Posted by Issa on April 29, 2011, at 8:49 pm
Ingredients:
1 pack sotanghon noodles (vermicelli)
10 pieces chicken wings and thigh
10 cups water (or more depending on the noodles used)
3 cloves garlic, minced
1/2 onion, chopped
2 tbsp fish sauce (patis)
1 1/2 tbsp annatto powder (achuete)
boiled eggs (leftover easter eggs)
cooking oil
How to cook chicken sotanghon soup:
1. Heat oil in a pot. Saute garlic and onion in low to medium heat.
2. Add chicken and fish sauce. Cover and simmer for 5 minutes.
3. Add water and bring to boil.
4. Stir annatto powder in 2 tbsp of water then add to the soup. Stir well.
4. Soak the sotanghon noodles for a minute then add to the soup. Simmer until noodles are tender and cooked.
5. Serve hot with boiled egg.
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Posted by Issa on April 28, 2011, at 4:48 pm
Ingredients:
1 lb. fettuccine pasta
1 tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined
1 bottle alfredo sauce
1 can mushroom, sliced
red bell pepper, sliced
zucchini, cut into rounds
grated parmesan cheese.
How to cook:
1. Cook pasta as directed in package.
2. In a saucepan, melt butter.
3. Add shrimp. Cook and stir until shrimp turn pink.
4. Add the alfredo sauce, mushroom, zucchini and red bell pepper.
5. Bring to a boil for 10 minutes.
6. Drain pasta. Add sauce and mix lightly.
7. Sprinkle with grated parmesan cheese.
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Posted by Issa on April 27, 2011, at 3:56 pm
Ingredients:
8 1/2 lbs. bone in fully cooked ham
1/2 cup brown sugar
1/2 cup maple syrup
1 can pineapple rings
2 tbsp pineapple juice (from the canned pineapple rings)
How to cook:
1. Preheat the oven to 275°F.
2. Combine the brown sugar, maple syrup and pineapple juice. Mix well.
3. Brush the ham with the glaze. Set aside half of the glaze.
4. Place the ham facedown in a roasting pan. Cover tightly with foil and bake for 1 1/2 hours.
5. Remove the ham from the oven then brush with the remaining glaze.
6. Top with the pineapple rings, securing them with toothpicks.
7. Return the ham to the oven and bake uncovered until heated through for 25-30 minutes.
8. Enjoy.
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Posted by Issa on April 26, 2011, at 10:40 pm
Ingredients:
2 1/2 cups sweet rice flour ( malagkit rice )
1 1/4 cups of water
1/2 cup granulated sugar
1 cup grated coconut
1/4 cup toasted sesame seeds
How to cook:
1. Mix the flour and water together to form a dough.
2. Take a heaping tablespoon full of the dough and roll it into a ball. Flatten it into a pad shape with the palm of your hand.
3. Poach the palitaw in simmering water until they begin to float (about 30 seconds to 1 minute).
4. While waiting for the palitaw to float, toast sesame seeds (see below how to toast sesame seeds)
5. Grind the toasted sesame seeds coarsely using mortar and pestle or you can use a bottle.
6. Combine the sugar and the toasted sesame seeds. Mix well and set aside.
7. When the palitaw floats allow it to dry out and cool down a little.
8. Roll the palitaw to the grated coconut.
9. Then roll to the sugar and toasted sesame seeds mixture.
10. Serve cold.
How to toast sesame seeds:
1. On a frying pan heat the sesame seeds on low heat.
2. Shake the pan occasionally.
3. Remove the seeds when they darken and become fragrant.
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Posted by Issa on April 25, 2011, at 10:47 pm
Ingredients :
1 pork pata, chopped into 1″ slices
1/2 c. of strong vinegar
3/4 c. of soy sauce
3/4 c. of brown sugar
3 cloves garlic
1 medium onion, quartered
2 bay leaf
1/2 tsp. peppercorn
How to cook :
1. Wash the pork pata well and place in a casserole.
2. Pour in just enough water to cover the meat. Bring to a boil.
3. Discard the water and add water again and bring to a boil.
4. When the meat is almost tender, remove meat from the casserole.
5. In another casserole, heat oil and saute onion and garlic.
6. Add the meat and half of the the broth from the other casserole.
7. Then add the vinegar, soy sauce, brown sugar, peppercorn and bay leaf.
8. Bring to a boil. Simmer until the meat is very tender.
9. Serve hot.
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Posted by Issa on April 24, 2011, at 10:41 pm
Ingredients:
1 1/2 lbs. uncooked peanuts
2 tbsp. salt
How to cook:
1. Wash uncooked peanuts well.
2. In a large pot, pour enough water to cover peanuts.
3. Bring to a boil.
4. Add the salt and mix well.
5. Boil peanuts about 50 minutes to 1 hour.
6. When done sprinkle with salt.
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Posted by Issa on April 23, 2011, at 10:58 pm
Ingredients:
1 package brownie mix (ready mix)
1 big carrot, grated
2 eggs
How to cook:
1. Preheat oven to 350F
2. Beat eggs.
3. Then fold to the brownie mix.
4. Add the grated carrots. Mix well.
5. Line mini muffin liners to mini muffin pan then pour the brownie batter.
6. Bake for 15 minutes or until toothpick inserted comes clean.
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Posted by Issa on April 22, 2011, at 9:10 pm
Ingredients:
1 8 oz dough, crescent
cream cheese, room temperature
strawberry jam
2 tbsp. sugar
2 tbsp. powdered sugar
1 1/2 tsp milk
How to cook:
1. Preheat oven to 350F.
2. Unwrap and unfold crescent dough.
3. Scoop a tsp. of strawberry jam and a tsp. of cream cheese and place onto center of each crescent dough.
4. Fold the two ends going to the top to cover the filling. Then fold the two opposite corners towards the center (or fold the dough to your preference)
5. Sprinkle sugar on top.
5. Bake for 12-15 minutes.
6. Prepare the glaze by mixing the milk with the powdered sugar.
7. Let the danish cool down a little then drizzle with the glaze.
8. Perfect with a cup of tea.
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Posted by Issa on April 21, 2011, at 8:22 pm
Ingredients:
1 medium catfish, cut into 5 pieces
1 can banana blossom, drained and washed well
1/2 pouch sinigang mix
ginger
salt
2 pieces jalapeno (optional)
How to cook:
1. In a casserole boil water. Add the ginger.
2. Then the sinigang mix and banana blossom. Bring to a boil.
3. Add the catfish. Salt to taste.
4. Add the jalapeno on top.
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Posted by Issa on April 20, 2011, at 3:47 pm
Ingredients:
25 pieces chicken wings
salt
2 tbsp. hot sauce
2 tbsp. butter, melted
How to cook:
1. Sprinkle salt to chicken wings. Set it aside at least 10-15 minutes.
2. Deep fry chicken wings. Drain on absorbent towel.
3. For the sauce, mix the hot sauce and melted butter.
4. Soak the fried chicken wings to the sauce.
5. Serve hot with ranch dressing as dipping sauce.
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