Posted by Issa on June 28, 2011, at 7:16 pm
Ingredients:
10 pieces chicken wings and thigh
2 cloves garlic, crushed
1/2 medium onion, minced
1 carrots, chopped
1 tsp salt
12 cups water
2 cups uncooked macaroni pasta
cooking oil
How to cook sopas:
1. In a pot, saute garlic and onion in cooking oil.
2. Add the chicken wings and thigh.
3. Saute for 5 minutes.
4. Add water and salt.
5. Bring to a boil. Remove scums.
6. When chicken is almost cooked add the macaroni pasta. Boil for 8-10 minutes.
7. Then the carrots. Simmer for 2 minutes.
8. Serve hot.
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Posted by Issa on June 16, 2011, at 12:02 am
Ingredients:
1 pack puto mix
3/4 cup sugar
1 cup water
5 tbsp butter, melted
1/2 cup grated cheese
How to cook puto:
1. In a mixing bowl, put the puto mix.
2. Add the butter.
3. Then the sugar and water.
4. Mix well until there’s no more lumps.
5. Then add 1/4 cup of the grated cheese.
6. Mix until the cheese is evenly blended.
7. Grease the mini muffin mold.
8. Fill the prepared molds 2/3 of the way up with the batter and top with the remaining 1/4 cup shredded cheese.
9. Place the molds into a steamer basket and place over the boiling water and cover.
10. Steam until a toothpick inserted in the center of one of the putos comes out clean.
11. Yields 24 puto. Serve as a snack.
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Posted by Issa on June 13, 2011, at 10:56 pm
Ingredients:
2 pieces chicken quarter legs, cut in cubes
8 ounces bihon noodles
16 ounces miki noodles
1 medium size carrot, cut into strips
1/2 small size cabbage, shredded
2 stalks celery, sliced
3 cloves garlic, minced
1/2 medium size onion, chopped
1 cup soy sauce
1/2 tsp black pepper
1 chicken boullion cube
5 cups water
cooking oil
lemon, cut in wedges
How to cook pansit miki and bihon guisado:
1. In a large pan, sauté onion and garlic.
2. Add chicken. Stir for 2-3 minutes or until meat turns to golden brown.
3. Add water, soy sauce, chicken bouillon cube and black pepper.
4. Simmer until the chicken is cooked.
5. Add the vegetables (carrots, celery and cabbage)
6. Simmer for another 3-5 minutes.
7. Strain the chicken and vegetables from the pan leaving the liquid mixture.
8. Add the bihon noodles. Mix well.
9. Then add the miki noodles. Mix with the bihon noodles.
10. Cook until the noodles are soft.
11. Add the chicken and vegetable mixture. Mix well.
12. Serve hot with lemon wedges on the side.
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Posted by Issa on June 11, 2011, at 8:05 pm
Ingredients:
1 1/2 cups black beans
1 1/2 lbs pork neck bones
10 cups water
3 cloves garlic, minced
1/2 onion, chopped
1 root ginger, sliced
1 pork boullion
 cube
2 tsp bagoong
cooking oil
How to cook black beans with bittermelon leaves:
1. In a pot, sauté onion, garlic and ginger in cooking oil.
2. Add pork neck bones. Saute for another 3 minutes.
3. Then add water.
4. And the black beans.
5. Bring to a boil. Stir occasionally. Remove scums as it rises.
6. Add the pork bouillon and the bagoong.
7. Simmer until the beans are soft.
8. Add the bittermelon leaves. Simmer for 2 minutes.
9. Serve hot with steamed rice.
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Posted by Issa on June 9, 2011, at 9:43 pm
Ingredients:
5 pieces pampano
1 onion, sliced
3 cloved garlic, sliced,
1 root ginger, sliced
1 cup water
3/4 cup vinegar
1 tsp salt
1/2 tsp peppercorn
How to cook paksiw na isda:
1. In a pan over medium heat. Boil vinegar.
2. Add garlic, onion, ginger and peppercorn.
3. Simmer for 2 minutes.
4. Add the fish.
5. Then the water and salt.
6. Simmer with lid for 15 minutes or until the fish is cooked.
7. Serve with steamed rice and bagoong on the side.
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Posted by Issa on June 5, 2011, at 10:47 pm
Ingredients:
cooking spray (butter)
egg
salt
How to cook sunny side up egg:
1. Heat the cooking spray in a small skillet over low heat.
2. Break the egg into the pan.
3. Season with salt.
4. Once the white of the egg is no longer transparent, you can cover the pan with a lid. This will make the top of the whites including the layer over the yolk turn white. If you prefer not to cover, the top of the egg will remain clear and slippery.
5. Serve immediately with steamed rice or with pandesal.
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Posted by Issa on June 4, 2011, at 10:11 pm
Ingredients:
2 small cans sardines (in tomato sauce with chili)
3 cloves garlic
, minced
1/4 onion
, chopped
cooking oil
How to cook ginisang sardinas:
1. Heat oil in a pan.
2. Saute garlic and onion until fragrant.
3. Add the sardines and bring to a boil.
4. Serve with rice or with pandesal.
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Posted by Issa on June 3, 2011, at 8:48 pm
Ingredients:
store bought pork tocino
cooking oil
water
vinegar
How to cook prating pork tocino:
1. In a skillet, put the pork tocino.
2. Add enough water to cover the tocino.
3. Simmer until there is very little water left.
4. Then add cooking oil.
5. Fry for at least 5 minutes.
6. Serve with fried rice or steamed rice. Vinegar as the dipping sauce.
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Posted by Issa on June 2, 2011, at 10:54 pm
Ingredients:
2 medium size ampalaya, thinly sliced
2 medium tomatoes, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 lb pork, cubed
1/2 cup cooked shrimp
2 tsp. alamang (shrimp paste)
2 eggs
1 1/2 c water
black pepper
2 tsp salt
cooking oil
How to cook ginisang amplalaya with pork and shrimp:
1. Put the sliced ampalaya in a bowl.
2. To eliminate the bitter taste, add salt and lukewarm water. Soak for 5-10 minutes.
3. Squeeze the ampalaya with both hands until all liquid drips. Set aside.
4. Heat oil in a sauce pan. Saute onion, garlic and tomato.
5. Add the pork.
6. Then the shrimp paste and black pepper.
7. Add water. Simmer until the pork is tender.
8. Then add the ampalaya.
9. After 3 minutes, add the shrimp.
10. Pull the ampalaya on the side leaving an empty space in the middle of the pan.
11. Add the beaten egg, leave it for 1 minute then stir with the rest of the ingredients.
12. Serve hot with steamed rice
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Posted by Issa on June 1, 2011, at 2:54 pm
Ingredients:
1 lb chicken feet
1/3 cup vinegar
1/2 cup soy sauce
3 cloves garlic, crushed
1 onion, sliced
1/2 teaspoon black pepper
vegetable oil
7 cups water
2 red chili peppers
salt
How to cook adobong paa ng manok:
1. With a knife, trim chicken feet of claws. Scrub well with salt, rinse in cold water and drain.
2. In a casserole, saute onion and garlic.
3. Add the chicken feet.
4. Then add the soy sauce and vinegar.
5. Simmer for 2 minutes.
6. Add water. Bring to a boil.
7. Add the black pepper.
8. Lower heat to medium-high and continue to cook until meat is very tender (peels off easily from the bone) and there’s little sauce left.
9. Add the chili peppers.
10. Serve with steamed rice.
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