Wednesday, June 29

How To Make Deviled Eggs with Salmon

Here's another version of the deviled eggs recipe from panlasangpinoy.com. I've seen the picture of the deviled eggs with salmon presentation and it sure looks so yummy. It's really perfect as appetizer. Below is a video on how to make deviled eggs with salmon.

Ingredients:
6 pieces hard boiled eggs, cut in half lengthwise with yolk separated from the whites
5 tablespoons smoked salmon, minced
3 tablespoons green onions, minced
3 tablespoons cream cheese, softened
1 tablespoon sour cream
1 teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon paprika
Fresh dill for garnish

Monday, June 27

How To Make A Meatloaf

Meatloaf - How To Make Meatloaf
I like meatloaf very much. In fact, I'm a meat-diet fan. There are many kinds of meatloaf-chicken, pork, turkey, beef, and even Filipino-style meatloaf (embutido). Meatloaf is said to be a food for tough economic times. Here, Chef Stephen Gibbs shows us how to make a meatloaf.

Ingredients:
  • 2 lbs ground pork
  • 2 lbs ground beef
  • 2 eggs, lightly beaten
  • 1 1/2 cup panco bread crumbs
  • 1 yello onion, finely chopped and sautéed
  • 4 cloves garlic, minced and sautéed
  • 1 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper
  • 2 squirts Worcestershire sauce
  • 1 tbs. salt
  • 1 tsp. black pepper
Procedure: (Watch the video)
  1. Mix all ingredients together and form a loaf on a parchment paper lined sheet pan.
  2. Bake at 350F until done.


Saturday, June 25

How To Make Filipino-Style Spaghetti

Spaghetti is just one of the pasta foods really loved by Filipinos especially the kids. Also, spaghetti is one of the most loved foods in Filipino cuisine. Unlike Italian spaghetti, Filipino spaghetti runs on the sweet side because of added sugar. My nephews would often ask me to go to Jollibee just to eat Jolly Spaghetti. Well, instead of going out to the Malls, why not make our own Filipino-style spaghetti.

Here's a perfect guide on how to make Filipino-style spaghetti:

Ingredients:
  • 2 lbs Spaghetti
  • 1 big bottle Banana Catsup
  • 1 big can Tomato sauce (approximately 4 cups)
  • ½ cup Tomato Paste
  • 1 tsp Garlic, minced
  • 1 ½ lbs Ground Meat (pork or beef)
  • 4 pcs Hotdogs, sliced
  • Brown Sugar
  • 1 medium sized Onion, diced
  • Cheddar Cheese
  • 2 tbsp Salt
  • 36 ounces Water (about 1 liter)
  • 4 tbsp Cooking Oil


Procedure:
  1. In a large pot, pour the water in and bring to a boil.
  2. Put in the salt and oil.
  3. Add the Spaghetti Noodles and cook until tender (see package for cooking time) then set aside
  4. Using a separate pan, sauté the garlic and onions
  5. Put in the ground meat and let cook for 5 minutes
  6. Add the hotdogs and cook for 2 minutes
  7. Put in the tomato sauce, banana catsup, tomato paste, and brown sugar then simmer for 15 to 20 minutes
  8. Place the sauce on top of the cooked noodles and add some cheese
  9. Serve hot. Enjoy!
When my sister makes a Filipino-style spaghetti, she doesn't add tomato sauce and tomato paste because it makes the spaghetti sauce taste sour. She just use UFC banana catsup. Her kids love the sweet and spicy spaghetti.

Friday, June 24

How To Make Low-Calorie Caesar Salad

Here's how to make low-calorie Caesar salad. People nowadays are very much particular with their calorie intake. This is in connection with the move towards health-consciousness to prevent sickness and unwanted added weight. So a low-calorie version of Caesar salad is made to replace the high-calorie one for those who are weight conscious. I have found a recipe of low calorie-Caesar salad courtesy of goodhousekeeping.com. What they did is they coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise.

The output yields 6 first-course servings and it only needs 25 minutes total time preparation (15 minutes preparation and 10 minutes cooking time).

Below are the details on how to make low-calorie Caesar salad:
Ingredients
  • 4 ounce(s) Italian bread
  • 1 clove(s) garlic, cut in half
  • Nonstick olive oil cooking spray
  • 1/4 cup(s) light mayonnaise
  • 1/4 cup(s) freshly grated Parmesan cheese
  • 3 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) anchovy paste
  • Coarsely ground black pepper
  • 1 package(s) (18-ounce) hearts of romaine lettuce, torn into bite-size pieces
Directions
  1. Preheat oven to 400 degrees F.
  2. Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
  3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
  4. Add lettuce and croutons to dressing in bowl; toss to coat.
Image/recipe credit: goodhousekeeping.com @ delish.com

Monday, June 20

How To Make A Vegetarian Stir-Fry Tofu and Asparagus Recipe

Stir-Fry Tofu and Asparagus recipe is one of the vegetarian recipe perfect for those who are fasting. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anti-carcinogen. It is also rich in two cancer-blocking vitamins (A and C) as well as the mineral selenium. These three nutrients have been singled out in several studies as fearsome cancer fighters.
A 5-ounce serving (only 20 calories) provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also an excellent source of potassium, fiber, thiamin, vitamin B6, and is one of the richest sources of rutin, a compound which strengthens capillary walls.
Here's how to make stir-fry tofu and asparagus recipe from canadianliving.


Ingredients:
  • 1 pkg (350 g) extra-firm tofu
  • 1 tbsp (15 mL) vegetable oil (approx)
  • 2 green onions, chopped and separated into white and green parts
  • 1 clove garlic, minced
  • 1 small piece fresh gingerroot, sliced
  • 3 cups (750 mL) chopped asparagus
  • 1 sweet red pepper, thinly sliced
  • Pinch Hot pepper flakes (optional)
  • 2 tsp (10 mL) sesame oil
  • Hot rice noodles
Sauce:
  • 1 cup (250 mL) vegetable or chicken stock
  • 4 tsp (20 mL) black bean and garlic sauce
  • 1 tbsp (15 mL) cornstarch
Preparation:
  1. Sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.
  2. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
  3. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds.
  4. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.
  5. Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute.
  6. Sprinkle sesame oil over top.
  7. Serve over hot rice noodles.
  8. Sprinkle with green parts of green onions.

Friday, June 17

Corned Beef and Cabbage Recipe for St. Patrick's Day

Corned Beef and Cabbage Recipe for St. Patrick's Day is a traditional Irish dinner. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture. 

St. Patrick's Day Recipes: Corned Beef and Cabbage
Ingredients:
  • 1-4½ pound corned beef brisket
  • 4 allspice berries
  • 2 bay leaves
  • 1 teaspoon mustard seeds
  • 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
  • 1 teaspoon black peppercorns
  • 1 whole clove, optional
  • 1 medium head cabbage, cut into eighths
  • 1½ pounds small (about 1-inch diameter) red potatoes
Cooking Instructions:
  1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
  2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
  3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
Happy St. Patrick's Day!

Thursday, June 16

How To Cook Orange Chicken (Video)


I always hear the word orange chicken especially in fast foods. Orange chicken is a Chinese-American dish of Hunan origin (a province in China). Accordingly, the orange chicken recipe was modified when brought in North America for the purpose of adapting to the American palate. The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Ingredients:
2 lbs boneless chicken breast, cubed
1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
¼ teaspoon salt
¼ teaspoon pepper
cooking oil
1 ½ cup water
4 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped



If you can't understand the instruction in Filipino, you may refer to the procedure below:
Cooking Procedure:
  1. In a container, put-in the flour, salt, and ground black pepper then mix well
  2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
  3. Close the container and shake until the chicken is evenly coated with the flour mixture
  4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
  5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
  6. Add the garlic and simmer for 5 minutes
  7. Add the sugar and and simmer for 3 to 5 minutes
  8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
  9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
  10. Serve hot.
Recipe credit: panlasangpinoy.com

Monday, June 13

How To Cook Filipino Sinigang na Bangus sa Miso

Among the many pinoy fish soup recipes, sinigang is my most favorite. And when we talk of sinigang, for me, nothing beats bangus (milkfish) as the main ingredient. The unique rich taste of the bangus blends very well with the tamarind in sinigang. There are many kinds of fish sinigang. We have the "sinigang sa sampalok (tamarind), sinigang sa bayabas (guava young leaves), sinigang sa mangga (mango) and the so-called sinigang sa miso (soybean paste). Actually, we can also make sinigang using pork, chicken and beef.

Here's pinoy recipe sinigang na bangus and the steps on how to cook sinigang na bangus sa miso from panlasangpinoy:


Ingredients:
  • 1 to 2 lbs milkfish, cleaned and sliced
  • 1 bunch mustard leaves
  • 3 medium tomatoes, quartered
  • 1 pack (1.4 ounces) tamarind soup mix
  • 2 1/2 tablespoons fish sauce
  • 2 pieces long green chilis (siling pansigang)
  • 1/2 cup white or yellow miso (soybean paste)
  • 1 medium yellow onion, sliced
  • 2 tablespoons cooking oil
  • 6 cups water
Cooking procedure:
  1. Heat a cooking pot and then pour-in cooking oil.
  2. Put the onions in when the oil becomes hot, and then saute for 2 minutes.
  3. Add the miso and cook for another 2 minutes.
  4. Put-in the fish sauce and water, and then stir. Bring to a boil.
  5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
  6. Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
  7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
  8. Transfer to a serving bowl, and then serve.
Hmmm, yummy, yummy!

Thursday, June 9

How To Make A Perfect Leche Flan Recipe

Leche flan is a favourite and popular dessert in the Philippines. Leche flan is a must during Christmas, New Year and fiestas. As for me who has a sweet tooth, Leche flan is one of my favorite desserts all year round.

Leche flan is a Filipino caramel custard made from egg yolks, milk, and sugar. Either steamed or baked, there are innumerable ways to make this popular dessert. It looks and tastes like crème brûlée with a few exceptions, one of which is that a leche flan is baked/steamed in an oval mold called a llanera that has been lined with caramelized sugar.

I've browsed the net for the perfect recipe on how to make leche flan that is so mouth-watering yummy and I did not fail to find the easiest guide on how to do it. Panlasangpinoy had a step-by-step procedure laid out for those who are very much enthusiastic to make their own perfect leche flan.

Here's the video of how to make a perfect leche flan:


The language of the video is in Filipino. So, for the benefit of those who can't understand, below is the translation:
Ingredients:
  • 10 pieces raw eggs
  • 1 small can condensed milk
  • 1 cup fresh milk (or evaporated milk)
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
Cooking procedure:
  1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
  2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
  3. Add the condensed milk and mix thoroughly
  4. Pour-in the fresh milk and mix well
  5. Put the mold (llanera) on top of the stove and heat using low fire
  6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
  7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
  8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
  9. Cover the top of the mold using an Aluminum foil
  10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
  11. After steaming, let the temperature cool down then refrigerate. Serve during dessert. 
video credit: panlasangpinoy.com

Wednesday, June 8

How To Make Filipino Sausages (Longganisa)

Longganisa or Filipino sausage is always a part of the Filipino everyday meals. This dish is usually prepared for breakfast together with an omelet. So, instead of having it bought from supermarkets, you can actually make your own longganisa.

Here's an easy step on how to make Filipino sausages or longganisa.


Ingredients:
  • 2 lbs ground pork
  • 1 tbsp coarse salt
  • ½ tsp Prague powder
  • 1 tsp phosphate
  • ¼ cup cold water
  • ¼ cup TVP (Textured Vegetable Protein)
  • 1 tbsp Isolate (Soy Protein Isolate)
  • ½ tsp Carrageenan
  • 2 tbsp sugar
  • 6 tbsp garlic, minced
  • 2 tbsp paprika (for color)
  • 1 tbsp ground black pepper
  • 2 tbsp pineapple juice
  • ½ tsp meat enhancer
Procedure:
  1. In a large container mix the salt, Prague powder, phosphate, and water
  2. Add the Textured Vegetable Protein, Isolate, and Carrageenan
  3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.
  4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)
  5. Shape and wrap the longganisa individually
Uncommon ingredients explained:

Coarse Salt

Coarse Salt or Kosher salt is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives

Prague Powder

Prague Powder also known as Curing salt, is a combination that mostly composed of salt and a little sodium nitrate. Its use is mainly in curing meats for preservation. The nitrate component hinders the growth of botulism, a bacteria, that helps preserve the color of cured meat. Sodium nitrate breaks down more slowly and will preserve meats for longer periods of time. Some brands are dyed a pink color to blend better with meat and to help differentiate its appearance from other salts.

Phosphate

Phosphate is a source of Phosphorus, a nutrient vital to humans and is one of the most common substances in our environment, naturally occurring in our food and water. A single phosphorus compound can have a broad range of applications, one of them is to preserve the moisture and flavor in meat.

Textured Vegetable Protein

Textured Vegetable Protein (TVP) is used as a substitute for meat. It is made from soy flour (defatted). Some of its characteristics are: quick to cook, low in fat, and high in protein. TVP can also act as an extender; it can expand meats such as ground beef, ground pork, and ground chicken by 25 to 30 percent. A very versatile substance, it takes the texture of whatever ground meat that it is mixed with.

Soy Protein Isolate

Soy protein isolate is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence. Pure soy protein isolate is difficult to find in stores and is mainly used by the food industry and less by consumers. Maybe you can find it in health stores or in the pharmacy section of the supermarket.

Carrageenan

Carrageenans are sulphated polysaccharides that are extracted from red seaweeds. Because of its highly flexible molecules, it has the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents.
I'll try doing this at home. The author said that if it's for personal consumption, we can ignore using phosphate, carrageenan and Prague powder.

Images and recipe from www.panlasangpinoy.com

Tuesday, June 7

How To Make Filipino-style Christmas Embutido

I love embutido very much. One best way to serve embutido is on Christmas eve during the noche buena. So here's a quick and easy guide to make a delicious mouth-watering Filipino-style embutido.

Ingredients:
  • 2 lbs ground pork
  • 12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 pcs hard boiled eggs, sliced
  • 1/2 cup sweet pickle relish
  • 1/2 cup tomato sauce
  • 2 pcs raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1 1/2 cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Here's the video of How To Make Filipino-style Embutido:



Cooking Procedures:
  1. Place the ground pork in a large container.
  2. Add the bread crumbs, then break the raw eggs and add it in. Mix well.
  3. Put in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix the ingredients thoroughly.
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinder locking the sausage and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let it cook for 1 hour.
  9. Set aside and let cool.
  10. Place inside the refrigerator to chill.
  11. Slice and serve.
Enjoy a yummy noche buena!

Monday, June 6

How To Make Nutritious and Yummy Okonomiyaki

Okonomiyaki - How To Make Nutritious and Yummy Okonomiyaki

I'm looking for some yummy and nutritious vegetable snack recipe and came across this Okonomiyaki. Okonomiyaki is also called the "Japanese Pizza". 'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' I've found many versions on how to make nutritious and yummy Okonomiyaki in the web, but I like the one posted by visualrecipes.com. It's called Osaka-style Okonomiyaki.
Ingredients:
Base:
1 cup flour
3/4 cup dashi (or water, see below)*
1 egg
1/8-1/4 of a cabbage

Toppings - any of the below:
Chicken
Roast pork or beef
Squid, Octopus, other seafood
Corn
Mushrooms
Onion

Garnishing - any of the below, if you can find it and actually want it:
Katsuo-bushi (dried bonito flakes)
Sakura-ebi (dried shrimps)
Beni-shoga (red ginger)
Ao-nori (green seaweed)

Sauces:
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise
Cooking procedure:
  1. Chop the cabbage finely. Do not include the white stem parts.
  2. Break an egg into a large bowl and pour in the dashi/water, and the flour. Then beat with a whisk until smooth.
  3. Add some of the finely chopped cabbage and mix as best you can.
  4. Heat up your skillet, electric fry pan, grill, or whatever you're going to use to cook this yummy recipe. Preferably use something that has teflon on it.
  5. Prepare your toppings and just chop it all up good.
  6. Throw it all in the fry pan with some oil to keep it all well-lubed. Cook until either heated through or in the case of raw meat or veges, for a few minutes until it's getting close to being cooked.
  7. Arrange the nearly cooked toppings in a round. Then throw the cabbage/dough mixture on top, also in a round!
  8. Turn up the heat a little to medium and let it cook through for 5 minutes or so. Then flip it. Let it cook for another 5-10 minutes. You can break away a bit of the dough bit when it doesn't look raw any more and see if the cabbage and dough is cooked through.
  9. Flip it out onto a plate and cover liberally with Okonomiyaki sauce and mayonnaise!
  10. Cut, serve and enjoy!
For a detailed cooking procedure with images, go to visualrecipes.com.
Image credit: visualrecipes.com

Sunday, June 5

Best Baked Shrimp Scampi Valentine's Day Recipe

Best Baked Shrimp Scampi Valentine's Day Recipe: I love shrimps very very much. Valentine's day is just around the corner and I think we could celebrate this sweet occasion even at home. All we need is just the perfect taste of food to share with our loved ones. Here's a 30-minutes how to make baked shrimp scampi recipe that is so delicious and yummy courtesy of Linda Larsen.
Ingredients:

2/3 cup butter (no substitutes)
3 Tbsp. Dijon mustard
3 Tbsp. fresh lemon juice
5 cloves garlic, minced
1/4 cup chopped fresh parsley
1/8 tsp. white pepper
1/2 tsp. salt
2 lbs. medium raw shrimp, shelled, devined

Preparation:

Thaw shrimp if frozen. Preheat oven to 450 degrees F. Combine the butter, mustard, lemon juice, garlic, parsley, pepper, and salt in a small saucepan and stir over low heat until melted and blended. Remove from heat. Arrange shrimp in a single layer in a large shallow baking dish. Pour the butter mixture over the shrimp and gently stir the shrimp to make sure all are coated. Bake in 450 degrees F oven for 12 to 17 minutes or until the shrimp are pink, curled, and opaque. Serve immediately. 6 servings
Enjoy!

Saturday, June 4

How To Make Filipino Cassava Cake

Cassava cake is just one of the many Filipino desserts I really crave. I bought cassava cake the other day from ESMA Bakeshop. It's really yummy especially with those grated cheese on top. The cassava cake is perfect for any occasion as dessert. Instead of buying from bakeshop, I thought of doing it myself at home, following the simple cassava cake recipe. Here's how to make Filipino cassava cake:

Ingredients:

Batter:

2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar

Topping:

1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg


Cooking procedure:

Preparing the batter:
  1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
  2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
  4. Preheat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.
Preparing the Topping:
  1. Combine the sugar and flour and put-in the heated saucepan.
  2. Pour-in the condensed milk then mix thoroughly.
  3. Add the cheese while stirring constantly.
  4. Pour the coconut milk and stir constantly for 10 minutes
  5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
  6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
  7. Glaze the topping with the egg white (you may use a basting brush for this step)
  8. Broil the Cassava cake until color turns light brown.
  9. Garnish with grated cheese and serve. Share and enjoy!

How To Make Filipino-Style Baked Macaroni

Christmas recipes | How To Make Baked Macaroni - Filipino Style
Christmas is one of the best times to prepare for yummy dishes such as the baked macaroni. Here's how to make Filipino-style baked macaroni recipe with a cooking video which surely make your Christmas noche buena exciting.


Enjoy your Christmas!

Ingredients:
1 lb uncooked elbow macaroni

Meat Sauce:

3 tbsp butter
1 lb ground beef
1 ½ cup diced tomatoes (canned)
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste

Mornay Sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups fresh milk
1/4 tsp salt
1 ounce grated parmesan cheese
2 ounces grated sharp cheddar cheese

Image/Video credit: panlasangpinoy.com

Friday, June 3

How to Cook Pork Adobo (Adobong Baboy)

Adobong baboy is as yummy as adobong manok. How to cook pork adobo? Check on the cooking video below.



Ingredients:
  • 3 pounds pork butt (shoulder)
  • 1/2 cup cider vinegar
  • 1/4 cup soy sauce
  • 15 black peppercorns
  • 6 garlic cloves
  • 2 bay leaves
Additional Indredients (optional):
  • 2 teaspoons cornstarch (corn flour)
  • 1 teaspoon sugar
  • 1 tablespoon water

Thursday, June 2

How To Cook Adobong Manok (Chicken Adobo)

Chicken meat is my most preferred and adobong manok is one of the best Philippine dishes. Here's how to cook adobong manok. Adobong Manok is one of the top searches when it comes to Philippines dishes and it sure is really appetizing especially if done very well. If you are wondering what is "Adobong Manok", there is no proper English translation for it but it's chicken cooked in laurel and vinegar and it's super-delicious!



Ingredients:
2 lbs chicken, cut into serving pieces
3 pcs dried bay leaves
4 tbsp soy sauce
4 tbsp vinegar
3 cloves garlic, minced
2 cups water
1/4 cup cooking oil
salt and pepper

Cooking procedure:
1. In a large container, combine the soy sauce and garlic then marinade the chicken overnight
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken
4. Add water and bring to a boil
5. Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender
6. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
7. Serve hot. Share and Enjoy!

Video credit: panlasangpinoy.com