Sunday, March 30, 2008

Spaghetti with Tahong

200g. ground beef
3/4 kilo mussels
400g spaghetti
1 red bell pepper cut into strips
4 garlic cloves, crushed
1 medium size onion, chopped
8 oz tomato sauce
2 cups tahong broth
1 egg, lightly beaten
3 tbsp. flour( with 1/2 tsp salt)
1/4 cup bread crumbs
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp hot sauce
1/4 cup cooking oil
1/4 cup grated cheese

Boil spaghetti in salted water until tender. Set aside

Steam open the tahong in 3 cups salted boiling water. Remove meat from shell.

Dredge in flour, dip in egg and coat in bread crumbs. Fry until golden brown. Set aside

Saute garlic, onion and beef, cook until beef turns light brown.

Add tomato sauce, tahong broth.

simmer for 20-30 minutes.

Add red bell peppers and tahong meat

Season with salt, pepper and hot sauce.

Pour on top of spaghetti.

Sprinkle cheese

Serve hot

Friday, March 28, 2008

Seafood con Salsa

200g. squid cut into rings, ink sac removed
1/2 kilo labahita(surgeon fish) cut into cubes
1 kilo clams
200g. potatoes
2 red bell peppers, cut into strips
4 garlic cloves, crushed
1 onion, chopped
2 cups clam broth
1/2 cup oil
8oz tomato sauce
1 tbsp. flour
1/4 tsp. black pepper
1 tsp. salt
2 tsp. sugar

Marinade
2 tbsp. soy sauce
1/2 tsp. black pepper
1/2 tsp. salt

soak clams in water

Boil water and add clams, cook until shells open.

Marinade squid and fish.

Dredge marinade fish in flour.

fry in oil until slightly brown. Set Aside

Saute garlic, onions and squid rings.

Add tomato sauce and clam broth.

Season with salt, pepper and sugar.

Simmer until squid is tender.

Add fried fish, clams potatoes and red peppers.

Simmer for two minutes.

Serve hot

Thursday, March 27, 2008

Beef with Vegetables

1/2 kilo lean beef, cut in strips
3 tbsp. flour
200g. cauliflower, cut into flowerettes
1 green bell pepper, diced
200g. bean sprout
1 carrot, sliced
4 garlic cloves crushed
2 tbsp. cooking oil
8 oz. can tomato sauce
5 cups meat broth
1 tbsp soy sauce
1/2 tsp. black pepper
1 tsp. salt

Beef Marinade
3 tsp soy sauce
1/2 tsp black pepper

Marinade beef for at least 30 mins. Roll in seasoned flour. Brown in hot oil then set aside.

Saute garlic and onions.

Add beef. tomato sauce and broth.

Simmer until beef is tender.

Add bean sprouts, cauliflower,carrots and bell peppers.

Sason. thicken broth with flour if desired

Serve hot.

Wednesday, March 26, 2008

Chicken Patties

1/2 kilo chicken breast, flaked and diced
1/4 kilo potato, boiled, peeled and mashed
2 eggs
1/2 cup tomato sauce
1 onion, chopped
2 tbsp. celery, chopped
2 tsp. hot sauce
2 tsp. soy sauce
1/4 cup flour
1 1/2 cups bread crumbs
1 tbsp. salt
1/2 tsp. black pepper
1/2 cup oil

Marinade chicken well in soy sauce, pepper for 30 mins.

Combine with the rest of the ingredients.

Mix thoroughly and form each two table spoons into balls.

Dip in egg and in bread crumbs.

fry until golden brown

served hot

Tuesday, March 25, 2008

Pork and Corn Casserole

400g. ground pork
2 cups fresh yellow corn, grated
2 red bell peppers, chopped
2 eggs, lightly beaten
4 garlic cloves
1 onion, chopped
1 cup malunggay leaves
1 carrot, cubed
8 oz. tomato sauce
1/2 tsp. black pepper
1 tsp. salt
5-6 cups water or broth
1 tbsp. soy sauce
1 tbsp. oil

Saute garlic onions and pork. Cook until pork turns slightly brown.

Add corn, tomato sauce and broth.Simmer

Season with salt, pepper and soy sauce.

Continue simmering until corn is tender.

Add malunggay leaves.

Cook for 2 minutes

Serve hot

Monday, March 24, 2008

Eco Burger

This is an economy version of the world famous "burgers" recipes.

1 kilo banana heart, inner portion finely chopped
1/4 kilo shrimps, shelled and chopped
2 eggs, lightly beaten
1 onion, finely chopped
5 garlic cloves
1/2 tsp. pepper
1/2 cup tomato sauce
2 tbsp soy sauce
1/4 cup bread crumbs
1/4 cup flour
1 tbsp salt
1/2 cup oil
1 cup banana ketchup

soak chopped banana heart immediately in boiling water for 3 mins. squeeze tightly and remove water

combine with the rest of the ingredients. Mix thoroughly.

form every 2 tbsp. of mixture into patties.

deep fry in hot oil until golden brown

serve hot

Sunday, March 23, 2008

Meatless Burgers

Our own easy to make version of a meatless burgers.

1 cup malunggay leaves, blanched and chopped
3/4 cup taro, grated
2 tbsp. squash, grated
3 tbsp. carrots, grated
2 tbsp. turnips
3/4 cup shrimps
2 tbsp. celery, chopped
1 medium onion, chopped
1 egg, lightly beaten
1/4 cup tomato sauce
2 tsp hot sauce
2 tsp salt
1/4 ground pepper
2 eggs
1/2 cup bread crumbs
3/4 cup cooking oil

squeeze out juice from grated carrots, squash, turnip and gabi.

combine the first 14 ingredients and mix in a bowl.

form every two tablespoons of mixture into patties.

Dip into beaten egg. roll in bread crumbs.

fry each patty until golden brown.

serve hot

Thursday, March 20, 2008

Pork Clam Oriental

1/2 kilo pork cut into cubes
1/2 kilo clams
8 oz. tomato sauce
3 squares tofu, cut into tubes
1 onion, chopped
4 stalk green onions, chopped
4 garlic cloves
1/2 tsp. ground pepper
2 pcs. chili
2 tsp. soy sauce
1 tsp. salt
1/4 cup cooking oil
2 cups clam stock

Marinade pork cubes in salt, pepper, soy sauce, spring onions and "siling haba" for 1 hour.

Soak clams in water to expel sand.

In a Casserole, boil clams in 2 cups water. Remove immediately when shells open. Set aside.

Brown pork and tokwa lightly in oil, set aside.

Saute garlic, onions and meat.

Add tokwa and clams.

let boil. Serve hot

Wednesday, March 19, 2008

Paella

A dish with seafood, some sausage and chicken that mixed and cooked with rice

1 kilo musseles
1/2 kilo clams
4 pcs. chicken wings
4 cups cooked rice
1 cup cooked malagkit
4 garlic cloves
1 onion sliced
1/2 cup green peas
2 small red bell peppers, sliced into strips
2 tsp atsuete juice
1-8 oz tomato sauce
2 tsp. salt
1/2 tsp. ground pepper
1/2 cup mussel broth
2 hard boiled egg, sliced thinly

Chicken Marinade:
2 tsp. soy sauce
1/2 tsp. ground pepper

Marinade chicken wings for 30 mins., fry and set aside.

Boil tahong amd halaan in salted water.(remove immediately when the shell opens), set aside

Saute garlic and onions.

Add tomato sauce, atsuete juice, tahong, halaan, chicken, green peas, red pepper, rice and malagkit. Season with salt and pepper.

Pour tahong broth gradually.

Adjust broth to avoid rice getting too wet.

Stir to prevent sticking.

Garnish with egg. Serve hot

Tuesday, March 18, 2008

Fish Menudo

Unlike it's Mexican equivalent the menudo in the Philippines is more of a stew than a soup. The filipinos usually makes it with pork but for this easy recipe.

1 kg. labahita, skinned and filleted
1 cup potatoes, diced
1 cup carrots, diced
1 red bell pepper, cut into strips
4 garlic cloves, crushed
1 onion, chopped
1/4 cup oil
2 tsp. atsuete juice
8 oz. Can tomato sauce
2 tsp. salt
1/2 cup water
1/2 cup green peas, cooked
1 tsp. pepper


Marinade:
1 tbsp. soy sauce
1 tsp. salt
1/2 tsp. pepper
2 tbsp. calamansi juice or lime

Cut fish fillets into 1 1/2"x1 1/2" cubes.

Marinade for 30 mins.

Saute garlic, onions and fish.

Add potatoes, carrots, tomato sauce and green peas.

Simmer until vegetables are half-done.

Add bell peppers and atsuete juice.

Season with salt, pepper and MSG.

Add water.

Continue cooking until potatoes and carrots are tender. Serve hot.

Monday, March 17, 2008

Stuffed Bell Peppers

This is a meatless version of the usual stuffed bell peppers that we use to know. Instead of meat this uses a mix of seafood instead.

8 large bell peppers
1/4 kilo shrimps, shelled and diced
1 kilo clams, shucked and diced
1 egg lightly beaten
1 cup carrots, chopped
1 1/2 cups sinkamas, chopped
1/2 cup potatoes, chopped
4 garlic cloves, crushed
1 onion, minced
1/2 cup tomato sauce
1 tbsp. salt
1 tsp. soy sauce
1/4 tsp. black pepper
2 tbsp. kinchay, chopped
1/4 cup cooking oil
2 tbsp. bread crumbs

Halve each bell pepper cross wise

Remove all seeds and membranes

Blanch in boiling water for 10-15 mins.

Plunge immediately in cold water. drain, peel, set aside

Saute garlic, onions, shrimps, clam meat and vegetables

Add tomato sauce season with salt and pepper.

Cook until vegetables are done.

Remove from heat. Add half of beaten egg, stir.

Fill each bell pepper with 1/4 cup sauteed mixture.

Dip top of stuffed pepper in egg.

Roll in bread crumbs.

Deep fry to golden-brown. Serve hot

Sunday, March 16, 2008

Almondigas

Almondigas or meatball, also known locally sometimes we call it "bola-bola" is served in a soup with rice vermicelli also know as "misua".

1/4 Kilo ground pork
1/4 kilo chicken breast, chopped
1 cup cooked malagkit, mashed
1 small onion minced
2 tbsp. flour
2 eggs, beaten lightly
2 Tbsp. celery, chopped
1/2 tsp. black pepper
2 tsp. soy sauce
2 tsp. salt

1/2 cup tomato sauce
4 garlic cloves crushed
1 onion, sliced
2 carrots, cubed
2 tbsp. spring onion cubed
5-6 cups chicken broth
120g misua noodles
1 Tbsp. soy sauce
1/4 tsp ground black pepper

Combine the first 11 ingredients and mix thoroughly in a bowl.

From meatballs with every 1tsp of mixture set aside.

Saute garlic and onions

Pour tomato sauce and chicken broth.

Simmer then add meatballs.

Simmer until meat is cooked.

Add carrots, Spring onions and misua.

Season with salt, pepper and soy sauce.

Simmer 3 minutes.

Serve hot