Fettuccine with Shrimps and Fresh Basil
(Makes 4-6 servings)
16 c water
1 tbsp salt
1 500-g pack fettuccine noodles
½ c olive oil, divided
2 whole heads garlic, chopped
1 k medium-size shrimps, peeled and veins removed
Salt and pepper
½ c strips of basil leaves
2 tbsp red pepper flakes or chili flakes
To serve:
¼ c chopped parsley leaves
2 tbsp crushed garlic
½ c olive oil
In a large stockpot, bring water to a boil. Add salt and fettuccine noodles and return to a boil, stirring often. Cook for 6 to 8 minutes or until noodles are al dente (check package directions for suggested cooking time). Drain noodles and return to the pot. Cover the pot to keep warm.
In a large sauté pan or skillet, heat ¼ cup of the olive oil and sauté garlic about one minute over medium-low heat. Be sure not to burn the garlic. Add the shrimps and season with salt and pepper. Stir in the remaining ¼ cup olive oil, the basil leaves and the chili flakes, if using. Remove from heat.
Add the cooked fettuccine noodles. If desired, season with additional salt and pepper. Toss the noodles with the shrimps, seasonings and basil leaves. In a bowl, stir together the chopped parsley, crushed garlic and olive oil and pour over the noodles. Toss to blend and serve immediately.
http://lifestyle.inquirer.net/72980/fettuccine-with-shrimps-and-fresh-basil
16 c water
1 tbsp salt
1 500-g pack fettuccine noodles
½ c olive oil, divided
2 whole heads garlic, chopped
1 k medium-size shrimps, peeled and veins removed
Salt and pepper
½ c strips of basil leaves
2 tbsp red pepper flakes or chili flakes
To serve:
¼ c chopped parsley leaves
2 tbsp crushed garlic
½ c olive oil
In a large stockpot, bring water to a boil. Add salt and fettuccine noodles and return to a boil, stirring often. Cook for 6 to 8 minutes or until noodles are al dente (check package directions for suggested cooking time). Drain noodles and return to the pot. Cover the pot to keep warm.
In a large sauté pan or skillet, heat ¼ cup of the olive oil and sauté garlic about one minute over medium-low heat. Be sure not to burn the garlic. Add the shrimps and season with salt and pepper. Stir in the remaining ¼ cup olive oil, the basil leaves and the chili flakes, if using. Remove from heat.
Add the cooked fettuccine noodles. If desired, season with additional salt and pepper. Toss the noodles with the shrimps, seasonings and basil leaves. In a bowl, stir together the chopped parsley, crushed garlic and olive oil and pour over the noodles. Toss to blend and serve immediately.
http://lifestyle.inquirer.net/72980/fettuccine-with-shrimps-and-fresh-basil
Bagoong Fried Rice
Ingredients:
1 pc medium egg, Cooked into omelette then cut into strips
1 head garlic, crushed
1pc medium onion,sliced
1 tbsp ginger, minced
2 pcs siling haba, seeds removed and sliced
2/3 cup ground pork
¼ cup raw bagoong alamang
200 gms Tomato Sauce
7 cups cooked rice
1 pc large green mango, cut into strips, reserve some for toppings
1 stalk green onion, chopped
¼ cup oil
1 tbsp hoisin sauce (optional)
Procedure:
1. Sauté garlic, onion, ginger, siling haba, ground pork, and bagoong alamang in ¼ cup oil for 5 minutes.
2. Add hoisin sauce and DEL MONTE Tomato sauce. Cover and cook for 5 minutes stirring occasionally. Add cooked rice and mango. Cook while stirring for 2 minutes. 3. Top with green onions, mango, egg strips.
Makes 8 servings.
Melon and Buko-Pandan Yema Balls
Ingredients :
1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
pandan flavoring
melon flavoring
green food coloring
Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.
Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
Place the white sugar in a wide shallow bowl.
Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls.
Using the above basic yema recipe, set aside two half-cupfuls of the mixture and added bottled flavorings to them. Add a few drops of melon flavor to one part and pandan flavor to the other. Since the melon flavor was already colored, there was no need to add food coloring. The pandan flavor, however, was transparent so add a few drops of green food coloring.
1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
pandan flavoring
melon flavoring
green food coloring
Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.
Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
Place the white sugar in a wide shallow bowl.
Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls.
Using the above basic yema recipe, set aside two half-cupfuls of the mixture and added bottled flavorings to them. Add a few drops of melon flavor to one part and pandan flavor to the other. Since the melon flavor was already colored, there was no need to add food coloring. The pandan flavor, however, was transparent so add a few drops of green food coloring.
Chicken Rice
Make sure the chicken is newly slaughtered. Frozen chicken is never good for this! Good luck!
1.5 kg fresh chicken (Keep head and feet, without the feathers, of course. This adds to the flavor. Remove innards. From the back side of the chicken, by the cavity, take excess fat off the chicken. Save fat for rice.)
2 tsp salt
Season chicken with salt inside out.
Stock:
1 kg chicken bones
1 pc onion
3 pc leeks
4 slices ginger
10 garlic cloves
Salt
10- 12 c water
Combine ingredients in a huge wok or stock pot. Boil and simmer for 30 minutes. Strain. Bring stock back to a rolling boil, lower heat and put chicken in. Make sure it is totally submerged. Cook for one hour. Now this is vital: Make sure that your heat is at its lowest and that once the chicken is in the stockpot, your stock does not come to a boil anymore. Boiling tends to make the chicken tough which Hainanese isn’t.
After one hour, remove chicken from the pot and submerge into a bowl of iced water for 10 minutes. This stops the chicken from cooking, stops it from falling apart and makes it springy on the outside, yet nice and tender on the inside.
Remove, transfer to a rack and brush with 2 tsp sesame oil. If you want a nicely “tanned” chicken you can combine the sesame oil with and 2 tsp light soy sauce.
Rice:
¼ c chicken fat
6 crushed garlic
6 thin slices ginger
3 c long-grain Thai rice
Salt
4½ c stock, from chicken above
1 pandan leaf, tied
½ c green onions
Cast rice cooker pot, not the whole rice cooker, just the pan over heat. Add chicken fat and sauté until fat has been extracted.
Add garlic, onions and ginger. Cook until fragrant. Add rice, mix well. Add stock and pandan. Transfer to rice cooker and cook. When done, season to taste with salt and mix well. Add green onions.
Soup:
To the remaining stock add 1/3 c of chopped green onions. Season to taste with salt and pepper. Serve with Hainanese chicken. Some people even add shredded cabbage. Do so if you wish.
To serve:
Garnish with sliced cucumbers and tomatoes
Sauce:
3 tbsp oil
1 tbsp sesame oil
2 shallots, sliced
2 garlic cloves
2 tsp grated ginger
½ c light soy sauce
½ c chicken stock, from above
2 tsp sugar
Mix well. Heat oils. Sauté garlic and shallots. Add light soy sauce, chicken stock and sugar. Strain sauce if you wish. Serve with chicken. Another sauce that you may use is Kecap Manis, dark sweet soy sauce (available at Santis).
Serve with chili sauce.
1.5 kg fresh chicken (Keep head and feet, without the feathers, of course. This adds to the flavor. Remove innards. From the back side of the chicken, by the cavity, take excess fat off the chicken. Save fat for rice.)
2 tsp salt
Season chicken with salt inside out.
Stock:
1 kg chicken bones
1 pc onion
3 pc leeks
4 slices ginger
10 garlic cloves
Salt
10- 12 c water
Combine ingredients in a huge wok or stock pot. Boil and simmer for 30 minutes. Strain. Bring stock back to a rolling boil, lower heat and put chicken in. Make sure it is totally submerged. Cook for one hour. Now this is vital: Make sure that your heat is at its lowest and that once the chicken is in the stockpot, your stock does not come to a boil anymore. Boiling tends to make the chicken tough which Hainanese isn’t.
After one hour, remove chicken from the pot and submerge into a bowl of iced water for 10 minutes. This stops the chicken from cooking, stops it from falling apart and makes it springy on the outside, yet nice and tender on the inside.
Remove, transfer to a rack and brush with 2 tsp sesame oil. If you want a nicely “tanned” chicken you can combine the sesame oil with and 2 tsp light soy sauce.
Rice:
¼ c chicken fat
6 crushed garlic
6 thin slices ginger
3 c long-grain Thai rice
Salt
4½ c stock, from chicken above
1 pandan leaf, tied
½ c green onions
Cast rice cooker pot, not the whole rice cooker, just the pan over heat. Add chicken fat and sauté until fat has been extracted.
Add garlic, onions and ginger. Cook until fragrant. Add rice, mix well. Add stock and pandan. Transfer to rice cooker and cook. When done, season to taste with salt and mix well. Add green onions.
Soup:
To the remaining stock add 1/3 c of chopped green onions. Season to taste with salt and pepper. Serve with Hainanese chicken. Some people even add shredded cabbage. Do so if you wish.
To serve:
Garnish with sliced cucumbers and tomatoes
Sauce:
3 tbsp oil
1 tbsp sesame oil
2 shallots, sliced
2 garlic cloves
2 tsp grated ginger
½ c light soy sauce
½ c chicken stock, from above
2 tsp sugar
Mix well. Heat oils. Sauté garlic and shallots. Add light soy sauce, chicken stock and sugar. Strain sauce if you wish. Serve with chicken. Another sauce that you may use is Kecap Manis, dark sweet soy sauce (available at Santis).
Serve with chili sauce.
Oven-baked Guinataang Lapu-Lapu
1 whole lapu-lapu, approximately 2 kilos, cleaned and scored
4 tsp lime or kalamansi juice
2 tbsp olive oil
Combine kalamansi juice and vegetable oil. Pour over lapu-lapu. Put fish on baking dish. Cover with foil. Bake in pre-heated 350°F oven for 30-40 minutes.
Sauce:
¼ c vegetable oil
2 c finely chopped onion
½ c chopped cilantro
2 tsp minced garlic
2 tsp minced ginger
Chili, thai or labuyo, to taste, sliced
1 c chopped fresh tomatoes
1 tsp turmeric
1 c coconut milk, second extraction
1 c coconut milk, first extraction
3 tsp fish sauce
3 tsp sugar
Heat oil and sauté onions until translucent. Add cilantro, garlic, onions, ginger, chilies, fresh tomatoes, turmeric and second extraction of coconut milk.
Simmer for 5 minutes or until tomatoes are soft. Add first extraction of coconut milk. Bring to one boil.
Season to taste with fish sauce and sugar.
Pour over baked fish. Serve.
4 tsp lime or kalamansi juice
2 tbsp olive oil
Combine kalamansi juice and vegetable oil. Pour over lapu-lapu. Put fish on baking dish. Cover with foil. Bake in pre-heated 350°F oven for 30-40 minutes.
Sauce:
¼ c vegetable oil
2 c finely chopped onion
½ c chopped cilantro
2 tsp minced garlic
2 tsp minced ginger
Chili, thai or labuyo, to taste, sliced
1 c chopped fresh tomatoes
1 tsp turmeric
1 c coconut milk, second extraction
1 c coconut milk, first extraction
3 tsp fish sauce
3 tsp sugar
Heat oil and sauté onions until translucent. Add cilantro, garlic, onions, ginger, chilies, fresh tomatoes, turmeric and second extraction of coconut milk.
Simmer for 5 minutes or until tomatoes are soft. Add first extraction of coconut milk. Bring to one boil.
Season to taste with fish sauce and sugar.
Pour over baked fish. Serve.
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