My Caldereta

1kilo Beef, Chicken or Pork ( bahala po kayo Kung ano gusto nyong karne na gamitin) 

Fish Hotdog ( optional kahit anong hotdog ) 

5pc Potato 

3pc Carrot

1 Onion

Garlic

Salt n' pepper to taste

1 pack String beans

1 pack Raisin

2 Caldereta Mix 

10 tbsp coconut milk

3 cup Water

Cheese  

Igisa ang bawang at sibuyas isunod ang karne (chicken gamit ko) hanggang sa mag brown ng kaunti then ilagay ang Fish Hotdog at lagyan ng 2 cups water with 2 pack Caldereta mix, 10 tbsp coconut milk, raisin, carrot at pakuluin ng 10. Kapag luto na ang carrot sunod na ilagay ang potato, string beans at 1 cup water, salt n' pepper to taste pakuluin ulit ng 10 minutes. Ilagay ang cheese 

July 2, 2009

Niluto kong handa para sa b-day ni mr. very simple lang... kasi kami kamilang naman sa bahay ang kakain.next day ng b-day ni hubby nag celebrate ulit kami with his mother naman kumain kami sa BRONCO BILLY western restaurant, favorite place to eat ni hubby, dyan! kapag kami pumasok wala akong naririnig na negative comments from him,...kasi masyadong urusai (maingay)sa panglasa ang hubby ko.... Kapag ang mga bata at ako ang me b-day si mr ko ang nagluluto halos lahat ng putahe, pero kapag sya ang me b-day ako ang nagluluto para sa kanya! mas hilig kasi ni hubby ang magluto, ako di masyado moody ang pagluluto ko. nyehehe! SILIP nalang kayo! kaun tayo!!!

Pinakbet

Ingredients:
1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya or
amargoso
1/2 teaspoon MSGSalt



Instructions:
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.

Tortang Talong (eggplant)

Ingredients:
1 small Japanese-type talong (eggplant) per person (4 of them then)
1 egg per persononionsalt,
pepper to taste*
tomato,
cilantro or kinchay to garnish



Instructions:
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

Lumpia Sariwa

Ingredients
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)
lettuce (tagalog)
wax pepper (cut 5"x6")
lumpia sauce


Instructions:
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.

Achara

Ingredients:

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

SYRUP:
2 cups vinegar
4 cups sugar
1 tbsp. rock salt


Instructions:
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.

Chopsuey

*1/4 kilo pork, sliced into small pieces
*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.