Friday, June 8, 2018

Leche Flan with Calamansi





Calamansi or calamondin is a small citrus fruit that is very good for dipping sauce, juice, and the best for marinating, but today I will use it for my leche flan, because my sisters said it neutralizes the sweetness and remove the tangy smell of the egg yolks. It was proven after cooking :-). Try it. 


Ingredients: 
1 can (395grams) Condensed milk 
1 can evaporated or fresh milk (370ml) 
10 egg yolks 
2 tablespoons calamansi juice 
sugar 


 Procedure: 
 1. Combine the condensed milk, evaporated milk and eggyolks, mix well until evenly blended, then put the calamansi juice and mix well. 
2. Put the sugar in the molder then melt over medium heat, once melted set aside and let cool, then pour the leche flan mixture and steam for 20 minutes or until done. 
3. Refrigerate for an hour then sprinkle with calamansi zest before serving. Smile before eating :-).

Wednesday, March 21, 2018

Monggo with Sotanghoon


Monggo with sotanghon  is a delicious combination of vegetable and cellophane noodles.


Ingredients:
1/4 kilo Mung bean ( monggo)
1/4 kilo shrimps ( you can replace this with fish, pork, etc)
1 cup cubed squash
1 cup sotanghon
4 stalks spring onion ( slice to your desired length)
3 cloves garlic
pork scratchings ( chicharon) optional



Procedure:


1. In a pot boil the monggo until it is soft, then set aside (You can use pressure cooker for faster cooking)
2. In a pan saute the garlic, then add the shrimps
3. Add the squash to saute for a while, then add the cooked monggo, simmer for  few minutes until it is soft.
4. Add the cellophane noodles or sotanghon, simmer until it is done.
5. Turn off the heat and put the pork scratchings (chicharon) and spring onion
6. Serve it hot. :-) Enjoy your food : )




Monday, March 5, 2018

Glorious Prawns


A tangy and succulent prawns that's perfect for any season. I added some fried spinach leaves when I serve it.

Ingredient:
1/2 kilo prawns ( cleaned)
1 onion
5 cloves garlic
1 tablespoon peanut butter
2 tablespoon soy Sauce
1 tablespoons lemon or calamansi juice
1 tablespoon honey or sugar
1/4 cup water (Add if necessary)
salt and pepper to taste
Spring onion for garnishing

Procedure:
1.  Saute the garlic and onion then add the prawns and allow to simmer for a  minute or until the color changed.
2. Add the lemon juice, honey and soy sauce then simmer for a minute.
3. Add the water, salt and pepper to taste then simmer for 2 minutes.
4. Add the peanut butter and give it a good stir until fully mixed then simmer until done.
5. Garnish with spring onion then serve it hot.



Saturday, February 24, 2018

Sauteed Corn and Spinach



The fresh juicy corn is very delicious to prepare for this dish, mmmmm creamy soup that is perfect to sip during rainy days, combined with fresh spinach that adds freshness to the taste of this delicious vegetable dish.

Ingredients:
2 corn
2 cups spinach ( can be replaced with any green leafy vegetable)
1 onion
1 cup fried fish ( chunks)
salt and pepper to taste 


Procedure:
1. Slice the corn thinly then set aside.

2. Saute the onion, then add the fish.
3. Add the corn and simmer for 2 minutes then add water that's enough to make the corn tender.



4. When the corn is tender add the spinach , salt and pepper to taste, simmer until the spinach is cooked then turn off the heat.



5. Serve it  hot and do not forget to smile :-)

Tuesday, January 23, 2018

Costela com Grão de Bico


Costela com grao de bico  ( Beef ribs with chick pea). Muito delicioso.

Ingredientes:
1 colher (sopa) de azeite
1 e 1/2 k de costela de boi,
1 folha de louro
2 dentes de alho espremido
1 cebola cortada em pétalas
2 cubos de caldo de picanha
4 xícaras (chá) de água fervente
 4 colheres (sopa) de extrato de tomate
2 colheres (sopa) de cheiro-verde picado
2 xícaras (chá) de grão-de-bico cozido e escorrido


Modo de preparo:
1. Em tigela grande, coloque a costela e tempere com o louro e o alho. Reserve por 30 minutos.
2. Em uma panela de pressão, aqueça o azeite em fogo médio, doure a cebola e a carne. Reserve.
3. Dissolva os cubos de caldo de picanha na água, misture o extrato de tomate e junte com a carne reservada.
4. Tampe a panela e cozinhe em fogo médio por 35 minutos.
5. Retire a panela do fogo e reserve até sair todo o vapor. Abra a panela e verifique o cozimento. Se necessário termine cozinhar com a panela destampada.
6. Misture o cheiro-verde e o grão-de-bico. Coloque em uma travessa e sirva com arroz branco.

Tuesday, January 16, 2018

Ginisang Tahong

Isa sa mga lamang dagat na mayaman sa protina at omega 3 ay ang tahong, bukod sa masarap ay madali pang lutuin. Kahit simpleng luto lang dito ay masarap na, tulad nito.

Mga sangkap:
1 kilong laman ng tahong
1 sibuyas ( hiniwa ng pino)
3 butil ng bawang (dinikdik)
2 kutsarang butter o mantika
1 kutsarang luya (strips)
asin at paminta ayon sa iyong panlasa

Paraan ng Pagluluto:
1. Igisa ang bawang at luya hanggang medyo matusta saka idagdag ang sibuyas at ituloy ang pagigisa hanggang sa lumambot.
2. Ilagay ang tahong at patakan ng asin at paminta ayon sa iyong panlasa at haluing maigi, takpan at hayaang kumulo ng 5 minuto o hanggang sa maluto.
3. Hanguin at ihain na mainit. :-) 

Pwedeng lagyan ng dahon ng sibuyas kapag ihahain na.


Para maalis ang laman ng tahong, ay pakuluan ang buong tahong at kapag naluto na ay isa isang alisin ang laman.

Monday, January 15, 2018

Masarap Na Ginisang Pechay

Ang pechat is isa sa mga pinakacommon na gulay sa Pilipinas. Maraming mga potahe na pwedeng ilagay ang pechay lalo na sa mga may sabaw. Pero masarap din itong igisa tulad nitong niluto ko na madali lang gawin pero masarap.

Mga Sangkap:
1 kilo pechay
1 butil ng bawang (dinikdik)
1 sibuyas(hiniwa ng pino)
2 kutsarang mantika
100g giniling na baboy
250g hipon
asin ayon sa iyong panglasa



Paraan ng pagluluto
1. Igisa ang sibuyas at bawang, saka ilagay ang giniling, sangkutsahing maigi, ilagay ang hipon at haluin, kapag  medyo luto na ang hipon lakasan ang apoy at ilagay ang pechay.
2. Lagyan ng asin ayon sa iyong panglasa, haluin hanggang sa maluto.
3. Hanguin at ihain.

Pwedeng lagyan ng paminta.

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