Carrot and Sweet Potato Soup

Ingredients:

2 tbsps. Canola Oil

1/2 cup chopped onions

3 cups peeled cubed sweet potato

1 tsp grated ginger

3 cups less sodium vegetable broth or water

1/2 tsp salt

1. Heat oil in a large saucepan.

2. Add onions and saute for 4 mins

3. Add potato and carrots and stir well to coat the potatoes and carrots with the oil.

4. Add the grated ginger and vegetable broth.

5. Bring to a boil and let simmer until carrots and potatoes are tender.

6. Use a hand mixer to make a smooth soup.

Pork Asado

Here is my version of a Pork Asado

Ingredients:

1/2 kilo Pork sliced thinly into squares

1 tbsp garlic minced

1 tbsp onion chopped 

1 tbsp oil

2 tbsp kecap manis

2 tbsp soy sauce

1 tsp cornstarch

1/2 cup water

1 pc pork cube

Procedure:

1. Saute garlic and onion.

2. Add the pork and saute for awhile. Then add enough water to cover the pork and boil until pork is tender.

3. When water has been reduced to one half add the soy sauce and kecap manis. Stir thoroughly.

4. Cook until pork is very tender and sauce has reduced to 1/4.

5. Disperse cornstarch in 1/2 cup of water and add to the pork and stir thoroughly.

6. Remove from pan and serve. 

Minestrone

Recipe & Photo Courtesy of Bubut Sarao

Minestrone

½      kg chicken bones

½      kg beef bones

¼      kg sirloin or any lean beef, diced

3       qt water

1       medium onion, sliced

2       T sugar

3       T vinegar

2       t peppercorn

2       bay leaf

2       t salt

1       t pepper

1       medium carrot, diced

1       medium potato, diced

½      c macaroni

1       c cabbage, sliced into strips

2       stalks onion leeks, chopped

1       c zucchini, diced

100   g green beans, diced

½      c sweet peas

1       (368 ml) Del Monte tomato sauce

100   g chickpeas

          Parmesan cheese, grated

·        Put the first 9 ingredients in a pressure cooker and boil for 15 minutes.  Discard the bones, peppercorn and bay leaf.  Season with salt and pepper.

·        Transfer to a large casserole. Let it boil.

·        Add the carrot, potato and macaroni. Continue boiling then simmer until tender.

·        Add all other ingredients and simmer a few more minutes.

·        Serve in individual bowls and sprinkle with grated Parmesan cheese.

Chicken Macaroni Soup

Recipe Courtesy of Bubut Sarao

Chicken Macaroni Soup

½      kg chicken backbones

8       c water

1       t salt

2       T butter

5       cloves garlic

1       medium onion, chopped

1       small carrot, cut into thin strips

1       medium potato, cut into thin strips

1       t salt

1       T fish sauce

¼      t pepper

1       (158 ml) can evaporated milk

1       c cabbage, shredded

25     g cheese, grated

·        Place chicken bones in a medium casserole with 8 cups water and 1 teaspoon salt. Boil until chicken is tender. Take the chicken meat then discard the bones. Set aside the broth.

·        Melt butter then sauté garlic and onion. Add the carrots and potatoes. Season with salt, fish sauce and pepper.

·        Pour in the broth and let it boil. Simmer until vegetables are cooked then add the milk. Continue simmering for 2 minutes then add the cabbage. Turn off the fire.

·        Serve hot in individual bowls.  Sprinkle with grated cheese.

Sukiyaki

Sukiyaki

1       T butter or margarine

4       cloves garlic, crushed

1       medium onion, sliced

¼      kg beef, sukiyaki sliced

¾      c Kikkoman soy sauce

¼      c Mirin

4       c water

½      c carrots, sliced

1       c pechay baguio, coarsely shredded

2       pcs tokwa, cubed

¼      t MSG (optional)

          eggs (if desired)

·        Melt butter in a saucepan. Sauté the garlic and onion. Add the beef and cook until browned. Add the Kikkoman, Mirin and water. Bring to a boil then simmer until beef is tender.

·        Add the carrots and cook until tender crisp. Then add the pechay baguio and tokwa and MSG.

·        Serve hot in individual bowls and drop 1 egg in each bowl if desired. Stir well.

Recipe Courtesy of Bubut Sarao

Recipe & Picture Courtesy of Bubut Sarao

Crispy Crablets

¼      kg crablets, washed and drained

½      t ginger, crushed                                                      

1½    t garlic, crushed

1½    t Chinese rice wine

¼      t paprika

¼      t pepper

¼      salt

¼      t  MSG (optional)

1/2              c cornstarch

·        Mix all ingredients except the cornstarch. Marinate for 15 minutes.

·        Coat the crablets with cornstarch.

·        Deep-fry in hot oil. Serve immediately with spicy vinegar dipping sauce.

Easy Shepherd Pie

Source: myrecipes.com via Tenette on Pinterest

from my recipes http://www.myrecipes.com/recipe/easy-shepherds-pie-00420000017979/

Grilled dab with garlic butter recipe - Recipes - BBC Good Food

Grilled dab with garlic butter recipe - Recipes - BBC Good Food

Delicious Salmon

Source: allrecipes.com via Tenette on Pinterest

from ALL RECIPES.com


Valentine's Salmon


Rated:
Submitted By: Chef John
Photo By: SouthwestHiAltCook
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4
"This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea."
INGREDIENTS:
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, white and tender green parts only,
halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced Yukon Gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon Dijon mustard
salt and freshly ground black pepper to
taste
1 tablespoon vegetable oil
2 tablespoons Asian chili paste (sambal),
or more to taste (optional)
1 green onion, chopped
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
2. Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
3. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
4. Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
5. Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
6. Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
7. Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Baked Bangus ( Milkfish)

Ingredients:
1 Boneless Bangus
1/2 cup Datu Puti Soy Sauce
5 pcs Kalamansi
Black Pepper
5 cloves garlic minced

Squeeze the juice of 5 Kalamansi juice and combine with the soysauce. Add the garlic to the bangus scatter all over. Pour the kalamansi-soysauce mix to the bangus and marinate for 5 hours. Add black pepper as desired. Bake for 20 mins at 220 degrees celsius.

Pork Cubes with Black Beans (Tausi)

Ingredients:
1/2 kilo boiled pork cubes
1 tbsp oil
2 cloves garlic minced
1 onion sliced
1 tbsp ginger sliced thinly
1 bay leaf
5 tbsps black beans
salt
pepper
4 tbsps Datu Puti Soy Sauce

Boil pork cubes until tender. Saute garlic , ginger and onion in oil. Add the pork cubes and continue stirring until oil comes out. Add the black beans, soy sauce and bay leaves. Cook for 10 mins with occasional stirring. Add salt and pepper as desired.

If you want to have a salty dish, you may add the liquid of the black beans as desired.

Baked Pork Steak

Ingredients:

3 to 5 pieces thinly sliced tenderloin
1/2 cup dry bread crumbs
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
4 teaspoons vegetable oil
1 large egg white, lightly beaten
4 teaspoons cornstarch


Preheat oven to 200 Degrees Celsius. Coat a baking sheet with cooking spray.

Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just barely pink in the center.