Pancit Canton with Ground Beef

My all time favorite dish, I can cook it with anything, and I can eat it anytime, that's how I love pancit specially pancit canton. I love all  kinds of pancit but the texture of pancit canton is what I liked the most.

Ingredients:
2 packs instant pancit canton ( cooked and drained) do not include the flavoring.
100 grams ground beef
1 carrot
1 onion
2 tablespoons soy sauce
3 cloves garlic
1 cup sliced cabbage
1/2 cup sliced green beans
1/2 piece red bell pepper
1/2 cup water ( add if needed)
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then add the ground beef and simmer for a minute.
2. Add water, soy sauce, salt and pepper then bring to a boil when boiling increase the heat.
3 Add the carrot, green beans, bell pepper and cabbage and give a good stir, simmer until tender, then add the pre-cooked pancit and mix thoroughly and turn off the heat.
4.. Serve it hot.

Crab Sticks Rolls

I love crab sticks in sushi, but I love it more with this recipe that I invented, one Friday afternoon, succulent and crispy in every bite. You will surely ask for more.

Ingredients for 4 servings:
12 crab sticks
12 spring roll wrappers or if using big only 6 and cut into halves
1/4 kilo ground beef or pork
1 carrot ( minced)
1 small onion (minced)
salt and pepper to taste

Crab sticks

Procedure:
1. Mix the ground meat, carrots, onion, salt and pepper, then divide into 12 portions.
2 Spread the ground meat mixture on the wrapper then top the crab sticks, wrap well and sealed the wrapper with water or beaten egg.

3. Deep fry until golden brown and put in a paper towel to remove excess oil.
4 Slice and serve it hot.

How to Make Banana Ice Cream

You will be surprised with this dessert, very simple to make and bingo! It tastes like soft ice cream, believe it or not this is really fantastic and the ingredient is only BANANA, yes! BANANA alone is what we need for this dessert. Try it.

Ingredients for 4 servings:
5 ripe bananas

Procedure:
1. Peel the banana and slice into small pieces and freeze until harden or frozen.

2. Divide into 2 and blend each batch until so smooth.

3. Put in a serving dish and serve or you can use some sprinkles and chocolate syrup, etc, for more fun with the kids. Enjoy.

Ham and Cheese Pizza Bread

Treat your loved ones with this easy to prepare delicious snack.

Ingredients:
5 slices  of bread ( sliced  into halves)
1/2  cup tomato sauce
1/2 teaspoon sugar
3 slices sweet ham
some onion rings
1/2 cup grated mozzarella cheese or any melting cheese

Procedure:
1. Set the oven at 180C to preheat it.
2. Mix the tomato sauce and sugar then spread some to each slice of bread, then put the, onion rings, ham and cheese.

3. Bake for 5 minutes or until the cheese is melted.
4. Serve and enjoy!

How To Simply Preserve Strawberries

One of the fruits that can be easily rotten are strawberries, so if you have leftover strawberries preserve it before it ends up in the bin. Here is how to preserve it in a very simple way.

For 1/4 kilo we need 2 tablespoons of sugar.

In a pot put the sugar and when it starts to melt add the strawberries then stir over medium heat.

Let simmer ,  stirring constantly, you will notice that it will become syrupy, increase the heat to high and stir until it thickens, then turn off the heat.

Allow to cool before putting in a jar, refrigerate and you can use this anytime as a bread spread, dessert or top on ice cream, etc.

as ice cream sauce

Fistek

If  bistek is for beef cooked like a steak but Filipino style, there is also a delicious fish dish cooked like bistek and the name is fistek, have you tried it? Of course it is yummy, specially this one that's contributed by a loving mom, who loves to cook delicious dishes for her love ones, enjoy this recipe from Miss Gloria Resurreccion of Cavite, Philippines.

Ingredients:
1 kilo any fish of your choice ( this one we used tanigue or Spanish Mackerel)
1 teaspoon crushed black pepper
2 onions ( Sliced into rings)
1/2 cup soy sauce
1/4 cup water
2 tablespoons calamansi Juice ( add if needed)
Salt to taste

Procedure:
1. Fried the fish then set aside. Saute the onion until soften, remove some for toppings later.
2. Add the water and black pepper, wait until it is boiling then add the fried fish and simmer for 2 minutes to give a soft texture to the fish, then add the soy sauce and calamansi juice, simmer until the sauce is well blended, turn off the heat. ( Add salt if needed)
3. Top with ring onions then serve.

Contributed by: Miss Gloria Resurreccion

See other recipe contribution from Miss Gloria
Tortang Talong

How to Make Homemade Skinless Longganisa

A simple way of making skinless longganisa, healthier than the one that we can buy from the market that is fully loaded with chemicals. Make it at the comfort of your home, happy cooking,

Ingredients for 2-3 servings:
1/4 kilo ground pork
8 cloves garlic ( minced)
1 tablespoon all purpose flour
1 1/2  tablespoons sugar
2 teaspoons vinegar
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/4 teaspoon salt

Procedure:
1.Combine  all the ingredients, mix well until fully blended, then divide into 8 portions, roll with your palms and form into longganisa shape.

2. Refrigerate or fry  right after making it, then serve it hot with fried egg and fried rice.

Note: Put a little sugar when you fry it, to give a caramelized texture.

Ginataang Labong

The viand that I will never get tired of. My favorite specially if it has lots of jute (saluyot).

Ingredients:
1/4 kilo bamboo shoots
1/4 kilo shrimps
1 cup pure coconut milk ( kakang gata)
2 cups thin coconut milk ( hindi kakang gata)
1 small onion
2 cups cleaned saluyot
salt to taste

Procedure:
1. Boiled the bamboo shoots until tender, if its already tender remove the water, then replace it with light coconut milk, bring to boil then put the shrimps, salt and onion simmer until its almost done.
2. Put the saluyot and  simmer for 2 minutes then put the pure coconut milk, simmer for a minute then turn off the heat.
3. Serve it hot.

Bukayo ( Palaman)

This is the best sandwich spread ( palaman) that we can have in our farm during my younger years, where electricity was not yet available in the remote areas of the town therefore, we do not have a refrigerator, since bukayo can be kept for a week without refrigerating it, my mother always have it available for us. Until now this is my family's favorite dessert and palaman. I will be sharing the dried version of bukayo soon, God willing.

Ingredients:
4 cups shredded young coconut
2 cups sugar
1 cup coconut water

Procedure:
1. In a pan caramelize the 1/2 cup of sugar ( like what we do in leche flan) after caramelizing the 1/2 cup sugar, add the shredded coconut, coconut water and the rest of the sugar then cook over medium heat stirring constantly until it is done. It is done when the liquid is gone and your desired texture of the bucayo and the color is attained

Note: Caramelizing some sugar will make the color of the bukayo nicer.

The Crispy Pusit

Newly dried squid which my niece bought from the market today, I can't help it but have some, mmmm that smell while frying it, is an appetite booster and a taste bud tickler, now I am mouth watering.

As soon as the squids are crispy I grabbed the rice and the rest is history. :-).

Here is a recipe for dried squid

Ingredients:
1 kilo small Squids  ( Cleaned thoroughly)
1/4  cup salt


Procedure
1. Slit open the underneath portion of the squid entrails then
remove all the innards and clean well.
2. Put salt and mix well then sun dry it for 7 hours on a bamboo capping.
3. Collect the sun-dried then air-dry for an hour under the shade then pack and store in a cool dry place. You can have it anytime :-).

How To Make Ice Candy For Sale Version

An ice candy recipe designed to those who are planning to make ice candy that is for sale. This formula will make your customers come back for me, because this is really delicious and the ice is soft and smooth because of the cornstarch. Affordable and simple ingredients yet delicious. Will you start selling ice candy this summer? Who knows  where this small business could bring you? :-).

Ingredients for more than 200 pieces Ice candy using 1 1/4 X 10 Ice Candy Wrapper
7 litres water ( I revised the recipe on August 25, 2014 from 4 litres I tried 7 litres and it's better.)
1 cup powdered milk ( any brand)
2 cups corn starch or cassava starch dissolved in 1.5 litres water
1 3/4  kilos sugar ( you may reduce the sugar according to your taste)
1/2 tsp salt
Add your desired flavor ( buko, mango, chocolate, pineapple, etc)

300 pieces ice candy wrapper

Procedure:
1. Put the water in a big pot then bring to a boil, add the sugar and salt and mix well until it is fully dissolved.
2. Add the dissolved corn starch and powdered milk, stir very well to avoid the lumps formation, boil for 8 minutes, then turn off the heat, allow to cool for few hours then add your desired flavor.
3. Pack in the ice candy wrapper and freeze until frozen and it is now ready to be sold.

Note: If using fresh fruits at least 1 cup for flavoring if using a concentrated flavoring at least 1/2 cup or according to your taste.

Lemon Grass Meat Lollipop

A fragrant ground meat dish that is so delicious, aromatic in every bite.

Ingredients:
1/2 kilo ground beef
1 big onion ( chopped)
1 big potato ( diced)
1 big carrot ( diced)
1 small bell pepper ( diced)
1 cup flour
2 eggs beaten ( seperate each)
1 cup bread crumps
salt and pepper to taste
7 lemon grass stalks ( tanglad) ( washed properly) cut in the middle and pounded a bit.

Lemon grass stalks, pounded and cut in the middle for a nice aroma

Procedure:
1. Combine the meat, carrot, potato, bell pepper, onion, 1 egg, flour, salt and pepper, mix well, then divide into 6 or 7 portions then put in lemon grass stalk, pressed well to make a strong hold.

 2. Dip in a beaten egg, then coat with bread crumbs.

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

Note: Fry over medium heat to ensure that the inner part is evenly cooked.

lemon grass

Lettuce Salad

One of the salads the I like is lettuce salad because it is easy and simple to prepare yet yummy.

Ingredients:
1 bunch lettuce
2 tomatoes ( diced)
1 onion ( finely chopped)
2 tablespoons olive oil
1 tablespoon lime or lemon juice
spring onion
salt to taste

Procedure:
1. Arrange the lettuce, tomato and onion in a serving platter.
2.Combine the lime and olive oil then sprinkle on the vegetables, sprinkle with salt and add some spring onion then serve.

How to Save Your Leftover Pancit

Sometimes leftover pancit is a lot to be eaten again for the next meal and sometimes your loved ones are not excited anymore to eat the leftover pancit, so to save it from going to the bin, make it into another special dish, something crispy by wrapping it into spring roll wrapper ( lumpiang pancit). It is yummy and your loved ones will definitely love it.

Leftover pancit

It is very simple to do it, in a lumpia wrapper put some pancit then wrapped  and sealed the wrapper with a water or beaten egg.
Deep fry until golden brown and serve it hot with your favorite dipping sauce. Enjoy.

You have now a delicious new dish that's good for a meal or a snack.



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

Asian Style Balsamic Glazed Drumsticks

These Asian inspired drumsticks would also be great using chicken thighs or wings.  We suggest serving with steamed vegetables to make a complete low fat meal.  You can drizzle the remaining glaze over the vegetables, or over rice.

ingredients:

• 8 medium chicken drumsticks, skin removed
• olive oil spray
• 1 cup water
• I tablespoon Sriracha hot sauce (more or less to taste)
• 1/3 cup Pastamoré Barrel-Aged Balsamic Vinegar
• 1/3 cup low sodium soy sauce
• 1 tablespoon honey
• 3 cloves garlic, crushed
• 1 teaspoon ginger, grated
• 2 tablespoon chives or scallions, chopped
• 1 teaspoon sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic vinegar, soy sauce, honey, garlic, ginger and Sriracha and cook on high until liquid comes to a boil.  Reduce heat to low and simmer, covered for about 20 minutes.  Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally.

Keep an eye on glaze, you don't want it to burn when it starts becoming thick.  Transfer chicken to a platter and ladle sauce on top. Sprinkle with chives and sesame seeds.

Serves 4.