Ingredients:
4 large eggs
4 cups cold cooked rice
8 cloves of garlic, minced
1 small onion, minced
1/2 cup chopped green onions
4 tablespoons vegetable oil (for frying the eggs, 1 tablespoon per each)
3 tablespoons vegetable oil (for frying rice)
Salt and pepper to taste
Directions:
FOR THE FRIED RICE
1. Heat 3 tablespoons oil in the pan over high heat.
2. Add garlic and cook until brown.
3. Put in the onions, stir for about 10 seconds.
4. Add the rice and mix well with the onion and garlic.
5. Add salt and pepper.
6. Stir in the green onions.
7. Stir fry until the rice is heated through.
FOR THE FRIED EGGS
1. Heat 1 tablespoon cooking oil in a non-stick skillet over medium-high heat.
2. Crack egg on the side of the pan, let the egg slide by itself into the pan. In order to keep the egg in a perfect rounded shape. Do not spread out too much while frying.
3. Fry for 1-1/2 to 2 minutes until the whites are firm. Serve sunny side up.
4. For a hard fried egg, gently flip the egg over using a spatula and fry each side for 25 to 30 seconds.
Repeat this Step for the other 3 eggs.
PRESENTATION
1. Fill rice in a bowl or cup. Place the bowl or cup upside down on a serving plate, then lift.
2. Place fried egg on the side of the rice. Repeat for the next three.
Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg
Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish
Directions:
1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.
Ingredients:
2 tablespoon cooking oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon barbecue marinade sauce
1 medium sized red or white onion, sliced
calamansi juice, 6 pieces
salt and pepper to taste
Pure labuyo or chili red hot Pepper sauce
Directions:
1. Marinate tuna in barbecue marinade for 5-15 minutes.
2. Stir fry the tuna for 3-5 minutes on each side.
3. Sautee sliced onion until cooked.
4. Remove tuna and onions from pan.
5. Cut tuna into bite size pieces.
6. Place cut up tuna in hot sizzling plate.
7. Pour calamansi juice and chopped onions over the tuna.
8. Sprinkle with salt and pepper to taste.
9. Serve with any Red Hot Chili pepper hot sauce if you want it spicy.
Directions:
1. Soak the rice overnight in the water.
2. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter. (A food processor won’t work for this.)
3. When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!
4. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3 minutes in a steamer.
5. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes.
6. From this point on, check to make sure there’s water in the steamer. Add boiling water as necessary if it’s low.
7. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour 1/2 cup of batter in an even layer on top of it.
8. Again, steam for 5 minutes.
9. Repeat with the remaining batter.
10. Steam for another 10 minutes after the last layer is added. When sliced, the layers will separate into thin noodles.
11. Use immediately in any recipe with fresh rice noodles or wrap them tightly in plastic wrap and store in the ‘fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.
Learn an ancient art called vegetable carving that begun almost 800 years ago in Thailand and China. Local artisans back in the days used to impress the royal court with beautiful centerpieces made with nature as inspired by nature.
Simple root crops like carrots, radishes and turnips along with other vegetables were magically transformed into exotic birds or carved into roses, daisies and other flowers.
As years went by, vegetable carving alongside with decorative fruit carving attained the level of modern fad status throughout Asia. It soon became a traditional feature t restaurants and family gatherings.
Vegetable carving nowadays is no longer a feast fit only for kings. It has been adapted by other countries as a sophisticated way to dazzle guests with specially carved garnishes.
Grab the chance to show off your prowess on creativity by carving vegetables at festive dinner parties or holiday get together. Transform the daily veggie and dip tray into the evening’s highlight when carved into a colorful display of birds, flowers and nature.
Enjoy ideas below to help you start on vegetable carving.
Perfect for a summer picnic, this Watermelon Fruit Basket is carved from a watermelon into the shape of a dolphin. Kids will love to help draw the pattern on the watermelon rind and make the melon balls with the help of a melon scoop. Refrigerate until serving time, when you can sit back and enjoy the compliments.
Materials:
One small watermelon
Sharp-pointed knife
Carving knife
Melon scoop
Directions:
1. Choose an elongated watermelon.
2. Lightly draw a dolphin on the rind of the watermelon as in the picture with a sharp point.
3. Cut along the lines carefully with the knife and then gently cut away the rind.
4. With a melon scoop, make the flesh into watermelon balls and set aside in a dish. Remove any remaining flesh so the interior is clean and white.
5. Cut triangles through the rind to represent the eyes, and in the edges, cut notches for the eyelashes.
6. Cut a crescent for the mouth, and then notch the upper border of the rind all around except at the tail.
7. Arrange the watermelon and cantalope balls attractively in the dolphin-shaped bowl.
Filipinos have come to love Creamy Macaroni Chicken Soup or popularly known as Sopas. This is a soup dish that we Filipinos have come to own.
Ingredients:
500g chicken breast
4 cloves garlic (minced)
2 white onion (minced)
1 large bell pepper (seeded and sliced into strips)
freshly ground black pepper
2 carrots (sliced into thin strips)
350 g macaroni noddles
2 cups evaporated milk
1 medium cabbage (roughly shredded)
2 tbsp margarine
fish sauce (patis)
rock salt
chopped spring onions
Directions:
1. Boil chicken breast in 4 cups of water. Save the broth to be used later.
2. Shred chicken meat with your fingers. Set aside.
3. Saute garlic and onion in oil over medium heat.
4. Add the bell pepper and cook until aromatic.
5. Stir in the shredded chicken.
6. Season lightly with ground black pepper.
7. Add minced carrots. Do a quick sauté. Then add the macaroni. Stir the mixture well.
8. Pour in the chicken broth and 5 cups water. Simmer.
9. Pour in the milk. Stir the mixture gently.
10. Add the cabbage. Boil until macaroni is tender.
11. Add the margarine.
12. Season with patis or salt.
Bopis is a spicy Filipino dish made of pork lungs and heart sautéed in tomatoes, chilies and onions.
The Filipino dish Bopis is traditionally prepared from assorted pig parts. These assorted parts are usually the heart, kidneys, lungs, and intestines. The liver and brain, along with the ears and the face is reserved for use in cooking sisig.
Ingredients
* 1 kilo pig’s heart (clean, boiled and minced)
* 1 kilo pig’s lungs (clean, boiled and minced)
* 1 head of garlic (minced)
* 1 onion (minced)
* 3 tablespoons oil
* ? teaspoon oregano
* 1 laurel leaf
* 3 pieces red bell pepper (diced)
* ?-cup vinegar
* 1-cup stock
* ? teaspoon hot chili pepper (minced)
* 2 tablespoons atsuete oil
* Pinch of salt & pepper
Directions:
1. In a saute pan, heat oil.
2. Saute garlic and onion.
3. Add in minced heart and lungs.
4. Season to taste with salt & pepper.
5. Add in oregano, laurel leaf, red bell pepper and vinegar.
6. Bring up heat and allow boiling without stirring.
7. Stir in stock and hot chili pepper.
8. Lower heat and allow simmering until stock evaporates a little.
9. Finish with atsuete oil.
10. Serve hot.
One of the delicacy that Quezon province of the Philippines boasts is Longganisang Lucban. It is a sausage native to the Quezon Province in the Philippines and as it is named probably originated in Lucban, Quezon. Expect to have a longer shelf life with this recipe.
Ingredients:
1 kg of cubed (as opposed to chopped or ground) pork with fat.
¼ cup of oregano extract (can be more or less depending on taste)
1 teaspoon of paprika
1 teaspoon of salt
1 cup of chopped garlic (acts as the preservative)
Sausage casing (pork intestines preferred)
Directions:
1. Get a pan place the sausages in it and add water till the sausages are half covered.
2. Boil the sausages and prick them so that the casings won’t explode.
3. Cook till the water is all evaporated and what remains is the oil from the sausage.
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.
