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!

Ginisang Ampalaya

Bitter melon or bitter gourd is known for its medicinal uses, but it can be serve as food too. Although it has a bitter taste there are still lots of people who love it, and I am one of them. One way of neutralizing the bitter taste of it is cook it with egg. It is the most common dish for it and easy to do too.

Ingredients:

1/2 kilo bitter melon ( ampalaya) sliced thinly
2 eggs ( beaten)
3 cloves garlic
salt to taste

Procedure:

1. Saute the garlic then increase the heat and add the bitter melon, mix it well then put some salt
2. Stir in the beaten eggs then stir until done.
4. Serve it hot and with a smile :)

Chinese Cabbage Salad

Chinese cabbage or Napa cabbage is one of the common ingredients in Asian cooking but I want to share my recipe of raw Chinese cabbage salad. Easy to make yet nutritious and delicious.


Ingredients
1 piece Chinese cabbage ( Slice thinly)
2 tomatoes
1 can corn kernel
1 cup frozen green peas
1 medium size onion
1 lemon or according to your taste
salt and pepper to taste

Chinese Cabbage

Procedure:
1. In a mixing bowl combine all the ingredients then mix well and serve.

When I served it, I  added some parsley for extra aroma and a tablespoon of extra virgin olive oil will make it extra yummy :)

Butter Roasted Potatoes

Simple yet satisfying. A perfect side dish.

Ingredients for 5 servings:
10 pieces potatoes ( peeled and cut into halves)
1/2 cup butter
salt and pepper to taste

Procedure:
1. Boil the potatoes until tender( around  10-15 minutes) then set aside
2. Melt the butter and when it is already hot, put the potatoes, sprinkle with salt and pepper then increase the heat to high to give it a nice golden brown color and a crispy texture. Once the one side is roasted flip it to roast evenly.

3. Remove from pan when done then serve together with your main dish. I served mine together with my beef stew.

Cashew Juice

Cashew is a native to Northeastern Brazil and we made this juice when I stayed in Salvador (Bahia State of Brazil).  Amazingly delicious and very refreshing.

Ingredients:
1 litre water
4 cashew apple
honey or sugar to sweetened
ice cubes

Procedure:
1. Slice the cashew apple then put in the blender together with the water, blend well.
2. To remove all the residue, use a strainer then drain the juice, add the sugar and mix well.
3. Put some ice then serve and enjoy.

Corn and Green Peas Appetizer

A simple salad combination that's really delicious.

Ingredients for 6 servings:
1 cup corn
1 cup green peas
1 cup seedless olives
1 cup cherry tomato
2 tablespoons olive oil ( Extra Virgin)
salt to taste

Procedure:
1. Combine all the ingredients and mix well then serve.

White Quinoa Salad

Quinoa is a crop grain originated in the Andes region of  Peru, Bolivia, Chile, Ecuador and Colombia. It has been called a superfood due to its nutritional value. High in protein, essential amino acids and a good source of other vitamins and minerals. The time when I learned how nutritious Quinoa is, I fell in love with it and made it a part of my nutritious food list, a little expensive but its worth it :-).  Try it.

Ingredients for 5 servings:
1/2 cup white Quinoa
1 1/4 cup water
1 cup cherry or grape tomato
1/2 cup green peas
1/2  cup corn 
2 tablespoons olive oil (Extra Virgin)
salt to taste

Procedure:
1. In a pot, put the quinoa and the water then cook the same way as rice over medium heat. When it is done set aside to cool.
2. In a mixing bowl, combine everything then serve and enjoy.

Nutritional Value of uncooked Quinoa

Nutritional value per 100 g (3.5 oz)
Energy	1,539 kJ (368 kcal)
Carbohydrates	64 g
Dietary fibre	7 g
Fat	6 g
Saturated	0.7 g
Monounsaturated	0.1.6 g
Polyunsaturated	3.3 g
Protein	14 g
Vitamins
Vitamin A equiv.	(0%) 1 μg
Thiamine (B1)	(31%) 0.36 mg
Riboflavin (B2)	(27%) 0.32 mg
Niacin (B3)	(10%) 1.52 mg
Pantothenic acid (B5)	(15%) 0.77 mg
Vitamin B6	(38%) 0.49 mg
Folate (B9)	(46%) 184 μg
Vitamin B12	(0%) 0 μg
Choline	(14%) 70.2 mg
Vitamin C	(0%) 0 mg
Vitamin E	(16%) 2.44 mg
Vitamin K	(0%) 0 μg
Trace metals
Calcium	(5%) 47 mg
Iron	(35%) 4.6 mg
Magnesium	(55%) 197 mg
Phosphorus	(65%) 457 mg
Potassium	(12%) 563 mg
Zinc	(33%) 3.1 mg

Source :http://en.wikipedia.org/wiki/Quinoa

Quick Buttered Veggies

This vegetable dish is a perfect side dish for your meat or seafood dishes, it is very easy to prepare and tastes really good. So I hope that your next meal you will prepare this to your loved ones :-) .

Ingredients:
5 Potatoes (sliced to your desired size)
3 carrots (sliced to your desired size)
1 head broccoli
1/2 cup butter
salt and pepper to taste

Procedure:
1. Boil separately the potatoes, carrots and broccoli until tender. ( I did mine for potatoes 12 minutes, for carrots 8 minutes for broccoli 2 minutes) the doneness of the vegetables depend upon your taste.
2. In a pan melt the butter, when it's hot put the vegetables ( if it's a lot you can cook it in 2 batches) increase the heat to attain a nice brown color and toss the veggies every now and then to cook evenly, sprinkle with salt and pepper according to your taste and continue cooking until done.
3. Now you have a delicious  buttered veggies, serve it and enjoy.

Grilled Smoky Salsa

Recently our Queen Bee bought a new Traeger Grill for our test kitchen - we have been in a grilling frenzy ever since.  If you don't know about Traeger grills, they are a grill and smoker - entirely temperature controlled and they make grilling fun and easy.  They use pellets instead of gas or charcoal.

This recipe is adapted from their website.  If you don't have a Traeger simply add a dash of liquid smoke to the recipe.

ingredients

•            2 large tomatoes, halved

•            2 10 ounce cans original Rotel Diced Tomatoes & Green Chilies

•            1 medium sweet onion(Vidalia or Maui)

•            2 cloves garlic, peeled and smashed

•            1 or 2 jalapenos (to taste), seeded & halved

•            1 tablespoon Pastamoré Barrel-Aged Balsamic Vinegar

•            2 teaspoons honey

•            1 teaspoons salt

•            1/2 teaspoon ground cumin

•            large handful cilantro

•            juice of 2 limes

•            1 teaspoon liquid smoke (optional if not using smoker)

Start your grill.  Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes). 

While your grill is heating up, cut the onion into thick slices. Once preheated, place tomatoes, jalapenos and onion cut side down directly on the grate and grill for 5-10 minutes.

After grilling, put all ingredients in a food processor or blender and pulse to combine for 30 seconds or so until all ingredients are finely chopped and salsa is the desired consistency. Adjust for seasoning. Serve with chips or over tacos.

Makes one large bowl. 

Ginataang Tulingan

Ingredients for 6 servings:
1/2 kilo pirit
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion (sliced)
1 onion ( sliced)
2 cups coconut milk
1/4 teaspoon ground pepper
3 finger chili  (siling haba)
salt to taste


Procedure:
1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cooked,  add the rest of the coconut milk and chili, simmer for a minute then turn off the heat.
3. Serve hot with rice and enjoy.

Herbed Shrimps

Simply cooked with herbs.

Ingredients for 2 servings:
1/4 kilo shrimps ( de-shelled )
1/2 teaspoon oregano flakes
1 bay leaf /laurel
3 basil leaves
3 mint leaves
salt and pepper to taste


Procedure:
1. Chop finely or Pound together the oregano, mint, basil and laurel, then sprinkle the de-shelled shrimps with the herbs and  add salt and pepper both sides until done then serve on a bed of salad.

Potato and Carrot Salad

This easy to prepare and budget friendly recipe will surely make your loved ones satisfied.A perfect appetizer.  Try it.

Ingredients:
1 kilo potato (diced)
1/4 kilo carrots (diced)
3 hard boiled eggs ( diced)
1/4 cup parsley ( chopped)
1 cup mayonaise
1 cup all purpose cream
salt and pepper to taste


Procedure:
1. Boil the carrots and potatoes until soft (around 8-10 minutes) drain after boiling and set aside until cool.
2. In a large mixing bowl, combine all the ingredients, then chill and serve.

Scotch Egg Filipino Style

 Scotch egg, originated in London in 1738. It's my friend from London who told me about this recipe. After we talked about the Scotch egg, I was so eager to make it, because I can imagine how easy it is. I tried some and it was a success! Here is how to do it. I made mine into Filipino version by adding calamansi juice

Ingredients:

3  hard boiled eggs (remove the shell)
300 grams ground beef
2 tablespoons flour
1 beaten egg
1 cup bread crumbs 

2 calamansi

salt and pepper to taste

Procedure:
1.Combine the ground beef, flour, calamansi juice salt and pepper. Mix it well.
2.Divide the meat mixture into three parts . Wrap each egg.
3.Make sure that the coating is even all around the egg.
4.Roll it in beaten egg then on bread crumbs.
5. Deep Fry it until golden brown.
6. Cut it into halves  and serve it with your favorite side dish. 

This is great for family gatherings because it is easy to prepare and so affordable. 

You can replace ground beef with ground pork if you want.