pdonline

Tanigue Fish Steak ala Bistek Recipe

noreply@blogger.com (PDonline) — Sat, 22 May 2021 10:36:00 +0000

Ingredients

3 to 4 lbs. Tanigue Wahoo or Kingfish sliced crosswise
3 medium onions sliced into rings
1 lemon
6 tablespoons soy sauce
5 cloves garlic crushed
2 1/2 tablespoons salt
1 teaspoon granulated white sugar
1/4 teaspoon ground black pepper
1 cup water
3/4 cups cooking oil

Instructions

Rub salt all over the fish steaks. Let it stay for 20 minutes.
Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes per side or until golden brown. Set aside.
Heat 3 to 4 tablespoons oil in a cooking pot. Saute garlic until light brown.
Add 1/3 of the total onions. continue to saute until soft.
Pour soy sauce and add lemon juice into the cooking pot.
Pour water and let boil.
Add sugar and ground black pepper. Stir.
Put the fried fish steaks into the pot. Cover and cook in medium heat for 3 minutes.
Turn the fish over in a way that the opposite side faces the bottom of the pot. Add the remaining onion. Cover and continue to cook for 3 to 5 minutes.
Transfer to a serving plate. Serve with rice.
Share and enjoy the recipe!

Ensaladang Lato Recipe

noreply@blogger.com (PDonline) — Sat, 22 May 2021 09:39:00 +0000

Ingredients

Lato/sea grapes
Cucumber
Ginger
Red onion
Tomato
White Vinegar
Black pepper
Salt
Calamansi

For Instruction please watch the video

Bangus Spanish Style Sardines In Olive Oil

noreply@blogger.com (PDonline) — Sat, 15 May 2021 13:43:00 +0000

Ingredients

Bangus
whole peppercorns
bay laurel
soy sauce
stuffed olives with garlic
vinegar
Maggi sarap seasoning (optional)
olive oil

For Instructions Please Watch The Video

Bangus Belly Bistek Recipe

noreply@blogger.com (PDonline) — Sat, 15 May 2021 12:36:00 +0000

We replaced the beef with bangus belly in the popular Pinoy bistek recipe. This is a healthier version and one you can make if you're going meatless.

Ingredients

1/8 cup cooking oil
5 cloves garlic, peeled and smashed
1/2 white onion, minced
2 tomatoes, sliced
1/4 cup soy sauce
3-4 tablespoons calamansi juice
1/2 cup water
1-kilo boneless milkfish belly
pepper, to season
1/2 white onion, cut into rings

Instruction

Heat oil and sauté garlic until golden brown.
Add onion and cook until translucent.
Add tomatoes and cook until mushy.
Add soy-calamansi mixture.
Add milkfish belly, one at a time.
Add water. Boil and cover for 2 minutes.
Season with pepper. Reduce and simmer until fish is cooked and firm.
Top with onion rings, if preferred.

Bangus a la pobre Recipe

noreply@blogger.com (PDonline) — Sat, 15 May 2021 09:15:00 +0000

Ingredients

2 bangus belly fillets
salt and pepper
1/4 cup soy sauce
2 tablespoons kalamansi juice - (if substituting lemon or lime juice, use 3 tablespoons)
1 teaspoon minced garlic
tiny pinch sugar
1 large onion - thinly sliced
enough cooking oil for deep frying
1/4 cup tapioca starch - (or corn or potato starch)

Instructions

Rinse the bangus belly fillets and pat dry with paper towels. Sprinkle with salt and pepper. Cover and set aside.
In a small saucepan, stir together the soy sauce, kalamansi juice, garlic, and sugar. Heat until boiling. Turn off the heat. Cover the pan and set the sauce aside.
Heat about two tablespoons of cooking oil in a frying pan. Lightly fry the onion rings just until softened. Scoop out and set aside.
Pour more cooking oil into the frying pan and heat to the smoking point. You need enough oil to deep fry the bangus belly fillets so the depth of the oil should be at least two inches.
Dredge the seasoned bangus belly fillets in starch; shake off the excess. Fry in the hot oil (keep the heat on high) until nicely browned and the starch has formed light and crisp coating. You may need to flip the fillets over depending on how well submerged they are during frying.
Assemble the dish. Arrange the fried fish in a platter. Scatter the onion rings on top. Pour the sauce over the fish and onion rings. You may optionally garnish the dish with torn mint leaves before serving. Bangus a la Pobre is best paired with rice
And in the last just enjoy the food thank you.

Polvoron Recipe

noreply@blogger.com (PDonline) — Tue, 23 Feb 2021 07:08:00 +0000

Ingredients:

4 cups all-purpose flour
2 cups powdered milk
3/4 cup pinipig crushed
1 1/8 cup butter softened
1 1/2 cup granulated sugar

Instructions:

Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the colour turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
Add the powdered milk then stir using a balloon whisk.
Put-in the granulated sugar then stir again.
Add-in the crushed pinipig then stir until every ingredient is well distributed.
Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
Using a polvoron moulder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
Serve. Share and enjoy!

Empanada Recipe

noreply@blogger.com (PDonline) — Tue, 23 Feb 2021 06:58:00 +0000

Ingredients

3 cups all-purpose flour
¼ to 1/2 teaspoon salt
6 oz unsalted butter (1 stick of butter = 4 oz)
1 egg
1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough

Instructions:

Making homemade empanada dough:
Mix the flour and salt in a food processor.
Add the butter and pulse
Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
Split the dough into 2 large balls, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round moulds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
Use immediately, or store in the refrigerator/freezer to use later.
Assembling and baking the empanadas:
To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada moulds that you can buy and will help seal the empanadas.
For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Embutido Recipe

noreply@blogger.com (PDonline) — Tue, 23 Feb 2021 06:32:00 +0000

Ingredients:

2 lbs. ground pork
12 pieces Vienna sausage or 6 pcs hotdogs cut in half lengthwise
3 hard-boiled eggs sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 raw eggs
2 cups cheddar cheese grated
1 cup red bell pepper minced
1 cup green bell pepper minced
1 1/2 cup raisins
1 cup carrots minced
1 cup onion minced
salt and pepper
2 cups bread crumbs made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.

Instructions:

Place the ground pork in a large container
Add the bread crumbs then break the raw eggs and add them in. Mix well
Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
Add the raisins, tomato sauce, salt, and pepper then mix well.
Place the meat mixture in an aluminium foil and flatten it. (see video for guidance)
Put in the sliced Vienna sausage and sliced boiled eggs alternately in the middle of the flat meat mixture.
Roll the foil to form a cylinder — locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
Place in a steamer and let cook for 1 hour.
Place inside the refrigerator until temperature turns cold
Slice and serve. Share and Enjoy!

Pastillas de leche Recipe

noreply@blogger.com (PDonline) — Tue, 23 Feb 2021 06:21:00 +0000

Ingredients:

2 cups powdered milk sifted
1 can 14 ounces condensed milk
½ cup granulated sugar sifted

Instructions:

Place the condensed milk in a large mixing bowl.
Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
Scoop some of the mixtures and mould it into cylinders.
Roll each moulded cylindrical mixture on granulated sugar.
Wrap in paper or cellophane.
Serve for dessert. Share and enjoy!

Chili Garlic Oil Recipe

noreply@blogger.com (PDonline) — Tue, 23 Feb 2021 06:01:00 +0000

INGREDIENTS:

1 3/4 C Vegetable Oil
1 C Garlic, finely chopped
1/2 C Fresh Red Chili, chopped finely or use a food processor
1/4 C Dry Red Chili, crushed
1 tsp Smoked Paprika or you can just use Paprika
2 tbsp White Sugar
2 tbsp Calamansi juice
1 1/2 tbsp Salt, I forgot to mention in the video.

For Instruction Please Watch The Video

***NOTE***

COOKING is all about your taste. Adjust accordingly.

Yema Recipe

noreply@blogger.com (PDonline) — Mon, 22 Feb 2021 10:03:00 +0000

Ingredients:

7 pieces of egg yolks
1 can condensed milk (14 oz.)
3 tablespoons butter
5 tablespoons chopped walnuts or peanuts

Instructions:

Combine egg yolks and condensed milk. Mix well.
Add chopped walnuts. Whisk until well blended.
Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan.
Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when moulded.
Transfer the mixture to a bowl. Let it cool down.
Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane. Wrap the yema while moulding to form a pyramid shape piece (note: watch the video for details).
Continue to wrap the yema until all the mixture is consumed.
Serve Share and enjoy.

Shrimp Paste Recipe

noreply@blogger.com (PDonline) — Fri, 12 Feb 2021 10:07:00 +0000

Ingredients:

1/4 kg alamang
1 & 1/2 cup vinegar
1 cup brown sugar
6-8 cloves garlic (minced)
Cooking oil


For The Instructions Please Watch The Video

Pato tim / Patotin recipe

noreply@blogger.com (PDonline) — Fri, 12 Feb 2021 08:49:00 +0000

Ingredients

Dressed Duck
2 stalks lemongrass
5 pcs of bay leaves
1 tbsp of the whole peppercorn
4 cups of water
1 medium fried onion
1 head fried garlic
1/2 cup of soya sauce
1 cup of pineapple juice
1 1/2 cup of banana catsup
1 cup of brown sugar
4 pcs of bay leaves
1 tbsp of the whole peppercorn
1 cup of lemon soda
2 cup of water

For Garnish You Can Use Vegies

For The Instruction Please See The Video

Meringue Cookies Recipe

noreply@blogger.com (PDonline) — Thu, 11 Feb 2021 12:42:00 +0000

Ingredients

1/4 tsp cream of tartar 
2/3 cup of sugar 
1/2 tsp vanilla
2 eggwhites
For Instructions Pleas See The Video

Crispy Pork Dinakdakan Recipe

noreply@blogger.com (PDonline) — Mon, 08 Feb 2021 06:42:00 +0000

Ingredients

3/4 lb pork belly
3/4 lb pig ears
6 ounces pork liver sliced
2 pieces onions sliced
½ cup green onions chopped
6 pieces Thai chili pepper chopped
2 teaspoons whole peppercorn
6 pieces dried bay leaves
4 cloves garlic crushed
Salt to taste
3 cups cooking oil
6 cups water
Dressing ingredients:
¾ cup Lady's Choice Mayonnaise
¼ cup Soy sauce
5 pieces Calamansi
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Tenderize the pork belly and pig ears. Do this by boiling water in a cooking pot. Add whole peppercorn, dried bay leaves, and garlic. Pig ears and pork belly into the pot. Cover and boil between low to medium heat for 45 to 60 minutes. Drain the liquid, set aside.
Prepare the liver by rubbing with salt. Heat 2 tablespoons oil in a pan. 3. Cook the liver by pan-frying until brown. Set aside.
Heat 3 cups cooking oil in a deep fryer or deep cooking pot. Rub salt all over the boiled pig ears and belly.
Deep-fry the ears for 10 minutes. Remove from the fryer and let it rest for 5 minutes. Fry again for another 10 minutes. Set aside.
Deep-fry pork belly for 8 minutes. Remove from the fryer and let it rest for 5 minutes. Deep-fry again for 5 minutes or until crispy. Set aside.
Prepare the dressing by combining all dressing ingredients in a bowl. Stir until smooth.
Chop the ears and belly into bite-size pieces. Place in a large bowl and then add the fried liver. Toss. Add onion, green onion, and chili pepper. Mix until well blended.
Pour half of the dressing into the bowl. Toss.
Transfer to a serving plate. Serve. Share and enjoy!

Nutrition

Adobong Balut Recipe

noreply@blogger.com (PDonline) — Sat, 06 Feb 2021 11:03:00 +0000

Ingredients

4 balut, cooked and peeled
1/4 cup flour
1/4 cup canola oil
2 shallots, peeled and chopped
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
3 Thai chilli peppers, minced
1/2 small red bell pepper, seeded and chopped
1 tablespoon soy sauce
3 tablespoons oyster sauce
1/4 cup water
1 tablespoon green onions, chopped
pepper to taste

Instructions

In a shallow plate, lightly dredge peeled balut with flour.
In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned. Remove from heat and drain on paper towels.
Remove oil except for about 1 tablespoon from the pan. Add shallots, garlic, ginger, chilli peppers, and bell pepper. Cook, stirring regularly, until softened and aromatic.
In a bowl, combine soy sauce, oyster sauce, and water. Stir together until blended. Add to pan and bring to a boil.
Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened. Season with pepper to taste.
Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.

Nutrition

Coconut Macaroons Recipe

noreply@blogger.com (PDonline) — Sat, 06 Feb 2021 10:47:00 +0000

Ingredients:

1 pack 200g Desiccated Coconut
4 pcs. Eggs
1 can 300ml Condensed Milk
1/3 cup Brown Sugar
1/2 cup butter, melted
1 teaspoon Vanilla
1/4 teaspoon salt

For The Instruction Please Watch The Video

Espasol Recipe

noreply@blogger.com (PDonline) — Sat, 06 Feb 2021 07:56:00 +0000

Ingredients

3 ½ cup glutinous rice flour
2 cups fresh coconut cream(kakanggata) or 1 medium-sized niyog
1 big can (370ml) evaporated milk
2 cups brown sugar

Instruction

In a pan over medium-low heat toast glutinous rice flour. Stir constantly until lightly brown in colour.
Set aside ½ cup toasted glutinous flour (for rolling espasol later)
In a pan combine fresh coconut cream (kakanggata), evaporated milk and brown sugar. Mix well until sugar is dissolved.
Add 3 cups toasted glutinous flour.
Stir continuously over medium-low heat until the mixture becomes sticky and oily. Remove from heat and let it cool.
Dust a flat surface or a big plate with toasted glutinous rice flour (Don’t use all the toasted glutinous flour left some of it for dusting the top of espasol)
Transfer espasol into a floured surface.
Spread espasol evenly into a floured surface.
Dust top of espasol with the remaining toasted glutinous rice flour.
Cut espasol into serving pieces or you make them into a cylindrical shape.

Yields: 20 pieces espasol
Enjoy!

Kalamay Hati Recipe

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 11:40:00 +0000

Ingredients

2 1/4 cups glutinous rice flour
2 1/4 cups muscovado or brown sugar
2 cups of coconut milk
2 cups coconut cream
1/2 cup water
1/2 cup latik

Instructions

Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. 3. Use wire whisk if necessary.
Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
Set the heat to low-medium. Continue to stir for 15 minutes.
Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the colour turns dark brown.
Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
Let it cool for a few minutes and Serve.
Share and enjoy!

Adobong Palaka recipe ( Frog legs Adobo )

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 11:17:00 +0000

Ingredients are:

500 g frog legs (paa ng palaka)
1 large onion chopped
2 cloves of garlic, chopped
1 big tomato, chopped
1 thumb-sized of ginger, sliced in julienne
30 ml of water
2 tbsp dark soy sauce
3 tbsp cooking oil
1 tbsp malt vinegar ( use rice vinegar or cane vinegar)
2 fresh red chili peppers ( sili ) optional
pinch ground black pepper

Inihaw na Isaw ng Baboy Recipe

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 11:06:00 +0000

Ingredients

1 lb pig's large intestine well cleaned
1/2 cup vinegar
2 tbsp whole peppercorn
2 tbsp salt
4 to 6 pieces of dried bay leaves
4 cups of water

Instructions

Pour the water in a cooking pot and bring to a boil.
Put in the salt, whole peppercorn, and dried bay leaves
Add the large intestines then simmer for a few minutes
Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until the temperature goes down.
Cut the intestines crosswise (about 1 inch in length)
Skewer the intestine (about 3 to 4 pieces per skewer)
Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce
Serve with vinegar and chilli dip

Tikoy Recipe

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 10:55:00 +0000

Ingredients

3 cups glutinous rice flour
1 1/2 cup warm water
1/2 cup brown sugar
2 teaspoons roasted sesame seeds
1/2 cup dates pitted and chopped

Instructions

Combine water and brown sugar then mix well
Combine glutinous rice flour with the water and brown sugar mixture then mix thoroughly.
Add the pitted chopped dates then mix until every ingredient is well distributed.
Grease a round cake pan and transfer the glutinous rice flour mixture then sprinkle the sesame seeds on top.
Steam for 45 minutes. Make sure to cover the top part with cheesecloth to avoid water drippings.
Remove the tikoy from the cake pan and transfer to a wax paper or cling wrap then refrigerate for at least 5 hours. Take the tikoy out of the refrigerator. Cook using your desired method. It can be re-steamed, microwaved, or fried after dipping in the beaten egg mixture.

Macapuno Balls Recipe

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 10:44:00 +0000

Ingredients:

1/2 cup condensed milk
1/2 cup sweetened macapuno preserves (coconut sport)
1/3 cup cornstarch
1/4 cup water
dessicated coconut
Cellophane wraps - for wrapping

Instructions:

Add condensed milk in a pan. Cook over low heat. The milk will thin out but will eventually become thick (about 5 minutes). Stir continuously to avoid burning.
Add the macapuno preserves. Cook over low heat until consistency is slightly thick.
Dissolve cornstarch in water. Add the cornstarch mixture.
Stir well and continue cooking until mixture is thick and hard to stir.
Shape into balls (about 1/2 tbsp)
Coat with dessicated coconut.
Wrap individually with a cellophane wrappers.
Recipe makes about 24 pieces macapuno balls.

Chicharon Bulaklak Recipe with Spicy Vinegar

noreply@blogger.com (PDonline) — Mon, 01 Feb 2021 10:31:00 +0000

Ingredients

Chicharon Bulaklak
2 lbs. pork masentery bulaklak
a bunch of lemongrasses tied into knots
2 tablespoons coarse sea salt
4 cups cooking oil
8 cups of water

Spicy Vinegar

2 cups Sukang Paombong
1 cup unrefined coconut vinegar
10 to 15 pieces Thai chilli pepper
½ red bell pepper
3 cloves garlic
1 tablespoon whole peppercorn
2 thumbs ginger
Salt to taste

Instructions

Prepare the chicharron bulaklak by boiling water in a cooking pot.
Once the water starts to boil, add the pork mesentery (bulaklak) and lemongrass. Cover and boil in medium heat for 1 hour.
While the mesentry is cooking, prepare the spicy vinegar. Start by adding the Thai chilli pepper, garlic, whole peppercorn, and ginger in a food processor. Mince.
Transfer to a large bowl and then add the unrefined coconut vinegar and sukang paombong. Add salt to taste. Stir. Transfer to a container. Set aside. Note: serve this later with the crispy chicharron.
Remove the boiled mesentry from the pot. Let it cool down. Rub salt all over.
Heat oil in a deep fryer or a deep cooking pot. Once the reaches 330F, deep fry the bulaklak for 15 minutes. Let it rest for 5 minutes (take out from the oil).
Deep fry for the second time for 3 to 5 minutes or until crispy and golden brown. Arrange on a serving plate. Serve with Spicy vinegar.
Serve! Share and enjoy!

Rellenong Alimasag Recipe (Stuffed Crab)

noreply@blogger.com (PDonline) — Sat, 30 Jan 2021 10:21:00 +0000

Ingredients

Meat and top shell of 8 pieces steamed blue crabs
1 medium potato diced
1 medium carrot diced
1/2 cup bread crumbs
1 medium onion minced
1 piece long green chilli siling pansigang, chopped
1 medium tomato diced
3 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons cooking oil for sauteeing
2 pieces of raw eggs
1 cup cooking oil for frying

Instructions

Heat pan and pour-in 2 tablespoons of cooking oil.
Saute onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chilli and crab meat (you may include the juice of the crab for additional flavour). Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour in 1 cup of oil.
When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
Serve. Share and enjoy!