Recipe #015: Shrimp with Oyster Sauce

Ingredients:

1/2 kilo shrimp

1/2 clove garlic, minced

1 tbsp cooking oil

1/4 cup water

3 tbsp butter

5 tbsp oyster sauce

2 tbsp sugar

chili (optional)

salt and pepper

Procedure:

1. Put the cooking oil in a hot pan and saute the minced garlic.

2. Add shrimp and wait until half cook.

3. Add the butter and oyster sauce, let it simmer for 3 minutes.

4. Add the sugar and mix it well.  Let it simmer for another 3 minutes.

5. Add salt and pepper to taste.

6. Serve hot. Enjoy!

Recipe #014 - Chicken Inasal and Baticulon

Recipe #012: Pork Barbeque (Navotas Style)

During my childhood days, my late Lola had this small stall in front of our house where she is selling Pork BBQ, Pork's Intestine, Beef Lungs at night. Today I will be sharing to you guys the recipe of hers, the very famous Pork BBQ of Kanto ng Navotas.

Ingredients:

1/2 kilo boneless porkchop

1/4 of pork fat (without skin)

6 pcs calamansi

1 cup soysauce

1 cup vinegar

4 tbsp brown sugar

1 clove minced garlic

2 pcs chili

bamboo skewer

1/2 cup water (for BBQ sauce)

1 tbsp corn starch (for BBQ sauce)

Procedures:

1. Slice the porkchop into thin slices.

2. Mix all the ingredients (calamansi juice, soysauce, vinegar, brown sugar, garlic and chili) and marinate the pork for 5 hours. Don't over marinate.

3. Put the meat into the skewer. (Alternate the pork fat and pork meat).

4. Grill the meat for about 4-5 minutes each side.

5. On a sauce pan, turn on the head and put the strained marinade sauce.

6. Mix the water and corn starch and add it into the sauce pan.

7. Continuously mix the sauce until thickened.

8. Serve hot with the sauce. Enjoy!

Recipe #011: Bangus Sisig

Ingredients:
1 kg of boneless milkfish (bangus), butterfly cut

2 pcs medium onion, minced

1/2 cup soy sauce

1/2 cup vinergar

3 cloves of garlic, minced

2 pc chili (optional)

raw egg (optional)

salt and pepper

calamansi

aluminum foil

Procedure:
1. Marinate the fish into soy sauce, vinger and garlic for about 1-2 hours.

2. Wrap the milkfish in aluminum foil and grill until half cook.

3. Cut the fish into small (tiny) pieces.

4. On a separate pot, saute the onion until half cook.

5. Add the bangus chunks and put some of the marinade sauce and let is simmer.

6. Add salt and pepper to taste.

7. Pour in sizzling plate and garnish with egg (optional) and calamansi.

8. Server hot. Enjoy!

Recipe #010: Crispy Chicken Skin

Recipe #009: Kare-Kare

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include pork meat / legs or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. (from http://en.wikipedia.org/wiki/Kare-kare)

Today, I will share to you my mom's recipe of Kare-kare. This is her menu every Saturday on our Eatery before.

Ingredients:
1 kg beef, cut

1/2 kg beef tripe (twalya ng baka) or oxtail

1 clove garlic, minced

1 medium onion, minced

1 medium cabbage

8 pcs string beans 

2 medium eggplant

1 cup peanut butter

1 cup ground rice

1 small flower bud

1/2 cup annatto seeds (achuete)

 3 tbsp cooking oil

2 cups coconut milk

1.5 liter of water

3 cups of water

shrimp paste (bagoong)

Procedures:

1. In a large pot, add the water and bring to boil.

2. Add the beef and beef tripe slices together with the onion and salt, let it simmer for 2 hours until the meat is tender.

3. Add the vegetables and set aside once half cooked.

4. On a strainer, add the annatto seeds and put it on the large pot to color the soup. Once the soup turns into orange, set aside the annatto seeds.

5. Mix the peanut butter and ground rice in 3 cups of water.

6. Add the mixed peanut butter and ground rice and let it simmer for 5 minutes.

7. Add the coconut milk and simmer it again for 3-5 minutes.

8. On a separate pan, saute the garlic until crisp.

9. Top the crisp garlic and vegetables.

10. Sever hot with shrimp paste (bagoong). Enjoy!

Recipe #008: Filipino Style Spaghetti

Ingredients:

1 medium onion, minced

5 cloves garlic, minced

2 tbsp cooking oil

4 tbsp soy sauce

2 tbsp butter

1 kg spaghetti noodles

1/2 kg ground pork

1/2 kg ground beef

1/2 kg hotdog, sliced

1 can tomato sauce

1 small can tomato paste

500 g banana ketchup

5 tbsp sugar

1 cup water

salt and pepper

cheese


Procedure:
1. Saute onion and garlic in a hot pan with oil.
2. Add the butter.
3. Put the ground pork and beef and let it cook for 4 minutes.
4. Add the soy sauce and let it simmer for 2 minutes
5. Put the hotdogs and let it cook for another 2 minutes.
6. Add the tomato sauce, tomato paste, banana ketchup and water then simmer it for 15 minutes.
7. Add the sugar, pepper and salt to taste.
8. On a separate pot, pour the water in and bring to boil.
9. Add the cooking oil and salt.
10. Add the spaghetti noodles and cook until tender.
11. Place the sauce on top of the cooked noodles and add cheese.


Serve it hot. Enjoy!


Btw, Happy Birthday to my dear Tatay, Apolonio Rivera. Today is his birthday, 10 July.

Recipe #007: Grilled Bangus (Milk Fish)

Ingredients:
1 medium/large milkfish

2 medium tomatoes, finely chopped

1 medium onion, finely chopped

salt and pepper

aluminum foil

Procedures:

1. Clean the fish but leave the scales.

2. On a bowl, mix the onion and tomatoes.

3. Add salt and pepper into the bowl, mix well.

4. Put some salt on fish's scales.

5. Stuff the fish with onion and tomatoes, from head to stomach.

6. Wrap the fish with foil.

7. Grill the fish, 6-7 minutes each side.

8. Remove the foil and ready to serve. Enjoy!

You can dip the fish in soy sauce with calamansi and chili.

Recipe #005: Cassava Cake

Ingredients: 

Batter

1 kg grated cassava

1 cup evaporated milk

1 cup condensed milk

2 cups coconut milk

1/4 cup melted butter

8 tbsp grated cheese

12 tbsp white sugar

2 pcs raw eggs

Toppings

4 cups coconut milk

3 cups condensed milk

4 tbsp grated cheese

Procedures:

1. Place the grated cassava in a bowl.

2. Add all the wet ingredients (milks, butter, eggs) and mix them.

3. Add the sugar and cheese and mix again.

4. Grease the pan and place the pour in the well mixed batter.

5. Pre-heat the oven for about 6-10 minutes; 350 Fahrenheit

6. Put in the tray inside the oven and cook the batter for 45 minutes.

While the batter is being baked, we will now cook the toppings.

7. In a sauce pan, put the coconut and condensed milk and cheese, stir constantly

8. Turn off the heat once the toppings is thick.

9. Add the batter on top of the cooked batter and put it back in the oven for 20 minutes or until the toppings turns golden brown.

10. Garnish the cassava cake with grated cheese and serve.

Recipe #003: Beef Mami

Ingredients:
2 tbsp 

1 lbs of beef brisket, cut into cubes
1 clove of garlic, minced
2 beef cubes
500 ml water

1 pc of medium onion, minced

8 pcs star anise

3 pcs boiled eggs

1 stalk of spring onion, minced

1/4 kg chinese cabbage (pechay baguio)

1 pack egg noodles (round)

1 tsp worcestershire sauce

5 tbsp soy sauce

salt and pepper to taste

Procedures:
1. Put the oil in a cooking pot.

2. Saute garlic and onion.

3. Put the beef until the color turns into light brown.

4. Pour-in the water and bring to a boil.

5. Add the star anise. 

6. Put the worcestershire sauce and soy sauce.

7. Allow to boil until the beef becomes tender.

8. Add the beef cubes, salt and pepper to taste.

9. Put the noodles into a bowl, add the spring onions and chinese cabbage.

10. Pour the hot soup and beef brisket on the bowl and garnish it with sliced boiled egg.

Recipe #002: Creamy Pesto with Spicy Sardines

Ingredients:

1 tbsp of butter
1 clove of garlic (finely chopped)

1 medium onion (finely chopped)

50 g of basil leaves (blended)

2 cans of Nestlé cream

1 can of Evaporated milk

1/2 bar of cheese

2 cans of spanish sardines or sardines in oil (crushed)

500 g of spagetti noodles or your preferred pasta 

Salt

Pepper

Procedures:

1. Saute the garlic and onion in butter

2. Add the sardines

3. Put the milk and Nestlé cream; let it simmer.

4. Add the crushed basil leaves

5. Put the cheese and let it melt

6. Add salt and pepper to taste

7. Mix it to your cooked pasta

Thanks to my sister, Ysabella for sharing this recipe. 

FoodTrip: Craving for Mochi

I have been craving for mochi. It has been days.. I asked my colleagues where to find ice cream mochi and here it is! Taiwainese Mochi! I bought this for SGD 4.20 at NTUC - tastes good like that one I've tasted last week from Bugis (Sweet Mochi). The difference is, its cheaper compared to Sweet Mochi (SGD 2.50/pc).

Available flavors: Strawberry, Mango, Red Bean