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)

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


Tuesday, June 9, 2009


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..


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

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


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

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


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.