Ingredients:
cabbage – 5 leaves; chopped
calamansi
carrots – 2 medium-sized; cut into strips
chicken bouillon cubes – 2 pieces
chicken meat – 1 cup; cooked and shredded
chicken stock or water – 1 cup
cooking oil – 4 tablespoons
garlic – 1 cloves; minced
onion – 1 medium-sized; chopped
oyster sauce – 2 tablespoons
pork – ½ cup; cooked and sliced into small cubes
red bell pepper – 1 small-sized; chopped
salt and pepper to taste
snow peas – ½ cup
sotanghon – 1 big pack
soy sauce – 2 tablespoons
spring onions – 1 bunch; cut into one-inch parts
METHOD:
In a large pot, pour in chicken broth.Simmer.
Place the noodles in the simmering chicken broth for 10 minutes.
Drain the noodles and save the chicken broth.
Set aside the noodles and the broth.
In a pan, pour in cooking oil. Heat.
Sauté garlic and onions.
Place pork and chicken. Cook.
Add snow peas. Stir fry.
Add bell pepper, cabbage, and red bell pepper. Cook.
Set aside everything that is in the pan.
In a pot, pour in chicken broth.Boil.
Put in chicken bouillon cubes.Stir.
Add cooked noodles. Stir.
Add salt and pepper to taste.
Pour in soy sauce.
Add in oyster sauce.
Simmer everything for a few minutes.
Mix everything thoroughly.
Place the cooked noodles on a large platter.
Garnish with green onions and serve with calamansi.
Now your delicious pancit sotanghon is ready!
Source: FB
Wednesday, December 30, 2015
BIBINGKA
INGREDIENTS:
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Source: FB
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Source: FB
Thursday, December 17, 2015
BIBINGKA Recipe
INGREDIENTS:
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
2 cups Rice flour
2 cups coconut milk
1 and 1/2 cup granulated sugar
4 tsp baking powder
4-5 eggs
1/2 cup evaporated milk
1 cup softened butter (reserve 1/2 cup for brushing)
2 cups Grated coconut (or more)
Banana leaves
PROCEDURE
1. Combine butter and sugar together then add the eggs.
2. Gradually add the rice flour and baking powder.
3. Add the coconut milk and evaporated milk. Beat the mixture well until smooth.
4. Brush banana leaves with butter then place them in individual molds
5. Pour bingka mixture in the mold then add grated coconut. This is to ensure each bingka has coconut strips
6. Bake in (preheated ) oven 375 degrees F for 15-20 minutes.
7. Remove from oven then brush the top with butter and sprinkle with sugar. Bake again for 10-15 minutes or until the color of top turns golden brown. Dip a toothpick at the center, if it comes out clean, it is ready.
8. Remove from oven and brush with more butter if desired.
Everything Nice Crock Pot Applesauce
by Melissa. October 26, 2011
Have you ever wondered how to make applesauce? Here’s a recipe for delicious, homemade spicy applesauce that will make your house smell like autumn as it simmers in the crock pot!
place the following in the bowl of a crock pot:
16-20 medium apples (peeled, cored, sliced)
1 cup tart apple cider
1 and 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon pure vanilla extract
pinch ginger
Cover and cook on low for 6-8 hours. Stir occasionally. Cool and mash with a potato masher.
Enjoy!
~Melissa
Have you ever wondered how to make applesauce? Here’s a recipe for delicious, homemade spicy applesauce that will make your house smell like autumn as it simmers in the crock pot!
place the following in the bowl of a crock pot:
16-20 medium apples (peeled, cored, sliced)
1 cup tart apple cider
1 and 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup brown sugar
1 teaspoon pure vanilla extract
pinch ginger
Cover and cook on low for 6-8 hours. Stir occasionally. Cool and mash with a potato masher.
Enjoy!
~Melissa
Mayonnaise Banana Bread
by Melissa • February 24, 2015
There are a lot of banana bread recipes out there claiming to be THE best banana bread. I’ve made a lot of quick breads and banana breads and I’m not kidding when I say this is the easiest and best I’ve ever eaten. The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that’s ridiculously moist, just sweet enough, and you probably have everything you need in your fridge and pantry to whip up a loaf. We love this with tea and as a lunch box treat.
Yup. Mayonnaise. Who would have thunk it?
~ preheat oven to 350 degrees F. ~
In a large bowl, combine:
1 large egg, lightly beaten
1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)
3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)
1 and 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon sea salt
Generously butter a 9×5 loaf pan. Mix everything until just combined. Don’t over-mix. Pour batter into prepared pan. Smooth top and bake in 350 degree oven for 55 to 65 minutes–just until a toothpick or wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf. Cool loaf in pan for 10 minutes. Transfer to a wire rack to cool the rest of the way. Enjoy slightly warm, at room temperature or cold.
~Melissa
There are a lot of banana bread recipes out there claiming to be THE best banana bread. I’ve made a lot of quick breads and banana breads and I’m not kidding when I say this is the easiest and best I’ve ever eaten. The “secret” ingredient is mayonnaise! I know it sounds kind of weird, but trust me. This recipe yields a loaf of banana bread that’s ridiculously moist, just sweet enough, and you probably have everything you need in your fridge and pantry to whip up a loaf. We love this with tea and as a lunch box treat.
Yup. Mayonnaise. Who would have thunk it?
~ preheat oven to 350 degrees F. ~
In a large bowl, combine:
1 large egg, lightly beaten
1/2 cup + 2 Tablespoons mayonnaise (not Miracle Whip)
3 to 4 very ripe bananas, mashed (3 if they’re really big, 4 if they’re smallish)
1 and 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon sea salt
Generously butter a 9×5 loaf pan. Mix everything until just combined. Don’t over-mix. Pour batter into prepared pan. Smooth top and bake in 350 degree oven for 55 to 65 minutes–just until a toothpick or wooden skewer comes out with a few moist crumbs stuck to it when inserted into the center of the loaf. Cool loaf in pan for 10 minutes. Transfer to a wire rack to cool the rest of the way. Enjoy slightly warm, at room temperature or cold.
~Melissa
Wednesday, December 16, 2015
PAN DE SAL
INGREDIENTS
2 cups warm water or 475 ml warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour
3 cups bread crumbs
Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
If you have a BREADMAKER, here are the directions to make pandesal:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
In the breadmaker’s pan, pour 60 mls of vegetable oil
Pour in the remaining 15 teaspoons of sugar and then the 1 and 1/2 teaspoons salt
Add the 6 cups of all-purpose flour
Lastly, add the yeast mixture
Place the pan inside the baking chamber of the breadmaker
Turn on the breadmaker to the dough setting and voila, after an hour and a half, you have your dough. No kneading needed!
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 17-18 minutes.
2 cups warm water or 475 ml warm water (110 degrees F/45 degrees C)
2 teaspoons active dry yeast
1/3 cup white sugar
1/4 cup vegetable oil
1 1/2 teaspoons salt
6 cups all-purpose flour
3 cups bread crumbs
Directions:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
If you have a BREADMAKER, here are the directions to make pandesal:
Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
In the breadmaker’s pan, pour 60 mls of vegetable oil
Pour in the remaining 15 teaspoons of sugar and then the 1 and 1/2 teaspoons salt
Add the 6 cups of all-purpose flour
Lastly, add the yeast mixture
Place the pan inside the baking chamber of the breadmaker
Turn on the breadmaker to the dough setting and voila, after an hour and a half, you have your dough. No kneading needed!
Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.
Roll each piece in breadcrumbs making sure the the whole roll is covered.
Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 17-18 minutes.
Wednesday, December 9, 2015
POTATO SALAD
Ingredients
* 1kg large potatoes – peeled
* 1 long cucumber – roughly sliced
* 2 long sticks celery – roughly sliced
* ½ bunch dill – shredded
* ½ bunch chives – roughly chopped
* ½ cup mayonnaise
* good pinch salt
Method
1. Boil potatoes until just tender. Drain and set aside to cool.
2. Once potatoes are cool, cut them into quarters and add them to a large bowl.
3. Add all the other prepared ingredients to the potatoes and mix gently but thoroughly.
4. Cover and refrigerate until ready to serve.
Serves 6-8 as a side dish
Source: FB
* 1kg large potatoes – peeled
* 1 long cucumber – roughly sliced
* 2 long sticks celery – roughly sliced
* ½ bunch dill – shredded
* ½ bunch chives – roughly chopped
* ½ cup mayonnaise
* good pinch salt
Method
1. Boil potatoes until just tender. Drain and set aside to cool.
2. Once potatoes are cool, cut them into quarters and add them to a large bowl.
3. Add all the other prepared ingredients to the potatoes and mix gently but thoroughly.
4. Cover and refrigerate until ready to serve.
Serves 6-8 as a side dish
Source: FB
POTATO BAKE
Ingredients
* 1kg chat potatoes – thinly sliced
* 1 tbsp oil of choice
* 270ml coconut cream
* 4 cloves garlic – crushed
* 3 spring onions – cut into 1cm pieces
* 1 heaped tbsp nutritional yeast
* good pinch salt and pepper
Method
1. Preheat oven to 200c. Place the oil at the bottom of a baking dish, then put all the potatoes in the dish (I stand them all upright – see photo)
2. Pour the coconut cream over the potatoes then sprinkle evenly with the remaining ingredients.
3. Bake in preheated oven for 30 minutes. Stir very gently and bake for another 10-15 minutes until crispy and cooked.
Serves 6 as a side dish
Source: FB
* 1kg chat potatoes – thinly sliced
* 1 tbsp oil of choice
* 270ml coconut cream
* 4 cloves garlic – crushed
* 3 spring onions – cut into 1cm pieces
* 1 heaped tbsp nutritional yeast
* good pinch salt and pepper
Method
1. Preheat oven to 200c. Place the oil at the bottom of a baking dish, then put all the potatoes in the dish (I stand them all upright – see photo)
2. Pour the coconut cream over the potatoes then sprinkle evenly with the remaining ingredients.
3. Bake in preheated oven for 30 minutes. Stir very gently and bake for another 10-15 minutes until crispy and cooked.
Serves 6 as a side dish
Source: FB
HOMEMADE BEEF TAPA
The procedure below requires combining water and oil. The beef is boiled until the water evaporates - this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil.
Serves: 4
Ingredients:
1½ lb beef sirloin, thinly sliced
5 tablespoons soy sauce
3 tbsp minced garlic or 1 tablespoon garlic powder
2 tbsp sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions:
In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
Place the beef in the clear plastic bag
Pour-in the the mixed seasonings in the
clear plastic bag with meat and mix well
Place inside the refrigerator and marinate for a minimum of 12 hours
In a pan, place 1 cup water and bring to a boil
Add 3 tbsp of cooking oil
Put-in the marinated beef tapa and cook until the water evaporates.
Source: FB
Serves: 4
Ingredients:
1½ lb beef sirloin, thinly sliced
5 tablespoons soy sauce
3 tbsp minced garlic or 1 tablespoon garlic powder
2 tbsp sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
Instructions:
In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
Place the beef in the clear plastic bag
Pour-in the the mixed seasonings in the
clear plastic bag with meat and mix well
Place inside the refrigerator and marinate for a minimum of 12 hours
In a pan, place 1 cup water and bring to a boil
Add 3 tbsp of cooking oil
Put-in the marinated beef tapa and cook until the water evaporates.
Source: FB
Sunday, December 6, 2015
LECHON MANOK
LECHON MANOK
1 kilo whole chicken
1 8 oz Sprite or 7up
3 tbsp of white or brown sugar
1/4 cup fish sauce (patis)3-4 tbsp of lemon or calamansi juice
1 thumb size ginger, sliced
3 tbsp soy sauce
ground black pepper
salt
15 cloves of garlic, minced
1 medium sized onion, sliced
1 stick of butter
3 bay leaves
1 tablespoon cooking oil
1 or 2 stalks of lemon grass (tangled)
1/2 to 1 whole garlic
lemon o lime (optional) sliced in half
Paraan:
1) Siguraduhing nilinis ninyo po ang inyong manok at patuyuin. I-masahe ninyo po ang marinade na Sprite or 7up, brown sugar, minced garlic, onion, patis, ginger, toyo at calamansi juice. Budburan ng asin at paminta. I-marinate po ninyo ng overnight.
2) Pre heat po ninyo ang oven ng 325°F.
3) Ilagay po ang tinaling tanglad, 1/2 to 1 whole ng bawang at dahon ng laurel. Maari rin po ninyong lagyan ng hiniwang lemon o lime sa loob o cavity ng manok. Huwag po itapon ang marinade.
4) Kung meron po kayong pang inject ... inject po ninyo ang marinade mix sa loob ng manok para lalong malasa.
5) Pahiran ng butter ang balat o ang buong manok. Budburan ng asin at paminta.
6) Roast po o ihorno ilagay sa oven ang manok ng mga 1 hour & 20 minutes o hanggang maging brown ang manok.
7) Ilagay po ang tablespoon ng cooking oil sa natirang marinade at pahiran ng manaka naka ang inyo pong manok. Every 30 minutes o pagkaraan ng isang oras then baste ninyo ulit after.
8) I check ninyo po kung luto na kung kapag tinusok ninyo ang inner thigh ng manok at wala nang dugo ... luto na po ito. Hayaan pong mag rest ng mga 15 minutes bago i-serve.
From Nicarter Lomocso, FB
1 kilo whole chicken
1 8 oz Sprite or 7up
3 tbsp of white or brown sugar
1/4 cup fish sauce (patis)3-4 tbsp of lemon or calamansi juice
1 thumb size ginger, sliced
3 tbsp soy sauce
ground black pepper
salt
15 cloves of garlic, minced
1 medium sized onion, sliced
1 stick of butter
3 bay leaves
1 tablespoon cooking oil
1 or 2 stalks of lemon grass (tangled)
1/2 to 1 whole garlic
lemon o lime (optional) sliced in half
Paraan:
1) Siguraduhing nilinis ninyo po ang inyong manok at patuyuin. I-masahe ninyo po ang marinade na Sprite or 7up, brown sugar, minced garlic, onion, patis, ginger, toyo at calamansi juice. Budburan ng asin at paminta. I-marinate po ninyo ng overnight.
2) Pre heat po ninyo ang oven ng 325°F.
3) Ilagay po ang tinaling tanglad, 1/2 to 1 whole ng bawang at dahon ng laurel. Maari rin po ninyong lagyan ng hiniwang lemon o lime sa loob o cavity ng manok. Huwag po itapon ang marinade.
4) Kung meron po kayong pang inject ... inject po ninyo ang marinade mix sa loob ng manok para lalong malasa.
5) Pahiran ng butter ang balat o ang buong manok. Budburan ng asin at paminta.
6) Roast po o ihorno ilagay sa oven ang manok ng mga 1 hour & 20 minutes o hanggang maging brown ang manok.
7) Ilagay po ang tablespoon ng cooking oil sa natirang marinade at pahiran ng manaka naka ang inyo pong manok. Every 30 minutes o pagkaraan ng isang oras then baste ninyo ulit after.
8) I check ninyo po kung luto na kung kapag tinusok ninyo ang inner thigh ng manok at wala nang dugo ... luto na po ito. Hayaan pong mag rest ng mga 15 minutes bago i-serve.
From Nicarter Lomocso, FB
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