Recipe: Delectable and Mouth-watering treats

Sichuan Spicy Brisket

2011-10-19T00:45:00.000-07:00

Ingredients:

500g beef brisket or rib strips
3 stalks spring onion
1 small piece ginger
5 cloves garlic
2 chilies
1 tbsp wine
1 tbsp dark soy sauce
1/2 salt salt

Method:

1. Rinse beef and scald to remove blood.
2. Slant-cut a stalk of spring onion into sections and chop the other two. Cut a portion of
ginger into slices and mince the rest of it. set aside 2 tablespoons of minced ginger.
Peel garlic, pat them using the side of your cleaver and mince finely. Chop chillies.
3. Put spring onion, ginger slices and 8 cups of water into a pot. Bring it to a boil before
adding the beef. Cook over low heat for about an hour. Remove beef and cut into small
pieces when slightly cooled.
4. Heat up 3 tablespoon of oil and stir-fry chopped spring onion, minced ginger, garlic and
chillies till fragrant. Add beef, wine and dark soy sauce and stir evenly.
Season with salt before serving.

Mango and Shrimp Rolls

2011-10-11T02:24:00.001-07:00

Ingredients:

1 mango
30 shrimps
1/4 tsp salt
10 pieces spring roll skin
2 stalks coriander
pinch of pepper
some mayonnaise

Method:

1. Remove skin and seed of mango and cut into 20 small pieces.
2. Remove shrimps veins, rinse and pat dry. Mix well with salt and pepper. Cut
coriander into sections.
3. Spread a piece of spring roll skin. Place 2 pieces of mango, 3 shrimps and a section of
coriander on it. Squeeze on a little mayonnaise and roll up. Dab some cornstarch
water at the ends to prevent the roll from opening up during deep-frying.
4. Heat up some oil for deep-frying.Deep-fry the rolls till golden brown. Remove to drain
oil.
Serve while still hot.

Crispy Fried Oysters

2011-10-11T02:13:00.000-07:00

Ingredients:

300g fresh oysters
1 small piece ginger
1/4 tsp salt
1/4 tsp cornstarch
1 egg white
1/2 cup sweet potato starch

Method:

1. Rinse oysters and pat dry.
2. Rinse ginger and grind well. Put a tablespoon of it into the oysters then add salt and mix
well.
3. Dab each oyster with cornstarch, egg white and sweet potato starch.
4. Heat up some oil for deep-frying. Deep-fry oysters till crispy then remove to drain oil.
Serve with pepper salt or tomato sauce.

Meat Dumpling Soup

2011-09-29T03:23:00.001-07:00

Ingredients:

1    tablespoon sesame seeds
2    tablespoons oil
2              gloves garlic, finely chopped
150g    lean pork mince
200g        lean beef mince
1/3 cup    water
200g    finely shredded chinese cabbage
100g    bean sprouts, chopped, with scraggly tail removed
100g    mushrooms, finely chopped
3              spring onions, finely chopped
150g    round won ton pastry wrappers

SOUP

2.5        litres beef stock
2 tablespoon soy souce
3cm    ginger, very finely sliced
4 spring onions, chopped

1. Roast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan
gently, until the seeds are nutty brown. Remove at once to prevent burning. Crush in a food
mill or with a mortar and pestle.
2. Heat the oil in pan. Cook the garlic and mince over medium heat until the meat changes
colour, breaking up any lumps with fork. Add the water, cabbage, sprouts, and mushrooms.
Cook, stirring occasionally, for 5-6 minutes or until water evaporates and vegetables soften.
Add the spring onions, crushed seeds and season with salt and pepper; set aside.
3. Work with won ton wrapper at a time and keep the extra wrappers covered with a damp tea
towel. Place 1 teaspoonful of filling on a wrapper just off-centre and gently smooth out
the filling a little. Brush the edges with a little water and fold over the filling to form a semi
circle. Press the edges together to seal.
4. TO MAKE SOUP:
            Combine stock, soy sauce, ginger and half the spring onions in a large pan; bring to the boil
and simmer for 15 minutes.
5.    Drop the dumplings into the soup and cook gently for 5 minutes, or until they change colour
   and look plump. Garnish with the remaining spring onions and serve at once.

Garlic Chicken

2010-02-03T18:43:00.000-08:00

Ingredients:

300g chicken drumstick(bone removed)
1 tbsp dark soy sauce
2 tbsp osyter sauce
1 tsp sugar
2 tsp dark vinegar
8 cloves garlic
1 tsp sesame oil
1 stalk coriander

Procedure:

1. Rinse chicken, pat dry and spread it out. Cut into 6 equal portions.

2. Mix well dark soy sauce, oyster sauce, suagr and vinegar. Peel garlic. Using the side of your
cleaver, pat garlic then mash them up before adding to the seasoning ingredients. Add
sesame oil and stir well.

3. Place chicken on plate. Pour garlic sauce over them and steamover high heat for about
20 minutes. Scatter chopped coriander on top.

Crispy Fried Oysters

2010-02-03T05:13:00.000-08:00

Ingredients:

300g fresh oysters
1 small piece ginger
1/4 tsp salt
1/3cup cornstarch
1 egg white
1/2cup sweet potato starch

Procedure:

1. Rinse oysters and pat dry.
2. Rinse ginger and grind well. Put a tablespoon of it into the oysters then add
salt and mix well.
3. In respective order, dab each oyster with cornstarch, egg white and sweet
potato starch.
4. Heat up some oil for deep-frying to about 170C. Deep-fry oysters till crispy
then remove to drain oil. serve with pepper salt or tomato sauce.

Clay Pot Beef Brisket

2010-02-01T21:09:00.000-08:00

Ingredients:

500g beef brisket or ribs strips
1/2 carrot, radish
3 stalks spring onion
1 small piece ginger
1 tbsp wine
1 tbsp rock sugar
3 tbsp dark soy sauce
1/4tsp salt
1 tsp cornstarch

Procedure:

1. Rinse beef and scald to remove blood water.

2. Peel ca and raddish, rinse then roll-cut into pieces. Slant-cut spring onion
into sections.Cut ginger into slices.

3. Put 1/2 stalk of spring onion. 5 slices of ginger and 8 cups of water into a pot.
Bring to a boil before adding beef. Cook over low heat for about an hour. Remove
and cut into small pieces when slightly cooled.

4. Heat up 3 tablespoons of oil and stir-fry the rest of spring onion and ginger till
fragrant. Add beef, wine, dark soy sauce and rock sugar. Stir evenly then add a
cup of water, carrot and radish. Cover and continue to cook for about 1o
minutes. Season with salt and thicken with the mixture of cornstarch and 1
tablespoon of water.

5. Heat up the clay pot, Pour cooked beef into it and cook for another 2 minutes.

Crispy Salty Prawns

2010-01-31T23:17:00.000-08:00

Ingredients:

600g prawns
2 stalks spring onion
3 gloves garlic
1 red chilli

Seasoning A:

1 tsp salt
1 tbsp wine

Seasoning B:

1 tsp sugar

Procedure:

1. Rinse and drain prawns, marinate with seasoning A.

2. Heat half a pan of oil and deep-fry prawns over low heat first.When the color
turns red, switch to high heat and deep-fry until crispy. Remove.

3. Rinse spring onion, garlic, chilli and chop finely. Heat up another 3 tbsp oil
and stir-fry chopped spring onion, garlic and chilli until fragrant. Add prawns
and fry evenly. Add Seasoning B and serve.

Summer fan cups

2010-01-31T05:04:00.000-08:00

Materials needed:

big mixing bowl
wire whisk
ladle
1 pack chocolate sandwich cookies
1 cup crushed grahams
2 cups Alpine full cream milk, cold and
divided into 2 separate cups
1 pack chocolate flavored instant pudding and pie filling
1 pack instant cream pudding(96 grams)
gummy candies( worm and shark or fish)
dessert glasses

Procedure:

1. Pour 1 cup cold milk into a mixing bowl.
2. Add chocolate flavored instant pudding.
3. Mix well with a wire whisk.
4. Remove cream filling from chocolate sandwich cookies, and crush cookies. n Mix 1/4 cup crushed cookies into the mixture.
5. Scoop into dessert cups. Refrigerate for at least 30 minutes.
6. Spoon remaining crushed chocolate cookies onto chilled pudding to resemble dirt.
7. Top with gummy worms.
8. Make a light version of the fun cups. Pour remaining 1 cup cold milk into a clean mixing bowl.
9. Add instant cream pudding mix.
10. Mix with a wire whisk.
11. Add 1/4 cup crushed grahams. Mix well.
12. Scoop into dessert cups or glasses. Refrigerate for 30 minutes.
13. Spoon remaining crushed grahams onto chilled pudding to resemble sand.
14. Top with gummy sharks

Banana Brown Barrels

2010-01-29T21:44:00.000-08:00

Fun with Banana

Ingredients:

6 large meduim-ripe bananas(lakatan) 1 egg 1 cup fresh or evaporated milk 3/4 cup panko(japanese breadcrumbs) 3-4 cups cookikng oil 3/4 cup brown sugar

Procedure:
1. Peel bananas and slice off the pointed tips.Cut bananas into three equal parts.

2. Insert a cocktail toothpick or popsicle stick into the center of each sliced banana.

3. In a bowl, whisk together egg and milk. Spread the breadcrumbs on the waxed paper or
baking paper.Dip each banana into egg-milk mixture.

4. Roll bananas in breadcrumbs.

5. In a frying pan or wok, pour cooking oil and heat until oil begins to shimmer. Carefully
put bananas in the oil and fry until golden brown, or about 1 minute.

6. Use tongs or slotted spoon to remove bannas from the hot oil. Drain bananas on a plate
lined with paper towels.

7. Let bananas cool one to two minutes then roll them in brown sugar. Serve immediately
or chill inrefrigerator until serving time.
Bananas are good warm or cold.

Baked Oysters with cream-spinach sauce

2010-01-28T18:30:00.000-08:00

2 tbsp butter
1 tbsp minced garlic
1 cup mince onion
1 cup Carnation Evap
1 250ml Nestle All Purpose Cream
2 eggyolks, tempered
1 tsp sugar
3 cups chopped spinach
2 Maggi Chicken broth cubes
2 kl fresh oysters with shell, cleaned,blanched and top shell discarded

Procedure:

1. Pre-heat oven to 350F. Heat butter, saute garlic and onion until limp.

2. Add the next six ingredients one by one while stirring mixture vigorously
with a wire whisk.

3. Seamer until heated through but not boiling. Set aside.

4. Arrange oysters on baking dish and top with the prepared cream and spinach.
Baked for 15 minutes or until topping turns light brown in color.

Deep-Fried Shrimp Balls

2010-01-27T20:54:00.000-08:00

Ingredients:
1 egg
600g shelled shrimps

Seasoning:

11/2 salt
1 tsp sugar
Ginisa Mix
some Cornstarch

Procedure:

1. Filter egg for the egg white.
2. Rinse and de-vein shrimps. Pat dryan and chop into a paste. Add egg white
Seasoning, stir the paste in one direction with a fork.
3. Puor oil into a pan until it is 70% full. when it is hot, use your fingers to make
a shrimp paste balls and dip them carefully into the pan. Deep-fry shrimp
balls until golden brown.
Serve.

Cheese Crab

2010-01-27T20:45:00.000-08:00

Ingredients:

2 crabs
2 butter
1 tbsp chopped garlic

Seasoning A:

some cornstarch

Seasoning B:

some cheese
1 tbsp sugar

Procedure:

1. Wash crabs thoroughly and cut into chunks. Coat seasoning A on the crabmeat
only. Deep-fry briefly.
Remove.
2. Heat up some oil and melt butter. Stir-fry chopped garlic until fragrant.
Add Seasoning B and some water, bring to a boil and pour over crabs.
Serve.

Stir-fried Clams

2010-01-21T21:18:00.000-08:00

Ingredients:

300g clams
3 stalks spring onion
1 small piece ginger
3 gloves garlic
few stalks basils
1tbsp wine
1tbsp dark soy sauce
1/2tsp sugar
1tbsp fish sauce
1/4tsp sesame oil

Procedure:

1. Rinse clams and drain. Slant-cut spring onion into sections.
Cut gi and cunger into thin slices. Peel garlic and cut into slices.
Pluck old leaves and tough stems off basils.
2. Heat up 2 tablespoons of oil and stir-fry spring onion, ginger and garlic till
till fragrant. Add clams stir evenly. Add wine, dark soy sauce, sugar and
fish sauce. Cover and cook for about a minute.
3. when clams open up, add basils and sesame oil.

Mango and Shrimp Rolls

2010-01-21T21:08:00.000-08:00

Ingredients:

1 mango
30 shrimps
1/4tsp salt
pinch of pepper
10 pcs. spring roll skin
2 stalks coriander
some mayonnaise

Procedure:

1. Remove skin and seed of mango and cut into 20 small pcs.

2. Remove shrimps veins, rinse and pat dry. Mix well with salt and pepper. Cut
coriander into sections.

3. spread a piece of spring roll skin. Place 2 pcs. of mango. 3 shrimps and a
sectionof coriander on it. Squeeze on a little mayonnaise and roll up.
dab some cornstarch water at the ends to prevent the roll from opening up
during frying.

4. Heat up some oil for deep-frying to about 170C. Deep-fry the rolls till golden
brown. Remove to drain oil.

Ihaw-Ihaw Fiesta with Green Mango and Bagoong Relish

2010-01-18T19:02:00.000-08:00

A platter of grilled chicken and pork with a siding of green mango ang bagoong relish

1 Kg. pork liempo chopped
1 Kg. chicken breasts or thigh fillets
1/4 cup chopped wansuy ( cilantro)
1/2 cup cooked bagoong alamang
1 tsp. Maggi Magic Sarap

For The Marinade:

1/2 cup Maggi Savor Classic, divided
2 packs Maggi Magic Sarap ( 8 grams each)
1/4 cup minced garlic, divided
10 pcs calamanci

For the basting liquid:

1 cup annatto oil
1 pack Maggi Magic Sarap (8 grams)
1 tbsp. sugar

For the green mango and bagoong relish:
2 pcs. green mangoes chopped
2 pcs. onions chopped
3 pcs. tomatoes deseeded

Procedure:

1. combine ingredients for the marinade and mix well. Divide into two bowls,
and add pork liempo and chicken in separate bowls. Marinate for at least
1 hr.
2. Prepare the basting liquid or annatto oil by mixing together all ingredients.
3. Grill marinated pork and chicken, basting both sides occasionally with the
prepared annatto oil to give it added color and flavor.
4. Prepare the green mango and bagoong relish. Combine all ingredients and
mix well.
Serve with grilled pork liempo and chicken.

Mushroom and chikcen bites

2010-01-18T18:40:00.000-08:00

Ingredients:

1 can Jolly Whole Mushroom 400g
250 grmas chicken breast fillet, small dice
1/2 teaspoon Dried basil
1 small Onion, minced
2 cloves Garlic, minced
1 stalk Celery, minced
1 piece Egg
1/2 cup Cheesse, grated
to taste Salt and pepper
oil
Spring roll wrapper

Procedure:

1. Saute garlice in canola oil just until cooked
2. Add onions,garlic,celery and mushrooms. Season with dried basil, salt and
pepper.
3. When the filling is cool,fold in the egg and grated cheese.
4. Cut the wrapper in half. Place 1 teaspoon of the feeling at the edge of the
wrapper.Fold over into triangles until sealed well. Repeat the process until
wrapper and filling is used up.
5. Preheat canola oil to 300 F. Fry the triangles until golden brown.
6. Drain these on paper towels and serve warm.

Lechon Paksiw Special

2009-11-10T19:19:00.000-08:00

Cooking cut-up roasted pig in rich liver sauce....

2 tbsps. cooking oil
2 tbsps. crushed garlic
1 pc onion, sliced or chopped
1 kg. leftover lechon, cut into serving pieces
1 pack Maggi Magic Sarap (8grams)
salt ang pepper to taste
1/4 cup vinegar
2 cups lechon liver sauce
1 cup water
1/4 cup brown sugar
1/4 cup liver spread
siling pansigang(optional)

Procedure:

1. Heat cooking oil. Saute garlic and onion until limp. Stir in leftover lechon and cook for
5 minutes. Season with Maggi Magic Sarap, salt and pepper to taste.
2. Pour in vinegar. Do not stir until mixture boils.
3. Add liver sauce and water. Cover and bring to a boil.
4. Add sugar and liver spread. Simmer for another 5 to 10 minutes or until sauce slightly
thickens.
Add siling pansigang if a little heat is desired.

Dogs in a blanket

2009-11-10T19:04:00.000-08:00

Ingredients:

1/4 kg. hotdogs (about 7 pcs)
1 pack Maya Chocolate Hotcake Mix (200 grams)
8 tsps. water
1/4 cup oil for brushing

Procedure:

1. In a steamer, boil water and steam hotdogs. set saide.
2. Combine chocolate hotcake mix and water. Form into a ball.
Roll out shorbread dough into approximately 1/4-inch thickness, cut
then cut into 1-1/2x3-inch rectangles.
3. Preheat a teflon coated frying pan. Brush with a little oil. Place one
cut -out shortbread dough in the center of the pan. Cook slightly.
Place hotdog at one end of rolled out dough, then roll.
Continue cooking until fully cooked. Do the same with the remaining ingredients.
4. Serve with catsup or mayonnaise if desired.

Sizzling Silky Tokwa

2009-09-30T22:15:00.000-07:00

This sweet and spicy is a healthful alternative to your usual sizzling fare. Preparing this is so fast and easy you won't even break a sweat. Just be careful with the hot plate!

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2-4

Ingredients:

Cooking oil for frying
5 piecs cubed tokwa
2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion sliced
1/2 cup sweet-chili sauce
1/4 cup water

Procedure:

1. Heat cooking oil. Fry tokwa until crispy and golden brown. set aside on a plate lined with paper
towel to drain excess oil.
2. Heat the 2 tbsp cooking oil. Saute garlic and onion until fragrant.
3. Pour in sweet-chili sauce and simmer. Add water and bring to a boil. Season with Maggi
magic sarap.
4. Cook until thick and syrupy in consistency. Pour on top of the prepared fried tokwa placed
on a prrviously heated hot plate.

Sizzling Silky Tokwa

2009-09-30T22:14:00.001-07:00

Lumpiang Kamoteng Kahoy

2009-09-30T21:55:00.000-07:00

Another Pinoy favorite gets an update with this simple recipe. Cassava or kamoteng kahoy makes for healthy snack that provides just the right kind of sweetness minus the extra guilt.

Preparation time: 30 minutes
Cooking time Ti me: 10 minutes
Servings: Makes 18-20 pieces

Ingredients:

1 Kg kamoteng kahoy, boiled and mashed
1/2 cup butter
1/2 cup NESTLE All Purpose Cream
1/2 cup sugar
15 pieces lumpia wrapper, cut into 2 half moons
Cooking oil for frying
sugar for dusting

Procedure:

1. In a bowl, combine mashed kamoteng kahoy with butter, NESTLE All purpose
Cream and sugar until fully incorporated. Set aside.
2. Scoop around 2 tbsp of the prepared kamoteng kahoy into lumpia wrapper.
3. Roll into logs similar to a lumpiang shanghai. Fry until golden brown on
all sides. Transfer on a plate lined with paper towels to drain excess oil.
4. Sprinkle with sugar before serving.

Monggo Munchkins

2009-09-23T23:47:00.000-07:00

This little merienda treat packs a lot of yummy flavors your children would surely enjoy!

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Servings: Makes 24 pieces balls
at 2-3 pieces per serving

Ingrients:

3 cups boiled and mashed monggo beans
1 26g pack BEAR BRAND
1/4 cup brown sugar
1/2 cup chopped ripe langka
1/4 cup all purpose flour
Cooking oil for frying
Sugar for dusting

Procedure:

1. Combine mashed monggo beans, BEAR BRAND, sugar, langka and flour in a bowl.
2. Mix well to fully combine.
When fully incorporated, scoop around 2 tbsp of the mixture and form into small balls
similar to a munchkin.
3. Heat oil. Fry monggo balls until golden brown in color. Transfer on a plate lined with paper
towels to remove excess oil. Sprinkle with sugar while still hot.
Serve as a filling merienda or dessert.

Fried Chicken Recipe

2009-09-23T21:58:00.000-07:00

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

Fried Chicken Cooking Instructions:

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara on the side.

Chicken Recipe: Adobo

2008-12-16T23:10:00.000-08:00

Ingredients
• 1 Kilo Whole chicken (cut into parts) or choice cuts of breasts, thighs or wings. (2 1/2 to 3 lbs)
• 3/4 cup white vinegar
• 4 to 6 cloves crushed garlic
• 1 - 2pcs
. laurel (bay leaves)
• 1/2 each onion (sliced thinly)
• 1 cup water
• 1 teaspoon peppercorn
• 1/4 cup oil
• 1/4 cup soy sauce
• 1 teaspoon salt

METHOD
Basic Steps: Marinate ? Simmer ? Sauté ? Reduce

1. In a large pot or Dutch oven, mix the chicken pieces with the vinegar, soy sauce, onion, garlic and seasonings. Let marinate from 1-4 hours in the refrigerator.

2. Add water, bring to a boil on the stove and lessen heat. Simmer for 30-45 minutes until chicken is cooked through and tender. Add water as necessary.

3. Remove chicken from sauce and pat dry. Heat oil in a skillet over medium-high flame and sauté chicken pieces to brown. Remove to a plate.

4. Boil down remaining sauce somewhat until thickened. Toss chicken pieces with sauce and serve up with rice.

VARIATIONS
• Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk as a substitute of the water.

• Pork Adobo: Substitute 1 1/2 lbs of cubed pork for the chicken. The pork is typically browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
• Using a combination of pork and chicken is very popular.
• Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
• Differ the proportions of vinegar and soy sauce to your taste.
• Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
• Add a little sugar to round off the tartness if you like.
• Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.

NOTES
• Adobo is often regard as the national dish of the Philippines. Its origins are with the Spanish colonizers, but the Filipinos happily adapted it as their own. The vinegar marinade makes a dish that stores very well and can be eaten over a few days.
• Endless varieties of adobo exist with each region having its own specialty. Besides the popular pork and chicken, there is fish and squid adobo, green bean adobo and even eggplant adobo.