Peppered Shrimps

This is very easy and quick to do, excellent to prepare if you are chasing the time :-).

Ingredients:
1/2 kilo shrimps (de-shelled)
1/2 teaspoon ground pepper
2 cloves garlic (minced)
salt to taste or patis

Procedure:
1. Saute the garlic then add the shrimps and pepper then give a good stir over medium heat.
2. Simmer for 2 minutes and add the salt or patis then simmer for a minute and turn off the heat.
3. Serve it hot and do not forget to smile :-).

Stir Fried Ground Beef and Green Beans

Today we harvested the green beans from my friend's garden, and we decided to stir fry it. So yummy!

Ingredients:
1/2 kilo green beans ( sliced)
1/4 kilo ground beef
3 cloves garlic
3 tablespoons soy sauce
salt and pepper to taste

Sliced beans

Procedure:
1. Saute the garlic then add the ground beef and continue to saute until the pinkish color is gone.
2. Add  the green beans and stir over high heat then add the soy sauce and continue to stir until almost done.
3. Add salt and pepper to taste then stir until done and turn off the heat then serve.

Corn Pancake

Simple yet satisfying and yummy.

Ingredients:
2 cups all purpose flour
2cups milk
6 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg ( beaten)
1 cup corn kernel
2 tablespoons butter or margarine ( melted)

Procedure:
1. In a big bowl sift (sala-in) together the flour, sugar, salt and baking powder
2. Then make a well or space at the center and put the beaten egg, milk, vanilla and melted butter. Mix it thoroughly until  smooth or firm then stir in the corn and mix well.
3. In a pan heat a little oil and spoon a portion of the pancake mixture and cook until both sides are brown.

4. Serve hot with pancake syrup or butter on top.

How To Make Pork Barbecue

The number of pieces ( if how many sticks) depends on how long or big you want your barbecue, I'm just sharing the result of what  I did, to give an idea to those who are planning to start a small business, this one is a good one to start with. This is just a basic barbecue recipe that I love. It's yummy!

Ingredients for 80-100 sticks:
5 kilos pork belly ( cut to your desired size)
1 litre Sprite
3 cups ketchup
1 cup pineapple juice
1 tablespoon ground pepper
1 cup soy sauce
1/2 cup lemon or calamnsi juice or vinegar
1 head garlic ( minced)
salt to taste

Procedure:
1.Combine all the ingredients and marinate for at least 2 hours, after 2 hours remove from the marinating sauce and put in the bamboo skewers. Do not throw the marinade because we will use is for basting while grilling the barbecue. If marinating sauce is not enough to brush the barbecue just add more or you can make your own sauce.

2. When you start grilling bast the barbecue every now and then until cooked.

3. Serve and enjoy:-).


Note: You can improve the taste of this barbecue, use your own taste buds :-).
If you have a delicious barbecue recipe you can share it with me, thanks and happy cooking.

Sweet Chili Sauce

"We all love the Sweet-Chili Sauce to dip in our fried stuff. We yearn to savour that sugary-sweet-piquant concoction a lot. Most popular & tastier brands are from Thailand while the lower price ones from China are not that so remembered". Try this recipe by an ingredients' specialist, Mr. Jose Dante S. Morados.

Ingredients:
450 ml Water
80 ml cane or palm vinegar
8 grams Kosher salt
375 grams refined sugar
70 grams combination of red & green bell peppers
2 grams red cayenne pepper
15 grams corn starch


Preparation
1. For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
2. Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
3. Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
7. Stir until a bit viscous consistency is attained.
8. Done.

Click the link below to visit his informative blog.
http://www.jdantemorados.com


Contributed by: Mr. Jose Dante S. Morados

Shrimp Paste with Sprite

This may sound weird( shrimp paste with Sprite) but actually the blending of tastes for this combination is the best for my family, I know some friends also love this, the Sprite neutralized the salty taste of the shrimp paste making it perfect to pair with rice and green mangoes, mmmmmmm mouth watering.

Ingredients:
2 cups shrimp paste ( bagoong Alamang)
1 1/2 cup Sprite
1 onion ( minced)
6 cloves garlic

Procedure:
1. Saute the garlic and onion then add the shrimp paste and saute for 2 minutes.
2. Add the Sprite and simmer over medium heat until almost dry, stirring every now and then.
3. Serve it as an appetizer or a dipping sauce.

Note: Meat can be added for this recipe.

Sisig Krep

“Sisig” (see’ seeg) is an original Filipino recipe started by folks from the country’s northern part, Pampanga.This one is sisig with a twist from the ingredient specialist who shared this recipe to us.

Recipe type: Starter

Number of serving: 15 servings

Preparation time: 45 minutes

Cook time: 30 minutes

Ready in: 1 h, 15 m

Difficulty: Very Easy

Ingredients:

Meat:

1 kilo skin-on pork mask (if available OR 1 kilo skin-on picnic shoulder)

¼ kilo lightly boiled chicken liver (semi cooked ; Mash to a paste state. Set aside)

Flavor enhancers :

70 ml cane vinegar

5 grams  salt

2 grams cracked black pepper 

1 bulb large white onion (finely chopped ; Set aside ½)

1 clove garlic (crushed ; Set aside)

2 pcs red cayenne (or Jalapeno pepper finely chopped)

50 ml soy sauce 

20 ml lemon juice 

15 ml palm oil

Grilling/serving medium :

Griller

Charcoal

20-25 pieces pita bread (roll)

Procedures:

1. De-hair and clean well meat. Boil to “bite-friendly” tenderness but not to the point of disintegration.

2.  In fiery red charcoal, while tossing and tumbling boiled meat as needed, grill enough to sear or turn skin dark brown. Slice and cut into 4 pieces per square inch. Set aside.

3. In a suitable frying pan, heat palm oil. Add in crushed garlic, toss until brown, dump the ½ chopped onion-mix and tumble until translucent. Remove or strain cooked solids. Set aside this “flavored oil”.

4. In a bowl, in this sequence and while tossing constantly, mix cut meat, chicken liver paste, vinegar, soy sauce, salt, black and red peppers. Mix well. In the same frying pan with “flavored oil” pour in meat mixture and lightly heat tumbling well to avoid sticking to bottom of pan.

5. Remove pan from heat and lastly, add in lemon juice and the other ½ chopped onion. Tumble. Heat very lightly pita bread until little brown spots appear in still live charcoal or at direct fire from gas stove.

6. Lay flat unto plate and pour in 50 grams “Sisig”. Roll as shown in picture.

7. Cut into 2-3 pieces if desired. Garnish. Serve.

NOTE: Sisig is best paired with steamed rice, roll into log or wedge unto your home  made crepe

Click the link below and learn more about this recipe.

http://www.jdantemorados.com/9/post/2013/09/a-blend-of-3-nations-bagwang-sisig-krep.html

Contributed by: Mr. Jose Dante S. Morados

Garlic Butter Beans

Our viand today is roasted chicken so I cooked this beans for a side dish and t was a hit!

Ingredients:
1/2 kilo green beans ( Baguio beans)
1 head garlic ( minced)
1/2 cup butter
salt to taste

Procedure:
1. Heat the butter then add the garlic and saute until brownish.
2. Add the beans and stir over medium heat and sprinkle with salt to taste

3. Turn off the heat when it's done and serve it with a smile :-).

Pinangat

A delicious light souped pomfret prepared with love by an ingredients' specialist. I am glad he shared his delicious recipes from his blog.

INGREDIENTS:
1 medium size thoroughly cleaned Pomfret
4 pieces medium tomatoes-each cut into 4 pieces
2 pieces large white onion roundedly-sliced (not chopped)
3 pieces banana pepper (or chili finger or "sili pansigang")
2 grams ground black pepper
8 pieces cleaned mustard leaves
10 ml. cooking oil
5 ml. "patis" (fish sauce)
200 ml. tap water (tubig lang sa gripo nyahaha) or fish stock

PROCEDURES:
1. Heat pan, pour oil.
2. Saute 1/2 of sliced tomatoes until overdone ("labug na labug na mga kamatis")
3. Pour in 1/2 of sliced onion, saute also to overdone state
4. Add in "patis" & black pepper. Toss a bit.
5. Pour in water (or stock) and bring to boil.
6. Upon boiling, slowly toss in Pomfret and let cook for 3 minutes each side.
7. When done, turn off or remove pan from fire.
8. Pour in mustard leaves & banana peppers...COVER.
9. Un-cover after 2 minutes, pour in unto serving tray
& garnish with the other half of tomatoes & onions.
10. Enjoy the aroma, taste and vibrance of this Pinoy comfort recipe.

For more delicious and nutritious recipes visit his blog. Click the link below.
http://www.jdantemorados.com

Contributed by:  Mr. Jose Dante S. Morados

Mr. Jose Dante S. Morados

Lechon Manok with Tanglad

Lemon grass is one of the most aromatic herb that can be used in cooking, commonly known in the Philippines as tanglad. Oven roasted chicken with lemon grass is very yummy,  and the fragrant of the lemon grass helped to make the inside part of the chicken aromatic. Try it.

Ingredients:
1 whole chicken
1/4 cup soy sauce
2 tablespoons lemon or calamansi Juice
1/4 teaspoon ground pepper
salt to taste
Lemon grass ( tanglad) enough to stuff the chicken

tanglad-lemongrass

Procedure:
1.Marinate the chicken with lemon juice, soy sauce, salt and ground pepper for an hour then stuff it with lemon grass.

2. Preheat the oven at 180C. Then put the chicken and  roast for 45 minutes, after 45 minutes, flip the chicken  so that we can roast the other side for another 45 minutes or until done.
3. Serve and enjoy.

Note: If you use a roasting rack no need to flip the chicken because it will be roasted evenly.