Spring time in Bonn

Bonn is one of the most visited cities in Germany most especially during spring time because of the cherry blossoms in Altstadt and the Ludwig van Beethoven house. And also because of its Museums. Thousands of tourists all over the world come and see the very beautiful, spectacular ,  pink  cherry blossoms in most small streets of Altstadt in the center of Bonn. Altstadt ìs where the city hall located to. Most of the tourists composed of Asians mostly from Japan and China.

PAELLA

You Need

12 black mussels, scrubbed and beards removed
12 prawns, peeled and deveined
12 clams, scrubbed
125g scallops
200g white fish fillets, skinned and cut into chunks
Row Squid (calamari) rings
4 large Crab legs (optional)
100g Cherizo, sliced (if you do not find Cherizo or do not eat them, you can use good quality cheese filled hot dogs instead)
1 slice bacon, chopped
75g frozen peas
1 red capsicum, finely chopped
1 ripe tomato, skinned and roughly chopped
1 red onion, chopped
1/2 red onion extra, chopped
4 cloves garlic, crushed
1 cup medium grain rice
1/4 cup olive oil
2 cups chicken stock
1/2 cup white wine, or extra chicken stock if not using wine
1/4 tsp or a pinch of good quality Saffron threads
a pinch of cayenne pepper
Finely chopped parsley for garnish

In a sauceapn, heat onions and wine or chicken stock if not using wine, once steaming add the mussels, cover and cook over high heat for 5 minutes. Shake the pot twice throughout, instead of opening the lid and stirring. Remove the pan from heat, drain, reserving liquid, and discard closed mussels.

While this is cooking, blend the saffron with warm chicken stock, set aside.

In a paella pan or a braising pan, heat the olive oil, bacon, garlic and extra 1/2 red onion, add red capsicum and cook for 3-4 minutes. Add the tomatoes, chorizos and cayenne pepper. stir to coat. Season with salt & black pepper. Stir in the reserved liquid from cooking the mussels. Add the rice and spread around the pan.

Add the soaked saffron and stock and stir into the paella pan. Bring to a boil, then simmer on low heat, uncovered for 15 minutes. Do not stir at this point.

After 15 minutes are done, add peas, prawns, calamari rings, and push them in a little bit. Cover the pan and cook on low heat for 10 minutes. When 5 minutes are done, uncover and turn the rice mixture over once. Cook till the rice is tender and the seafood is cooked through, do not over cook or seafood will turn out rubbery. if the rice still has a bite, add a little extra stock and cook for 5 minutes extra.
Add the mussels and Scallops in the last 5 minutes of the cooking.

Remove from heat, and let it rest for a few minutes. Sprinkle with chopped parsley and serve warm...

ARROZ ALA VALENCIANA

ARROZ ALA VALENCIANA

3 cups cooked rice
4-5 cloves chopped garlic
1/3 cup chopped onion
¼ cup extra virgin olive oil
2 small cans tomato sauce
2 lbs. chicken drumettes
½ red bell pepper, cut lengthwise
1 piece chorizo de Bilbao, sliced into thin rounds
¼ cup frozen green peas
2 hardboiled eggs, cut lengthwise
Salt to taste

1. Cook the rice in advance. You can combine the long grain with sticky rice by using 2 cups long grain and 1 cup sticky rice.

2. Hard boil the eggs. Set aside and let cool.

3. Heat up the olive oil in a big pan or wok on medium heat. Saute the garlic for about 20 seconds, add the onion and cook until glassy. Add the chicken and tomato sauce and cover the pan. Bring down the flame to, low to medium. Simmer for about 15 minutes. Stir everything around to cook the chicken evenly. Add the chorizo. Cover the pan and simmer for 10 minutes. Add the bell peppers and salt to taste. Cover the pan and simmer for another 5 minutes or until the chicken is cooked.

4. Separate the chicken from the sauce. Pour the sauce into a heat resistant container. Add the rice to the pan a little at a time, alternately with the sauce until evenly coated.

5. Microwave the green peas for about 20 seconds or until thawed. Arrange the rice and chicken by layering them on a serving dish. Garnish with hard boiled eggs and green peas. Serve immediately.

http://www.theredgingham.com/2011/06/arroz-ala-valenciana.html

Vigan longganisa

Vigan Longanisa Recipe

Ingredients:

1 kilo ground pork pigue or ham
1/4 cup garlic, crushed
1 Tbsp. onions, chopped
2& 1/2 tsp. salt
1 tsp. black pepper, ground
1/3 cup soy sauce
2&1/4 Tbsp. vinegar
2 yds sausage casing
1/2 cup water
2 Tbsp. cooking oil

How to cook vigan longanisa:

In a bowl, mix thoroughly the first seven ingredients until well blended.
Stuff the mixture into casing and tie every 2 inches long with a string.
Hang under direct sunlight for about 4 hours to allow fat and liquid to drip and dry.
Heat a carajay and pour 1/2 cup water and 1-2 tablespoons cooking oil.
Put in the longanisa. Cover and cook over low heat until all of the water evaporates. Prick each with a fork.
When all liquid has evaporated, pan fry until brown.
Serve hot with fried rice, tomatoes and sliced salted eggs.

Philippine Halo halo

Best refresher during summer time is the halo halo.  This is the favorite snacks during hot days in the Philippines. Many people make halo halo for business during hot days in the Philippines.


Ingredients:
2 pc (small) Ripe Saba Banana (peeled and sliced)
⅓ cup Red Monggo Beans (cooked)
½ cup Sago (cooked, white or colored)
150 grams Melon Flesh (shredded)
½ cup All-Purpose Cream (chilled)
3 tbsp Condensed Milk (sweetened)
¼ to ⅓ cup Ube Halaya (softened)
½ cup Leche Flan (cubes, optional)
1 can (832 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup)
Cooking Instructions:
Cook saba and monggo beans in ½ cup water, fruit cocktail syrup and ¼ cup brown sugar for 7 minutes or until saba is cooked. Add sago. Allow to simmer.
Drain. Combine with DEL MONTE Fiesta Fruit Cocktail and melon.
Mix well all-purpose cream, condensed milk and ube. Combine with fruit cocktail mixture. Chill until ready to serve. Top with leche flan.
Makes 12 servings (4 cups)

Pork Menus

 Sizzling Pork
Sisig is one of my favorite Filipino foods especially when it is a little bit hot. I tried one time to make Sizzling salmon, the taste was so delicious. So I want to try Sizzling  pork this time. Here is the recipe . Enjoy your meal.

Sisig - Lutong Bahay

Ingredients:
1 Kilo Pork Belly
1/2 chicken liver
2-3 Tbsp Butter
2 Cloves Garlic chopped finely
2 Red Onion chopped finely  (separate at least half for garnishing)
1 Pack Chicharron (pork rind) crushed/powdered
5-7 tbsp Mayonnaise
3 pcs Green Chili Pepper (deseeded and chopped)
2 pcs Red Chili Pepper chopped (slightly spicy- you can omit if you don't like spicy)
2-3 tbsp Light soy sauce or Maggie Savor
Salt
Pepper
Oil
1/2 tbsp sugar
Lemon
Procedure:
Deep fry Tofu in oil until golden brown. Once cooked, remove from heat and drain oil. Set aside.
On another pan, sautee garlic and onion in butter. Once the garlic is slightly brown and onion is translucent, add in ground pork. Sautee for a few minutes until ground pork is cooked.
Drain oil
Mix in tofu cubes
Sprinkle salt, pepper, light soy sauce and sugar.
Add liver spread and mix thoroughly
Add in Green chili pepper and red chili pepper.
Turn of heat. Set aside to cool. Around  5 minutes.
Once cool, add in mayo and chopped onion. We want to make sure mayo won't be cooked and turn into oil.
Use strainer and squeeze calamansi juice on top
Mix it all to consistency
Garnish with crushed chicharron.

BICOL EXPRESS Recipe

Bicolanos favorite dish

Ingredients:

1 Kilo Pork Belly cut in small cubes
1  Pack Coconut Milk powder
3-4 Long Green Chillies , de-seeded and cut into squares
Ginger (thumb size - grated)
1 Red Onion (chopped finely)
1 Head Garlic (chopped finely)
1 Cup Bagoong alamang
1 and 1/2 tbsp sugar
3 Cups Water
2 tbsp flour
1 tbsp dried basil
Salt

Pork Belly Marinate:

Marinate your pork to make it more flavourful. (optional)

2-3 tbsp Paprika (optional)
 Instructions:

1.  Sautee bagoong alamang with 1 tbsp garlic and onion for 6 mins or until color turns dark brown. Set aside.

2. In another clean pan with oil, saute garlic, onion and ginger respectively.

3. Add pork belly and cook for 8-10 mins.

4. Add bagoong and saute with pork for 2-3 mins.

5. Add sugar, to make it a mix of sweet and salty. But make sure not to over do it. Just a pinch of sugar sprinkled on the pork. Use low heat for 1-2 mins.

6. Add long chili

7. Add 3 cups water and boil

8. Add  Coconut Milk powder and dissolve and add dried basil.

9. Simmer for 30 mins. and stirring occasionally.

10. Add flour dissolve in water (around 6 tbsp water)

11. Simmer for few minutes or until sauce is cream. Serve hot with rice.

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.