Special Misua

It's cold and windy in my place that is why I have decided to cook misua. Misua is a very thin Filipino noodles and has  a smooth texture making it easy to swallow. I love this dish since I was a kid.

Ingredients:
100 grams misua
1 can sardines in tomato sauce
5 cups water
spring onion
 Fried fish balls
2 cloves garlic
1 onion
salt to taste
ground pepper

Procedure:
1. Saute the garlic and onion then add the sardines and simmer for few minutes.
2. add the water and bring to a boil, then add the misua and simmer until soft.
3. Add the spring onion and salt to taste then  turn off the heat.
4. Serve hot and drop some fried fish balls and pepper,  happy eating :-)

Beef Curry Filipino Style

Curry powder is not so popular in Philippine cuisine,  but there are some dishes that calls for this spice specially the meat and vegetables curries. I cooked this Filipino style beef curry for my family to appreciate this spice, because for them the fragrant of curry powder is too strong, that is why I promised them to cook Filipino style curry making it lighter, and they were able to appreciate the dish.

Ingredients:
1/2 kilo beef sirloin or tenderloin cut to your desired size
1 carrot
2 potatoes
2 tablespoons ginger strips
2 tablespoons curry powder
1 small bell pepper
1 onion
2 cups coconut milk
3 cloves garlic
salt and pepper to taste
water ( enough to make the beef tender)

Procedure:
1. Saute the ginger and garlic until brownish, then add the onion and curry powder, then simmer for a minute, add the beef then simmer for 5  minutes allowing the beef to absorb the curry flavor.
2. Add water and let boil until the beef is tender.
3. If it is already tender add the carrots, potatoes and bell pepper then simmer until done.
4. Add the coconut milk, salt and pepper to taste, simmer for 2 minutes and tun off the heat.
5. Serve it hot.

How to Make Reduced Baking Soda

I made this reduced baking soda for my kutsinta recipe, because kutsinta needs a lye water which is very difficult to find in my place so I looked for a solution by searching in the internet and reading different sources like forums and websites. This is how to make a reduced baking soda, a substitute for lye water.

I pre-heated the oven for 5 minutes then baked 1/2 cup of baking soda at 150 degrees celcius for 80 minutes,  I let it cool and put in an air tight container, now I am ready to make kutsinta. How about you?

Any recipe that calls for lye water, this is a substitute for it.

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.