Monday, July 13, 2009

Pork Liver Con Pina

1/2 kg. pork liver cut into 2"x2" cubes
4 kg. camote, cut into strips and fried
1 can Pineapple chunks, well drained(reserve syrup)
2 Tbsp. Sweet pickel relish
2 red bell pepper, thinly sliced into rings
4 segments garlic, crushed
1 onion sliced
2 pcs. bayleaf
2 Tbsp. sugar
1 cup water
1 Tbsp. soy sauce
3/4 tsp. salt
1 Tbsp. corn starch

Marinade
2 Tbsp. soy sauce
1 tsp salt
2 Tbsp. flour
dash of pepper

Marinade liver for at least 30 mins. Drain well. Brown liver cubes lightly in hot oil. set aside

saute garlic and onions. Add water, sugar, pineapple syrup, relish, bayleaf, and seasonings. Stir.

Simmer for 3-5 mins. thicken sauce with cornstarch if desired

add liver, camote, pineapple chunks and bell peppers

simmer for another 5 minutes.

serve hot

enjoy

Monday, July 6, 2009

Emerald Roll

3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 iodized salt
2 Tbsp. Thick Cream
3 Tbsp. pandan juice(from 20 leaves boiled in 1/2 cup water)
1/4 tsp. cream of tartar
1 cup. refined sugar
4 eggs seperated
1/4 tsp. vanilla
green food coloring

sprinkle:
1/2 cup dessicated coconut
green food coloring
2 Tbspn. water

Cream filling:
1/4 cup crushed pineapple drained and chopped
1/4 cup powdered sugar
1/2 cup margarine

Preheat oven at 350F beat eggyolks for 15 mins until thick and lemon-colord.

add 1/2 cup sugar gradually beating continuously

add vanilla and flour then cream, baking powder, pandan juice and lastly salt.

Add 10 drops of food color. set aside.

Beat eggwhites with cream of tartar until you get soft peaks.

Gradually add the remaning 1/2 cup sugar.

Beat until you get hard peaks, but do not dry.

Blend 2 drops of food color.

Pour batter into the eggwhite. Cut and fold.

Put in greased jelly roll pan. Bake for 15-20 mins. cool in cake rack.

color the desiccated coconut. Dry in slow oven for 2 mintes.

CREAM FILLING:

dissolve powdered sugar in 2 Tbspn. cocomilk.

cream the margarine in a bowl. Add sugar mixture. Blend well

spread 2/3 of the cream filling on the cake.

distrubute crushed pineapple evenly. Roll

Rub 1/3 of the cream filling over surface of the roll.

Sprinkle the colored desiccated coconut all over.

Freeze for 20 mins before serving.

enjoy

Friday, June 12, 2009

Shrimp roll

400g shrimp
1/4 cup chopped carrots
1 can crushed pineapple well-drained
3 Tbsp. spring oninos, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot sauce
1 tsp. soy sauce
11 pcs. spring roll wrapper(cut into 4 parts)

Marinade:
1/2 cup crushed pineapple syrup
1 tsp. salt
1/8 tsp. pepper

Shell the shrimp. cut off shrim meat from the tail, leaving the tail intact.

Marniade shrimps for at least an hour.

Chop up. combine the rest of the ingredients. Mix thoroughly

Wrap each 2 tablespooonfuls of mixture in sping roll wrapper.

Insert shrimp at end of each roll.

Deep fry until golden brown.

serve hot with ketchup

enjoy

Tuesday, June 9, 2009

Croquettes

350g ground pork
100g shrimps, chopped
1/3 cup grated carrots
1/4 cup grated singkamas
1 can crushed pinapples, well drained
1 onion, chopped
1/4 cup spring onions, chopped
1 egg lighlty beaten
2 tbsp. crushed pineapple syrup
1-3/4 tsp. salt
1 tsp. hot sauce
1 tbsp. soy sauce
1 tsp ground pepper
1 egg lightly beaten
1/2 cup bread crumbs(with 1/4 tsp. salt and pepper)
20 popsicle sticks

Pineapple Dip
1/2 cup crushed pineapple syrup
1 tsp. cornstarch
1/2 tsp. sugar
1 tsp. butter

combine first 14 ingredient. mix thoruoghly.

Freeze mixture for at least 30 minutes.

roll mixture into croquettes, using popsicle sticks for handles.

dip in egg, roll in bread crumbs, deep fry until golden brown.

Pineapple Dip:
blend all ingredients in a saucepan. Cook over medium heat until thick.
stirring constantly. let cool..


enjoy

Thursday, June 4, 2009

Fish Sticks

400g. dalagang bukid( Yellow Tail Fusilier)
1/4 kg. ground pork
1 can crushed pineapples, well-drained
1/2 cup carrots
1 red bell pepper crushed
1 egg lightly beatened
1 Tbsp. kinchay(chinese celery)
1/4 cup chopped onions
1/2 cup breadcrumbs (1/4 cup for mixture, 1/4 cup for coating)
2 tsp. salt
1/4 tsp. paprika
1 Tbsp. soy sauce
1 Tbsp. hot sauce
1 tsp. ground pepper
1 Tbsp. powdered milk

Marinade:
2 Tbsp. crushed pineapple syrup
1 Tbsp. lime juice

After Cleaning fish, cut along back and scrape flesh with a spoon.

Marniade for at least 30 mins.

Mix marinaded fish thoroughly together with the rest of the ingredients

Form each two tablespoon full of mixture into sticks.

Roll in breadcrumbs.

Deep fry until golden brown. Serve with hot with ketchup

enjoy

Wednesday, June 3, 2009

Chicken Aloha

600g. Chicken cut into serving pieces
1 Can Pineapple Chunks. well-drained
2"saba" banana sliced and fried
1 carrot cut into floweretts
1/2-1 cup of chicken stock
1 green bell pepper cut into strips
1 red bell pepper, cut into rings
1/8 tsp. pepper
1 Onion, sliced
1 tomato, sliced
1 Tbsp. crushed garlic
3 Tbsp. Conrnstarch with a dash of salt and pepper
2 Tbsp. soy sauce
1 Tbsp. white sugar
1/2 tsp. salt

Marnade
Pineapple chunks in syrup
2 Tbsp. soy sauce
1 Tbsp. brown sugar

Marninade chicken for at least one hour. drain but reserve marinade.

Dredge chicken in seasoned cornstarch. fry chicken to a crisp in hot fat. set aside

saute garlic, onions and tomatoes.

Add chicken marinade and chicken stock.

simmer until chicken is tender.

add carrots, bell peppers, pineapple chuncks, and bananas. Season.

Simmer for another 5 mins.

serve hot

enjoy

Monday, June 1, 2009

Fiesta Maja

1 cup multicolor sago ("pearl" or jelly), cooked
1 can crushed pineapples, well-drained
1/2 cup + 2 tbsp. white sugar
1 cup coconut milk
6 tbsp. cornstarch
2 tbsp. crushed pineapple syrup
2 tbsp. grated cheese
rids of 2 lime

Combine all ingredients except sago

Mix thoroughly until sugar and cornstarch are dissovled.

cook over medium heat until mixture thickens. Add sago.

Continue cooking for about 15 mins.

Pour over gresed mold. cool. unmold and serve chilled.

enjoy

Sunday, May 31, 2009

Pineapple Fritters

1 Can Crushed Pineapples, well-drained
1/4 cup white sugar
2 tbsp. Jackfruit thinly sliced
1 "saba" banana's thinly sliced
3/4 cup all-purposed flour
1/4 cup crushed pineapple syrup
1/2 tsp. salt
3 Tbsp. evaporated milk
1-1/4 tsp. baking poweder
1 egg

Mix the following thoroughly: curshed pineapple, sugar, syrup egg, flour, baking powder and salt.

Add the jackfruit, the banana and milk. Blend well

Fry by spoonfuls until golden brown.

sprinkle sugar on top

enjoy