Shrimps with Quail Eggs and Green Peas

Ingredients:

1 lb shrimps, shelled and deveined
1 1/2 cups sweet green peas
1 cup chicken broth
10 pieces quail eggs, hard boiled
3/4 cup jicama (singkamas), diced
3/4 cup carrots, diced
1 medium sized onion, diced
3 tablespoons, butter
1/2 cup toasted cashews
1 tablespoon cornstarch (diluted in 3 tablespoons of water)
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Cooking procedure:

1.Melt butter in a pan or cooking pot.
2.Put-in the onions and cook in low fire until the texture becomes soft.
3.Add the carrots and jicama then cook for 3 minutes.
4.Add the green peas and cashews then cook for 2 minutes
5.Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6.Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7.Add the salt and ground black pepper then stir.
8.Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9.Turn of the heat and transfer to a serving bowl.
10.Serve hot with lots of love. Share and enjoy!

Pork Afritada (Braised Pork in Tomato Sauce)

I remember cooking this recipe hurriedly on Father's Day last year.

Ingredients :

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil




Procedure :

Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.

Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.

Add and sauté garlic until fragrant. Stir in onion until soft and translucent.

Season with patis and then add potatoes, stir-fry for a few minutes.

Pour in water and tomato sauce and bring to a boil. Lower the heat and let it
simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.

Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.

Remove from heat. Transfer to a serving dish and serve hot.

Humba Recipe (Braised Pork Belly with Sugar)

First fav of my two boys.. Sweet pork!

Ingredients :

1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)




Procedure:


Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Most common also, great for snacks, quick meal, drinking sessions, and this is believed to be the food for the soul. (pampahaba ng buhay)

Ingredients :


1 tbsp. cooking oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
patis (fish sauce), salt, pepper and soy sauce to taste
2 cups chicken broth or water
1 cup cabbage leaves, cut into thin strips
1/2 lb. pancit bihon (rice sticks noodles)
wedges of lemon or calamansi, for garnish



Procedure :


Rinse pancit bihon with tap water. Drain. Set aside.

Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.

Add garlic and onion. Sauté for a few minutes until soft.

Season with patis, salt, pepper and soy sauce to taste.

Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

Add chicken broth or water. Correct the seasoning.

Heat until boiling and add the drained pancit bihon.

Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)

Add a little more water or broth if you notice that is almost dry up and noodles (“pancit”) are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.

Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.

Serve with lemon wedges or calamansi. Enjoy!

Nilagang Baboy (Boiled Pork with Vegetables)

A Filipino favorite! 

"The only ingredient in this dish that needs to be stewed is the pork. We want to boil that and then simmer until it’s tender. This takes anywhere from 1.5 to over 2 hours depending on the cut you use and how tender you want it. I used cut pork ribs and stewed for about 1.5 hours. If you want to season the pork, you can marinate it ahead of time. The rest of the ingredients are fully cooked in about 10-20 minutes in the pot so they are all added after the pork is done." -copied from HungryHuy

Ingredients:

2lbs pork ribs

6 cloves garlic, chopped

1 medium onion, chopped

½ kabocha, cut into large cubes

1 chayote, cubed

2-3 cups kangkong leaves (on-choy)

2-3 cups string beans (sitaw)

salt

Cooking Procedure:

1.Rinse meat under running water, add to pot and cover with water. Bring to a boil, dump water and rinse meat again. Cover with water, add about 4 tbsp. salt. Bring to a boil, then reduce to a simmer. Simmer until tender, about 1.5 to 2 hours.

2.You can saute the onion + garlic separately if you want. When the meat is just about done, add onion, garlic, chayote, string beans and kabocha into the pot. Add enough water to cover and salt to taste.

3.In the last 1-2 minutes add kangkong leaves.

Munggo Guisado (Sautéed Mung Beans)

This is the very common dish in Cebu City! Most Filipinos have this as their comfort food! "Pangmasa"

Ingredients :


1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage or pork, cubed (optional)
2 cups water or broth
1 tbsp. patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress


Procedure :

Boil mung beans in water until soft and easily mashed. Set aside.

In a pan, heat oil. Cook pork until it turns slightly brown.

Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.

Stir in Chinese sausage (if using,or cubed pork) and continue cooking for another 1-2 minutes.

Pour in water or broth and add boiled mung beans.

Season with patis and salt to taste. Bring to boil and let it simmer until thick.

Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.




*Soak munggo (mung beans) in water at least 1 to 2 hours before boiling for faster cooking.

Cheesy Chicken Rolls

Ingredients:



1 tablespoon chopped green onion
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1/2 of a 1/4-pound stick of cheese, chilled
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs
4 skinless, boneless chicken breast halves
Salt and black pepper
1 tablespoon butter
1 tablespoon cooking oil



Procedure:

In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled cheese into four 2-1/2x1/2-inch sticks.

In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture.

Place a cheese piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the cheese.) Place coated chicken in 2-quart rectangular baking dish.

Cover and chill for 1 to 24 hours.

In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish.

Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.

Inihaw na bangus or grilled milkfish

I do apologize for the photo, I just grabbed this one from Google. Ha ha ha! The original picture was destroyed and eventhough we had so many chances to take a new one because we keep cooking this recipe, I did not even bother to capture one! Ha ha!

Ingredients:


1 pc. about Kilo, large sized Bangus or Milkfish
2 pcs. medium tomato, chopped
1 pc. medium onion, chopped
1 thumb size ginger, minced
1/4 head garlic, chopped
1/4 cup bagoong alamang
2 pc. green sili
salt and pepper


For Soy Dip:

3-4 tablespoons Soy sauce
4 pieces Calamansi (lime)
1 to 2 pcs Siling Labuyo (Chili) (optional)




Cooking Instructions:


Clean the Bangus or Milkfish, must keep the scales intact.

Slice the back of the milkfish and remove innards leaving the stomach fats.

Season the skin and cavities with salt and pepper then set aside.

To prepare stuffing, in a bowl toss onion, ginger, tomato and bagoong alamang.
Stuff milkfish cavity with the mixture and stuff the green sili at the middle of cavity.

Wrap milkfish with aluminium foil.

Grill over charcoal for 15 to 20 minutes on each side.

Serve Hot with Soy Dip.

Tinolang Tahong (Mussels Soup)

I personally love this recipe! Especially back when I was pregnant.. Old people say this is good for lactating mothers. LOL

Ingredients:


1 kilo tahong, mussel
1 thumb size ginger, sliced into strips
1/2 head garlic, crushed
1 medium size onion, sliced
1 bundle kangkong tops, trimmed
2-3 pieces green sili
cooking oil





Procedure:


Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain.
In a pan sauté garlic, ginger and onion. Pour 1 cup water and bring to a boil.
Add mussels and allow water to boil once more and simmer until the shells start to open,
Add in kangkong and green sili , simmer for another 2-3 minutes or until done.
Serve hot.

Singapore Curry Puffs

Found this yummy recipe while watching a television show here in the Philippines. Hope you'll try this one too!

Ingredients:
For the Pancakes
1 cup All Purpose Flour
2 large eggs (set 1 aside and beat lightly)
2/3 cup Carnation Evap
2/3 cup cold water
(For the Filling)
5 tbsp corn oil
1 medium red onion - chopped
2 cups chicken breast, cooked and minced
2 carrots - grated
1 parsnip - grated
1 tbsp tomato paste
2 tsp curry powder
1 tsp corn starch
2/3 cups chicken stock
Vegetable oil for deep frying

Procedure:
For pancakes:
1. Sift flour into a bowl.
Make a well in center and add egg.


2. Gradually stir in Carnation Evap and beat well until smooth. Stir in cold water and beat well.

3. Pour batter into a pitcher, set aside.

4. Heat a little oil in a small skillet and pour off excess oil. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. 
Fry until 1 side is golden brown then flip over to do the same. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.

To prepare fillings:
1. Heat 2 tablespoons oil in a saucepan adding chicken, onions, parsnip and curry powder. 
Cook gently 5 minutes, stirring constantly.

2. Add tomato paste and mix well. 
Blend cornstarch with a little stock. 
Add remaining stock to chicken mixture and bring to a boil. 
Add corn starch mixture and cook 2 minutes, stirring constantly.

3. 
Simmer mixture 10 minutes.

4. Lay pancakes, cooked-sides up, on a flat surface. 
Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. 
Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling.

5. Brush with egg and fold pancakes in half. 
Chill for about 1 hour.

6. Half fill a deep fryer or saucepan with oil. Fry folded pancakes until golden brown and heated through. Drain on paper towel.

Champorado or Chocolate Rice Porridge

Main Ingredients:

Glutinous rice: 1 cup (Malagkit na kanin)
Water: 3 cups
Evaporated milk: 1 small can
Milk: 2 cups
Sugar: 1 cup
Unsweetened cocoa powder: 1 cup




Directions:

1. Bring the water and rice to boil and cook for 15 min (mix constantly).

2. Add evaporated and drinking milk and boil for 10 min or until the rice done.

3. Dissolve the rest of the ingredients in 1/4 cup hot water. Pour it into the mixture and boil for 5 more min.

Broas / Lady Fingers Refrigerator Cake

Ingredients:

1 pack (250ml) all purpose cream
¼ cup condensed milk
15 pcs broas (lady fingers)
1 can (234 g) fruit coctail , drained
1 small ripe mango or peaches in syrup, sliced into wedges *optional



Procedure:

Combine cream & milk. Mix well.

Cover bottom of square pan (7" x 7") with broas. Spread with 1/3 cup of cream.-milk mixture then cover with layers of broas.

Spread drained fruit coctail. Arrange broas on top and spread the remaining milk mixture well.

Cover and chill.

How long can you freeze food?

 

JUST A COUPLE OF TIPS GUYS.. FOUND THIS SOMEWHERE ON THE INTERNET A LONG TIME AGO! HOPE THIS HELPS! 

Bacon: 1 to 2 months
Breads: 2 to 3 months
Casseroles: 2 to 3 months
Cooked beef and pork: 2 to 3 months
Cooked poultry: 4 months
Cookie dough: 3 months
Fruit: 8 to 12 months
Frozen dinners: 3 to 4 months
Hot dogs: 1 to 2 months
Lunch meats: 1 to 2 months
Sausage: 1 to 2 months
Soups and stews: 2 to 3 months
Uncooked chicken (parts): 9 months
Uncooked chicken (whole): 1 year
Uncooked steaks, chops, or roasts: 4 to 12 months
Uncooked ground meat: 3 to 4 months
Vegetables: 8 to 12 months

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Basic tips for freezing food:

Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit.
Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
It's always a good idea to label items so you know what they are and how long they've been in the freezer.
Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.

Choco Balls | What You Can Do with Ace Biscuits

Ingredients:

☻Ace choco biscuits
☻Condensed milk
☻Desiccated Coconut



Procedure:

♦Crush the Ace choco biscuits
♦Mix it with condensed milk
♦Shape them in whatever shape you like using a cookie cutters or shapers or just make it like a small ball (like the munchkins at Dunkin Donuts)
♦Sprinkle it with Desiccated Coconut.
♦Store in the freezer for over an hour then serve or sell. ;p

Filipino Bulalo Recipe or Beef Bone Marrow Soup Recipe

Ingredients:

2 kg beef bone marrow, have your butcher chop it into small pieces
1 kg boneless beef shank or stewing beef
1 onion, peeled and sliced
3 liters water
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste



Procedure:

Lighten bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove foam and blood.
Put bone marrow and onion in a stockpot and pour in the 3 liters of water and bring to the boil.
Lower heat and simmer for about 40 minutes.
Add the boneless beef shank or stewing beef and return to the boil.
When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
Add the potatoes and bananas.
Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
Add the cabbage and stir in fish sauce, salt and pepper to taste.
Cook until cabbage is tender-crisp, about 2 minutes.
Serve with hot rice. It serves 6.

RECIPES! I'M BACCCCK!!!

Yo! I miss y'all.. It's almost been a year since I updated this recipe blog of ours. Well I think I will be hanging around this time. Wait for the next recipes.. I am starting now..

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