Tara Po Magluto

Adobong Manok sa Gata

2015-04-10T14:20:00.000+08:00

Adobong Manok sa Gata - Yes there are many ways how to cook adobo and here is the one way which is Adobong manok sa gata. With the twist of coconut cream this adobo dish is very delicious and yet very simple easy to follow. Let's start, Tara Po Magluto.

Ingredients:

1 kg chicken cut into serving pieces

1 whole garlic, minced

1 cup water

3/4 cup vinegar

3/4 cup soy sauce

1 1/2 cup coconut cream

4 pcs bay leaves

1 tsp brown sugar

2 tbsp whole peppercorns

chillies

oil

Let's Cook:

In a separate pot saute garlic in oil using low heat until golden brown. Remove from pot and set aside.

Add chicken and fry until browning occurs.

Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.

Drain and reserve the liquid, In a separate frying pan add oil and fry the drained meat in high heat browning the sides.

Mix coconut cream and the drained liquid together then pour the mixture in the pan.

Add chillies

Image Source: http://kamayansaisakidads.com

Pineapple Cassava Bibingka

2015-04-10T11:44:00.003+08:00

Pineapple Cassava Bibingka

The traditional Cassava bibingka with a twist of pineapple brings out the sweetness and improved the texture of cassava. Try this recipe for your dessert. Tara Po Magluto.

Ingredients:

3 cups grated cassava

2 pcs eggs

1 & 1/2 cups white sugar

3/4 tbsp butter or margarine

1 & 1/2 cups thick coconut milk

1 (439g) can Del Monte Fresh Cut Crushed Pineapple, well drained

1/3 cup pure coconut milk

Salt

Let's Cook:

Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8″x8″).

Bake in 350 deg F preheated oven until light brown. Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Makes 12 servings.

Recipe Source: http://www.filveggie.com/

Image Source: http://pixshark.com

Paksiw na Bangus

2015-04-06T13:23:00.002+08:00

Paksiw na Bangus is a Filipino dish where paksiw means is to cook with vinegar. Most of the time we use bangus (milk fish) in this recipe but you can also use different kind of fish such as galunggong (round scad), Kanduli (Salmon catfish) etc. You can also use some variety of vegetables in this recipe like,talong (eggplant), okra (lady's fingers), ampalaya (bitter gourd). Let's try this recipe and start learning how to cook paksiw na bangus. Tara Po Magluto.

Ingredients:

1 pc whole bangus (milkfish) scaled, cleaned, cut into 6 to 7 slices

3 pcs small, round eggplant, quartered

1 pc small ampalaya (bitter gourd), sliced

¼ cup Vinegar

¾ cup water

¼ cup ginger, pounded and sliced

3 tbsps garlic, crushed

1 tsp peppercorn

2 tsps salt

Let's Cook:

In a saucepan, combine together all ingredients except eggplant.

Bring to a boil, lower the heat and simmer for about 10 minutes.

Add the eggplant and ampalaya, and simmer until the vegetable is cooked.

Serve hot and enjoy.

Image Source: ytimg.com

Grilled Pork Belly

2015-04-06T12:21:00.001+08:00

Grilled Pork Belly - or inihaw na liempo by marinating it in a couple of hours or even overnight brings out the flavor of this recipe. Let's try this and also enjoy while grilling.

Tara Po Magluto.

Ingredients:

1 kilo pork belly

1/2 cup soy sauce

1 piece lemon (or 3 to 4 pieces calamansi)

1/2 tsp ground black pepper

1 tsp sugar

4 cloves garlic, crushed

1/4 cup banana catsup

1 tbsp cooking oil

Let's Cook:

Combine all the ingredients together in a large bowl.

Add the meat and marinate for at least 3 hours in the refrigerator.

Grill the pork pieces for about 10 minutes on each side or until it is done without burning it.

Baste the meat with the marinade to keep it moist and juicy.

Serve hot and Enjoy!

Image Source: https://yuchiibrynne.wordpress.com

Pancit Habhab

2015-04-06T01:15:00.003+08:00

Pancit Habhab also known as Pancit Lucban, this dish came from Lucban in Quezon province. (derived from its name).This food traditionally eaten without using plate, fork or spoon. It served with banana leaf as its plate and can be eaten by pushing the noodles into your mouth (habhab). Instead of using calamansi, this dish served with vinegar. Give it a try. Tara Po Magluto.

Ingredients:

150 g. pork, boiled, cut into strips
150 g. pork liver, boiled, cut into strips
200 g. medium size shrimp, shelled
1/2 k. Lucban miki noodles
1 medium size carrot, sliced
3 big bundles pechay, cut crosswise
200 g. sitsaro, stringed
1 medium size sayote, sliced
1/2 head garlic, minced
1 medium size onion, chopped
1/2 cup patis
1/4 cup soy sauce
1/2 tsp. black pepper
cooking oil
vinegar

Let's Cook:

In a large wok, sauté onion and garlic. Add pork and shrimp stir for 2-3 minutes or until meat start to sizzle, Add soy sauce, patis and black pepper and stir cook for 2-3 minutes.
Add 6-8 cup of broth from boiling of pork and shrimp shells and heads, let boil and simmer for
5 to 10 minutes.
Add in miki noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with vinegar.

Image Source: http://beta.yummy.ph/

Yang Chow Fried Rice

2015-04-06T00:12:00.002+08:00

Yang Chow Fried Rice - or Yeung Chow fried rice is a popular Chinese-style wok fried rice dish in many Chinese restaurants, we can try it in our own way use some ingredients choose by you or you can follow this simple yet delicious recipe. Let's give it a try and enjoy this fried rice. Tara Po Magluto.

Ingredients:

6 cups cooked leftover rice (overnight in fridge is better)

3/4 cup shrimps, shelled

3/4 cup ham, cubed

3 eggs, beaten, scrambled and chopped

1 cup peas and carrots

2 stalks green onion, minced

2 cloves garlic, minced

1 scallion, minced

2 tbsp cooking oil

1 tbsp soy sauce

salt and ground black pepper to taste

Let's Cook:

Heat a large wok or pan and add oil.

Saute garlic and scallions.

Add shrimp and ham cubes. Stir.

Add carrots and peas. Stir.

Add rice, green onions, scrambled eggs.

Move ingredients around, don't let anything stick to the sides and bottom of pan. Using a teflon-coated or non-stick wok is better.

Season with salt and pepper. Drizzle with soy sauce and toss.

Image Source: https://www.flickr.com/photos/zeetzjones/3221333942/

Sotanghon Guisado

2015-04-05T23:54:00.001+08:00

Sotanghon Guisado - this recipe mostly serves here as merienda, in birth day occasion, and fiesta. We used Sotanghon noodles or vermicelli as a main ingredient. With pack of other ingredients such as vegetables, shrimp and meats, this recipe is awesome. Let's give it a try. Tara Po Magluo.

Ingredients:

120g sotanghon noodles

2 cups chicken meat, cooked and shredded

1 cup chicken stock

1 carrot, julienned

5 cabbage leaves, shredded

1 cup shrimps, peeled and deveined

1 medium-sized onion, chopped

5 cloves garlic, minced

1 red bell pepper, sliced

2 tbsp fish sauce

2 tbsp soy sauce

salt

pepper

cooking oil

green onions, sliced (for garnishing)

Let's Cook:

Soak the noodles in hot water until it becomes soft. Set aside.

Heat the oil in a frying pan and sauté the garlic and onion. Add the shrimps and cook until the color turns pink. Add the shredded chicken and cook for about a minute.

Pour in the chicken broth and bring to a boil. Add the carrots, snow peas, bell pepper and cabbage. Cook for about 2 to 3 minutes or until the vegetables are crisp tender.

Add the noodles, soy sauce and fish sauce. Mix all the ingredients thoroughly. Add salt and pepper, and adjust the taste. Let it simmer until the noodles are heated through.

Transfer to a serving dish and garnish with sliced green onions.

Serve with calamansi slices.

Image Source: http://www.flickr.com/photos/dbgg1979/3852511838/

Pata Tim

2015-04-05T23:32:00.000+08:00

Pata Tim - is a Filipino dish which is similar to the Paksiw na Pata but the difference is this dish does not have a vinegar ingredient. This dish slowly boiled until it became tender together with oyster sauce, soy sauce, pineapple juice, brown sugar. Aromatic flavor of garlic, onion, bayleaf. And with vegetables like banana blossoms and bok choi. Let's start, Tara Po Magluto.

Ingredients:

1 kg pork legs (pata)
3 tbsp cooking oil
4 cloves garlic, minced
1 medium onion, chopped
1 tsp salt
2 pcs. bayleaf
1/2 teaspoon black ground pepper
1/4 cup oyster sauce
1/4 cup soy sauce
1/4 cup brown sugar
1 cup pineapple juice
2-3 cups of water
1/4 cup dried banana blossoms
1-2 bunch of bok choi (fried for 2 minutes)

Let's Cook:

In a pot heat oil then saute garlic and onions.
Add in Pata, salt, bay leaf and black ground pepper then stir for 5 minutes.
Add water, soy sauce, oyster sauce, brown sugar, pineapple juice, and water, bring to boil and simmer for an hour and a half or until meat is tender.
Add the banana blossom then simmer for 5 minutes.
If the sauce is not thick enough, add slurry (1 tsp of cornstarch dissolve in water) until you reached the desired consistency.
Place the fried bok choi in the serving platter & pour in the cooked pata & sauce.

Image Source: http://gloriamaris.com.ph/

Beef Tapa

2015-04-03T22:25:00.000+08:00

Beef Tapa

Ingredients:

1 kilo beef loin, very thinly sliced

1 head garlic, minced

3/4 cup vinegar

1/4 cup sugar

1 tablespoon salt

1 tablespoon black pepper ground

Cooking oil

Let's Cook:

Mix together all the ingredients except the cooking oil.

Blend well to coat beef thoroughly with the liquids and seasonings.

Cover and let marinate inside the refrigerator for minimum of 4 hours, or even overnight.

To cook, drain first the excess liquid from the marinade so the beef will fry and not boil in its own liquid.

Image Source: https://asianfoodfusion.wordpress.com

Dinuguan

2015-04-03T21:59:00.002+08:00

Dinuguan

Ingredients:

1/2 kilo pork loin, cut into cubes
cooking oil
2 pcs long green pepper
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 cup vinegar
1 cup water
1 cup pork blood
salt and pepper to taste

Let's Cook:

Saute the garlic and onion in a pan
Add the pork season it with salt and pepper then saute it until the outer part of the meat becomes light brown.
Add water, simmer it until the meat tenderize.
Add the pork blood and mix well. Let this simmer for 10 minutes
Add the vinegar. Simmer for 15 minutes.
Add the long green pepper and simmer for 2 minutes
Serve hot and enjoy.

Image Source: http://www.allfilipinorecipes.com/

Mango Graham Cake

2015-03-30T23:14:00.000+08:00

Mango Graham Cake

Ingredients:

2 cups of mangoes (thinly sliced)
Graham crackers 1 box
Crushed Graham 1 tbsp
1 can all purpose Nestle cream
1 can condensed milk

Let's Cook:

In a rectangular Glass baking dish, arrange 8 to 10 pieces of grahamcrackers, then set aside.
Chill the Nestle for 30 minutes cream then whip the Cream in a bowl.
Fold the whipped cream with condensed milk, then Mix well.
Then on the layered crackers on the bottom, spread the milk and cream mixture.
Then spread out the thin sliced mangoes evenly on top of the cream.
Make another layer of graham crackers; spread the cream and mango slices. You can do lots of layers if you want.
Garnish top layer with mango and sprinkle the crushed graham.
Chill the Mango Float for at least 2 to 3 hours before serving.

Source: pinoyrecipe.net

Bulalo

2015-03-30T23:07:00.000+08:00

Bulalo

Ingredients:

2 lbs marrow bones cut to expose marrow on one end

1 lb beef shank with meat

1 onion quartered

3 cloves of garlic

1 tsp black peppercorns

2 Tbs patis (fish sauce)

salt to taste

2 cobs of corn cut into segments

1 potato peeled and cubed

3 baby bok choy, leaves separated

Let's Cook:

Boil a large pot of water.

Add the marrow bones and beef shank and return to a boil.

Continue boiling until you don’t see any more red blood coming from the meat or bones (about 10 minutes), then remove the meat and bones with tongs and scrub under cold water to remove any scum.

Dump the water in the pot out and rinse the pot.

This process rids the meat of excess blood and will ensure your soup is nice and clear.

Return the cleaned meat and bones to the pot then add the onion, garlic, peppercorns and patis.

Cover with water then bring it to a rolling boil and skim off any scum that accumulates.

Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and let it cook for 1 1/2 hours.

If you’re not using a pressure cooker, simmer until the meat on the shank is fork tender (2-3 hours).

Skim off any excessive fat from the top but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a bowl, then strain the stock through a fine mesh sieve, discard the solids then return the meat and bones to the strained stock.

Add the corn and potato and simmer for another 20 minutes or until the chayote is tender. Salt to taste, then add the bok choy at the last minute.

Image Source: http://homekitchenomics.com/

Chopsuey

2015-03-28T22:03:00.000+08:00

Chopsuey

Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of cooking oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Let's Cook:

In a big pan or wok, saute’ garlic and onions
Then add pork saute’ for 3 minutes
Add the chicken liver and gizzard, continue to saute’s for another 3 minutes.
Add 1 cup of Chicken stock, pinch of salt and simmer for 10 minutes or until pork and chicken giblets are cooked.
Add the shrimp then add and mix all the vegetables.
Add the remaining 1 cup of Chicken stock, patis and the dissolved cornstarch.
Cook for about 5 minutes or until the vegetables are done.
Add the sesame oil.
Salt and pepper to taste.

Image Source: http://life-leisure-etc.blogspot.com/

Chicken Macaroni Salad

2015-03-28T21:42:00.000+08:00

Chicken Macaroni Salad

Ingredients:

1 box macaroni noodles
2-3 big chicken breast
mayonnaise
1 can pineapple chunks or tidbits
1 onion
1/2 cup sweet pickle relish
1 cup shredded cheddar cheese
1/2 cup raisins
2 to 3 medium sized carrots(optional)
salt
pepper

Let's Cook:

Boil chicken breast in water with salt and pepper until it's tender. Drain chicken and shred it in 1 inch length.
Peal skin and boil carrots in water for 15-20 minutes or until cooked. Drain carrots and let it cool. (OPTIONAL)
Cook macaroni noodles according to package cooking instructions. Make sure it's el dente. Drain and cool.
Drain pineapple chunks or tidbits.
Finely chop onions
Combine the macaroni, shredded chicken, pineapple, sweet pickle relish, raisins, shredded cheese, carrots, and slowly add the mayonaisse while mixing all ingredients. (you can put more or less mayo in your salad, all up to you)
Add salt and pepper to taste.

Image Source: http://www.kafredo.com/

Binagoongang Baboy

2015-03-28T21:41:00.000+08:00

Binagoongang Baboy

Ingredients:

1/2 kilo boneless pork cut into cube
2 tablespoons oil
2 pcs. egg plant cut into square
5 cloves garlic, minced
1 onion, diced
1 tomato, diced
1/2 teaspoon sugar
3 cups of water
4 tablespoons fermented baby shrimp (bagoong alamang)
6–8 green bird’s eye chilies (siling labuyo)

Let's Cook:

Heat the oil in a large skillet and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the tomato and cook until soft.
Add the pork and sugar, and cook over medium heat until the meat is browned, about 10 minutes. Add the water and simmer, covered, for 30 minutes until the pork is cooked.
Add the fermented shrimp, eggplant and chilies, and simmer for another 15 minutes or until the pork is very tender. Stir occasionally to prevent the sauce from burning. BServe hot and enjoy.

Image Source: http://s4.hubimg.com/

Beef Pares

2015-03-27T22:46:00.000+08:00

Beef Pares

Ingredients:

1 tbsp. beef bouillon

1 lb. beef brisket

2 tbsp. vegetable oil

2 tbsp. minced gingerroot

2 tbsp. crushed garlic

2 tbsp. crushed ginger

1 White onion, minced

1/4 cup soy sauce

1 tsp. ground black pepper

2 whole star anise

1/4 cup sugar

2 tbsp. diced green onions

Let's Cook:

Pour 4 cups water into the large pot and place it over high heat. Bring the water to a boil and add the beef bouillon. Stir the water until the bouillon dissolves into it, making beef stock.

Place the beef brisket into the boiling beef stock and reduce the heat to medium. Cover the large pot and allow the brisket to boil for two hours.

Remove the brisket from the large pot and allow it to cool for 20 minutes. Cut the brisket into bite-sized cubes and set them aside. Reserve the beef stock in the large pot.

Pour the vegetable oil into a large skillet and place it over medium heat. Add the ginger, garlic and white onion to the skillet and stir them for a minutes. Add the brisket cubes to the skillet and stir them for three minutes.

Season the contents of the skillet with 1 cup of the reserved beef stock, the soy sauce, pepper, star anise and sugar. Stir the contents of the skillet to blend them. Cover the skillet and allow its contents to simmer for 15 minutes.

Sprinkle the green onions over the top of the contents of the skillet and serve the beef pares while hot. Dish the remaining reserved beef stock into bowls to serve alongside the beef pares.

Image Source: http://www.iskandals.com/

Sizzling Bangus Sisig

2015-03-27T17:04:00.000+08:00

Sizzling Bangus Sisig

Ingredients:

1 kilo Bangus (milk fish)
1 small can liver spread
2-3 tbsp. mayonnaise
3-5 pcs. green chili, chopped
3 medium size onion, chopped
3 gloves garlic, chopped
1/4 cup soy sauce
1/2 cup vinegar
1 pc. beef bouillon, cube
2 tbsp. liquid seasoning
egg
cooking oil
salt and pepper
kalamansi

Let's Cook:

First thing to do is frying of the Bangus (milk fish) slices to a golden brown texture.
Next, try to drain the fried tuna with a paper towel.
Now, flake the fried tuna. Do not include the bones.
Stir fry the garlic in a separate pan then place the flaked tuna with the onion, liver spread, vinegar, green chili, liquid seasoning, beef bouillon diluted with one fourth cup water and will be stir cook for about two to three minutes.
Have the seasoning of the salt and pepper for tasting.
This time, you can add the mayonnaise and must be stir cook for one minute.
Next, don't forget to turn off your stove. Then, you season the tuna sisig with salt and pepper to your taste.
Sisig recipe is always best served with a sizzling hot plate and must be topped with egg and kalamansi.
While the sisig is hot you can mix immediately so that the egg will be cooked from the hot plate. Or you can cook inside an oven for few minutes and in medium heat.

Image Source: http://www.philippinecuisine.net/

Spaghetti Carbonara

2015-03-27T14:16:00.000+08:00

Spaghetti Carbonara

Ingredients:

1 kilo spaghetti
1/4 cup heavy cream
4 eggs
1/4 kilo bacon, cut into dice
1 tsp cooking oil
2 Tbsp chopped parsley
salt and freshly ground black pepper, to taste
1/4 cup freshly grated cheese

Let's Cook:

In a large soup pot with cold water and add a handful salt. Stir and taste; it should taste like seawater.
Cover the pot and heat the water until it boils.
Add the diced bacon to a cold saute pan and cook slowly over a low heat for 10 to 15 minutes or until crisp.
Remove bacon from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.

Image Source: http://imgarcade.com/

Pancit Palabok

2015-03-25T22:32:00.000+08:00

Pancit Palabok

Ingredients:

For Noodles and Sauce:

1/4 kilo miki noodles
1/4 cup annatto seeds
1/4 cup shrimps
4 tablespoons flour or cornstarch
Fish sauce
Water

For Palabok Toppings:

Hard boiled egg; sliced
Tinapa flakes (smoked fish)
Pork chicharon; grounded
Fried garlic; minced
Spring onions; chopped
Shrimps; boiled and shelled
Lemon or kalamansi; sliced

Let's Cook:

Place the annatto seeds in 1/4 cup water for 30 minutes.Mash the seeds and set aside the annatto water. Discard the seeds.
Remove the shells and heads of the shrimps. Pound and mash in 2 cups of water. Drain the shrimp juice and set aside.
Combine the annatto water, shrimp juice, and flour. Bring to boil and season with fish sauce. Stir constantly to produce a thick sauce. Set aside.
Place noodles in a strainer. Dip in boiling water until tender. Drain well and set aside in a platter.
Pour the sauce over the noodles.
Garnish with toppings.

Image Source: http://www.cookingpanda.com/

Sweet and Sour Meatballs

2015-03-25T13:55:00.000+08:00

Sweet and Sour Meatballs

Ingredients:

For the meatballs:

1 lb ground pork

1 medium-sized red onion, minced

6 cloves garlic, minced

2 eggs, beaten

1/2 cup plain bread crumbs

1 Tbsp oyster sauce

vegetable oil, for frying

For the sauce:

1/2 cup water

1/2 cup vinegar (I used cane vinegar)

1/2 cup sugar

1/4 cup soy sauce

1/4 cup banana ketchup

1 Tbsp sesame oil

1 Tbsp cornstarch dissolved in 1 Tbsp water

Others:

1 cup pineapple chunks

1 green and red bell pepper

1 medium-sized carrot, thinly sliced

4 cloves garlic, minced

1 small onion, minced

cooking oil

salt and pepper

Let's Cook:

For the meatballs:

Combine in a bowl the ground beef, garlic, minced onion, bread crumbs, egg, oyster, 1 tsp salt and 1/4 tsp black pepper. Mix until well combined and the roll into 1 inch diameter balls.

Fry the meatballs in a large skillet over medium heat until brown. Remove from pan and set aside.

For the sauce:

Combine in a small saucepan over medium heat the sauce ingredients except for the cornstarch. Mix until well blend. Slight boil while stirring continuously.

Add and continue stirring the dissolved cornstarch for about 2 minutes or until it starts to thicken. Remove from heat and set aside.

For the dish:

Saute in a wok or skillet the garlic in olive oil over medium heat. Then add onion and saute until translucent.

Add then saute for a minute the cooked meatballs, bell pepper, pineapple chunks and carrots. Add the sauce and season with salt and pepper according to your taste. Simmer for about a minute or 2.

Image Source: http://www.yummly.com/

Crispy Fried Chicken

2015-03-25T13:41:00.000+08:00

Crispy Fried Chicken

Ingredients:

12 chicken drumsticks
1/2 cup hot pepper sauce
1/2 cup all-purpose flour
3 tablespoons yellow cornmeal
3-4 cups oil for frying
1 teaspoon salt
1 teaspoon pepper

Let's Cook::

Place the chicken in a large ziploc bag or bowl then Pour sauce over chicken, seal bag and shake. Refrigerate to marinate for at least 1 hour or up to 2 days.
Heat oil to 375 degrees F in a large heavy duty skillet or deep fryer. While the oil is heating combine the flour, corn meal, salt and pepper in another resealable plastic bag. One at a time, place chicken pieces in bag, seal and shake to coat.
Fry chicken pieces in oil for about 20 to 25 minutes , or until cooked through and juices run clear. Drain on paper towels and serve.

Image Source: http://imgkid.com/

Sinigang Na Bangus

2015-03-23T01:12:00.000+08:00

Sinigang Na Bangus

Ingredients:

1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) (Boil until soft, pound and extract the juice) or 1 pack(22grams) sinigang mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
Salt or Fish Sauce(patis) to taste

Let's Cook:

In a pot, pour water and add onion and tomatoes. Bring to boil.
Add milk fish, cook and simmer for 10 minutes.
Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
Add green chili, string beans then kangkong leaves.
Season with salt or fish sauce according to taste.

Image Source: http://ffemagazine.com/

Igado

2015-03-22T01:01:00.000+08:00

Igado

Ingredients:

1 kilo combination of the following
Pork’s liver; cut in strips (recommended)
Pork's tenderloin; cut in strips (recommended)
Pork’s kidney; cut in strips
Pork’s heart; cut in strips
4 cloves garlic; pounded
1 medium onion; chopped
1 segment ginger; cut in strips
1 small can green peas (gisantes)
1 small carrot; cut in strips
1 bell pepper; cut in strips
1 cup vinegar
Soy sauce
Salt and pepper
Cooking oil

Let's Cook:

In a bowl, marinate liver in vinegar. Set aside.
Saute garlic, ginger, and onion followed by the tenderloin.
When meat starts to render fat, add the heart and kidney.
Season with salt and pepper to taste.
Saute for 15 minutes or until broth comes out from the innards (add 1/4 cup water if necessary to soften).
Add the liver and continue cooking for another 5 minutes.
Balance seasoning with soy sauce and vinegar, then continue cooking until sauce thickens.
Add the carrots first and when tender, drop the bell pepper and peas.
Cook until vegetables are done.

Image Source: http://musthavefood.com/

No Bake Oreo Cake

2015-03-22T00:50:00.000+08:00

No Bake Oreo Cake

Ingredients:

Milk

2 packages of Oreo cookies

2 tubs of Cool whip

10 crushed Oreo cookies

Chocolate ice-cream sauce

Let's Cook:

Put enough Oreos in some milk and line them at the bottom of a square pan

Use half the container of Cool whip to frost over the layer of Oreos

Repeat the layers until you run out of Oreos and Cool whip

Sprinkle the whole cake with the crushed Oreo cookies and drizzle with chocolate sauce. Keep chilled in your fridge to set for one hour and then take out to serve.

Tinolang Manok

2015-03-20T00:43:00.000+08:00

Tinolang Manok

Ingredients:

1 kilo chicken, serving size, any part of your choice
1 tbs oil
3 cloves garlic, minced
1 large onion, chopped
1 tbs ginger, peeled, cut into strips
3 green papayas, peeled, inside part removed, sliced
1 cup dahong sili (chili leaves), or malunggay leaves
salt and pepper
1 cup water
1 chicken cube, optional
1 tbs patis (fish sauce)

Let's Cook:
Heat oil on a sauce pan over medium heat. Saute garlic, ginger and onion.
When onion turns transluscent, add the chicken pieces. Add salt, pepper and chicken cube to taste. Cook for about 15-20 minutes stirring occasionally.
Add water and patis. Bring to a boil. Lower down the heat and simmer for about 15 minutes, or until chicken is half done. You can add more water if it dries up.
Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked.
Remove from heat. Add the dahong sili or malunggay leaves. Wait for about 5 minutes until the leaves are cooked. Serve and enjoy

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