Angeles City and Filipino Cuisine

How to Cook Pinakbet: Ilocano Style Filipino Food

2011-10-30T21:57:00.000-07:00

Pinakbet is one of the special dishes by the Ilocano Filipinos. Ilocanos are usually vegetarians and have simple but delectable dishes cooked to perfection. This is how an Ilocano pinakbet or pakbet is cooked.

Ingredients of Ilocano ppinakbet

4 pcs of eggplant

1 pc bitter melon (ampalaya)

1 small bundle of string beans

½ pc yellow squash

6 pcs okra fruit

3 pcs tomatoes

1 bulb of onion

Salt

Steps in cooking Ilocano pinakbet

Step #1 – Wash all ingredients carefully in clean tap water.

Step #2 – Slice all ingredients approximately 1 inch cubes for the eggplant, squash, bitter melon, and okra. For the string beans cut them into two inch-lengths. The tomatoes and onion should be sliced in thin strips.

Step #3 – Boil 2.5 cups of water in a clean pot/container.

Step #4 – When the water boils, add fish anchovy (bagoong), by putting a small amount in a bowl and then adding water to extract the flavor. You can crush the bits of small fishes to extract the scrumptious juice. Do not include the small fishes with your pakbet, but only the extract.

Step #5 – Let it boil again, and then add all the ingredients, with the string beans first followed by the bitter melon, the squash, the okra and lastly the tomatoes and the onions. Do not mix; just put them on top of the other by spreading evenly, after each addition. Hence, the onions and tomatoes should be spread at the top of your pinakbet dish.

Step #6 – Cover and let it simmer, until the water has been reduced to half.

Step #7 – You can then mix by holding the cover tight and mix it by moving the pot/pan sideways and up and down, at least thrice. Do not use a ladle or spoon. The pinakbet’s veggies would be crushed.

Step #8 – Taste and add salt if necessary. You are now ready to serve.

Pointers in cooking Ilocano pinakbet

· Simmer as soon as the water boils so that the veggies will be able to absorb each other’s flavors sufficiently.

· You can cook it until very tender as long as it is with a low flame and without mixing repeatedly but only once (and without a ladle), so that the flavor will come out more. Half cooked vegies are not as delicious as that which is cooked sufficiently.

· Do not place too much broth, it is an altogether different dish when you do so, which is “Dinengdeng”, and this is usually with a fish or shrimp as toppings. Pakbet is better when cooked with a smaller volume of water.

Filipino Picnic Foods

2011-10-30T00:09:00.000-07:00

Rice, chicken intestines, roasted fish, delectable mussels, and then juicy watermelons are good combinations for picnics.

Proper Filipino Food Combination

2011-10-26T09:40:00.000-07:00

The proper combination of Filipino foods would make a delightful and pleasurable meal. You can combine veggies and fish dishes with meat or sea food. The fruits and veggies will balance the fat coming from the sea food and meat.

Halo-Halo, Great Filipino Dessert-Snack

2011-09-19T11:38:00.000-07:00

Halo-Halo
Image Credit: en.wikipedia.org

HALO-HALO INGREDIENTS

shaved ice
sweetened beans
sweet yam
boiled banana
ripe jackfruit
nata de coco
sugar
milk

PROCEDURE

1. Depending on how many servings (cocktail or tall cups) prepare shaved ice.
2. Put shaved ice into the cups , at least 3/4 of the cup.
3. Cut the boiled banana into small cubes, at least a quarter of an inch and distribute into the cups. The amount will depend on the preference of the person.
4. Shred the ripe jackfruit into thin strips, distribute into the cups.
5. add nata de coco to all cups.
6. Put two table spoons of sweetened beans into each cup.
7. Top it with sweet yam.
8. Place sugar to taste
9. Place a generous amount of milk.
10. It is now ready to serve.

N.B.

You can add more fruits to the mixture (halo-halo) if you prefer other fruits. It's all up to you.
It can also be a scrumptious dessert or snack.
Enjoy your halo-halo.

Inihaw (Roasted) na Tilapia

2011-09-18T06:02:00.000-07:00

Inihaw na tilapia

Slice tomatoes, onions into small cubes, add ingredients.
Place them inside the fish after cleaning off its intestines.
Roast slowly.
Serve with mango slices or banana.

Lagat na Puso

2011-06-12T07:10:00.000-07:00

Lagat na Puso is another Kapampangan dish that is incredibly delicious. Come back for the recipes next post.

Food from Ibiza

2010-10-03T00:36:00.001-07:00

ORIGINAL PALITAW

2010-09-03T05:18:00.000-07:00

ORIGINAL PALITAW

INGREDIENTS:

2 cups sticky rice flour

1 cup grated young coconut

1½ cups water

½ cup sesame seeds

2½ cups white sugar

PROCEDURE:

· Combine the grated young coconut, sesame seeds and the white sugar together on a bowl. Mix very well and set aside.

· Dissolved the 2 cups sticky rice flour into a cup of water. Mix very well using your hands.

· On a deep sauce pan, bring half of the pan of water to the boil.

· While waiting for the water to boil, scooped a spoonful of the mixture and form each into round flattened shape. Place each palitaw patty on a plate powdered with flour or rice flour.

· Repeat the second steps until all the mixture has been used.

· Gently soak the palitaw patty onto the boiling water and wait until the patty floats from the boiling water.

· Once the patty was already floating, it means it is already done and cooked. Remove from the boiling water each palitaw, one by one, and dip its both side on the coconut mixture. Place on a serving platter.

· Repeat seventh step until all the palitaw patties has been cooked and dipped.

· Ready to serve.

MORE TIPS:

Did you know that the word “Palitaw” came to a Tagalog word (Philippines dialect) which means “ to float”. So it was named by its own reaction. If the Palitaw patty already floats, it means its already cooked and ready to be removed from the boiling water.

BINAGOL , a Filipino Specialty

2010-08-31T10:59:00.000-07:00

BINAGOL

(10 servings)

INGREDIENTS:

1 cup fresh taro root, uncooked and grated

1 cup brown sugar

1 cup coconut milk

1 cup condensed milk

4 preserved egg (egg buro), may also use hard boiled egg, quartered

Banana leaves, lightly heated

Tie

4 empty coconut shells, cleaned

PROCEDURE:

· Combine and cook the grated taro, coconut milk and brown sugar together in a pan, over a medium heat for 6 minutes.

· Reduce heat into low, stirring continuously for another 10 minutes.

· Add the condensed milk, continue stirring for 15 minutes.

· Scooped the mixture and place into the 4 empty shells.

· Put the eggs at the middle of each shell. Over and wrapped each shell with the banana leaves.

· Tie it properly.

· Bring water to a boil on a casserole over a high heat.

· Cook into a steamer the Binagol for an hour or more.

· Ready to serve.

CHAMPORADO or HOT CHOCOLATE RICE

2010-08-25T04:31:00.000-07:00

CHAMPORADO or HOT CHOCOLATE RICE

INGREDIENTS:

2 cups sticky rice

10 cups water

6 tablespoons cocoa powder

2 cups brown sugar or muscovado sugar

2 cups evaporated milk

PROCEDURE:

· Rinse well the sticky rice and drain.

· Add the cocoa powder and the water. Bring to the boil.

· Mix well, add the sugar and the milk.

· Place each serving into a bowl. Ready to serve.

· Serve hot or cold.

MORE TIPS:

- Champorado or Hot Chocolate Rice is a native Filipino dish (Philippines, Asia).

- Perfectly matches fried dry fish (tuyo).

- Best for miriendas or during snack time. Also best during cold and rainy seasons.

- It can be served with more fresh or evaporated milk and condensed milk as topping.

MORON SUMAN

2010-08-22T07:37:00.000-07:00

MORON SUMAN

INGREDIENTS:

200 grams sticky rice

800 grams white sugar

400 grams margarine

400 grams ordinary rice

100 grams peanut

6 cups coconut milk

3 teaspoons vanilla

Banana leaves

PROCEDURE:

· Combine the sticky rice and the ordinary rice together in a pan, pour the coconut milk and cook until fine.

· Add all the left ingredients except the banana leaves. Mix very well and cook until sticky and done. Remove from the heat.

· Wrapped the mixture in the banana leaves, in any desired size.

· Repeat third steps until all the mixture has been used.

· Arrange all the wrapped suman into a casserole (standing position).

· Add 2 cups of water and bring to the boil.

· Remove from the casserole and drain. After draining, place the Moron Suman to a serving platter.

· Serve hot or cold.

MORE TIPS:

- Moron Suman is a native Filipino dish (Philippines, Asia).

- Moron Suman is best to serve with coffee or hot chocolate drink.

- We can also dip Moon Suman into sugar before serving if you prefer to add more sweetness.

CASSAVA CAKE

2010-08-20T08:10:00.000-07:00

CASSAVA CAKE

INGREDIENTS:

1 kilo cassava, grated and drained

3 cups grated cheese

6 eggs, lightly beaten

4 tablespoons vanilla

1 kilo white sugar

6 cups fresh milk or evaporated milk

PROCEDURE:

· Combine cassava, 1 cup grated cheese, milk, white sugar, vanilla and eggs. Beat well until smooth.

· Preheat the oven over 360 F.

· Pour the mixture into a baking tray. Sprinkle with 2 cups or left grated cheese on top.

· Baked until golden brown.

· Slice in any desired size, place each sliced in a serving saucer. Ready to serve.

MORE TIPS:

- It is required to use young cassava root because other wild old cassava root can be poisonous.

- Adding more grated cheese and fresh milk will add more good taste to the said menu.

MARUYA or BANANA HOT CAKE

2010-08-18T09:23:00.000-07:00

MARUYA or BANANA HOT CAKE

INGREDIENTS:

4 cups banana (saba), cooked, boiled and mashed or minced

1 tablespoon baking powder

4 eggs, lightly beaten

Salt to taste

1 cup sugar

2 cups flour

Butter

Honey syrup

PROCEDURE:

· Beat the egg and sugar until thick to a mixing bowl.

· Combine flour, baking powder and salt. Add the flour mixture into the beaten egg and sugar.

· Add the mashed banana, mix well until smooth.

· Heat the butter into the skillet, pour and fry each maruya patty until both sides are golden brown.

· Serve hot with butter and honey on top.

MORE TIPS:

- We can also use over-ripe banana (saba).

- We can also use margarine instead of butter to avoid from sticking unto the skillet.

- We can also use condensed milk, creamy peanut butter or any sweetened syrup as toppings.

SPECIAL BINAN LAGUNA PUTO

2010-08-16T10:20:00.000-07:00

SPECIAL BINAN LAGUNA PUTO

INGREDIENTS:

1000 grams pack of any Brownie mix

1½ cups water

Grated cheese

8 eggs

Preserved egg (egg buro) or white cheese

Grated young coconut

1 cup vegetable oil

PROCEDURE:

· Bring water to the boil into a casserole, ready the steamer.

· Mix the brownie mix, eggs, vegetable oil and water into a bowl. Mix very well until smooth.

· Pour content or mixture into a steaming tray. Sprinkle with grated cheese, sliced preserved egg or white cheese.

· Let it steam for 30-40 minutes until done.

· Serve with grated young coconut.

TUNA EMPANADA

2010-08-13T12:37:00.000-07:00

(20 servings)

INGREDIENTS FOR THE PIE CRUST:

2 eggs

2 cups margarine

2 tablespoons white sugar

4 cups flour

Salt to taste

1 cup water

INGREDIENTS FOR THE SPREAD:

2 cups tuna flakes

2 medium potatoes, peeled and cut into small cubed

2 cups green peas (gisantes)

1 ½ cups red bell pepper, cleaned and finely chopped

2 cloves garlic, minced

Cooking oil

Ground black pepper

PROCEDURES:

WAYS IN MAKING PIE CRUST:

· Put the flour into a bowl, add the white sugar and salt, mix well using a 2 forks.

· Add the margarine into the mixture until very thick.

· Add the eggs and mix again, add the water and mix very well again.

· Spooned the mixture and shape each into a ball. Wrapped each ball into a wall paper and put in the refrigerator.

WAYS IN MAKING SPREAD:

· Fry the potatoes in hot cooking oil, until cooked but not totally brown. Drain on a kitchen paper and set aside.

· Saute garlic in a small amount of the cooking oil. Add the fried potatoes, tuna flakes, green peas and the red bell pepper.

· Stirring constantly until cooked and done.

WAYS IN MAKING THE TUNA EMPANADA:

· Get the balled flour mixture from the refrigerator. Put the balls into a clean table. Put the rolling pin of a small amount of flour.

· Flattened each ball using the wooden rolling pin, make each into a thin round shaped, this will be the wrapper or crust of the spread to make tuna empanada.

· Put each thin round shaped a spoonful of the tuna spread, let the 2 edge meet to enclosed the crust using a fork. Place each empanada into a tray.

· Repeat third step until done.

· Heat the cooking oil into a deep frying pan for deep frying.

· Gently place each empanada into the hot cooking oil and fry each side until golden or lightly brown. One by one if possible to avoid from sticking each other.

· Remove from the frying pan if already cooked, drain on a kitchen paper.

· Ready to serve or wrapped each into a paper before serving.

MORE TIPS:

- Drain each Empanada very well for health security to avoid from too much cholesterol.

- It is much better to use vegetable oil for cooking or deep frying but it will costs more expensive from the ordinary cooking oil but at least our health is free from too much cholesterol and less danger.

- Medicines and hospitalizations are more expensive than using vegetable oil.

- We can also use ground pork, ground beef, ground chicken and any fish flakes or smoked fish flakes as substitute to tuna fish.

- Adding more ground black pepper or bell pepper will lessen the fishy smell.

- It is also better to prepare Tuna Empanada as a business.

- Best to serve with sweet and sour sauce or ketchup.

OKOY, Filipino Specialty

2010-08-10T14:45:00.000-07:00

INGREDIENTS:

2 cups cornstarch

½ cup asuete stock

2 cups flour

3 teaspoons baking powder

Salt and ground black pepper

3 cups shrimp stock

2 eggs, beaten

Cooking oil

FOR THE TOPPINGS:

2 cup spring onions, chopped

4 cups tofu, stripped

1 kilo shrimp, cleaned

2 cups papaya, grated

FOR DIPPINGS:

1 cup vinegar

1 garlic head, minced

Salt and ground black pepper

1 onion, chopped

PROCEDURES:

· Combine flour, cornstarch, baking powder, salt and ground black pepper in a bowl, mix very well. Set aside.

· Mix asuete stock, shrimp stock and eggs together. Beat until smooth.

· Heat the cooking oil in a frying pan for deep frying.

· Spread properly the grated papaya and toge in a saucer (desired amount). Sprinkle it with spring onion, stripped tofu, shrimp and small amount of flour mixture. Gently put it on the frying pan and fry until crunchy. Drain into a kitchen paper.

· Repeat procedure number 4 until the all mixture has been used.

· To make the vinegar dipping, just combine all the ingredients into a bowl.

· Place the okoy on a serving platter with the vinegar dipping.

· Serve while still crispy.

KILAWING TUNA

2010-08-07T07:18:00.000-07:00

(6 servings)

INGREDIENTS:

½ kilo tuna fillet

2 garlic head, minced

½ cup minced ginger

1 chilli pepper, chopped

2 finger pepper, sliced diagonally

1 bell pepper, cleaned, seeded

1 cup white vinegar

¼ cup coconut milk

Salt and ground black pepper

PROCEDURE:

· Rinse the tuna fillet with water, clean it by removing the left skin and bone. Sliced into 1 inch or bite size.

· Place it into a bowl and season it with salt and ground black pepper. Mix very well, pour the white vinegar and mix again. Cover and set aside for 2 hours.

· Remove the stock of the fillet, add the calamansi extract, garlic, chillies, bell pepper, ginger and onion. Mix well, and set aside for 30 minutes.

· Add the coconut milk, mix again.

· Place the Kilawing Tuna into a serving plate, then serve cold.

SHRIMP SIOMAI

2010-08-02T05:18:00.000-07:00

SHRIMP SIOMAI

(6-8 servings)

INGREDIENTS:

½ kilo shrimp, peeled, finely chopped

Salt and ground black pepper

5 Chinese mushroom, quartered, soaked in water

¼ kilo pork meat (tenderloin), finely chopped

2 tablespoons sugar

6 tablespoons cornstarch

1 tablespoon sesame oil

1 egg white

1 onion, minced

Margarine

Wanton wrapper or siomai wrapper

FOR DIPPING SAUCE:

½ cup soy sauce

¼ cup calamansi extract

Chilli

Ground black pepper

PROCEDURE:

· To make the dipping sauce, combine all the ingredients in a bowl,mix well and set aside.

· Bring water to the boil in a large casserole.

· Prepare the streamer, brush the streamer with small amount of margarine. Set aside.

· Combine all the ingredients in a bowl, mix very well.

· Put 1 teaspoon of the mixture into each wanton wrapper. Wrapped properly, and place each siomai unto the streamer.

· When the water is already boiling, place the streamer at the top of the casserole. Steam the Siomai for 10-15 minutes.

· Place the steamed Siomai into a serving plate with the dipping sauce.

BEEF CALDERETA

2010-07-28T01:45:00.000-07:00

BEEF CALDERETA

(8-10 servings)

INGREDIENTS:

1 kilo beef, cut into cubes or any desired size

2 bell pepper, cut into stripped

4 medium potatoes, quartered

Vegetable oil

1 cup tomato paste

1 clove garlic, minced

1 onion, cut into stripped

2 tablespoons liver spread

Salt and ground black pepper

¼ cup soy sauce

PROCEDURES:

· Bring the oil into heat and fry the potatoes. Place it into kitchen paper. Set aside.

· Saute garlic, onion, beef and soy sauce into a heavy pan or pressure cooker over a high-medium heat. Season with salt and pepper, add 4 cups of water. Cover and cook until the beef is already tender and cooked.

· Add the tomato paste, liver spread and bell pepper. Stir well and continue to cook until the sauce has already thickened.

· Add the fried potatoes and stir well.

· Remove from the heat and ready to serve.

MORE TIPS:

- You can add more bell pepper if you want to.

- Beef Caldereta can be served with hot rice, in any occasions, parties. Even in happy hour with wine or beer.

CHICKEN TINOLA

2010-07-25T00:35:00.000-07:00

CHICKEN TINOLA

(8-10 servings)

INGREDIENTS:

1 kilo chicken, sliced into desired cut

½ cup minced ginger

3 cloves garlic, chopped

1 onion, finely sliced

2 tablespoons vegetable oil

2 pieces sayote fruit (Philippine apple), pared and cleaned, diagonally cut into fine size (sayote fruit can also be replaced by green papaya)

Salt and ground black pepper to taste

1 cup chili leaves or malunggay leaves (Horseradish tree leaves)

1 liter of water

PROCEDURE:

· Heat the oil in a heavy pan over a medium heat. Add the ginger, garlic, followed by the onion, sweat until soft but not totally brown.

· Add the chicken and season it with salt and ground black pepper, simmer for 1 minute.

· Pour the water and add the sayote fruit or green papaya onto the mixture. Cover and simmer for 5 minutes or until the chicken and the vegetables were already cooked.

· Add the chili leaves or malunggay, cover the pan and tuned off the stove. Leave for at least 3 minutes.

· Serve hot.

BEEFY CON SISIG

2010-07-24T01:01:00.001-07:00

BEEFY CON SISIG

(8-10 servings)

INGREDIENTS:

1 kilo ground beef

1 cup etract calamansi (Philippine lemon)

2 tablespoons chilli (labuyo), chopped

1 head garlic, finely chopped

2 cups onion, finely chopped

Salt and ground black pepper to taste

2 tablespoons vegetable oil

1 tablespoon butter or margarine, greased in a sizzling plate before serving

PROCEDURE:

· Heat the vegetable oil in a frying pan over a high heat, add the garlic, stirring continuously until golden brown. Add the ground beef, season with salt and ground black pepper, continue stirring to avoid sticking into the frying pan and until the beef has been already cooked.

· Reduce the heat to medium. Add the chopped onions and chilli. Pour the calamansi etact and tirring continuously until the miture has been mied well. Add more pepper if desired. Remove the pan from the heat.

· Heat the sizzling plate into a very high heat. When it is done, remove the sizzling plate carefully and grease or brush it with butter or margarine. Put the beefy sisig mixture onto the sizzling plate and serve while it is still hot.

Sisig is a Kapampangan cuisine (Pampanga, Philippine). They use boiled and grilled pork cheeks or pork tail as the main ingredient. If the said pork was already cooked, they chopped or sliced the meat into small pieces and seasoned it with chilli.

Sisig can be served with hot rice, also to any parties or gatherings, and also matched in happy hour while drinking wine or beer.

Sisig can also be served with any designs on top such as scrambled egg, more chilli toppings, onion rings, fresh parsley leaves, minced garlic, mayonnaise and a lot more.

CREAMY CHICKEN CURRY

2010-07-18T15:03:00.000-07:00

CREAMY CHICKEN CURRY

(Serves 10-12)

INGREDIENTS:

1 kilo chicken, cut into fine size

2 tablespoons vegetable oil

¼ cup fresh root ginger, minced

1 head garlic, finely chopped

1 onion, finely chopped

4 medium size potatoes, cut into fine size

3 carrots, diagonally sliced into fine size

2 medium bell pepper, cleaned and sliced

Salt and ground black pepper to taste

2 cups coconut cream

PROCEDURES:

· Heat the oil in a heavy pan over a medium heat. Saute the ginger followed by the garlic, until golden brown. Add the onion and stir until soft and translucent.

· Sear the chicken and season it with salt and pepper, cook for 5 minutes.

· Dissolved the curry powder to a cup of water and pour gently into the pan. Add the potatoes and stir. Cover and let it boil for 2 minutes.

· Add the carrots and the bell pepper, stirring occasionally, cook for another 2 minutes.

· Finally add the coconut cream, pour gently unto the pan. Stir and cook until the carrots are already tender.

· Serve hot.

HEALTHY SPICY TUNA SPAGHETTI

2010-07-17T08:33:00.000-07:00

HEALTHY SPICY TUNA SPAGHETTI

(6-8 servings)

INGEDIENTS:

½ kilo pasta spaghetti, cooked

2 can spicy tuna, preferably spicy century tuna, drained

Oil of spicy tuna, separate the oil of the tuna from its soup

1 head garlic, finely chopped

1 onion, finely chopped

1 pack tomato sauce (1 liter)

1 cup fresh tomatoes, sliced into fine pieces

Salt and ground black pepper to taste

PROCEDURE:

· Heat the oil in a large sauce pan over a high heat. Saute the garlic, stirring, until golden brown.

· Add the onion and the fresh tomatoes, stirring, until soft and cooked.

· Sprinkle the salt and pepper to taste. Add the tomato sauce and let it boil for 3 minutes, stirring occasionally.

· Add the spicy tuna flakes and stirring very gently.

· Prepare 6-8 platters, divide the pasta in equal amount and place it on the platter. Pour on top of the pasta the tuna spaghetti sauce.

· May also be served with grated cheese for toppings or toasted garlic bread.

Spicy tuna spaghetti is a healthy food and good for those who are health-conscious because of less fat.

VEGETABLE DISH: DINENGDENG or BINAGOONGAN

2010-07-15T06:44:00.000-07:00

DINENGDENG or BINAGOONGAN

(Serves 4)

INGREDIENTS:

4 fried fish, new cooked or left-over may do so

1 bundle squash flower, cleaned

1 cup saluyot leaves

1 cup string beans, cut into inch length

2-3 tablespoons preserved fish etract (bagoong)

1 cup water

PROCEDURE:

· To clean the squash flower, remove the nectar part of the flower and also the thick parts.

· Boil cup of water in a small pan with a medium heat.

· Add the fish etract or bagoong and let it boil for at least a minute. Add the string beans, cook for 3 minutes or until the string beans are already tender or half-cooked.

· Add the saluyot leaves and the squash flower. Cook for about a minute or until the vegetables are already cooked.

· Serve hot with fried fish as the toppings.

Dinengdeng or Binagoongan is the common favorites of Ilocano folks (Ilocos Region, Philippines). Many of them live simply or take life as a simple one. They love planting so that if they want to eat or cook something, they will only just harvest their own plants. No need for them to go into the market and buy.

According to them, why would they waste their money buying expensive foods while they can plant and have their own in the back yard. Less money consuming, healthier because no preservatives, all natural, also way to earn money for them by selling their harvested products and at the same time planting exercises their body.

Hhow to Prepare PAN DE PIZZA

2010-07-12T16:01:00.000-07:00

PAN DE PIZZA

(Makes 4 servings)

INGREDIENTS:

4 medium sized, 3-day-old pandesal, halved

1 medium size bell pepper, cut into ring

1 small can pineapple tidbits, drained

1 cup spaghetti sauce

1 cup cheese spread

2 sliced ham, cut into cubes

PROCEDURE:

· Before you start preparing and cooking, make sure that your hands are clean.

· Arrange properly all the pandesal bread to an oven tray.

· Spread spaghetti sauce on each pandesal then top with the ham and bell pepper followed by the cheese.

· Toast in the oven with a low-medium heat for at least 5 minutes or until light brown and the cheese has already melted.

· Top with pineapple chunks and serve hot.

TIPS

We can prepare and serve this recipe to our visitors and family in many occasions like breakfast, during snack time or meriendas, break time, weekend gatherings, or even during watching television.

Your family will love it especially our kids because they love pizza so much.

You will also save money and expenses to this kind of recipe because imagine your 3-day-old bread or left-over pandesal will still be used and repaired!

Many people are getting hungry because of poverty, so why waste such blessings. This recipe is not only cheap but also saves time because it is so easy to prepare and cook.

LAING

2010-07-09T07:33:00.000-07:00

LAING

(Good for 6 servings)

INGREDIENTS:

¼ kilo pork meat, cut into fine cube

¼ cup ginger, sliced into thin

¼ cup tiny dried fish or daing (optional)

1 cup water

2 cups thin coconut milk

1 cup thick coconut cream

2 tablespoons vegetable oil

1 onion, sliced

5 pieces finger pepper

2 pieces fresh root tofu (optional), cut into medium chunks

Salt and ground black pepper to taste

PROCEDURE:

1. Heat the oil into a large pan over a medium heat. Once the oil is already hot, sauté the garlic , followed by the onion and sweat until cooked.

2. Add the ginger and the pork. Stirring occasionally.

3. Add the water, tofu leaves and fresh root tofu (optional), coconut milk, salt and pepper to taste, let it boil for at least the meat and the tofu root is cooked.

4.Stir in the dried fish, the finger pepper and the coconut cream. Cook gently for 5 minutes or until the miture has already thickened.

5. May be served hot or cold.

Laing recipe with tofu leaves and coconut milk or coconut cream as the main ingredients and usually seasoned with chilly. Laing also is the main dish and specialty of the Bicolanos (Bicol Philippines). You will not only enjoy the savory taste and appetizing smell but you will also enjoy the different spicyness of this recipe that will surely tickle your tounge and might also let your sweat comes out while eating.

Photo by Monica Arellano-Ongpin

MILK FISH BULANGLANG

2010-07-08T11:20:00.000-07:00

(Good for 6-8 servings)

INGREDIENTS:

2 large size milk fish (bangus), cleaned and diagonally sliced each fish with 4-5 equal part

7 over-ripe guava fruits cut each into 2 parts

10 pieces pechay leaves (large size), cut the thick end part and dispose

4 cups of water

1 onion, sliced

1 head garlic, minced

2 fresh tomatoes cut into 4 parts

1 medium size radish, slice into thin diagonally shape

Salt and whole black pepper to taste

5 pieces finger pepper

1 teaspoon minced fresh root ginger

PROCEDURE:

· Combine guava fruits, garlic, ginger, onion, tomatoes, radish, and water in a flame proof dish or a large pan, and bring to the boil. Let it boil for at least 5 more minutes.

· Add the milk fish, finger pepper, salt and pepper to taste. Cover and cook over a low heat for another more 5 minutes.

· Stir the pechay leaves and let it boil for a further 2 minutes or until the pechay leaves were already half-cooked.

· Serve hot.

The origin of Bulanglang recipe is from Katagalugan Region (Philippines)

You may also use pork meat as the major ingredients instead of milk fish in cooking bulanglang

This recipe is not far from Boiled (Nilaga) or Sinigang recipe because many ingredients are similar with the Bulanglang ingredients. We also come up to use guava flavouring rather than tamarind flavor.

CRUNCHY TOFU NUGGETS

2010-07-06T21:23:00.000-07:00

(Makes 6 servings)

INGREDIENTS:

1 kilo tofu, drained and mashed

Vegetable oil

1 kinchay, finely chopped

2 tablespoons cream of mushroom powder

2 tablespoons cornstarch

5 tablespoons flour

Salt and ground black pepper to taste

FOR THE GARLIC DIPPING SAUCE:

¼ cup sugar

½ cup vinegar

1 tablespoon finely chopped garlic

2 tablespoons soy sauce

1 tablespoon cornstarch

1 cup water

PROCEDURE:

· To make the garlic dipping sauce, put the soy sauce, water, vinegar and sugar in a sauce pan. Bring it to a boil, simmer and turn to a low heat, simmer until garlic sauce thickens.

· Put the tofu, cream of mushroom powder and flour in a bowl. Mi well.

· Add the onion, kinchay, salt and pepper to taste and stir together.

· Heat a large frying pan over a medium heat and brush with vegetable oil.

· Form tiny nugget sizes and fry the pieces of nuggets for about 2 minutes on each side until golden brown. Drain on kitchen paper.

· Serve immediately with a bowl of garlic sauce for dipping.

Appreciate the taste of a well-balanced vegetarian nuggets recipe. Since our kids are very fond of nuggets, they will not determine the taste of the vegetable ingredients that we used instead of ground pork or beef. Not only your kids will enjoy it but you too will love it. Try this new recipe, you will never regret serving this to your family.

VEGE- LUMPIANG SHANGHAI

2010-07-03T03:40:00.000-07:00

Good for 12 Servings

INGREDIENTS:

24 lumpia wrappers

1 kilo vege-meat, ground

2 medium size bell pepper, finely chopped

1 carrot, finely chopped

2 onions, finely chopped

2 head garlic, chopped

1 cup kinchay, finely chopped

1 tablespoon cream of mushroom powder

Salt and ground black pepper to taste

Vegetable oil for deep frying

FOR THE SWEET AND SOUR SAUCE:

2 cups unsweetened pineapple juice

2 tablespoon honey

3 tablespoon cornstarch

½ cup liquid aminos

¼ cup lemon etract

½ teaspoon garlic powder

Salt and pepper to taste

PROCEDURE:

Step 1. Heat 1 tablespoon of vegetable oil in a large heavy frying pan. Add the garlic and onion, stir fry for about 1 minute.

Step 2 Add all the ingredients ecept the lumpia wrappers and vegetable oil, and stir fry for a further 1-2 minutes.

Step 3 Spoon miture onto wrapper and roll.

Step 4 Heat the vegetable oil in a large frying pan, when the oil is already hot, fry the rolled lumpia.

Step 5· Fry until golden brown. Drain on kitchen paper.

Step 6 To make the sweet and sour sauce, combine all ingredients in a saucepan and bring to a boil, stir constantly while cooking. Simmer until the mixture thickens.

(Keep refrigerated in a bottle)

Step 6 Serve immediately with sweet and sour sauce.

Many people nowadays are body-conscious. Some are only concerned for their health situations while some are for pleasure.

So if you are also one of them, this vegetarian recipe fits you well. Instead of using animal meat, replace it with vegetable that will surely give your body safe and a healthier diet. You will not only enjoy the vegetarian taste but you will also gain the nutrients that your body needs.

Photo by: roboppy's photostream

How to Prepare a Halo-Halo

2010-06-10T05:56:00.000-07:00

Summer time brings in the Halo Halo- (mix-mix) which is a summer treat.

Ingredients are:

Coconut meat sliced in cubes
Beans
Ripe jackfruit in shreds
Banana sliced in cubes
Nata de coco in cubes
Sweet yam or ice cream
Shaved or crushed ice
Milk
Sugar

Steps

Shave enough ice and place it in the halo-halo glass.

Place the fruits as toppings with the cooked sweet yam or ice cream at the topmost portion.

Add milk and sugar to taste.

Serve fresh.

Photo by: ejwines2's photostream

Angeles City Cuisine

2010-06-09T11:16:00.000-07:00

Angeles City cuisine is an array of everything, from Chinese, Italian, American, and the native Pampango dishes. Watch out for this blog.