestle or any brand)
220 ml Mayonaise
1 ( 390 ml) can condensed milk ( add if you want the taste sweeter)
1 (370 ml) can evaporated milk

Procedure:

1. Combine all the ingredients then refrigerate for few hours.
2. Serve with a smile :-).


Sunday, September 14, 2014

Ginataang Sigarilyas


I picked some winged beans or sigarilyas from my sister's garden today, it's so fresh that's why I was tempted to picked it but of course I asked her permission. I cooked it and gave her some and she said it's yummy. 
Carabansos in Visayan dialect.

Ingredients for 4 servings:

1/2 kilo winged beans ( sliced and cleaned)
1 small onion
1 teaspoon ginger strips
1 1/2 cup thin coconut milk
3/4 cup pure coconut milk
1 tablespoon shrimp paste (bagoong alamang)
salt if needed



winged beans-sigarilyas
Procedure:
1. In a pan put the thin coconut milk, onion, ginger and shrimp paste then bring to a boil over medium heat.
2. When boiling add the winged beans (sigarilyas) then stir and simmer until half cooked. Add salt  if needed, then add the pure coconut milk and simmer until done.



3. Serve it hot with rice and enjoy.



Putong Puti with Cheese


My friend who has a catering services gave me her recipe for putong puti, this is my shortcut version of the recipe I will try the original procedure soon so that I can compare which one is whiter. I am not contented with the whiteness of the finished product but it is still delicious and whiter than puto cheese that I made for my previous posts.
To those who have problems where to use the egg whites after making leche flan , this is the solution. Enjoy cooking.

Ingredients:
2 cups flour
1 tablespoon of baking powder
1 cup white sugar
5 egg whites
1 1/2 cup fresh milk
1 teaspoon butter (soften)
1/4 teaspoon salt (optional)
slices of cheddar cheese ( I used Eden)

Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, egg white, butter and milk then mix very well until the batter is smooth in texture.
3. Fill the puto molder with the batter around 3/4 full then top the cheese and steam for 8 minutes or until done.

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