Rellenong Pusit ( Squid)

Ingredients:
1 kl. squid (medium size), 1/4 kl.ground pork, 1/4 kl. shrimp (ground), 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tbsp. raisin, 2 tbsp. pickle relish, 5 eggs, 1 cup breadcrumbs, 2 cups flour, 2 cups cooking oil, toothpicks.

How to make:
Wash and clean the squids. In large bowl, combine all ingredients for filling, then one by one fill each squid with the mixture, on each end of the squid, seal with toothpicks. Roll the squid in breadcrumbs and flour. Deep fry in cooking oil until golden brown.

Beef Brocolli & Cauliflower

Ingredients:
1 kl. tenderloin, cut in strips, 4 pcs. brocolli,(cut into pieces) 2 pcs. cauliflower (cut in pieces) 1 tbsp.garlic (crushed) 1 cup oyster sauce, 2 tbsp. sesame oil, salt, soy sauce

How to:
In a small amount of oil, saute in pan the tenderloin. Add sesame oil, oyster sauce, salt, soy sauce. Let it simmer for 15 mins. Add brocolli and cauliflower. Simmer for 5 mins. and serve hot

" CHICKEN SALPICAO "

= Ingredients:

1/2 kilo chicken (cubed), 2 tbsp.hot sauce, 3 tbsp.liquid seasoning, 3 tbsp. worcestershire sauce, 1 tbsp.black pepper (ground), 1 tbsp. oil, 2 tbsp. garlic ( sliced thinly), 1/3 cup garlic (minced), 1 pc. finger pepper ( seeded and sliced diagonally), 1 tbsp. parsley(optional, for garnish) 2 tbsp. butter

=How to:

Marinate chicken in hot sauce, liquid seasoning,worcestershire sauce,black pepper, about 5 minutes.

Heat oil in a pan. Saute garlic (sliced thinly) over moderate heat til golden brown. Remove garlic and set aside. In the same pan, melt butter and saute the minced garlic til fragrant. Drain chicken from marinade and set aside marinade. In the same pan, add chicken and continue sautéing over high heat til chicken turns brown.Immediately add marinade. Let simmer for a minute. Continue cooking until sauce reduces. Remove from heat and add finger pepper. Mix well. Transfer to a serving platter. Sprinkle with chopped parsley and browned garlic.

note; you can also use sizzling plate.

makes 3-4 servings


miele28♥

" CHICKEN BINAKOL "

= Ingredients:

1 kilo chicken ( cut), 2 pcs. potatoes, 1/2 cup tomato (sliced), 1/2 onion (sliced), 3/4 cup kamias (sliced), 5 pcs. peppercorns, 2 pcs, buko ( reserve juice and scoop buko meat), salt and pepper to taste.


=How to:

Place buko juice in a stock pot. Add chicken, potatoes, onions, kamias, peppercorn and buko meat. Season with salt and pepper. Boil then simmer until chicken is cooked. Maybe serve using the buko shell.

makes 6-8 servings

miele28♥

" AVOCADO AND LETTUCE SALAD WITH MUSTARD SEED DRESSING "

:} Since i started to be health concious and try to lose some weights, i tried to discover new kinds of salad with light dressing. Sometimes salad with pasta, next time im going to post some italian salads which i find it healthy and very delicious. Here's a sample of one of the salads i discovered.Enjoy!

Ingredients:
1 head lettuce, 2 avocado ( peeled, sliced and sprinkled with juice of 1/2 lemon), 1 small cucumber ( peeled and sliced thinly ) 6 green onions ( trimmed )

Mustard seed dressing:
3 tbsp. plain yogurt, 1 tbsp. vegetable oil, 2 tsp. mustard seeds, 1 tsp. grated fresh ginger.

How to :
Wash and dry lettuce, refrigerate for 30 minutes till crisp then tear into bite sized pieces. Place in a salad bowl top with avocado slices. Add cucumber and garnish with green onions.

Dressing:
combine all ingredients, mix till smooth, pour over salad and toss.

miele28

" CALORIE CHART OF COMMON FOODS "

Food Item / Calories

• 1 tbsp. butter = 100
• 1' cube cheddar cheese = 113
• 1/2 cup evaporated milk = 173
• 1 tbsp. cooking oil = 124
• 1 tbsp. margarine = 100
• 1 med. lakatan banana = 55
• 1 med. sized orange = 70
• 1 med. apple = 76
• 200 gm. papaya, ripe = 92
• 1 tsp.calamansi = 4
• 1 cup cubed pineapple in syrup = 114
• 1/2 cup canned peaches = 87
• 1 cup shredded cabbage = 25
• 1/2 cup beans (habichuelas) = 17
• 1/2 cup mongo beans ( un-cooked ) = 323
• 1 med. boiled potato = 120
• 1/2 cup sitaw = 14
• 1/2 cup sweet potato ( camote ) = 98
• 1/2 cup peanuts = 406
• 100 gms. pork ( with med. fat ) = 484
• 100 gms. chicken = 97
• 100 gms. beef = 221
• 100 gms.bangus =121
• 100 gms. hasa-hasa = 95
• 100 gms. lapu-lapu = 84
• 100 gms.shrimps = 100
• 1/2 cup tuna = 198
• 1 slice loaf bread = 62
• 1 cup cooked rice = 178
• 1 med. egg = 64
• 1 tbsp. sugar = 48
• 12 oz. bottle beer = 162 - 200
• 8 oz. cola softdrink = 110
• 1 cup milk = 160 - 170
• miele28
  

" ESTOFADO DE PUERCO "

:} This recipe has a different version. But i got this recipe from a cooking magazine and its good. Try and Enjoy!

Ingredients:

1 kl.Pata, 1 kl. liempo, 1/4 kl. flores de cana, 6 pcs. saba banana ( sliced ),1/2 kl. potatoes ( peeled and cut in squares ), 1/2 kl. camote ( peeled and cut into squares ), 1 cup soy sauce, 2 cups vinegar, salt, sugar, pepper, 2 pcs. bay leaves.

How to;

Boil the pata and liempo till tender in vinegar, soy sauce, water, sugar, salt, black pepper and bay leaves. Fry potatoes, camote and saba banana. set aside. When pata and liempo are tender, stir in flores de cana, potatoes, saba banana, and camote. Let simmer for 5 minutes and serve hot.
miele28

" BE A KITCHEN GODDESS " ( part 1 )

:}Most often we use to make mistakes around our recipes. And many times we tried to correct a failed recipe only to find out we make it worse in doing so. To be a kitchen goddess it needs a lot of patience, planning and learn from our past blunders.It about time to share to you some serious lectures in coping with this culinary flaw.(i got this tips from reading cooking magazines and cookbooks. Hope it helps !

>Dried Stew = if a stew or casserole boils dry,do not stir the contents but tip then out into a clean saucepan, leaving the burnt pieces in the bottom of the original pan. make up the quantity with a tin of appropriately flavored soup.
>Overcooked Chicken = if the chicken has become unattractive through being cooked for too long, carve it in the kitchen and arrange it on a serving platter with a vegetable garnish.
>On the Watch = watch rice and pasta carefully as it is cooking to make sure it doesnt dry out and burn. a tablespoon of oil added to the cooking liquid will keep the grains or strands separate.
>Pepper Caper = there is no way to counteract a gravy or stock which has been over-peppered. you will have to reject half the liquid and make up the rest with a stock cube and water or vegetable cooking liquid.
>Salt story = if you've forgotten to put salt in your shortcrust pastry mix, sprinkle a little over the base of the prepared flan before coking.
>Add later = both salt and pepper can be added to dishes once they're cooked, so season lightly when cooking and provide condiments for guest to help themselves.