Puto Flan

This is a requested recipe from few emails that I received lately, I tried to get the best recipe from few friends and incorporated it with my idea, the outcome is a superb puto flan. Try it.

Ingredients for puto:
2 cups all purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter (soften) or oil
1 beaten egg
2 cup fresh milk or evaporated milk

Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, egg, butter and milk then mix very well until the batter is smooth in texture. Set aside.

These are the ingredients for flan mixture:
1 cup condensed milk
4 eggyolks
1/2 cup fresh or evaporated milk

Procedure:
Mix all the ingredients for flan until fully blended.


To assemble the puto flan.

1. Put water in the steamer and bring to a boil.
2. Fill each molder with 1 tablespoon of the flan mixture then steam for 5 minutes or until done.
3. Put a tablespoon of puto mixture over the cooked flan and continue to steam for 7  minutes or until done.
4. Let cool before un-molding, then serve.

Roasted Cream Dory

Prepared carefully with love and cooked simply but still yummy.

Ingredients for 1 serving:
1 serving slice of cream dory
1/2 teaspoon lemon or calamansi juice
1/2 teaspoon olive oil
salt and pepper to taste

Procedure:
1. Pre-heat the oven for 10 minutes at 180C then roast the fish for 15 minutes  or until done according to your taste. Then remove and sprinkle with olive oil. Extra virgin olive oil is better.
2. Serve it  on a bed of green salad and garnish it . Happy eating.

Lumpiang Hubad

Lumpiang hubad is a vegetable dish for spring roll but it's not wrap with the spring roll wrappers that's why it is called hubad which means naked in English. Although I love spring roll, but at times where wrapper are not available, this one is always welcome in our dining table. Yummy!

Ingredients:
1/2 kilo sprouted beans (togue)
1/4 kilo cabbage (strips)
1/4 kilo green beans ( sliced thinly )
1/4 kilo ground beef ( or whatever meat you would like to use)
2 medium size carrots ( strips)
1 small onion
3 cloves garlic
salt and pepper to taste

Procedure:
1. Saute the garlic and onion, add the ground beef and simmer for few minutes.
2. Add the rest of the ingredients, then give a good stir, add salt and pepper to taste then simmer until it is cooked. ( do not overcooked)
3. Serve and enjoy.

Bangus Adosiw

You must try this recipe so that you will not miss half of your life :-). This is a combination of Paksiw and Adobo that's why it is very delicious. I cooked this for our lunch.

Ingredients:
1 kilo milkfish (sliced and cleaned)
1/2 cup vinegar
1/4 cup soy sauce
thumb size ginger
1/2 cup water
3 cloves garlic (crushed)
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
chili finger (siling haba)
salt to taste


Procedure:
1. In a pan or wok put the ginger, chili, onion and garlic then the fish, vinegar, soy sauce, salt, black pepper and laurel, cover and cook over medium heat, when boiling, lower the heat then simmer until half cooked.

2. Add the water and continue cooking until done.
3. Serve with rice and enjoy.

How To Make Homemade Tocino

Try this recipe and let me know.

Ingredients:
1 kilo either pork, beef or chicken ( just choose the part that you like to use)
2 cups sprite
1/2 cup ketchup ( to add color)
3 tablespoon sugar
1/2 cup pineapple juice
3 tablespoons calamansi or lemon Juice
3 cloves garlic (minced)
1 tablespoon Lea and Perrins
3 teaspoon soy sauce
 1/2 teaspoon ground pepper
salt to taste


Procedure:
1. Slice the pork and marinate with all the ingredients, overnight or at least 4 hours.

2. In a pan or wok put the meat and the marinating sauce then cook over medium heat, continue to simmer until the sauce dries out.
3. When the sauce dries out put an oil that is enough to fry the meat.

 4. After frying serve it with rice, or a combination of fried rice and fried egg for a delicious TOSILOG :-)

Sarciadong Dalagang Bukid

Yellow tail fusilier or dalagang bukid is a kind of fish known for its tangy and delicious taste. This dish made the dalagang bukid even yummier. My mom and sisters who ate this gave me thumbs up. I hope you will try this recipe.

Ingredients:
1/2 kilo dalagang bukid
2 med. size tomatoes (sliced)
1 med. size onion (sliced)
3 cloves garlic ( minced)
salt and pepper to taste
2 eggs( beaten)
2 cups water (add if needed)
Spring onion
salt and pepper to taste


Procedure:
1. Saute the garlic, onion and tomatoes until soften.
2. Add the water and bring to a boil when boiling, add the fried fish, salt and pepper to taste, then simmer for few minutes.
3. Add the beaten eggs, stirring constantly so that it will be distributed evenly, then add the spring onion and simmer until done.
4. Serve it hot.

Sinabawang Danggit

Rabbitfish (Danggit) is a nice fish for, soup, paksiw, fried and many more, smaller rabbitfish are best for drying. The regular size like the one that I cooked today is good for soup, this is my father's favorite and I learned to cook it from him. Very tasty, a bit of sweet and creamy taste is the soup will surely boost your appetite. Try it.

Ingredients:
1 kilo Danggit
3 cups water
1 cup malunggay
1 tomato
1 onion
chili finger ( siling haba)
salt to taste

Procedure:
1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the danggit and simmer for 5 minutes.
2. Add chili finger, salt and pepper to taste then simmer for a minute and turn off the heat.
3. Add the malunggay, stir and leave for a minute then serve it hot.

Fried Frog

Rainy days are here again, edible frogs are everywhere :-). My brother (Edward) caught frogs last night and he gave me some. I fried it, yummy! Lami!

Ingredients:
1/2 kilo cleaned frog
4 calamansi or 1 big lime
1/4 cup soy sauce
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients and marinate for an hour.
2. Deep fry until golden brown.
3. Serve with a smile :-)

Kambing Sinigang

One of the best meat according to my family is the goat's meat, because its not too fatty and the taste is excellent. Aside from goat caldereta, goat sinigang is the next favorite in our list. It's yummy and addictive.

Ingredients:
4 goats feet ( Cut according to your desired size)
1 onion
thumb size ginger ( crushed)
2 stalks lemon grass
water ( level the water with meat then add if needed)
chili finger ( siling haba)
1 pack small sinigang mix or according to your taste
salt and pepper to taste


Procedure:
1. In a pot, put the water, ginger, lemon grass, onion and goat's meat then cook over medium heat, boil until the meat is tender.
2. Add the sinigang mix, salt and pepper then simmer until done.
3. Add the chili and serve hot.

Pork Liver Afritada

Liver provides macronutrients you need for energy and tissue maintenance, including protein and fat. It also comes loaded with vitamins and minerals, with a single serving providing your entire recommended daily intake of some nutrients. While it can boost your health and fight nutrient deficiencies, consuming large servings of pork liver might increase your risk of an accidental nutrient overdose, so you should consume it in moderation.

Ingredients:
1/2 kilo pork liver
3 medium size potatoes ( sliced to your desired size)
2 carrots (sliced to your desired size)
3 cloves garlic
1 onion
1 tablespoons tomato paste
2 tablespoons soy sauce
1 cup water
1 teaspoon cornstarch
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the liver and continue to saute for a minute.
2. Add the carrots, potatoes, tomato paste and  soy sauce, give a good stir and simmer for 5 minutes while stirring once in  a while.

3. Add water, salt and pepper to taste then simmer until fully cooked, then thicken with cornstarch.
4. Serve it hot.