these ribs look yummy on tv. i will make this when i have time soon.
ingredients:
pork ribs
pork stock
white wine
sage
rosemary
in a hot pan, put in the pork ribs. add sage and rosemary. cook the herbs a bit to let the flavors out. put in wine wine then the stock. cook for one hour (but i think this is too long so just check from time to time if the pork is cooked).
:)
Sunday, October 23, 2011
tiramisu from the tv
this is the second recipe i saw on tv tonight. looks easy so i want to try this out soon also...
ingredients:
lady fingers
coffee
mascapone
eggs, separate yolk from the white
dark chocolate
put lady fingers in a pan and pour coffee. set aside.
add first the egg yolk to the mascapone and then mix properly. then add the egg white then fold again until it is properly mix. when set, add the mixture on top of the lady fingers and let it set. shave dark chocolate on top.
note: i am not sure if sugar is added so taste the mascapone mix. add sugar if needed.
ingredients:
lady fingers
coffee
mascapone
eggs, separate yolk from the white
dark chocolate
put lady fingers in a pan and pour coffee. set aside.
add first the egg yolk to the mascapone and then mix properly. then add the egg white then fold again until it is properly mix. when set, add the mixture on top of the lady fingers and let it set. shave dark chocolate on top.
note: i am not sure if sugar is added so taste the mascapone mix. add sugar if needed.
seafood pasta from the tv
saw this on tv tonight and i would want to try this one out soon, very soon...
ingredients:
calamares, cut
mussels
prawns, cut; prawns' head used for prawn stock
garlic
parsley
cherry tomatoes
chili
pasta
cook pasta and set aside.
cook mussels with olive oil until it cooks (opened shell). remove from pan and use the left oil for the next set of cooking. put in the calamares, garlic, parsley, prawn stock, cherry tomatoes and chili. when cooked, place the mixture onto the pasta and mix. put in prawns and then the mussels. mix again.
serve hot on hot plate.
ingredients:
calamares, cut
mussels
prawns, cut; prawns' head used for prawn stock
garlic
parsley
cherry tomatoes
chili
pasta
cook pasta and set aside.
cook mussels with olive oil until it cooks (opened shell). remove from pan and use the left oil for the next set of cooking. put in the calamares, garlic, parsley, prawn stock, cherry tomatoes and chili. when cooked, place the mixture onto the pasta and mix. put in prawns and then the mussels. mix again.
serve hot on hot plate.
Monday, October 10, 2011
my sangria
i have not been very good at estimating ingredients but i really do love to experiment. so one day, after finding what looked like a very good sangria recipe online, i decided to try it, incorporating other stuff written by other readers.
why do i want to make the sangria? because i miss the time when my friends and i had lunch with sangria in madrid. now, i'm trying to relive the moment at home. however, the recipe here is somewhat of an estimate because as i said earlier, i'm not good with estimates so when i placed the ingredients the first time, it came out very strong. hoping to let it settle, i tried tasting it again after a day but it did came out strong so i had to make a patch with my citrus. this is, finally, my recipe...
1/2 cheap red table wine
1/3 cup sugar
1/2 apple, sliced
1 1/2 orange, juiced
1/2 orange, quartered or sliced
1/5 tequila (optional)
2 cups orange juice (from the bottle)
put in a pitcher the sliced apple and orange. put in the sugar and mix. crush the orange a bit so the juice will come out. put in the orange juice (fresh and bottled) then mix again, followed by the tequila and red wine. mix thoroughly. let it settle for at least two hours before serving.
according to the recipe i read, you can put ice on the glasses before serving the sangria :)
why do i want to make the sangria? because i miss the time when my friends and i had lunch with sangria in madrid. now, i'm trying to relive the moment at home. however, the recipe here is somewhat of an estimate because as i said earlier, i'm not good with estimates so when i placed the ingredients the first time, it came out very strong. hoping to let it settle, i tried tasting it again after a day but it did came out strong so i had to make a patch with my citrus. this is, finally, my recipe...
1/2 cheap red table wine
1/3 cup sugar
1/2 apple, sliced
1 1/2 orange, juiced
1/2 orange, quartered or sliced
1/5 tequila (optional)
2 cups orange juice (from the bottle)
put in a pitcher the sliced apple and orange. put in the sugar and mix. crush the orange a bit so the juice will come out. put in the orange juice (fresh and bottled) then mix again, followed by the tequila and red wine. mix thoroughly. let it settle for at least two hours before serving.
according to the recipe i read, you can put ice on the glasses before serving the sangria :)
Sunday, October 9, 2011
luncheon meat with apple
saw this easy to make sandwich online and i liked it. maybe you would, too! :)
luncheon meat
apple, thinly sliced
wheat bread, toasted
mayonnaise (or smashed avocado for substitute)
fry luncheon meat then set aside on paper to drain oil. on the wheat bread, put in mayonnaise, sliced apple, and luncheon meat.
serve hot :)
luncheon meat
apple, thinly sliced
wheat bread, toasted
mayonnaise (or smashed avocado for substitute)
fry luncheon meat then set aside on paper to drain oil. on the wheat bread, put in mayonnaise, sliced apple, and luncheon meat.
serve hot :)
gambas and chili mushroom
ingredients
button mushrooms
garlic, chopped
chili oil
vegetable oil
medium-sized shrimps, scale removed, deveined and seasoned with salt and pepper
in low or medium heat, heat oil in pan. when oil is already ready, put in chopped garlic, followed by button mushrooms then chili oil. wait until mushroom is a bit brown. set aside in the pan.
in the same pan, cook the shrimp until pink. then mix the button mushroom to have equal chili covering for the shrimp and mushroom.
serve hot.
Tuesday, September 27, 2011
kabsa by olie and greg
Stayed over at a friend's place during my last visit to the UK and they prepared this wonderful meal that I surely would love to make back home. I just had to ask for their recipe :)
Here are the ingredients used nung nagluto kami. You can adjust it depende kung for how many people yung niluluto mo.
Chicken - 1 Kilo
Tomato - 4 pcs chopped (these are big ones so kung maliit lang yung gagamitin mo, dagdagan mo na lang)
Carrots - 4 pcs shredded
Onions - 2 pcs chopped
Lemon Zest (optional)
Easy Cook Rice - 5 cups
Put the chicken with the onion, carrots, and tomato on a pressure cooker. Put in 5 cups of water, perhaps more if you don't use easy cook rice. Rule of thumb is kung ilang cups of rice, ganun din kadami yung water, although nagpapasobra kami ng 1-1.5 cups of water.
Once it cooks on full pressure (that ringing sound), leave it for 20 minutes.
After this, take out the chicken. Put in the rice, and cook the rice in this broth.
Put the chicken pcs in the oven to grill until brown.
Then, serve the meal with lemon and cucumber. A little bit of salt would add taste to the chicken as well.
I think that's it. I'm not sure kung paano siya lutuin without a pressure cooker, but I'm sure it can be done.
--------
Here are the ingredients used nung nagluto kami. You can adjust it depende kung for how many people yung niluluto mo.
Chicken - 1 Kilo
Tomato - 4 pcs chopped (these are big ones so kung maliit lang yung gagamitin mo, dagdagan mo na lang)
Carrots - 4 pcs shredded
Onions - 2 pcs chopped
Lemon Zest (optional)
Easy Cook Rice - 5 cups
Put the chicken with the onion, carrots, and tomato on a pressure cooker. Put in 5 cups of water, perhaps more if you don't use easy cook rice. Rule of thumb is kung ilang cups of rice, ganun din kadami yung water, although nagpapasobra kami ng 1-1.5 cups of water.
Once it cooks on full pressure (that ringing sound), leave it for 20 minutes.
After this, take out the chicken. Put in the rice, and cook the rice in this broth.
Put the chicken pcs in the oven to grill until brown.
Then, serve the meal with lemon and cucumber. A little bit of salt would add taste to the chicken as well.
I think that's it. I'm not sure kung paano siya lutuin without a pressure cooker, but I'm sure it can be done.
the final kabsa
Tuesday, July 12, 2011
pinoy kakanin sa holy week
in preparation for the long holy week break, i asked my mom to send me a gelatinous rice flour pack. i was craving for traditional filipino food that i enjoyed when i was a kid -- those that my mom cooked when we had a long break, or during merienda times in the afternoon.
so last holy week, i decided to make two filipino desserts: palitaw and tsikalang, or what is known in manila as pilipit.
palitaw in tagalog means 'to float.' this way of cooking is simply that, letting the rice dough float in boiling water. when it floats, it means that it is already cooked and ready to be served.
ingredients:
1/4 cup baking flour
3/4 cup gelatinous rice flour
water
mix ingredients until it forms a dough. shape into flat circles then drop in boiling water. wait for it to float then scoop it out.
for the "garnishing"
ingredients:
grated coconut and sugar
put in hot pan the grated coconut and sugar. mix well until color of mixture is light brown. serve mixed or separate from the palitaw.
tsikalang as we call it in zamboanga is also known in manila as pilipit. although of different shapes, they have the same style of cooking.
ingredients are the same as that of the dough mixture of palitaw. shape it in braid-style or strudel-shape. once ready, fry in hot pan. remove from the pan when brown. then in another pan, caramelize brown sugar with water (some uses oil with the sugar). once it is a bit sticky, pour in the fried tsikalang and coat it with the sugar. once coated, remove from pan and serve.
remember thought that the sugar mixture must not be too thick so that when it is coated onto the bread, it will not dry thickly on the bread when cold.
so last holy week, i decided to make two filipino desserts: palitaw and tsikalang, or what is known in manila as pilipit.
palitaw in tagalog means 'to float.' this way of cooking is simply that, letting the rice dough float in boiling water. when it floats, it means that it is already cooked and ready to be served.
ingredients:
1/4 cup baking flour
3/4 cup gelatinous rice flour
water
mix ingredients until it forms a dough. shape into flat circles then drop in boiling water. wait for it to float then scoop it out.
for the "garnishing"
ingredients:
grated coconut and sugar
put in hot pan the grated coconut and sugar. mix well until color of mixture is light brown. serve mixed or separate from the palitaw.
tsikalang as we call it in zamboanga is also known in manila as pilipit. although of different shapes, they have the same style of cooking.
remember thought that the sugar mixture must not be too thick so that when it is coated onto the bread, it will not dry thickly on the bread when cold.
Friday, June 24, 2011
palitaw
1/4 cup all purpose baking flour
3/4 cup gluten rice
water
grated coconut
white sugar
mix the flour, rice flour and water to create a dough. when done, cut dough into tiny pieces to create flat circles. dip into boiling water. the dough is cooked when it rises. in filipino, palitaw means 'to float.'
for the "dip," mix the sugar and grated coconut in a hot pan. serve when fully mixed.
3/4 cup gluten rice
water
grated coconut
white sugar
mix the flour, rice flour and water to create a dough. when done, cut dough into tiny pieces to create flat circles. dip into boiling water. the dough is cooked when it rises. in filipino, palitaw means 'to float.'
for the "dip," mix the sugar and grated coconut in a hot pan. serve when fully mixed.
pilipit
1/4 cup all purpose baking flour
3/4 cup gluten rice
water
brown sugar
mix the flour, rice flour and water until it produces a dough. cut dough into pieces and form into desired shapes (e.g. pretzel style). fry until brown. set aside.
in another pan, mix sugar and water to form a caramel. when ready, pour in the fried dough until it is fully coated. remove from pan and serve.
3/4 cup gluten rice
water
brown sugar
mix the flour, rice flour and water until it produces a dough. cut dough into pieces and form into desired shapes (e.g. pretzel style). fry until brown. set aside.
in another pan, mix sugar and water to form a caramel. when ready, pour in the fried dough until it is fully coated. remove from pan and serve.
sweet potato with bacon
cut bacon into bits. cut sweet potatoes in bite sizes.
cook bacon. when well done, remove from pan. leave the oil produced from the bacon. put in the cut sweet potatoes. when brown, remove from pan.
serve hot. sprinkle salt and cut onion chives. :)
cook bacon. when well done, remove from pan. leave the oil produced from the bacon. put in the cut sweet potatoes. when brown, remove from pan.
serve hot. sprinkle salt and cut onion chives. :)
Friday, April 8, 2011
corn - a viand
watched chef at home at afc a couple of months ago and saw this guy cooking up a mean corn soup - a twist of what my mom used to make us when we were kids. having had time to cook lately (or because i was just craving it badly), i decided to pass by the grocery to buy the stuff i needed. the viand turned up well -- except that it didn't look like what my mom used to make. it tasted the same though! when i asked my mom why that is, it depended on the type of corn. so next time, i had to look for the sticky type of corn to make my corn viand.
(sticky) corn - scraped
malunggay leaves - others say spinach will do and/or beans
small dried shrimp and/or dried fish
sugar
salt
vetsin
put the corn to boil with dried shrimp and/or fish. when corn is soft, add malunggay or beans. to taste, add sugar, salt and vetsin. serve hot.
(sticky) corn - scraped
malunggay leaves - others say spinach will do and/or beans
small dried shrimp and/or dried fish
sugar
salt
vetsin
put the corn to boil with dried shrimp and/or fish. when corn is soft, add malunggay or beans. to taste, add sugar, salt and vetsin. serve hot.
Monday, March 28, 2011
lemon squares
was craving for lemon squares last friday and decided to make one of my own. since i don't have an oven, i looked over the internet for some non-bake recipes and this is the simpliest that i've found. i actually tweaked the recipe a bit because i don't know what one of the ingredients were, and the other i found to be too much so i adjusted something else. finally, it all came out good and i'm happy about it... :)
1/2 cup butter (although 3/4 of the 1/2 is enough because when you look at the melted butter at the pan, it seems to be too much)
1/2 cup condensed milk
1 1/2 lemon -- juiced
1-2 tsp lemon zest
1 1/2 cup crushed broas (or tea biscuit as the original recipe indicates)
melt the butter in medium heat then add condensed milk, lemon juice and lemon zest. after mixing well, add the crushed broas (or tea biscuit). again, mix well. this will only take a few minutes, just as long as when the wet mixture is incorporated with the dry ingredient. take the mixture off the pan and place in a pan or container. let it sit for a while (or refrigerate it) before serving.
:)
1/2 cup butter (although 3/4 of the 1/2 is enough because when you look at the melted butter at the pan, it seems to be too much)
1/2 cup condensed milk
1 1/2 lemon -- juiced
1-2 tsp lemon zest
1 1/2 cup crushed broas (or tea biscuit as the original recipe indicates)
melt the butter in medium heat then add condensed milk, lemon juice and lemon zest. after mixing well, add the crushed broas (or tea biscuit). again, mix well. this will only take a few minutes, just as long as when the wet mixture is incorporated with the dry ingredient. take the mixture off the pan and place in a pan or container. let it sit for a while (or refrigerate it) before serving.
:)
Saturday, March 5, 2011
shrimp aubergine pasta
from my friend --
"its basically shrimp, talong, dried basil, olives, garlic at onion lang.... :D tapos yung sauce hanap ka ng sauce na may three cheese... or kahit yung mga hunts tomato sauce with parmesan cheese oks na..."
"its basically shrimp, talong, dried basil, olives, garlic at onion lang.... :D tapos yung sauce hanap ka ng sauce na may three cheese... or kahit yung mga hunts tomato sauce with parmesan cheese oks na..."
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