Monday, November 10, 2014

Ensaladang Pako

Thanks to my niece ( Miss Arianne) for sharing this fiddlehead fern salad or ensaladang Pako.


Health Effects of fiddlehead ferns
"Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre.[2] They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.[5]

Fiddleheads may harbour microbes, and should be washed and cooked before eating.[2]

Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one's diet is lacking in these vitamins.[6]".
 Source: http://en.wikipedia.org/wiki/Fiddlehead_fern

Ingredients:
1/2 kilo fiddlehead fern ( Cut and cleaned)
1 onion 
3 tomatoes 
1 almost ripe mango 
1/4 teaspoon sugar or to taste
3/4 cup vinegar
salt and pepper to taste

Procedure:
1. Boil 3 cups of water then blanched the fern, drain and set aside.
2. slice the onion, mango and tomatoes according to your desired size then combine it with the fern together with the vinegar, sugar, salt and pepper. Mix well.
3. Serve and enjoy.




Contributed by : Miss Arianne Maravilla


Saturday, November 8, 2014

Boiled Crab Claws


My friend gave me a present from her travel, it's not  something that I could keep forever :) but something special and delicious that I can cook. Crab claws! When she handed me the packet, I can't help but smile because I'm glad she gave me something for my blog. Here is a simple recipe that I made.

Ingredients:
10 pieces crab claws
1 bay leaf or laurel
1 1/2 cup  Coconut water
2 cloves garlic (crushed)
salt and pepper to taste

Procedure:
1. In a pot put the coconut water, bay leaf and garlic then bring to a boil.
2. Add the claws of the crab then boil for 10 minutes, add salt and pepper to taste, simmer for a minute then turn off the heat.
3. Crack the shell then serve and enjoy.



Thursday, November 6, 2014

Ginisang Talong


Simple yet yummy.

Ingredients:
1/2 kilo eggplant ( sliced to your desired size)
3 cloves garlic
1 onion
2 tablespoons soy sauce or according to your taste
salt and pepper to taste



Procedure:
1. Saute the garlic and onion then add the eggplant and stir well over high heat. Cover for a minute then stir again.
2. Add the soy sauce and pepper then simmer over medium heat, add salt if needed then simmer until cooked.
3. Serve hot and enjoy.

Tuesday, November 4, 2014

Sweet Ginataang Monggo

 Sweet ginataang monggo or ginataang totong  is an affordable yet delicious dish that you can prepare for your family and friends. I love this so much since I was a kid. Really delicious! Try it.

Ingredients for 10-12 servings:
1 cup Glutinous rice 
1/4 cup monggo (toasted, cracked)
6  cups thin coconut milk
1 cup  pure coconut milk
1 cup sugar or according to your taste
5 pandan leaves (optional)




Crack the toasted monggo
Procedure:
1. Soak the glutinous rice for an hour, after soaking the rice wash it. then in  a big pot combine it with the toasted monggo, pandan leaves  and thin coconut milk then bring to a boil, simmer  over medium heat while stirring occasionally until rice and monggo is tender.
2. Add the sugar and pure coconut milk then simmer for a minute and turn off the heat.
3. Serve with a smile.



Sunday, November 2, 2014

Kambing Sari-sari


I went to a nearby meat shop and found a good ingredient for a delicious dish which we called "sari-sari"  the typical sari-sari is made from the innards of pig,when I saw the goat's innards I bought a kilo because I wanna try cooking sari-sari using the goat's innards, here is the recipe my family loved it.

Ingredients:
1/2 kilo Goat's Innards (lamang loob ng kambing)
4 cloves garlic
1 onion
thumb size ginger
1/4 teaspoon ground pepper
2 tablesoons vinegar
3 tablespoons soy sauce
5 pieces chili ( siling haba)
5 stalks spring onion (sliced)
salt to taste

Procedure:
1. Boil all the goat's innards, make sure that the tenderness is right then slice into small pieces.
2. Saute the garlic and onion then add the rest of the ingredients, simmering and stirring occasionally until done.
3. Serve hot and garnish with spring onion.

Friday, October 31, 2014

Eggplant Steak

A simple dish that will surely satisfy you. Try it.

Ingredients for 4 servings:
1/2  kilo eggplant ( slice to your desired side)
2 onions cut into rings
1/4 cup soy sauce
1 1/2 tablespoons lemon or calamansi juice
salt  and pepper to taste




Procedure:
1. Fried the eggplant and set aside.
2. Saute the onion then add the fried eggplant, soy sauce and lemon juice then stir well.



3. Add salt and pepper if needed then simmer for a minute and turn off the ehat.
4. Serve with rice and do not forget to smile :-).



Tuesday, October 28, 2014

Buco Pandan Maja with Corn



The best maja from my kitchen :-). Super yummy, the aroma from the buco pandan flavor makes the maja flavor perfect!

Ingredients:
2 cups cornstarch
8 cups coconut milk 
1 3/4 cups white sugar
1 cup Nestle cream or any all purpose cream
1 can corn kernel ( drained)
5 ml buco pandan flavor
Look for buco pandan Flavor :)



 Procedure:
1. In a pot mix all the ingredients until the corn starch is fully dissolved, then let it boil over medium heat .Stirring occasionally until done.


2. Pour in a tray that you are going to use, then refrigerate for few hours before serving.
3. Slice then serve.


Saturday, October 25, 2014

Nilagang Saging


Nilagang saging or boiled banana is the easiest way of cooking a banana by just boiling it until it is cooked.
Since I was young until now this is my favorite comfort food and I will never exchange this for burgers and pizzas.

To cook this, just put the banana in a pot and add water that is an inch above the banana level then bring to a boil and simmer the banana for 20 minutes or until cooked. Eat and enjoy.





Kare-Kare



"Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat; and occasionally offal, or tripe. Vegetables, which include (but are not limited to): eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added - usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. The stew is colored with annatto(extracted from annatto seeds in oil or water), and can be thickened with toasted or plain ground rice.[1] Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes as other seasonings are added at the table. Other variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare."
Learn more about kare-kare by visiting the link below.
Source:  http://en.wikipedia.org/wiki/Kare-kare

Ingredients:
1 kilo ox tail ( buntot ng baka) cut into serving pieces
1 tablespoon annato powder ( atsuete)
1 1/2 onion ( minced)
4 cloves garlic (minced)
2 pieces eggplant
4 cups stock
1 bunch string beans
1 banana heart ( cut into wedges)
3/4 1/2 cup peanut butter
salt and pepper tot aste

Procedure:
1. Put the ox tail in a deep pot and put enough water to cover, bring to a boil and simmer until tender. When tender, remove from the stock and reserve the stock to use later.
2. Saute the garlic and onion then add the atsuete powder and stir, add the stock and bring to a boil, once boiling add the banana heart and simmer for 4 minutes then add the meat, and simmer for 3 minutes.
3. Add the eggplant and string beans and simmer until half cooked, add the peanut butter, salt and pepper to taste then simmer until done.
4. Serve with sauteed shrimp paste and enjoy.

Note: You can add pechay for this recipe and 1/4 cup toasted flour for thicker gravy or sauce

Friday, October 24, 2014

Fried chicken wings



Wings are my favorite parts of the chicken, enough skin and bone for me to enjoy while eating :-).

Ingredients:

1 kilo Chicken wings
1/4 kilo all purpose flour
salt and pepper to taste
3 pieces calamansi ( squeezed)
1 egg beaten
oil for frying


Procedure:

1. Combine the chicken, calamansi juice, salt and pepper to taste then add the beaten egg and combine well, set aside.
2. Combine the flour, salt and pepper to taste then roll the chicken on the mixture to be fully coated.
3. Heat the oil then deep fry the chicken wings until golden brown.
Remove from oil and put in a paper towel to remove excess oil.
4. Serve and enjoy.

Wednesday, October 22, 2014

Ginataang Tilapia

Ginataang Tilapia is one of the easiest dishes to cook, and since tilapia is very common at the market you can prepare this anytime you want it. I cooked this for the laborers at our farm and they loved it.

Ingredients for 6 servings:

1 kilo Tilapia
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion ( sliced)
2 cups coconut milk
1 bunch pechay
1/4 teaspoon ground pepper
salt to taste

Procedure:

1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cooked, add the pechay and simmer for a minute then add the rest of the coconut milk, simmer for a minute then turn off the heat.
3. Serve hot with rice, yummy!!!!

Saturday, October 18, 2014

I am cooking something different

I am cooking something new and tasty in my kitchen for all of the followers of Mely's Kitchen, the online destination for easy-to-follow and mouthwatering Filipino recipes.

I am busy prepping and creating my newest masterpiece -- the new look and feel of my official website! The new and improved Mely's Kitchen website features a clean look and easy browsing options so you can search for your favorite recipes and make culinary masterpieces yourself fast and easy!

Here's a sneak peek (or better yet, a small taste!) of what I'm cooking in my kitchen. Let me know what you think! Feel free to give your comments and they will be greatly appreciated.

Have fun! Happy cooking, everyone! :-)

- Mely




Tuesday, October 14, 2014

Frog Steak

Frog meat really tastes like chicken, have you tasted it before? I cooked this when I visited my brother. After a heavy rain he went frog hunting with his friends and when they returned they brought around 2 kilos of live frogs. They cleaned it and I cooked it for them and here it is.

Ingredients:

1 kilo cleaned Frog
8 cloves Garlic
2 big Onion ( sliced into rings)
1/4 cup calamansi or lime juice
1/2 cup soy sauce
1/2 teaspoon ground pepper
salt to taste

Procedure:

1. Saute the garlic and onion and add the frog meat and ground pepper  cover for 3 minutes over medium heat, then stir to mix well.
2. Add the  calamansi juice and soy sauce then stir well then continue to simmer until done while stirring every now and then.
3. Serve with a smile.




Friday, October 10, 2014

Braised Chicken

A simple chicken dish but the taste is priceless.

Ingredients for 4 servings:
1/2 kilo chicken
1 onion
3 cloves garlic
2 medium size carrots ( sliced)
4 medium size potatoes (sliced)
2 tablespoons soy sauce
1 cup water
1 teaspoon corn starch dissolved in 1/4 cup water
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the chicken and braise until half cooked.
2. Add the soy sauce then simmer for a minute, add the water and simmer until the meat is tender.
3. Add the carrots and potatoes then simmer until cooked, then add salt and pepper to taste. Add the dissolved corn starch to thicken. Simmer for a minute then turn off the heat.
4. Serve and enjoy.

Friday, October 3, 2014

Crab in Coconut Milk

A  treat from my Nana ( my mom), she bought me some for our lunch and I cooked it in coconut milk. It's  so yummy.


Ingredients:

1 kilo crabs
2 cups coconut milk
3 cloves garlic
thumb size ginger
1 onion
1 bunch swamp cabbage ( kangkong)
salt and pepper to taste

Procedure:

1. Saute the garlic, ginger and onion then add the coconut milk and bring to a boil.
2. Add the crab,  simmer until cooked while stirring occasionally, add the kangkong, salt and pepper then simmer until done.
3. Serve hot with rice.


Wednesday, October 1, 2014

Cheesy Macaroni Salad


My family's all time favorite macaroni salad, but they like it more if it is loaded with cheese. :)
Do you also like a cheesy macaroni salad? Happy eating my friends.

Ingredients:

1/2 kilo elbow macaroni (cook according to its packaging procedure)
836 grams fruit cocktail
500 ml All purpose cream ( Nestle or any brand)
1/2  cup Mayonaise
1 cup raisins
1 kilo nata de coco
1 ( 390 ml) can condensed milk ( add if you want the taste sweeter)
1 (370 ml) can evaporated milk
180 grams cheddar or quickmelt cheese ( diced)

Procedure:

1. Combine all the ingredients then refrigerate for few hours.
2. Serve with a smile :-).

Monday, September 29, 2014

Sauteed Mixed Vegetables



Healthy and delicious.

Ingredients for 4 servings:

1/4 kilo pork
1/4 kilo green beans
3 medium size carrots
1/2 kilo Brussels Sprouts
1 small onion
2 cloves garlic
2 tablespoon soy sauce
salt and pepper to taste


Brussels sprouts


Procedure:

1.  Saute the garlic and onion then add the pork and continue to saute until pinkish color is gone.
2. Add the brussels sprouts, carrots and green beans then continue to saute until half cooked.
3. Add soy sauce, salt and pepper then continue to cook until done.
4. Serve it hot.

Saturday, September 27, 2014

Tortang Hipon

Simple yet delicious. Try it and enjoy.

Ingredients:

1/4 kilo small size shrimps
1 egg ( beaten)
1/2 cup flour
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:

1. Combine all the ingredients and mix well until well combined.
2. Heat an oil, scoop a portion then deep fry until golden brown. Remove from oil then place in a plate lined with paper towel to absorb the oil.
3. Serve and enjoy.




Creamy Adobo



It's been raining for few days now and the only meat we have in the freezer is pork leg. We've already had adobo yesterday so I decided to make a little twist by adding some mushroom cream, oh so delicious. Try it,

Ingredients:
1 kilo pork leg ( you can use any pork part that you like)
4 cups water
3 cloves garlic
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
1/4 cup mushroom cream dissolved in 1/2 cup water
1/4 cup soy sauce
1/4 cup vinegar


Procedure:
1. Saute the garlic and onion then add the pork leg and continue to saute until the pinkish color is gone.
2. Add the soy sauce, vinegar, laurel and black pepper then simmer for 3 minutes. Add the water and simmer until the meat is tender.
3. Add the dissolved mushroom cream then simmer until thickens and turn off the heat.
4. Serve and enjoy.





Friday, September 26, 2014

Sweet and Spicy Galunggong Paksiw


I cooked this because my nephews and nieces like sweet and spicy paksiw.


Ingredients:

1/2 kilo Galunggong ( round scad fish)
1/2 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
2 pieces laurel
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  to taste

Procedure:

1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done. Serve hot.



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