Wednesday, August 24, 2011
A new found friends (thank you so much MR & MRS RANDY ASIADO) share their recipe of GULAY NA LAING!
Ingredients: dried gabi leaves, gata, pork small chops, bagoong shrimp, onion, garlic, ginger chunks, salt, pepper and sili
(a) tantyahin ang dami ng niyog na gagawing gata depende sa dami ng lulutuin
(b) ilagay ang gata sa kawali kasama na rin ang onion, garlic, pork at haluin hanggang kumulo
(c) pag kumulo na, timplahan na ng asin, pepper at bagoong
(d) pakuluin habang hinahalo hanggang maluto ang pork
(e) pag luto na pork, ilagay ang dried gabi leaves, dahan dahang ihalo para ma-distribute ang ingredients sa gulay
(f) hayaan maluto ng mga 20 mins
(g) ilagay na ang sili at haluin ng konti at hayaan hanggang matuyo ang sabaw
TIPS: hindi maganda na masyadong hinahalo ang gulay kc baka kumati at saka hindi rin masarap kung masabaw.
There it is! A recipe and helpful tips to cook our gulay na laing/natong. Enjoy!!!
Here’s a lutong bahay you will surely enjoy..
Fry fish then set aside.
Saute garlic, lotsa onions and ginger. Add a cup of water, then add 2 tbsp of soy sauce, a tsp of sugar, a tbsp of vinegar, salt. Dissolve a tbsp of flour in a ¼ cup water then add this to the sauce. Add carrots and bell pepper (cut in strips), then simmer. Pour sauce over the fried fish.
Wednesday, August 17, 2011
This is one of my best buddies' (Elvira Malveda) knock-out pork recipe.
2 KLS PORK BELLY ( CUBES OR SLICE)
5 GLOVES GARLIC ( MINCED )
1 TBSP ROCK SALT
1/2 TSP BETSIN (OPTIONAL) OR 1 TBSP WHITE SUGAR(ALTERNATIVE)
1 TBSP BLACK PEPPER (ROUND) NOT "durog" yung BUO...
1/2 LITER OF WATER
1 TBSP OLIVE OIL
1.)MIX PORK BELLY, 5 GLOVES, 1 TBSP ROCK SALT, 1/2 TBS BETSIN, 1 TBSP BLACK PEPPER (MARINATE FOR 15MINS).
2.) HEAT THE COOKING PAN...POUR 1 TBSP OF OLIVE OIL
3.) PUT ALL THE MARINATED INGREDIENTS, SAUTEE FOR 5 MINUTES
4.) ADD 1/2 LITER OF WATER, LET IT SIMMER.
NOTE : TASTE & ADD SALT IF NEEDED...OR ACCORDING TO TASTE BUDS.
5.) BOIL THE MARINATED INGREDIENTS, UNTIL THE WATER DRY & BECOMES OILY.
Sunday, August 7, 2011
every weekend i coof different dishes and marinate meats for our packed lunch for the schooldays. after marinating my chicken and spareribs i prepared for my next dish - IGADO.
all ingredients are cut in strips: pork meat, liver, potatoes, carrots and bell pepper
saute garlic and lotsa onions with 1/2 kilo pork . season with salt, black pepper and soy sauce.pour 2 cups of water. simmer for 20 minutes. then put 1/4 liver with potatoes . simmer for 10 minutes only. then put carrots and bell pepper. Add ajinomoto. Enjoy!
Saturday, July 30, 2011
Important ingredient: Pisngi ng Baboy (boil, then barbeque, then dice)
Mix chopped barbequed chicken liver. (2 pcs) mix well
In a pan, saute onions add pork mix then add more diced onions (3 bulbs) let simmer. Remove from the flame when onions are half cooked. Serve with soy sauce and calamansi juice. tara, inuman na!!!
Thursday, April 21, 2011
Hi everyone. I am posting my sis Venus' modified recipe of Beef Bourguignon. The pix looks good,m sure it taste even better!
Above is the link of Ina Garten’s recipe which my sis adopted and modified. These are the changes she made: used chuck as it is a cheaper cut and easier to cook compared with fillet mignon. She omitted the cognac. Substituted the liquid with more low sodium beef stock. She suggested that the dish will be better with lightly toasted Sourdough with garlic rather than rice. Her kids enjoyed and loved it so much, Im sure you'll love it too!
Saturday, April 16, 2011
This is my first attempt to make this dish. Thanks to ladysan bogs (Sheila Tretasco) who gave some helpful tips in making the dish extra special.
Pound pork fillet meat, sprinkle with salt and pepper.Top with a slice of sweet ham. Cut strips of cheese and place it on top edge of the ham (forming 3 layers -meat, ham and cheese). Then roll to enclose filling. Coat in a flour, dip in beaten egg with milk and roll in bread crumbs.In a pre-heated pan pour some vegetable oil.Deep fry until golden brown.
To prepare the white sauce: In the pan that you have just used, leave some small amount (about 3 tbsp) of oil. Dissolve 2 tbsp of flour. Pour half cup of milk and half-cup of water with dissolved half-chicken knorr cube. Simmer until you reach the desired consistency of the white sauce.
My daughter Ira loved it,and that was enough to prove myself that I have another knock-out foodie.
Saturday, April 2, 2011
Here is my version of the recipe. Cut chicken breast into thin steaks then pound, season it with maple syrup, salt and black pepper. Prepare 3 plates: 1- flour, 2- whisked egg with milk and 3- combine bread crumbs, grated cheese, rosemary and thyme. Prepare to fry. Heat pan and pour some oil. Do these three steps with the chicken breast : (1)coat with flour, (2)soak in egg then (3)coat with bread crumbs mixture.
White sauce: Dissolve 2tbs of flour in to the oil that you used for frying. Dissolve half cube of knorr chicken in a cup of water then pour it in. Let it simmer for 2 minutes then pour half cup of milk. Stir until you reach the desired consistency of the sauce.
Saturday, March 12, 2011
Ginataang Saging, Kamote at Langka
After 6 busy months of schoolworks, mam yumi is back at her kicthen! Now I am preparing pinoy meryenda - ginataang saging (banana) with kamote and langka (jackfruit)
Cut all the ingredients (saging, kamote and langka) in serving pieces (pwedeng cubes). Bring to boil 3 mugs of kakang gata. Then put half cup sugar, saging and kamote. Pag okey na, add the langka, simmer for 5-10 minutes.Then put a cup of red tapioca (sago) for added aesthetic chuva! Enjoy your meryenda...