How To Make French Fries Perfectly

French fries does not mean that this fries came or originated in France. French in cooking means slicing vegetables or meat into thin strips almost like julienne.It was believed that in 1802 french fries were serve at the white house dinner as ordered by Pres. Thomas Jefferson, but during that time the name is not yet french fries, but potatoes were serve in french manner and as time goes by in some places also they have this version of cooking the potatoes and it is now a popular fast food item called french fries. Patates Frites as French called it. In  Philippine food chain stores the term french fries is being used. Since it is weekend, I decided to post this recipe, because most of the weekends moms and dads stay with their kids at home. Just in case you want to have something to munch for the weekend with your loved ones,  french fries is an affordable and easy to serve. Happy weekend everyone. :).


Ingredients:
2 big potatoes ( french sliced)
3 cups water
salt  to taste
Oil for frying

Procedure:
1. Boil the water then put the french sliced potatoes and boil until half cooked, then remove from water and freeze for an hour.

2. after an hour heat the oil then deep fry until done then sprinkle with salt and serve it with your favorite sauce.

Mami with Ham

I just want to share this mami with crispy ham, it is really yummy.

Ingredients for 6-8 servings:

1/2 kilo egg noodles or pancit ( blanched and set aside)

1 kilo any bones of beef/pork/chicken (buto-buto)

1 onion

1 teaspoon peppercorn ( pamintang buo)

1/4 kilo sweet ham ( crispy bits)

salt to taste

10 cloves garlic ( crushed and toasted for toppings)

1 cup minced spring onion ( for toppings)

4 hard boiled eggs ( cut into halves for toppings) optional

3 liters water

ground pepper for serving

Procedure:

1. In a pot, put the water, bones, onion, and black pepper  then let it boil for an hour over low heat, then add salt to taste.

3. In a serving bowl arrange the noodles, egg, garlic, spring onion, and crispy ham then pour the simmering soup.

4. Sprinkle with ground pepper, serve immediately and enjoy :-).

Sapsap na Pinangat sa Kamatis

Ponyfish or sapsap is a small silvery fish   creamy tasting fish,   Simple yet delicious.


Ingredients:
1/2 kilo Sapsap
1 cup water
1 onion
2 cups sliced tomatoes
salt and pepper to taste

Procedure:
1. In a pot put the tomatoes, onion, sapsap, salt and pepper then cover and until it is simmering.
2. Add the water then cover and let it boil until the fish is fully cooked.
3. Serve with love and patis for extra flavor :-).

Pesang Bangus

A light fish flavored soup that will keep you satisfied. :-)

Ingredients for 4 servings:

1 medium size Bangus ( cleaned and sliced into 4)

1/2 kilo cabbage

3 cloves garlic

1  onion

thumb size ginger ( strips)

1/2 teaspoon peppercorns ( pamintang buo)

1/4 cup fish sauce (patis)

4 cups water ( add if needed)

Procedure:

1. Saute the garlic, ginger and onion, then add the water, peppercorns and fish sauce,  bring to a boil, when boiling add the fish and continue to boil until cooked.

2. Add the cabbage then simmer for 2 minutes, add salt if necessary then simmer until done

3. Serve it hot and enjoy. 

Battered Broccoli

This is a very good side dish or appetizer.

Ingredients for 3-4 servings:
1 big head broccoli ( cleaned and florets separated)
1/2 cup all purpose flour
1 egg beaten
water ( enough to make a good batter)
salt and pepper to taste

Procedure:
1. Boil the broccoli until half cooked. Drain and set aside.
2. Combine the water, egg, salt, pepper and flour then mix well until batter is smooth.
3. Dip each broccoli floret into the batter and deep fry until done.
4. Serve with fried or grilled fish or meat.

Ginataang Dalag

Dalag or mudfish is one of the most common fishes in the Philippines. It is yummy with coconut milk specially when the coconut milk is really thick like this one :-).

Ingredients
1 kilo mudfish (dalag) 
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion ( sliced)
2 cups coconut milk
2 tablespoons fish sauce ( patis)
1 bunch of pechay
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, fish sauce and ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cook, add the pechay and salt to taste then simmer for a minute, lastly add the rest of the coconut milk, once simmering turn off the heat.
3. Serve with love :-).

Tamales

Tamales is one of the popular dishes in Pampanga, it's my first time to taste this when I visited my Kapampangan friend, this recipe is from her but she do not want me to put her picture as a contributor, anyway this is really yummy. Try it.


Ingredients:
3 cups rice
5 cups coconut milk (thin & thick together)
1 tablespoon atchuete powder
3/4 cup white sugar
3 teaspoons powdered pepper
4 tablespoons peanut butter
salt to taste


Toppings:
1 cup flaked chicken meat (cooked)
2 hard boiled eggs (sliced)
1 cup cooked strips of pork

Procedure:
1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
2. Add atsuete powder to coconut milk. Boil in medium heat stirring constantly. Add powdered rice and sugar, stir until well blended and thick, then separate 1/4 of the cooked mixture then mix in the peanut butter for the toppings.
3. Put 3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 2 slices of hard-boiled egg, flaked chicken meat and strips of pork.
Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales. When water boils, put in tamales. Cover and cook for an hour.
4. Serve and enjoy.

Fried Mudfish (Pritong Dalag)

Fresh from the fish pond that's why it tastes so good! "Mudfish is common in freshwater plains, where it migrates from rivers and lakes into flooded fields, returning to the permanent water bodies in the dry season, where it survives by burrowing in the mud".

Source: http://en.wikipedia.org/wiki/Channa_striata


Ingredients:
2 mudfish (dalag) cleaned
2 calamansi
salt and pepper to taste

Procedure:
1. Sprinkle the mudfish with calamansi,  salt and pepper then  deep fry until golden brown.
2. Serve it hot.

Peppered Pork Chop

Truly yummy but eat in moderation :)

Ingredients for 4 servings:
4 serving slices of pork chop
ground pepper according to your taste
2 tablespoons calamansi Juice
salt to taste

Procedure:
1. Sprinkle the pork chop with calamansi juice then put pepper and salt according to your taste.

2. Fry until  cooked.

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

Pork Ribs Nilaga

Nilaga is a simple way of cooking meat with water and spices added with some veggies. Simple yet delicious.

Ingredients:
1 kilo pork ribs
1/2 kilo pechay
8 cups water
1/4 cup fish sauce (patis)
3 big potatoes
onion
thumb size ginger
salt and pepper to taste

Procedure:
1. In a big pot put the onion, ginger, pork ribs, pepper and patis and cook over medium heat until the meat juices comes out the simmer until the pinkish color is gone.
2. Add the water and bring to a boil, continue to boil the meat until tender then add the potato and simmer until half cooked, then add the pechay and salt if needed then simmer for a minute and turn off the heat.
3. Serve it hot.