Adobong Pusit Recipe

ADOBONG PUSIT-is a delicious squid dish cooked with the squid's ink that makes the sauce dark. At the point when cooking Adobong Pusit, its imperative that you purchase it crisp importance no foul odor, and cook it that day you purchase it. Filipinos love squid regardless of how it is cooked and Adobo is most likely a Pinoy's top decision regarding the matter of cooking any dish.

NUMBER OF SERVINGS: 2-4

ADOBONG PUSIT INGREDIENTS:

400 grams medium-sized squid, cleaned and ink differentiated

2 tablespoon cooking oil

4 cloves garlic minced

1 piece medium white onion, slashed

1 little ginger julienned

1 teaspoon salt

1/4 teaspoon msg

1/4 teaspoon pepper

3 bayleaf

1/4 glass vinegar

1 teaspoon sugar

2 bean stew finger cut

1 stalk celery cut

1/4 glass onion spills

COOKING PROCEDURES:

1. Hotness oil on a cooking dish, medium high temperature. Saute garlic onion and ginger.

2. Include cleaned squid. Include salt, msg, bayleaf and pepper to taste and stirfry for 2 minutes. Include squid ink, vinegar and chestnut sugar then stew for 5-10 minutes (medium high temperature).

Note: Do not over cook the squids. The meat can get extreme nor going to be so rubbery.

3. Include stew finger, celery and onion releases then reboil.

4. Serve hot and appreciate!!!

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Fried Shrimp Marinated in Wine Recipe

Ingredients :

• 1 pound shrimp, head and shell on
• ¾ cup all purpose flour
• ¼ cup Shao Xing Cooking wine
• ¼ teaspoon ground black pepper
• 1½ teaspoons garlic salt
• ¼ teaspoon ground cayenne red pepper
• 3 tablespoons cornstarch
• 1½ cups cooking oil

Instructions :

1. Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
9. Arrange in a serving plate and serve with spicy vinegar.
10. Share and enjoy!

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Pritong Daing na Bangus na may Fried Rice and Sunny side up Egg Recipe

Ingredients :

• 3 medium daing na bangus(fried)
• 3 eggs(sunny side up)
• 5 cups garlic fried rice
• ¾ cups papaya atchara (optional)
• 3½ tablespoons cooking oil
• 2 tablespoons chopped scallions

Procedure :

1. Prepare daing na bangus according to the instructions on the recipe link above. Set aside.
2. Prepare sinangag (garlic fried rice). See link above for the recipe. Set Aside
3. Heat oil in a pan. Once the oil gets hot, fry the eggs. You can make it sunny side-up, over easy, or basted.
4. Arrange the fried daing na bangus, sinangag, and fried egg on individual plates. Serve with papaya atchara and spicy vinegar. Sprinkle some chopped scallions on top.
5. Share and enjoy

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Fruit Salad

Ingredients

Fixings  

2 pc Lacatan Bananas (sliced (marinated in 1/3 container natural product mixed drink syrup for 5 minutes then depleted)  

1/4 cup Desiccated Coconut 

1 Coconut Cream 

1 pc Buco (shredded) 

1 jars (836 g each) Del Monte 

Party Fruit Cocktail (drained (store 1 container syrup)) 

1 can (227 grams) Del Monte 

Smashed Pineapple 

Cooking Procedure: 

1. Blend the DEL MONTE Pineapple Crushed and coconut cream. 

2. Hurl in the natural product mixed drink and destroyed buco. 

3. Top with dessicated coconut. Chill and serve. 

4. Makes 8 servings.

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Maja Blanca

MAJA BLANCA- is a Filipino treat produced using coconut drain, cornstarch, and sugar which is normally served amid celebrations and the occasions. Adjusted from the conventional Spanish occasion dessert manjar blanco which means white delicacy. It has the consistency of thick gelatine and is normally rich white in shading.

NUMBER OF SERVINGS: 5-6

MAJA BLANCA INGREDIENTS:

200 grams cornstarch

1 can dissipated milk  (375 ml or 1 & 1/2 container)

1 glass coconut milk

1/2 glass dense milk

250 grams white sugar

1 glass entire part corn

1 glass water

2 tablespoons margarine

any sum finely ground cheddar (or cut into little shape) for garnishes

Methods:

1. In a pot, break down cornstarch in water then put-in coconut milk, vanished milk,  sugar, dense drain and spread and combine it.

2. Cook with medium warmth blending for 15 minutes. Keep mixing rapidly to dodge protuberances as it turns out to be thick.

3. Include the entire part corn. Mix for around 5 minutes. Expel container from warmth.

4. Quickly empty blend into molds. You may utilize a huge dish or individual serving molds. Top with cheddar.

5. Permit to totally chill off then chill in the icebox for no less than one hour prior to serving

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Ube Biko

Ube Biko is a tasty Filipino kakanin that is by all accounts a hybrid between the customary Filipino biko and ube halaya. I sensed that I needed to eat ube halaya and biko in the meantime, however since I was excessively lethargic, making it impossible to make 2 dishes independently – I chose to do a hybrid dish, in this way ube biko is here.

This is my first time making ube biko. A week prior to, my wife and myself walked the Asian isle of our nearby market (as we generally do) to search for fascinating fixings. We have the propensity to get fixings from the racks regardless of the possibility that we don't have any arrangement on it yet. There will dependably be that "Aha!" minute that will lead us to make something fascinating. The powdered ube was one of those fixings – and there were more dishes that I had the capacity make with powdered ube, which I will share soon.

As every one of you know, ube without anyone else's input won't give you the "ube like" flavor. I generally utilize a fixing called ube flavor (or enhancing) from mccormick; this gives all the ube flavor that I require. It likewise helps upgrade the shading turning it more purple.

Ingredients :

1 1/2 cups glutinous rice or sweet rice (malagkit)
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder (powdered dehydrated purple yam) or freshly grated purple yam
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

Instructions :

1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
2. Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
3. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
4. Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
5. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
6. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
7. Transfer to a serving tray lined with banana leaves.
8. Top with toasted grated coconut.
9. Serve. Share and enjoy!

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Dessert fruit cocktail float

Dessert that made of Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Ingredients

• 16 oz. (473 ml) cold heavy whipping cream
• 7.6 oz. (225 ml) table cream or all purpose cream
• 2 (15.25 oz.) cans of fruit cocktail
• 9 tablespoons condensed milk
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino cherries
• 3 tablespoons crushed Graham

Instructions

1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!

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Mango Float

Ingredients :

• 1 box of Graham crackers
• 1 box of Graham crumbs
• 2 small cans Nestle cream
• 1 can of Condensed milk
• 1 can of evaporated milk
• 6 ripe mangoes sliced

Instructions :

1. Prepare a rectangular glass dish with or without lid.
2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined.
3. Using a ladle, place a small amount of the milk mixture into thebottom of the dish, then place a layer of Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure it covers all of the Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with Graham crumbs (or just crushed some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!

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Pancit Lomi Recipe

PANCIT LOMI  is a Filipino-Chinese dish made with an assortment of thick crisp egg noodles. The most prevalent among these varieties would likely be the Batangas Lomi.

Little bits of meat (normally pork, frequently chicken) and pork liver, meagerly cut, are sauteed with garlic and onions, then cooked until delicate. Lomi is best consumed while steaming
hot and it is best for stormy season. 

NUMBER OF SERVINGS: 4-6 

PANCIT LOMI INGREDIENTS: 

200 grams of lomi noodles 

2 tablespoon of cooking oil 

4 cloves minced garlic 

1 little onion hacked 

1 container of pork meat 

1/2 container pork liver 

1 container squid ball 

1 teaspoon salt ] 

1/4 teaspoon dark ground pepper 

6 containers of water 

1 pieces chicken soup shape 

1 teaspoon white sugar 

1 little carrot, julienned 

1 little cabbage hacked 

1/2 container of onion leeks (slashed) 

2 eggs, beaten 

COOKING PROCEDURES: 

Spill in the cooking oil. Saute the garlic and onion until fragrant. 

Include the pork meat, pork liver, squid balls, salt and proceed with mix browning over medium hotness for 5 minutes. 

Include balck pepper, water and stew for 10-15 minutes. Include the lomi noodles and stew for an additional 5 minutes. 

Include carrots, cabbage, onion spills. Spill in the beaten eggs mixing constantly, then reboil. 

Turn off the high temperature. Serve hot and appreciate!!!

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PANCIT GUISADO (MIXED BIHON & CANTON) RECIPE

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even pork.

NUMBER OF SERVINGS: 3-5

PANCIT GUISADO (BIHON, CANTON MIXED) INGREDIENTS:

100 grams flour sticks (or pancit canton)

100 grams pancit bihon (Rice Noodles)

300 grams chicken, bubbled, deboned, and cut into meager cuts

100 grams peapods or snow peas

2 medium carrots julienned

1 little cabbage, cleaved

1 stalk celery, cleaved finely

1 medium measured onion, cleaved

4 cloves garlic, minced

1 piece chicken stock 3D shape

3 tablespoons soy sauce

3 mugs chicken stock

1 red ringer pepper cut into strips

1/4 dark ground pepper

Strategies:

1. In a container, warm the oil then sauté the garlic and onion.

2. Include the chicken ( cooked and deboned ) and cook until turns light cocoa.

3. Include the red ringer pepper, carrots, dark ground pepper, soy sauce, chicken 3D shapes then combine.

4. Include the snow peas (blend) then include the chicken stock, then bubbled.

5. Put in the pancit bihon and cook then include the pancit canton until the fluid has been consumed by the noodles.

6. Include the cabbage and celery, blend and cook for 2 minutes.

7. Serve hot. Share and apprecia

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