Wednesday, 29 April 2015

Idol sa Kusina Recipe- Sizzling Tofu and Mushroom in Cream Sauce

Sizzling Tofu and Mushroom in Cream Sauce.

Ingredients:
250 g tofu, cubed into 2x2 inch size
150 g button mushrooms, halved
1 head garlic, finely chopped
1 pc white onion, diced
1 pc red bell pepper, cubed
½ cup all purpose cream
2 tbsps water
3 tbsps oyster sauce
1 tsp white sugar
1 tsp fresh parsley, coarsely chopped
Black pepper to taste
2 pcs chili peppers, deseeded and sliced
Cooking oil

Procedure: 

Idol sa Kusina Recipe-Buttered Chicken with Fried Garlic Bits

Buttered Chicken with Fried Garlic Bits
Ingredients:
1 kg chicken leg and thigh, cut into bite-size pieces
4 tbsps butter
½ tsp salt
150 g cornstarch
1 pc egg, beaten
1 head garlic, finely chopped
Cooking oil for deep-frying
1 head garlic finely chopped and fried
Procedure: 

Thursday, 23 April 2015

Unang Hirit Recipe- Pancit Qaudra

Pancit quadra by Chef Jam Melchor

MGA SANGKAP: pancit canton, tahong, pineapple juice, broccoli, black beans, red at green bell pepper, celery, sibuyas, bawang, luya, asukal, cornstarch, tubig, oyster sauce, toyo, asin, paminta, mantika.

PARAAN NG PAGLULUTO:
1. Maggisa ng luya, bawang at sibuyas. Idagdag ang bell pepper, celery at broccoli. Timplahan ng asin at paminta. Isantabi kapag luto na.
2. Para sa noodles: maggisa ng luya at black beans. Lagyan ng tubig, oyster sauce at toyo. Pakuluin.
3. Ilagay ang pansit canton. Hayaang kumulo hanggang sa maluto ang noodles.
4. Ibalik ang mga gulay sa kawali. Idagdag ang pineapple juice at mga tahong. Lutuin hanggang bumuka ang tahong.
5. Para sa sarsa: Pagsamahin ang pineapple juice, cornstarch at asukal. Ilagay sa pansit at haluin hanggang sa lumapot ang sabaw.


Wednesday, 22 April 2015

How to make BIBIMBAP

BIBIMBAP Recipe

Ingredients:

3 cups cooked rice
100g beansprouts
a bunch of spinach
2 small size of zucchinis
5-7 shitake mushrooms
250g grams of ground beef
1 small carrot
eggs
1/3 cup soy sauce
1/4 cup hot pepper paste
1/3 cup garlic, minced
1 tbsp sesame seeds, toasted
1/4 cup sesame oil
vegetable oil
spring onions for garnish
Cooking Instructions:



1. Blanch beansprouts and set aside in a bowl, then season with salt, add garlic and sesame oil. Put in on the platter.
2. Next blanch the spinach for a minute. Then rinse it in cold water a few times and squeeze it lightly, Mix it with salt, soy sauce, minced garlic and sesame oil. Put in on the platter.
3. Saute zucchini in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
4. Slice shitake mushrooms thinly and saute. Add soy sauce, sesame oil and sugar and stir it for 2 minutes. Put it on the platter.
5. On a heated pan, cooked ground beef. Add minced garlic, soy sauce, sugar, black pepper and sesame oil. Put it on the platter.
6. Cook eggs sunny side up.
7. Put your rice in a big bowl, and arrange all your vegetables and meat. place the sunny side up egg on the center.
8. Serve it with sesame oil and hot pepper paste.
9. Lastly, garnish with spring onions.

Source:Panlasang pinoy recipe

How to Make Chili Dynamite

Dynamite Recipe

Ingredients:

20 finger chilies (siling pansigang)
20 spring roll (lumpia) wrappers
½ kilo ground beef
1 40 grams pack taco seasoning mix
1 medium onion
3 cloves garlic
2 tbsp vegetable oil for sautéing
3 cups vegetable oil for frying
cheddar cheese, cut into strips
salt and pepper, to taste



Cooking Instructions:

1. Heat oil in pan. Sauté onion and garlic. Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside.
2. Wash the chilis. Cut them longitudinally, like creating a slit from the cap of the chili and near its tip. Remove the insides of the chili (the seeds and the white stuff). It looks quite presentable if you don’t cut the stalk.
3. Stuff each chili with your cooked ground beef and a strip of cheese. Wrap your stuffed chilis with your lumpia wraps as you would a spring roll or shanghai.
4. Deep fry your chili rolls in medium heat in a cooking pan for 5-7 minutes or until the wraps turn into a golden brown. Serve hot.

Source: Kusina 101

How to make Sweet Chicken Asado

Sweet Chicken Asado Recipe

Ingredients
2 lbs. chicken thighs (bone-in)
3 tablespoons soy sauce
2 tablespoons sugar
4 cloves crushed garlic
½ teaspoon 5 spice powder
4 pieces star anise
3 tablespoons cooking oil
2 cups chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons cooking oil



Instructions
1. Rub salt all over the chicken. Let it stay for 10 minutes.
2. Heat the cooking oil in a wide cooking pot.
3. Pan-fry both sides of the chicken in medium heat for 5 minutes per side.
4. Scoop out the excess oil. Add the garlic and cook until light brown.
5. Pour-in the soy sauce and chicken broth. Stir and let boil.
6. Put-in the 5 spice powder and star anise. Cover and simmer for 30 to 35 minutes. Note: Add water if needed.
7. Add-in the sugar and ground black pepper. Stir.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

How to make Sweet Orange Chicken

Sweet Orange Chicken

INGREDIENTS:

For the marinade and sauce:
1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces
¾ cup low sodium chicken broth (water is fine)
¾ cup fresh squeezed orange juice (fresh is great but use what you have)
1 ½ tsp. grated orange zest (optional, but oranges it up)
8 thin strips orange peel (optional)
6 tbsp. distilled white vinegar
¼ cup soy sauce
½ cup dark brown sugar
3 medium garlic cloves, minced
1 tbsp. fresh grated ginger (or a tsp. of powdered)
¼ tsp. cayenne pepper
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
For coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut oil (or canola oil)



INSTRUCTIONS:

1. For the marinade and sauce
Place the chicken in a Ziploc bag; set aside. In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Measure out ¾ cup of the mixture and pour it into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.
Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel (if using); set the sauce aside.
For the coating
Place the egg whites in a pie plate and beat with a fork until frothy. In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on another plate or a baking sheet.
2. To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel lined plate. Return the oil to 350° and repeat with the remaining chicken.
3. To serve, reheat the sauce over medium heat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately (with steamed broccoli and white or stir-fried rice).

Source : City Wife Country Wife

How to make Lechong Paksiw

Lechong Paksiw

INGREDIENTS:
1 1/2 kg leftover Lechon
3 cups Lechon sauce
2 cups beef stock (or beef builion dissolved in 2 cups of water)
6 cloves garlic, crushed
2 large onions, chopped
1 teaspoon whole peppercorn
8 pieces dried bay leaves
1/2 cup soy sauce
3/4 cups vinegar
3/4 cups sugar
salt to taste


INSTRUCTIONS:
1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Source : Kusina ni Master

How to make Mini (Quails) Scotch Eggs

Mini (Quails) Scotch Eggs

INGREDIENTS:

4 good quality pork sausages, skins removed
250g pork mince
8-10 quails eggs
3 spring onions
8 sage leaves
2 chicken eggs, whisked (if you're using quail eggs for this bit you'll need about 10)
Flour
Breadcrumbs



INSTRUCTIONS:

1. Bring a pan of water to the boil and pop in the quail eggs to boil. If you want the yolks fully cooked, boil them for 3 minutes, if you like the yolk a little soft, go for 2. When the time is up, get them out of the pan with a slotted spoon & pop in a bowl of very cold water.
2. Meanwhile, mix together the sausage meat & pork mince. Add the finely chopped sage leaves and spring onions. Season it well with salt & pepper and get your hands in there to mush it all together.
3. Next you need to peel the eggs. Quails eggs are notoriously time consuming to peel, the easiest way is to remove a bit of shell, then pinch the white membrane underneath the shell with your thumbnail and peel that - the shell simply comes away with it.
4. Take a lump of meat mix, about the size of a golf ball, and squash it flattish between your palms. Pop an egg in the middle, then fold up the edges of the meat mix and gently roll it between your hands until the meat has hidden the little egg.
5. Next line up 3 bowls; the first with a tablespoon or two of seasoned flour in, the second with the whisked eggs in, and the third with breadcrumbs in.
6. Roll one meaty egg ball in the flour till covered. Then roll it in the egg wash and lastly roll it round in the breadcrumbs.
7. Heat up 1/3rd of a pan of vegetable oil in a saucepan or fryer, until you can brown a cube of bread within 30 seconds.
8. Cook one or two Scotch eggs at a time, until the breadcrumbs are golden brown. This took me 4 minutes, but do cut one open and check the inside is cooked through.
9. Take out of the oil and sit on kitchen paper to drain.

Source: The Hedge Combers

How to Make Spice Roasted Salmon

Spice Roasted Salmon

INGREDIENTS:

1½ tablespoons olive oil, divided
4 (6-ounce) sustainable salmon fillets
3/4 teaspoon garam masala
5/8 teaspoon kosher salt, divided
1/3 cup plain 2% reduced-fat Greek yogurt
2 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 teaspoon fresh lime juice
1 lemon, cut into wedges



INSTRUCTIONS:

1. Add 2 teaspoons olive oil to a large saute pan over medium-high heat, swirling to coat.
2. Sprinkle the salmon evenly with 3/4 teaspoons garam masala and 1/2 teaspoon salt.
3. Add the salmon to the saute pan, skin side down and cook for 7 minutes.
4. Flip the salmon and cook for an additional minute or until desired degree of doneness.
5. While waiting for the salmon to cook, combine 2½ teaspoons olive oil, 1/8 teaspoon salt, Greek yogurt, creme fraiche, lime juice, and chives in a small bowl. Stir to combine.
6. Top each salmon fillet with a dollop of the yogurt mixture and serve with lemon wedges.

Source: I Can Cook That

How to make Spicy Orange Chicken Wings

Spicy Orange Chicken Wings

INGREDIENTS:

6 chicken wings (or 1 1/2 lbs. drumettes)
1 tablespoon oil
1 tablespoon all purpose flour
1/2 teaspoon salt
zest of 1 orange
juice of 2 oranges
1 finely chopped garlic clove
6 tablespoon firmly packed brown sugar
1 tablespoon honey
2 tablespoon Sriracha
1 teaspoon tapioca starch


INSTRUCTIONS:

1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Spray with non stick spray.
2. Toss chicken with oil. Then toss chicken with flour.
3. Place chicken pieces on baking sheet and bake for 15 minutes. Flip chicken pieces and then bake another 15 minutes.
4. While chicken is cooking, let's make the sauce.
5. In a saucepan combine orange zest, orange juice, garlic, sugar, honey and Sriracha. Bring to a boil and boil for 2 minutes.
5. In a small bowl, combine tapioca and 2 teaspoons water. Whisk to combine. Add to sauce and cook for 1 more minute.
6. Transfer chicken wings to a bowl. Pour sauce over the chicken and toss well.
7. Serve immediately.

Notes:

You can leave the chicken wings whole or split them.
These are very spicy so feel free to reduce the quantity of Sriracha if you have a low tolerance for spicy.

Source: Chef Mireille's East West Realm

How to make Calamari Tacos with Salsa Naranja

Calamari Tacos with Salsa Naranja

INGREDIENTS

1 1/2 pound squid, sliced
1 orange, juice
1 lime, juice
2 cloves garlic, chopped
1 thumb ginger, grated
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon chipotle chili powder or gochugaru (Korean chili pepper flakes)
1 tablespoon oil
12 corn tortillas, lightly toasted
1 1/2 cups onion and cilantro relish
1 cup salsa naranja
4 tablespoons toasted sesame seeds


DIRECTIONS

1. Marinate the squid in the orange juice, lime juice, garlic, ginger, soy sauce, sesame oil and chili powder for 30 minutes.
2. Heat the oil in a pan over medium-high heat.
3. Add the squid and saute until cooked, about 2-3 minutes.
4. Assemble tacos with the squid on the tortillas topped with onion and cilantro relish, salsa naranja and toasted sesame seeds.

Source : Closet Cooking

How to make Beef Teriyaki

Beef Teriyaki

INGREDIENTS:

1 lb. steak, sliced thinly
2 tbsp mirin
2 tbsp soy sauce
2 tbsp olive oil
sesame seeds for garnishing
spring onion for garnishing




For Teriyaki sauce:

1/4 cup soy sauce
1/4 cup mirin
4 tbsp brown sugar
2 tbsp cooking wine
1 tbsp cornstarch diluted in 1 tbsp water

INSTRUCTIONS:

1. Slice the beef thinly across the grain. Marinate it in soy sauce and mirin for a bout 30 minutes in the fridge.
2. In a nonstick pan, add in olive oil. Add the beef in and stir fry for about 5 minutes over medium high heat until it is lightly browned. Set it aside on a platter.
3. In a small saucepan, combine the the soy sauce, mirin, cooking wine, and the brown sugar. Stir it over medium low heat until the sugar is dissolved. Then, add in the diluted cornstarch and stir constantly until it bubbles and the sauce thickens. Turn off the heat.
4. Pour the sauce over the beef. Garnish it with spring onions and sesame seeds.
5. Serve and enjoy!

Source: Cook n' Share

How to make Pininyahang Bistek

Pininyahang Bistek

INGREDIENTS:

1/2 kilo pork. Thinly sliced
1 cup sweet fresh pineapple. Tidbits cut. (canned is fine).
1 cup pineapple juice
1/2 cup water

1 tbsp. calamansi or lemon juice
1 tbsp oyster sauce
1/4 cup soy sauce
1 large red onion. Sliced into rings
4 cloves garlic. Crushed

3 tbsp. cooking oil
Salt & pepper to taste



FOR CONSTARCH MIXTURE:

1 1/2 tbsp. cornstarch
1/2 cup water

HOW TO COOK PININYAHANG BISTEK:

1. Marinade pork in soy sauce, calamansi (lemon) and blackpepper in 1 hour or overnight. Put inside the fridge.

2. Heat oil in a pan and sauté the garlic. Add in the pork, sauté until color turns brown.

3. Pour the water, stir a little and cover. Let it simmer over medium heat for 15 minutes or until the pork becomes fork tender.

4. Now put-in the marinade, red onion, oyster sauce sliced pineapples, and pineapple juice. Simmer for another 5 minutes.

5. Slowly pour the cornstarch mixture (to your desired thickness) while stirring continuously. Just make sure to lower the heat to avoid from burning. Season with salt and pepper

6. Turn off heat. Transfer to a bowl and serve hot. Bon appetite!

SOURCE: Jeepney Recipes

How to make a Pork Estofado

Pork Estofado

INGREDIENTS:

1/2 kilo pork tenderloin or belly cut into cubes
1 small onion chopped
3 cloves garlic chopped
2 star anise (optional)
2 bay leaves
4 plantain bananas cut in bite size, fried
1 small carrot cut in bite size
1/4 cup green peas
1/2 cup soy sauce for marinating
1/4 cup soy sauce
3-4 tbsp brown sugar
pepper to taste
cooking oil
enough water to cover the meat



INSTRUCTIONS:

1. Marinate pork with soy sauce and black pepper for at least 1 hour (overnight is preferred.)
2. Slice plantain bananas into half or bite size and fry until all sides are light brown. Do not over fried. Set aside.
3. After marinating, sear the pork in a hot pan until all sides are brown. Remove the oil and set aside.
4. In the same pan, add a new cooking oil. Saute the onion and garlic until fragrant.
5. Pour in soy sauce, sugar, vinegar, bay leaves, star anise, and water enough to cover the meat. Bring to boil and simmer over low heat until the pork is tender.
6. Put the fried pork back and stir for a few minutes.
7. When pork is tender, add the carrots, green peas and fried plantain bananas. Simmer for few minutes until carrots are tender. Pepper to taste. Turn off heat.

Source: Cook n' Share

How to make a Creamy Lemon-Shrimp Pasta

Creamy Lemon-Shrimp Pasta

INGREDIENTS:

8-ounces dry penne pasta
1 bag (12-ounces) peeled and deveined medium shrimp

Sauce:

3 tablespoons olive oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup vegetable or chicken broth
½-cup shredded Parmesan Cheese
½-cup skim milk
salt and fresh ground pepper, to taste
2 teaspoons lemon zest
2 to 3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley, divided
parmesan cheese, for garnish



INSTRUCTIONS:

Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.

Sauce:

1. Heat olive oil in a skillet over medium-high heat.
2. Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
3. Whisk in flour; whisk until flour isn't dry.
4. Slowly whisk in the broth.
5. Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
6. Whisk in parmesan cheese; whisk until melted.
7. Whisk in the milk; whisk until combined.
8. Season with salt and pepper.
9. Stir in lemon zest and lemon juice.
10. Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
11. Drain pasta and return to pot.
12. Pour sauce over the cooked pasta and shrimp; mix until combined.
13. Stir in 1 tablespoon parsley.
14. Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
15. Serve.

Source: Diethood

How to Make a Dijon Ham Steak

Dijon Ham Steak

INGREDIENTS:

2 (1lb) ham steaks
½ cup Dijon mustard
½ cup pure maple syrup
2 tablespoons rice vinegar
¼ cup chicken broth




INSTRUCTIONS:

1. In a medium bowl whisk together mustard, maple syrup, rice vinegar, and chicken broth.
2. Heat a large skillet to medium heat. Brush some of the glaze onto one side of the ham steak and place glazed side down into the skillet. Brush some of the glaze on top of the ham steak. Cook over medium heat, turning frequently and brushing with the glaze until cooked through and the glaze has thickened.

Source: Blog Chef

How to Make Fried Pickles

Fried Pickles

INGREDIENTS:

1 package egg roll wrappers
1 lb sliced deli ham
1 lb sliced Swiss Cheese
1 jar dill pickle spears
Oil (for frying)
1 tablespoon cornstarch mixed with ¼ cup of cold water



INSTRUCTIONS:

1. Lay out an egg roll wrapper onto a flat surface. Place a slice of ham in the middle of the wrapper, followed by a slice of Swiss, and a dill pickle spear, so that the filling is not touching the corner. Fold over the left and right corners of the egg roll wrapper to the middle. Using a brush or the bottom of a spoon, brush the cornstarch and water mixture on the edges of the egg roll wrapper. Finish rolling up and secure to make sure there are no leaks. Repeat until all of the pickles spears are used up.
2. Heat oil in a deep-fryer for 350 degrees F.
3. Deep-fry the wrapped pickles in batches, turning occasionally until golden brown. Remove with a slotted spoon and drain on a plate lined with paper towels.

Source: Blog Chef

How to make a Shrimp Mac and Cheese

Shrimp Mac and Cheese

INGREDIENTS:

1 lb elbow macaroni
8 tablespoons butter (divided)
1 (12 ounce) package uncooked shrimp, peeled and deveined, tails removed
1 teaspoon Cajun seasoning (divided)
1 tablespoon dried onion flakes
3 tablespoons flour
3 cups milk
¼ pound grated parmesan cheese
2 cups shredded cheddar cheese
4 cups shredded Monterey jack cheese
1 teaspoon parsley
¼ cup plain breadcrumbs


INSTRUCTIONS:

1. Preheat the oven to 350 degrees F. Cook the elbow macaroni according to package directions. Drain and set aside.
2. Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium-sized saucepan. Add the shrimp and sprinkle with ½ teaspoon of the Cajun seasoning. Cook until the shrimp starts to turn pink (they will finish cooking in the oven), about 3-4 minutes. Remove the shrimp from the pan and set aside.
3. In the same skillet, melt 2 tablespoons of butter, add the dried onion and cook over medium heat for about 1 minute. Whisk in the flour and cook for about 2 minutes more while whisking. Stir in the milk, a little at a time, while whisking. Continue cooking until the mixture is hot but not boiling, stirring frequently. Mix in the cheddar and Monterey jack cheese, mixing until smooth and the cheese has melted. Season with salt and pepper to taste. Fold in the shrimp and macaroni.
4. Pour the mixture into a lightly greased 9x13inch baking dish. In a small bowl mix together 3 tablespoons of melted butter, the parmesan cheese, breadcrumbs, parsley and remaining ½ teaspoon of Cajun seasoning. Sprinkle the mixture over the top of the macaroni and cheese.
5. Place into the oven and bake for 45 minutes until hot and bubbly and the top is golden brown.

Source: Blog Chef

How to make a Shrimp Wrapped in Bacon

Shrimp Wrapped in Bacon

Ingredients:
1 lb of bacon (thin sliced)
1 lb. shrimp
fresh jalapeno sliced



Procedure:

1. Clean and devein all the shrimp.
2. Cut the bacon in half.
3. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down.
4. Turn broiler on and set pan on second level from the top.
5. Broil until just starting to brown, check often.
6. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom.

Source: No Bull Recipes

How to make a Homemade Ramen, Bacon and Shrimp Stir Fry

Homemade Ramen, Bacon and Shrimp Stir Fry

INGREDIENTS:

½ recipe of from-scratch ramen, or 2 instant ramen packages, seasoning packets discarded
1 teaspoon sesame oil
2 teaspoons fish sauce
1 tablespoon chili garlic sauce
3 pieces bacon, cut into ½-inch pieces
½ medium onion, thinly sliced
¼ pound medium shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons each thai basil, mint, and cilantro



INSTRUCTIONS:

1. If using homemade ramen noodles, you'll cook them in boiling water for one minute and then drain and rinse with cool water. Otherwise, cook instant ramen noodles according to package; drain and rinse with cool water.
2. In a small bowl whisk together sesame seed oil, fish sauce and chili garlic sauce.
3. Heat a large skillet over medium-high heat. Add bacon; cook and stir until fat has rendered and bacon is golden brown, 3-5 minutes. Stir in onions; cook and stir 3-5 minutes more, until onions are soft and translucent. Add shrimp; cook and stir until pink throughout. Stir in the egg; cook and stir one minute more.
4. Add drained ramen noodles and sauce mixture to pan. Cook and stir until combined and heated through. Remove from heat and transfer to serving bowl. Sprinkle with fresh herbs and serve.

Source: Pinch and Swirl

How to Make Ginataang Kuhol

Ginataang Kuhol

INGREDIENTS:
1 kilo of kuhol (snail) 
1 kilo of shredded coconut 
1 thumb-sized piece of ginger, julienned
1 head of garlic, crushed and chopped
1 onion, halved and sliced thinly
1-3 hot chili peppers, chopped
1 tbsp. of cooking oil
salt and pepper
sliced leeks for garnish 




INSTRUCTIONS:

1. Soak kuhol in water for 2 - 3 hours, then wash thoroughly to remove any undigested food.
2. Break the tails by tapping with the handle of a knife to loosen the meat from the shell.
3. Wash again and set aside.
4. Extract the shredded coconut to get the pure coconut milk (gata), then set aside.
5. Pour about 2 cups of water on a shredded coconut then extract it again to get the coconut milk. Set aside. Take note, do not mix the pure coconut milk to none pure coconut milk.
6. Heat the cooking oil in a skillet or wok.
7. Saute the garlic and ginger until fragrant then add the sliced onion and chili pepper until transparent.
8. Add the drained kuhol and cook over high heat.
9. Add the 2 cups of none pure coconut milk. simmer until almost dry and stirring occasionally.
10. Pour in the pure coconut milk and season with salt and pepper.
11. Cook uncovered over miedium-high heat, stirring occasionally, about 3-5 minutes. Sprinkle sliced leeks on top before serving
12. Serve with steamed rice during lunch or appetizer with ice cold beer. Share and enjoy!

Source : LasangRecipes
Image : Learning Photography

How to make a Chicken Alexander


Chicken Alexander

Ingredients:

1& 1/2 cup water
1 whole chicken
2 onions, quartered
1 & 1/2 tsp. salt
2 tsp. pepper
2 tsp. margarine
1 onion chopped
1 chopped red bell pepper
2 small carrots diced
2 pcs. Chorizo de Bilbao, sliced thinly
1/2 cup chicken broth
6 medium size potatoes
1/2 cup margarine
1/4 cup milk
1 slightly beaten egg
bread crumbs
asparagus tips and green
peas for garnishing cooked in salt and water and mashed


Directions:

1. Boil the chicken with the first four ingredients for 20 minutes. Remove the bones and dice the chicken meat. Set aside. In a separate pan, sauté the onion in the margarine. Add the chicken; stir a while, before adding the chicken broth.
2. Season to taste. Arrange the mixture in a round Pyrex dish. Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside.
3. To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings. Mash until smooth. Put on top of the chicken. Sprinkle with bread crumbs and bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown. Good for 8 persons.

Source: Panlasang Pinoy Meat Recipes

How to make Chicken Tocino

Chicken Tocino

INGREDIENTS:

1/2 kilograms chicken thigh fillet
1 teaspoon paprika powder
1 teaspoon annatto powder
1/4 teaspoon black ground pepper
1/4 teaspoon msg or vetsin (optional)
1/2 teaspoon salt
1 head garlic minced
1 tablespoon soysauce
1/2 cup pineapple juice
2 tablespoon catsup
1/4 cup brown sugar
oil for frying





DIRECTIONS:

1. Combine all ingredients (chicken, paprika, annatto powder, black ground pepper, salt, msg, garlic, soy sauce, pineapple juice, catsup, and brown sugar) in a bowl and mix well.
2. Make sure that the mixture is evenly distributed across the meat.
3. Marinate it overnight or if you're in a rush, poke the meat with a knife and repeatedly rub & squeeze the meat with the marinade for about 5 minutes.
4. Fry the Tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful. (under medium heat)

Note: For the better taste, place the meat in covered container in refrigerator and marinate it overnight.

Source: Pinoy Chow

How to make Bulalo (Beef Shanks with Bone Marrow Soup)

Bulalo (Beef Shanks with Bone Marrow Soup)

INGREDIENTS:

6 pcs. bone-in beef shanks (about 2 lbs.), washed and drained
12 cups water
6 cloves garlic, slightly crushed
1 medium sized onion, thickly sliced
1 pc. Knorr beef cube, optional
1 tsp peppercorns
4 Tbsp fish sauce
3 pcs. corn on the cob, each cut into 3-4 pcs.
1 bundle pechay, washed and trimmed
8 pcs. napa cabbage leaves, washed and trimmed
4 stalks green onions, cut into 2 inch pcs.
salt and pepper


INSTRUCTIONS:

1. Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup.
2. Replace water and bring to a boil again. Add garlic, onion, peppercorns & beef cube and fish sauce. Cover and simmer until beef is tender, approximately 1½ - 2 hours. Test for tenderness. Add more water if necessary, i.e., if it has to be cooked longer. Add salt and pepper to suit your taste. Add corn cobs. When almost done (approx. 10 minutes), add pechay and napa cabbage. Simmer for 3 more minutes. Add green onions. Simmer for another minute.
3. Remove from heat. Serve hot with rice.

Source : Pinay in Texas

How to make Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

INGREDIENTS:

2 chicken breasts, chopped into bite sized pieces
¼ teaspoon garlic powder
¼ teaspoon parsley flakes
1 tablespoon (or more) chives
½ tablespoon of olive oil
½ small yellow onion, chopped
¾ cup of chopped ham
1-2 jars of your favorite alfredo pasta sauce depending on how saucy you want it
¾ cup mozzarella cheese, shredded
½ package of your favorite pasta


INSTRUCTIONS:

1. Cook your noodles according to package directions. Drain water when done and set aside.
2. Heat olive oil in a large skillet over medium heat. Add your chicken, garlic powder and parsley flakes until cooked half way through. Drain the liquid from the chicken.
3. Add your chopped onion to the skillet with the chicken and continue to cook until chicken is lightly browned and the onion is soft.
4. Turn down heat to medium low and add your alfredo sauce, chopped ham and chives. Stir well. Cook until it begins to simmer then turn to low.
5. Add your mozzarella & noodles to your sauce mixture and stir well.
6. Top with additional chives and serve with garlic bread, yum!

Source: The Best Blog Recipes

Idol sa Kusina Recipe-Chicken Neck and Feet

Chicken Neck and Feet

Ingredients:
250g chicken neck
250g chicken feet
60g char siu sauce
Cooking oil for deep-frying
100 ml peanut oil, to add during deep-frying
70 ml Chinese rice wine
1 pc ginger, sliced
50g black bean sauce
1 pc red chili, thinly sliced
1 head garlic, minced
2 pcs star anise
2 tbsps sesame oil
2 tbsps white sugar
White pepper to taste
2 tbsps spring onion, chopped


Procedure: 

Idol sa Kusina Recipe- Steamed Spareribs and Kuchay Dumplings

Steamed Spareribs and Kuchay Dumplings

Ingredients for Steamed Spareribs:
250 g pork ribs, cut into 1-inch cubes
2 tbsps white sugar
1 ½ tsps salt
1 tbsp cooking wine
1 tsp sesame oil
White pepper to taste
2 tbsps cornstarch
1 tbsp water
2 pcs green chili peppers, deseeded and chopped
1 tbsp black beans, rinsed and drained


Ingredients for Kuchay Dumplings:
150 g ground pork
2pcs shiitake mushrooms, chopped
12 pcs chives, chopped
1 pc egg
1 tbsp sesame oil
Black pepper to taste
1 tsp salt
Cantonese style dimsum wrapper, as needed

Ingredients for dipping sauce: 
2 tbsp chili sauce
¼ cup soy sauce
5 pcs calamansi

Procedure: 

Unang Hirit Recipe- Inihaw na tanigue at ensaladang pakwan

Inihaw na tanigue at ensaladang pakwan ni Chef Myke “Tatung” Sarthou

MGA SANGKAP: tanigue, pakwan, siling panigang, sibuyas, kalamansi, asin, paminta, mantika, mint leaves, asukal

PARAAN NG PAGLUTO: 
1. Timplahan ang tanigue ng asin at paminta. Pahiran ito ng mantika upang hindi manikit kapag inihaw.
2. Ihawin ang isda hanggang sa maluto. Itabi.
3. Pagsama-samahin ang pakwan, pipino, siling panigang at sibuyas.
4. Lagyan ito ng calamansi juice, asin, paminta at asukal. 
5. Timplahan ng patis. Lagyan ng mint bago ihain. 
6. Ihain kasama ng inihaw na tanigue.

Tuesday, 21 April 2015

How to make CDO Ulam Burger Bulalo Style



CDO Ulam Burger Bulalo Style
INGREDIENTS:
CDO Ulam Burger all-purpose beef mix 210g, rolled like logs
1pc white onion, diced
2 tbsp oil
2-3 stalks of pechay
½ head of cabbage
1 large potato, diced
Salt to taste
1 tbsp whole black pepper
2 tbsp. fish sauce
1 liter beef stock
1 pc yellow corn, cut into 2 inch lengths

PROCEDURE:

How to make Crispy San Marino Tuna Flakes Patties with Corn Sauce

Crispy San Marino Tuna Flakes Patties with Corn Sauce
INGREDIENTS:
2 180g cans of San Marino Tuna Flakes, drained
1 cup bread crumbs
1 cup flour
1 egg beaten
1 pc. cream of corn, canned
1pc. onions, finely chopped
1 tsp. garlic, finely chopped
6 pcs. bacon slices, finely chopped
1⁄2 cup fresh milk
2 tbsp. cream salt and pepper to taste
PROCEDURE:

How to make Pancit Bihon Guisado Kapampangan

Pancit Bihon Guisado Kapampangan

Ingredients:

1/4 cup cooking oil
1 teaspoon minced garlic
3 pieces tokwa, cut into cubes
1/4 kilo pork, lean, cut into cubes
1/4 kilo shrimps, shelled
1/2 cup shrimp juice
1/2 cup atsuwete extract
Patis, salts and pepper for seasoning
1/4 kilo cabbage, cut finely
Kintsay
1/4 kilo bihon, soaked briskly in water
1 teaspoon minced garlic
2 tablespoons minced garlic
Green onions
1/2 cup finely cut kamias
2 hard-cooked eggs, sliced


Directions:

1. Heat oil and sauté 1 teaspoon garlic.
2. Add fried tokwa & pork, shrimp and shrimp juice.
3. Season with patis, salt and pepper. Cover and allow to boil.
4. Add cabbage and kintsay and cook for 1 minute.
5. Add bihon and cook until done.
6. Sauté the rest of the minced garlic in a little oil until brown.
7. Add green onions and kamias. Sprinkle them over cooked pancit.
8. Garnish with hard-cooked eggs.

Source: Panlasang Pinoy Meat Recipes

How to make Creamy Carbonara

Creamy Carbonara

INGREDIENTS:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesancheese
2 tablespoon parsley, chopped(optional)



INSTRUCTIONS:

1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy

Note:
For additional ingredients, you may add 250 grams of mushrooms and a can of tuna saute together with bacon and ham.

Source: trending pinas

How to make Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta

INGREDIENTS:
1/2 package of pasta (we used rotini)
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon butter
2 chicken breasts, cubed
1 can cream of chicken soup
1/2 can of milk
4 oz (1/2 cup) of pesto (we used a store bought brand to make it easy)
Parmesan Cheese, shredded



INSTRUCTIONS:

1. Cook your pasta per package directions. When it is done add 1 tablespoon of butter and stir.
2. Meanwhie, while your pasta is cooking add about ½ tablespoon of olive oil in a large skillet and cook until the chicken starts to lightly brown (we usually get all of the liquid out of the pan and wipe it with a napkin about ¾ of the way through cooking the chicken cubes, we're weird like that!)
3. Add your cream of chicken soup, milk, garlic salt, pepper, and pesto sauce to your chicken skillet. Whisk together and bring to a slight boil, then turn down the heat immediately so that you don't burn the soup mixture to the bottom of the pan. Let simmer for a couple of minutes.
4. Mix the pesto mixture and noodles together and top with Parmesan Cheese!

Source : the best blog Recipes

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