This is to the Filipinos nothing but a torta. The only difference is, I wasn’t used to adding gravy on my torta in the the Philippines. I used ketchup. Things have definitely changed. This is something we often order from our favorite Chinese restaurant. Here we go.
Ingredients:
3 tbsp of olive oil
3 eggs
2 tbsp of flour
Salt to taste
½ lb of small cooked shrimps
½ medium onion, coarsely chopped
¼ lb of bean sprouts
1 tbsp of finely chopped green onions for topping
Beat the eggs in a big bowl. Add the flour and mix well with the beaten egg. Add a dash of salt. Mix all the rest of the ingredients.
In a non-stick pan, heat the oil. Bring the heat to medium heat and pour the egg mixture making sure that it is spread evenly. Cover pan and cook for about 2 minutes. Flip the egg and cover the pan. Cook for another 2 minutes or until egg is cooked. Usually, I cook it a little longer to give the eggs a little crisp on the outside.
Top with gravy (my daughter’s little secret) and finely chopped green onions.
This is really a very simple one.
Ingredients:
2 lbs of white fleshed, filleted fish (I used Alaskan Pollock)
2 tbsp of olive oil
1tsp of finely chopped ginger
1 medium onion, coarsely chopped
1/2 lb cherry tomatoes cut in half (or any other kind of tomatoes)
3 tbsp of hoisin sauce
lots of green onions, finely chopped
Steam the fish until cooked. Put in a serving plate and set aside.
Heat oil in a pan. Add ginger and cook for 1/2 minute. Saute onions until translucent. Add tomatoes and cook until tomatoes are limp and juicy. Season with hoisin sauce. Add some salt if desired. Turn stove off. Mix in green onions.
I know, I know. I did say I was going to be out of commission for a while but I just can’t resist. I have a bunch of pictures and I can’t help but come up with one post for today. I must say that I’ve been very good at staying away from the blog world and really concentrating on my work (shh!). I blog hop during my breaktime (or should I tell that to the marines?).
Anyway, how about some canned quail eggs? Yes, I bought them from the Filipino store but these were imported from Thailand, cooked and shelled. Curiosity got the better of me again and so here I am blogging.
Ingredients:
1 tbsp of olive oil
1 pc of chinese sausage
½ of medium onion, coarsely chopped
1 carrot
2 stalks of celery
¼ lb of green beans
1 can of young corn
1 can of quail eggs
½ tsp of finely chopped garlic
1 tbsp of cornstarch dissolved in ½ cup of water
salt to taste
Heat oil in a pan. Cook sausage for about 2 minutes. Add onion and cook for 1 minute. Add carrots and cook for 1 minute. Add beans and celery and cook for another 1 minute. Add the quail eggs, young corn and finely chopped garlic. Season with salt. Pour cornstarch solution and cook for about 1 minute or until cornstarch is cooked. Serve hot.
In the meantime, I met another friend in blogosphere and you might want to visit her. She's friendly and I don't think she bites. (LOL)
I love this recipe.
Ingredients:
3 tbsp of olive oil
1 lb of beef sliced as thin as possible
1 medium onions, coarsely chopped
2 thumb-sized ginger finely chopped
3 tbsp of black bean sauce
1 tsp of sesame oil
¼ cup of green onions
2 cups of bean sprouts
2 bunches of spinach
Heat 2 tbsp oil in a pan. Saute beef until brown. Set aside. In the same pan, heat 1 tbsp of oil. Saute onions for about half a minute. Add ginger and cook for about 1 minute. Add beef. Season with black bean sauce. Add sesame oil. Cook for another 1 minute. Add the green onions. Cook only for about 1 minute. Set Aside.
In a separate pan, cook the spinach without adding water and set aside. Cook bean sprouts for about 1 minute. Do not overcook.
Arrange spinach and bean sprouts on a serving plate. Add the cooked beef. Enjoy
Batjay; Jet; Sassy; Doc; Watson; Watson's wife; Yuga; AnP; Toni; Eye; Ajay; Ederic; Apol; Lorimer; Red Door; Tito Rolly; BongK
Mari??
Lucky I had this thawed purposely for buffalo wings for our free night. I forgot to buy the seasoning and so I came up with this idea.
1lb of chicken wings or any other part of chicken
2 cloves crushed garlic
about 10 pcs of peppercorns
10 tbsp of soy sauce
3 small potatoes, quartered
10 tbsp of vinegar
Put chicken in a pan and cook without adding water. Once chicken is about to get dry, add garlic, peppercorns and soy sauce. Cover pan and simmer chicken for about 10minutes or until chicken is cooked in a slow heat. Add potatoes and simmer until potatoes are cooked. Add vinegar. Simmer for another 5 minutes. Adjust seasoning according to taste. Serve hot.
Straight off the plate. No this is not homemade. You're asking the wrong person. Baking is not my forte but I can bake a few. I learn more from my kids who take courses in Foods. Did I tell you my son has a dream of becoming a chef? He thought he also had some hidden talents by adding that slice of balimbing.
With some left over pork from my inihaw na baboy, I decided to cook sinigang na baboy. It’s been a while since my family had this and quite frankly, if we ever had sinigang na baboy, it would have been with the fat and the rind off.
Ingredients:
1 tbsp of olive oil
about 1 lb of pork shoulder, sliced into bite sizes
1 coarsely chopped onion
1 coarsely chopped tomato
1 tbsp of finely chopped garlic
1 lb or more of baby bok choy
about 6 pcs of ocra
about 2 pcs of green chilies
sinigang broth and salt to taste
Heat oil in a deep sauce pan. Saute garlic, onion and tomato. Add pork and sauté for about 5 minutes. Add about 5 to 6 cups of water. Let boil. Simmer for about 20 minutes on medium heat or until pork is tender. Once pork is tender, add ocra and bok choy. Cook for another 2 minutes. Season with sinigang broth and salt. Add chilies. Serve hot.
I have meant to make this into morcon but an unexpected dinner invitation prevented me from making one. It sat in the fridge further because my kids craved for Japanese Food. Since I cannot put this back in the freezer, I decided to cook it instead and the easiest I could come up with is a pork bistek.
Ingredients:
1/4 cup of olive oil
1 lb of pork tenderloin, sliced finely into bite sizes
¼ cup of soy sauce
2 tbsp of lemon juice
dash of ground pepper
1 tsp of finely chopped garlic
1 coarsely chopped medium onion
green onions for garnishing
Marinate tenderloin in soy sauce, lemon juice, ground pepper and garlic usually for at least 30 minutes. In my case for over a day.
Heat oil in a pan. Fry the marinated meat. Set aside. In the same pan, heat about 2 tbsp of olive oil. Saute onion until translucent. Add the meat and cook for about 2 minutes. Garnish with green onions and serve.
This is not an economical dish if you are thinking that it is. There are no exact measurements in this recipe. I have been constantly experimenting on how to lessen the use of olive oil to no avail. Whether I like it or not, I have to let the bangus swim in olive oil to be succesful.
I used approximately:
12 baby bangus(es):-) , gutted and heads and tails off. The fish should be cut into half.
6 pcs of bay leaves
about 1/2 tsp of peppercorns
about 7 pcs of chilies
1 medium carrot and
about 10 pcs of sweet pickles
about 1 tbsp of salt (you might want to add more or lessen it depending on your taste)
The amount of olive oil to be used is a little tricky, but I will explain.
Lay the fish flat in a pressure cooker. Arrange them as close to each other as possible. Add all the ingredients in. The amount of oil will depend on how well you will arrange your fish in such a way that you will only use a small amount of oil. The oil should be about 1 cm over the arranged fish. I tried cheating by adding water but it wasn't as tasty as it should if cooked with pure oil. You can add tomato sauce if you want. It is also good. It's your call. Cook for 50 minutes on slow heat from the time the pressure cooker starts to whistle.
I love leaving it in the fridge soaked in its oil for another 3 days. I call it curing. I also love it spicy like the brand "TOME" so I crush about 1 or two of the chilies. It's nice to know how spicy your chilies are because they might be hotter than you think.
If it turns out to be a little bland, try having it with bagoong. It is really good.
The crab looked tattered. You see when cooking guinataan, you want the gata to permeate in every corner as much as possible. Chopping the whole crab is one thing but you cannot do this if the crab is uncooked otherwise there'd be no flesh left. The flesh you see is still liquid if the crab is uncooked. It only solidifies once it gets cooked. Because the crab came in steamed already, I had no worry chopping it into four.
Yor other option is to cook the crab in coconut milk first and then chop it after. Oh well, there are many ways to skin the cat.
Contrary to what other people think, Lasagna is one of the easiest to prepare, I think. If you know how to make spaghetti sauce, then you're half way done.
Ingredients:
2 tbsp of olive oil
2 lbs of lean ground beef
1 onion, coarsely chopped
2 cans of 680 ml Tomato Sauce
about 2 tbsp of finely chopped garlic
salt to taste
2 eggs
1 tub of 500 ml cottage cheese
about 2 lbs of cleaned spinach
8 pcs of lasagna noodles
about 2 cups of mozzarella cheese
about 1 tbsp fo garlic powder
Cook beef in a pan until brown. Add oil and add onion until onion becomes translucent. Add Tomato Sauce. Add garlic and season with salt. Simmer on slow heat for about 15 minutes. Set aside.
In a pan, quickly cook spinach for about 1 minute. Set aside. In a separate bowl mix eggs, cottage cheese and spinach.
Cook Lasagna noodles according to packaging instructions.
In a baking pan, spread evenly about 1/2 of the cooked sauce. Spread 4 noodles. Spread the spinach mixture evenly. Lay the next 4 noodles and spread the remaining sauce. Spread the mozzarella cheese and top with garlic powder. Bake on 350 for about 45 minutes. Let sit for 5 minutes before serving.
Store the leftover as I described here.
