Glorious Camote

I was spending time with my friends when I invented this recipe ( I do not know if there is already something like this, if there is then I am not the first) I saw some sweet potatoes and spring roll wrappers so I decided to make something out of it, and they said that it is yummy, here is the recipe for it.

Ingredients:
2 big sweet potatoes ( camote)
1/2 cup condensed milk
10 spring roll wrappers
1/2 cup sugar

Procedure:
1. Boil the sweet potatoes until cooked then mash it.

2. Combine the mashed sweet potato and condensed milk, then wrap in a spring roll wrapper.

3. Deep fry with sugar until cooked then serve.

Stir Fried Asparagus

I love this very nutritious vegetables, it is lovely to eat because the texture of asparagus is firm and tender, juicy also in every bite plus the flavor of the shrimps oh so yummy :-).

Ingredients:
1/4 kilo shrimps
1/2 kilo asparagus ( cleaned and cut)
3 cloves garlic
1 onion
salt to taste

Asparagus

Procedure:
1.Saute the garlic and onion then add the shrimps and simmer for a minute.

2. Increase the heat for stir frying, add the asparagus then stir fry until cooked, add some salt to taste.

3.Turn off the heat and serve hot.

Pininyahang Manok

I learned this from the expert who tasted my "pininyahang manok " and he does not like it then he told me how to cook it deliciously and perfectly :-). This is how to make "pininyahang manok". Enjoy cooking.

Ingredients:
1 kilo chicken
2 cups  pineapple juice
2 cups  pineapple chunks
1 cup nestle cream or light cream
1 onion
1 carrot
3 cloves garlic
1 cup water
salt and pepper to taste

Procedure:
1.Saute the garlic and onion then put the chicken and simmer until pinkish color is gone.
2. Add the pineapple juice and cover for 15 minutes over low heat, allowing the juice to infused with the chicken stirring occasionally.
3. Increase the heat then add the water, let boil and add the carrots and pineapple chunks, simmer until done.
4. Add the cream then simmer for few minutes and turn off the heat.
5. Serve it hot with rice.

Maja blanca with Mango

I've learned this recipe from a high school classmate when she invited us to her birthday party, I was surprised that maja blanca can be cooked with mango, it is very delicious and creamy, I thought of sharing this recipe for my maja blanca flavors series.

Ingredients:
2 cups cornstarch
5 cups coconut milk
1 cup Nestle cream or light cream
2 cups white sugar
2 cups evaporated or fresh milk
1 mango ( diced)


Procedure:
1. Mix all the ingredients.

2. Bring to boil over medium heat stirring constantly until thickens. When it is already thick and firm it means it is cooked.
3.Pour in a molding tray then refrigerate before serving .

Palitaw

 One of my favorite Filipino Dainties (kakanin) . I was so addicted to this during my younger years :-) really yummy and I love to chew it. Here is the simple way of making palitaw.

Ingredients:
3 cups glutinous rice powder
1 1/2 cup water
1 cup grated coconut
3/4 cup sugar

Procedure:
1. Mix the water and glutinous rice slowly,  until you form a dough.
2. Spoon a portion from the dough and form it into an oval shape

3. In a pot boil a water where we can cook the palitaw.
4. Put by batches the oval formed glutinous rice in the boiling water and wait until it floats, then remove from the water and drain.

 

5. Mix the sugar and grated coconut then roll over the palitaw and serve it.

Humba

Humba is one of the best pork dishes that I like and this is so popular in the Visayas and Mindanao region of  Philippines, it resembles adobo but humba has a sweet taste from pineapple juice. A unique taste from all the ingredients that blended well during the cooking process. Try this dish and you will definitely like it.

Ingredients:
1 kilo pork with fat 

1/2 teaspoon black pepper
2 tablespoons black beans
1/4 cup soy sauce       
3 cloves garlic 
1 cup pineapple juice
1 cup pineapple chunks
1/4 cup vinegar

Procedure:
1. Slice the pork then separate all the fats from meat, marinate the meat with soy sauce, black pepper and vinegar then set aside.
2. In a pan put all the fats and cook until it is golden brown. Set aside

3. Saute the garlic and onion then put the marinated meat and simmer for few minutes.
4. Add the cooked fats,  pineapple and pineapple juice then simmer and stir occassionally
until meat is tender.

5. Add the black beans and simmer until done.
6. Serve it with rice.

I did not put sugar for this recipe because the pineapple juice has provided enough sweet taste.

Kung Pao Chicken Filipino Style

This dish originated in China, kung pao means being stir fried, I made this Filipino style to suit my taste.

Ingredients:
   1/2 kilo chicken breast ( cut into chunks or cubes)
    2 stalks spring onion ( chopped)
    2 tablespoons oil
    1 tablespoon chopped garlic
    1 tablespoon ginger strips
    1/2 cup peanuts
    1 tablespoon Calamansi juice or lemon juice
    1 teaspoon vinegar
    2 tablespoons soy sauce
    1 tablespoon brown sugar
    1  tablespoons cornstarch dissolved in 4 tablespoons water
     chili powder according to your taste

Procedure:
1. Marinate the chicken with  calamansi juice, soy sauce and chilli powder, then set aside.
2. Meanwhile, over high heat saute the ginger, then garlic when its brownish add the marinated chicken until 80 percent cook, stirring occasionally.
3. In a bowl mix all the ingredients for the sauce: vinegar, sugar, chili powder and dissolved cornstarch then pour in to the chicken, and continue stirring until the sauce thickens and done.
4. Add the peanuts and spring onion stir well until coated.
5. Serve it hot with rice.

Chop Suey Filipino style

 Chop suey is a mix vegetable dish that is popular in Chinese cuisine but also popular in the Philippines with their own version. Chop suey goes well with the flavors of  beef, chicken, pork and seafood. I used shrimps for this recipe, but you can replace it with any meat of your choice, you can be creative as you can with this dish because you can use more colorful vegetables of your choice, in my pace these are the only one I can find at nearby market, it is still yummy and special for me :-).

Ingredients for 4 servings:
1/4 kilo shrimp ( cleaned )
1 chayote ( sliced)
1 medium size carrot (sliced)
1/2 kilo Chinese cabbage ( sliced)
1/4 kilo cauliflower
8 pieces quail's eggs
1 cup water
salt and pepper to taste

Procedure:
1. Saute garlic and onion then add the shrimps and simmer for a minute then add  the water, let it boil.
2. Once boiling add the carrots, cauliflower and chayote then simmer until half cooked then add the Chinese cabbage, salt and pepper then simmer until it is done then top the quail eggs.
3. Serve it hot.

Ground Beef Omelette

Economical and delicious, I made this for few friends last week, for our lunch with boiled vegetables, it goes well with it. Try it.

Ingredients:
1/4 kilo ground beef
1 carrot ( minced)
1 big potato (minced) 
1 onion ( minced)
3 cloves garlic ( minced)
1 cup flour
4 eggs

Procedure:
1. Saute the garlic and onion then add the ground beef, simmer for few minutes then add the carrots and potatoes and simmer until done, then set aside.

2. In a mixing bowl mix the flour, egg and the sauted ground beef, spoon a portion then fried until golden brown.

3. Serve it with your favorite dipping sauce.

Maja Blanca with Cheese

This is one of my favorite desserts because it is  very simple to make, budget friendly and yummy.  I want to have a collection of different flavors of maja that's why I made this, I already have maja with corn, squash, pineapple, raisin and classic. I hope that you will like this one.

Ingredients:
1.5  cups cornstarch
3/4 cup sugar
3 cups coconut milk
1 cup nestle cream or light cream
1  cup milk ( fresh or evaporated)
1/2 cup cheese ( diced)

Diced Cheese

Procedure:
1. In a pan mix the cornstarch, milk, sugar and coconut milk then bring to boil stirring constantly to avoid it from sticking at the bottom of the pan.

2. When it is already boiling stir well until almost firm, then put the cheese.

 

3. When the firmness is consistent its already cooked, lay some diced cheese in a tray where you are going to put it, then pour the maja.

4. Refrigerate before serving.