The Latest




Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG (Vetsin)


Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.



Ingredients:


1 kg. of goats meat


1/2 bottle of green olives


1/2 can of green peas


2 cans of liver spread


1 can of tomato sauce


salt and pepper to taste


1/2 cup of bread crumbs


1 tbsp. of Worcestershire sauce


1 tbsp. of Tabasco sauce


2 tbsp. of olive oil


2 tbsp. of Achuete coloring


1 bay leaf


4 potatoes cut in cubes


1 carrot medium sized but in cubes


2 sweet red pepper


half tsp. of minced garlic



Cooking procedure:


1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.


2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.


3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.


4. Add the remaining ingredients and serve after simmering for five minutes.


Can serve up to 10 persons.

Photo via [Flickr]






Leche Flan is one of my favorite dessert, and here is the recipe for you to try it.



Ingredients:

* 10 egg yolks

* 1 can (390g) condensed milk

* 1 can (390g) evaporated milk

* 1 teaspoon of vanilla extract



The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

 



Cooking procedure:

1. Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.

2. Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds.
3. Blend well the evaporated milk, condensed milk, egg yolks and vanilla.

4. Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.

5. Cover moulds individually with aluminum foil.

6. Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.

7. Let cool then refrigerate.
















The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.


When I and my siblings were young, my Mom occasionally cooks this dish and we loved it. Few days ago she cooked this dish again and I want to share it with all the visitors here.



Ingredients and cooking procedure after the jump.







Ingredients:

Ampalaya leaves

4 cloves of garlic

1 medium onion

1 small can sardines with tomato sauce

2 Tbps. of Patis (Fish sauce)

Vegetable oil

2 cups of water

Salt to taste



Cooking Procedure:

* Put vegetable oil in a casserole, sautÈ garlic, onion.

* Pour sardines and cook for few minutes.

* Add Ampalaya leaves, salt.

Lumpia Sauce Recipe



Ingredients and cooking procedure after the jump.



 

Ingredients:

1 head garlic crushed

1 tbsp. Vegetable oil

3 tablespoons cornstarch

1/4 cup brown sugar

1/3 cup Soy sauce

1 1/2 cups water

Salt and Pepper to taste



Cooking procedure:

1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.

2. Fry garlic until brown and set aside.

3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.

4. Top it with the fried garlic. 



Tips: If you can't find brown sugar, white is fine.