1)add; yolk,cocoa powder , sugar and milk
Wednesday, February 25, 2009
1)add; yolk,cocoa powder , sugar and milk
Tuesday, February 24, 2009
- 3 eggs
- beans (green peas will do as substitute)
- carrots ( you can decorate it like forming shapes)
- some vegetables will do according to ur taste
- chicken diced or small cut
- 500cc dashi (made from katsuboshi or any will do, you can used also knorr cube)
- kamaboko slice
- shoyu for seasoning
- mushrooms ( u can use shimeji)
Wednesday, February 18, 2009
2 can sardines in tomato sauce (ligo etc)
2-3 cups all purpose flour
pepper to taste
salad oil for frying
Paraan ng pagluluto:
ihiwalay ang sauce sa sardinas (itabi ang sauce) sa sardinas puwedeng buo sya or dudurugin ang sardinas (depende po kung ano gusto nyo), i- mix ang chopped onions, salt and pepper, at all purpose flour and eggs and mix well...
magpainit ng fry pan at ilagay ang salad oil ... iprito ang mix ingredients using tablespoon for scooping (hamburger size)
serve hot; (pwedeng gawing dip ang sauce ng sardine) good for three person
boiled corn kernels that are intentionally overcooked so that they are literally bursting out of their skins (also has the result of puffing up of corn), sugar, grated coconut and evaporated milk. salt to taste.
To make, the vendor starts by taking out a clean plastic cup and scooping out some boiled corn, then he adds a little bit of grated coconut and a touch of sugar, tops the cup up with more corn, sprinkles more sugar on top and adds evaporated milk. If you want to eat it immediately he gives you a spoon and you can munch away.
Binatog actually is one of my favorite food on my childhood days and even now. But lately I notice that it's hard to find a Binatog vendors nowadays
5 pcs BANANA
Bake at 180c for about 35 minute
Tuesday, February 17, 2009
Sunday, February 15, 2009
1. batihin ang itlog ilagay sa bukod na lalagyan
Wednesday, February 11, 2009
mix it all up and marinated the pork overnight. its ready to cook the following day. cheers.
pag samahinlang po lahat ng sangkap. uhhm yummy! meron na po kayong masarap na sawsawan ng pork bbq nyo. lasang pinoy po iyan.
Monday, February 9, 2009
Wednesday, February 4, 2009
2 sm. onions
Mix all Ingredients
1 head lettuce torn into bite pieces
Chill tomatoes and lettuce separately. Fry bacon until crisp. Set aside. Brown bread cubes in bacon fat. Set aside. Just before serving, toss ingredients in dressing, leaving some of bacon, croutons, cheese and tomatoes for garnishing.
2 kilos potatoes, boiled and cubed
Mix all ingredients in bowl. Season to taste. Place in bed of lettuce or chinese pechay leaves in a bowl. Chill
400 grams salad macaroni
Cook macaroni and drain. Mix all ingredients in bowl except for eggs, pepper strips and lettuce leaves. Season to taste and chill until ready to serve. Place in a bed of lettuce or chinese pechay leaves in salad bowl. Garnish with eggs and pepper strips.
Tuesday, February 3, 2009
2 cups rice
2 tbsp. Cooked rice
2 tsp. Baking powder
1/3 cup white sugar
¼ cup water
Soak rice for 6 hours and grind with cooked rice. Let stand overnight. Add ¼ cup water (add more water if galapong is to thick). Add all engredients and blend well until smooth.Pour on muffin pan lined with wax paper. Steam for 25 minutes.
1 cup glutinous rice (sticky rice)
Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to boil over medium heat. Stir occasionally to avoid sticking to bottom of pot. Once the rice mixture boils, lower heat to minimum. In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing untill well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk.
1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
1/3 cup tomatoes
2 pieces ampalaya or
1/2 teaspoon MSGSalt
Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.Makes 4 servings.
1 small Japanese-type talong (eggplant) per person (4 of them then)
1 egg per persononionsalt,
pepper to taste*
cilantro or kinchay to garnish
Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible.In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice
1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cube)
1 medium sized onion
4 cloves garlic minceda few sprigs of kintsay
1 medium size carrot (thin strips)
2 tbsp. cooking oilpatis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chooped peanut
1 head garlic (minced)
wax pepper (cut 5"x6")
Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.Wrapping LumpiaTo avoid a messy dish, wrap each lumpia with wax paper (cut into 5"x6").Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.Serve with brown sauce and minced garlic.
2 kilos shredded papaya
1 cup carrots, julienned
1/2 cup onion, sliced
8 cloves garlic, sliced
1/4 cup ginger, julienned
1 tsp. whole pepper corn
1 tbsp. oil
2 cups vinegar
4 cups sugar
1 tbsp. rock salt
Optional - ampalaya, string beans, singkamas, eggplant, ubod sliced, blanched and partially drained.
Rub shredded papaya with salt and wash thoroughly. Squeeze out all the water and dry in trays for one day. Saute garlic, onions and ginger. Add vinegar, sugar and salt and bring to a boil for 10 minutes. Add peppers, carrots, singkamas and other vegetables. Add papaya cook for 5 minutes more. Let cool.
700 grams all purpose flour
3 grams bread improver
30 grams powdered milk
12 grams instant yeast
200 grams or
12 egg yolks
140 grams sugar
15 grams salt1 whole egg
200 grams melted butter
30 grams shortening
360 grams water
Visit Cooking Video Sections for more. . . If video is not available please try again later or click the word megavideo to open a new window.
- Pork Steak / Beef Steak Filipino Style Recipe
Estimated time to prepare and cook: 50 minutes
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Pork / Beef Steak Cooking Instructions:
Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
Serve on a platter including the oil and sauce.
Best served with hot plain rice.
Approx. 1/2 pig's head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt
1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional
In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig's head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.
Pahabol: in the absence of pig's head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.
Some of this ingredients can be change, as Sisig is evolving; other serve squid sisig, tuna sisig, milkfish sisig, chicken sisig and my favorite leimpo sisig.
1 can cream style corn
1 can evap milk
1/2 cup sugar
mix all 4 ingredients,pakuluan sa medium fire.
pag kumukulo na...haluin..then mag dissolve ng 1/2 cup of corn flour sa 2cups of tap water.pag tunaw napo...dahan dahan po...pour over sa mixture na nasa kalan while stirring continously pero saglit lang then off na ang kalan.salin nyo na po sa isang katamtamang laki ng square dish platter at dun na sya maseset parang gulaman style po.sprinkle cheese on top o kya naman mas masarap ang latik.try it po....preparation time is only 5mins.kainan na!
#250 gms Roast Goat Skin (boiled till tender, cut into small pieces)
#250 gms roast goat meat cut into cubes 100 gms Large Intestines (cleaned, boiled till tender and cut into small pieces)
Boiled heart (boiled till tender and cut into small pieces)
Goat tripe (cleaned and boiled till tender cut into cubes)
Liver (boiled and cut into cubes)
Kidneys (boiled and cut into cubes)
Pancreas (boiled and cut into cubes)
1/4 cup Bile (gives the bitter taste)
2 packs Knorr Tamarind Soup base mix (from Asian Shops)
2 Liters beef stock
1 clove garlic minced
2 onions chopped
3 tablespoons fresh ginger
3 pcs-crushed 2 pcs green chilli salt and pepper to taste 3 tbsp oil *ginger powder, optional *sage or rosemary, optional
*To counter balance the strong muttony taste
Heat oil in a large pot.
Fry ginger until brown followed by garlic.
Add in onions, and fry till semi-transparent.
Pour in goat meat, goat skin, heart, intestines and tripe.
Add some salt and pepper.
Cover and let simmer for 5 minutes while stirring occasionally.
Add the beef stock and tamarind Soup Mix.
Bring to a boil.
Then, stir in kidneys, liver and pancreas.
Add BILE 1 tablespoon at a time until tastes suits your taste.
Add salt and pepper.
Lastly, add in the chillis.
Bring to a boil and serve while hot.
1 lb. pork loin, cut into strips
1 large onion, sliced
6 garlic cloves, minced
3 roma tomatoes, sliced
1/2 cup baby lima beans
2 medium sized potatoes, cut into 1 inch cubes
2 bay leaves
2 tablespoons tomato paste
3 tablespoons vinegar
2 tablespoons oil
1 cup water
Salt & pepper to taste
Heat oil in a large pot and sautee garlic, onions, and tomatoes until wilted. Add the pork, let cook until the color changes and the edges are slightly browned. Add vinegar and let it boil for a few minutes, until it is reduced. Add the tomato paste, bay leaves, salt and pepper. Add the water and simmer until pork is tender, about 30 minutes. Add more water if it starts drying out too much.
Traditionally, the potatoes for afritada is fried before it is added to the stew. Since I am avoiding frying and conserving the amount of fat I cook, I decided to simply add the potato cubes to the stew and let it simmer until it is tender. About 5 minutes after adding the potatoes, add the baby lima beans and simmer until all is tender. Check the thickness of the gravy. If too watery, you can thicken by adding a slurry of cornstarch. The recipe is usually thickened with bread crumbs, but I haven’t had a chance to try it yet.
Estimated cooking time: 20 minutes
Crispy Pata Ingredients:
*1 Pata (front or hind leg of a pig including the knuckles)
*1 bottle of soda (7Up or sprite)
*1 tablespoon of salt
*2 tablespoons patis (fish sauce)
*1/2 tablespoon baking soda
*1 tablespoon of monosodium glutamate (MSG)
*4 tablespoons of flour
*Enough oil for deep frying
*Enough water for boiling
Crispy Pata Cooking Instructions:
*clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
*Make four to five inch cuts on the sides of the pata.
*On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
*Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
*After the above process, rub patis on the pata and sprinkle flour liberally.
*In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Crispy Pata Dip Sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.
*1/4 kilo shrimps, shelled, deveined and halved
*1/4 kilo chicken liver and gizzard, sliced to small pieces
*1/4 kilo cauliflower, broken to bite size
*1/4 kilo string beans
*1/4 kilo snow peas (sitsaro)
*1/4 kilo cabbage, cut into squares
*2 stalks of leeks, cut into 2" long pieces
*3 stalks celery, cut into 2" long pieces
*5 cloves garlic, diced
*2 onions, diced
*1 carrot, sliced thinly
*1 piece red bell pepper, cut in strips
*1 piece green bell pepper. cut in strips
*2 tablespoons of cornstarch, dissolved in 1/4 cup of water
*2 cups chicken stock (broth)
*3 tablespoons of sesame oil
*3 tablespoons of patis (fish sauce)
*4 tablespoons of corn oil or vegetable oil
*Salt to taste
Chopsuey Cooking Instructions:
*In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
*Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
*Salt and pepper to taste.
Kare Kare Ingredients:
* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
*1/2 kilo oxtail, cut 2 inch long
*3 cups of peanut butter
*1/4 cup grounded toasted rice
*1/2 cup cooked bagoong alamang (anchovies)
*2 pieces onions, diced
*2 heads of garlic, minced
*4 tablespoons atsuete oil
*4 pieces eggplant, sliced 1 inch thick
*1 bundle Pechay (Bok choy) cut into 2 pieces
*1 bundle of sitaw (string beans) cut to 2" long
*1 banana bud, cut similar to eggplant slices, blanch in boiling water
*1/2 cup oil
*8 cups of water
*Salt to taste
Kare Kare Cooking Instructions:
*In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
*In a big pan or wok, heat oil and atsuete oil.
*Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
*Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
*Serve with bagoong on the side and hot plain rice.
3 tbsp. vegetable or corn oil
2 tbsp. minced garlic
1/4 cup chopped onion
1/2 inch ginger (sliced)
6 cups water
2 cups uncooked rice
1/4 cup chopped scallion
salt or patis (fish sauce) to taste
1/4 tsp. freshly ground pepper
1. In a large pot, heat oil and saute garlic (until brown), onion (until transparent) and ginger.
2. Add chicken and patis (fish sauce) or salt.
3. Let simmer for approximately 5 minutes.
5. Add water and rice.
6. Simmer over low heat for 20 minutes or until rice and chicken are tender -- stir constantly to prevent sticking.
7. Add scallion and pepper. Serve hot.
2 lb Pork, diced (make sure its fat & meat)
3 tb Oil
1 Onion, diced
1/3 lb Pork liver, diced
1/2 c Vinegar
3 tb Patis (Fish Sauce)
3 Cloves garlic, minced
2 to 3 green long chili or sili
salt & pepper
One good size cooking pan with lid
pork with water and simmer for 30 minutes. let it cooled down
remove it from broth and dice.save the broth for later use
at least 2 to 3 cups
then get the saucepan, heat oil and saute garlic and onions for a few minutes. Add pork, liver, patis(fish sauce), salt and pepper. Saute for 5 minutes more.
add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
then add broth and the green (chili or sili) simmer for 10 minutes.
stir in blood and sugar. cook until thick, stirring occasionally to avoid curdling. enjoy your meal with puto or rice cake
1 kg ground pork
1 cup chopped carrots
1 cup chopped red bell pepper
½ cup chopped onions
3 pcs chorizo de bilbao, chopped
2 tbsp pickle relish
3 8g MAGGI Magic Sarap
1 tsp salt
1 loaf bread soaked in
1 cup NESTLE Fresh Milk
½ cup sliced cheese
½ cup cubed butter
1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.
2. Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs.
3. Continue mixing until fully incorporated and mixture can be formed into a log.
4. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of the foil. Insert slices of cheese and butter into the middle of the pork log.
5. Roll foil while securing sides properly.
6. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.