Posted by Issa on May 8, 2011, at 10:19 pm
Ingredients:
1 cup rice
10 cups water
1 cup cocoa powder
evaporated milk
How to cook champorado:
1. Cook rice with water in a pot.
2. Stir occasionally to keep the rice from sticking to the bottom of the pot.
3. Add the cocoa powder into the rice.
4. Reduce heat to low.
5. Simmer until the rice is tender.
6. Serve hot with swirls of evaporated milk on top.
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Posted by Issa on May 7, 2011, at 5:59 pm
Ingredients:
2 medium tilapia, cleaned
1 root ginger, sliced
1 tomato, quartered
bunch kamote leaves
1 1/2 tbsp sinigang mix
1 tsp salt
2 jalapeno pepper
How to cook sinigang na tilapia:
1. Boil 4 cups of water.
2. Add the ginger, sinigang mix and tomato.
3. Bring to boil.
4. Add the tilapia. Simmer until fish is cooked.
5. Add the kamote leaves and jalapeno pepper. Simmer for 1 minute.
6. Serve hot.
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Posted by Issa on May 6, 2011, at 6:55 pm
Ingredients:
3 ripe bananas, mashed coarsely
1/2 cup butter
1 1/2 cup flour
1 tsp. baking powder
2 tsp. strawberry syrup
1/2 cup sugar
2 egg
walnuts
How to cook strawberry banana muffin:
1. Pre-heat oven to 375F.
2. Mix all ingredients except walnuts.
3. Pour the batter into mini muffin pan and top with walnuts.
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Posted by Issa on May 5, 2011, at 6:56 pm
Ingredients:
2 sweet corn in a cob, grated
1/2 lb ground pork
1/2 onion, chopped
2 cloves garlic, minced
bunch of bittermelon leaves (ampalaya leaves)
2 tbsp fish sauce (patis)
4 cups water
salt
cooking oil
How to cook swam na mais:
1. Heat the oil in a pan. Sauté garlic and onion.
2. Add the ground pork, mix for at least 2 minutes.
3. Then add in the grated corn.
4. Pour water and add the fish sauce. Simmer for 10 minutes.
5. To finish, add the ampalaya leaves. Season with salt.
6. Serve hot.
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Posted by Issa on May 4, 2011, at 6:37 pm
Ingredients:
fried fish (leftover)
3 pineapple rings, cut into chunks
1 small carrot; cut in strips
1/2 red bell pepper; cut in strips
2 cloves garlic; minced
1/2 onion; chopped
1 tsp sugar
1 tsp soy sauce
1/2 cup water
1 tsp flour
1/2 cup pineapple juice
ground black pepper
salt
cooking oil
How to cook sweet and sour fish:
1. Sauté garlic and onion.
2. Add pineapple and carrot. Simmer for few minutes.
3. Add pineapple juice, sugar, soy sauce, water, and flour
4. Simmer until a saucy consistency is achieved.
5. Add bell pepper. Simmer for 1 minute.
6. Season with salt and ground black pepper.
7. Pour sweet and sour sauce on top of the fried fish.
8. Serve hot.
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Posted by Issa on May 3, 2011, at 6:48 pm
Ingredients:
dried squid
cooking oil
How to cook pritong daing na pusit:
1. Heat oil in pan.
(Note: The oil should be very hot).
2. Fry the dried squid for a minute or less.
3. Drain on absorbent towel.
4. Serve with vinegar as dipping sauce and sinangag.
http://www.magluto.com/filipino-recipe-garlic-fried-rice-sinangag
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Posted by Issa on May 3, 2011, at 6:45 pm
Ingredients:
cooked rice, leftover
garlic, chopped coarsely
margarine
salt
How to cook garlic fried rice:
1. Melt margarine in pan.
2. Add the garlic. Saute until fragrant and color changes to brown.
3. Then add the rice. Mix well.
4. Season with salt.
5. Serve hot with your favorite fried main dish.
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Posted by Issa on May 2, 2011, at 7:00 pm
Ingredients:
1 cup munggo (mung beans)
1/2 lb side pork ribs, thinly cut
5 cups water
2 cloves garlic, minced
1/2 medium onion, chopped
1 small root ginger, cut thinly
1 tsp alamang (shrimp paste)
a bunch of malungay leaves
cooking oil
How to cook ginisang munggo:
!. Place munggo beans in boiling water until tender. Set aside.
2. Heat cooking oil in a pan. Saute garlic, onion and ginger.
3. Add pork . Saute until golden brown.
4. Add shrimp paste.
5. Then add the cooked munggo and water.
6. Simmer until pork is tender.
7. Add malungay leaves. Simmer for few more minutes.
8. Serve with steamed rice and fried fish.
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Posted by Issa on May 1, 2011, at 9:18 pm
Ingredients:
cooked rice (leftover)
baked ham (leftover from easter), cut into small cubes
2 eggs
frozen mixed vegetables
salt
cooking oil
How to cook Sinangag:
1. Heat oil in skillet.
2. Fry the ham.
3. Beat the eggs and fry in the same skillet with the ham.
4. Add the cooked rice and mix well.
5. Then add the mixed vegetables. Season with salt.
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Posted by Issa on April 30, 2011, at 8:14 pm
Ingredients:
2 cans shreded young coconut (buko)
1 package unflavored green gelatin (gulaman)
1 tbsp pandan flavoring essence
5 cups water boiling water
1 can Nestle cream (thick cream)
1/2 can condensed milk
1 bottle green nata de coco
1 bottle clear nata de coco
How to cook buko pandan salad:
1. Add boiling water to unflavored gelatin. Mix well.
2. Add the pandan flavoring essence. Put in the fridge.
3. Meanwhile, in a strainer combine the shredded coconut, green nata de coco and clear nata de coco. Leave in the strainer for 5 minutes to drain well.
4. Transfer the coconut and nata de coco mixture in a bowl.
5. Add the condensed milk and nestle cream. Mix well.
6. Put the coconut mixture in the fridge while waiting for the gelatin to set.
7. Cut gelatin into cubes and combine to the buko mixture.
8. Serve cold.
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