Friday, September 30, 2011

Painangat na Alumahan


Recently, I got hooked on buying Yummy magazine. Aside from the magazine, there is also a collection of all recipes of this magazine.

One of these is a recipe book entitled Filipino favorites. In it is this recipe that I would like to try this weekend.

Here goes:

500 grams whole striped mackerel, cleaned and washed
salt and pepper
1 2/3 cup diced tomatoes
1/2 cup sliced kamias
3 red onions, sliced
3 finger peppers, sliced
4 pcs siling labuyo
1/2 teaspoon whole peppercorns
1 1/2 tbsps soy sauce

1. Cut two slits on each side of all the fish. Season with some salt and pepper; let stand for 5 minutes.

2. In a saucepan, spread the diced tomatoes evenly on the bottom. Top with kamias, onions, peppers, peppercorns, and patis.

3. Arrange the fish over the kamias mixture then cover pan and put over medium heat. Simmer for 10 to 15 minutes. Season with some salt and pepper.

Enjoy!

Saturday, September 24, 2011

Chicken in Creme

It's the weekend once again. It seems my mother knows I'll be experimenting every weekend 'coz she wouldn't cook anymore ;)

For this weekend, I decided to cook veggies but with a twist. I opened my Del Monte Cookbook and found just the right recipe.

Here goes:

380g chicken breast fillet, cut into chunks
1 can (439g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
2 pcs small carrots, sliced
100 g Baguio beans, sliced

Sauce:
3 tbsp margarine
2 tbsp flour
1/2 cup evaporated milk, diluted in 1/4 cup water
1 pc egg, slightly beaten
1/8 tsp paprika

1. Marinate chicken in pineapple syrup, 1/4 tsp iodized salt, and 1/4 tsp pepper for 30 minutes.

2. Sauce: Melt margarine over low flame. Turn off heat. Add flour, then add milk mixture gradually, stirring continuously until smooth. Mix a little of the flour-milk mixture to egg, then return to pan. Add paprika. Cook over low heat with constant stirring until slightly thickened. Set aside.

3. Drain chicken. Saute in oil until half done. Add carrot, Baguio beans and pineapple. Season with salt and pepper. Cook for 3 minutes. Add sauce. Cook for another 2 minutes.

Makes 6 servings.

Enjoy!!

Saturday, September 17, 2011

Fiesta Fruit Wiggle









Weekend! Time to try something new.

Since the fridge is full of the food I tried to cook this month, I decided to try dessert this time.

Here's what you need:

1 piece green gulaman, shredded
1/3 cup evaporated milk
1/4 cup sugar
1 439 g fruit cocktail, drained
1 pack all-purpose cream, chilled
1/4 cup sweetened condensed milk
1 pack grated cheese

Here's how:

1. Boil 1 2/3 cups water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into desired shapes.

2. Combine with fruit cocktail, cream, and condensed milk. Toss lightly. Top with grated cheese.

Enjoy this delicious, easy to make recipe.

Saturday, September 10, 2011

Homemade Spanish Style Sardines


I got this recipe from Yummy's September issue!

1/2 cup salt
3 1/2 cups water
1/2 kilo fish, cleaned, scaled, and with heads and tails cut off
1 carrot, sliced into rounds
1/2 of the 135 g bottle sliced pickles
1 bay leaf
1/2 tbsp peppercorns
pinch of salt
1/2 cup olive oil (add more if needed)
100 g tomato sauce
1 1/2 tbsp soy sauce
7 pcs siling labuyo

1. Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.
2. Arrange fish in a pot. Add the rest of the ingredients.
3. The amount of liquid should be enough to cover the ingredients. Add more oil if necessary. Cook for 45 minutes to 1 hour until fish is tender.

Saturday, September 3, 2011

Chicken Salpicao


No electricity today! Ugh! Frustrating.

Instead of feeling down due to frustration, I decided to cook this recipe instead. Well, mainly to keep myself busy and forget the heat!

480 g chicken fillet, cut into 1/2" chunks
3 large squares tokwa, cut into 1/2" chunks
1 pork bouillon cube, crumbled
1 tbsp Worcestershire sauce
1 head garlic, crushed
a large onion, sliced
200 g tomato sauce

1. Marinate chicken and tokwa in 1 tsp calamansi juice, bouillon cube, Worcestershire sauce, 1 tbsp soy sauce, 1/8 tsp pepper, half of garlic, and tomato sauce for 10 minutes. Brown chicken and tokwa pieces in 1/4 cup oil. Set aside.

2. Saute remaining garlic and onion. Add marinade and 1/2 cup water. Cook for 2 minutes. Add chicken and tokwa.

Herbed Chicken Pasta


I got this recipe from Del Monte's cookbook. It's very delicious.

250 g spaghetti, cooked
10 cloves garlic, crushed
3 tbsp. butter
200 g chicken breast fillet, cut into cubes
1 pack 380 g spaghetti meat sauce
2 pcs laurel leaves
1 1/2 tbsp rice wine
1 pc red bell pepper. cut into cubes
1/3 tsp dried basil
1/4 cup grated cheese

1. Saute garlic in butter until brown. Reserve half. To the remaining half, saute chicken for 5 minutes. Add spaghetti sauce and remaining ingredients except basil and cheese. Simmer for 3 minutes.

2. Add basil. Allow to simmer. Mix with cooked spaghetti, cheese and reserved fried garlic.

Beef and Cheese Macaroni


200 g macaroni, cooked
4 cloves garlic, crushed
1 small onion, sliced
1/4 kg ground beef
1 pouch (250g) Sweet style spaghetti sauce
3/4 cup cheese spread

Saute garlic, onion and beef. Cook for 10 minutes. Add 1/2 tsp. iodized salt, 1/8 tsp. pepper and spaghetti sauce. Allow to simmer.

Mix with cooked macaroni. Pour cheese spread and mix while pasta is hot.