Saturday, March 29, 2014

Ginisang Buko

A must try recipe!

Ingredients for 3 servings:
2 cups young coconut meat (buko)
12 pieces shrimps
2 cloves garlic
1/2 onion
salt and pepper to taste
buko/young coconut

Procedure:
1. Saute the garlic and onion then add the shrimps and saute until the color is pinkish.
2 Add the coconut meat, salt and pepper then stir for 2 minutes or until done.
3. Serve it hot.

Friday, March 28, 2014

Ginisang Sayote at Carrots with Fishballs

Simple and budget friendly vegetable recipe, I hope you will try this.

Ingredients:
2 sayote ( cut into strips)
2 carrots ( cut into strips)
1 cup cooked fishballs
3 cloves garlic
1 onion
salt and pepper to taste

Procedure:
1.  Saute the garlic and onion then add the carrots, sayote, salt and pepper then stir every now and then until half cooked.
2. Stir in the fishballs and turn off the heat then serve it hot.

Wednesday, March 26, 2014

Ginisang talbos ng Camote at Kalabasa


A newly harvested camote tops plus  freshly sliced squash is equals to a delicious and nutritious vegetable dish.

Ingredients:
1 kilo squash
2 bunches of camote tops ( talbos ng camote)
1 cup water
1/4 kilo pork
1/4 cup soy sauce
3 cloves garlic
1/2 onion

Procedure:
1. Saute the garlic and onion then add pork and saute until pinkish color is gone, then add the squash and soy sauce, simmer for a minute then add the water, let it boil for 2 minutes.
2.Increase the heat then add the camote tops and stir for a minute or until done then turn off the heat.
3. Serve it hot.

Monday, March 24, 2014

Kalingking

A really yummy sweet potato recipe from Nanay Linda of  Cavite.

Ingredients:
1/2 kilo sweet potato (sliced into french)
1/4 kilo all purpose flour
1/2 teaspoon baking powder
1/4 kilo sugar
2 cups water ( add if needed)
1/4 teaspoon salt

Procedure:
1. Mix the sugar, water, salt, baking powder and flour, combine well until the batter is smooth then add the sliced sweet potatoes. Mix well until the batter is thick and firm, if it's too dry add water.
2. Scoop a portion then deep fry over medium heat until golden brown.
3. Serve it hot, if you want it sweeter, you can sprinkle some sugar.
Contributed by: Nanay Linda

Sunday, March 23, 2014

Pandan Gulaman Drink

An aromatic refreshing drink that will really quench your thirst.

Ingredients for 5 litres:
1 sachet red unflavored gelatine
1 sachet green unflavored gelatine
15 pandan leaves
1/4 kilo sugar (add if needed)
4 litre water
Ice

Procedure:
1. Combine the 2 sachet of gelatine then cook according to its packaging procedure, refrigerate to harden then slice into dice or small cubes.
2. Put the water in a pot together with the pandan leaves and boil for 30 minutes or until the pandan essence will be extracted. Remove the pandan leaves. Let cool.
3. Caramelized the sugar then add 4 cups of pandan water (from the boiled pandan leaves) let boil until the sugar is fully dissolved. Let cool.
4. When everything has been cooled, combine together ( make sure it's not hot or else the gulaman/gelatine will be dissolved). Put ice as needed.
5 Serve and enjoy! :-)



Friday, March 21, 2014

Tomato and Cucumber Appetizer

This appetizer is simple and easy to make yet so delicious. It will surely boost your appetite specially if you pair it with fried or grilled fish or meat.

Ingredients for 4 servings:
2 big tomatoes (diced)
1 big cucumber (diced)
1 onion (diced)
1 tablespoon vinegar
1 tablespoon lime or lemon juice
1 tablespoon olive oil ( optional)
1/2 teaspoon sugar
salt and pepper to taste
chili


Procedure:
1. Combine all the ingredients and mix well until fully combined.
2. Serve with fried or grilled meat or fish.

Thursday, March 20, 2014

Buko Maja




A friend requested this recipe. It's yummy and so creamy.

Ingredients:
2 cups cornstarch
5 cups coconut milk
1 cup Nestle cream or light cream
1.5 cups white sugar
2 cups evaporated or fresh milk
1 cup shredded young coconut ( buko)

Procedure:

1. In a pot mix all the ingredients,mix well until the cornstarch is fully dissolved then cook over medium heat stirring well to avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes firm and smooth, allow to simmer for a while before transferring to a molding tray.
2. Pour to your desired container or molding tray then allow few hour to cool. Unmold it then serve

Tuesday, March 18, 2014

Paksiw na Tilapia

My favorite fish dish, I can eat it anytime of the day :-). Sometime I want it a little sweet taste sometimes I want the sour taste strong, it is always goes well with fried rice or steamed rice.

Ingredients:
1/2 kilo tilapia
3/4 cup vinegar
4 cloves garlic ( crushed)
thumb size ginger( strips)
some chili
salt and pepper to taste

Procedure:
1. In a pot put all the ingredients and let it boil then simmer until cooked.
2. If the taste of the vinegar is so strong, you can add a little water.
3. Simmer for few  minutes until done.
4. Serve it with rice.



Monday, March 17, 2014

Special Spaghetti Carbonara (Filipino Style)

It's my friend's birthday that's why I cooked this dish, really yummy.

Ingredients for 6-8 servings:
1/2 (500g) kilo Spaghetti Pasta (Cooked accprding to its packaging procedure)
3 tetra packs or 600g all purpose cream/Nestle cream
1/4 kilo ground beef
4 cloves garlic
1 small size onion
3/4 cup sliced button mushrooms
1/4 cup toasted bacon
salt and pepper to taste

Procedure:
1.. Saute the garlic and onion, then add the ground beef, cover and simmer until the beef is fully cooked.
2. Add the mushroom and simmer for 2 minutes then add the all purpose cream, mix it well then simmer for a minute.
3. Add salt and pepper to taste then  simmer for a minute and turn off the heat, mix together the pasta and sauce then too with bacon.
4. Serve it with a smile


Vegetable Fritter


This is easy to cook and the ingredients are simple and easy to find, I cooked this for few friends who are craving for a Filipino dish called ukoy or okoy.  Since we do not have shrimps I made it like this.

Ingredients:

2 potatoes ( shredded)
1 carrot (shredded)
1 big sweet potato ( shredded)
2 eggs ( beaten)
1 onion ( minced)
1 cup flour ( add if needed)
1/4 cup water ( Add if needed)
salt and pepper to taste

Procedure:
1. Combine all the ingredients and mix well.
2. Spoon a portion and deep fry it until golden brown.
3. Serve it hot with your favorite dipping sauce.

Sinabawang Tilapia

Today we went fishing and we caught some tilapia that's why we decided to cook it in a soup because it is very fresh.

Ingredients:
2 regular size tilapia ( cut into halves)
2 tomatoes
1 onion
2 cups water
some camote tops ( talbos ng camote)
salt or patis to taste

Procedure:
1. In a pot put the onion, tomatoes, salt and tilpia, then cook over medium heat, simmer for 5 minutes then add the water and bring to a boil.
2. Simmer until cooked then add the talbos ng camote and turn off the heat.
3. Serve it hot.

Sunday, March 16, 2014

Corn and Cheese Puto

I love mja blanca with corn and cheese that's why I decided to make a puto with these ingredients to see if it is also yummy. The result is 100% yummy. Try this recipe and let me know.

Ingredients:
2 cups all purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup fresh milk
1/2 cup diced cheddar cheese
1/2 cup corn kernel


Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients and milk then mix very well until the batter is smooth in texture. Add the corn and cheese then mix very well.
3. Fill the puto molder with the batter and if you have extra corn and cheese you can put on top for extra beauty of the puto or you can put the batter in a big molder and have a 1 big piece of puto.



4. Steam for 10 minutes if you used the small molder and 20 minutes or until done if you used a big molder, allow to cool before unmolding, then serve.

Note: To avoid sticking, add 1 tablespoon of oil in the mixture then mix well or add a soften butter.

Saturday, March 15, 2014

Puto Cheese


I re-cooked the Mely's kitchen version because I was disappointed with the result of the cheese that I used, I tried Eden cheese for this and the result was good.

Ingredients for 15 medium size Puto:
2 cups all purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
2 cups fresh milk
1 teaspoon butter (soften)
cheddar cheese for toppings (I used Eden )

Procedure:
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients, egg and milk then mix very well until the batter is smooth in texture.
3. Fill the puto molder with the batter around 3/4 full then top the cheese and steam for 10 minutes or until done.

Mely's Kitchen Banana Delight


Yummy! The best for your parties or special gatherings, this is also budget friendly.

Ingredients for 8-10 servings:
3/4 kilo sliced banana ( you can use lakatan, cavendish, latondan)
1/2 cup condensed milk or according to your taste
1 1/2 cup Nestle Cream
1 cup chocolate coco crunch
1/2 cup corn kernel
some chocolate coated wafer

Procedure:
1. Combine the milk and cream then add the sliced banana, and mix well.
2. Cover and refrigerate for few hours, decorate with corn kernel, coco crunch, chocolate wafer, or anything you want to use for decoration then serve.

Buko Pandan Puto

A delcious buko pandan flavored puto that will surely capture your heart.

Ingredients:
2 cups all purpose flour
3/4 cup sugar
2 1/4 teaspoons baking powder
1 1/2 cup fresh milk
2 tablespoons Buko Pandan flavor
1 tablespoon oil or soften butter
1 piece coconut ( shredded)

Procedure:
1.Combine the flour, sugar and baking powder then sift it.
2. In a mixing bowl combine all the ingredients then mix very well until the batter is smooth in texture.

3. Fill the puto molder with the batter around 3/4 full and steam for 10 minutes or until done.
4. Let cool then unmold and serve.

Thursday, March 13, 2014

How to Make Cheesy Ensaimada



Delicious cheesy ensaimada for the whole family.

Ingredients:
3 cups bread flour
2 teaspoons yeast
3/4 cup sugar
2 eggs
2 tablespoons butter or margarine
1/4 teaspoon salt
200 ml of warm milk
1 cup grated cheese

Procedure:
1. Dissolve the yeast in the warm milk for 10 minutes or until bubbly.
2. Mix all the dry ingredients, make a well in the middle, then crack the eggs and beat it there.Pour in the butter and milk with yeast, mix well and fold the mixture, then knead  until you form a dough. Roll it nicely into a ball. Be sure to knead it very well.



3. Let it rise for 2 hours by covering it with a damp cloth.After 2 hours knead the dough for a while then slice it, make sure each slice should be around 80 grams to make one serving of bread.


after letting it rise, the size doubled
4. Knead each portion and roll it into a long dough o that we can make  knot easily.
5. Twist it and form it into ensaimada bun, and let it rise for 45 minutes.
the bun after 45 minutes of rising
 8. After 45 minutes ( it should be double in size too, if not doubled or at least almost doubled let it rise more) bake it in a preheated oven for 15-20 minutes at 180C.
9. When it is done brush it with butter or margarine then sprinkle with a little sugar, and top with grated cheese. Delicious cheesy ensaimada.


Ensaladang Gulay

This raw vegetable salad is packed with nutrients from fresh vegetables and is good for digestion.

Ingredients:

2 big tomatoes (sliced)
2 cup sliced camote tops (talpo)
1 small onion ( sliced thinly)
1 tablespoon olive oil
1 tablespoon lemon or calamansi juice
1 cucumber ( sliced)
salt to taste
camote tops

Procedure:
1. Combine all the ingredients and mix well.
2. Serve with a smile.

Monday, March 10, 2014

Hot and Spicy Eggplant Omelette

Eggplant omelette or tortang talong is yummy specially if it is hot and spicy.

Ingredients:
1 big eggplant ( boiled and skin removed)
1 tablespoon flour
1 beaten egg
1/4 teaspoon ground pepper
1/2 onion (minced)
a pinch of chili powder
salt to taste

Procedure:
1. Combine the egg, flour, ground pepper, chili powder, salt and pepper, mix well until fully combined and smooth.
2. Put the eggplant then flatten it,  coat well with the batter and fry both sides until fully cooked.
3. Sprinkle with sliced spring onion then serve.

Puto Pao

This delicious Filipino dainty  uses the batter of puto and a filling of siopao that is why it is called Puto Pao. Easier to make than siopao but the same delicious taste. I made this as simple as it can be so that all my friends can follow easily, I hope you will try this and let me know.

Ingredients for 15 big puto pao:

For the Batter:
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup fresh milk ( add if needed) batter should be like the one in the picture
some slices of salted egg

For the Filling: You can use any meat that you like and cook it the way you want it.
1/4 kilo lean pork ( boiled and diced or shredded it's up to you)
1 teaspoon calamansi juice
1 tablespoon oyster sauce
1 teaspoon tomato sauce
2 clovess garlic
1 small onion ( minced)
ground pepper to taste

Procedure for the filling: You can adjust the ingredients according to your taste.
1. Saute the garlic and onion then add the pork and simmer for a minute
2. Add all the ingredients, simmer and stir until the flavors are well blended, turn off the heat and let cool.

Procedure for the Puto Pao
1.Combine the flour, salt, sugar and baking powder then sift it.
2. In a mixing bowl combine together the sifted ingredients and milk then mix very well until the batter is smooth in texture.

3. Fill the puto molder with the batter only 1/4 parts of it then put the filling in the middle and add more batter to cover the filling, top with salted egg.


4. Boil the water in the steamer, then steam the puto pao for 10 minutes or until done ( you know it is done when you insert a toothpick in it and the toothpick comes out clean.)





5. Let cool for few minutes, scrape the sides then unmold the puto and serve with a big smile :-).







Deviled Egg Boat


A cute appetizer that will surely capture the eyes of your guests or loved ones during family gatherings.

Ingredients for 4 servings:
4 hard boiled eggs
1 can sardines in tomato sauce ( drained) - This can be replaced with tuna, meat, etc
1 tablespoon mayonaise
2 slices from loaf bread ( formed into triangles)
salt and pepper to taste

Procedure:
1. Cut the eggs into halves, then remove the egg yolk.
2. Mix the yolks, sardines, mayonaise, salt and pepper, then put the mixture into the hard boiled egg whites. Insert a toothpick in the bread slices then put it on the deviled eggs to serve as a sail.
3. Serve with a smile :-).




Contributed by: Mr Ron Del Rosario

How to Make a Perfect Caramel for Leche Flan



This is the Mely's kitchen way of making a perfect caramel for leche flan, I always do like this and the result is always perfect!

Either you are using the oval leche flan molder or this one with a hole in the middle, do the same procedure.

1.Put the sugar in the molder.

2. Melt over medium heat. Sometimes the other side of the burner is too hot making that side of the sugar melt quickly while the other side is still not melted, if this happen, you can change the position of the molder, to melt the sugar evenly.

3. When it is melted, it is up to you if you want it light colored remove from the heat, or if you want darker caramel, let it continue to melt until the desired color of the caramel is reached. Let cool.

light colored

dark colored

The results:

Light caramel


Dark Caramel


Note: If you will caramelized with water, just put the water and sugar together then do the same procedure.




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