Ingredients
4-5 large turnips
1 piece yellow ginger
1 cup Vinegar
2 tbsp salt
¾ cup Sugar
Pepper
Procedure
Peel turnips and cut crosswise into thin slices, then each slice into strips. Mix with salt and let stand for one hour. Drain in a small saucepan, combine vinegar, sugar and ginger (crushed) and pepper to taste. Bring mixture in the boiling point, then add the sliced turnips and boil for two minutes. Cool before serving.
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Tuesday, September 1, 2009
Kendi Kalabasa
Ingredients
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin
Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.
2 cups kalabasa, niligis
2 puswelong asukal repinado
½ puswelong gatas kondensada
2 kutsarang margarina
1/4 na puswelong mani, giniling
1 kutsaran banilya
1 kutsaritang asin
Procedure
Ilaga ang kalabasa sa sapat na tubig na tinimplahan ng asin. Tuklapin ang balat at ligisin. Pagsama-samahin ang laat ng sangkap. Isalang sa mahinang gatong. Haluin habang niluluo upang hini manikit at masunog. Bayaang maging malapot na malapot. Isalin sa isang hulmahan o llyanera na pinahiran ng langis. Palamigin at ihugis na tila malalaking holen. Igumon sa asukal.
Empanaditas de galunggong
Filling:
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying
Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.
Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.
1 pc chopped onion
2 tbsp cooking oil
2/3 cup tomato sauce
½-1 kilo boiled galunggong, boned and flaked
2 cup green shredded papaya
3 tsp salt
¼ tsp ground black pepper
¼ cup pickle relish
Oil for frying
Procedure:
Saute onions in hot oil. Add tomato sauce (rinse can with a little water) and bring to boil. Add flaked galunggong and papaya. Simmer for 10 minutes. Season with salt and pepper and add pickle relish. Cook till papaya is transparent and tender. Set aside to cool.
Pastry:
Ingredients
1 ½ cup shortening
4 cup All purpose flour
2 tsp salt
½ cup water
Procedure
Cut shortening into flour and salt until particles are like small peas. Sprinkle water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Form into a ball. Roll out to 1/8” thick. Cut into rounds by means of a 4 inch empanada cutter. Place a tablespoon of filing in center. Fold dough over, press edges together with the tines of fork or flute. Fry in deep hot fat or bake in a pre-heated oven (brush empanada with milk before baking) for 20-25 minutes.
Pickled Green Peppers
Ingredients
Chilis * optional
Long green hot peppers / Green bell peppers
1 cup brown sugar
½ cup vinegar
½ cup water
Pinch of Salt
2 cloves of garlic
Procedure:
Cut peppers into halves (lengthwise), cut off cores or white pulp inside and the seeds. Then cut each half into rather wide strips. In a small saucepan, combine brown sugar, vinegar diluted in water, salt and garlic that has been peeled and sliced into thin pieces. Bring this mixture to the boiling point, and then add the prepared peppers. Cover the pan, and then remove it from fire. Allow to cool before serving.
Chilis * optional
Long green hot peppers / Green bell peppers
1 cup brown sugar
½ cup vinegar
½ cup water
Pinch of Salt
2 cloves of garlic
Procedure:
Cut peppers into halves (lengthwise), cut off cores or white pulp inside and the seeds. Then cut each half into rather wide strips. In a small saucepan, combine brown sugar, vinegar diluted in water, salt and garlic that has been peeled and sliced into thin pieces. Bring this mixture to the boiling point, and then add the prepared peppers. Cover the pan, and then remove it from fire. Allow to cool before serving.
Mini Pizza for the Gang
Ingredients:
2 tsp active dry yeast
½ c lukewarm water
½ tsp sugar
1 beaten egg
2 tbsp oil
2 cups All purpose flour
1 tsp salt
Procedure:
Dissolve yeast in lukewarm water, add sugar, all purpose flour and salt. Stir in egg and oil. Mix well. Add the rest of the flour and knead until smooth. Form into a red and divide into 16 pcs. (Do not let dough rise). Roll out each piece immediately into 3 inch circles. 1/8 inch thick.
Put on a slightly greased cookie sheet. Prick top with tines of fork and bake for about 10 minutes.
Topping.:
Ingredients:
1 can(500 ml) spaghetti meat sauce
3 pcs tomatoes, blanched, drained, seeded and chopped
½ cup chopped green pepper
1 tsp hot sauce
6 pcs sausages, sliced thinly and browned strips of quick melt cheese
Procedure:
Combine together in a bowl the meat sauce, tomatoes, green pepper and hot sauce. Spread about 2 tbsp of the meat sauce on every pizza crust. Top with slices of oriental sausage. Arrange slices of cheese, lattice-fashion on each pizza. Bake for about 15 minutes.
2 tsp active dry yeast
½ c lukewarm water
½ tsp sugar
1 beaten egg
2 tbsp oil
2 cups All purpose flour
1 tsp salt
Procedure:
Dissolve yeast in lukewarm water, add sugar, all purpose flour and salt. Stir in egg and oil. Mix well. Add the rest of the flour and knead until smooth. Form into a red and divide into 16 pcs. (Do not let dough rise). Roll out each piece immediately into 3 inch circles. 1/8 inch thick.
Put on a slightly greased cookie sheet. Prick top with tines of fork and bake for about 10 minutes.
Topping.:
Ingredients:
1 can(500 ml) spaghetti meat sauce
3 pcs tomatoes, blanched, drained, seeded and chopped
½ cup chopped green pepper
1 tsp hot sauce
6 pcs sausages, sliced thinly and browned strips of quick melt cheese
Procedure:
Combine together in a bowl the meat sauce, tomatoes, green pepper and hot sauce. Spread about 2 tbsp of the meat sauce on every pizza crust. Top with slices of oriental sausage. Arrange slices of cheese, lattice-fashion on each pizza. Bake for about 15 minutes.
Mango Souffle
Ingredients
1 mangoes
1 Whip cream
2 tbsp gelatin (unflavored)
2 tbsp water
4 pcs red kaong
Procedure
Mash mango and set aside. Whip cream and add mango puree. On a sauce pan soften gelatin in water. Melt over low heat. Remove from heat and add ¼ cup puree mixture. To cooled gelatin, pour back gelatin mixture and chill until set. Pipe cream on top and decorate with a red kaong.
1 mangoes
1 Whip cream
2 tbsp gelatin (unflavored)
2 tbsp water
4 pcs red kaong
Procedure
Mash mango and set aside. Whip cream and add mango puree. On a sauce pan soften gelatin in water. Melt over low heat. Remove from heat and add ¼ cup puree mixture. To cooled gelatin, pour back gelatin mixture and chill until set. Pipe cream on top and decorate with a red kaong.
Cottage Cheese Siomai
Ingredients:
½ cup ground fish fillet
1 cup cottage cheese
1 tsp chopped kinchay
2 tbsp chopped onion
2 tbsp chopped carrots
1 tbsp chopped celery
24 pcs molo wrappers
2 tsp salt
Procedure:
Combine everything except molo wrappers in a bowl and drop one tablespoonful on the center of a molo wrapper. Fold and steam for 10 minutes. Serve with soy sauce and calamansi.
½ cup ground fish fillet
1 cup cottage cheese
1 tsp chopped kinchay
2 tbsp chopped onion
2 tbsp chopped carrots
1 tbsp chopped celery
24 pcs molo wrappers
2 tsp salt
Procedure:
Combine everything except molo wrappers in a bowl and drop one tablespoonful on the center of a molo wrapper. Fold and steam for 10 minutes. Serve with soy sauce and calamansi.
Easy Chicken Skillet
Ingredients
2 tbsp cooking oil
½ cup sliced onions
1 red pepper, cut into cubes
½ cup celery, cut into 1 inch slices
1 packet chicken noodle soup
2 cups water
1 medium sized head cauliflower, broken into sprigs
1 tsp calamansi juice
2 tbsp cornstarch
¼ cup water or broth
¼ cup chicken roll
¼ cup cashew nuts, optional
Procedure
Heat oil in skillet, add onions, red pepper and celery. Mix chicken noodle soup and water together and pour into skillet. Simmer for 7 minutes. Add cauliflower and cook for another 10 minutes. Blend in mixture of calamansi juice, water and cornstarch. Add chicken roll; cook until sauce thickens.
If desired, garnish with cashew nuts. Serve immediately.
2 tbsp cooking oil
½ cup sliced onions
1 red pepper, cut into cubes
½ cup celery, cut into 1 inch slices
1 packet chicken noodle soup
2 cups water
1 medium sized head cauliflower, broken into sprigs
1 tsp calamansi juice
2 tbsp cornstarch
¼ cup water or broth
¼ cup chicken roll
¼ cup cashew nuts, optional
Procedure
Heat oil in skillet, add onions, red pepper and celery. Mix chicken noodle soup and water together and pour into skillet. Simmer for 7 minutes. Add cauliflower and cook for another 10 minutes. Blend in mixture of calamansi juice, water and cornstarch. Add chicken roll; cook until sauce thickens.
If desired, garnish with cashew nuts. Serve immediately.
Cheese-Burger Bake
Ingredients:
8 slices white bread
2 tbsp butter or margarine
1 package (500 gms) Hamburger Mix
2 tbsp chopped celery
1 grated cheddar cheese
1 pc egg, slightly beaten
¾ cup diluted milk
1/8 tsp dry mustard
Paprika (optional)
Procedure:
Preheat oven to 350 F, toast bread; butter both sides. In a saucepan, melt butter or margarine. Stir in hamburger mix and celery. Cook until brown. Meanwhile, mix together in a bowl the cheese, egg, milk and mustard. Set aside.
Arrange 4 slices of toasted bread at the bottom of greased 9 x 9 x 2 inch pyrex dish. Put half of meat mixture over bread and pour half of cheese mixture on top. Repeat procedure for the second layer. Sprinkle top with paprika, if desired. Bake for30-35 minutes. Yield: 4-6 servings.
8 slices white bread
2 tbsp butter or margarine
1 package (500 gms) Hamburger Mix
2 tbsp chopped celery
1 grated cheddar cheese
1 pc egg, slightly beaten
¾ cup diluted milk
1/8 tsp dry mustard
Paprika (optional)
Procedure:
Preheat oven to 350 F, toast bread; butter both sides. In a saucepan, melt butter or margarine. Stir in hamburger mix and celery. Cook until brown. Meanwhile, mix together in a bowl the cheese, egg, milk and mustard. Set aside.
Arrange 4 slices of toasted bread at the bottom of greased 9 x 9 x 2 inch pyrex dish. Put half of meat mixture over bread and pour half of cheese mixture on top. Repeat procedure for the second layer. Sprinkle top with paprika, if desired. Bake for30-35 minutes. Yield: 4-6 servings.
Pepperpot Beef Stew
Ingredients
1 kilo beef top round
1 tbsp shortening
2 ¼ tsp salt
½ tsp Black pepper
1 tbsp paprika
¼ cup chopped onion
2 cups Beef cubes (1 cube dissolved in 2 cups boiling water)
2 medium sized sliced green pepper
3 medium sized quartered ripe tomatoes
½ tsp cornstarch
Procedure:
Cut meat into cubes. Brown on all sides in hot shortening. Add the next five ingredients. Cover and simmer till meat is tender. Add green pepper and tomatoes, cook for 10 minutes. Mix cornstarch with 2 tbsp of water and stir into the gravy. Cook 1 minute or until thickened. Serve hot over rice. Makes 6 servings.
1 kilo beef top round
1 tbsp shortening
2 ¼ tsp salt
½ tsp Black pepper
1 tbsp paprika
¼ cup chopped onion
2 cups Beef cubes (1 cube dissolved in 2 cups boiling water)
2 medium sized sliced green pepper
3 medium sized quartered ripe tomatoes
½ tsp cornstarch
Procedure:
Cut meat into cubes. Brown on all sides in hot shortening. Add the next five ingredients. Cover and simmer till meat is tender. Add green pepper and tomatoes, cook for 10 minutes. Mix cornstarch with 2 tbsp of water and stir into the gravy. Cook 1 minute or until thickened. Serve hot over rice. Makes 6 servings.
Marinated Short Ribs of Beef
Ingredients
3 lbs. short ribs of beef; cut into serving pieces
2 tbsp Mustard
1 tbsp chopped onion
1 tbsp calamansi juice
2 tbsp vinegar
¼ corn oil
1 tbsp salt
1 tsp black pepper
1 ½ chili powder
¼ tsp cayenne pepper
Procedure:
Mix all ingredients and marinate beef ribs for 12 hours or overnight. Turn meat occasionally. Place meat in a roasting pan or casserole, saving marinade. Cook uncovered in a preheated hot oven (450 F) for 20 minutes. Pour in marinade and baste with marinade occasionally. Cover and cook in slow oven (325 F) for about one hour or until meat is tender.
Thicken gravy with 2 tbsp. flour mixed until smooth with 3 tbsp water. Stir and cook one to two minutes or until gravy has thickened.
3 lbs. short ribs of beef; cut into serving pieces
2 tbsp Mustard
1 tbsp chopped onion
1 tbsp calamansi juice
2 tbsp vinegar
¼ corn oil
1 tbsp salt
1 tsp black pepper
1 ½ chili powder
¼ tsp cayenne pepper
Procedure:
Mix all ingredients and marinate beef ribs for 12 hours or overnight. Turn meat occasionally. Place meat in a roasting pan or casserole, saving marinade. Cook uncovered in a preheated hot oven (450 F) for 20 minutes. Pour in marinade and baste with marinade occasionally. Cover and cook in slow oven (325 F) for about one hour or until meat is tender.
Thicken gravy with 2 tbsp. flour mixed until smooth with 3 tbsp water. Stir and cook one to two minutes or until gravy has thickened.
Gabi Pastillas
Ingredients:
4 cups boiled and mashed gabi
4 big cans evaporated milk (500ml)
2 cups sugar
¼ cup fresh butter
Procedure:
Mix all ingredients and cook over slow lame. Stir until thick. When very thick already, place in a table lined with oil. Knead to ½ inch thick and slice into 1 ½ x ¾ inch. Roll into sugar and wrap in waxed paper.
4 cups boiled and mashed gabi
4 big cans evaporated milk (500ml)
2 cups sugar
¼ cup fresh butter
Procedure:
Mix all ingredients and cook over slow lame. Stir until thick. When very thick already, place in a table lined with oil. Knead to ½ inch thick and slice into 1 ½ x ¾ inch. Roll into sugar and wrap in waxed paper.
Sayote Patties
Ingredients:
2 cups sayote
1 cup ground pork
¼ cup chopped onion
2 tsp. ground pepper
¼ cups Hot chili
2 ½ tsp salt
½ cup flour
2 tbsp water
¼ cup bread crumbs
Procedure:
Cut sayote into thin strips. Mix all ingredients together except bread crumbs. Divide and form into six patties and roll on bread crumbs. Fry or brown until done. Prepare brown sauce celine.
Brown Sauce Celine:
Ingredients:
4 tbsp Buttercup margarine
2 tbsp all purpose flour
¾ cup water
¼ cup Cheesefood Hot Chili
½ tsp salt
1 tbsp soy sauce
2 tbsp Sour cream
Procedure:
On a sauce pan heat margarine, add flour and let foam. Add water and stir constantly until smooth and thick. Add cheesefood and season. Add sour cream last. Stir until well blended. Pour on patties.
2 cups sayote
1 cup ground pork
¼ cup chopped onion
2 tsp. ground pepper
¼ cups Hot chili
2 ½ tsp salt
½ cup flour
2 tbsp water
¼ cup bread crumbs
Procedure:
Cut sayote into thin strips. Mix all ingredients together except bread crumbs. Divide and form into six patties and roll on bread crumbs. Fry or brown until done. Prepare brown sauce celine.
Brown Sauce Celine:
Ingredients:
4 tbsp Buttercup margarine
2 tbsp all purpose flour
¾ cup water
¼ cup Cheesefood Hot Chili
½ tsp salt
1 tbsp soy sauce
2 tbsp Sour cream
Procedure:
On a sauce pan heat margarine, add flour and let foam. Add water and stir constantly until smooth and thick. Add cheesefood and season. Add sour cream last. Stir until well blended. Pour on patties.
Molded Root Crops
Ingredients
1/3 cup sweet potato
1/3 cup sinkamas
1/3 cup gabi
1/3 cup ubi
1-1/3 cup sugar
1 bar gulaman (white)
Procedure:
Wash, pare, and slice root crops crosswise into ¼ cm thick. Cook slices in syrup (1/3 cup sugar to 2/3 cup water) one at a time with ube last. Arrange slices alternately in molder. Boil gulaman with remaining sugar in a cup of water. Strain gulaman pour into molder. Cool to gel or chill.
1/3 cup sweet potato
1/3 cup sinkamas
1/3 cup gabi
1/3 cup ubi
1-1/3 cup sugar
1 bar gulaman (white)
Procedure:
Wash, pare, and slice root crops crosswise into ¼ cm thick. Cook slices in syrup (1/3 cup sugar to 2/3 cup water) one at a time with ube last. Arrange slices alternately in molder. Boil gulaman with remaining sugar in a cup of water. Strain gulaman pour into molder. Cool to gel or chill.
Glazed Gabi
Ingredients:
1 cup gabi, cube
1/3 cup water
1/3 cup sugar, brown
1 tbsp margarine
Procedure:
Wash, peel, and cut gabi into 1 centimeter cubes. Boil gabi, sugar, and margarine for 10 minutes. Increase flame and cook for another 5 minutes to caramelize sugar. Serve cold.
1 cup gabi, cube
1/3 cup water
1/3 cup sugar, brown
1 tbsp margarine
Procedure:
Wash, peel, and cut gabi into 1 centimeter cubes. Boil gabi, sugar, and margarine for 10 minutes. Increase flame and cook for another 5 minutes to caramelize sugar. Serve cold.
Gabi Cake
Ingredients
4 pieces gabi
½ cup milk
½ tbsp melted butter
¼ cup shredded cheese
½ cup sugar
Procedure:
Cut the gabi into pieces and boil until done. Cool. Peel and grate the gabi. Mix together the milk, shredded cheese, sugar, grated gabi and melted butter. Stir all ingredients and pour into greased frying pan. Cook over low heat until thick. Spread into a plate, cool, and serve.
4 pieces gabi
½ cup milk
½ tbsp melted butter
¼ cup shredded cheese
½ cup sugar
Procedure:
Cut the gabi into pieces and boil until done. Cool. Peel and grate the gabi. Mix together the milk, shredded cheese, sugar, grated gabi and melted butter. Stir all ingredients and pour into greased frying pan. Cook over low heat until thick. Spread into a plate, cool, and serve.
Gabi Pudding
Ingredients
2 tbsp margarine
1/3 cup sugar
1 egg yolk
1 egg white
1 cup gabi, boiled and grated
½ cup milk
Procedure:
Cream margarine and add sugar. Add egg yolk, gabi and milk and blend well. Beat egg white until stiff and fold into mixture above. Place in a greased pan and steam for one hour and 10 minutes or until done.
2 tbsp margarine
1/3 cup sugar
1 egg yolk
1 egg white
1 cup gabi, boiled and grated
½ cup milk
Procedure:
Cream margarine and add sugar. Add egg yolk, gabi and milk and blend well. Beat egg white until stiff and fold into mixture above. Place in a greased pan and steam for one hour and 10 minutes or until done.
Ri-Cos-Bi
Ingredients:
3 cups ground cassava
3 cups ground gabi with anis
4 ½ cups coconut milk
1 cup toasted flour
Procedure:
Boil coconut milk until oily. Blend in ground cassava and gabi and stir until very thick. Put in a small bilao and mold. Cool and cut into desired size. Roll in toasted flour.
3 cups ground cassava
3 cups ground gabi with anis
4 ½ cups coconut milk
1 cup toasted flour
Procedure:
Boil coconut milk until oily. Blend in ground cassava and gabi and stir until very thick. Put in a small bilao and mold. Cool and cut into desired size. Roll in toasted flour.
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