tag:blogger.com,1999:blog-75590674332916407282024-03-12T18:04:57.652-07:00Filipino | Pinoy RecipesEasy to cook filipino recipes for all pinoys and non-pinoys all over the worldUnknownnoreply@blogger.comBlogger67125tag:blogger.com,1999:blog-7559067433291640728.post-35806008022334168762011-09-25T18:46:00.000-07:002011-09-25T18:47:00.018-07:00Open Pizza Joes - Monterey RecipesI went to Monterey for some meat for our dinner and I got some recipes from them. So I decided to post one here since they are really cool. I am going to post Open Pizza Joes and other recipes will follow later in future posts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY74RP-IiOmBxXaG4_8whbnvlkKuTWbIRt2zSmw_Ac2QP7tOzrzpRvvX7APFjdurYXhVAg9BtlW2Vy4doGAykvj7CXn6LqxoHp0NWinJfawm42wqbtA_wBS1-MiSXMH2lM9kOre4qHDL4/s1600/monteryopenpizzajoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY74RP-IiOmBxXaG4_8whbnvlkKuTWbIRt2zSmw_Ac2QP7tOzrzpRvvX7APFjdurYXhVAg9BtlW2Vy4doGAykvj7CXn6LqxoHp0NWinJfawm42wqbtA_wBS1-MiSXMH2lM9kOre4qHDL4/s320/monteryopenpizzajoes.jpg" width="320" /> </a></div>
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<i>(image taken from the internet)</i></div>
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Ingredients:<br />
<ul>
<li>1 tbsp Magnolia Nutri Oil</li>
<li>1 tbsp garlic, minced</li>
<li>1 tbsp Onioin, minced</li>
<li>1/4 kilo Monterey Ground Beef</li>
<li>1/4 tsp Worcestershire sauce</li>
<li>1 tsp soysauce</li>
<li>2 tbsps tomato sauce</li>
<li>pinch of pepper</li>
<li>1 tbsp green onion, sliced into rings</li>
<li>2 tbsps Whole corn kernel</li>
<li>1 pc bread</li>
<li>1/4 cup Magnolia Quickmelt Cheese, grated</li>
</ul>
Procedure:<br />
<ol>
<li> Saute garlic and onions until cooked</li>
<li>Add Monterey Ground Beef and cook until it turns brown</li>
<li>Add all the seasonings, tomato sauce and green onion</li>
<li>Cook for another 1 minute</li>
<li>Remove from heat and add in corn kernels</li>
<li>Set aside to coll slightly</li>
<li>To assemble, bread in a plate and top with Monterey ground beef mixture</li>
<li>Top it with grated cheese</li>
<li>Heat in oven toaster for 5-7 minutes</li>
</ol>
This recipe makes 4-5 servings. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-77632681123124940052011-07-21T19:46:00.000-07:002011-07-21T19:48:17.079-07:00Mango FloatOne of the most favorite dessert of Filipinos is <b>mango float</b>. It just so happened that as I am updating my other blogs, my sister is preparing a mango float for us to feast tonight, so I decided to post this recipe here.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOIWxSDbIiKaqaQPc_tzaVSqGndWaiGwSDCChSdNO1elWg_JmgwWlgc4DoFhDkYNsniCrWOd9W0XslIUsEtwszLXaeJIJVnPfwE-MuhYytCVsy70eVIN5LyD-VqV8aF_AjTutkUWwY6M/s1600/mangofloat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOIWxSDbIiKaqaQPc_tzaVSqGndWaiGwSDCChSdNO1elWg_JmgwWlgc4DoFhDkYNsniCrWOd9W0XslIUsEtwszLXaeJIJVnPfwE-MuhYytCVsy70eVIN5LyD-VqV8aF_AjTutkUWwY6M/s400/mangofloat.jpg" width="400" /></a></div><br />
<b>Ingredients:</b><br />
<ul><li>3 large mangoes (ripe)</li>
<li>200 gm graham crackers</li>
<li>50 gm crushed graham crackers</li>
<li>1 can condensed milk</li>
<li>1 can all purpose cream</li>
</ul><br />
<b>Procedure:</b><br />
<ol><li>Slice mangoes into thin wedges.</li>
<li>Mix the all purpose cream, sliced mangoes and condensed milk in a container and set aside for a while.</li>
<li>Dip the graham crackers into cold water.</li>
<li>In a rectangular bowl, create a layer of the graham cracker. Arrange them neatly in the rectangular bowl.</li>
<li>Spread a layer of the mixture mentioned in step number 2.</li>
<li>Repeat the last two steps unti you reach the desired thickness of the mango float.</li>
<li>The last layer must be the mixture in step number 2.</li>
<li>Sprinkle the crushed graham crackers on top of the layers.</li>
<li>Store in refrigerator and chill it overnight. Some preferred the <b>mango float</b> to be freezed so it will be your choice. Serve it sold.</li>
</ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-28280425843069975402011-02-04T00:30:00.000-08:002011-02-04T00:30:28.186-08:00Pansit Kanton (Pancit Canton)The all-time Filipino favorite - <b>Pansit Kanton</b> (<i>Pancit Canton</i>).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmRX9Nkemb0sYQk27orgPeOnUOkwxNbuom8NoKa9IScEwoDN6ig89ozdrVvPFBmHeHTRtpfjpaHAT_7hvEZ4BDIe7gKXUJNheT2TPAL-T21vsJAHqLf2BS0L2tP0smOM3GvaUpHPyYAI/s1600/PancitCanton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pancit Canton / Pansit Kanton" border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAmRX9Nkemb0sYQk27orgPeOnUOkwxNbuom8NoKa9IScEwoDN6ig89ozdrVvPFBmHeHTRtpfjpaHAT_7hvEZ4BDIe7gKXUJNheT2TPAL-T21vsJAHqLf2BS0L2tP0smOM3GvaUpHPyYAI/s320/PancitCanton.jpg" width="320" /></a></div><br />
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Ingredients:<br />
<ul><li>1/4 kg shrimps</li>
<li>1 tablespoon cornstarch</li>
<li>1 egg white</li>
<li>1 chicken breast</li>
<li>2 cloves garlic, crushed</li>
<li>1 onion, chopped</li>
<li>1/4 kg lean pork, sliced</li>
<li>5 pcs chicken liver</li>
<li>2 teaspoons salt</li>
<li>2 tablespoons soy sauce</li>
<li>1 1/2 cup meat stock</li>
<li>1 carrot in strips</li>
<li>1 head cauliflower cut into flowerettes</li>
<li>4 cabbage leaves, shredded</li>
<li>1/4 cup tsitsaro (sweet peas)</li>
<li>1/4 cup kintsay, choopped</li>
<li>2 tablespoons, cornstarch dissolved in 1/4 cup water</li>
<li>1 pkg. pansit kanton (dried Chinese noodles)</li>
</ul><div>Cooking Procedure:</div><div><ol><li>Shell the shrimps, leaving the tail.</li>
<li>Coat with cornstarch and egg white. Set aside.</li>
<li>Slice chicken breast and coat with cornstarch.</li>
<li>Saute garlic, onion, post, chicken liver, shrimps, and chicken meat. Season with salt and soy sauce.</li>
<li>Pour meat stock and bring to a boil. Add all the vegetables.</li>
<li>Thicken with cornstarch.</li>
<li>Stir in the kanton and cook for 10 minutes.</li>
<li>Serve hot.</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-42910534474287736892011-02-04T00:17:00.000-08:002011-02-04T00:17:44.835-08:00Vegetables with Quail EggsThis <b>vegetables with quail egg</b> recipe is great for vegetable lovers and it is loved for it's exotic touch with those quail eggs in it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHr6aAs1QYdBPfHb1kPAvPsC4ssz6ydF6qZAP_ncacr_kzHdVswyooXptjXPwW9_-hmR7YHY8tbCSlN_5kAzsOs5wzqIibDGh0zkt6LjtzP1M5Si7IdMaMAwYq59cgdyYEc1dFSKQo3A/s1600/vegetableswithquaileggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetables with Quail Eggs" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHr6aAs1QYdBPfHb1kPAvPsC4ssz6ydF6qZAP_ncacr_kzHdVswyooXptjXPwW9_-hmR7YHY8tbCSlN_5kAzsOs5wzqIibDGh0zkt6LjtzP1M5Si7IdMaMAwYq59cgdyYEc1dFSKQo3A/s320/vegetableswithquaileggs.JPG" width="320" /></a></div><br />
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Ingredients:<br />
<br />
<ul><li>1 cup cashew nuts</li>
<li>2 tablespoons cooking oil</li>
<li>1/4 kg shrimps</li>
<li>4 pcs dried mushrooms, soaked in water then cut in half</li>
<li>1/2 kg tsitsaro (sweet peas)</li>
<li>2 cups bamboo shoot, sliced and then blanched</li>
<li>1 pc singkamas, sliced</li>
<li>1/2 kg cauliflower, cut into 3-cm pieces</li>
<li>1 pc carrot, sliced</li>
<li>1 cup broth</li>
<li>1 teaspoon salt</li>
<li>2 tablespoon patis</li>
<li>1 tablespoon cornstarch</li>
<li>12 pcs quail eggs, hard cooked</li>
</ul><div>Cooking Procedure:</div><div><ol><li>Fry cashew nuts. Set Aside.</li>
<li>Saute shrimps and dried mushrooms. Add tsitsaro and cook for 2 minutes.</li>
<li>Add the other vegetables. Pour in broth; continue cooking until vegetables are done.</li>
<li>Season with salt and patis.</li>
<li>Thicken with cornstarch.</li>
<li>Pour on a platter.</li>
<li>Garnish with quail eggs and cashew nuts.</li>
<li>Serve hot.</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-75436647034053849252010-11-23T09:04:00.000-08:002010-11-23T09:04:34.332-08:00Bistek Tagalog (Filipino Beef Steak)Bistek Tagalog is the Filipino version of beef steak. I got this recipe from a Pinoy magazine and I am sure you'll gonna love this recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY2Twye43QupkkpWE49meeahF3RVclh0A0Kj2Wn4zErM28MyxXlu7V0oXM938-7_iy1UZ0DvTfurt79_pjNQQspgEWbIwObXFyTLYRkPQpsJ7gWI3IQkmkcnd7Mmbi9oYmPnWA-zKwXw/s1600/bistek+tagalog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY2Twye43QupkkpWE49meeahF3RVclh0A0Kj2Wn4zErM28MyxXlu7V0oXM938-7_iy1UZ0DvTfurt79_pjNQQspgEWbIwObXFyTLYRkPQpsJ7gWI3IQkmkcnd7Mmbi9oYmPnWA-zKwXw/s1600/bistek+tagalog.jpg" /></a></div><br />
Ingredients:<br />
<br />
<ul><li>1 kilo beef tenderloin</li>
<li>4 cloves garlic</li>
<li>3 tablespoon oil</li>
<li>1 tablespoon soy sauce</li>
<li>3 pcs white onion</li>
<li>1/4 cup calamansi juice</li>
</ul><div>Cooking Procedure:</div><div><ol><li>Cut beef tenderloin in 3x2x1/2 inch thick steak.</li>
<li>In a bowl, marinade beef tenderloin in garlic,soy sauce,pepper, and calamansi juice for at least 1 hour.</li>
<li>Heat the pan and add oil</li>
<li>Saute onions until translucent then set aside.</li>
<li>Remove the beef fro the marinade and sear each steak over high heat on both sides according to desires doneness.</li>
<li>Set aside on a serving platter and keep warm.</li>
<li>Reduce heat and pour the remaining marinade into the pan.</li>
<li>Add the onion rings and simmer until liquid reduced by half.</li>
<li>Pour the sauce over the beef and serve hot.</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-32924518225388913972010-11-05T21:15:00.000-07:002010-11-05T21:15:35.500-07:00Chicken Barbecue for DiabeticThis recipe is intended for <b>diabetic</b> patients. Ordinary <b>chicken barbecue</b> could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdHLGah43iEWs6eJcUrKhaASfMoZs8CQWg9ECvthxwKBidgVsDhaMnc8-UgeOc56yPepMuNTMQBMGHRr4Yh8lfHY6vHyE2V5KcWa4vfZHrebL-ZJV1_hS6IiWmU7oVR0jqoPXAxHHNXw/s1600/chickenbarbecuefordiabetic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdHLGah43iEWs6eJcUrKhaASfMoZs8CQWg9ECvthxwKBidgVsDhaMnc8-UgeOc56yPepMuNTMQBMGHRr4Yh8lfHY6vHyE2V5KcWa4vfZHrebL-ZJV1_hS6IiWmU7oVR0jqoPXAxHHNXw/s1600/chickenbarbecuefordiabetic.jpg" /></a></div><br />
<br />
Ingredients for the sauce:<br />
<br />
<ul><li>1<span class="Apple-tab-span" style="white-space: pre;"> </span> 10 3/4-ounce (301 g) can tomato puree</li>
<li>1/2<span class="Apple-tab-span" style="white-space: pre;"> </span> onion, 3 ounces (90 g) chopped fine</li>
<li>3<span class="Apple-tab-span" style="white-space: pre;"> </span> tablespoons (45 ml) French style whole-grain mustard</li>
<li>3<span class="Apple-tab-span" style="white-space: pre;"> </span> tablespoons (45 ml) fresh lemon juice</li>
<li>sugar substitute equivalent of 2 tablespoons sugar, or to taste</li>
<li>1<span class="Apple-tab-span" style="white-space: pre;"> </span> tablespoon (15 ml) Worcestershire sauce</li>
<li>1 to 2<span class="Apple-tab-span" style="white-space: pre;"> </span> tablespoons (15 to 30 ml) hot sauce (optional)</li>
<li>1/4<span class="Apple-tab-span" style="white-space: pre;"> </span> teaspoon (1.25 ml) ground allspice</li>
<li>1/4<span class="Apple-tab-span" style="white-space: pre;"> </span> teaspoon (1.25 ml) ground ginger</li>
<li>1/3<span class="Apple-tab-span" style="white-space: pre;"> </span> cup (160 ml) water</li>
<li>freshly ground pepper</li>
<li>olive oil cooking spray</li>
<li>6<span class="Apple-tab-span" style="white-space: pre;"> </span> chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed</li>
</ul><div>Cooking Procedure:</div><div><ol><li>Prepare the coals in the barbecue or light the grill.</li>
<li>To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.</li>
<li>When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.</li>
<li>To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.</li>
</ol><div><table style="color: #111111; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 16px;"><tbody>
<tr><td valign="top"><b>Per serving (with 2 tablespoons sauce):</b></td><td>170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium<br />
</td></tr>
</tbody></table></div></div><div><i>Source: http://www.diabetic-recipes.com</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-68963193850887815392010-10-19T05:23:00.000-07:002010-10-19T05:23:55.389-07:00Fruit Salad - Filipino StyleFruit salad is very popular in the Philippines especially during summer because of the very hot weather. You can see vendors selling fruit salad placed in an ice candy wrapper and this is "selling like hot cake" to the streets in every place in the country.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkveGID_f2O2aNm5AHEK4IlewCkEF9cXEdISqL0YDm1ysYxO_zPvJjr591xjdx79VzzpHEQbE0k7sqevF7ODf36cviTdCDebl1JeY_WxulN8KJbAeTlVzZgEz1A3wtGuKz-3sF2pKP4SU/s1600/fruitsaladfilipinostyle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkveGID_f2O2aNm5AHEK4IlewCkEF9cXEdISqL0YDm1ysYxO_zPvJjr591xjdx79VzzpHEQbE0k7sqevF7ODf36cviTdCDebl1JeY_WxulN8KJbAeTlVzZgEz1A3wtGuKz-3sF2pKP4SU/s320/fruitsaladfilipinostyle.jpg" width="320" /></a></div><br />
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Due to this phenomenon, even the big fast food chains are having their own recipes for fruit salad. I have here a fruit salad recipe I found in the net and I want to share it here. It is very easy to make and you will surely like it.<br />
<br />
Ingredients:<br />
<br />
<ul><li>1 1/2 cups heavy cream</li>
<li>1 (8 ounce) package cream cheese</li>
<li>3 (14 ounce) cans fruit cocktail, drained</li>
<li>1 (14 ounce) can pineapple chunks, drained</li>
<li>1 (14 ounce) can lychees, drained</li>
<li>1 cup coconut</li>
<li>1 (8 ounce) package unsalted chopped almonds (optional)</li>
<li>1 1/2 cups cubed apples (optional)</li>
</ul><div>Procedure:<br />
<br />
<ol><li>Mix heavy cream and cream cheese together to a smooth sauce like consistency.</li>
<li>Combine with other ingredients and blend well, chill overnight.</li>
</ol><div>This specification can make up to 6 servings.</div><div><br />
</div><div>Source: <i>http://www.food.com/recipe/filipino-style-fruit-salad-37628</i></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-17688263305088878932010-10-11T02:15:00.000-07:002010-10-11T02:15:22.037-07:00Orange Herb Roasted ChickenThis whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOI8XWMa491LE532DH-TIcloY15GDLTXhGTxr1tX8R0RK864rzbOgpeW-VG4axzuEspEUmy1hxme0DdIjCQaGLbw4o9mCLN7P3Bb14rgz_u8W8SDow8w_Cx9gspF9A2SMc1Y0sHt1Zo4/s1600/orange+herb+roasted+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJOI8XWMa491LE532DH-TIcloY15GDLTXhGTxr1tX8R0RK864rzbOgpeW-VG4axzuEspEUmy1hxme0DdIjCQaGLbw4o9mCLN7P3Bb14rgz_u8W8SDow8w_Cx9gspF9A2SMc1Y0sHt1Zo4/s1600/orange+herb+roasted+chicken.jpg" /></a></div><br />
<br />
Ingredients<br />
<br />
1 cup chicken broth<br />
1 (4 pound) whole chicken, rinsed and patted dry<br />
1/2 cup butter, cut into 1 tablespoon sized pieces<br />
2 navel oranges, halved<br />
salt and pepper to taste<br />
2 cloves garlic, minced<br />
1/2 cup butter, melted<br />
2 sprigs fresh rosemary<br />
2 sprigs fresh thyme<br />
2 sprigs fresh sage<br />
<br />
Directions<br />
<br />
1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.<br />
<br />
2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.<br />
<br />
3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.<br />
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Source: <a href="http://allrecipes.com/Recipe/Orange-Herb-Roasted-Chicken/Detail.aspx"><i>allrecipes.com</i></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-32842804776640978762010-09-29T02:16:00.000-07:002010-09-29T02:20:51.836-07:00Crab CakesFor those who loves to bake, here is one cool recipe for you. Crab cakes! Yes, crab cakes are becoming popular especially for the seafood and cake lovers. Here is a crab cake recipe I stumbled upon from the net:<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYD6gnyvbOZzifM_aaS5D3ThoYO4kHmbVW15HOH-_1FAJWwdvNdb72OHnJ22pG12oMC69U7iDQzvRb2UmNmpZ6Oh0BaPaY-NcS2OjFdBhU9BD97gEWaSA8Y5ml3ZJHcUCOcfPjN-MTt4/s1600/crabcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYD6gnyvbOZzifM_aaS5D3ThoYO4kHmbVW15HOH-_1FAJWwdvNdb72OHnJ22pG12oMC69U7iDQzvRb2UmNmpZ6Oh0BaPaY-NcS2OjFdBhU9BD97gEWaSA8Y5ml3ZJHcUCOcfPjN-MTt4/s320/crabcakes.jpg" width="320" /></a></div><br />
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Ingradients:<br />
1 pound fresh lump crabmeat, picked over for cartilage<br />
1 egg<br />
1/4 cup chopped red bell pepper (optional)<br />
1/2 cup chopped scallion (optional)<br />
1/4 cup mayonnaise<br />
1 tablespoon Dijon mustard<br />
Salt and freshly ground black pepper<br />
2 tablespoons bread crumbs, preferably fresh, or cracker crumbs, or as needed<br />
About 1 cup all-purpose flour for dredging<br />
Curry powder (optional)<br />
2 tablespoons peanut, extra virgin olive, or vegetable oil<br />
2 tablespoons butter or more oil<br />
Lemon wedges and/or Tartar Sauce<br />
<br />
Procedure:<br />
1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.<br />
<br />
2. Refrigerate the mixture until you're ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it's ready to go when you finish mixing).<br />
<br />
3. Season the flour with salt and pepper and add some curry powder if you like. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1- inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce.<br />
<br />
<i><span class="Apple-style-span" style="font-size: small;">From http://www.howtocookeverything.tv/recipe.php%3Fnid=29.html</span></i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-7551673352953873022010-01-20T00:52:00.000-08:002010-01-20T00:52:40.868-08:00Home Made Barbecue SauceYour barbecue tastes better if you baste it with barbecue sauce. There are a lot of commercial barbecue sauce in the market but if you want to make at home, here is a sample recipe for delicious barbecue sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ETbnYmiT9EMvB5eBzYhHkS_nfWMsFk03MClCZfg_YrM9QkJsOxv2Hgfshz8qQMjiK1XSD0sFXAm6e0upN6eS7E_hQZROVO49rpQwdwH8ILxvtZttCfj6rDujmj1kjFeQYzg-ld65Y0/s1600-h/homemadebarbecuesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ETbnYmiT9EMvB5eBzYhHkS_nfWMsFk03MClCZfg_YrM9QkJsOxv2Hgfshz8qQMjiK1XSD0sFXAm6e0upN6eS7E_hQZROVO49rpQwdwH8ILxvtZttCfj6rDujmj1kjFeQYzg-ld65Y0/s320/homemadebarbecuesauce.jpg" /></a><br />
</div><br />
Ingredients:<br />
<br />
<ul><li>3 tablespoons margarine</li>
<li>4 tablespoons flour</li>
<li>1 cup water</li>
<li>2 tablespoons soy sauce</li>
<li>dash of pepper</li>
</ul><div>Procedure:</div><div><ol><li>Melt margarine in skillet.</li>
<li>Blend in flour.</li>
<li>Add water, soy sauce and pepper.</li>
<li>Cook until mixture is thick, stirring constantly.</li>
</ol><div><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-17588006634874083072010-01-20T00:46:00.000-08:002010-01-20T00:58:27.323-08:00Pork BarbecuePork Barbecue is one of the special recipes in many Filipino occasions. Everybody love it especially the children.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzzDxM_bSwG7FY8BquOsMfkC2Ultpo04Frb9rDPwLsJLIxSQaRBiUEk3pUqWSKd4nxkN-8ZHH6mwaxeuaE2ijNZdf41oXIyfBWYEX3UW6jYENpFJg0laf80gqdJuSUGll9cFZTrrnx08/s1600-h/pinoyporkbarbecue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzzDxM_bSwG7FY8BquOsMfkC2Ultpo04Frb9rDPwLsJLIxSQaRBiUEk3pUqWSKd4nxkN-8ZHH6mwaxeuaE2ijNZdf41oXIyfBWYEX3UW6jYENpFJg0laf80gqdJuSUGll9cFZTrrnx08/s320/pinoyporkbarbecue.jpg" /></a><br />
</div><br />
Ingredients:<br />
<br />
<ul><li>1/2 kg lean pork, sliced</li>
<li>1/4 kg liver, sliced</li>
<li>5 cloves garlic, crushed</li>
<li>1/2 cup calamansi juice</li>
<li>1/4 tsp pepper</li>
<li>1/4 cup soy sauce</li>
</ul><div>Procedure:<br />
</div><div><ol><li>Mix all ingredients in a bowl.</li>
<li>Marinate pork pieces for 2 to 3 hours.</li>
<li>Arrange the pork pieces in bamboo skewers.</li>
<li>Broil over live charcoal.</li>
<li>Baste with <a href="http://filipinopinoyrecipes.blogspot.com/2010/01/home-made-barbecue-sauce.html">barbecue sauce</a> while broiling.</li>
</ol><div><br />
</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-43869605776485101702010-01-09T01:14:00.000-08:002010-01-09T01:14:58.991-08:00Chicken Pastel<b>Chicken Pastel</b> Filipino Style.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5h55rDYqy1oQhYAU0AFTTeK-T3wcEiuLIx800jjVirtWNN9Mj3cvFBDNXLgsyJ_YlGA7JsEa-RJUFtbg89rLkk3SGuAjn8reRr0TO6OBmKphLWMikwveKe0bofBnXTjG3-vjiMYOK3V8/s1600-h/chickenpastel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5h55rDYqy1oQhYAU0AFTTeK-T3wcEiuLIx800jjVirtWNN9Mj3cvFBDNXLgsyJ_YlGA7JsEa-RJUFtbg89rLkk3SGuAjn8reRr0TO6OBmKphLWMikwveKe0bofBnXTjG3-vjiMYOK3V8/s320/chickenpastel.jpg" /></a><br />
</div><br />
<br />
Ingredients:<br />
<br />
<ul><li>1 chicken, cut up and boned</li>
<li>3 tablespoons soy sauce</li>
<li>1 teaspoon kalamansi juice</li>
<li>5 cups cold water</li>
<li>1 1/2 teaspoons salts</li>
<li>1/4 cup butter</li>
<li>1 pc chorizo de bilbao, sliced</li>
<li>1 cup Vienna sausage, sliced</li>
<li>1 cup broth</li>
<li>1 pc carrot, cut into cubes</li>
<li>3 pcs potato, cut into cubes</li>
<li>1 can cream soup</li>
<li>1/2 cup green olives</li>
<li>1/2 cup mushrooms</li>
<li>2 tablespoons flour</li>
<li>2 hard-cooked egg, sliced</li>
</ul><div>Cooking Procedure:</div><div><ol><li>Marinate chicken pieces in soy sauce and kalamansi juice</li>
<li>Place them in a saucepan with water, salt and pepper; let boil and simmer until tender</li>
<li>Melt butter in skillet. Brown the chicken.</li>
<li>Drop in slices of chorizo de bilbao and Vienna sausage.</li>
<li>Pour in the broth. Cover and cook until half done.</li>
<li>Add green olives, carrots, potatoes, mushrooms and cream soup.</li>
<li>Cook everything together. Thicken with flour if necessary. Season well.</li>
<li>Transfer cooked mixture to a baking dish then garnish with slices of hard-cooked eggs.</li>
<li>Cover the dish with pie crust.</li>
<li>Bake at 204 Degrees Celsius for about 40 to 50 minutes until crust is golden brown.</li>
<li>Serve hot.</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-21188626624005303882010-01-05T22:50:00.000-08:002010-01-05T22:50:26.689-08:00Bibingkang Galapong<b>Bibingkang Galapong</b> is otherwise known as <b>Coconut Rice Cheesecake</b>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtYPnUcRW08sL3b61Kvu9wEgmsGoAYRoHOL98rEU4eYERD9EFndSlM8KKze40Spu06vKNZB24SaW2ogyjfbDufnlGXO0VX0wgVa0LilmJfL93WxJaHJzcGxr9qlDb115LNl65jeQIXqE/s1600-h/bibingkanggalapong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtYPnUcRW08sL3b61Kvu9wEgmsGoAYRoHOL98rEU4eYERD9EFndSlM8KKze40Spu06vKNZB24SaW2ogyjfbDufnlGXO0VX0wgVa0LilmJfL93WxJaHJzcGxr9qlDb115LNl65jeQIXqE/s320/bibingkanggalapong.jpg" /></a><br />
</div><br />
<br />
Ingredients:<br />
<br />
<ul><li>2 cups enriched rice soaked and ground in 1/2 cup water</li>
<li>1 cup rich coco milk</li>
<li>1 1/2 cup sugar</li>
<li>1 teaspoon baking powder for every cup of the mixture</li>
<li>3 tablespoon butter of margarine</li>
<li>8 eggs well beaten</li>
<li>grated cheese</li>
</ul><div>Procedure:</div><div><ol><li>Mix the ground enriched rice and sugar. </li>
<li>Add the butter, baking powder and the well beaten eggs with rich coco milk.</li>
<li>Pour into pie and cake pans lined with wilted banana leaf.</li>
<li>The pans should only be two thirds (2/3) full.</li>
<li>Bake in moderate oven until slightly brown.</li>
<li>Sprinkle with grated cheese or sugar.</li>
<li>Bake again to finish browning.</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-62016540894777201882009-11-22T16:57:00.000-08:002009-11-22T16:57:38.907-08:00Oes Tsetnoc Penalized by GThis blog has been penalized by Google for unknown reason for me. This used to receive more than a hundred visitors form Google alone but now only Yahoo and Bing are the source of visitors for this blog. This is what happened also to my <b><a href="http://oestsetnoc.supersized.org/">oes tsetnoc</a></b> entry in the ongoing SEO contest sponsored by Promo Junkie.<br />
<br />
They have the same fate but in oes tsetnoc, I am able to dig the real cause of the penalty it received. It's the blog commenting that harmed the rank of my entry. I tried to do what the others are doing in their link popularity campaign and all I got is the penalty.<br />
<br />
I was not actually doing blog commenting but I was tempted to do since everybody is doing it in the contest. I was hoping that it could give a little push to my campaign but it pushed me way way down below. I am again optimizing it with my own strategies and hope it could go back to the top ten soon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-81371215503605067692009-11-18T00:38:00.000-08:002009-11-18T00:38:21.258-08:00Pansit Luglog<b>Pansit Luglog</b>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDS0F72WeMdqFonGwzn5pVxxxHblREhMbjZIc2t7qY9AUmRMalAGvr4WzIrODpHRtQwYUdETBQrjFuJxrsN7Y_qwFnyDWlJ7Inx3wML2M0yF32EyF4mRx8FVRxW9t4Xu61XXJn-WQbiJY/s1600/pansitluglog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDS0F72WeMdqFonGwzn5pVxxxHblREhMbjZIc2t7qY9AUmRMalAGvr4WzIrODpHRtQwYUdETBQrjFuJxrsN7Y_qwFnyDWlJ7Inx3wML2M0yF32EyF4mRx8FVRxW9t4Xu61XXJn-WQbiJY/s320/pansitluglog.jpg" /></a><br />
</div><br />
<div style="text-align: center;"><b><br />
</b><br />
<b>Palabok Sauce</b><br />
</div>Ingredients:<br />
<br />
<ul><li>2 cups shrimp juice</li>
<li>1/4 cup atsuwete water</li>
<li>4 tablespoons cornstarch dissolved in 1/2 cup water</li>
<li>salt to taste</li>
</ul><div>Procedure:<br />
</div><div><ol><li>Put shrimp juice, atsuwete water and cornstarch in a saucepan</li>
<li>Bring to a boil, stirring constantly</li>
<li>Season with salt</li>
</ol><div style="text-align: center;"><b>Pansit and Garnishings</b><br />
</div><div style="text-align: left;">Ingredients:<br />
</div><div style="text-align: left;"><ul><li>1 kg bihon, soaked in water for 10 minutes then drained</li>
<li>1 cup mongo sprouts, boiled in q water</li>
<li>1/2 cup flaked tinapa</li>
<li>1/2 cup tsitsaron, pounded</li>
<li>1/2 cup shrimps, boiled and shelled</li>
<li>2 pcs hard-boiled eggs</li>
<li>1/4 cup green onions, chopped</li>
<li>4 cloves garlic, chopped and fried</li>
<li>salt to taste</li>
<li>dash of pepper</li>
<li>2 tablespoons patis</li>
<li>10 pcs kalamansi</li>
</ul><div>Procedure:<br />
</div><div><ol><li>Blanch bihon in boiling water</li>
<li>Drain and place on a large platter</li>
<li>Cover with sauce</li>
<li>Garnish with tinapa, tsitsaron, eggs and shrimps.</li>
<li>Sprinkle green onions and fried garlic on the noodles and season with salt and pepper</li>
<li>Serve with kalamansi and patis</li>
</ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-8162752346782035962009-11-18T00:24:00.000-08:002009-11-18T00:24:56.661-08:00Pansit LomiPansit lomi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg374BeUX566DLlDuPW5i5OcjdWR01Eq2CGS8qB2UuuPm5AU9Y8U47DzaVK6Z-9mvyw2f2QwtQekl7IffgHfmjjFKOxKWK9rg-hxUoeWbstoW_HlTVlEcIA8Z_zAasZd0DlcoOMF375itQ/s1600/pansitlomi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg374BeUX566DLlDuPW5i5OcjdWR01Eq2CGS8qB2UuuPm5AU9Y8U47DzaVK6Z-9mvyw2f2QwtQekl7IffgHfmjjFKOxKWK9rg-hxUoeWbstoW_HlTVlEcIA8Z_zAasZd0DlcoOMF375itQ/s320/pansitlomi.jpg" /></a><br />
</div><br />
<br />
Ingredients:<br />
<br />
<ul><li>2 tablespoons cooking oil</li>
<li>1 teaspoon garlic, minced</li>
<li>1 pc medium sized onion, sliced</li>
<li>100 g pork, cubed</li>
<li>2 tbsps soy sauce</li>
<li>1 1/2 teaspoons salt or patis</li>
<li>5 cups meat stock</li>
<li>1 cup cabbage, in strips</li>
<li>1/2 kg fresh miki, blanched</li>
<li>kalamansi</li>
</ul><div>Procedure:<br />
</div><div><ol><li>Heat cooking oil and saute garlic and onion</li>
<li>Add pork and fry until light brown</li>
<li>Season with soy sauce an salt or patis as desired</li>
<li>Add meat stock and let simmer until pork is tender</li>
<li>Add vegetables, then stir in noodles</li>
<li>Cook until done</li>
<li>Adjust seasonings</li>
<li>Serve with kalamansi and patis</li>
</ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-17304720620420492892009-10-19T00:58:00.000-07:002009-10-19T01:23:26.431-07:00Fresh Lumpia (Filipino Style)Nutritious <b>fresh lumpia</b>.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ERVJEWYBlBCNKisIaZ_6Z3MXsdK-857NJZ-E4rcB4DP-9LjyO5NM_59AXcX6pFTcdMwHkFvqmPfKZWWJKmEhynDqTUYnW6dTvCNolF1IwA4AAJYZtBV3FH3A3y3BPBA41IYjN-7G76k/s1600-h/freshlumpia.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ERVJEWYBlBCNKisIaZ_6Z3MXsdK-857NJZ-E4rcB4DP-9LjyO5NM_59AXcX6pFTcdMwHkFvqmPfKZWWJKmEhynDqTUYnW6dTvCNolF1IwA4AAJYZtBV3FH3A3y3BPBA41IYjN-7G76k/s320/freshlumpia.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394223599449889986" /></a><br />Ingredients:<div><ul><li>1 tablespoon atsuwete</li><li>2 tablespoons fat</li><li>3 tablespoons cooking oil</li><li>2 cloves garlic</li><li>1/2 cups onion, chopped</li><li>1/4 kg pork or chicken, par-boiled and shredded</li><li>1/4 cup shrimps, blanched, shelled and sliced</li><li>4 pcs tokwa, cut into strips</li><li>1 1/2 water or soup stock</li><li>5 medium sized potatoes, cut into strips</li><li>1/2 cup snap beans, cut into strips</li><li>1 medium sized carrot, cut into strips</li><li>4 tablespoons kintsay, chopped</li><li>1 teaspoon salt</li><li>2 tablespoons, patis</li><li>20 pcs lettuce leaves</li><li>20 pcs <a href="http://filipinopinoyrecipes.blogspot.com/2009/10/homemade-lumpia-wrapper.html">lumpia wrapper</a></li></ul><div>Procedure:</div><div><ol><li>Heat atsuwete seeds in hot fat to extract color. Remove the seeds and set aside.</li><li>Saute garlic in cooking oil until light brown.</li><li>Add onion, pork or chicken, shrimps, and tokwa.</li><li>Pour in water or soup stock. Cover.</li><li>Cook until pork or chicken is tender. Add potatoes and carrots and cook fir 5 minutes and add atsuwete extract.</li><li>Add the rest of the vegetables.</li><li>Season with salt and patis.</li><li>Cook until all vegetables are done.</li><li>Drain in a colander and allow to cool.</li><li>When cool, place lumpia mixture in a wrapper with a leaf of lettuce showing at one end.</li><li>Serve with <a href="http://filipinopinoyrecipes.blogspot.com/2009/10/homemade-lumpia-sauce.html">lumpia sauce</a>.</li></ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-91471248468566995982009-10-19T00:52:00.000-07:002009-10-19T00:57:54.042-07:00Homemade Lumpia Sauce<b>Lumpia sauce</b>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iutZzeabaIea_9buBOSmv-Kzc39UHhdE38xCaAyQjtbXlKGgItHi7AAQBuC5BLliSJBtFQUV0ARb5-Gw-HGr_L4G0c5nOzEk5JqQBStnT5vwIT7lixnThgsFCZu1J1pfWQE64QRlg-A/s1600-h/lumpiasauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iutZzeabaIea_9buBOSmv-Kzc39UHhdE38xCaAyQjtbXlKGgItHi7AAQBuC5BLliSJBtFQUV0ARb5-Gw-HGr_L4G0c5nOzEk5JqQBStnT5vwIT7lixnThgsFCZu1J1pfWQE64QRlg-A/s400/lumpiasauce.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394216937442984498" /></a><br />Ingredients:<div><ul><li>1/2 cup sugar</li><li>2 tablespoons soy sauce</li><li>2 cups broth or water</li><li>1 teaspoon salt</li><li>2 tablespoons cornstarch dissolved in 1/4 cup water</li><li>4-6 cloves garlic, minced</li></ul><div>Procedure:</div><div><ol><li>Blend the first four ingredients.</li><li>Bring to a bowl.</li><li>Thicken with cornstarch.</li><li>Sprinkle with minced garlic. Serve.</li></ol><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-37096850965774021582009-10-19T00:46:00.000-07:002009-10-19T00:52:11.511-07:00Homemade Lumpia Wrapper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNfvTWKPIOMc-RXfN3FKwS9HvXVSRdxhreah8nYpXX_9mIN-1DN6MUzwGlgX-rBoJhP-iFp2LRWms5k4z5RWXg2oaKgSspQLUMY1ZrdaSaOnpFNr7XhJphkr2gMd-yF5oCxunQA_FUQ/s1600-h/lumpiawrapper.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 398px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNfvTWKPIOMc-RXfN3FKwS9HvXVSRdxhreah8nYpXX_9mIN-1DN6MUzwGlgX-rBoJhP-iFp2LRWms5k4z5RWXg2oaKgSspQLUMY1ZrdaSaOnpFNr7XhJphkr2gMd-yF5oCxunQA_FUQ/s400/lumpiawrapper.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394215732095821970" /></a><br />Ingredients:<div><ul><li>4 tablespoons flour</li><li>1 cup cornstarch</li><li>1 teaspoon salt</li><li>1 teaspoon sugar</li><li>2 cups water</li><li>5 eggs (preferably native)</li><li>cooking oil</li></ul><div>Procedure:</div><div><ol><li>Place flour, cornstarch, salt and sugar in a bowl.</li><li>Add 1/4 cup of water and blend well.</li><li>Break eggs into the bowl and beat just to blend.</li><li>Add the rest of the water.</li><li>Brush frying pan with cooking oil and heat (use non-stick pan if available).</li><li>Spread a basting spoonful of the batter, then tilt pan to spread the mixture evenly on the pan.</li><li>Lift off the wrapper when done. makes 20 wrappers.</li></ol><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-81244205872872267692009-10-19T00:35:00.000-07:002009-10-19T00:44:00.726-07:00Soybean Cassava BibingkaAnother variation of the Filipino native delicacy <b><a href="http://filipinopinoyrecipes.blogspot.com/2009/10/bibingka.html">bibingka</a></b>.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AtXhJcN7P06GXeTezTPZLZJNV_qk67MmkZf2h_gHQSuYGy5cdjiUvTLx0AGmkyeq1i5mPa431J4nqYdnZgu8VO_H_NmzeGNna07VoSe-xKrBM_wdKdiGIoSSy51CHMHlQpya94qaXe8/s1600-h/soybeancassavabibingka.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AtXhJcN7P06GXeTezTPZLZJNV_qk67MmkZf2h_gHQSuYGy5cdjiUvTLx0AGmkyeq1i5mPa431J4nqYdnZgu8VO_H_NmzeGNna07VoSe-xKrBM_wdKdiGIoSSy51CHMHlQpya94qaXe8/s400/soybeancassavabibingka.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394213558600087922" /></a><br /></div><div>Ingradients:</div><div><ul><li>2 cups soybean flour</li><li>3 cups fresh cassava, grated</li><li>3 cups coconut milk</li><li>2 cups molasses</li><li>1/2 teaspoon salt</li><li>1/2 cup thick coconut milk fo rtopping</li></ul><div>Baking Procedure:</div><div><ol><li>Combine first five ingredient in a bowl and mix well blended.</li><li>Pour the mixture into a native baking pan and lined with banana leaves.</li><li>Bake for 40 to 50 minutes</li><li>Before the end of the baking period, pour the thick coconut milk on top of the bibingka and bake for 10 more minutes.</li></ol><div><br /></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-62066911629243902492009-10-11T02:17:00.000-07:002009-10-11T02:23:15.231-07:00Liver Sauce For Lechon<div><b>Liver sauce for Lechon</b>.</div><div><br /></div>Ingredients:<div><ul><li>1 small can liver pate</li><li>1/3 cup vinegar</li><li>1-1/4 cups water</li><li>6 cloves onions, chopped fine</li><li>8 cloves garlic, pounded</li><li>2 tablespoons lard</li><li>1/3 cup powdered biscocho</li><li>1/3 cup sugar</li><li>3/4 teaspoon black pepper</li><li>salt to taste</li></ul><div>Procedure:</div><div><ol><li>Mix liver pate, vinegar, biscocho, sugar, salt and pepper and blend well.</li><li>Saute garlic in lard.</li><li>When brown set aside, leaving only about 1 teaspoon (garlic) in lard. Add onions and fry until tender.</li><li>Add liver mixture.</li><li>Cook over low heat, stirring constantly.</li><li>Serve topped with rest of the browned garlic.</li></ol></div><div><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-12484937405447597992009-10-10T19:57:00.001-07:002009-10-10T20:06:09.732-07:00Lumpia Bangus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_X9MjUEtH41ko3I6J1X2oJcfAGo2PrE7wsC94DZEtW27b91lFrUc6FswrzIOhNmjwii_CwJowIAO-kSDJ47eUBKg0sWNLtOos6Gukj6YMxDM83OwN-dxd4S9ZbeeJZAG_dFArCkSEZg/s1600-h/banguslumpia.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_X9MjUEtH41ko3I6J1X2oJcfAGo2PrE7wsC94DZEtW27b91lFrUc6FswrzIOhNmjwii_CwJowIAO-kSDJ47eUBKg0sWNLtOos6Gukj6YMxDM83OwN-dxd4S9ZbeeJZAG_dFArCkSEZg/s400/banguslumpia.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391173098290577730" /></a><b>Lumpia Bangus</b>.<div><br />Ingredients:<div><ul><li>2 medium sized bangus</li><li>1 small onion</li><li>1 small box raisins</li><li>lard for frying</li><li>3 small tomatoes</li><li>1 teaspoon pounded garlic</li><li>25 big lumpia wrappers</li><li>salt and pepper to taste</li></ul><div>Cooking Procedure:</div><div><ol><li>Clean the fish and parboil.</li><li>Remove the flesh from the bone and set aside.</li><li>Cut tomatoes into small pieces and cut the onion length-wise.</li><li>Saute garlic, onion and tomatoes.</li><li>Add bangus meat and raisins.</li><li>Set aside and cool.</li><li>Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown.</li><li>Drain in absorbent paper and serve hot with sweet and sour sauce.</li></ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-86974847549074361822009-10-10T19:48:00.000-07:002009-10-10T19:56:00.965-07:00Paksiw na Bangus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbtAQ4UYnq8mdvEqlxNAGuBBfY4oURkpJBQyYiP7bvwR-iiTQOpIVhQqhOH1dm5tftpJBd3V_gScGrICeEUbMNCHnIW2arnt4cueXxIX0_RYMbJXd-Qefa3bwVQWIM0cT-EC5gL5UWOQ/s1600-h/paksiwnabangus.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbtAQ4UYnq8mdvEqlxNAGuBBfY4oURkpJBQyYiP7bvwR-iiTQOpIVhQqhOH1dm5tftpJBd3V_gScGrICeEUbMNCHnIW2arnt4cueXxIX0_RYMbJXd-Qefa3bwVQWIM0cT-EC5gL5UWOQ/s320/paksiwnabangus.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391170648088978002" /></a><b>Paksiw Na Bangus</b>.<div><br />Ingredients:<div><ul><li>1 (about 1 lb) fresh, fat bangus</li><li>1 cup vinegar</li><li>3/4 cup water</li><li>1 small quartered ampalaya</li><li>1 small qartered eggplant</li><li>1 piece (1-inch long) pounded ginger</li><li>3 pieces hot green pepper</li><li>patis to taste</li><li>salt to taste</li></ul><div>Cooking Procedure:</div><div><ol><li>Clean bangus without removing the scales.</li><li>Cut into two or three pieces.</li><li>Salt pieces and set aside.</li><li>Prepare vegetables.</li><li>Arrange ampalaya and eggplant pieces in clay pot or non-aluminum pot saucepan.</li><li>Arrange fish and whole peppers over the vegetables.</li><li>Add vinegar.</li><li>Bring to a boil without stirring.</li><li>Add water and continue simmering until fish is cooked.</li><li>Add patis to taste.</li></ol></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-85207654370301397762009-10-10T19:40:00.000-07:002009-10-10T19:47:28.081-07:00Bangus Relleno<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPtcYB8zeU-KsriutHI-SovFiEfTyzqPhkLtZoWg225ql9FuCx6hXU_yAHkP75yueZjcTRKVSYTf1x1OetgKtQSheZNv2P6r8oTGW73-drtiHAOf_5ZEK9xd1TWcpl94oYcL0eVYuxO4/s1600-h/bangusrelleno.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSPtcYB8zeU-KsriutHI-SovFiEfTyzqPhkLtZoWg225ql9FuCx6hXU_yAHkP75yueZjcTRKVSYTf1x1OetgKtQSheZNv2P6r8oTGW73-drtiHAOf_5ZEK9xd1TWcpl94oYcL0eVYuxO4/s400/bangusrelleno.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5391168432905358610" /></a><br /><div><b>Bangus Relleno</b>.</div><div><br /></div><div>Ingredients:</div><div><ul><li>1 bangus</li><li>2 large tomatoes</li><li>1 onion</li><li>1 clove garlic</li><li>1 egg, beaten</li><li>1/2 cup peas</li><li>2 calamansi</li><li>salt and pepper to taste</li></ul><div>Cooking Procedure:</div><div><ol><li>Clean the bangus and cut open at the back.</li><li>Remove the meat of the fish.</li><li>Free of all spines.</li><li>Add salt and pepper to flaked meat.</li><li>Saute garlic, onion and tomatoes.</li><li>Add meat of fish.</li><li>Cook well.</li><li>Before removing from fire, add juice of calamansi and peas.</li><li>Add slightly beaten egg.</li><li>Fill bangus skin with mixture and sew up opening.</li><li>Fry in deep hot fat until fish is golden brown.</li></ol><div><br /></div></div></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7559067433291640728.post-58896094837511556072009-10-09T18:48:00.000-07:002009-10-09T18:56:03.251-07:00Maja Blanca Maiz (corn)<b>Maja Blanca Maiz </b>others call it <b>Maja Con Maiz</b><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVP3Yu24LgGLnKhOZYXm7Mh0p-5A8BgES2TSW_ByRtIbmd7yClG1XlQ-dlNYbatTy6NxXe_EEO1LU0VNgipmbI45LfQTsPf_lrgewtH5KHd4Q9St9AxvQgnyN2zmiWQsYzyWmn7CZ53c/s1600-h/majablancamaiz.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVP3Yu24LgGLnKhOZYXm7Mh0p-5A8BgES2TSW_ByRtIbmd7yClG1XlQ-dlNYbatTy6NxXe_EEO1LU0VNgipmbI45LfQTsPf_lrgewtH5KHd4Q9St9AxvQgnyN2zmiWQsYzyWmn7CZ53c/s400/majablancamaiz.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5390784095288586066" /></a><br /></div><div>Ingredients:</div><div><ul><li>3 cups young corn</li><li>1 cup sugar</li><li>4 cups rich coconut milk</li><li>1 cup galapong or rice flour</li><li>5 tablespoons fresh coconut oil</li></ul><div>Procedure:</div><div><ol><li>Scrape corn from the cobs and strain through coarse muslin.</li><li>Add the sugar, galapong or rice flour and coconut milk and cook over moderate heat, stirring constantly and adding fresh coconut oil little by little to avoid sticking.</li><li>When thick, pour into coconut oil greased platter.</li><li>Serve with latik and toasted coconut with sugar.</li></ol><div><a href="http://filipinopinoyrecipes.blogspot.com/2009/10/maja-blanca.html">How to make Latik</a></div></div></div>Unknownnoreply@blogger.com0