Posted by Issa on May 31, 2011, at 4:32 pm
Ingredients:
1 whole yellow chicken, cut into pieces.
3 sayote, cut into small pieces.
1 ginger root, slice
12 cups water
3 cloves garlic, minced
1 small onion, diced
cooking oil
1 tbsp salt
How to cook tinolang manok:
1. In a pot, heat oil and sauté garlic, onion and ginger.
2. Add the chicken. Saute for few minutes.
3. Then add the water. Bring to a boil. Remove scums as it rises.
4. Add salt.
5. Simmer for about 45 minutes or until chicken is tender. (Note: yellow chicken cooks longer than other chicken)
6. Add sayote and continue to simmer for another 5 minutes.
7. Serve hot with steamed rice.
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Posted by Issa on May 29, 2011, at 3:29 pm
Ingredients:
7 pieces chicken legs
flour
salt
black pepper
vegetable oil for frying
How to cook pritong manok:
1. Wash chicken well.
2. Season with salt and black pepper.
3. Set aside for at least 10 minutes.
4. In a pan, heat cooking oil.
5. Dredge the chicken legs through the flour to coat, shake off any exceeds flour
6. Deep fry the chicken legs until golden brown on all sides.
7. Drain on paper towel.
8. Serve with steamed rice and banana catsup as dipping sauce.
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Posted by Issa on May 27, 2011, at 3:54 pm
Ingredients:
1 melon (cantaloupe)
5 cups cold water
3/4 cup condensed milk
sugar
ice cubes
How to make melon sa malamig:
1. Shred cantaloupe meat with a shredder or or use a lemon zester.
2. In a pitcher combine shredded cantaloupe, water and condensed milk.
3. Add sugar according to your taste.
4. Then add ice cubes.
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Posted by Issa on May 26, 2011, at 8:49 pm
Ingredients:
1 lb lean ground pork
7 pieces large shrimp, cleaned and deveined
rice noodles, soaked in hot water and drained
1 carrot
1/2 onion
1 small can water chestnut
1/2 tablespoon salt
dash of black pepper
spring roll wrapper
1 egg, beaten
oil for frying
sweet chili sauce (dipping sauce)
How to cook shrimp and pork spring roll with noodles:
1. Pulse together the onion, carrot and chestnut in the food processor until finely chopped.
2. Pulse the shrimp until coarsely chopped.
2. Mix together with the ground pork.
3. Add salt and black pepper. Mix well.
4. Cut the lumpia wrapper in half (diagonal).
5. Place about a teaspoon of the shrimp and meat mixture just below center of the wrapper.
6. Spread the filling into a log.
7. Place a heaped of the soaked noodles on top of the filling.
8. Fold the right and left edges of the wrapper over the filling.
9. Roll up the spring roll tightly.
10. Moisten the end of the wrapper with the beaten egg to seal the spring roll.
11. In a saucepan, heat the cooking oil over medium heat.
12. Deep fry spring roll until golden brown.
13. Drain on paper towel.
14. Serve immediately with sweet chili sauce dip.
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Posted by Issa on May 25, 2011, at 4:44 pm
Ingredients:
2 tbsp sinigang mix
1/2 lb pork spare ribs
1 medium onion; sliced
1 tomato; sliced
bunch kangkong leaves (river spinach)
2 tbsp patis (fish sauce)
How to cook sinigang na baboy:
1. Boil the pork spare ribs in a pot until tender.
2. Remove scums.
3. Add the onion, tomato, sinigang mix and fish sauce.
4. Bring to boil.
5. Add the kangkong leaves. Simmer for a minute.
6. Serve hot with steamed rice.
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Posted by Issa on May 24, 2011, at 6:32 pm
Ingredients:
7 pieces drumlettes
chicken heart
chicken gizzard
3 cloves garlic , minced
1 medium sized onion, minced
1 ginger root, sliced
2 cups uncooked rice
10 cups water
4 tbsp fish sauce (patis)
cooking oil
salt
black pepper
lemon
mint (garnish)
How to cook chicken arroz caldo:
1. In a casserole, boil chicken heart and gizzard. Bring to a boil until tender. Set aside.
2. In a large pot over medium heat, saute garlic, onion and ginger in cooking oil until fragrant.
3. Add chicken drumlettes, heart and gizzard. Stir-fry until drumlettes turn to light brown in color.
4. Add water and simmer for few minutes. Remove scums as it rises.
5. Then add rice and the fish sauce . Mix well.
6. Simmer in medium heat for about 30 minutes or until the rice is fully cooked. Stir occasionally.
7. Season with salt if needed. If rice soup becomes too thick, add a little water to thin it a bit.
8. Garnish each bowl serving with mint and a dash of black pepper just before serving with lemon on the side (optional)
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Posted by Issa on May 23, 2011, at 3:15 pm
Ingredients:
4 large lemons
1 cup sugar
8 cups cold water
lemon slices
How to make homemade lemonade:
1. Slice the lemons in half and squeeze each of them into a measuring cup. This should yield about 1 cup of juice. Remove any seeds.
2. In a large pitcher or jar, combine the juice and the sugar. Mix well.
3. Stir in cold water.
3. Garnish with lemon slices.
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Posted by Issa on May 22, 2011, at 4:21 pm
Ingredients:
Corn with fresh green husks
How to cook microwaved fresh corn on a cob:
1. Remove husks from the corn.
2. Wash corn.
3. Wrap with an absorbent tissue.
4. Damp with water.
5. Place corn on turntable of microwave.
6. Cook 2 corns for 7 minutes on high setting or until tender.
7. Serve as is or with butter and salt.
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Posted by Issa on May 21, 2011, at 10:14 pm
Ingredients:
1 lb large shrimps
1/4 cup water
1 tablespoon salt
How to cook halabos na hipon:
1. Wash shrimps well.
2. Put shrimps in a casserole over medium heat.
3. Sprinkle with salt.
4. Then add the water.
5. Mix lightly.
6. Simmer until the water evaporates and shrimp changes color to orange.
7. Serve hot. Lemon with bagoong alamang(shrimp paste) as dipping sauce.
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Posted by Issa on May 20, 2011, at 6:23 pm
Ingredients:
thin cut pork chops
eggs
flour
salt
black pepper
cooking oil
How to cook fried pork chop:
1. Season pork chop with salt and black pepper.
2. In a bowl, whisk eggs. Set aside.
3. In another bowl combine flour and a dash of salt. Set aside.
4. Heat oil in a skillet over medium heat.
5. Dip each pork chop in the beaten eggs.
6. Then roll in flour. Shake off excess flour.
7. Fry pork chops about 3 minutes on each side, or until chops are cooked. Drain on paper towels.
8. Serve with rice and vinegar with fish sauce (dipping sauce) or any preferred dipping sauce.
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