" 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.

" GINATAAN HALO-HALO "

:} Ginataan ( Guinataan ) filipino term which refers to anything cooked with gata ( coconut milk ). Here's my sample recipe. Enjoy!

Ingredients :
2 coconut grated, 1/2 cup sago or tapioca (small), 1/2 kl. gabi ( diced ), 1/2 kl. ubi ( diced ), 1/2 kl. camote ( diced ), 5 pcs. saba bananas ( sliced crosswise ), nangka ( strips ),sugar

How to:
Add 1/2 cup warm water to coconut. put in a cheesecloth, wring to get 1 cup thick coconut milk. Strain and set aside.Repeat using 2 cups warm water. Strain and boil. Add tapioca, gabi, and ubi. Cook until half done. drop camote, bananas and nangka. Blend in sugar. Pour thick coconut milk. cook until done. stir occasionally.

miele28

" PENNE WITH EGGPLANT AND PECORINO "

:} As pasta lover i always seek and try to discover different kind of pasta dishes and make sure i can try to cook it myself. This pasta dish im going to share is rich and strong, you can add zuccini and olives. For a lighter version use less oil, quickly toss diced eggplant in oil put under the broiler turning a couple of times til browned. Enjoy!

Ingredients:
3-4 pcs eggplant ( cubes ), 1 cup olive oil, 2 cloves garlic ( crushed ), 1 pc. med. size green bell pepper ( sliced thinly ), 415 ml. canned italian peeled tomatoes ( strained and pulped ), salt, freshly groung black pepper, 340 gms. dried penne, 1tbsp. fresh basil ( chopped ) or 2 tbsp. fresh parsley, 1/2 cup pecorino cheese ( grated )

How to:
Place eggplant in a large colander and sprinkle with salt. Leave for at least 30 mins. for the bitter juices to be drawn out by the salt. squeeze off excess liquid before frying. In a large frying pan, heat some oil, fry the eggplant when brown set aside. Saute garlic lightly for 30 seconds, add green pepper, fry for i minute more then add tomatoes. Season to taste and simmer for 10 mins. Add eggplant and basil to the sauce. Simmer for 2 mins. set aside. Cook Penne in boiling salted water till AL DENTE, drain and add to sauce. serve with pecorino cheese.
miele28