Posted by Issa on March 23, 2011, at 10:58 pm
Ingredients:
1 1/2 lbs tahong (mussels)
3 pieces garlic, minced
1 large tomato, chopped
1 medium onion, chopped
1 root ginger, sliced
1 tsp. sinigang mix
1 bunch spinach
cooking oil
salt or fish sauce (patis) to taste
How to cook:
1. In a saucepan heat oil. Saute garlic, onion and ginger.
2. Add the chopped tomato and saute for about 2 minutes.
3. Add the mussels then the water and sinigang mix. Simmer for 15-20 minutes.
4. Right when the soup is done toss the spinach. Season with salt or fish sauce.
5. Serve hot.
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Posted by Issa on March 22, 2011, at 5:44 pm
Ingredients:
1 large bangus, boneless
1 cup of soy sauce
3 cloves of garlic peeled and smashed
1 big lemon
½ tbs. ground black pepper
1 big onion, sliced (optional)
1 big tomato, sliced (optional)
cooking oil for frying
How to cook:
1. In a large pan marinate fish with soy sauce, lemon, garlic and ground black pepper.
2. Marinate the milkfish for about an hour before cooking.
3. In a large frying pan heat oil and fry the fish skin side up first for 4 minutes. Then turn the fish over and let it fry for 5 minutes. Next turn it back skin side up and fry for an additional 2 minutes.
4. Saute the onion and tomato for 2 minutes in a small pan.
5. Garnish the milkfish with the sauteed onion and tomato on top.
6. Serve with rice and soy sauce (dipping sauce, optional).
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Posted by Issa on March 21, 2011, at 9:46 pm
Ingredients:
1 lb ground beef (giniling na baka)
3 pieces garlic, minced
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion, chopped
2 tbsp soy sauce
2 cups water
1/3 cup tomato sauce
salt
ground pepper
cooking oil
quial eggs (optional)
How to cook:
1. Heat oil in saucepan. Fry the diced potatoes until tender. Remove the fried potatoes from the pan and set aside.
2. Using the same pan, saute garlic and onion then add the ground beef.
3. Pour the water and bring to a boil.
4. Add soy sauce and tomato sauce. Cover and simmer for 15-20 minutes.
5. Then add the diced carrots. Simmer for another 3 minutes then add the fried potatoes and quial eggs.
6. Season with salt and pepper.
7. Serve hot with rice.
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Posted by Issa on March 21, 2011, at 11:34 am
Bread Pudding Ingredients:
1 loaf Cinnamon twist bread, cut into small pieces
3 eggs
1 stick unsalted butter, melted
1 cup Whipping Cream
1 cup Milk
½ cup Sugar
1 tsp Vanilla
dried fruits
nuts
2 tbsp turbinado sugar (raw sugar) optional
How to cook:
1. Beat eggs lightly.
2. Add all liquid ingredients first then the dry ingredients and pour into a baking dish.
3. Sprinkle with raw sugar on top.
4. Bake for 40-45 minutes until firm and brown.
5. Serve with caramel sauce on top.
Caramel Sauce Ingredients:
1 1/2 cups Sugar
1 stick unsalted butter
1 1/4 Whipping Cream
How to cook caramel sauce:
1. Put the sugar into a sauce pan.Keep on stirring as the sugar begins to melt go on.
2. Add the butter. Cook the sugar and butter over medium heat. Bring to a boil.
3. When it turns to dark golden amber color pour in the cream.
4. Keep stirring until everything is mixed together and the caramel is smooth.
5. Let cool in the pan for 2 minutes to allow the caramel to come to room temperature. It will thicken up as it sits.
6. Keep it in the fridge.
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Posted by Issa on March 19, 2011, at 10:26 pm
Ingredients:
4 eggs
2/3 cup milk
2 teaspoons of sugar
10 slices of white bread
Butter
Powdered sugar
Maple syrup
How to cook:
1. Beat eggs, milk and sugar together. Pour into a shallow bowl.
2. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
3. Melt some butter over a large skillet on medium high heat. Fry the bread until brown on both sides.
4. Serve hot. Sprinkle with powdered sugar on top with maple syrup on the side.
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Posted by Issa on March 19, 2011, at 12:51 am
Ingredients:
1 lb glutinous rice flour
4 oz powdered purple yam (ube, available in oriental stores)
3 cups water
1 1/2 cups grated coconut
2 tbsp butter (melted)
brown sugar (dark, golden or red, whatever is available)
How to cook:
1. Make dough by mixing flour, powdered ube and water.
2. About a tbsp of the dough, roll up into balls, then make a shape like the puto bumbong.
3. Drop the shaped dough into a saucepan full of boiling water.
4. When the cakes are ready, they will rise to the surface.
5. Remove the cakes and let cool for a bit.
6. Roll the cakes into the melted butter then to the grated coconut.
7. Sprinkle with brown sugar on top.
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Posted by Issa on March 18, 2011, at 5:26 pm
Ingredients:
1 medium milkfish (cleaned, cut into 4 pieces)
1/2 lb big shimps
1 bundle kangkong, cut 1 inch in length
1 big ginger, sliced
1 medium sized onion, sliced
1 pack sinigang mix
salt to taste
How to cook:
1. In a casserole boil milkfish, ginger, onion and sinigang mix. Bring to a boil for 15 minutes.
2. In a saucepan cook the shrimps with little bit of water.When shrimp changes color remove from heat.
3. Add shrimps with the milkfish and boil for another 5 minutes.
3. Add kangkong leaves, boil again for one minute.
4. Salt to taste.
5. Serve hot.
Posted by Issa on March 16, 2011, at 2:14 pm
Ingredients:
1 lb large shrimps
1/3 cup water
1 tablespoon salt
cooking oil
Dipping Sauce (optional)
1/2 cup vinegar
1 teaspoon salt
How to cook:
1. Combine shrimps, salt and water in a saucepan. Cover and allow to boil. Stir occasionally while cooking for 3-4 minutes. Drain and set aside.
2. Put oil in a skillet over medium heat. Sautè shrimps for 1-2 minutes until coated with oil. Serve with dipping sauce if desired.
How to make dipping sauce:
Dissolve 1 tsp of salt in 1/2 cup of vinegar.
Posted by Issa on March 14, 2011, at 7:28 pm
Ingredients:
2 lbs chicken, drumlettes and wings
1 cup rice
1 small onion, chopped
4 cloves garlic, chopped
1 ginger, sliced
6 cups water, add more if needed
fish sauce
cooking oil
salt to taste
minced fried garlic (for garnishing)
scallions (for garnishing)
How to cook:
1. Sauté garlic, onion, and ginger in oil.
2. Add chicken then the fish sauce until light browned.
3. Add the rice then the water.
4. Bring to boil. Stir occasionally unitl chicken is tender and rice is done.
5. Season with salt according to taste. Serve hot in a bowl.
6. Garnish on top with minced fried garlic and scallions.
Posted by Issa on March 14, 2011, at 12:13 am
Ingredients:
4 pcs. bulalo (bone in beef shank)
10 peppercorns
2 onions, quartered
2 potatoes, cut in half
1 lb Baguio beans, slice each bean in two
1 head napa cabbage
2 sweet corn, cooked cut into 4 pieces per corn
salt and fish sauce (patis) to taste
How to cook:
1. Boil the bulalo in water until the meat is tender. Remove scum as it rises. Another option is to use pressure cooker for 30-40 minutes.
2. Add peppercorn, salt and onion. Allow to simmer for a few minutes.
3. Add the sweet corn, potatoes and the baguio beans.
4. Let stand for 5 minutes then add the napa cabbage.
5. Season with fish sauce.
6. Serve hot.
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