Shellumiel Fowl Farm

Dedicate every action, thought, and word to glorifying our Heavenly Father, reflecting His love and grace in all we do.

🌟 Discover amazing recipes! 🍲 Follow my page for delicious ideas and support! 🙌💖

A woman's purity shines brightly, while a man of good report stands firmly as her unwavering support.

Goodnight! May Yahweh forgive our sins, guide us always, and bless us with peace and wisdom. Rest well.

Goodnight! May Yahweh bless you and keep you in His peace. Praise Him always and let His light guide your path.

Nothing beats a homemade dinner with crispy fried chicken! 🍗✨ Perfectly golden, juicy, and absolutely delicious. Who's ready to dig in? 😋

🍗 Crispy Fried Chicken Recipe 🍗
Ingredients:
🐔 1 whole chicken, cut into pieces
🌿 1 cup buttermilk
🥄 2 cups all-purpose flour
🧂 1 tbsp salt
🌶️ 1 tbsp paprika
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🥄 1 tsp black pepper
🥄 1 tsp cayenne pepper
🌿 1 tsp dried oregano
🛢️ Vegetable oil for frying
Instructions:
🥣 Marinate: In a large bowl, pour the buttermilk over the chicken pieces. Cover and refrigerate for at least 4 hours or overnight.
🥄 Mix Dry Ingredients: In another bowl, combine flour, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and oregano.
🐔 Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere.
🛢️ Heat Oil: In a large pot or deep fryer, heat oil to 350°F (175°C).
🍗 Fry Chicken: Fry chicken pieces in batches until golden brown and cooked through, about 10-15 minutes per piece. Ensure internal temperature reaches 165°F (74°C).
🧺 Drain and Serve: Remove chicken and drain on paper towels. Serve hot and enjoy!

Craving culinary inspiration? Follow us for mouthwatering recipes and creative cooking ideas that will transform your kitchen into a gourmet haven! 🍴✨

Nothing beats a cozy evening with a bowl of braised oxtail stew 🍲❤️

RECIPE : Braised Oxtail Stew

Ingredients:
2 lbs oxtail, cut into pieces
2 tablespoons vegetable oil
Salt and pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons tomato paste
1 can (14.5 oz) diced tomatoes
1 cup red wine
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
2 potatoes, peeled and chopped
1 cup peas (fresh or frozen)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Oxtail:

Season the oxtail pieces with salt and pepper.
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Sear the oxtail pieces on all sides until they are browned. This will take about 10 minutes. Remove the oxtail from the pot and set aside.
Cook the Vegetables:

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute.
Add the Tomato Paste and Tomatoes:

Stir in the tomato paste and cook for 2-3 minutes.
Add the diced tomatoes and stir to combine.
Deglaze and Add Liquids:

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Let the wine simmer for 2-3 minutes.
Add the Broth and Seasonings:

Return the oxtail to the pot.
Add the beef broth, bay leaves, thyme, rosemary, and smoked paprika.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone.
Add Potatoes and Peas:

About 30 minutes before the stew is done, add the chopped potatoes.
If using fresh peas, add them 10 minutes before the stew is done. If using frozen peas, add them 5 minutes before the stew is done.
Final Touches:

Remove the bay leaves and adjust seasoning with salt and pepper to taste.
Garnish with fresh parsley before serving.
Serve:

Serve the braised oxtail stew hot with crusty bread or over mashed potatoes or rice.
Enjoy your hearty and flavorful braised oxtail stew!

Dinner Time! 🍽️
Enjoying a hearty bowl of Beef Kare-Kare tonight! 🍲🇵🇭

Beef Kare-Kare Recipe 🇵🇭🍲

Ingredients:

1 kg beef shank (with bone marrow) 🥩
200g tripe (optional) 🐄
1 banana blossom (sliced) 🍌
2 eggplants (sliced) 🍆
1 bunch of string beans (cut into 2-inch pieces) 🌿
1/2 cup peanut butter 🥜
1/4 cup ground toasted rice 🍚
1 onion (chopped) 🧅
5 cloves garlic (minced) 🧄
6 cups beef broth 🍲
Salt and pepper to taste 🧂
2 tbsp annatto seeds (soaked in 1/4 cup water) 🌶️
Shrimp paste (bagoong) for serving 🦐
Instructions:
Prepare the Beef and Tripe 🐂:

Boil the beef shank and tripe in water for about 1.5 to 2 hours or until tender. Remove scum that rises to the surface. Set aside the broth.
Sauté the Aromatics 🍲:

In a large pot, heat oil over medium heat. Sauté the garlic and onion until fragrant and translucent.
Add the Beef and Broth 🥘:

Add the boiled beef shank and tripe to the pot. Pour in the beef broth and bring to a simmer.
Mix in the Peanut Butter and Rice 🥜:

Stir in the peanut butter and ground toasted rice. Mix well until the sauce thickens.
Add Annatto Water 🌶️:

Strain the annatto water to remove the seeds and add the liquid to the pot for color.
Cook the Vegetables 🍆🍌🌿:

Add the banana blossom, eggplants, and string beans. Cook until the vegetables are tender.
Season and Serve 🍛:

Season with salt and pepper to taste. Serve hot with shrimp paste (bagoong) on the side.
Enjoy Your Meal! 🇵🇭🍴
Serve your Kare-Kare with hot steamed rice. Don't forget to dip each bite in shrimp paste for an authentic flavor experience.

Savory Native Chicken Delight 🍗🥘

🌟 Ready to tantalize your taste buds with a traditional twist? Try this mouth-watering native chicken recipe! Perfect for family gatherings or a cozy dinner at home. 🌿🍋

RECIPE: NATIVE CHICKEN

Ingredients:

1 whole native chicken, cut into pieces
1 cup coconut milk 🥥
1 onion, chopped 🧅
3 cloves garlic, minced 🧄
1 thumb-sized ginger, sliced thinly 🫚
2 green chilies, sliced 🌶️
2 cups spinach or moringa leaves 🌿
1 lemongrass stalk, pounded
1 tablespoon fish sauce 🐟
Salt and pepper to taste 🧂
Instructions:

In a pot, sauté onion, garlic, and ginger until fragrant. 🌬️
Add the chicken pieces and cook until they start to brown. 🍗
Pour in the coconut milk and add the lemongrass. Bring to a boil, then simmer for 30 minutes. ⏳
Add the green chilies and cook for another 10 minutes. 🌶️
Season with fish sauce, salt, and pepper. Adjust to taste. 🧂
Stir in the spinach or moringa leaves and cook until wilted. 🌿
Serve hot with steamed rice. Enjoy your hearty meal! 🍚

🌞 Start your day with a burst of flavor! Try this sizzling Bangus Sisig for breakfast or any meal. It’s a perfect mix of savory, tangy, and creamy goodness that will make your taste buds dance! 💃🐟

Bangus Sisig Recipe
Ingredients:

1 large bangus (milkfish), cleaned and deboned
1 onion, finely chopped
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons mayonnaise
1 tablespoon calamansi juice (or lemon juice)
1 red chili, chopped (optional)
2 tablespoons butter or margarine
Salt and pepper to taste
1 egg (optional)
Green onions, chopped (for garnish)
Instructions:

Prepare the Bangus:

Grill or fry the bangus until cooked and slightly crispy. Let it cool, then flake the fish into small pieces.
Sauté the Aromatics:

In a pan, melt the butter over medium heat. Add the garlic and onions, and sauté until the onions are translucent.
Cook the Sisig:

Add the flaked bangus to the pan and cook for a few minutes, allowing it to absorb the flavors.
Add soy sauce, calamansi juice, and chopped chili. Stir well.
Mix in the mayonnaise, ensuring everything is well combined. Season with salt and pepper to taste.
Optional Egg:

If desired, create a small well in the center of the pan and crack an egg into it. Allow the egg to cook to your liking.
Serve:

Transfer the bangus sisig to a sizzling plate (if available) and garnish with chopped green onions.
Enjoy your Bangus Sisig with steamed rice or garlic rice!

🌞🍳 Good Morning! Start your day right with Daing na Bangus! 🐟🍚

🌟 Daing na Bangus Recipe 🌟

Ingredients:
1 whole bangus (milkfish), cleaned and butterflied
1 cup vinegar
1 head garlic, minced
1 teaspoon peppercorns
1 teaspoon salt
1/4 teaspoon ground black pepper
Cooking oil for frying
Instructions:
Prepare the Marinade:

In a mixing bowl, combine 1 cup of vinegar, minced garlic, peppercorns, salt, and ground black pepper. Stir well.
Marinate the Bangus:

Place the butterflied bangus in a shallow dish. Pour the marinade over the fish, making sure it’s fully submerged.
Refrigerate:

Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors seep into the fish.
Prepare for Frying:

Remove the bangus from the marinade and drain well. Pat dry with paper towels to remove excess moisture.
Heat the Oil:

In a large frying pan, heat enough oil over medium heat. Ensure the oil is hot before adding the fish to avoid sticking.
Fry the Bangus:

Carefully place the bangus, skin side down, into the hot oil. Fry until golden brown and crispy, about 3-5 minutes per side.
Serve:

Transfer to a serving plate lined with paper towels to drain excess oil. Serve hot with garlic fried rice and a sunny-side-up egg for a complete meal.

🥘 Dinner tonight: A colorful pot of Pinakbet! 🌿🍆🍅 A delightful medley of veggies simmered in savory goodness. Who needs meat when you have this flavorful feast? 🌟😋

RECIPE:

Ingredients:

1 small eggplant, sliced
1 small bitter melon (ampalaya), sliced
1 small squash, cubed
6-8 pieces okra, sliced
1 medium-sized tomato, sliced
1 onion, sliced
4 cloves garlic, minced
2 tablespoons bagoong (shrimp paste) substitute: soy sauce or miso paste
1 cup water
2 tablespoons cooking oil
Salt and pepper to taste
Instructions:

In a pan, heat cooking oil over medium heat.
Sauté garlic until golden brown, then add onions. Cook until onions are translucent.
Add tomatoes and cook until soft and wilted.
Stir in the bagoong substitute (soy sauce or miso paste) and cook for another minute.
Add the eggplant, bitter melon, squash, and okra to the pan. Stir to coat the vegetables with the sauce.
Pour in the water. Cover the pan and let it simmer over low heat for about 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste.
Serve hot with steamed rice.

Sweet and Sour Dried Fish Recipe
Ingredients
200 grams dried fish (any small, firm variety like anchovies or sardines)
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying
Sweet and Sour Sauce
1 tablespoon vegetable oil
1 small onion, chopped
1 bell pepper, chopped (any color)
1/2 cup pineapple chunks (optional)
1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
1 teaspoon grated ginger
2 cloves garlic, minced
Instructions
Prepare the Dried Fish:

Rinse the dried fish in cold water to remove excess salt. Pat dry with paper towels.
Coat and Fry the Fish:

In a bowl, mix the flour, cornstarch, salt, and pepper.
Dredge the dried fish in the flour mixture, coating them evenly.
Heat oil in a frying pan over medium-high heat. Once the oil is hot, fry the dried fish until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Sweet and Sour Sauce:

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
Add the chopped onion and bell pepper. Sauté for 3-4 minutes until they start to soften.
Add the pineapple chunks if using, and cook for another 2 minutes.
Stir in the ketchup, rice vinegar, soy sauce, water, and brown sugar. Mix well.
Add the grated ginger and minced garlic. Bring the mixture to a simmer.
Add the cornstarch slurry (cornstarch mixed with water) to the sauce. Stir continuously until the sauce thickens.
Combine and Serve:

Add the fried dried fish to the saucepan with the sweet and sour sauce. Toss gently to coat the fish with the sauce.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Serve:

Transfer the sweet and sour dried fish to a serving platter. Garnish with chopped green onions or sesame seeds if desired.
Serve hot with steamed rice or as an appetizer.

Starting the day with a classic Filipino breakfast: crispy dilis, garlic fried rice, and fresh tomato salad. Simple, delicious, and full of flavor! 🌞🍚🐟
RECIPE

Ingredients

For the Crispy Dilis:
1 cup dried anchovies (dilis)
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil (for frying)

For Garlic Fried Rice:

4 cups cooked rice (preferably day-old)
6 cloves garlic, minced
2 tablespoons vegetable oil
Salt to taste

For the Tomato Side:

2 ripe tomatoes, diced
1 small red onion, finely chopped
1 tablespoon vinegar (optional)
Salt and pepper to taste

Instructions

Preparing the Crispy Dilis:
Rinse the Dilis: Quickly rinse the dried anchovies under cold water to remove excess salt and impurities. Pat dry with paper towels.
Coat the Dilis: In a bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. Toss the dried anchovies in the flour mixture until well coated.
Fry the Dilis: Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, fry the coated anchovies in batches for about 2-3 minutes or until they are crispy and golden brown.
Drain the Dilis: Remove the fried anchovies from the pan and drain on paper towels to remove excess oil.
Preparing the Garlic Fried Rice:
Cook the Garlic: In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant.
Add the Rice: Add the cooked rice to the pan. Break up any clumps with a spatula or spoon.
Season: Season with salt to taste and continue to stir-fry the rice for about 5-7 minutes, ensuring that it is evenly coated with the garlic and oil.
Preparing the Tomato Side:
Mix Ingredients: In a bowl, combine the diced tomatoes and chopped red onion.
Season: Add vinegar if desired, and season with salt and pepper to taste. Mix well.
Serving
Plate the Meal: Serve the garlic fried rice on a plate.
Add the Crispy Dilis: Place the crispy fried dilis beside the rice.
Include the Tomatoes: Add the tomato side dish on the plate.
Optional Sides: You can also add a sunny-side-up egg or salted egg and some slices of fresh cucumber for a complete meal.
Tips
Ventilation: Frying dried fish can create a strong aroma, so ensure your kitchen is well-ventilated.
Rice: Using day-old rice is ideal for making fried rice because it’s less sticky and absorbs flavors better.
Vinegar: Adding vinegar to the tomato salad gives it a tangy kick, which complements the crispy dilis.

Masarap at malinamnam na hapunan? Subukan ang Ginisang Monggo with Dried Fish mula Gensan! 🌿🐟 Perfect na kombinasyon ng protina at lasa. PM is the key! Available na ang dried fish namin.

Recipe: Ginisang Monggo with Dried Fish

Ingredients:

1 cup monggo (mung beans)
200g dried fish, soaked and flaked
1 medium onion, chopped
3 cloves garlic, minced
1 medium tomato, chopped
1 cup spinach or malunggay leaves
4 cups water
2 tablespoons cooking oil
Salt and pepper to taste
Instructions:

Rinse the monggo and boil in 4 cups of water until tender. Set aside.
In a pan, heat oil and sauté garlic, onion, and tomato until fragrant.
Add the flaked dried fish and cook for a few minutes.
Pour in the boiled monggo with its water. Simmer for 10 minutes.
Add spinach or malunggay leaves. Season with salt and pepper to taste.
Serve hot with steamed rice. Enjoy!

Bili na mga suki! Fresh na dried fish mula Gensan, laging masarap at abot-kaya! 🐟✨ PM is the key! Available na!

BAHALA'G WALAY KAUGMAON, BASTA MAUGMAAN.

Mao diay absenot!

LATE NO MORE!

Let us put everything in the past. No regrets but learn every lesson.

Dili gyud ikasuya o ikapangigi ang butang nga buhat sa pagkadautan. Ampengi imong kaugalingon sa karon nga henerasyon.

Captionless

Bahala'g gisi ang short, dili lang gisi akong kasing-kasing.

Ayaw mo sigeg pakalat nga babaero ko, alangan naman og lalaki akong panguyaban.
mind ba, mind.

All I need is peace of mind. Yung tipong kahit hindi man kita kasama pero ramdam ko presensiya mo.
(Elohim)

Kung maminyo lang ka tapos mao na noon ang makahimong IMPYERNO sa imong kinabuhi...

minyo gihapon ta oi puslan init kaayo

Cherish every moment before it goes away

PAIN IS THE PROOF THAT I AM STILL ALIVE