Tuesday, November 19, 2013
Hearts of Palm and Radish Coins with Shrimp
My 3rd Christmas Recipe would be the Hearts of Palm and Radish Coins with Shrimp.
What is a Heart of Palm? It is the edible part of a palm tree. It is sometimes called the palm cabbage or swamp cabbage that is harvested from the inner core and growing bud of certain palm.
INGREDIENTS
3 to 4 hearts of palm(1 to 1 1/2 inches wide), rinsed and cut into 1/4 inch thick coins
2 tbsp plus 1/4 tsp fresh lime juice
2 tbsp extra virgin olive oil
Pinched of granulated sugar
Salt
1 tbsp mayonnaise
1/4 tsp coriander seeds, toasted and coarsely ground in a mortar
1/4 tsp freshly grated lime zest
Pinched of cayenne
Freshly ground black pepper
48 small peeled, deveined, and cooked shrimp(71 to 90 or 100 to 150 per lb) or you can use bacon here if you are allergic with shrimp.
5 to 6 radishes(1 to 1 1/2 inches wide), sliced into 1/4 inch thick coins
24 fresh cillantro leaves for garnish (optional) or you can add mozzarella cheese
PROCEDURE
This appetizer is great if you cut the diameter of both hearts of palm and radish the same.
Source: Fine Cooking Appetizers
What is a Heart of Palm? It is the edible part of a palm tree. It is sometimes called the palm cabbage or swamp cabbage that is harvested from the inner core and growing bud of certain palm.
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| SOURCE |
INGREDIENTS
3 to 4 hearts of palm(1 to 1 1/2 inches wide), rinsed and cut into 1/4 inch thick coins
2 tbsp plus 1/4 tsp fresh lime juice
2 tbsp extra virgin olive oil
Pinched of granulated sugar
Salt
1 tbsp mayonnaise
1/4 tsp coriander seeds, toasted and coarsely ground in a mortar
1/4 tsp freshly grated lime zest
Pinched of cayenne
Freshly ground black pepper
48 small peeled, deveined, and cooked shrimp(71 to 90 or 100 to 150 per lb) or you can use bacon here if you are allergic with shrimp.
5 to 6 radishes(1 to 1 1/2 inches wide), sliced into 1/4 inch thick coins
24 fresh cillantro leaves for garnish (optional) or you can add mozzarella cheese
PROCEDURE
- Lay the Palm Coins in a single layer in a nonreactive dish.
- Drizzle with 2 tbsp of the lime juice, 3 tbsp water, and the olive oil.
- Sprinkle evenly with sugar and a generous pinch of salt.
- Shake the dish to coat the palm coins and let it sit while preparing the remaining ingredients.
- In a medium bowl, mix the remaining 1/4 tsp lime juice with the mayonnaise, coriander seeds, lime zest, cayenne, a generous pinch of pepper.
- Toss the shrimp with the mayonnaise and season to taste with salt and pepper.
- Carefully drain the hearts of palm and pat dry with paper towels.
- Top each radish coin with a palm coin of similar size, 2 shrimp, and a cilantro leaf(optional)
This appetizer is great if you cut the diameter of both hearts of palm and radish the same.
Source: Fine Cooking Appetizers
Thursday, October 3, 2013
$50 GC for California Delicious Gift Basket Giveaway
The Christmas season is here once more. And if we think of Christmas we think of what "GIFT" can we give to our families, friends, loved ones and relatives.
With so many gifts we purchase this Holiday season, many articles of things with various Christmas gift ideas are popping out. And consider CALIFORNIA DELICIOUS GIFT BASKET in your list of gifts that you can get for the person who has everything she/he needs.
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October 5 12:01am to October 24 11:59pm
US residents only
All entries are optional
We appreciate the support of our sponsor, please show your support by following them on their social medias pages.
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Saturday, September 28, 2013
DULCE DE SANTOL
My second Christmas recipe is DULCE DE SANTOL. This is a Filipino recipe that has been long used by our ancestors as a sweet and sour dessert.
A unique recipe with fusion with a twist. It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).
INGREDIENTS:
PROCEDURE:
A unique recipe with fusion with a twist. It is like a "MINATAMIS NA SAGING", the different is that you have to cook SANTOL for 48 hrs(2 days).
INGREDIENTS:
- 2 kilos santol
- 2 1/2 kilo White or Brown Sugar
- Water
- Cinnamon Stick
PROCEDURE:
- Peel the santol skin.
- Dredge with sugar.
- Then tightly sealed it with a plastic wrap.
- Put it inside a fridge for 48 hours(2 days).
- After 48 hours, put the santol in a big pot, add sugar and more water to produce more juice.
- Add the cinnamon stick to make it more sweet and savoury.
- Leave it to boil for 30 minutes or more as long you wanted to have a sauce that has a sticky quality and sweetness.
For images on how it looks like you can visit this blog here: DESSERT COMES FIRST
And for fusion effect, you can add DULCE DE SANTOL to your ICE CREAM VANILLA that look like this;
Wednesday, September 18, 2013
Hyundai Media Pad Giveaway
Welcome to Hyundai Media Pad Giveaway
This giveaway is hosted by
Filipino Recipes by PinoyRecipe.net and Filipino Desserts by PingDesserts.com
3 Lucky Winners.
Hyundai Media Pad Giveaway event is OPEN WORLDWIDE.
Prizes:
1] Hyundai Media Pad v.2. HY-E702 Android 4.1 8GB Wi-Fi Tablet or Paypal Cash $70 (outside Philippines)
1] Hyundai Media Pad v.2. HY-E702 Android 4.1 8GB Wi-Fi Tablet or Paypal Cash $70 (outside Philippines)
2] Globe Tattoo Sonic USB broadband modem or Paypal Cash $25
3] Optimax Optical USB Mouse or Paypal Cash $5
Note: Winners outside Philippines will receive Paypal Cash
Event Dates: September 18 - October 28
Saturday, September 14, 2013
Hyundai Media Pad Giveaway Bloggers Opportunity
FILIPINO RECIPES PORTAL
Hyundai Media Pad Giveaway
This giveaway is hosted by
Filipino Recipes by PinoyRecipe.net and Filipino Desserts by PingDesserts.com
3 Lucky Winners and this event is OPEN WORLDWIDE.
Prizes: 1] Hyundai Media Pad v.2. HY-E702 Android 4.1 8GB Wi-Fi Tablet or Paypal Cash $70 (outside Philippines)
2] Globe Tattoo Sonic USB broadband modem or Paypal Cash $25
3] Optimax Optical USB Mouse or Paypal Cash $5
Note: Winners outside Philippines will receive Paypal Cash
Event Dates: September 18 - October 28
Sign-ups End: September 17
Requirement to join:
* Agree to post the giveaway html on the date the event begins and promote at least 3x a week
Bloggers: Sign Up HERE
Monday, September 2, 2013
Seven Assorted Almondina Cookies Giveaway
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Sponsored by:
Hosted by:
Co-Hosted by:
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Details
Dates: September 4 to September 10
US resident only
We appreciate the support of our sponsor, please show your support by following them on their social medias pages.
All entries are optional
Disclaimer: It's All About Food is not responsible for the awarding of the prize. Sponsor is responsible for prize fulfillment. If you have any question about this giveaway, please email the host at nysavingspecials@gmail.com
Wednesday, August 28, 2013
No-Bake Cheesecake Pinoy Style
Christmas is here again!
And now I will start my countdown stress free Christmas cooking list with a budget.
First in list. NO-BAKE CHEESECAKE FILIPINO STYLE.
And now I will start my countdown stress free Christmas cooking list with a budget.
First in list. NO-BAKE CHEESECAKE FILIPINO STYLE.
INGREDIENTS
Crust
- 1 1/2 cups crushed graham crackers
- 1 tbsp refined sugar
- 1/2 cup melted butter
- 1/2 tsp cinnamon powder (optional)
- 1/2 tsp lemon juice (optional)
Cheesecake Filling
- 1 cup creme cheese
- 1 cup all purpose creme
- 1/2 cup refined sugar
- 1 tsp vanilla extract
Toppings
- 1 can Blueberry pie filling(optional)
Crust
- Combine all ingredients for the crust, the crushed graham, cinnamon powder, lemon juice, sugar, and butter in a mixing bowl. Mix until well combined.
- Mixture should be moist,if its dry add more butter and mix well.
- Put the mixture in a 9-inch pan,spread and press down the crust up to 1 inch depth bottom thick and 2 inch up the side.
- Refrigerate about 10-15 minutes.
- In a bowl, mix the creme cheese, sugar and vanilla. Mix until smooth and well blended.
- In a separate bowl, combine the all purpose creme and sugar.Mix until well blended.
- Mix the two mixture together (1) and (2).
Toppings
- Pour and spread the filling evenly into the crust. Using a rubber spatula, smooth the top and tap the pan to release some air bubbles.
- Cover and refrigerate for at least 3-4 hours or until firm.
- Top with blueberry pie filling or serve it just plain.
- Served chilled
Saturday, August 24, 2013
Okra Cheese Stick Recipe with Beef Loaf
Some don't like to eat because of its "goo" characteristics or slime when it is cooked.
I will share with you my OKRA CHEESE STICK RECIPE,it is just like an OKRA RELLENOS Recipe but I added here Beef Loaf and I am sure your going to love the taste.
1 kilo fresh okra(4 inch long pods)
1/3 cup cornstarch
1 large egg
Kraft Eden Cheese (sulit pack)
Oil
1/2 teaspoon salt and pepper
1 can Holiday Beef Loaf(150 grams)
PROCEDURE
- Cut cheese into sticks.
- Wash the okra.
- Cut it lengthwise just a slit in each okra pod but not to cut through ends, get the seeds,stuff it with cheese sticks and uncooked beef loaf(mashed) and set aside.
- Combine cornstarch and egg in a large bowl and stir together until smooth.
- Pour oil in to a pan with medium heat. Dip stuffed okra in batter, coating it well.
- Fry at a time until golden.
- Sprinkle with salt and pepper.
- Serve immediately.
Wednesday, July 17, 2013
GINATAANG PINAKBET
Love eating food lots of calories? According to the FATSECRET, eating 1 cup GINATAANG PINAKBET you get 155 CALORIES and 100% PROTEIN.
This Filipino food is commonly served with steamed rice.
INGREDIENTS
KALABASA (Winter Squash), peeled and cubed
1 kilo pork
Sitaw (String Beans)
Ampalaya ( Bitter Melon)
Talong (Eggplant)
Gata (Coconut Milk)
Onions, chopped
Garlic, minced
Seasoning
Vegetable Oil
PROCEDURE
This Filipino food is commonly served with steamed rice.
INGREDIENTS
KALABASA (Winter Squash), peeled and cubed
1 kilo pork
Sitaw (String Beans)
Ampalaya ( Bitter Melon)
Talong (Eggplant)
Gata (Coconut Milk)
Onions, chopped
Garlic, minced
Seasoning
Vegetable Oil
PROCEDURE
- Prepare the skillet over medium heat. Add the vegetable oil, white onions, garlic. Stir frequently until the onion become medium brown and the garlic fragrant.
- Add the pork and stir constantly for 5-10 minutes until cook. Add the Kalabasa and continue stirring for 5-10 minutes.
- Stir the sitaw, kalabasa,onion,garlic and pork for 3 minutes.
- Add the talong and ampalaya.
- Pour the water into skillet, bring to boil then add the coconut milk.
- Cover the skillet and cook for 10-15 minutes.
- Season it with salt,pepper or you can use Ginisa Mix.
- Served it hot.
Note: You can add ampalaya after adding the coconut milk so that kids can eat it. No bitter taste at all.
Photo courtesy of Cristina Nesbit
Saturday, July 6, 2013
Spiced Honey Dew and Apple Soup
Have you tried Fruity Soup? If not, this is the time to change our taste buds.
Fruit Soups are incredibly healthy and versatile. Nutritionists called this soup, "high volume foods". Contains a high amount of water, fiber and air and low number of calories. These will help control your weight.
INGREDIENTS
1 honeydew melon, peeled, seeded and cut into chunks
375 ml/12 1/2 fl oz apple juice
250 ml/8 fl oz dry white wine
2 teaspoons lemon juice
1 teaspoon finely chopped preserved ginger
small melon balls
mint sprigs
METHOD
Fruit Soups are incredibly healthy and versatile. Nutritionists called this soup, "high volume foods". Contains a high amount of water, fiber and air and low number of calories. These will help control your weight.
SPICED HONEY DEW AND APPLE SOUP
INGREDIENTS
1 honeydew melon, peeled, seeded and cut into chunks
375 ml/12 1/2 fl oz apple juice
250 ml/8 fl oz dry white wine
2 teaspoons lemon juice
1 teaspoon finely chopped preserved ginger
small melon balls
mint sprigs
METHOD
- Place melon in a food processor or blender and process until smooth.
- Add apple juice, wine, lemon juice and ginger; blend to combine.
- Transfer to a bowl, cover and refrigerate for 2 hours. Stir occasionally.
- Garnish with melon balls and mint before serving.
- Serves 4
*Cooking time: 0 minutes
*Preparation time: 10 minutes
~TIP FROM THE CHEF: For a smoother texture add 1 cup natural yogurt to the apple juice.
source: CHEF EXPRESS
Monday, June 24, 2013
Grilled Prawns in Korean Sauce
And if you're a fan of Korean food this recipe of Grilled Prawns marinated in Korean Sauce is worth recommended.
GRILLED PRAWNS IN KOREAN SAUCE
INGREDIENTS
1 kilo of unshelled prawns or large shrimp
1 bunch of spring onion(optional)
1 bunch of cabbage(optional)
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| Photo credit to PhotoPin |
MARINADE
5 gloves of Garlic, finely chopped
1 1/2 cup Soy Sauce
2 tsp grated Ginger or 1/2 tsp ground ginger
Chili (optional)
2 tbsp dark Sesame Oil
Salt
1/2 tsp of black Pepper
1/4 cup of White sugar
PROCEDURE
- Get a bowl,combine all ingredients until well blended.
- Marinade prawns for 1 hour and keep refrigerated.
- After an hour, put the marinated prawns to the grill, turning once, basting 5 minutes until tender. Put some marinaded mixture in the middle of the slice prawns.
- Then put on a serving plate with spring onion as your garnish and cabbage as for presentation.
Monday, June 10, 2013
PRAWN CEVICHE (Kinilaw na Sugpo)
CEVICHE (Kinilaw) is a seafood dish popular here in Davao City. Typically made from fresh raw fish marinated in citrus juices such as LIME or LEMON. And added with some spices to make as a 'pulutan' or as a finger food.
As the dish is not cooked with heat, it must be prepared fresh to maximize the risk of the food from ANISAKIS parasites.
Here I will give you PRAWN CEVICHE RECIPE which is great for healthy diet for a low fat snack or appetizer.
INGREDIENTS:
1 kl of Prawns
Garlic
Table Salt
Ginger
Suka (Vinegar)
Kamias or you can use LEMON or LIME (Bilimbi Fruit)
Onion
Red Bell Pepper
Cilantro/Parsley leaves for garnishing
PROCEDURE:
Put the shrimp in a bowl. Add the vinegar, lots of ginger, salt and onions. Then add the kamias and the red bell pepper. Let it sip until the shrimp turns to reddish (meaning it is already cook).
Put cilantro or parsley leaves for garnishing.
As the dish is not cooked with heat, it must be prepared fresh to maximize the risk of the food from ANISAKIS parasites.
Here I will give you PRAWN CEVICHE RECIPE which is great for healthy diet for a low fat snack or appetizer.
INGREDIENTS:
1 kl of Prawns
Garlic
Table Salt
Ginger
Suka (Vinegar)
Kamias or you can use LEMON or LIME (Bilimbi Fruit)
Onion
Red Bell Pepper
Cilantro/Parsley leaves for garnishing
PROCEDURE:
Put the shrimp in a bowl. Add the vinegar, lots of ginger, salt and onions. Then add the kamias and the red bell pepper. Let it sip until the shrimp turns to reddish (meaning it is already cook).
Put cilantro or parsley leaves for garnishing.
Ceviche is very popular here in the Philippines and most especially in the coastal region.
Impress your friends with this fresh recipe and have it enjoyed while drinking the BATMAN GOTHAM CHILL COCKTAIL...so refreshing!
Monday, May 20, 2013
Fish Fillet ala Bicol Express
I know this is not a new recipe for you because you've heard about FISH BICOL EXPRESS. But I'm sure that this recipe is very different to what you usually think.FISH FILLET ala BICOL EXPRESS is a different recipe from the one you've encounter with other Bicol Express Filipino recipes.
INGREDIENTS:
1/4 Meat Bariles, slice slant about vertically
1 cup flour
1/2 cup cassava flour
2 tbsp cornstarch
4 cloves of garlic,chopped
1/2 tbsp ginger
black pepper
3 green siling haba(finger Chili's)
onion
sea salt
2 tbsp oil
1 cup of water
Magic Sarap(optional)
1 egg(batter)
PREPARATION:
- Marinate the fish with salt and pepper for 20 minutes.
- After 20 minutes, get a bowl and mix the marinated fish together with the flour, cassava flour and cornstarch.
- In a large skillet heat oil over medium heat.
- Saute the garlic, ginger and onions and add the mixtures(Prep.2).
- You can sprinkle Magic Sarap for more appetizing taste.
- When fish is half-cooked, add the batter egg.
- Simmer till cooked. And mix siling haba.
This is good for 1 serving only.
Eat it. I can't even pronounced it! BURP!
