Sushi

Sushi from - http://www.flickr.com/photos/51265361@N00/27144712/sizes/m/in/photostream/

Ingredients

• 2/3 cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 4 sheets nori seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado
• 1/2 pound imitation crabmeat, flaked

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Chicken Teriyaki

Chicken Teriyaki from - http://www.flickr.com/photos/29183526@N06/5843400352/sizes/m/in/photostream/

Chicken Teriyaki Ingredients:

• 1 kilo chicken, cut into pieces
• 6 tablespoons of soy sauce
• 4 tbsp of vinegar
• 2 tbsp of salt
• 1 tbsp pepper
• 2 tbsp of sugar
• 2 tbsp of cooking oil
• 6 tbsp of teriyaki sauce
• 1-2 tbsp of sesame seeds

Cooking Instructions:

• In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
• Marinate for at least 30 minutes
• In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
• Add cooking oil and teriyaki sauce
• Let simmer for another 5 minutes
• Garnish with sesame seeds
• Serve hot with steamed white rice

Fresh Lumpia

      Fresh Lumpia from - http://www.flickr.com/photos/lainetrees/5550959718/sizes/m/in/photostream/


Wrappers
2 large eggs
1-1/4 cups water
1/2 cup cornstarch
1/2 cup flour
1/8 teaspoon salt
About 3 tablespoons cooking oil
Filling
1/2 cup julienned onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp, shelled, deveined, and halved
1-1/2 cups finely julienned jicama
1/2 small carrot, finely julienned
2 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 teaspoon Filipino fish sauce (patis)
1/4 teaspoon black pepper
5 tender lettuce leaves

Getting Ready
Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
Cooking
Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

 

Dinuguan

Dinuguan from - http://www.flickr.com/photos/86088381@N00/5609836428/sizes/m/in/photostream/


Ingredients:

• 1 k. of pork belly, cut into small cubes
• 350 g. of pork liver
• 4 c. of pig’s blood
• 3 chili peppers (siling haba)
• 1 head of garlic, crushed and minced
• 1 thumb-sized piece of ginger, minced
• 3 onions, halved and sliced thinly
• 1 pouch of sinigang mix good for 1 liter of broth
• 1 bay leaf
• salt
• pepper (optional)
• 1 tbsp. of cooking oil

Procedure:

• Refrigerate the pig’s blood until needed.
• Heat a heavy casserole.
• Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.
• Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.
• Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.
• Season with salt and pepper, if using.
• Pour in just enough water to cover.
•  Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.
• Add more water, a little at a time, if the liquid dries up before the pork is cooked.
• Meanwhile, minced the liver.
• Season with a little salt.
• When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.
• Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.
• Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.
• Add more salt if necessary.
• Serve the Dinuguan hot with puto (sweet rice cakes) or steamed rice.

 

Mango graham cake

Mango graham cake from-http://www.flickr.com/search/?q=mango+graham+cake&l=commderiv&ct=0&mt=all&adv=1
Ingredients :
* Graham Crackers
* 2 All Purpose Cream
* 1 Condense Milk
* 2 Whole Sweet and Ripe Mango ( Cut into thin wide strips)

How To Make Graham Cake With Mango:

1) . Mix the all purpose cream and condense milk in a bowl and set it aside.

2) . Place graham crackers at the bottom of baking pan you will use. Those graham crackers will serve as the cake's crust.

3). Pour the already mixed all purpose cream and condense milk into the graham and layer it with mangoes cut into thin wide strips.

4) . Repeat the procedure number 2 and 3 until your baking pan is full.

5). Put good amount of mango on top of it. Decorate it if you want.

6). Refrigerate it for at least 12 hours or for one day so the mixture contemplates well. Enjoy.

 

Peanut bar

Peanut bar from- http://www.flickr.com/photos/roland/180084674/sizes/m/in/photostream/
Ingredients:

• pinoy candy recipe
• peanut bar
• filipino peanut candy
• filipino peanut butter recipe
• Pinoy candy recipes
• pili bar recipe
• filipino peanut butter candy
• rice pili bar recipe
• pili nuts recipe
• peanut bars recipe filipino
• peanut bar philippines
• pili candy recipe

1 cup chopped or crushed peanut
¾ cup white sugar
2 tbsp. Butter or margarine
¼ tsp. water

Mix together sugar, butter, and water,. Put in heavy pan, boil over a medium heat. Stir. When sugar dissolves, add chopped peanut. Then, spread at once on a greased board. Roll out with a greased rolling pin into ½“ thickness. Cut while still hot with a greased knife. Separate when colled Instead of peanut , you may add cashew or pili nuts.

pancit palabok

 

Pancit Palabok from- http://www.flickr.com/photos/lfl/2336211481/sizes/m/in/photostream/

 Ingredients :

 Palabok Noodles

• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds or oil
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate (MSG)
• 1 1/2 cups of water

Palabok Toppings

• Tinapa flakes (smoked fish)
• Cooked shrimps, shelled
• Squid adobo, sliced into rings
• Pork chicharon, grounded
• Spring onions, chopped
• Hard boiled eggs, shelled, sliced
• Fried garlic, minced
• Fresh calamansi (lemon), sliced
  
  
  
  

  Pansit Palabok Cooking Instructions:

• Extract fat and meat from clean crabs, set aside.
• Pound crab and extract juice on 1 1/2 cups of water
• On a pan, saute garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
• Add corn starch and continue to simmer while constantly stirring until thick.
• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.