Glazed Carrots

INGREDIENTS

3 medium size carrot, cut into 1" pieces

1/4 cup water

1/4 cup brown sugar

2 tablespoons orange juice

1 teaspoon grated orange peel

1-1/2 tablespoons butter or margarine

PROCEDURE

Place carrot and water in casserole. Cover with tight fitting lid or plastic wrap. Microwave on high for 6 to 8 minutes or until tender. Let stand for 5 minutes; drain.

Combine brown sugar, orange juice, orange peel and butter or margarine in cup. Microwave on high for 1.5 to 2 minutes or until hot and bubbly. Pour over carrot. Cover. Microwave on high for 1 to 2 minutes or until heated through. Serves 2 to 3.

Fried Beef Siomai

INGREDIENTS 

380 grams ground beef

1 egg, slightly beaten

1 small carrot, finely chopped

1 medium onion, finely chopped

1 tablespoon soy sauce

2 tablespoons all purpose flour

1 tablespoon cornstarch

1/2 teaspoon pepper

4 cups vegetable oil

Soy sauce and calamansi

Wanton wrappers

PROCEDURE

Mix first 8 ingredients. Blend well.

Place a tablespoon on filling on the center of wrapper and pressupward to seal. Deep-fry until golden. Drain on paper towels. Serve with soy sauce and calamansi. Makes 25 siomai.

Hawaiian Pork Spareribs

INGREDIENTS

2 kilos pork spareribs, cut into ribs by ribs

4 tablespoons soy sauce

5 tablespoons brown sugar

1 small can pineapple juice

Water

2 tablespoons cornstarch

Salt and pepper to taste

1 can pineapple rings, sliced

PROCEDURE

Put ribs in a large pot. Combine soy sauce, brown sugar, pineapple juice and water just enough to make ribs tender. Pour mixture into pot and cook ribs until tender.

Before serving, thicken sauce with cornstarch. Season with salt and pepper. Arrange ribs on platter and decorate with sliced pienapple rings and some vegetables and green leaves.

Irish Chowder

INGREDIENTS

Oil

3 slices bacon, cut into 1/2" pieces

1/3 cup diced onion

1/3 cup celery, diced

4 cups milk

3 medium potato, peeled and cubed

1-1/2 teaspoons salt

PROCEDURE

In a pan with little oil, fry bacon until crisp. Remove bacon, pour part of fat off; add onion and celery; cook until straw-colored. Add 2 cups milk, bring to a boil; add potato. Simmer until vegetables are tender. Mash potato, add salt and remaining milk; bring to boiling point.

Seafood Hofan

INGREDIENTS

250 grams hofan (Chinese pasta)

100 grams shrimp

100 grams squid, cut into rings

100 grams fish

Supreme stock

Salt to taste

10 grams cornstarch mixture

Pechay leaves

5 grams sesame oil

PROCEDURE

Cook hofan noodles. Drain and set aside

Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir. Add pechay and sesame oil. Serve hot.

Spanish Noodles

INGREDIENTS

1-1/2 cups tomato

1/4 cup grated cheese

1 piece onion, chopped and sauteed

1 piece green pepper, chopped and sauteed

1/4 cup margarine

1/4 cup flour

8 ounces noodles, cooked and drained

6 hard cooked eggs, sliced

PROCEDURE

In a pan, add tomato, cheese, onion and pepper, simmer for 10 minutes. Blend 1/4 cup margarine and 1/4 cup flour and mix into sauce mixture. Arrange a layer of cooled noodles in baking dish then layer hard cooked egg then pour sauce. Arrange remaining noodles and sauce by layers. Bake in medium heat oven until bubbly. Serve hoit.

Seasoned Spinach

INGREDIENTS

10 ounces small flat-leaf spinach, roots removed

2 tablespoons soy sauce

2 teaspoons sugar

1-1/2 teaspoons crushed sesame seeds

1 tablespoon sesame oil

1 tablespoon minced scallion

1 teaspoon vinegar

Salt

Red pepper threads

PROCEDURE

In a bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot with lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green.

Drain and rinse immediately in cold water. Squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Top with few red pepper threads, id desired. Serve at once.

Kani Salad

INGREDIENTS

1-1/2 cups shredded kani

1 cup peeled and julienned cucumber

1 cup peeled and julienned ripe mango

Dressing:

1/4 cup mayonnaise

2 tablespoons fresh milk

1 teaspoon wasabi paste

1/4 cup cheddar cheese

PROCEDURE

Combine kani, cucumber and mango strips in bowl.

In another bowl, combine all dresing ingredients. Toss kani mixture with dressing. Serve immediately.

Cold Cucumber Soup

INGREDIENTS

Large cucumber, cut into small pieces

12 small onion, peeled and quartered

1 cup cottage cheese

Salt and pepper

Garnish:

Chopped parsley or chives

PROCEDURE

Put cucmber and onion in food processor; puree. Add cottage cheese and blend well. Add salt and pepper. Place pureed mixture into refrigerator until ready to serve. When ready to serve, dilute soup with iced water to obtain consistency of thick soup. Ladle into bowls and sprinkle with parsley or chives.

Salmon Sashimi

INGREDIENTS

500 grams fresh salmon, skin removed

Cucumber, sliced into strips

Carrot, sliced into strips

Radish, sliced into strips

Parsley, chopped

Lemon,sliced into wedges

Wasabi

Soy sauce

PROCEDURE

Slice salmon into a block 2" wide. Slice thinly. Arrange on plates. Garnish with vegetables. Serve with wasabi and soy sauce.

Salsa Rosa

INGREDIENTS

1 tablespoon garlic

2 tablespoons olive oil

100 grams shrimp

1/8 piece shrimp cube

1/2 cup mashed peeled tomato

1/2 cup all-purpose cream

150 grams Fusilli pasta, cooked al dente

Salt and pepper to taste

PROCEDURE

Saute garlic in olive oil. Stir shrimp and shrimp cube. Put peeled tomato, cook until soft and red color comes out. Pour cream and mix to blend well. Simmer until sauce is thick. Stir in pasta, season with salt and pepper. Toss and remove from pan when already done. Serve with a slice of foccacia bread.

Cucumbers In Sour Cream

INGREDIENTS

1/2 cup sour cream

1 tablespoon sugar

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon sesame seeds (optional)

Salt and pepper

2 pieces cucumber, thinly sliced

1 small onion, sliced

PROCEDURE

In bowl, mix first six ingredients together. In separate bowl, combine cucumber and onion slices. Pour sour cream mixture into cucumber and onion. Stir gently. Chill before serving.

Cheesy Pizza

INGREDIENTS

2 cloves garlic, minced

1 tablespoon sweet basil, crushed

1-1/2 tablespoon crushed oregano

1-1/3 cups mushroom, broiled, diced and drained

1-1/3 cups tomato paste or pizza sauce

3 pieces prepared pizza crust

2-6 ounces mozzarella cheese, cut into pieces

2/3 cup grated cheese

PROCEDURE

In nonstick skillet, fry garlic, basil and oregano. Turn heat off. Add in mushroom, then tomato paste or pizza sauce; stir for 30 seconds. Spread mixture on each pizza crust. Bake at 425F for 5 minutes. Remove from oven; top with mozzarella; bake for 10 minutes more until crust is crisp and cheese melts. Sprinkle with grated cheese. Slice and serve.

Mango Pie

INGREDIENTS

400 grams sugar dough

450 grams pastry cream

100 grams cornstarch powder

1 tablespoon vanilla essence

2 eggs

2 pieces ripe mango, fleshed

2 pieces clear gelatin

PROCEDURE

Combine sugar dough, pastry cream, cornstarch, vanilla and egg in pan. Cook for 30 minutes and place in molds. Decorate with mango and glaze with gelatin. Let stand for a while until gelatin is set.

Bacon Carbonara

INGREDIENTS

1 cup diced bacon

2 tablespoons butter

3/4 cup grated Parmesan cheese

3 egg yolks, beaten

6 tablespoons cream

Salt and pepper

Spaghetti noodles, cooked al dente

Parsley, chopped

PROCEDURE

In skillet, fry bacon in butter until brown. Over low heat, add in cheese, egg yolk and cream. Bring to a boil then turn heat off. Do not overcook or mixture will curdle. Season with salt and pepper. Toss sauce with cooked noodles. Sprinkle with chopped parsley.

Baked Mac And Cheese

INGREDIENTS

7 ounces elbow macaroni

2 tablespoons butter margarine

2 tablespoons flour

1 teaspoon dry mustard

1 teaspoon salt

2-1/2 cups milk

2 cups shredded sharp cheddar cheese, divided

PROCEDURE

Cook macaroni al dente. Drain and set aside.

Preheat oven to 370F.

In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon).

Remove from heat. Add 1-1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1-1/2 quart shallow baking dish. Top with remaining cheese. Bake for 20 to 25 minutes or until bubbly. Refrigerate leftover.

Chinese Style Adobo

INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

You might also like: Adobo Flakes Recipe

Beef And Carrot Combo

INGREDIENTS

165 grams corned beef

2 cups cooked rice

100 grams chicharo or snow peas, blanched

1 piece small carrot, sliced and blanched

PROCEDURE

Heat corned beef. Scoop hot steaming rice onto plate and top with corned beef. Garnish with a chicharo and carrot.

Herb Jelly

INGREDIENTS

6-12/ cups sugar

2 cups water

1 cup white vinegar

6 drops green or yellow food coloring

1 cup fresh basil or rosemary leaves

6 oz liquid fruit pectin

PROCEDURE

In saucepan, mix sugar, water, vinegar and food coloring. Tie basil or rosemary in cheesecloth bag; crush with rolling pin. Add to pan; bring to a boil. Stir in pectin; return to full rolling boil. Boil hard for 1 minute; stir constantly. Remove from heat; discard herb bag. Quickly skim foam off. Pour unto hot sterilized jars; seal with metal lids or paraffin.

Apple Jam

INGREDIENTS

4 pieces medium size apple, peeled, cored and chopped

3 cups sugar

2 teaspoons lemon juice

PROCEDURE

Combine apple and sugar in medium bowl. Microwave for 3 to 5 minutes until tender. Beat softened apple with mixer to blend. Microwave for 3 to 4 minutes to slightly thicken, stirring once. Stir in lemon juice. Pour into small jar and refregirate. Make 3 cups.

Adobong Hito

INGREDIENTS

2 medium size catfish, internal organs removed

1 head garlic, crushed

1/4 cup yellow ginger (turmeric), juice extracted

2 teaspoons Worcestershire sauce

3/4 cup vinegar

1/2 cup melted pork fat

Salt and pepper to taste

PROCEDURE

Wash fish very well and rinse with rock salt. Marinate fish with vinegar for a little time and rub a little salt to remove slimy coating. Rinse in vinegar again. Wash fish with cold water and let dry.

In bowl, combine garlic, yellow ginger juice, Worcestershire sauce and vinegar. Put fish in bowl and marinate. Set aside.

Heat pork fat and fry fish until brown and crisp. Remove and drain excess fat. Pour marinade and another saucepan and bring to a boil. Simmer uncovered until sauce is quite dry. Add fish and simmer until fish absorbs sauce. Season with salt and pepper. Serve hot and sprinkle with chicharon, if desired.

Almond-Coco Ice Cream

INGREDIENTS

1/4 cup chopped toasted almond

1/3 cup toasted shredded coconut

1/2 teaspoon almond flavoring

1 quart vanilla ice cream, softened

PROCEDURE

Combine almond and coconut. Reserve 2 teaspoons for topping. Fold remaining nuts, coconut and almond flavoring into slightly softened ice cream. Spoon into 8 paper cups. Sprinkle topping. Place in freezer until ready to serve.

Adobo Flakes

INGREDIENTS

1/2 kilo chicken breast, skinless

1/4 cup finely minced garlic

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons corn oil

Cooking oil for deep-frying

PROCEDURE

Boil chicken breast and garlic in Worcestershire sauce, soy sauce, vinegar, salt, pepper and corn oil until cooked and sauce is reduced to almost dry. Drain remaining sauce; set aside for other use.

Flake chicken. Spread flaked chicken on a tray and air-dry.

In very hot oil, deep-fry dried chicken flakes in small batches until crisp and golden brown. Remove and drain excess oil with paper towels. Serve with steaned rice.

Apple Spice

INGREDIENTS

1 medium size apple

1/2 cup brown sugar

90 grams butter

1 egg

1-1/2 cups cake flour

1 teaspoon chopped cloves

1 teaspoon nutmeg

1 teaspoon cinnamon powder

1/4 cup raisin

1/4 cup chopped almonds or pili nuts

1/2 cup milk

1/2 cup water

Syrup:

1 cup water

1/2 cup sugar

2 teaspoons lemon flavor

PROCEDURE

Prepare syrup ahead. Combine all ingredients and bring to a boil until slightly thick. Set aside.

Peel and core apple. Cut into half and slice thinly. Arrange on 8-inch pan overlapping each other to form a small circle at center of pan. Pour prepared syrup on apple. Set aside.

Using a mixer, cream sugar and butter until light and fluffy. Add egg. Combine cake flour, cloves, nutmeg, cinnamon powder, raisin, and nuts. Add to mixture alternately with milk and water. Pour on prepared pan with syrup. Bake at 200C oven for 20 to 30 minutes or until stick inserted at center comes out clean. Depan and turn aside. Serves 6 to 8.

Cafe Mocha Mudslide

INGREDIENTS

1 cup coffee creamer

4 teaspoons instant coffee

2 cups vanilla yogurt, frozen

2 cups ice cubes

PROCEDURE

Place coffee creamer and instant coffee in blender, cover. Blend until coffee is dissolved. Add frozen yogurt and ice; blen until smooth.

Achara

INGREDIENTS

Salt

1-1/2 kilos chayote, cut into 1" strips

2 medium-size carrot, cut into strips

20 pieces onion, peeled

1 sweet red pepper, cut into strips

1 green pepper, cut into strips

1 piece ginger, cut into 2" strips

Pickle Solution:

2 cups vinegar

1-1/2 cups sugar

2 tablespoons salt

PROCEDURE

Put salt individually on vegetables and press to remove juice. Mix all vegetables. Place in a clean dry container then prepare pickle solution.

Mix all ingredients for pickle solution and bring to a boil. Strain. Pour over prepared vegetables inside the container. Remove air bubbles. Pour in more pickle solution then cover tightly.

Hazelnut Torte

INGREDIENTS

9 egg yolks

2/3 cup sugar

3/4 cup blanched almond, ground

3/4 cup hazelnut, ground

9 egg whites

1/4 cup cherry brandy

1/4 cup raspberry jam

1 pint whipping cream

24 whole hazelnuts

Powdered sugar

PROCEDURE

Beat egg yolk until thick. Add sugar then beat well. Add ground nuts and mix well. Beat egg white until stiff. Fold into yolk mixture. Bake in 2 well-buttered layer-cake tins in preheated oven 350F until top of cake springs back quickly when touched. Remove from oven and let cool.

Ham And Vegetable Platter Asian Style

INGREDIENTS

2 bundles pechay (bok choy)

1 (200g) can straw mushroom

2 bundles fresh asparagus

200 grams ham, cubed

Cooking oil

Sesame seeds

Sauce:

1 cup chicken stock

1 tablespoon oyster sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon sesame oil

PROCEDURE

Steam or blanch vegetables until crisp-tender.

Saute ham and straw mushroom in oil. Arrange on serving platter together with vegetables and set aside.

Prepare sauce: Combine all ingredients, except sesame oil, in saucepan. Cook over moderate heat until slightly thick. Remove from heat and stir in sesame oil. Mix well and pour some of the sauce on ham and vegetables. Serve remaining sauce on the side. Sprinkle with sesame seeds.

Brazilian Salmon Rub

INGREDIENTS

1/2 piece large lemon, juiced

1/2 piece large orange, juiced

Salt and pepper

4 salmon fillet

4 tablespoons melted butter

1 whole orange, zested

2 tablespoons brown sugar

1 tablespoon chili powder

1 large garlic clove, minced

PROCEDURE

In a bowl, combine juices, salt and pepper. Add salmon, turning to coat with marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.

Heat oven to 425F. Line shallow baking pan with aluminum foil and grease with a little melted butter.

In a small dish, combine orange zest, brown sugar, chili powder and minced garlic. Rub marinated salmon with brown sugar mixture. Place in pan and drizzle with remaining melted butter. Bake for 8 to 12 minutes. Serve.