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Hi there! This site is up and working, and I seem to have about a dozen people checking out, so I thought I'd post a quick welcome message: WELCOME! The name's Jo. I have 2 sons and a daughter.

Thursday, September 2, 2010

Pork in Teriyaki Sauce Recipe



This dish is our own concoction. This dish can be cooked very 
quickly and yet taste good



Ingredients:
300g pork, slice into strips
1 large red pepper (cut into strips) 
or 1 medium sized onion (cut into strips)
2 tsp. chopped garlic
1/4 tsp. ground ginger or several strips of fresh ginger
2 tsp. cooking sherry or Chinese cooking wine or white wine vinegar
3-4 tbsp. your-favourite-brand teriyaki sauce 
1 tbsp. vegetable cooking oil
1 tsp. cornstarch in 3-4 tbsp. water



Procedure:
Heat cooking oil over high heat. 
Add garlic and ginger to cook for 1 min. 
If using onion, add it together with the garlic and ginger. 
Add pork, brown lightly and then add sherry/vinegar. 
Stir fry till pork is more or less done. 
If using red peppers, add the red peppers now. 
Lower heat to medium or medium high.
Add the teriyaki sauce. 
Mix the sauce well with the pork and red peppers.
Stir fry for about 3-5 mins until the red pepper is cooked
but is still crispy.
Add the cornstarch mixture and cook until sauce thickens.



*OPTIONAL*Serve with steamed white rice.

Instant Pancit Canton with a twist!



Ingredients:

2 packs 65 grams Instant Pancit Canton (any brand and flavor)
1/2 small carrot, strips
1/2 small onion, chopped
one piece cabbage leaf, strips
4 tbsp left-over giniling / leftover chicken (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
1 large kalamansi, seeds removed
ground pepper
1 1/2 cups of water
1 broiled egg (optional)

How to Cook:

1) Sauté onion and carrots in small amount of oil, adding the oil in the instant pancit canton (IPC), until onion becomes transparent. Add 4 tbsp left-over giniling, 1 tbsp soy sauce and 1 tbsp of oyster sauce and a dash of ground pepper afterwards.

2) Pour in 1 1/2 cups of water into the sautéed ingredients. Bring to boil. Add in the noodles and the cabbage when boiling. Dry up the water. Do not drain. Let the pancit canton stirred fry (guisado) to perfection.

3) When the water dries up and the noodles are already cooked, add in the remaining seasoning of the IPC. Mix well to distribute the taste. Taste will vary according to the variant that you chose (regular or plain, spicy hot, chili-mansi, calamansi, seafood, beefy, etc.)

:: Serve immediately with pan de sal, bread or cooked rice whichever afternoon snacks you prefer. Makes 1-2 servings. Happy eating!


Spiced Seafood Balls with a Twist



Not your ordinary sweet & sour meal. Something new for the family to taste.
Found this recipe originally named as Anise Spiced-Seafood Balls, but due to lack of ingredients (usually depends on the availability of the ingredients at home), we invented something with a not-so-sour taste and changed its name, ingredients, and directions for cooking. So, that makes it our own original recipe. 


Ingredients for the seafood balls:

100 grams crabmeat / imitation crabsticks, chopped
100 grams shrimp, chopped
1/2 white onion, 2 tbsp. garlic, chopped & minced
1/2 finger chili, seeds removed & chopped *optional
1 egg beaten ---  salt to taste
1/3 cup flour  --- 1/3 cup breadcrumbs
1/4 cup milk


oil
beans, for garnish (broiled)


Ingredients for the sauce:

3/4 cup tomato sauce
1 cup water
flour (estimate for desired thickness of the sauce)
3 tbsp. brown sugar
3 tbsp. vinegar (white wine vinegar)



Directions:

1. Combine all ingredients for balls. Deep fry.

2. Create sauce by heating together all ingredients.

3. Pour sauce over balls and garnish with beans.


Crabmeat Omelette



Ingredients:

3/4 cup crab meat
1 small onion, thinly sliced lengthwise
3 pieces raw eggs
4 tbsp oil
2 tbsp green onions, minced (optional)
salt to taste
beans as sides *optional*


Cooking procedure:

1. Heat the frying pan and put-in 2 tbsp of butter then allow to melt.
2. Add the onion, crabmeat, and green onions then cook until half done
3. Add salt and pepper to taste then set aside.
4. Heat the same frying pan (apply low heat) and put-in the remaining butter then allow to melt.
5. Crack the eggs and place in a bowl then add some salt
6. Whisk the eggs and pour on the frying pan
7. Tilt the frying pan to allow the uncooked portions of the eggs (liquid form) to occupy the whole surface of the pan. You can also pull from the middle part of the pan to allow uncooked portions of the egg to occupy the space.
8. Put the cooked crabmeat and onions on top of the half side of the omelette.
9. Cover the crabmeat and onions by folding the other side of the omelette.
10. Place in a serving plate.
11.Serve hot with bread or rice. Share and Enjoy!

Green Beans with Bacon Recipe


Ingredients

1/2 pound green beans, cut into 1-inch pieces
6 bacon strips
white wine vinegar & seasoned salt to taste


Directions

In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. 
Meanwhile, in a skillet, cook bacon until crisp. 
Remove bacon, reserving drippings. Crumble bacon and set aside. 
Add beans to drippings; sprinkle with pepper and seasoned salt. 
Heat through. Add crumbled bacon and toss. 

Yield: 8 servings.



FOR THE NUTRITION INFORMATION OF THIS RECIPE, CLICK THE LINK BELOW
<a href="http://maclovesjo.multiply.com/photos/album/77#photo=6">http://maclovesjo.multiply.com/photos/album/77#photo=6</a>