How To Make French Fries Perfectly

French fries does not mean that this fries came or originated in France. French in cooking means slicing vegetables or meat into thin strips almost like julienne.It was believed that in 1802 french fries were serve at the white house dinner as ordered by Pres. Thomas Jefferson, but during that time the name is not yet french fries, but potatoes were serve in french manner and as time goes by in some places also they have this version of cooking the potatoes and it is now a popular fast food item called french fries. Patates Frites as French called it. In  Philippine food chain stores the term french fries is being used. Since it is weekend, I decided to post this recipe, because most of the weekends moms and dads stay with their kids at home. Just in case you want to have something to munch for the weekend with your loved ones,  french fries is an affordable and easy to serve. Happy weekend everyone. :).

Mami with Ham

I just want to share this mami with crispy ham, it is really yummy.

Sapsap na Pinangat sa Kamatis

Ponyfish or sapsap is a small silvery fish   creamy tasting fish,   Simple yet delicious.

Pesang Bangus

A light fish flavored soup that will keep you satisfied. :-)

Battered Broccoli

This is a very good side dish or appetizer.

Ginataang Dalag

Dalag or mudfish is one of the most common fishes in the Philippines. It is yummy with coconut milk specially when the coconut milk is really thick like this one :-).

Ingredients

Tamales

Tamales is one of the popular dishes in Pampanga, it's my first time to taste this when I visited my Kapampangan friend, this recipe is from her but she do not want me to put her picture as a contributor, anyway this is really yummy. Try it.

Fried Mudfish (Pritong Dalag)

Fresh from the fish pond that's why it tastes so good! "Mudfish is common in freshwater plains, where it migrates from rivers and lakes into flooded fields, returning to the permanent water bodies in the dry season, where it survives by burrowing in the mud".

Peppered Pork Chop

Truly yummy but eat in moderation :)

Ingredients for 4 servings:
4 serving slices of pork chop
ground pepper according to your taste
2 tablespoons calamansi Juice
salt to taste

Procedure:
1. Sprinkle the pork chop with calamansi juice then put pepper and salt according to your taste.

2. Fry until  cooked.

3. Serve it with rice and do not forget to smile :-).

Pork Ribs Nilaga

Nilaga is a simple way of cooking meat with water and spices added with some veggies. Simple yet delicious.

Black Forest Cake

It's been a long time that I want a recipe of this cake and I am lucky that my Austrian friend (Gabriel) baked this and shared to us the recipe.

Ingredients:
CHERRIES

24 ounce (700 ml) jar  Cherries in syrup
1/4 cup (50 grams) granulated white sugar

Chocolate Cake/Genoise:

3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (60 grams) cake flour
1/4 teaspoon salt
 1/3 cup (30 grams) unsweetened cocoa powder
 4 large eggs
2/3 cup (135 grams) granulated white sugar
1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream)
1 teaspoon pure vanilla extract
3 tablespoons (35 grams) granulated white sugar

Procedure:
Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat and let cool.

Chocolate Cake/Genoise:
Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean . Cool on a wire rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake: 
Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake( Optional- you can decorate any how you want}. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Contributed by: Gabriel Eli Ndegwa

Gabriel

Crispy Ham Bits

I made this for my "Pork Mami" it really gives a distinctive taste and I love the crispy bits while eating the mami. This is also  a good sprinkle for carbonara, sauteed vegetables and many more, you can also serve this an appetizer.

Ingredients:
1/4 kilo Ham
1/2 cup oil

Procedure:
1. Dice the ham then heat the oil and put it.
2. Stir until crispy and remove from oil, put in the paper towel to remove excess oil.

3. Store in an air tight jar for future use, if you will make mami, carbonara and many more.


Click the link for the carbonara recipe
http://melyskitchen.blogspot.com.br/2014/03/special-spaghetti-carbonara-filipino.html

Mami with Crispy ham bits

Ginisang Sitaw at Kalabasa

It's always ginataang sitaw at kalabasa everytime we have string beans (sitaw) and squash (kalabasa) that's why today I broke the usual routine, I sauteed the string beans and squash (ginisang sitaw at kalabasa) and it turned out good.

Pancit Malasado

A simple noodle dish that's really delicious, twisted between pancit guisado and pancit sinabawan with just half cooked pancit and veggies that's why I called this malasado. Try this and let me know.

Ingredients for 4-6 servings:
1/2 kilo pancit or egg noodles ( washed and drained)
1/4 kilo pork
2 1/2 cups water 
1 cup broccoli
1 small piece bell pepper
1/4 kilo cabbage
1  carrot
1/2 slices of ham ( optional)
4 tablespoons soy sauce
salt and pepper to taste

Procedure
1. Saute the garlic and onion then add the meat, stir well until the pinkish color is gone.
2. Add the soy sauce and simmer for 30 seconds then add the water and bring to a boil.
3. When the water is boiling increase the heat to high and put all the ingredients then simmer for 1 minute and turn off the heat. Enjoy your pancit malasado.

Fried Rice Delight

Simple and easy to prepare but satisfying.

Homemade Sweet and Sour Bangus

You might wonder why my sweet and sour is so plain, no carrots and bell pepper , it's because I cooked this when my friends visited me and one of them requested not to put those veggies so that she can eat because of health reasons, you can put some veggies if you will cook this recipe.

Buko Pandan Sago Cooler

This is a very good dessert and so affordable, refreshing too if you serve it really cold. I made this in the night and chill overnight for best result.

Special Binagoongang Talong

The price of the eggplants at the market today is very cheap that's why I bought a lot and decided to make some for eggplant binagoongan.

Calderetang Kambing

I wanna share my family's tradition in cooking goat caldereta or calderetang kambing. I encountered a lot of our guests every time we have family gatherings, telling us that they do not eat goat meat because they do not like the smell, but once they have tasted our calderetang kambing, they're always amazed why it doesn't smell goat at all. It is because of our way in cooking it, grilling it first to remove the strong smell juices from the meat. I hope that you will try this style of caldereta, you won't regret. :-)

Buko Pandan Gelatine with Peach

I made this last week for an afternoon snack with my neighbors' children, they enjoyed it a lot and asked for more.

Ingredients:
10 grams powder gelatine
10 ml buko pandan flavor ( I used McCormick brand)
4 cups water
1/2 cup white sugar
1 big can evaporated milk (370ml)
some peaches slices


Procedure:
1. Mix the sugar, gelatine powder with water, stir well until fully mixed, then bring to a boil stirring constantly until gelatine is fully dissolved, simmer for 8 minutes then add the  milk and buko pandan flavor simmer for a minute and turn off the heat. Let cool.
2.Arrange the sliced peaches in the molder then pour the cooled gelatine mixture and refrigerate for an hour or until chilled.

3. Unmold upside down to show the peaches, slice then serve

Ensaladang Pako

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

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.

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.

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.

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.