Soy-Glazed Salmon Steaks

Soy-Glazed Salmon Steaks

 

Ingredients:

 

25 ml soy sauce

2 tbsp. soft brown sugar

1 garlic clove, crushed

1/2 tsp sesame oil

2 Salmon steaks

2 bunches bok choi (petchay), chopped

1 large lime. halved

olive oil

1 bunch spring onions, thinly sliced

1 tbsp. sesame seeds, toasted

 

 

Procedure:

 

1. Add soy sauce and brown sugar to a small saucepan and simmer over medium heat until the sugar has dissolved.

 

2. Add the garlic and sesame oil and stir for 2 minutes. Remove from the heat and set aside.

 

3. Cover salmon steaks with the soy marinade and set aside for 5 minutes.

 

 

Marination

 

4. Pan-fry the Salmon steaks for 1 minute each side or for 2 minutes on medium heat. Set aside.

 

5. Pan-fry the bok choy only for a few minutes and add to a bowl and squeeze over the lime juice and little olive oil. Serve the Salmon steaks with a side of grilled vegetables such as roasted carrots and eggplant, scattered with spring onions and sesame seeds for extra flavor. Serve hot and don't forget to share.

Nilagang Baboy (Boiled Pork with Vegetables)

Nilagang Baboy (Boiled Pork with Vegetables)

 

Ingredients :

1/2 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces

 

       5-6 cups water

1 onion, quartered

1 medium size fresh corn on cob ( cut)

1/4 tsp. peppercorn

1 potatoes, quartered

 

1 medium size carrots, quarttered

 

pechay (bok choy) or cabbage leaves

 

salt to taste or patis

 

Procedures :

 

1. Place pork, onion and pepper corn in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add corn on cob, carrots and potatoes. Cook until tender.
4. Add pechay or cabbage leaves. Do not overcook the green vegetables.
5. Remove from heat. Serve hot and don't forget to share.

Kutsinta

 

Kutsinta

Ingredients:

 

1 1/2 cup rice flour

1/2 cup all-purpose flour

1 cup brown sugar

3 cups water

1 1/2 tsp lye water

2 tsp anatto seeds/asuete

 

Procedure:

 

1. In a mixing bowl, combine all the dry ingredients starting from the rice flour, all-purpose flour, and brown sugar then mix all the ingredients.
2. While mixing, add water gradually and continue to mix until all ingredients are completely distributed.
3. Add lye water and anatto water (soak the anatto seed in 3 tbsp water) then continue mixing.
4. Place the mixture into individual molds and steam for 40 minutes to an hour.
5. Serve with grated or shredded coconut on top. Share and Enjoy!

Polvoron (Oreo Cookies and Cream)

 

 

Polvoron (Oreo Cookies and Cream)

 

Ingredients:

 

1 cup All-purpose flour (sifted)

½ cup full cream powered milk

½ cup confectioner sugar (fine sugar)

½ cup soft melted butter

1 cup Oreo cookies and cream

 

Procedure:

 

1.     Toast the flour in a pan over a medium heat.

2.     Stir continuously until light brown and turn off the heat.

3.     Transfer the toasted flour to a mixing bowl

4.     Add the rest of the ingredients to the bowl and mix well.

5.     Use the polvoron molder to form the mixture.

6.     Make sure that you could pick the polvoron without crumbling straight away.

7.     Wrap them with colored cellophane or Japanese paper. Serve and don’t forget to share.

Calamares

 

Calamares

 

Ingredients:

500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
¼ cup corn flour
salt and pepper to taste
vegetable oil for frying

Procedure:
1. In a bowl, combine flour, egg, salt and pepper. Mix well.

2. Add squid.

3. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.

4. Remove squids in the pan and drain on paper towels.

5. Serve with your favorite dip. Don’t forget to share.

Ginataang Bilo-Bilo

 

Ginataang Bilo-Bilo



Ingedients:

 

Dough balls

1 cup plus 2 Tbs.rice flour
2/3 cup water
1/2 cup sugar
6 cups water

 

Stew

 

4-15 oz. cans coconut milk or powder

1/2 cup sugar

4 ripe bananas (saba), peeled and cut into cubes

2 cups sweet potato (kamote) cut into cubes

2 cups jackfruit (langka), cut into strips (reserve the syrup)

1/2 cup tapioca pearls (sago)

 

Procedure:

 

Make the dough balls:

 

1. In a small mixing bowl, combine sweet rice flour with the 2/3 cup water.
2. Mix together to form a dough. Roll the dough in to marble-sized balls.
3. Place the dough balls in a plate and cover with a damp tea towel or paper towel.
4. Pour 6 cups of water and 1/2 cup sugar in to a saucepan.
5. Bring to a simmer to dissolve the sugar.
6. Then, carefully drop in the dough balls.
7. When they float to the top, scoop them out and place in a bowl.

 

Make the stew:

1. In a large pot, combine coconut milk, water, reserved syrup from the jackfruit and 1/2 cup sugar.
2. Bring to a boil and then lower heat to a simmer.
3. Add the sweet potatoes.Cook till tender.
4. Add the bananas and tapioca pearls.Cook till the bananas are tender and the tapioca pearls are translucent.
5. Add the jackfruit and rice balls last. Cook till the jackfruit is soft. Share and enjoy.

 

 

 

 

Ukoy (Deep Fry Squash with Shrimp)

 

Ukoy (Deep Fry Squash with Shrimp)

 

Ingredients:



 

1 cup small shrimps, cleaned

 

4 cups of grated squash

 

1 big carrots (grated)

1 cup cornstarch

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 piece raw egg

1/4 teaspoon baking powder

2 cups cooking oil

 

Procedure:

1. Combine cornstarch, flour, baking powder, egg, salt, and ground black pepper then stir until diluted.

2. Add the shrimps, squash and carrots in the mixture and lightly stir to distribute.

3. Heat a frying pan or small cooking pot and pour-in the cooking oil.

4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.

5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.

6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.

7. Remove the paper towel and serve with your favorite deep or vinegar with crushed garlic, salt, black pepper and siling labuyo (hot chili).

8. Share and enjoy!

Sponge Gourd and Misua with Meatballs (Patola) Soup

 

Sponge Gourd and Misua with Meatballs (Patola) Soup

  

Ingredients:

2 medium sponge gourd - peeled and cut diagonally in half inch thick

1/4 lb minced pork
1/2 package of Miswa noodles
1 small onion - diced small
4 cloves garlic - minced
1 tbsp. vegetable/olive oil

5 cups water as broth

 Salt and Pepper to taste

 

Meatballs Ingredients:

 

1 lb ground pork/beef /turkey/chicken

1 egg

1/2 of small onion - finely chopped

1 small carrot - finely chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1 Tablespoon cornstarch

 

 

Procedures: 

1. In a bowl, combine all the meatballs ingredients.
2. Set aside in the refrigerator for 1/2 hour.
3. Place  a casserole over high heat.
4. Add vegetable/olive oil.
5. When the oil is hot, add onion, garlic.
6. Saute until onion is translucent.
7.  Add broth ( plain water) then let it boil.
8. Add meatballs, sponge gourd, and noodles.
9. Let it boil until meat is done and noodles become soft.
10. Add salt and pepper to taste.
11. Serve hot. Don't forget to share and ENJOY!

Sopas (Chicken Macaroni Soup)

 

Sopas (Chicken Macaroni Soup)

 

Ingredients :

1 tbsp. oil

1 tbsp. unsalted butter

1 onion, sliced

3 cloves garlic, crushed

6 cups water

1/2 cup shredded chicken breast

1 carrot, diced

1 small potato, diced

2 cups elbow macaroni (or shell macaroni)

1 cup milk

salt and pepper, to taste

 

Procedures :

1.     Heat oil and butter in a skillet over medium heat. Sauté onion and garlic until onion is translucent. Set aside.

2.     Pour water to a stockpot and bring to a boil. Add chicken; season with salt and pepper. Cover; simmer for 20 minutes, or until chicken is tender. Take out the chicken and let it cool. By using your hands (or two forks – one to tear the chicken meat and one to hold the bone) shred the meat of the cook chicken; discard the bones. Put shredded chicken back to the pot.

3.     Add sautéed onion and garlic, carrot, macaroni and potato. Simmer over medium-low heat for 15 minutes, or until macaroni is tender. Add milk; simmer for another 5 more minutes. Serve into individual bowls and garnish with green onions.

4.     Serve hot. Don’t forget to share and enjoy!

5.     Makes 4 to 6 serving.

 

 

Lumpiang Shanghai

Lumpiang Shanghai

 

 

This lumpia shanghai recipe is one of the filipino recipes that my family love to cook specially during a party or get together with friends. Lumpia in Filipino are eggrolls wrapped stick of meat that are deep-fried. Lumpia meat is composed of ground or finely mince of pork, beef, chicken, turkey or vegetables. Then once the recipe of lumpia shanghai is cooked, its best served with sweet and sour sauce.

Ingredients :

1 lb. ground pork

1 cup chopped shrimps

1/4 cup finely chopped onions

1/2 cup finely chopped carrots

2 whole eggs

3 dashes of sesame oil

salt and pepper, to taste

lumpia wrapper

vegetable oil, for frying

Procedures :

1.      In a bowl, combine all ingredients. Mix until well blended.

2.      Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3.      Drain on paper towels. Transfer to aserving platter. Serve with your favorite dip or ketchup. Share and Enjoy!

Ginataang Alimasag

Ginataang Alimasag

 

Ingredients:

 

3 lbs  crabs (Alimasag)

1 knob ginger, cut into thin strips

4 cups coconut milk

ground black pepper

Chili (optional)

 

Procedure:

 

Put the crabs in the pot and mix until evenly covered with coconut milk and the rest of the ingredients. Simmer for 5 to 20 minutes. (Note: If crabs were steamed prior to cooking, 5 to 8 minutes is enough). Serve hot. Share and Enjoy!

 

Steamed Rice Cake (Puto)

Steamed Rice Cake (Puto) 

It's so easy to prepare...

Ingredients:

4 cups of plain flour

2 cups of white sugar

2 1/2 tablespoon baking powder

1 cup evaporated milk

2 1/2 cups of water

1/2 cup of butter, melted

1 piece egg (raw)

Cheddar Cheese (sliced)

Procedure:

1. Boil 4 cups of water in your streamer while preparing your mixtures.
2. Combine all the dry ingredients in a deep mixing bowl (flour, sugar, baking powder mix well)
3. Add the butter, evaporated milk, egg, and water) mix all the ingredients thoroughly.
4. Pour the mixture in individual molds.
5. Arrange the molds in the steamer and let it steam for about 30-40 minutes.
6. When the puto is cooked, remove it from the mold and arrange in a serving plate.
7. Serve with dinuguan or sopas. Don't forget to share. Enjoy!

Sinaing Na Tulingan

Sinaing Na Tulingan

 

Sinaing Na Tulingan, a Batangas specialty where my father came from and he taught me how to cook this delicious fish (TULINGAN itself)  which is always available in the markets in the City of  Batangas. Tulingan is a small to medium sized fish from the tuna family. Good sinaing na tulingan when cooked right will not fall apart when served.

 

Ingredients:

1 kg medium to small sized tulingan
1/2 cup dried kamias or 1 1/2 cup sliced fresh kamias (if available)

3 tbsp vinegar

small ginger (crushed)

1 cup water
3 tbsp sea salt

Procedure :

1. Clean the fish, remove gills and guts then chop off tail.

3. In a pot, place kamias then the tulingan. Arrange it in a layer so that the kamias is on the bottom of the pot

4.Pour 1 cup water and then top with salt. (put an additional 1/2 cup of water if you are using dried kamias )

5. Let this simmer for 1 hour at least on the lowest possible flame. Do not allow it to boil over. You may turn the stove off once the broth is reduced to around 1/4 of its volume.

7. Pour the vinegar and simmer for another 10 minutes.

6. Fried pork fat is an optional ingredient. You can add this at the start. The pork fat adds flavor to the dish. If you were lucky enough to purchase fat tulingan (depending on the season), then you will notice the patis will be oilier and more flavorful.

Sinaing na tulingan is a dish that's tastier the day after it's cooked. Store it in a glass jar, porcelain bowl or the clay pot itself. Never use plastic containers as the fish taste will stick to the plastic.
Enjoy ang don't forget to share.

Hawaiian Pizza (homemade)

Hawaiian Pizza (homemade)

Ingredient For Dough:

1 cup warm water

1 tablespoon dry yeast

1 tablespoon sugar

1/2 tablespoon salt

2 cups of flour

Procedure:

1. In a deep mixing bowl pour the warm water, mix the yeast, lightly stir let it sit for 5-10 minutes until yeast activates and a foam appears. Add salt and sugar.
2. Gradually add flour as you stir the mixture simultaneously until it become too thick to stir.
3. Knead the dough. It is ready when it is glossy and tacky but not sticky; a small amount pinched off can be stretched (by pinching and pulling) thin enough to let the light pass through.
4. Turn the dough out of the bowl onto a clean well-floured surface. A wooden board or clean table is best.If it is very moist or sticky, sprinkle additional flour over the top.
5. Gather the dough into a pile and begin pressing it together. Press the heels of your hands firmly into the dough, pushing forward slightly.
6. Fold the far edge of the dough upwards, towards you and press it in to the middle of the ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the kneading process.
7. Let it rise up to 1 hour at room temperature or 5 hours in the refrigerator.
8. Place on the floured counter and flour the top of the dough.
9. Cut the dough into two round balls and repeat the following steps for each piece.
10. Flatten one ball with your hand until about 1 1/2 inches thick.
11. Pick up the disc of dough, and pinch the dough about 1/2 inch from the edge. Try and stretch as you pinch. repeat this all around the edge.
12. When the disc of dough has been stretched enough to start to be floppy, proceed to tossing.
13. Make a fist and drape the dough over your fist.
14. Make a fist of the other hand and slip it under the dough next to your other fist.
15. Carefully move your fists apart stretching the dough more.
16. Shift your fists (left towards your face, right away) so the dough rotates while stretching.

Ingredients for Pizza Sauce:

4 pieces red big tomatoes (washed)

1 teaspoon fresh oregano (chopped)

1 teaspoon fresh rosemary (chopped)

3 cloves garlic (minced)

Salt and Pepper to taste

1 tablespoon sugar

1 tablespoon olive oil

Procedure:

For Pizza Sauce:

1. Plunge your tomatoes into boiling water for one to two minutes to loosen their skin, and make them easier to remove. Set aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and trim off the spot where the stems used to attach to the tomatoes. Then, slice the tomatoes in half, and scoop out the seeds.
3. Roughly chop the skinned, removed seeds tomato or 2 x 400g cans chopped tomatoes in their juice.
4. Sautee garlic, oregano,rosemary, onion, and tomato. Add sugar, salt and pepper. Let it simmer for 3-5 minutes. Set aside.

Ingredients for Toppings:

Fresh or canned sliced pineapple (drained and cut into small pieces)

Mozzarella Cheese

*You may add sausage or your desired toppings of your choice

Procedure:

1. Spoon on the Pizza sauce, sprinkle with cheese and place the small cut pineapples or your desired toppings.
2. Place your Pizza in the preheated oven. Bake for 10-15 minutes until the crust is browned and the cheese melted. Serve hot and share. Enjoy!

Buttered Chicken Drumstick

Buttered Chicken Drumstick

Ingredients:


1 kg Chicken drumstick
2 cups plain flour
1 cup corn flour
1/2 cup butter, melted
1 medium egg, beaten
1 teaspoon ground black pepper
1 teaspoon iodized salt
1 teaspoon garlic powder
3 cups cooking oil

Procedures:

• In a bowl combine all the dry ingredients mix it well. 
• Dip the chicken drumstick into the egg.
• Put the chicken drumstick in the mixing bowl and coat with the flour mixture. (You can also use a big zip lock plastic put the mixtures and chicken inside the plastic, then shake to coat chicken. Make sure there is enough flour mixture to coat the meat)
• In a deep sauce pan pour the oil. When the oil is hot enough, drop the chicken one by one.
•  Fry both sides until it turns to golden brown. 
• Roll in the hot melted butter.
• Drain the excess oil using a towel tissue. 
• Serve with your favorite sauce. Enjoy!

Soy Honey Glazed Chicken

                          Soy Honey Glazed Chicken

Ingredients:

Mop Sauce

4 tablespoon Honey

2 tablespoon Salted soy sauce

2 tablespoon rice wine vinegar

for Marinate

1/2 pounds chicken fillet

2 cups pineapple juice

1 teaspoon herb

2 teaspoon salt

1 teaspoon ground pepper

Marinate:

Mix all the ingredients and marinate chicken fillet for 30-45 minutes.

Mop Sauce Preparation:

In a medium sauce pan put honey and heat in a low heat to avoid burning (this usually done in the microwave).

Stir in the soy sauce and rice wine vinegar mix it well.

Mopping and Grilling:

• Drain the marinated chicken.
• Apply the soy honey glazing sauce on each fillet and grill it using heated barbecue grill for 10-15 minutes or until the meat is fully done.
• Keep applying the glazing sauce until you like the result.

Sherry Fish Escabeche

                            Sherry Fish Escabeche


Ingredients:

1 pc Sherry Fish, cleaned and guts removed

2 tbsp oil

1 tbsp ginger root,  cut into thin strips

½ cup carrots, cut into strips

small onion, sliced

3 cloves of garlic, crushed

1/4 cup vinegar

1/4 cup brown sugar

1/4 cup tomato paste/ketchup

salt and pepper to taste

Procedures:

1. Season fish with salt and pepper. Then deep-fry in very hot oil.  Set aside.
2. In a pan, sauté ginger, galic, onion and carrots in oil.
3. While sautéing, mix together the vinegar, sugar, and tomato paste in a bowl and pour into the pan.
4. Simmer for 3-5 minutes until thickens the mixtures
5. .Pour the sauce on top of the fish and serve with hot rice.

Tuna Corn Salad

                                 Tuna Corn Salad

Ingredients:

1 can (185g) Tuna Flakes in vegetable oil, drain
1 can (410g) Del Monte Golden Sweet Corn, drain
1 medium size carrot, cut into cubes
1 medium size green capsicum or red, cut into cubes
salt and pepper to taste (optional)


Procedures:

In a large bowl combine all the ingredients together and toss until well mixed. Serve immediately and share.

Chicken Tomato Pasta with Dried Oregano

               Chicken Tomato Pasta with Dried Oregano


Ingredients:
2 cups Macaroni of your choice
3 pcs Big red tomato
1 pc white onion, finely chopped
1 tbsp. dried Oregano
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp sugar (optional)
1 tbsp Olive Oil
salt and pepper to taste

Ingredients For Chicken:
250g breast chicken, cut into bite size
1 tsp dried rosemary
1 tsp Olive Oil
salt and pepper

Procedures:

For Tomato:

1. Plunge your tomatoes into boiling water for one to two minutes to loosen their skin, and make them easier to remove. Set aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and trim off the spot where the stems used to attach to the tomatoes. Then, slice the tomatoes in half, and scoop out the seeds. 
3. Roughly chop the skinned, removed seeds tomato or 2 x 400g cans chopped tomatoes in their juice.
4. Sautee garlic, dried oregano, onion, and tomato. Add sugar, salt and pepper (you may add the juice of the tomato instead of using water if needed)

For Chicken:

1. Sprinkle the chicken with dried rosemary, salt and pepper. In a medium sauce pan pour in the olive oil and fry the chicken until slightly brown. Do not overcook.

For the Pasta:

1. Bring a large pot of well-salted water to the boil and cook your pasta according to the package instructions.
2. When the pasta is cooked  and al dente, drain.
3. Pour the sauce over the pasta blend it well and add the cooked chicken.
4. You can add fresh basil if you desire.
5. Serve and share.