Pan-fried Rice Cakes

 

2 cup leftoer Japanese steamed rice

2 Tbsp. flour

 

For dipping sauce

I used any pancake syrup

 

Preparation:

Put leftover rice in a bowl.

Sprinkle flour over the rice.

Knead the rice by hand well.

Shape rice into small, round, and flat pieces.

Heat 1 Tbsp. vegetable oil in a skillet.

Fry rice cakes on low heat for a few minutes.

Turn them over and fry for a few minutes, or until cooked through.

Turn up the heat to medium, and fry until crispy on both sides

WINE & LIQUOR

      Michelob, Dark vanilla

Bacardi gold,

Moscato Dolce

Bacardi superior, Puerto Rican rum, Disaronno, worlds favorite Italian liqueur, BOMBAY SAPPHIRE, London dry gin


                                      













SMIRNOFF(Raspberry Twist Vodka)E & J Brandy, Tommasi Viticoltori



 

 

Strawberry Daiquiri / margarita mixer, Captain Morgan, Parrot Bay ( Puerto Rican rum with natural coconut flavor)PiNa colada mixer

Captain Morgan, Parrot Bay

Strawberry Daiquiri / margarita mixer

Captain Morgan, Parrot Bay ( Puerto Rican rum with natural coconut flavor)
 PiNa colada mixer
 SMIRNOFF(Raspberry Twist Vodka)
E & J Brandy
Tommasi Viticoltori
Bacardi superior, Puerto Rican rum
Disaronno, worlds favorite Italian liqueur
BOMBAY SAPPHIRE, London dry gin

 

CHAMPURADO for breakfast

TSAMPORADO or CHAMPURADO

tsamporado / tsampurado / champorado / champurado
a chocolate-flavored rice porridge in the Philippines


from the Spanish word champurrado (a traditional hot drink in Latin America)


In Cuba, champurrado is a drink defined as "una bebida a base de agua, azúcar y varias especias mezcladas con ron o aguardiente" while in Mexico, champurrado is "un atole de chocolate

 

Champorado (the most common spelling used by Filipinos) is made by cooking malagkit (sticky or glutinous rice) with cocoa powder.  After placing the cooked mixture in a bowl, some milk is poured on top and oftentimes brown sugar is added. It is traditionally served with tuyo (dried fish) for breakfast, but is also a favorite snack.

 

INGREDIENTS

6 ounces bittersweet chocolate, coarsely chopped

1 cup short-grain sweet rice, also known as sticky rice

5 cups water

1/3 cup granulated sugar

3/4 cup evaporated milk

 

INSTRUCTIONS

1. Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the pot. (Do not let the water touch the bottom of the bowl.) Stir continuously until the chocolate is completely melted and smooth. Remove from the heat and set aside.
2. Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. Transfer the rice to a medium saucepan, add the measured water, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.
3. Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer. Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes. (At this point, you can cool the champorado completely, transfer it to a container, cover, and refrigerate for up to 3 days.)
4. Spoon the champorado into serving bowls and drizzle each with evaporated milk

 

 

 

 

 

 

 

Half - Moon Rice cake

Half - Moon Rice cake (means Songpyeon in Korea)

 

This is my favorite rice cake ever. I bought rice cake everytime I visited Seoul Gangnam Bus Terminal.

Songpyeon is a type of rice cake made by kneading rice powder with hot water and stuffing the dough with beans, sesame, chestnuts and other fillings. The rice cake is shaped into a half-moon and steamed.


From Wikipedia, the free encyclopedia

Songpyeon (Korean pronunciation: [soŋpʰjʌn]) is a traditional Korean food made of glutinous rice. It is a type of tteok, consisting of small rice cakes traditionally eaten during the Korean autumn harvest festival, Chuseok. They have become a popular symbol of traditional Korean culture. Songpyeon are half-moon-shaped rice cakes that contain different kinds of sweet or semi-sweet fillings, such as sesame seeds and honey, sweet red bean paste, and chestnut paste steamed over a layer of pine needles, which gives them the fragrant smell of fresh pine trees.[2][3] They were made into various shapes with the participation of family members and were often exchanged between neighbors.
The earliest records of songpyeon date from the Goryeo period.
Song means pine tree, and pyon means steamed rice cake. The tteok is used in ancestral rites and celebration

Blueberry muffins

Blueberry muffins

 

Ingredients

         

2 1/4 cups self-raising flour

90g butter, chopped

3/4 cup firmly packed brown sugar

125g fresh blueberries

1 cup milk

2 eggs, lightly beaten

 1.   Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
 2.   Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar
 3. Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

turon (banana "fritter )

turon
banana "fritter 

Filipino turon consists of a plantain wrapped like a spring roll and then deep fried -- sort of like banana lumpia.
The most common turon filling is the saba variety of banana. Jackfruit is also added as a filling. The rolls may be dusted with brown sugar before frying.

Etymology: The Tagalog word turon comes from the Spanish turrón, a nougat confection that's a traditional dessert at Christmas.

Ingredients

• 6 pcs saba bananas (or plantains), cut in half (lenghtwise)
• 1 cup ripe Jackfruit
• 1 1/2 cup brown sugar
• 12 pcs spring roll wrapper
• 2 cups cooking oil

Cooking Procedure

1. Roll the banana on the brown sugar plate and ensure that the banana is coated with enough sugar
2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
3. Fold and lock the spring roll wrapper, use water to seal the edge
4. In a pan, heat the oil and put-in some brown sugar.Wait until the brown sugar floats
5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
6. Serve hot during dessert or meryenda. Share and Enjoy!

Number of servings (yield): 8

 

 

                   Don Katsu (Fried Pork Cutlet)

Ingredients

• 3 pieces thinly sliced pork loin
• ½ cup of tempura flour
• ½ cup of bread crumbs
• egg wash (2 eggs)
• ¼ cup of vegetable (olive) oil for frying
• Pork Marinade
• 2 tbsp extra virgin olive oil
• dash of salt and black pepper
• 2 tsp of garlic powder
• 1 tsp of ginger juice
• 1 tsp white cooking wine
• Sauce I used barbeque sauce

Direction

Take off the excess water from the pork with paper towel, and make a few slits in the cutlet or chop edges to prevent them curling when cooked. Sprinkle both sides of the pork cutlets with salt and pepper and dredge with flour, shaking off any excess. Dip in the beaten egg, then coat in panko bread crumbs. Heat oil in a wok or a deep-fryer to 350F. Gently slide in the pork cutlets, 1 or 2 at a time, and deep-fry 5 to 7 minutes until golden brown or cooked throughly, turning once or twice. Drain on paper towels. In between each batch, clean the oil with a mesh ladle or slotted spoon. When all the cutlets have been cooked, place them on a cutting board and cut each one crosswise into 1-inch strips. Arrange the cutlets on individual plates and garnish with very finely shredded cabbage and rice.

                      

                                       

 

 

Philippine food

 

Pritong GALUNGGONG

 

 

   Galunggong  a fish with the scientific name Decapterus macrosoma

Galunggong is a very popular fish in the Philippines. It is usually pan-fried and served with white rice. 

 

In English the galunggong fish has been known as the blue mackerel scad, round scad or as the shortfin scad, but these names have been applied to other fish of the Decapterus family as well. 

                                           

                Pritong hasa hasa

        (fried Short-bodied mackerel)

                               image by busog sarap

Short mackerel (Rastrelliger brachysoma), or shortbodied mackerel, are a species of mackerel in the scombrid family (family Scombridae) of order Perciformes.[1] Its habitat is the shallow waters of Southeast Asia and Melanesia, where the surface temperatures range from 20 to 30 degrees Celsius. It feeds mainly on microzooplankton.

                   Daing na bangus

         (or fried marinated milk fish

 

                                    (image by

                                     CASA BALUARTE)

                                                    Daing na Bangus Recipe, This Filipino dish is very easy to make, now that you can buy Boneless Bangus (Milkfish) in most supermarkets. Daing is a manner of preparing fish and other seafoods in the Philippines, some preparation are salted and sun-dried, but in this recipe we simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic.

 

                                    Pritong tilapia

 

 

Tilapia ( ), is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats, including shallow streams, ponds, rivers and lakes. Historically, they have been of major importance in artisan fishing in Africa and the Levant, and are of increasing importance in aquaculture. Tilapia can become problematic invasive species in new warm-water habitats, whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cool waters, generally below ; see tilapia as exotic species. Scientific Name: Tilapia mossambica
Common Name: Mozambique Tilapia
Market Name: Tilapia
Family: Cichlidae (cichlids)

                           Sarciadong tilapia

          ( Sarciado de tilapia)

           Posted In: Filipino Sarciadong Isda

 

INGREDIENTS:

• 1 whole Tilapia (cleaned)
• 4 cloves garlic
• 1 onion (diced)
• 2-3 pcs tomatoes (diced)
• 3/4 cup water       
• 1 egg (beaten)
• 1 tbsp Fish Sauce (Patis)
• cooking oil

HOW TO COOK SARCIADONG TILAPIA

• Pan fry the Tilapia. Set aside.
• In a separate pan, saute garlic, onion & tomatoes.
• Add water and simmer for 5 minutes.
• Add the beaten egg & fish sauce. Cook for 3 minutes.
• Add the Tilapia and cook for 5 minutes.
• Serve hot.

Chicken Piccata with Pasta & Mushrooms

                                     Chicken Piccata with Pasta & Mushrooms

Ingredients

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil
•  1 10-ounce package mushrooms, sliced
•  3 large cloves garlic, minced
•  1/2 cup white wine 
•  2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
•  2 tablespoons capers, rinsed
•  2 teaspoons butter

          

Preparation

1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

                  






 

Mongolian Rice Bowl

                      Mongolian Rice Bowl

                                                                      Ingredients:

2 tablespoons oil
5 cloves garlic minced
1/2 medium onion, small diced
1 small carrot, small diced
1/2 medium zucchini, small diced
1/2 cup button mushrooms, quartered
1/2 cup cauliflower, cut to small pieces
1/2 cup cooked chicken strips (or  raw seasoned beef strips)
1 small pechay, cut to strips

 

 

Sauce:

4 tablespoons soy sauce
4 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons water
3 cups cooked cold rice
1/2 teaspoon cayenne pepper (depends how hot you want it)
Pepper, to taste

Procedure:
Heat oil in large pan and sauté garlic, onions, and carrots. Toss in the rest of the ingredients and cook for about 2 more minutes. Add chicken strips, or beef strips and cook until browned. Mix your sauce ingredients in a small bowl then add into pan. Mix well and cook for about a minute to thicken sauce. Add rice and mix well for 2 more minutes. Add cayenne pepper and make sure to mix well. Season with pepper and serve. enjoy..

Mushroom, Bacon And Tomato Omelets

 
 

Mushroom, Bacon And Tomato Omelets

 

 

 

        2 eggs

    1 tbs milk 

    Salt & freshly ground pepper

       2 tsp olive oil 

    50g mushrooms, thinly slice  

    1 rasher bacon, finely chopped 

    1/2 tomato, finely chopped 

    5g butter  

    1/4 cup grated cheddar

Step 1

Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.

Step 2

Heat oil in a small (16cm base) non-stick frying pan over mediumhigh heat. Add mushrooms and bacon. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.

Step 3

Melt 5g butter in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.

Step 4

Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate. Serve immediately.

 

Roasted Red Pepper Penne

 

Roasted Red Pepper Penne
serves 4
2 large red peppers
3 cloves of garlic
1/3 cup parmesan cheese
4-5 basil leaves, torn
1/4 teaspoon black pepper
1/8 teaspoon salt
4-5 tablespoons olive oil (I used a garlic-infused from Fustinis)
2 cups of dry whole wheat penne
1/2 yellow onion, chopped
2 thin sliced boneless, skinless chicken breasts
salt & pepper for seasoning chicken
To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.
While peppers are “steaming” in the bag, pat the chicken breasts completely dry with a pepper towel, then season them with salt and pepper. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Brown chicken on both sides until cooked through, about 4-5 minutes per side. {I made the chicken the same as this recipe.} Set chicken aside to cool, then add 1 tablespoon of olive oil to the same skillet with onions and a sprinkle of salt. Saute over medium-low heat until onions soften and caramelized. Cut chicken into pieces.
Boil water and prepare pasta according to directions. Remove peppers from the bag and peel the skin off to discard. It’s okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
In a large bowl, combine penne with chicken and onions. Add red pepper sauce and toss thoroughly to coat as it is very thick. Serve with additional parmesan cheese and a few basil leaves.

SPAGHETTI PASTA with ROASTED BELL PEPPER, HAM & BACON

SPAGHETTI PASTA with ROASTED BELL PEPPER, HAM & BACON

Mga Sangkap:
1 kilo Spaghetti Pasta (cooked according to package directions)
1 tetra brick All Purpose Cream
1 tetra brick Alaska Evaporated milk (red label)
1 cup Cheese Wiz
1 cup grated Cheese
250 grams Bacon (cut into small pieces)
250 grams Ham (cut into small pieces)
1 pc. large Red Bell Pepper
1 pc. large Green Bell Pepper
1/ 4 cup Butter
5 cloves minced Garlic
1 large White Onion (chopped)
Salt and pepper to taste

Paraan ng pagluluto:
1.   Lutuin ang spaghetti pasta according to package directions.  Huwag i-overcooked.
2.   I-ihaw ang red at green bell pepper hanggang sa malanta lang ng bahagya ang mga ito.   Alisin ang mga sunog na part o balat.   Hiwain ng pa-cubes.
3.   Sa isang kawali o sauce pan, igisa ang bawang at sibuyas sa butter.
4.  Isunod na agad ang bacon, ham at ang inihaw at hiniwang bell pepper.
5.  Ilagay na din ang evaporated milk at cheese wiz at timplahan ng asin at paminta.
6.  Kapag medyo kumulo na, ilagay na ang all purpose cream.   Hinaan na lang ang apoy.
7.  Tikman ang sauce at i-adjust ang lasa.  patayin na ang kalan.
8.  Ihalo ang pasta noodles sa ginawang sauce.   Haluin mabuti hanggang sa ma-coat ng sauce ang lahat ng noodles.
9.  Isalin sa isang lalagyan at ilagay sa ibabaw ang grated cheese.