Saute Bittermelon with Shrimp paste. What you need:
Ingredients 5 pcs small sizes bitter gourd, sliced (can be bigger whatever you prefer and , what you have from your garden 500g pork belly, cubed ( optional) (shrimp) 3 tbsp bagoong alamang (fermented shrimps) 1 onion, sliced 6 cloves garlic, minced freshly ground black pepper salt (optional) maybe you dont need if your fermented shrimp is already salty oil what to do: Instructions NOTE: Generously rub bitter gourd with lots of salt then soak them in a ½ cup vinegar and 1 cup water solution for 30 minutes. Drain and rinse with running water then set aside. Optional if you don't want your bitter melon to be too bitter.. Cut bittermelon sizes you like In a wok add oil then brown pork pieces. Add garlic and onion then sauté until onions are soft. Add bagoong and stir until fragrant. then place the bitter gourd in the center. Do not stir then cover wok and simmer over medium-high heat for 10 minutes. Season with freshly ground black pepper then serve. enjoy http://happygoluckygrace.weebly.com/
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Okoy ...Ukoy ..Shrimp. Okoy ...Ukoy ..Shrimp. What you need : big shrimps, with head, shell on, cleaned 1 cup kamote (sweet potato), grated or julienne 1 singkamas ..(jicama) grated or julienne 1 cup cornstarch ¼ cup flour 1 tsp baking powder 1 egg 1 grated onion 3 cloves of grated garlic 1 cup water ½ tsp. salt ½ tsp. ground black pepper Dips: 2 chilies/crushed garlic/cut onions/black pepper 1tsp sugar if sweet preferred (option) 1 cup vinegar frying/ cooking oil /deep fryer If prefer, You can use: mayonnaise for alternative dips pumpkin, sprouts and julienned carrots in the batter mixture. anchovy is also a popular substitute to shrimps. and you can use ground pork too what to do : Big, mixing bowl, combine the cornstarch, flour, egg, water, grated onion /garlic salt and black pepper. Stir the batter mixture very well to make sure no lumps will form. Add the shrimps and sweet potato. Mix until well blended. heat the pan with enough cooking oil for deep frying. medium heat ready the oil for frying, then feel it on top if it's hot enough ...scoop out around 2 to 3 tablespoons of shrimp mixture and carefully drop them in the middle of the pan. Press it down with a spatula to flatten similar to a pancake. Cook each side for about 2 to 3 minutes until golden brown (depending on the thickness of the batter mixture). Remove the fried okoy/ukoy shrimp, from the pan and drain on a paper towel to absorb excess oil. Repeat the process until the remaining shrimp batter mixture is used up. Serve while warm and crispy along with spiced vinegar dipping sauce GINATAANG HALO-HALO with Bilo bilo
Ginataang Bilo -bilo what you need : Ingredients 20 to 25 pieces glutinous rice balls 1 cup sugar or 4 blocks of small sugar palm I big sweet potato, peeled and cubed 1 big purple yam i big cassava 2 saba bananas, or plantain (cut it round) 1 cup coconut cream and 4 cups coconut milk 1 cup cooked tapioca ball 1 cup ripe jackfruit (langka), shredded To make Glutinous Rice Balls 2 cup glutinous rice flour 1 cup of water In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands, form about 1 teaspoon of dough into smooth balls. In a pot, 2 cups water to boil and add in "bilo-bilo, and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Lower heat to a simmer. when the bilo bilo floats..it's ready.. time to put all ingredients Add yams and cook for about 5 minutes or until tender but firm. Add cassava after 3 minutes , Add sweet potato and cook for about 2 to 3 minutes. . Add coconut cream and stir to combine. Add sago and banana , jackfruit and continue to cook for about 3 to 5 minutes. Serve Chicken Inasal bbq style
what you need: 1 whole chicken 1 tablespoon salt ¼ cup brown sugar 1 cup lemon soda ½ tablespoon ground black pepper 1 ginger, minced 1 garlic, minced 3 lemongrass, chopped 1 cup vinegar 2 lemon what to do : marinate the chicken with all the ingredients you can use the oven to broil or roast and the best part is for bbq grill for basting: ¼ teaspoon salt 1 teaspoon lemon 3 tablespoons annatto oil ½ cup butter Binagoongan okra ...
what you need: 1 pack okra sauteed shrimp onion garlic 1 cup water meat/seafoods (optional) 1 teaspoon cooking oil heat pan add oil heat for 2 minutes add garlic add onion add sauteed shrimp add okra add water simmer 5 minutes served glazed ham
what you need 2 1/2 cup pineapple juice 1 beer 1/2 cup brown sugar 1 tablespoon dry mustard 1 smoked ham 1 can pineapple rings, drained 1 jar maraschino cherries, drained 12 whole cloves 1 stick cinnamon Add all ingredients to list what to do Preheat oven to 325 degrees F (165 degrees C). Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved , add beer to boil ... Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze. Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes. Turn on oven's broiler. Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes. Cook 1 h 35 m Ready In 1 h 50 m edit. spareribs with black bean sauce
what you need : 1-kilo spareribs marinating sauce: 2 tbsp of hoisin sauce 2 tbsp of black bean sauce 1 tsp of chili sauce 1 tbs black pepper 1 tsp of ground ginger what to do : on medium heat ,simmer ribs on the pan till cooked through add in all the marinating sauce: 2 tbsp of hoisin sauce 2 tbsp of black bean sauce 1 tsp of chili sauce 1 tbs black pepper 1 tsp of ground ginger let it simmer for another 15 minutes then serve. Embutido
what you need: 2 cups cheddar cheese, grated 1 cup red bell pepper, minced 1 cup green bell pepper, minced 1½ cup raisins 1 cup carrots, minced 1 cup onion, minced salt and pepper 2 kilo. ground pork 12 pieces vienna sausage or 6 pcs hotdogs, or chinese sausage, cut in half lengthwise 6 hard boiled eggs, sliced ½ cup sweet pickle relish ½ cup tomato sauce 2 raw eggs 2 cups bread crumbs (I made my own by placing 4 slices of tasty old bread in a food processor. If not using any food processor, just tear the bread.) what to do : Place the ground pork in a large container Add the bread crumbs then break the raw eggs and add it in. Mix well Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly Add the raisins, tomato sauce, salt, and pepper then mix well. Place the meat mixture in an aluminum foil or llanera and flatten it. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture. or you can , Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil. Place in a steamer and let cook for 1 hour. Place inside the refrigerator until temperature turns cold Slice and serve. Share and Enjoy! goto batangas (upgraded)
2 lbs beef tripe beef meatballs (optional) i just added them 1 lb beef, cut into strips 1 onion, sliced (divided into two parts) 2 thumb sized ginger, crushed 2 Tbsp olive oil 1 tsp annatto powder 10 cups water 1/2 tsp peppercorns salt and pepper red or green pepper optional ...noodles ..i just added noodles for the kids .. originally no noodles .. Clean beef tripe. Rinse it well under running water. Rub with rock salt and soak in a cup of vinegar for 15 minutes, then rinse again under running water. Parboil for about 15 minutes, discard water, rinse tripe again then drain. In a pot, put in 10 cups water, tripe and beef meat balls. Bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the broth. ,add onion, 1crushed ginger, , 1/2 Tbsp salt and 1/2 tsp peppercorns. Cook until both tripe and meat balls or beef are tender, about 30 minutes .Add annatto or annato powder . Add sauted mixture into the broth. Bring to a boil. Add salt and pepper to suit your taste. Let simmer for 15 minutes. Transfer to individual serving bowls. Top with green onions and drizzle with lime/lemon and chiracha for spiciness http://happygoluckygrace.weebly.com/ Puto at Dinuguan
what you need: 1kilo pork ( liempo or pork belly) and beef tripes cut them in cubes 2 Tbsp. cooking oil 2 cloves garlic, chopped 1 medium sized onion, sliced ½ cup vinegar 2 Tbsp.fish sauce (optional ) 1 Tbsp. salt black pepper and 1 tsp oregano 1 tsp soy sauce 1-1/2 water or broth 1 cup pig's or cows blood 2 green chili peppers what to do : Cook the beef tripes r for 30 minutesor until tender cut them in cubes Let it cool then slice the pork into cubes. Set aside the meat stock. In a wok or pan , sauté the garlic and onion in oil for 5 minutes. Then add the pork, liver, patis, soy sauce and salt. depends on saltiness ... Then pour in the vinegar and boil without stirring, it will make it sour then pour in the meat stock and simmer for 10 minutes. Add the pig's or cow's blood and stir occasionally until the mixture thickens. add in the oregano and green chili then let it simmer again for 5 minutes PUTO : 1-1/2 cups flour 1 cup sugar 1 tablespoon baking powder 3 eggs 6 ounces evaporated milk ½ cup water 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup cheddar cheese, shredded Prepare lower part of steamer with water and bring to a boil. In a large bowl, combine flour, sugar and baking powder. Mix well. Add eggs on at a time and using an electric mixer, beat after each addition. Add milk and beat until smooth. Add water and continue to beat until batter is thin and smooth. Add butter and vanilla extract. Stir until well blended. Add ¾ of the cheese and stir until combined. Fill molds with batter up to ¾ full. Arrange molds in a single layer on steamer rack and place over steamer. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes out clean. Turn off heat and top each puto with the remaining ¼ cup of cheese. Cover for about 1 minute to allow residual heat to melt cheese. Allow puto to slightly cool before removing from molds. http://happygoluckygrace.weebly.com/ |
About Me
I was born in the Philippines,grew up in small town of Socorro Oriental Mindoro and immigrated to Canada . I'm an environmentalist and very much involved in our community to bring awareness and help other's,in any which way I can, to improve lives and bring closeness,unity, ,camaraderie.I'm also an avid cook and love sharing my heart through my poetry. My family is my world, without them I have nothing. Thank you for stopping by. Archives
November 2017
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