Friday, May 29, 2009

Shrimp and Cabbage Salad with Mustard Dill Mayonnaise

Ingredients:

250g cabbage, shredded
8 pcs medium size shrimps
1 bunch fresh dill
100g carrots, cut into thin strips
250 ml lady's choice mayonnaise
15 ml lady's choice vinegar
50 ml lady's choice corn oil
5 ml lady's choice mustard
2 cups tomatoes, cut into strips
3 pcs green beans, cut diagonally (pre-cooked)
knorr worcestershire sauce, to taste
sugar, to taste
lady's choice salt, to taste
lady's choice pepper, to taste

Procedure:

1. Dredge in a little flour and sear the shrimps with a little lady's choice corn oil, then remove and keep warm.
2. Make dressing by combining the lady's choice corn oil and lady's choice vinegar. Add the lady's choice mayonnaise and lady's choice mustard then mix thoroughly.
3. Add the chopped dill, and the sugar, knorr worcestershire sauce, lady's choice salt and pepper to taste.
4. Combine the cabbage and carrots with the dressing.
5. Place shrimps as a topping and garnish with tomato strips and green beans.

Tuna Salad Tropical

Ingredients:

3 medium lacatan bananas
1-1/2 cups tuna chunks in brine, drained
1/2 cup celery, diced
1 cup Del Monte Pineapple Tidbits, drained (reserve syrup)
2 tbsp sweet pickle relish
6 tbsp mayonnaise
1 tbsp mustard
1-1/4 tsp iodized salt
3 tomatoes, quartered

Procedure:

1. Slice each banana into six. Soak in pineapple syrup with 2 tsp calamansi juice. Drain. Combine tuna, celery, Del Monte Pineapple Tidbits, banana and pickle relish.
2. Combine mayonnaise, mustard and salt. Blend with tuna mixture. Serve cold with tomatoes on top.

Makes 6 servings.

Rainbow Salad

Ingredients:

1 bar red gulaman, shredded
1 bar green gulaman, shredded
1 can (439g) Del Monte Pineapple Chunks, drained
1 cup sweetened nata de coco

Dressing:

1/3 cup all-purpose cream
3 tbsp condensed milk

Procedure:

1. Boil each gulaman bar separately in 2 cups water with 3 tbsp sugar for 5 minutes. Strain over molder. Cool and chill until set. Cut into 1" cubes. Combine with Del Monte Pineapple chunks and nata de coco. Chill while preparing dressing.
2. Mix all-purpose cream and condensed milk until blended. Serve on top of salad mix.

Makes 6 servings.

Mango Buko Loco

Ingredients:

3 tbsp unflavored gelatin
1 cup buko water
1 can condensed milk
2-1/2 cups coarsely chopped ripe mangoes
2 cups coarsely chopped buko meat (2 pcs. buko)

Procedure:

1. Dissolve gelatin in buko water. Bring to boil just until gelatin dissolved. Turn off heat and stir in condensed milk, mangoes and buko meat.
2. Pour into desired molds and chill until set.

Banana Flan

Ingredients:

1 tbsp butter
32 pcs. butter cookies or graham cracker
2 tbsp unflavored gelatin, softened in 1/2 cup water
1-1/4 cups condensed milk
2 cups water
2 eggs well beaten
1 tbsp vanilla extract
6 pcs banana lacatan, thinly sliced

Procedure:

1. Grease 9x9 ovenproof dish with butter. Lay half of the butter cookies or graham cracker at the bottom of the pan. Set aside.
2. In saucepan, dissolve gelatin with milk, water and eggs. Put over medium heat. Stirring constantly until mixture thickens. Add vanilla extract.
3. Pour half flan mixture over cookies or graham cracker. Let cool till half set. Layer up the bananas on top of the flan. Pour remaining flan. Top with remaining cookies or graham cracker. Press them lightly on the flan.
4. Chill and serve.

Thai Noodles with Cilantro & Basil

Each Serving: About 455 calories, 25g protein, 60g carbohydrate, 14g total fat (3g saturated), 3g fiber, 40mg cholesterol, 720mg sodium.


Ingredients:

1/4 kilo dried flat rice noodles
1 tbsp vegetable oil
4 garlic cloves, thinly sliced
1 piece (3 inches) peeled fresh ginger, cut into thin silvers
1 medium onion, thinly sliced
400 grams lean (90%) ground beef
1/2 cup chicken broth
3 tbsp Asian fish sauce
1 tsp sugar
3/4 tsp crushed red pepper
1/4 cup chopped fresh cilantro
1/4 cup sliced fresh basil leaves
1 small cucumber, cut lengthwise in half and thinly sliced crosswise
1/2 cup bean sprouts
1/4 cup unsalted peanuts, chopped
1 lime, cut into wedges

Procedure:

1. In large bowl, pour boiling water over noodles to cover; let soak 15 minutes. Do not soak longer or noodles may become too soft.
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Add garlic, ginger, and onion; cook 8 to 10 minutes or until golden, stirring occasionally. Stir in beef; cook 5 minutes or until meat is no longer pink. Stir in broth, fish sauce, sugar and crushed red pepper. Simmer, uncovered, 5 minutes to thicken slightly.
3. Drain noodles. Add noodles, cilantro, and basil to beef mixture, stirring to heat through. Spoon into 4 bowls; top with cucumber, bean sprouts, and peanuts. Serve with lime wedges.

TIP: Can't find rice noodles? You can substitute linguine, cooked as package directs.



Crab Cakes

Each serving: About 330 calories, 24g protein, 10g carbohydrate, 21g total fat (6g saturated), 1g fiber, 142mg cholesterol, 1,135mg sodium


Ingredients:


Crab Cakes
1/4 cup light mayonnaise
1 tsp grated lemon peel
1/4 tsp dry mustard
1/4 tsp salt
pinch ground red pepper (cayenne)
1/2 kilo lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
2 tbsp butter or margarine

Tartar Sauce
1/4 cup light mayonnaise
3 tbsp chopped dill pickle
2 tbsp chopped chives
1 tbsp capers, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
lemon wedges

Procedure:

1. Prepare crab cakes: In medium bowl, stir mayonnaise, lemon peel, mustard, salt, and pepper until blended. Pick through crabmeat to remove any pieces of shell; avoid breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
2. Onto wax-paper-lined cookie sheet, scoop crab mixture by scant 1/2 cups into 8 mounds; shape each into 3-inch round. Cover and refrigerate 30 minutes or up to 2 hours.
3. Meanwhile, prepare Tartar Sauce: In small bowl, stir together all sauce ingredients. Cover and refrigerate. Makes about 1/2 cup.
4. In nonstick 12-inch skillet, melt butter over medium heat until it begins to brown. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, turning over once. Serve with lemon wedges and Tartar Sauce.

Sunday, May 24, 2009

Thai Shrimp Salad

Ingredients:

2 cups water
1/4 kg white shrimps, fresh, medium size
2 tbsp spring onion, chopped
1 stalk lemon grass, diagonally sliced
1/2 tsp red chilli pepper, chopped and seeded
1 tsp garlic, chopped
1 tbsp calamansi juice
1 tbsp fish sauce(patis)
2 tsp salad oil
4-6 pcs lettuce leaves
3 sprigs coriander leaves

Procedure:

1. Put water in a saucepan. Bring to boil.
2. Add shrimps. Let simmer 2 to 3 minutes or till shrimps turn pink.
3. Using a handy strainer, drain immediately to prevent shrimps from further cooking.
4. Remove shell from shrimps leaving tail intact. Devein shrimps.
5. In a bowl, combine green onion, lemon grass, chilli pepper, garlic, calamansi juice, fish sauce and oil. Mix well.
6. Add shrimps. Seal bowl. Toss to coat well. Chill.
7. Just before serving, toss again.
8. Serve on lettuce-lined plate with coriander leaves.

Variation:

May replace shrimp with squid or crab meat.


Buko Pandan Salad

Ingredients:

1 box gulaman powder, green color, unflavored
1-1/2 cup water
1 pc pandan leaf
3 pcs. coconut, young, sliced into 1/2" square
1/2 cup all-purpose cream
1/4 cup condensed milk
1 cup nata de coco, strained

Procedure:

1. Dissolve gulaman powder in water. Put pandan leaf. Simmer for 5 minutes.
2. Remove pandan leaf.
3. Pour into a square pan or plastic bowl to set.
4. In a separate bowl combine coconut, all-purpose cream, condensed milk and nata de coco.
5. When gulaman sets, cut into cubes.
6. Mix gulaman cubes into the cream mixture. Seal bowl and chill.
7. Serve cold.

Saturday, May 23, 2009

Pineapple Porkies

Ingredients:

1/2 kilo pork tenderloin, cut into cubes
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)
100 g (14pcs.) baguio beans
1-1/2 cups togue
1 red bell pepper, cut into strips
3 tbsp Del Monte Original Blend Ketchup
1 small carrot, cubed

Procedure:

1. Marinate pork cubes in pineapple chunks syrup, 1 tbsp soy sauce, 1 tsp rock salt (or 1/3 iodized salt) and 1/2 tsp pepper for 30 minutes. Brown meat in oil and reserve marinade. Set aside
2. Combine 1 cup water, marinade, Del Monte Original Blend ketchup, 1 tbsp brown sugar, 2 tsp rock salt and pork in a casserole. Simmer for 15 minutes or until meat is tender.
3. Add vegetables and simmer until cooked. Stir in Del Monte Pineapple Chunks and cook for 1 minute.

Makes 8 servings.

Friday, May 22, 2009

Fruit Fizz

Ingredients:

1 small (1 kilo) pakwan (watermelon)
1 medium green apple
1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1 bottle (12oz) sprite or 7-Up (chill until ready to use)

Procedure:

1. Slice pakwan(watermelon) and apples. Remove seeds of pakwan and core of apple. Cut into tidbits or squares. Soak apples in Del Monte Fiesta Fruit Cocktail Syrup for 10 minutes. Drain. Combine with pakwan and Del Monte Fiesta Fruit Cocktail. Refrigerate.
2. Pour well-chilled Sprite or 7-Up just before serving.

Makes 10 servings.

Honeyed Tropical Salad

Ingredients:

4 pcs. lacatan bananas, sliced 1/4" thick
1 kilo avocado, cut into 1" chunks (choose ripe but firm avocado)
1 can (439 g) Del Monte Pineapple Chunks, drained (reserve syrup)

Dressing:

1/4 cup honey
2 tbsp calamansi juice
1/2 cup pineapple chunks syrup

Procedure:

1. Soak bananas in 1 tbsp calamansi juice and pineapple syrup for a few minutes. Drain. Combine with avocado and Del Monte Pineapple Chunks. Set aside.
2. Mix ingredients for dressing. Pour over fruit mixture. Toss until fruits are well-coated. Chill before serving.

Makes 8 servings.

Lite Fruit Salad

Ingredients:

1 red apple
1 green apple
1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
2 tbsp calamansi juice
2 tbsp honey

Procedure:

1. Slice apples into 2. Remove seeds and core. cut into tidbits. Soak in Del Monte Fiesta Fruit Cocktail syrup with calamansi juice.
2. Add Del Monte Fiesta Fruit Cocktail and honey. Chill until ready to serve.

Makes 6 servings.

Pearl Fruit Salad

Ingredients:

1 can (439 g) Del Monte Fiesta Fruit Cocktail, drained (reserve syrup)
1/2 cup raw small sago
1 cup white sugar
crushed ice

Procedure:

1. Add water to Del Monte Fiesta Fruit Cocktail syrup to make 3-1/2 cups. Bring to a boil. Add sago. Simmer for 40 minutes or until cooked. Stir in sugar.
2. Measure every 1/3 cup of sago in individual cups (containers). Top with 1/3 cup Del Monte Fiesta Fruit Cocktail and crushed ice.

Makes 6 servings.

Lola Ramona's Humba

Ingredients:

1 kilo pork knuckles, cleaned
3/4 cup vinegar
1/4 cup soy sauce
20 whole peppercorns
1 head garlic, cracked
1/2 cup brown sugar
1-1/2 cups water
2 small packs of native mushrooms or tenga ng daga
2 small packs banana blossoms
1/2 teaspoon salt
1/4 cup canola oil

Procedure:

1. Marinate pork knuckles in vinegar, soy sauce, peppercorns, and garlic for 1 hour. In the meantime, place brown sugar in a plate. When pork knuckles are fully marinated, dip each piece in brown sugar and pan-fry on medium high heat until golden brown. Remove and put aside until all pieces are done.
2. In the same pan, put all the meat back and pour in all the marinade plus the water. Bring to a boil then lower flame immediately to medium-low then to a simmer to tenderize the meat. After simmering for about 45 minutes, the sauce will noticeably start to thicken. Add salt and allow to simmer for another 10 to 15 minutes.
3. In a separate bowl, soak the native mushrooms and banana blossoms in water for 15 minutes. Once softened, add to the simmering pot of meat. Cook until the meat is tender and the sauce is thick.

Cooking time: 1 hour

Source: YES!

Thursday, May 14, 2009

Mussel, Clam and Fish Soup

Ingredients:

1/4 kilo fresh mussels, scrubbed and debearded
1/4 kilo clams, scrubbed
3-1/2 cups fish broth
1 tsp paprika
1 cup cream
4 tbsp butter
3 tbsp flour
1/4 kilo flesh fish fillet
a handful each of fresh dill and parsley, roughly chopped
2 tbsp lemon juice
salt and black pepper

Procedure:

Put medium-sized stockpot over high heat. Throw in mussels. Cover and heat until the shells open. Pour over a strainer, reserving the liquid. Do the same for the clams. Tip the juices through a fine sieve, removing all impurities. Remove the clam and mussel meat from their shells, leaving a few as garnish. Pour juices into a clean pan under medium heat. Add fish stock and paprika. Simmer for 5 minutes. Remove from heat and stir in cream. In another pan, heat butter and stir in flour under low heat for 2 minutes. Mix in stock and cream mixture. Add fish and simmer for 5 minutes. Add mussels, clams parsley, dill, and lemon juice and simmer for 5 minutes. Serve.

Takes 15 to 20 minutes.
Makes 4 to 6 servings.


Savoury Beef & Mushroom Pasta

Ingredients:

700 g penne pasta, cooked (reserve 1/4 cup pasta broth)
350 g beef sirloin, sliced thinly into wide strips
1/2 tsp peppercorns, crushed
1/4 cup olive oil
10 cloves garlic, crushed
3 pc fresh shiitake mushrooms, sliced
2-1/2 tbsp chopped chives
1 pouch Del Monte Beef & Mushroom Pasta Sauce (750g)
1/4 cup grated parmesan cheese

Procedure:

Sprinkle beef with 1/2 tsp iodized salt and peppercorns. Saute' in olive oil over high heat until brown. Add garlic, mushrooms and chives, then saute' for 5 minutes. Add Del Monte Pasta Sauce, pasta broth and salt to taste. Simmer for 5 minutes. Pour over cooked pasta. Top with cheese.

Makes 13 servings.

Gourmet Chicken Pasta

Ingredients:

1/2 kg ribbon pasta, cooked (reserve 1/3 cup pasta broth)
100 g white onions, sliced
1/4 cup olive oil
100 g (each) red and green bell peppers, cut into strips
12 cloves garlic, crushed
1 tsp dried tarragon
1/2 tsp peppercorns, crushed
350 g chicken breast fillet, cut into strips
1 tbsp chopped chives
1/4 cup white wine
1 pouch Del Monte Beef and Mushroom Pasta Sauce (750g)

Procedure:

Saute' onions in olive oil for 3 minutes. Add bell peppers, garlic, tarragon and peppercorns. Saute' for 3 minutes. Set aside. In the same pan, saute' chicken and chives. Cook for 5 minutes. Add white wine and 1 1/4 tsp iodized salt. Simmer uncovered for 5 minutes. Add pasta broth and Del Monte Beef and Mushroom Pasta Sauce. Simmer for 5 minutes. Pour over cooked pasta. Top with cheese if desired.
makes 13 servings.

Stewed Pork Spareribs with Mustard Greens

Mustard - Scientists have known for a long time that mustard's pungent heat thins mucus and makes it easier to breathe when you have a cold or flu. When you eat a dollop of mustard on a sausage, for example, it delivers a dose of myrosin and sinigrin, chemicals that make mucus watery and easier to expel from the body.
A traditional decongestant is a mustard poultice applied to the chest. Add a few tablespoons of crushed mustard seed to a cup of flour along with a little water to make a paste. Be sure to protect the skin by applying a thick coating of petroleum jelly before you put on the plaster. Don't leave the plaster on for more than 15 minutes or it will burn the skin. Wash your hands thoroughly after handling a mustard poultice and before touching your eyes, nose or mouth.
Soaking your feet in hot water with a little mustard powder can unblock a head cold, help to reduce a fever and soothe a headache. Drawing blood to the feet helps to disperse congestion, increases circulation and eases pressureon the blood vessels in your head.
There are several varieties of mustard including black, brown, and white (also called yellow). White mustard seeds aren't quite as hot as other varieties. Mustard powder is also used to induce vomiting. Don't eat more than a teaspoon of made-up mustard unless you want to throw up.



Ingredients:

1 kilo pork spareribs, cut into serving pieces
1/4 cup light soy sauce
1 1/2 cup dark soy sauce
1/2 teaspoon black pepper
1/4 cup orange juice
2 pieces cinnamon sticks
2 pieces star anise
1 tablespoon white sugar
corn oil for frying
1 1/2 kilo mustard greens, blanched

Procedure:

1. Marinate spareribs with light soy sauce, dark soy sauce, black pepper, 40 ml orange juice, and garlic for 30 minutes.
2. Fry spareribs in hot oil to seal in the juices. Then transfer to a stewing pot.
3. Add in marinate, the rest of the orange juice, cinnamon stick, star anise, and sugar. Let boil then simmer till meat is tender.
4. Serve spareribs with sauce and mustard greens.

Friday, May 8, 2009

Chicken Casserole Pasta

Ingredients:

700 grams chicken thigh, deboned
2 tbsp minced garlic
2 tbsp calamansi juice
1 tbsp salt
1/4 tsp pepper
1/4 cup all- purpose flour
100 g bacon, chopped
2 tbsp butter
1/4 cup onions, chopped
2 tbsp minced garlic
1/2 tsp dried basil
2/3 cup chicken stock or water
1 cup spinach leaves, washed
1/2 cup canned button mushrooms, cut into halves
1 pc red bell pepper, julienned
2 packs alaska crema
1/3 cup grated quickmelt cheese
3 tbsp parmesan cheese
500 grams fettuccine or any pasta, cooked according to package directions

Procedure:

1. Marinate chicken pieces in garlic, juice, salt and pepper for at least 2 hours. Dredge in flour and set aside.
2. In a saucepan, cook bacon until slightly browned. Add in butter and saute' in onions, garlic, and basil. Add in chicken and brown on both sides. Pour in stock and bring to a quick boil.
3. Add vegetables and alaska crema. Simmer for 5 minutes over medium heat. Add in cheese and cook for 5 minutes. Season to taste with salt and pepper. Pour over pasta and serve immediately.

Chunky Chicken Pineapple

Ingredients:

1/2 kilo chicken breast, deboned and cut into strips
4 cloves garlic, crushed
1 med. onion, sliced
1 small (100g) singkamas, cut into cubes
1 stalk celery, sliced diagonally
1 can (234g) del monte pineapple chunks, drained (reserve syrup)
1 tbsp cornstarch, dissolved in pineapple chunks syrup
1 stalk green onion, cut into 1" pieces
1 tsp sesame oil (optional)

Procedure:

1. Season chicken with 1 tsp rock salt (or 1/3 tsp iodized salt), 1/4 tsp pepper and 1 tbsp soy sauce. Sprinkle with 1 tbsp cornstarch. Set aside.
2. Saute' garlic, onions, and chicken. Cook until light brown. Add singkamas, celery, del monte pineapple chunks and dissolved cornstarch. Season with 1/4 tsp rock salt, 1 1/2 tbsp soy sauce and 1 tsp sugar. Simmer for 15 minutes. Add green onions and sesame oil.

Makes 5 servings.

Ginataang Manok in Pineapple

Ingredients:

1 large (500g) chicken breast, cut into serving portions
1 small (300g) papaya, sliced
4 cloves garlic, crushed
1 onion, sliced
1 red bell pepper, cut into strips
1 can (234g) del monte pineapple chunks, drained (reserve syrup)
1 laurel leaf
1 cup kakang gata
1/2 cup sili leaves

Procedure:

1. Marinate chicken in a mixture of pineapple chunks syrup, garlic, onion, laurel leaf, 1 1/2 tsp salt for 5 minutes. Place in a casserole then simmer.
2. Add papaya, red bell pepper, and del monte pineapple chunks. Simmer for 10 minutes. Add kakang gata. Simmer for 5 minutes. Add sili leaves.

Makes 6 servings.

Chicken Stew with Fried Potatoes

Ingredients:

2 tbsp garlic, chopped
2 tsp olive oil
1 small white onion, chopped
10 pieces chicken thighs
1 cup sliced fresh button mushrooms
1 small can pimiento, sliced into strips
1 pack tomato paste (70 g)
1/4 cup white wine
1 1/2 cups crushed tomatoes
1/2 cup chicken stock or water
salt, pepper, and sugar to taste
2 large potatoes, sliced into thick wedges

Procedure:

1. Saute' garlic in olive oil until fragrant. Add onions and cook until translucent. Place chicken thighs, skin side down. Cook until brown on both sides. Transfer to a plate and set aside.
2. Add mushrooms to pan; saute' until tender. Add pimiento and cook for 1 minute.
3. Add in tomato paste and cook until slightly roasted. Deglaze with white wine to scrape off bits that may have accumulated at the bottom of the pan. Add in crushed tomatoes and chicken stock. Bring to boil, then add back chicken pieces. Simmer. Season with salt, pepper, and sugar to taste.
4. While simmering, coat potatoes with flour then deep fry until golden brown. Add to chicken and simmer for 10 minutes or until tender.
5. Serve with steamed white rice.

Thursday, May 7, 2009

Pineapple-Beef Rice Topping

Ingredients:

350 g ground beef
1 small carrot, cubed
1 small green bell pepper, cut into strips
4 cloves garlic, crushed
3/4 cup del monte pineapple tidbits, drained
1 tbsp, cornstarch dissolved in 2 tbsp water
1 tbsp del monte vinegar

Procedure:

1. Saute garlic and ground beef until brown. Add 1 cup water and simmer until meat is tender.
2. Add carrots, 1 tbsp brown sugar, a dash of pepper, 2 tbsp soy sauce, 1/2 tsp rock salt, pineapple syrup and del monte vinegar. Simmer until carrots are cooked.
3. Add del monte pineapple tidbits, bell pepper and cornstarch. Blend then simmer 5-8 minutes. Serve over hot cooked rice.
Makes 6 servings.

Beef Teriyaki

Protein, Meat and Vegetarianism

Protein is the principal component of all living cells, and as a result is indispensable to life itself. Yet the body is not equipped to store it and needs a regular supply of it in the diet. While all food products contain protein (with the exception of highly refined products such as sugar and oil), protein from animal meat, eggs, fish and milk products have a much higher biological value than vegetable protein that might be derived from nuts, seeds, cereals and green leaves. In this sense, pundits of meat consumption firmly maintain that going strictly vegetarian has its own elements of detriment because of missing out on easily absorbable iron from meats that are unlike those from vegetables, which are not as readily assimilated by the human body. Also espoused by proponents of red meat consumption is that meat eaters have a tendency to have more balanced diets overall. For instance, a diet including beef helps meet daily requirements for zinc and linoleic acid, a component of fat in a beef that is a powerful anti carcinogen which helps buttress the immune system. Moreover, lean beef is as effective as chicken and fish in lowering serum cholesterol, which in turn promotes the maintenance of adequate passage on the inside diameters of our veins and arteries. Hmmm... so given the preceding two sub-sections, can meat really be that bad for us? It really seems like the debate will go on as long as rational humans live! Nonetheless, the show must go on....

The Health Factors

For healthy cooking, always trim the outside fat before cooking, and any separable fat before eating. Additionally, season with herbs and spices instead of butter, margarine or cream sauces. Use egg whites instead of whole eggs when cooking meat loaf and other breaded preparations, and limit the use of flour which has a tendency to absorb fat that is being "discarded" during the cooking process. The American Heart Association recommends a daily diet containing no more that five to seven ounces of cooked, lean meat. The percentage of lean meat consumed depends on the amount of bone and fat discarded, the cooking methods used, and how well done it is. Generally, four ounces of raw meat will yield three ounces of cooked meat, but there are exceptions. A 16 ounce T-bone steak, when cooked to medium "doneness" and trimmed of fat and bone, provides between seven to eight ounces of cooked, lean meat.



Ingredients:

1/2 kg beef, sirloin strips
1/2 cup onion, finely chopped
1 tsp garlic, crushed
1 tbsp ginger, fresh, grated
1 tsp cumin, ground
1/2 tsp coriander seeds, crushed
1 stalk lemon grass, finely chopped
1 tbsp miso
1 cup beef stock
1 tbsp brown sugar
2 tbsp cornstarch
1/4 tsp iodized salt
1/8 tsp pepper, black, ground

Procedure:

1. Heat oil in a large non-stick frying pan.
2. Over high heat, saute' beef until brown. Remove beef from pan. Set aside.
3. Put onions, garlic, ginger to the pan. Add a little oil if necessary. Cook for 3 to 5 minutes, then add cumin, coriander seeds and lemon grass.
4. Mix miso and sugar to the sauteed mixture.
5. Dissolve cornstarch in the beef stock. Pour into the pan, and bring to boil, stirring constantly.
6. Return beef into the pan. Simmer gently until beef is heated through.
7. Season with salt and pepper.
8. Serve immediately.

***Recommended to be served with Rice with Green Peas.
***Sauteed bean sprouts can also be served on the side.

Wednesday, May 6, 2009

Seafood Kare-Kare

Ingredients:

1.5 kg assorted seafoods (mussels, clams, shrimps, squids, and fish fillets)
6 pcs. eggplant, med. size, cut and quartered
6-7 pcs string beans, cut
195 g knorr kare-kare paste
1.5 liter broth, used from steamed assorted seafoods

Procedure:

1. Steam or cook assorted seafoods. Set aside.
2. Boil vegetables until half-cooked and set aside vegetable broth.
3. Measure 1.5 liters of combined seafood and vegetable broth, dissolve knorr kare-kare paste in this broth.
4. Add in the seafoods and vegetables. Stir gently to mix.
5. Bring to boil and simmer for 5 minutes.
6. Serve with bagoong alamang.

Sweet & Sour Lapu-Lapu

Ingredients:

3/4 kilo lapu-lapu, filleted and cut into cubes
2 tbsp flour
4 cloves garlic, crushed
1 1/2 cups togue (mongo sprouts)
14 pcs baguio beans (100g), sliced
1 med. red bell pepper, cut into strips
3/4 cup del monte pineapple tidbits, drained (reserve syrup)

Marinade:

2 tbsp del monte pineapple tidbits syrup
2 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper

Procedure:

1. Marinate fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.
2. Saute' garlic, togue baguio beans and red bell peppers in oil. Pour in 1 cup water and remaining del monte pineapple tidbits syrup. Season with 1 tsp sugar, 1/2 tsp pepper, 1 tbsp soy sauce, and 1/2 tsp salt.
3. Add del monte pineapple tidbits and fish. Thicken sauce with 1 tbsp flour dissolved in 2 tbsp water. Simmer for 3 minutes, or until cooked.

Makes 8 servings

Rellenong Bangus

Ingredients:

1 bangus (about 750 gms)
soy sauce and calamansi mixture
1 med. onion, chopped
1 tbsp garlic, chopped
2 med. tomatoes, chopped
250 g ground pork
2 tbsp butter
1 tbsp celery
1 tbsp kintsay
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste

Procedure:

1. Spoon out the bangus flesh from its skin through an opening near the head., while leaving the skin intact. Debone all the flesh and flake. Marinate the skin in the soy sauce and calamansi mixture and pepper. Set aside.
2. Saute' the garlic, onions, and tomatoes. Add the ground pork. Season with salt and pepper.
3. When just about cooked, saute' in the fish flesh. Stir in the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.
4. Stuff the fish skin with this mixture. Sew the opening and wrap tightly with reynolds wrap aluminum foil.
5. In a large frying pan, deep fry the bangus for 10 minutes. Remove the aluminum foil and continue frying until the skin turns brown.

Chili Chicken Pasta

Ingredients:

2 tbsp atchuete oil
1 tbsp chopped garlic
1/4 cup chopped onion
1 cup chopped tomatoes
1 85g liver spread
1/4 cup maggi chilli sauce
1 8g maggi magic sarap
1 cup water
1 250ml nestle all purpose cream
1/4 kg chicken breast fillet, shredded
250 g penne pasta, cooked al dente & drained
salt and pepper to taste

Procedure:

1. Heat atchuete oil. Saute garlic, onion, and tomatoes until limp. Add chicken, maggi chilli sauce, liver spread and maggi magic sarap. Cook for 2 minutes.
2. Add water and bring to a boil. Lower heat then add nestle all purpose cream. Season with salt and pepper.
3. Toss is pasta. Mix until pasta is completely coated with sauce and cook for 1 minute more.
Serves 4-6

Cajun Chicken Wings


Ingredients:

1 250 ml nestle all purpose cream
2 8g maggi magic sarap
1/4 cup maggi chilli sauce
10 pcs chicken wings, cut into 2
1 cup flour
1 tsp paprika
1 tsp thyme leaves
cooking oil for deep frying

Procedure:

1. Combine nestle all purpose cream, maggi magic sarap and maggi chilli sauce. Marinate chicken wings in this mixture for at least 15 minutes.
2. Dredge marinated wings in flour, paprika and thyme leaves. Deep fry until golden brown, blotting to remove oil before serving.
Serves 4-6

Chicken Rolls with Herb-Cream Sauce

Ingredients:

For Roll:

800 gms ground chicken
1 cup chopped onions
3 tbsp chopped green bell pepper
3 tbsp chopped red bell pepper
1/3 cup chopped carrots
3 tbsp tomato catsup
1/2 cup grated cheese
1/2 pack alaska crema
1/2 cup breadcrumbs
1/3 cup flour
1 egg
1 1/2 tsp salt
1/8 tsp pepper

For Sauce:

2 tbsp butter
1/4 tsp rosemary leaves
1/8 tsp oregano
2 tbsp chopped parsley
2 tbsp flour
1/2 cup chicken stock/water
1/2 pack alaska crema
salt and pepper

Procedure:

1. Blend first 13 ingredients in a bowl until well blended. Divide mixture into 5 and wrap with a foil to form a log (embutido style). Steam for 40 minutes and let cool. Chill before slicing.
2. To make the sauce, saute' herbs in butter. Add in flour to make a roux. Pour in water, little by little, mixing well after each addition to prevent lumps. Add in alaska crema and cook over low heat until thick.

Grilled Chicken with Parsley Butter Rice

Takes 15 minutes
Makes 1 serving



Ingredients:

2 pieces chicken breast fillet
2 tbsp fajitas seasoning mix
2 tsp water
1 tbsp butter
1 tbsp parsley, chopped
1 cup cooked rice
salt to taste

Procedure:


1. Grilled Chicken: Mix fajitas seasoning mix with water. Marinate chicken fillets with fajitas mixture for 10 minutes. Place pan griller over high heat. Oil griller so that chicken won't stick to pan and cook fillets for 2 to 3 minutes on each side.
2. Parsely Butter Rice: Melt butter in a pan over medium heat. Add chopped parsley, then rice. Season with salt and pepper.

Tuesday, May 5, 2009

Chicken Arroz Caldo

Ingredients:

2 tbsp cooking oil
1 tsp sesame oil
1 tsp ginger, shredded
1 1/2 cups rice (uncooked)
8 cups water
2 packs 7 g ajinomoto ginisa all purpose seasoning mix
1 whole chicken, cut into serving pieces
3 tbsp fish sauce (patis)
1/4 cup spring onions, chopped

Procedure:

1. Saute ginger in mixture of cooking oil and sesame oil.
2. Add rice and malagkit rice and saute. Add all other ingredients and sprinkle ajinomoto ginisa all purpose seasoning mix.
3. Simmer for 45 minutes to 1 hour. Top with spring onions.
Serve hot.

Chicken Sotanghon Soup

Ingredients:

1 tbsp vegetable oil
1/8 cup onion leeks, chopped
1/4 cup carrots, sliced
1/8 cup celery, chopped
3/4 cup chicken breast, cubed
1 tsp soy sauce
3 cups chicken stock
1/4 tsp paprika
2 packs 7 g. ajinomoto ginisa all purpose seasoning mix
3/4 cup sotanghon, soaked

Procedure:

1. Heat vegetable oil in a stock-pot. Stir-fry leeks, carrots, celery, chicken, then add soy sauce. Stir-fry until chicken is cooked.
2. Pour chicken stock. Add paprika, then sprinkle ajinomoto ginisa all purpose seasoning mix. Add soaked sotanghon and let it simmer for 2 minutes.
Serve hot.

Coco Cream Paella

Ingredients:

1/4 cup atchuete oil
2 tbsp garlic, chopped
1/4 cup onion, chopped
3 pcs. longganisang macau, sliced
100 g pork, cut into cubes
100 g chicken, cut into serving pieces
2 maggi chicken broth cubes
pepper, to taste
4 cups steamed rice
1 385 ml carnation coco evap
2 pcs red bell pepper, cubed
1/4 cup green peas
2 pcs hard boiled egg
1 tbsp kasubha

Procedure:

1. Saute garlic and onion in atchuete oil until limp. Add longganisa and cook for 30 seconds.
2. Add pork and chicken and cook until meats turn white in color. Season with maggi chicken broth cubes and pepper before stirring in rice. Mix well.
3. Pour in carnation coco evap and toss to coat all ingredients with sauce.
4. Add bell pepper and green peas. Cook while constantly stirring for another 5 minutes or until rice is dry and lumpy.
5. Garnish with kasubha and serve with slices of boiled eggs.
4-6 Servings

Shrimp Roll

Ingredients:

24 pcs. large shrimps (400g)
1 small carrot, chopped
1 can (234g) del monte crushed pineapple, well-drained
3 stalks green onions, chopped
12 lumpia wrappers, cut into 2

Procedure:

1. Remove shell and head of shrimp. Cut off and save tail. Chop shrimp meat and combine with the rest of the ingredients. Season with 1 tsp rock salt (or 1/3 tsp iodized salt), 1/4 tsp soy sauce and 1/4 tsp pepper. Mix well.
2. Wrap every 1 tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll. Fry in oil until golden brown. Serve with del monte tomato or banana ketchup.

Makes 6 servings.

Monday, May 4, 2009

Binusog Na Pusit (recipe #2)


Ingredients:

1/2 kg squid, 12 to 15 pcs
2 tbsp calamansi juice
1/4 cup soy sauce
1/4 tsp iodized salt
1/8 tsp pepper, black, ground
1 tsp garlic, chopped
1/2 cup onion, chopped
1/4 cup tomatoes, chopped
1 sprig kinchay, chopped
1/2 cup singkamas, chopped
1/4 cup green pepper, chopped
1/2 cup pork, ground
2 pcs. eggs, beaten
2 tbsp oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 tbsp ginger, sliced
1/4 cup oyster sauce
2 pcs. chilli pepper, chopped
1/2 cup water
3 tbsp cornstarch
1/4 cup water

Procedure:

1. Clean squid. Separate head from body. Drain in a handy strainer.
2. Marinate squid in calamansi juice, soy sauce, salt, pepper.
3. Cut off head, leaving a portion of the head connected to the tentacles intact. Reserve this to seal the stuffing in the body. Put this portion back to the marinade.
4. Chop the head into small pieces. Set aside.
5. Mix garlic, onions, singkamas, tomatoes, kinchay, green pepper and ground pork.
6. Combine meat mixture into cavity of each squid heads. Blend in an egg.
7. Stuff mixture into cavity of each squid.
8. Put reserved head with tentacles in body opening.
9. Secure in place with a toothpick.
10. Arrange in a steamer and cook for 20 minutes.
11. Heat oil in a pan, saute garlic until brown. Add onions and cook till transparent. Add ginger and cook for 30 seconds.
12. Add oyster sauce, chilli pepper and water. Let it simmer.
13. Add steamed stuffed squids and simmer in sauce for 2 minutes.
14. Dissolve cornstarch in water and blend into the sauce.
15. Cook for a few minutes or until cornstarch thickens.
16. Arrange in a deep platter.
Serve hot.

Variation:

After step #9, coat stuffed squid in beaten egg, coat in flour and fry in hot oil. Serve immediately with Sweet and Sour Sauce.

Sweet and Sour Sauce

Ingredients:

1 tbsp soy sauce
2 tbsp banana catshup
3 tbsp vinegar
3 tbsp sugar, white
1/2 cup water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
1/2 pc green pepper, sliced finely lengthwise

Procedure:

1. Mix all ingredients in a saucepot, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until suace starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.
6. Serve.

Binusog Na Pusit (recipe #1)

Preparation Time: 45 minutes plus overnight to marinate squid
Cooking Time : 20 minutes
Servings : 8-10


Ingredients:

1 kg. medium sized squid, cleaned, heads and sac removed, approx. 14 pcs.
2 tbsp Maggi Seasoning
1 tbsp Maggi Chili Sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar

Filling: Combine

4 pcs. tomatoes, chopped
2 pcs. onions, chopped
1/2 cup chopped squid head
1/2 cup chopped wansuy (optional)
1 tbsp chopped garlic
1 8g. Maggi Magic Sarap

Procedure:

1. Marinate squid in Maggi Seasoning, maggi chili sauce, salt, pepper and sugar.
2. Stuff squid cavity with the combined filling and then seal the opening with a toothpick.
3. Grill the squid, occasionally basting with marinade. Slice into rings before serving.


Serve hot.




Sunday, May 3, 2009

Spaghetti Carbonara ni Mommy

Ingredients:

450 g spaghetti noodles
3 cans evaporated milk
1 can cream
1/4 kilo ground beef
1/4 kilo bacon, chopped
3 pcs. medium size onion, chopped
1 cup quickmelt cheese
1 can button mushroom, sliced
3 tbsp butter
2 tsp oregano, powdered
iodized salt, to taste
1/2 cup grated cheese

Procedure:

1. Cook spaghetti noodles. Set aside
2. Brown bacon until crispy. Set aside.
3. Saute onion, and ground beef in 3 tbsp butter and cook until golden brown.
4. Add button mushroom, evaporated milk, cream and quickmelt cheese. Simmer for 5 minutes or until cheese is melted. And keep on stirring.
5. Season with oregano, and iodized salt.
6. Pour over spaghetti noodles, and put crispy bacon on top and grated cheese.
Serve with garlic bread.

Baked Lasagna

Ingredients:

500 g lasagna noodles, cooked al dente
1 can italian-style canned tomato
1 can(500ml) italian-style tomato sauce
2 tsp salt
3 tsp dried oregano
1/3 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/2 cup ground beef round
1 cup milk or cream
2 cups chicken broth stock
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
3 tbsp cornstarch (if needed)

Procedure:

1. Cook lasagna noodles until al dente, approximately 7 minutes. Set aside.
2. In a pot simmer, uncovered, the tomatoes, tomato sauce, salt, and oregano.
3. In a pan, heat oil and suate onions and garlic. Add ground beef and cook until brown. Season with salt and pepper.
4. Add ground beef to tomato sauce. Simmer for a few minutes.
5. Make a white sauce by combining the milk or cream, stock, and cheeses. Simmer until thick. If needed, thicken with cornstarch dissolved in water.
6. On a baking dish, spread some tomato sauce. Top with lasagna noodles, tomato sauce and white sauce. Repeat this layer several times, ending with a generous sprinkling of grated cheese
7. Bake at 350'F for about 20 minutes or until cheese is melted and pasta is heated through.

Saturday, May 2, 2009

Garlic Dip

Garlic fondly called the "stinking rose," garlic's at times pungent odor is also the source of its many therapeutic benefits. It has powerful sulfur-containing compounds including thiosulfinates, sulfoxides, and dithiins, which are linked to preventing cardiovascular diseases. These compounds aren't the only ones garlic has to offer, they are also good sources of vitamin C, vitamin B6, selenium, and manganese. Garlic is also cancer-preventive, effective against drug-resistant bacteria, and potent in defending the body from the carcinogen asbestos.


Ingredients:

1 cup Lady's choice mayonnaise
10 cloves garlic, finely chopped
1 tbsp parsley, chopped
1 tbsp knorr worcestershire sauce
5 tbsp water
lady's choice pepper, to taste

Procedure:

Mixed all ingredients together and chill for about an hour in the refrigerator.

Note: Best for vegetables, french fries, potato and tortilla chips or fried or grilled seafoods.