Beef with Broccoli

1 small onion chopped

3 cloves garlic chopped

1 red bell pepper chopped

300 grams beef sirloin

broccoli

 

Marinade:

2 Tablespoons Oyster sauce

1 teaspoon sugar

1 teaspoon sesame oil

1 teaspoon soy sauce

 

Marinade beef in fridge for 30 mins.

Blanch broccoli in boiling water for about 3 mins and drain.

Saute garlic and onion and add beef. Stir fry until cooked.

Add red bell pepper and stir for about a minute. Then add broccoli and simmer for about 5mins.

Done :)

The Little Boy that Eats

I cook for Q.. :) among others..

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Sayote Guisado with Oyster Sauce

Easy recipe guys..

2 Tbsp cooking oil
1 Tbsp garlic, minced
1/4 cup onion, sliced
1/4 kg Chicken
(shrimps – in the original recipe but since Q can’t eat shrimps yet, I used Chicken)
1 kg Sayote, peeled, cored and sliced diagonally
3 Tbsp Mama Sita’s Oyster Sauce
3 Tbsp water

Heat oil in a pan. Stir-fry the garlic, onions and chicken.
Add the sayote and Mama Sita’s Oyster sauce.
Cook and simmer until sayote is cooked.

Chicken Kebab (in lemon grass)

got this recipe from my yummy magazine. but instead of using lemon grass, I just use barbeque sticks.. (mahirap tuhugin pag lemon grass hehe.. but its good if you use it, may additional taste..)

 

300grams boneless chicken breast

2 large onions cut into cubes (quartered)

1 red bell pepper

1 green bell pepper ( this I don’t put anymore )

For marinade:

2 Tablespoons lime juice

1/4 cup extra virgin olive oil

salt and pepper

 

Combine marinade and chicken and keep in fridge for 30 mins.

Then arrange in barbeque stick or lemon grass if you’re using..(chicken, onion, chicken, bellpepper, chicken, onion…)

Grill in low heat. :)

 

 

 

Parros

4 cloves garlic, minced.

1/4 cup vinegar

1/4 cup water

fish sauce

pepper

1K parros

1 1/2 Tablespoon sugar

 

Saute garlic. Add parros and vinegar. Maintain very low heat. Do not stir. (maluluto sa hilaw ang parros dahil may suka). Let it boil. (this would be fast since you don’t have sauce) Add water and fish sauce, pepper and sugar. Simmer for another 5 mins. Then you’re done..

 

N says, mas ok na pulutan ito kesa ulam..

 

Lumpiang Sariwa

2 tablespoons oil

200g (1 cup) bean curd

100g (3 oz) string beans, cut diagonally into 2 cm (1in) pieces

1 medium carrot, cut into thin strips

100g (3/4cups) shredded white cabbage

salt and pepper

12 spring roll wrappers, steamed

12 lettuce leaves

130 g (1 cup) cooked chickpeas

 

Brown Sauce

200g (1cup) brown sugar

500 ml (2 cups) water

1teaspoon salt

2 tablespoons soy sauce

2 tablespoons cornstarch

60 ml (1/4cup) water

1/2 head of garlic, cloves peeled and crushed

 

To prepare Brown Sauce, blend sugar, water, salt and soy sauce, bring to the boil then simmer 5 minutes.

In a small bowl, blend cornstarch with the water until smooth. Stir into the saucepan. Simmer until mixture thickens, about 10 to 15 minutes.

Heat oil in a pan and fry bean curd. remove from pan ad cut into narrow strips. Set aside.

Blanch the string beans, carrot strips and cabbage by plunging in boiling water for about 5 mins. Drain immediately and plunge into a bowl of iced water. Drain well then season with salt and pepper.

Steam a spring roll wrapper for about 5 minutes. Line a wrapper with a lettuce leaf. Spoon 2 to 3 tablespoons of the blanched vegetables onto the lettuce leaf. Add about 1 tablespoon of chickpeas and the cooked bean curd. Roll wrapper and tuck in the ends to seal completely. Repeat with the remaining vegetables and wrappers.

Serve with Brown sauce and crushed garlic.

Calamares

Flour

Egg

Salt

Pepper

Squid

Calamansi

 

Marinate squid in calamansi and pepper for about 5mins.. (pang tanggal lang po ng lansa)

Mix flour, salt and pepper.

In a separate bowl, beat egg with salt and pepper.

Dip squid in egg, then cover in flour and deep fry.

That’s it :)

 

 

Sauce: Vinegar with calamansi, sugar, pepper and onions :)

Nhad cooked. I gave up after my first trial with the dory fish (this recipe will follow soon.. just have to upload a couple of stuff) earlier that afternoon. Now I know how. Cool..

Menudo (Diced Pork in Tomato Sauce)

 

An easy to prepare dish :)

2 tablespoons oil

1 small onion, chopped

1 tablespoon chopped garlic

1 kg pork shoulder cut into 1/2 inch pieces

1 large potato, cubed

1 cup water

2 cups canned tomato sauce

2 tablespoons soy sauce or to taste

2 tablespoons calamansi juice

 

Heat oil in a large frying pan or wok and saute onion for about a minute. Add garlic and saute for another minute.

Add pork and stir to brown the pork pieces evenly. Add potatoes and carrots and stir to mix.

Pour water and simmer for about 15 minutes. Blend in tomato sauce, soy sauce and calamansi juice. Stir to combine well.

Bring to a boil, then immediately lower heat. Simmer until pork is cooked and potatoes and carrots are tender (about 15 minutes).

 

 

 

 

Pancit Special (Canton Style)

 

 

Ingredients:

2 tablespoons oil

1 small onion, chopped

2 tablespoons finely chopped garlic

250 grams chicken breast or thigh ( I used breast )

1 medium carrot, peeled and sliced

150 grams cabbage

baguio beans ( this I just added because I don’t want it to go to waste )

3 hardboiled eggs

1 1/2 cups water

1 chicken cube

250 grams canton noodles

soy sauce

butter

Note: some add squid balls, others also use beef, snow peas (but I used baguio beans as I had some left from a previous recipe..)

 

Boil chicken in water with a bit of soy sauce and pepper for about 10-15mins. Drain and set aside. Cut into cubes or slices. ( Set water aside, this can be added later on)

 

Boil 3-4 eggs. Then slice.

 

Heat oil in a wok and saute onion until transparent, add garlic and saute until fragrant. Add chicken and cook until brown.

Add carrots, cook for 5 mins. Add cabbage and baguio beans. Stir-fry mixing well. Pour water and add chicken cubes. (I also added the stock from boiling the chicken).  Simmer over medium heat for about a minute, then add noodles and soy sauce to taste.

Simmer until almost all the liquid is absorbed and canton noodles are tender ( 5 – 10 mins ).  Stir in butter and mix to coat noodles.

Garnish with sliced boiled eggs if desired :)

 

 

Chicken Ala King

200 grams of chicken fillet ( I cooked around 400g)

1 can of mushroom w/ liquid

1 green bell pepper

1 red bell pepper (note: i used 2 red bell peppers and didn’t put a green one)

1/4 cup all-purpose cream / evap

1 Tablespoon flour

salt

1/2 cup chicken broth

 

Lightly salt the chicken then cook by steaming or simmering in a little water. Cool and cut into cubes

Dice pimientos

cut mushrooms into quarters (if needed)

Melt butter in a pan. Cook bell peppers and set aside.

Reheat butter. Add flour, stirring to prevent lumps from forming. Cook over med. heat for 1 minute. Don’t brown.

Pour chicken broth little by little, stirring as you pour. Add cooked chicken, mushrooms, bell pepper. Season w/ salt. Cover and simmer for 5 minutes.

Pour cream and simmer for 1 minute.

Done :)

 

Arroz a la Cubana

 
Ingredients:

4-5 cloves garlic crushed

1 pc medium onion, sliced

150 grams pork

1/4 kg kamote, diced ( This I didn’t put anymore)

1 puch (200grams) Del Monte Original Style Tomato Sauce

1/4 cup raisins

1/3 cup cooked/frozen green peas

salt

peper

 

Saute garlic, onion and pork. Add kamote. Cook for 5 minutes or until brown. Add Del Monte Tomato Sauce, raisins, and salt and pepper to taste. Cook for 10 minutes. Add peas. Set aside.

Mold or scoop 1 cup cooked rice on individual late, put sauteed meat mixture and serve with fried saba around the rice. Top with fried eggs, sunny side up :)

This serves 5. (Depende gano kalakas kumain haha)

NOTE: instead of using pork, I used beef

Bulgogi

1/4 K Beef Sirloin

Marinade:
1 1/2 Tablespoon  Maggi Savor Classic
1/2 Tablespoon rice wine/white wine vinegar
1/2 teaspon se same oil
1/2 Tablespoon brown sugar
1 1/2 soy sauce

Siding:
1 pc beef broth cube dissolved in 1 cup water
1/4 K bean sprouts
1/2 Tablespoon sesame oil

Marinate beef in Maggi savor mixture (Marinade)

Stir fry until cooked. (Include marinade when frying.)

In a pot, bring beef broth to a boil. Blanch bean sprouts in boiling broth for 2 mins.

Drain beef sprouts and toss in sesame oil.

Serve with cooked bulgogi.

Paksiw na Pata

This is one easy dish as well .

2Kilos of Pork hocks or pata special cut
2 cups water
1 cup vinegar
2 tsp. salt
1/2 cup soy sauce
1/2 cup brown sugar
2 small bay leaves
garlic crushed
1 tsp peppercorn
bulaklak ng saging


Wash pork hocks. Put them in a pot, all of the ingredients and let it boil.
Note: Do not stir. Just dump all of the ingredients in. (Baka maluto sa hilaw yung pork if you stir it, cause there’s vinegar..)

Simmer for 1 1/2 hours.

That’s it. See easy!



For dinner tonight. Yumyum!

Sinigang na Baboy

All time Filipino favorite.

Ingredients:
1 Kilo Baboy
4-5 Tomatoes
4-5 Onions
Patis (Fish Sauce)
Pepper
1 Knorr Sinigang Mix sa Gabi
Labanos (Radish)
Kangkong (water glorybind, water spinach, water convolvulus and swamp cabbage)
5-7 pieces siling pangsigang
1 Tali ng Okra (Lady’s Fingers or Gumbo)



Clean your Pork well.

Boil pork in 1-2 liters of water. (Note:Depende kung gano kadaming sabaw ang gusto mo, bawasan o dagdagan ang Sinigang Mix depende sa dami ng tubig.)

After boiling, when you see residue on the wok, remove it. (Dumi (blood clots stuff) po yun nung pork..)

Add onions and tomato, season with patis (fish sauce) and pepper.
Lower heat and wait until pork is tender.
     ** sabi nila mas mabilis lumambot ang karne pag sinamahan ng tinidor sa lutuan.. sinusunod ko naman ito hehe**

Add all the vegies, siling pang sigang and add the sinigang mix.
Stir and leave for about 15-20mins. As to not overcook your vegies..

Then you’re done





sawsawan: patis with sili.. winner