Ginanggang . . . . Grilled Banana

Ginanggang is a grilled banana (saba or cardava) on a skewer brushed with margarine and rolled in sugar.  It is way better than maruya or fried saba and it is costs for only 5 pesos.  I always buy 2 sticks of ginanggang for my snack.... : ) 

photo by pinaylighterside

Pancit Bijon Guisado

One of my favorite dish!

PANCIT BIJON GUISADO 

1/4 cup cooking oil

2 cloves garlic, minced

1 onion, minced

1 cup  boiled pork, sliced

1 small cabbage, shredded

1 large carrot, strips

2 tablespoons soy sauce

1 12 cup broth

1 bunch kinchay or Chinese leeks

1 bundle 1st class Bijon China (rice sticks)

1 teaspoon salt

1 teaspoon Aji-no-moto

2 pieces Chorizo canton (Chinese sausage), fried and sliced

Spring onion, chopped 

Saute garlic in cooking oil, add onions, pork, carrot and cabbage.  Season with soy sauce and fry for 2 minutes.  Add broth and simmer, add kinchay.  When vegetables are cooked, mix in soaked and drained bijon and season with salt and Aji-no-moto.  Garnish with chorizo canton and spring onions.  Serve with calamansi. 

White Mamon :)

It is one of my favorite snack when I was still in elementary  and I still love it until now.  I bought it yesterday at Manong's Bakery and it's only 3 pesos per piece.  Try it! :)

Who Wants Macaroni Soup?

MACARONI  SOUP

1 1/2 cup shell macaroni

1 tablespoon oil

2 cloves garlic, minced

1 onion, chopped

1/2 cup flaked, cooked chicken or

1/2 cup pork, cut into strips

patis to taste

4 cups chicken broth

Cook macaroni in salted, boiling water until tender.  Drain.  Rinse in cold water then set aside.  Heat oil in a saucepan then saute garlic and onions.  Add chicken or pork and saute until done.  Season with patis.  Add the broth and bring to a boil.  Add macaroni and simmer for a few minutes.

Pizza... anyone?

We have Greenwich Special Overload Pizza this afternoon.... was craving for Pizza! :)

Mucho Delicioso!!

Fried Chicken and Bacon Sandwich

It's one of the recipes we prepared in our class when I took up a Caregiver Course. It is just a simple recipe for kids that even adults will love.

Preparation time:  15 minutes

Cooking time:  10-15 minutes

Yield:  4 servings

Fry bacon.  Set aside. Coat 4 chicken breast fillets with 1 pack breading mix.  Pan-fry until done.  Set aside.  Have 4 hamburger buns.  Smear with bottled cheese spread.  Top with lettuce, fried chicken fillet and crisp fried bacon.

Roti / Chapati (Flat Indian Bread)

INGREDIENTS:
This recipe makes 4 Roti's:

1/2 Cup Whole wheat flour
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water
1/4 teaspoon of Oil
1 teaspoon of Ghee or clear butter

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!