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Steamed Shrimp
Jan07

Steamed Shrimp

This dish is very easy to cook since we all know how to steam. I personally love shrimp and knowing that there’s an easy way to cook it makes me excited. I’m always on-the-go because of my busy schedule from work and this dish is very appropriate for me because it can be done in around 15 minutes. My mom used to always serve this for us with vinegar dip and calamansi. You can also eat this delectable steamed shrimp with rice. Start your timer, here we go.     People to feed: 3-4 Preparation Time: 10 mins Cooking Time: 5 mins   Ingredients 1 kilo medium shrimp 2 tablespoons coarse sea salt 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper water   Cooking Procedure Sprinkle the ingredients all over the shrimp, make sure they are covered. Let it stay for few minutes. In a large pot, boil water. Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Steam the shrimp for 3-5 minutes or until pink, do not overcook. Eat by removing shells as you go and dipping in cocktail sauce or vinegar.   You may also squeeze lemon all over and sprinkle salt as needed....

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Kilawin Tuna
Jan05

Kilawin Tuna

Kilawin is a popular way of cooking in the Philippines; its main ingredient is vinegar or calamansi juice. In this recipe, we are going to use cubed tuna. Kilawin is best served for drinking sessions as pulutan (finger food). This recipe is very easy to prepare, no complicated steps and we are going to use easy-to-find ingredients that I’m sure is always present in your kitchen well, maybe except for the tuna, haha but it can be found in the local groceries or if you live in General Santos City, Philippines, I’m sure it will never be a problem as it’s the Tuna Capital of the Philippines. The main trick is to have the right tuna:citrus ratio to make it best-tasting. Let’s start this drinking session now!     People to feed: 4-5 Preparation Time: 2 hrs Cooking Time: n/a   Ingredients 1 lb tuna, cubed 4 pieces Siling labuyo or Chili pepper 1 long green pepper, sliced into rings 1 piece medium onion, sliced into rings 3 pieces garlic, minced 1 piece small ginger, minced 1/4 teaspoon white sugar 1/4 teaspoon salt 3 pieces of lemon or 8 pieces calamansi 1 cup vinegar A dash of ground black pepper (optional) grape tomato (optional)   Cooking Procedure Mix the cubed tuna and vinegar in a large bowl. Let it stand for 3 minutes then drain the vinegar and set aside. Mix sugar, salt, garlic, ginger and lemon juice altogether. Add the cubed tuna and spice with pepper, onion and ground black pepper. Cover and place inside the fridge for 1 to 2 hours. Serve chilled.   This recipe is best served with beer. Cheers!!!...

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Siomai Recipe
Jul15

Siomai Recipe

Siomai is originally a Chinese dumpling that made its way to the Filipino hearts. As you can see, there are lots of stalls and restaurants that serve siomai. Actually, there are different varieties of siomai, some use pork, shrimp, beef and vegetable or maybe a mixture of vegetable and meat. You can either steam or fry the siomai, but it is commonly served as steamed siomai. It’s an all-day dish; you can eat this as a snack or with rice. Let’s do it!   People to feed: Servings 5 Preparation Time: 20 mins Cooking Time: 20 mins   Ingredients 3 lbs Ground pork 1 pack Wonton or Siomai wrapper 3 large Onion, minced 3 pieces Carrots, minced 1/4 cup Scallions, minced 1/3 cup Singkamas (jicama), minced 1 cup shrimp, minced 1 can white mushroom, minced 5 tbsp Sesame oil a bunch of chopped spring onions or leeks 1 piece raw egg 2 teaspoons sugar 1 tbsp ground black pepper 2 tsp salt Water for steaming 5 tablespoons oyster sauce (optional)   Cooking Procedure Mix all the ingredients except for the water and wanton wrapper. Mix thoroughly. Wrap the mixed ingredients using the won ton wrapper. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal. Brush steamer with oil and start boiling water. When the water gets to a rolling boil, arrange the siomai in the steamer Steam the wrapped siomai for 20 minutes. The time depends on the size of each individual piece (larger size means more time steaming). Enjoy this with your favourite dipping sauce. You can try combining soy sauce, calamansi/ lemon, sesame oil and chili paste.   Chi fan ba!...

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Atay BBQ (Skewered Chicken Liver Barbeque)
Jul07

Atay BBQ (Skewered Chicken Liver Barbeque)

Okay, I was forced to eat this one by my dad because I kept on complaining for being anemic. So he bought me some grilled liver from the street food vendor in the Plaza. I didn’t really like liver but since its rich in Iron, I need to munch on it. As you can see, almost all parts of the chicken are edible, the head, heart, feet, neck, and even their intestines. Atay can also be used in adobo and it can be found in wet markets. You can find grilled liver almost everywhere here in the Philippines. Street vendors usually have portable stall. Let’s start grilling your home-made street food!   People to feed: Family 5-6 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients 1/2 kilo Chicken Liver 1/2 cup Banana Ketchup 1 tablespoon Soy sauce 2 tablespoon Oil Salt and Pepper to taste   Cooking Procedure Clean the liver in running water and cut it into cubes (about an inch). Skewered in bamboo sticks (3-4 pieces each). Prepare the hot coal stove and grill the liver. Mix in the ingredients and baste the liver for at least 2 minutes each side. The outside of the liver may appear char but the inside is still pinkish. Serve well with vinegar dipping!   Enjoy your iron rich munch experience!...

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Sweet and Sour Spare Ribs
Jul06

Sweet and Sour Spare Ribs

Sweet and sour spare ribs is only one of the appetizing foods from China that people in the whole world are savouring. It is literally called “sugar and vinegar spareribs” (糖醋排骨) in Chinese, which indicates the main ingredients of the dish. They traditionally deep-fry the spareribs and coat it with tasty sweet and sour sauce that appears shiny and red after being cooked. This dish is popular not only because it is delicious but also because of its mouth-watering color that looks really appetizing. There are different variations of Sweet and Sour, in different cuisines in China, it is commonly considered as Zhejiang cuisine and Sichuan Cuisine.It originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces. Though the processes in different cuisines might be slightly different, the key point is similar—controlling the proportion of the condiments. Let’s start to cook a very special dish in a simple way.     People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 1 pound Spare ribs 1 tablespoon cooking wine 1 tablespoon light soy sauce 1/2 tablespoon dark soy sauce 3 tablespoon vinegar 3 tablespoon sugar 1/2 tablespoon salt 1 bay leaf 1 clove garlic, minced Spring onion for garnishing Roasted sesame seeds for garnishing (optional)   Procedure Clean the ribs thoroughly. Soak the ribs in cold water for at least half an hour to get rid of blood. Wash in running water. Drain off the excess water. Cut ribs into sections about 2-3cm. Rinse in boiling water to get rid of blood water. Pour water in wok and cook for about 40 minutes. Move the cooked ribs out and marinade with 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce. Heat up oil and deep fry marinated ribs until the color of skin changes. Move deep fried ribs out and pour exceeded oil out. Add the marinade sauce in work and three tablespoons of sugar in to cook for 2 minutes. Add ½ tablespoon of salt and turn up the fire to cook out exceeded sauce. Arrange the ribs in a plate and garnish white sesame seeds and spring onions.   Sprinkle some roasted sesame seeds and serve the ribs hot. Sweet and sour spareribs can be served as an appetizer with beer or an entrée with rice / noodles....

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Crispy Kangkong Recipe
May08

Crispy Kangkong Recipe

Crispy Kangkong (Fried Spinach) is made with battered water/river spinach leaves fried until light brown and crispy, usually served as appetizer dipped in a batter. This is a very simple recipe and everybody can do it with less effort and time. It is just like a healthier version of chicharon or pork rinds. This dish is very appealing for children since it is just like a typical vegetable tempura. You can get your children to eat this because once fried, it is just like eating chips with its crispiness and texture plus the dipping. What’s more, it will make you forget that you are eating vegetable added to the fact that it is also a good source of fiber. Basically, all parts of kangkong are edible although the shoot tips and younger leaves are preferred. Water spinach deteriorates rapidly once picked, so a fresh one is ideal to create a good texture and crisp once cooked. Try it! Here are the ingredients you need:   People to feed:Servings 2-3 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients 4 bunches of kangkong leaves, cleaned 3 cups corn starch 5 cups cooking oil 1 1/2 cup water 1 cup flour 1 pc boiled egg, grated medium Salt and Monosodium glutamate(MSG) to taste(vetsin)   Cooking Procedure  Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl place in the refrigerator while you prepare the kangkong Clean kangkong and draw off leaves thoroughly. Remove leaves from stem. Set aside. Apply the batter mixture until smooth in consistency. Heat enough oil to 250°F and reduce fire to medium. Dip kangkong leaves one by one in batter and deep fry. Wait until its light brown and crispy. Put fried leaves in a plate lined with paper towel to drain oil from kangkong leaves.  Serve with sauce on the side. You can serve this with your favourite dipping sauce and must be served immediately to maintain its crunchiness. Make sure to line paper towels on the serving plate to absorb the excess oil in the kangkong. If you don’t want to serve this with dippings, make sure you season the fried Kangkong with pinch of salt and pepper right after you take it out of the frying pan so they are not bland. You could also sprinkle it with garlic or onion powder and chili pepper if you want or just put basil because basil has a distinctive taste that is good with this dish. Here are some dipping sauce you might wanna try:   Garlic-Mayonnaise Dip Mix all of these below: 1 cup low fat mayonnaise 1 tbsp....

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