Sauteed Oriental Veggies

A delicious vegetable dish that goes well with fried fish or meat. I put all the vegetable in one go, and to make this you need to slice the vegetable with calculation, like do not slice the squash thickly and do not slice the bitter melon thinly or else it may result to a raw squash while other veggies were already overcooked.

Ingredients:
2 pieces bitter melon (amplaya)
1/2 kilo squash
1/2 kilo bottle gourd ( upo)
1/2 kilo eggplant
1/4 kilo ground pork or beef
1 onion
4 cloves garlic
1/2 cup soy sauce
2 cups water
salt and pepper to taste

Procedure:
1.Saute the garlic and onion then add the ground meat and stir until the pinkish color is gone.
2.Add the water, soy sauce, salt and pepper to taste then simmer.
3.Add all the vegetables then simmer until cooked.
4. Serve it hot.

Mely's Kitchen Sticky Rice with Mango

A simple glutinous rice recipe that is good for all occasions. These two main ingredients ( glutinous rice and mango) goes well together.

Ingredients:
2 cups glutinous rice
1/2 cup white sugar( or according to your taste)
2 cups coconut milk
2 mangoes ( slice into batonettes)

Procedure:
1. In a pot combine the glutinous rice, sugar and coconut milk then cover and cook over medium heat, stirring occasionally.
2. When the coconut milk is almost dry, reduce the heat to low then cover and simmer until fully cooked, then allow to cool.
3. After cooling, scoop some rice  then put over a foil and flatten it evenly, then put some mango slices, roll like a sushi.

4. Cut into desired size then sprinkle with crushed cashew nuts or sesame seeds then serve, or you can put some coconut cream before serving.

Note: In cutting this, wet the knife with water so that the rice won' stick and easier to cut.

Mely's Kitchen Lasagna

 

It was fun when I made this lasagna. forgive me that I have not posted yet on how to make the long lasagna sheet. It's a very good alternative from the lasagna that we can buy at the market where we need to boil it, this one is like an instant lasagna sheet, because we can use it right after making it. Yes, no need to boil it, sounds great? I will be posting soon on how to make it, but for now I want to share this version from my kitchen.

Ingredients:

Long lasagna sheet ( I will be posting soon on how to make this, sorry)

1/2 kilo ground beef

3 packs tomato sauce ( 250g each)
1/2 cup Nestle cream
1 tablespoon white sugar
1/4 kilo Mozarella cheese ( scraped)
1  onion
5 cloves garlic
salt and pepper to taste

Procedure:
1.Saute garlic and onion, then add the ground beef,salt and pepper then simmer for few minutes until the pinkish color of the beef disappeared.
2. Add the tomato sauce and sugar, simmer for few minutes until the ground beef is fully cooked, then add the Nestle cream and simmer for a minute then turn off the heat.

3. Spread the lasagna sheet then spread the sauce evenly and add the cheese, then roll it.

4. Put the rolled lasagna in a baking pan, then pour the resst of the sauce to cover it and sprinkle with cheese, then baked in a pre-heated oven for 40 minutes or until done at 180C.

5. Once done, allow to cool for 15 minutes before serving.

Check other Lasagna Recipes:

Baked Lasagna

Rolled Lasagna

Sauteed Bottle Gourd

Bottle gourd or upo in Filipino language is a kind of vegetable that is watery and light in taste, but cooking it with a right combination of other ingredients, we can make a delicious dish from it, like this recipe it's simply sauteed with pork and added with annatto ( atsuete) to enhance the color and aroma, presto! a delicious dish that you can not resist.

Ingredients:
1 whole bottle gourd
1/2 kilo pork
4 cloves garlic
1 piece onion
1/2 cup soy sauce
1 teaspoon annatto powder or 1/2 cup annatto extract ( atsuete)
salt and pepper to taste

Bottle gourd

Procedure:
1. Saute the garlic and onion then add the pork and continue to saute until half cooked. Then add the soy sauce, atsuete, salt and pepper to taste then simmer for 2 minutes.

2. Add the bottle gourd and simmer until tender then turn off the heat.

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

Sauteed Shrimp Paste

Shrimp paste is a fermented krill or baby shrimps. There are lots of Filipino dishes that calls for shrimp paste or bagoong alamang, but I love the pure sauteed shrimp paste, it's really a good appetizer, and putting a little Sprite in it makes me crave for more, try it.

Ingredients:
1 cup shrimp paste ( Bagoong alamang)
1/4 kilo pork's fat
6 cloves garlic
1/2 cup Sprite
some chili ( optional)

Procedure:
1. Put the fat in a pan the cook it until the oil comes out, then continue to cook it until brownish.
2. Add the garlic then saute until golden brown, add the shrimp paste and chili, then mix well. Simmer until cooked.
3.Add the Sprite then simmer for few minutes and turn off the heat. Let cool.
4. Keep in an air tight jar and use it anytime you want.

Mely's Kitchen Peach Melba

 A delicious combination of ice cream and peach, I love how the flavors blended in this dessert, wanna try?

Ingredients:
Any flavor ice cream
whipped cream
some slices of peach
some sprinkles or granola

Ice cream

Procedure:
1. Assemble everything in a serving bowl.
2. Serve immediately and enjoy.

Tortang Puso ng Saging

Masarap, madaling lutuin at simple lang ang ingredient.

Mga sangkap:
1 puso ng saging ( saging na saba dahil hindi mapait)
3/4 cup harina
1 sibuyas
2 itlog
asin
paminta

Paraan ng pagluluto:
1. Alisin ang mmatigas na bahagi ng puso, pagkatapos ay hiwain ito at pakuluan hanggang sa lumambot at hiwain ng maliliit.
2. Paghaluin  lahat ng sangkap, pagkatapos ay prituhin hanggang sa maluto.

3. Ihain kasama ng iyong paboritong sawsawan.

Pastel De Belem

A pastel de Belem  is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau, introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.


Ingredientes:
    250 g de farinha de trigo
    Água com uma pitada de sal
    150 g de manteiga ou margarina
    1 gema
    80 g de maizena
    1 litro de creme de leite
    12 gemas
    canela em po
    300 g de açúcar
    Baunilha líquida
    Casca de limão (raspas)

Modo de Preparo:
1. Sobre o mármore, faça um monte de farinha.Faça um buraco no meio e coloque uma gema e água o suficiente para obter uma massa maleável.
2. Abra a massa e cubra com 50g de manteiga ou margarina

3.Dobre de tal maneira a obter três camadas de massa (dobre uma parte sobre o meio e a outra por cima)

4.Repita essa operação duas vezes, sempre espalhando 50 gramas de margarina ou manteiga.
5.Abra novamente, espalhe a manteiga e enrole como se fosse um rocambole.Corte o rocambole em fatias de 2 centímetros de grossura.

6. Estenda cada rodela no fundo de uma forminha pequena, forrando também as laterais.

Recheio:
1.Numa panela junte a maizena, creme de leite, canela em po, as gemas e metade do açúcar. Leve ao fogo até ferver
2. Adicione o resto do açúcar, a baunilha líquida (algumas gotas) e as raspas de limão, mexa bem e leve à fervura novamente
3. Desligue e coloque sobre as rodelas de massa
4. Leve as forminhas ao forno médio preaquecido até que estejam bem sequinhas

English Version

ingredients:
     250 g of wheat flour
     Water with a pinch of salt
     150 g butter or margarine
     1 egg yolk
     80 g cornstarch
     1 liter all purpose cream
     12 egg yolks
     1/2 teaspoon cinnamon powder
     300 g sugar
     vanilla net
     Lemon zest

How to prepare:
1. On a table put the flour then make a hole in it and place a yolk and enough water to get a soft dough.
2. Roll out the dough and cover with 50g butter or margarine
3. Fold to get three layers of dough 
4.Repeat this procedure twice, when spreading 50 grams of margarine or butter.
5. Open again, spread the butter and roll it. Cut the rolled dough into slices, 2 inches thick.
6. Extend each slice in the bottom of a small molds also lining the sides.

filling:
1. In a pan add the cornstarch, cream, cinnamon powder, 12 egg yolks and half the sugar. Bring to a boil.
2. Add the remaining sugar, vanilla  (a few drops) and lemon zest, stir well and bring to a boil again.
3. Turn off and put on the dough slices.
4. Bake until done in a preheated oven with 180C temperature.

Essa receita é colaborada por : Rodrigo Melo

Guso Salad

Guso is an edible seaweed that is abundant in the Visayas and Mindanao regions of the Philippines,affordable and delicious, and this is very common in most of the eateries in my place. Personally, I love this seaweed salad together with lukot and lato, I will be posting these kinds of seaweeds soon.

Ingredients for 10 servings:
1/2 kilo guso ( seaweed)
2 cucumber ( sliced)
1 cup vinegar
1 onion ( sliced)
3 small carrots ( Sliced)
50 grams ginger
1 teaspoon sugar
1 cup pineapple tidbits ( optional)
salt to taste

guso

Procedure:
1. Boil a water in a pot then blanch the seaweeds and drain, let cool and cut into your desired length.

 2. Combine all the ingredients and mix well.

 3. Serve with  grilled or fried fish or meat.

Bagoong Rice

Friday is a food trip day, so here is my food trip today, since I have a leftover rice and sauteed shrimp paste, my friend suggested that we will make Alamang Rice, and she gave me an idea how to do it, while we are roasting  the chicken I prepared the ingredients for alamang rice.

Ingredients for 2 servings:
2 1/2 cups cooked rice
1 1/2 tablespoons sauteed shrimp paste (alamang)
5 cloves garlic

cooked rice

sauteed shrimp paste

Procedure:
1. Saute the garlic then add the sauteed shrimp paste, stir well the stir in the rice and mix thoroughly.
2. Continue to stir until done then serve.