Mga Pahina

Thursday, January 31, 2013

I am Back!!

Hi Everyone! Happy New Year!!


Here I am again so glad that I can create a new post..  I miss it so much it makes me very busy in the past year 2012 so that it took's a half year I haven't made any post or update in my blog.

In the past year 2012 I have decided to continue working on this blog. Just plan to create more Recipes with the language of TAGALOG since that I am a Filipino.

I have more things to do in this blog and wanted to ask your support that I can achieve my goals. Thank you so much of your continued visiting my site.,

Love, Love, Love!!

==
Joralie








Monday, August 13, 2012

Maja Blanca's Recipe!


Ingredients: 

  • 4 cups coconut milk
  • 3/4 cup cornstarch
  • 300ml condensed milk
  • 3/4 cup fresh milk
  • 3/4 cup white sugar
  • 15 ounces whole sweet kernel corn
  • 5 tbsp Roasted Peanuts
Cooking Procedure:
  1. Pour the coconut milk in a cooking pot.
  2. Add the sugar, condensed milk, and whole sweet kernel corn and stir until all the ingredients are mixed.
  3. Simmer for 10-12 minutes
  4. Combine cornstarch and fresh milk in a bowl.
  5. Pour the mixed fresh milk and cornstarch in the pot then stir totally.
  6. Stir slowly while cooking until it's totally thickness as what you desired.
  7. Place on the serving tray and flatten the top using your flat spatula.
  8. Add the roasted peanut on the top.
  9. Place on your refrigerator for at least 1 hour.
  10. Then serve to your love ones!

Happy Eating!



Thursday, July 26, 2012

Salad Langka (Jackfruits)


Salad Langka Ingredients 

  • 1 kilo raw jackfruit (langka)   
  • 1 cup coconut cream
  • 1 cup vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 teaspoons chopped ginger
  • 2 red onions, Small cut
  • 4 tomatoes, sliced into rounds
  • Onion leaves, moderate amounts

Cooking procedure:

  1. Put the raw Jackfruit in a pot and boil until tender in about 15 minutes or more.
  2. In a big bowl, mix together the chopped ginger, chopped onions, chopped onion leaves, white sugar, pepper, salt, vinegar, and coconut cream.
  3. Put the boiled Jackfruits in the bowl wherein the ingredients is stirred and mix them together until it will be tasty
  4. Then, put the mixed raw jackfruits in serving plate and put the sliced tomatoes on the top and serve.!

That's all hope you'll love the taste, happy eating!! :)


Thursday, September 15, 2011

How to cook Adobong Pusit

Adobong Pusit Ingredients:


3/4 kilo Tiny measured Pusit (Squid)
3 tbsp. food cooking oil
3-4 cloves garlic
1 tiny red onion, thinly sliced 
1 tiny bay leaf
1 tsp. sugar
1/3 white vinegar
1/4 tsp. pepper
1/4 drinking water
1 1/2 tsp. sodium


Adobong Pusit Cooking Procedures:




  • Retrieve face, tentacles, innards and additionally clear ribs from figure for the squid.
  • Take off tentacles above the eyes and also throw out innards and also translucent ribs.
  • Thoroughly clean together with pressure body shapes together with tentacles.
  • Put together sodium, spice up, beans, white vinegar, waters, handsome plus gulf leaf.
  • Marinate squids within this mix pertaining to 60 minutes. Strain. Preserve marinade.
  • Saute onions within warm essential oil.
  • Add the squids, saute till the fruit juices evaporates (regarding 10-12 min's).
  • Pressure marinade, help to increase sauted squids.
  • Make it possible for simmer around 15 minutes.
  • Just serve it with a hot rice.





Friday, July 15, 2011

Kare-kareng Pata ng Baboy


Ingredients:
1 1/2 kilo pata baboy, pork leg
3 medium size eggplant, slanting cut
1 small size of banana bud, cut diagonaly
1 bunch Pechay
1 bunch string beans
2 medium size Union (chopped)
1/2 head garlic (chopped)
1 packet Mama Sita Kare-kare mix
Ginisang bagoong alamang
Cooking oil
Water
Salt to taste

Cooking Procedure:



  • In a stock pot, boil pork leg in water for an hour or until cooked.Strain and keep the stock.
  • In a big pun, sauté garlic, onion, pork leg and stir cook for 2-3 min's then pour 4-6 cups stock and simmer for an additional 3-5 min's.
  • Add kare-kare mix, 1 cup stock, banana bud and simmer for 15 minutes. Salt to taste.
  • Add all other vegetables, cook another 3-5 min's or until the vegetables are just cooked.
  • Serve hot with ginisang bagoong alamang.



Friday, May 27, 2011

Sweet and Sour Tilapia

Sweet and Sour Tilapia Ingredients: 

  • 5 tilapia fish
  • 1 carrot (strips cut)
  • 1 can pineapple (set aside juice)
  • Ground black pepper
  • 1 bell pepper
  • 2 tablespoons flour
  • 1/2 tablespoon salt
  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 1/2 cup water
  • 4 cloves garlic
  • Cooking oil
  • 1 onion

Procedures:

  • Fry the tilapia fish and put it a platter.
  • Saute the garlic and onion in a pan.
  • Drop the pineapple and carrot.
  • Simmer for about 10 minutes or more until the carrots will tender
  • Add pineapple juice, sugar, soy sauce, flour, salt, water and bill paper.
  • Simmer until the sauce getting sticky
  • Pour the hot sauce made in the top of tilapia.
OK that's it...that's so easy..

Thursday, May 05, 2011

Champorado (chocolate rice porridge)

Champorado (chocolate rice porridge) is the most favorite Filipino breakfast. The real recipe is created with soft-boiled rice and tasting with Tableas de Cacao which will are bitter-sugary chocolate tablets made of fresh roasting chocolate blended with milk and sugar. Champorado is usually offered with a part dish of toast or smoked seasoned meats. “made with genuine Spanish chocolate” is very real. It’s quite helpful to possess this champorado blend around during the rainy days.

Ingredients:

4 pieces tableya or 8 tbsp cocoa powder  
1 cup malagkit Cglutinous rice)
1/2 cup sugar
3 1/2 cups water
condensed milk (optional)

Procedure:
  • Cook rice in a pan with water. (about 12 to 18 minutes of cooking with constant mixing)
  • When the rice is cooked, add the sugar and cook for another 5 minutes or until it's becomes thick.
  • Remove from the pan and place in a serving bowl.
  • Serve warm with a swirl of condensed milk on top.

Fish with Miswa

Ingredients:


1 fried fish or a can sardines
1/2 cup miswa
1/2 onion cut
2 ripe tomatoes
2 cloves garlic, crushed
salt to taste

Procedures:

Fry the garlic cloves with the onion then add the tomatoes,
Add the miswa and salt. Fill this mix on the fried fish and serve.
 

Friday, April 01, 2011

Paksiw na Isda

Ingredients:
Lutong Pinay
1/2 Kg Fish Galunggong or other kinds of fish
4 Cloves Garlic
1 Long Green Pepper
Ginger Sliced
Vinegar
Soy Sauce
Water
Salt (Optional)
1/4 Knorr Cubes (Optional)
2 large eggplants (optional)
1 teaspoon olive oil (optional)


Instructions: 
Clean fish well. Remove gills, innards, etc. Combine all ingredients together in a cooking pan. Pour the vinegar and soy sauce with water for your desired taste. Cover and let it simmer for about 10-15 minutes, Until the fish and eggplants are cooked. Transfer to a serving dish.

It's Very easy!

Any comment and suggestion is always welcome!!

Friday, March 25, 2011

Ginisang Kangkong


Ingredients:

Lutong Pinay
1 tbsp. cooking oil
3-4 garlic, crushed
2 bunches of kangkong (water spinach)
3 tbsp. soy sauce
1 tbsp. Vinegar
1tbsp. of cornstarch
Pepper
Water
Salt to taste


How to cook:

Heat the cooking oil and sauté garlic until golden brown. Add kangkong leaves and soy sauce. When the leaves turn dark green, add the vinegar and salt. Remove from heat and serve over hot rice.

Monday, March 21, 2011

Pinakbet or Pakbet

Let's see how to cook this dish!!
 

Lutong Pinay

Starting in the Ingredients:

1/4 Pork cut into cubes
Shrimp or 1/2 cup Bagoong
Vegetables ( squash, okra, string beans, egg plant)
1 whole onion
3-5 cloves garlic
2 tablespoon cooking oil
1/2 cup water


Then, the Procedure:
  • First, Put the pork in the casserole with a half cup of water.
  • Let it boil and cover it until the pork will get tender.
  • In the bowl pour the broth of pork and reserve it for later
  • Put back the pork and add the cooking oil.
  • Fry the pork and once its golden brown take them off and leave the oil in the pan,. cause the oil will give additional flavor on the dish.
  • Then, fry the garlic, followed by onion and tomato.
  • our the shrimps or bagoong and add the pork broth in the bowl and let it boil.
  • Put also the vegetables, start from the longest one to cook (squash, string beans, egg plants and okra)
  • Simmer it into a low fire in about ten to fifteen minutes
  • After a few minutes It is cooked and it's ready to eat...

Any comment and suggestion is always welcome!!

Sunday, March 20, 2011

Chicken Adobo

Lutong Pinay
The Favorite dish of Filipino's and easiest to cook


Ingredients:

1 Whole chicken, cut into serving size
1 tablespoon of oil
1 whole onion
1/2 cup of water or more
3-4 pcs of pepper leaves or Laurel
1 teaspoon peppercorn
White Vinegar
Garlic
Soy sauce
Salt


 Now, The Procedure:
  • Fry the onion and garlic in skillet 
  • Next, You can add the chicken and cook until its turns golden brown
  • Add the soy sauce, peppercorn and  laurel leaves
  • Cook for about 10 minutes or more, And If you think It's too dry, You can add some water arround 1/2 cup or  vinegar instead of water.
  •  You can add other spices based on your taste
    • Lastly, Cover the skillet and let it simmer until the chicken is tender

    It's tasty and very delicious.. Yummy!


    Any suggestion and comment is always welcome!

    Thursday, March 17, 2011

    Sinigang Pork with Gabi

     The delicious soup ever..

    Ingredients:

    1 kilo pork ribs
    Lutong Pinoy
    200 grams sampalok (Tamarind) Soup Base
    1 big tomato
    1 big onion
    2 pcs gabi (taro)
    3 pcs chili peppers
    Chopped ginger
    Fish Patis
    Vegetable of your choice (Eggplant, Radish, String beans, Kangkong etc. )
    2-3 liters of water

    Procedure:

    • Boil pork with ginger and onion until the pork is tender.
    • Pour gabi until it's cook and you can add the tomato, chili peppers and other vegetable if you have.
    • Then you can put the tamarind, salt, patis and etc., according to the taste.
    • That's it and serve this hot!.

    Any comment and strategy is always welcome!