Find a Recipe blog

 Halo-Halo with Pili

Recipe Ingredients:
1/2 cup Manila mango, diced
1 tablespoon cantaloupe or honeydew melon, shredded
1 tablespoon cooked ube (purple potato)
1 tablespoon lakatan (native banana) or cooked saba (plantain), sliced
1 tablespoon makapuno (freak coconut)
1 teaspoon cooked yellow corn
1 teaspoon cooked mung beans
1/4 cup toasted pinipig (roasted and pounded immature rice)
1 tablespoon watermelon
ice, shaved to fill tall glass
1 teaspoon honey
1/4 cup evaporated or condensed milk
1/4 cup young coconut juice
1 teaspoon pili nuts, chopped

Instructions:
Layer fresh as well as cooked fruits and vegetables in a tall glass. (Note: cooked and/or preserved fruits and vegetables are available in Asian-American stores.) Fill with shaved ice. Add honey. Pour evaporated milk and young coconut juice over contents. Top with pili nuts. Serve immediately.

Shrimp Kari-kare

Recipe Ingredients:
2 tbsps. cooking oil
3 cloves garlic, minced
2 medium onions, minced
4 medium tomatoes, sliced
1 thumbsized ginger, sliced to strips
2 thumbsized luyang dilaw
1 MAGGI Shrimp Broth Cube
2 medium banana hearts, sliced
1 1/2 cups coconut cream
1 kg. shrimps (suahe)
salt and pepper to taste

Cooking Instructions:
Heat oil and saute next five ingredients. Add crushed MAGGI Shrimp Broth Cube and banana heart and stir-fry for about 5 min.
Pour in gata and add shrimps suahe. Simmer for another 5 min. then adjust seasoning to taste.
Simmer for another 5 min. then adjust seasoning to taste.

Pork Morcon Special

Recipe Ingredients:
750 g. of pork cutlets (large slices of pork about 1/4-inch thick)
4-6 stalks of celery (how many depends on how long and thick they are)
2 medium-sized carrots
1 c. of flour
paprika
salt
pepper
ground oregano
2 c. of cooking oil
wooden toothpicks 

Cooking Instructions:
Lay the pork cutlets flat on a large plate or plates. Season with salt, pepper, paprika and ground oregano.

Prepare the vegetables. Remove the leaves of the celery amd reserve for decorating the cooked dish. Cut the stalks–the length should be an inch less than the widest part of the pork cutlets.

Peel the carrots and cut into strips.

Take a pork cutlet. Place carrot strips and celery sticks at the center. Roll the pork and secure with wooden toothpicks. Repeat until all the pork cutlets have been filled with vegetables.

Mix together the flour, 1/2 tsp. of pepper. 1/4 tsp. of oregano and 1/4 tsp. of paprika. If you prefer, used a pack of commercial seasoned flour. You won’t have too much control over the balance of flavors but it may simplify things for you.

Dredge the rolled pork cutlets in the seasoned flour making sure that evert part is coated well.

Heat the oil in a wok or fryer. When it starts to smoke, carefully lower a floured pork roll into the hot oil. Cook only about 2-3 pork rolls at a time so as not to over crowd tha pan. Overcrowding will make the temperature drop and make the meat soggy. Cook the pork rolls until they are golden brown. Depending on their size, cooking may take anywhere from 15 to 20 minutes. What you want is a thoroughly looked pork–golden on the outside and moist in the inside–and tender crisp vegetables.

Drain the cooked pork morcon on paper towels. Slice horizontally into 1/2-inch wide pieces. Note that removing the toothpicks before slicing may ruin the appearance of the cut pork morcon. It is better to remove the them after cutting the meat.

To make things easier, when securing the uncooked pork morcon with toothpicks, position the toothpicks about 1/2″ apart. When the pork morcon is cooked, slice the meat with the knife almost touching the toothpick. That way, it will be easy to remove them.

Sa paggawa ng mga salsa

sa mga ulam na may matabang na timpla, tulad ng pinasingawan na isda o karne, at sa mga gulay na binanlian lamang o pinasingawan, ay makakasarap ang salsa na niluluto ng bukod. Ang naturang salsa ay ipapahid o ibubuhos sa ulam kapag ihahain na. O kaya ilalagay sa isang platito o puswelo at itatabi sa bandehado ng ulam na babagayan.

Sa mga salsa, ang karaniwan na ipinanlalapot ay arina (cornstarch) marami ang nahihirapan di umano sa pagsasama ng arina, sapagkat hindi daw nagpapantay ang pagkakalapot ng salsa.

Upang maiwasan ang di pantay na pagkakalapot ng salsa, kailangan ay alisin muna sa pagkakasalang sa apoy ang kaserola o kawali na pinaglulutuan bago isama ang arina. At di lulubayan ng paghalo hanggang di nakikitang pantay na ang pagkakalapot. gayun din ang gawin kapag amg ilalahok ay gatas o tubig, habang panay ang paghalo.

Makabubuti rin kung ang gagamitin na panghalo sa salsa ay sandok na kahoy.

Paggawa ng toge

Hugasan ang munggo. Ibabad sa kaunting tubig sa loob ng kalahating araw. Kinabukasan, makikita ninyo na 'putok' o 'tubo' na ang munggo. kung di pa gaanong nakausli ang maputing puno nito, wisikan ng kaunting tubig at ibalik ang takip. (malinis na tela na basa). Silipin muli kinabukasan, at kung mahaba na ang 'puno' ay maari nang lutuin.

Paalala: Huwag babayaang nakababad nang matagal sa maraming tubig ang munggo upang maiwasan ang pagka bulok nito. 

Sa pagbili ng sibuyas

Kapag malambot ang dulo at kung parang kumakatas ito kapag pinindot, nangangahulugan na bulok na o malapit nang mabulok ang sibuyas. Dahil diyan, hindi ito dapat bilhin lalo na't binabalak gamitin sa kinabukasan pa. Ang mainam na imbakin ay yung mga sibuyas na tuyo at pula ang balat, at matigas kung pindutin.