Simply cooked with herbs.
Ingredients for 2 servings:
1/4 kilo shrimps ( de-shelled )
1/2 teaspoon oregano flakes
1 bay leaf /laurel
3 basil leaves
3 mint leaves
salt and pepper to taste
Procedure:
1. Chop finely or Pound together the oregano, mint, basil and laurel, then sprinkle the de-shelled shrimps with the herbs and add salt and pepper both sides until done then serve on a bed of salad.
Tuesday, May 19, 2015
Saturday, May 16, 2015
Potato and Carrot Salad
This easy to prepare and budget friendly recipe will surely make your loved ones satisfied.A perfect appetizer. Try it.
Ingredients 6-8 servings:
1 kilo potato (diced)
1/4 kilo carrots (diced)
3 hard boiled eggs ( diced)
1/4 cup parsley ( chopped)
1 cup mayonaise
1 cup all purpose cream
salt and pepper to taste
Procedure:
1. Boil the carrots and potatoes until soft (around 8-10 minutes) drain after boiling and set aside until cool.
2. In a large mixing bowl, combine all the ingredients, then chill and serve.
Fried Chicken
I think everybody loves fried chicken (that's my opinion). I belong to a big family and fried
chicken is one of the favorites, buying it from KFC, McDonalds or Jollibee, will be too expensive if we will order 50 pieces for family gatherings. The cheapest way is to buy chicken meat and cook it. Here is my family's traditional way of cooking it.
Ingredients:
1 kilo chicken1 lemon or 5 calamansi
2 tablespoons Nestle Cream
1 egg ( beaten)
1 cup flour
1/2 cup cornstarch
salt and pepper to taste
Procedure:
1. Mix the chicken, lemon, salt and pepper. Marinate for 15 minutes.2. Put the all purpose cream, mix well
3. Add the beaten egg, mix well
4. Roll over the breading.
5. Deep fry it until golden brown.
6. Serve it hot.
For Breading:
Mix the flour and cornstarch.Saturday, May 9, 2015
Pechay Guisado
Pechay can be grown easily in the backyard. My friends harvested their pechay today and shared some to me so I cooked it for our lunch, it's very yummy.
Ingredients for 3 servings:
1/2 kilo pechay
2 cloves garlic
3 tablespoons soy sauce
1 piece onion
salt and pepper to taste
Procedure:
1. Saute the garlic and onion then increase the heat and add the pechay and soy sauce, give a good stir to mix evenly.
2. Add salt and pepper to taste then stir until done and serve it hot.
Friday, May 1, 2015
Ginisang Kangkong
Ang kangkong ay masustansya at masarap, madali pang lutuin, kaya sabayan ninyo akong lutuin ito.
Mga Sangkap
2 tali kangkong ( himayin at hugasang maigi)
2 kutsarang patis or toyo
1 sibuyas (hiniwa)
5 butil ng bawang ( pinitpit at hiniwa)
1 kamatis ( hiniwa)
asin at paminta ayon sa iyong panlasa
Paraan ng pagluto:
1. Gisahin ang bawang hanggang maging brown at kumuha ng kaunti para ilagay sa ibabaw pagnaluto n aang kangkong.
2. Idagdag sa pagisa ang sibuyas at kamatis hanggang sa lumambot, lakasan ang apoy saka ilagay ang kangkong, haluing maigi at ilagay ang patis o toyo, timplahan ng asin at paminta, haluin hanggang sa maluto.
3. Ihain kasama ang kanin.
Tuesday, April 28, 2015
Sapin-sapin
Ang sapin-sapin ay isa sa mga masasarap na kakaning Pinoy na gawa sa giniling na malagkit. Mula noong bata pa ako ay paborito ko na ito, gusto kong maging perfect ang sapin-sapin kapag gumawa ako kaya kahit may idea na ako paano ang paggawa di ko pa rin sinubukan at gusto ko talagang masaksihan ng aking dalawang mata kung paano ito gawin at tamang tama naman dahil birthday ng mahal naming bata na si Niel, gumawa ang kaibigan kong si Melissa Martines ng sapin-sapin at ito ang kanyang version, tiyak pong magugustuhan nyo, simple at madali lang po. Gagawin ko ito bukas, sabay tayo? :-).
Mga Sangkap:
1/2 kilo giniling na malagkit
1 lata gatas na condensada
1/2 litro fresh milk or evaporated milk
1 cup pure coconut milk
1/2 kutsarita Langka flavor powder (yellow)
1/2 kutsarita Ube flavor powder (violet)
1 tasa ng latik ( pangbudbud)
Procedure:
1. Paghaluin ang giniling na malagkit, at mga gatas, kapag nahalo ng maigi hatiin sa tatlong bahagi, at lagyan ng flavoring ang dalawang bahagi na magkabukod, haluing maigi.
2. I-isteam ang unang bahagi, kapag luto na ibuhos ang ikalawang patong at hintaying maluto saka ibuhos ang panghuling bahagi at takpang maigi hanggang sa maluto.
3. Kapag luto na ay hanguin ito, palamigin bago alisin sa hulmahan. Hiwain ayon sa laki na ibig mo, budburan ng latik, at ihain ng may pagmamahal :-).
Paalala; Pahiran ng mantika mula sa langis ng pinaglatikan ang hulmahan na gagamitin para hindi dumikit ang sapin-sapin.
Around 10 minutes lang ang pag steam ng bawat layer, pero depende rin kung gaano ka kapal ang layers nyo.
Mga Sangkap:
1/2 kilo giniling na malagkit
1 lata gatas na condensada
1/2 litro fresh milk or evaporated milk
1 cup pure coconut milk
1/2 kutsarita Langka flavor powder (yellow)
1/2 kutsarita Ube flavor powder (violet)
1 tasa ng latik ( pangbudbud)
Procedure:
1. Paghaluin ang giniling na malagkit, at mga gatas, kapag nahalo ng maigi hatiin sa tatlong bahagi, at lagyan ng flavoring ang dalawang bahagi na magkabukod, haluing maigi.
2. I-isteam ang unang bahagi, kapag luto na ibuhos ang ikalawang patong at hintaying maluto saka ibuhos ang panghuling bahagi at takpang maigi hanggang sa maluto.
3. Kapag luto na ay hanguin ito, palamigin bago alisin sa hulmahan. Hiwain ayon sa laki na ibig mo, budburan ng latik, at ihain ng may pagmamahal :-).
Paalala; Pahiran ng mantika mula sa langis ng pinaglatikan ang hulmahan na gagamitin para hindi dumikit ang sapin-sapin.
Around 10 minutes lang ang pag steam ng bawat layer, pero depende rin kung gaano ka kapal ang layers nyo.
Friday, April 24, 2015
How To Make Kwek Kwek
Kwek kwek is a popular street food in the Philippines. It is made with quail's eggs, coated with a batter and fried then serve with a sauce. Today I was able to interview a kwek-kwek vendor and I witnessed how he made it. He even allowed me to post this. I hope it can help you, specially if you want to start a good business. Soon I will ask him for the sauce recipe.
Ingredients:
quail's eggs
flour
water
orange food coloring
oil for frying
For Batter:
Mix the flour , water and food coloring until you reached the thick consistency of a good batter for kwek-kwek.
Procedure:
1. Dust the eggs with flour because if you put it directly to the batter, it will not stick to the egg.
2. After dusting it with flour put in the batter mixture, coating it one by one.
3. Heat the oil then deep fry until it is cooked.
4. Serve it with your favorite sauce.
Wednesday, April 22, 2015
What to look for when Using Sushi Knives
What to look for when using sushi
knives
When it
comes to using sushi knives, there is absolutely no
rocket science involved.
Just a few basic tips that have to
be kept in mind while making the right
choice warrant a bit of logic. They may be summed up as follows:
Cutting:
The original sushi knife was aimed at cutting. Its job is to
make sure that there are fine incisions at intended areas. However, the sushi
knives aren’t going to walk out of their shelves by themselves and start
cutting. They need to be hand-picked. The most basic tip to be kept in mind
when choosing the sushi knife, is to determine the type of cut that is going to
be made. A sushi, may require to be cut delicately and finely, so that its
shapes can be used to make fine dressings for the dish that they are intended
for.
Most
complicated dishes that have their recipes explained in cookbooks will supply
all the information needed with regard to using the most relevant knives. A
number of people have already shared articles and blogs on their websites,
explaining in detail the type of sushi knife that is required for a particular
dish.
Slicing:
Just as cutting, the slicing
technique also follows the same principles. There are deep cuts and fine cuts.
The fine cuts require a sort of sharp knife, one that can be used precisely. A
deep cut, is the one that doesn’t require much precision.
Absorption:
Most people believe that the knife on
which a certain meat or fish is cut, is the main factor that results in the
texture and taste of it. It is primarily for this reason that a lot of people
nowadays have started using wooden or ceramide sushi knives.
However,
using these knives is not all that easy. Take a
knife and cut it. That’s what the
general person sees as the real deal. If things were that simple, the whole
debate over using the appropriate sushi knife would be completely invalid. A
recent trend that has been seen nowadays is the fact that people use wooden
sushi knives in order to cut their raw meat or raw sushi.
At first,
it may seem absolutely confusing as to why someone would do something like
this. But the rationality behind it is actually very simple. There are a number
of ways it can be cut, a fine sushi knife being the best possible choice, the
second next choice being a fillet knife. However, traditionally, it is
perceived that the wooden knife, lends its texture and fragrance to the dish
that is being used.
Therefore,
it may be safe to say that the sushi knives are
not used simply as a method to
cut and slice as if it is some sort of apparatus, but an integral portion of
the cooking procedure.
When it
comes to paying attention to the sushi knives that
are going to be used, and
the manner in which they are going to be used, determining the end objectives
is a better rationale when it comes to choosing and using sushi knives.
Contributed by: Mr. Steven Larson
Steven is an avid food enthusiast who loves everything about
cooking and especially using modern tech in cooking that can make even a novice
cook look like an expert chef. He occasionally shares his opinion about the
latest and craziest kitchen gadgets on the Kitchen
Gadgets Wars blog.
Saturday, April 18, 2015
Chickpea Salad
Garbanzo or chickpea is a legume that is high in protein and a good source of iron. The first time I ate it I fell in love with its yummy taste, very creamy and nutty. You can use chickpea in different dishes but for now enjoy this delicious and nutritious salad :-). Below are the basic ingredients but you can add more when you serve it, like sesame seeds and basil leaves.
Ingredients:
250 grams chick pea
1 cup cherry tomato
1/2 cup black seedless olives
2 tablespoons olive oil
2 tablespoons lime or lemon juice
salt and pepper to taste
Procedure:
1. Cook the chick pea until tender ( I pressure cooked it for 20 minutes) if pressure cooker is not available, just use a pot and boil until done.
2. When tender, drain and put in a mixing bowl.
3. Add the cherry tomatoes, olives, olive oil, salt and pepper then mix well.
4. Serve with love and do not forget to smile :-) .
Chicken Macaroni Soup
Since it is cold in my place today, I made this, so that I can have a good sip of a hot creamy soup. Mmmmmmmmm muito deliciosa according to my Portuguese friend, which means very delicious. :-) I know they are not biased. Seriously , it is really yummy, so try this recipe if you have time.
Ingredients:
1/4 kilo macaroni1/4 kilo chicken ( slice into small pieces)
3 cloves garlic
1 small size onion
1 cup evaporated milk
1 small carrot
1/4 kilo cabbage
salt and pepper to taste
spring onion for garnishing
Procedure:
1. Saute garlic and onion then add the chicken, salt and pepper, simmer for few minutes.2. Add the macaroni and saute for a minute, then add water that is enough to soup the macaroni until the cooking is done.
3. Stir occasionally so that the macaroni will not stick at the bottom of the pot.
4. When it is almost done, add the carrot and cabbage
5. Add the milk let it boil once and turn off the heat.
6. Serve it hot and sprinkled with minced spring onion
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