Lutong Bahay

Chicken Fingers

2010-08-28T19:44:00.000-07:00

Ingredients:

1 kg Chicken breast fillet, cut into 3-inch long wide strips
1 (75g) pouch Del Monte Quick n Easy Breading Mix

Procedure:

1. Roll chicken strips in breading mix until all pieces are well coated.

2. Deep fry chicken strips until golden brown. Drain on paper towels before serving.

Makes 10 servings

Macaroni and Tuna Casserole

2010-08-28T00:44:00.000-07:00

Ingredients:

150 grams Elbow Macaroni, cooked
6 cloves garlic crushed
1 pc medium onion, sliced
2 tbsp butter
1 can tuna chunks in oil or brine (184g), drained
1/2 cup canned button mushrooms, sliced
1 pc med. red bell pepper, diced
1 pouch Del Monte spicy Tomato & Cream Sauce (200g)
2 tbsp grated parmesan cheese
1/2 cup grated cooking cheese

Procedure:

1. Saute garlic and onion in butter for 2 minutes. Add tuna, mushroom and bell pepper. Saute for 3 minutes. Add del monte spicy tomato & cream sauce. Remove from flame.

2. Combine macaroni and parmesan cheese. Arrange in pan. Pour sauce mixture. Top with grated cheese. Bake or boil until cheese melts.

Makes 5 servings.

Pork Binagoongan

2010-03-04T17:41:00.000-08:00

Ingredients:

600g pork picnic (kasim), cut into small chunks
3 to 4 tbsp shrimp paste (bagoong alamang)
1 (200g) pouch tomato sauce
2 finger pepper (siling haba), sliced

Procedure:

1. Saute pork chunks, bagoong, and sili in 1 tbsp oil for 8 minutes. Add tomato sauce. Saute for 3 minutes.
2. Add 1/2 cup water. Simmer over low heat for 30 to 40 minutes or until the pork is tender, stirring occasionally. Serve with rice, if desired.

Makes 5 servings

Sisig

2010-03-04T17:24:00.000-08:00

Ingredients:

3 cloves garlic, sliced and fried to brown (reserve oil)
350g pork head and ear
1 tbsp soy sauce
1/4kg tuna steak, deboned and chopped
1 tsp calamansi juice
1 finger pepper (siling haba), seeded and sliced
2 birds eye chilis (siling labuyo), sliced
1 (200g) pouch Del monte sauce sulit tomato sauce with sarap liver spread

Procedure:

1. Boil pork for 1 hour or until tender. Chop, then season with soy sauce and 1/8 tsp pepper. Drain and reserve any marinade.
2. Sprinkle fish with calamansi juice. Set aside.
3. In reserved garlic oil, saute pork, siling haba, and siling labuyo for 5 minutes. Season with 1/3 tsp iodized salt, and 1/8tsp pepper.
4. Add fish and marinade, then saute for 2 minutes.
5. Add Del monte tomato sauce. Cook, stirring constantly, for 10 minutes or until slightly dry. Top with fried garlic if desired.

Makes 5 servings.

Orange Ginger Chicken

2009-08-22T23:17:00.000-07:00

Makes 4 servings.
Cooking time: 10 minutes

Ingredients:

3/4 Cup of orange juice
3 Tbsp soy sauce
1/2 Tbsp ginger, grated

1/2 Kilo chicken breast fillet
1 Pack ginisa mix
3 Cups cut-up vegetables, such as sliced onion, sugar snap peas, and bell pepper strips
1 Tbsp honey
1 Tsp cornstach

Procedure:

Mix orange juice, soy sauce, ginger in a small bowl. Reserve 1/2 of the marinade. Place chicken in a resealable plastic bag or glass dish. Add remaining marinade, turn to coat well. Refrigerate for 15 minutes or longer for extra flavor.
Heat oil in large skillet on high heat. Remove chicken from marinade, and chicken to skillet. Stir fry then when cooked remove chicken from skillet and set aside.
Add vegetables, stir fry for 3-5 minutes until it turns tender-crisp.
Mix reserve marinade with honey and cornstarch until smooth. Stir into skillet, while stirring constantly, bring to boil on medium heat and boil for 1 minute. Then return the chicken to skillet cook until heated through.

Beef and Vegetable Stir-fry

2009-08-20T22:14:00.000-07:00

Beef and vegetable stir fried is one healthy and delicious dish you can think of. Preparing this dish is not difficult.

Ingredients:

1/2 kilo sirloin steak, cut into thin strips
1 cup water
2 tsp cornstarch 2 tbsp soy sauce
1 tbsp oil
1 pack ginisa mix
3 cups assorted vegetables, such as chopped young corn, sliced button mushrooms, red bell pepper strips, and snow peas.

Procedure:

Mix cornstarch, water, and soy sauce in a small bowl until smooth, set aside.
Heat oil in large non-stick skillet on medium high heat. Add beef, sprinkle ginisa mix , cook and stir for 5 minutes or until no longer pink. Then remove beef from skillet.
Add vegetables, cook and stir fry for 3 minutes. Return beef to skillet.
Stir soy sauce mixture, add to skillet. Stir constantly, bring to boil on medium heat until slightly thick. Then Serve with rice and enjoy.

Stir-fried Chicken and Vegetables

2009-08-20T21:58:00.000-07:00

Ingredients:

1/2 kilo chicken breast fillet, cut into strips
3 cups bean sprouts or togue
1 medium carrot, julienned
1 can button mushrooms, sliced
2 tbsp oil
1 pack ginisa mix
2 tbsp soy sauce
1 tbsp sesame oil

Procedure:

Pan fry chicken in oil until golden brown.
When chicken is almost cooked through, add carrots, mushrooms and togue.
Sprinkle ginisa mix. Toss soy sauce in pan then mix all the ingredients.
Drizzle in sesame oil. Stir and serve hot.

Beef and Broccoli

2009-08-20T21:14:00.000-07:00

Ingredients:

1/2 kilo sirloin steak, cut into thin strips
2 cups broccoli florets
2 tbsp vegetable oil
1 pack ginisa mix
a dash of red chili flakes
1 pack beef and herb gravy mix, prepared according to package directions

Procedure:

Heat 1 tbsp oil in large skillet on medium high heat. Add beef then sprinkle half the packet of ginisa mix. Cook and stir fry from 3 to 4 minutes. Place on a plate and set aside.
Place remaining oil in the same pan and heat. Add chili flakes and fry for a couple of seconds. Add in the broccoli then sprinkle remaining ginisa mix . After a few seconds, add the beef back into the pan.
Stir in gravy mixture. Bring to a boil, reduce heat to low, cover and simmer 5 to 8 minutes or until broccoli is tender

Pineapple Fried Rice

2009-08-15T20:45:00.000-07:00

Ingredients:

1 pc (1/3 cup) chinese chorizo, diced
1/2 head garlic, finely crushed
1 pc small onion, chopped
1 pc small carrot, chopped
100 g medium shrimps, peeled and sliced
1 pc egg, beaten
1-1/2 tbsp fish sauce
1 can (234g) pineapple tidbits, drained
80 g cabbage, finely shredded
3-1/2 cups cooked long grain rice

Procedure:

Saute' chorizo until oil is extracted. Set aside chorizo. In the same pan, add 1 tbsp oil then saute' garlic, onion, carrot and shrimps. Add egg and cook until just set.
Add chorizo, fish sauce, pineapple tidbits, cabbage and rice. Mix well. Cook for 3 minutes, stir constantly.
Makes 5 servings.

Mandarin Orange and Walnut Surprise

2009-08-15T20:26:00.000-07:00

Ingredients:

1 cup crushed graham crackers
1/4 cup walnuts or cashew nuts, finely chopped
1/4 cup unsalted butter or margarine, melted
2 cups fresh milk or skim milk
1/2 cup cornstarch
2 egg yolks
3/4 cup sugar
1-15 oz can mandarin orange segments, drained, chop half of contents, reserving half for garnishing and cherries.

Procedure:

Mix together crushed graham crackers, walnuts and melted butter.
Press into the bottom and sides of a 9 inch pie plate or springform pan. Set aside
Combine milk, cornstarch, egg yolks and sugar in a saucepan. Cook over olw flame while stirring constantly until thick.
Remove from heat then fold in chopped oranges. Pour mixture over prepared crust and level top with a spatula.
Garnish on top with remaining orange segments and cherries.
Makes 6 servings.

Cream Cheese Penne Pasta

2009-08-15T20:07:00.000-07:00

Ingredients:

300 g penne pasta
1 bar magnolia cream cheese (225gm., softened)
3 tbsp cooking oil
3 tbsp garlic, minced
1 cup red and green bell pepper, chopped
1 cup canned button mushroom, drained and sliced
1/4 cup black olives, drained and sliced
1/4 cup white wine
3 cups chunky tomato sauce
1 1/2 tbsp salt
1 1/2 tsp ground pepper
1/tsp oregano
1 tsp dried basil
1 cup cheddar cheese, grated

Procedure:

Cook penne pasta according to package directions. Drains and set aside.
In a pan, add oil and saute' garlic over medium heat. Add bell peppers, mushrooms, and olives.
Pour in wine and let simmer for 5 minutes. Add the tomato sauce and magnolia cream cheese, stir until well blended and the cheese has completely melted.
Season with salt, pepper, and oregano. Simmer for 5 minutes. Add basil and cook for another 2 minutes.
Toss and stir in penne pasta until completely coated with the sauce. Sprinkle with grated cheese just before serving.

Claudine's Salpicao

2009-08-15T19:51:00.000-07:00

Ingredients:

1 kg tenderloin or sirloin, cut into cubes
2 tsp garlic, crushed
1 pack knorr real sarap (7gm)
1/4 cup liquid seasoning
1 pc green sili, medium sized
1/4 cup oil

Marinade:

1/4 cup liquid seasoning
1/4 cup soy sauce
2 tsp garlic, crushed
1/4 tsp ground black pepper

Procedure:

1. In a bowl, marinade the tenderloin or sirloin with knorr real sarap mix, soy sauce, liquid seasoning, chopped garlic and pepper for 15 to 20 minutes.
2. Heat oil in a pan, add garlic and marinated beef (make sure to squeeze excess sauce from the beef).
3. Cook the beef until light brown then remove from pan. Using the same pan, put the excess marinated sauce and let it simmer for another 3 to 5 minutes.
4. Serve while hot.

Italian-Style Pizza

2009-07-11T20:30:00.000-07:00

For the dough:

4 cups all-purpose flour
pinch of salt
1 tsp active dry yeast (or instant yeast)
1 tsp sugar
1 1/2 cups warm water
2 tbsp olive oil

For the sauce:

1 tbsp olive oil
3 cloves garlic, crushed
750 grams (3 cups) tomato sauce
salt and pepper
1 tsp dried oregano
1 tbsp honey vinegar

For the toppings:

1 jumbo hotodg, sliced diagonally
2 pieces cooked ham, sliced into squares
2 pieces salami, sliced into bite-sized pieces or use pepperoni
1 small green pepper, cut into circles
6 mushrooms, each cut into 4 (or 6 if mushrooms are large)
1 small onions, cut into half moons
50 green olives, each cut into 3's

Make the dough:

1. Sift the flour with salt and set aside. In a bowl, add yeast and sugar to the water.
2. Let stand for about 10 minutes or until the mixture becomes frothy.
3. When mixture is ready, make a hole in the flour. Gradually add the yeast, sugar, water mixture and olive oil.
4. Mix well with your hands until dough is smooth and stringy. Roll the dough into a ball.
5. Sprinkle the dough with additional flour. Place in a bowl and cover with plastic wrap. Let it stand for about 1 1/2 hours or until the dough doubles in size.
6. Divide each dough into six equal pieces. With a rolling pin, roll out each piece into a round, saucer-sized crust.

Make the sauce:

1. In a large skillet, heat oil and saute' garlic.
2. Add tomato sauce and remaining ingredients. Let simmer until slightly thick. Remove from heat and set aside.

Assemble and put the toppings:

1. Pre heat oven to 220'C (425'F). Knead the prepared dough to the desired thickness. Shape into six pizza crusts the size of a small plate.
2. Divide the sauce and the toppings among the crusts and bake for about 10 minutes.

Makes 6 servings

Chicken Liver Pate

2009-07-11T18:32:00.000-07:00

Ingredients:

2 kilos chicken liver
1 370 gram can evaporated milk
500 grams (2 cups) butter
8 tsp oil
1 medium onion, chopped
1 1/2 tbsp garlic, crushed
1 medium size apple, chopped
2 tsp dried thyme, plus additional for garnish
1/3 cup brandy
4 tsp white wine or apple juice
8 eggs
salt and pepper
melted butter for covering finish product
4 bay leaves, each cut into 2

Procedure:

1. Trim the liver, removing its remaining hearts and the thread-like white covering. Soak livers in milk overnight.
2. Remove livers from refrigerator. Drain and allow to reach room temperature.
3. In a skillet, heat butter and oil. Saute' onions, garlic, apple, and thyme without allowing mixture to color.
4. Pour in brandy and flambe' by carefully touching a lighted match or candle to the sauteed mixture. (before flambeing, be sure to keep face and hands far from the pan to avoid getting burned from the flame.) Pour in the white wine or apple juice to douse the flame.
5. Simmer for a few seconds to remove excess liquid, but do not allow mixture to go dry. Remove from heat and let cool.
6. In a blender, process liver with the eggs and butter miixture. Season with salt and pepper. Note: when adding the butter mixture, skim from the top. Do not add the liquid at the bottom. Strain through a strainer if necessary.
7. Spoon into ceramic containers or heatproof plastic tubs. Bake at 100-120'C in water bath, 25-30 minutes for small containers, 40-50 minutes for big containers. (Better slow and longer, than too fast.)
8. Remove from oven and allow to cool. Cover with extra melted butter.
9. Garnish each container with a sprinkle of thyme and a piece of bay leaf. Refrigerate when cooled.

Makes 8 containers

Achara

2009-07-06T18:16:00.000-07:00

Ingredients:

2 large green papayas, shredded into thin flat pieces
coarse salt
3/4 cup vinegar
3/4 cup brown sugar
dash of ground black pepper
6 native onions, chopped
1 knob ginger, diced small and thinly
1 red bell pepper, sliced into half-inch silvers
dash of salt

Procedure:

1. Mash the papaya in salt. Rinse under running water and squeeze liquid off. Mix papaya with remaining ingredients and allow to ferment in a large bowl.
2. Keep at room temperature (outside the refrigerator) for at least four days. Spoon into clean bottles. You can pretty-up the bottle with colored paper and/or ribbons.

Look for unbranded bottles (about 150 ml capacity) to use for packaging.
Makes 5 bottles.

Buko Salad Ice Sticks

2009-07-06T18:09:00.000-07:00

Ingredients:

1/2 cup condensed milk
1 pack (250ml) Nestle all Purpose Cream Buko Flavor
1 cup fresh buko strips
1/2 cup crushed pineapple
1 cup chopped gulaman (color and flavor or your choice)
1 cup buko juice

Procedure:

1. Combine all ingredients in a bowl.
2. Transfer into small plastic bags or ice candy bags or desired molds. Freeze until set.

Mini Bangus Bathed In Olive Oil

2009-07-06T17:45:00.000-07:00

Ingredients:

1 1/2 cups olive oil
1 1/2 cups vegetable oil
1 1/2 tbsp sweet pickle relish
3 gherkins (whole pickles), thinly sliced diagonally
15 green olives, each cut across into 3 (preferably pimiento stuffed)
1 1/2 tbsp soy sauce, or to taste
1/2 cup wine (you can use any left-over wine to cut cost)
pinch of salt
dash of ground pepper and peppercorns
2 bay leaves, each torn into 3 pieces
2 kilos fresh small bangus, cleaned but not scaled nor cut

Procedure:

1. In a pressure cooker, mix all ingredients except the fish.
2. Blend well then arrange the bangus on top, making sure the liquid covers the fish. Otherwise, add part of the liquid from the green olives.
3. Seal cooker and place on high heat. Be sure not to put the safety pressure valve (black cap) yet.
3. When cooker starts to whistle, put the cap and lower the heat. Cook for at least one and half hours.
4. Remove from heat. Bathe the cooker in water or let it cool. This will take time, but never be impatient and open it to prevent hot steam from spewing.
5. When cool, open cooker. Carefully arrange three pieces of the fish into each of seven plastic containers or jars. Spoon enough sauce and remaining ingredients into each container, distributing evenly.

Makes 7 packs

You can combine olive oil with vegetable (or canola or palm) oil without sacrificing flavor. Or you may use pomace olive oil.

Strawberry Cake

2009-07-06T17:21:00.000-07:00

Ingredients:

1/4 cup confectioner's sugar
1 pack (250ml) Nestle all Purpose Cream Strawberry Flavor, chilled
1 loaf or round store-bought sponge cake, chiffon cake or mamon
chocolate syrup or spread
crushed honey glazed pili nuts
candy sprinkles to decorate (optional)

Procedure:

1. To make the frosting, combine Nestle all purpose cream strawberry flavor with confectioner's sugar using a mixer. Beat until light and fluffy and almost doubled in volume. Set aside in the refrigerator.
2. Halve the cake horizontally. Spread around 3 tbsp of chocolate syrup or chocolate spread on top of the bottom slice, then top with the other slice.
3. Spread chilled frosting on the top and sides of the prepared cake. Decorate with crushed nuts and candy sprinkles if desired. Chill for at least 30 minutes before slicing and serving.

Chocolate Ice Box Cake

2009-07-04T22:53:00.000-07:00

Ingredients:

2 squares baking chocolate, cut into small pieces
1/2 cup white sugar
1/4 cup fresh milk
1/2 cup butter
1 cup confectioners sugar (powdered sugar)
4 tbsp white sugar
pinch of salt
lady fingers
1 tsp vanilla extract
4 eggs
additional milk

Procedure:

1. Melt chocolate, sugar, and milk in a small stockpot over low fire. Add egg yolks and a pinch of salt. Cook for 1 minute, stirring constantly. Set aside to chill in the refrigerator.
2. In a separate bowl,, cream the butter and confectioners sugar till fluffy. Mix in the cooled chocolate mixture.
3. Beat the egg whites till soft. Add in 4 tbsp sugar and vanilla. Fold in beaten egg whites to the chocolate-butter mixture.
4. Dip lady fingers in a bowl of milk to moisten. Line an 8x8x2 inch glass dish with moistened lady fingers. Top and spread with half the filling. Repeat with another layer. chill for at least 30 minutes. Serve cold.

Clams Pasta (Kris Aquino's favorite dish)

2009-07-04T02:05:00.000-07:00

Ingredients:

6 pcs. tomato, fresh and big (remove skin and seeds) and slice in 4 parts
2 kilo halaan
10 pcs. leaves of basil
parmesan cheese
cup olive oil
fresh ground pepper
1 cube of chicken cubes
500 grams of angel hair pasta
cup slice garlic
3 tbsp white onion sliced

Procedure:

Saute' garlic, onion, tomato, ground pepper, halaan, chicken cubes in olive oil. When halaan starts to open, add chopped basil leaves, sprinkle with parmesan cheese. Put in cooked pasta and mix.

Pork Embutido

2009-07-04T01:50:00.000-07:00

Ingredients:

1 kilo ground pork
1 pc. chorizo bilbao, chopped
5 tbsp oyster sauce
2 pcs. whole egg
5 tbsp flour
2 pcs. onion finely chopped
5 tbsp pickle relish
1 small can pimiento chopped
5 tsp ground pepper
5 tbsp brown sugar

Procedure:

Mix all ingredients. Mash well and roll into an aluminum foil. Make 4-5 rolls and steam for 40-50 minutes. Keep refrigerated.

Empanada

2009-07-03T22:58:00.000-07:00

Ingredients:

Crust A
2 cup all purpose flour, sifted
4 tbsp lard
8-10 tbsp water
1 tsp ajinomoto ginisa all purpose seasoning mix

Crust B
1 cup all purpose flour
4 tbsp lard

Filling
1 tbsp oil
1/4 kg ground pork
1 cup potatoes, diced
1/4 cup carrots, diced
1/4 cup raisins
1/4 cup green bell pepper, diced
1 tbsp ajinomoto ginisa all purpose seasoning mix
1 tbsp soy sauce

Procedure:

1. To make crust, mix A together to make a smooth dough. Scale into 25-30 pieces. Mix B together and divide into 25 to 30 pieces.
2. Flatten pieces of dough A. Place a piece of dough B in the center and wrap edges to enclose B. Roll carefully to flatten, around 3 inches in diameter.
3. Put 2 tsp of filling at the center. Flip dough over filling. Press dough edges and flute with fingers.
4. Deep fry in hot oil and drain on paper towels.

Filling
1. Heat oil in a pan. Stir fry ground pork until half done. Add potatoes and carrots.
2. When almost cooked, add in raisins, green bell peppers and soy sauce.
3. Sprinkle with ajinomoto ginisa all purpose seasoning mix.
4. Let cool. Yield: 25 to 30 pieces.

Stuffed Eggplant

2009-07-03T22:43:00.000-07:00

Ingredients:

3 pcs. (approx. 1/2 kilo) eggplants, big

Filling:

1/4 kg shrimps, shelled, deveined and chopped
2 tbsp chopped bamboo shoots
2 tbsp chopped singkamas
2 tsp cornstarch
1 tbsp soy sauce
1/2 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp sesame oil

Black Bean Mixture:

1 tsp cooking oil
1 tbsp black beans, rinse and pounded
1 tsp ajinomoto ginisa all purpose seasoning mix
1 tsp sugar
2 tsp grated ginger

Sauce:

3/4 cup stock or water
1 tbsp cornstarch
2 tbsp soy sauce
1 tsp sugar
green onion, chopped for garnishing

Procedure:

1. Cut eggplants into 1 inch diagonal pieces. Cut a slit in the middle in each piece for filling. Set aside.
2. For filling, combine together shrimp, bamboo shoots, singkamas, cornstarch, soy sauce, ajinomoto ginisa all purpose seasoning mix, sugar, sesame oil, and cornstarch. Stuff each piece of eggplant with 1 tsp of filling.
3. Heat 1 tbsp oil in a pan. Slowly pan fry eggplant for 5 minutes on each side. Set aside.
4. Mash together black bean mixture, and fry over medium heat. Add sauce. ingredients and bring to a full boil. Return eggplant to sauce and combine. Garnish with green onion.

Gravy

2009-07-03T22:37:00.000-07:00

Ingredients:

1/2 can cream of mushroom soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a pan combine cream of mushroom soup, cornstarch and water.
2. Sprinkle ajinomoto umami super seasoning
3. Bring to a boil and cook stirring until thick.

Christine's Prune Stuffed Pork Loaf

2009-07-03T22:15:00.000-07:00

Ingredients:

1/2 kilo ground pork
1/4 kilo sweet ham, chopped
1/2 cup viena sausage, chopped
1/4 cup sweet pickle relish
1/2 cup all purpose flour
4 eggs, beaten
salt and pepper to taste
1/4 tsp ajinomoto umami super seasoning

Stuffing:

1 cup chopped prunes
1/2 cup chopped bacon
1/2 cup cheese, strips

Gravy:

1/2 can cream of mushrooms soup
2 tbsp cornstarch
1/2 cup water
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. In a bowl, mix ground pork, ham, sausage, pickles, all purpose flour and eggs. Season with salt, pepper and ajinomoto umami super seasoning.
2. Mix well until tacky.
3. Line loaf pans with wax paper. Place half of the mixture and fill center with the stuffing.
4. Cover with the remaining meat mixture.
5. Cover pan with a foil and bake at 350'F for 1 hour.
6. Meanwhile, to prepare gravy, in a pan combine cream of mushroom soup, cornstarch and water.
7. Sprinkle ajinomoto umami super seasoning.
8. Bring to boil and cook stirring until thick.
9. Unmold the porkloaf, cool and slice.
10. Serve with gravy.

Christine's Prawn Cocktail

2009-07-03T22:05:00.000-07:00

Ingredients:

1/2 kilo prawns, cooked, peeled and deveined

Dip:

1/2 cup sweet chili sauce
1/2 cup banana catsup
2 tbsp prepared horseradish
1/2 tsp hot sauce
1 1/2 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ajinomoto umami super seasoning

Procedure:

1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce. Season with salt, pepper and ajinomoto umami super seasoning. Mix well.
3. Serve chilled with dip.

Makes 20 appetizers (4-5 pcs./serving)

Maricel's Christmas Paella

2009-07-02T20:51:00.000-07:00

Ingredients:

1 1/2 cups long grain transparent rice
250 grams shrimps
250 grams squid, cleaned
250 grams assorted clams
2 pieces small crabs, cleaned
1 piece chorizo bilbao, sliced
1/2 cup tomatoes, chopped
1/2 cup red and green pepper
2 packs 7 gram ajinomoto ginisa all purpose seasoning mix
1 cup tomato sauce
2 cups seafood stock
1/4 cup corn oil or olive oil
1/4 cup sweet peas
1/2 tsp colorante or orange food color
1 tsp soy sauce

Procedure:

1. Blanch all seafoods in 3 cups water. Set aside stock. Remove other half of clams, divide crabs into 2 or 4.
2. In a paellera or skillet, saute' tomatoes and chorizo de bilbao and rice.
3. Add seafood stock, tomato sauce, and 2 packs ajinomoto ginisa all purpose seasoning mix, colorante and soy sauce. Stir gently with rice to blend. Simmer for a few minutes and remove from heat.
4. Arrange seafoods, red and green pepper on top, then cover with aluminum foil and continue cooking in an oven at 350'F until almost done.
5. Add sweet peas and finish cooking in the oven.
6. Serve hot.

Roast Porkloin

2009-07-02T20:29:00.000-07:00

Ingredients:

1 1/2 kg porkloin, boneless and first layer of fat removed
1 tsp paprika
3 tsp ajinomoto ginisa all purpose seasoning mix
1 1/2 tbsp flour, for brown roux
1 1/2 cup water
1/4 cup sugar
1 tbsp butter
2 tbsp vinegar
1/4 cup mango puree
2 tbsp brandy

Garnishing

1 pc mango
1 tsp parsley, chopped

Procedure:

1. Combine paprika and 2 teaspoons of ajinomoto ginisa all purpose seasoning mix, sprinkle then rub it on all side of the porkloin. Put the pork in a roasting pan then roast inside a preheated oven at 400'F for 15 minutes. Reduce the heat to 350'F and continue roasting for 40 minutes or until done.

2. In a pan, melt butter, add flour and continue cooking, stirring constantly to prevent from burning, until light brown. Pour water and stir well with a wire whisk until it is fine and smooth, then add 1 teaspoon ajinomoto ginisa all purpose seasoning mix. Take out of the heat and set aside.

3. In another pan, caramilize sugar, add butter then stir well. Add vinegar, stir then add mango puree, brandy and prepared thicken sauce. Simmer for 5 minutes.

4. Slice the pork then arrange in a platter or plates. Pour sauce on the pork, garnish with mango fan and sprinkle with chopped parsley then serve right away. The rest of the sauce is served on the side.

Chicken Ala King

2009-07-02T20:10:00.000-07:00

Ingredients:

3 tbsp butter
1/4 cup button mushrooms, sliced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
3 tbsp all purpose flour
1 cup chicken stock or water
1/2 cup all purpose cream
1 pack 7 grams ajinomoto ginisa all purpose seasoning mix
2 cups cooked chicken meat, diced
15-20 pcs loaf bread
1 tbsp sherry (optional)

Procedure:

1. In a skillet over medium heat, melt butter. Saute mushrooms, green bell pepper and red bell pepper until tender.
2. Stir in flour until well-blended. Add chicken stock. Stir in all purpose cream, stirring constantly until thickened. Sprinkle ajinomoto ginisa all purpose seasoning mix.
3. Add in chicken meat. Cover and cook for 5 minutes. Add sherry.
4. Spoon tablespoonful of chicken mixture to toast cups.

Toast Cups:

Cut off bread edges. Flattten slightly with rolling pin. Insert into greased muffin pan and bake at 350'F until golden brown.

Baked Prawns

2009-06-18T19:00:00.000-07:00

Ingredients:

15 pcs. large prawns
bar of butter
bar of cheese quickmelt
cup garlic, chopped
fresh lemon juice

Procedure:

Mix all the ingredients. Wash prawns. Arrange in flat baking sheet and let it be frozen for 1 hour. Remove the prawns and slice at the upper back part. Remove the green parts on the back of the prawns. Put the mixed ingredients in the upper back. Make sure it is full. Bake at 375 degrees until it becomes pink in color and is ready to eat.

Thai Tom Yum Soup

2009-06-18T18:38:00.000-07:00

Ingredients:

1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning

Procedure:

1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.

Variations:

A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.

Cook It Easy! Recipe For Kare-Kare

2009-06-18T18:20:00.000-07:00

Ingredients:

1 pack knorr Cook it easy! Kare-kare Recipe Mix
1/2 kg oxtail/beef meat/pork pata, cut into serving pieces
2 tbsp cooking oil
1 clove garlic, chopped
1 small onion, sliced
1 cup eggplant, sliced
1 cup string beans, cut into 2" length
1 cup pechay
1 cup (about 250ml) water

Procedure:

1. Boil meat in 5 cups water until tender. Remove from the broth and set aside. Add eggplant and string beans in the ramaining broth and cook for 2 minutes. Drain and set aside.
2. In another pan, saute' the garlic and onion in oil until golden brown. Add the pre-cooked meat and saute' until slightly brown.
3. Add 1 cup water, then completely dissolve Knorr Cook It Easy! Kare-Kare Recipe Mix. Bring to boil with constant stirring. Add pechay and the pre-cooked vegetables. Simmer over low fire until pechay is cooked (1 minute). Serve.

Chocolate Refrigerator Cake

2009-06-05T19:08:00.000-07:00

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/2 cup all-purpose cream
5 tbsp cocoa powder
1/2 tsp vanilla extract
14 pcs lady fingers

Procedure:

1. In a bowl, beat butter. When soft, add sugar gradually.
2. Add all-purpose cream alternating with cocoa powder.
3. Blend well.
4. Add Vanilla.
5. Line waxpaper in freezermate medium 2. Spread a thin layer of chocolate cream mixture. Top with lady fingers. Arrange alternating layers of chocolate mixture and lady fingers. Last layer must be the chocolate cream mixture.
6. Chill in the refrigerator for at least 1 hour.
7. Unmold Refrigerator Cake into serving platter. Peel off wax paper.

Variations:

May replace lady fingers with mamon tostado, chiffon cake. Sprinkle with confectionery sugar. May be topped with grated chocolate bars, cherries or strawberries.

Bitter Melon Salad

2009-06-05T18:53:00.000-07:00

Ingredients:

1/2 kg ampalaya(bitter melon) seeded, sliced thinly
1/4 cup rock salt
3 tbsp white sugar
1/4 cup vinegar
1/4 tsp iodized salt
1/8 tsp ground black pepper
1/4 tsp sesame oil
1 pc tomato. sliced
1/2 pc onion, sliced

Procedure:

1. Mix ampalaya with 1/4 cup rock salt. Let stand for 30 minutes.
2. Mix together sugar, vinegar, salt, pepper, and sesame oil.
3. Squeeze the ampalaya. Wash and drain in the strainer.
4. Transfer drained ampalaya in a bowl.
5. Pour vinegar mixture, seal the bowl and toss well. Chill.
6. To serve, arrange in a bowl. Top with tomatoes and onions.

Carrots-Sayote Salad

2009-06-05T18:43:00.000-07:00

Ingredients:

2 medium carrots, boiled and cut into 1/2" cubes
1/2 kilo sayote, boiled and cut into 1/2" cubes
100 g baguio beans, blanched and cut into 1/2" cubes
1 can (439g) Del Monte Pineapple Tidbits, drained
1/2 cup mayonnaise
1/4 cup evaporated milk

Procedure:

1. Combine vegetables with Del Monte Pineapple Tidbits. Toss until well mixed.
2. Mix mayonnaise and evaporated milk. Season with 2 tsp salt, 2 tsp sugar and 1/4 tsp pepper. Blend well.
3. Toss dressing with vegetable-pineapple mixture. Mix well. Chill until ready to serve.

Makes 8 servings.

Pork Chop Royale

2009-06-05T18:33:00.000-07:00

Ingredients:

4 cloves garlic, crushed (1 tsp)
1 medium onion, sliced
7 pcs (600g) pork chops
2 tbsp tomato ketchup
1 can (234g) Del Monte Sliced Pineapple, drained (reserve syrup)
14 pcs (100g) baguio beans

Procedure:

1. Saute' onions, garlic and pork chops in oil. Add 1/2 cup water, 1 tsp salt, tomato ketchup, and sliced pineapple syrup. Simmer for 30 minutes or until tender.
2. Add baguio beans and cook until crisp-tender.
3. Arrange pork chops, vegetables and Del Monte Sliced Pineapple on a platter. Pour sauce on top just before serving.

Makes 7 servings.

Pineapple Pork Estofado

2009-06-05T18:22:00.000-07:00

Ingredients:

600 g pork, cut into serving portions
1/4 cup all-purpose flour
4 cloves garlic, crushed
1 onion, sliced
8 peppercorns
1 bay leaf
1 medium carrot, cubed
2 medium saba bananas, sliced and fried
1 green bell pepper, cut into strips
1 can (234g) Del Monte Pineapple Chunks, drained (reserve syrup)

Procedure:

1. Marinate pork in pineapple chunks syrup, 2 tbsp soy sauce and 1/2 tsp pepper for 30 minutes. Reserved marinade. Dredge pork in flour and fry until golden brown. Set aside.
2. Saute' onion, garlic, pork. Season with 1 tsp salt, peppercorns and bay leaf. Add 1 cup water and marinade. Simmer until pork is tender.
3. Add carrots, bananas, Del Monte Pineapple Chunks and bell peppers. Simmer until carrots are cooked.

Makes 6 servings.

Buko Delight

2009-06-03T22:17:00.000-07:00

Ingredients:

Buko, juice removed and cut in half
macapuno ice cream
pandan ice cream
nata de coco
kaong
macapuno
ube
all-purpose cream

Procedure:

1. In a buko shell half, place scoops of macapuno ice cream, and pandan ice cream. Top with nata de coco, kaong, macapuno, ube, and drizzle with cream.
2. Serve immediately.

Shrimp and Cabbage Salad with Mustard Dill Mayonnaise

2009-05-29T22:58:00.000-07:00

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

2009-05-29T19:57:00.000-07:00

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

2009-05-29T19:48:00.000-07:00

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

2009-05-29T19:32:00.000-07:00

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

2009-05-29T19:20:00.000-07:00

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

2009-05-29T17:46:00.002-07:00

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

2009-05-29T17:21:00.000-07:00

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.

Thai Shrimp Salad

2009-05-24T00:17:00.000-07:00

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

2009-05-24T00:08:00.000-07:00

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.

Pineapple Porkies

2009-05-23T23:47:00.000-07:00

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.

Fruit Fizz

2009-05-22T22:44:00.000-07:00

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

2009-05-22T22:34:00.000-07:00

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

2009-05-22T22:25:00.000-07:00

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

2009-05-22T22:11:00.000-07:00

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

2009-05-22T21:48:00.000-07:00

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!

Mussel, Clam and Fish Soup

2009-05-14T19:26:00.000-07:00

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

2009-05-14T18:39:00.000-07:00

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

2009-05-14T18:27:00.000-07:00

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

2009-05-14T17:34:00.000-07:00

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.

Chicken Casserole Pasta

2009-05-08T21:53:00.000-07:00

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

2009-05-08T20:22:00.000-07:00

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

2009-05-08T20:13:00.000-07:00

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

2009-05-08T19:59:00.000-07:00

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.

Pineapple-Beef Rice Topping

2009-05-07T17:08:00.000-07:00

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

2009-05-07T16:13:00.000-07:00

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.

Seafood Kare-Kare

2009-05-06T05:22:00.000-07:00

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

2009-05-06T05:03:00.000-07:00

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

2009-05-06T04:49:00.000-07:00

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

2009-05-06T04:37:00.000-07:00

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

2009-05-06T03:50:00.000-07:00

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

2009-05-06T03:34:00.000-07:00

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

2009-05-06T03:23:00.000-07:00

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.

Chicken Arroz Caldo

2009-05-05T05:00:00.000-07:00

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

2009-05-05T04:50:00.000-07:00

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

2009-05-05T04:30:00.000-07:00

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

2009-05-05T03:44:00.000-07:00

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.

Binusog Na Pusit (recipe #2)

2009-05-04T17:22:00.000-07:00

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)

2009-05-04T16:59:00.000-07:00

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.

Spaghetti Carbonara ni Mommy

2009-05-03T03:37:00.000-07:00

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

2009-05-03T03:13:00.000-07:00

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.

Garlic Dip

2009-05-02T05:04:00.000-07:00

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.

Chicken Adobo Aloha

2009-05-02T04:50:00.000-07:00

Ingredients:

800 g chicken, cut into serving portions
1 can (234 g) del monte pineapple chunks, drained (reserve syrup)
12 cloves garlic, crushed and fried

Marinade:

6 cloves garlic, crushed
1/4 cup del monte vinegar
1 tbsp soy sauce
1 tsp iodized salt
1/2 tsp crushed peppercorn
pineapple chunks syrup

Procedure:

1 Marinate chicken for 1 hour. Drain and reserve marinade.

2. Fry chicken pieces in oil until golden brown. Combine chicken with marinade then simmer until chicken is tender.

3. Add del monte pineapple chunks and top with fried garlic.

Makes 6 servings.

Fiesta Pork Paksiw

2009-05-02T04:29:00.000-07:00

Ingredients:

800 g pata (pork leg), cut into serving portions
1 tbsp del monte vinegar
6 cloves garlic, crushed (2 tsp)
1 laurel leaf
1 can (234g) del monte pineapple chunks
4 saba bananas, sliced and fried
1/4 cup bulaklak ng saging
2 tbsp soy sauce
2/3 tsp iodized salt
2 tbsp brown sugar
1 tsp peppercorns

Procedure:

1. Clean pata. Add 2 cups water, del monte vinegar, garlic and laurel leaf. Boil until tender. Add more water if needed.

2. Add remaining ingredients and season with soy sauce, iodized salt, brown sugar and peppercorns. Simmer for 5 minutes or until cooked.

Shanghai Fried Rice

2009-05-02T03:36:00.000-07:00

Ingredients:

3 tbsp oil
1 pc egg, beaten
1 tsp garlic, chopped
1 pc onion, chopped finely
1/4 cup shrimps, shelled and chopped finely
1/4 cup ground pork
1/4 cup green peas
1/4 cup carrots, chopped finely
1/4 cup bell pepper, diced
1/4 cup singkamas, chopped finely
3 tbsp soy sauce
1/4 tsp iodized salt
1/8 tsp pepper, black, ground
1/4 tsp sesame oil
6 cups rice, cooked

Procedure:

1. Heat oil in a large non-stick frying pan.

2. When hot enough, put beaten egg. Swirl pan to spread beaten egg thinly over the bottom of pan. Wait for eggs to set.

3. When egg is cooked, remove from pan and put in a chopping board. Roll lengthwise. Cut into thin strips. Set aside.

4. In the pan, add garlic, onions, and shrimp. Cook for 2 minutes.

5. Add ground meat. Mix constantly to separate pieces.

6. When meat is cooked, add carrots, singkamas, and bell pepper.

7. Add soy sauce, salt and pepper to the mixture. Mix well.

8. Add rice and mix well.

9. Add egg strips and green peas. Mix well.

10. Arrange in a platter and serve hot.

Lumpiang Isda

2009-05-02T03:20:00.000-07:00

Ingredients:

1 tbsp. oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 can tuna flakes in brine, drained
1/4 cup carrots, chopped
1 stalk kinchay, chopped
1/ tsp salt
1 pc egg
1/4 tsp pepper, black, ground
1 pc chilli pepper, chopped
12 pcs lumpia wrapper, small
1 cup oil

Procedure:

1. Heat oil.
2. Saute' garlic and onions.
3. Add tuna flakes.
4. Mix sauteed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water.
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or ketchup.

Variation:
May replace tuna flakes with less expensive fish such as galunggong, dalagang bukid or any fish in season.

Chicken Balls

2009-04-29T17:56:00.000-07:00

Ingredients:

400 g. ground or finely chopped chicken meat

Marinade Mix:

2 tsp. wine
1 tsp. ginger juice
Dash of salt and pepper, ground black
1 tsp. cornstarch
1/2 tsp. Lee Kum Kee Sesame oil

Egg/Batter Mix:

1 egg yolk

2 tbsp. flour

2 tbsp. cornstarch

Seasoning Sauce:

1/4 cup Lee Kum Kee Chicken Marinade
1/2 cup water
1 tsp Lee Kum Kee Sesame oil
1 tsp. cornstarch
Parsley and lemon slices for garnishing

Procedure:

1. Marinate chicken in Marinade Mix for 30 minutes.
2. In a bowl, combine eggyolk, 2 tbsp. flour and 2 tbsp. cornstarch.
3. Form chicken balls and coat with Egg/Batter Mix and deep-fry in hot oil until golden in color.
4. In a separate pan, mix Seasoning Sauce ingredients and bring to a boil. Drop in chicken balls and braise for 3-5 minutes in low heat.

Garnish with parsley and lemon slices.

Ginger Pork

2009-04-29T17:16:00.000-07:00

Ginger is one of the most studied of all "kitchen cures," ginger has been used medicinally for millennia. the chemicals that give ginger its zesty taste mainly gingerol and shogaol-appear to reduce intestinal contractions, neutralise digestive acids and inhibit the "vomiting centre" in the brain.

To cambat travel sickness, take a quarter of a teaspoon of powdered ginger or a one centimeter slice of fresh root ginger at least 20 minutes before you get in the car or board a ferry.

Danish researchers report that a third of a teaspoon of fresh or powdered ginger, taken at the first sign of migraine, may reduce symptoms by blocking prostaglandins, chemicals that inflame blood vessels in the brain.

The same prostaglandins that contribute to migraine pain also cause joint swelling in people with rheumatoid arthritis or osteoarthritis. A study of 56 people found that ginger eased symptoms in 55 percent of people with osteoarthritis and 74 percent of those with rheumatoid arthritis.

Doctors often advise patients to take aspirin every other day because it "thins" the blood. Ginger has similar effects but without the stomach upset often caused by aspirin.

Ginger blocks the body's production of substances that contribute to bronchial constriction as well as fever. The gingerols in ginger also act as natural cough suppressants.

Effective doses: a one centimeter slice of fresh root ginger, grated to release more of the active ingredients; one teaspoon of powdered ginger; one or two pieces of cystallised ginger; one cup of ginger tea, made with a ginger tea bag or half a teaspoon of grated root ginger; a 350ml glass of natural ginger beer (containing real ginger rather than ginger flavouring). The active ingredients in ginger retain potency when processed. Some people prefer ginger capsules. The usual dose is 100 to 200mg, three times a day.

Ingredients:

1/4 cup oil
1/2 kg pork, strips
1 cup flour, all purpose
1 tsp. garlic, chopped
1/4 cup onion, sliced
1 tbsp ginger, sliced
1/3 cup chicken broth
1/3 cup soy sauce
1 tbsp. sugar
1/8 tsp pepper, black ground

Procedure:

1. Coat meat in all purpose flour.
2. Heat oil in a saucepan and fry meat until brown.
3. Remove meat and set aside.
4. Saute' onions, garlic and ginger. Cook for 2 minutes.
5. Pour off excess oil from pan.
6. Add chicken broth, soy sauce, sugar and meat. Season with pepper.
7. Simmer, covered for 15 minutes or until meat is tender.

Variation:
May replace pork with chicken breast strips or beef tenderloin strips.

Hawaiian Chicken Salad

2009-04-29T16:46:00.000-07:00

Apple - A flavonoid uniques to apples has been found to help prevent menopausal bone loss. Apples also have strong fiber content. An unpeeled apple has more than ten percent the required daily fiber intake. Its two types of fiber can lower cholesterol levels, reducing the risk of heart attack and stroke. Apples can also help filter out toxins like lead and mercury, and reduce the risk of cancer since it can relieve constipation and send potentially toxic substances out. Apples also aid in stabilizing the body's sugar levels, preventing kidney stones, and giving protection against the sun's harmful rays.

Ingredients:

2 medium red apples, cut into chunks
1 can (439 g) del monte pineapple chunks, drained (reserve syrup)
1/4 kilo chicken breast, boiled and cubed
4 stalks celery, diced
2 tbsp. raisins
3/4 cup mayonnaise
3/4 tsp iodized salt
1 tbsp. sugar
1 tsp. calamansi juice

Procedure:

Soak red apple chunks in del monte pineapple syrup with 1 tsp. calamansi juice for 5 minutes. Drain. Combine with the rest of the ingredients. Season with 3/4 tsp. iodized salt and 1 tbsp sugar. Blend well. chill before serving.

Vegetable-Stuffed Mushrooms

2009-04-29T03:00:00.000-07:00

Mushrooms - New research finds that mushrooms are the top source of ergothioneine, an antioxidant that may reduce the risk of heart desease. Until now, wheat germ and chicken liver, foods we don't exactly eat in abundance, were thought to be the best sources. But Pennsylvania State University researchers found that a serving of white button mushrooms has 12 times more ergothioneine than wheat germ.

Ingredients:

24 large or 12 extra large mushrooms, stems removed
2 tsp. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup chicken broth
1/2 tsp. dried oregano
3 tbs. grated parmesan cheese
2 tbs. chopped parsley

Procedure:

1. Preheat oven to 200 degrees. In a pot of boiling water, cook mushroom caps for 2 minutes to blanch. Drain on paper towels.
2. In skillet, heat oil over medium. Add onion and garlic; saute' for 5 minutes. Add carrot and pepper; cook for 4 minutes. Add broth and oregano; cook for 4 minutes until vegetables are very soft. Remove from heat; stir in Parmesan cheese and parsley.
3. Spoon mixture into mushroom caps. Place on baking sheet and bake for 10 minutes or until piping hot.

Stir -Fried Scallop and Broccoli with Oyster Sauce

2009-04-26T00:43:00.000-07:00

Broccoli has 74 mg of calcium, plus 123 mg of vitamin C which improves the absorption of calcium. They offer protection against colon cancer, tumor growth, as well as help promote cell growth. Broccoli sprouts, which not only prevent stomach cancer, also aid the eyes in avoiding cataracts. These vegetables also help the body ulcers and rheumatoid arthritis, boost the immune system, and uniquely aid building bones.

Ingredients:

300 g. scallop (suggested alternatives for scallop are beef and prawns)
250 g. broccoli (cut into pieces)
20 g. carrot (sliced)
1 tsp. Lee Kum Kee
Freshly Minced Garlic
Oil for stir frying

Marinade:

1 tsp. Oyster Sauce
2 tsp. Cornstarch
1 tsp. Cooking Oil

Seasoning Sauce:

2 tbsp. Oyster Sauce
2 tbsp. Cornstarch dissolved in 2 tbsp. water

Procedure:

1. Marinate scallop for 10 minutes. Blanch in boiling water for 2 minutes, drain.
2. Blanch broccoli for 3 minutes, drain.
3. Saute minced garlic with 1 tbsp. oil till fragrant, stir-fry scallop, broccoli and carrot. Add seasoning sauce and stir until sauce thickens.