Friday, April 27, 2012

CHICKEN DAZZ STUFFED

INGREDIENTS:


*1whole chicken (drained)
*1/4 kilo of ground pork
*2 pcs of tomatoes (chopped)
*2 tspn of celery (diced)
*1/4kilo of carrot (diced)
*400 grams of tomato paste
*2cups of pineapple juice
*1 tspn of doy sauce
*2tspn of oyster sauce
*1/2 teaspoon of pepper
*2 salted eggs (sliced)
*1 teaspoon of garlic (minced)
*2 teaspoon of onions (diced)
* 2tspn of green peas
*2tbsp of raisin
*1teaspoon of cooking oil

PROCEDURE:

*Prepare a clean dry frying pan.
*Heat in medium flame.
*Saute garlic and onions in oil.
*Then followed by the ground pork.
*Add all the indrigrients except pineapple juice and tomato paste.
*Cook for 5 minutes.
*Remove from flame and truss all the mixtures inside the chicken to keep its shape.
*Place on the wire rack of roasting pan and bake it for 1 hour.

FOR THE SAUCE:

*2cups of pineapple juice
*400 grams of tomato paste
*1teaspoon of garlic (minced)
*2teaspoon of onions (diced)
*1tbsp of oyster sauce
*1tspn of salt
*1tspn of grind pepper

PROCEDURE:

*Saute all the ingridients in the casserole.
*Let it boil until the sauce has sticken.

BEFORE SERVING:

*After the chicken has already baked.
*Place it in a large plate.
*Pour the sauce all over the chicken.
*Then serve hot.

MORE TIPS:

*Serve it in whole or sliced.
*Add slice lemon or tomatoes for decoration.
*Add catsup or hot chili sauce.

Thursday, April 26, 2012

GROUND BEEF APPETIZER

INGREDIENTS:

*1kilo of ground beef
*1/4kilo of bell pepper (red and green) chopped into small cube
*1/4kilo of green finger pepper (slice thinly in ring type)
*1/4kilo of carrot (slice in small cube)
*2tbsp. of celery (chopped)
*1tbsp. of oyster sauce
*2tbsp. of lemon or calamansi
*1/2 teaspoon of grind pepper
*1teaspoon of iodize salt
*1teaspoon of ginge r(chopped)
*5cloves of garlic (chopped)
*2onions (chopped)
*7-9cups of water

PROCEDURE:

*Put water into a clean casserole.
*Let it boil for 10-15 minutes.
*Then get a strainer and put the ground beef.
*When the water boils.
*Pour the boiling water into the ground beef.
*Let it drain for 3 minutes.
*When the ground beef has dried, put it in a large plate.
*Mix all the ingredients with the ground beef.
*Serve hot.

MORE TIPS:

*This could be served hot or cold with hot chili.
*Add liver spread for more taste.
*You could also add more onions and green peas.
*It could be served with beer or liquor as "pulutan."

Wednesday, April 25, 2012

MENUDO GRANDE

INGREDIENTS:

*1/2 kilo of pork (cut into small chunks)
*1/4 kilo of pork liver (cut into cubes)
*5 pcs. Chorizo bilbao (w) (also cut in small pcs.)
*4 potatoes (peeled, cut in small cubes, fried)
*1 green and 1 red bell pepper (diced)
*1 cup chickpeas
*1/2 cup of garbansos
*2 tablespoon of liver spread
*1/4 raisins
*1/2 teaspoon of paprika
*1 cup pork or chicken stock
*2 tablespoon of soy sauce
*3 tablespoon of oil
*1 tablespoon of asuete oil (optional)
*3 tomatoes (diced)
*1 small head of garlic (minced)
*1 medium size onion (diced)

PROCEDURE:

*In a pan or wok, heat cooking and asuete oil.
*Saute garlic, and onion.
* Then add the pork, liver, chorizo de bilbaw, tomatoes, bell pepper, paprika, soy sauce, and the stock.
*Cover and bring to a boil.
*Simmer for 20 minutes or until the pork is tender.
*Add the chickpeas, potatoes, garbansos, liver spread, and raisins.
*Boil for another 2 minutes.
*Salt and pepper to taste.
*Serve hot with white rice.

MORE TIPS:

*Add also carrots as vegetables.
*Add hot chili
*Also good as an appetizer

Tuesday, April 24, 2012

RELLENONG BANGUS

INGREDIENTS:

*1 big bangus (milk fish)
*3 cloves of garlic, minced
*1 onion chopped
*2 tomatoes, diced
*1 egg
*1/4 cup lemon juice
*1 small carrot, finely chopped
*1/4 cup of soy sauce
*4 tablespoons of cooking oil
*ham, finely chopped
*raisins
*cooked peas
*salt and pepper to taste

PROCEDURE:

*Scale and remove the intestines of the bangus.
*With a very sharp knife, slowly remove the meat of the fish.
*Remove the spine by snapping off the bone at the base of the head and tail.
*Use spoon to scrape all the meat from the skin.
*Marinate the head and skin in lemon juice, soy sauce and pepper.
*Boil in ½ cup of water the bangus meat with some salt for 5 minutes.
*Saute the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
*Add the chopped ham, cooked peas, raisins and the bangus meat to mixture.
*Simmer for 5 minutes.
*Salt and pepper to tastes.
*Add a beaten egg to the saute and mix. Well.
*Stuff the mixture inside the bangus skin and head.
*Sew the cavity if needed.
* Fry in oil until golden brown.
*Slice slightly diagonal (1 ½ inch thick) and serve.

MORE TIPS:

*You could also add ground pork.
*Add also celery for more better taste.
*Add chili pepper as desired.

Monday, April 23, 2012

MUSHROOM AMPALAYA

INGREDIENTS:

*1/2 kilo of shrImp
*2 whole ampalaya or bitter melon,sliced
*1/4 kilo of bottom mushroom
*1/2 teaspoon of garlic
*1 onion (cut into four)
*1 teaspoon of oyster sauce
*1/2 teaspoon of black grind pepper
*1 medium size of tomato
*1 tbsp. of soy
*1 teaspoon of cooking oil

PROCEDURE:

*Prepare a clean casserole place it into a cooking vessel.
*Adjust flame into low fire.
*Put the oil into casserole, when the oil is already hot, place the garlic
And fry lightly brown.
*Then put the onion, sliced tomato, bottom mushroom, and the sliced ampalaya.
*Mix and simmer for 2 minutes.
*Add oyster sauce, grind pepper, and soy sauce or salt.
*Simmer for 1 minute. Then serve hot.

MORE TIPS:

*Use other vegetables, like eggplant, okra or string beans.
*Add hot chili to increase appetite.
*Add small amount of flour to thicken the sauce.

Sunday, April 22, 2012

GINATAANG KALABASA

INGREDIENTS:

*1 kilo squash, cut into cubes (1”X 1”)
*1/4 kilo shrimp, shelled, and cleaned
*3 pcs. Tomatoes, diced
*2 onions, chopped
*1 head garlic, minced
*2 tablespoon of ginger root, crushed and minced
*4 tablespoons cooking oil
*2 pcs. Long chili pepper
*2 tablespoons of shrimp paste (bagoong)
*2 cups of coconut milk
*1 cup coconut cream (katang gata)
*2 cups of chicken stock
*2 tablespoons of fish sauce (patis)

PROCEDURE:

*On a big pan, heat oil. Saute garlic, onions until light brown
Then add ginger, cook until onions become translucent.
*Add the tomatoes, squash, chicken stock, shrimp paste and the
coconut milk.
*Let boil and simmer for 10 to 15 minutes or until the squash become tender.
*Add the coconut cream, long chili pepper and shrimps.
*Bring again to boil and simmer for a few more minutes

MORE TIPS:

*This ginataang recipe can be used on any vegetable.
*Combination of fish and meat is also great.

Saturday, April 21, 2012

BEEF KALDERETA

INGREDIENTS:

*1kilo beef, cut into chunks
*1big can (350g) liver spread or ground liver
*5 onions, minced
*5 cloves garlic, minced
*6 tomatoes, sliced
*1 cup tomato sauce
*3 green pepper, diced
*3 red pepper, diced
*4 pcs. Hot chilli pepper, minced
*3/4 cup grated cheese
* 2 cups beef stock or water
*1/4 cup cooking oil or olive oil

PROCEDURE:

*in a casserole, saute: garlic and onions in oil. Then add
Tomatoes, red & green pepper and chilli peppers.
*Then put the beef, tomato sauce, liver spread, and water or stock.
Salt to taste and let simmer for at least 1 hour or until the beef is tender.
*Add cheese and olives (optional) and continue to simmer until
The sauce thickens.
*Serve hot with rice.

MORE TIPS:

*Goat meat is also recommended for kaldereta.
*More garlic and onions is best to taste.

Friday, April 20, 2012

MAJA BLANCA, Filipino desserts

INGREDIENTS:
*1/2 cup thick coconut milk
*1 cup rice flour
*1 cup sugar
*1/2 cup cornstarch
*3 tbsp sweet corn kernel
*4 cup fresh coconut milk or water
*1/2 cup grated frozen buko (optional)

PROCEDURE
*Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color.This is called latik.
*Drain the latik from oil and set aside.
*Grease a 13-inch rectangular dish with coconut oil.Set aside.
*In a medium saucepan, blend rice flour, sugar, sweet corn kernels, cornstarch, and fresh coconut milk.
*Stir in grated buko (if used)
*Boil over slow heat, stirring constantly to prevent lumps, unit mixture is clear for about 3-5 minutes.
*Pour hot mixture into prepared dish and allow to set.Sprinkle lantik on top.Cool before slicing.
*When rice flour is not available, soak 2 cups rice in 2 cups water overnight.Put thought blender and process until smooth.

Thursday, April 19, 2012

SINIGANG NA HIPON

INGREDIENTS:

*1 kilo of shirmp
*12 pcs. Tamarind (sampaloc) or 1 pack of sinigang mix
*1 big onion (diced)
*3 big tomatoes (quartered)
*2 pcs. Radish (sliced)
*1 bundle sitaw (stringbeans)
*1 bundle kangkong (cut into 2” long)
*3 pcs. Long green pepper
*5 cups ricewash or water
*salt or patis (fish sauce)

PROCEDURE:

*Boil tamarind in rice wash or water to soften.
*Pound and extract all juices of tamarind and set aside.
*In a casserole, boil rice wash or water, tamarind juice, onions, tomatoes, and radish.
*Lower fire, add in shrimps, kangkong, sitaw, and green long pepper.
*Simmer for 5 minutes.
*Season with salt or patis (fish sauce)
*Serve hot.

MORE TIPS:

*Could be cooked by fish or meat.
*Add hot pepper to taste.
*You can also use other vegetables like eggplant or okra.

Wednesday, April 18, 2012

ADOBO PORK OR CHICKEN

INGREDIENTS:

* one half or 1/2 kilo pork cut in cubes plus ½ kilo of chicken, cut into pieces or choice
of cuts 1 kilo of pork or 1 kilo of chicken.
*1 head garlic, minced
*1/2 yellow onion, diced
*1/2 cup soy sauce
*1 cup vinegar
*2 cups of water
*1 teaspoon paprika
*5 laurel leaves (bay leaves)
*4 tablespoons of cooking oil or olive oil
*2 tablespoons of cornstarch
*salt and pepper to taste
*3 tablespoons of water

PROCEDURE:

*In a big sauce pan or wok, heat 2 tablespoons of oil
*Then saute the minced garlic and onions.
*Add the pork and chicken to the pan.
*Add 2 cups of water, ¼ cup of soy sauce,
vinegar, paprika, and the bay leaves.
*Bring to a boil.
*Cover and simmer for 30 minutes or from the sauce pan when meat is tender.
*Remove the pork and chicken from the sauce pan and on another pan,
*Heat cooking oil and brown the pork and chicken for a few minutes.
*Mix the browned pork and chicken back to the sauce and add cornstarch
*Dissolve in water to thicken.
*Add salt and/or pepper if desired.
*Bring to a boil then simmer for an additional 5 minutes.
*Serve hot with the adobo gravy and rice.

MORE TIPS:

*you have the option to add small amount of crushed ginger.
*more garlic you have, more taste prevail.

ADOBONG KANGKONG

INGREDIENTS:

*1 big bowl kangkong (river spinach)
*1/4 kilo of pork, cut into small pieces
*1/4 cup of vinegar
*1/4 cup of soy sauce
*5 cloves of garlic, minced
*Add the kangkong stalks first and cook for 1 minute then add
The kangkong leaves.
*Continue the cooking until the vegetable is done.
*Serve hot with rice.

MORE TIPS:

*This recipe can be used to cook other vegetables.
*Like eggplant, spinach, cabbage, string beans or any other vegetable.
*You could also add coconut milk to add the taste.
*Add also red pepper

GINATAANG TILAPIA

INGREDIENTS:

*2 Lbs. tilapia, cleaned (about 1 kilo or 2 to 3 pcs.)

*3 cups coconut cream

*3 cloves garlic, minced

*1 bulb onion, finely sliced

*1 knob ginger, cut into strips

*1-2 banana pepper

*1 tbsp. fish sauce (patis)

*1 tbsp. shrimp paste (bagoong)

*1/4 cup cooking oil

*1 cup fresh spinach (or mustard leaves)

PROCEDURE:

* Saute garlic, ginger, and onions in hot oil.

* Add the shrimp paste and fish sauce

*Pour in the coconut cream and stir until natural oil from the coconut cream comes out.

* Add the banana pepper and simmer for 3 to 5 minutes.

* Lower the heat and add the tilapia and simmer for 7 to 10 minutes.

* Add the spinach and simmer for about a minute.

* Serve hot.

MORE TIPS:

*You could also use kangkong leaves (river spinach)

*Malunggay leaves also advisable.

*More coconut cream, more tasty.


DINENGDENG, ILOCANO DISH

INGREDIENTS:

* 1 Bundle Sitaw (String bean) cut into 1” strips

* 2 cups of squash, cubed

* 2 bundle ocra (halves)

*1 whole onion, skinned

*1 tomato, quartered

*100 grams liempo meat, cut

*1 bundle bataw (Bean pod), cut into halves

*1 cup saluyot leaves (jute leaves)

*1 cup ampalaya, julienne

*1 cup eggplant (slice)

*1/5 cup bagoong isda juice

*vetsin

*leftover fried fish

PROCEDURE:

In a casserole, boil 1 liter of water along with liempo meat; followed by onion and tomato. Simmer for 10 minutes. Add bagoong isda juice using a strainer to separate solid particles. Wash vegetable and add in squash, sitaw, bataw, ampalaya, eggplant, ocra, bring it to a boil and simmer until squash is tender. Add salt to taste, vetsin and leftover fried fish.

Bring to a boil again and serve dinengdeng while hot along with hot rice.

MORE TIPS:

*You could also use shrimps or pork depending on your desired taste.

*Squash flower and fresh leaves are also acceptable.

*Malunggay leaves are also recommended for a more nutritious food.


Wednesday, April 4, 2012

MILKY DOUGHNUTS

(5-6 Servings)

INGREDIENTS:

* ½ cup warm milk (fresh or evaporated)

* ½ cup sugar

* 2 ½ tablespoons yeast

* 2 eggs, slightly beaten

* ½ margarine, melted syrup

* 4 ½ cups all purpose flour

* 1 teaspoon salt

* 1 cup whole milk powder

PROCEDURE:

*In a clean medium bowl, mix the warm milk, sugar and yeast. Set aside the mixture and wait until bubbling or have bubbles.

* Transfer the mixture into a large bowl and add the eggs, melted margarine, flour and salt. Mix very well.

* Put the mixture into a clean surface or table. Continue mixing with your bare own hands until it looks like a rubberized and smooth.

* Cover with a clean white cloth and leave it for 45 minutes to form much bigger because of the yeast or wait until the mixture expanded.

* Lay it flat on a baking surface or table at least one inch thick, sliced the mixture using glass (normal size of a glass) to form each slice a round shape.

* Removed the center of each round slice using a clean cap of a big bottle at least ½ inch thick.

* Put all round slices into a baking tray and bake it into the oven over 350F until golden brown

* Sprinkle it with milk powdered, transfer the milky doughnuts into a serving tray.

* Ready to serve while still hot.

MORE TIPS:

-Milky doughnuts is best during snack time or as business, it is not only easy to bake but you will also earn enough money in making it as a business because the ingredients all cheap and cost only a small amount of capital.

- Milky doughnuts can be served hot or cold.

- It can be also serve during breakfast, snack or even at kiddie parties.

- Kids love milk so much so kids will surely like your milky doughnuts.


By: Forever Young “,)