Beanstek

A delicious string beans dish that's cooked like Bistek. Yummier than adobong sitaw, try it.

Ingredients:
2 bunches string beans
1 onion ( cut into rings)
2 cloves garlic
1/4 cup soy sauce
2 tablespoons calamansi or lemon juice
salt and pepper to taste

string beans

Procedure:
1. Saute the garlic then add the onion ( remove some onion slices to to garnish when serving)
2. Add the chicken and stir until pinkish color is gone, add the beans and give a good stir until half cooked.
3. Add the rest of the ingredients and stir well then simmer until done.
4. Put the reserve onion rings then serve.

Liemp-Chon ( Liempo Lechon)

Let's try this delicious food  innovation from the ingredients specialist.

INGREDIENTS & COOKING NEEDS:
2 kilos of fully cleaned skin-on, rectangular pork belly (“liempo”)
 1 piece large garlic bulb, de-skinned, pounded
1 large white or red onion, quartered
3 pieces cut into 2 inches “tanglad” (Filipino lemongrass)
25 grams fine salt
5 grams ground black pepper
10ml. soy sauce
15 ml. Extra virgin olive oil
thick thread for tying
meat thermometer

PROCEDURES:
1.    Score and slit lean, skin & fat parts of the belly.
2.    Pour in all ingredients unto blender and blend/mix until paste.
3.    Rub inside slits and all parts of meat plus the inside
to effect full flavor absorption.
4.    With left over marinade, lay flat belly (lean part side down)
and marinate for 2 hours inside ref. (DO NOT FREEZE)
5.    Tumble and turn every 30 minutes.
6.    Pouring all marinade left over inside the meat, roll and tie as in picture.
7.    Pour tap water 1/2 of pan.
This will serve as moisturizer to heated meat and as dripping medium.
8.    Pre-heat oven to 350 deg.F then, on top of pan (in a wire rack)
sear belly for 30 minutes.
9.    Lower temp to 250 deg.F and cook further for 1 more hour & 30 minutes
(or longer as you wish-adding water to pan as need be)
until internal temp reaches 140 deg. F for medium rare,
150 deg. F for medium,
155 deg. F for medium well
& 160-165 deg. F for well done.
But fate has not been kind in this instance of  my cooking endevour…
the string got burned and loosen off midway.
Thereby...I got crackling skin (like Chicharon), crispy reddish-brown rind
resembling that of a real charcoal-cooked Lechon
AND a very tasty, juicy and ultra tender inside.
10. Serve.
Best with “suka’t bawang” (garlic-vinegar dip)

Click the link for the original post and read why he cooked this.
http://www.jdantemorados.com/this-gramp-is-a-food-critic/liemp-chon-lechon-liempo

Contributed by: Mr. Jose Dante S. Morados

Masilog

Masilog is one of the breakfast combo in the Philippines which is consist of Ma Ling  (Chinese brand luncheon meat), Sinangag ( Fried Rice) and Itlog ( Egg)

Maling- MA
Sinangag- SI
Itlog- LOG = MASILOG

Just prepare all the necessary stuffs ( Maling, Sinangag and egg) then assemble in a serving plate then serve.

Ginisang Talbos ng Camote at Okra

 Freshly harvested from a friend's garden, simply cooked to remain its natural flavor and served with love. Both are low calorie vegetables but rich in fiber and other vitamins and minerals that's good for our body. Bon appétit!

Ingredients:
1/4 kilo shrimps ( cleaned and de-shelled)
1 bunch camote tops (talbos ng camote) -cleaned
8 pieces okra
2 tablespoons soy sauce
3 cloves garlic
1/2 piece onion
salt and pepper to taste

Procedure:
1. Saute garlic and onion then add the shrimps and stir well, add the soy sauce.
2. Add the okra and continue to saute until half cooked then increase the heat.
3. Add the camote tops, salt and pepper to taste then stir for a minute and turn off the heat.
4. Serve it with love.

Fried Egg with Tomato

Prepared by the two scavengers ( Bevs and Sienna) lol, perfectly fried with love :-). They shared this with me, really yummy!

Ingredients:

3 eggs ( beaten)

1 big tomato ( diced)

salt and pepper to taste

Procedure:

1. Combine the beaten eggs and diced tomatoes then heat an oil. Pour the egg mixture.

2. Sprinkle with salt and pepper, cook until half cooked, then flip to cook evenly, increase the heat to give a nice brownish looks, then serve when it's done. Perfect with fried rice.

Sauteed Asparagus

A nutritious vegetable dish that will aid your digestive tract due to its high fiber content. Rich in vitamins K, C, E and many more that can help our body to stay fit. Start eating asparagus now :-).

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

asparagus

Procedure:
1.Saute the garlic and onion then  add the shrimps and simmer for a minute.
2. Increase the heat, add the asparagus  and some chili then saute until cooked, add salt and pepper to taste.
3.Turn off the heat and serve hot.

Here is the chart for the nutritional value of cooked asparagus.
Source: http://www.whfoods.com

Braised Squid

Braised squids is very easy to prepare in less than 10 minutes you will enjoy this dish. One of the secrets to make your squid tender s to cook it quickly. Try this recipe.

Ingredients for 4 servings:
1/2 kilo squid ( cleaned and sliced)
1 tablespoon lemon or calamansi juice
2 cloves garlic
1/2 onion
1 teaspoon ginger strips
spring onion and red bell pepper for garnishing
salt and pepper to taste

Fresh squid

Procedure:
1. Saute the garlic and ginger until brownish then add the  onion and continue to saute until soften then increase the heat and add the squid and braise for 4 minutes.
2. Add the lemon juice, bell pepper, salt and pepper to taste then simmer for 1 mnute and turn off the heat.
3. Sprinkle with spring onion then serve.

Minatamis na Monggo

Rainy days obliged me to prepare this dish because when it's not raining and my friends want me to cook this, I told them that I only cook "minatams na Monggo" when t is raining (laughing). It's nice eating this warm on a rainy day while having a good chat on the table.

Ingredients for 4 servings:
1 1/4 cup mung beans ( monggo)
3 cups water
1 cup pure coconut milk
sugar to taste

Monggo

Procedure:
1. Put the water and mung bean in a pot then bring to a boil, simmer until the beans are tender.
2. Add the sugar and coconut milk then simmer until done.
3. Serve it hot. You can add some milk for extra taste.

Pickled Eggs

"Fed up with your usual and normal routine of preparing eggs for family & guests?
Want something new to go in between:
sunny side up (or some call it red-up),
plain salted-scrambled, omelletes, over easy or poached?
Worry no more.
Get down and do this original simple innovation of mine...pickled eggs.
Kids will love its sweet bite-full aspect.
Once done ref them for months in its own pickling solution and withdraw as needed". Take this from the ingredients' specialist.


INGREDIENTS:
1 dozen hard boiled eggs de-shelled. Set aside.
500 ml. tap water (NEVER USE PREPARED STOCK. Don't let flavor of stock mess up with your eggs)
200 ml. cane vinegar
80 ml. ginger juice
150 grams refined white sugar
80 grams refined salt
8 grams garlic powder
8 grams onion powder
3 grams ground black pepper

OPTIONAL:
4 grams ground Spanish paprika (this gives extra exotic taste & light red color to end products)
10 ml. anisado wine (readily available at your nearest oriental store)

PROCEDURES:
1. in a suited glass jar, combine all ingredients and mix-tumble well until no lumps are visible. Adjust taste to your preference.
Add in sugar or vinegar or salt. Salty-sweet-sour taste must be evident.
2. add in eggs. Stir a bit.
3. shelve unto ref (DO NOT FREEZE)
4. ready to be enjoyed after 3 days. The longer eggs are pickled in ref the tastier they become.

Click the link below to read his restaurant reviews, food photography, recipes and more.
http://www.jdantemorados.com

Contributed by: Mr. Jose Dante S. Morados

Sweet Fish Paksiw

 I love the natural taste of paksiw (not sweet) but my nephews love it sweet that's why there are times that I cook sweet paksiw and they love t so much, here is my recipe for it.

Ingredients:
1/2 kilo fish (any kind  of your choice)
3/4 cup vinegar
4 cloves garlic ( crushed)
1/4 teaspoon peppercorn ( pamintang buo)
1 onion
2 tablespoons sugar
thumb size ginger( strips)
some chili
salt  to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice.