Tuesday, January 14, 2014

Bagoong Alamang Sawsawan



One of the common dipping sauces ( sawsawan) of Filipinos is the shrimp paste ( bagoong alamang) with calamansi. Shrimp paste is made from shrimplets that has been fermented, it has a strong odor but a nice appetizer. It goes well with fried fish, meat, steamed vegetables, etc.
Have you tried this before?


Mely's kitchen Pork Binagoongan

 Try the Mely's kitchen version of pork binagoongan, mmmmm really yummy. Frying the pork first makes the taste more delicious because it is crispy outside and juicy inside. Try it and let me know.

Ingredients for 4 servings:
1/2 kilo pork belly
2 tablespoons shrimp paste ( be careful with the saltiness of the bagoong that you are going to use)
3 cloves garlic
1/4 cup lemon or calamansi juice
1 onion
1/4 cup water
some chilli pepper


Procedure:
1.Combine the lemon juice and pork then fry it until golden brown.Set aside.
Fried pork belly

2.Saute the garlic, onion and chilli pepper, then add the shrimp paste and continue to saute for a minute.
3. Add the fried pork then simmer for 2 minutes then add the water and let simmer for few minutes.
4. Serve hot with rice.

Monday, January 13, 2014

Daing na Bangus


Daing na Bangus ( marinated milkfish) is the most popular dish for milkfish in the Philippines, it tastes so good specially if your marinade is strong and tasty.

Ingredients:
3 regular size milkfish ( cleaned)
1/2 cup vinegar or calamansi juice
1 head garlic ( crushes)
1/4 teaspoon crushed  black pepper
1/4 teaspoon peppercorn
salt to taste

Procedure:
1. Combine all the ingredients and mix well then let it stand for an hour.



 2. After marinating it,  fry until golden brown.


 3. Serve hot with rice and enjoy :-).






Thursday, January 9, 2014

Chocolate Crinkles



A young and enthusiastic lady who loves baking and graphic designing shared her delicious crinkles for all of us, by the way she is my niece :-).

Ingredients
2 cups all-purpose flour (sifted)
1/2 cup unsalted butter (softened)
1 1/4 cup granulated sugar
4 pieces raw eggs
1 tbsp vanilla essence
4 ounces semi-sweet chocolate chips (melted)
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup confectioners sugar

 Procedure:
1.Cream the butter in a mixing bowl, then whisk the sugar and continue mixing for 2 minute, then add the cocoa powder and melted chocolate and continue mixing for a minute.

2.Add the eggs and vanilla essence then continue to mix until the texture becomes fluffy then add the flour, salt, and baking powder and continue to mix until all the ingredients are evenly distributed. After this process cover the mixing bowl with cling wrap and refrigerate for at least 3 hours.
 3. After 3 hours remove the cover and spoon a portion of the mixture then roll it with your hands until spherical in shape and roll over confectioners sugar until fully covered.
4. Arrange on a baking tray make sure it's 2-3 inches apart.

5.Preheat oven to 350 degrees Fahrenheit and bake for 10 to 12 minutes
6.Remove from the oven and allow to cool down then serve.

Contributed by Miss Arianne Maravilla
Miss Arianne

Saturday, January 4, 2014

No-Bake Chocolate Tart


We do not need an oven for this recipe, sounds good right? Yes, this is a no-bake tart so even if you do not have an oven, you can make this simple and easy to do recipe with your kids. Enjoy a good time with them. :-).

Ingredients for 5 servings:
2 cups powdered graham or any crackers of your choice
1/2 cup melted margarine or butter
100 grams cooking chocolate ( chopped)
1/4 cup double cream/heavy cream

Push-up tart molder
Procedure:
1. Mix the butter and crushed crackers.

2. Put the mixture into the molder, leaving a space in the middle for our chocolate filling. After this process, refrigerate it for an hour  to harden.
3. While waiting, heat the cream until it is almost boiling, then pour in a mixing bowl, and put  the chocolate, just leave it for a minute then mix well until fully dissolved.



4. Put each crust with the chocolate mixture then refrigerate for an hour or 2 to set. Remove from the molder then serve plain or with decoration. Enjoy!







Friday, January 3, 2014

Simple Espasol


 This is a very basic espasol just to make the recipe simple and easy to follow for the beginners, but I assure you that this is really yummy. You can improve this with additional scraped coconut or sesame seeds it's up to you.

Ingredients:
2 1/2 cups glutinous rice powder
2 1/4 cups coconut milk
1 cup sugar
1 tsp vanilla essence

Procedure:
1. Toast the powdered glutinous rice until brownish or the aroma comes out over low heat. When it is done set aside and sift it to remove the lumps. Remove 1/2 cup because we will use it for dusting later.

2. In  pan combine coconut milk and sugar then bring to a boil. Continue stirring in medium heat for 5 minutes then add the vanilla.continue to stir for 3 minutes.
3.Add the toasted glutinous rice powder and stir continuously over low heat. Cook until the mixture becomes thick and dry, then refrigerate for an hour so that it will be easy to roll.
4. Spoon a portion from the mixture and dust it with toasted rice flour and roll it until form into cylinder then roll over the toasted rice powder.



5. Serve it, or you can wrap it with paper before serving. Enjoy chewing. :-)



Beef Salpicao

A succulent beef dish with a perfect blending of all the spices being used, making the flavor so tangy so make sure that the rice is enough. :-).


Ingredients for 2 servings:

1/4 kilo beef tenderloin (Sliced into cubes)
2 tablespoons soy sauce
4 cloves garlic ( Sliced and toasted)
1 tablespoons lemon juice or calamansi
1/8 teaspoon ground pepper
1/4 teaspoon sugar
oil


Toasted garlic
Procedure:
1. Marinate the beef with soy sauce, lemon juice, ground pepper and sugar for at least 30 minutes, remove from the marinade but set aside the marinade, then fry the beef until golden brown.
2.In a pan heat an oil then put the fried beef and the toasted garlic ( leave some garlic for toppings) then add the ,marinade and allow to simmer for few 3 minutes stirring occasionally.  If marinade is not enough to give a sauce just add some soy sauce and lemon jauce according to your taste.
3. Top with toasted garlic before serving.



Thursday, January 2, 2014

Chicken Yakisoba



Ang Yakisoba ay isang uri ng pagkaing Hapones na unang lumitaw sa mga kainan ng Japan noong early 20th century ayon sa aking nabasa, bagamat  ito ay talagang nagmula sa China. Itong aking ginawa ay simple lang pero mas maganda sana kung mayroon itong carrots, nagkataon lang na nang lutuin ko ito wala sa plano, may dumating lang akong mga bisita at ito ang pwede kong maihanda sa kanila kaya kahit walng carrots niluto ko na.

Mga Sangkap:
200 grams soba noodles ( pre cooked) drained and set aside
200 grams chicken breast
2 cups sliced cabbage
1 red bell pepper
1 onion
salt and pepper to taste
3 cloves garlic
3/4 cup water
3 tablesoons soy sauce
1 cup yakisoba sauce
spring onion for garnishing

Paraan ng Pagluto:
1. Igisa ang bawang at sibuyas  pagkatapos ay ilagay ang  hiniwang manok saka sangkutsahin ng mga tatlong minuto.
2. Ilagay ang tubig at soy sauce pakuluing maigi.
3. Ilagay ang mga gulay at kung malambot na saka ihalo ang soba noodles
4. Ilagay ang Yakisoba sauce at haluing maigi, lagyan ng salt and pepper kung kailangan.
5. Ilagay sa plato at lagyan ng hiniwang dahon ng sibuyas saka ihain

Wednesday, January 1, 2014

Ginisang Alugbati


Isa sa mga karaniwang gulay sa Pilipinas,  ay ang alugbati kaya isa ito sa mga paborito kong gulay na madahon. Masarap ito ilagay sa monggo, igisa kasama ng kalabasa, etc, pero natuklasan ko na masarap din pala sya igisa na may sahog na tuna, kaya ito po ang paraan paano ito lutuin.

Mga Sangkap:
2 tali ng alugbati
1 lata ng tuna flakes in oil
1 sibuyas
asin

Paraan ng Pagluto:
1. Alisin ang dahon ng alugbati sa tangkay at husgasang mabuti, patuluin ang tubig para di masyadong masabaw at wag mawala ang lasa.
2. Igisa ang sibuyas, ilagay ang tuna at asin,  pakuluin ng mga ilang minuto.
3. Lakasan ang apoy saka  ilagay ang alugbati, haluing maigi hanggang sa maluto.
4. Kung luto na, pwede na itong ihain sa mga mahal sa buhay :-).

Mely's Kitchen Arroz Valenciana





Today we will make a simple and easy way of cooking arroz Valenciana, and I hope that you will try this dish from my kitchen. :-). I like a Valenciana that is not too sticky that's why I combined the white rice and glutinous rice I designed this recipe specially to those who are just beginning to cook, I will make a very special one soon, God willing. Enjoy cooking.

Ingredients for 6 servings
2 cups cooked glutinous rice ( malagkit)
2 cups cooked  white rice ( the normal rice that we eat during meals)
4 cloves garlic
1 onion
 2 tomatoes
2 pieces chicken hotdog
1/4 kilo pork lean meat( boiled and sliced)
2 chicken drumsticks ( chopped)
2 tablespoon atsuete seeds ( annatto)
3/4 cup water
 1 bell pepper
salt and pepper to taste
1 hard boiled egg 

Optional ingredients
2 chicken liver (optional)
1/2 cup raisins
1/2 cup green peas


Some of the ingredients
Procedure:
1.In a pan boil the atsuete with 3/4 cup water, let boil for 2 minutes then mix it well ( the darker the color the better) drain and set aside. ( we need 1/2 cup of this)


2. Saute the garlic then the onion and tomato add the chicken meat and liver, salt and pepper then simmer for few minutes. Then add the pork and hot dog then simmer for few minutes, then add the 1/2 cup atsuete water mixture and bell pepper, then simmer until all the ingredients were incorporated with the atsuete color, add salt and pepper if needed.

3. Add the rice and mix well then simmer for few minutes until fully combined. Turn off the heat and add some green peas and raisins if you want.

4. Serve with hard boiled egg slices. Happy eating!



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