Delightful Red Salted Egg Salad Recipe

Red Salted Egg Salad Ingredients:

4 Salted Eggs
1 small sized Cucumber
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)

Red Salted Egg Salad Instructions:

Cut the salted eggs into wedges
Place them in the serving plate
Sprinkle with sliced Cucumber, shallots, chillies and coriander leaves
Squeeze the Lime over the salad
Garnish with Lime wedges, and serve with rice porridge
Best Serve with rice and Tapa or Tocino.

Homemade Pansit Bam-e Recipe

Pansit Bam-e Recipe Ingredients:

1/2 kilo canton noodles

300 grams sotanghon noodles

1/4 kilo chicken breast

1/2 kilo lean pork

1/2 kilo shrimps

4 pieces Chorizo bilbao (or Chinese sausage)

5 cloves garlic, crushed

1 medium onion, sliced

1 medium red pepper, sliced

1 medium green pepper, sliced

1 cup brocolli heads

1 cup cauliflower heads

1/2 cup carrots, jullienned

1/2 cup snow peas

1/2 cup shredded cabbage

1/2 cup tenga ng daga (dried wood ear mushroom), chopped

4 tablespoons soy sauce, divided

2 tablespoons cane vinegar

4 tablespoons cooking oil

1 teaspoon brown sugar

1/2 teaspoon ground black pepper

1/4 cup sliced spring onions for garnishing (optional)

Pansit Bam-e Cooking Instructions:

Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips).

Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

Slice the chorizo. Place it in a frying pan on medium heat until cooked in its own oil, turning occasionally. (Do not add any cooking oil to the chorizo.) Once cooked, set aside.

Peel the shrimps and fry in cooking oil until pink. Once cooked, take the shrimp out of the pan using a slotted spoon. Cut into small pieces and set aside. Do not throw the oil away. (You may also want to set aside a few pieces of whole shrimp for garnishing).

Saute the garlic and onions on medium heat in the oil used for frying the shrimp.

Add the chicken and the pork, and saute for 5 minutes. Add the green and red peppers, brocolli, cauliflower, carrots, snow peas, and cabbage. Saute for another 5 minutes.

Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

After 5 minutes, add the canton noodles, and mix for another 10 – 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles).

Add a dash or so of soy sauce to taste. Do not use salt!

Add the fried chorizo pieces and ground black pepper, and mix for another 5 minutes.

Garnish with spring onions, and serve with calamansi (Philippine lemon), or lemon.

Indulgent Seafood Kare-Kare Recipe

SEAFOOD KARE-KARE INGREDIENTS

1 package kare-kare mix
200 grams sitaw, cut into 1/2 lengths
200 grams talong, sliced
1/2 kilo fish fillet, cubed
1/4 kilo mussels, cleaned
1/2 kilo prawns, cleaned
1/4 kilo oysters, shucked
2 tsps. kalamansi juice
Patis to taste
1/2 cup bagoong alamang

SEAFOOD KARE-KARE PROCEDURE

In a sauce pan, prepare the kare-kare mix as directed in the package. Drop the vegetables and cook until almost done.
Add the seafoods, paprika, and kalamansi juice. Boil once then simmer until seafoods are cooked. Season to taste. Serve hot with bagoong alamang.

Savory Sinigang na Baka (Beef and Tamarind Soup) Recipe

Sinigang na Baka Ingredients:

1 kilo Beef Shanks

2 medium size onion, quartered

2 medium size tomato, quartered

1 radish, sliced diagonally

4 gabi (taro root), cubed

2 medium size eggplant, sliced diagonally

1 bundle sitaw, cut into 2″ length

1 bundle kangkong leaves

2 tbsp Sampaloc / Tamarind Sinigang mix

3 Siling haba

Salt or Patis


Sinigang na Baka Cooking Instructions:

1. Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.

2. Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.

3. When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.

4. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

5. Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.

Heavenly Spaghetti Carbonara Recipe

Spaghetti Carbonara Ingredients:

1 lb. spaghetti
¼ cup heavy cream
½ lb. bacon, cut into ½-inch dice
4 eggs
1 tsp extra virgin olive oil
2 Tbsp chopped parsley
¾ cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Spaghetti Carbonara Cooking Instructions:

Fill a large soup pot with cold water and add a handful or so of  salt. Stir and taste; it should taste like seawater.
Cover the pot and heat the water until it boils.
Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
Drain pasta, toss with the egg and cream mixture, then add the cooked bacon and chopped parsley.
Serve right away, with additional grated cheese if desired.

Distinctive Daing na Bangus (Milkfish) Recipe

Daing na Bangus Ingredients:

2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
2/3 cup vinegar
1 tsp. salt
1/4 tsp. freshly ground black pepper
4 cloves crushed garlic.
4 tbsps. of cooking oil

Daing na Bangus Cooking Instructions:

Marinating Instructions:
Flatten Bangus with skin on top and place in baking pan (or any flat surface like baking pan)
Sprinkle the crushed garlic on all the Bangus surface
Now pour in vinegar, then season with pepper and salt.
Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
To Cook:
In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skinside down.
Lower heat to medium and cook uncovered about 4 minutes each side.
Brown the marinade garlic and place it on top of the bangus.
Serve Daing na Bangus with rice, and atchara.

Classic Sinangag (Garlic Fried Rice) Recipe

Sinangag Ingredients:

4 cups of leftover rice; cold and well preserved
1 small Carrot chopped
1/4 cup Cabbage chopped
6 cloves garlic; minced
Olive oil or Cooking Oil
Salt and pepper to taste
1 tablespoon stems of scallions; chopped

Optional:
2 well beaten eggs; fried and sliced in pieces
1/4 cup leftover Luncheon Meat or Ham



Sinangag Procedure:

Sauté garlic and when browned, add the Luncheon Meat or Ham, and salt to taste.
Turn to high heat, then add rice and thoroughly mix well for 5 minutes with the other ingredients.
Add the eggs (optional) and scallions. Continue mixing until all ingredients are well blended.
Salt and pepper in preference to your taste.
Remove from fire and serve.

Sinangag Cooking Tips:
Meat ingredients that you can add to Sinangag are Luncheon Meat, Ham, Fried fish, Bacon, Tocino, Hotdog, Sausage, Corned beef, etc.
Vegetable ingredients that you can add to Sinangag are Green peas, Onion, Carrots, Potato, Tomato, etc.

Famous Asparagus with Bacon Risotto Recipe

Asparagus Risotto Ingredients:

1/4 kilo Asparagus
2 Tbsp Butter
1/4 cup chopped shallots
1/4 cup sliced mushrooms
1 cup Rice
1/2 half cup SPAM Luncheon Meat ( left over from breakfast you can substitute other meat)
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
about 3 1/2 cups chicken stock (you can use 2 Chicken Broth cubes if you dont a have Chicken stock)
1/2 cup freshly grated Parmesan cheese
2 pcs Sliced Mozarella
Salt and pepper

Asparagus Risotto Cooking Instructions:

Wash the asparagus then break off and discard the tough ends, about the last inch of the Asparagus.
Cut the Asparagus into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces.
Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes.  At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
In a  saucepan, heat 2 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.
Now add the White wine.  Slowly stirring the rice to allow it to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm ( al dente ) to the bite, about 15 to 20 minutes. Now add the Mushrooms and Spam Luncheon meat, mix it well together with the cooked rice then remove from heat.
Gently stir in the Parmesan and Mozarella cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste.
For the Asparagus with Bacon topping, wrap a piece of Bacon on each of the 4 Asparagus then sear on a frying pan. Once the bacon is golden brown place it on top of the Risotto.
Serve while Hot.