Recipe Hotline

How to cook Kare-Kare | Karekare Pork Pata Recipe

noreply@blogger.com (Mocha) — Thu, 22 Apr 2010 06:40:00 +0000

I thought cooking Kare-kare is difficult, but to my surprised "madali lang pala sya". You just need to know what to do and what are the ingredients needed for you to start with.

By the way, for those who does not know what Kare-kare is, it is a classic Filipino food. Wikipedia describe it as a Philippine stew. A combination of vegetables, stewed meat in a thick sauce made from peanut. Karekare is not complete without shrimp paste (bagoong).

If you are going to search the internet, there are different ways on how to cook kare-kare and different meat variations. I will share to you my way of cooking it and I will be using pork pata instead of ox tail and ox tripe. So let's start.

Not the original image, credits to the owner

Kare-kare Ingredients:

1 1/2 Kilo pork pata
3 medium size eggplant, cut into cubes
1 bundle of string beans (sitaw) cut
1 medium size of banana bud, quarter cut
4-5 pieces head of pechay
1 sachet of Mama Sita Kare-kare peanut sauce mix, dissolve in 1 cup water
3 table spoon Lady's Choice Creamy Peanut Butter
2 large onions, chopped
4 head garlic, chopped
1 pork cube
2 cups water
cooking oil
salt
sauted shrimp paste

Procedure:

1. Let's start with the veggies, make sure to wash your vegetables before cooking. Put a little amount of cooking oil in a pan. Fry eggplant until it turned brown both sides. Set aside.

2. Wash pork leg properly then put it in a large pan. Put half of the onions and half of the garlic. Sprinkle a little salt enough to give the pork some taste. Cover pan and DON'T put water. Cook for about 5 minutes or until pork is cooked with its own juice.

3. Put 1 cup of water and bring to a boil. Add water if necessary. Add pork cube and simmer for about 10 minutes or until pork is tender. Separate pork from broth. Remove all scum that was formed out from the broth. Set aside.

4. Saute garlic and onion. Add string beans, banana bud, and pechay. Cook for 2 minutes then add in pork leg. Stir cook for another 2 minutes. Pour in pork broth and let it simmer for 3 minutes. Add kare-kare mix solution and 3 table spoon of creamy peanut butter. Let it simmer for 5 minutes. Add fried eggplant and cook for about 2 minutes or until vegetable are cooked.

5. Serve with sauteed shrimp paste.

Enjoy your kare-kare!!! =)

Recipes for Kids

noreply@blogger.com (Mocha) — Thu, 26 Mar 2009 04:11:00 +0000

Messy kids are no problem... You can print as many Kids Cookbook recipe copies as you need!

How to Get Picky Eaters to Eat Healthy Foods When you have children, one of the biggest challenges is making sure that your child eats all of the food that he or she needs to grow in a healthy way. Healthy eating is important from birth! If your child doe not get the right nutrients in his or her food, it is possible that his or her growth will be stunted or that he or she will become ill. However, if you have a child, than you also know that getting your young one to eat healthy foods is many times met with resistance. While it is easy to get a child to enjoy chocolate cake, broccoli is another issue!

Here are some tricks and tips to helping your child get all the nutrients he or she needs. A great way to teach your children new skills as well as get them to eat healthy food is to get them to help you in the kitchen. Children as young as three and four love to help with simply things like stirring and pouring, while older children can learn to crack eggs, measure ingredients, and teens can even help to cut vegetables and cook entire meals. When a child sees what is going into food, he or she will be more likely to eat it. Children also will be more likely to eat foods that they help to cook because they are proud of their accomplishments.Teach your children how to not only eat right, but teach them how to cook. Cooking with your kids is one of the best ways in the world to not only bond, but to form memories that will be cherished long after you are gone. Check out the Children's Cookbook 4 Kids, easy children's recipe cookbook.

Another great way to get a child to eat healthy foods is to look for kid-friendly options. For example, if your child is not getting enough dairy foods, low-fat string cheese is a healthy snack option that is also very fun to eat! You can also find crackers that come in kid-friendly shapes and finger foods. If you are extremely worried about your child getting enough of the proper nutrients he or she needs for daily life, you can also find vitamin supplements to help your child?s diet. A number of brands makes vitamins that come in fun shapes and sizes so that you can convince your child to take them. There are also powered drinks and other enriched foods you can give to your child in order to make sure they get all of the nutrients they need. The bottom line is that you need to make sure that your child is staying safe and healthy, no matter how picky they may be. If you child refuses to eat a specific food, he or she probably simply does not like that food, and you should provide another choice. However, if he or she is refusing most foods, you must be firm about eating nutritious foods. Talk to your pediatrician in order to find out proportions and types of foods that your child should be eating.

Here's 56 recipe pages (Memories Made in The Kitchen) fully illustrated with pictures kids will laugh at. Your kids are going to love the easy to make cookbook recipes and memory journal. Your kids will surely love this!!

Elegant Home Decors and Furnishings

noreply@blogger.com (Mocha) — Thu, 19 Mar 2009 02:30:00 +0000

We have just transferred from a better apartment now. When we transfer, what we only have is a refrigerator, a bed, and a dresser. So, hubby and I decided to have some furniture and other stuff to make our house a home sweet home.

I am looking for some home decors and other furniture when I stumble this Website that offers different home furnishings and decors, indoor light fixtures and many others.

It's very timely because I need some indoor lights and lamps that I could place in our room, in the living room, and in our kitchen. Our living room is very bare and we need a sofa to relax on while watching TV. In our kitchen what we need is a dining tables and chairs. Good thing I can browse the Internet and I could get ideas on what is the right furniture and accessories that I need to purchase, also I can compare prices and get the cheapest home furnishing that I need.

How to Saute Vegetables.

noreply@blogger.com (May) — Tue, 13 Jan 2009 01:55:00 +0000

For the past couple of years, this blog focused merely on recipes. This year, I'll try to change some things that would make this blog more productive. I'll discuss some things not just "how to cook what" but discuss some topics that still related to foods and cooking.

I'm not an expert in cooking but I know how to cook. I was trained since I was young with my mother and I'm thankful that cooking is no longer a problem for me when I got married. I know a lot of women out there who doesn't know how to cook and I wonder why? Is cooking hard for them to learn?

I started cooking rice when I was in Grade 4 and I was 10 years old then. During that time, we don't have rice cooker yet so what I need to do is cook the rice over fire. I still remember the feeling after I have seen my work done. It's great!!!

I don't think cooking is that hard, as long you have the interest to learn then that would be easy. Nowadays, cooking rice is not a problem anymore because there's rice cooker to help you. The main problem of others is how to cook food and even there's a recipe book if you don't know the basic then others still find it difficult.

So, starting from this post, I'll share some basic tips in cooking to help those beginners out there. Here's what you need to learn:

Saute - This is one way of cooking food quickly the right amount of oil and/or butter over high heat. Similar to the word fry, but sauteing uses a smaller amount of oil fat. In sauteing, you usually use onions and garlic but not at all times. If you know how to saute, you can create several dishes without recipe.

So, the question here is "How to saute?". First, you need to choose the suitable pan you need for the food that you want to saute. Let say you're going to saute vegetables, make sure that the pan you're going to use is spacious enough for your veggies. Let's try to saute this simple recipe I have here.

What you need is

Sauteed Vegetables Ingredients

1 md Eggplant	1 ds Black pepper
1/2 ts Salt	1 ds Cinnamon
2 ts Vegetable oil	1/4 c Fresh parsley finely chopped
2 Green peppers, sliced	1/4 c Fresh dill, finely chopped
2 md Carrots	1 md Tomato, cut into wedges

Instructions for Sauteed Vegetables

Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Heat oil over medium heat. Saute eggplant for a few minutes til soft. Remove to serving dish. Saute sliced green peppers till just tender. Place next to eggplant. Saute carrot till just tender & place next to green peppers. Season with pepper & cinnamon. Sprinkle parsley over eggplant & the dill over the carrots. Garnish with tomato & serve.

Source of the recipe Bigoven.com

I just hope that with this simple recipe, you know now how to saute. Always remember, "Practice makes perfect!" Enjoy cooking!!!

Appetizer | Green Mango Salad

noreply@blogger.com (May) — Fri, 09 Jan 2009 15:50:00 +0000

This will serve as my first post for the year 2009. I was away for how many days to spend my New Year with my in-laws. So now I'm back to blogging.

Anyway guys, I would like share something here. I'm not going to post difficult recipe's now or the usual dishes that you can see here in my blog. What I'm going to share is an appetizer and I discovered this appetizer when we ate at Gerry's Grill. Yes, it's my first time to try this salad and what can I say but loved it. It's called Green Mango Salad and you can do it yourself because it's so easy to prepare. Here's what you need.

Green Mango Salad

Ingredients:

1 green mango chopped
1 large onion chopped
2 tomatoes chopped
3/4 cup crushed chicharon
Sauteed alamang (Sauteed Small Shrimps)

1. With the tomatoes remove the seeds before chopping.

2. Combine all five ingredients.

3. Add alamang according to taste.

This appetizer is best for fried dishes and grilled recipes.

Alaskan King Crab with Mushrooms

noreply@blogger.com (May) — Fri, 12 Dec 2008 07:15:00 +0000

Are you planning to cook King Crab recipes this Christmas? Well, before doing so you need to be sure that you'll get the best King Crab in the market. As a buyer you should be aware of the type of King Crabs that you're going to purchase.

Alaskan King Crab is the best type of crab that you should pick. There are three types of King crabs, the brown king crab, blue king crab and the red king crab. They are found in the different areas of Alaskan waters. These Alaskan King Crabs are some of the largest crabs in the world and many chefs recommend this type of crabs because it's best source of protein and light in calories.

That's a little information about the Alaskan King Crabs, let's go now to our recipe the Alaskan King Crab with Mushrooms...

The ingredients are:

12 ounce of Alaskan King Crab split eggs
3 tbsp. butter or margarine
1 cup sliced fresh mushrooms
2 tbsp. chopped green onion
1 to 2 tbsp. dry sherry or dry vermouth
1 tbsp. lemon juice

How to Cook:

1. Cut crab legs into 2-1/2 to 3 inch pieces.
2. Melt butter in skillet; add lemon juice.
3. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients.
4. Serve immediately. Makes 2 servings.

Enjoy this Christmas Recipe I have for you!!! Hmmmm.... Yummy!! Merry Christmas and Happy Eating!!!

Most Wanted Recipes Ecookbook

noreply@blogger.com (May) — Tue, 09 Dec 2008 14:32:00 +0000

Hi guys! Looking for some Christmas recipes? Well, you’ve come to the right place. For sure as early as now you’re looking for delicious recipes for you to cook this coming Christmas day and also New Years Eve, right?

Christmas and New Years Eve are the perfect time for families to be together and it’s good to celebrate the holiday with great food prepared in your table.

I’ll be posting some Christmas recipes this week and also recipes that you can cook this New Years day. For the meantime, let me share this great e-book that has thousands of recipes to choose from.

You can grab a complete selection of the world’s most tasteful and mouth-watering recipes here.

Adobong Manok sa Gata

noreply@blogger.com (May) — Fri, 21 Nov 2008 03:09:00 +0000

Adobo is a Spanish word which means seasoning or marinade. It can be a general term of marinated dishes. This recipe is very common and popular dish here in the Philippines reason maybe it is considered as the Philippine National Food.

Adobo has a different versions of cooking available nationwide. It can be pork adobo, chicken adobo or a combination of this two. The dish originated from the northern part of the Philippines. It has been developed commercially and adapted to other foods.

Adobong Manok sa Gata (Chicken Adobo In Coconut Milk) is another version to the traditional Chicken Adobo. A freshly squeezed gata or coconut milk, hot chili pepper and sometimes some atsuete is added to give the dish some color.

Here are the ingredients of our chicken recipe, Adobong Manok sa Gata;

1 kilo chicken, cut into serving pieces
¼ teaspoon salt
¼ cup soy sauce
¼ teaspoon peppercorn
1 head garlic, minced
½ cup vinegar
1 cup thick coconut milk
2-3 pieces long green chili

This chicken recipe is so easy to cook. All you need to do is to combine the first 6 ingredients in a saucepan. Bring to a boil then simmer until the chicken is tender. Add coconut milk and long green chili. Cook for about 5-10 minutes or until the sauce thickens, serve hot.

Still looking for other recipes for chicken? Try these chicken recipes available for you that you’ll surely love.
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Prawns in Coconut Milk ( Ginataang Sugpo)

noreply@blogger.com (May) — Sat, 08 Nov 2008 16:10:00 +0000

Here's another recipe that my husband loves to eat. Actually this is just my first time to cook Ginataang Sugpo or Prawns in Coconut Milk. I don't have plans to cook this for our dinner the other week but I was convinced to buy Sugpo(Prawns) when I saw it. Let me share to you my way of cooking Ginataang Sugpo.

Ginataang Sugpo Ingredients:
(Prawns In Coconut Milk Ingredients)

200 grams prawns
15 grams siling pangsigang ( green chili peppers )
1 tsp oil
50 grams petchay Tagalog
1 cup coconut milk
1 tbsp bagoong alamang (to taste)
25 grams bell pepper(optional)
1 onion, chopped
1-2 tbsp garlic, finely chopped
1 small ginger, chopped
1 shrimp cube

Well, this is just easy to cook. You don't need to be a pro for you too to be able to cook this. First, saute onion, garlic, ginger and prawns in a pan. I didn't use cooking oil for sauteing. I used butter or margarine since it gives a different taste. So it's up to you if you're going to use oil or butter for sauteing. Now, add the "bagoong alamang" to taste and the shrimp cube. Saute for about 1-2 minutes. Add coconut milk, bell pepper, long green chili and petchay Tagalog. You may also replace Petchay with repolyo (cabbage) if you don't have it. Actually, I don't have the fresh coconut milk so what I used is 1 can of the evaporated cream milk. Steam until the prawns is cooked or until coconut milk is creamy. Serve hot.

By the way, my Ginataang Sugpo is a little bit spicy. Just put some siling labuyo according to your desired spiciness.

Hmm, ang sarap sarap!

I'll be posting more recipe's next time!!!

Mongo Guisado

noreply@blogger.com (May) — Sun, 12 Oct 2008 11:35:00 +0000

Mongo or Mung Beans is also known in different names. It is known as green beans, green gram or green soy. The term "Mung" is the English term for Mongo. It is derive from Hindi term Moong. In the Philippines it is known as Monggo or Munggo. Mung beans are commonly used in Chinese cuisine as well as in Japan, Korea, India, Thailand and Southeast Asia. In the Philippines Monggo beans is commonly sauteed with garlic, onions, and meat.

I'm always planning to cook Monggo Guisado or Ginisang Monggo. So when I got the chance last week I cook Ginisang Monggo for our dinner. According to an old ad age Monggo Recipe is a poor mans dish as to why, I don't know the reason. There are so many variations in cooking Ginisang Monggo and let me share my Monggo Guisado Recipe.

Ginisang Mongo Ingredients:

* 1 1/4 cups green monggo beans(mung beans)
* 2 tbsp oil
* 2 tomatoes, chopped
* 1/2 small onion, chopped
* 3-4 cloves garlic, chopped
* 1/2 cup diced pork
* 1 cup small prawns, peeled, heads discarded
* 4 cups shrimp broth
* salt to taste

Soak the (mongo)mung beans in about 2 cups water for 4 hours or you can just boil the mongo beans without soaking until soft or most of the water has been absorbed. Set aside. Heat oil in a casserole and saute onion, garlic and tomatoes until soft. Add diced pork and saute until golden brown. Add small prawns saute for 2 minutes. Stir in mongo beans and instead of adding water add shrimp broth and bring to a boil until pork is fully cooked. Put some salt according to your taste and here's the finished product.

Usually, I'm adding squash on my Ginisang Mongo to add the thickness but since squash is not available in my fridge I need to use only the available resources I have. Eggplants, okra and talbos ng kamote (tender leaves of the sweet-potato) are also added if it's available. For some people they are adding chicharon to add some taste.

Bicol Express

noreply@blogger.com (Mocha) — Thu, 02 Oct 2008 06:05:00 +0000

"Bicol Express is the name given to Sinilihan, a popular dish which originated in the Bicol Region of the Philippines. It is a stew made from long chilies (siling labuyo, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have evolved from gulay na may lada, another Bicolano dish which is nowadays also presented as one of the many variants of Bicol Express." Source From Wikipedia

Basically the original Bicol Express is a lot different from what is being introduced here in Manila and some other places. According to some Bicolanos the original Bicol Express has less or no coconut milk at all. It's less saucy and much drier and has more "siling labuyo"(hot chili).

Anyway this is my Bicol Express Recipe.

Ingredients:

Cooking oil
1 tablespoon Chopped garlic
1 head Chopped onions
1 head Chopped fresh ginger
2 tablespoon fresh tumeric (optional)
1/4 kg pork thinly sliced
1 1/2 tb Chopped hot chili(siling Labuyo)
2-3 teaspoon of Bagoong alamang
3 cups of thick Coconut milk
1 cup coconut cream
2 c Fresh long green chillies sliced lengthwise
salt to taste

Preparation:

1. Saute garlic in hot oil. Add onions and cook until translucent.
2. Add in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes.
3. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture.
4. Pour in coconut milk and add the sliced hot long green chili( Add according to your desired spiciness)
5. Continue cooking for about 20 minutes.
6. Add the coconut cream and simmer until the sauce thickens. Add salt if necessary.

Indeed, there's a lot of version on how to cook Bicol Express as I've observe and I believe that it depends on the taste of the person cooking the dish. You only have two options and that is to stick to the old version of cooking or enhance it according to your style and taste.

Sinigang na Baboy

noreply@blogger.com (Mocha) — Tue, 29 Jul 2008 00:51:00 +0000

One of my favorite lutong bahay recipe is the Sinigang. There are a lot of variations when it comes to cooking a "sinigang" recipe one of which is the "Sinigang na Baboy" or Pork Sinigang. Here, I'm going to share to you the ingredients and how to cook "sinigang na baboy". Our main ingredients in cooking sinigang is the "sampalok" or tamarind. You may use the powdered one or the real sampalok. In here, what I'm going to use is the real Tamarind, for me the "asim" is natural and I liked it better than the powdered one but if you want to use the processed "pampaasim" you may do so.

Pork Sinigang

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Cooking Procedure:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, saute garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.

5. Serve hot.

Banana and Mango Shake

noreply@blogger.com (Mocha) — Mon, 09 Jun 2008 01:38:00 +0000

I’ve been away for quite sometime reason why I haven’t updated this blog. Anyway, I have another recipe that you could try in your home. It’s very simple and I do know that you can do it without spending much of your time.

Today, I’ll share to you one refreshing recipe that your children would surely like. To be able for you to accomplish this type of recipe, the most important tool you need in your kitchen is a blender for smoothies that would help you produce the smoothest and delicious fruit shakes.

Blenders for smoothies varies in different types so one thing you should consider upon buying is the speed of the blender. You should get a high speed blender if you want a good quality for your smoothies. Now let's try our refreshing smoothie.

What you need are the following:

INGREDIENTS

2 ripe bananas
1 large ripe mango
½ cup evaporated milk
Sugar
Crushed ice
Water

Procedure:

In a blender, put a little water and blend the fruits together until the mixture is smooth. Add crushed ice, evaporated milk and sugar to taste, blend again for a couple of minutes or until the mixture is smooth.

Tips:

Here are some of the best blenders for smoothies that you may check. Remember that the best blenders for smoothies depends on the speed and durability. Well, that's my opinion.

Filet steaks with Red Wine

noreply@blogger.com (Mocha) — Fri, 04 Jan 2008 01:09:00 +0000

Merlot is one variety of grapes that is fermented as red wine. It’s one of the most popular red wine varietals in Chile and United States. A wine is not just an alcoholic drink but can be used to give a recipe a unique blend of taste.

Want to have some taste of wine in your food? Here’s one that you can try in your kitchen.

Merlot Filet

Ingredients:

1 750-ml bottle Merlot (this can be replaced with any kind of red wine)

2 14 1/2-ounce cans low-salt chicken broth

1 14 1/2-ounce can beef broth

2 tablespoons (1/4 stick) unsalted butter, room temperature

1 tablespoon all purpose flour

1 tablespoon olive oil

6-ounce filet mignon steaks (each about 1 inch thick)

Freshly cracked pepper

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

Procedures:

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead, Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side.

Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Cookies

noreply@blogger.com (Mocha) — Wed, 12 Dec 2007 02:12:00 +0000

Courtesy of San Francisco Cookies
Hi guys!! Christmas season is fast approaching. Others are done with their Christmas party and ours will still be on Sunday. Do you have your chrismas presents already? Have it wrapped? Well, if still looking for some simple holiday presents i'll give you some ideas like a Christmas Cookie, Chocolate gifts (I know this is so common) and gourmet cookies. With the cookies, just make sure that it's made from the most premium ingredients. A cookie that would give you beyond the ordinary taste. If you want this kind of cookie you can find it here. You can pick your own gift selection. They have available corporate gifts too with handsome gift presentation you would really appreciate.

Anyway, I know that you guys are searching for some recipe's to cook for this coming christmas. I'm still preparing for it so I'll post it next time.

Corned Beef and Potato Cakes

noreply@blogger.com (Mocha) — Mon, 03 Dec 2007 04:53:00 +0000

Another Yummy-Licious recipe from San Miguel Corporation's Culinary News Letter. The Yummy-Licious Corned Beef and Potato Cakes. It's so easy to prepare and would not take much of your time. If you want something new, you may try this and here's what you will need;

Ingredients:

2 pc medium potato, peel and cut into cubes
2 can Purefoods corned beef jalapeñ0
1/2 cup Purefoods Baron All Purpose flour
3 pcs egg, slightly beaten
1 cup bread crumbs
Salt and Pepper to taste
Magnolia Nutri-oil, for deep frying

Barbecue Sauce:

2/3 cup tomato catsup
1/4 cup Cervesa Negra
1 tsp cayenne pepper
1/2 cup brown sugar
1/4 cup Purefoods Supremo Cane Vinegar

Procedure:

1. Place potatoes in saucepan with water and bring to a boil. Boil until tender. When potatoes are tender, mash it. Set aside.

2. In a bowl, mix together mashed potatoes, corned beef, salt and pepper. Shape into mini cakes. Coat mini cakes with all purpose flour, dip in beaten eggs and coat with breadcrumbs. Freeze.

3. Heat oil for deep-frying. Fry mini cakes and drain on paper towel. Serve with Barbecue Sauce.

4. In a saucepan, combine together ingredients of BBQ sauce. Let simmer for 10 minutes and set aside.

Superb Creation Spiced Wings, Nuts and Popcorn.

noreply@blogger.com (Mocha) — Mon, 03 Dec 2007 03:55:00 +0000

Hello!!! It's been a long time that I wasn't able to update my recipe hotline. Well, It's just that I was busy with my personal blog but starting today, I'll see to it that I'll be posting more recipe's now since the holiday season is fast approaching.

I'll be posting recipe's from the San Miguel Pure Foods Culinary Center News Letter dated July-Sept 2007. One of their recipes that you can offer this Christmas Season or during New Year would be the Superb Creation Spiced Wings, Nuts and Popcorn. Here's what you need;

Ingredients:

Spice Mixture:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1/4 tsp cumin
1/4 tsp cinnamon powder
1 tsp sugar

1/2 kilo Magnolia Chicken Station, Cut ups, wings
1/2 cup Purefoods Baron all Purpose Flour
1 cup cooked microwavable popcorn, plain
1/4 cup walnut
1/4 cup pecan
1/4 cup cashew
1 tbsp peanut oil
2 tsp Magnolia Gold Butter, clarified
1 tsp salt and
Magnolia Nutri-Oil, for deep frying

Procedure:

1. In a bowl, combine spiced mixture ingredients. Mix well, set aside.
2. Coat chicken wings with flour. Heat oil and deep fry chicken until golden brown. Drain and set aside.
3. Cook popcorn in microwave according to directions. Transfer to a bowl, mix together with nuts. In a saute pan, heat peanut oil and clarified butter over medium heat. Toss separately chicken wings and popcorn mixtures
4. Drizzle with spiced mixture before serving.

Bopis Recipe

noreply@blogger.com (Mocha) — Sun, 09 Sep 2007 02:55:00 +0000

Hello Guys!!! Long time no posts... well, medyo naging busy sa work and I was busy with my other blog... hehehe. Hmmnn.. what's new? I've been planning to change the layout of this blog but I don't have time yet do it.

For now, I just want to share this another recipe best known in the Philippines as bopis or bópiz in Spanish. This recipe is made out of pork liver, lungs and heart. Bopis is best for "pulutan" in any types of occasions. Bopis is one of my favorite recipe, and for tonights menu??? I'm going to eat bopis!!!!

Ingredients:

1/2 kg. pork lungs, boiled (chopped or cubed)

1/4 kg. pork liver, boiled (chopped or cubed)

1/2 kg. pork heart, boiled (chopped or cubed)

1 tsp. garlic, minced

2 medium onions, minced

1 1/2 tbsp. cooking oil

1 red bell pepper, (chopped or cubed)

1 siling labuyo (hot pepper, optional)

1/2 cup vinegar

powder pepper

salt to taste

Atsuete (optional)

Procedures in cooking:

1. Heat cooking oil in a pan, place garlic until brown and onion.

2. Add pork heart, pork liver and pork lungs, saute for 2 mins.

3. Season with salt, pepper and add vinegar. Let simmer for 10 mins. or until vinegar is cooked.

4.Add bell pepper, atsuete and siling labuyo.

5. Lower heat and let it simmer until done.

Talunang Manok

noreply@blogger.com (Mocha) — Tue, 24 Jul 2007 10:15:00 +0000

This is my first time to hear this kind of recipe. I haven't tasted this one either, well, I got this recipe from one of my cosmopolitan magazine. According to Chef Jun Jun de Gusman of Cafe Ysabel, the secret of this tasty chicken is in the simple but carefully concocted sauce.

You will need:

1 kilo chicken, chopped into serving pieces

1/2 cup Golden Fiesta cooking oil

2 tablespoons minced garlic

2 onions sliced

3 tablespoons Datu Puti Vinegar

2 tablespoons finely chopped ginger

2 tablespoons Datu Puti Soy Sauce

1 cup water

1 cube chicken stock

1 tablespoon Datu Puti Patis

Freshly ground pepper

1. Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.

2. Add Vinegar and ginger and without stirring, let mixture come to a boil.

3. Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.

4. Let mixture come to a boil and remove from heat. Serve with rice.

Fruity Cheesecake

noreply@blogger.com (Mocha) — Thu, 21 Jun 2007 08:38:00 +0000

Hello Guys!!! Want's to avoid the hazzle of baking? Now you can do it with this mouth watering no-bake fruity cheesecake. You will need the following;

Ingredients

Crust:

1-1/2 cups graham cracker crumbs

1/3 cup melted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

Filling:

1-1/2 tbsp unflavored gelatin

1/3 cup fiesta fruit cocktail syrup

1 pack(125 ml) fruit salad cream, chilled

1/4 cup white sugar

1 tsp vanilla extract

1 pack(225 g) cream cheese, softened

Topping:

2 tbsp sugar

1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup

1 can(850 g) Fiesta Fruit cocktail, well drained (use syrup for filling)

How to do:

1. Combine ingredients for crust. Mix weel. Press into 9" pie plate (or springform pan). Cover and freeze for 30 mins.

2. Topping: Combine first two ingredients then simmer until thick. Cool. Stir in fiesta fruit cocktail. Set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir until well blended. heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

4. Beat cream cheese until smooth and fluffy. Set aside. Beat fruit salad cream until soft peak. Add Cream cheese then gradually add gelatin mixture while mixing. Fold in three fourths of fiesta fruit cocktail mixture. Pour over crust. Chill until set. Top with remaining Fiesta fruit cocktail.

Buko Lychee Delight

noreply@blogger.com (Mocha) — Tue, 12 Jun 2007 09:51:00 +0000

Hello guys!!! Another simple dessert for you to try!!! Try it and you'll surely loved it!

YOU WILL NEED:

1can (850g) Fiesta Fruit Cocktail, drained (reserve syrup)
1pc medium pear, pared, cut into tidbits and soaked in fruit cocktail syrup
1pc buko, meat shredded
1can (565 g) lychees, drained and each piece cut into 2
3/4cup + 1 tbsp all-purpose cream, chilled
3-4tbsp sweetened condensed milk
1tbsp mayonnaise

HERE'S HOW:

1. DRAIN pears. Combine with buko, lychees and Fiesta Fruit Cocktail. Set aside.
2 .MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture. Chill until ready to serve.

FIESTA CHICKEN AND RICE

noreply@blogger.com (Mocha) — Wed, 11 Apr 2007 23:36:00 +0000

Welcome Back Recipe!!!

Hi!!! Long time no post! Well, I was very busy reason why I wasn't able to update my kusina. I'll make it a point that i'll update this as often as possible. For those who loved chicken here's another recipe that you may try courtesy of Del Monte.

4 skinless, boneless chicken breast halves
1 Tbsp. oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Mild Green Chilies
1 can (15-1/4 oz.) DEL MONTE Whole Kernel Corn, drained
1/2 tsp. ground cumin
1-1/2 cups instant white rice

Procedure:

Cook chicken in hot oil in large skillet until no pink remains, turning once (about 10 minutes).

Stir in undrained tomatoes, corn, cumin and 1 cup water. Bring to boil.

Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Garnish with fresh cilantro, if desired.

Variation:

Substitue 12 oz. sliced smoked sausage in place of chicken. Or, try other Del Monte Vegetables such as Fiesta Corn®.

Banana coffee with Choco Chip Streusel

noreply@blogger.com (Mocha) — Fri, 29 Dec 2006 07:38:00 +0000

Hello!!! Happy New Year to all!!! Here's a lips watering cake that you'll surely love. Moist banana cake layered with sugar, nuts and velvety dark chocolate.

Streusel:

1 1/4 cups chopped dark chocolate

1/3 cup packed brown sugar

1/2 cup chopped walnuts(or other variety of nuts), toasted

1 tbsp ground cinnamon

Batter:

1 1/2 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 medium eggs

1 1/3 cups mashed very ripe bananas

2 tbsp coffee dissolved in 1 tbsp hot water

3 tbsp evaporated milk combined with 1 tsp vinegar

Procedure:

1. Preheat oven to 350 degrees F. Butter and flour 9 1/2" x 4" tube pan.

2. Stir chopped chocolate, brown sugar, walnuts and cinnamon in small bowl until well blended. Set aside.

3. Sift flour, baking soda, baking powder, and salt into medium bowl. Set aside.

4. Cream butter in a large bowl using an electric mixer.

5. Add sugar gradually, when butter is light and creamy.

6. When mixture is fluffy, add egg one at a time.

7. Beat in mashed bananas, coffee and milk with vinegar then add in the dry ingredients and blend well.

8.Spread half of batter in prepared tube pan. Sprinkle with half of streusel. Repeat with remaining batter streusel. Bake banana coffee cake about 45 mins. or until tester inserted into center comes out clean. Cool coffee cake in a pan or rack.

Shelf life- Banana coffee cake stays fresh and moist on the shelf for 5-7 days but when refrigerated, can last from 2-3 weeks. Reheat in the microwave oven before serving to maintain moistness of cake.

White Chocolate Fudge

noreply@blogger.com (Mocha) — Fri, 15 Dec 2006 09:06:00 +0000

By: Michelle McAdoo

Kraft Kitchen

The easiest desserts you can make without turning on the oven. Best gifts for this coming holiday season.

Ingredients:

2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel

Directions:

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.

LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

Chicken Cacciatore

noreply@blogger.com (Mocha) — Fri, 15 Dec 2006 08:03:00 +0000

By: Kraft Kitchen

Ingredients:

1/4 cup Kraft Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced
(about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked

Directions:

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture overthe rice.