Filipino Foods

GUISADONG AMPALAYA (BITTERGOURD) WITH EGG

2 medium sized ampalaya
1 cup shrimp peeled and deveined
3 medium sized eggs, beaten
1 glove garlic, minced
1 medium sized onion, sliced
2 medium sized tomatoes, sliced
salt and pepper to taste
1/2 cup of water or chicken stock
2 tbspoon cooking oil

Clean ampalaya, cut and remove seeds. Slice thinly and sprinkle with salt and mix well, to lessen the bitter taste. Put slice ampalaya in a bowl with hot water and set aside for a few minutes.

In a wok, heat cooking oil and saute garlic, onion and tomatoes. Add drained ampalaya and stir for 5 minutes. Add water or chicken stock and bring to a boil. Simmer for another 5 minutes or until ampalaya is done. Add shrimps and stir for another 5 minutes. Add beaten eggs and cook for another 2 minutes. Salt and pepper to taste. Serve hot with rice.

 CHICKEN POCHERO

Sangkap:

3 pounds chicken, cut into serving parts
3 saba bananas, peeled and halved
2 medium potatoes, peeled and quartered
1 bunch pechay, ends trimmed and leaves separated
½ napa cabbage, end trimmed and leaves halved
8 to 10 pieces green beans, ends trimmed
2 cups garbanzo beans
2 chorizo de bilbao, cut into 1-inch thick pieces
1 cup tomato sauce
1 small onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
4 cups water
vegetable oil
salt and pepper to taste

Paraan:

1) Sa isang kawali magpa init ng manktika (MEDIUM HEAT). Ilagay ang banana at prituhin hanggang maging lightly browned. Hanguin mula sa kawali, drain ninyo sa paper towel. I prito ninyo rin ang patatas katulad ng saging na lightly browned. Hanguin at i drain sa paper towel.

2) Sa isang malaking kaldero, (MEDIUM heat), lagyan ng 1 tbsp mantika. Igisa ang sibuyas at bawang hanggang bumango. Idagdag ang manok at halu haluin hanggang mag brown ng bahagya. Maglagay ng patis at lutuin ng mga 2-3 minutes.

3) Ihalo ang tomato sauce at tubig at pakuluin. Tanggalin ang halagap o namumuong puting bula mula sa karne sa ibabaw ng sabaw. Hinaan ang apoy mga LOW. Takpan at simmer ninyo hanggang maluto ang manok mga 10-15 minutes. Timplahan ng asin at paminta ng naaayon sa inyong panlasa.

4) Idagdag ang prinitong patatas hanggang lumambot. Ihalo ang chorizo de bilbao, garbanzo beans at prinitong saging kanina. Lutuin ng mga 4-5 minutes. Idagdag ang green beans at napa cabbage at lutuin ngmga 2-3 minutes. Idagdag ang pechay at lutuin ng mga 1-2 minutes o hanggang lumambot ngunit crispy pa rin ang gulay. Serve na po ninyo ng mainit. Tapos!

adapted: kawalingpinoy

Tofu with Water Spinach Adobo

Ingredients:

3oz. extra firm tofu
1 bunch water spinach (kangkong)
2 tbsp. vinegar
1/4 cup soy sauce
5 cloves garlic, minced
1 onion, diced
1 tomato, diced
1/4 cup water
Salt and pepper to taste
1/2 cup cooking oil

Method:

Heat cooking oil in a pan. Fry the tofu in medium heat for about 4 to 5 minutes per side. Turn off heat. Remove the tofu from the pan and let cool. Slice the fried tofu into small cubes. Set aside. On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left. Sauté garlic, onions and tomato, then add the tofu. Add soy sauce and some pepper. Let simmer then add the vinegar. Do not stir for 5 minutes. Add the water spinach stalks first, cook for 1 minute then add water let boil, then put in the spinach leaves. Season with salt if needed. Continue cooking until the vegetable is done. Serve with steamed rice.

Lemon green sexy summer blouse

Easter in Germany

Do you know the traditions of the Germans during Easter? Officially, in North Rhein Westfalen , easter season begins right after the Carneval and that is the Ash Wednesday. From this week Supermarkets and other stores, begin to sell different things  related to easter, like Egg chocolates, chocolate rabbits, Marzipan , colored eggs and other things. Eggs and rabbits signify abundancy thats why they used these things as easter symbols. Abundancy? Well, some employers gave some cash, chocolates , cards and wine. They shared  their abundancy in life to others too. Some go in other countries for two weeks vacation, and some stay home. Just like in other Catholic countries, they go also to churches , make procession of the Cross, station of the Cross, wasching of the feet and other traditions of Catholics. But not only the Catholics celebrate this season, the Protestants, the Orthodox  and other Christians too but they dont have traditions like the Catholics do.

                  Here are the gifts I received from my two generous part time jobs.Thank you very much. Happy blessed Holy Week everyone.   May the passion of our Lord Jesus Christ live among us . Love, Peace, Forgiving, Unity and Sharing be upon us all regardless of our religion,beliefs ,races, color , status in life and countries. Let us  Love one another as Christ love us all.

Chocolate rabbits

Easter card and cash

Egg chocolates and rabbit inside an egg

Marzipan rabbit

 

Merci chocolates

Colored eggs

Projects to make these coming weeks.

PANCIT MALABON

PANCIT MALABON INGREDIENTS:
1 kilo fresh rice noodles (thick and round, soaked for 10 minutes in water and drained)
6 tbsp achuete oil
6 cups shrimp juice
2 tbsp garlic, minced
1 cup all-purpose flour
1 cup of water
salt and pepper to taste

Garnishing:
1 cup pechay Baguio, sliced
1 cup chicharon, crushed
1 cup smoked tinapa, flakes
1 cup adobo oysters,
1 1/2 cup shrimps, cooked and peeled
1/2 kilo adobo squid
1 cup pork, cooked and cubed
4 hard-boiled eggs, sliced
1/2 cup spring onions, chopped finely
4 tbsp fried garlic
4-6 pcs calamansi, sliced

PANCIT MALABON PROCEDURES:
1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
2. Heat achuete oil in a pan. Sautèe garlic, then add shrimp juice. Allow to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Set aside.
3. Boil water in a wok or large saucepan. Fill a luglugan or bamboo strainer with noodles, pechay Baguio.
4. Dip into the boiling water and drain. Put in a large bowl.
5. Add sauce, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
6. Top with oysters, shrimps, squid, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.

*How to cook adobong talaba: add to 1 cup vinegar: 1/2 tsp. salt, 1/2 tsp. pepper and 3 cloves minced garlic. Boil for 3 minutes, then add fresh, shelled talaba. Let boil for 1 minutes. Do not overcooked or talaba would shrink into pea size.

*How to cook adobong pusit: Boil squid in a mixture of vinegar, pinch of salt, minced garlic, and pepper. After 5 minutes, separate squid and garlic from sauce. Heat a little oil in pan, fry squid and garlic. Stir for 5 minutes and add sauce again. Simmer another 5 minutes or until sauce thickens.

Note: In cleaning squids, be careful not to pierce its small "bag of ink" which gives the delicious flavor in the adobong pusit.

Leche Flan

Leche Flan Special is one of my favorite desserts. I love  also to put on the top of my ice cream. Here is the recipe.

Ingredients:

•    10 pieces of raw eggs
•    1 small can of condensed milk
•    1 cup of fresh or evaporated milk
•    ½ cup of white sugar
•    ½ tsp of vanilla extract

For the caramel:
•    1 cup of brown sugar
•    5 pieces of calamansi (optional)
•    3 tablespoon of water

Procedures:

1. Crack all the raw eggs and start separating the yolk from the egg white. Only the yolk will be used. Put the combined yolk into a bowl.

2. Carefully beat the egg yolks. Slowly add condensed milk and vanilla extract while beating. Then, add fresh milk and sugar, then continue to mix thoroughly. Keep on mixing until the desired consistency is achieved.

3. Use strainer while pouring the mixture into another bowl. This would help make sure the texture is ideal.

4.  Prepare the caramel by boiling a small amount of water in a saucepan. Lower heat when brown sugar is added. Continuously stir until sugar caramelizes. You may put calamansi to enhance flavor and taste (optional). Immediately pour the syrup into the llaneras.

5. Pour the egg and milk mixture into each llanera. Cover each with aluminum foil and cook using a steamer for about 30 minutes or until leche flan solidifies. Set aside to let cool before refrigerating.

SOURCE :Entrepreneur

Chicken creamy soup

For cold weather, it is very ideal to cook this very delicious chicken creamy soup

1 whole boneless chicken breast, baked or boiled and shredded
2 Tablespoons butter
1/2 cup Diced Onion
1/3 cup Diced Celery
1/3 cup Diced Carrots
1 whole Bay Leaf
½ teaspoon Dry Thyme
¼ cup Flour
2 cups Chicken Broth
2 cups Milk,
2 Tablespoons all purpose cream
salt and pepper to taste
Fresh Chives, To Garnish

In a medium pot over medium heat, melt the butter until it begins to foam. Add the carrots, celery, and onion and cook until they begin to soften, about three minutes. Add the bay leaf and the thyme and cook until the vegetables are soft, about six minutes more.

Add the flour and cook for two minutes, making sure that the flour is completely coated in the butter. Whisk in the chicken stock and milk then reduce the heat to medium low and cook, stirring often, until the soup thickens and begins to simmer, about twenty minutes.

Add the shredded chicken and cook for three minutes. Remove the bay leaf and turn the heat down to low. Stir in the cream. Season with salt and pepper according to your taste. Garnish the soup with some fresh chives.

Enjoy!

Adapted from: http://tastykitchen.com/recipes/soups/cream-of-chicken soup