tag:blogger.com,1999:blog-3631931061247644002024-03-19T03:04:39.908-07:00Mga koleksyong lutong pinoySubukan ang mga sikat na filipino food recipesAwatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-363193106124764400.post-25219345592804222542020-11-01T03:54:00.003-08:002020-11-01T03:54:45.386-08:00Pininyahang Manok<p> </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbU2mpCck1JVGXhZm9pFC58Qb4DdhG6f9ckCOhxMXCccAOwVK7Fx-n4D-c1K6lV9PN-lnlWFCsMNlaHfR3xyTgXffZDgFdvcmXvpiUsz_MS3a2y21IxLSnlY5sMW89hqBuyRrarS-wLRz/s225/recipe-page-banner-pininyahan-manok.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="159" data-original-width="225" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbU2mpCck1JVGXhZm9pFC58Qb4DdhG6f9ckCOhxMXCccAOwVK7Fx-n4D-c1K6lV9PN-lnlWFCsMNlaHfR3xyTgXffZDgFdvcmXvpiUsz_MS3a2y21IxLSnlY5sMW89hqBuyRrarS-wLRz/w290-h206/recipe-page-banner-pininyahan-manok.jpg" width="290" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;"><div>INGREDIENTS:</div><div><br /></div><div>2 Tbsp oil</div><div>2 Tbsp ginger, cut into strips</div><div>2 Tbsp garlic, crushed</div><div>1/2 cup onion, white, sliced</div><div>750 g chicken, parts, cut into serving portions</div><div>2 1/2 Tbsp patis</div><div>1/2 tsp peppercorn, black</div><div>1/4 cup bell pepper, red, cut into cubes</div><div>2/3 cup milk, evaporated</div><div>1 pouch Del Monte Pineapple Chunks (200g), drained, reserve syrup</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>INSTRUCTIONS:</div><div><br /></div><div>Heat oil in a pan over medium heat and cook carrots and potatoes for several minutes or until edges are slightly browned. Remove from oil and set aside.</div><div>In the same oil, saute onions and garlic until softened. Add chicken, stirring occasionally, until lightly browned. Lower heat and add the fish sauce and pineapple chunks. Stir then cover and simmer until chicken is tender (chicken will release its own juices).</div><div>Add back the pre-cooked carrots and potatoes and also the bell peppers. Pour in the cream and stir. Season with pepper to taste. Continue to simmer for about 5 minutes or until sauce is slightly thickened. Serve hot with steamed rice.</div><div><br /></div></div>Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-70314914106024643762017-06-04T04:26:00.002-07:002017-06-04T04:26:56.738-07:00Mango sorbetes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmxrAKdzzloLofHFQ1kdppnjayLXQqQ6wxycWdCqlr0RRwdZd58fXvEFyvv7uCvW18u4edqLVhQwbiEMOvUftHGyI2Qjt_QoTI5GLw1Tnvb2tO4pw8OXx0QAXzGwoxsfNslyDeG3Azy81/s1600/mango+sorbetes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxmxrAKdzzloLofHFQ1kdppnjayLXQqQ6wxycWdCqlr0RRwdZd58fXvEFyvv7uCvW18u4edqLVhQwbiEMOvUftHGyI2Qjt_QoTI5GLw1Tnvb2tO4pw8OXx0QAXzGwoxsfNslyDeG3Azy81/s320/mango+sorbetes.JPG" width="318" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">INGREDIENTS:<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">4 pcs. ripe mangoes, sliced and meat scraped<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">2 packs (250ml) nestle cream, chilled<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">½ cup sweetened condensed milk<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">A pinch of salt<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">INSTRUCTIONS:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">To prepare the sorbetes, wash mangoes and slice discard
the pits to avoid the fibers.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Scrape the mango meat using a teaspoon or a shred peeler
and place it on a desired pan, preferably with a plastic cover.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Add in 2 packs (@250ml each pack) of chilled nestle
cream, ½ cup sweetened condensed milk and a pinch of salt.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Mix the mango mixture with an electric mixer until smooth
and incorporated.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Check the taste of mango mixture if you wish to be a
little bit sweeter just add in the remaining sweetened condensed milk and whisk
again until well blended. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">You can do it manually with a whisk if you want but I
find it easy to use a hand mixer.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Cover with a plastic or anything and freeze until
partially set about an hour or less.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Take off from the freezer and mix it again with the
electric mixer until smooth, cover and freeze for another hour. Again do it one
more time and freeze until it is ready to be served.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Use an ice cream scoop, serve it in a dessert glass and
sprinkle with rice crispies on top and enjoy your sorbetes.<o:p></o:p></span></div>
Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com1tag:blogger.com,1999:blog-363193106124764400.post-8751633938261260592017-06-04T04:22:00.001-07:002017-06-04T04:22:32.696-07:00Pansit Malabon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHevBOjvLZZZLG66pdeX4GIC9BPFaWJ8yqkFU4F09-QTN8erQKEAyDCZE-fOOoELcxULtXOOQmCFho6ntMsbrO-QS2GhE6pg9KtNcHBzRhOFL265f4nDNRwXsY8N1r39JKpRGFe59FehhT/s1600/malabon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="1071" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHevBOjvLZZZLG66pdeX4GIC9BPFaWJ8yqkFU4F09-QTN8erQKEAyDCZE-fOOoELcxULtXOOQmCFho6ntMsbrO-QS2GhE6pg9KtNcHBzRhOFL265f4nDNRwXsY8N1r39JKpRGFe59FehhT/s320/malabon.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">INGREDIENTS:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">-Sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2
tablespoons canola oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 small
garlic clove, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 ½
cups shrimp juice (or shrimp bouillon + 1 1/2 cups water)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2
tablespoons all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1
teaspoon powdered achuete , dissolved in ½ cup warm water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">¼
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">¼
teaspoon ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1
tablespoon fish sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">-Pancit<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pound
thick tubular rice noodle, soaked in warm water for 15 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cup
chopped Napa cabbage, boiled for 30 seconds and drained<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cup
small shrimp, peeled and de-veined<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cup
shucked oysters, simmered with their liquor for 3 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1cup
squid, cut into 1-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ cup
flaked smoked tinapa or trout<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ cup
crushed fried pork rind (chicharon)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">3
cloves fried garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2
scallions, thinly sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ cup
cilantro, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 hard
boiled eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2
lemons, cut into small wedges<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">INSTRUCTIONS:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Prepare
the squid. Sautée in 1 tablespoon of oil for 3-5 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Boil
the shrimp for 3 minutes until pink<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Put the
cabbage in boiling water for 30 seconds and then drain.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Soak
noddles in warm water for 15 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Put
noodles in boiling water for 10 minutes or until it softens but still tender.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Make
the sauce. In a medium sauce pan, sautee
the garlic until lightly brown on medium heat.
Dissolve the flour in shrimp juice in a separate cup and pour slowly
into the pan. Pour the water with dissolved achuete. Add the salt, pepper and fish sauce. Stir continuously until it thickens, about 8
minutes. To test for thickness, dip a spoon into the sauce and if it coats the
back of the spoon, that should be thick enough.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Organize
your prepared ingredients and garnishes. Assemble on plate per serving, just
like in the first image above.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Alternatively,
you may combine everything in a big container.
Mix the sauce, noddles and 1/2 of the prepared ingredients (shrimp,
oyster, cabbage, tinapa, squid, toasted garlic, green onion, chicharon). The rest of the ingredient are for garnishing
on top.<o:p></o:p></span></div>
Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-37453987758127213832017-06-04T04:18:00.000-07:002017-06-04T04:19:07.739-07:00Guisadong gulay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUfpEzokH_hoRmDtS_Ny3oU1IXKxZEuz6NTZYb5UW8Ak7vdgYAdcmnPmCnVirCIzlCxgVInmJ-QKKr-B9qw5FMB_O22RqwTyMmLrnfVgbcTA811AhyphenhyphenJD_0BErhiMer_TufTAwktHhFfBc/s1600/guisadong+gulay.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="322" data-original-width="546" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUfpEzokH_hoRmDtS_Ny3oU1IXKxZEuz6NTZYb5UW8Ak7vdgYAdcmnPmCnVirCIzlCxgVInmJ-QKKr-B9qw5FMB_O22RqwTyMmLrnfVgbcTA811AhyphenhyphenJD_0BErhiMer_TufTAwktHhFfBc/s320/guisadong+gulay.jpg" width="320" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: arial, sans-serif; font-size: 12pt;">INGREDIENTS:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">2 Tbsp
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">2 Tbsp
garlic, crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1/4 cup
onion, sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1/2 cup
pork, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">250 g
sayote, sliced into chunks<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1/4 cup
water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">2 Tbsp
oyster sauce, optional<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">salt,
to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">pepper,
to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1 pouch
DEL MONTE Pineapple Tidbits (115g), drained, reserve syrup<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">150 g
baguio beans, sliced thinly<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1 pc
siling labuyo, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">PREPARATION:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">1.
Sauté garlic, onion, and ground pork in oil for 5 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">2. Add
sayote, reserved pineapple syrup, water, and oyster sauce. Season with salt and
pepper to taste. Cover and simmer in low heat until the sayote is tender.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">3. Add
DEL MONTE Pineapple Tidbits, Baguio beans, and siling labuyo. Simmer until
vegetables are cooked.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Cooking
Skills Needed:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Sautéing<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Simmering<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Slicing<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Cooking
Tools Needed<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Casserole<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Chopping
Board<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Knife<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Measuring
Cups<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Measuring
Spoon<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;">Spatula<o:p></o:p></span><br />
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><br /></span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Preparation Time 10 mins.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Cooking Time 20 mins.<o:p></o:p></span></div>
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12pt;">Serving Size 4</span></div>
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif"; font-size: 12.0pt;"><a href="https://www.lifegetsbetter.ph/kitchenomics/recipes/1310/guisadong-gulay-at-pinya" target="_blank">Source Recipe</a></span></div>
Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-90953925405061251522017-06-02T01:22:00.000-07:002017-06-02T01:22:07.762-07:00Beef ampalaya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5hI7n80YpJP5X2AiHjmQLrdeKUHLDdNg-2fhWs_AK9eefrLeOlUzTljnUVE9QVhjYNBO5bVdEXKT2YfhYiSOnHUz7HNd9YyG238PTsw_4utS3mwLg_CLbeXYtDGmfZe2yn2jf80uHAE7/s1600/beef+ampalaya.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="242" data-original-width="386" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5hI7n80YpJP5X2AiHjmQLrdeKUHLDdNg-2fhWs_AK9eefrLeOlUzTljnUVE9QVhjYNBO5bVdEXKT2YfhYiSOnHUz7HNd9YyG238PTsw_4utS3mwLg_CLbeXYtDGmfZe2yn2jf80uHAE7/s200/beef+ampalaya.jpg" width="200" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><b>INGREDIENTS</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 kilo
lean beef, thinly sliced into strips<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 large
size, ampalaya, split in halve de-seaded, sliced crosswise<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1
medium onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/2
head garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/4 cup
soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/2 cup
oyster sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/4 cup
cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1/2-1
tsp. sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">salt
and pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">cooking
oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><b>DIRECTIONS</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Marinade
the beef strips with soy sauce and pepper at least 15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">In a
small wok or large skillet heat oil <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">and
stir fry the beef strips until it turns brown and sizzles. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Set
aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Heat
oil again and saute garlic, onion and ampalaya.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Then
add the oyster sauce and ¼ cup water and simmer for at least 3 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Add the
cooked beef and put a little magic sarap, <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">about ½
tsp. then add the sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Season
with salt and mix then simmer again for a few seconds.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Turn
off heat and serve hot.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Share
and enjoy cooking.<o:p></o:p></span></div>
Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-59628882665979729122017-06-02T01:19:00.000-07:002017-06-02T01:19:03.528-07:00Spanish Sardines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHDWjcGhHUA6GaiYhdMPMKviIwBp8U23PZiss8o6TtvbBmsdqTt71P7KVfE1MoEf4NR9XG9HvBw_WHx99JWJuIsExMSH6boqMPAbWSDqgWz-L6HOkPCS1culSikNiZmWhwUQk98YcCQ7_/s1600/SS.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="925" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHDWjcGhHUA6GaiYhdMPMKviIwBp8U23PZiss8o6TtvbBmsdqTt71P7KVfE1MoEf4NR9XG9HvBw_WHx99JWJuIsExMSH6boqMPAbWSDqgWz-L6HOkPCS1culSikNiZmWhwUQk98YcCQ7_/s200/SS.JPG" width="200" /></a></div>
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<b><br /></b>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0in; padding: 0in;"><b>INGREDIENTS</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
kilo fish (Bangus or Galunggong), cleaned, scaled, and with heads and tails cut
off<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
cup salt<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">8
cups water<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
carrot, sliced into rounds<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">2
laurel leaf<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
(135-gram) bottle pickles<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1/2
cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
(200-gram) pack tomato sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">3 tablespoons
soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">1
tablespoon peppercorns<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"> red chili pepper ( siling labuyo ) –
Optional<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; mso-border-alt: none windowtext 0in; padding: 0in;"><b>PROCEDURE</b><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Combine
salt and water. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Soak
cleaned fish for 10 to 15 minutes and drain. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Arrange
fish in a pressure cooker. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Add
the rest of the ingredients.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">The
amount of liquid should be enough to cover the ingredients. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Add
more oil if necessary. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Cook
for 45 minutes to 1 hour or until fish is tender.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; font-family: "Arial","sans-serif"; font-size: 12.0pt;">Cool. Release the pressure. Serve as is, or put in bottles.</span><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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and Enjoy cooking </span><span style="border: none windowtext 1.0pt; font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0in; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Wingdings; padding: 0in;">J</span><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"><o:p></o:p></span></div>
Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-26588593796061789822017-06-02T01:13:00.002-07:002017-06-02T01:15:21.691-07:00Pork caldereta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBD64IkoXrgt5GenGWDZB09ZbZCj8WcYAR9AcLrPb5LE395MiPmn7rrdL21rIiC6L1UsoMeaZEALmkmWsaY9i5E-EK_1yeaJAIsfDhr9tYM5MlvWVbrQF7ADpSEJSweKG1jf61-G5bX0ou/s1600/caldereta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="580" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBD64IkoXrgt5GenGWDZB09ZbZCj8WcYAR9AcLrPb5LE395MiPmn7rrdL21rIiC6L1UsoMeaZEALmkmWsaY9i5E-EK_1yeaJAIsfDhr9tYM5MlvWVbrQF7ADpSEJSweKG1jf61-G5bX0ou/s200/caldereta.jpg" width="200" /></a></div>
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<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"><b>INGREDIENTS</b><o:p></o:p></span></div>
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<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Pork shanks – 1 kg (2.20 lb.)</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></div>
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<span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">Potato <i>(diced)</i> – 2 PCs.</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;"><a href="https://www.google.it/search?q=lady%27s+choice+liver+spread&espv=210&es_sm=93&source=lnms&tbm=isch&sa=X&ei=9EaFUufDMobZswaBv4GIAw&ved=0CAcQ_AUoAQ&biw=1280&bih=909" target="_blank" title="Lady's Choice - Liver Spread"><span style="color: windowtext; text-decoration-line: none;">Liver spread</span></a> (opt<i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">ional)</span></i><span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"> – 3 tbsp.</span><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">In a pan, heat the oil and add in the garlic. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Sauté for a few seconds and add in the onion. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Cook until onions are soft.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Add the pork. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Stir and cook for 5 minutes or until brown.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Pour in the tomato sauce and beef broth. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Bring to a boil and cover the pan with a lid, simmer for
60 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Cover and cook for 8 to 10 minutes.<o:p></o:p></span></div>
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Awatakershttp://www.blogger.com/profile/11114882507161615228noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-89017626680303195682013-06-29T03:14:00.000-07:002015-07-01T09:29:26.697-07:00Ginataang Gulay<br />
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<b>Ingredients :</b><br />
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1/2 kilo langka meat (raw, washed and cleaned)<br />
3 pieces laurel leaves<br />
1 tablespoon leeks (chopped)<br />
1 small red onion (diced)<br />
? cup dried fish (flaked)<br />
2 cups coconut milk (1st extraction)<br />
1 cup coconut milk (2nd extraction)<br />
Pinch of salt and pepper<br />
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<b>Instructions :</b><br />
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1. In a deep casserole, boil langka meat until tender.<br />
2. In another casserole, saute onion, leeks, laurel leaves and dried fish.<br />
3. Add in langka and pour in coconut milk (1st extraction).<br />
4. Bring up to a boil for 5 minutes.<br />
5. Lower heat and simmer for another 5 minutes.<br />
6. Season with salt and pepper.<br />
7. When cooked, pour in coconut cream of 2nd extraction and cook for 3minutes.<br />
8. Serve hot with steamed rice.Anonymoushttp://www.blogger.com/profile/03376625248472239082noreply@blogger.com3tag:blogger.com,1999:blog-363193106124764400.post-49550946449428487062013-06-07T08:56:00.002-07:002015-07-01T09:28:55.316-07:00Bam-i (Noodle dish)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sciK9tet4Wm15MECSIKBuz-Y-bawSdwKk6wsNciY2Ri8-7tjjLsNbHygLUWU7Qt1G066wh0kCiEw9PB1Hy9Uv6L4eA-saRPgvU6PmUVr__4NwNtu8ZYVYGe-Ao4SV7v2y0-B6UV22Bo/s1600/bam-i.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sciK9tet4Wm15MECSIKBuz-Y-bawSdwKk6wsNciY2Ri8-7tjjLsNbHygLUWU7Qt1G066wh0kCiEw9PB1Hy9Uv6L4eA-saRPgvU6PmUVr__4NwNtu8ZYVYGe-Ao4SV7v2y0-B6UV22Bo/s400/bam-i.jpg" width="400" /></a></div>
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<b>Ingredients :</b><br />
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1 (2 lbs.) fryer chicken, cut up<br />
1/2 cup dried tengang daga (black woodear mushroom)<br />
8.8oz sotanghon noodles, soaked in water just to soften a little, drain<br />
2 tbsp. canola oil<br />
3 cloves garlic, crushed<br />
1 onion, sliced<br />
patis (fish sauce), salt and pepper, to taste<br />
1 pkg. (14oz) canton noodles<br />
2 tbsp. minced cilantro<br />
1 hard-cooked egg, sliced<br />
(Cooking Measurements)<br />
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<b>Procedures :</b><br />
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Boil chicken in enough water to cover. Simmer until tender. Cool and shred chicken meat. Save about 6 cups of chicken broth.<br />
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Soak tengang daga in hot water for 15 minutes and then slice. Set aside.<br />
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Sauté garlic and onions in hot oil. Add sliced tengang daga, 6 cups chicken broth and seasonings.<br />
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Bring to a boil.<br />
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Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro. Cook for 8-10 minutes. <br />
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Check the doneness of the noodles (be sure not to overcooked and it will become soggy).<br />
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Garnish with slices of hard-cooked egg.<br />
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Makes 8 servings.Anonymoushttp://www.blogger.com/profile/03376625248472239082noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-45968424778928088132013-06-07T08:48:00.000-07:002015-07-01T09:27:55.917-07:00Laing (Taro Leaves cooked in Coconut Milk)<br />
This Laing recipe or Bicol laing is a dish indigenous to the Bicol province.<br />
Rich and creamy, it's made from dried taro or gabi leaves and coconut milk.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuB3M68EZcF3xlczUeckZCD7dNfWW-Se524wR6YVv-_x6qgPDSWM2J8CAdZjpzmj6Hj1thHKMrKTTD_e6-qA0jvHmzR5u1BK7CsJ-WyEg-g458LpnoUfi7ERKwcDSp7IJl6eS4e0ofTI/s1600/This+Laing+recipe+or+Bicol+laing.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLuB3M68EZcF3xlczUeckZCD7dNfWW-Se524wR6YVv-_x6qgPDSWM2J8CAdZjpzmj6Hj1thHKMrKTTD_e6-qA0jvHmzR5u1BK7CsJ-WyEg-g458LpnoUfi7ERKwcDSp7IJl6eS4e0ofTI/s1600/This+Laing+recipe+or+Bicol+laing.jpg" /></a></div>
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In the Philippines, we would buy fresh gabi leaves, separate the leaves from the stalks and dry the leaves under the sun for a couple of hours before we can use them.<br />
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Drying takes out the uncomfortable palate texture or kati the taro leaves give when you eat them.<br />
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The most practical and convenient way to go about this is to buy the packaged dried taro leaves.<br />
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Available in Asian markets, they're ready to use and just reconstituted with the coconut milk during cooking.<br />
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<b>YOUR SHOPPING LIST:</b><br />
Dried Taro Leaves<br />
Pork loin or shoulders<br />
Coconut Milk<br />
Long Chili Peppers<br />
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<b>IN THE PANTRY:</b><br />
Garlic<br />
Onion<br />
Salt<br />
Ginger<br />
Sauteed Shrimp Paste(Bagoong Alamang)<br />
Cooking Oil<br />
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<b>INGREDIENTS:</b><br />
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4 cups Dried Taro Leaves<br />
1/2 pound Pork loin or shoulders, boiled and cut in strips<br />
2 cans Coconut Milk<br />
1 piece Long Chili Peppers, cut in strips<br />
3 cloves of Garlic, minced<br />
1 medium Onion, chopped<br />
1 teaspoon Salt<br />
1 thumbsize Ginger, cut in strips<br />
2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)<br />
1 tablespoon Cooking Oil for sauteing<br />
PREPARATION TIME : 10 minutes<br />
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COOKING TIME : 20 minutes<br />
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1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2 minutes.<br />
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2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from time to time.<br />
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3 Cook until the taro leaves have fully absorbed the coconut milk and almost rendering fat.<br />
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4 Serve with rice.<br />
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(Learn more about COOKING RICE, THE FILIPINO WAY.)<br />
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BENG'S TIPS<br />
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For those who don't like eating a chunk of ginger can just shred it instead of cutting in strips.<br />
When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You would not like the hint of sweetness for savory dishes.<br />
You can use peeled shrimps with this dish if you want. Add them during the last couple minutes of cooking so it doesn't get rubbery and tough.<br />
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<br />Anonymoushttp://www.blogger.com/profile/03376625248472239082noreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-13912826587012641502013-06-07T08:17:00.002-07:002015-07-01T09:27:00.205-07:00Adobo Recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqnRWNUu7Ua72ASITCiiKZrLTA90uoZoloa_YPF9CrlbcFjI5mgtrLEIr1_xuXzelnjq5xKy9gIf7Qzd3SL7pDfBdmU5ut3NeO3b5jqdbtoAyEKvJgUG6GSzThGwHeaK1KoAEnHirryzv/s1600/adobo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqnRWNUu7Ua72ASITCiiKZrLTA90uoZoloa_YPF9CrlbcFjI5mgtrLEIr1_xuXzelnjq5xKy9gIf7Qzd3SL7pDfBdmU5ut3NeO3b5jqdbtoAyEKvJgUG6GSzThGwHeaK1KoAEnHirryzv/s320/adobo.jpg" width="320" /></a></div>
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There are probably 500 ways to cook adobo but the one that is most familiar to the children is the adobo with vinegar and soy sauce. I call it my classic adobo recipe because I also cook white adobo.<br />
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<b>Ingredients:</b><br />
1 kilo pork shoulder or loin cut in 1/2 inch cubes (variation: use half chicken and half pork)<br />
1/3 cup vinegar<br />
2 Tablespoon soy sauce<br />
1 teaspoon salt<br />
4 cloves crushed garlic<br />
1 small bay leaf<br />
1 tablespoon sugar<br />
1/2 cup water<br />
2 Tablespoon cooking oil<br />
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<b>Direction</b><br />
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1. Combine all ingredients except cooking oil and let stand for at least 30 minutes. The longer the marination, the more flavorful.<br />
2. Simmer covered for 1 hour or until meat is tender. Stir occasionally and make sure meat does stick to the pan. Liquid will reduce and thicken. Drain and keep sauce to the side.<br />
3. Heat cooking oil in a pot. Brown the meat on all sides. Transfer to a serving dish.<br />
4. Pour off the remaining oil from the the pot. Add the sauce in number 2 and cook for two more minutes while scraping off some of the meat that adhered to the pot.<br />
5. Pour sauce over meat. Serve hot.<br />
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<b>Taste Variation</b><br />
1. Use all the ingredients except the Soy sauce.<br />
2. Add more garlic, salt and vinegar instead. This is what we call the white adobo.<br />
3. Add 1 more tablespoon of sugar if you desire a sweeter taste.<br />
4. Add more vinegar if you want your adobo to keep longer.<br />
5. Adobo tastes better a day after it is cooked because all the ingredients and flavorings have seeped in.Fainyou-Jhttp://www.blogger.com/profile/16203689138721915391noreply@blogger.com1tag:blogger.com,1999:blog-363193106124764400.post-74275965452943557692013-06-06T08:15:00.002-07:002015-07-01T09:25:39.914-07:00Baked Tahong<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnO5sBHzOGDGhA3goUKPKpaJv263dpqPPFp6tlQUO2XtBjHWMYBAoNYMeps22stBKoNZg4BkTykoM1ImQYWXsooeGEJZw-acoFKlJ_vK98DpgIJcksPKKXYKfLzi-wjo8vK-nGVTy-eUw/s1600/baked+tahong.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnO5sBHzOGDGhA3goUKPKpaJv263dpqPPFp6tlQUO2XtBjHWMYBAoNYMeps22stBKoNZg4BkTykoM1ImQYWXsooeGEJZw-acoFKlJ_vK98DpgIJcksPKKXYKfLzi-wjo8vK-nGVTy-eUw/s1600/baked+tahong.jpg" /></a></div>
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Note: If you have High Blood Pressure, do not eat too much tahong!<br />
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<b>Ingredients:</b><br />
<b><br /></b>1 kilo fresh large Tahongs or Mussels.<br />
1/2 cup butter. (don't use margarine, not good for your health).<br />
6 cloves garlic, minced.<br />
1/2 cup grated cheddar cheese.<br />
1/4 cup bread crumbs<br />
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<b>Cooking Procedure: </b><br />
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Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.<br />
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Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.<br />
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Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F).<br />
Bake it for 10 - 15 minutes.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-43337953622974416142013-06-06T08:00:00.000-07:002015-07-01T09:24:25.325-07:00Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwOzMk_59Y20yEujMAAkTVsajlFlw10Y9-Y2C8NDYI1RrnU76iHw_9oY5sg8ktGJ-uEO3hqEhOA6uHMsqPsW9oOqgUuvsNUhXprAnEJkwZaX4SDZeODCvbATr_LU3w-OlQtdMF_hssV8/s1600/chicken+curry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwOzMk_59Y20yEujMAAkTVsajlFlw10Y9-Y2C8NDYI1RrnU76iHw_9oY5sg8ktGJ-uEO3hqEhOA6uHMsqPsW9oOqgUuvsNUhXprAnEJkwZaX4SDZeODCvbATr_LU3w-OlQtdMF_hssV8/s320/chicken+curry.jpg" width="320" /></a></div>
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<b>Ingredients:</b></div>
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2 Lbs. Skinless & Boneless chicken breast cut into 2 cubes</div>
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1 Can coconut creme (14oz.)</div>
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1 Tbs. Patis (fish sauce)</div>
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1 Medium onion (diced)</div>
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1 ½ Cups of green and red bell peppers cut into bite sized pieces</div>
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1 Cup Celery cut in ¾ inch pieces</div>
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5 Jalapeno peppers (stems removed)</div>
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3 Potatoes (quartered)</div>
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¼ Cup ginger (julienned)</div>
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4 Cloves of garlic (smashed)</div>
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¼ Tsp. freshly ground peppercorns</div>
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½ Tbs. Crushed pepper flakes (optional)</div>
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4 Tbs. Cooking oil</div>
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For the Curry Powder:</div>
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½ Tsp. Cumin</div>
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½ Tsp. Caraway</div>
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½ Tbs. Whole White Peppercorns</div>
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1 Tbs. Coriander</div>
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¼ Tsp. Nutmeg (powder)</div>
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½ Tsp. Turmeric (powder)<br />
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<b>Procedure:</b></div>
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For the curry powder: Begin by roasting all whole spices (cumin, caraway, white peppercorns, and coriander) for 1 minute on high heat. Once they are roasted, pound them using a mortar & pestle or electric spice grinder if you have one. Set aside.</div>
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For the chicken breast: Lightly season chicken with 5 Tbs. cooking oil and a pinch of salt & pepper. Mix well and brown on all sides and set aside.</div>
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For the potatoes: Brown potatoes on all sides with 5 Tbs. of cooking oil. Set aside.</div>
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Cook garlic until golden brown using the remaining cooking oil you used to brown potatoes and chicken. Add the onions when the garlic is golden brown and let them cook until soft.</div>
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Add the ginger once the onions are soft and stir it well. Allow the ginger to cook for one minute and then add the chicken you browned earlier.</div>
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Let the chicken breast saute for one minute and season it with patis. (fish sauce) Next, add the spices you roasted and pounded earlier along with the ground Nutmeg and ground Turmeric.</div>
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Stir well for half a minute and add the coconut creme. Stir coconut creme, return the cover, and allow it to simmer for 10 minutes. Lower your heat and stir coconut creme intermittently during the ten minutes to avoid scorching the coconut creme.</div>
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After 10 minutes add the potatoes, stir well, and let the potatoes cook for 5 minutes. After that, add the celery and allow it to cook for 5 minutes before adding the red and green bell peppers.</div>
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When the celery is cooked, add the red and green bell peppers and again let it cook for 5 minutes.</div>
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At this stage, you can do your taste test and adjust accordingly by adding more salt and pepper if needed. After that, you are ready for your last and final ingredient which is the 5 Jalapeno peppers. Serve Chicken Curry with white steamed rice.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-36218739608862707102013-06-06T07:43:00.001-07:002015-07-01T09:23:30.946-07:00Kalderetang Kambing (Goat Caldereta)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7ypD-ktsseT8FXDovqCbZ60jEBuUT-Wz8r_6gAmpfqCHMe65gktJU_03XEUY7Oct3KHRoy3UbdWDK5EYJDheXIvAx6J-X_RXT1y1zQBVv985OUNSqyj3mXydC0i5BrOn8z2Pv7vgJuE/s1600/goat+caldereta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7ypD-ktsseT8FXDovqCbZ60jEBuUT-Wz8r_6gAmpfqCHMe65gktJU_03XEUY7Oct3KHRoy3UbdWDK5EYJDheXIvAx6J-X_RXT1y1zQBVv985OUNSqyj3mXydC0i5BrOn8z2Pv7vgJuE/s1600/goat+caldereta.jpg" /></a><br />
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<b>Ingredients :</b><br />
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 1/2 kilos goat meat, cut into chunks</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 potato; quartered </span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 carrot; cut in 1 inch chunks or slices</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">4 cloves garlic; pounded</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 onion; chopped</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 can liver spread or ground liver</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 tomato; quartered</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 can tomato sauce</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">15 green olives (stoned or pitted)</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon pickles</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">2 tablespoons peanut butter</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 grated cheese</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 bell pepper; sliced</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1 tablespoon ground black pepper</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">2 stems kinchay (celery); chopped</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">2 laurel leaves</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">1/2 cup soy sauce</span><br />
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;">Cooking oil</span><br />
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<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-11665901175008600812012-03-09T06:24:00.000-08:002015-07-01T09:22:49.980-07:00Nilagang Baka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznC_0_TuS2enDKOC8kK7DMzqxEx8lF9Zm-YX8nrHmzRounp_XofBmNerOiYbiNtdkq7rKk-2H9LWTvvv8fsmbP-HFJ30gfeEqT-bTbcdMCB0_UZQDO0ZoxHNyknEDfZomFmI7iGLOvXA/s1600/nilagang+baka.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznC_0_TuS2enDKOC8kK7DMzqxEx8lF9Zm-YX8nrHmzRounp_XofBmNerOiYbiNtdkq7rKk-2H9LWTvvv8fsmbP-HFJ30gfeEqT-bTbcdMCB0_UZQDO0ZoxHNyknEDfZomFmI7iGLOvXA/s400/nilagang+baka.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)<br />you can also replace the beef with pork<br />5 pieces of potatoes peeled and halfed<br />1 big onion peeled and cut into two<br />1 ginger peeled<br />one cup of string beans (bitsuwelas)<br />1 cup of cabbage<br />you can also use some bokchoy or petsay<br />1 liter of water<br />1 beef bouillon cube<br />salt<br />black pepper<br />banana saba 3 pieces cut into two<br /><ul>
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This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-37494565059136288752012-03-09T06:20:00.000-08:002015-07-01T09:22:30.747-07:00Ginataang Kalabasa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-dOeIt4WFjm112qxNA3CaG5oNw-QfKG0Z_yMEyhMfK3fn6xbAqeNm7wQkiyHNr_zwXdO0c2KQF9OFwkWcPzpJWz3BfD8jj0IZkRwhPaIoaIVV05rFem-i-OidjJIuoB18KmwQObpBIk/s1600/soupecurry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF-dOeIt4WFjm112qxNA3CaG5oNw-QfKG0Z_yMEyhMfK3fn6xbAqeNm7wQkiyHNr_zwXdO0c2KQF9OFwkWcPzpJWz3BfD8jj0IZkRwhPaIoaIVV05rFem-i-OidjJIuoB18KmwQObpBIk/s400/soupecurry.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />1 cup of squash cut in cube<br />1 bunch of string beans cut about 4 inches long<br />3 cloves of garlic<br />1 onion sliced<br />3 tbsp of shrimp paste (bagoong) if its not available you can use patis to add the fish flavor about 1 tbsp)<br />1 pack of coconut milk (about one cup)<br />about 12 pcs of prawns<br />about 4 to 5 pieces of crab (alimasag) (you can cut them into two to help the flavor propagate in the dish<br />siling labuyo (optional) it depends if you want it spicy or not<br />salt and pepper<br /><ul>
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Heat the pan, put the cooking oil. Add the garlic and onion. Once their fragrant perfume comes out add the shrimp paste. Sauté for about few minutes then add the squash and string beans. Pour the coconut milk and cover, let it simmer gently over low fire. Once it boiled add the rest of ingredients; prawns, crab and sili. Cover and continue simmering for about ten minutes. Stir from time to time to avoid that the bottom to stick. Once the sauce has reduced in volume you can turn off the fire. Best served with hot rice . Kain na!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-23344625247607076862012-03-09T06:17:00.002-08:002015-07-01T09:21:56.198-07:00Nilasing na Hipon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FtzN_S6UOJ1zwpnX-1konKxQTxMgDNc5lpNOjDmhC_GARcWMN4nEKSVUTRxA-gaECzNPUWnXbQCx2u_GxT4QQUsGDrFbJwgyrHY3uXGqb-fHSqfw5z6HOr6ZMMunQoNCgIOqQ99zMjY/s1600/hipon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FtzN_S6UOJ1zwpnX-1konKxQTxMgDNc5lpNOjDmhC_GARcWMN4nEKSVUTRxA-gaECzNPUWnXbQCx2u_GxT4QQUsGDrFbJwgyrHY3uXGqb-fHSqfw5z6HOr6ZMMunQoNCgIOqQ99zMjY/s320/hipon.jpg" width="320" /></a></div>
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<b>Ingredients:</b><br />
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1 kilo of Prawns or Gambas ( count three to four pieces per person depending on the size)<br />4 tablespoon of olive oil<br />-I highly recommend using olive oil than normal cooking oil, health and taste wise is better<br />1 red onion chopped<br />1 red bell pepper chopped<br />2-3 siling labuyo (hot chili pepper) this is optional<br />1 tablespoon of butter (about 15 g)<br />half a glass of alcohol<br />-you can use any of the following: Lambanog, Sake, Tequila, Gin, Vodka or even Beer<br />1 tablespoon of any alcohol (optional if you are doing flambé)<br /><ul>
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<b>Procedure:</b><br />
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Start by cleaning and preparing the prawns or shrimp. If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation. Otherwise for small shrimps you can just leave it as it is. It is better to use fresh shrimps for this recipe. In a deep salad bowl prepare the marinade. Mix together olive oil, the alcohol, salt and pepper. Mix well and pour over the shrimps or prawns. Let it marinate for about an hour. Afterwards, get all the shrimps and pat it dry with a paper towel. In a wok or pan melt the butter with one tablespoon of olive oil and put the marinated shrimps (without the marinating juice) . Add together the red onion and red bell pepper and chopped siling labuyo. Stir fry for about three to five minutes ( it depends on the size of your shrimp, smaller shorter cooking time). You can pour this over a bowl of rice as a topping or put in a sizzling plate with a tablespoon of alcohol to do a flambé afterwards.<br />
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-flambe is to put the entire dish on fire with the help of the alcohol you added. You can do this with vodka, tequila, gin, or sake. Right after you pour the alcohol let it burn with the help of a match stick. But be careful in doing this.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-14210222467070690792012-02-15T02:35:00.000-08:002015-07-01T09:21:12.033-07:00Grilled Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJhod3uW5mYioylKu9Vf0Y876iUkmvceXrm6saPlzw73jq57u9jbdCk0j69uofBB_koMlhCnHy86PaZurB4xzT4RQtvrJOTZpMRl3pYCvUlsqN4XqHAKOYRcbz1NXcRDUCsfghaXCjec/s1600/grilled+steak.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJhod3uW5mYioylKu9Vf0Y876iUkmvceXrm6saPlzw73jq57u9jbdCk0j69uofBB_koMlhCnHy86PaZurB4xzT4RQtvrJOTZpMRl3pYCvUlsqN4XqHAKOYRcbz1NXcRDUCsfghaXCjec/s320/grilled+steak.jpg" width="320" /></a></div>
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<b>Ingredients:</b><br />
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Steak (preferably with fat)<br />Ground black pepper to taste<br />Fish sauce to taste (or salt)<br />Worcestershire sauce to taste<br />Creole seasoning (optional)<br /><ul>
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<b>Procedure:</b><br />
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Pour some fish sauce onto the steak. Or if using salt, rub some salt all over the steak. Make sure that the meat is properly coated.<br />Pour some Worcestershire sauce all over the meat.<br />Coat the meat with some ground black pepper and Creole seasoning.<br />Marinate this for at least an hour.<br />Grill according to your preference.<br /><ul>
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Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-73093521320171010832012-02-10T03:44:00.000-08:002015-07-01T09:20:45.171-07:00Adobong Kangkong<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLofVplqB5Sty_GzvwC8tm9m85TxpwGoOjwo4aCaCKMcEGQFgy4o-Kpn3zmTRDGcVkKaNrQOjwO_sEj8WB-B-iNf05XqnzphKfLl8tIUM56tJ-Ih02G2h-l6WBzc5e5SAVYrzgRi0eZ8/s1600/Adobong+Kangkong.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLofVplqB5Sty_GzvwC8tm9m85TxpwGoOjwo4aCaCKMcEGQFgy4o-Kpn3zmTRDGcVkKaNrQOjwO_sEj8WB-B-iNf05XqnzphKfLl8tIUM56tJ-Ih02G2h-l6WBzc5e5SAVYrzgRi0eZ8/s320/Adobong+Kangkong.jpg" width="320" /></a></div>
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<b>Ingredients:</b><br />
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1 bundle of kangkong (river spinanch); cut stems 1” length<br />1/4 cup vinegar<br />1/4 cup soy sauce<br />1 tablespoon garlic; minced<br /><ul>
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<b>Instructions:</b><br />
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Saute garlic.<br />
When golden brown,<br />
add all other ingredients. <br />
Cover and simmer until done.<br />
Do not overcook the Kangkong.<br />
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Serve hot!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-32491749279980674762012-02-02T19:31:00.000-08:002015-07-01T09:19:43.319-07:00Inihaw Na Liempo (Grilled Pork Belly)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbY8jp-mdxnuIsZJ4kChdvCmd2saF9W2vH1T0r5ivTR1ad2Yck6kUVUMbhB7kG1EEtU62jfqzYIcHyTr8JSnWZ_DrEPqrfaeecdmcha2P-8biTHI6ZKhoDYmvBA0FsF2ULy4eesTJAbE/s1600/Inihaw-Na-Liempo-Grilled-Pork-Belly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbY8jp-mdxnuIsZJ4kChdvCmd2saF9W2vH1T0r5ivTR1ad2Yck6kUVUMbhB7kG1EEtU62jfqzYIcHyTr8JSnWZ_DrEPqrfaeecdmcha2P-8biTHI6ZKhoDYmvBA0FsF2ULy4eesTJAbE/s400/Inihaw-Na-Liempo-Grilled-Pork-Belly.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />Sliced pork belly (however much you want)<br />2 tbsp of garlic<br />Ground black pepper to taste<br />3/4 cup of soy sauce<br />1/4 cup lemon juice or calamansi juice<br />Ingredients For the basting sauce<div>
1/2 cup soy sauce<br />1/4 cup of ketchup<br />2 to 3 tbsp of cooking oil<br />
<b>Procedure:</b><br />
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Combine all the main ingredients in a container<br />
Marinate it for at least 24 hours<br />
Mix all the ingredients for the basting sauce<br />
Grill the pork bellies while basting it with the sauce from time to time</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-80794165354984443662012-02-02T19:28:00.000-08:002015-07-01T09:19:03.090-07:00Tortang Talong<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9bqgxKW32AbDbKMmmBMtk_MwWOOcDySdi_sws3T_voM_kRa-hyDz7qm0BQLnp5O9dUwyNYqL4k7756ja09fc95RHdSFO2fPTqH921zufLwLRUPxg16w9H3JSS0fOeMaNr8s2Ca-KJg8/s1600/Tortang+Talong.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9bqgxKW32AbDbKMmmBMtk_MwWOOcDySdi_sws3T_voM_kRa-hyDz7qm0BQLnp5O9dUwyNYqL4k7756ja09fc95RHdSFO2fPTqH921zufLwLRUPxg16w9H3JSS0fOeMaNr8s2Ca-KJg8/s400/Tortang+Talong.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />5 big eggplants (you need to count 1 eggplant per person)<br /><br />- when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface<br /><br />half a kilo of ground pork<br />4 cloves of garlic crushed<br />1 onion minced<br />1 tomato chopped<br />6 to 7 eggs depending on the size<br />cooking oil<br />salt & pepper<div>
<br /><b>Procedure:</b><br />
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Start by grilling your eggplant. You can grill it over charcoal or your oven. Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven. Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready. Put them in a basin with cold water to facilitate your task of taking of their skin. If they are well cook, taking off their skin is easy. Pat off dry with paper towel each eggplant to be sure they are dry. With the help of a fork flatten each eggplant to allow you to put your stuffing inside. This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato. This will be your stuffing. Beat the eggs as you would beat eggs in making omellette and let it stand ready. In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg. Heat a pan and put your cooking oil. Slide down the prepared eggplant on the frying pan and fry each side. They are cook one they turn golden brown on each side, about five to ten minutes. You can reheat some left over cooked eggplant omellette, just be sure they are properly kept. You can keep them for maximum of two days.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-53118237635495465542012-02-02T19:08:00.000-08:002015-07-01T09:18:04.212-07:00Lechon Manok (Rotisserie Chicken Filipino Style)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-s_hsg2dPg8eLjUvaZFgWmzTkZQb9KtHKts_0-qXnwvHED1daUsVV5MdDVvRVhUmyn6ZyCwAPTeXrEH92eg2aUwpCkHRvujRrm_PsqJaW609KVI-EzNHV7oAhhMGwQ9FhiSiLZUNdISQ/s1600/Lechon-Manok-Rotisserie-Chicken-Filipino-Style.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-s_hsg2dPg8eLjUvaZFgWmzTkZQb9KtHKts_0-qXnwvHED1daUsVV5MdDVvRVhUmyn6ZyCwAPTeXrEH92eg2aUwpCkHRvujRrm_PsqJaW609KVI-EzNHV7oAhhMGwQ9FhiSiLZUNdISQ/s400/Lechon-Manok-Rotisserie-Chicken-Filipino-Style.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
<br />1 tsp salt<br />1 tsp ground pepper<br />1 tsp parsley<br />1 tsp rosemary<br />1 tsp thyme<br />1/4 cup fish sauce<br />20 cloves minced garlic<br />lemon grass<br />1 lemon, cut in half<br />1 whole head garlic<br /><ul>
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<b>Procedure:</b><br />
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Mix all the dry seasoning and spread it all over the chicken.<br />
Mix in the fish sauce, followed by the minced garlic.<br />
Put half of the lemon inside the chicken, followed by the whole garlic, and also the lemon grass.<br />
Squeeze half of the lemon over the chicken and then put it inside the chicken.<br />
Marinate the chicken for at least 1 hour.<br />
Preheat your oven or broiler at 350F.<br />
Bake the chicken for 1-1/2 to 2 hours at 350F. If the inside of the chicken is no longer pink, then its done.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-50641099284438171972012-02-02T19:01:00.000-08:002015-07-01T09:17:43.452-07:00Ampalaya Salad (amargoso)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8ZiNK7lhzwjCQ7W45x-z-JRBk_jAc8EAK9mYS57ComXiSh5hDEKw6MuP7iC4MLyco5zxWAKsIu-a7rRgN14zqpaB6J7sCeI_hmrywhHrtY9LjdLKVAEguEWiRSyclV2koc_9dWTLGhk/s1600/Ampalaya+Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8ZiNK7lhzwjCQ7W45x-z-JRBk_jAc8EAK9mYS57ComXiSh5hDEKw6MuP7iC4MLyco5zxWAKsIu-a7rRgN14zqpaB6J7sCeI_hmrywhHrtY9LjdLKVAEguEWiRSyclV2koc_9dWTLGhk/s1600/Ampalaya+Salad.jpg" /></a></div>
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<b>Ingredients:</b><br />
1 large ampalaya or bitter gourd<br /><br />
<b>For marinade:</b><br />
1/2 cup vinegar<br />1/4 cup sugar<br />1/2 teaspoon salt<br />pinch pepper<div>
<br /><b>For dressing:</b><br />
<br />1/2 cup mayonaise<br />2 tablespoons<br />pickle relish<br />2 tablespoons white onion, minced<br />3 hard boiled eggs, chopped<br />3/4 cup small shrimp, cooked and shelled<br />Salt and Pepper to taste<br /><ul>
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<b>How to make Ampalaya salad</b><br />
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Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane. Wash and dry ampalaya and keep in the refrigerator overnight.<br />
Slice ampalaya thinly. Put in a bowl and sprinkle with salt. Mash with the hand to extract juice. Wash off the salt with water and drain.<br />
In a casserole, boil water and add a pinch of baking soda. Drop ampalaya and cook for about 5-7 minutes. Drain<br />
and refresh with tap water.<br />
Put together marinade mixture in a bowl and add drained ampalaya. Marinate for 3-4 hours in the refrigerator.<br />
Drain ampalaya very well. Mix in with the dressing ingredients and pile over a lettuce lined bowl. Serve well chilled.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-90362354913860534532012-01-13T06:03:00.000-08:002015-07-01T09:14:49.540-07:00Orange Date Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mUiy6g-23_L9caOLKYNCB0_BaIBFeLtuotkm1R1Cah8t_-z4oKec58jVDEoALMJcUITEsAIYNoryBiYVxuYl0RahFkLW3xSCKUueHVKdQZvucQQEmwcwHk3MQUoPUAvNGJXb2pybBlE/s1600/date+cake2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1mUiy6g-23_L9caOLKYNCB0_BaIBFeLtuotkm1R1Cah8t_-z4oKec58jVDEoALMJcUITEsAIYNoryBiYVxuYl0RahFkLW3xSCKUueHVKdQZvucQQEmwcwHk3MQUoPUAvNGJXb2pybBlE/s1600/date+cake2.jpg" /></a></div>
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<b>Ingredients:</b><br />
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1 - cup butter or margarine, softened<br />2 - cups sugar<br />4 - large eggs<br />4 - cups all-purpose flour, divided<br />1 - teaspoon baking soda<br />1/2 - teaspoon salt<br />1 1/3 - cups buttermilk<br />1 1/2 - tablespoons grated orange rind, divided<br />1 - cup chopped pecans<br />1 - cup chopped dates<br />1 - cup sugar<br />1/2 - cup orange juice<br />
<b>Procedure:</b><br />
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Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.<br />
Combine 3 3/4 cups flour, soda, and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in 1 tablespoon orange rind.<br />
Combine pecans, dates, and remaining 1/4 cup flour, salt into batter.<br />
Spoon batter into a greased and floured 10-ince tube pan.<br />
Bake at 325 degrees for 1 1/2 hour or until a wooden pick inserted in center comes out clean.<br />
Combine 1 cup sugar, orange juice, and remaining 1/2 tablespoon orange rind in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves.<br />
Pour glaze over warm cake, cool in pan on a wire rack 15 minutes. Remove from pan, let cool completely on wire rack.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-363193106124764400.post-55515110952617304012012-01-13T06:02:00.000-08:002015-07-01T09:12:32.347-07:00Adobo Pusit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXmzvQACCkvGFRCwkarVLoS9PaCYIYNP-JhIRRJrh5_PIndjHHWNb3BFBgGEQR78SIuq46ReKft3J94eHTxFqnQ5yMkBThN9H_9VJjwDWZAzf37UmXyob_phyDiT3QZL54DVytGsLuT4/s1600/adobongpusit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXmzvQACCkvGFRCwkarVLoS9PaCYIYNP-JhIRRJrh5_PIndjHHWNb3BFBgGEQR78SIuq46ReKft3J94eHTxFqnQ5yMkBThN9H_9VJjwDWZAzf37UmXyob_phyDiT3QZL54DVytGsLuT4/s320/adobongpusit.jpg" width="320" /></a></div>
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One very important aspect we need to remember when cooking squid is that its never good to over cook them. It gives a tough and rubbery like texture. So for this adobo recipe this is a guaranteed express and yet specially good.<br />
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<b>Ingredients:</b><br />
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1 kilo of squid<br /><br />
- it is preferable to use smaller squids for this recipe<br />
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- clean your squid by washing them in a running water. Pull gently the plastic like thing (which is actually the bone of a squid) including the tiny pouch carrying the ink (its defense mechanism). Clean them and pat them dry with a paper towel<br />
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5 cloves of garlic minced<br />2 shallots chopped (sibuyas tagalog)<br />3 tablespoons of cane vinegar (or you can use any type of vinegar available)<br />1 teaspoon of pepper<br />some salt<br />fresh chinese parsley or kintsay chopped<br />some cooking oil<br /><ul>
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<b>Procedure:</b><br />
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Start by preparing your marinate. Mix the minced garlic with salt, vinegar and pepper. Let your squid sit in this marinade for a minimum of thirty minutes. Then heat your pan, pour your cooking oil, put your shallots and squid. Cook them as you are stir-frying them. Hot pan, mediumfire and constant mixing. If you use small squids in about five minutes they are already cooked but if you use bigger size seven minutes would be the maximum you can let on your pan. Cut the fire and sprinkle it with your chopped chinese parsley.Unknownnoreply@blogger.com0