Friday, December 11, 2009

Chocolate Revel Bars



Sweet, sinful and delicious. A nice gift to give away this holiday season.

Ingredients:

  • 1 cup butter, cubed
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups all-purpose flour
  • 2 1/4 cups quick cooking rolled oats
  • 1 teaspoon baking soda
  • 10 ounces bittersweet chocolate, chopped
  • 1 can condensed milk
  • 2 tablespoons butter
  • 1 1/2 cups walnuts, chopped

Directions:

1. Preheat oven to 350 F. Lightly grease an 8 x 12-inch pan.

2. Beat together butter and brown sugar in a mixing bowl on low speed.

3. Add eggs one at a time. Then add the vanilla.

4. In a separate bowl, combine together the flour, oats and baking soda. Mix well. Then gradually add to the butter mixture.

5. Mix until it forms into a soft dough.

6. Reserve 1 cup of the dough. Place the rest of the dough in the pan. Spread and pat the dough evenly on the pan. Sprinkle a little flour over the dough if it gets too sticky to handle.

7. Sprinkle the chopped walnuts evenly over the dough.

8. Meanwhile, in a medium saucepan, place the condensed milk and bittersweet chocolate. Cook over low heat. Mix just until the chocolate is melted. Add the 2 tablespoon of butter and mix until butter is melted. Remove from heat.

9. Drizzle the chocolate mixture over the dough and walnuts, making sure everything is covered. Use a spatula to spread the chocolate evenly.

10. Then sprinkle the remaining dough over the chocolate mixture. Pinch some dough and drop it over the chocolate mixture. Distribute the dough evenly over the top.

11. Bake for 35-40 minutes or until edges are browned and center feels firm. Cool completely before cutting into 2 x 2 inch squares.

Source: wmn.ph

Tuesday, December 1, 2009

Chocolate Coated Coffee Crunch

These crunchy bite-size treats are perfect as giveaways for the holiday season!

Ingredients:
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1/4 cup corn syrup
  • 1 tablespoon baking soda
  • 2 teaspoons coffee mocha Flavoring (1 tsp chocolate + 1 tsp coffee)
  • christmas candy ( optional )
  • 1 cup dark chocolate, melted

Procedure:
1. Line with aluminum foil and butter a cake pan or desired mold
2. Bring water, sugar, corn syrup and coffee mocha flavor to a boil.
3. Simmer until candy thermometer reads 260F. Turn off the heat
4. Sprinkle Baking Soda and stir vigorously.
5. Immediately pour into the mold used.Cool completely.
6. Break into pieces ( if using a big mold ) and dip in dark chocolate. Chill until set
7. Decorate with Christmas design candies
8. Place in a nice jar for giveaway.

Source: wmn.ph

Thursday, November 12, 2009

Corned Beef Macaroni Soup



Add some flavor to regular old macaroni soup by throwing some corned beef into the mix!

Ingredients:
  • 1 450-gram can corned beef
  • 3 cups beef stock
  • 1 pack macaroni noodles
  • 1 zucchini, sliced half moon
  • 1 can crushed tomato
  • Ajinomoto Umami Super Seasoning
  • 1 carrot, diced
  • 1 stalk celery, chopped
  • 1 bunch fresh basil
  • Parmesan cheese
  • 3 cloves garlic, minced
  • 1 white onion, diced
  • Oil
  • Salt and pepper

Directions:
1. Saute onion, carrot and celery in a stock pot. Cook until fragrant.
2. Add in the corned beef, crushed tomato and beef stock. Simmer and season with salt, pepper and Ajinomoto Umami Super Seasoning.
3. Add in cooked pasta, basil and parmesan cheese. Serve

Tuesday, November 10, 2009

Basil Spaghetti with Corned Tuna

I have watched them cook and prepare this dish on QTV11 or visit their site at www.wmn.ph. I want to share it cause it's another healthy way to enjoy spaghetti. Bon appetit! :)


Ingredients:

  • 100g spaghetti noodles - cooked
  • 20g sun dried tomatoes chopped
  • 10g red onions sliced into 1/4 inch rings
  • 10g minced garlic
  • 1 can San Marino Corned Tuna
  • 10g basil
  • 2-3 tbsp olive oil
  • 20g parmesan cheese
  • 5g parsley for garnish
  • Salt
  • Pepper

Procedure:

1. Cook spaghetti according to package directions.
2. Sautee the onions and garlic in olive oil.
3. Add the San Marino Corned Tuna and tomatoes and continue sauteing for 3-4 mins
4. Season with salt and pepper.
5. Turn off the heat and toss in basil and mix
6. Plate and garnish with parmesan cheese and parsley

Thursday, October 22, 2009

French Onion Soup


This soup reminds me of my teen years. It became a tradition of my family that every Sunday, we'll have lunch at Dona Nena's in Makati. I wonder if they're still operating. Anyways, here's something to warm your belly with this delicious, classic recipe for French Onion Soup!

Ingredients:
  • 6 pieces fresh white onion, thinly sliced
  • 3 tablespoons butter
  • 2 cups warm water
  • 1/2 cup brandy (dry sherry/brandy)
  • 4 cups homemade beef stock
  • 6 sprigs fresh or dried rosemary
  • 1 dried bay leaf
  • ground black pepper, to taste

For the cheese croutons:
  • 2 slice french bread
  • 2 tablespoons french gruyere cheese
  • 2 tablespoons parsley, finely chopped

Procedure:
1. Reheat the heavy saute pan add the butter and onion and 1 tablespoon salt.
2. Saute until golden brown then add the sherry or brandy to glaze and flavored them.
3. Stir in beef stock and water continue simmering until the onion is cooked and moist, add the thyme, bayleaf then simmer for 30 minutes.

For the cheese croutons:
1. While the soup simmering, arrange the french bread slices in layered baking sheet and bake in 400-degrees until the bread is dried, crisp and golden at edge, set aside.
2. Add the gruyere cheese and chopped parsley on top, put in oven until the cheese melts.

Saturday, October 10, 2009

8 Foods That Fight Fat

Want to lose weight as you chow down? Your wish is granted! (I promise, this is no fairy tale.) Your supermarket is filled with foods that studies show have lipid-melting powers to help melt fat and keep you slim. Stock up on these fat-fighting super bites, and you'll be trimmer even as you indulge. Read on to discover the eight foods that deserve a permanent spot in your fridge—and in your diet!

Almonds - These yummy nuts are high in alpha-linolenic acid, which can accelerate your metabolism of fats. In fact, dieters who ate 3 ounces of almonds daily slashed their weight and body-mass index by 18 percent, while those who skipped the nuts reduced both numbers less— just 11 percent—a study in the International Journal of Obesity revealed. Chomp almonds à la carte (limit yourself to 12 per serving to keep calories in check). I get a pack at Starbucks and nibble throughout my day. Or sprinkle them into a recipe such as Black Bean–Almond Pesto Chicken. Go nuts!

Berries - I tell my daughter, "These are nature's candy!" Turns out they're also your body's best friends. Strawberries, raspberries and other vitamin C–spiked fruit can supercharge your workout, helping you burn up to 30 percent more fat, research from Arizona State University at Mesa has found. If they're not in season, buy the little gems frozen in a bulk-sized bag so you'll always have them on hand to whip up a Berry Bliss Smoothie or Strawberry-Sunflower Pops, regardless of whether berries are in season.

Cinnamon - Adding 1/4 teaspoon to your plate may prevent an insulin spike—an uptick that tells your body to store fat. Sprinkle it on your morning cereal or coffee or on your yogurt in the A.M., or savor it in Apple-Cinnamon-Raisin Oatmeal.

Mustard - It's heaven on a soft pretzel, but mustard may also be a weight loss wonder. Turmeric, the spice that gives mustard its color, may slow the growth of fat tissues, a study in the journal Endocrinology finds. Use it on sandwiches instead of mayo, or sprinkle turmeric on cauliflower pre-roasting to give it a kick. Try it on tuna salad—I promise it adds zest.

Oranges - This citrus fruit, which contains fat-blasting compounds known as flavones, deserves to be your main squeeze. Women who ate the most flavones had a much lower increase in body fat over a 14-year period, a study in The American Journal of Clinical Nutrition notes. Eat oranges sliced or swig fresh OJ (including pulp!) to get the best benefit from the fruit.

Soybeans - Reason to toss a half cup on your salad? Soybeans are rich in choline, a compound that blocks the absorption of fat and breaks down fatty deposits. Oh, and they're addictively delish! But if breast cancer runs in your family, experts suggest you should talk to your doc before adding soy to your diet.

Sweet Potatoes -The colorful spuds' high-fiber content means they keep your insulin steadier than their white sisters, which means less fat packed on your hips, research finds. Top a small baked tater with lowfat cottage cheese for a tempting side dish, or whip up Miso Soup With Sweet Potato Dumplings.

Swiss Cheese - Calcium-rich foods reduce fat-producing enzymes and increase fat breakdown, and Swiss has more calcium than many of its cheesy peers. Choose the reduced-fat variety, such as Sargento. Slip it into your sandwich, put it on top of high-fiber crackers or use it for a healthier grilled cheese. Yum!
---------------------

Source: Self.com

Friday, September 25, 2009

Corn Dogs


Do you have your kid's friends over at the house? Liven up their afternoon with this meaty treat: corn dogs.

Ingredients:
  • 1 1/4 cup all purpose flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1 whole egg
  • hotdogs, on skewers
  • cheese, on skewers

Directions:
1. In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda.

2. In a separate bowl, combine the milk, water and eggs. Stir well.

3. Gradually add the liquid ingredients to the dry ingredients. Stir until combined but still slightly lumpy.

4. To cook: heat oil to 375 F in a deep fryer.

5. Dip the hotdogs or cheese in the batter and slowly dip in the hot oil. Do this in batches. Roll or turn the hotdogs to cook the batter evenly. Cook until golden brown.

6. Drain hotdogs on paper towels before serving.

6. Serve with catsup and tortilla chips.

Thursday, September 17, 2009

The proper way to eat fruits

It's long but very informative...




+

We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths. It's not as easy as you think. It's important to know how and when to eat.

+

What is the correct way of eating fruits?

+

IT MEANS NOT EATING FRUITS AFTER YOUR MEALS! * FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH.

+

If you eat fruit like that, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.

+

FRUIT IS THE MOST IMPORTANT FOOD. Let's say you eat two slices of bread and then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so.

+

In the meantime the whole meal rots and ferments and turns to acid. The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil....

+

So please eat your fruits on an empty stomach or before your meals! You have heard people complaining - every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet etc - actually all this will not arise if you eat the fruit on an empty stomach. The fruit mixes with the putrefying other food and produces gas and hence you will bloat!

+

Graying hair, balding, nervous outburst, and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach.

+

There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruits, you have the Secret of beauty, longevity, health, energy, happiness and normal weight.

+

When you need to drink fruit juice - drink only fresh fruit juice, NOT from the cans. Don't even drink juice that has been heated up. Don't eat cooked fruits because you don't get the nutrients at all. You only get to taste. Cooking destroys all the vitamins.

+

But eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit fast to cleanse your body. Just eat fruits and drink fruit juice throughout the 3 days and you will be surprised when your friends tell you how radiant you look!

+

KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

+

APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.

+

STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals.

+

ORANGE : Sweetest medicine. Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.

+

WATERMELON: Coolest thirst quencher.. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium.

+

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.

+

Drinking Cold water after a meal = Cancer! Can you believe this? For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.

+

A serious note about heart attacks HEART ATTACK PROCEDURE': (THIS IS NOT A JOKE!) Women should know that not every heart attack symptom is going to be the left arm hurting.. Be aware of intense pain in the jaw line.. You may never have the first chest pain during the course of a heart attack . Nausea and intense sweating are also common symptoms.. Sixty percent of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive...

+

Read this....It could save your life!!

Friday, September 4, 2009

Churros


Ingredients:
  • 3/4 cup water
  • 1/4 cup evaporated milk
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Directions:
1. Heat oil in a deep pan about 2 inches deep to 375 degrees F.

2. In a 3 quart sauce pan add the water, evap milk, sugar, salt and bring to a boil.

3. Remove from the heat and add the flour. Mix until well blended.

4. Fill a piping bag with a star tip with the dough or simply place it in a *churrera.

5. Squeeze dough to make strips and shapes. Place over parchment paper.

6. Fry until golden. Drain on paper towels and dust with confectioner's sugar.

7. Serve with hot chocolate.

*a kind of large tin or brass syringe, is fitted with numerous holes and handles to hold on to in order to press out the batter. The batter is pressed out in buckle or wreath shapes into hot oil. Once they are fried, the churros are drained and sprinkled with sugar.

Monday, August 24, 2009

Chicken Ala King

Ingredients:

  • 1/4 cup butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup green bell pepper, diced
  • 1/3 cup all-purpose flour
  • 1/2 cup chicken stock
  • 1 cup milk
  • 3 cups cooked chicken breast, diced
  • 1/4 cup pimiento, chopped
  • salt and pepper, to taste
  • parsley, chopped, garnish

Directions:

1. In a medium saucepan, melt butter on medium-high heat and saute onions and celery.

2. Add the mushrooms and cook for about 2 minutes.

3. Add the bell pepper and cook for another minute.

4. Sprinkle flour over the vegetables. then gradually add the chicken stock. Stir well to avoid lumps.

5. Add milk and allow to simmer until thickened, about 10 minutes.

6. Add the cooked chicken and pimiento. Allow to simmer for another 5 minutes,

7. Season with salt and pepper.

8. Serve on toast cups or pastry shells. Garnish with chopped parsley.

Tuesday, August 11, 2009

Buko Pie


Buko is the tagalog term for young coconut. Buko pie is one of the most "must-try" product and specialty of Laguna. It is also one of the very few pastries that the Filipinos enjoy. The photo on your right is the best Buko pie in Laguna I've ever had. :)

Ingredients:

  • 3 cups flour
  • 2-1/2 Tbsp sugar
  • 3/4 Tsp salt
  • 3/4 cup vegetable shortening
  • 1/2 cup ice cold water
  • 3 egg yolks
Filling:
  • 2 cups young coconut, shredded
  • 1/2 cup young coconut juice
  • 1/2 cup condensed milk
  • 2/3 cup 1% milk
  • 4 Tbsp sugar
  • 1/2 Tsp vanilla extract
  • 1/2 cup cornstarch + 1/2 cup cold milk
Procedure:

To make the pastry, combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice cold water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly. Refrigerate for 30 mixtures. With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly floured board. Make the pastry.

Bake the piecrust, set aside and cool. Combine pie-filling ingredients except conrstarch mixture in a deep saucepan. Cook over medium heat, stirring constantly. When boiling gently, add cornstarch mixture, stirring fast, until combined mixture has thickened. Pour mixture evenly into prepared piecrust. Let cool, then refrigerate until firm. Top with toasted sweetened coconut flakes just before serving.

Friday, July 31, 2009

Bulalo


Bulalo is one such favorite soup and the hotter it is the better. It is best complemented by the marrow that is tapped out of the bone. This delightful beef soup is a specialty of the cattle-raising region in the province of Batangas. And now, restaurants in Laguna especially in Calamba is becoming a favorite place to go to when we crave for Bulalo.







Ingredients:
  • 1 kilo bias ng baka (beef shank) with bone marrow intact
  • water
  • 1 big onion, sliced
  • 3 stalks leeks, sliced
  • 1 package dried banana blossoms
  • fish sauce (patis) to taste
  • 1 large potato, quartered
  • pechay leaves
  • Freshly ground black pepper to taste

Procedure:

1. Place beef shank in water to cover and bring to a boil. Boil for 10 minutes then remove shank and discard water.

2. Boil the shank again in 8 cups water and until the stock is flavored and [the water] reduced to half the amount.

3. Add the onions, leeks, potato, pechay and banana blossoms.

4. Season to taste with fish sauce and pepper.

5. Serve hot.

Monday, July 20, 2009

Laing



Laing is equally famous and tasty as the Bicol Express. It is another best dish Bicol (a Region in the Philippines) is taking pride of. Its texture is smooth and it milky because of the gata (coconut milk). The kick is in the end. Once you swallow the laing that's when the taste of spiciness takes over your mouth. Simply wonderful!

Ingredients:
  • 3 tbsps cooking oil
  • 1 tbsp garlic (native), minced
  • 1 tbsp ginger, minced
  • 1/4 cup onion, minced
  • 2 tbsps alamang (shrimp paste)
  • 1 tsp siling labuyo (chilli pepper)
  • 1/2 cup pork chopped
  • 1 1/3 cups coconut milk
  • 3 cups shredded gabi or taro leaves, dried under the sun
Procedure:

In a saucepan, heat oil. Saute the garlic, ginger and onion. Add the alamang and siling labuyo. Add pork stir until cooked. Add coconut milk. Add gabi leaves.

Don't mix. Simmer until almost dry but oily. Serve.

Add salt and pepper as desired. Best served the day-after since flavors of ingredients have neutralized. Gabi leaves should be dried under the sun before cooking.

Thursday, July 9, 2009

Crispy Kangkong

Kangkong, Water Spinach : A perennial semi-aquatic plant producing long shoots which trail over the water or mud, rooting freely at the nodes. Flowers are white or pink and leaves are arrow-shaped and stem hollow. At least two varieties are cultivated. The aquatic form planted by Malays in the rice fields, provides a succulent leaf vegetable called "water kangkong" which is a major ingredient in a popular Malaysian dish: cuttlefish-kangkong. It also occurs wild. The other variety is the dry land form, known as Kangkong Puteh, grown from seeds as are other vegetables except it requites plenty of water. It is of more slender habit and considered more superior. Water spinach probably originated in India and has been distributed throughout the tropics of the world since.


Deep fried kangkong leaves coated with (egg, water, cornstarch, flour, salt and pepper) mixture. I did serve this as an appetizer during parties and my friends loved it! Its simple and easy to prepare.


















Ingredients:
  • * 1 bundle of kangkong
  • * 1 egg (beaten)
  • * 1 cup cold water
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon pepper
  • * 1 1/2 cup cornstarch
  • * 1/2 cup all-purpose flour
  • * cooking oil



Directions

1. Remove the kangkong leaves. Wash in water and dry.

2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl.

3. Add the kangkong leaves and mix until all the leaves are coated with the batter.

4. Heat cooking oil in a pan. Fry the leaves until crispy and golden brown.

5. Strain the cooked pieces for excess oil.

(Suggestion):

An alternative to kangkong is spinach which is gaining popularity in most of the Filipino specialty restaurants as an appetizer. Dip in Mayonnaise or Ranch dressing.

Wednesday, July 1, 2009

Yema


It is hard to resist these little golden balls of creamy, custard goodness enclosed in a tender, brittle caramel coating. The old-fashioned yema candy is no longer always available. This is one of my son's favorite, I suppose he inherited his sweet tooth from me! :)











Ingredients:

  • 1 cup egg yolks ( approximately 6 egg yolks)
  • 1 can condensed milk
  • 1 tablespoon dayap juice (lime juice)
  • 1 tablespoon butter
  • oil

Double boiler
Cookie sheet
Scoop or teaspoon

Yema Syrup:

  • 1 1/4 cups sugar, divided
  • 1/2 cup water


Procedure:

1. Combine egg yolks, condensed milk, and dayap juice in a double boiler. Stir continuously while cooking over low heat.

2. Mixture is cooked when it is thick and lumpy. Add a spoonful of butter to the thickened mixture and mix well. Let cool.

3. Brush the cookie sheet with a little oil. To prevent candy mixture from sticking, oil the palm of your hands as well. Scoop portions of the egg yolk mixture. With the hands, roll these into 1 1/2-inch balls. Set aside on oiled cookie sheet. Insert a toothpick into each
yema ball.

4. Prepare the syrup
a. In a small pan, over low heat, burn one to two teaspoons of the sugar. Remove from heat. Stir 1 cup sugar into the the burnt sugar; return pan to low heat. Add water and bring mixture to a low boil without stirring. The burned sugar gives the syrup its golden color.

b. syrup is ready after about ten minutes of low boiling. To test, with a teaspoon, scoop a small amount of syrup and dip it in a saucer of water. If the syrup forms into a hard ball candy, it is ready to coat the yema balls. Remove from heat.

5. Dip yema balls into the syrup. Work fast because the syrup solidifies within a few minutes. Put the yema balls back on the greased cookie sheet and allow the syrup to cool and harden. Serve on a candy tray or wrap in cellophane and store in a candy jar.

6. For a simpler version of the yema, omit syrup. Just roll the yema balls in sugar and serve unwrapped on trays or boxes.

Monday, June 29, 2009

Dinuguan ( Blood Stew)



Dinuguan is uniquely Filipino. It is a delicious Filipino stew made from pig’s blood and meat.
  • 1 lb pork, diced
  • 2 tbsp oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 lb pork liver, diced
  • 1/2 c vinegar
  • 2 tbsp patis (fish sauce)
  • 1 tsp salt
  • 1/4 tsp MSG (optional)
  • 1 1/2 c broth
  • 1 c frozen pigs blood
  • 2 tsp sugar
  • 3 Hot banana peppers
  • 1/4 tsp oregano (optional)

Directions

1. Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions for a few minutes. Add pork liver, patis, salt and MSG. Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar, cook until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Wednesday, June 24, 2009

Tinolang Tahong



Tinolang tahong is a soup made with plump mussels steamed in ginger root, spinach and a bit of onion.

Ingredients:
  • 2 lb mussels, still in shell (black mussels are available at Asian stores)
  • medium sized piece of ginger root, peeled and sliced into julienne strips
  • 1 medium sized onion, sliced
  • several spinach leaves
  • freshly ground pepper
  • salt to taste


Directions:

Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add the spinach leaves. Simmer for about two minutes. Add salt and pepper to taste. Serve hot.

Tuesday, June 16, 2009

Ginataang Manok


This is chicken cooked in coconut milk. My dad cooked this during the weekend, he was just so excited about the recipe books I gave him.


Ingredients

  • 1 2 to 3 pound chicken, cut into serving pieces
  • 1/4 cup white vinegar
  • 3 cloves garlic, crushed
  • 1/2 cup water
  • 1 12-ounce can coconut milk
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • ginger, cut thinly
  • lemongrass

Directions

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot.

Sunday, June 7, 2009

Ube Halaya


Ube is a purple yam, a root crop that grows mostly everywhere in the Philippines. The most popular way of cooking ube is to make it into halaya hence called Ube Halaya. Violet yam (Ube), boiled and grated, mixed with coconut milk and sugar, and cooked until thick. The taste and texture is really neat - it comes across as a heavy ice cream, custard type pudding. It is a sweet sticky jam-like concoction that may be eaten by itself or as an ingredient in other desserts like halo-halo. My mom used to make this during birthdays, christmas, some special ocassions or when she just feels like it.

Ingredients:
  • Purple yam
  • butter
  • fresh milk
  • evaporated milk
  • coconut milk
  • sugar ( optional )

Directions

The traditional way of cooking ube halaya is to boil the ube, peel off the skin and grate the meat. Place butter in a saucepan under medium fire. Add in the ube, fesh milk, coconut milk and the evaporated milk. Mix all the ingredients very well. Continuously stir the mixture; never leave it unattended, until it turns thick. Adding sugar is optional.


Yam on Foodista

Monday, June 1, 2009

Maja Mais / Maja Blanca


This dessert reminds me of my childhood. I used to make this on Sundays or whenever the whole family is together for lunch or dinner.


Ingredients

  • 2 coconuts, grated (or 2 cans coconut milk)
  • 2 cups warm water
  • 1/2 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup corn kernels (canned or frozen)

Directions

1. Place grated coconut in a cheesecloth. Squeeze to get 1 cup thick coco milk (kakang gata). Strain and set aside. 2. Mix 2 cups warm water with the grated coconut and squeeze to get thin coco milk. Set aside..

3. Boil thick coco milk (or 1 can coco milk) until oil comes out and "latik" is formed and browned. Set aside

4. In a blender or food processor puree the kernel corn. Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl. Add 1/2 cup water. Bring to a boil thin coco milk stirring constantly.

5. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked. Spray a baking dish with. 'Pam' and pour maja mixture into it and allow to set in the refrigerator.

6. When set slice in square or diamond shape and serve with latik.


Tuesday, May 26, 2009

Bicol Express

Bicol is always associated with spicy food. The thought of Bicol would send a person's imagination of images and scents of sili (chili pepper) and coconut milk. It holds a special place in the hearts of food-loving Filipinos. Mainly because of the abundance of chili and coconuts in Bicol, chili and coconut milk are staples in Bicolano cooking.

The most famous of Bicolano dishes is the Bicol express (a Pork dish), spicy and cooked in gata. Anyone who would partake of and savor this very hot and creamy dish is surely to experience sweating in gustatory delight.







Ingredients
  • 1 kg. lean pork
  • 30 ml corn oil
  • 22 grams garlic, crushed
  • 40 grams onion, sliced
  • 15 grams ginger, sliced
  • 10 grams sugar, refined
  • 1 gram black pepper, ground
  • 70 grams shrimp paste
  • 250 grams water
  • 250 grams coconut cream
  • 120 grams green pepper, sliced

Directions

1. Cut the meat into strips.

2. Over medium flame, heat oil in a wok and fry the garlic until brown.

3. Add the shrimp paste and saute for 1 minute.

4. Add the pork slices and stir-fry until the color of the meat changes.

5. Stir in the spices and seasonings. Stir-fry for 1 minute.

6. Add the water. Cover and simmer over medium flame for 20 minutes.

7. Remove cover and continue cooking until meat is tender and the sauce is almost dry, stirring occasionally to prevent scorching.

8. Add the coconut cream and simmer for 5 minutes, or until sauce is thick.

9. Add the sliced pepper and cook for about 30 seconds.

Wednesday, May 20, 2009

Tokwa't Baboy


Fried mixture of pork and tofu with vinegar, onion and soy sauce.

Ingredients

  • 1/4 kilo pork (preferably the cheeks and ears)
  • 3 pieces bean curd (tokwa)
  • 1 piece crushed garlic (bawang)
  • 2 chopped onion (sibuyas)
  • 3/4 teaspoon salt
  • 1/2 cup white vinegar (suka)
  • 1/2 cup soy sauce (toyo)

Directions

1. Lightly roast the pork over a grill to remove hair. Boil the pork until tender. Slice the pork into cubes.

2. Heat cooking oil in a pan. Fry the tokwa until golden brown. Slice into cubes after frying.

3. Add soy sauce, vinegar, garlic and onion in a bowl. Mix the prk and tokwa into the bowl. Serve.

Suggestion:

  • You could add siling labuyo (red hot chilli pepper) accordingly.

Friday, May 15, 2009

MONGOLIAN GRILL


Meal in one dish with Asian flavors – a delicious and creative way to use up leftovers

Ingredients:


  • cooking oil, as needed
  • 100 g chicken strips
  • 100 g pork liver, cut into strips
  • 100g squid, cleaned, ink sac removed, sliced into ½” rings
  • 2 tsp minced garlic
  • ¼ cup chopped onion
  • 1 pc carrot, sliced into strips
  • 1 small green bell pepper, sliced into strips (optional)
  • 2 cups bean sprouts
  • ¼ cup sliced celery (optional)
  • 4 cups cooked rice, lightly packed
  • 2 cups thinly sliced pechay baguio (Napa Cabbage)


For Seasoning Sauce: Combine -
  • 3 tbsp soy sauce
  • 1 sachet 8g maggi magic sarap
  • 2 tbsp chilli sauce or to taste
  • 1 tbsp ginger juice
  • 1 tbsp sesame oil
  • 1 tbsp peanut butter
  • 2 tbsp oyster sauce
  • 2 tsp sugar or to taste
  • 1 tbsp toasted sesame seeds, topping

Procedure:

  1. In a wok, heat oil and stir-fry beef, chicken and squid. Cook for about 2 minutes or until the meat changes color. Set aside.
  2. Add more oil to the pan, as needed. Brown the garlic and the onions. Add the ingredients one by one giving 1 minute interval before each addition.
  3. Pour in the prepared Seasoning Sauce and stir well to fully incorporate sauce with the rice mixture.
  4. Cook for another 5 minutes or until completely mixed. Serve hot and top with sesame seeds.

Tuesday, May 12, 2009

Buko Pandan


Buko (young coconue meat) and pandan flavored jell-o mixed with cream and milk

It's like ambrosia - young slivers of buko (coconut), fresh pandan leaves, cream, sugar and a chunks of a green gelatin that could be Jello or Gulaman, depending on the ingredients handy. It's frozen into a light, airy mixture with just a hint of sugar - perfect for a hot sweltering day.

you will need:

  • 3 boxes Alsa green unflavored gulaman (jell-o)
  • 2-3 pandan leaves
  • 3/4 can condensed milk
  • 1 medium bottle green nata de coco (may use pandan flavorored nata de coco)
  • 4 small tetra packs all-purpose cream
  • about 4 pieces buko (young coconut – shredded meat)

Directions

  • Boil gelatin with pandan leaves based on the instructions in the box.
  • Remove pandan leaves-be careful as may get too bitter if leaves left in too long.
  • Pour into molds (such as rectangular pyrex dishes) and cut into cubes when firm. Drain nata de coco very well so mixture will not get watery. Whip cream to increase volume.
  • Mix gelatin squares, drained nata de coco, whipped cream shredded buko and condensed milk.
  • Chill and serve.

Sunday, May 10, 2009

Foods that make you happy

Don't you sometimes wish there were a happy pill to spritz up your spirits when you're out of sorts? To make you laugh when you're grumpy? Or to warm your heart when you're about to bite someone's head off? Well, there are probably several things in your kitchen that could do the trick, and they taste a lot better than a pill. These foods tweak your brain in ways that help you feel happy.

A Little Dessert Sugar soothes us when we're stressed--or at least it calms down stressed-out rats, which are good models for stress in people. But before you race to the vending machine with a license to binge, know that a little sugar may soothe rattled nerves, but too much will backfire, playing moody havoc with your blood sugar. Here's how to get just enough:

  • A small slice of angel food cake with 1/2 cup strawberries
  • 2 Fig Newman cookies and a 6-ounce glass of juice
  • Fruit and Chocolate Fondue
    1 cup fresh strawberries
    1 peeled, sliced kiwi
    1/4 cup fat-free chocolate syrup
    >Dunk fruit into syrup, lean back, and smile.

Toast and Jam "Of course we crave bread and other carbohydrates when we're down!," laughs Elizabeth Somer, RD, author of Food and Mood. "Carbs raise levels of the feel-good brain chemical serotonin, which lifts our spirits." But think whole-wheat bread and other whole-grain carbs, because they also stabilize blood sugar levels--unlike refined grains (white bread, pasta, rice, and pretty much anything white). They send blood sugar on a roller-coaster ride, leaving you jittery, grumpy, and hungry. Get a happy serotonin boost from the following snacks:

  • Half a toasted whole-wheat English muffin or bagel with jam or honey
  • A small bowl of oatmeal with some dried cranberries and a bit of brown sugar
  • Comforting, creamy peach open-face sandwich
    2 Tbsp. fat-free cream cheese
    1 tsp. honey
    1 peach, peeled and chopped
    1 slice 100% whole-grain bread
    1/2 tsp. chopped walnuts
    >Blend cheese, honey, and chopped peaches; spread mixture on bread and sprinkle with nuts. Yum.

Yogurt and Eggs Numerous studies show that getting more of the omega-3 fatty acid called DHA in your diet makes you happier and smarter. Even people battling tough-to-treat depression feel as much as 50% better when they get lots of DHA. To keep your chin cheerfully up, aim for 200 mg of DHA a day. Mix and match DHA-fortified foods like these...

  • 1 container Rachel's Wickedly Delicious Yogurt (32 mg of DHA)
  • 1 Gold Circle Farm egg (150 mg)
  • 1 Oh Mama nutrition bar (115 mg)
  • 1 cup of Horizon Organic reduced-fat milk plus DHA (32 mg)
  • 18-oz. Odwalla Soy Smart drink (32 mg)

Popeye's Fave No wonder he was always in such a high-energy mood. Spinach is full of folate, a B vitamin that's a must for making feel-good serotonin. Like DHA, folate is potent enough to ease clinical depression, say researchers. If you're trying to stay on the sunny side of life, make chowing down Popeye-style a habit. To get plenty of this happy green (about two cups of cooked spinach is perfect)...

  • Add a 10-ounce packet of frozen, chopped spinach to soups, stews, and casseroles, homemade or not.
  • Use spinach instead of lettuce in sandwiches and wraps.
  • Whip steamed, chopped spinach into mashed potatoes.
  • Make a salad meal of it
    Pile your plate high with baby spinach leaves
    Top it off with a grilled chicken breast or broiled salmon fillet (another great DHA source, BTW)

Black Bean Dip Black beans, like most legumes, are a nifty source of iron. And if you're low on iron--as many active women are--you can be tired and have trouble sleeping, turning you into Major Grouch. Here's how to help keep your iron levels, and your mood, up:

  • Mix black beans with chopped spinach, roasted red peppers, and salsa as a dip for a toasted whole-wheat tortilla.
  • Heat black beans with onions, garlic, and cumin, and serve over brown rice.
  • Toss black beans and turkey cubes into a salad (the "heme" iron in poultry and meat helps you absorb more of the "non-heme" iron in beans).
  • Add extra black beans to chili and soups.

Two quick tips for iron intake: To help your body absorb max amounts of this mineral, do combine iron-rich foods with foods that are high in vitamin C (tomatoes, broccoli, red peppers, OJ). But don't wash them down with coffee, tea, or milk; all three can block iron absorption.

Happy foods have another big, big payoff besides brightening your outlook on life: Taking care of your emotional health and well-being can make your real age up to 16 (!) years younger.

Source: food.yahoo.com


Thursday, May 7, 2009

Sinigang na Bangus Belly sa Patola


Succulent fish with new veggie choices in a delicious and healthful all in one soup dish

Preparation Time: 15 mintes
Cooking Time: 15 minutes
Servings:

Ingredients


  • 1 liter rice washing or water
  • 2 medium tomatoes, sliced
  • 1 medium onion, sliced
  • ½ kg sliced boneless bangus belly
  • 1 small patola, sliced into rounds
  • 1 sachet 20g sinigang sa sampaloc mix
  • ½ cup sliced leeks
  • 2 pieces siling panigang (finger chilies)
  • patis (fish sauce) to taste

Procedure

  1. Boil rice washing with tomatoes and onions. Add bangus belly and cook until white in color or about 3 minutes.
  2. Add patola and onions, then simmer for another 3 minutes. Stir-in sinigang sa sampaloc mix. Bring to a boil.
  3. Add leeks and siling panigang. Season with patis to taste.

Saturday, May 2, 2009

Croqueta de Patatas


Crunchy on the outside, moist and tender on the inside fried potatoes that make wonderful meal starters

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Servings: Makes 8-10 pieces

Ingredients

  • ½ kg potatoes, boiled, peeled and mashed well
  • 3 tbsp butter or margarine, melted
  • 1 8g Maggi magic sarap
  • salt and pepper to taste
  • ¼ cup fresh milk or enough to make a paste
  • 2 tbsp cooking oil
  • 1 tbsp minced garlic
  • 2 tbsp minced onion
  • ¼ kg ground beef
  • ¼ cup water
  • 1 11g beef broth cube
  • ¼ cup minced spring onion
  • 2 tbsp all purpose flour
  • bread crumbs, as needed
  • 2 eggs slightly beaten
  • cooking oil for frying


Hot Sauce: Combine -

  • ¼ cup chilli sauce
  • ¼ cup water
  • 1 tbsp soy sauce + 1 tbsp calamansi juice
  • salt, sugar and pepper to taste

Procedure

  1. Combine mashed potato, butter, and Maggi magic sarap. Season with salt and pepper to taste. Pour in fresh milk until a paste consistency is achieved. Set aside.
  2. Heat cooking oil, sauté garlic and onion until limp. Stir in ground beef and cook until the beef turns brown in color. Pour in water, add beef broth cube and spring onion. Continue cooking until mixture is almost dry. Let cool.
  3. Add flour to the mashed potato to achieve molding consistency. Scoop about 2 tbsp of the prepared mashed potato and fill it up with ground beef mixture. Shape into a ball or into small logs. Dip in beaten eggs then roll in breadcrumbs.
  4. Heat cooking oil. Fry the croqueta one by one until golden brown. Transfer onto a plate lined with paper towels to drain excess oil. Serve with the prepared sauce on the side.

Sunday, April 26, 2009

Beef Steak Ala Crema


Traditional Bistek Tagalog made more special with Nestle All Purpose Cream

Preparation Time: 5 minutes to prepare plus 20 minutes to marinate
Cooking Time: 25 minutes
Servings: 4-6

Ingredients:


  • ½ kg thinly sliced beef sirloin
  • 1 8g Maggi magic sarap
  • 1 tbsp calamansi juice + 1 tbsp soy sauce
  • ¼ cup cooking oil
  • 1 medium onion, sliced into rings
  • 1 250ml Nestle all purpose cream

Procedure:

  1. Rub the beef with Maggi magic sarap, soy sauce and calamansi. Marinate for at least 20 minutes.
  2. Heat oil and sauté onions for 2 minutes or until crisp tender. Remove from oil then set aside. Remove In the same oil, pan-fry marinated beef until brown in color.
  3. Add fried onions. Pour in Nestle all purpose cream and simmer for 5 minutes. Serve immediately.

Thursday, April 23, 2009

Hinimay na Manok at Mais


An off-shoot of Tinola, this soup uses flaked chicken and another kid's favorite, young corn.

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 6-8





Ingredients


  • 2 tbsp. oil
  • 1 tbsp. crushed garlic
  • 1/4 cup sliced onion
  • 300 g. chicken breasts boiled and flaked
  • 4 pieces chicken cube dissolved in
  • 8 cups water
  • 100 g. young corn sliced diagonally 1" long
  • pepper to taste
  • 1 cup sili leaves

Procedure

1. Heat oil and sauté garlic and onion until golden.
2. Add chicken and pour in broth.
3. Bring to boil then add corn and season with pepper.
4. Blend well and simmer until corn is crisp tender. Add sili leaves and cook for 2 minutes.
5. Serve hot.

Sunday, April 19, 2009

Pork Pata, Pechay and Sigarillas Sinigang


Tender pork hocks and green veggies in your old time favorite hearty soup

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4 - 6

Ingredients


  • 1 ½ liters rice washing or water
  • 2 medium tomatoes, sliced
  • 1 medium onion, sliced
  • 1 kg pork pata sliced
  • 5 pcs sigarillas, sliced
  • 1 sachet 25g Knorr sinigang sa Sampalok Mix
  • 2 cups sliced pechay
  • 2 pcs siling panigang (finger chilies)
  • patis (fish sauce) to taste

Procedure

  1. Boil rice washing with tomatoes, onion and pork pata for 1 hour or until pata is tender and beginning to disintegrate from the bone.
  2. Add sigarillas and simmer. Stir-in Sinigang sa Sampaloc Mix. Bring to a boil.
  3. Add pechay and siling panigang. Season with patis to taste.

Thursday, April 16, 2009

No Bake Chocolate Cheesecake

Ingredients:
  • 1 ¼ cups chocolate Graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tsp sugar
  • 1 tbsp unflavored gelatin
  • ½ cup water
  • 1 250g cream cheese
  • 1 pack Nestle All Purpose Cream - Chocolate Flavor (250 ml)

Procedure

  1. Combine Graham, butter and sugar until crumbly.
  2. Press mixture into a 9 inch springform pan or into a container of your choice. Set aside.
  3. Sprinkle gelatin in water. Warm over low hear while stirring constantly. Cook until gelatin dissolves. Remove from heat and let cool.
  4. Beat cream cheese until light. Add Nestle All Purpose Cream Chocolate Flavor and beat for another 30 seconds.
  5. Stir in dissolved gelatin. Pour mixture into the prepared crust.
  6. Refrigerate for 3-4 hours or until set. Serve with coffee or tea.

Monday, April 13, 2009

Rellenong Bangus (Stuffed Milk Fish) Recipe


As you all know, Lenten season was just over. And during this time, I prepared a family favorite, since meat should not be consumed during this period. So, i share with you my recipe:
  • 1 big bangus (milkfish)

  • 3 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 1 egg

  • 1/4 cup lemon juice

  • 1 small carrot, finely chopped

  • 1/4 cup soy sauce

  • 4 tablespoons of cooking oil

  • raisins

  • cooked peas

  • 1/4 cup red bell pepper, chopped
  • salt and pepper to taste

Cooking Instructions:
  • Scale and remove the intestines of the bangus.

  • With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

  • Marinate the head and skin in lemon juice, soy sauce and pepper.

  • Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

  • Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

  • Add the cooked peas, bell pepper and raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

  • Add a beaten egg to the sauté and mix well.

  • Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

  • Fry in oil until golden brown.

  • slice slightly diagonal (1 1/2 inch thick) and serve.

Wednesday, April 8, 2009

Lenten Season in the Philippines


Both Christian and superstitious traditions mix in remembering the passion and death of Jesus Christ. Many still practice not eating pork/beef during the Lenten season, while others acquire some other forms of penance or fasting. I remember being told by my parents and grandparents not to take a bath/shower on Good Friday, or to be exhuberant in this day of ‘mourning’.

Beginning at noon on Friday, we would see several men naked from the waist up and walking barefoot as they scourge themselves with ropes or bamboo sticks. It’s a form of atonement for their sins, we were told. The pinnacle of this is hanging several men on crosses as a reenactment of Jesus’ crucifixion. All across town, there are dramatizations and reciting of the passion of Christ. All across the nation, the lent is celebrated with fervor and solemnity.

In Manila there is the Visita Iglesias, or the practice of visiting 14 churches and reciting the 14 stations of the cross.

In Marinduque, there is the Moriones Festivals, where people dress up like Roman soldiers to remember the beheading of Longinos. In Sipalay, Negros Occidental, quack doctors go to unexplored caves on Good Friday in search of amulets for healing and power.


Wednesday, April 1, 2009

Kwek-kwek



This is one of the best street food ever. I had to buy some so I could take a photo of it. I bought this off a food cart inside the grocery, but the truth is, the ones from the street vendors taste waaaaaaaaaaaay better. Possibly because of the exposure to the fumes. ;)

The orange coating is a flour batter mix, with food coloring, I'm sure. It is crispy on some spots and a bit chewy on others. The quail eggs are hardcooked, peeled, dipped in batter and then deep fried.

It comes with a choice of spicy vinegar or sweet sauce or a mix of both. I prefer the sweet sauce, but the stall I got this from didn't have it. They had the store bought (hygienic) sweet and sour sauce. Personally, I like the ones that are brown and murky with fishball in it, from the street vendors.

Also, on the streets, if you buy this, they will fry it for you, but you'll have to be the one to pick it out of the fryer using a barbeque stick.

They normally cost three pesos a piece now.

One piece fills up my entire mouth, enough to keep me from speaking. I like the size of it. When I bite down slowly, there is that tension, where the surface of the egg (with the batter stuck to it) gives in but does not break right away. When it does break, the powdery yolk comes out and mingles with the sauce. And I chew away until the egg is no more.

I can eat eight of these with no problem at all, but I don't do that all the time. Four quail eggs is equal to one chicken egg, but I am not sure about the protein and cholesterol contents, so eat at your own risk. :)

But it is one of the guilty pleasures of a 'bad food' addict like me.
Ajax CommentLuv Enabled 078c4c0cbc1e83019920e3dce1a1adc3