Monday, December 23, 2013
Yakisoba ( Pinoy Style)
I love any kind of noodles, regardless of shapes, textures and sizes, but one of my favorite noodle is Yakisoba, because it is firm and easy to prepare.
Ingredients:
1/2 kiloYakisoba ( boiled and drained)
5 crab sticks
1/4 kilo shrimps
1small size onion
4 cloves garlic
1 piece carrot ( strips)
1 teaspoon sugar
1/2 cup soy sauce
2 cups water
1/4 kilo cabbage
salt and pepper to taste
Procedure:
1. In a pan saute garlic and onion then add the shrimps and simmer for a minute then add the water and let simmer.
2. Add the carrots, soy sauce and sugar and simmer for a minute and add the cabbage, crab sticks, salt and pepper to taste.
3. Add the cooked yakisoba and stir well until fully mixed then turn off the heat.
4. Serve it hot with calamansi.
Leche Flan with Vanilla
1 can condensed milk ( big size)
1 can evaporated milk ( big size)
8 eggyolks
1 1/2 tablespoon vanilla syrup
For caramel:
1/2 cup sugar
1/2 cup water
Procedure:
1. Put the water and sugar in the mould then melt it over medium heat until caramelized, then let it cool.
2. Mix well the condensed and evaporated milk and eggyolks, then pour in the mould with caramel then steam for 1 hour or until done or to bake it, get a big baking pan then put water in it then put the mould with the leche flan mixture, cover it with aluminum foil and bake for 1 hour or until done.
See pictures of Baked Leche flan to get an idea about baking it. click here
3.When it is cooked, refrigerate before serving.
Sunday, December 22, 2013
Bacon Wrapped Asparagus
A common asparagus and bacon recipe but still a special treat for me. :-).
Ingredients for 4 servings:
12 stalks of asparagus
24 strips of bacon
Oil for frying
Choose a nice bacon |
1. Wrap each asparagus with the bacon ( use 2 strips of bacon for each asparagus)
Asparagus |
2. Deep fry until golden brown then serve it hot.
Friday, December 20, 2013
Ginisang Sotanghon at Ampalaya
This was my lunch yesterday without rice and it's so yummy and satisfying. I want to eat more :-).
Ingredients for 4 servings:
1/4 kilo pork cut into strips
2 cups sliced bitter melon (ampalaya)
20 grams sotanghon ( Boiled, drained and cut)
4 cloves garlic
1 onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then add the pork and simmer until cooked.
2. Add the ampalaya and stir over high heat then add beaten egg and stir well then add the cooked sotanghon and mix well.
3. Add salt and pepper to taste and simmer until done.
4. Serve it hot.
Thursday, December 19, 2013
Rocky Road No-Bake Cake
I like the rocky road flavor of the ice cream, that's why today I was busy at the kitchen formulating a unique rocky road cake that is no-bake. Simple and easy but very yummy.
Ingredients for 6-8 servings:
1 pack Chocolate chips cookies
2 cups whipped cream ( but it is better if you have more) See link on how to make whipped cream
some chocolate sprinkles
some chocolate syrup
1/4 cup chopped marsmallow
Procedure:
1. Put a whipped cream in each cookies then stack together ( make 3 batches of stacked cookies)
2. Connect all the cookies to create 1 piece of cookie log.
3. Add the chopped marshmallow in the remaining whipped cream then mix well and cover the cookies with it.When you are finished covering the cookies with the whipped cream refrigerate it for few hours or overnight.
4. Decorate with chocolate syrup and sprinkles then slice it slantly and serve.
Click link on how to make whipped cream
http://melyskitchen.blogspot.com.br/2013/12/how-to-make-whipped-cream.html
How to Make Whipped Cream
There are a lot of ways to use whipped cream in culinary world. "Whipped cream is cream that has been beaten by a mixer, whisk, or fork until it is light and fluffy. Whipped cream is often sweetened and sometimes flavored with vanilla, and is often called Chantilly cream" You can read more aout the whipping cream from this link .
http://en.wikipedia.org/wiki/Whipped_cream
Meanwhile here is how to make it.
Ingredients for 2 cups of whipped cream:
1 cup whipping cream ( double cream or chantilly cream)
2 tablespoons sugar
pinch of salt
Procedure:
1. Put the whipping cream in a mixer then whip it until the cream starts to thicken, then add the sugar and salt then keep whipping until the cream reaches the texture you desire. (If you do not have an electric mixer just use a whisk.)
2. When the whipping is done you can now use it for your coffee, cake, etc.
Do not overwhipped or else it will turn into butter.
Refrigerate the cream before whipping it.
http://en.wikipedia.org/wiki/Whipped_cream
Meanwhile here is how to make it.
Ingredients for 2 cups of whipped cream:
1 cup whipping cream ( double cream or chantilly cream)
2 tablespoons sugar
pinch of salt
Procedure:
1. Put the whipping cream in a mixer then whip it until the cream starts to thicken, then add the sugar and salt then keep whipping until the cream reaches the texture you desire. (If you do not have an electric mixer just use a whisk.)
2. When the whipping is done you can now use it for your coffee, cake, etc.
Iced Coffee with whipped cream |
Do not overwhipped or else it will turn into butter.
Refrigerate the cream before whipping it.
Sotanghon Salad
Have you tried this salad? If not, you should, this is really good. I love this a lot.
Ingredients for 4 servings:
2 rolls of sotanghon
2 tomatoes
1 oniom
3 tablespoons lemon or calamansi juice (vinegar can be used too)
spring onion
chili flakes (optional)
salt to taste
Procedure:
1. Boil the sotanghon until cooked then drained and cut to desired length. ( do not overcooked)
2. Combine all the ingredients and serve.
Ingredients for 4 servings:
2 rolls of sotanghon
2 tomatoes
1 oniom
3 tablespoons lemon or calamansi juice (vinegar can be used too)
spring onion
chili flakes (optional)
salt to taste
Sotanghon |
Procedure:
1. Boil the sotanghon until cooked then drained and cut to desired length. ( do not overcooked)
2. Combine all the ingredients and serve.
Mely's Kitchen Lechon Kawali
A special pork dish loved by pork lovers because of its delicious crispy taste and texture. A little difficult to cook because the oil will really blast during frying, but covering it while frying is a good idea. Here is the recipe that I cooked for 15 persons.
Ingredients:
3 Kilos pork belly
1 tablespoon black pepper
1 big onion
8 cloves garlic
salt and pepper to taste
4 tablespoons calamansi or lemon juice
water ( level with the meat)
Procedure:
1. In pot put all the ingredients except for the lemon juice. Bring to a boil, then simmer until the pork is tender. Make sure that the salt and pepper is enough to flavor the meat.
2. Remove from the water and set aside to drain the water then slice into an inch thick then sprinkle with lemon juice and deep fry until golden brown.
3. Chop into bite size then serve.
Note: Be careful when frying because the oil will really blast so make sure you cover it.
Ingredients:
3 Kilos pork belly
1 tablespoon black pepper
1 big onion
8 cloves garlic
salt and pepper to taste
4 tablespoons calamansi or lemon juice
water ( level with the meat)
Procedure:
1. In pot put all the ingredients except for the lemon juice. Bring to a boil, then simmer until the pork is tender. Make sure that the salt and pepper is enough to flavor the meat.
2. Remove from the water and set aside to drain the water then slice into an inch thick then sprinkle with lemon juice and deep fry until golden brown.
3. Chop into bite size then serve.
Note: Be careful when frying because the oil will really blast so make sure you cover it.
Rellenong Ampalaya
This stuffed bitter melon (ampalaya) is perfect anytime and it is succulent and tangy in taste, making it perfect to go with rice.
Ingredients for 2 servings:
1 medium size bitter melon -ampalaya ( cut into 4 rings)
150 grams ground beef or pork
salt and pepper to taste
3 cloves garlic ( minced)
1 onion (minced)
1 egg (beaten)
Procedure:
1. Mix the ground meat, onion, garlic, salt and pepper then stuff the ampalaya rings with the mixture, then dip in the beaten egg, then deep fry until it is cooked.
2. Serve it hot with rice.
Dilis Kinilaw
I always see this kinilaw everytime we go to the beach where anchovies are very fresh, there are some vendors offering this dish to the cottage occupants. This is a good appetizer and goes well with grilled pork.
Ingredients:
1/4 kilo anchovy (dilis)
1/2 teaspoon minced ginger
1/2 piece red onion ( sliced thinly)
spring onion
salt to taste
1/2 cup vinegar
Procedure:
1. Clean the fish by removing the head and the innards then wash well.
2. Combine all the ingredients well, and you can add some chili and calamansi or lemon juice before serving.
Ingredients:
1/4 kilo anchovy (dilis)
1/2 teaspoon minced ginger
1/2 piece red onion ( sliced thinly)
spring onion
salt to taste
1/2 cup vinegar
Fresh Anchovy |
1. Clean the fish by removing the head and the innards then wash well.
2. Combine all the ingredients well, and you can add some chili and calamansi or lemon juice before serving.
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