Sunday, April 20, 2008

Shrmp-Vegetable Creoloe

300g fresh shrimps, shelled
100g. snow peas
2 pcs. sayote
2 pcs. small carrots, cut into desired shape
1 red bell pepper cut into strips
2 stalks celery cut 1" long
1 cup kidney beans cooked
8oz tomato sauce
2 cup water
2 tsp. salt
1/2 tsp. pepper
2 tsp. soy sauce
8 pcs. quail's egg, hard boiled

2 pcs. Calamansi
2 tsp. soy sauce
1/2 tsp salt
1/2 tsp. black pepper

Marinade shrimps at least 30 mins

Stir-fry sayote, carrots, celery, kidney beans and bell peppers in a skillet. Set Aside

In the same oil, saute onions, shrimps for 15 mins.

Add the erst of the vegetables and quail's egg.

season with salt and pepper

Serve ho

Saturday, April 19, 2008

Spaghetti with Fish-Mushroom Sauce

1/2 kilo surgeonfish, cut into cubes
400g. spaghetti
2 red bell peppers, cut into strips
1/4 cup celery or parsley, chopped
1 egg beaten
4 garlic cloves
1/2 pack cream of mushroom sauce dissolved in 1/4 cup of water
1 onion chopped
1/2 tsp. black pepper
2 tsp. salt
8oz tomato sauce
2 cups meat broth or water
1 tsp. chili sauce
3 tbsp. soy sauce
2 tbsp. cooking oil
1/2 cup grated cheese

2 tbsp. soy sauce
2 tbsp. calamansi juice
1 tsp. salt
1/4 tsp. black pepper

Marinade fish cubes for 2 hours. set aside

cook spaghetti in salted water until tender, Drain set aside

in a casserole, simmer fish in marinade until dry.

saute garlic, onions, red pepper, fish and celery in oil

add tomato sauce and meat sauce

add mushroom sauce and egg while stirring constantly

simmer for another 10-15mins.

combine fish mushroom sauce with spaghetti topped with cheese

serve hot

Wednesday, April 16, 2008

Pork Tahong Hash

1/4 kilo ground pork
1 cup tahong meat, chopped
3/4 cup tomato sauce
4 garlic cloves
1 onion chopped
4 eggs slightly beaten
1/4 kilo potatoes, cubed
1 carrot, cubed
2 red bell peppers, diced
1 1/2 cups tahong broth
2 tbsp. oil
1 tbsp. salt
1 tsp black pepper

Saute Garlic, onions and pork.

cook until pork turns light brown.

Add tahong meat, tomato sauce, tahong broth and vegetables.

Season with salt pepper.

Simmer until meat is tender.

Add beaten eggs, Stirring Constantly until cooked.

Served Hot

Monday, April 14, 2008

Lumpiang Shanghai

This easy recipe is the Filipino's version of the Chinese Spring Roll

700g. ground pork
1/4 cup carrots, shredded
1/2 cup pork fat, chopped
2 squares tofu, semi-fried
2 stems kinchay (chinese celery), chopped
1 egg, lightly beaten
1 onion, chopped
4 pcs. calamansi, medium sized
1/4 cup flour
1/2 cup tomato sauce
1/2 tsp. ground black pepper
2 tbsp. soy sauce
1/2 tsp. salt
20 pcs. spring roll wrapper

Marinade pork in calamansi juice, salt and chopped kinchay for 15 mins.

Mix all ingredients thoroughly.

Wrap 1 to 1 1/2 tablespoon of mixture into wrapper.

Deep fry until golden brown.

Serve hot

Friday, April 11, 2008

Crackling Prawn Balls

3/4 lbs. prawns or shrimp
3/4 lbs. white fish fillet
1-2 oz. pork fat
1 egg
1/4 tsp ground ginger
1 1/2 tsp. salt
pepper(to taste)
2 slice white bread
oil for deep-frying

Chop and reduce the shrimps,fish and pork into fine pices(grains).

Mix the together with egg, ginger, salt and pepper into a consistent paste.

Form in to small balls about the size of a ping pong ball. Set Aside

Remove the crust from the bread. Slice each piece into fine croutons(approximately one-tenth of an inch[1/4 cm.] cubes) and spread them evenly on a roasting pan or baking sheet.

Place in a preheat oven at 350 F (180 C) for 5 minutes to try the croutons.

roll prawn balls over croutons, or bread cubes

Heat in oil in a deep fryer. When sizzling hot, deep-fry the prawn balls in 3 of 4 lots for 2-2 1/2 mins. for each lot. Keep them hot and give them all this time altogether a 2nd deep fry of 1 1/2 mins before serving

serve hot

Thursday, April 10, 2008

Hot Dog Waffle

3 cups all purpose flour
1 1/2 cups water
1/3 cup vegetable oil
1/2 tsp lemon extract
1/2 tsp vanilla extract
1/3 cup evaporated milk
1/2 tsp. salt
2 whole egg
1/2 cup granulated sugar
2 tbsp. baking powder

Preheat hot dog toaster for 5 mins with grids open.

Shift together all dry ingredients in a mixing bowl. Set Aside

Beat eggs until lemon-colored and add all the liquid ingredients gradually.

Add the shifted dry ingredients gradually to liquid mixture until well blend

fill preheat plate molds with the batter mixture then fill you desired filling with a pastry bag

cook for 4-5 mins or until golden brown

Serve hot

Sunday, April 6, 2008


100g. pork fat
200g shrimps, chopped
400g. Yellow tail fusilier
1 kilo cassava
1/2 cup tomato sauce
2 eggs lightly beaten
1 onion, finely chopped
2 tbsp. kinchay(Asian Celery or just plain celery), finely chopped
1/2 tsp. pepper
1 1/2 tbsp. salt
3/4 cup bread crumbs
2 tsp ginger juice
1/2 cup oil

Flake fish.

Combine with chopped shrimps.

Marinade in ginger sauce.

Grate cassava and squeeze out juice.

Combine all ingredients except bread crumbs.Mix thoroughly

Form 1 tsp. of mixture in to balls. Roll in bread crumbs.

Fry in hot fat.

Serve hot.

Thursday, April 3, 2008

Crazy Meatballs

1 cup ground beef
2 cups coconut meat, finely chopped (or grated coconut would do)
1/4 cup shrimps, chopped
100g pork fat, chopped
3 eggs lightly beaten
2 tsp salt
1/4 tsp grounded black pepper
2 tsp hot sauce
1 onion, chopped
1/4 cup flour
1/2 cup oil

1/2 cup tomato sauce
1/4 cup banana ketchup
2 cups broth(beef,chicken or pork)
4 garlic cloves
1 small onion, chopped
1 tsp. salt
1 tsp. hot sauce
2 tsp. flour
1 red bell pepper, cut into strips
1 small carrot

combine beef, "sapal", shrimps, pork fat, eggs, flour, salt pepper, onion and hot sauce. Mix thoroughly.

form each teaspoon of mixture into meatballs.

fry until golden brown. set aside

In the remaining oil, saute garlic, onions, red peppers and carrots.

Add tomato sauce, banana ketchup and broth.

Season with salt, pepper and hot sauce.

Thicken sauce with flour, if desired add meatballs.

Simmer for 25-30minutes in a covered casserole.

Serve hot

Wednesday, April 2, 2008

Crab Omelette

8 eggs, well beaten
1/2 kilo crab, cooked and flaked
1/4 kilo potato, diced
1 carrot diced
1/4 kilo cabbage, shredded
1 red pepper, chopped
1/2 cup oil
1/2 cup tomato sauce
4 garlic cloves
1 onion chopped
1/4 tsp pepper
2 tsp salt

Saute garlic, onions, potatoes, carrots and red peppers.

Add crab meat, tomato sauce and cabbage. Season.

Beat eggs very well, one at a time add adbout 1/4 cup of sauteed crab mixture.

Cook slowly in hot oil until set.

Serve immediately with ketchup

Tuesday, April 1, 2008


400g. ground pork
1 1/2 cup semi ripe "saba" banana, boiled and grated
2 eggs, lightly beaten
2 pcs. regular size hot dogs, minced
1 onion, chopped
1 red bell pepper, chopped
1/4 cup sweet pickle relish
1/2 cup tomato sauce
1 cup stale bread
1 tbsp. salt
2 tbsp. soy sauce
1/2 tsp. black pepper
1 stalk celery,chopped
2 tbsp. powdered milk

combine all ingredients in a bowl.

mix thoroughly.

roll in 1 1/2 cups of mixture in aluminum foil.

steam for 1 hour

cool, chill overnight.

slice diagonally

served with ketchup