Thursday, December 25, 2014
Beef Guisantes
One of the yummiest yet simple to prepare beef dish.
Ingredients:
1/2 kilo beef Sirloin ( sliced thinly)
1 (280can green peas ( guisantes)
1 onion ( diced)
3 cloves garlic ( minced)
2 tomatoes (diced)
3/4 cup tomato sauce
3/4 cup water
salt and pepper to taste
Procedure:
1. Saute the garlic, tomato and onion then add the beef and simmer until the pinkish color is gone. Then add the water and simmer until the meat is tender.
2. Add the tomato sauce, soy sauce, salt and pepper then give a good stir and simmer until the meat is tender then add the green peas and simmer for a minute and turn off the heat.
3. Serve with a smile :-).
Tuesday, December 23, 2014
Chicken Aloha
Will you try this recipe? It is very easy to cook but really yummy.
Ingredients for 6 servings:
Chicken ( I used 3 drumsticks and 3 thighs)
1/2 cup soy sauce
6 cloves garlic ( minced)
1 1/2 cup pineapple juice from Pineapple slices can
1 can Pineapple slices
salt and pepper to taste
Procedure:
1. Saute the garlic then add the chicken simmer until chicken is light toasted, then add the soy sauce and cover over low heat allowing the meat to absorb the soy sauce then add the pineapple juice
then bring to a boil, when boiling decrease the heat to low then continue to simmer for 5 minutes.
2. Add the pineapple slice, salt and pepper then continue to simmer until done
3. Serve it hot.
Monday, December 22, 2014
Saging Nilupak
Nilupak is my favorite after school snack in the 80's where bananas were abundant at our farm, my Nana (mother) always prepare this for us and she made a very good one.
Ingredients:
10 pieces unripe bananas (cooked and peeled)
3/4 cup margarine
1 cup sugar
Procedure:
1. Put the bananas in a mortar and pestle then pound it, when bananas are broken into bits add the sugar and margarine then continue pounding until smooth and sticky.
2. Serve right away or by using the lid of a jar you can form it to be more presentable and top it with grated coconut. Enjoy.
Chicken and Shrimp Omelette
Simple, easy and affordable.
Ingredients for 6 servings:
6 large eggs
100 grams chicken breast ( boiled and flaked)
100 grams shrimps ( coarsely chopped)
1 onion (minced)
salt and pepper to taste
Procedure:
1. Saute the onion, add the shrimps and chicken and continue to saute for a minute then turn off the heat.
2. Beat the eggs then add salt and pepper. Heat a flat bottom pan and put half of the beaten eggs, when it is already half cooked put half of the sauted chicken and shrimps mixture then fold the side and roll towards the other side to form a roll or simply fold both sides to meet at the center then continue cooking until done. ( Cook in 2 batches)
3. Slice then serve.
Saturday, December 20, 2014
Butter Cake
A delicious cake baked by the best baker in town :) This is a contribution from my friend Gab.
Ingredients:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
185 grams unsalted butter, room temperature
Procedure:
1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
2. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to circulate air and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
3. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes at 350 Fahrenheit or 175 Celsius.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The butter Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tin.
If you decide to use a another baking pan, please check the time limit It will take less time to cook so start checking at the 35 min mark and a toothpick inserted in the center comes out clean.
Contributed by:Gabriel Eli Ndegwa
Ingredients:
3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 grams) granulated white sugar
185 grams unsalted butter, room temperature
Procedure:
1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
2. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to circulate air and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
3. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes at 350 Fahrenheit or 175 Celsius.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The butter Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf tin.
If you decide to use a another baking pan, please check the time limit It will take less time to cook so start checking at the 35 min mark and a toothpick inserted in the center comes out clean.
Contributed by:Gabriel Eli Ndegwa
Thursday, December 18, 2014
White Salad
I made this out of curiosity, my sisters said that it's yummy but it's better if it is colorful :D :D :D I said it's the taste that's matter and how I will call it white salad if it is colorful? They laughed :-).
Ingredients:
1/2 kilo white small sago ( cook the sago then drain)
1 kilo white nata de coco (drained)
10 pieces young coconut ( buko) strips
1 big can condensed milk or according to your taste
2 big cans Nestle cream (600 grams)
1 big can evaporated milk (add if needed)
Procedure:
1. Combine all the ingredients then mix well.
2. Refrigerate for few hours before serving.
Topped with chocolate Ice cream |
Tuesday, December 16, 2014
Escabecheng Bulad
Bulad is a Visayan term for dried fish, this recipe is very common among Visayans. Simple but very palatable.
Ingredients:
1 big fried dried fish ( bulad)
2 big tomato
3 cloves garlic
2 tablespoons ginger (strips)
1 onion
1/2 cup water
1 tablespoons vinegar
2 teaspoons sugar
pepper to taste
Procedure:
1. Saute the garlic, ginger, tomato and onion.
2. Add the water, sugar, vinegar and pepper then allow to boil and simmer for 3 minutes over medium heat.
3. Put the fried dried fish in a serving platter then pour the sauce and serve.
You can thicken the sauce with a little corn starch.
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