Picadillo Pasta Soup..... try it!

We tried this recipe during our class when I took up Caregiver Course few years ago.

In a pan, heat 2 tablespoons oil then saute 4 cloves chopped garlic and 1 chopped onion.  Add 1/4 kilo ground beef and cook until brown.  Add 1 beef bouillon cube, 5 cups water, 1-2 tablespoons patis (fish sauce) and some pepper.  Simmer for 10 minutes.  Add in 1 cup cooked pasta noodles and 1/2 cup frozen mixed vegetables.  Cook until heated through.

Ginisang Ampalaya..... Bitter Yet It's Delicious!

My mom cooked this dish for our lunch and I love it! 

Ginisang Ampalaya is transalated as Sautéed Bitter Melon. This Filipino vegetable recipe is one of the healthiest recipe around. This dish is bitter and yet very delicious when prepared properly.  You can also enjoy its many health benefits.

Bitter melon is best known for antidiabetic effects. It contains a chemical known as insulin-like peptide that is similar in shape and function to animal-produced insulin. Other chemicals, including vicine, in bitter melon may also have blood-sugar lowering effects. 

GINISANG AMPALAYA

Ingredients:

2 pieces ampalaya, cleaned and cut into thin slices

1 tbsp garlic, minced

1/2 tsp ground black pepper

2 tbsp salt

2 raw eggs

18 ounces luke warm water

1 large tomato, sliced

1 large onion, sliced

3 tbsp cooking oil

Cooking procedure:

1. Place the ampalaya in a large bowl

2. Add salt and luke warm water then leave for 5 minutes

3. Place the ampalaya in a cheese cloth then squeeze tightly until all liquid drips

4. Heat the pan and place the cooking oil

5. Sautee the garlic, onion, and tomato

6. Add the ampalaya mix well with the other ingredients

7. Put-in salt and pepper to taste

8. Beat the eggs and pour over the ampalaya then let the eggs cook partially

9. Mix the egg with the other ingredients

10. Serve hot. Share and Enjoy!

SIOPAO . . . my favorite merienda!

Siopao is the Filipino version of the Chinese baozi (steamed buns). It is also called salapao in Thailand. It is a popular food item in the Philippines. It does not require utensils to eat and can be consumed on-the-go. Like baozi, there are several siopao stuffing varieties which could be either Asado or Bola-bola that may be using pork, chicken, beef, shrimp, eggs, and possibly chopped scallions and water chestnuts as well.
Here are the pictures I took this afternoon when I bought 3 chicken siopao at Manong's Bakery:

CHICKEN  SIOPAO

Ingredients:

Dough:

2 cups warm water

2 1/2  tbsp sugar (added to yeast mixture)

1/2  cup sugar (added to the flour mixture)

1 pouch dry yeast

5 cups all purpose flour

1 1/2  tbsp baking powder

6 tbsp shortening


Chicken Filling: 

previously boiled half kilo chicken preferably breast part (boil in water together with 3 whole eggs add 1 teaspoon of salt. drain. strip into small pieces).

half cup water

1 cup onion ( finely chopped)

1 clove garlic (finely chopped)

3 tablespoon soy sauce

3 tablespoon sesame oil

2 tablespoon sugar

1 to 2 tablespoon of cornstarch or corn flour

half teaspoon ground black pepper

3 hard boiled eggs (cut into thin slices or tiny cubes); salted eggs can also be used and is a good substitute to the plain egg

3 tablespoon hoi-sin sauce (optional)

1 teaspoon MSG (optional)

Cooking procedure:

1. Cook theChicken Filling.

1.1 In a sauce pan, heat oil. saute garlic and onion.
1.2 Reduce heat, add chicken strips and cook till lightly brown.

1.3 Add water, soy sauce, , sugar, ground pepper, , and corn starch or corn flour, hoi sin sauce, MSG
1.4 Stir continuously until sauce boils, reduce heat. if you want the filling to be thick, add in more of the cornstarch.
1.5 Let it simmer

uncovered for 2 minutes. Turn off heat.
1.6 Add the chopped hard boiled eggs to the cooked filling, stir in to mix. set aside.

2. Make the dough

2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes

2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).

2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).

2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.

4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)

5. Place the siopao in a steamer and steam for 15 minutes.

6. Serve hot. Share and enjoy!

How to Debone a Milkfish ( Bangus )

Deboning

Raw Materials: Fresh bangus (preferably 3 pieces to a kilo)

Equipments:

• Mosquito forceps, straight
• Cutting board
• Sharp knife
• Utility tray
• Basin

Pre-Preparation

1. Washing. Wash fish upon arrival from the market. Scales may or may not removed.

2. Splitting. Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.

3. Removal of internal organs. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to remove blood and dirt. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice. Wash fish in running water.

4. Removal of backbone dorsal fin. Remove backbone by laying fish flat on the cutting board with the skin down. Hold the knife in a horizontal/slanting position and cut in with the tip of the blade along the backbone from the head to tail. Trim off the dorsal fin.

Deboning Proper

It is important to know the exact location of the spines most especially the the intermascular spines.

Total number of spines 196-208. Place fish in the shallow tray. With the end of the mosquito forceps, start removing the spines.

1. Rib bones. The bones are located in the belly cavity. They are visible and superficially embedded thus easy to pull out.

2. Dorsal intermascular spines. Make a superficial slit from head to tail along the dent of the dorsal muscle. Pull out the embedded intermascular spines one at a time.

The spines on the head portion are branched spines while the rest are unbranched. The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. It is necessary to make a horizontal slit on this portion for easier removal of these spines.

3. Lateral intermascular spines. Area located in-between the dorsal and ventral muscles. Pull out first the large arch-shaped spines at the base of the operculum. Proceed puling out the Y-shaped spines up the mid-portion of the body ending with 3 single delicate spines.

4. Ventral intermascular spines. Make a shallow slit along the dent between the muscle segments of the ventral side and mid-portion of the body to the tip of the muscle in the tail. Pull out the first 2 very fine and delicate spines found in the mid-body which is the start of the spines located in this portion. Proceed to the tail region.

Courtesy of EntrePinoys, Atbp.

Breakfast at Jollibee!

I had my breakfast at Jollibee.  It is the country's leading fast food chain here in the Philippines.  Jolllibee is an American-style fast food chain with  Filipino influenced dishes specializing in burgers, spaghetti, chicken and some local Filipino dishes.  I ordered Sausage and Egg Pandesal with Hot Chocolate... with free local newspaper! :)

 

Want Something Fishy?

We prepared this dish during our classes and took a picture of it... 

HERBED  LOIN  OF  TUNA

1/2 kilo whole loin of tuna

oil

juice from 1 lemon

1 onion, chopped

1/2  cup chopped parsley

1 tablespoon chopped fresh tarragon

1.2 cup dry white wine

1 lemon, sliced thinly

salt and pepper to taste 

1.  Preheat oven to 375F.

2.  Make a shallow cuts on the top and sides of the fish.

3.  Spread some oil on a baking tray.  Place the tuna and drizzle with the lemon juice.

4.  In a bowl, combine the onion, garlic, parsley, tarragon, salt and pepper.

5.  Fill the shallow cuts on the tuna with this herb mixture.

6.  Pour the wine over the fish.  Sprinkle the remaining herb mixture all over the fish.  Top with lemon slices.

7.  Cover the pan with foil and bake the fish for about 40 minutes.  Uncover and baste with a pan juices.  Continue baking until done.

Hyderabadi Chicken Biryani

Biryani is one of the most popular dishes in Hyderabad, India. It is a rice dish made of Basmati Rice and Indian exotic spices.  The name is derived from the Persian word beryan (n) means roasted.  

HYDERABADI  CHICKEN  BIRYANI

1 1/2 cup Basmati Rice
3 black cardamon
6 green cardamon
6 cloves
6 black pepper
2 bay leaf
1 inch cinnamon stick
1 tsp. caraway seeds
salt to taste


For the chicken:
 800 grams chicken, cut into pieces
2 tbsps. ginger and garlic paste
1 tbsp. red chili powder
salt to taste
1 cup yogurt
1 tsp. garam masala powder
1 tsp. green cardomom powder
1 cup brown onions
4 tbsps. pure ghee, melted
2 tbsps. fresh coriander leaves, chopped
10 to 12 mint leaves
2 green chili, broken
1 tsp, turmeric powder
1 tsp. lemon juice

Filling: 
1 tbsp. fresh coriander leaves, chopped
6 to 8 fresh mint leaves
2 tbsps. brown onions
1/4 tsp. garam masala powder
1 tsp. green cardamom powder


Garnish:
1 tbsp. brown onions
1/4 tsp. garam masala powder
1/4 tsp. green cardamom powder
saffron soaked in milk - few strands
5 tbsps. pure ghee



Just watch the Video for the procedure:




courtesy of Marty Perumala

Cupcake - a -licious!

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cupa.  As with larger cakes , frosting and other cake decorations, such as sprinkles or candies, are common on cupcakes.

Here's one of the recipe we used to make at home with my mom:

CHOCOLATE  MUFFIN

1 3/4 cup all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, slightly beaten

1 cup milk

1/2 cup ( 1 stick ) butter, melted

1/2 cup chocolate chips, optional

1.  Preheat oven to 375F.  Grease or line with wax paper cupcake liners at 12 muffin pan. 

2.  Combine the flour, sugar, cocoa, baking powder and soda and salt in a medium bowl .  Whisk to blend.

3.  Add eggs, milk and melted butter.  Stir until just blended.  Stir in the chocolate chips.  Spoon into the prepared pan.  Bake until puffed and a toothpick inserted in center comes out clean for 18 to 20 minutes.  Transfer to a wire rack and a cool for 5 minutes .  Invert, and cool completely.  Make 12 muffins.

Puto Balanghoy Kayo Diyan. . .

PUTO BALANGHOY or Steamed Cassava Cake With Coconut Custard Topping is one of my favorite native delicacies.  It is good for dessert or snack.  Yummy :)

Puto Balanghoy Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA (Condensed milk)
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted

Puto Balanghoy Procedures:
1. Combine brown sugar and 1 cup of the grated coconut and cassava. Put approximately 3/4 cup of the cassava mixture in the coconut shell and cover with aluminum foil. Steam for 15 minutes until cooked. Unmold to a serving dish and cover with foil while making the rest of the puto.

2. For the topping: Add the water to the remaining grated coconut and extract the coconut milk. Combine Condensada and coconut milk in a small saucepan. Cook over medium heat, stirring constantly, until thick. Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top. Serve warm.

Let's go Hawaiian.... Aloha!

HAWAIIAN CHICKEN SALAD

2 medium red apples, cut into chunks

1 can (439 g.) Del Monte Pineapple chunks, drained (reserve syrup)

1/4 kilo chicken breast, cooked, deboned and cut into cubes

4 stalks celery, diced

2 tbsp. raisins

3/4 cup mayonnaise

1.  Soak apple chunks in Pineapple chunks syrup with 1 tsp. calamansi or lemon juice for 5 minutes.  Drain.

2.  Combine with the rest of the ingredients.  Season with 3/4 tsp. salt and 1 Tbsp. sugar. Blend well.  Chill before serving.

Stuffed Pastry Squares (Al-Motubug) ..... wanna try?

My friend from Indonesia who is now in Saudi Arabia would like to share this recipe... looks like yummy!

6 cups flour
2 eggs beaten with 1/2 cup corn oil
2 bundles leeks (medium sized)
1 teaspoon ground black pepper
1 1/2 lbs ground beef
3 eggs (beaten)

3 onions (finely chopped)

water
salt

Sift flour, add the water and salt a little at a time, mixing dough until it becomes soft but pliable. Divide the dough into ten pieces, knead each piece well. Place on a tray sprinkled with a little water and let rise for at least one hour. Put ground beef in a saucepan with chopped onion, black pepper and salt. Stir over medium heat until cooked. Set aside until cool. Chop leeks and wash several times through a strainer; drain and put on a paper towel until excess water is absorbed. Add to ground beef.Take a piece of dough and cover in flour, roll out, place over back of hands and stretch until dough becomes quite thin. Place dough on worktop and trim uneven edges. Brush two tablespoons of egg and oil mixture over dough surface. Fold to form smaller squares. Place in frying pan or griddle over medium heat with one tablespoon of oil. Place pastry squares in pan and fry on both sides until golden brown. Repeat above method using five of the remaining pieces. With piece number six repeat as above to the folding stage. Place one fried pastry square in the center of the unfolded piece, cover generously with ground beef and three tablespoons of beaten egg. Fold into a square. Remember to sprinkle oil and egg mixture between layers. Fry in 3 tablespoons of oil over medium heat until both sides are golden brown. Repeat using remaining four pieces of dough. Serve hot. Serves 10-12.

 

(courtesy of Raed Hassan)

Prawns Re-created

I saw this recipe at FOOD Magazine September 2005  issue and I found it so delicious so decided to try it at home.  This simple but very delightful dish is sure to be hit with the whole family.  Serve this with lots of steamed rice, which goes perfectly with the sauce.  Enjoy!

BUTTERED PRAWNS

1/2 kilo tiger prawns, cleaned

1 cup clear soft drinks such as 7-Up or Sprite

1 tablespoon oil

3 tablespoons butter, divided

2 tablespoons chopped onions

1 teaspoon minced garlic

1 small ginger, crushed

3 tablespoons ketchup

3 tablespoons white sugar

1 teaspoon liquid seasoning

salt and pepper to taste

1 tablespoon cornstarch, dissolved in

2 tablespoons water

1 tablespoon chopped spring onions or leeks

1.  Marinate prawns in soft drinks for 30 minutes.  Remove from marinade and reserve marinade.

2.  In a pan or large skillet, heat oil and one tablespoon of the butter and saute the onion, garlic, and ginger.

3.  Stir in prawns.  Add one-half cup of the soft drinks used as marinade, and the ketchup, sugar, liquid seasoning, salt, and pepper.  When the prawns change color, stir in the cornstarch solution.  Simmer until mixture thickens.

4.  Turn off heat.  Blend in remaining two tablespoons butter.

5.  Sprinkle with spring onions before serving.

Note:  For this recipe, it is better to use tiger prawns than the white prawns because they have a firmer flesh and are less likely to get soggy when combined with the sauce.

 

Cream Pie..... anyone?

This is always my favorite recipe.  I learned it when I was in Third Year high school.  Baking was my elective that time 'till when I was in my Senior year.  It's sweet and yummy.....!!!

CREAM  PIE

 

Filling:

1/2 cup sugar
8 tbsps. cornstarch
1 1/2 cup milk
1/2 cup water
3 egg yolks
3 tbsps. butter
1/2 cup sugar ( for the egg whites )
1 tsp. vanilla




Pie crust - single:

1 cup all-purpose flour
1/3 cup margarine
2 - 4 tbsps. water



Combine cornstarch, and add the sugar gradually.  Then add milk and other ingredients. Cook until thick.  Transfer to pre-baked pie shell.  Meanwhile, beat egg whites until fluffy but not stiff.  Add sugar until meringue is stiff.  Pile on top of the pie and bake until brown.

Eat Fruits and Stay Healthy

Did you know that the fruits we eat everyday can be used to cure us of most diseases which otherwise have expensive treatments?  Yes, indeed, fruits are relatively cheap altenative to costly medicines.  Discover how to use the following fruits in traditional ways to cure illnesses.

The Avocado

The Avocado is one fruit with various uses.  The fruit is a favorite and can be prepared as part of salads and greens.  Although it has a high fat content, it is a good source of Vitamin A as well.

The Avocado is your best bet for natural remedy to rheumatism and nerve pain.  Just pulverize enough seeds or bark, then mix with cooking oil and warm water.  Apply it on affected area.

Avocado leaves are also effective against diarrhea.  Boil the leaves in two glasses of water for 15 minutes.  Adults need to talk two tablespoons of the water from the boiled leaves every three hours while children take only one teaspoon.

The same water from the boiled leaves can be used for washing and disinfecting wounds. Cool it first before using as wash.

The Atis

Another wonder fruit is everybody's favorite - the atis, which is very good source of carbohydrates for energy and Vitamin C to build up resistance.  Eating this fruit can be tedious to some people who get impatient with the many seeds.  But don't throw away those seeds yet.  Dry them, crush them and mix with enough coconut oil to make an ointment.  Apply to the scalp, and all those lice will be gone for good.

The Guava

One of the most popular and well-liked fruits in our country is the guava.  We enjoy eating it fresh or as a jelly.  Our grandmothers also recommend it as food seasoning - as in sinigang na bayabas.

It is common knowledge that the guava is rich in Vitamin C, calcium and other vitamins and minerals which make it a good all-around healthy fruit.  It also contains iron and Vitamin A.

On top of these, guava leaves contain pectin, which makes them anti-diarrheal.  Clinical tests show that the decoction of guava leaves have anti-bacterial property.  Simply boil chopped leaves (either fresh or dried) in two glasses of water for 15 minutes.  Adults need to take two tablespoons every two hours while children will have to take one tablespoon against diarrhea.

Guava leaves also make great washing solution - aromatic bath, mouthwash, vaginal wash and wash for wounds and itching.  All you need is boil five hands full of fresh leaves in five liters of water for five minutes.

These same leaves will do wonders for toothache.  Simply chew them fresh, but don't swallow.

The Dalanghita

The dalanghita is also known as the Mandarin or King orange.  Its rind is normally used for coloring and as natural freshener.  The fruit is abundant in Vitamin C.

The dalanghita is effective against nausea.  Squeeze a piece of fresh rind (skin) near the nostril and let patient inhale the scent.  This is soothing and washes away nauseous sensations.

The dalanghita leaves, meanwhile are recommended for a relaxing aromatic bath.  Just boil five hands full of fresh leaves in a big pot of water for five minutes.  Cool, then use the mixture as bath.

The Duhat

The duhat can be eaten raw or made into juice or wine.  It contains calcium (for the bones) and iron (for the blood).  If you eat a liberally fleshy portion of the fruit, you also get a good dosage of medicine against diarrhea.

The duhat leaves can also be used as disinfectant wash for sore spots on the skin, like ulcers and wounds.  Boil two hands full of chopped leaves in a small pot of water for five minutes.  Cool and strain, then use as wash.


The Calamansi

Who isn't familiar with the medicinal properties of calamansi?  Our favorite juice and seasoning is rich in Vitamin C, as well as in calcium, phosporous and potassium.  Its rind is also used as flavoring.

The calamansi juice is great antidote for cough, sore throat, and fever.  Drink as much calamansi juice as you body can tolerate.  To satisfy the daily requirement of 100 mg. of Vitamin C, 35 large pieces of calamansi are needed.

Calamansi fresh leaves can also be made into an aromatic bath, especially for sick people or newly delivered mothers.  Boil five hands full of fresh leaves in five liters water for five minutes.

And like its cousin the dalanghita, calamansi can help relieve nausea and fainting.  Squeeze fresh  rind on nostril or patient to inhale.

The Papaya

The ripe papaya is an excellent source of Vitamin C.  It contains good amount of Vitamin A and B, and a fair amount of iron and calcium.  The green fruit is a good source of Vitamin B.  The leaves contain calcium.

The papaya is known to be effective in removing blood clots from wounds and ulcers.  Simly apply latex (dagta) of unripe fruit or trunk on the wound or ulcer.  Wash the latex off after 15 minutes.

And as many of us know eating a generous amount of ripe papaya is your best bet against constipation.

The Coconut

The coconut milk and meat contain fat, proteins, and Vitamin A, B and C.  The coconut water from the fruit aged nine months approximates intravenous solution but has a high potassium content.

The coconut juice is a great rehydrating drink.  Drink water of young fruit (seven to nine months old) after every bowel movement.  Coconut water may be mixed with an equal amount of clean drinking water; one tablespoon sugar and 1/4 teaspoon table salt.  Drink every 3 hours.

One or two tablespoons of coconut milk also fight constipation.

( Courtesy of Nestle Homemakers' Club )

FOOD

Food food absolutely appetizing
Food food absolutely tantalizing
The way it makes your stomach jump at its mention
The way it melts on your tongue when you go to taste it
The way the mouth waters at its mention or sighting
The uncontrollable breathing for some impatient people
As the food is prepared the intensity of its appeal
The race to the table to secure a seat at the buffet
The enjoyment as the food passes down the throat
With a nice cold drink to was it down with
How quickly everyone disappears at the sight of empty dirty dishes
Food food absolutely appetizing
Food food absolutely tantalizing!