Pilipinas Sarap

1. Pancit Canton Palabok
2. Red Spicy Sauteed Squid Sambal

1.
1 bag of dried pancit, soaked in cold water for 15minutes
1 cup of water mix wt 2 tabled spoon of dark soy sauce, 2 table spoon of Oyster sauce (A)
1/2 cup of fish sauce
1/2 teaspoon of black pepper & Salt
1 cup of shreaded carrots
1 cup of shreaded freash corriander

Methods
Heat up wpk n add the oil. Add in the mince garlic & mince onion.
Add in A, fish sauce n bring to boiled n add in the Pancit & stir well. Reduce fire n add the black pepper & salt. Mix well n adx the cartot. Cover n let it blooms for 5 minutes. Stir n cover till serves. Serves with a huge sprinkle of Corriander n best serve wt the sauteed Spicy Squid.

2. Red Spicy Squids

2kg of Cut Fresh squids n pour some boiling water for 10 minutes and drain dry well.

20 dried chilies, soak, discatd seeds, boiled n blend to paste inc 10 big sweet Chilies, a cup of onions, cupfull of ginger & galangal. (A)
A Cup of cut bombay onions2 pcs of palm sugar
2 cups of oil.

Hea up oil n add A, stir well n add the squids. Cook till the oil seperates n add the bombay onions. Add dalt & palm sugar to taste.

Ampalaya Kalawing
Ang Saarap!

Ang Babpy Lunchoen & French Beans. Gusto naman...masarap!

Water Cress

Pilipono Beef Noodles

Ingredients:
100gm Beef Loin slice thinly
braise in soup for 2 mins
100gm beef balls braise for 2 mins
Rice Noodles blanch
Corrianders chop
Springs onions chop
Green Vege blanch n chop

Soups
1 kg beef bones n blanch firv5 minute
5 litres of boiling water
5 onions smash
2 inch gibger smash
2 cubes beef maggie stock
1/2 cup of light soya
1/4 cup of dark soya
boiled n simmer for 2 hours on reduce fire

Assemble :
Rice noodle in bowl, top with few slice of beef loin n few balls. add in veg & spring onions. pour hot soup n ready to eat. Enjoy!

KINILAW MASKARA BABOY

Adobo Baboy

Ingrediebts :
1 kg of Pork belly slice about 1 cm

A. Garlic x 1 cloves bruise
Ginger x 2 inch sbruise
Onions x 5 bulb bruise

B. 1 tablespoon black pepercorn
5 bay leave
1 stick cinnamon

C. 1 cup of water
1 cup of vineger
1 cup of dark soy sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon msg

Methods :

In a deep pot add all in putting all dry spuce bottom n add C n lastly add pork. Bring to boil n reduce fire to simmer for 45 mins. Serve wt white rice.

Optional : May add in 2 whole potatoes cut into quarters n 4 hard boil eggs too.

Fish With Fermented Black Beans
Credit : Recipe from Aunty Nosoob, year 2010. May you Rest in Peace.

Recipe s

1st Ingredients

5kgs of fish Mackersl or Sardines, scale n beheaded
2kgs of oil

Deep fry all fish with the oil.

2nd Ingredients

500gm of Fermented Black beans, soaked nto remove impurities and salt.
200gm of Fermented Black Beans who soaked n was off
200gms of onions
50gm of ginger
2 cup of the use oil
10 cups of water
1 cup of oyster sauce
1 tablespoon of brown sugar
Large deep pot

Methods :

Heat the oil and add in the onions n ginger n stir till translucebt. Add in the fish. Pour all liquid n bring to boil. Then add all the black beans and let simmer for 3 hours. Serves. No salt needed.

Fish Noodles Pilipinas Sarap Way

Soup Ingrefients :
Boiled all in a pot n simmer for 10mins on reduce fire

3 ltrs Water
50gm Dry Anchovies
100gm fish bones/head
1 k**b of fresh ginger bash
1 garlic bash
1 onion bash
1 sprig of leeks
2 large tomatoes cut halves in 6 segments
1 salted vege cut 1 cm
1 tofu cube about 1 cm each
Salt n sugar to taste

Prep :
Rice Noddles in each bowls
Add the braise n fried fish at least 3 to 5 slice each.
2 of fish ball each
Pour in soups n sprinkle with sone spring onions and corriander. Serve while steaming hot. Enjoy❤

Sardine Noddle Soup

Ingredients :

1 huge can of King Cup Sardines
1 packet of Rice Noddles
1 large onions
3 garlic
1 teaspoon pepper
Salt to taste
4 litres of water

Add all in a big pot abd bring to boil till the noddles seperate. Ready to be serves..enjoy.

Chinese Dumpling Soup Recipe

Ingredients:
1 packet dumpling wrappers, for soup
1.5 liter chicken stock, homemade or store-bought
2 to 3 stalks baby bok choy
spring onion, diced, for garnish
sesame oil, to taste
salt, for cleansing the prawn meat
corn flour, for cleansing the prawn meat

Fillings:
250 gm pork mince
100 gm prawn meat
3 shiitake mushrooms, soaked and shredded
30 gm bamboo shoots, frozen or canned, blanched in hot water then shredded
20 gm wood ears, blanched in hot water then shredded
Marinade:
2 tsp light soy sauce
½ tsp salt
½ tsp sugar
½ tsp oyster sauce
1 tsp cornflour / corn starch
½ tsp chicken powder / chicken bouillon
1 egg white
white pepper, to taste
sesame oil, to taste

Method:
Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces.

Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you’re ready to wrap dumplings.

Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won’t leak out while boiling. Repeat this step to finish wrapping with the remaining fillings.

Bring the chicken stock to a boil over high heat in a pot.

In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom.

When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt.

Sprinkle spring onion and sesame oil.

Serve.

Fried Yellow Noodles
Pancit Canton ang Prawns seafood

A
1kg Yellow noodles wadh abd drain

B
1 cup of cold prawn broth
1/2 cup of cold water
1/2 teaspoon of corn starch
1 teaspoon of black soy sauce
1teaspoon of ketchup
1 teaspoon of fish sauce
1/2 pepper
Mixed all wt the cold prawn broth

C
20 fresh prawns scalled n clean
2 eggs
Garlic mince 1 teaspoon

D
Spring onions
1/2 cup of red peppers

Heat wok add lil oil n stir in the garlic abd prawbs. Add the B n bring to boil. Add in the yellow noodles n stir mixed till all liwuid absorbs. Break the two eggs abd stir in n let it cook. Lastly add the springboniobs n vege n covet. Serves 5 pax.

Sweet & Sour Meat
(Chinese Filipino Fusion inspire)

300gm mince meat (chicken thigh, pork, beef)
Add 20gm corn starch + 10gm oil + 30gm ice water n 2gm grated carrots Mixed throughly for 3 minutes. Form into spoonfull ball n deep fry till golden brown.

A
1 cup water
1 teaspoon cornstarch
1 teaspoon of tomato paste
1/2 cup vinegar
1/2 cup of pineapple syrup from can
1/2cup of cube pineapple
1/2 cup of cube red/green/yellow capsicum

In a pot, add in the vinegar n pineapple syrup, cube pineapple n bring to slow boil. Mix cornstarch with water n add in the tomato paste n let it simmer till it thickens. Add salt n MSG to taste. Last add in all the meat balls n vegies and cover for 2 minutes. Serve with white rice.

Pork Liempo Lumpia

A
300gm Mince Liempo
50gm fresh prawn mince

B - blend with 50gm water mix with 10gm corn starch + 5gm oil
10gm garlic
5gm ginger
5gm salt
5gm msg
5gm pepper
5gm sugar

C - to mince fine
20gm carrot
5 gm scallion
5 gm cilantro

Mix B to A n mix with a circular motions with spoon for 3 minutes. The add C n m8x well.

Take a spoonfull of the mixture and wrap in the soy wrap. Seal thigtly n deep fry until golden brown. Serve hot.

Pancit Canton

1kg eggs noddles
1 cup water add 1 chicken cube and 1 tsp corn starch mixed well
100gm slice chicken fillet
1 tbsp dark soy sauce
1/2 black pepper
1/2 tsp sugar
1/2 tdp salt
1 tbsp mince garlic
1 tablespoon oil
1 cup green vegies
1 red pepper slice.

Heat oil n add in garlic. Add in the 1/2 cup of water n let it cook. Add all the soy, sugar, salt , chicken n mixed well. Stir for 1 min and add the yellow noddles n add the 1 cup of mixture. Let it stir and mixed all. Add all the vegies n mixed. Reduce fire n let it cook till the liquid tuckensm Turn off fire n let sit for 2 mins b4 serving. Serve.

Paksiw LeChon

1kg Lechon cut to bite pieces
1/2 cup vinegar
1/2 tsp salt
1 pork cube
1/2 tsp black pepper
1/2 tsp black soy souce
1/2 tsp sugar
1 cup water
2pcs mince garlic
1 inch mince ginger
2 pcs laurell leaf

Add everything in a deep saucepan n bring to boil. Refuce heat n simmer for 30mins. Serve while warmn.

Kamotte @ Sweet Potatoes

Latok

Rosemary Roasted Chicken

1 whole chicken apx 1.5kgs
1/2 teaspoon salt
1/2 teaspoon honey
1/2 teaspoon mince shalots
Dry Rosemary

Mixed all n rub into the chicken throughly. Let it stand to marinate for 2 hours or overnite innthe chiller. Baked at 350C for 50mins breast side up. Turn over n roast for another 15mins. Ler it cool down in the over n tranfer ti plate prior serving. Strain the juices and heat up wt a teaspoon of butter abd dash or black pepper n add cornstarch solution into it.

Coconut Shrimp Recipe
(Simple yet tasty and superb)

Full Video⬇️⬇️⬇️⬇️⬇️
https://youtu.be/jjvKJIrurW0
https://youtu.be/jjvKJIrurW0
https://youtu.be/jjvKJIrurW0

Ingredients:
1/2 kg Fresh shrimps
Grinded coconut (you can use desiccated)
Bread crumbs
Flour
Salt & pepper
Eggs
Oil

Please follow procedure on the video. (Click link😊)

Happy Cooking everyone

Ampalaya