Rice Bibingka

One of the best Filipino dainties is bibingka.

Ingredients for 4 servings:
1 cup rice flour
2 teaspoon baking powder
pinch of salt
1/4 cup sugar
1 cup coconut milk
1 beaten egg

Procedure:
1. Preheat the oven to 200C.
2. Mix all the dry ingredients then sift.
3. Combine the coconut milk and egg then mix well and pour into the dry ingredients and mix well until fully combined.
4. Pour in a molder with banana leaf and bake for 25-30 minutes.

5. When it is done remove from the oven, spread with butter and sprinkle with sugar and serve.

Chocolate Ice Candy

A delicious ice candy with soft ice by adding a corn starch to the mixture.

Ingredients for 1 dozen Ice candy:
1 cup water
1 cup evaporated milk
3/4 cup sugar
1/2 cup water with 1 tablespoon cornstarch ( dissolved well)
2 tablespoons Milo or Ovaltine

Procedure:
1. Boil  1 cup water, then add the water with dissolved corn starch ( mix well before adding to avoid lumps) stir very well until it boils, then add the Milo and mix well until dissolved, add sugar and simmer until dissolved then turn off the heat.
2. Add the evaporated milk then let cool.
3. Use a funnel then wrap and freeze until frozen.
4. Serve and enjoy.

soft ice, yummy!

Buttered Vegetables

This is a perfect side dish for your meat or fish.

Ingredients 4 servings:
1/4 kilo broccoli
1/4 kilo cauliflower
1/4 kilo carrots
1/4 kilo shrimps
2 tablespoons butter
3 cloves garlic
salt and pepper to taste

Procedure:
1. Boil all the vegetables until half cooked then drain and set aside.
2. Heat the butter then add the garlic and saute until brownish then add the shrimps and saute for a minute then add  all the vegetables and stir  well.
3. Add salt and pepper to taste then stir until done.
4 Serve it hot with fried fish or meat. Enjoy.

Pancit Sinabaw

The not so popular pancit sinabaw from Davao region of Philippines, I do not know if other provinces or regions in the Philippines also have this, let me know. The usual pancit is guisado which is dry, this one is sinabaw that's why it is soupy because sinabaw or sinabawan is a Visayan word for soup or something that is soupy. I like this way of cooking pancit specially during rainy days.

Ingredients for 3 servings:
1/4 kilo pancit ( washed and drained)
100 grams ground beef
3 cups water ( add if necessary)
1/2 cup sliced green beans
1/2 piece bell pepper
1/4 kilo cabbage
1 small carrot
4 tablespoons soy sauce
salt and pepper to taste

Procedure
1. Saute the garlic and onion then add the ground meat, stir well until the pinkish color is gone.
2. Add the soy sauce and simmer for 30 seconds then add the water and bring to a boil.
3. When the water is boiling increase the heat to high and put all the ingredients then simmer for 3 minutes or until done.
4. Serve it hot.

Lumpia Ubod

Our viand yesterday afternoon was ginisang ubod ( sauted coconut pulps), and there are some leftover so I decided to make it into lumpia.

Ingredients:
ginisang ubod ( Click here for the recipe)
Lumpia wrapper
oil for frying

Procedure:
1. Spoon a portion of the ginisang ubod, then wrap well with a lumpia wrapper, repeat the process until everything is done.
2. Deep fry until golden brown.
3. Serve with dipping sauce and a sweet smile :-).

Don't waste food!! It's part of God's blessings. Learn to recycle the leftover.

Banana Delight

A delicious dessert that is very easy to make, how about surprising your loved ones this weekend with banana delight after a meal?

Ingredients for 8-10 servings:
3/4 kilo sliced banana ( you can use lakatan, cavendish, latondan)
1/2 cup condensed milk or according to your taste
1 1/2 cup Nestle Cream
Some Hershey Kisses chocolate

Procedure:
1. Combine the milk and cream then add the sliced banana, and mix well.

2. Top with shredded chocolate, cover and refrigerate before serving. If you have some extra Chocolate kisses, you can top each serving with it.

Avocado Ice Candy

It is perfect to spend time with the family this weekend while savoring the creamy avocado ice candy and have some fun. The kids will surely enjoy this and those who are kids at heart :-).

Ingredients:
1 piece medium size avocado
6 cups water
1 cup fresh or evaporated milk
1 cup condensed milk
1 1/2 cup sugar or to taste
50 ice candy wrapper

Procedure:
1. In a blender put the water, sugar and avocado then blend well until smooth.
2. Put in a pitcher and add the milks and mix well, use a funnel then fill the ice candy wrapper with the mixture and tie the end of the plastic tightly.
3. Freeze until frozen, then serve and enjoy.

Pasta Mix & Match #4

This is another in our series of ‘mix & match’ ideas for making great and fun meals with your Pastamoré flavored pasta.  As always, remember the mix and match concept:  you can change any aspect of this to your liking or even to what you have in your fridge at the time.  Obviously other seafood combos will work: clams, mussels, scallops, tilapia, etc.  We went with a 50/50 ratio of Meyer Lemon Oil to regular olive oil as we did not want the lemon flavor to overpower, but you may find a different proportion to work better.

While this combo will work great with most of our pasta, for this we chose our Thai Citrus, which has an orange and ginger flavor profile.  Here are a few others which we recommend highly:

• Artichoke Hearts Linguini
• Fresh Cracked Pepper Fettuccine
• Lemon Pepper Linguini
• Saffron Fettuccine
• Garlic Chive or Garlic Toasted Onion Fettuccine

ingredients

• 5 ounces cooked shrimp
• 5 ounce imitation crab, ‘chunk’ style
• 2 Roma tomatoes, chopped
• 1 garlic clove, crushed
• 1 tablespoon Pastamoré Meyer Lemon Olive Oil
• 1 tablespoon extra-virgin olive oil
• salt and freshly cracked pepper, to taste
• 12 ounce package Pastamoré Thai Citrus Ginger Linguini
• freshly grated Parmesan cheese, to taste

Combine shrimp, crab, tomato and garlic in a small bowl.  Drizzle both oils over the mixture along with the salt & pepper.  Mix thoroughly and refrigerate for at least one hour to meld flavors.  Allow to come to room temperature before serving.

Cook pasta to al dente according to instructions on package and strain.  Divide pasta into four pre-heated individual pasta bowls.  Spoon seafood/tomato mixture evenly over each pasta dish.  Sprinkle with Parmesan and serve.

Serves four as an entrée.

Lukot Salad

This is not a green colored rice noodles, but this is a secretion from a sea slug which the Visayans called "Lukot"  Have you tasted this before? You should try this delicious salad.

Read more about lukot: http://www.mysmartschools.ph/web/dumiykinakain/lukot.html

Ingredients:
1/4 kilo lukot ( seaweed) wash very well
1 small carrot ( sliced)
1 cup vinegar
1 small cucumber
1 onion (minced)
1 tomato (diced)
1 tablespoon minced ginger
1 teaspoon sugar
salt to taste

Procedure:
1.  Combine all the ingredients and mix well.
2. Garnish with pomelo and mango then serve. You can garnish it with any fruits and vegetables that you like.

Sauteed Mushrooms

I love mushrooms because it has a natural meaty flavor. It's very yummy even if you just simply saute it.

Ingredients:
1/2 kilo mushrooms
3 cloves garlic
4 tablespoon soy sauce
spring onion

Procedure:
1. Slice the mushrooms then wash and set aside to remove extra water
2. Saute the garlic then add the mushrooms and saute for a minute.
3. Add the soy sauce then continue to saute for 3 minutes or until done.
4. Put some spring onion, then mix well and serve it hot.

Pastel de Lengua

Tasty, juicy and creamy is what I can described for this beef tongue recipe. So perfect with steamed rice and the meaty and nutty  taste of the tongue will make you crave for more Try this easy to make recipe.

Ingredients:
1 beef tongue ( or pork)
2 big potatoes ( sliced)
3 cloves garlic
1 onion
1 big carrot ( sliced)
1/2 cup sliced mushrooms
1/2 cup Nestle Cream
1 cup water
salt and pepper to taste

Procedure:
1. Clean the tongue then boil until tender.  Slice to your desired thickness.
2. Saute the garlic and onion then add the sliced tongue, salt and pepper then continue to saute for 2 minute, then add the water and simmer.
3. Add the potatoes then stir well, let simmer until half cooked, then add the carrots and mushrooms, simmer until cooked.
4. Add the Nestle cream and simmer for a minute then turn off the heat.
5. Serve it hot.

Contributed by: Miss Loida Dumandan

Scallop Carpaccio Salad

Traditional Italian food is my absolute favorite food. Not the American version of Italian food, but the real Italian food that is made in Italy. Finding authentic recipes can sometimes be hard. That is why I was super excited to read The Al Tiramisu Restaurant Cookbook.

Discover the Beauty of Basilicata and the taste of Southern Italy, in this book. This book is complete with history, tips, recipes, and Italian cooking primer for home cooks, and wine pairing recommendations. 

"This unique collection of more than 100 mouthwatering recipes reveal [reveals] the history of Al Tiramisu, Washington, D.C.'s "most authentic" Italian restaurant, as well as the life story of its Chef/Owner Luigi Diotaiuti. The book welcomes readers to Al Tiramisu - sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi then leads a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi's life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu's "elevated" Italian cooking style and features an Italian cooking tip and a wine pairing." -source Create Space

Get yours here: http://www.altiramisu.com/

In the book I found a delightful classic scallop carpaccio dish that I knew my husband would be happy to come home to. It was so easy to make.  I was right, my husband loved the dish. Enjoy!

Scallop Carpaccio Salad

adapted from: The Al Tiramisu Restaurant Cookbook

serves 2

4 sea scallops

salt

1/2 Tbsp fresh squeezed orange juice

Juice of 1/2 a lemon

1/8 cup extra virgin olive oil

1 Tbsp slivered almonds, toasted

1/2 Tbsp capers

1/2 Tbsp finely chopped fresh chives

1/2 tsp fleur de sel

micro greens

Place the scallops on a baking sheet lined with wax or parchment paper. Cover with plastic wrap and place in the freezer for one hour. (I know you don't want to freeze amazing scallops, but this is only done so you can cut them super thin, do it, you won't be sorry. )

When the scallops are almost hard, remove them from the freezer, and with a sharp filleting knife, carefully cut the scallops width-wise into paper thin slices. Divide them between 2 plates. 

In a medium bowl whisk together a pinch of salt, the orange juice, and the lemon juice. Slowly add the olive oil, a bit at a time, and continue to whisk until you have an emulsified vinaigrette. 

Place micro greens on the plates with the scallops. top with almonds, capers, chives, and fleur de sel. Drizzle the vinaigrette over and serve. 

Bread Cup Pizza

A simple treat that taste great.

Ingredients:
10 bread slices
5 hot dog ( sliced  slantingly)
1 cup shredded mozzarella cheese
1 onion ( sliced into rings)
1 1/2 cups tomato sauce
1 teaspoon sugar

Procedure:
1. Remove the sides of the bread, then press it unto muffin cups and bake in a pre-heated oven for 3 minutes at 180C. This is to harden the bread and have a crusty texture.

2. Mix the tomato sauce and sugar, then spread it over the baked bread, put the sliced hot dog, onion and sprinkle with cheese.

3. Put back in the oven and bake for 5 minutes or until the cheese is melted. Serve it with a smile.

Braised Shrimps

A succulent shrimp bits recipe that goes well with steamed or fried rice. Easy to cook too.

Ingredients for 5 servings:
1/2 kilo shrimps ( cleaned and chopped)
1 onion ( chopped)
3 cloves garlic ( chopped)
1 tablespoons lemon or calamansi juice
1/2 piece bell pepper ( chopped)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the shrimps and all the remaining ingredients then braise over high heat for 2-3 minute then turn off the heat.
2. Sprinkle with spring onion then serve it hot.

Pork Sinigang with Tanglad

I am just curious about the result of sinigang with lemon grass or tanglad since tanglad is very popular with tinola. I like the aroma of tanglad in a soup and I found out that sinigang with tanglad is also the best, the perfect taste of sinigang together with the aroma of tanglad is a perfect appetite booster. Try it.

Ingredients for 5 servings:
1/2 kilo pork
1 bunch swamp cabbage ( kangkong)
8 pods okra
2 stalks lemon grass ( tanglad)
6 cups water
1 big tomato
1 onion
1 small sachet Sinigang Mix
salt and pepper to taste

Procedure:
1. In a pot put the tanglad at the bottom, then the onion, tomato and pork, cook over medium heat. Just allow to simmer until the natural juices from meat will come out, simmer for 5 minutes, then mix well.
2. Add the water and bring to a boil, when it is boiling, reduce the heat and just let it simmer until the meat is tender.
3. When the meat is tender add the okra and simmer until half cooked then add the chili and  kangkong, simmer until done, add the sinigang mix,  let simmer for a minute, add salt and pepper if necessary then turn off the heat.
4. Serve it hot.

Shrimp Rolls

An easy to cook recipe that can't go wrong, 100% guaranteed :-) This is very good during special gatherings.

Ingredients for 3 Servings:
12 pieces medium size shrimps ( cleaned and shells removed)
12 pieces Spring roll wrapper ( lumpia wrapper)
salt and pepper to taste

Procedure:
1. Sprinkle the shrimps with salt and pepper then wrap each shrimps in a spring roll wrapper, make sure it is sealed tightly. 

2. Deep fry until golden brown then serve it hot.

How to Cook Tapioca in 10 Minutes

I've already shown how to cook tapioca perfectly , but due to lots of questions I received about cooking tapioca, I tried some experiment on how to cook it in a shorter period of time to avoid consuming too much gas or electricity I was amazed by the result that it worked this way.

Ingredients:
1/2 kilo tapioca
 5 litres water

Procedure:
1. Put the water in a big pot then bring to a boil, when it is boiling increase to high then drop the tapioca while stirring the water to avoid it from sticking to each other. Let simmer for 10 minutes while stirring occasionally.
2. After  10 minutes turn off the heat, and just leave it covered for 2 hours, without opening it so that the heat will continue cooking the tapioca.
3 After 2 hours and it's already transparent, drain it and wash with water and use your hand to separate the lumps. Drain and this is now ready to be used for different recipes.

Stir Fried Shrimps and Mushrooms

Shrimps can be cooked quickly that's why when my 2 friends arrived yesterday, just in time for my dinner, I cooked this and invited them to join me. We had a good dinner with this dish together with egg omelette and rice :-).

Ingredients for 3 servings:
1/4 kilo shrimps
4 pieces fresh button mushroom ( sliced)
3 cloves garlic
1/4 piece bell pepper
salt and pepper to taste

Procedure:
1. Saute the garlic then increase the heat to high and add the mushrooms and stir fry for a minute.
2. Add the bell pepper,shrimp, salt and pepper then continue to stir fry for 3 minutes or until done then turn off the heat.
3. Sprinkle with spring onion then serve with a smile :-) .

Chicken Tanglad

A simple chicken dish that's budget friendly and smells just like tinola because of the lemon grass. Have you tried this before?

Ingredients for 4 servings:
1/2 kilo chicken
1 big stalk lemon grass ( tanglad) Tied
1 small onion
2 cloves garlic
3 cups water ( add if needed)
salt and pepper to taste
spring onion for garnishing

Procedure:
1. Saute the garlic and onion then add the chicken and braised it until it's a little brownish, then add the water, salt, pepper and tanglad, bring to a boil then simmer until the meat is fully cooked then turn off the heat.
2. Garnish with spring onion and serve it hot and enjoy the aromatic sauce.

Mely's Kitchen Pork and Chicken Adobo

I need to feed 20 persons that's why I put an egg as an extender to my pork and chicken adobo since I do not have carrots and potatoes. Nothing's left after the dinner and my friend's were satisfied. :-).

Ingredients:
1 kilo chicken
1 kilo pork
2 dozens cooked quail's egg
1 cup soy sauce
1 cup vinegar
4 cloves garlic
1 small onion
1 small bell pepper

Procedure:
1. Saute the garlic and onion then add the chicken, pork, ground pepper, vinegar and soy sauce, . Cover and let simmer for 5 minutes over medium heat. After 5 minutes, stir and mix well, continue to simmer until the meat is tender.

3. Continue to simmer until fully cooked, then increase the heat to make the sauce thicker then turn off the heat, put the eggs and serve.