Chicken Pastel

Do you want your taste buds to be delighted? Go for this creamy and delicious chicken recipe.

Ingredients for 6 servings

3 cloves garlic, chopped
1  onion, chopped
1/2 kilo chicken breast (cut to your desired size)
2 med. size potato
1 med. size carrot
1  bell pepper
3 pieces  chicken hotdog or 1 cup chorizo slices
1 cup Nestle Cream
salt and pepper to taste

Procedure:

1. Saute the garlic and onion, then add the chicken and simmer for 3 minutes.

2. Add carrots & potatoes, stir it well and simmer until half cooked.
3. Add the bell pepper and hotdog, stir and simmer for 2 minutes.
4. Pour in the all purpose cream then season with salt and ground pepper and simmer until done.
5. Serve hot.

Stir Fried Vegetables with Crab sticks

A delicious stir fried veggies that suits your taste regardless of your race. I have chosen to combine these veggies for a very good reason including health and blending of taste. Try and taste this recipe and do not forget to let me know :-)

Ingredients for 3-4 servings
4 crab sticks
200 grams broccoli
200 grams cauliflower
1 cup sliced button mushrooms
1 bunch asparagus
1 carrot
1 small green bell pepper
1/2 cup water
2 tablespoons oyster sauce

Crab sticks

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

2.Add the water and allow to boil then increase the heat.
3.Add all the vegetables and stir fry until done.

4. Add the oyster sauce and simmer for a minute then turn off the heat.

5. Serve hot.

Gelatine Pandan Salad

An aromatic gelatine salad that is so yummy and creamy. It is inevitable that your mouth will water, when you smell the aroma of pandan leaves blended with milk and cream. Tempting!

Ingredients for 7-8 servings
24 grams green unflavored gelatine
12 grams red unflavored gelatine
12 grams yellow unflavored gelatine
1 cup condensed milk
2 cups nestle cream
12 Pandan leaves ( cut)
1 cup pandan water.

Powdered unflavored gelatine

Pandan leaves

 Procedure:
1.Boil the pandan with 4 litres of water for 20-30 minutes or until you can smell the pandan scent from the boiling water then set aside.

2. By using the pandan water cook the gelatin according to its packaging procedure and let cool then slice into dice or cube.

 3. Mix All the ingredients, refrigerate then serve.

Carioca na may linga

One of the delicious Filipino dainties that is popular in Philippines. Made with powdered glutinous rice and coated with sugar added with toasted sesame seeds that add scent in every bite. Try this.

Ingredients for 4-5 servings
3 cups glutinous rice powder
1 1/2 cup water
1 1/4 cup sugar
1/4 cup coconut milk
1 tablespoon toasted sesame seeds ( linga)

Procedure:
1.Mix the water, 1/4 cup sugar and glutinous rice until you formed a dough like mixture.
2. Scoop a portion then form into balls by using your hands. Then fry until done and put in a bamboo skewer.

3. Combine the coconut milk and sugar until caramelized then add the toasted sesame seeds.

4. Pour over the cooked carioca then serve.

Stir Fried Watercress

Watercress is one of the green leafy vegetables that's abundant at the market near my place, it is also one of the vegetable that tastes great.  I cooked this out of curiosity if it taste good if I stir fry it, and the result is really good. Try it.

Ingredients for 2 servings:
1 bunch of watercress
100 grams ground beef
3 cloves garlic
some red pepper ( chopped)
2 tablespoons soy sauce
salt to taste

Watercress

Procedure:
1. Saute the garlic then add the ground beef and simmer until cooked.
2. Increase the heat then add the watercress and stir fry until almost done.
3. Add the rest of the ingredients then simmer for a minute and turn off the heat.
4. Serve it hot with rice.

Tinolang Manok

Tinolang Manok( Filipino stewed chicken) is one of the popular dishes in Philippines. Horse Radish (malunggay) and melon grass ( tanglad) are added to the dish, but sad that tanglad is not available in my place. The original for this recipe uses native chicken, but in my place it is not available and I am dying to have chicken tinola so I just used the broiler. The taste is still excellent.  Here is how I prepared it.

Ingredients:

1/2 kilo chicken
thumb size ginger( strips)
3 cloves garlic
1 small onion
1 small unripe papaya or sayote
1 cup horse radish ( malunggay)
spring onion
6 cups rice washing
1/4 cup fish sauce (patis) optional
Salt and pepper to taste

Procedure:

1. Saute the garlic, ginger and onion
2. Add the chicken and braised for few minutes.
3. Add the fish sauce(patis), if there is no fish sauce just put salt and pepper, simmer for 5 minutes to allow the flavors to blend well.
4. Add the rice washing and bring to a boil until the chicken meat is cook.
5. Add the papaya then simmer until almost done.
6. Add the horse radish then simmer for 30 seconds and turn off the heat, then serve hot. :-).

Monggo na may Pata

Mung bean or monggo is an affordable food that you can cook deliciously, because it has a natural delicious flavor, that is why when you add other ingredients for your monggo recipe the flavor will be enhanced making the dish very delicious, no wonder it became a household favorite among Filipinos. There are various monggo recipe all over the Philippines, different vegetables can be used also with monggo and I have few versions here in my blog and I wanna add this one :-). This is very simple and not a plan to cook this but it was so cold and nothing in the refrigerator to make a good soup. So I made this and we enjoyed it.

Ingredients for 4-5 servings
1/2 kilo pata ( pork hocks)
1 Cup of monggo beans (mung bean)
3 Cloves of garlic
1 onion (diced)
1  tomato (diced)
salt and pepper to taste
water that is enough to cook the beans and pork hocks

Procedure:
1. In  pot cook the mung bean (monggo ) with enough water until tender.
2. While cooking the beans we can start cooking the pork hocks ( pata) to make it tender by sauteing  the garlic, onion and tomato, once sauted add the pork hocks and simmer for few minutes then add water that is enough to make it tender.
3. Once the monggo and pata are tender combine it by transfereng the monggo to the pot of pata then continue to simmer over low heat for 15 minutes or until done, allowing the flavors to combine well.
4. Add salt and pepper to taste then garnish with spring onion and serve.

Note: You can add your favorite vegetable for this recipe.

Vegetable Salad with Walnut and Avocado

I made this tossed salad for a friend who is on a diet :) Low in calories and delicious. Have some now and be energized. :-)

Ingredients for 2-3 servings
100 grams iceberg lettuce
1/2 of an avocado (cubed)
1 tomato ( diced)
1 small cucumber
3/4 cup walnuts
1 tablespoon olive oil
1 tablespoon lemon or calamansi juice
salt to taste

Procedure:
1. Combine everything and toss well.
2. Serve immediately with a smile.

Sinigang na ulo ng Salmon

Can you smell something fishy? I can not smell something fishy here :-) instead I can smell something that makes my mouth water. Carefully cooked to be tempting, using the method that a master chef taught me. A secret master chef in the whole wide world :D with the initials of EFS. Here is how to cook a fish head without any fishy smelling effect when you eat it.

Ingredients for 3-4 servings:
2 salmon heads ( cut into halves and well cleaned)
2 tomatoes (diced)
1 onion (diced)
1 bunch of spinach or kangkong
salt and pepper to taste
2 tablespoons sinigang mix
4 cups water
3 cayenne pepper or siling haba
2 tablespoons lemon or calamansi juice
3 tablespoons fish sauce -patis ( optional)

Procedure:
1. In a pot put the  tomatoes, onion, cayenne pepper, calamansi or lemon juice, patis , then the fish, cover and cook over medium heat, allow to simmer until the juice of the fish comes out and allow the fish to simmer with its own juice until almost cook.
2. Once the fish is almost cook, add the water and bring to a boil, let boil for 5 minutes.
3. Add the spinach or kangkong then simmer until cooked.
4. Add the Sinigang mix then simmer for a minute, add salt and pepper if necessary then turn of the heat.
5. Serve hot with a smile :-).

Cabbage with Ground Beef

This one is very quick and easy to prepare.

Ingredients for 3-4 servings:
200 grams ground beef
1/2 kilo cabbage ( cut into strips)
1 onion
2 tablespoons soy sauce
3 cloves garlic
salt and pepper to taste
spring onion for garnishing

Procedure:
1. Saute the garlic and onion then add the ground beef and stir until the pinkish color is gone.
2. Increase the heat then add the soy sauce and cabbage and stir until almost done.
3. Add salt and pepper to taste and simmer for 30 seconds then turn off the heat.
4. Serve hot. :-)