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/

Cheesy eggs and tomatoes

Ingredients (serves 2)

• 400g tinned tomatoes (drained), chopped
• 2 eggs
• 3 tbsp cheese, grated
• ½ tsp mixed herbs

Method

1. Put oven on 180'C/Gas mark 4
2. Place chopped and drained tomatoes into a shallow ovenproof dish
3. Break eggs on top of tomatoes
4. Sprinkle mixed herbs on top
5. Sprinkle grated cheese on top
6. Place in oven for 20 mins or until eggs have set
7. Serve with either little potatoes or toast

source http://www.netmums.com

by Sarah from Kent

Banana and Bacon Skewer

Ingredients

• 6 x banana.
• 14 x strips bacon cut in halves.
• Brown Sugar.
• Honey.

Directions
1. Cut banana in 4 crosswise.
2. Prepare Honey and Brown Sugar glaze; heat Honey til warm then mix Brown Sugar.
3. Wrap each banana piece in half of Bacon strip.
4. Arrange on skewer; Broil for 5 minutes.
5. Roll in Brown Sugar and Honey glaze.

Source: http://www.recipehub.com/

Green Beans with Sesame Dressing

 Green Beans with Sesame Dressing
Ingredients:

• 300 gm green beans 
• 35 gm toasted sesame seeds 
• 2 Tbsp sugar 
• 100 ml Yamasa soy sauce (or any kind of Japanese you like) 
•  2 tsp mirin salt, to taste 

Method:

1. Rinse green beans and drain well. Trim both ends. Blanch in salted boiling water for 3 minutes. The beans should be cooked and still crunchy. Drain and immediately rinse in cold water. Pat dry. 
2.  To make the sesame dressing: Place the sesame seeds into a mortar (or use a food processor to process briefly, and make sure not to overprocess.) Grind the seeds until almost a paste, then add the sugar, mirin, and soy sauce. Mix well. Season with salt if needed. 
3. Put green beans in a large bowl. Mix the sesame dressing with the green beans. Arrange in a serving bowl or a serving plate. Sprinkle more toasted sesame seeds if desired.

Tips:

• I used Yamasa soy sauce, that is naturally brewed and not too salty. 
•  It's better to toast sesame seeds before grinding. I often dry fry them in a pan. When you smell the aroma, it’s done. Beware not to burn them. 

 Read more: http://en.christinesrecipes.com/2010/11/green-beans-with-sesame-dressing.html#ixzz3fziNa7iF

 by Christine Ho

Tofu and Pork Mince Patties

Tofu and pork are perfect partners. As for this dish, the tofu, adding a refreshing note, helps turn the pork mince patties even more tender with moist. On the plate, a bed of crispy and crunchy lettuce to balance the texture will make you feel like never having enough of those pan-fried patties. Each bite of it that dipped in the delicious sauce will make your taste buds dance. Both my hubby and I found those four tofu and pork meat patties are really not enough. I have to double the portion when I make this dish next time. 

Tofu and Pork Mince Patties Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins + chilling time 30 mins 
Cook time: 10 mins 
Yield: 4 serves

Ingredients:

• 150 gm pork mince
• 1 piece, about 74 gm firm tofu
• 1 egg
• iceberg lettuce, shredded
• carrots, shredded

Marinade:

• 1 tsp light soy sauce
• 2 tsp corn flour / corn starch
• salt, to taste
• white pepper, to taste

Sauce:

• 3 Tbsp water
• 1 tsp light soy sauce
• 2 tsp sugar
• 1 tsp fish sauce

Method:

1. Wipe dry the tofu with kitchen papers. In a large mixing bowl, stir to combine the pork mince, tofu, egg and marinade very well. Chill in fridge for about 30 minutes.
2. Remove the tofu and pork from fridge. Divide into 4 equal portions. Roll each portion into a ball shape and flatten into a disc with your palms.
3. Heat oil in a non-stick pan. Pan-fry the tofu and pork patties until both sides are lightly brown. Cover and continue to cook about 4 minutes. Remove the lid and pour in the sauce. Bring it to boil. Done. Serve the fried patties hot on a plate with a bed of shredded lettuce and carrots. Pour sauce on top, or serve on the side for dipping. 

Notes：

• By chilling the tofu and pork mince mixture, it helps the pork absorb more water and the marinade.
• Beware not to dry up the sauce. Once it boils, it’s done.
• The salt intensity of fish sauce is different from brand to brand. Please adjust the amount accordingly. I used Three Crabs brand fish sauce.

Read more: http://en.christinesrecipes.com/2014/08/tofu-pork-mince-patties.html#ixzz3fPQ2vOve


Christine Ho ·

Steamed Tofu with Minced Prawn

Tofu is one of my favourite ingredients in Chinese cooking. Although it’s cheap and common, it could be served in an elegant way to impress my family and friends, just by adding a bit of prawn/shrimp meat paste. Every time I have this dish, I love taking a close look at the springy prawn ball sitting on top of the silky smooth tofu before taking a big bite. It’s an incredible feeling that you can feel all the flavours bursting out in your mouth at the moment you bite them.

Steamed Tofu with Minced Prawn (Printable recipe) 

Ingredients:

• 200gm prawn/shrimp meat
• 1 to 2 packets silky tofu

Marinade:

• 1/8 tsp salt
• 1 tsp cornflour
• 2 tsp egg white
• white pepper, to taste

Seasonings:

• light soy sauce, to drizzle
• 2 tbsp hot cooking oil

Method:

1. Peel and devein the prawns. Rinse thoroughly and wipe dry with kitchen paper (as picture shown). In a food processor, put the prawn and marinade to process into a thick paste. If you want springy texture, transfer it into a mixing bowl, stirring with chop sticks towards one direction, either clockwise or anti-clockwise, until you feel it's really hard to stir further. Wet your hand with a bit of water, then pick up the prawn paste and throw against the bottom of mixing bowl many many times until the paste attains that springy texture.
2. Following the instructions of the package, remove the silky tofu from the packing. Cut the tofu into about 1.5 to 2cm thick pieces. Carefully place the tofu on a plate. Absorb excess water with kitchen paper. Lightly sprinkle cornflour on the surface of the tofu. Spoon prawn paste and arrange on the tofu.
3. Steam in a wok/steamer over high heat for about 6 to 8 minutes, or until the prawn paste is cooked through, changed into red in colour. Discard any excess water in the plate. Drizzle with seasonings. Serve hot.

Read more: http://en.christinesrecipes.com/2010/09/steamed-to-fu-with-minced-prawn.html#ixzz3fPOcv8Pl

By Christine Ho