INGREDIENTS:
slice beef
broccoli
soy sauce
sugar
salt
chicken powder
cooking oil
garlic
cornstarch
HOW TO COOK:
1. Wash the broccoli for 3 times.Soaked w/ water and salt.
2. Marinate the slice beef w/ soy sauce,corn starch,sugar,and small amount of cooking oil.
3. Cut the garlic into minced.
4. Prepare the non stick frying pan.
5. After marinating the beef for half and hour,and the broccoli is ready, now its time to cook.
6. Heat a pan with medium fire.
7. Put a small amount of cooking oil.
8. Put the minced garlic and stir for just a second.
9. Put the slice beef and cooked until tender.
10. Removed the sliced beef in the pan and put in the plate for a while.
11. After that stir fry the broccoli until half cooked.Add a little bit water to cook the vegetable.
12. Add some salt and chicken powder.
13. Stir fry and put back the sliced beef.
14. Stir for a second.And ready to serve.
Saturday, July 29, 2023
SHRIMP-CORN CASSEROLE
4 cloves, garlic
1 medium garlic sliced
2 ears (1/2k) fresh corn, shredded
1 can (227g) tomato sauce
25pcs. (400g) okra, each pieces cut into 3
150g medium shrimps, shelled and split into 2 (lengthwise)
1 medium red bell pepper ,cut into 2 (lengthwise)
1 medium red bell pepper cut into strips
HOW TO COOK:
1. Saute garlic, onions and corn.
2. Add tomato sauce, 1 cup water, 1/3tsp. iodized salt, and 1/4 tsp pepper.
3. Add okra. Simmer for ten minutes.
4. Add bell peppers and shrimps until shrimp are cooked.
BEEF ORIENTAL PASTA
INGREDIENTS:
500g San Remo spirals
1 onion (chop)
500g ground beef
3 tbsp. soy sauce
100g snow piece (chicharo)
1 cup grated (cheddar cheese ) 4 ounces (120g)
1 small sized red and green bell pepper(cut into thin slices)
cooking oil for frying
1/4 tsp ground ginger
3 stalks celery cut diagonally into pieces
1 can button mushroom (quartered)
1 can tomato sauce
PROCEDURE:
1. Cook San Remo Spirals according to package directions.
2. Heat oil in wok. Stir fry onion and ginger until fragrant .Add ground beef and soy sauce. Cook until beef is medium rare.Add celery, mushroom and tomato sauce. Cook for 3 to 4 minutes stirring occasionally.
3. Add prepared San Remo spirals, 1/2 cup cheese,snow peas and bell peppers. Stir gently to combine all ingredients. Cook for 3 to 5 minutes.
4. Pour on a platter and sprinkle remaining cheese on top. Serve hot
500g San Remo spirals
1 onion (chop)
500g ground beef
3 tbsp. soy sauce
100g snow piece (chicharo)
1 cup grated (cheddar cheese ) 4 ounces (120g)
1 small sized red and green bell pepper(cut into thin slices)
cooking oil for frying
1/4 tsp ground ginger
3 stalks celery cut diagonally into pieces
1 can button mushroom (quartered)
1 can tomato sauce
PROCEDURE:
1. Cook San Remo Spirals according to package directions.
2. Heat oil in wok. Stir fry onion and ginger until fragrant .Add ground beef and soy sauce. Cook until beef is medium rare.Add celery, mushroom and tomato sauce. Cook for 3 to 4 minutes stirring occasionally.
3. Add prepared San Remo spirals, 1/2 cup cheese,snow peas and bell peppers. Stir gently to combine all ingredients. Cook for 3 to 5 minutes.
4. Pour on a platter and sprinkle remaining cheese on top. Serve hot
CHINESE STYLE BREADED TOFU
INGREDIENTS:
2 blocks or 3 cubes silken tofu, sliced into serving size
2 cups flour, seasoned
4 eggs,beaten
2 cups Japanese bread crumbs
oil for deep fring
1/4 cup Chinese rice wine vinegar
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar to taste
2 garlic cloves minced
1 small shallot minced
2 tsp chopped spring onions
PROCEDURE:
1. In a sauce pot, mix vinegar, sugar soy sauce and water.
2. Bring to boil and transfer to a bowl to cool down.
3. Once cooled add garlic, shallots and spring onions.
4. Carefully dredge tofu in flour, dip in egg wash and coat with bread crumbs.
5. Deep fry till golden brown and serve with sweet vinegar dipping sauce.
2 blocks or 3 cubes silken tofu, sliced into serving size
2 cups flour, seasoned
4 eggs,beaten
2 cups Japanese bread crumbs
oil for deep fring
1/4 cup Chinese rice wine vinegar
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar to taste
2 garlic cloves minced
1 small shallot minced
2 tsp chopped spring onions
PROCEDURE:
1. In a sauce pot, mix vinegar, sugar soy sauce and water.
2. Bring to boil and transfer to a bowl to cool down.
3. Once cooled add garlic, shallots and spring onions.
4. Carefully dredge tofu in flour, dip in egg wash and coat with bread crumbs.
5. Deep fry till golden brown and serve with sweet vinegar dipping sauce.
CHICKEN WINGS CASSEROLE
¾ kilo (12 pcs.) chicken wings cut into 2
4 cloves garlic, crushed
4 cloves garlic, crushed
6 pcs. (50g) sibuyas tagalog
2 medium (1/4k) potatoes, cut into chunks
1/4 cup (10g) tengang daga (mushroom), soaked in water and
sliced
1 can (227g) tomato sauce
1 stalk leeks, sliced diagonally
HOW TO COOK:
1. Sauté garlic, sibuyas tagalog and chicken wings. Cook for
10 minutes.
2. Add ¾ cup water, tengang daga, potatoes, 1/3 tsp. iodized salt and 1/4tsp pepper. Simmer for 7 minutes.
2. Add ¾ cup water, tengang daga, potatoes, 1/3 tsp. iodized salt and 1/4tsp pepper. Simmer for 7 minutes.
3. Add tomato sauce. Cook for another ten minutes.
PINEAPPLE PAN CAKES
INGREDIENTS:
1 egg
1 box (200g) hot cake mix
1-1/4 cups crushed pineapple, with syrup
2 tbsp. cooking oil
HOW TO COOK:
1.
Set a griddle pan at medium heat. Beat egg, stir
in crushed pineapple and oil. Stir in hot cake mix just until
moistened. (Maybe lumpy).
2.
Brush pan lightly with oil. Pour 1/4 cup of
mixture each time. Cook until bubbly and edges are dry. Turnover and cook until
other sides becomes brown. Serve with butter and syrup.
TOMATO VEGGIE RICE
1 medium (200g) sayote, diced
1 medium carrot, diced
1 beef bouillion cube
1-2/3 cups uncooked rice, washed once
1 can (140g) tomato sauce
3 stalks (200g) pechay shredded
1. Sauté bouillion cube in 3 tbsp. oil.
2. Add rice and cook while stirring for 2 minutes.
3. Add 1-1/2 cups water, tomato sauce, 1tsp. iodized salt, and 1/4tsp pepper.
4. Bring to a boil and reduced heat. Cook for 20 minutes.
5. Add vegetables. Stir until well blended. Continue cooking for 10 minutes.
2. Add rice and cook while stirring for 2 minutes.
3. Add 1-1/2 cups water, tomato sauce, 1tsp. iodized salt, and 1/4tsp pepper.
4. Bring to a boil and reduced heat. Cook for 20 minutes.
5. Add vegetables. Stir until well blended. Continue cooking for 10 minutes.
CHINESE SESAME CHICKEN
INGREDIENTS:
HOW TO COOK:
8 chicken thighs
1 egg white, beaten
6 cups oil, for deep frying
MARINADE:
2tbsp soy sauce
2tbsp Chinese rice wine or dry sherry
½ tsp. freshly grated pepper
¼ ground white pepper
DREDGING:
½ cup cream all-purpose flour
½ cup cream cornstarch
½ cup sesame seeds
HOW TO COOK:
1. Marinate the chicken thighs in the marinade mixture for 15
minutes.
2. Dip each thigh into the egg white, and then dredge into the combination of cream all-purpose flour, cream cornstarch and sesame seeds.
3. Deep fry until golden and tender, about 15 minutes.
2. Dip each thigh into the egg white, and then dredge into the combination of cream all-purpose flour, cream cornstarch and sesame seeds.
3. Deep fry until golden and tender, about 15 minutes.
CLAM MUSHROOM SOUP
1/2 cloves garlic crushed
1 large onion sliced
2 tbsp. ginger strips
1 can (368g) tomato sauce
1/2 cup tengang daga (mushroom), soaked and sliced
1-1/2 kilos halaan or tulya (clams), soaked in water
3 cups sili leaves
HOW TO COOK:
1. Sauté garlic, onion and ginger.
2. Add tengang daga, tomato sauce, 5 cups water, 1-1/2 tsp. iodized salt.
3. Add 1/4tsp.pepper. Cook for 10 minutes.
4. Add halaan until shells open.
5. Turn off heat.
6. Add sili leaves.
2. Add tengang daga, tomato sauce, 5 cups water, 1-1/2 tsp. iodized salt.
3. Add 1/4tsp.pepper. Cook for 10 minutes.
4. Add halaan until shells open.
5. Turn off heat.
6. Add sili leaves.
FAMOUS LEMON PIE
INGREDIENTS:
One- 9 inch pie shell, half-baked
FILLING:
½ cup cream cornstarch
1 cup sugar
1-1/2 cups boiling water
4 egg yolks
¼ cup lemon juice
1tbsp. lemon rind grated
MERINGUE:
4 egg whites
Pinch of salt
½ cup sugar
1tbs. powdered sugar
HOW TO COOK:
FILLING:
1. Combine cream cornstarch, sugar, and lemon juice and lemon
rind.
2. Beat egg yolks and add to mixture. Add boiling water.
3. Cook gently until thickened, stirring constantly for about 4
minutes
4. Pour into pie
1. Beat eggs with salt until stiff, but not dry.
2. Gradually beat in sugar and powdered sugar.
3. Spread meringue over top of the pie, carefully sealing in
all the filling by spreading to touch all edges of crust.
4. Baked in hot oven (452F) for about 7 minutes or
until browned.
5. Cool on cake rack, away from draft. Serve cold.
Makes one 9-inch pie.
Makes one 9-inch pie.
SWEET AND SOUR FISH BALL
INGREDIENTS:
SAUCE:
1 cup water
5 medium (400g) dalagang
bukid
1 thumb sized ginger, crush
1 medium carrot, chopped
2 small (250g) sweet potatoes boiled and mashed
4 stalk green onions, chopped
1 egg beaten
1/3 cup bread crumps
1 tsp. iodized salt
3/4 tsp. pepper
1 can (439g) DEL MONTE Fresh Cut Pineapple Tidbits
6 Tbsp. sugar
1/4tsp. pepper
1 Tbsp. Cornstarch,
dissolved in 1/2 cup water
1 medium red bell pepper, cut into strips
4 stalks green onions cut
into 1” pieces
HOW TO COOK:
1. Boil fish with ginger in water
for 10 minutes. Drain flake meat, and discard bones. Blend well with the rest
of the ingredients. From every Tbsp. of mixture into balls. Fry until golden
brown. Set aside.
2. Sauce: Combine first 5 ingredients. Simmer
constantly until cooked. Add bell pepper s and green onions. Pour over fish
balls just before serving.
PORK CHOP STEAK
8 pcs. (1k) pork chops
1 can (439g) fresh cuts sliced pineapple, (drained
syrup)
2 medium onions cut into strips
1 medium each red and green bell peppers cut into rings
MARINADE:
1/4 cup sliced pineapple syrup
3 tbsp. soy sauce
1/2 tsp iodized salt
1/4 tsp pepper
HOW TO COOK:
1. Marinate pork chops for 1 hour. Drain and reserved,
marinade.
2. Meanwhile stir fry onions and bell peppers in oil. Set aside.
2. Meanwhile stir fry onions and bell peppers in oil. Set aside.
3. Brown both sides of pork chops in oil. Combine with
remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes.
4. Add fresh cut sliced pineapple.
4. Add fresh cut sliced pineapple.
BAKED OYSTER WITH WHTE WINE SAUCE
INGREDIENTS:
SAUCE:
TOPPING:
HOW TO COOK:
24 pcs oyster
1k spinach stem removed and blanched
3tbsp. water
3 pcs shallots
2/3 cup white wine
Salt and pepper to
taste
1/3 cup fine bread crumbs
1/3cup parmesan cheese
2tbsp. melted butter
1. Shock oyster and discard top shell.
2. To make sauce, heat butter in pan and sauté shallots till softened.
3. Add in white wine and simmer for 8 minutes.
4. Add in cream and reduce mixture to half.
5. Season with salt and pepper.
6. To make toppings, just mix all ingredients together.
7. To assemble, top oysters with spinach, then sauce then sprinkle bread crumb mixture.
8. Baked till brown on top.
2. To make sauce, heat butter in pan and sauté shallots till softened.
3. Add in white wine and simmer for 8 minutes.
4. Add in cream and reduce mixture to half.
5. Season with salt and pepper.
6. To make toppings, just mix all ingredients together.
7. To assemble, top oysters with spinach, then sauce then sprinkle bread crumb mixture.
8. Baked till brown on top.
TINOLANG BAKA AT MAIS
INGREDIENTS:
1 tbsp. garlic crushed
1 large onion, chopped
2 tsp. fresh luya, chopped
1/2 kilo lean beef (round beef or sirloin) shredded 1
tbsp. worcestershire
sauce (for cooking)
2 tbsp. cooking oil
2-3 cups chicken broth
200g of fresh young corn wash and drained
HOW TO COOK:
1. Sauté garlic, onions and luya in
hot oil until brown.
2. Add shredded beef and 1 tsp. of worcestershire sauce, mixing well until beef is quite brown and cooked.
2. Add shredded beef and 1 tsp. of worcestershire sauce, mixing well until beef is quite brown and cooked.
3. Pour some of the broth and let
boil in a covered saucepan until meat is tender.
4. Add young corn and season with dashes of pepper, worcestershire sauces and patis to taste. Blend well until corn is tender. Add more broth if desired.
4. Add young corn and season with dashes of pepper, worcestershire sauces and patis to taste. Blend well until corn is tender. Add more broth if desired.
SEAFOOD STEW
INGREDIENTS:
2 slices (300g) fish (salmon, tuna, or dorado)
2 pcs. (150g) shrimps, shells, removed
150g squid, each cut crosswise into 3
8 cloves garlic, crushed
1 medium onion sliced
1 small (150g) carrot, cut into chunks
1 medium (200g) potato, cut into chunks
1 can (227g) tomato Sauce
1 bay leaf
14 pcs. (100g) baguio beans, cut into 1-1/2” long
HOW TO COOK:
1. Sprinkle seafood
with 1 tbsp. calamansi juice and 1/3 tsp. iodized salt (or 1 tsp. rock salt). Half-fry fish, then set aside.
2. Saute garlic, onions, carrots, and potatoes.
Add tomato sauce, 1 cup water, 1/3 tsp. iodized
salt, ¼ tsp. pepper and bay leaf. Simmer
for 15 minutes.
3. Add squid ,shrimps, fish and baguio beans. Cook for another
5 to 10 minutes.
PINEAPPLE CRISP
INGREDIENTS:
2 medium green apples
1 medium sayote
1 can (439g) fresh cuts sliced pineapple, drained
(reserved syrup),cut in half across, and sliced thinly
3 tbsp. white sugar, dissolved in 3 tbsp. water
TOPPINGS:
¾ cup all-purpose flour
1-1/2 cups uncooked rolled oats
1 cup firmly packed brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup margarine, softened
HOW TO COOK:
1. Peel, core and slice apples and sayote into thin wedges. Soak
apples in pineapple syrup for 10 minutes, then drain and set aside. Cook sayote
in dissolved sugar for 5 minutes. Drain and set aside.
2. TOPPING: Combine first 4 ingredients. Cut-in margarine
until well blended. Divide mixture into 3
3. In an 8-1/2”× 8-1/2” baking dish, alternately layer
sayote, apples and DEL MONTE fresh cut sliced pineapple, placing topping in
between each layer. Place topping as final layer. Baked in a free heated-oven
at 350®F
for 35 minutes, or until cooked.
ENSALADANG TALONG
8 medium ( ¾ ) eggplants
5 medium tomatoes, cut into small cubes
1 medium onion, finely chopped
1 grated coconut
¼ cup + 2 Tbsp. Vinegar
1. Broil or boil eggplants until cooked. Peel, then cut crosswise ( 1 – ½” ). Combine with tomatoes and onion. Chill.
2. Combine grated coconut with vinegar and 2 Tbsp. hot water. Squeeze to get ¾ cup coconut milk.
3. Season coconut milk with 1/3 tsp. iodized salt ( or 1 tsp. rock salt) and ¼ tsp. pepper. Stir.
4. Pour coconut milk into vegetable mixture. Let stand for 5 minutes.
Makes 8 Servings.
Nutrition Facts:
Zero Cholesterol
12% RDA for Folate
VEGETABLE CHILI
4 cloves garlic, crushed
1 medium onion, chopped
1 medium (200g) carrot, diced
2 cups cooked red kidney beans
1 ear (300g) fresh corn, shredded into kernels
3 medium (350g) eggplants, dices and soaked in water
1-1/2 Tbsp. chili powder
1 can (385g) Spaghetti Sauce, Italian Style
1 Tbsp. Chili Ketchup
HOW TO COOK:
1. Sauté garlic, onions and corn. Simmer for 15 minutes.
2. Add carrots, kidney beans, eggplants and 1-1/2 cups water.
3. Season with ½ tsp. iodized salt (or 1-1/2 tsp. rock salt), ¼ tsp. pepper and chili powder. Simmer for 15 minutes.
4. Add spaghetti sauce and chili ketchup. Simmer for another 10 minutes.
Note: To save time, effort and energy, double or triple the recipe. Divide into recipe portions, then freeze. To serve, simply thaw and heat.
Makes 9 Servings
Nutrition Facts:
99% Less Cholesterol than regular chili
BANGUS AT KADYOS
1 cup kadyos (pigeon pea)
1 medium onion, sliced
¼ cup strained bagoong isda
1 bunch (180g) sitaw, cut 2” long
2 medium (350g) bangus, each sliced into
3
1 can (227g) tomato sauce
2 cups malunggay leaves
HOW TO COOK:
1.
Boil kadyos, onions and bagoong isda in 2 cups
water until tender. Add sitaw. Cook for another 5 minutes.
2.
Add bangus and tomato sauce. Cook for another 10
minutes. Add malunggay. Cook for 2 minutes more.
Makes 6 Servings.
Nutrition Facts:
70% RDA for Vitamin C
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