Home made

FISH FRITTERS

noreply@blogger.com (Inday) — Sat, 17 Sep 2011 07:04:00 -0700

Ingredients
4 oz. flour 1 level tsp. salt
2 level tsp. baking powder 1 egg
4-6 oz. flaked fish 1/4 pint milk
About 1 dessert spoon chopped parsley
fat for frying
1 lemon
Sieve the flour salt, and baking powder together into a bowl.
Make a well in the center, drop in the egg and make a batter, gradually adding the milk and drawing in the flour.
Beat till smooth, then stir in the flaked fish and parsley.
Drop tbsp. of the mixture into hot, shallow fat and fry till golden brown.
Turn and fry other side.
Drain on soft paper and serve immediately lemon wedges.

CHILI BEEF

noreply@blogger.com (Inday) — Sat, 17 Sep 2011 06:53:00 -0700

Ingredients
1/2 kilo beef steak, rump or sirloin 1/4 tsp. salt
2 tbsp. oil 1/2 tsp. black pepper
4 cloves garlic, crushed 2 green chili, sliced
1 tbsp. fish sauce 1 red chili. sliced
1 tsp. sugar 1 heaping tbsp. chopped basil or fresh coriander leaves
Trim off fat and slice beef into pieces,(about 2 inches square and 2 inch thick).
Season with salt and pepper.
Set aside.
Heat oil and fry garlic.
Add beef slices and brown on both sides.
Add chili, fish sauce and sugar.
Stir and simmer moderate heat 5 minutes. or until tender, turning meat occasionally.
Spoon into a serving dish.
Top[ with chopped herbs, if desired.

CHEESY PANCAKE

noreply@blogger.com (Inday) — Sat, 17 Sep 2011 06:42:00 -0700

Ingredients
1 pc. fresh egg 1/2 cup magnolia cottage cheese
1/2 cup all-purpose flour 1/3 cup buttermilk
1 tsp. corn oil 1/4 tsp. salt
4 pcs. bacon roll 1/2 cup cottage cheese
2 tbsp. syrup(optional)
Mix egg, flour buttermilk, salt and corn oil, until, smooth.
Add 1/2 cup cottage cheese.
Heat pan and greased slightly with oil.
Pour 1/2 of the mixture and let set.
Invert to brown other half.
Remove from p[an and fill center with cottage cheese.
Fold both ends in the center and faster with bacon rolls on toothpicks.
Do the same with other half of mixture. Serve with syrup.

ZESTY MUSSELS

noreply@blogger.com (Inday) — Fri, 16 Sep 2011 06:23:00 -0700

Ingredients
1 kilo tahong steamed open and shocked 2 tsp. sugar
1-8 oz. can tomato sauce del monte 3 cup mussel broth
1/2 kilo eggplants, pared and cubed 1/2 cup kidney beans, cooked
2 tsp. hot chili sauce 1 red bell peppers, cut into strips
1 egg lightly beaten 2 tsp. salt
1/2 cup cooking oil 4 segments garlic, crushed
2/3 cup bread crumbs with 1/2 tsp. salt
Marinate:
2 tbsp. soy sauce
1/4 tsp. pepper
Marinate tahong meat for 1 hour.
Dip each piece in egg.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Set aside.
Sauté garlic and onions.
Add tahong, kidney beans, tomato sauce, bell peppers, eggplants and mussel broth.
Season with salt, sugar and hot sauce.
Simmer until vegetables are cooked.
Serve hot.
Make 6-8 servings.

SHRIMP STROGANOFF

noreply@blogger.com (Inday) — Fri, 16 Sep 2011 06:02:00 -0700

Ingredients
1 kilo shrimps 11/2 cups tomato juice
1 1/2 cup flour 1/2 cup sour cream (or 1/2 evaporated milk juice of 2 calamansi)
2 cup water 2 medium-sized onion, sliced
salt and pepper to taste 1/3 cup cooking oil
Shell and de-vein the shrimps.
Rinse and drain.
Mix flour, salt and pepper and coat the shrimps with the mixture.
Saute onions in oil.
Add the shrimp and cook until they turn pink.
Add tomato juice and water.
Bring to a boil and stir occasionally to blend.
Cook for a few minutes more.
Stir in sour cream just before serving.

SCRAMBLE SHRIMPS

noreply@blogger.com (Inday) — Fri, 16 Sep 2011 05:53:00 -0700

Ingredients
4 eggs 2 tb sp. milk
1/4 tsp. prepared mustard 1 1/2 cup fresh de- veined shrimps
1/2 tsp. salt 1/8 tsp. pepper
butter
About 15 minutes before serving.
Preheat broiled 10 minutes or as manufacturer directs.
In medium bowl, beat eggs lightly, stir in milk or cream, mustard, shrimp salty and pepper
In medium skillet, meat tbsp. butter until hot.
Add egg mixture and cook over medium heat, stirring once or twice until egg are set.
Serve with muffins.
Make 2 servings.

MAYNILA'S ADOBO SUGPO SA GATA

noreply@blogger.com (Inday) — Thu, 15 Sep 2011 06:13:00 -0700

Ingredints
400 gram peeled prawns without head and tail 10 grams chopped garlic
5 grams green peppercorn 2 tsp. vinegar
1 tsp. saffron (used for coloring 1 cup coconut milk
1 tsp. oil 1/2 tsp. vetsin and salt
1 pc. finger pepper
Marinate the prawns with salt and pepper, saute with oil and garlic for a few minutes.
Add vinegar and boil, then add bayleaf, saffron salt and coconut cream.
Stir from time, to avoid molding of coconut cream.
When the sauce is nearly thick, add finger pepper,
Do not over cook the prawns.
Place the prawn on a silver platter or fish plate.
Pour the sauce on top of the prawns and garnish with leeks, tomato flower and parsley.

FRIED CLAM CAKE

noreply@blogger.com (Inday) — Thu, 15 Sep 2011 06:02:00 -0700

Ingredients
2 cup flour 1 cup milk
2 eggs well-beaten 1 pint clam ground fine
1 tsp. baking powder 1/2 tsp. salt
Add flour, baking powder and salt.
Add eggs, milk and clam liquor.
Mix until blended.
Stir in finely ground clam batteby large spoonful into hot deep fat.
Serve with chili.

CASHEW SHRIMP ROYALE

noreply@blogger.com (Inday) — Thu, 15 Sep 2011 05:58:00 -0700

Ingredients
24 pieces, fresh shrimps in shell 1/2 cup all -purpose flour
1 tsp. salt 2 tbsp. baking powder
1/4 tsp. ground whites pepper 1/4 tsp. ground coriander
1 tsp. cooking oil 1/4 tsp. garlic powder
3/4 cup finely-ground blanched cashew
Peel shrimps without removing tail and last joint of shell.
Split shrimp from back to the last shell joint and remove vein.
Combine flour, royal powder, salt, pepper, coriander and garlic powder.
Coat shrimp. Chill.
Combine eggs and oil.
Dip shrimp in egg mixture, then in cashew.
Fry in deep hot fat 2 to 3 minutes.
Serve with a mixture of soy sauce or sweet-sour sauce.

CLAM MARINERA

noreply@blogger.com (Inday) — Thu, 15 Sep 2011 05:48:00 -0700

Ingredients
2 lbs. clams 2 tbsp. spanish olive oil
1 med.-size onion chopped 2 or 3 cloves garlic, crushed
1/4 tsp. salt 1 tbsp. soft brad crumbs
1/4 or 1/2 parsley, minced 1 small tomato. peeled and chopped
1/2 cup dry spanish sherry 1/2 cup water
Scrub clams, then place unopened in pan with olive oil. onion, garlic, brads crumbs, tomato, wine and water.
Add salt and cover.
Cook until clam shells open, taste for seasoning.
Add parsley, simmer for 1 to 2 minutes longer.
If canned whole clams are being used drain well, saving liquid, then sauté with onions and garlic in oil for 2 min.
Add remaining ingredients but with less salt and using reserved clam liquid.

SINIGANG NA HIPON

noreply@blogger.com (Inday) — Tue, 13 Sep 2011 18:21:00 -0700

Ingredients
1/4 cup onion sliced 1/4 cup tomatoes chopped
10 pcs. kamias 6 cup ricewater
1/2 cup fresh shrimps 1 tsp. salt
2 cup kangkong leaves 1 tsp. vitsin
Sauté onion and tomatoes add kamias and cook until tender and mushy.
Add the rice water.
Let boil.
When boiling drop the shrimps.
Season with salt and vitsin.
Add kangkong and cook 10 minutes

CRAB MEAT BALLS

noreply@blogger.com (Inday) — Tue, 13 Sep 2011 18:15:00 -0700

Ingredients
2 cup flaked cooked crab meat 1/2 cup ground pork
3 segment garlic 1 tbsp. chopped onion
1 tbsp. chopped green pepper 2 tbsp. soy sauce
2 tbsp. cornstarch 1/4 cup water
2 whole eggs, well beaten crab shells
Sauté garlic, onion. green pepper.
Add the ground pork and soy sauce. Cover.
Add the crab meat pork is almost done.
Disperse cornstarch in water.
Add to the crab-pork mixture.
Blend well.
Add the well-beaten eggs.
Mix well.
Cook this in the extra fat slowly like an omelet and serve in crab shells.

HAM AND CHEESE FRENCH TOAST

noreply@blogger.com (Inday) — Sun, 11 Sep 2011 00:51:00 -0700

Ingredients
8 sliced day-oil raisin bread 4 slices ham
2 eggs, beaten 4 slices cheese
1/2 cup milk 1/2 tsp. salt
1 tsp. dry mustard butter
   Place one slice each of ham and cheese between two pieces bread.
   Combine eggs, milk, salt and dry mustard in a bowl.
   Heat butter on griddle and dip each sandwich in egg mixture.
   Cook on hot griddle until lightly brown on both sides and cheese has melted.
   Make 4 serving.

COFFEE CAKE

noreply@blogger.com (Inday) — Sun, 11 Sep 2011 00:14:00 -0700

Ingredients

1 1/2 cup flour 1 12 cup wheat flour

2 cup sugar 3/4 cup milk

6 egg yolk 3/4 cup oil

3 tsp. baking powder 1/3 cup strong coffee

6 egg whites

Cream oil, add sugar gradually.

Add egg yolk one by one beating continuously.

Fold in the flour sifted with baking powder, alternately, with the milk.

Beat the egg whites with the remaining sugar and mix with the first mixture.

Pour on greased pans.

Bake in oven 25 to 40 minutes. (350 deg.)

FANTASY CAKE

noreply@blogger.com (Inday) — Sat, 10 Sep 2011 23:53:00 -0700

Ingredients
1 cup cake flour 1/2 cup sugar
1 1/2 tsp. baking powder 1/2 tsp. iodized salt
4 eggs separated 1/4 cup oil
1/4 cup pineapple juice 2 tbsp. water
1/2 tsp. vanilla 1/4 tsp. cream of tartar
1/4 cup sugar
ICING:
3 tbsp. hot water
1 cup whipping cream
1 tbsp unflavored gelated
1/4 cup powdered sugar
2 tbsp. strawberry jelly
Preheat oven at 350F.
Sift the first dry ingredients together 3 times.
Set aside.
Combine eggyolks, oil, pineapple juice, water and vanilla.
Beat until smooth.
Put dry mixture in a deep bowl and pour in the liquid ingredients.
Blend well.
Set aside.
Beat eggwhites .
Add cream of tartar.
Beat until you get peaks.
Gradually add sugar while beating continuously.
Whip until stiff but not dry.
Fold the batter in the eggwhites.
Pour unto a greased 9" round pan.
Bake 20 minutes cool.

EGGPLANT RELISH

noreply@blogger.com (Inday) — Thu, 8 Sep 2011 00:53:00 -0700

Ingredients
2 large eggplants
4 tbsp. flaked coconut
3 tbsp. thick coconut cream
1/3 cup finely chopped spring onions
1/4 cup finely chopped green pepper
1 1/2 tsp. salt
1/2 siling labuyo native chili
1/8 tsp. powder mustard
2 tbsp. vinegar
Boil eggplant-cool peel.
Combine coconut flakes with coconut cream.
Chop together eggplants, onions, green pepper.
Add salt, chili pepper, mustard, vinegar, chop until very fine.
Serve cold.
This should make about 3 cup serve inside halve coconut shell with the coconut meat on.

SHRIMPS WITH CREAM

noreply@blogger.com (Inday) — Thu, 8 Sep 2011 00:42:00 -0700

Ingredients
1/2 kilo shrimps or lobster meat
evaporated milk
3 tbsp. butter or cooking oil
salt and pepper to taste
3 tbsp. grated cheese
Cook the shrimps in a small amount of water with salt.
Shell the shrimps.
Melt the butter or heat the cooking oil in a frying pan and fry the shelled
shrimps slowly for two minutes.
Add salt and pepper.
Pour in evaporated milk, just enough to cover the shrimps, and mix until
the sauce becomes sticky.
Sprinkle with grated cheese before serving.

MILK TOFFEE

noreply@blogger.com (Inday) — Thu, 8 Sep 2011 00:30:00 -0700

Ingredients
1 can condensed milk
1 cup refined sugar
2 tsp. peanuts
plastic paper (for wrapping)
Chop peanuts. Set aside.
Heat saucepan and pour condensed milk.
Add sugar and stir.
Sprinkle peanuts as mixture thickens.
Pour hot mixture on the cutting board and cut into desired sizes.
Let pieces cool, then wrap them individually.
Store in jars.

CASUY (CASHEW) PASTILLAS

noreply@blogger.com (Inday) — Thu, 8 Sep 2011 00:21:00 -0700

Ingredients:
1 can condensed milk
11 tbsp. ground kasuy nuts
2 tbsp. corn syrup
1 tsp. flavoring (of your choice)
refined sugar (as needed)
Combine ingredients in a saucepan.
Cook over low heat, stirring constantly, until a soft dough is formed.
transfer dough onto board and roll out 1/4-inch thick.
Cut into desired pieces.
Wrap in wax papers and store.

OATMEAL CRACKERS

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 22:14:00 -0700

Ingredients
4 cup whole whet flour
3 cup oats
1 tbsp.refined refined sugar
1 tsp. salt
2/3 cup oil
water
Combine dry ingredients and mix.
Beat water and oil together then add to dry ingredients and mix well.
Knead mixture lightly.
Roll out-oiled cookie sheets and cut into desired shapes.
Preheat oven to 400F.
Reduce temperature to 325F. and bake for 25 minutes. or until brown.
Reduce heat again and continue baking until thoroughly dry.
Store in airtight plastic bags.

COCONUT MACAROON

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 22:02:00 -0700

Ingredients
3 pieces eggs
1 tbsp. butter or margarine
2/3 cup sugar
1 tsp. vanilla
1/4 cup condensed milk
4 cups desiccated coconut
Beat eggs till and fluffy.
Add butter and sugar.
Beat thoroughly.
Add vanilla, condensed milk, and desiccated coconut. Mix.
Grease paper cups and fill them with mixture.
Bake in a moderate oven (350F.)for 15 minutes or until mixture becomes slightly brown.

CANDIED WALNUTS

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 21:55:00 -0700

Ingredients
1-2 cups sugar
3 cup honey
water
2 tsp. vanilla
3-4 cups ground walnuts
Combine sugar, honey, and water in a saucepan.
Cook to 242F.
When consistency is reached, remove from heat.
Add vanilla and walnuts. Mix.
Spread on wax paper or lightly-oiled cookie sheet.
Separate into individual pieces as they cool.
Wrap individually.
Store in airtight containers.

BARQUILLOS

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 21:42:00 -0700

Ingredients
5 egg yolks
1 cup whole liquid milk
1/4 cup sifted flour
1 powder rind calamansi
2 tbsp. sugar
butter
Beat egg yolks lioghtly and add to liquid milk.
Add flour, powdered rind, and sugar to make a smooth paste.
Apply butter on both sides of wafer iron for easy removal of barquillos.
Heat wafer iron.
Pour a tbsp. of paste at center of wafer iron and press places together. Wait until become brown.
Shape barquillos by using wooden cone. Butter them while still soft and warm.
Pack in airtight plastic bags.

PORK ADOBO

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 17:36:00 -0700

Ingredients
1/2 kilo pork
1 cloves garlic
3 tsp. salt
3 bay leaves
1 tbsp. black pepper
1 tbsp. lard
2 cup water
1/2 cup vinegar
Clean and cut the pork into cubes.
Place in a saucepan and add vinegar, garlic, pepper, bay leaves, salt and water.
Cover and boil until tender.
Drain the liquid.
Add some more garlic and some lard, if needed.
Fry until brown.
Four the liquid into the saucepan and let simmer for a few minutes.

CRAZY MEATBALLS

noreply@blogger.com (Inday) — Wed, 7 Sep 2011 17:26:00 -0700

Ingredients
1 cup ground beef SAUCE:
2 cup coconut "sapal" finely chopped 1/2 cup del monte sauce
1/4 cup shrimps, chopped 1/4 cup del monte ketchup
100 g. pork fat chopped 2 cup broth (beef,pork, or chicken)
3 eggs, lightly beaten 1 small onion, chopped
2 tsp. salt 1 tsp. salt
1/4 tsp. ground black pepper 1 tsp. hot sauce
2 tsp. hot sauce 2 tsp. flour (optional)
1 onion, chopped 1 reed bell pepper cut into strips
1/4 tsp. vetsin 1 small carrot, cut into desired shape
1/4 cup flour 4 segments garlic, chopped
1/2 cup oil
Combine beef, "sapal", shrimps, pork, egg, flour, salt pepper, onion, sauce and vetsin.
Mix throughly.
Form each tsp. of mixture into balls.
Fry in hot until golden brown.
Set aside.
In the remaining oil, sauté garlic, onions, red peppers and carrots.
Add tomato sauce, banana ketchup and broth.
Season with salt, pepper and hot sauce.
Thicken sunce with flour, if desired.
Add meatballs
Simmer for 25-30 minutes