Ghie's kitchen

scallion pancakes
😋😋😋
sino ang nakakain n nito 🤣🤣

WEDNESDAY

classic and red velvet cinnamon rolls

Classic and red velvet cinnamon roll😄

Pide

merry Christmas everyone

Luzon area po kung gusto nyo ng bigas at frozen foods pm lng po kayo my WhatsApp po sila thanks

BEEF TERIYAKI

NGREDIENTS
1 lb thinly sliced steak
1/4 cup cornstarch
1/2 cup soy sauce
4 tbsp brown sugar
1 tsp minced garlic about 1 clove
1/2 tsp minced fresh ginger
1 tsp sesame seeds
1/2 tsp toasted sesame oil
1/4 tsp red pepper flakes
3-4 cups broccoli florets
3-4 tbsp vegetable or canola oil

INSTRUCTIONS
Add sliced steak + cornstarch into bowl or ziplock bag Shake bag until all sides of steak pieces are coated. Seal bag, removing air.
combine soy sauce, brown sugar, garlic, ginger, sesame seeds, sesame oil and red pepper flakes.

MAKE IT NOW 🙂

Add 3-4 tbsp vegetable or canola oil to a wok or large skillet and heat on high.
Add steak into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes.
Add broccoli, cook 1-2 minutes until crisp-tender.
Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens.
Serve.

SHEPHERD'S PIE RECIPE

Ingredients♥️

Meat Filling:👈👈

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels

Potato Topping:👈👈

5 pcs big patato steam and mash(i used sweet potato) optional
8 tablespoons unsalted butter -1 stick
1/3 cup half & half or milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Instructions👈

Make the Meat Filling.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

Place the potatoes in a large pot or steam . Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes
*If you can’t find frozen mixed peas and carrots, you could use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.
**Bake at 400° F. Start preheating the oven after you make the meat mixture

Nutrition
Serving: 1/6th of the recipe | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 751mg | Potassium: 483mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 2.7mg

ADOBONG TAKWAY/LAKWAY WITH PORK

❤️❤️Salted Egg Prawns❤️❤️

These Salted Egg Prawns are rich, creamy and full of umami flavour.

Ingredients
1 kg / 2 lb fresh prawns
5 salted egg yolks (we get it from the local Asian market)
50 g / 0.1 lb butter
5 pcs fresh curry leaves
1/2 tbsp chicken bouillon powder
1/2 tsp sugar, or to taste
potato starch (for frying)

Instructions
Put the salted egg yolks in a steam-safe dish and steam on a high heat for 15 minutes.
Let the cooked yolks cool slightly, then use a fork to mash them until fine. You can also use a food processor to make the salted egg yolk even finer.
Prepare the prawns by using scissors to snip off the sharper parts including the legs, tail and rostrum (the pointy end above the eyes).
Wash the prawns in cold water and pat them dry using a paper towel.
Lightly coat each prawn in potato starch then let them rest in a colander.
Pour oil into a pan and fry the prawns on a medium heat for 10 minutes or until crispy.
To make the sauce, use a new pan (or reuse the old one) and melt the butter.
Add the fresh curry leaves and salted egg yolk, add the sugar and chicken bouillon powder and cook for 3 minutes.
Pour the fried prawns in and toss through the sauce until evenly covered.
Serve immediately with a wedge of lemon or spicy mayonnaise

Ginisang monggo with prawn

LEMON BUTTER PASTA

🍝🍝🍝🍝
This creamy and flavorful lemon butter pasta with juicy chicken is so delicious; featuring bright buttery lemony notes bursting throughout each bite! Perfect for weeknight dinner with your family

INGREDIENTS

For The Chicken:

1 lb chicken breasts, sliced in to a bite size ( i prefer to used boneless chicken legs)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
kosher salt, to taste
fresh ground black pepper, to taste
4 tablespoons unsalted butter

For Lemon Butter Pasta:

1 lb linguine, or other long pasta
1/2 cup (1 stick) unsalted butter
1 tablespoon garlic paste, or 2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
juice of 2 large lemons
zest of 1 lemon (from 1 juiced lemon)
1 1/4 cup heavy whipping cream
1/3 cup reserved pasta water
1cup mix vegetable (optional) boiled and dont overcooked.
1/2 cup freshly grated parmesan cheese, plus more for topping

INSTRUCTIONS
For The Chicken:

Season chicken breasts with garlic powder, paprika, and salt/pepper on both sides.
In a large non-stick skillet melt butter over medium-high heat. Once butter has melted, pan-sear chicken breasts, about 4-5 minutes each side or until chicken is cooked through completely. Then set chicken aside on a plate.

Lemon Butter Pasta:

Boil pasta according to your package directions, be sure to salt your water!
On a separate burner, in a large skillet, melt butter over medium heat. Then add in garlic and stir together until softened and combined. Sprinkle in salt/white pepper and add in lemon juice/zest.
Once pasta is done cooking, reserve 1/3 cup of starchy pasta water. Add heavy cream, pasta water, and parmesan cheese into sauce mixture, stir together. Allow cream to simmer on low for 2-3 minutes. Sauce will get bubbly and start to thicken as it cooks, resembling an alfredo sauce.
Add cooked pasta into lemon butter sauce and free boiled vegetables . Do this in batches (adding a little pasta at a time) so you can evenly toss and coat pasta without overwhelming the skillet all at once. Add the repared chicken and mix and sprinkle more parmesan cheese on top, if desired

SHEPPERD'S PIE RECIPE

Ingredients
2 pounds potatoes , peeled, cut into large chunks
Salt
1 1/2 pounds lean ground lamb or ground Beef
2 tablespoons extra-virgin olive oil
1 medium sweet onion , diced
2 large carrots , diced
1/2 teaspoon kosher salt
Few grinds of pepper
2 cloves garlic , finely diced
1 teaspoon chopped fresh thyme
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3/4 cup red wine
1 cup low-sodium beef broth
1 cup frozen peas
4 tablespoons butter
2/3 cup half n half or milk
Salt and pepper
1 tablespoon dijon mustard (optional)
2 scallions , diced small
3/4 cup grated sharp cheddar cheese

Instructions

Cover the potatoes with cold water in a large pot; season with salt and bring to a boil. Reduce heat to a simmer and cook until tender; 15-20 minutes
In the meantime, heat the olive oil in a large skillet over medium heat; stir in the onion and carrots. Season with salt and pepper. Cook, stirring, until tender, about 6 minutes.
Increase heat to medium-high and add in the lamb. Cook, breaking it up with a wooden spoon until no pink remains; about 5 minutes. Drain fat and season with 1/2 teaspoon kosher salt and a few grinds of pepper.
Stir in the garlic and thyme; cook until fragrant.
Make space in the center; add the tomato paste and cook for 1 minute. Stir in the Worcestershire and wine; simmer until skillet is nearly dry, about 2 minutes.
Add the beef broth and simmer until the mixture is saucy, 4-5 minutes.
Stir in 1/2 cup frozen peas.
Transfer to a greased 3-quart baking dish.
Drain the potatoes and return to pot; add the butter and half n half; or milk mash well. Season with salt and pepper and add in the mustard, scallions, and cheddar cheese.
Spread the potatoes over the meat with the back of a spoon, then make ridges with the tines of a fork.
Bake at 425 degrees F until the toping is golden, about 20-25 minutes.
Let cool at least 10 minutes before serving.

TABBOULEH SALAD is a traditional Middle eastern salad recipe made with bulgur, parsley.(i used English parsley), tomato, cucumber and sweet chili (bell peppers)
Seasons with lemon, sumak,salt, olive oil.

Share your food recipe for today..

Tanghalian solve na

KUNG PAO CHICKEN CHINESE RECIPE ❤️

INGREDIENTS
12 oz. (340 g) boneless & skinless chicken breasts
3 tablespoons roasted peanuts
6-8 dried red chilies, seeded and cut into halves
3 tablespoons oil
5 slices peeled fresh ginger
2 cloves garlic, sliced diagonally
1 stalk scallion, cut into rings
MARINADE:
1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine, optional
1 teaspoon oil
SAUCE:
1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch

INSTRUCTIONS
Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice

📷 By

VEGETABLES FRITTERS WITH SHRIMP

250 grams shrimp (small size)
2 medium carrot, grated
2 medium zucchini, grated
1 small sweet potato, grated
a small handful of basil leaves or parsley, finely chopped
zest of 1 lemon
1 cup (125 grams) plain flour
1/2 cup corn starch
4 eggs
Salt and pepper to taste
Chicken powder or seafoods powder (optional)
oil, to fry in
tomato wedges and fresh basil leaves, to serve

INSTRUCTIONS
Place the carrot, zucchini, sweet potato, basil or parsley,lemon zest, flour , cornstarch, and eggs into a large mixing bowl.
Mix until thoroughly combined. Add a bit of water if the mixture is dry
Heat a non stick fry pan to low – medium heat and drizzle in a little oil.
Take heaped tablespoons of the mixture and place into the fry pan.
Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes.
Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.
Serve alongside a simple salad of tomato wedges and basil leaves. Enjoy x
NOTES
Fritters are best stored in an air-tight container in the fridge. Will keep for 3-4 days.

Cooked fritters are freezer friendly

fried rice with egg and fried salmon for lunch..

ADOBONG SITAW RECIPE❤️❤️❤️

Ingredients
250 g fresh shrimp/prawn
1 bunch string beans about 4 cups, sliced in length of 2 inches
1 medium yellow onion sliced
1 medium ripe tomato chopped
4 cloves garlic crushed and chopped
2 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons canola oil
5 tablespoon vinegar
1/4 tsp white/wash sugar
Salt and pepper to taste

Instructions

Heat the oil in a pan.
Saute the onion, tomato, and garlic.
Sprinkle a dash of ground black pepper.
Once the onion turns soft, put-in the shrimp and stir fry for 2 to 3 minutes.
Add the string beans and soy sauce, oyster sauce Continue to stir fry for 5 minutes. Add vinegar and sugar.. continue stirring
Add salt and pepper to taste.
Serve. Share and enjoy!

ginataang labong (bamboo shot)

BOLOGNESE PASTA RECIPE🍝🍝

2 tablespoons olive oil
1/2 yellow onion , minced
2 stalks celery , minced
1 carrot , minced
900 grams ground beef
1 teaspoon Kosher salt
1/2 teaspoon coarse ground black pepper
1/8 teaspoon nutmeg
1 cup white wine
1 cup whole milk
29 ounces canned diced tomatoes , do not drain
15 ounces crushed tomatoes
1/4 cup tomato paste
1/3 cup grated parmesan cheese

Instructions🍲🍲

1) Add olive oil to a large dutch oven on medium heat with the onions, celery and carrots.
Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and celery is softened.

2) Add the ground beef, salt and pepper and break it apart as it cooks until it is well browned.
Add in the nutmeg and white wine, stir well, and cook for 15-20 minutes until wine has mostly cooked off.

3) Add in the whole milk, stir well, and cook for 15-20 minutes until the milk has mostly cooked off.

4) Add in the diced tomatoes, crushed tomatoes, tomato paste and parmesan cheese, stirring well until well combined.
5) Lower heat to a low simmer and cook for 2 hours, stirring occasionally, until sauce has reduced and thickened.
6) drain the pasta then mix it well
sprinkle with chop coriander leaves.enjoy eating

tahong/green shell
madali lang lutuin//just sharing