Steamed Fish Alahoy!

This is my own version of Steamed Dory. Try it!











Ingredients:

for steamed fish:

3 to 4 dory fillets, sliced into 2
a dash of salt and pepper for rubbing the fish
1 tablespoon of sliced ginger, (you can also use ginger powder but do not sprinkle too much)


Rub fillets with salt and pepper. Put water in you steamer then place the fish on your steamer rack. Place the ginger on top and on the sides of the fish and steam for at least 10 to 15 minutes. Set aside.



for the sauce:

1/4 cup of light soy sauce
2 1/2 cups of water (if you find it too salty add more water)
1 tsp. grated ginger
4 tsps of brown sugar (add more if you want it to be sweeter)
1 tsp. oyster sauce
1/2 tsp of sesame oil


In a saucepan put all ingredients together and mix it well. Simmer to a boil.




for garnishing:

1 whole garlic or at least 10 cloves of garlic, chopped finely
1/2 cup of spring onions, chopped


Fry garlic in cooking oil until golden brown, be careful do not burn the garlic. Set aside.



for platting:

Put steamed fillets in a serving platter, pour the sauce and topped it with toasted garlic and chopped spring onions. Serve hot. Bon Appetit! c",)



note: If you want the sauce to be thicker add 1 tsp of cornstarch diluted in a half cup of water and add it to the sauce. Let it boil for at least 2 minutes.

Yummy Chicken Soup

Here's a delicious soup for the rainy days. Enjoy!





Ingredients:

1/2 kilo of chicken breast, chopped
5 cloves of garlic, crashed
1 white onion, quartered
1 can of Del Monte whole corn kernel
4 cups of chicken stock or 1 cube of Knorr chicken
2 cups of *malunggay leaves, washed
1 cup of tofu, cubed and fried
onion leaves
salt and pepper to taste


Procedure:

Fry the tofu until light brown. Set aside. Saute garlic and onion. Add the chicken breasts and corn. Stir a little. Add the chicken stock and bring to a boil. Add the malunggay leaves. Boil for another 1 minute. Add a pinch of salt and ground pepper. Remove from heat. Place it an a large soup bowl and topped it with the fried tofu. Sprinkle it with onion leaves. Serve hot. Bon Appetit! c",)

*Malunggay leaves in english is Moringa.

No Bake Peach Mango Cheese Cake

Ingredients:

1 pack Grahams Chocolate crackers
1 cup butter or 2 sticks of butter, melted
1 can Del Monte peaches, sliced
3 mangoes, sliced
1 Philadelphia cream cheese or Magnolia Cream cheese
1/2 cup white sugar
1 all purpose cream
1 small pack of clear unflavored gelatin, dilute in 1/2 cup water



Prodecure:

Using your 8 x 12 tray or any serving dish, line your graham crackers. Grind the remaining crackers and mix it with butter. After mixing, place it on top of the crackers on your tray and cover all the spaces. Set aside or place it inside your fridge for at least 30 minutes.
Using your blender or mixer, add peaches, mangoes, cream cheese, sugar, all purpose cream and gelatin. Mix it together. Place the mixture on top of the crackers and spread it evenly. Add some slice peaches and mangoes on top. Chilled.
Bon Appetit! c",)

Tapa Alahoy!

Ingredients:

For Tapa:

1/2 kilo of beef sirloin, cut into small pieces
half a teaspoon of soy sauce (just to add a little color)
1 teaspoon of salt
a dash of pepper

For Toppings:

1/2 kilo of bean sprouts
4 cloves of garlic, crushed
1 small onion, sliced
1/4 cup of small dried shrimps
salt and pepper to taste


Procedure:

For Tapa:

Mix all the ingredients well. Set aside or place it inside the fridge for at least 1 hour. After an hour, boil the beef. Cook it for at least 10 - 15 minutes or until beef is tender. Drain.
In a pan heat oil and fry the drained beef. Stir well. Add a little soy sauce. Fry it for at least 5 - 10 minutes. Remove from heat and place the beef in a dish. Set Aside.

For Toppings:

Saute garlic, onion and dried shrimps. Add the bean sprouts. Stir a little. Then seasoned it with a little bit of salt (because the dried shrimp is already salty) and pepper. Stir some more for 2 minutes. Serve Hot. Bon Appetit! ^__^

Shrimp with Oyster Sauce (Dampa style)

Ingredients:

1/2 kilo of Sugpo, (king prawns)
1 stick of butter
8 cloves of garlic, chopped
1 white onion, quartered
1 small ginger, sliced
1 stalk of leek, chopped
2 tablespoons of oyster sauce
250 ml of 7-up
a pinch of sugar or(about half a teaspoon)
salt and pepper to taste


Procedure:

Wash the prawns, set aside. Heat pan add a little cooking oil (about half a teaspoon) then melt the butter. Saute the garlic, onions and ginger. Add the prawns stir until it turns pink. Add the 7-up and oyster sauce. Bring to a boil for about 3 to 5 minutes. Then add the sugar and leeks. Stir a little then seasoned it with salt and pepper. Serve hot. Enjoy! Bon Appetit! ^_^

Kamote Cue (Sweet Potato)

Ingredients:

3 - 4 pieces of big sweet potato, skin peeled and slice about 5 or 6 cm
1/4 kilo muscovado
2 cups of cooking oil

Procedure:

Wash sweet potato. Peel off the skin and remove the dark spots if there's any. Slice it about 5 or 6 centimeters.
Heat pan. Add the oil. Make sure that oil is hot so that the sweet potatoes won't stick to the pan. Fry the sweet potatoes until light brown in color. Add the muscovado. Stir in continuously until all the sugar melts and sticks to the sweet potatoes. Remove from pan and drain the excess oil. Serve hot. Bon Appetit! ^__^



** Muscovado is a type of unrefined brown sugar with a strong molasses flavor. Muscovado or sometimes called "moist sugar" is very dark brown and slightly coarser, more nutritious and stickier than most brown sugars.

Beef Broccoli

Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^






Ingredients:

1/2 kilo beef tenderloin, cut into bite sizes
1 big head of broccoli, cut
20 pieces sitsaro (pea) remove the string on both sides
6 cloves of garlic, chopped
1 onion, chopped
1 small ginger, sliced or 1/2 tsp. of ginger powder
1 tbps. of rice wine, (optional)
1 tbps. oyster sauce
1 cup of 7-up, (soda)
sugar
sesame oil
1 tsp of cornstarch diluted in 1/2 cup water, (thickener)
salt and pepper, according to your taste

** you can add more veggies if you like... like carrots, string beans and bean sprouts.




Procedure:

Heat pan and add a little oil. Fry beef until brown. Set Aside.
Saute garlic until light brown then add the onions. Add beef, pepper, ginger and 7-up. Bring to a boil, reduce the liquid for about 20 minutes just be careful not to let it dry. If your beef is not yet tender add a little water. Then add the oyster sauce, rice wine, a few drops of sesame oil and sprinkle it with at least 1/2 tsp of sugar (not too much because of the 7-up.) Stir a little. Then add the broccoli and sitsaro. Reduce heat and add the cornstarch. Stir for about less than a minute. Don't over cook your veggies. Serve hot. Bon Appetit! ^__^


**I do not preboil my broccoli because it will loose it's nutrients and taste.

Chicken Broccoli

**





Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^







Ingredients:

1/2 kilo deboned chicken breasts, sliced
6 cloves garlic, chopped
1 white onion, sliced
1 small can whole mushrooms (champignons)
20 pcs sitsaro (pea)
1 stem of broccoli, cut
2 tbsp. oyster sauce
salt and pepper to taste
1 tsp. cornstarch diluted into 1/2 cup of water







Procedure:

Heat pan in low heat. Saute garlic and onions add chicken and oyster sauce. Add a little water and bring to a boil for about 5 mins. Add mushrooms, vegetables and season it with salt and pepper. Add cornstarch and stir for another 2 minutes. Serve hot. Bon Appetit! c",)



** Brown rice is best for diabetics.

Pork Sinigang with Mustard leaves

Ingredients:

1 kilo pork liempo, chopped
3 medium tomatoes, quartered
1 big onion, quartered
10 leaves of mustasa (mustard greens)
1 big labanos, sliced (radish)
1 small pack Knorr Instant Sinigang Mix
4 pcs of sili pangsigang (finger chili)
water, just enough to cover the pork
salt to taste






Procedure:

Place pork in a medium size pot. Add water just enough to cover it. * When it starts to boil remove from heat and drain. Wash the pork a little bit and then add clean water again just enough to cover it. Bring to a boil for 30 minutes or until pork is tender.
Now add the tomatoes, onions and sinigang mix. Boil for another 2 minutes. Then add the labanos, mustasa and sili. Salt to taste. Boil for another 30 seconds. Serve hot. Bon Appetit!


*draining the water is to remove the dirt from the pork.

Buffalo Wings

If you like spicy foods then this recipe is the best! This is one of my son's favorite food. Better have a handkerchief or tissue on your lap because this recipe is really hot!. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^









Ingredients:

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wings
1/2 cup butter
1/2 cup hot sauce or
1/2 tsp chili powder



Procedure:


In a bowl, combine flour, salt, paprika, garlic powder, and peppers.

Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.

Using your saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.

Deep-fry chicken, 8 - 10 pieces at a time for 13 minutes, turning once or twice.

Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture.

Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.


Blue Cheese Dip

* 3/4 cup mayonnaise
* 1 clove garlic, minced
* 2 tablespoons finely chopped fresh parsley
* 1/2 cup sour cream
* 1 tablespoon fresh lemon juice
* 1 tablespoon white vinegar
* 1/2 cup crumbled blue cheese
* salt and pepper

Heaven's Touch

Here's a simple dessert even a 4 year old can do it. It was my son's idea because at that moment he craved for ice cream and I craved for chocolate bars. He experimented and mixed it all together. We called it HEAVEN'S TOUCH. ^__^


Ingredients:

3 scoops *Selecta Double Dutch Ice cream

1 tsp chopped almonds (optional)

2 bars Chocnut, chopped

1 Quake choco bar (or fudge brownie), chopped

heavy choco syrup (optional)

heavy strawberry syrup or canned/bottled cherries


Procedure:

In a small bowl (mangkok), put 3 scoops of ice cream and Topped it with the rest of the ingredients. Add more choco and strawberry syrup. Add cherries on top. Enjoy!

*Selecta Double Dutch Ice Cream is french vanilla ice cream loaded with cashew, choco chips, marshmallows and choco syrup. :))

Fish Fillet in Sweet and Sour Sauce

Here is another favorite recipe of mine FISH FILLET IN SWEET AND SOUR SAUCE. You can adjust the measurements of the ingredients of this recipe. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^



Ingredients:


* 3 pcs medium size Dory, cut into 2 x 1
(but Lapu-lapu or Labahita are still the best fish for this recipe)
* 1 medium size egg
* pineapple tidbits, drained and set aside the juice
* 1/2 cup carrots julienned
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 4 garlic cloves minced
* 1 onion, quartered
* cornstarch dissolved in water
* 2 tbsp. vinegar
* 4 tbsp. soy sauce
* 6 tbsp. tomato catsup
* 2 tsp. sugar
* salt and pepper


How to make it

* prepare fish fillet, cut it into bite sizes or to 2 x 1

* Beat eggs till foamy and mix it with 2 tbsp of cornstarch, add a dash of pepper. Add the fish and carefully mix it well, coating all the meat of the fish.

* Fry fish till golden brown. Remove and place it on paper towels to remove excess oils. Set aside.

* In a bowl, mix the vinegar, soy sauce, catsup (ketchup), sugar and pineapple juice. Stir it well then set aside.

* in a saucepan, saute garlic and onion.

* add carrots, bell peppers and cook for about 3 minutes.

* put in the pineapple tidbits

* pour in the mixed liquid ingredients, bring to a boil.

* stir constantly until sauce thickens.

* salt and pepper to taste.

* remove from heat then add the fillet on the sauce pan. Stir and then serve.


I hope you'll find my recipes helpful and I'm sure you'll love this dish. Bon Appetit! Douzo meshiagare! :))

Chicken Afritada

This is my version of Chicken Afritada. I use real red tomatoes and no added preservatives and MSG. Actually, i don't measure my ingredients and i seldom taste it while cooking. If it smells good then it is done. ^__^





Ingredients:

1 small whole chicken, cut into small pieces
5 cloves of garlic, chopped
1 onion, chopped
8 medium red tomatoes, sliced thinly
2 medium potatoes, chopped into 4 pcs
1 red bell pepper, chopped
1 green pepper, chopped (optional)
a dash of oregano (optional)
a dash of marjoram (optional)
2 spoonfuls of patis (fish sauce, optional)
a cup of water
salt and pepper to taste
parsley (for garnishing)

Procedure:

Using your medium size pot pan, saute garlic and onions. Then add tomatoes saute it a little longer until the juices comes out. You may add the fish sauce to help the tomatoes extract their juices. Add the chicken and potatoes, mix it well. Cover and set the fire in low heat. In this process, it will produce more sauce so better be careful not too over cook it. Wait for 3 or 5 minutes, when it started to boil, add a little water. Remember to boil the chicken and potatoes first before adding water. If you think that your sauces are enough you may not need to add water anymore.
From here, you may now see that your tomatoes became saucy. Now add your bell peppers, oregano and marjoram. Seasoned it with pepper. You may add some salt but be careful since we have used patis in sauteing our tomatoes. Boil for another 2 minutes Serve hot. This dish serves 4 to 6 people. Bon Appetit! Douzo meshiagare! :))