Saturday, June 30, 2012

It's All About Food: Fish Cakes Recipe

It's All About Food: Fish Cakes Recipe: INGREDIENTS: 400-500g fish 3 medium potatoes, peeled 1 onion, chopped 2 eggs 2 tablespoons chopped parsley Salt and pepper...

Fish Cakes Recipe



INGREDIENTS:

400-500g fish
3 medium potatoes, peeled
1 onion, chopped
2 eggs
2 tablespoons chopped parsley
Salt and pepper
1/3 cup plain flour
1 cup breadcrumbs
Oil for shallow frying
METHODS:
Chop potatoes and cook in boiling salted water until tender.  Drain, mash and set aside.
If using fresh fish, skin and pin bone if necessary then cook.  It can be poached (place in a pan of simmering water and cook for 4-5 minutes) or steamed over boiling water.  Once cooked, flake the fish into small pieces.
Combine the mashed potato, fish, onion, parsley and 1 well beaten egg in a large bowl.  Season to taste with salt and pepper.  Take a small handful of mixture at a time and shape into patties or ‘cakes’.
In 3 separate bowls place the flour, remaining beaten egg and breadcrumbs.   Dip the patties in the flour, then the egg, then the breadcrumbs shaking off the excess.
Heat 5mm oil in a large frying pan over medium heat.  Once the oil is hot enough, add the patties, being careful not to overcrowd the pan.  Cook for a few minutes on each side until golden brown.  Drain on paper towel.
Serve with some sauces or chutneys and a salad.
Serves 5
source from theklutzycook

Friday, June 29, 2012

It's All About Food: ADOBO CREAM PASTA

It's All About Food: ADOBO CREAM PASTA: INGREDIENTS: 2 tbsp butter 2 tbsp minced garlic 1 cup flaked chicken or pork adobo 1 cup reserved adobo sauce 1/2 cup sliced but...

ADOBO CREAM PASTA



INGREDIENTS:

  1. 2 tbsp butter
  2. 2 tbsp minced garlic
  3. 1 cup flaked chicken or pork adobo
  4. 1 cup reserved adobo sauce
  5. 1/2 cup sliced button mushrooms
  6. 1 8g sachet MAGGI MAGIC SARAP
  7. 1 250ml NESTLE ALL-PURPOSE CREAM
  8. 250g spaghetti, cooked al dente ( I used twirl pasta here).  Grated cheddar cheese


METHOD:

  1. Melt butter into saucepan.  Saute garlic until brown.  Add left-over adobo flakes and cook until desired crispiness is achieved.  Reserve some adobo flakes for topping.
  2. Add reserved adobo sauce and bring to a boil.  Add mushroom and season with MAGGI MAGIC SARAP.  Pour in NESTLE ALL-PURPOSE CREAM and bring to a simmer.
  3. Toss spaghetti into prepared sauce and combine well.  Top with reserved adobo flakes and cheese before serving.
  4. Here I put some additional garnishing to make it more palatable.


Recipe from nestlecreamsundays 

Wednesday, June 27, 2012

It's All About Food: Chocolate Coated Candy Bananas

It's All About Food: Chocolate Coated Candy Bananas: I saw this pictures from  love for food  blog spot   and I was amaze with this kind of food presentation they have in Thailand.   ...

Chocolate Coated Candy Bananas


I saw this pictures from love for food blog spot  and I was amaze with this kind of food presentation they have in Thailand.  


You can see them on  food stalls all over Bangkok, coated bananas are the latest snack-food-on-a-stick craze.


Nice for Kid's Party or any occasions, for a change.






Hope we can have it here in the Philippines. 

It's All About Food: BASIL and ALMOND SOUP

It's All About Food: BASIL and ALMOND SOUP: INGREDIENTS: 4 tablespoons oil 1 onion, chopped 2 cloves garlic, crushed 1/4 cup slivered almonds 4 cups chicken stock 1/4 teas...

BASIL and ALMOND SOUP



INGREDIENTS:

  1. 4 tablespoons oil
  2. 1 onion, chopped
  3. 2 cloves garlic, crushed
  4. 1/4 cup slivered almonds
  5. 4 cups chicken stock
  6. 1/4 teaspoon cracked black peppercorns
  7. 1/4 cup fresh basil, chopped
  8. 1 cup broken pieces of spaghetti
  9. grated cheese (optional)


METHOD:

  1. Heat oil in a large saucepan over medium heat.  Add onion, garlic and almonds, cook until onions is transparent.  Check that the onion does not get brown to avoid the soup from becoming bitter.
  2. Stir in stock, pepper and basil, cover and simmer for 10 minutes.
  3. Bring a large saucepan of water to the boil, add spaghetti and cook until just tender.  Approximately 8 minutes.  Drain pasta and add to the soup.
  4. Serve immediately and top with grated cheese if desired.


Sunday, June 24, 2012

It's All About Food: FRAGRANT PRAWN SOUP

It's All About Food: FRAGRANT PRAWN SOUP: INGREDIENTS: 3 cups/750 ml/1 1/4 pt fish stock 1 tablespoon chopped fresh lemon grass or 1 teaspoon dried lemon grass. 1/2 teasp...

FRAGRANT PRAWN SOUP



INGREDIENTS:

  1. 3 cups/750 ml/1 1/4 pt fish stock
  2. 1 tablespoon chopped fresh lemon grass or 1 teaspoon dried lemon grass.
  3. 1/2 teaspoon finely grated lemon rind
  4. 2 tablespoons Thai fish sauce
  5. 250 g/8 oz button mushrooms,sliced
  6. 500 g/1 lb large uncooked prawns, shelled and deveined
  7. 1/3 cup/90 ml/3 fl oz cream
  8. 125 g/4 oz bean sprouts
  9. 2 spring onions, cut into 2 cm/3/4 in lengths
  10. 1 teaspoon chili paste 
  11. 1/3 cup/ 90 ml/3fl oz lemon juice
  12. 3 tablespoons chopped fresh coriander
  13. Freshly ground black pepper


METHOD:

  1. Place stock in a large saucepan and bring to the boil.  Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns; cook for 3-4 minutes or until prawns change color.
  2. Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
  3. Remove pan from heat, add bean sprouts, spring onions, chili paste, lemon juice, coriander and black pepper to taste.  Serve immediately.


Remember:
   When making the stock for this soup, include the shells of the prawns to give a more intense flavor.  Chicken stock can be used in place of the fish stock if you wish.

Saturday, June 23, 2012

It's All About Food: French Onion Soup

It's All About Food: French Onion Soup: INGREDIENTS: 60 g/2 oz butter 4 onions, thinly sliced 2 teaspoons plain flour 4 cups chicken stock 1/2 cup white wine 8-12 sl...

French Onion Soup


INGREDIENTS:
  1. 60 g/2 oz butter
  2. 4 onions, thinly sliced
  3. 2 teaspoons plain flour
  4. 4 cups chicken stock
  5. 1/2 cup white wine
  6. 8-12 slices French bread
  7. 1/2 cup grated cheese


METHODS:

1.  Melt butter in a large saucepan over low heat.  Add onions and cook very slowly, stirring constantly, for at least 10 minutes or until brown.  Add flour and cook, stirring, for a further 5 minutes.

2.  Increase heat to moderate, add stock and wine and bring to the boil.  Reduce heat and simmer for 10 minutes.

3.  Toast each side of bread slices, sprinkle one side with cheese and place under a preheated grill until cheese melts.

4.  Place cheese toasts in the bottom of a soup tureen and pour over the soup.  Serve immediately. Serves 4-6.


Thursday, June 21, 2012

It's All About Food: BOUILLABAISSE CLASSIC

It's All About Food: BOUILLABAISSE CLASSIC: INGREDIENTS: 2 lobster tails 1/4 cup olive oil 1 large onion, chopped 2 cloves garlic, crushed 2 cups canned tomatoes, undrain...

BOUILLABAISSE CLASSIC



INGREDIENTS:

  1. 2 lobster tails
  2. 1/4 cup olive oil
  3. 1 large onion, chopped
  4. 2 cloves garlic, crushed
  5. 2 cups canned tomatoes, undrained
  6. 1 teaspoon dried thyme
  7. 1 teaspoon cracked black peppercorns
  8. 4 cups chicken stock
  9. 1/4 cup dry white wine
  10. 2 white fish fillets, 125 g/4 oz each, cut into pieces
  11. 8 uncooked prawns, shelled and deveined, tails left intact
  12. 8 mussels, scrubbed and beards removed
  13. Fresh basil for garnishing


METHOD:

  1. Cup up lobster meat, return flesh to shell.
  2. Heat oil in a large saucepan over low heat.  Add onion and garlic and saute for 3 minutes.
  3. Add tomatoes, thyme, black pepper, stock, and wine.  Simmer for 5 minutes.  Add fish and simmer for a further 3 minutes.
  4. Add prawns, mussels and lobster; simmer until mussels open, about 5 minutes.
  5. Serve soup piping hot and garnish with basil.  Good for 8 serving.

Tuesday, June 19, 2012

It's All About Food: GAZPACHO OLALA

It's All About Food: GAZPACHO OLALA: INGREDIENTS: 2 tablespoons stale breadcrumbs 2 cloves garlic, crushed 1 tablespoon wine vinegar 1 tablespoon olive oil 1/4 cup to...

GAZPACHO OLALA


INGREDIENTS:
  1. 2 tablespoons stale breadcrumbs
  2. 2 cloves garlic, crushed
  3. 1 tablespoon wine vinegar
  4. 1 tablespoon olive oil
  5. 1/4 cup tomato puree
  6. 1 green pepper, seeded and chopped
  7. 1 onion, chopped
  8. 5 ripe tomatoes, seeded and chopped
  9. 1 cucumber, chopped
  10. 2 tablespoons ground almonds
  11. 1 tablespoon chopped fresh parsley

METHODS:
  1. In a small bowl, soak breadcrumbs and garlic in vinegar and olive oil for 2 hours.
  2. Place tomato puree, pepper, onion, tomatoes, cucumber, almonds, and breadcrumbs in a blender or food processor, blend until vegetables are just chopped, about 30 seconds.
  3. Dilute with chilled water to the desired consistency.  Chill before serving and sprinkle with chopped parsley.
  4. Serves 4 




Monday, June 18, 2012

It's All About Food: MUSSEL (TAHONG) SOUP

It's All About Food: MUSSEL (TAHONG) SOUP: INGREDIENTS: 1/4 cup olive oil 1 clove garlic, crushed 1 tablespoon chopped parsley 1 1/2 cups chopped tomatoes 2 1/2 cups tom...

MUSSEL (TAHONG) SOUP


INGREDIENTS:
  1. 1/4 cup olive oil
  2. 1 clove garlic, crushed
  3. 1 tablespoon chopped parsley
  4. 1 1/2 cups chopped tomatoes
  5. 2 1/2 cups tomato puree
  6. 1/4 cup dry white wine
  7. 24 mussels (tahong), scrubbed and beards removed
  8. 1 tablespoon light cream


METHOD:




1.  In a large saucepan heat oil over medium heat, add garlic, and saute 2 minutes.  Add parsley, tomatoes, tomato puree and wine.  Simmer, uncovered for 15 minutes.










2.  Add mussels (tahong), increase heat to high, cook until shells open.  













3.  Remove mussels from soup, remove mussels from shells and return mussel meat to soup.  Stir in light cream and serve immediately. Good for 4 serving. 









It's All About Food: SILI ICE CREAM

It's All About Food: SILI ICE CREAM: WHAT IS SILI?   Sili as in chilis as in peppers as in HOT and SPICY. Looks so yummy, YES it is.  The strawberry ice cream so tempti...

SILI ICE CREAM


WHAT IS SILI?  Sili as in chilis as in peppers as in HOT and SPICY.

Looks so yummy, YES it is.  The strawberry ice cream so tempting at all.  But wait till you taste the last drop.  The spice kicks in.  Your tongue feels the “burn”, and so does your palate as you finish up with that last lick.  So be sure to have a tall glass of water at arm’s reach. 

It is BICOLANO'S DESSERT

Sunday, June 17, 2012

It's All About Food: PEANUT BUTTER BALLS

It's All About Food: PEANUT BUTTER BALLS: 3/4 cup quick cooking oatmeal (rolled) 3/4 cup oat bran 1 1/2 cups whole wheat flour 1 cup flax seeds ground 1 cup honey 1 1/2...

PEANUT BUTTER BALLS




3/4 cup quick cooking oatmeal (rolled)
3/4 cup oat bran
1 1/2 cups whole wheat flour
1 cup flax seeds ground
1 cup honey
1 1/2 cups milk (dry)
1 1/2 cups peanut butter 


1.  In a large bowl, mix together all ingredients. You may have to mix by hand. I've found it helps to mix with your hands much like kneading dough. It's a little dry, so you may have to add a tiny bit of milk or oil to keep it together.

 
2.  Roll into 1-inch balls and store in airtight container in the fridge. You may roll them in wheat germ or powdered sugar if you like.

Link from yummly

It's All About Food: AVOCADO with MILK and BROWN SUGAR

It's All About Food: AVOCADO with MILK and BROWN SUGAR: AVOCADO with MILK & BROWN SUGAR Super love this kind of food mixing. All you need is AVOCADO (pilled and pitted), POWDERED MILK and ...

AVOCADO with MILK and BROWN SUGAR

AVOCADO with MILK & BROWN SUGAR

Super love this kind of food mixing.


All you need is AVOCADO (pilled and pitted), POWDERED MILK and BROWN SUGAR.  


Mash avocado with an electric mixer, or use fork/spoon to mash it. Blend in the milk, and brown sugar until smooth. Chill for about 20 minutes before serving.




It has a nice soft texture of the avocado...Happy Eating





Saturday, June 16, 2012

ASPARAGUS TARTS


Ingredients:
  1. 360g/12 oz shortcrust pastry

Asparagus Filling

  1. 30g/1 oz butter
  2. 1 clove garlic, crushed
  3. 1 onion, finely chopped
  4. 250g/8 oz asparagus, cut into 4 cm/1 1/2 in pieces
  5. 3 eggs, lightly beaten
  6. 1/2 cups/125 ml/4 fl oz double cream
  7. 3 tablespoons grated Parmesan cheese

Method:

  1. To make filling, melt butter in a frying pan over a medium heat, add garlic and onion; cook, stirring, for 3 minutes or until golden.
  2. Add Asparagus to pan and cook, stirring, for 5 minutes or until bright green.  Remove pan from heat and set aside to cool slightly.
  3. Place eggs, cream and Parmesan cheese in a bowl and whisk to combine.  Mix in asparagus mixture.
  4. Divide pastry into 6 portions.  Roll out each portion of 5 mm/1/4 in thick and large enough to line a 10 cm/4 in flan tin.  Rest pastry for 10 minutes, then line tins and chill for 10 minutes.
  5. Line pastry cases with nonstick baking paper, fill with uncooked rice and bake at 180°C/350°F/Gas 4 for 10 minutes.  Remove rice and paper and bake for 5 minutes longer or until pastry is golden.  Set aside to cool.
  6. Divide filling between pastry cases and bake for 15 minutes or until filling is set.
  7. Makes 6 tarts.

It's All About Food: PANCAKES with PESTO and OLIVES

It's All About Food: PANCAKES with PESTO and OLIVES: Ingredients: 6 tablespoons ready-made pesto 1 red pepper, chopped 60 g/1 oz black or green olives, pitted and quartered 155 g/5 o...

PANCAKES with PESTO and OLIVES

Ingredients:

  1. 6 tablespoons ready-made pesto
  2. 1 red pepper, chopped
  3. 60 g/1 oz black or green olives, pitted and quartered
  4. 155 g/5 oz feta cheese, crumbled


Whole-meal pancakes
  1. 125 g/4 oz tiny pasta shapes, cooked
  2. 2/3 cup/170 ml/ 5 1/2 fl oz milk
  3. 1 teaspoon vinegar
  4. 1 egg, lightly beaten
  5. 1 cup/155g/5oz whole-meal flour
  6. 1/4 teaspoon bicarbonate of soda
  7. pinch sugar
  8. pinch salt
  9. 15 g/1/2 oz butter

Method:
  1. To make pancakes, place milk, vinegar and egg in a jug and mix to combine.  Sift flour, bicarbonate of soda, sugar, and salt together into a bowl.  Make a well in center of flour mixture, pour in milk and mix until smooth.  Stir in pasta.
  2. Melt butter in a frying pan over a low heat, pour in one-sixth of the pancake mixture and cook for 2-3 minutes or until bubbles appear on surface of pancake and base is golden.  Turn and cook for 2-3 minutes longer.  Remove pancake from pan, set aside and keep warm.  Repeat with remaining pancake mixture to make 6 pancakes.
  3. Spread each pancake with 1 tablespoon pesto, then top with red pepper and olives; scatter with feta cheese.  Place pancakes under a preheated hot grill and cook for 3-4 minutes or until cheese softens and starts to brown.
  4. It makes 6 serving.

Wednesday, June 13, 2012

It's All About Food: ALIGUE PASTA

It's All About Food: ALIGUE PASTA: Ingredients 1/3 cup                    Dari Creme Classic 2 tbsp                      Garlic, minced 1 cup                    ...

ALIGUE PASTA



Ingredients

1/3 cup                    Dari Creme Classic
2 tbsp                      Garlic, minced
1 cup                       Store bought Aligue or crab fat
                                 Juice from ½ lemon
                                 Pepper to taste
2 tbsp                      Parsley, chopped
300 grams             Spaghetti, cooked according to package
                                 direction





Procedure


  1. Sauté garlic in melted Dari Creme.
  2. Add aligue and cook for about 5 minutes.
  3. Stir in lemon juice and season with pepper.
  4. Cook for about 1 more minute and stir in chopped parsley. Cool.
  5. Top aligue on spaghetti. Serve warm.

Photo by www.spot.ph

It's All About Food: OREO with HOT CAKE COATED

It's All About Food: OREO with HOT CAKE COATED: All you have to do first is to make a HOT CAKE Hotcake  Ingredients : 4 cups all-purpose flour 3/4 cup sugar 2 tablespoons  baking p...

OREO with HOT CAKE COATED



All you have to do first is to make a HOT CAKE


Hotcake Ingredients:
4 cups all-purpose flour
3/4 cup sugar
2 tablespoons baking powder 
2 cups milk
8 tablespoons unsalted butter, melted
Plus more for the griddle:
1 large egg
teaspoons vanilla extract
1/2 teaspoon yellow food coloring 

Hotcake Procedures:
1) Stir the flour, sugar, and baking powder in a large bowl until mixed. In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended. Pour the wet ingredients into the dry ingredients and beat until just blended (it’s better to leave a few lumps than to over mix and make tough hotcakes). The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes, or refrigerate it up to 1 day.
2) Heat a griddle or large heavy pan (cast iron waffle maker is perfect) over medium heat. The griddle is hot enough when a drop of water skitters quickly across the surface. Brush the griddle with a little melted butter. Pour about 1/3 cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides. Flip the hotcakes carefully and cook them until the undersides are golden brown. Repeat with
the rest of the batter. Serve hot with butter and honey.

Then after cooking just insert OREO to the HOT CAKE while still hot, so that it will melt inside and keep refrigerated and you're done. HAPPY EATING!!!!

It's All About Food: CHOCOLATE OVERLOAD

It's All About Food: CHOCOLATE OVERLOAD: Utensils: Blender Tall glasses Drinking Straws Ingredients: 4 scoops MAGNOLIA ICE CREAM CLASSIC Chocolate Flavor 1 cup MAGNOLIA ...

CHOCOLATE OVERLOAD


Utensils:
Blender
Tall glasses
Drinking Straws


Ingredients:
4 scoops MAGNOLIA ICE CREAM CLASSIC
Chocolate Flavor
1 cup MAGNOLIA CHOCOLAIT
¼ cup chocolate syrup
2 tablespoon  chocolate sprinkles
6 piece chocolate cookies, crushed
6 piece chocolate wafer sticks



Procedure:
1. In a blender, combine ice cream and chocolait.
2. Firmly secure the lid and blend until smooth. 
3. Carefully lift the lid and pour in a tall glass. Drizzle with chocolate syrup. 
4. Top with chocolate sprinkles, crushed cookies and 2 pieces of wafer sticks.
Tip:
Serve your mom, dad, sister or brother Chocolate Overload when they’re feeling 
blue. Chocolate contains the elements phenyl ethylamine and serotonin 
(Mouthfuls for sure) that are claimed to lift the spirit and improve one’s mood.


Link from  magnoliachocolait

Tuesday, June 12, 2012

It's All About Food: Mojito…I LOVE IT!!!!

It's All About Food: Mojito…I LOVE IT!!!!: Mojito Ingredients: 1.25 oz Captain Morgan® Original spiced rum 12 mint leaves 1 tbsp sugar 0.5 oz lime juice 2 oz soda Place mint le...

Mojito…I LOVE IT!!!!


Mojito Ingredients:
1.25 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz soda
Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

Link to Mojito recipe: drinksmixer

It's All About Food: Homemade Fish Balls

It's All About Food: Homemade Fish Balls: Photography by Patrick Martires  INGREDIENTS: 400 to 500 grams fish fillet (any fish may be used) 1-inch piece ginger, peeled 4 ...

Homemade Fish Balls

Photography by Patrick Martires 


INGREDIENTS:
400 to 500 grams fish fillet (any fish may be used)
1-inch piece ginger, peeled
4 cups diced potatoes
1 cup diced carrots
1 whole garlic, minced
1 egg, beaten
1 1/2 cups cornstarch
1/2 cup cassava flour
salt and pepper to taste
8 cups fish stock
oil for deep-frying
For the sauce
1 cup vinegar
1 cup Sprite or 7-Up
1 cup brown sugar
3 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons  water
chili flakes or chopped fresh bird’s eye chili (optional)
PROCEDURE:
1.  Poach the fish fillet in salted water with the ginger.
2.  Once cooked, flake the fish to make about 4 cups of flaked fish.
3.  In a separate pot, boil potatoes and carrots until soft.
4.  Place the flaked fish, potatoes, carrots, garlic, and egg in a food processor. Purée until smooth.
5.  Transfer to a bowl and add the cornstarch and flour; mix well. Season with salt and pepper.
6.  Form into 1-inch balls. Simmer in fish stock until opaque. Drain.
7.  To serve, deep-fry in oil until golden brown. (Freeze uncooked balls until ready to cook.)
8.  Make the sauce:   In a pan, mix together vinegar, soda, sugar, and soy sauce. Simmer until sugar is dissolved.   Add the cornstarch mixture (increase the amount for a thicker consistency); boil to remove the starchy taste.   For a spicy sauce, add chili.   Serve with fish balls.

Monday, June 11, 2012

It's All About Food: DURIAN FLOAT

It's All About Food: DURIAN FLOAT: Ingredients: 5 tablespoons sugar durian flesh 1 big can condensed milk 4 packs all purpose cream Graham crackers Cream cheese Direction...

DURIAN FLOAT


Ingredients:

5 tablespoons sugar
durian flesh
1 big can condensed milk
4 packs all purpose cream
Graham crackers
Cream cheese


Directions:


Cook durian and sugar on low heat until transparent. Set aside and cool. Mix condensed milk and all-purpose cream and cream cheese in another bowl. Layer graham, cream mixture then durian mix. Refrigerate. Serve.

Recipe from I am BELLA CULLEN BOOK
Photo by: laiza-piecesofme.blogspot.com




It's All About Food: Beef Steak, Philippine-style Recipe

It's All About Food: Beef Steak, Philippine-style Recipe: Beef Steak, Philippine-style Recipe Ingredients: 2 pounds sirloin steak, sliced into 1/4-inch pieces 2 tablespoons lemon juice 3 tablesp...

Beef Steak, Philippine-style Recipe


Beef Steak, Philippine-style Recipe

Ingredients:
2 pounds sirloin steak, sliced into 1/4-inch pieces
2 tablespoons lemon juice
3 tablespoons soy sauce
1/2 teaspoon freshly ground pepper
salt to taste
1 cup thinly sliced white onion rings
1/4 cup cooking oil
1/2 cups water

Directions:
1. Marinate the meat with lemon juice, soy sauce, pepper and salt for 3 hours or more.
2. Cook onion rings in oil until the color turns transparent. Transfer to a serving dish, leaving the oil in the skillet.
3. Add the meat to the skillet and cook over high heat, stirring often until tender. Transfer the meat to a serving dish.
4. Add marinade and water to the skillet. Simmer for 10 minutes and pour over the meat and onion rings.



Veggie Patty

My recipe

Veggie Patty  

Ingredients:

1 Carrot
1 Potato
1 Egg
Moringa (malunggay)
Salt & Pepper
Ginisa Mix
1 cup flour
Leftover fried fish/chicken/pork (optional)

Procedure:

1. Boiled carrot and potato. After tender, smashed it mixed the Moringa and flour.
2. Season it. Add salt and pepper.
3. Beaten the egg add it with the mixed ingredients (refer Pro 1).
4. Mixed all the ingredients, with the left over you have.
5. Form a patty.
6. Prepare the pan in a low heat.
7. Fry until brown.
8. Served it with mayonnaise.

I am sure kids will love it!!!!




SQUASH, SARDINES and MORINGA (malunggay in Tagalog) Patty Ala TITO



My MAMA's Recipe...

SQUASH, SARDINES and MORINGA (malunggay in Tagalog) Patty Ala TITO

Ingredients:
Squash
Sardines
Moringa
Salt and Pepper
Seasoning

Procedure:
1. Slice the squash into cubes then boiled it until tender. If it is already cooked, smashed the squash. Set aside.

2. Open the can of sardines and set aside the sauce. Smashed the sardine fish together with the squash. Mix them together.

3. Add salt and pepper and seasoning. Add also the moringa and mix it together with the squash and sardines then form a patty.

4. Prepare a pan then put oil into it. Make sure that the oil has been already hot when you put the patty so that it will easily cook.

5. Cooked for about 5mins till brown.

6. Served it with mayonnaise or banana ketchup.

It's All About Food: PORK CALDERETA with Biscuit Crumbs

It's All About Food: PORK CALDERETA with Biscuit Crumbs: PORK CALDERETA with Biscuit Crumbs Ingredients: Pork shanks – 1 kg (2.20 lb.) Potato (diced) – 2 PCs. Carrots (diced) – 2 PCs. Bagu...

A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.