Friday, March 27, 2009

Shrimps with Sweet Peas

Ingredients:
  • 500 grams medium-sized fresh shrimps
  • 1/2 cup cooking oil
  • 6 pcs dried mushroom, soaked and diced
  • 1/2 cup bamboo shoots, diced
  • 2 tsps soy sauce
  • a tsp of msg
  • 1 tbsp oyster sauce
  • 1 tbsp rice wine
  • a cup of cooked peas
  • 1 tbsp cornstarch, dissolved in 2 tbsps water

Procedure:
  1. Shell and devein shrimps. Rinse thoroughly, dry on a towel.
  2. Heat 1/4 cup of oil in a pan. Saute mushrooms and bamboo shoots.
  3. Season with soy sauce, msg, oyster sauce and rice wine.
  4. Stir in shrimps and sweet peas. Cook for 2 minutes.
  5. Thicken with cornstarch mixture.
  6. Serve hot.

Wednesday, March 25, 2009

Spanish Tomato Sauce

Ingredients:
  • 1/4 cup olive oil
  • 1 clove garlic, crushed
  • 1/2 cup onion, chopped finely
  • 1 cup tomato sauce

Procedure:
  1. Saute garlic and onion in olive oil. Add tomato sauce.
  2. Simmer gently for at least an hour.
  3. Let cool. Place in a glass bottle or jar. Cover tightly.
  4. Put inside the refrigerator until future use.

Sunday, March 22, 2009

Adobong Okra

Ingredients:
  • 20 pcs fresh and very young okra
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/2 pork, diced
  • 3 tbsps patis
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tsp pepper

Procedure:
  1. Wash and parboil the okra in water. Set aside.
  2. Fry the pork. Push to one side of pan. Saute garlic, onion and okra.
  3. Season with vinegar, patis and pepper.
  4. Cook until okra is tender crisp.

Friday, March 13, 2009

Pickled Radish

Ingredients:
  • 1 radish
  • 3 tbsps rock salt
  • 2 tbsps vinegar
  • 1 red bell pepper, sliced thinly
  • 1/2 tsp msg
  • 1/2 tsp sesame oil
  • 3 tbsps sugar

Procedure:
  1. Peel skin of radish thickly and slice paper thin.
  2. Add rock salt, press down and let stand for overnight.
  3. Rinse with water until no longer salty. Squeeze out water.
  4. Add vinegar, msg, sesame oil, sugar and bell pepper. Mix well.
  5. Place in a glass bottle and seal tightly.

Sunday, March 8, 2009

Fried Quekiam

Ingredients:
  • 500 grams lean ground pork
  • 4 pcs spring onion, minced
  • 4 pcs dried mushroom, soaked & chopped
  • a tbsp of five-spice powder
  • 2 tbsps soy sauce
  • 2 tsps sugar
  • a good pinch of msg
  • 1/2 tsp fine salt
  • 1 egg
  • 1 tbsp cornstarch, cooked in 1/4 cup water
  • 2 sheets of dried soy bean milk skin (tawpe)
  • cooking oil for deep frying

Procedure:
  1. Mix the first-nine ingredients together in a bowl.
  2. Wet edges of tawpe. Cut into two. Wrap the pork mixture with tawpe and seal with cornstarch mixture.
  3. Deep fry until golden brown. Drain in lots of paper towels.
  4. Slice before serving.
  5. Dip in sweet and sour sauce.

Monday, March 2, 2009

Burong Pajo Salad

Ingredients:
  • 2 cups sliced Burong Pajo
  • 1/4-1/2 tsp salt
  • 1 large tomato
  • 1/2 cup sibuyas tagalog, sliced thinly
  • 1.5 tbsps boiled bagoong alamang
  • 1/2 tsp patis

Procedure:
  1. Mix all the above ingredients in a glass or stainless bowl.
  2. Serve with fish paksiw or fried fish.