Sago with Corn and Raisin Salad

Simple, affordable and delicious! :-).

Ingredients:
1/2  kilo sago ( cook and wash well, then drain)
2 cans corn kernel (drained)
3 cans condensed milk ( 390 grams each can)
2 cans all purpose cream (300 grams each can)
1/2  litro fresh milk
raisins as needed


Procedure:
1. Combine all the ingredients until fully mixed, refrigerate before serving.

How to Prepare a Couscous Salad

Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. 
Source: Wikipedia

I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.

Ingredients for 20 servings
300 grams couscous
1 big zucchini
2 big eggplant
1 big yellow bell pepper
1 big green Bell pepper
1 cup dried tomato ( sliced)
1 cup green peas
2 tablespoons olive oil
salt and pepper to taste
1 lemon

Procedure:
1. Dice all the vegetables, sprinkle with olive oil,  then put in the a pre-heated oven for 10 minutes at 200C.
2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.

 

Dried Tomatoes

3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.

How to Make Macaroons For Sale Version

Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is.


Ingredients for 160 pieces macaroons:
1 kilo desiccated coconut (no sugar)
8 eggs
3 big cans condensed Milk (380 grams each can)

small muffin paper cups (200 pieces)

Procedure:
1. Combine all the ingredients until evenly mixed.
2. Fill each paper cups with a good amount of the coconut mixture.
3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.

4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) .  This one is ready to be delivered for a friend's birthday, my gift for the occasion :)

How to Cook Shrimp Tempura Perfectly

I posted already the recipe of shrimp tempura, but in this post I will reveal a secret on how to cook it perfectly, yes, just like a pro :-).

Ingredients for 3 servings:
15 pieces medium size shrimps ( de-shelled and cleaned)
1 tablespoons lemon or calamansi juice
1/2 cup flour
2 beaten eggs
1 cup breadcrumbs ( Panko)
salt and pepper to taste


Procedure:
1. Butterfly the shrimps by cutting at the back side, then 

sprinkle with calamansi or lemon juice, salt and pepper to 

taste, mix well. Roll over the flour.

2. Dip in a beaten egg.

3. Roll over the Panko, this kind of crumbs will give the shrimp tempura a perfect result.

4. Deep fry until done then remove from the oil and let rest on a paper towel to remove excess oil. Serve and enjoy.

Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods. 

Sinabawang Kinhason

Tam-is ang sabaw ug lami kaayo, maong paborito jud nako ning sinabawan nga kinhason. Higop na ta mga higala :-), ug ingon pa sa akong lola makapabaskog jud ni :-).
Unsay tawag ninyo ani nga kinhason?


Mga Sagol:
1 kilo kinhason
1 sibuyas
3 tasa tubig
1 kutsarita luy-a (strips)
1 tasa kamunggay
sibuyas dahon
asin

Pamaagi sa pagluto:
1. Pabukalon ang tubig kauban sa sibuyas ug luy-a. Ilunod ang kinhason, padayunon lang sa pagpabukal sulod sa lima ka minuto para maluto, tilawi unya timplahi ug asin.
2. Ilunod ang kamunggay ug dahon sa sibuyas, pwede na haunon.
3. Manghigop na tag sabaw mga higala. 

Chicken Caldereta

Caldereta is a Spanish word for stew while the Filipinos term for stew is nilaga or sinigang. As what I have said there is no right or wrong in cooking because there are so many ways to cook a recipe, I think nilaga or sinigang is the original Filipino way of stewing, plain and simple, because stewing in Spain and other countries include a tomato sauce, that makes the Filipino caldereta delicious because this dish is a combination of Spanish and Filipino stewing. Caldereta was adapted from Spanish during the time when they colonized the Philippines. 
In our family gatherings, caldereta is always a special treat, I can not say that my caldereta is perfect but I think it is good enough to share with you. :-) This is just a simple one, I will share the special , soon, God willing :)

Ingredients:

1 kilo chicken
3 med. size potatoes ( sliced to your desired size)
2 med. size carrots ( sliced to your desired size)
3 tablespoons soy sauce
1 pack tomato sauce ( 200 or 250 grams)
1 small can liver spread mix with 1/2 glass evaporated milk ( this will thicken the sauce)
1 small size onion ( diced)
5 cloves garlic ( minced)
salt and pepper to taste


Procedure:
1. Saute garlic and onion
2. Add the chicken, simmer for few minutes, then mix it well.
3. Add the soy sauce and tomato sauce, simmer for another few minutes.
4. Add the potatoes and carrots then simmer for few minutes. ( add water if necessary)
5. If all of the ingredients are almost cooked, add the liver spread and milk mixture, salt and pepper to taste, then simmer until done.
6. Serve it with rice and enjoy your meal.

You can add green peas and bell pepper

How to Cook Somen Soup

Somen is a white Japanese noodles made with wheat flour and can be served as salad or soup, either hot or cold. I made I cooked it mee sua style and it's so good. 

Ingredients for 4 servings:
150 grams Somen
1 1/2 litres water
2 cloves garlic
1 small onion (minced)
2 tablespoons sliced spring onion onion
1 can tuna flakes in oil
2 beaten eggs
salt and pepper to taste

Procedure:
1. Saute the garlic and the onion then add the tuna, continue to saute for a minute then add the water and let simmer for 2 minutes.

2. Add the somen and simmer for a minute, add the beaten eggs then give it a good stir, add salt and pepper to taste then turn off the heat. Sprinkle with spring onion.

3. Serve and enjoy :-).

Linguine with Garlic and Bacon

Linguine is a form of pasta originated in Genoa and Liguria region of Italy. It is wider than spaghetti, but not larger than fettuccine.  I like linguine more than spaghetti due to its texture and shape, beautiful in my eyes :-). Here is my simple linguine recipe.

Ingredients for 6-8 servings:
500 grams Linguine
1/2 cup toasted garlic
1 cup diced bacon ( cooked until crispy)
2 tablespoons butter



Procedure:
1. Cook the linguine according to its packaging procedure, drain and set aside.

Linguine

2. In a big wok or pan melt the butter,  put the linguine and stir well until evenly mixed, sprinkle the bacon and garlic then turn off the heat.
3. Put in a serving plate and enjoy.

How To Cook Chicken Teriyaki

Wanna share this simple and easy way of making chicken teriyaki, since I had my teriyaki sauce (the one I posted yesterday). You will be surprised that it is very easy to make.

You can click the link for the teriyaki sauce recipe
How To Make Teriyaki Sauce

Ingredients for 3 servings:
3 deboned chicken thigh
1/2 cup teriyaki sauce
1 tablespoon sesame seeds
chopped spring onion
oil- just enough for pan frying
salt and pepper to taste


Procedure:
1. Sprinkle the chicken with salt and pepper then heat the oil and pan fry the chicken until fully cooked.

2. Slice to  your desired size, then arrange in a serving platter.

3. Pour the teriyaki sauce, sprinkle with sesame seeds and spring onion, serve with love and enjoy. :-)

How To Make Teriyaki Sauce

This teriyaki sauce is very easy to make and I am sure that you will be happy with the result if you will try this :).

Ingredients for 3-4 kilos meat:

1  cup soy sauce
1 cup water
1 cup rice wine (saque)
1/2 cup sugar or honey
2 tablespoons ginger juice ( grate a ginger to extract the juice)
1 teaspoon cornstarch dissolved in 2 tablespoons water

Grate the ginger to extract the juice

Procedure:
1. Caramelize the sugar then add  the soy sauce, water, rice wine and ginger juice, bring to simmer over medium heat. Let simmer for few minutes to infuse the flavor  then add the dissolved cornstarch and simmer until a little thicken then turn off the heat.

Caramelizing the sugar

2. Once done allow to cool and keep in a jar to use it anytime. You can use this for chicken, pork, fish and beef, try it now.

Ready to use

Chicken Teriyaki

pork Teriyaki

Rice With Broccoli

The nutty flavor of the broccoli ant the aroma of the garlic and spring onion made this simple rice recipe so awesome. Try it.

Ingredients for 3 servings:
3 cups cooked rice
1 head broccoli ( cooked and separated)
2 tablespoons butter
4 cloves garlic (minced and toasted)
1/2 cup chopped spring onion
salt and pepper to taste

Procedure:
1. Heat the butter then stir in the broccoli for a minute then remove and set aside.
2. After removing the broccoli, add the rice and stir for 3 minutes, sprinkle with salt and pepper according to your taste.
3. Add the broccoli and give a good stir, sprinkle the toasted garlic and spring onion then turn off the heat.
4. Serve and enjoy.

How to Prepare a Simple Appetizer

Surprise your loved ones with this simple appetizer that perfectly goes well with any dishes. It will surely boost your appetite.

Ingredients for 6 servings:
1 head broccoli big ( cleaned)
2 ripe mangoes (sliced)
200 grams strawberries (cleaned and sliced)


Procedure:
1. Boil the broccoli for 2 minutes then drain and set aside.
2. In a mixing bowl combine all the ingredients making sure that it is evenly mix.
3. Serve with your favorite salad dressing or just simply sprinkle with  a little salt, olive oil and lime juice. Enjoy!

Giniling with Egg

Giniling or ground meat is one of my favorite ingredients in cooking and this recipe is perfect for hot steamed rice or leftover rice. There is no available carrots when I cooked this, but you can add to the recipe if you want.

Ingredients for 6 servings:
1/2 kilo Ground meat ( either Pork, beef or chicken)
3 cloves garlic
1 onion ( minced)
1 cup green peas
2 big potatoes (diced)
1 red bell pepper (diced)
1 cup tomato sauce
salt and pepper to taste
6 hard boiled eggs (de-shelled)


Procedure:

1. Saute the garlic and onion then add the ground meat 

and simmer until the pinkish color is gone.

2. Add the tomato sauce, bell pepper, soy sauce, salt and

 pepper then give a good stir and simmer until the ground 

meat is almost cook then add the potatoes and simmer for 6

 minutes or until done.

3. Add the green peas and eggs then simmer for a minute 

and turn off the heat.

4. Serve with a smile :-).

How To Make an Easy Dessert

Simple yet delicious and very easy to prepare. Affordable and enough for the whole family.

Ingredients for 15 servings:
500 grams white small sago (cooked and drained)
1 sachet green gelatine powdered (unflavored)
1 sachet red gelatine powder ( unflavored)
2 cans condensed milk or  add according to your taste
2 cups fresh milk or evaporated milk
1 litre All purpose cream(Nestle, Alaska, Magnolia, Etc)

Procedure:
1. Cook each gelatine then set aside and diced.
2. In a mixing bowl combine all the ingredients then mix well.
3. Refrigerate before serving.

I recooked today (August 1) for a friends birthday and everybody likes it. I used green and orange gelatin

I dropped some raisins to my bowl and it's superb!

How to Cook Sotanghon Perfectly

Sotanghon or cellophane noodles are a type of transparent noodle made from the starch of mung bean, cassava or potato starch. It is one of the noodles that I like, that's why  I cooked this for our breakfast today, tastes so good, mmmmm I want more. In cooking this noodles no need to simmer it for a long period of time or else it will be gooey.

Ingredients for 4 servings:
1 onion (minced)
2 cloves garlic (minced)
150 grams sotanghon
1 small head broccoli ( separated)
6 cups boiling water
4 leaves of cabbage ( sliced)
1 medium size carrot
100 grams de-shelled shrimps
100 grams chicken breast (slice to your desired size)
1 tablespoon soy sauce
salt and pepper to taste

sotanghon

Procedure:
1. Saute the garlic and onion then add the chicken, stir until the pinkish color is gone then add the shrimps and continue to saute for few seconds then add salt and pepper, soy sauce and the boiling water then simmer for 2 minutes. 
2. Add the carrots and broccoli then simmer for 2 minutes then add the sotanghon and cabbage and simmer for 2-3 minutes and turn off the heat.
3. Sprinkle with chopped spring onion then serve. Yummy!