Saturday, March 9, 2013

Strawberry Flower

I have some strawberries given by my friend, just being creative today :D Actually I've got the idea from the picture that I saw few years ago, then I remembered it while eating my strawberries now. This is not perfect but I just want to share. Happy weekend everyone.


Thursday, March 7, 2013

Ginataang Pritong Tulingan

I want to cook this like paksiw sa gata where in there is no need to fry the fish, but some of my friends begged me to cook it this way, and I can not refuse them. So here it is

Ingredients:
1 regular size skipjack tuna (Tulingan)
2 eggplant
2 cups pure coconut milk ( kakang gata)
2 tablespoons ginger strips
1/2 cup vinegar
1 onion
3 cloves garlic
spring onion
salt and pepper to taste

Procedure:
1.  Clean the fish, sliced and fried, then set aside.
2. In a pot saute the ginger and garlic then the onion, once finished, add the fish and vinegar, let simmer for few minutes over low heat.
3. Add the eggplant and simmer until tender.
4. Add the coconut milk and the rest of the ingredients, then simmer until finish.
5. Serve it hot with rice. 


Wednesday, March 6, 2013

Banana Con Yelo


This is so refreshing, specially during summer. I've learned to loved this snack during my college days, its always available at the school canteen. :)

 Ingredients:
4 ripe banana ( peeled)
1 cup sugar ( add if necessary)
5 cups water
evaporated or condensed milk
ice cubes


Procedure:
1.Slice the banana diagonally into your desired size, then cook in water and sugar until done.
2.In serving bowls put the sweetened banana together with the ice and milk then pour some brine from the sweetened banana.

3. Serve and enjoy!

Ginataang Alimasag


It's creamy and delicious!

Ingredients:
3 crabs (alimasag)
2 cups coconut milk
2 cups alugbati or spinach
salt
ginger
onion

Procedure:
1. In a pot put the crabs, ginger, onion and salt, cover and cook over medium heat allowing to simmer for few minutes until the crabs turned reddish.
2. Add the coconut milk and let simmer for few minutes, then add the alugbati or spinach, let simmer until cooked.
3. Serve it with rice.

Tuesday, March 5, 2013

Cantaloupe Smoothie


Treat your loved ones with this refreshing and healthy cantaloupe smoothie, they will certainly enjoy this. I've got this recipe from my friend. When I first tasted it I said " mmmmmm wow super yummy!"Try it!

Ingredients:
1/2 piece  cantaloupe
1/2 cup condensed milk
4 cups crushed ice or according to your taste

Procedure:
1. Peel the cantaloupe and slice into cubes for easy blending, once it is liquified add the  milk, then continue blending.
2. Add the ice and blend until done.
3. Serve and enjoy.

Bihon with Pork




I have a friend who wanted me to cook bihon with less vegetables :( Here is the one for her birthday :) It's still delicious! You can add your favorite vegetables for this recipe.

Ingredients:
1/2 kilo rice noodles
1/2 kilo pork (cut into bite size)
1  carrot
1 medium size onion
3 cloves garlic
1/2 cup soy sauce
6 cups water
a dash of pepper.

Procedure:
1. Saute garlic and onion, then add the pork, simmer for few minutes
2. Add the soy sauce and pepper then simmer for 2 minutes.
3. Add the water, cover until it boils then put the bihon, simmer for 4 minutes.
4. Add the rest of the ingredients simmer until it is cooked.
5. Serve it hot

Some rice noodles needs more water.

Monday, March 4, 2013

Shrimp Pop


One of the easiest seafood to cook is the shrimp, we can cook it in many different ways, but one of the dish that I like to make with shrimp is this shrimp pop. Delicious! Try it.

Ingredients:
1/2 kilo shrimps
1 egg beaten
1 cup flour
2 tablespoons lime or calamansi juice
salt and pepper to taste

Procedure:
1. Clean the shrimps by removing the shell then wash well, and cut at the back part of it to expand the size.
2.Sprinkle the lime juice, salt and pepper over the shrimps then mix well, pour in the beaten egg and continue mixing.
3. Roll over the flour individually then deep fry until golden brown.
4. Serve hot with your favorite dipping sauce.



Sunday, March 3, 2013

Pansit with Ground Pork


Pansit is how Filipinos called the noodles of different types ( bihon, miki, mami, etc.) This is an all time favorite dish of my family specially during special occasions, no matter how frequent we gather pansit is always present :) and always an attention getter in the party table of my clan. That is why as early as 14 years old I am trying to cook this dish and I learned different ways of cooking it.

Ingredients:
1/2 kilo pansit
1/4 kilo Ground pork
1  onion
3 cloves garlic
1/4 kilo cabbage
1 carrot
1/4 cup soy sauce
salt and pepper to taste
1 small bell pepper
3 cups water

 Procedure:
1. Saute garlic and onion then add the ground pork and soy sauce, simmer for a minute.
2. Add the water and bring to boil once boiling, increase the heat then add all the vegetables and stir until cooked then remove and set aside. Just leave the soup in the wok then add the pansit and continue stirring until done.
3. Add in the cooked vegetable and mix well, then serve it hot.

Goto


Goto  is a popular kind of porridge (lugaw) in the Philippines. Loved by many as a breakfast or a heavy snack. I like this with a peppery hot taste.

 Ingredients:
1 cup rice
200 grams boiled and tender ox tripe ( tuwalya ng baka)
1/4 cup ginger strips
1 onion
3 stalks spring onions
salt and pepper to taste
fish sauce( patis=optional)
1 litre of water or more
1/4 cup toasted garlic

Procedure:
1.  Saute the ginger and onion until brownish then add the pre-cooked ox tripe then simmer for few minutes.

2. Add the rice, fish sauce, salt and pepper then simmer for few minutes.

3. Add the water, then cover ( stirring constantly so that the rice will not stick at the bottom of the pot).
4. Continue simmering until the rice is so tender making the porridge thick in texture. Add more water if necessary.
5. Serve it hot with minced spring onion and toasted garlic.

You can add some hard boiled eggs and crushed pork crackling( chicharon)

Saturday, March 2, 2013

Beef Teriyaki (Filipino Style)


One of the best dish for beef sirloin, saucy and tender, the taste of a real Japanese food. In Japanese cuisine meat for teriyaki is grilled or broiled, but this one I cooked it the Filipino version. Still delicious, good to cook it this way specially if you do not have a griller. Oishi!

Ingredients:
1/2 kilo beef preferably sirloin
1 tbsp oyster sauce
3 tbsp  rice wine
1/2 tsp ginger powder
3 cloves garlic
1 tbsp brown sugar


Procedure:
1. Marinate the beef in oyster sauce, sugar, rice wine and ginger powder for 2 hours.
2. Remove the meat from the marinating sauce then set aside the sauce.
 

3. Saute the garlic then add the beef and stir fry until it changed color or brownish. Simmer, then add the marinating sauce, simmer until the sauce thickens and coats the beef. 
4. Remove from heat then serve with rice. 

You can sprinkle sesame seeds over it if it is available.

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