Arhive for September, 2009
29 September, 2009 at 8:01 am
Ingredients:
20 large prawns, shelled
2 large eggs, beaten
3/4 cup flour
1 cup ice-cold water
salt and pepper for seasoning
1 cup mayonnaise
1 tsp curry powder
2 tsp chopped parsley
oil for deep frying
Directions:
1. In a bowl, make the batter by mixing together the eggs, flour and water. Season with salt and pepper. 2. For the sauce, mix together the mayonnaise, curry powder, and chopped parsley in a small bowl. Add more curry powder, if desired.
3. Heat oil in a deep fryer. Dip prawns in the batter, then deep fry for about 2-4 minutes, until golden brown and cooked. Drain.
4. Serve with steamed rice and the curry sauce.
Technorati Tags: easy quick meal, filipino food, food, fried prawns with curry sauce recipe, philippines
24 September, 2009 at 6:27 am
Ingredients:
1 kilo spaghetti noodles
½ kilo ground pork
½ kilo ground beef
5 pieces jumbo hotdog, thinly sliced
1 large carrot, minced
1 large green bell pepper, minced
1 large onion, minced
1 bulb garlic, minced
½ cheddar cheese. grated
500 grams spaghetti sauce
salt
pepper
500 grams banana ketchup (add as needed)
Watch the video on how to cook Filipino style Spaghetti.
Directions:
1. Cook spaghetti noodles according to package instructions.
2. Boil water on a hot pan.
3. Add ground beef and ground pork. Stir until cooked. Remove any bubbly water. Remove from pan.
4. Sautee garlic until slightly brown. Add minced onions. Stir.
5. Add hotdogs.
6. Add beef and pork. Stir it for 10 minutes over medium heat until lightly brown.
7. Add salt and pepper.
8. Add banana ketchup.
9. Add spaghetti sauce and minced carrots. Stir well.
10. Bring mixture to boil.
11. You can add hot sauce if you want your spaghetti to be spicy.
12. Boil for another 5 minutes. Add green bell peppers.
13. Add grated cheddar cheese. Mix well.
14. Remove from heat.
15. Pour enough amount of spaghetti sauce on a plate of spaghetti noodles.
16. Serve hot.
Technorati Tags: filipino food recipe, filipino style spaghetti, recipe, video
16 September, 2009 at 5:38 am
Ingredients:
300g pork loin
300g pork liver
200g garbanzos (chick-peas)
2 brown onions
2 tomatoes
2 potatoes
1 red pepper
2 cloves garlic
50ml vegetable oil
600ml beef stock
salt to taste
freshly ground black pepper
Directions:
1. Cut the pork loin and liver into cubes.
2. Bring 2 saucepans of water to the boil. Blanch the pork and the liver separately.
3. Drain and allow to cool.
4. Soak the garbanzos in cold salted water for 2 hours, then drain, rinse thoroughly and cook in fresh water.
5. Drain again and allow to cool.
6. Dice the onions, tomatoes and potatoes. Crush the garlic. Finely chop the red pepper.
7. Heat the oil in a large pan. Saute the onion, tomato and garlic for 3-4 minutes, then add the pork meat and liver and continue to stir-fry for a further 3 minutes.
8. Add the potato, red pepper and beef stock. Season to taste with salt and freshly ground black pepper and bring to the boil.
9. Lower heat and add garbanzos, then place a tightly fitting lid on the pan and simmer gently for 20-25 minutes.
Technorati Tags: filipino food recipe, menudo garbanzos recipe, philippines, stew
9 September, 2009 at 10:16 am
Ingredients:
300 g fresh clams
1 brown onion
2 shallots
20 mm knob fresh ginger
1 stalk lemon grass
2 cloves garlic
50g butter
500 ml light fish stock
2 fresh chili leaves
salt to taste
freshly ground white pepper
pinch monosodium glutamate
Directions:
1. Wash the clams thoroughly under cold running water.
2. Chop onion, shallots, and ginger. Crush the garlic.
3. Melt the butter in a large sauce pan and sauté all the vegetables for 3 to 4 minutes.
4. Add clams and pour in the fish stock together with a similar quantity of cold water. Bring to a boil.
5. Add chili leaves and cook over a high heat until clams open.
6. Lower the heat. Season with salt, freshly ground pepper and monosodium glutamate. Simmer over low heat for 2 minutes.
7. Remove the curry leaves before transferring to a soup bowl.
8. Serve hot.
Technorati Tags: filipino food, fresh clams, halaan recipe, philippine
1 September, 2009 at 10:03 am
Ingredients:
400 grams cooked chicken meat
2 onions
4 cloves garlic
1 medium size fresh ginger
100 grams blachan*
6 green chilies
6 red chilies
500 ml thick coconut milk
salt to taste
Directions:
1. Remove all skin from the chicken and cut into small pieces.
2. Slice the onions, crush the garlic and finely chop the ginger and blachan.
3. Remove seeds from the green and red chilies and chop into 15 mm lengths.
4. In an earthenware pot, bring the coconut milk to the boil, add the onion, garlic, ginger and blachan. Continue to boil until the mixture become oily.
5. Then lower heat, add the chilies and salt to taste. Simmer 4 to 5 minutes.
6. Best served hot.
Blachan is a pungent, dark brown dried shrimp paste. It is used in very small amounts in soups and curries. Available in Asian shops and markets.
Technorati Tags: bicol manok, chicken stew spicy, filipino food, recipe
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