Chicken Sarciado

Ingredients

• 1/2 kg Chicken Meat
• 2 cloves garlic crashed
• 1 medium Onion sliced
• 1 pack tomato sauce
• 3/4 cup water
• 1 medium potato sliced
• 1/2 half corn kernel optional
•  salt & pepper
• 1 tbsp calamansi juice

view full Instruction  here http://pinoystreet.com/recipe/chicken-sarciado/

Filipino Burger Steak

For the burger patties

1. 1 pound ground beef
2. 1 tbsp Dijon mustard
3. 4 cloves garlic, minced
4. 1 small onion, chopped
5. 1 egg, beaten
6. 1/2 tsp salt
7. 1/4 tsp pepper

For the mushroom gravy

1. 2 tbsp butter
2. 1 pound sliced mushrooms
3. 1/3 cup flour
4. 1 quart (4 cups) beef stock
5. 1/2 tsp dried thyme
6. salt and pepper to taste

To make the burger patties

1. 1. In a mixing bowl, combine ground beef, Dijon mustard, onion, garlic, egg, salt and pepper. Mix with a wooden spoon or with your hands until well combined.
2. 2. Depending on your preferred thickness of the patty, scoop the mixture and shape into a burger patty. This can be done by rolling the mixture into equal-sized balls then flatten them on to a flat surface or using the palms of your hands.
3. 3. Fry burger patties in a pre-heated pan or grill. Cook each side for 2 to 3 minutes depending on thickness. Continue to fry all your patties, then set aside.

To make the Mushroom gravy

1. 1. Melt the butter in a sauce pan over medium to high heat. Add the the mushrooms and saute for about 10 minutes or until brown and the mushroom juices evaporate. Stir in flour and reduce the heat to medium, cook for another 3 minutes.
2. 2. Whisk in 1 cup of beef broth, then add the rest once incorporated. Add the thyme and reduce the heat to low. Let simmer for about 20 minutes. Sprinkle salt and pepper according to taste.
3. 3. Serve mushroom gravy on top of burger patties. Serve with mashed potatoes or steamed rice.

Adobong Talong

Ingredients

• 4 tablespoons oil
• 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
• 4 to 5 cloves garlic
• 1 Thai chili peppers, minced
• ½ cup vinegar
• ¼ cup soy sauce
• salt and pepper to taste

Instructions

1. In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
2. In the pan, heat the remaining 1 tablespoon oil. Add garlic and chili peppers and cook, stirring regularly, until softened and aromatic. Add vinegar and soy sauce and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

source: kawalingpinoy.com
author Lalaine

Pininyahang Manok

 

Enjoy this delicately flavored dish for weekend cooking. Use coconut milk for added variety and fragrance.

Cooking Skills Needed:

• Sauteing
• Slicing
• Simmering

Cooking Tools Needed:

• Pot
• Knife
• Chopping board
• Measuring spoons
• Measuring cups
• Wooden Spatula
• Pan

Ingredients

2 tbsps	Oil	(for sauteing)
1 3/4 tbsps	Ginger	(cut into strips)
1 3/4 tsps	Garlic	(crushed)
1/4 pc	Onion	(sliced)
500 grams	Chicken Thigh and Leg	(cut into serving portions)
1 3/4 tbsps	Patis
1/3 tsp	Peppercorn
1/4 cup	Red Bell Pepper	(cut into cubes)
2/3 cup	Evaporated Milk
1 pouch (227 g)	Del Monte Pineapple Tidbits	(drained, reserve syrup)

Cooking Procedure:

1. Saute ginger, garlic, and onion in oil for 2 minutes. Add chicken and patis, then saute for 10 minutes or until the chicken turns slightly brown.
   
2. Add peppercorn and pineapple syrup. Bring to boil then simmer for 15 minutes or until the liquid evaporates and the pan is almost dry.
   
3. Add bell pepper, milk and DEL MONTE Pineapple Tidbits. Simmer uncovered for 3 - 5 minutes while stirring continuously.
   Makes 6 servings
   
   
   source: delmonte.ph
   author: delmonte.ph

Gising-Gising

The simple gising-gising recipe is sure to wake up your taste buds even more with the added sweetness of pineapple.

Cooking Skills Needed:

• Chopping
• Sauteing
• Simmering

Cooking Tools Needed:

• Knife
• Chopping board
• Measuring spoons
• Measuring cups
• Wooden Spatula
• Pan
• Spoon

Ingredients

2 tbsps	Cooking Oil	(for sauteing)
3 1/2 tbsp	Garlic	(minced )
2/3 cup	Onion	(chopped)
1/3 cup	Bagoong Alamang	(sauteed)
350 grams	Ground Pork
1 pc	Siling Labuyo	(chopped)
750 grams	baguio beans	(sliced thinly)
1 can (200g)	Del Monte Pineapple Tidbits
1 pack (40 grams)	Del Monte Quick 'n Easy Gata Mix	(dissolved in 1/2 cup water)

Cooking Procedure:

1. Saute garlic and onion in oil. Add bagoong and cook for 5 minutes.
   
2. Add pork and sili. Saute until pork is lightly brown. Add baguio beans and DEL MONTE Pineapple Tidbits with syrup. Simmer until beans are almost cooked. Stir occasionally.
   
3. Add DEL MONTE Gata Mixture. Simmer for 5 minutes.
   
   
   Source: delmonte.ph
   Author: delmonte.ph
   Reference URL: http://www.delmonte.ph/kitchenomics/recipe/gising-gising

Sweet Potato Curry Soup

sweet potato + + curry powder + coconut cream 

Introduce your palate to this interesting flavor combination.

Prep 5 minutes
Cooking time 20 minutes
Serves 4 to 6

Clean, peel, and chop 500 grams of sweet potato. In a pot over medium heat, bring 3 cups water to a boil. Add sweet potato. Lower heat and let simmer for 20 minutes or until sweet potato is tender when pierced with a fork. Mix in 1/2 cup coconut cream and 2 tablespoons of curry. Using an immersion blender, blend soup until you get your desired consistency. Add water to thin out soup if desired. Season with salt and pepper.

source yummy.ph

Deep Fried Prawns with Salted egg yolk

(recipe source: by Sonia aka Nasi Lemak Lover)

350g medium or large prawn, (peeled, devine, cleaned and pat dried)
1/2tsp salt
1tsp light soy sauce
1 egg white
1tbsp cornstarch
A dash of white pepper

50g corn flour, for deep fry
4 salted duck egg yolks, steamed and mashed

1 sprig curry leaf
1 small chili, chopped
2 cloves garlic, chopped

Green vegetables for garnishing

Method
1. Mix prawns with salt, light soy sauce, egg white, cornstarch and pepper and marinate for 1hour.
2. Heat enough oil in a wok, dust marinated prawn with corn flour, deep fry over high until golden brown (less than a minute, do not overcook).
3. Pour excess oil from the wok, clean the wok, add back 2tbsp of deep frying oil over high heat. Saute chopped garlic, chili and curry leaf till fragrant.
4. Add salted egg yolk, stir constantly to prevent mixture from burning. Once the mixture bubbles, add deep fried prawns. Stir-fry briskly to coat with the sauce.
5. Place some green vegetables on a plate, arrange salted egg yolk prawns on top and serve immediately. Enjoy!


http://nasilemaklover.blogspot.sg/