Arhive for March, 2009
28 March, 2009 at 12:44 am
Ingredients:
1 small Japanese-type talong or eggplant (per person)
1 egg per person
1 onion
salt, pepper to taste
tomato, cilantro or kinchay to garnish
Preparations:
1. Roast the eggplants, either in the oven or over gas flame until the outside skin is charred.
2. Peel off the skin and mash the flesh with a fork.
3. Handle the eggplant with care to keep the whole thing as intact as possible.
4. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don’t dip that part in the egg.
5. Add salt and pepper to achieve desired taste.
6. You can also add finely chopped cilantro or kinchay to the egg mixture.
7. Heat oil in a frying pan. Once oil is hot enough, add the mixture to the pan and layer some onions to the top of it. Let it set then turn over with a spatula.
8. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
Technorati Tags: eggplant omelet recipe, filipino food, food, fried eggplant recipe
17 March, 2009 at 10:44 am
Here is a basic Chinese Fried Rice recipe sure to be enjoyed by those who love to eat rice especially Filipinos. Fried rice is at its best when you cook left over rice. Freshly cooked or steamed rice tend to be sticky and could create a mess. Get creative and daring as you add other ingredients you desire such as seafoods, hams and other delicious stuff. Enjoy!
Ingredients:
2 whole eggs, beaten
1/8 teaspoon fine salt
1/4 cup cooking oil
2 cups cooked rice
2 tablespoons chopped green onion
2 tablespoons soy sauce
1/2 cup cooked green peas or
1/2 cup mixed vegetables or diced corn, peas and carrots
Preparations:
1. Scramble eggs in 2 tablespoons of oil. Set aside.
2. Sauté remaining ingredients in remaining oil for 10 minutes.
3. Stirring frequently.
4. Mix scrambled eggs, cook and stir for 5 more minutes.
5. Serve immediately.
Yield: 4 servings.
Technorati Tags: chinese fried rice recipe, filipino food, philippine cuisine, philippine recipe
9 March, 2009 at 11:26 am
Bulalo is a dish made of beef cooked and boiled until tender. It can be cooked with loads of vegetable found in this recipe or just beef garnished with lots of spices. It is a one of those spicy soup that you can’t get enough of.
Ingredients:
1 kilo beef shank (chopped for serving pieces with the bone & marrow)
1 big onion, diced
4 stalks chopped onion leeks
¼ cup dried banana blossom
1 cob of yellow corn, sliced into 3 or 4 parts
1 cup cabbage (optional)
1cup pechay (optional)
3 string beans (optional)
Pinch of salt & pepper
Water
Patis (fish sauce)
½ cup Soy sauce
2 pieces calamansi or lemon
2 pieces hot chili pepper
Preparations:
1. Boil the beef shank in a big pot, bring to boil. Throw away the water.
2. Boil beef shank once again in medium heat for about 2 hours until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the yellow corn since it takes more time to make it tender
5. Add the onions, leeks and banana buds.
6. Add salt & pepper and patis as seasoning.
7. Serve hot with soy sauce, calamansi, and hot chili pepper.
8. You may omit the vegetable ingredients depending on your preference.
Technorati Tags: beef soup recipe, bulalo, filiipino cuisine, filipino food
5 March, 2009 at 11:10 am
Beef Knuckle Sinigang is another way to cook the famed Filipino sour soup termed as sinigang. This dish is a traditional kare-kare ingredients in sinigang.
Ingredients:
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 (25 g.) sachets Sinigang sa Sampalok Mix with Gabi
Preparations:
1. Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
2. Add in rest of the ingredients, cooking 2 minutes between each addition.
3. Stir in the sinigang mix of Sampalok with Gabi.
4. To remove the distinct aroma of beef knuckles, boil in enough water to cover then throw away the water.
5. Replace with fresh water.Afterwards, simmer until tender.
Technorati Tags: beef knuckles sinigang recipe, filipino food, sinigang sour soup
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