Simple Spaghetti

  • 1 tbsp. vegetable oil
  • 1/2 cup chopped onion
  • 1/2 lb. ground beef
  • 1 tsp. dried parsley
  • 1/2 tsp. dried basil
  • 1-1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups water
  • 2 cans (8 oz. each) tomato sauce
  • 4 oz. uncooked spaghetti (half an 8oz. package)
  • grated Parmesan cheese, for garnish.

Cooking Procedures :

  1. Heat oil in heavy skillet.  Sauté onion for a few minutes until soft and translucent.  Add ground beef and cook for 3-5 minutes.  Break meat apart with fork and stir as it browns lightly.
  2. Add in dried herbs, salt, pepper, water and sauces.  Stir and blend well.  Bring to boil.
  3. Brake in half the uncooked pasta.  Sprinkle spaghetti into the boiling sauce a little at a time and stirring to keep it separated.
  4. Cover tightly.  Lower the heat and let it simmer 20 to 25 minutes or until the pasta is just tender to bite, stirring occasionally.
  5. Remove from heat.  Transfer to a serving dish and serve.  If you like, sprinkle with grated Parmesan cheese.

Resulta ng larawan para sa simple spaghetti

Picadillo

Ingredients :

  • 2 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 1 cup ground meat (pork or beef or mixed)
  • 3 to 5 cups water
  • 3 pcs. potatoes, peeled and diced
  • salt and pepper, to taste

Cooking Procedures :

  1. Heat oil in a pan over medium heat. Sauté garlic, onion and tomatoes until soft and wilted.
  2. Add ground meat and cook until lightly browned for about 3 minutes. Season with salt and pepper. Pour in water and bring to a boil.
  3. Lower the heat and then add diced potatoes. Cook until tender. Correct seasonings. Simmer for another 2 minutes.
  4. Remove from heat. Transfer to a serving dish. Serve hot.
 Resulta ng larawan para sa picadillo

Munggo Guisado Recipe

Ingredients :

  • 1 cup munggo (mung beans)
  • 3 cups water
  • 1 tbsp. vegetable oil
  • 1/2 lb. pork, sliced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 pcs. Chinese sausage, cubed (optional)
  • 2 cups water or broth
  • 1 tbsp. patis (fish sauce)
  • salt to taste
  • 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

  1. Boil mung beans in water until soft and easily mashed. Set aside.
  2. In a pan, heat oil. Cook pork until it turns slightly brown.
  3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
  4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
  5. Pour in water or broth and add boiled mung beans.
  6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
  7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Resulta ng larawan para sa Monggo Guisado

Embutido Recipe (Filipino Style Meatloaf)

Ingredients :

  • 1 lb. ground pork
  • 1/2 cup finely chopped carrots
  • 1 cup (6 slices) finely chopped (sweet or cooked) ham
  • 3 tbsp. minced green bell pepper
  • 3 tbsp. minced red bell pepper
  • 1/3 cup sweet pickle relish
  • 1/4 cup raisins
  • 3 whole eggs
  • 1/2 cup grated cheddar cheese
  • dash of liquid seasoning
  • salt & pepper, to taste
  • 1 tbsp. cornstarch
  • slices (wedges) of hard-cooked eggs (see recipe)
  • slices (wedges) of Vienna sausage
  • aluminum foil, 10″ x 12″ sizes

Cooking Procedures :

  1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
  2. In a bowl, combine all the ingredients and mix until well blended.
  3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
  4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
  5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
  6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
  7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
  8. Refrigerate unused embutido.

 

Filipino Embutido

Crispy Potato Chips Recipe

Making crisps at home is fun and easy especially if you have a deep fryer. Experiment with the shape and thickness of the potatoes, you may like them thicker or thinner, and you can use kumara (sweet potato) too. I use olive oil but you can use other oils.

Image result for potato chips

Ingredients
Serves: 4 

  • 4 medium potatoes, peeled and sliced paper-thin
  • 3 tablespoons salt
  • 4 cups (1 litre) oil for deep frying.

Directions
Prep:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Slice potatoes to your desired thickness and place them into a bowl of cold water as you slice. Drain and rinse, then refill the bowl with water and add the salt.
  2. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
  3. Heat oil in a deep-fryer to 185 C. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba.

When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition.

Image result for yakisoba

Ingredients
  • 3 shiitake mushrooms
  • ½ onion
  • 1 carrot
  • 2 green onions
  • 4 cabbage leaves
  • ½ – ¾ lb sliced pork belly (or your choice of meat and/or seafood)
  • 1-2 Tbsp oil
  • Freshly ground black pepper
  • 8 Tbsp.* yakisoba sauce or make homemade (or the seasonings that comes with the yakisoba package)
  • 1 pkg Yakisoba Noodles
Toppings (optional)
Instructions
  1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
  2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
  3. Add the onion (and other hard vegetable) and cook until wilted.
  4. Add the rest of (soft) vegetables and stir fry until they are soft.
  5. Add black pepper and 3 Tbsp. of yakisoba sauce.
  6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
  7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
  8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
  9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.

How To Make Pasta Carbonara

This simple Roman pasta dish derives its name from ‘carbone’ meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig’s cheek, but since its not easily available, the chef has used bacon instead.

 Image result for carbonara

Instructions:

  1. In a large pan or a saucepan, heat the olive oil and fry the bacon till crisp. Set aside.
  2. In a mixing bowl, beat the whole eggs and the yollk well. Stir in the grated cheese and set aside.
  3. Boil the spaghetti in abundant salty water. Drain the pasta, reserving some of the cooking water.
  4. In another saucepan, toss the pasta with the egg mixture, bacon and any fat rendered from cooking the bacon, over very low heat.
  5. Make sure that the individual strands of pasta are all coated properly with the mixture. Season with salt, add the pasta water, give it a quick toss, and remove right away from the heat.
  6. The sauce should have a creamy texture, which will be lost if the pasta remians on the fire for too long.
  7. The idea is to cook the egg with the heat of the pasta, and not with the heat of the fire.
  8. Serve right away with lots of pepper, freshly crushed in a pepper mill, and more Parmesan if desired.
  9. Words from the chef
    Many of us believe that carbonara is a cream sauce. It is not! The creaminess of the sauce comes from eggs and cheese. If you add cream, you’ll have different pasta altogether. A good one, I’m sure, but definitely not a carbonara.

Tortang Carne (Ground Beef Omelet)

Ingredients :

  • 1 lb. ground beef
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tomatoes, chopped
  • 1/4 tsp. sugar
  • salt and pepper
  • 2 potatoes, peeled and diced
  • 1/2 cup water (optional)
  • 4-6 eggs, at room temperature
  • oil, for fryCooking Procedures :
    1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.
    2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.
    3. Season with sugar, salt and pepper.
    4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).
    5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.
    6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.
    7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.
    8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake.)
    9. Transfer to a serving plate.

Image result for Tortang Carne (Ground Beef Omelet)

 

Lechon sa Hurno (Oven Roasted Pork)

Ingredients :

  • 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice)
  • saltCooking Procedures :
    1. Preheat oven to 350°F. Prepare a roasting pan.
    2. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog’s head (if using) to protect from burning.
    3. Brush skins with fat drippings from the pan every 10 minutes during the last hour, making the skin crisp.
    4. Increase oven heat to 450°F. Roast pork for about 20 to 30 minutes more or until golden brown. The skin should be crispy. Internal temperature reading is 170°F.
    5. Remove from the oven. Cover with foil and let stand for 5 minutes.
    6. Cut into serving pieces and place into a serving platter. Serve with sauce of your choice. Enjoy!

 

Pork Barbecue I

Ingredients :

  • 1 lb. pork, cut into cubes
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1/2 cup banana ketchup
  • 6 to 8 cloves garlic, minced
  • 1 tbsp. calamansi juice
  • 1 tbsp. packed brown sugar
  • 1/2 tbsp. salt
  • 1/2 tsp. pepper
  • bamboo sticks, for skewerCooking Procedures :
    1. Combine vinegar, soy sauce, catsup, garlic, calamansi juice, brown sugar, salt and pepper in a small bowl.  Stir to blend well.
    2. Add pork cubes onto the marinade.  Marinate meat for an hour, the least or over night, in the refrigerator.
    3. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night).  This prevents the sticks in burning while grilling.
    4. Skew pork in bamboo sticks.  If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
    5. Preheat grill over medium heat.
    6. Grill and baste pork until well cooked.
    7. Transfer to a serving platter.
    8. Serve with your favorite sauce. Enjoy!

Image result for Pork Barbecue I