Cook Book Recipe

Scallops with Black Bean Sauce

2008-05-09T20:22:00.000-07:00

Ingredients

600g- large fresh, scallop without roe
2-tablespoons corn flour1/3 cup (80ml) peanut oil, plus 1-teaspoon extra3-spring onion, cut into 3 cm lengths
1-teaspoon finely chopped fresh ginger
2-cloves garlic, crushed
¼- cup (55g) dried black beans, lightly rinsed, roughly chopped
2-tablespoons Chinese rice wine
1-tablespoon rice wine vinegar
1-tablespoon soy sauce
1-tablespoonsoft brown sugar
½- teaspoon sesame oil

Procedure

1. Remove and discard any veins, membrane or hard muscle from the scallop. Toss the scallop in the corn flour to coat and shake off any excess
2. Heat a wok until very hot, add 1-teaspoon peanut oil and swirl to coat. Add the spring onion and stir-fry for 30 second, then remove from the wok
3. Add 1-tablespoon peanut oil to eh hot wok and swirl to coat. Add one third of the scallop and stir-fry for 1-2 minutes, or until golden and well sealed no liquid should be released. Remove and set aside. Repeat twice more to sealed to rest of the scallops
4. Add the remaining tablespoon peanut oil to the hot wok and swirl to coat. Add the ginger, garlic, black bean, rice wine, rice vinegar, soy sauce and brown sugar, and stir-fry for 1 minute, or until the sauce boils and thickens slightly
5. Return the scallop to te wok and stir-fry for 1 minute, or until heated through and the sauce has thickened again. Stir in the spring onion and sesame oil. Serve with boiled rice

Duck and Pineapple Curry

2008-05-06T19:22:00.000-07:00

Ingredients

1-tablespoon peanut oil
8-spring onion, sliced into 3 cm lengths
2-clover garlic, crushed
1-tablespoon red curry paste, or to taste
750g- Chinese barbeque duck, chopped
400ml coconut milk
450g- can pineapple pieces in syrup, drained
3-kaffir lime leaves
¼- cup (15g) chopped fresh coriander
2-tablespoon chopped fresh mint

Procedure

1. Heat a wok until very hot, add the oil and swirl to coat. Add the spring onion, garlic and curry paste, and stir-fry for 1 minute, or until fragrant
2. Add the remaining ingredients, Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the duck is heated through. Serve with jasmine rice

Duck and Pineapple Curry

2008-05-05T00:25:00.000-07:00

Duck and Pineapple Curry

2008-05-02T18:58:00.000-07:00

Thai Beef Salad

2008-04-25T19:58:00.000-07:00

Ingredients

2-tablespoon peanut oil
500g- beef fillets or lean rump, thinly sliced
2-clove garlic, crushed
¼- cup (15g) finely chopped fresh coriander roots and stems
1-tablepoon grated palm sugar1/3 cup (80ml) limejuice
2-tablespoons fish sauce2-small red chillies, seeded, finely sliced
2-red Asian shallots, finely sliced
2-telegraph cucumbers, sliced into thin ribbons
1-cup (20g) fresh mint leaves
1-cup (90g) bean sprouts
¼- cup (40g) chopped roasted peanuts

Procedure

1. Heat a wok until very hot, add half the oil and swirl to coat. Add half the beef and cook for 1-2 minutes, or until medium rare. Remove. Repeat with remaining oil and beef
2. Place the garlic, coriander, palm sugar, limejuice, fish sauce, ¼ teaspoon ground white pepper and ¼ teaspoon salt in a bowl, and stir until all the sugar has dissolved. Add the chilli and shallots, and mix well.
3. Pour the sauce over the beef while still hot, mix well, and then cool to room temperature
4. In a separate bowl, too together the cucumber and mint leaves, and refrigerate until required
5. Place the cucumber and mint on a serving platter, and top with the beef, bean sprouts and peanuts

Vietnamese Chicken Salad

2008-04-22T18:19:00.000-07:00

Ingredients

1-small Chinese cabbage, finely shredded
2-tablespoons oil
2-onon, halved and sliced thinly
500g- chicken thigh fillets, trimmed and cut into strips
¼- cup (60g) sugar
¼- cup (60ml) fish sauce
¼- cup (80ml) limejuice
1-tablespoon white vinegar
2/3- cup (30g) chopped fresh coriander
Fresh Vietnamese mint leaves, extra to garnish

Procedure

1. Place the cabbage to a large bowl, cover with plastic wrap and chill
2. Heat a wok until very hot, add 1-talespoon oil and swirl to coat. Add half the onion and half the chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. Remove and repeat with the remaining oil, onion and chicken. Cool.
3. To make the dressing, put the sugar, fish sauce, limejuice, vinegar and ½ teaspoon salt in a small jug, and mix well. To serve, toss together the cabbage, chicken and onion, dressing, mint and coriander and garnish with the mint leaves

Caramel and Coriander chicken

2008-04-20T22:10:00.000-07:00

Ingredients

2-tablespoons ground turmeric
6-clove garlic, crushed
2-tablespoons soy sauce
2-tablespoons finely minced fresh ginger
¼-cup (60ml) Chinese rice wine or sherry
2-egg yolk, beaten
1-kg chicken thigh fillets cut into 2 cm cubes
½ -cup (60g plain flour
½ -cup (125g) oil
½ -cup (95g) soft brown sugar
1/3- cup (20g) chopped fresh coriander
¼ (60ml) rice vinegar

Procedure

1. Place the turmeric, two crushed garlic cloves, the ginger, soy, rice wine, egg yolks, 1-tablespon salt and 1-tablespoon white pepper in a large bowl, and mix together well. Add the chicken and toss to coat. Cover with plastic wrap and refrigerate overnight
2. Remove any excess liquid from the chicken, add yh4 flour and toss to mix well
3. Heat a wok until very hot; add 1-tablespoon oil and swirl to coat. Add a third of the chicken and stir-fry for 4minutes, or until golden brown. Remove from the wok. Repeat this step twice with the remaining chicken. Remove and keep warm
4. Reduce the heat to medium, ad the remaining oil, brown sugar and remaining garlic. Mix together and the leave for 1-2 minutes or until the sugar caramelizes and liquefies
5. Return the chicken to the wok, and add the coriander and vinegar. Stir gently or 4 minutes, or until the chicken is cooked through and well coated with the sauce. Serve with boiled rice

Barbeque Pork with Asian Green

2008-04-19T03:44:00.000-07:00

Ingredients

1-6kg Chinese broccoli cut into 5 cm lengths
1-tablespoon peanut oil
2-cm piece fresh ginger, juliened
500g- Chinese barbeque pork, thinly sliced
¼-cup (60ml) chicken or vegetables stock
¼-cp (60ml) oyster sauce
1-tablespoon key cap Manis

Procedure

1. Place the broccoli in a steamer over a saucepan or wok of simmering water and cook for 5 minutes, or until just tender but still crisp
2. Heat a wok until very hot, add the oil and swirl to coat. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant, add the broccoli and pork, and toss to coat
3. Pour in the combine stock, oyster sauce and keycap Manis, and stir-fry until heated though. Serve with rice or noodles

Laksa Lemak

2008-04-17T19:09:00.000-07:00

Ingredients

4-5 large dried red chillies
500g- raw king prawns
1/3-cup (80ml) oil
1-red onion, roughly chopped
5-cm pieces galangal, peeled and roughly chopped
4-steam lemon grass white part only, sliced
3-red chillies, seeded and roughly chopped
10-candlenuts (see note)
2-teaspoons shrimp paste
2-teaspoons grated fresh turmeric
2-cup (500ml) coconut milk
8- Ready-made fried fish ball, sliced (see note)
500g- fresh rice noodles
1-2- Lebanese cucumber, juliened
100g- bean sprouts
2-tablespoons fresh Vietnamese mint leaves

Procedure

1. Put the chillies in a heatproof bowl, cover with hot water and soak for 20 minutes.
2. Set aside 4 prawns and peel the remainder, retaining all the heads and shell. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add the head and shells and stir-fry for about 10 minutes, or until aromatic and bright, dark orange in color. Stir in 1-cup (250ml) water and bring to the boil. Add 1-liter and, when it has almost evaporated, add cup (250ml) water ads bring to the boil. Add 1 litre and water to the wok, bring to the boil again, and then reduce the heat and simmer or 30 minutes
3. Drain the chillies and place in a food processor with the onion, galangal, lemon grass, fresh chilli, candlenuts, shrimp paste, turmeric and 2-tablespoons oil Process until finely chopped
4. Add the 4 reserved whole prawn to the wok and coo for 10 minutes, or until they turn pink. Remove the prawn and stain the stock, discarding the shell. There should be about 2-3 cups (500-750ml) stock.
5. Heat a clean wok until very hot, add the remaining tablespoon oil and swirl to cat. Add the spice paste, reduce the heat to low and cook, stirring, for 8 minutes, or until the mixture is very aromatic. Stir in the stock and coconut milk. Bring to the boil. Then reduce the heat and simmer for 5 minutes. Add the prawn meat and fish ball slice, and simmer for 2-3 minutes or until the prawn turn pink
6. Bring a separate saucepan of water to the boil, add the noodles and cook for 30 second, without over cooking. Drain and divide among 4 deep soup bowls
7. Ladle the soup over the noodles. Garnish with the cucumber, bean sprout and mint, and top with a whole prawns. Serve immediately.

Satay Lamb

2008-04-15T18:12:00.000-07:00

Ingredients

¼-cup (60ml) peanut oil
750g-lamb back straps, thinly sliced
2-teaspoons ground cumin
1-teaspoon ground turmeric
1-red capsicum, sliced
¼-(60ml) sweet chili sauce
¼-cup 60ml) crunchy peanut utter
1-cup (250ml) coconut milk
2-teaspoons soft brown sugar
1-2tablespoon-lemon juice, to taste
1/3-cup (10g) chopped fresh coriander leaves
¼-cup (40g) unsalted peanuts, roasted, chopped, to serve

Procedure

1. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the lamb and stir-fry for 3 minutes, or until browned. Remove. Repeat with another tablespoon oil and the remaining lamb
2. Reheat the wok, add the remaining oil and swirl to coat. Add the cumin, turmeric and capsicum, and stir-fry for 2 minutes, or until the capsicum is tender
3. Return the lamb to the wok. Stir in the chilli sauce, peanut, butter, coconut milk and sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes, or until the meat is tender and the sauce has thickened slightly. Remove form the heat and add the lemon juice. Stir in the coriander and sprinkle with the peanuts. Serve with boiled rice

Stir-fried Tofu and Bok Choy

2008-04-13T16:33:00.000-07:00

Ingredients

600g- firm tofu, cube
2-tablespoonsd-soy sauce
2-tablespoons peanut oil
1-red onion, finely sliced
4-clove garlic, crushed
500g-baby bok choy sliced into strips lengthways
2-teaspoons sesame oil
2-tablespoons keycap Manis
1/4-cup (60ml) sweet chilli sauce
1-tablespoon toasted sesame seeds

Procedure

1. Put the tofu in a bowl with the ginger. Pour in the soy sauce and leave for 10 minutes. Drain.
2. Heat the wok until very hot, add half the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft. Add the tofu and garlic, and stir-fry for 3 minutes, or until golden. Remove and keep warm
3. Reheat the wok until very hot, add the remaining oil and swirl to coat. Add the bok choy and stir-fry for 2 minutes, or until wilted. Return the tofu mixture to the wok
4. Stir in the sesame oil, keycap Manis and chilli sauce. Scatter with the sesame seeds and serve with rice noodles

Chicken and Eggplant Red Curry

2008-04-10T18:29:00.000-07:00

Ingredients

500g-eggplant cut into 2 cm cube
¼-cup (60ml) peanut oil
500g-chicken beast fillets cut into 2 cm cubes
4-spring onion, chopped
2-1/2 tablespoons red curry paste
1-cup (250ml) coconut cream
½-cup (125ml) chicken stock
4-kaffir lime leaves, shredded
3-teaspoons grated palm sugar
2-tablespoon fish sauce
2-tablespoons fresh Vietnamese mint leaves

Procedure

1. Place the eggplant in a shallow bowl and sprinkle with salt. Leave for 30 minutes, then rinse and drain thoroughly
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add another tablespoon oil and rest of the chicken and stir-fry. Remove. Heat the remaining oil, add the eggplant and spring onion, and stir-fry for 3-4 minutes
3. Return the chicken to the wok, and add the curry paste. Cook, stirring, over high heat for 1 minute, or until fragrant. Add the coconut cream, stock lie leaves, palm sugar and fish sauce, and bring to the boil. Reduce the heat and simmer for 15-20 minutes, or until the eggplant and chicken are tender and cooked through
4. Season to taste with salt and scatter the Vietnamese mint leaves over the top. Serve with boiled rice

Green Fish Curry

2008-04-06T20:38:00.000-07:00

Ingredients

1-tablespoon peanut oil:
1-brown onion, chopped
1½- Tablespoons green curry paste
1 ½-cup (375ml) coconut milk
700g-firm white boneless fish fillets cut into bite size pieces
3-kaffir lime leaves
1-tablespoon fish sauce
2-tespoon grated palm sugar
2-tablespoons limejuice
1-green chilli, finely sliced

Procedure

1. Heat he wok until very hot, add the peanut oil and swirl to coat. Add the onion and stir-fry for 2 minutes, or until soft. Add the curry paste and stir-fry for 2 minutes, or until fragrant. Stir in the coconut milk and bring to the boil
2. Add the fish and the lime leaves, reduce the heat and simmer stirring occasionally, for 8-10 minutes, or until the fish is cooked through. Sir in the fish sauce, palm sugar and lime juice. Scatter with the chilli and serve with boiled rice

Sesame Pork

2008-04-05T19:59:00.000-07:00

Ingredients

2-tablespoons sesame seeds
3-tablespoons peanut oil
600g pork fillets, thinly sliced
2-tablespoons hoi sin sauce
2-tablespoons-corn flour
2-tablespoon sesame oil
8 spring onions, sliced on the diagonal
2-cloves garlic, crushed
2-teaspoons finely greated fresh ginger
2-carrots, juliened
200g- snake beans cut into 6cm lengths

Procedure

1. Preheat the oven to moderate 180C (350F/Gas 4). Place the sesame seeds on an oven tray and bake for 5 minutes, or until browned
2. Heat a wok until very hot, add 1-tablespon oil and swirl to coat. Add half the pork and stir-fry for 3 minutes, or until browned. Remove. Repeat with the remaining pork. Remove
3. Combine the hoi sin and teriyaki sauces, corn flour and 1-tablespoon water..
4. Reheat the wok until very hot, add the remaining peanut oil and the sesame oil and swirl to coat. Ad the spring onion, garlic and ginger, and stir-fry for 1 minute, or until fragrant.
5. Add the carrot and bean, and stir-fry for 3 minutes, or until almost cooked but still crunchy. Return the pork to the wok, add corn four mixtures and stir until the sauce boils and thicken. Simmer until the meat is tender and the vegetables are just cooked. Toss through the sesame seeds. Serve with boiled rice

Ma Por Tofu

2008-03-30T19:57:00.000-07:00

Ingredients

3-teaspoons corn flour
2-teaspoons soy sauce
1-teaspoon clove garlic, finely chopped
250g pork mince
1-tablespoon oil
3-teaspoons preserved bean curd
750g firm tofu drained, cubed
2-spring onions, sliced
3-teaspoons oyster sauce, extra
1 ½-teaspoons sugar

Procedure

1. Put corn flour, soy and oyster sauces and the garlic in a bowl, and mix well. Add the mince, toss to coat and leave for 10 minutes.
2. Heat a wok until very hot, add the oil and swirl to coat. Add the mince and stir-fry for 5 minutes, or until brown. Add the chilli paste and bean curd, and coo for 2 minutes, or until fragrant.
3. Add the remaining Ingredients and stir for 3-5 minutes o until the tofu is heated through. Serve with rice

Green Fish Curry

2008-03-27T18:25:00.000-07:00

Warm Curried Chicken Salad

2008-03-25T18:54:00.000-07:00

Ingredients

3-tablespoons mild Indian curry paste
¼- cup (60ml) coconut milk
750g- chicken breast fillets, sliced
150g- green beans, halved
2-tablespoons peanut oil
1/3- cup (25g) flaked almond, toasted
1-red capsicum, sliced
240g- fresh rockets
100g- fried egg noodles

Lemon Dressing

1/3-cup (80ml) olive oil
2-tablespoons lemon juice
2-clover garlic, crushed
1-teaspoon soft brown sugar

Procedure

1. Place the curry paste and coconut milk in a bowl and mix together well. Add the chicken toss to coat, cover and refrigerate overnight.
2. Cook the beans in boiling water for 30 second, or until just tender. Refresh under cold running water. Drain
3. Heat a wok until very hot, add half the oil and swirl to coat. Add half the chicken and stir-fry for 5 minutes, or until cooked through. Remove. Repeat with the remaining chicken and oil. Remove
4. To make the dressing pace the ingredients in a jar and shake to combine.
5. Place the chicken, beans almonds, capsicum, rocket and dressing in a large bowl, and mix well. Stir in the noodles and serve.

Warm Curried Chicken Salad

2008-03-23T21:24:00.000-07:00

cbIngredients

3-tablespoons mild Indian curry paste
¼- cup (60ml) coconut milk
750g- chicken breast fillets, sliced
150g- green beans, halved
2-tablespoons peanut oil
1/3- cup (25g) flaked almond, toasted
1-red capsicum, sliced
240g- fresh rockets
100g- fried egg noodles

Lemon Dressing

1/3-cup (80ml) olive oil
2-tablespoons lemon juice
2-clover garlic, crushed
1-teaspoon soft brown sugar

Procedure

1. Place the curry paste and coconut milk in a bowl and mix together well. Add the chicken toss to coat, cover and refrigerate overnight.
2. Cook the beans in boiling water for 30 second, or until just tender. Refresh under cold running water. Drain
3. Heat a wok until very hot, add half the oil and swirl to coat. Add half the chicken and stir-fry for 5 minutes, or until cooked through. Remove. Repeat with the remaining chicken and oil. Remove
4. To make the dressing pace the ingredients in a jar and shake to combine.
5. Place the chicken, beans almonds, capsicum, rocket and dressing in a large bowl, and mix well. Stir in the noodles and serve.

Spiced Cauliflower and Peas

2008-03-22T01:18:00.000-07:00

Ingredients

2-tablespoons oil
1-small onion, finely chopped
2-teaspoons yellow mustard seeds
3-clove garlic, crushed
1-tablespoon finely chopped fresh ginger
1-tablespoon ground cumin
2-teaspoons ground coriander
2-teaspoons ground turmeric
1-small head (800g) cauliflower, cut into florets
1-cup (155g) frozen peas
¼- cup (15g) chopped fresh coriander leaves

Procedure
1. Heat a wok until very hot, add the oil and swirl to coat. Add the onion and mustard seeds, and stir-fry for 2 minutes, or until the mustard seeds pop.
2. Add the garlic, ginger, cumin, coriander, turmeric and 1-teaspoon salt, and stir-fry for 1 minute, or until fragrant. Add the cauliflower and stir-fry to coat with the spices.
3. Stir in 1-cup (250ml) water, cover and cook for 4 minutes. Add the peas and stir-fry for 2-3 minutes or until the peas are cooked and the cauliflower is tender but still crisp. Remove from the heat and stir in the coriander.

Beef with Black Bean Sauce

2008-03-18T22:34:00.000-07:00

Ingredients

2-tablespoons canned salt black beans
1-tablespoon dark soy sauce
1-tablespoon Chinese rice wine
1-clove garlic, finely chopped
1-teaspoon sugar
¼ cup (60ml) peanut oil
1-onion, cut into wedges
500g lean rump or fillet steak, thinly sliced
½ teaspoon finely chopped fresh ginger
1-teaspoon corn flour, combine with 1-tablespoon water
1-teaspoon sesame oil

Procedure

1. Rinse the black beans, drain and chop. Place the soy sauce, rice wine and ¼ cup (60ml) water in small bowl, mix well and add the beans. In a separate bowl, crush the garlic and sugar with fork to a smooth paste.
2. Heat a wok until very hot, add 1- teaspoon peanut oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes. Remove add 1-tablespoon peanut oil and swirl to coat. Add half the beef and stir-fry for 5-6 minutes, or until browned. Remove. Repeat with the remaining beef. Remove
3. Add the remaining peanut oil to the wok with the garlic paste and ginger, and stir-fry for 30 seconds, or until fragrant. Add the bean mixture, onion and beef. Bring to the boil, and then reduce the heat and simmer, covered, for 2 minutes. Stir in the corn flour mixture and stir until the sauce boils and thickened. Stir in the sesame oil. Serve with steamed rice

Sichuan Prawn Stir-Fry

2008-03-17T01:13:00.000-07:00

Ingredients

500g- Hokkien noodles
2-tablespoon oil
2-clover garlic, sliced
1-onion, cut into thin wedges
1-tablespoon Sichuan peppercorns, crushed
1-steam lemon grass, white part only, finely chopped
300g- green beans cut into 3cm lengths
750g- raw large prawns peeled, deveined, halved lengthways
2-tablespoons fish sauce
1/3-cup (80ml) oyster sauce
½- cup (125ml) chicken stock

Procedure

1. Cover the noodles with boiling water, stir to separate, and then drain
2. Heat a wok until very hot, add 1-tablespoon oil and swirl to coat. Add the garlic, onion, peppercorn and lemon grass, and stir-fry for 2-3 minutes, or until tender. Remove.
3. Reheat the wok, add the remaining oil and swirl to coat. Add the prawn and stir-fry for 3-4 minutes, or until just cooked through add the bean mixture and noodles, and stir-fry for 3 minutes, or until the noodles are heated through. Add the sauce and stock, and bring to the boil. Toss well and serve

Butter Chicken

2008-03-14T19:58:00.000-07:00

Ingredients

2-tablespoons peanut oil
1kg chicken thigh fillets, quartered
60g- butter
2-tablespons-garam masala
2-tablespoons ground coriander
1-tablespoon finely chopped fresh ginger:
¼- teaspoon chili powder
1-cinnamon stick
6-cardamon pods, bruised
350g- pureed tomatoes
1-tablespoon sugar
¼- cup (60g) plain yogurt
½- cup (125ml) cream
1-tablespoon lemon juice

Procedure

1. Heat a wok until very hot add 1-tablespoon oil and swirl to coat. Add half the chicken and stir-fry for 4 minutes, or until browned. Remove. Add extra oil, as needed, and stir-fry the remaining chicken. Remove.
2. Reduce the heat, add the butter and melt. Add the spices and stir-fry for 1 minute, or until fragrant. Return the chicken to the wok and coat in the spices
3. Add the tomato and sugar, and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce is thick. Add the yogurt, cream and juice, and stir-fry for 5 minutes or until the sauce has thickened slightly. Remove the cinnamon and cardamom pods and serve with rice

Mie Goring:

2008-03-13T20:11:00.000-07:00

Ingredients

¼- cup (60ml) limejuice
1 ½- tablespoon fish sauce
2-tablespoons palm sugar
¼- cup (60ml) keycap manes
300g- dried rice noodles
1-tablespoon peanut oil
1-tablespoon sesame oil
600g- chicken breast fillets, cut into bite size strips
4-spring onions, chopped
4-cloves garlic, crushed
2-teaspoons finely chopped red chilli
1-½ cups (115g) shredded white cabbage
2-tablespoons fried shallot (see note)
3-tablespoons fresh coriander leaves
2-green chilies, thinly sliced

Procedure

1. Mix together the limejuice, fish sauce, palm sugar and keycap manes, stirring until all the sugar has dissolved. Cover the noodles with warm water and leave for 10 minutes, or until soft. Drain
2, heat a wok until very hot, add the combined oils and swirl to coat. Add the chicken in 2 batches and sir-fry for 3 minutes, or until almost cooked through. Add the spring onion, garlic and chilli, and cook for 1 minute.
3. Add the cabbage and stir-fry for 2 minutes, or until tender. Stir in the noodles and limejuice mixture. Top with the fried shallots and coriander leaves and serve with a small bowl of sliced chilli

Honey Sesame Prawn

2008-03-11T22:07:00.000-07:00

Ingredients

Oil for deep-frying
3- Eggs white beaten to form soft peaks
2-tablespoons corn flour
1-kg raw prawn, peeled, deveined, tails intact
¾- cup (260ml) honey
1-teaspoon sweet chilli sauce
2-tablewspoons sesame seeds, toasted
2- Spring onion, thinly sliced on the diagonal

Procedure

1. Fill a wok one third full of oil and heat until a cube of bread brown in 15 second. Place the egg, corn flour and1/4 teaspoon salt in bowl and whisk until smooth. Dip the prawn into the batter up to the tail and carefully lower into the wok. Cook in batches for 3-4 minutes, or until brown. Drain and keep warm.
2. Put the honey, sweet chilli sauce, lemon juice and 1-tablespoon water in a saucepan and mix well. Stir over medium heat until the mixture thickens slightly.
3. Place the prawn on a serving dish and pour on the honey sauce. Sprinkle with the sesame seeds and top with the spring onion.

Stir Fried Chicken

2008-03-10T05:56:00.000-07:00

Ingredients

1-tablespoon fish sauce
3-tablespoons grated palm sugar
1-tablespoon peanut oil
2-teaspoons sesame oil
800g chicken breast fillets, cut into strips
2-tablespoons finely chopped lemon grass, white part only
112- Tablespoons julienne fresh ginger
2-cloves garlic, finely chopped
2-tablespoons fresh coriander leaves
2-limes cut into wedges

Procedure

1. Place the fish sauce and palm sugar in a small bowl and stir until all the sugar has dissolved
2. Heat a large wok until very hot, add half the combined oils and swirl to coat. Add half the chicken and stir-fry for 4 minutes, then remove. Repeat with the remaining oil and chicken and. add the lemon grass, ginger and garlic to the wok, and stir-fry for 1-2 minutes, then return all the chicken to the wok and stir-fry for 2 minutes more.
3. Stir in the combined fish sauce and palm sugar. Scatter with the coriander leaves and serve immediately with noodles or rice and the lime wedges.

Braised Bok choy:

2008-03-04T15:18:00.000-08:00

Ingredients:
2-tablespoons peanut oil
1 clove garlic, crushed
1-tablespoon shredded fresh ginger
550g bok choy separated, cut into 8 cm length
1-tablespoon sugar
1-teaspoon sesame oil
1-tablespoon oyster sauce
Procedure:
Heat the wok until very hot, add the oil and swirl to coat. Add the garlic and ginger, and stir-fry for 1-2 minutes, then add the bok choy and stir –fry for 1 minute,. Add the sugar, a pinch of salt, cracked lack pepper and ¼ cup (60ml) water. Bring to the boil, then reduce the heat and simmer, covered, for 3 minutes, or until the steam are tender but crisp.
Stir in the sesame oil and oyster sauce and serve immediately.

Many Mushroom Noodles:

2008-03-04T15:17:00.000-08:00

Ingredients
25g dried Chinese mushrooms
1-tablespoon oil
½ teaspoon sesame oil
1-tablespoon finely chopped fresh ginger
4 cloves garlic, crushed
100g fresh shitake mushrooms, trimmed, sliced
150g oyster mushrooms sliced
150g shemeji mushrooms trimmed pulled apart
¾ cup (185ml) dashi (see note)
¼ cup (60ml) soy sauce
¼ cup (60ml) miring
25g butter
2-tablespoon lemon juice
10g enoki mushrooms trimmed, pulled apart
500g thin Hokkien noodles, separated
1-tablespoon chopped fresh chives.

Procedure:
Soak the Chinese mushrooms in 1 ½ cups (375ml boiling water for 20 minutes, or until soft. Drain, reserving the liquid. Discard the steam and sliced the caps.
Heat a wok until very hot, add the oil and swirl to coat. Add the ginger, garlic, shitake, oyster and shemiji mushrooms have wilted. Remove.
Combine the dashi soy, mirin,1/4 teaspoon white pepper and ¼ cup (185ml) reserved liquid, add to the wok and cook for 3 minutes. Add the butter, lemon juice and 1-teaspoon salt and cook for 1 minute, or until the sauce thicken. Return the mushrooms to the wok, cook for 2 minutes, and then stir in the enoki and Chinese mushrooms.
Add the noodles and stir for 3 minutes, or until heated through. Sprinkle with the chives and serve immediately.

Mee Grob

2008-03-04T15:14:00.000-08:00

Ingredients;
4.dried Chinese mushrooms
Oil for deep-frying
100g-dried rice vermicelli
100g-fried tofu, cut into matchsticks
4.clove garlic, crushed
1.onion, chopped
200g pork fillet, thinly sliced
1 chicken breast fillet, thinly sliced
8 green beans, sliced on the diagonal
6 spring onions, thinly sliced on the diagonal
8 raw prawns, peeled deveined
30g bean sprout
Fresh coriander leaves to garnish

Sauce:
1-tablespoon soy sauce
3 tablespoons white vinegar
3 tablespoons sugar
3 tablespoons fish sauce
1-tablespoon chilli sauce

Procedure:
Cover the mushrooms with hot water and soak for 20 minutes. Drain, discard the steams and thinly sliced
Fill a wok one third full of oil and heat until a cube of bread browns in 15 seconds. Cook the noodles in batches for 20 seconds, or until puffed and crispy. Drain and cool
Add the tofu to the wok in batches and cook for one minute, or until crisp. Drain. Carefully ladle out all but 2 tablespoons of the oil.
Reheat the wok until very hot. Add the garlic and onion, and stir-fry for 1 minute. Add the pork and stir-fry for 3 minutes, add the chicken, beans, mushroom and half the spring onion, and stir-fry for 2 minutes, or until the chicken has almost cooked through. Add the prawns and stir-fry for 2 minutes, or until just tender. Combine the sauce ingredients in a bowl, add to the wok and stir-fry for 2 minutes, or until the meat and prawn are tender.
Removed from the heat and stir in the bean sprout, tofu and noodles. Garnish with the coriander and the remaining spring onion.

San Choy Bau:

2008-03-04T15:11:00.000-08:00

Ingredients:
2.Dried Chinese mushroom
2.tablespoons oil
200g pork mince
100g chickens mince
2. Clove garlic, crushed
3cm fresh ginger, grated
1.stick celery, finely chopped
50g green beans, sliced
1/4red capsicum, finely chopped
1/3 cup (50g) water chestnuts, chopped
2.teaspoons golden mountain sauce
1/4-teaspoon sugar
1.iceberg lettuce

Procedure:
1.Cover the mushrooms with hot water and leave for 20 minutes. Drains discard the steam and finely chop.
2.Heat a wok until very hot, half the oil and swirl to coat. Add the pork, chicken, garlic and ginger, and stir-fry for 5 minutes. Or until the meat changes co lour. Break up any lump. Add the celery, beans and capsicum, and stir-fry for 3 minutes. Add the water chestnuts, Golden Mountain, oyster and soy sauce and sugar. Stir-fry for 1 minute.
3.Trim each lettuce leaf into a cup and place 1-2 heaped tablespoons of the filling into each cup. Roll up and eat with your fingers

Pumpkin and coconut curry:

2008-03-04T14:57:00.001-08:00

.Ingredients:
2.tablespoons sesame seeds
1.tablespoon peanut oil
1.brown onion, finely chopped
3.cloves garlic, crushed
2. Teaspoon finely chopped fresh ginger
1.teaspoon ground cumin
2.taspoon finely chopped red chili
800g pumpkin cut into2 cm cubes
1.cup (250ml) coconut cream
1.cup (250ml) vegetables stock
2.tablespoons fresh coriander leaves

Procedure:
1.Heat the wok until very hot. Add the sesame seeds and stir-fry for 1-2 minutes, or until. Toasted. Remove. Add the oil and swirl to coat. Add the onion and stir-fry for 3 minutes, or until soft and golden. Add the garlic, ginger, spices and chili, and stir-fry for 1 minute, or until fragrant.
2.Add the pumpkin, stir-fry for 1 minute, then pour in the coconut cream and stock and bring to the boil. Reduce the heat and simmer, loosely covered, for 10 minutes. Uncover and simmer for 5 – 10 minutes or until the pumpkin is tender and the liquid has reduced and thickened.
3.Season with salt and scatter with the sesame seeds and coriander.

Pad Thai Noodles:

2008-03-04T14:57:00.000-08:00

gkIngredients:
250g thick rice thick noodles
1.red chili, chopped
2 cloves garlic, chopped
2.spring onions, chopped
1 ½.tablespoons sugar
2.tablespoons fish sauce
2.tablespoons lime juice
1.tablespoon tamarind puree, combine with
1-tablespoon water
2.tablespoons oil
2.eggs beaten
150g pork fillet, thinly sliced
8.raw large prawns, peeled, deveined, tail intact
100g fried tofu, julienned
1.cup (90g) beans sprouts
¼ cup (7g) fresh coriander leaves
¼ cup (40g) chopped roasted peanuts
1.lime, cut into wedges

Procedure:
1.Cover the noodles with water and soak for 10 minutes. Drain
2.using a mortar and pestle, or blender, pound the chili, garlic and spring onion, gradually incorporating the sugar, fish sauce, limejuice and tamarind mixture.
3.Heat a wok until very hot, add the egg, swirl to coat and cook for 1-2 minutes, or until set and cooked through. Remove and shred.
4.Heat the remaining oil, add the chili mixture, and stir-fry for 30 second, or until fragrant. Add the pork and stir –fry for 2 minutes, or until just tender. Add the prawns and stir-fry for 1 minute.
5.Add the noodles, egg, tofu and half the beans sprout, and toss to heat trough.
6.Serve immediately topped with remaining bean sprouts. Coriander, peanut and lime.

Tempura:

2008-03-04T14:34:00.001-08:00

Ingredients:
12 raw king prawns, peeled, deveined, tail intact oil, for deep-frying
1 ¼ cups (200g) tempura flour
1 egg yolk
1 small red capsicum, sliced
150g orange sweet potato, thinly sliced
100g-broccoli florets soy sauce, to serve

Procedures:
1.slice the prawns lengthways, without cutting all the way through, to butterfly.
2.Fill a wok one third full of oil and heat until a cube of bread dropped into the oil brown in15 seconds. Place the flour in a bowl, add the egg yolk and 1 cup (250ml) iced water and stir gently with chopsticks until just combined and slightly lumpy.
3.Dip each prawn in the batter, up to tail, and cook in batches for 2-3 minutes or until lightly golden. Drain
4.Dip the vegetables in the batter and cook in batches until lightly golden.drain.serve with soy sauce.

Chilli Beef With Cashews

2008-03-04T14:34:00.000-08:00

Ingredients:
¼ cup (60ml) peanut oil
600g rump steak, thinly sliced
1 onion, cut into wedges
2-clover garlic, crushed
¼ cup (60ml) beef stock
2 tablespoons soy sauce
1-tablespoon oyster sauce
1-tablespoon chili bean sauce
2 teaspoons corn flour
1 red capsicum, juliened
200g snow peas
½ cup (80g) cashews, toasted

Procedure:
1.Heat a wok until very hot, ad 1-tablespoon oil and swirl to coat. Add half the beef and stir-fry for 4 minutes, or until browned. Repeat with another tablespoon oil and the remaining beef. Remove.
2.add the remaining oil to the wok and swirl to coat. Add the onion and stir – fry for 1 minute. Add the garlic and stir-fry for another minute.
3.Place the stock, soy, oyster and chilie bean sauces and corn flour in a bowl, mix well and add to the wok. Add the capsicum and snow peas. Return the beef to the wok and stir-fry for 2 minutes, or until the vegetables are just cooked but still crunchy. Stir in the cashew and serve with boiled rice.

Singapore Noodles

2008-03-04T04:28:00.000-08:00

Ingredients:

400g-dried rice vermicelli
2 gloves garlic, crushed
2teaspoons grated fresh ginger
¼ cup (60ml) oyster sauce
¼ cup (60ml) soy sauce
250g chicken breast fillets, thinly sliced
2 tablespoons oil
2 sticks celery, julienned
1 large carrot, julienned
3 spring onions, sliced on the diagonal
1-½ tablespoons Asian curry powder
½ teaspoon sesame oil
65g bean sprout

Procedure:

1.Cover the noodles with cold water and leave for 30 minutes, or until soft. Drain

2.Place the garlic, ginger, 1-tablespoon oyster sauce and 2 teaspoons soy sauce in a bowl and mix well. Add the chicken, toss to coat and marinate for 30 minutes.

3.Heat a wok until very hot, add the oil and swirl to coat. Stir-fry the chicken until browned. Add the celery, carrot and half the spring onion, and stir-fry for 2-3 minutes, or until slightly softened.

Add the curry powder and stir-fry for 2 minutes, or until aromatic.4.Add the noodles and mix well to coat and heat through. Then stir in the remaining oyster sauce, soy sauce, spring onion, sesame oil and beans sprouts. Serve hot.

PANCIT LUGLUG

2007-04-30T21:36:00.000-07:00

Ingredients:

½ kilo fresh bihon
2 pieces tokwa squares, cut into strips and fried
2 cups cabbage, shredded
1 cup cut cauliflower
1 cup sliced green beans (chicharo maybe use instead)
¼ cup chopped kinchay
¼ cup chopped green onions
¼ cup crushed garlic
½ cup sliced onions
1 raw egg beaten
¼ cup atsuwete water
2 tablespoons soy sauce
3 cups water
¼ cup cornstarch, dissolved in little water
2-teaspoon vetsin
Salt to taste
¼ cup ground peanuts
½ cup carrots, sliced

Procedure:

Sauté onions in small amount of oil. Add the tokwa, cabbage, cauliflower, green beans (or chicharo), carrots,
Season with 1-teaspoon salt and 1 teaspoon vetsin. Cook till vegetables are tender but not overcooked.
Remove from the fire and add the kinchay. Set aside. Dip fresh bihon in boiling water, drain and put in a platter. Keep hot.
Make sauce:
Heat ¼ cup oil brown the garlic till golden brown. Remove garlic from oil, leaving a small amount in oil. Add salt to taste, dissolve cornstarch in small amount of water and stir in the boiling mixture. Cook for about 5 minutes, stir in the beaten egg

How to serve:

Place the bihon on a plate, then the sauce, then top with the cooked vegetables. Sprinkle on top the ground peanuts and the browned garlic and chopped green onions, serve with sliced kalamansi. Makes 6 to 8 servings.

Bamboo shoots With Gata

2006-08-28T21:24:00.000-07:00

Ingredients:

1big bamboo shoots, sliced thin
2 handfuls saluyot leaves
½ teaspoon vetsin
1 ½ cups coconut milk
Salt to taste

Procedure:

Squeeze out the juice form the bamboo shoots. Put in a pot with enough water and boil for a few minutes.
Continue cooking until it is almost done. Add the saluyot leaves and season it. Add the coconut milk. Let it simmer, and then remove from fire.

Corn in golden Tulip cup

2006-07-30T03:32:00.000-07:00

Ingredients:
½ cup yellow corn meal
2 ½ cups sifted flour
½ cup shortening
1 teaspoon salt
4-6 tablespoons iced water or milk
Procedure:
Sift corn meal, flour and salt in a bowl. Cut in shortening till mixture resembles coarse crumbs. Add water, slowly stirring meal mixture until pastry can be formed into a ball.
Divide pastry into two parts. On a floured board roll each to form a 9 inch square. Cut each square into four and shape over bottom of a muffin tin.
Pleat edges, leaving corners to give tulip effect. Prick surface with fork. Bake in a preheated oven 450 F. 12-15 minutes. Cool. Removes from tins. Fill cups with corn a la crème.
Filling:
2 tablespoons butter
2 cups corn, cream style
2 tablespoons minced onions
1 tablespoon flour
1 cup milk
2 cups shredded cheddar cheese
2 tablespoons minced green pepper or pimiento
Procedure:
Sauté onions in butter. Stir in flour and add milk, stirring constantly until the mixture thickens. Add the corn and continue cooking until the corn is hot.
Then add ½ cup cheese and the green pepper. Stir over low heat till cheese melts. Serve hot in tulip cups.

Baked Eggs on Toast

2006-07-26T10:55:00.000-07:00

Ingredients:

4 eggs
4 sliced buttered toast
4 teaspoons butter
4 tablespoons water

Procedure:

Butter thoroughly 4 cups in muffin tin, using up to 1 teaspoon of butter or margarine. (if some cup in muffin tin remain, fill half full of water to keep from discoloring).
Drop one egg into each cup. Add 1 tablespoon of water. Place in 350 F. oven and cook till we done, probably about 15 minutes.
Slip from cup unto butter toast around toasted buns cut in a half lengthwise are nice for this and serve immediately.

Adobong Kangkong

2006-07-25T22:44:00.000-07:00

Ingredients:

2 bundles of kangkong
3 tablespoons soy sauce
1 teaspoon vetsin
½ teaspoon sugar
1 tablespoon kalamansi juice
1clove garlic

Procedure:

Wash and sort kangkong.saute the garlic. When brown, add kangkong. When partially cooked, add kalamansi juice and bring to a boil.
Season with soy sauce, salt and vetsin. Okra or sigarilyas may be used instead of kangkong.

Pork with Bagoong

2006-07-16T10:47:00.000-07:00

Ingredients:

4 cloves garlic, crushed
1 medium onion, sliced
1 tablespoon ginger, cut into strips
350g pork pigue, cut into strips
2 tablespoons bagoong alamang
1 can (140g0 Del monte Tomato Sauce
4 cups malunggay leaves

Procedure:

Saute garlic onions, ginger, pork and bagoong alamang vook for 5 minutes.
Add 1 cups water and Del Monte Tomato Sauce cook for 5 minutes.
Add malunggay- cook for2 minutes.

Scrambled Eggs

2006-06-10T21:45:00.000-07:00

Ingredients:

6 eggs
¾ teaspoon salt
2 tablespoons margarine or oil

Procedure:

Beat eggs slightly until yolks and white are broken. Add seasonings and mix well. Heat oil in skillet until melted and hot enough to sizzle when a drop of egg is added. Ad egg, reduce heat and cook slowly, stirring eggs form the bottom as they become firm and cooked (but not dry) throughout. Makes 4 servings.

Variation:

Cheese add ½ to ¾ cup grated cheese before cooking, or add ¾ to 1 cup cottage cheese and 1 ½ teaspoon finely chopped tiny green onions when they begin to thicken slightly. Finish cooking.
Crouton – Sauté small bread cubes in margarine until light brown crisp. Add to scramble eggs.
Curried – add 1 to 4 tablespoons (according to taste) curry powder to eggs mixture. Serve on toast or biscuits.
Cooked Vegetables – add ¾ cup any cooked vegetables desired.
Gluten or Tokwa – add ¾ cup diced gluten, tokwa or other meat substitute to eggs mixture before cooking.
Mushroom – add 1/3-cup mushroom soup to eggs mixture or ½ cup sautéed mushrooms.
Onion and Parsley – by adding a little onion juice (make by rubbing onion over a fine grater) and finely chopped parsley, a delightfully different flavor will be noted.
Potato – make a depression in stuffed baked potato and fill with scramble eggs.
Spanish eggs – cook chopped green pepper and pimiento with equal part of chili sauce and grated cheese in butter about 5 minutes. Add to eggs before cooking.
Unusual scramble eggs – ½ cup thick sour cream. Add ½ teaspoon tumeric powder mixed with 1 teaspoon lemon juice. Beat well before adding to eggs mixture.

Asado de Carajay

2006-05-13T22:10:00.000-07:00

Ingredients:

1/3 cup fried tokwa
3 segments garlic crushed
½ medium onion, sliced fine
2 small tomatoes sliced
3 tablespoon oil
1 cup gluten, cut into cubes
¼ kilo yellow kamote, cut into cubes
4 teaspoon soy sauce
1 small red pepper, cut into strips
3 laurel leaves

Procedure:

Sauté garlic, onion, tomatoes, and add 1cup broth. Add tokwa, gluten and kamote.
Season with soy sauce, cover and cook for 5 minutes. Add pepper and laurel leaves.
Cover and cook for 1minute. Makes 6 servings.

Rice Carrot Peanut Butter Roast

2006-03-25T20:47:00.000-08:00

Ingredients:

1 ½ cups peanut butter
1 cup milk
½ cup grated raw carrots
1 cup cooked rice
1 large or 2 small eggs
2 tablespoons oil
1 large onion, chopped fine
1 teaspoon vetsin
½ teaspoon sage or poultry seasoning
1 teaspoon salt

Procedure:

Fry onion in oil if desired. Combine milk and peanut butter, mixing well. Add other ingredients.
When well blended, put into greased loaf pan or casserole dish and bake in moderate oven (350 F.) until carrots are done (30-45 minutes).

String Beans in Vegetable Loaf

2006-03-04T14:17:00.000-08:00

Ingredients

1 cup finely cut string beans
½ cup diced carrots
½ cups finely cut celery
½ cup cooked rice
1 egg well beaten
3 tablespoons butter
Salt to taste
2 tablespoons chopped nuts
½ cup white sauce
¼ cup buttered crumbs
½ teaspoon vetsin

Procedure:

Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery. Boil down rapidly so that little water is left. Drain.
Add rice egg, butter, salt, vetsin, nuts and white sauce. Shape into loaf. Place into buttered pan crumbs. Bake in hot oven until lightly brown. Serve with tomato sauce.

Cauliflower and Tomato Casserole

2006-02-23T21:44:00.000-08:00

Ingredients:

1 head cauliflower
boiling water, 1 inch deep in pan
2 teaspoons salt
5 gluten steaks
¼ teaspoons cooking oil
2 large tomatoes, sliced
2 cups soft breadcrumbs
½ teaspoon vetsin

Procedure:

Wash cauliflower and break into flowerets. Place in the boiling water with one teaspoon salt and boil about 10 minutes or until almost tender.
Fry gluten; mix with bread crumbs, dill seed and 3 tablespoons of oil. Arrange sliced tomatoes, cauliflower, gluten steaks and bread crumbs in 6 cup casserole, sprinkling tomatoes with salt and vetsin.
Repeat layer by layer until all ingredients are used, having breadcrumbs on top layer. Bake in preheated oven 400°F. for 30 minutes or until crumbs are brown.

String Beans in Vegetable Loaf

2006-02-17T23:34:00.000-08:00

Ingredients:

1 cup finely cut string beans
½ cup diced carrots
½ cup finely cut celery
½ cup cooked rice
1 egg well beaten
3 tablespoons butter
Salt to taste
2 tablespoons chopped nuts
½ cup white sauce
½ cup buttered crumbs
½ teaspoon vetsin

Procedure:

Cook beans 15 minutes in 1 cup boiling salted water, adding carrots and celery. Boil down rapidly so that the little water is left. Drain.
Add rice, egg, butter, salt, vetsin, nuts and white sauce. Shape into loaf. Place into buttered crumbs. Bake in hot oven until lightly brown.
Serve with tomato sauce.

Baked Eggs on Spanish Rice

2006-01-31T21:47:00.000-08:00

Ingredients:
1 cup cooked rice
2 ½ cups cooked or canned tomatoes
½ small onion, sliced
¾ teaspoon salt
1-teaspoon vetsin
2 tablespoons melted butter
6 eggs
2 tablespoon grated cheese
½ cup buttered breadcrumbs
Procedure:
Cook the rice. Simmer tomatoes, onion, salt and vetsin, for ten minutes. Put through strainer, pressing through as much as pulp as possible.
Blend flour and butter in saucepan, add tomatoes, stirring constantly. Cook till thickened.
Arrange layer of rice in greased casserole and make 6 depressions in rice.
Open and drop an uncooked egg into each depression. Pour tomato sauce over all and sprinkle with cheese and buttered breadcrumbs.
Bake in moderate oven (350°F) until eggs are firm, about 15 minutes. Makes 6 servings.

Old Mac Donald Macaroni:

2006-01-20T21:55:00.000-08:00

Ingredients:

1 (pkg 200gm) elbow macaroni (cook per pkg. direction)
¼ cup ground pork or beef
½ cup corn kernels (canned or grated fresh corn 1 pc.
1 cans (350g.)Del Monte sweet style Spaghetti sauce
1 small (25g.) green bell pepper (diced)

Procedure:

Saute pork or beef in 1 teablespoon oil until light brown. Add corn, 1/3 cup water and Del Monte Sweet Style Spaghetti Sauce.
Season with ¼ teaspoon rock salt; Simmer for 3 minutes Add bell pepper. Pour over or mix with cooked macaroni. Top with grated cheese if desired.

Fruit Medley

2006-01-16T20:40:00.000-08:00

Ingredients:

2 cups papaya (wedges)
2 pcs avocadoes (cut into wedges)
½ cup pineapple juice
2 pcs tomatoes (cut into wedges)
¼ kilo shrimp (streamed, shelled and drained)

Procedure:

Combine ingredients for dressing and chill for about 10 minutes.
Meanwhile, toss fruits in pineapple juice; drain and arrange on a bed of lettuce together with tomatoes.
Top with shrimps and serve chilled with dressing.

Fish Kilawin

2006-01-14T21:19:00.000-08:00

Ingredients:

1 medium (200g) radish pared and sliced thinly
1 large (600g) dalagang bukid (or any lean fish) filleted and cut into cubes
2/3 cup Del Monte Vinegar
1 large (100g) red onion, chopped
2 pcs silling haba, seeded and slices
1 tablespoon minced ginger
2 stalks green onion, chopped
1 red bell pepper, chopped
1 pc siling labuyo, seeded and chopped

Procedure:

Rinse and squeeze radish. Set aside
Soak fish in 1/3 cup Del Monte Vinegar for 30 minutes, drain.Add the remaining Del Monte vinegar and the rest of the ingredients.
Season with 2 teaspoons rock salt and 1 teaspoon sugar.
Mix thoroughly, and then chill for 1 hour or until ready to serve.
Radish serves as extender to fish

Kangkong Crisp

2006-01-11T19:51:00.000-08:00

Ingredients:

2 bunches Kangkong leaves (separated)

Butter:

1 egg white
½ cup flour (dissolved in ¾ cup water)
1 teaspoon rock salt
1/8 teaspoon pepper
1/8 teaspoon curry powder

Vinegar Dip:

1 cup Del Monte Vinegar
6 tablespoons patis
6 cloves garlic (sliced)
1 teaspoon hot sauce
½ cup sugar
1 small onion (sliced)

Procedure:

Beat egg white until stiff. Add dissolved flour and seasoning. Mix until smooth.
Coat each kangkong leaf with the mixture. Fry until crisp and golden brown. Drain on paper towel. Serve with Vinegar dip.

Vinegar Dip:

Combine all ingredients in a jar. Cover and shake well, can be serving with other food.
Like (a) chicharon,(b) fish crackers,(c) fried tokwa,(d) lumpia vegetables,(e) lumpia shanghai.

Lechon Paksiw

2006-01-06T22:23:00.000-08:00

Ingredients:

½ kilo left over lechon (cut into serving pieces)
¼ cup Del Monte Vinegar
¾ cup left over lechon sauce (liver sauce)
4 cloves garlic, (crushed)
1 medium onion,(sliced)
1 pcs. Bay leaf
5 pcs. Pepper corn

Procedure:

Combine all ingredients in a casserole. Add ½ cup water. Season with 2 teaspoon rock salt and 1 teablespoon sugar. Stir. Allow to boil then simmer for 30 minutes

Tips:

For best results serve the next day. If needed immediately, let stand for 30 minutes before serving.

Pork with Bagoong

2006-01-03T21:44:00.000-08:00

Ingredients:

4 cloves garlic, crushed
1 medium onion, sliced
1 teablespoon ginger, cut into strips
350 gm. Pork pique, cut into strips
2 tablespoons Bagoon Alamang
1 cans (140gm) Del Monte tomato sauce
4 cups Malungay leaves

Procedure:

Saute garlic, onion, ginger, pork and Bagoong Alamang, cook for 5 minutes, and add 1 cup water and Del Monte, tomato sauce cook for 10 minutes
Add Malungay, cook for 2 minutes.

Spaghetti Filipina

2005-12-31T19:44:00.000-08:00

Ingredients:

1 pck (225g) spaghetti noodles (cooked per package direction)
4 (head) cloves garlic crushed
1 ¼ cups del monte spaghetti sauce
1/3 cups crushed chicharon
2 pcs medium tinapa fried and flaked
2 pcs eggs hard boiled shelled and chopped
4 stalk green onion chopped

Procedure:

Sauté garlic in oil add Del monte spaghetti sauce and 1/3 cup water simmer for 5 minutes
Blend with noodles half of chicharon and half of tinapa placing on serving plate
Top with chopped eggs remaining chicharon and green onions before serving

Pineapple Pork Roll

2005-12-30T21:27:00.000-08:00

Ingredients

½ kilo pork pique sliced thinly

Filling:

1 can (234g) Del monte pineapple crushed
1 stalk celery diced
1 small singkamas diced (2/3 cup)
¼ cup bread crumbs

Sauce:

1 Medium onion sliced
1 medium red bell pepper (cut into strips)
¼ cup Del monte chili catsup
1 tablespoon cornstarch, dissolved in 1 tablespoon water

Procedure:

Pound meat lightly cut into 6 pieces (3x4), Marinate in 1 tablespoon soy sauce, ¼ teaspoon rock salt and ¼ teaspoon pepper for 15 minutes.
Combine ingredients for filling, season with ½ teaspoon rock salt. Fill each slice of meat with 2 ½ teablespoon of filling. Roll and secure with string. Set aside.
Saute onion and bell peppers. Add meat rolls ¾ cup water and del monte chili catsup. Season with 2 teaspoons rock salt and 1 teablespoon brown sugar.
Simmer for 25 minutes. Thicken sauce with dissolved cornstarch.

Chicken and Quail Eggs Adobo:

2005-12-27T10:09:00.000-08:00

Ingredients:

½ kilo chicken (cut into serving portions)
¼ cup Del Monte Vinegar
¼ cup soy sauce
6 cloves garlic (crushed)
¼ teaspoon pepper corn
1 laurel leaf
24 pcs. Quail eggs (hard boiled and shelled)

Procedure:

Combine all ingredients except Quail egg. Let stand for 30 minutes.
Add ½ cup water, then simmer for 35 minutes.
Add Quail egg. Simmer for another 5 minutes. Quail eggs serve as extender.
If storing for more than a day, remove Quail eggs and store separating from melt. When reheating, add freshly cooked Quail eggs.

Bopiz

2005-12-24T15:38:00.000-08:00

Ingredients:

¾ kilo pork lungs
1 can del monte cruhed pineapple (drained)
1 pc laurel leaf
1 head garlic crushed
1 medium onion chopped
1 pc (200g)pork heart chopped
1 pc (200g)radish cut into strips
1 medium red bell pepper chopped
1 pc siling haba sliced

procedure:

Boil pork lungs in 5 cups water with crushed pineapple syrup and laurel leaf until tender drain then chop meat set aside.
Sauté garlic, onions and pork heart, add pork lungs and the rest of the ingredients seasons with salt, patis and pepper to taste simmer for 20 minutes.

Fiesta Maja

2005-12-20T10:13:00.000-08:00

Ingredients:

1 cup cooked multi-colored sago
1 can (234g) Del Monte crushed pineapple, well drained
½ cup + 2 tablespoon white sugar
1 cup coconut milk
6 tablespoon cornstarch
2 tablespoon crushed pineapple syrup
2 tablespoon grated cheese rind of 2 calamansi or dayap, grated

Procedure:

Combine all ingredients, except sago. Mix thoroughly until sugar and cornstarch are dissolved. Cook over medium heat. Stirring continuously until mixture thickens.
Add sago. Continue cooking for about 15 minutes. Pour over greased mold, cool, unmold and serve chilled.

Del Monte

Buko Salad

2005-12-18T19:50:00.000-08:00

Ingredients:

1 piece Buko, Shredded (young coconut)
1 can (439g) Del Monte Fiesta Fruit Cocktail (drained reserve syrup)
1 cup white cooked sago (for a more colorful dessert, use colored sago)
¼ cup cream
3 tablespoon condensed milk

Procedure:

Boil sago in fiesta fruit cocktail syrup and ¼ cup sugar for 5 minutes. Drain and cool. Combine with buko and Del monte fiesta fruit cocktail.
Mix cream and milk. Add to the fruit mixture. Blend well chill thoroughly before serving.

Arroz a la Valenciana

2005-11-10T16:58:00.000-08:00

Ingredients:

1-cup cooked malagkit
2-cups cooked rice
1-cup mushroom, sliced
1-cup garbanzos
1-cup gisantes
2-cups fried sliced gluten
1-box spaghetti, cut in pieces and boiled
1-can pimiento, sliced
1-cup tomato sauce plus ½ can stock or water
2-tablespoons onions, minced
1-tespoon sages, optional
2-teaspoons vetsin
6 hard boiled eggs, sliced or quartered

Procedure:

Saute onions in 2 tablespoons oil. Add tomato sauce and pimientos, cook in a few minutes, and add mushroom, gluten, garbanzos and peas.
Season with salt, vetsin and sage. Mix well and cook 5 minutes, then add rice and spaghetti. Mix very well. Garnish with eggs, pimientos and green onions.

From the Book of Best Recipe for the Home

Arroz a la Filipina

2005-11-05T15:19:00.000-08:00

Ingredients:

1-cup boiled malagkit
1-cup boiled rice
1-cup sliced gluten
3 cloves garlic, crushed
Small onion, sliced
3 ripe tomatoes, sliced
3 tablespoons oil
2 mediums sized green pepper, cut into strips
1-small package raisins
1-hard cooked egg
2 tablespoons atsuwete, soaked in small amount of water
Salt to taste
1-teaspoon vetsin

Procedure:

Saute the garlic, onion, tomatoes and gluten. Add salt and vetsin to taste. Add sliced pepper. Cook for a few minutes.
Add atsuwete water for coloring, then boiled rice, malagkit and raisins. Stir mixture from time to time to prevent burning.
Continue cooking on a low heat. Garnish with slices of hard cooked eggs and red and green pepper.

From the book of Bst Recipe for the Home

Adobong Labong

2005-11-03T23:24:00.000-08:00

Ingredients:

3 cups labong, minced and blanced
1 cup minced gluten or tokwa
5-segment garlic, chopped
4 tablespoons kalamansi juice
Salt to taste
1 medium onion, chopped
1 ½ tablespoons soy sauce
2/3-cup gluten stock or soy sauce-water mixture
5 tablespoons oil

Procedure:

Brown garlic and onion in oil. Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly.
Add soy sauce and labong. Simmer until labong is cooked. Gluten stock may be added at this point if labong in not yet done.
Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. Add oil and continue about 6 minutes more. Season to taste.

Green Pea Soup

2005-10-21T18:24:00.000-07:00

Ingredients:

2 cups shelved peas
4 cups water
1 small onion, minced
2 small potatoes, peeled and slice thin
1 tablespoon butter or margarine
1 egg yolk
salt
½ teaspoon vetsin

Procedure:

Boil the peas until they are tender. Drain and save the water, about 4 cups. Press the peas through a fine sieve, discarding the skins.
Brown the onion in the butter. In a saucepan put the cooking water, peas, onion, butter and slice potatoes.
eason with salt and vetsin. Bring to a boil and simmer until the potatoes are dissolved or mashed.
Still in the well beaten egg yolk.

From the Book Of Best Recipes for the Home

Fruit Soup

2005-10-04T14:54:00.000-07:00

Ingredients:

2 tablespoon quick-cooking tapioca
1 tablespoon sugar
½ cup orange juice
2-½ cup diced fresh fruit
1-½ cups water
Dash of salt

Procedure:

Place tapioca and water in saucepan. Bring to a boil stirring constantly. Remove from heat. Add sugar, salt, and concentrated orange juice; blend and cool, stirring once after 15 to 20 minutes.
Cover and chill. Before serving, add fruits. If a thinner soup is desired, add more juice or lessen the fruits; garnish the bowl with halved strawberries, orange sections and bananas.

Proceed to Home Improvement Guide and Tips

Garlic Soup

2005-09-22T15:46:00.000-07:00

Ingredients:

For each person allow:
1 clove of garlic
1 thin slice of bread
a little oil
½ cup water
1 egg

Procedure:

Fry the garlic in a little oil till it begins to brown, then add the bread. Season with salt and vetsin. Pour the boiling water over this. Boil for 1 minute and serve.
A beaten egg maybe added if the soup is preferred thick.

from the book of Best Recipes

Cream of Cucumber Soup

2005-09-20T10:40:00.000-07:00

Ingredients:

3 medium sized cucumbers
3 tablespoons butter
1 tablespoon flour
3 cups evaporated milk
3 cups water
2 beaten egg yolks
salt to taste
1 teaspoon vetsin

Procedure:

Peel cucumbers, cut in halves lengthwise, remove seeds and slice very thin. Melt butter in the saucepan and cook the cucumbers until transparent but not brown.
Blend in the flour and stir well. Gradually add the milk, stirring constantly. Pass the mixture through a sieve and simmer again in the saucepan.
Season with salt and vetsin. Remove from fire and add the beaten egg yolk. Serve with crackers.

From the book of Best Recipe

Cream of Potato Soup

2005-09-17T11:30:00.000-07:00

Ingredients:
8 medium sized potatoes, diced
2 teaspoon salt
3 cups milk or cream
1/8 teaspoon nutmeg, optional
2 medium sized onions, sliced
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon vetsin
Procedure:
Put potatoes and onions into a saucepan with enough water to cover them. Add salt. Cover and cook until potatoes are tender.
Mash them in the liquid. Add remaining ingredients. Repeat, stirring constantly, but do let boil.
Garnish with parsley and serve immediately.

From the book of Best Recipe

Cream of Corn Soup

2005-09-16T22:51:00.000-07:00

Ingredients:
4 cups canned or fresh corn, grated
2 egg yolks
2-tablespoon butter
2-tablespoon flour
2 cups evaporated milk
2 cups water
1-teaspoon vetsin
Salt to taste
Procedure:
Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. Make a white sauce of butter, flour, and the milk and corn mixture.
Add salt to taste and cook for 5 more minutes. Beat the egg yolks well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly.
Water maybe added if a thinner soup is desired. Beat and serve.

from the book of Recipe for the Home

WHIPPED CREAM-BANANA STRAWBERRY PIE

2005-09-13T17:33:00.000-07:00

INGREDIENTS:

1-cup whipping cream or substitute
3-tablespoon sugar
½- teaspoon vanilla
4-ripe bananas
2-cups strawberries

PROCEDURE:

Whip cream, fold in sugar and vanilla. Peel the bananas and slice into baked pie shell, either graham cracker or the regular kind.
Add strawberries and cover immediately with whip cream.
Before serving, garnish with additional ripe banana slices and strawberries.
Makes 1 large pie.

From the book of Best Recipes

►PINEAPPLE PIE◄

2005-07-29T14:02:00.000-07:00

Ingredients:

4 pieces eggs
1-1/4 cups sugar
4-tablespoons flour (level)
2-tablespoons margarine or butter
1-cup sourced milk or buttermilk (Place 1-tablespoon lemon juice or kalamansi juice into a cup and fill with sweet milk, stir)
Add a pinch of soda to sour milk
1-cup crushed pineapple

PROCEDURE:

Mix sugar, flour, add beaten egg yolks. Stir pinch of soda into sour milk, add milk and pineapple to above mixture.
Pour into unbaked pie crust, dot with butter and bake in hot (450º F.) oven about 10 minutes.
Lower heat to 350º and bake until filling is not quite firm, that is, it will still shake when pan is moved.
Spread on stiffly beaten egg whites (which have been beaten with 6 tablespoons sugar).
Bake till golden brown, about 15 or 20 minutes.

From the book of Best Recipe

Mixed Salad

2005-06-14T13:20:00.000-07:00

Ingredients:

2 pieces green or red bell pepper
1-cup peanuts
1-tablespoon brown sugar
1-teaspoon salt
¼ cup lime or lemon juice
1-1/2 cups finely shredded cabbage
1 cup shredded escarole or other greens
1-cup thinly sliced bamboo shoots
¼ cup thinly slice scallions
1 thinly sliced cucumber
2 hard-boiled eggs, thinly sliced

Procedure:

Grind the pepper and peanuts to a paste in a food chopper or blender. Stir in the sugar, salt and lime juice.
In a bowl, combine the cabbage, escarole, bamboo shoots and dressing, toss until well mixed, garnish with the scallions, cucumber, and eggs.

From the book of Best Recipes

Baked Hawaiian Hash

2005-06-14T13:15:00.000-07:00

Ingredients:

2-tablespoon brown sugar
2-tablespoon butter
½ teaspoon tumeric
1-teaspoon finely chopped ginger root or ¼ teaspoon powdered ginger
2-cups chopped cook gluten
2-cups cubed cooked sweet potatoes
½-cup pineapple juice

Procedure:

4 slices pineappleCombine gluten, sweet potatoes, tumeric, ginger and pineapple juice. Pour into a buttered casserole; lay half slices of pineapple on top.
Sprinkle with sugar. Dot with butter in a moderate oven about 30 minutes. Serve 4-6

6From the Book of Best Recipes

Bake Buchi

2005-06-02T10:30:00.000-07:00

Ingredients:

1 cup boiled mongo
2 cups malagkit rice
1 cup brown sugar
1/2 cup mashed boiled gabi

Procedure:

Soak the ricce overnight and grind to stiff dough.
Pare, boil, mash the gabi and pass through a coarse strainer.
Mix the rice dough and the mashed gabi.
Add the sugar to the boiled mongo.
Use the rice and the gabi mixture as a wrapper for the mongo.
Form into balls the size of an egg and press down to about 1 1/2 centimeter thick.
Arrange in a baking pan lined with banana leaf.8. brush the top with thick coconut milk or melted butter.
Bake in native oven until golden brown or fry. Serve hot.

From the book of Best Recipes for the Home

►PUMPKIN PIE◄

2005-05-22T22:30:00.000-07:00

Ingredients:

1-1/2 cups canned or mashed cooked pumpkin that has been put through a sieve
¾- cup sugar
½- teaspoon salt
1-1/4 teaspoons cinnamon
¼- teaspoon cloves
1-teaspoon vanilla
3 slightly beaten eggs
1-1/4 cups milk
1-6 ounce can (2/3 cup) evaporated milk

PROCEDURE:

Mix well the pumpkin, sugar, salt and spices. Blend in eggs, milk, and evaporated milk.
Pour into unbaked pastry shell. Have edges to stand high, as the amount of filling is generous.
Bake in hot oven (450ºF.) 50 minutes until knife inserted halfway between center and outside edge comes out clean. COOL.
Make a flower with whipped cream in the center by putting 1 teaspoon of whipped cream for each petal of flower if desired.
6 walnuts or pecan halves placed in center to make a circle is also a nice garnish.

From the book of Best Recipes for the Home

►MANGO PIE◄

2005-05-22T22:25:00.000-07:00

Ingredients:

2-1/2 cups sliced mangoes
½- tablespoon cornstarch or
1-1/2 tablespoons flour
1-cup sugar
¼ - cup water
1-teaspoon margarine

PROCEDURE:

Peel mangoes, slice thin. Put in pie pan lined with pastry.
Sprinkle with sugar and cornstarch or flour. Pour water over top and dot with butter.
Cover with diagonal strips of piecrust and bake 10 minutes in very hot oven (450ºF.) then reduce heat to 425º F. for 30 minutes.
Makes nine-inch pie.

fro the book of Best Recipes for the home

Gagreli (Carrot-sweet)

2005-05-10T15:05:00.000-07:00

Ingredients:

1-kilo grated carrotsz
1-can-condensed milk
¼ cup water
½ cup grated coconut
1-pound sugar
¼ pound margarine or one stick
½ cup raisins

Procedure:

Boiled the grated carrots, condensed milk, water and sugar together until almost dry, stirring continuously to prevent burning.
Add margarine and cook again, until almost dry. Add raisins and grated coconut.
Spread in a shallow greased pan and cut into squares or diamond shape pieces when almost cool. Cooking time 30 minutes serve 8 – 12

Note:

Indian desserts are all of the cook over the fire variety nothing bakes. Foreign desserts such as cake and ice cream are always enjoyed, but not part of the national tradition.

From the book of Best Recipes for the Home

Jakarta Delight

2005-04-24T09:20:00.000-07:00

Ingredients:

6 pieces bananas
1 cup orange juice
½ cup grated coconut
½ cup dry bread crumbs (or cake crumbs)
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Procedure:

Place split bananas in buttered baking dish. Mix orange juice and sugar and piur over the bananas.
Mix together crumbs, coconut and spices. Sprinkle over top bake for 20 minutes. Serve 6.

Fom the book of Best Recipes for the Home

Indian Stew

2005-04-14T12:00:00.000-07:00

Ingredients:

½ kilo gluten, cut into 1-1/2 cubes
¼ cup flour
1-teaspoon salt
¼ cup vegetable oil
4 small onions, peeled
1 green pepper, sliced
1-cup sour cream
2 teaspoons curry paste

Procedure:

Dredge the cubed gluten in a combination of flour, salt and pepper, fry the gluten in a skillet until light brown.
Add water simmer about 15 minutes, add onions and green pepper and continue to cook about 30 minutes.
Combine sour cream curry paste stir into the stew and cook for 1 minute. Season to taste serve over hot rice. Serve 4.

From the Book of Best Recipes

Fried Egg with Spicy Sauce

2005-04-07T12:25:00.000-07:00

Ingredients:

½ cup minced shallots or onions
2 cloves garlic, minced
½ teaspoon dried ground chili pepper
½ teaspoon sugar
1-teaspoon salt
2-teaspoon grated lemon rind
8 pieces hard-boiled egg1-cup oil
1-tablespoon soy sauce
2-tablespoos limes or lemon juice
1-cup coconut milk

Procedure:

Pound or chop to a paste the shallot, garlic chili pepper, sugar, salt and lemon rind.
Remove the shell of the eggs carefully and dry the eggs. Heat the oil until it boil and brown the eggs in it drain.
Place 2 tablespoon of the oil in a skillet. Sauté the spice mixture for 3 minutes, stirring frequently.
Add the soy sauce, lime juice and coconut milk, cook for 5 minutes. Pour over the eggs.

From the Book of Best Recipe

Proceed to Philippine Tourist Destination

Carrot Cake

2005-04-07T12:20:00.000-07:00

Ingredients:

2-cups sifted flour
1-3/4 cups sugar
1-1/4 cups oil
2-teaspoons cinnamon
2-teaspoons soda
1-teaspoon salt
4 pieces eggs
3-cups finely grated carrots

Procedure:

Combine first six ingredients, add eggs, one at a time, beating well after each is added
Add the carrots. Bake for 30 minutes at 350ºF. cool in a pan for 10 minutes then turn out on cooling rack.

From the Book of Best Recipes

Milk Chocolate Cake

2005-04-06T15:20:00.000-07:00

Ingredients:

2 cups sifted cake flour
1-2/3 cups sugar
4-teaspoons double-acting baking powder
1-teaspoon salt
5-tablespoons cocoa
2/3 cup shortening
2/3-cup evaporated milk
2/3-cup water
1-1/3 teaspoon vanilla
3 pieces eggs

Procedure:

Grease two 9-inch layer cake pans and line with wax paper; grease again.
Sift together the dry ingredients, add shortening. Combine milk water, vanilla, pour half into dry mixture.
Beat for 2 minutes with electric mixer or 150 strokes by hand. Add remaining liquid and eggs. Beat 2 minutes more (batter may appear curdled but this is all right)
Pour into prepared pans bake at 350ºF for 30-40 minutes. Cool for 5 minuts in pans and then remove to wire racks and cool completely.
Frost with boiled frosting. Sprinkle with grated coconut.

From the book of Best Recipes

Proceed toPhilippine Travel Destination

Bibingkang Malagkit

2005-04-05T12:50:00.000-07:00

Ingredients:

2 cups malagkit rice
1/2 cup brown sugar
3/4 cup rich coconut milk
3 1/2 cup diluted coconut milk
1 teaspoon salt
1/2 teaspoon anise

Procedure:

Boil the diluted coconut milk in a carajay.Add malagkit rice and salt.
Boil until quite dry, stirring constantly to keep from burning. Lower the heat, and add 2/3 cups sugar.
Line a clay oven with wilted banana leaf and place mixture on it.
Pour the rich coconut milk on top and the rest of the sugar and anise seeds.
Place cover of the bibingkahan with live coals on top and bake until brown.

From the book of Best Recipes

Proceed toBest of Pinoys

Bulgur Guinataan

2005-04-04T13:05:00.000-07:00

Ingredients:

2 cups bulgur wheat
9 cups thin coconut milk
1 cup sugar
pinch of toasted anise
cup thick coconut milk

Procedure:

Soak bulgur in 6 cups of hot water for 2 hours. set aside
Put thin coconut milk in a kettle, bring to a boil. Cook 5 minutes on high heat.
Add bulgur and again bring to boil. Cook for 15 minutes on high heat. Stirring constantly.
Lower heat, cook for 5 minutes on medium heat. Add sugar and toasted anise,
Simmer for 10 minutes on low heat stirring constantly. Add thick coconut milk.
Cook for 1 minute longer. Serve it hot. Make 12 serving.

Proceed to Best of Pinoys

Pickled Vegetables (ATJAR)

2005-04-01T16:10:00.000-08:00

Ingredients:

2 pieces cucumbers
2 pieces carrots
2 pieces green pepper
8 small white onions
½ cup chopped onion
3 clove garlic, minced
1-1/2 teaspoon tumeric
½ teaspoon dried ground chilli pepper
2-teaspoons powdered ginger
2-teaspoon salt
¼ cup ground almonds
2-tablespoons sugar
3-cups lemon juice or kalamansi
1-cup water

Procedure:

Peel the cucumber and carrots. Slice thinly, cut the green peppers in ½ inch strips, and quarter the onions lengthwise. Cover the vegetables with boiling water. Let stand for 1 minute then drain.
Pound or chop together the chopped onion, garlic, tumeric, chili pepper, ginger, salt, almonds and sugar.
Combine with the lemon juice and water and vegetable in a saucepan. Bring to a boil and cook for 10 minutes.
Cool and let pickle 12-24 hours before serving.

Proceed to Best of Pinoys

Coconut Sambal (SEROENDENG)

2005-04-01T16:00:00.000-08:00

Ingredients:

1 cup chopped onions
3 cloves garlic, minced
1-teaspoon salt
teaspoon ground cumin
1-teaspoon ground coriander
2 teaspoon powdered ginger
2 teaspoon grated lemon rind
1-tablespoon oil
3 cups flaked coconut
¼ cup heavy cream
½ cup peanuts

Procedure:

Pour or chop to a paste the onions, garlic, salt, cumin, coriander, ginger and lemon rind.
Heat the oil in a skillet, sauté the coconut and spice mixture until delicately browned.
Stirring almost constantly. Blend in a cream, Cook over low heat until dry.
Cool and mix with the peanuts. Makes about 3 cups.

Proceed to Philippine Tourist Destination

Yellow Corn Roll

2005-03-30T14:35:00.000-08:00

Ingredients:

4 cups yellow corn
2 pieces young coconut, grated fine
Sugar as desired
½ cup skim milk (maybe omitted)
1-cup thick coconut milk
2 tbsp. Margarine
Cinnamon or any desired flavoring

Procedure:

Mix well and cook for 5 minutes until thick and sticky.
Wrap in young banana leaves that have blanched.

Estofado

2005-03-28T15:30:00.000-08:00

Ingredients:

1/3-kilo gluten
4 pieces ripe bananas (SABA)
1 piece carrot cut in pieces
3 cloves garlic, crushed
2 pieces onions, quartered
2 pieces red sweet pepper, peeled
1 piece bay leaf
½ cup calamansi juice
Salt to taste
1-teaspoon vetsin

Procedure:

Fry the gluten until golden brown. Cut bananas crosswise into 1-centimeter pieces. Fry until brown and set aside.
To the gluten, add onions, bay leaf, salt and vetsin to taste, when the oil sizzles add calamansi juice and enough water to cover.
Let boil 5 minutes and then reduce heat. Add carrots and quartered peppers. Continue cooking until vegetables are done and the sauce is of desired consistency. Serve hot.

Ampalaya with Coconut Milk

2005-03-28T14:30:00.000-08:00

Ingredients:

1 coconut
3 medium-sized ampalaya
2 cloves garlic, crushed
½ teaspoon vetsin

Procedure:

Wash ampalaya well and slice into ¾ inch squares after removing seeds.
Do not wash after slicing. Extract milk from coconuts, using 2 cups water.
Cook coconut milk with crushed garlic cloves. As soon it begins to form, add ampalaya.
Continue cooking with out stirring, until ampalaya is just crisp and tender.

Proceed to Philippine Destination

UFC Daing Na Bangus

2005-01-11T22:39:00.000-08:00

Ingredients:

2 pieces bangus, prepared as in “daing”(Butterfly Cut)
1 head garlic, mashed
Salt and pepper to taste
1/3 cup UFC Banana Catsup
Cooking oil for frying

Procedure:

Marinate bangus in garlic, salt, pepper and catsup.
Keep covered in the refrigerator until ready to use.
Fry in oil until done. Serves 4

Proceed toPhilippine Destination

Masapan De Buko

2004-12-14T14:00:00.000-08:00

Ingredients:

2 cups buko, grated
1 can carnation condensada sweetened creamer
4 pieces egg yolks
1 tablespoon cornstarch
½ teaspoon vanilla
2 tablespoon butter
carnation evaporated filled milk
glazed fruit, diced

Procedure:

Combine first 2 ingredients in a saucepan. Cook stirring constantly over low heat for 15 minutes or until thick.
In a bowl, beat next 3 ingredients together. Stir into buko mixture continue cooking over low heat, stirring constantly until mixture leaves side of pan
Remove from heat and stir in butter. Pour into muffin pan lined with 1-1/2 inch paper cups.
Brush top with carnation evaporated and garnish with glazed fruits.
Bake at 350°F for 15 minutes or until golden brown.

Best Of Pinoys

Seafood Curry

2004-12-06T14:35:00.000-08:00

Ingredients:

8 cloves garlic, minced
1 medium onion, sliced
1 tablespoon ginger, strips
6 medium (200g) squid, ink sac removed and meat cut into 3
2 medium (250g) tomatoes, cut into chunks
8 medium (100g) shrimps, heads removed
¾ cup thick coconut milk
½ kilo tahong, boiled and half – shell removed
1 tablespoon curry powder
1 can (234g)pineapple chunks
1 medium red bell pepper, cut into strips

Procedures:

Sauté garlic, onions and ginger in oil. Add potatoes and continue for 10 minute or until half tender.
Add shrimps, squid and tahong: cook for 5 minutes more. Pour coconut milk, then season with 1 teaspoon iodized salt or 1 tablespoon rock salt ¼ teaspoon pepper and curry powder.
Stir in pineapple chunks and bell peppers. Simmer for 5 minutes.

Note:

Provides 30% RDa for Iodine 264% RDA for vitamin B12

Best Of Pinoys

Exciting Corned Beef Recipes

2004-11-12T13:35:00.000-08:00

Want some easy-to-cook and easy-to-prepare meals for the family and friends?
‘Flavors’ shows the many ways to cook corned beef courtesy of Purefoods’ Chunkee Corned Beef.

Chunkee and Eggplant Torta
Ingredients:
2 tablespoon vegetable oil
3 pieces eggplant, 150 grams each
5 pieces eggs
1 190-gram can Purefoods Chunkee Corned Beef
Procedure:
Grill eggplants until skin is charred. Peel eggplants and flatten with a fork. Set aside.
In a bowl, combine and slightly beat eggs. Stir in Purefoods Chunkee Corned Beef.
In a skillet, heat oil. Place a piece of eggplant and pour a third of the egg-corned beef mixture on top.
Cook until egg has set and is golden and turn over to cook the other side. Do the same with the rest of the eggplants.
Chunkee Cabbage Rolls
1 190-gram can Purefoods Chunkee Corned Beef
5 pieces cabbage leaves
2 tablespoon Dari Crème Margarine
1 tablespoon minced garlic
1/3 cup chopped onions
1/3 cup chopped red and green bell peppers
1 cup tomato sauce
½ cup beef broth
¼ cup grated Magnolia Quick melt cheese

Procedure:

Preheat oven to 350°F.
Blanch cabbage leaves in boiling water for a few seconds. Drain and lay on paper towels to absorb excess water.
Place a heaping tablespoon of Purefoods Chunkee Corned Beef on each cabbage leaf and roll to secure filling. Arrange on a baking dish and set aside.
In a saucepan, melt margarine. Sauté garlic and onions.
Add bell peppers. Cook until vegetables become tender, then add tomato sauce and broth. Let simmer for 5 minutes and season with salt and pepper.
Pour sauce on cabbage rolls. Top with grated cheese and bake for 15 to 20 minutes.

Chunkee Soup With Asparagus and Sotanghon

Ingredients:

2 tablespoon vegetable oil
1/3 cup chopped white onions
1 190-grams can Purefoods Chunkee Corned Beef
2 pcs. Beef bouillon cube, dissolved in 6 cups water
50 grams sotanghon, cut into 1 inch length
250 grams fresh asparagus, cut into bite-size pieces
salt and pepper to taste

Procedure:

In a saucepan, heat oil. Saute onions and Purefoods Chunkee Corned Beef.
Pour beef broth. Allow to boil and simmer for 2-3 minutes.
Stir in sotanghon. Continue to cook for 2 minutes more.
Add asparagus and season with salt and pepper to taste.
Chunkee Corned Beef Spread
Ingredients:
1 190-grams can Purefoods Chunkee Corned Beef
1 pc. Hard-cooked egg, finely chopped
2 cloves garlic, minced
¼ cup mayonnaise
2 tsps. dry mustard
½ tsp. paprika
¼ tsp. ground black pepper
Procedure:
Combine Purefoods Chunkee Corned Beef, egg and garlic.
Stir in mayonnaise and the rest of the ingredients. Mix well.
Chill until ready to use.
Serve as filling for a cold sandwich.

Salpicao Skewers

Ingredients:

½ cup olive oil
1 tbsp. McCormick Garlic minced
½ tsp. McCormick Spanish paprika
1 tbsp. McCormick rosemary leaves, crumbled
½ tsp. McCormick iodized salt
1 dash McCormick black pepper ground
2 dashes McCormick red cayenne pepper
½ kilo beef tenderloin, cubed
2 pcs. Red beef, boiled, peeled & sliced
2 pcs. Carrots, boiled, peeled & sliced
2 pcs. Zucchini, sliced

Procedure:

Combined first 7 ingredients in a bowl and mix well. Set marinade aside.
Place beef cubes and vegetables in a bowl.
Pour marinade over beef & veggies. Seal.
Refrigerate for 30 minutes, gently mix occasionally.
Thread meat and vegetables alternately on skewers.
Baste with remaining marinade halfway through cooking. Grill until desired doness.

Portobello and Mozzarella Sandwich

Ingredients:

8 pcs. Small Portobello muchroom caps or button mushroom
4 slices mozzarella or quickmelt cheese (2 sq. in each)
¼ tsp. McCormick iodized salt
¼ tsp. McCormick black pepper ground
1 tsp. McCormick basil leaves
1 tbsp. McCormick oregano leaves
1 cup bread crumbs
2/3 cup flour
1 egg, slightly beaten with 2 tbsps. milk

Procedure:

Preheat the fryer.
Season each mushroom and slice of cheese with salt and pepper.
Sandwich the slices of mozzarella cheese between two portabello caps.
In a bowl, mix the herbs with the breadcrumbs.
Dredged each sandwich in flour, then dip in egg wash, removing any excess, and rolling
in herbed breadcrumbs.
Fry each sandwich for 2-3 minutes or until the sandwich is golden brown.
Remove from the fryer and drain on a paper-lined plate.

November 12, 2004, Manila Bulletin

Proceed to Best of Pinoys

Many Faces Of Kinilaw

2004-11-07T16:49:00.000-08:00

Flavors Magazine Vol. 5 No.45 shares the secrets of native Kinilaw or kilawin (or raw seafood ‘cured’ basically in vinegar, spices and seasonings) for Bulletin’s F&R section readers.

Kinilaw master Vicente ‘’Enting’’ Lobaton of Sagay, Negros Occidental, display a spread of kinilaw variations during the launch of marina’s Glorietta 4 outlet. Lobaton, who has raised the folk-born craft of preparing kinilaw to an art and enabled it to live on, created an impressive range of kinilaw variations, including some that are not normally found in restaurants.

Enting, a fisherman-turned-restauratuer, stresses that kinilaw can be carefully-but easily- prepared using freshwater fish or crustaceans such as prawns, lobster, shellfish, meat, seaweeds, vegetables and fruits, with condiments serving as the grace notes.

Kinilaw na Salmonete

Ingredients:

200 grams salmonete or red mullet
½ cup vinegar
50 grams red onion, sliced
50 grams tomato, sliced
10 grams long sili
½ tsp. Salt
½ tsp. Vetsin (optional)
½ tsp. Sugar
Procedure:
slice fresh fish into cubes, then wash in vinegar with a small amount of salt.
Add onion, tomato and sili.
Season with salt, vetsin and sugar. Mix well.

Kinilaw na Bulao

Ingredients:

200 grams bulao (alumahan or mackerel)
½ cup vinegar
50 grams red onion sliced
50 grams tomato slice
10 grams long sili
½ tsp. Salt
½ tsp. Vetsin (optional)
½ tsp. Sugar
slice bulao into cubes or thin slices. Then wash in vinegar with in vinegar with a small amount of salt.
Mix in onion, tomato,sili, salt, vetsin and sugar.
Kinilaw na Pasayan
Ingredients
200 grams pasayan or shrimps
½ cup vinegar
50 grams red onion, sliced
50 grams tomato, sliced
10 grams long sili
½ tsp. Salt
½ vetsin (optional)
½ tsp. Sugar
Procedure:
Peel shrimps, leaving only the tail segment intact. Make slit at the back to remove the back vein and to butterfly the shrimps.
Wash shrimps in vinegar with a small amount of salt.
Add onion, tomato and sili
Flavor with salt, vetsin and sugar. Mix well.

Kinilaw na Lucot

Ingredients:

200 grms lucot or seaweed
½ cup vinegar
50 grms. Red onion, sliced
50 grms. Tomato , sliced
10 grms long sili
½ tsp salt
½ tsp sugar
½ tsp vetsin (optional)1/2 teaspoon sugar
Procedure:
Wash lucot well, then add vinegar. Toss until well coated.
Add onion, tomato,sili,salt, vetsin and sugar.
Kinilaw na Kasag
Ingredients:
200grams kasag or crab
1/2cup vinegar
50grams red onion,sliced
50grams tomato, sliced
10 grams long sili
½ teaspoon salt
½ teaspoon vetsin
½ teaspoon sugar
Procedure:
Clean crabs,removing shell andcutting body into small parts with claws. Wash in vinegar with a small amount of salt.
Add onion, tomato and sili. Season with salt,vetsin and sugar.

Kinilao na Imbao

Ingredients:

200 grams imbaoor mangrooveclam
½ cup vinegar
50 grams red onion,sliced
50 grams tomato,sliced
10 grams long sili
1/2teaspoon salt
½ teaspoon vetsin (optional)
½ teaspoon sugar
Procedure:
Slice imbao into cubes and then wash in vinegar with a small amount of salt
Mix onion, tomato and sili. Season with salt, vetsin and sugar.

Noverber 5, 2004, Manila Bulletin

Proceed to Best of Pinoys

Sinigang na Bangus

2004-10-24T10:12:00.000-07:00

Ingredients:

½ kilo bangus
20g pack knorr Tamarind Soup Base
5 cups cold water
1 piece onion, sliced
2 pieces tomatoes, sliced
1 piece radish, sliced
2 pieces green finger peppers
1 small bundle kangkong

Procedure:

Dissolved knorr tamarind soup base in 5 cups of cold water then bring to a boil
Combine onions, tomatoes, radish and finger peppers in boiling water for 5 minutes
Add bangus and simmer for 5 minutes, add kangkong leaves and cook for 1 minutes.

Proceed to Best of Pinoys

Pininyahang Manok

2004-10-23T20:04:00.000-07:00

Ingredients:

2-tablespoon cooking oil
6 cloves garlic, minced
1 piece onion, minced
1-kilo chicken, cut to serving portion
1-piece magi chicken cube, dissolved in
1-cup pineapple juice
1-cup pineapple chunks
½ cup carnation evaporated filled milk
1 piece red bell pepper, cut into cubed
1 piece green bell pepper, cut into cubed

Procedure:

Heat oil – sauté garlic, onion and chicken
Pour in magi cube – pineapple mixture and simmer until chicken is tender
Add remaining ingredients and cook for 5 minutes more.

Proceed to Best of Pinoys

Braised Carp With Hot Bean Paste

2004-10-23T12:30:00.000-07:00

Ingredients:

800-gram carp
1-tablespoon wine
1 tablespoon hot bean paste
75 gram each of chopped ginger, spring onion and garlic
1-tablespoon cornflour
Seasoning:
1-tablespoon soy sauce
1-tablespoon tomato sauce
½ teaspoon MSG
1-teaspoon sugar
¼ teaspoon salt
½ teaspoon each of chilli oil and sesame oil

Method:

Clean fish, drain and pat dry. Deep-fry over high heat for 1 minute. Remove and drain.
Heat 2-tablespoon oil in a wok and sauté hot bean paste until fragrant. Add in fish, wine and water to cover the fish.
Add in seasoning and simmer for 20 minutes or until fish is cooked (use a wooden skewer to test if fish is cooked).
Remove fish and place on a plate. Thicken remaining sauce with 1-tablespoon cornflour mixed with some water, and pour over the fish.
Sprinkle with ½ teaspoon vinegar and chopped spring onions. Serve

Rhythm Publishing House Sdn. Bhd.

Proceed to Best of Pinoys

Stir - Fried Spicy Chicken

2004-10-18T07:33:00.000-07:00

Ingredients:

2 chicken thighs
1 green pepper (capsicum)
5 red chillies
1-teaspoon each of chopped spring onions and ginger

Seasoning:
1-tablespoon sweet bean paste
1-tablespoon soybean paste
1-tablespoon soy sauce
1-teaspoon sugar

Method:

Rinse chicken and cut into pieces. Rinse capsicum and chillies, remove seeds and cut into pieces.

Stir-fry capsicum and chillies in hot oil for a few seconds, remove and drain.

Heat a little oil in a wok and quick fry spring onions and ginger briefly or until fragrant.

Add chicken, seasoning and ½ cup water, fry chicken until well done and tender.

Add capsicum and chillies, stir briefly, dish up and serve.

Rhythm Publishing House Sdn. Bhd.

Proceed to Best of Pinoys

Crispy Chilli Chicken

2004-10-18T07:22:00.000-07:00

Ingredients:

1 chicken thigh
2-tablespoon finely chopped chillies
2-tablespoon finely chopped garlic
3-tablespoon butter

Seasoning:
Salt to taste

Method:

Rinse chicken thigh, drain and pat dry. Combine with salt, chillies and garlic. Let stand for 30 minutes or longer.

Rub chicken with butter and bake in an oven at 180 ° C/ 350 °F for 10 minutes or until the skin is dry.

Remove, brush with butter again and sprinkle with chillies and garlic. Bake for 10 more minutes.

Remove, brush with butter, and sprinkle with chillies and garlic, then bake again.

Repeat the process 4 to 5 times until the skin is crispy and brown.

Rhythm Publishing House Sdn. Bhd.

Proceed to Best of Pinoys

Wacky and Scary recipes for Halloween

2004-10-14T17:45:00.000-07:00

The dreary, wacky and scary season of the year is almost here. With Halloween around the corner, parents are challenged to come up with recipes that would make our children excited. Make your Halloween menu more wicked and wacky with these recipes from San Miguel Purefoods Culinary Center.

For more recipes ideas, send a self addressed stamped envelope to San Miguel Purefoods Culinary Center, Legaspi corner Eagle St., Ugong Pasig City 1604

“Monster Pizza”

5 pieces white bread or mini pizza crusts
1 115 grams pizza sauce
½ cup Magnolia Quickmelt cheese, grated
1 cup Purefoods Cooked Ham, chopped
Pepperoni, pineapple chunks
Green and red bell pepper
Black olives

Cut white bread into round shape or any fun shape you want. Spread some pizza sauce on top and sprinkle with grated magnolia quickmelt cheese.

Make desired monster faces using the pepperoni, ham, pineapple chunks, green and red bell pepper and black olives. Place in the oven toaster until cheese melts and bread gets toasted.

“Squash Cream Soup”

¼ kilo squash, peeled and cut into 1” cubes
¼ cup chicken broth
1-70 gram pack instant cream of chicken soup powder
½ cup Purefoods Honeycurbed bacon, chopped
Parsley, chopped for garnish

Put squash in a deep saucepan. Add enough water to cover. Allow to boil until squash becomes tender- about 15 minutes remove squash from pot then puree, adding ¼ cup broth until a thick mixture is achieved. Set aside.

Cook cream soup according to package directions. Meanwhile pan fry chopped bacon till crisp. When instant soup is ready add pureed squash and bacon. Mix well. Serve soup topped with chopped parsley.

“Chick N’ Cheese Fun Platter”

1 225 grams Magnolia chicken popcorn
1 200 grams Magnolia Cheezee
Choice of the following sauces:

Catsup, barbeque sauce, sweet and sour sauce
Cook chicken popcorn according to package directions. Slice magnolia cheezee and use different cutters to make fun shapes. Place in a big platter and serve with different sauces.

“Beef Jambalaya Wrap”

½ cup Dari Crème
1 teaspoon garlic, chopped
¼ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 210 grams Purefoods spaghetti sauce
2 cups cooked rice
½ kilo Monterey Beef Sukiyaki cut
12 pieces flour tortillas, small
18 oz. Cheezee spread

Saute garlic, onions, green and bell peppers in ¼ cup dari crème. Add spaghetti sauce and cooked rice. Mix well and set aside.

Season beef sukiyaki with salt and pepper and fry in the remaining dari crème until cook. Set aside.

Heat both sides of the flour tortilla in an un-greased frying pan. To assemble, put rice mixture in the middle of the flour tortilla. Place some beef sukiyaki on top. Drizzle with cheezee spread and roll like lumpia.

October 25, 2002, Manila Bulletin

Proceed to Best of Pinoys

The Filipinos have a similar love affair with seafoods

2004-10-13T17:19:00.000-07:00

If one thinks about going on a picnic, Adobo remains one of the best-loved Filipino dishes. It is a favorite for many and is enjoyed in everyday meals, as well as special gatherings.
Now you can enjoy adobo with a twist in a squid dish created by culinary expert chef Eugene Raymundo exclusively for Lea and Perrins Worcestershire Sauce.

ADOBONG PUSIT CON ARROZ

½ kilo squid
5 cloves garlic, freshly pounded
½ cup white wine
1-1/2 cups rice, long grain
¼ cup olive oil
2-tablespoon Lea & Perrins Worcestershire Sauce
salt and pepper to taste
3 cups fish, vegetable, or chicken stock
1 roll Reynold wrap aluminum foil
leaned, skinned, set aside the ink sac. Buy the small ones, about 3 inches long.

Procedure:
Clean squid by removing ink sac. Set aside ink sacs. In hot oil, saute rice with garlic, wine, salt, and pepper. Add squid (either cut into rings or kept whole).
Remove squid when done, and add stock. Stir and add ink sacs. The ink sacs will burst and let out the ink. Stir to blend the ink with rice.

Correct seasonings and add Lea & Perrins Worcestershire sauce. Line individual oven proof cups with Reynold wrap aluminum foil with an overlap of 2 inches and spoon paellitos into it. Bake for 10 minutes in 350f oven. Serves 4.

0ctober 25, 2002, Manila Bulletin

Proceed to Best of Pinoys