Guinataang Patanim

Ingredients:

¼ cup mung beans (monggo)

1 cup water

½ cup sweet rice, washed

1/3 cup sugar or to taste

2 cups coconut milk

pinch of salt

Toast mung beans in a skillet over high heat until dark brown. Toss continuously to brown evenly.  Crush mung beans with a rolling pin, using just enough pressure to split beans in half.  (Separate and discard the hull, if desired).  Pour 2 cups of coconut milk and 1 cup of water in a saucepan.  Add sweet rice and toasted mung beans.  Bring to a boil, then simmer, uncovered, for about 15 to 20 minutes, stirring occasionally, until the rice and mung beans are thoroughly cooked but still firm.  Gradually stir in sugar to taste and a pinch of salt. Add water if you want it more soupy.

Browned Mung Beans
Crushed Mung Beans
Coconut Milk

Kua Pao

Pork Filling:

1. Slice 1 kilo pork belly.

2. Heat ¼ cup oil. Add in 2 heads chopped garlic and ½ cup sugar. Cook until sugar is caramelized

3. Add in the following ingredients:

3 cups water ½ cup soy sauce 1 tsp. salt 3 sections star anise

4. Bring to a boil. Add in the pork belly. Pressure cook for 20 minutes. Thicken sauce

with cornstarch dissolve in water.

 

Peanut- Sugar Mixture:

Mix together 1 cup chopped roasted peanuts and ¼ cup sugar.

 

You can  buy the steamed buns in Asian grocery stores.

Adobo Marikina style

Chicken

Pork

Liver

Soy Sauce

Vinegar

Garlic

Onions

Tomatoes

Black Pepper

Cut chicken, pork and liver. Marinade meat in garlic, onions, tomatoes, vinegar, soy sauce, freshly ground black pepper overnight. Boil. Remove from heat after chicken is half done. Fry meat in oil, put aside marinade. Return marinade into fried meats, boil until oil floats. Serve with fresh diced tomatoes and radish.

California Pizza Kitchen Chicken Tequila Fettuccine

CDKitchen http://www.cdkitchen.com/

Serves/Makes: 4    |   Difficulty Level: 3    |   Ready In: < 30 minutes

 

Ingredients:

1 pound dry spinach fettuccine

OR

2 pounds fresh spinach fettuccine

1/2 cup chopped fresh cilantro

2 tablespoons chopped cilantro reserved for garnish

2 tablespoons minced fresh garlic

2 tablespoons minced jalapeno pepper (seeds and veins may be removed)

3 tablespoons unsalted butter (reserve tablespoon for saute )

1/2 cup chicken stock (preferably homemade)

2 tablespoons gold tequila

2 tablespoons freshly-squeezed lime juice

3 tablespoons soy sauce

1 1/4 pound chicken breast, diced 3/4 inch

1/4 medium red onion, thinly sliced

1/2 medium red bell pepper, thinly sliced

1/2 medium yellow bell pepper thinly sliced

1/2 medium green bell pepper, thinly sliced

1 1/2 cup heavy cream

 

Directions:

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then “flashed” (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

 

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes.

 

Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

 

 

Brazo de Mercedes

Ingredients:

FILLING:

1 c. condensed milk

8 egg yolks

2 tbs. butter

 

MERINGUE:

8 egg whites

1 tsp cream of tartar

1 c sugar

 

 

Instructions:

PREPARE FILLING:Combine egg yolks and condensed milk. Cook on top of a double boiler. Continue cooking until thick or of spreading consistency. Add the butte. Blend well. Set aside.

 

Beat egg whites and cream of tartar until it stands in peaks. Add sugar very slowly, beating continuously. Spread meringue into a heavily oiled brown paper lined cookie sheet. Bake at 400 degrees until brown. Loosen paper lining. While hot, spread the above filling. Roll as for jelly roll.

 

Sprinkle the brazo with powdered sugar.

NOTE: I followed this recipe to a T, but maybe next time, I will cut the condensed milk to 3/4 cup. But for really sweet tooth, this recipe is perfect!

Tabbouleh Salad

Ingredients

  • 1 cup bulgur
  • 1 2/3 cup boiling water
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 cup chopped onions
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 3 tomatoes, chopped
  • 1 cucumber – peeled, seeded and chopped
  • 1 teaspoon salt
  • ground black pepper to taste

 

Directions

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.


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