How To Make Tuna Casserole

Tuna casserole is a casserole mainly composed of egg noodles and canned tuna fish, with canned peas and corn sometimes added. The casserole is often topped with potato chips, corn flakes or canned fried onions. It is a classic American family favorite. Tuna casserole is convenient to the extent that it may be prepared using no fresh ingredients.

Ingredients:

1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder

Cooking Procedure:

1. Combine everything in a casserole dish.
2. Reserve some of the chow mein noodles for the topping.
3. Bake at 350F for 25 minutes.
4. Top with remaining noodles and return to oven for 5 min.

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How To Cook Pancit Miki Guisado (Panlasang Pinoy style)

How To Cook Pancit Miki Guisado (Panlasang Pinoy style). I am very fond of eating pancit especially when it is served during birthdays and other special celebrations in the family. Of all the many kinds of pancit recipes, the pancit miki guisado is my favorite aside from the pancit canton. And similar to the pancit canton, Pancit Miki Guisado can be cooked with an array of ingredients such as pork, chicken, seafood, and vegetables. I've just found the easiest way to cook this stir-fry noodle dish. Here's how to cook Pancit Miki Guisado as presented by panlasangpinoy.

Ingredients:
1 lb miki noodles
1/4 lb grilled pork belly (liempo), sliced
2 pieces boneless chicken breasts, sliced
2 cups cabbage, chopped
1 cup shredded carrots
1 medium onion, sliced
5 tablespoons soy sauce
1 tablepoon oyster sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons cooking oil

Cooking procedure:

1. Heat oil in a wok.
2. Put-in chicken and cook for 3 minutes.
3. Add pork belly. Stir and cook for 2 minutes.
5. Add sherry and onions. Cook until onions becomes soft.
6. Add salt, pepper, soy sauce, and oyster sauce. Stir and cook for 6 to 8 minutes. Note: Add a little water as necessary.
7. Put-in the cabbage and carrots. Cook until vegetables are tender.
8. Put-in the miki noodles, and then stir. Cook for another 3 minutes.
9. Turn-off heat and transfer to a serving plate. Serve.

Image and video credit: panlasangpinoy.com

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How To Make Improved Meatloaf (done the Filipino way)

How To Make Improved Meatloaf. Meatloaf is just one of the many favorites I have when it comes to meat recipes. This improved meatloaf recipe is so yummy that I wanted to share it to those who are meat addicts like me. Here's how to make improved meatloaf from panlasangpinoy, my favorite cooking recipe site.

Ingredients:

• 2 lbs ground beef
• 1 cup Italian bread crumbs
• 1 cup onion, minced
• 1 cup celery, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 ounces tomato paste
• 1 teaspoon mustard powder
• 2 pieces raw eggs
• 1 cup tomato ketchup

Cooking procedures:

1. Combine the ground beef, minced celery, and minced onions in a mixing bowl then mix well.
2. Add the eggs, minced garlic, bread crumbs, salt, ground black pepper, worcestershire sauce, mustard powder, and tomato paste then mix all the ingredients together
3. Transfer the mixed ingredients in a loaf pan.
4. Spread the ketchup evenly on top of the meatloaf
5. Preheat oven to 350 degrees Fahrenheit and bake for 75 minutes
6. Remove from the oven and transfer to a serving plate.

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How to make Filipino-style halo-halo

How to make Filipino-style halo-halo. It's summer time once again and in tropical countries like the Philippines, it's so good to have cold yummy and refreshing drinks like the halo-halo. Halo-halo from Filipino word halò which means 'mix' is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits and served cold in a tall glass or bowl. The milk used is usually condensed milk or evaporated milk. Here's how to make Filipino-style halo-halo.

Ingredients:
For halo-halo mix:

• macapuno balls
• macapuno
• kaong
• nata de coco
• evaporated milk
• crushed'shredded ice
• ube ice cream

We will also need tall glasses.

How to prepare:

1. In the glasses, put a few spoonfuls of halo-halo mix.
2. Then, add a few spoonfuls of macapuno balls into the mixture.
3. Next, put a few spoonfuls of macapuno.
4. Then, add a few spoonfuls of kaong.
5. Add nata de coco.
6. Add the crushed/shredded ice up to the glass brim. The more ice, the better.
7. Pour evaporated milk over the ice. Use about 1/2 a cup for each glass.
8. Add 1 scoop of ube ice cream for each glass.
9. Done. Enjoy your halo-halo.

Note: There is no limit to as to what and how much you're gonna put in your halo-halo. You can add pinipig and leche flan as you like. Feel free to explore.

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How to cook orange chicken (video)

How To Cook Orange Chicken. I always hear the word orange chicken especially in fast foods. Orange chicken is a Chinese-American dish of Hunan origin (a province in China). Accordingly, the orange chicken recipe was modified when brought in North America for the purpose of adapting to the American palate. The variety of orange chicken most commonly found at American fast food restaurants consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Ingredients:
2 lbs boneless chicken breast, cubed
1 cup brown sugar
2 cups all purpose flour
1 raw egg,beaten
¼ teaspoon salt
¼ teaspoon pepper
cooking oil
1 ½ cup water
4 tablespoons orange juice
2 tbsp cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped

If you can't understand the instruction in Filipino, you may refer to the procedure below:

Cooking Procedure:

1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot.

Recipe credit: panlasangpinoy.com

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How To Make The Best Garlic Roasted Easter Lamb

It's Holy Week observance once again, and not very long, we will be celebrating our Easter Sunday with awesome feast. So you're looking for recipes on how to cook the perfect Easter lamb perfect for dinner? Here's how to make the best garlic roasted leg of lamb, served with mashed potatoes and greens.

Important note: The oven temperature is 190 degrees Centigrade.

Ingredients:

For Roasted Lamb:
1 leg of lamb
garlic cloves, cut into halves
thyme herb
olive oil
black pepper
salt
onions
a squeeze of lemon juice
water
flour

For mashed potatoes:
potatoes
milk
butter
salt
black pepper

For greens:
brussel top, boiled

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Stir-Fry Tofu and Asparagus Recipe - Lenten Vegetarian Fasting Recipes

Stir-Fry Tofu and Asparagus recipe is one of the vegetarian recipe perfect for those who are fasting. According to the National Cancer Institute, asparagus is the food highest in glutathione, an important anti-carcinogen. It is also rich in two cancer-blocking vitamins (A and C) as well as the mineral selenium. These three nutrients have been singled out in several studies as fearsome cancer fighters.

A 5-ounce serving (only 20 calories) provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also an excellent source of potassium, fiber, thiamin, vitamin B6, and is one of the richest sources of rutin, a compound which strengthens capillary walls.

Here's how to make stir-fry tofu and asparagus recipe from canadianliving.

Ingredients:

• 1 pkg (350 g) extra-firm tofu
• 1 tbsp (15 mL) vegetable oil (approx)
• 2 green onions, chopped and separated into white and green parts
• 1 clove garlic, minced
• 1 small piece fresh gingerroot, sliced
• 3 cups (750 mL) chopped asparagus
• 1 sweet red pepper, thinly sliced
• Pinch Hot pepper flakes (optional)
• 2 tsp (10 mL) sesame oil
• Hot rice noodles

Sauce:

• 1 cup (250 mL) vegetable or chicken stock
• 4 tsp (20 mL) black bean and garlic sauce
• 1 tbsp (15 mL) cornstarch

Preparation:

1. Sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.
2. Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes.
3. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds.
4. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.
5. Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute.
6. Sprinkle sesame oil over top.
7. Serve over hot rice noodles.
8. Sprinkle with green parts of green onions.

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Pinoy Recipe Sinigang na Bangus: How To Cook Sinigang na Bangus sa Miso

Among the many pinoy fish soup recipes, sinigang is my most favorite. And when we talk of sinigang, for me, nothing beats bangus (milkfish) as the main ingredient. The unique rich taste of the bangus blends very well with the tamarind in sinigang. There are many kinds of fish sinigang. We have the "sinigang sa sampalok (tamarind), sinigang sa bayabas (guava young leaves), sinigang sa mangga (mango) and the so-called sinigang sa miso (soybean paste). Actually, we can also make sinigang using pork, chicken and beef.

Here's pinoy recipe sinigang na bangus and the steps on how to cook sinigang na bangus sa miso from panlasangpinoy:

Ingredients:

• 1 to 2 lbs milkfish, cleaned and sliced
• 1 bunch mustard leaves
• 3 medium tomatoes, quartered
• 1 pack (1.4 ounces) tamarind soup mix
• 2 1/2 tablespoons fish sauce
• 2 pieces long green chilis (siling pansigang)
• 1/2 cup white or yellow miso (soybean paste)
• 1 medium yellow onion, sliced
• 2 tablespoons cooking oil
• 6 cups water

Cooking procedure:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put the onions in when the oil becomes hot, and then saute for 2 minutes.
3. Add the miso and cook for another 2 minutes.
4. Put-in the fish sauce and water, and then stir. Bring to a boil.
5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes.
6. Put-in the long green chilis and milk fish. Cook for 15 to 18 minutes in low heat.
7. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
8. Transfer to a serving bowl, and then serve.

Hmmm, yummy, yummy!

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How to make perfect leche flan recipe

Leche flan is a favourite and popular dessert in the Philippines. Leche flan is a must during Christmas, New Year and fiestas. As for me who has a sweet tooth, Leche flan is one of my favorite desserts all year round.

Leche flan is a Filipino caramel custard made from egg yolks, milk, and sugar. Either steamed or baked, there are innumerable ways to make this popular dessert. It looks and tastes like crème brûlée with a few exceptions, one of which is that a leche flan is baked/steamed in an oval mold called a llanera that has been lined with caramelized sugar.

I've browsed the net for the perfect recipe on how to make leche flan that is so mouth-watering yummy and I did not fail to find the easiest guide on how to do it. Panlasangpinoy had a step-by-step procedure laid out for those who are very much enthusiastic to make their own perfect leche flan.

Here's the video of how to make perfect leche flan recipe from panlasangpinoy:

The language of the video is in Filipino. So, for the benefit of those who can't understand, below is the translation:

Ingredients:

• 10 pieces raw eggs
• 1 small can condensed milk
• 1 cup fresh milk (or evaporated milk)
• 1 cup granulated sugar
• 1 tsp vanilla extract

Cooking procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate. Serve during dessert. 

video credit: panlasangpinoy.com

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Ultimate Corned Beef and Cabbage St. Patrick's Day

What's more Irish than a traditional recipe for corned beef and cabbage? Corned Beef and Cabbage is a traditional Irish dinner. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture.

Ultimate Corned Beef and Cabbage St. Patrick's Day

Ingredients:

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potatoes

Cooking Instructions:

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Happy St. Patrick's Day!

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St Patrick's Day Recipes: Corned Beef and Cabbage

St Patrick's Day Recipes: Corned Beef and Cabbage is a traditional Irish dinner. Tomorrow make sure to dress in green, get yourself a shamrock and have a green drink while making your St. Patrick’s day recipe of corned beef and cabbage. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture. 

St Patrick's Day Recipes: Corned Beef and Cabbage

Ingredients:

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potatoes

Cooking Instructions:

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Happy St. Patrick's Day!

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Graduation Punch Recipe: Spring Celebration Punch

Graduation Punch Recipe- Spring Celebration Punch: Summer is fast approaching which also means graduation day for most schools is near. Graduates deserve all the best to congratulate them on their achievements. A lot of food recipes are available to make and of course beverages such as punches should not be forgotten.

Here's a kind of graduation punch recipe called the Spring Celebration Punch. I found this at karaftrecipes while looking for graduation party foods. You only need approximately 15 minutes to do this and it will yield 16 servings of 1 cup each. Check it out below:

Steps:

1. Take 1 (2-liter) bottle carbonated lemon-lime beverage and mix & match your recipe from these options.

2. Then, combine 2 pkg. KOOL-AID Unsweetened Drink Mix and 2 qt. (8 cups) liquid in large punch bowl. Stir until Drink Mix is completely dissolved.
3. Finally, add lemon-lime beverage and fruit just before serving; stir until well blended.

CHEERS!

Tip: When preparing this punch for a party, it is best to add the carbonated lemon-lime beverage just before guests arrive. 

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Caesar Salad (low-calorie) | How To Make Low-Calorie Caesar Salad

Here's how to make low-calorie Caesar salad. People nowadays are very much particular with their calorie intake. This is in connection with the move towards health-consciousness to prevent sickness and unwanted added weight. So a low-calorie version of Caesar salad is made to replace the high-calorie one for those who are weight conscious. I have found a recipe of low calorie-Caesar salad courtesy of goodhousekeeping.com. What they did is they coated the croutons with cooking spray instead of olive oil, then replaced egg yolk with light mayonnaise.

The output yields 6 first-course servings and it only needs 25 minutes total time preparation (15 minutes preparation and 10 minutes cooking time).

Below are the details on how to make low-calorie Caesar salad:

Ingredients

• 4 ounce(s) Italian bread
• 1 clove(s) garlic, cut in half
• Nonstick olive oil cooking spray
• 1/4 cup(s) light mayonnaise
• 1/4 cup(s) freshly grated Parmesan cheese
• 3 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) anchovy paste
• Coarsely ground black pepper
• 1 package(s) (18-ounce) hearts of romaine lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 400 degrees F.
2. Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
3. Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
4. Add lettuce and croutons to dressing in bowl; toss to coat.

Image/recipe credit: goodhousekeeping.com @ delish.com

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Crispy Pata - How To Make Perfect Crispy Pata

Crispy pata is a great food recipe especially during holidays and other special occasions. My mother always see to it that crispy pata is always a part of the Christmas menu. I am used to her crispy pata recipe where she uses catsup as the sauce. But I found another way to make perfect crispy pata at panlasangpinoy.com. It looks so really yummy that I got hungry while writing this post.

Easy as it may seem to do, but cooking the perfect yummy crispy pata requires a lot of care because you might hurt yourself while preparing this dish. So you better be careful.

So here's the yummy crispy pata and check out the video on how to make perfect crispy pata:

Ingredients:

• 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
• 6 pieces dried bay leaves
• 2 tablespoons whole peppercorn
• 4 to 6 pieces star anise (optional)
• 6 teaspoons salt
• 2 teaspoons ground black pepper
• 2 to 3 teaspoons garlic powder
• 12 to 15 cups water
• 8 to 12 cups cooking oil

Cooking procedure:

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

Note: As for the dipping sauce, panlasang pinoy makes his dipping sauce by combining 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird’s eye chili. Then, he microwave it for 30 seconds to let the flavor of the onions out.

Hmmm, I better try this crispy pata recipe.

image/video/recipe credit: panlasangpinoy.com

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Steak Made Perfect | How To Cook Perfect Steak (VIDEO)

Most people love steak. Who could not be, especially if it's done the perfect yummy yummy way. Been thinking of how a steak can be made perfect or shall I say the awesome technique on how to cook a perfect steak. Check out this video by chef Donald Link as he shares very useful buying advice and tips for seasoning the meat just right. Learn from his step-by-step tricks for perfectly preparing a rib-eye steak.

Watch how to cook perfect steak video below:

<a href="http://www.delish.com/recipes/cooking-recipes/taste-of-place/?v=43ea023a-ae38-3d88-5495-02da31316a5b&amp;from=slplayer_en-us_TasteofPlace&amp;fg=MSNlifestyles_player_delish_top" target="_new" title="Perfectly simple steak">Video: Perfectly simple steak</a>

Seared Rib-eye with Sea Salt

Ingredients:

• 1 (12-ounce) good-quality ribeye steak
• 2 teaspoon(s) kosher salt
• 1 teaspoon(s) fresh black pepper
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) sea salt

Directions

1. Season ribeye with salt and pepper on both sides. Heat a medium cast-iron skillet over high heat and add the olive oil. When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan. For medium rare cook each side about 4 to 5 minutes.
2. Transfer to a plate and let the steak rest for 5 minutes. Serve sliced or not with sea salt sprinkled on top.

And here's an added note: It is important to cook the steak over high heat, but not so high that it burns. Start the heat high and then bring it down to above medium.

Credit: recipe by Donald Link from delish.com

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Baked Shrimp Scampi - Best Valentine's Day Recipe

Baked Shrimp Scampi - Best Valentine's Day Recipe: I love shrimps very very much. Valentine's day is just around the corner and I think we could celebrate this sweet occasion even at home. All we need is just the perfect taste of food to share with our loved ones. Here's a 30-minutes how to make baked shrimp scampi recipe that is so delicious and yummy courtesy of Linda Larsen.

Ingredients:

2/3 cup butter (no substitutes)
3 Tbsp. Dijon mustard
3 Tbsp. fresh lemon juice
5 cloves garlic, minced
1/4 cup chopped fresh parsley
1/8 tsp. white pepper
1/2 tsp. salt
2 lbs. medium raw shrimp, shelled, devined

Preparation:

Thaw shrimp if frozen. Preheat oven to 450 degrees F. Combine the butter, mustard, lemon juice, garlic, parsley, pepper, and salt in a small saucepan and stir over low heat until melted and blended. Remove from heat. Arrange shrimp in a single layer in a large shallow baking dish. Pour the butter mixture over the shrimp and gently stir the shrimp to make sure all are coated. Bake in 450 degrees F oven for 12 to 17 minutes or until the shrimp are pink, curled, and opaque. Serve immediately. 6 servings

Enjoy!

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Fudge Brownies - Valentine's Day Recipe

Valentine's day celebration need not be as expensive as treating your partner to a luxurious restaurant just to show them they're special. Here's how to make fudge brownies, a Valentine's Day recipe which you can make at home and indulge with with your loved ones.

How to Make Fudge Brownies: Watch the video below.




Yummyyyy!!

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Chinese New Year 2011 Lucky Foods - Egg Rolls

Chinese New Year 2011 Lucky Foods - Egg Rolls: Just as we Filipinos and other Westerners celebrate Christmas, so to the Chinese celebrate their own Chinese New Year. And this Chinese New Year 2011 which falls on February 3rd will be so exciting as it means spending time with family, gift giving and, most importantly, food-fest. Lucky foods are served through the two-week Chinese New Year celebration, also called as the Spring festival.

How  to make sweet and sour pork? Just click the link.

Aside from the fruits like tangerine, orange and pomelos which are passed out freely, here are cooking videos on how to make egg rolls:

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Okonomiyaki - How To Make Nutritious and Yummy Okonomiyaki

I'm looking for some yummy and nutritious vegetable snack recipe and came across this Okonomiyaki. Okonomiyaki is also called the "Japanese Pizza". 'Okonomi' means 'whatever you like' and 'yaki' means 'cook or fry.' I've found many versions on how to make nutritious and yummy Okonomiyaki in the web, but I like the one posted by visualrecipes.com. It's called Osaka-style Okonomiyaki.

Ingredients:

Base:

1 cup flour

3/4 cup dashi (or water, see below)*

1 egg

1/8-1/4 of a cabbage

Toppings - any of the below:

Chicken

Roast pork or beef

Squid, Octopus, other seafood

Corn

Mushrooms

Onion

Garnishing - any of the below, if you can find it and actually want it:

Katsuo-bushi (dried bonito flakes)

Sakura-ebi (dried shrimps)

Beni-shoga (red ginger)

Ao-nori (green seaweed)

Sauces:

Okonomiyaki sauce (or tonkatsu sauce)

Mayonnaise

Cooking procedure:

1. Chop the cabbage finely. Do not include the white stem parts.
2. Break an egg into a large bowl and pour in the dashi/water, and the flour. Then beat with a whisk until smooth.
3. Add some of the finely chopped cabbage and mix as best you can.
4. Heat up your skillet, electric fry pan, grill, or whatever you're going to use to cook this yummy recipe. Preferably use something that has teflon on it.
5. Prepare your toppings and just chop it all up good.
6. Throw it all in the fry pan with some oil to keep it all well-lubed. Cook until either heated through or in the case of raw meat or veges, for a few minutes until it's getting close to being cooked.
7. Arrange the nearly cooked toppings in a round. Then throw the cabbage/dough mixture on top, also in a round!
8. Turn up the heat a little to medium and let it cook through for 5 minutes or so. Then flip it. Let it cook for another 5-10 minutes. You can break away a bit of the dough bit when it doesn't look raw any more and see if the cabbage and dough is cooked through.
9. Flip it out onto a plate and cover liberally with Okonomiyaki sauce and mayonnaise!
10. Cut, serve and enjoy!

For a detailed cooking procedure with images, go to visualrecipes.com.

Image credit: visualrecipes.com

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Hardinera (Quezon Province Meatloaf)

I was browsing the net for yummy food recipes when I stumbled upon this Hardinera, a famous meatloaf dish from the Quezon province. According to panlasangpinoy.com, hardinera is not that different from pork menudo. But I think the final product looks the same as the embutido. Hmmm, looks really yummy yummy that I'm so excited to share this special dish recipe, the Hardinera (Quezon Province Meatloaf) from panlasangpinoy.com.

Watch Hardinera cooking video below:

Ingredients:
2 tablespoons cooking oil
1 medium sized onion, diced
3 cloves garlic, minced
1 lb pork, diced
1 cup water
1/2 cup tomato sauce
1/4 cup sweet pickle relish
1/2 cup beef franks or hotdogs, diced
1/4 cup raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 beef cube
1/2 cup pineapple chunks
1/4 cup roasted sweet pepper
1/4 cup liver spread
1/4 cup cheese, grated
1/2 cup bread crumbs
2 pieces hard boiled eggs, sliced or wedged
2 pieces raw eggs

For those who can't understand the Hardinera cooking video (it's said in Filipino) yet so eager to try this recipe, you may refer to the cooking steps below:

In a cooking pot, add cooking oil and sauté garlic and onions.

Add the diced pork and cook for 3 to 5 minutes.

Put-in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.

In a large mixing bowl, combine the cooked pork, salt, ground black pepper, beef franks, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.

Mix all the ingredients until everything is well incorporated.

Grease a llanera and arrange the sliced eggs and roasted sweet pepper.

Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.

Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.

Cover the whole llanera with aluminum foil.

Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.

Remove the steamed mixture from the llanera and transfer to a serving plate.

Serve either hot or cold.

Image credit: panlasangpinoy.com

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