Steamed Tuna with Creamed Alugbati
2 tbsp olive oil
2 slices of bacon, chopped
3 cups alugbati leaves, washed
2 cloves garlic, minced
1 pack NESTLÉ ALL PURPOSE CREAM
1 pc siling labuyo, chopped
Salt and pepper
500g tuna slices
¼ tsp cayenne pepper
¼ tsp nutmeg
Procedure:
1. Heat cooking oil. Cook bacon and alugbati until slightly wilted. Add in garlic and sauté until fragrant.
2. Pour in NESTLÉ ALL PURPOSE CREAM. Add labuyo and simmer for 3 minutes. Season with salt and pepper. Set aside.
3. Season tuna with salt, cayenne and nutmeg. Steam for 5 minutes or until cooked. Serve the tuna on top of a bed of the creamed alugbati.
Tinolang Manok with Coconut Cream
1 whole chicken cut into pieces
2 pcs chicken liver cut into halves
1 small young papaya cut into small pieces
1 cup sili leaves or malunggay
1 green chilli cut into 2
1 red onion finely chopped
1 clove garlic minced and chopped
1 thumb sized ginger finely chopped
5 cups water or broth
1 cup coconut milk
fish sauce to taste
2 tsp cooking oil
PROCEDURE:
* Heat cooking oil in a pot and saute garlic, onion and ginger.
* Add the chicken and stir.
* Add 5 cups of water and bring to a boil.
* Add the papaya, chicken liver and the coconut milk
* Boil for 15 to 20 minutes.
* Add patis (fish sauce) to taste, green chilli and simmer.
* Turn off heat when papaya is becoming transparent.
* Add sili leaves or malunggay and cover pot for 30 seconds.
* Serve hot!
2 pcs chicken liver cut into halves
1 small young papaya cut into small pieces
1 cup sili leaves or malunggay
1 green chilli cut into 2
1 red onion finely chopped
1 clove garlic minced and chopped
1 thumb sized ginger finely chopped
5 cups water or broth
1 cup coconut milk
fish sauce to taste
2 tsp cooking oil
PROCEDURE:
* Heat cooking oil in a pot and saute garlic, onion and ginger.
* Add the chicken and stir.
* Add 5 cups of water and bring to a boil.
* Add the papaya, chicken liver and the coconut milk
* Boil for 15 to 20 minutes.
* Add patis (fish sauce) to taste, green chilli and simmer.
* Turn off heat when papaya is becoming transparent.
* Add sili leaves or malunggay and cover pot for 30 seconds.
* Serve hot!
Peach Mango Graham Refrigerated Cake
2 packs of Graham Crackers
2 cans of all-purpose cream
1 can of condensed milk
1 medium can of peaches, sliced to thin half moons
3 ripe mangoes, sliced to thin half moons
1. In a bowl, mix the all-purpose cream and condensed milk then set aside.
2. In a rectangular deep tray, lay the Graham crackers down. Crush some Graham and fill in the gaps.
3. Add about 1/4-inch thick layer of the cream mixture on top of the laid Graham crackers. Make sure to cover the crackers with the cream completely.
4. Add another layer of Graham crackers and crushed Graham as that of number 2, and add another layer of the cream mixture as that of number 3.
5. Add the peaches and mango slices on top and cover with a thin layer of the cream mixture, then repeat number 4.
6. Now, you're probably on the last fruit layer. Add the peach and mango slices, and arrange them beautifully. You can also top the cream parts up with crushed Grahams or opt to completely fill the top layer with fruits.
7. Put in the fridge or the freezer to set. Personally, I put my Graham refrigerated cake in the freezer for about an hour or two and let it thaw before serving.
http://www.thepurpledoll.net/2012/12/peach-mango-graham-refrigerated-cake.html
2 cans of all-purpose cream
1 can of condensed milk
1 medium can of peaches, sliced to thin half moons
3 ripe mangoes, sliced to thin half moons
1. In a bowl, mix the all-purpose cream and condensed milk then set aside.
2. In a rectangular deep tray, lay the Graham crackers down. Crush some Graham and fill in the gaps.
3. Add about 1/4-inch thick layer of the cream mixture on top of the laid Graham crackers. Make sure to cover the crackers with the cream completely.
4. Add another layer of Graham crackers and crushed Graham as that of number 2, and add another layer of the cream mixture as that of number 3.
5. Add the peaches and mango slices on top and cover with a thin layer of the cream mixture, then repeat number 4.
6. Now, you're probably on the last fruit layer. Add the peach and mango slices, and arrange them beautifully. You can also top the cream parts up with crushed Grahams or opt to completely fill the top layer with fruits.
7. Put in the fridge or the freezer to set. Personally, I put my Graham refrigerated cake in the freezer for about an hour or two and let it thaw before serving.
http://www.thepurpledoll.net/2012/12/peach-mango-graham-refrigerated-cake.html
Pancit Molo
1 package wonton wrapper
1 pound ground pork
1 medium onion, finely chopped
1 head garlic, finely chopped
3 medium carrots, finely chopped
2 small carrots, cut into 1/4 inch cubes
4 stalks celery, cut into 1/4 inch cubes
1/4 red cabbage, finely chopped
1 can water chestnuts, cut into 1/4 inch cubes
1 egg, beaten
3 stalks scallion, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons sesame oil
6 cups chicken broth (or 6 cups water and one chicken bouillon)
1/4 cup evaporated millk
Filling: Mix together pork, onion (set aside 1 tablespoon for the broth), garlic (set aside 1 tablespoon for the broth), finely chopped carrots, 2/3 of the celery (set aside the rest for the broth), cabbage, scallions and egg. Mix well and season with salt and pepper. Test the mixture’s taste by microwaving a dollop of it for 30 seconds.
When seasoned to taste, mix in 1 teaspoon sesame oil and wrap the wontons using the directions below..
Broth: In hot pot, saute garlic, onions and celery. Add broth and carrots and simmer for 15 minutes. Add wontons one by one, evenly spaced so as to avoid sticking. Simmer on low-medium heat for another 20 minutes. Add 1/4 cup evaporated milk and 1 teaspoon sesame oil. Mix gently before serving. Serve topped with chopped scallions and fried garlic, when available.
How to wrap wontons:
Spoon a teaspoonful of the mixture onto a wonton wrapper.
Place fingers on edges of the wrapper and Join the corners together.
Press the edges together to form a seal. Depending on the wonton wrapper, water may be needed to seal them together. I have made this with several kinds of store-bought wrappers and have never had the need to seal the edges with water. They seem to just stick to the filling when cooked.
Arrange wontons in a plate and set aside.
http://www.dopaminejunkie.org/wonton-soup-filipino-pancit-molo/
1 pound ground pork
1 medium onion, finely chopped
1 head garlic, finely chopped
3 medium carrots, finely chopped
2 small carrots, cut into 1/4 inch cubes
4 stalks celery, cut into 1/4 inch cubes
1/4 red cabbage, finely chopped
1 can water chestnuts, cut into 1/4 inch cubes
1 egg, beaten
3 stalks scallion, finely chopped
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons sesame oil
6 cups chicken broth (or 6 cups water and one chicken bouillon)
1/4 cup evaporated millk
Filling: Mix together pork, onion (set aside 1 tablespoon for the broth), garlic (set aside 1 tablespoon for the broth), finely chopped carrots, 2/3 of the celery (set aside the rest for the broth), cabbage, scallions and egg. Mix well and season with salt and pepper. Test the mixture’s taste by microwaving a dollop of it for 30 seconds.
When seasoned to taste, mix in 1 teaspoon sesame oil and wrap the wontons using the directions below..
Broth: In hot pot, saute garlic, onions and celery. Add broth and carrots and simmer for 15 minutes. Add wontons one by one, evenly spaced so as to avoid sticking. Simmer on low-medium heat for another 20 minutes. Add 1/4 cup evaporated milk and 1 teaspoon sesame oil. Mix gently before serving. Serve topped with chopped scallions and fried garlic, when available.
How to wrap wontons:
Spoon a teaspoonful of the mixture onto a wonton wrapper.
Place fingers on edges of the wrapper and Join the corners together.
Press the edges together to form a seal. Depending on the wonton wrapper, water may be needed to seal them together. I have made this with several kinds of store-bought wrappers and have never had the need to seal the edges with water. They seem to just stick to the filling when cooked.
Arrange wontons in a plate and set aside.
http://www.dopaminejunkie.org/wonton-soup-filipino-pancit-molo/
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