This Special lomi recipe is cooked with pork strips, kikiam, fishballs, chicharon and chicken liver, herbs and spices. This is just the best lomi recipe ever.

Ingredients:

• 1/2 kilo lomi noodles (washed thoroughly to remove too much saltiness and after taste)
• 3 cloves garlic, crushed and minced
• 1 medium onion, minced
• 1/4 lb cooked Kikiam (quekiam), sliced
• 1/4 lb pork, sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 3 tablespoons cassava flour diluted in 3 tablespoons water
• 1/4 lb fish balls
• 1/4 lb pig’s liver, sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 1 cup chicharon (pork cracklings or pork rinds), pounded
• 1 piece raw egg, beaten
• 2 tablespoons onion leeks or scallions, chopped (optional)
• 3 to 6 pieces quail boiled eggs (optional)
• 2 tablespoons cooking oil

Note: If lomi noodles is not available you may substitute with miki noodles.

Instructions:

• Heat a cooking pot then pour-in cooking oil.
  When the oil is hot enough, sauté the garlic and onions.
• Put-in the sliced pork and cook until the color turns medium brown.
• Add-in the liver then cook for 2 minutes.
• Add fish sauce and soy sauce then stir.
• Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)
• Put-in the cooked meatballs, fishballs and kikiam then simmer for 3 minutes.
• Add-in the ground black pepper and lomi noodles then cook for 5 to 6 minutes.
• Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.
• Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.
• Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.
• Serve hot. Enjoy!

MEATBALLS IN HONEY BUFFALO SAUCE

These meatballs are soft inside and a bit crunchy outside. Savory, hot and spicy! So yummy-licious!

Ingredients:

Meatballs

• ½ kilo ground pork
• 2 eggs
• 1 cup panko breadcrumbs
• 1 medium potato, peeled and grated
• 1 medium onion, minced
• 1/2 cup milk (evaporated milk)
• 1 tablespoons sugar
• 1 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoons chili powder
• 1/2 teaspoons paprika
• 1/4 teaspoons black pepper

Honey Buffalo Sauce:

• 1 (200g) regular pack Hunts tomato Tomato sauce

• 1/4 cup (+ 1 tablespoon) honey
• 2-3 tbsp pineapple mango jam (optional)
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch (diluted in 4 tbsp water)
• 1 tsp cayenne pepper powder
• 1 tbsp garlic powder
• 1 tsp hoisin sauce (optional)
• ½ tsp worcestershire sauce (optional)
• 1 tbsp sesame oil
• 4 cups of water (1 cup= 236 ml)
• 1 tbsp fish sauce
• salt and pepper
• 1 tbsp to 1/4 cup hot sauce (adjust to your spicy level)

INSTRUCTIONS:

For the meatballs:
In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size, about the size of 1 teaspoon. Place it in tray and freeze for 10 minutes to set before frying. Deep Fry it in oil until lightly golden brown about 5-10 minutes. Drain from oil and set aside.

For the buffalo Sauce:
In a pan, add all of the Honey Buffalo Sauce Ingredients and stir to combine (Add hot sauce according to your preference, I’m not so into hot and spicy food so I added very little just to add flavor.) Add meatballs and cook.

Cover and cook on medium to low heat for 20 minutes, gently stirring until sauce is thick. Adjust salt, pepper to taste and stir in additional hot sauce and add sesame oil.

Ready to serve and enjoy!

Source: http://www.mamasguiderecipes.com

Ginisang Gulay is a simple sauteed vegetable dish. It is composed of eggplant, squash, okra, amapalaya (bitter gourd), and string beans. The combination of vegetables resembles a Filipino dish called Pinakbet.

Ingredients

• 1 medium bitter gourd (ampalaya), cored and sliced
• 6 to 8 pieces okra
• 1 cup sliced tomatoes
• 8 pieces string beans sliced in 2 inch pieces
• 1 medium Chinese eggplant
• ¾ cups vegetable broth
• 1 medium yellow onion, sliced
• 1½ cups cubed calabaza squash
• 4 cloves garlic, crushed
• salt and pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a pan.
2. Saute garlic and onion.
3. Add the tomato when the onion gets soft. Cook for 2 minutes.
4. Add the calabaza squash. Stir and cook for another 2 minutes.
5. Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes.
6. Pour the vegetable broth. Cover and cook for 5 to 7 minutes.
7. Remove the cover. Add salt and pepper to taste.
8. Transfer to a serving plate. Serve and enjoy!

Kalabasa Soup with Ampalaya Leaves

It is the time of year wherein pumpkin gets a lot of attention. This time, we will not make the traditional pumpkin soup. Instead, I will show you how to cook a very simple soup using butternut squash with a Filipino twist — I call this Kalabasa Soup with Ampalaya Leaves.

Ingredients

• ½ medium butternut squash; peeled, seeds removed, and cubed
• 3 cups chicken broth
• 3 cups water
• A bunch of Ampalaya (bitter melon) leaves
• 1 medium yellow onion, sliced
• ½ teaspoon garlic powder
• Salt to taste

Instructions

1. Combine chicken broth and water in a cooking pot. Bring to a boil.
2. Add the onion and butternut squash. Boil for 20 minutes.
3. Put-in the garlic powder. Stir
4. Put-in the ampalaya leaves. Cook for 5 minutes.
5. Add salt to taste. Serve.
6. Share and enjoy!

Cheesy Broccoli Soup

Here is another vegetable soup recipe that you might be interested in. Cheesy Broccoli soup is a thick soup made from chopped broccoli, fresh milk, and grated sharp cheddar cheese.

Ingredients

• 2 tablespoons butter
• ¼ cup chopped onion
• ⅛ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 2¾ cups milk
• ¾ cups sharp cheddar cheese, grated
• 8 ounces broccoli, chopped

Instructions

1. Heat a cooking pan and put-in the butter. Let the butter melt.
2. Add-in the onions and cook until it becomes soft.
3. Put-in the flour and stir while cooking.
4. Pour-in the milk and let boil. Simmer for 2 minutes in medium heat.
5. Add the ground black pepper and stir.
6. Put-in the broccoli then cook for 3 to 5 minutes.
7. Add the cheese and stir until it melts.
8. Turn off the heat and transfer to a serving bowl.
9. Serve hot. Share and enjoy!

Seafood Bicol Express is a dish composed of fresh shrimp, squid, and mussels. These are cooked in coconut milk along with sautéed garlic, ginger, and onion. The addition of lots of chili peppers and shrimp paste made this dish extra spicy, tasty, and special.

Ingredients

• 1 lb. mussels, cleaned
• 6 ounces medium sized squid, cleaned
• ½ lb. shrimp shell and head on
• 2 cups coconut milk
• 2 tablespoons shrimp paste (bagoong alamang)
• 2 thumbs ginger, minced
• 3 cloves minced garlic
• 1 medium yellow onion, chopped
• 6 to 10 pieces Thai chili pepper
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot.
2. Once the gets hot, saute garlic, onion and ginger.
3. Pour the coconut milk into the pot. Let boil.
4. Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes.
5. Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 to 5 minutes while occasionally stirring.
6. Add ground black pepper. Stir.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

Relyenong Tahong (Stuffed Mussels)

Relyenong Tahong or Stuffed Mussels make a great appetizer.  Instead of frying, we will bake these stuffed mussels. It saves us some cooking oil and some clean-up time too. It also helps melt all the fat from the pork and bacon, which is better. I enjoyed this dish with warm steamed rice and banana ketchup – this is how I usually eat this type of dishes even when I was a kid.

Ingredients

• 1 lb. ground pork
• 16 to 20 pieces mussels, cleaned and other shell removed
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 6 strips bacon, chopped
• 2 tablespoons chopped parsley
• ½ cup shredded sharp cheddar cheese
• 1 egg
• ½ teaspoon salt
• 1 /4 teaspoon ground black pepper

Instructions

1. In a mixing bowl, combine all the ingredients. Mix well until everything is blended.
2. Scoop around 1 to 1½ tablespoons of mixture and stuff it into the mussels. Do this step until all the mussels have stuffings.
3. Arrange the stuffed mussels on a baking tray.
4. Preheat oven to 370F.
5. Place the tray with stuffed mussels in the oven. Bake for 30 to 40 minutes.
6. Remove from the oven and arrange in a serving plate.
7. Serve with banana ketchup.
8. Share and enjoy!

Tinolang Tahong Recipe

Tinolang Tahong is a mussel soup recipe with ginger and spinach. This recipe is inspired by a famous Filipino soup dish called tinolang manok or chicken tinola — which uses chicken, green papaya wedges, and chili pepper leaves. This mussel soup recipe is simple, budget-friendly, and delicious. This is also quick to prepare.

Ingredients

• 1 lb. mussels (tahong), cleaned
• 2 cups spinach
• 2 tablespoons ginger, julienned
• 1 medium yellow onion, sliced
• 5 cloves garlic, pounded
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 3 cups water
• 2 tablespoons cooking oil

Instructions

1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil.
5. Add salt and pepper. Stir and cook for 8 to 10 minutes.
6. Put-in the spinach. Turn the heat off and cover the pot.
7. Allow the residual heat to cook the spinach.
8. Transfer to a serving plate.
9. Serve. Share and enjoy.

source: panlasangpinoy.com

Tinola Chicken Mami is an interesting dish to try. You might not have an idea yet on how it taste like, so I will describe it briefly. It is a delicious and healthier chicken mami version that taste like chicken tinola. You can have it anytime of the day.

Ingredients

1 lb. Boneless chicken breasts

1 lb. fresh Miki noodles

1 cup fresh malunggay leaves

3 thumbs ginger, julienne

3 boiled eggs

½ small green papaya, sliced into strips

1 medium yellow onion

8 cloves garlic, pounded

1 Knorr chicken cube

5 cups water

6 tablespoons cooking oil

2 to 3 tablespoons fish sauce (patis)

¼ teaspoon ground black pepper

Instructions

• Boil 8 cups water in a cooking pot.
• Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30 seconds. Remove the Miki noodles from the cooking pot, drain the water, and arrange the noodles in individual bowls.
• On a clean cooking pot, start to heat the oil. Add the garlic immediately while the oil is heating-up and let it brown while stirring. Continue to cook in medium heat until all the garlic pieces are medium brown. Remove the garlic from the pot. Set aside.
• Using the remaining cooking oil in the pot, saute onion and ginger. Add the ground black pepper. Cook until the onion is soft.
• Pour water. Let boil. Add the chicken breasts. Cover and cook in medium heat for 35 minutes.
• Remove the chicken and put in a clean plate. Let it cool down. Shred the chicken and set it aside.
• Add the chicken cube and green papaya into the cooking pot. Cover and cook for 10 minutes.
• Add the malunggay leaves and fish sauce. Cook for 3 to 5 minutes.
• Arrange the shredded chicken and egg on each bowl with noodles. Pour-in the soup with papaya and malunggay. Top with fried garlic.
• Serve. Share and enjoy!

Binakol na Manok Recipe

This is a recipe for binakol na manok. It is a healthy chicken soup dish that resembles tinola, except that this is cooked using “buko”. I am referring to young coconut water along with the buko meat. Binakol is a popular dish in Western Visayas, specifically in the province of Aklan and the nearby provinces.

Ingredients

1½ lbs. chicken, sliced into serving pieces

4 cups young coconut water

1 cup young coconut meat

1 cup hot pepper leaves

1 bunch lemongrass

1 large plum tomato, cubed

1 bunch scallions, cut into 3 inch length pieces

1 medium potato, cubed

1 medium yellow onion, chopped

3 thumbs ginger, crushed

1 Knorr chicken cube

1½ teaspoons salt

¾ teaspoon ground black pepper

Instructions

• Rub salt and pepper all over the chicken. Let it stay for 15 minutes.
• Arrange the chicken, onion, tomato, ginger, and young coconut water in a pot. Turn on the heat. Let boil.
• Put the lemongrass in the pot. Cover. Cook in low heat for 40 minutes.
• Add the potato. Cover and then cook for 10 minutes.
• Put the scallions, hot pepper leaves, and young coconut meat. Stir. Cook for 5 minutes.
• Transfer to a serving bowl. Serve.
• Share and enjoy!

Sinampalukang Manok Recipe

Sinampalukang Manok is a sour soup dish composed of chicken , vegetables, and tamarind leaves. This chicken soup recipe is similar to Sinigang. The only difference is the use of tamarind leaves.

Ingredients

1 to 1½ lb chicken, sliced into serving pieces

2 cups fresh spinach

3 medium tomatoes, quartered

2 tablespoons fish sauce

1½ cups tamarind leaves

½ lb long green beans (or string beans)

1 medium Chinese eggplant sliced

1 medium onion, sliced

1 tablespoon sinigang mix (optional)

1 chicken bouillon

3 tablespoons cooking oil

3 to 4 cups water

Instructions

• Heat oil in a cooking pot.
• Saute onion and tomatoes.
• When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown.
• Pour-in the fish sauce, and then add chicken bouillon. Stir.
• Pour-in water and let boil.
• Add tamarind leaves and sinigang mix powder. Simmer until chicken becomes tender.
• Add the eggplant and long green beans. Cook for 5 to 8 minutes.
• Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the residual heat to cook the spinach.
• Transfer to a serving bowl. Serve.
• Share and enjoy!

Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Ingredients

• 16 oz. (473 ml) cold heavy whipping cream
• 7.6 oz. (225 ml) table cream or all purpose cream
• 2 (15.25 oz.) cans of fruit cocktail
• 9 tablespoons condensed milk
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino cherries
• 3 tablespoons crushed Graham

Instructions

• Drain the fruit cocktail by pouring each can in a strainer. Set aside.
• Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).
• Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.
• Arrange a layer of Graham crackers at the bottom of a wide 8×8 baking pan.
• Pour-in half of the whipping cream mixture. Spread.
• Create another layer by adding half of the fruit cocktail. Spread.
• Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
• Arrange the remaining fruit cocktail on top and add some cherries.
• Sprinkle the crushed Graham on top.
• Refrigerate for 3 to 5 hours. Serve.
• Share and enjoy!

Yema Ball Recipe

Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time. Yema Balls are ball-shaped yema that are perfect for dessert.

Ingredients

• 3 tbsp unsalted butter
• 1 can (14 ounces) condensed milk
• 3 egg yolks
• 3 tbsp peanuts, chopped

Instructions

• Place the butter in a heated saucepan and allow to melt
• Stir-in the condensed milk and allow to cook for 3 minutes
• Add the egg yolks then continue stirring for 2 minutes
• Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved.
• Turn-off the heat and allow the mixture to cool down
• When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a sphere (ball shape).
• Transfer to a serving dish and apply your desired presentation
• Serve. Share and Enjoy!

Leche Flan Recipe

Leche Flan (also known as crème carameland caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.

Ingredients

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Instructions

• Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
• Place the egg yolks in a big bowl then beat them using a fork or an egg beater
• Add the condensed milk and mix thoroughly
• Pour-in the fresh milk and Vanilla. Mix well
• Put the mold (llanera) on top of the stove and heat using low fire
• Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
• Spread the caramel (liquid sugar) evenly on the flat side of the mold
• Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
• Cover the top of the mold using an Aluminum foil
• Steam the mold with egg and milk mixture for 30 to 35 minutes.
• After steaming, let the temperature cool down then refrigerate
• Serve for dessert. Share and Enjoy!

Liver might not be the most appetizing ingredient, but there are ways to make this pleasurable. Grilled Liver Bistek is a dish composed of grilled pork liver cooked bistek tagalog style. It is tasty and great with rice.

This is a liver steak with sauce recipe called Grilled Liver Bistek.

Ingredients

• 1 lb. Pig’s liver
• 1 medium yellow onion, sliced into rings
• 3 cloves garlic, crushed and minced
• ½ lemon
• 3 tablespoons soy sauce
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ teaspoon sugar
• 1 cup water
• 3 tablespoons cooking oil

Instructions

• Grill the liver for 4 minutes per side. Remove from the grill and then slice into strips.
• Heat oil in a pan.
• Sauté the garlic and onion
• Once the onion gets soft, add the grilled liver slices. Stir and cook for 2 minutes.
• Add salt, pepper, soy sauce, and water. Stir and let boil.
• Add sugar. Set heat to medium and continue to cook until the sauce reduces to half.
• Transfer to a serving bowl. Serve with warm rice.
• Share and Enjoy!

Pork Menudo

In almost every Philippine town fiestas or gatherings, Pork Menudo can be seen in the dining table. This is one of the favorite “putahe” (dish) served and this was the reason why different variations of this dish existed. Many Pork Menudo recipes include hotdogs (pinoy red hotdogs), green peas, or garbanzos and others would add sun dried raisins too. I think that it is a regional thing because almost different provinces have their own version.

This is a recipe for basic pork menudo. It is a delicious dish that makes use pork, liver, and vegetables such as carrot and potato.

Ingredients

• 2 lbs. pork
• ¼ lb. pig liver
• 1 cup potatoes, diced
• 1 medium carrot, cubed
• ½ cup soy sauce
• ½ piece lemon
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sugar
• ¾ cup tomato sauce
• 1 cup water
• 4 pieces hotdogs, sliced diagonally
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay leaves
• Salt and pepper to taste

Instructions

• Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
• Heat oil in a pan
• Saute garlic and onion.
• Add the marinated pork. Cook for 5 to 7 minutes.
• Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an hour depending on the toughness of the pork. Note: Add water as necessary.
• Add-in the liver and hot dogs.Cook for 5 minutes.
• Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
• Serve. Share and enjoy!

Chicken Afritada Recipe

Here we are with another delicious tomato-based chicken dish that will surely capture your attention: Chicken Afritada. This might be an everyday dish served in Filipino households; however, having the complete ingredients and putting some love in your cooking will definitely turn this ordinary dish into something extra-ordinary.

Ingredients

• 2 lbs chicken, cut into serving pieces
• 1 large potato, quartered
• 1 large carrot, sliced
• 1 large bell pepper, sliced
• 1 cup green peas
• 8 ounces tomato sauce
• 4 cloves garlic, minced
• 4 pieces hotdogs, sliced
• 1 medium onion, diced
• 1¼ cups chicken broth or stock
• 2 pieces dried bay leaves
• 1 teaspoon granulated white sugar
• 4 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

• Pour-in cooking oil in a cooking pot or casserole then apply heat.
• Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
• Remove the chicken from the cooking pot.
• On the same cooking pot, sauté garlic and onions.
• Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
• Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
• Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
• Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.
• Turn-off heat then transfer to a serving plate.
• Serve with steamed rice. Share and enjoy!

This is a recipe involving crayfish. It is also known as crawfish and freshwater lobster. The dish is called Crawfish in Coconut Milk with Spinach. It is tasty and rich dish that is best paired with nothing but rice. This cooking method is known as “Ginataan” in Filipino.

Ingredients

• 3 lbs. crawfish, steamed
• 4 cups (2 cans) coconut milk
• 5 pieces long green chili
• 3 cups fresh spinach
• 3 tablespoons shrimp paste
• 1 medium onion, minced
• 3 cloves garlic, crushed and chopped
• ⅛ teaspoon powdered black pepper or white pepper
• 3 tablespoons cooking oil

Instructions

• Heat oil in a cooking pot
• Sauté onion and garlic until the onion turns translucent
• Add the shrimp paste. Stir and cook for 30 seconds.
• Pour the coconut milk in the pot. Let boil. Cover and cook in medium heat until it reduces to half.
• Add the chili and crawfish. Stir and cook for 5 minutes while stirring every minute.
• Slide-in the spinach and add the pepper powder. Cook for 2 minutes.
• Transfer to a serving bowl. Serve with warm white rice.
• Share and enjoy!

Nutrition Information

Serving size: 6

Lemon Garlic Butter Salmon Recipe

A simple salmon dinner such as lemon garlic butter salmon is all I needed to be able to relax and bring back all the energy that were consumed during the day.

Ingredients

• 4 pieces salmon fillet
• ¾ cup salted butter
• 4 sprigs thyme
• 2 teaspoons garlic powder
• 1 teaspoon salt
• ⅛ teaspoons ground black pepper
• 2 tablespoons canola oil
• 1 fresh lemon

Instructions

• Combine salt, ground black pepper, and garlic powder in a small bowl mix well.
• Arrange the salmon fillet in a plate. Rub the garlic powder mixture all over the salmon. Let it stay for 10 to 15 minutes.
• Melt the butter in a pan. Add the oil. Set the heat between low and medium.
• Gently add the salmon fillet and thyme in the pan. Do not use high heat when cooking with butter because it has a tendency to get burnt quickly. Cook each side of the salmon fillet for 7 to 10 minutes (in low to medium heat) or until the fish starts to brown.
• Remove from the frying pan. Arrange in individual plates. Squeeze lemon juice on top.
• Serve with white or brown rice and salad.
• Share and enjoy!

Nutrition Information

Serving size: 4

Tuna Casserole Recipe

This tuna pasta recipe is quick and easy to prepare. All you need to do is mix the ingredients and then bake. Most of the ingredients for this recipe are common.

Ingredients

• 1 pack (12 ounces) gemelli or any short-cut noodles, cooked
• 2 cans (5 ounces each) tuna, drained
• ½ cup yellow onion, chopped
• 1 to 2 cups fresh mushrooms, chopped
• 1 cup french fried onions, crushed
• 2 cups sharp cheddar cheese, shredded
• 1 cup green peas, frozen
• 2 cans (11 ounces) condensed cream of mushroom soup
• 1½ teaspoons salt

Instructions

• Preheat oven to 400 degrees Fahrenheit
• Combine noodles, tuna, green peas, onion, and mushrooms in a large mixing bowl. Mix well
• Sprinkle salt, pour-in condensed cream of mushroom soup, and add 1 cup cheese.
• Toss until all the ingredients are properly distributed.
• Transfer the mixture to a baking dish and top with crushed french fried onions and remaining cheese.
• Bake for 18 to 22 minutes.
• Serve. Share and enjoy!

Nutrition Information

Serving size: 6

Shrimp Alfredo Pasta with Scallops can be made using spaghetti or fettuccine. It will depend on your preference or on the availability of the ingredient in your pantry at the moment. This Alfredo pasta is easy and simple. It makes use of our thick Alfredo sauce recipe that uses heavy cream.  The shrimp and scallop combination works well for this pasta dish. Make sure that the shrimp is pan fried and the scallops are seared before adding the sauce for best results.

Ingredients

1 lb spaghetti or fettuccine

½ lb scallops

1 lb large shrimp, deveined and shell removed

6 tablespoons butter

2 cups heavy cream

1 cup grated Parmesan cheese

3 tablespoons olive oil

½ teaspoon minced garlic

salt and pepper to taste

Instructions

• Cook spaghetti or fetuccine according to package instructions. Set aside.
• Heat the oil in a pan. Once the oil starts to heat-up, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pan and set aside.
• Sear the scallops in medium heat for 2 minutes per side.Remove from the pan including the liquid that comes from it.
• On the same pan, melt the butter, and then cook the garlic until light brown.
• Pour the heavy cream in the pan and then stir. Cook between low to medium heat for 5 minutes.
• Add the shrimp and scallops. Stir and cook for 3 minutes more.
• Add the Parmesan cheese and turn off the heat. Add salt and pepper if needed.Stir.
• Top the sauce over the spaghetti or you can add the spaghetti on the pan and then give and toss.
• Serve. Share and enjoy!

Smoked Salmon Pasta

Smoked Salmon Pasta is one of the tastiest pasta dishes that I ever had. It is because of its white sauce, which is composed of Alfredo sauce and chopped smoked salmon. It is heavenly! The other thing that made me love this dish more is its ease in preparation. Adding more Parmesan cheese and a bit of red chili flakes makes this Smoked Salmon Pasta a perfect dish, as far as I am concerned. Oh, and I did have this with garlic bread, which I think is awesome.

Ingredients

1 lb. spaghetti noodles

2 ½ cups Alfredo sauce

10 oz. smoked salmon

¼ cup grated Parmesan cheese

¼ teaspoon red pepper flakes (optional)

Instructions

• Cook the spaghetti noodles according to package instruction. Set aside.
• Prepare the Alfredo sauce by following the recipe on the link above. You will need 2 servings of Alfredo sauce for this Smoked Salmon Pasta Recipe.
• Chop the smoked salmon into small pieces. Add the chopped salmon in the cooking pot with the Alfredo sauce. Stir and continue to cook for 2 minutes.
• Arrange the spaghetti noodles in a serving plate. Pour the smoked salmon Alfredo sauce over the noodles and top with Parmesan cheese and red pepper flakes.
• Serve. Share and enjoy!

Filipino Chicken Macaroni Salad Recipe

Ingredients

1 lb. elbow macaroni

1 lb. chicken

¾ cup light mayonnaise

1 (20 oz.) can pineapple tidbits, drained

¾ cup minced carrots

¾ cup raisins

1 cup shredded sharp cheddar cheese

¼ teaspoon garlic powder

4 cups water

Salt and pepper to taste

Instructions

• Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
• Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
• Cook the elbow macaroni according to package instructions. Drain and then set aside
• In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
• Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
• Add the cheese. Gently toss.
• Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
• Transfer to a serving plate.
• Serve. Share and enjoy!

]]> http://pinoytimes.ca/2016/08/the-main-ingredient/kuya-bongs-kusina-20/feed/ 0 http://pinoytimes.ca/2016/07/the-main-ingredient/kuya-bongs-kusina-19/ http://pinoytimes.ca/2016/07/the-main-ingredient/kuya-bongs-kusina-19/#comments Wed, 20 Jul 2016 16:27:00 +0000 nenette http://pinoytimes.ca/?p=5920 Apple Glazed Pork Chop

Apple Glazed Pork Chop is a comforting pork chop recipe that you can prepare on regular days for either lunch or dinner. This recipe makes ordinary pork chop stand out and adds some excitement to your taste buds.  This apple glazed pork chop recipe is tailored for people who don’t like their food to be too salty. You can always add salt if you think that this dish needs more.

I started out by pan frying the pork chop in cooking oil. You can use canola or vegetable oil for this recipe. Make sure that you do not over fry the pork chop so that it won’t get tough. It will also help to have thicker slices of pork chops so that the center will remain juicy and tender.

Not all pork chops are tender. If this is the case, you will need to simmer the pork chop in apple juice (and you can even add some water) for a longer time until it becomes tender. If you think that the dish needs more thyme, rosemary, and oregano, try to add a pinch of each.

Ingredients

4 pork chops

1 cup apple juice

3 pieces apples, thinly sliced

1 medium onion, sliced

1/8 cup dark brown sugar

2 tablespoons butter

a pinch of dried thyme

a pinch of dried rosemary

a pinch of dried oregano

1/4 cup cooking oil

1 teaspoon salt

1/2 teaspoon ground black pepper

Cooking Procedure

• Run salt and pepper on the pork chop. Let stand for 15 minutes.
• Heat the cooking oil in a pan.
• Pan Fry both sides of the pork chop until it turns brown. Remove excess oil.
• Pour-in the apple juice. Let boil.
• Add rosemary, oregano, thyme, and half of the brown sugar. Simmer for 15 minutes (add extra apple juice as necessary). Turn the heat off when the sauce reduces.
• Heat a separate skillet and then put in the butter.
• Add the onion, apples, and remaining sugar. Stir and then cook for about 5 minutes.
• Arrange the pork chop in a serving plate and then top with the apples and onion.
• Serve. Share and enjoy!

Country Fried Breaded Pork Chop

One way to dress-up pork chops and make them more appealing is to fry them country style. They might look simple; it is because they really are. Aside from being simple, here are some of the reasons why you should try country fried breaded pork chop:

• Breaded Pork Chop taste good
• It takes less than 30 minutes to prepare
• The ingredients are not hard to find
• Some uncommon ingredients have common substitutes
• The texture is awesome. Its juicy in the inside while crispy in the outside (if done the correct way)
• It is visually appealing to the kids.
• Kids love fried food; they would definitely love this
• This can be paired with any side dish (it will even do without any)
• It goes well with your favorite banana ketchup
• It taste good with KFC style gravy
• It even tastes great with Asian Dipping Sauce
• You can have it with your own Home Made Mashed Potatoes

Ingredients

2 lbs pork chops (about 4 to 5 pieces)

1½ tablespoons seasoned salt (or table salt)

¾ cup Panko breadcrumbs (or ordinary bread crumbs)

½ cup all-purpose flour

1 teaspoon salt

1 piece raw eggs

½ teaspoon ground black pepper

1 teaspoon beef broth powder

1½ cups cooking oil

Instructions

• Clean the pork chops and pat dry using paper towels.
• Rub seasoned salt around each chop and place inside the fridge. Allow to sit for at least 3 hours.
• Beat the egg and whisk-in salt and pepper. Set Aside.
• Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small freezer bag or deep container and mix well to distribute the ingredients. Set Aside.
• Heat frying pan and pour-in cooking oil.
• Dip each chop in the egg mixture making sure that all the areas are covered then dredge in flour-bread crumbs mixture.
• When the oil is hot enough, pan-fry the pork chops in medium heat. Cook each side until the color turns golden brown (about 5 to 7 minutes depending on the thickness of the cut).
• Turn off the heat and transfer the cooked pork chops in a plate lined with paper towel.
• Serve with steamed vegetables and rice or mashed potatoes.
• Share and enjoy!

Tortang talong or eggplant omelet has always been my go to dish when I do not like to eat meat, but want something decent and quick to prepare. I enjoy eating it with rice and banana ketchup. Tortang Talong with Crabmeat is even better because it has the good taste and texture of eggplant omelet plus the crabmeat.

This dish is quite easy to prepare. The video will show you the exact steps that I did, while the recipe below will show you the exact measurements of the ingredients. If you are doing this for the first time, note that the eggplant needs to be broiled or roasted (not boiled) before peeling off the skin. The traditional way to do it is to put the eggplant directly over fire or charcoal.

I used fresh crab meat that I got from the nearby grocery. These came from crab claws according to the details in the package. You can also use frozen crab meat as long as it has been thawed. If you are in the Philippines or any location where crabs are abundant, it is perfect to use the meat of a freshly steamed crab.

Ingredients

3 medium chinese eggplants (broiled for 12 minutes)

4 eggs

1 cup fresh crabmeat

1 medium yellow onion, chopped

¼ teaspoon salt

¼ teaspoon garlic powder

a dash of ground black pepper

8 tablespoons cooking oil

Instructions

• Heat a pan and pour-in 3 to 4 tablespoons of oil.
• Saute the onion until soft.
• Add the crabmeat. Stir fry for 2 to 3 minutes.
• Add salt, ground black pepper, and garlic powder.Cook for 1 minute. Transfer to a bowl and then set aside.
• Peel the eggplants. Make sure to completely remove the skin.
• Lay a piece of eggplant flat in a plate and then flatten it using a fork.
• Heat a clean pan and pour-in remaining oil.
• Dip the flattened eggplant in beaten egg. Put in the pan with oil to fry. Scoop some of the cooked crabmeat and spread on top of the eggplant. Pour 2 to 3 tablespoons of beaten eggs over the meat.Push or scoop hot oil over the eggplant to partially cook the egg. This will hold the crabmeat and prevent it from falling.
• After 3 minutes, turn over the eggplant using a spatula. Cook the other side for 3 to 5 minutes.
• Transfer to a serving plate. Serve!
• Share and enjoy!

Rellenong Alimasag

Rellenong Alimasag is the Filipino version of Stuffed Crabs. Crab meat is sauteed along with some vegetables, spices, and seasonings. The cooked mixture is later stuffed inside individual top shells of the crab, and fried in medium heat for a few minutes to complete the cooking process. Since the meat extracted from each piece of crab is limited, fillers such as carrots and potatoes are used. These vegetables also act as additional sources of vitamins and nutrients.

Rellenong Alimasag is best served with hot steamed white rice. As for the sauce, I really don’t want to get fancy. I use our favorite brand of banana ketchup. In case you want something different, try using sweet and sour sauce. This recipe uses blue crabs because it is the most common variety in my location. You may use different types of crabs depending on your preference. It is also possible to omit the vegetable fillers if you have additional crab meat. Some groceries sell fresh or frozen crab meats — there are also canned crab meats in the section where canned tuna are located.

Ingredients

Meat and top shell of 8 pieces steamed blue crabs

1 medium potato diced

1 medium carrot diced

1/2 cup bread crumbs

1 medium onion, minced

1 piece long green chili (siling pansigang), chopped

1 medium tomato, diced

3 teaspoons dried parsley

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons cooking oil for sauteeing

2 pieces raw eggs

1 cup cooking oil for frying

Cooking Procedure

• Heat pan and pour-in 2 tablespoons of coooking oil.
• Saute onion and tomatoes.
• Add potato and carrot. Cook for 3 to 5 minutes
• Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
• Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
• Once the temparature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
• Stuff each crab shell with the mixture.
• Heat a pan and pour-in 1 cup of oil.
• When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
• Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
• Turn off the heat and transfer to a serving plate.
• Serve. Share and enjoy!

source: panlasangpinoy.com