Special Lomi Recipe

Posted on September 8, 2016 by admin

INGREDIENTS:
100 gms lean pork, preferably menudo cut, sliced thinly (about 1 1/2 inches in length)
100 gms pork liver, sliced like the pork meat
300 gms chicken soup pack, or chicken stock
100 gms small shrimps (can be tagunton, or river shrimps), shelled, reservethe heads
100 gms fresh squid, cleaned and sliced
a few squidballs, orlian, chicken balls, fish balls (optional), quartered
a pack of thick miki noodles (about 1/4 kg)
2 carrots, julienned
100 gms snow peas, ends trimmed
a stalk of celery, sliced thinly
garlic and onion, minced
1 egg, beaten
HOW TO COOK:
1. Wash the chicken soup pack and saute in garlic and onion. Sprinkle salt or a dashof patis
and white pepper. Turn sides. When the chicken has turned brown on all sides, add about
eight cups of water, cover and bring to a boil.
2. Alternatively, just put the chicken in a pan of water and bring to a boil, this way less
cooking oil is used. After about 15 minutes, turn off fire and scoop out chicken to let
cool. Flake chicken meat and discard skin and bones.
3. If using stock just bring to a boil in a pan of water. Put the shrimp heads in a mortar, pour 2
tablespoons of the soup stock, and pound. Pour back the soup, sieving the shrimp heads.
Repeat for about two to three more times.
4. Heat a little cooking oil in a pan, and saute garlic and onions. Stir fry the pork, liver, squid,
shrimps and balls for about three minutes. Transfer to the pan of soup stock and bring to a
boil.
5. Wash the noodles then put into the boiling pan. Put in the flaked chicken.
6. Boil on medium to high heat for about three minutes, stirring occasionally.
7. Season with salt and pepper, to taste.
8. Put in carrots, snow peas and celery. After about a minute, pour the egg, and stir in the soup
until it sets. Serve immediately.
9. Serve with sliced kalamansi, fried garlic, sliced spring onion, and patis (fish sauce).

45 Minute Spaghetti And Meatball Recipe

Posted on October 19, 2016 by admin

Ingredients:
24 Abruzzese Style Italian Meatballs, {raw}*
3 tablespoons olive oil
1 medium yellow onion, diced
1 cup diced baby bella mushrooms
2 cloves garlic, minced
2-24 oz. jars marinara sauce**
1-14.5 oz.can petite diced tomatoes
1 teaspoon Italian Seasoning
1/2 teaspoon dried basil
2 bay leaves
salt & pepper, to taste
1/2 jar water {about 1 1/2 cups}
1 lb. spaghetti
parmesan cheese & parsley, to garnish {optional}
Cooking Instructions:
1. Bake meatballs according to package directions.
2. In a large pot, saute onions and mushrooms on medium heat in olive oil. After they become
tender, stir in garlic and cook until fragrant, about 1 minute.
3. Pour in 2 jars of marinara sauce, water and spices. Stir and bring to boil. Reduce heat to
medium low. Add in cooked meatballs and cover.
4. Cook spaghetti to al dente, then toss with with sauce and meatballs.
5. *I used two packages of this kind of meatballs. They were new to my grocery store so I gave
them a whirl. SO GOOD!! Feel free to use frozen, cooked meatballs.
6. **I used the Classico brand Tomato Basil Marinara.

Filipino Pancit Recipe

Posted on January 4, 2016 by admin

Ingredients:
2 lbs. uncooked noodles this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water
Cooking Instructions:
1. Soak the vermicelli in water for about 5 minutes or until soft.
2. Brown the pork in the oil with the soy sauce, garlic, and onion.
3. Add the water and bouillon cube to the pork and bring to a low simmer.
4. Add the vegetables and cook for 5-10 minutes.
5. Add the uncooked pancit noodles and soaked vermicelli.
6. Simmer over low heat until the noodles soak up all the broth.

Pancit Bihon Recipe

Posted on July 3, 2015 by admin

A beloved dish found in the humblest of carinderias or the finest dining establishments, Pancit
Bihon is a comforting merienda and a must-have on any Filipinos celebration menu. A noodle
dish of Chinese origin, the perfect pancit bihon features delicate, glassy noodlesthese are left
to soak up and simmer in rich chicken stock until all the liquid has been absorbed, so you can
enjoy the flavorful broth with every bite of pancit.
This intensely-flavored plateful of noodles is served with fresh, slightly crunchy vegetables for
a bit of contrast. Green beans, cabbage and carrots are those most frequently included in a
traditional pancit bihon recipe. Sliced chickenmeat is tossed into the pancit, along with lashings
of pepper and handfuls of scallions for a plateful thats designed to please both the eye and the
palate. If youre at your wits end for something to bring to a party, you cant go wrong with this
crowd favorite!
Ingredients:
4-5 tablespoons oil, for frying
2-3 cloves garlic,chopped
cup onions,chopped
2 chicken thighs, boiled and shredded (keep broth)
10-15 fresh green beans, thinly sliced
1 large carrot, thinly sliced
1 teaspoon black pepper
Fish Sauce
10-15 pieces Chinese flat peas, thinly sliced
medium cabbage, shredded
soy sauce
1 package rice sticks (pancit bihon), cut and soaked in water 20 minutes
2 teaspoons chicken bouillon
cup green onions
Cooking Instructions:
1. Add oil and heat in wok. Saute garlic and onions and add in cooked shredded chicken.
2. Next, add green beans and carrots; stir fry and a pinch of black pepper. Add a
little chicken broth (from boiled thighs) and mix together.
3. Add fish sauce and Chinese flat peas and mix, then cabbage. Remove from wok and set
aside.
4. Add soy sauce to noodles and mix. To wok, add remaining chicken broth (from boiled
thighs) and bring to a boil. Add chicken bouillon, noodles and pepper to wok. Bring to a
rolling boil, then lower heat until noodles are cooked through.
5. Then add all the ingredients together and mix with noodles until liquid is absorbed.
6. Garnish with green onions.

Easy Lasagna Recipe

Posted on March 2, 2015 by admin
Ingredients:
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
Cooking Instructions:
1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti
sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half
of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 913 inch baking dish evenly spread 3/4 cup of the sauce
mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4
cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce,
remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan.
Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake
an additional 10 minutes. Let stand 10 minutes before serving.

Creamy Carbonara Recipe

Posted on February 24, 2015 by admin

Suddenly want a creamy carbonara? Discover how in this easy-to-prepare carbonara recipe.
Among Filipinos, carbonara is becoming common. This Italian pasta dish, which is based on
eggs, cheese, bacon, and black pepper, came from Rome. The dish was created in the middle of
the 20th century. In this recipe, fettuccine pasta is used, but other kinds, such as rigatoni,
linguine or bucatini can also be used. However, spaghetti is usually used as pasta.

Generally, carbonara is prepared by combining the hot pasta with a mixture of raw eggs,
cheese, and a fat (butter, olive oil, or cream) away from additional heat to avoid coagulating the
egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce and not
curdle. Meat is also added, in which bacon is commonly used. The use of egg, which maybe
whole egg, only the yolk, or a mixture, makes the difference among carbonara recipes.
Cream is not common in Italian recipes, but is used in this recipe here. Other variations may
include peas, broccoli, mushrooms, or other vegetables. As the creamy carbonara title implies,
this recipe is meant to be creamy. Hence, evaporated milk, all-purpose cream, and cheese, and
cheese, and loads of cheese are used. Aside from bacon, ham is also added.
Ready for a creamy dish? Try this now!

Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
200 grams sweet ham
200 grams bacon
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped (optional)
Cooking Instructions:
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.
2. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.
3. Fry the ham, drain and cut into small square pieces. Set aside.
4. In a pan, heat oil and saute garlic and onion. Add 3/4 of fried bacon and ham.
5. Add evaporated milk and creamed mushroom soup.
6. Add the all purpose cream and grated parmesan cheese. Stir and bring to boil.
7. Season with ground pepper.
8. Add more evaporated milk or a cup of water if the sauce is too creamy or salty.
9. Simmer until beginning to thicken. Remove from heat.
10. Prepare pasta on pasta tray, top with grated Parmesan cheese together with the remaining
bacon and ham bits and chopped parsley.
11. Serve with garlic bread. Enjoy!