Description: I got this recipe from Yummy, I made some changes in the procedure though... It is absolutely yummy!
We feasted on this yesterday with yakitori veggies
6 chicken legs spring onions, chopped 2/3 cups soy sauce 1/2 cup sugar 5 teaspoon rice wine 1 tablespoon flour
In a small saucepan, make the sauce by stirring the soy sauce, sugar and rice wine into flour. Bring to a boil then reduce the heat and simmer for 10 minutes, until the sauce is reduced by one-third. Set aside. Brush the chicken legs with the sauce and set aside for 30 minutes. Grill the chicken, brushing generously several times with the sauce on both sides. Cook until cooked through but still moist.
Ingredients: grated zest and juice of 1/2 lemon 4 tablepsoons sunflower oil 1/2 teaspoon dried dill 12 scallops 1 rep pepper 1 green pepper 1 yellow pepper 6 rashers smoked streaky bacon
Directions: - Mix together the lemon zest and juice, oil and dill. Add the scallops and mix thoroughly to coat. Leave to marinate for 1 to 2 hours. - Remove the rind from the bacon rashers. Strech the rashers with the back of a knife, then cut each rasher in half. - Remove the scallops from marinade, reserving any excess marinade. Wrap firmly a piece of bacon around each scallop. - Thread the bacon wrapped scallops onto skewers, alternating with pepper pieces. - Barbecue the bacon and scallop skewers over hot coals for about 5 minutes, basting frequently with lemon and oil marinade.
Description: I found this recipe from Food Magazine Special Recipe Collection
Ingredients: Fish Fillet: 6 pieces fish fillet (I used dory) salt pepper 1/4 cup calamansi juice 1/2 cup flour 2 eggs 2 tablespoon melted butter 1 cup milk (I use carnation evap) 1/2 cup japanese bread crumbs corn oil for frying
Directions: Fish Fillets - Season fish fillet with salt and pepper. Marinate in calamansi juice for at least 1 hour. - Dredge the marinated fillets in flour. In a shallow dish combine beaten egg, melted butter and milk. Dip fish in the mixture then roll in bread crumbs. - Heat a large wok or skillet over medium heat about 1 minute. Pour in corn oil and increase the heat to high. When oil is sufficiently hot (the point when it starts to shimmer), drop in fillets one at a time. Reduce heat to medium. Let cook for about 4 to 5 minutes. - Do nit turn fillets until the first side is fully cooked and coating has properly adhered (otherwise the coating will stick to pan). Turn the fillets and fry other side three to four minutes. Fish is done when its flakes easily and no longer looks glassy. - Drain fillets on paper towel to absorb excess oil.
Tartar Sauce - In a small bowl combine and mix all ingredients.
Ingredients: scallops lemon juice basil olive oil salt pepper
Directions: Mix lemon juice, olive oil, salt and pepper. Marinate the scallops in the lemon juice mixture for 5 minutes. Transfer the scallops with the juice in a sauce pan and add basil, simmer for 5 minutes.
Ingredients: pizza sauce pandesal (halves) ham or salami or hotdog or chicken strips or tuna red bell pepper green bell pepper mushroom pineapple quickmelt cheese (grated, I use magnolia)
Directions: 1. Spread the pizza sauce on the pandesal. 2. Top each pandesal with cheese. 3. Put the toppings - ham, red and green bell peppers, mushroom, pineapple, neatly over the pandesal. 4. Top each pandesal again with cheese. 5. Bake for 5 - 8 minutes or until cheese melts and starts to bubble and crust are golden brown and crisp. (You can also use your toaster oven.)
Description: one of the healthy dish I am eating now-a-days...
Ingredients: fish 2 medium size dalagang bukid 4 tablespoon calamansi extract
sauce 3/4 cup pineapple juice (I use delmonte) 1/3 cup brown sugar 1/4 cup ketchup (I prefer delmonte ketchup original blend) 2 tablespoon vinegar 3 tablespoon cornstarch dissolved in 2 tablespoon water
Directions: Soak for 3 minutes the fish in calamansi (both sides of the fish, might as well rub it). Steam fish for 30 to 45 minutes. For the sauce, mix pineapple juice, sugar and ketchup, bring to boil. Add the dissolved constarch. Simmer for 1 minute.
Place the sauce on top of the fish and garnish with parsley or kinchay.
Description: This has been the buko salad that my mom have been preparing every occasion that we have at home which of course she has passed on to me.
Ingredients: 2 cans Del Monte Fruit Cocktail 1 jar nata de coco (red) 1 jar kaong (green) 1 can Del Monte whole corn 10 buko (you may opt to drink the juice) 1 box all-purpose cream (well chilled) 1 can condensed milk
Directions: Mix all ingredients. Chill before serving.
Description: I have seen this done by Chef Rosebud Benitex in her show Quickfire in Channel QTV, minus lang yung ajinomoto, I really don't use it, wala lang I just didn't grow up using it...
Ingredients: Olive Oil 6 Chicken Fillet 6 big onion rings (uncooked) 6 big sliced tomatoes 6 cheese slices 1 cup grated cheese (I use eden cheese melt) 1 pouch tomato sauce (I use del monte's Italian Style) 2 tablespoons sugar parsley
Directions: Fry the chicken fillets in olive oil. Using the same pan, heat the tomato sauce Add sugar and cheese. When cheese is completely melted, bring in the chicken fillets and place the onion, tomatoes and cheese on top of the fillet. Siimmer until the cheese on top of the chicken is soft (not melted ha). Garnish with parsley.
Ingredients: Ceasar Salad Dressing: 1 teaspoon salt 3 eggs 1 1/2 teaspoon sugar (I use powdered sugar) 3/4 teaspoon dry mustard 3 teaspoon lemon juice 1 teaspoon Parmesan cheese 4-6 cloves crushed garlic 6 teaspoons wine vinegar 1 cup vegetable oil 1 teaspoon Worcestershire sauce 3 tablespoons olive oil
Salad: 1 large head romaine lettuce 2 cups croutons 2 cans of tuna in vegetable oil 1/2 cup cheese (cubes) 1/2 cup carrots (thick stripes, steamed) 1/2 cup tomatoes (cubes) 1/2 cup mangoes (cubes) 1/2 cup walnuts (toasted) 2 pieces boiled eggs (sliced) pepper to taste
Directions: For the dressing: Mix all ingredients in a blender and refrigerate.
For the salad: Tear lettuce in bite sized pieces in a salad bowl, add carrots, tomatoes, cheese, walnuts, croutons, eggs, tuna, pepper and dressing, toss to coat.
Ingredients: Crepe: 105 grams cake flour 80 grams bread flour 40 grams sugar (I use peotraco caster sugar) 1/2 teaspoon iodized salt 3 eggs 3 egg yolks 85 grams butter (I use unsalted magnolia gold) 360 ml warm milk (about 1 ½ can of a 240 ml evaporated milk) 40 ml brandy clarified butter (unsalted butter made clear by heating and removing the sediment of milk solids) 240 ml of heavy cream (any whipping cream will do just make sure it is cold not frozen ha, I use Hopla. It is much stable the the others) 1 teaspoon vanilla extract 1 can peaches (I love del monte peaches), sliced 1 kilo ripe mango (about 3 to 4 pieces), sliced cherries walnuts or almonds (it should be toasted) chocolate syrup (I use hersheys chocolate syrup)
Directions: Crepe: 1. Sift the dry ingredients. Set aside. 2. Mix together the eggs and milk. 3. Mix the dry ingredients with the liquid ingredients. 4. Add butter and brandy. 5. Let it stand for 1 hour. 6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. 7. Tilt the pan with a circular motion so that the batter coats the surface evenly. (let it cool for 10 minutes before assembling) 8. Whip the cream and vanilla in your Kitchen Aide for seven minutes at speed 6. (or high speed for handheld mixers) 9. Layer crepes, mangoes and cream mixture as desired. (Make sure last layer is cream mixture.) 10. Garnish with chocolate syrup, cherries and walnuts. Serve immediately.
Description: Yesterday, my husband purchased a F& B World that comes along with the Baking Press Magazine where Heny Sison (one of my favorite chefs) shared her ultimate chocolate cake recipe which she revealed that took her to her chocolate nirvana...
Ingredients: Cake: 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 cup butter, softened 2 1/2 cup sugar 3/4 teaspoon salt 6 large eggs 1 2/3 cups cold water 1 cup Dutch processed unsweetened cocoa powder, sifted 1 teaspoon vanilla extract
Mocha Filling: 1/2 cup sugar 2 tablespoons all-purpose flour 1 tall can evaporated milk 1 teaspoon instant coffee 3 egg yolks, slightly beaten 1/4 cup butter, softened
Directions: Cake: 1. Preheat oven to 325F. 2. Sift flour, baking soda, baking powder, and set aside. 3. Combine Dutch cocoa, cold water, and vanilla extract in medium bowl. Set aside. 4. Cream butter and sugar for 10 minutes or until light and fluffy at medium speed (speed 4). 5. At speed 6, add eggs one at a time, beating well after each addition. 6. At low speed, add dry ingredients alternately with the cocoa mixture. Mix until smooth and with no more trace of flour. 7. Pour mixture into two 10 inch round pans, previously brushed with shortening and sprinkled with flour. 8. Bake for 1 hour or until done.
Mocha Filling: 1. Put milk, sugar, flour and coffee in a double boiler. 2. Using a wire whisk, mix until smooth. 3. Cook over medium fire until creamy. 4. Remove from fire then add the slightly beaten egg yolks. 5. Bring back to fire and continue mixing until of spreading consistency. 6. Cool for 5 minutes, then add the butter.
Fudge Frosting: 1. Using a wire whisk, cook all ingredients in a double boiler until thick. 2. Cool for 5 minutes, then add the butter
To Assemble: 1. Invert one layer of the cake in a serving platter. 2. Spread mocha filling on top. 3. Top with the remaining cake. 4. Frost the top and slides of the cake with the fudge frosting.