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Easy Meatloaf

September 19, 2013, 9:39 am
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Meatloaf is considered as a comfort food by several individuals. Every family might have their own special meatloaf recipes that were passed down from previous generations. Meatloaf can also be treated as an everyday food especially for busy people because all it takes is a quick mixing of ingredients and you can leave all the cooking to your trusted oven while you do your own business.

This easy meatloaf recipe is an addition to our compilation of meatloaf recipes. This will give you a good tasting meatloaf that you can enjoy for dinner with any side of your choice. If there will be leftovers, you can turn it into a meatloaf sandwich that you can have for lunch on the next day.

Try this Easy Meatloaf Recipe. Let me know what you think.

Easy Meatloaf

Easy Meatloaf Recipe

Ingredients

  • 1 lb.ground beef
  • 1/2 lb. ground pork
  • 1 cup seasoned bread crumbs
  • 1 egg
  • 1 cup evaporated milk
  • 1 medium yellow onion, minced
  • 1/2 tablespoon mustard powder
  • 1 tablespoon brown sugar
  • 2/3 cup tomato ketchup
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Cooking Procedure

  1. Heat the olive oil in a pan.
  2. Saute the onion for 3 minutes. Tranfer the onion in a small plate and let cool.
  3. Meanwhile, combine ground beef, ground pork, Worcestershire sauce, egg, evaporated milk, bread crumbs, salt, ground black pepper, and onion.Mix well.
  4. Arrange the mixture in a greased loaf pan.
  5. Combine ketchup, sugar, and mustard powder in a bowl.Mix well and then pour over the meat mixture. Spread to ensure that the top is covered.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Bake for 50 to 65 minutes.
  8. Remove from the oven and let the temperature cool down.
  9. Slice and serve.
  10. Share and enjoy!

Number of servings (yield): 5

My rating 5 stars:  ★★★★★ 15 review(s)

>>Download the Free eCookbook here<<

Related posts:

  1. Meatloaf
  2. An Improved Meatloaf Recipe
  3. Hardinera
  4. Ground Beef Basil and Tomato Frittata
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Special Tokwat Baboy

September 19, 2013, 10:05 am
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Do you like tokwat baboy? what part of the pig do you use when you prepare the dish? Usually, pig’s ears and pork belly are used to make tokwat baboy. The meat is boiled or steamed until tender and then mixed with fried tofu along with the other ingredients. This Special Tokwat baboy recipe has the same procedure as the regular Tokwat baboy, but we will be using grilled pork belli (inihaw na liempo) instead of the usual boiled meat.

This Tokwat baboy version taste very good because the grilled pork complimented the other ingredients well. This is somewhat a tokwat baboy and a sinuglaw dish at the same time, less the tuna of course.

You can prepare this Special Tokwat Baboy as a pulutan or even a main dish that you can enjoy for lunch or dinner. Soaking it in the vinegar mixture a little longer makes it taste very good.  Enjoy!

Try this Special Tokwat Baboy Recipe. Let me know what you think.


Special Tokwat Baboy

Special Tokwat Baboy

Ingredients

  • 1 lb. grilled pork belly, chopped
  • 5 (12 oz. total weight) pieces extra firm tofu
  • 1 medium red onion, sliced
  • 3/4 cup chopped scallions
  • 1 cup cane vinegar
  • 3 tablespoons soy sauce
  • 1/2 tablespoon brown sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 cup cooking oil

Cooking Procedure

  1. Heat the cooking oil in a frying pan.
  2. Pat the tofu dry with paper towels. Fry both sides until the color turns golden brown.Let the temperature cool down and then slice each piece into smaller cubes. Set aside.
  3. Combine vinegar, soy sauce, sugar, salt, and ground black pepper in a bowl. Mix well. Microwave for 20 seconds.
  4. Combine pork belly and tofu in a large bowl.Add the onion and scallions. Toss.
  5. Pour-in the vinegar mixture. Toss once more.
  6. Serve. Share and enjoy!

Number of servings (yield): 4

My rating 5 stars: ★★★★★ 8 review(s)

>>Download the Free eCookbook here<<

Related posts:

  1. Tokwa’t Baboy Recipe
  2. KBL (Kadyos, Baboy, at Langka) Recipe
  3. Nilagang Baboy Made Me Feel Warm Today
  4. Sinuglaw
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Stir Fried Ginger Beef

November 2, 2013, 5:32 pm
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Stir Fried Ginger Beef is a quick and easy recipe that you can prepare for your family for lunch. This recipe recommends the use of either beef tenderloin or sirloin because these cuts are the already tender, which means less cooking time. This is what stir fry is all about.

I like this recipe because it is straightforward. The dish has an oriental taste that can be best complimented with white rice.

I suggest that you slice the beef as thin as possible if you want it tender and if you want to cook it faster. I also understand that some of you will try this recipe using other tougher cuts of beef. In anticipation on this possibility, try to add water to the beef and simmer it for at least 30 minutes so that it will be tender. It will not be a real stir-fry though, but at least you will enjoy the same good tasting dish with a meat that is not hard to chew.

Try this Stir Fried Ginger Beef. Let me know what you think.

Stir Fried Ginger Beef

Stir Fried Ginger Beef Recipe

Ingredients

  • 2 lbs beef tenderloin, sliced
  • 5 teaspoons rice vinegar
  • 1/2 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons minced ginger
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 4 teaspoons cornstarch diluted in 3 tablespoons cold water
  • 1/2 cup chopped scallions
  • 2 teaspoons minced garlic
  • 2 teaspoons sesame oil
  • Salt and pepper to taste
  • 3 tablespoons cooking oil

Cooking Procedure

  1. Make the marinade by combining vinegar, soy sauce, 1 tablespoon ginger, honey, and cayenne pepper in a mixing bowl. Mix well.
  2. Put the beef slices in the bowl with marinade. Make sure that the beef are coated properly. Cover the bowl with a cling wrap. Refrigerate for at least an hour.
  3. Remove the beef from the fridge and wait until it reaches room temperature.
  4. Heat the oil in a large frying pan or wok.
  5. Once the oil is hot, gradually put-in the beef slices one batch at a time depending on the size of your wok. Stir fry for 2 minutes.
  6. Remove the beef and set aside.
  7. Using the remaining cooking oil in the pan, saute the garlic, remaining ginger, and scallions for 40 to 60 seconds.
  8. Add the beef back in the wok and pour-in the sesame oil. Add cumin, salt and pepper.Stir.
  9. Pour-in the cornstarch diluted in water. continue to stir fry for 1 minute.
  10. Transfer to a serving plate. Serve.
  11. Share and enjoy!

Number of servings (yield): 6

 

Watch the cooking video

http://www.youtube.com/watch?v=kVqj6gx1guU

>>Download the Free eCookbook here<<

Related posts:

  1. Stir Fried Crabs with Ginger and Scallions
  2. Beef Stir Fry Recipe
  3. Beef Stir Fry with Chopped Broccoli Recipe
  4. Grilled Eggplant with Garlic and Ginger
  5. Fish in Ginger Soup Recipe
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Arroz Caldo with tokwa

November 5, 2013, 12:42 pm
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5.0 from 2 reviews
Arroz Caldo with tokwa
 
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This is my simple Arroz Caldo with tokwa recipe. I prepare this for my family during winter because it helps us feel warm.I like mine spicy, so I put a lot of chili flakes. You can squeeze lemon or calamansi on top to make it taste better.
Author:
Recipe type: Shared Recipe
Cuisine: Filipino
Serves: 8
Ingredients
  • 1½ cups white rice
  • 5 cups water
  • 3 cups chicken broth
  • 1 whole chicken, chopped
  • 2 thumbs sliced ginger
  • 3 cloved crushed garlic
  • 1 small chopped onion
  • 3 tablespoons patis
  • 6 pieces deep fried tofu (extra firm), cubed
  • ½ cup green chopped onions
  • 2 tablespoon cooking oil
Instructions
  1. Wash the white rice.
  2. Heat the cooking oil.
  3. Cook the ginger, garlic, and onion for 3 minutes.
  4. Add the chopped chicken. Cook it until it turns medium brown.
  5. Add the patis, rice, water, and chicken broth. Wait for it to boil.
  6. Stir once in a while so that the rice will not stick on the botom of the pan. Cook this for 45 minutes until the consistency of the liquid becomes thick.
  7. Top with cubed tofu and green onions.
  8. Season with pepper and additinal fish sauce and chili flakes.

 

>>Download the Free eCookbook here<<

Related posts:

  1. Arroz Caldo Recipe
  2. Tokwa’t Baboy Recipe
  3. Arroz a la Cubana Recipe
  4. Ginisang Togue Recipe
  5. Tofu in Black Bean Sauce Recipe
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Sizzling Chicken Sisig

November 5, 2013, 7:16 pm
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Sizzling Chicken Sisig is the chicken version of the popular sisig dish. This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise that will be used.

Sisig is known to be a fatty dish because it usually uses fatty parts of the pig such as the ears and face; the original recipe also uses the brain of the pig as a binder. Chicken sisig, on the other hand, can be considered as a healthier alternative because chicken meat has lesser fat. This recipe in particular makes uses of skinless chicken breast; it is low in fat and high in protein.

Chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. As I’ve mentioned in the video, it is not an issue if you do not want to add liver because the dish will still taste good — adding liver will make the taste better though.

Try this Sizzling Chicken Sisig Recipe. Let me know what you think.

Sizzling Chicken Sisig

Sizzling Chicken Sisig

Ingredients

  • 1 1/2 lbs. grilled chicken breast, finely chopped
  • 1/4 lb. chicken liver, chopped
  • 1 cup minced yellow onion
  • 1 teaspoon garlic powder
  • 2 pieces long green chili or serrano peppers, sliced diagonally
  • 2 tablespoons soy sauce
  • 1/4 cup butter
  • 4 to 5 tablespoons mayonnaise
  • 1 egg
  • salt and pepper to taste
  • 2 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a pan
  2. When the oil becomes hot, saute the onion until it becomes soft
  3. Add the chicken liver. Cook until the liver browns.
  4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
  5. Put the garlic powder and soy sauce in. Stir.
  6. Sprinkle salt and pepper. Stir.
  7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
  8. Heat the sizzling plate (cast iron pan).
  9. Once the pan is hot, put the butter in and let it melt.
  10. Tranfer the chicken sisig on the cast iron pan.
  11. Crack the egg and drop on top of the chicken.
  12. Arrange the green chili on top.
  13. Serve. Share and enjoy!

Number of servings (yield): 3

 

Watch the cooking video:

http://www.youtube.com/watch?v=Gs-FVbOJIXk

>>Download the Free eCookbook here<<

Related posts:

  1. Sisig Recipe
  2. How about Batchoy Sisig?
  3. Bangus Sisig Recipe
  4. Lechon Sisig Recipe
  5. Squid Sisig Recipe
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Sweet Pusit Adobo

November 6, 2013, 1:37 pm
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Sweet Pusit Adobo
 
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This is the favorite ulam of my kids. I always cook this for them if I get fresh squid in the market. They like to partner this with ginataang langka. I hope that you enjoy this recipe that I am sharing.
Author:
Recipe type: Shared Recipe
Cuisine: Filipino
Serves: 5
Ingredients
  • 1 kilo (2.2 pounds) small squid
  • 2 cloves garlic
  • 2 chopped tomatoes
  • 1 small sibuyas (sliced onion)
  • 5 dahon ng laurel (dried bay leaves)
  • 2 tablespoons toyo (soy sauce)
  • ¼ cup sukang puti (vinegar)
  • ¾ cup water
  • 2 tablespoons sugar
  • cooking oil
  • salt and pepper
Instructions
  1. Heat the cooking oil.
  2. Add the garlic, onion, and tomato. Cook it for 3 minutes.
  3. Add water, laurel, and soy sauce. Boil
  4. Add squid. Cook for 1 minute.
  5. Add sugar and vinegar. Wait for it to boil.
  6. Put salt and pepper.
  7. Serve with rice.

>>Download the Free eCookbook here<<

Related posts:

  1. Adobong Pusit Recipe
  2. Ginataang Pusit
  3. Rellenong Pusit
  4. Inihaw na Pusit Recipe (Grilled Squid)
  5. Pork and Chicken Adobo Recipe
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Deep Fried Seasoned Pork Chop

November 11, 2013, 1:20 pm
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Deep Fried Seasoned Pork Chop is a nice dish to prepare for lunch or dinner. This can be partnered with different side dishes such as fries, coleslaw, rice, and rolls. It also tastes good with condiments like ketchup, Worcestershire sauce, or sweet and sour sauce.

Deep Fried Seasoned Pork Chop can easily be prepared and cooked for less than 45 minutes. This is a quick and easy meal idea for busy people. For better results, I usually let the pork chop stay in buttermilk overnight so that the meat will be tender and for it to absorb the seasonings better.

This is the perfect dish for kids, but make sure that you balance the nutrients by adding healthy side dishes such as salad or sautéed vegetables.

Try this Deep Fried Seasoned Pork Chop Recipe. Let me know what you think.

Deep Fried Seasoned Pork Chop

Deep Fried Seasoned Pork Chop

Ingredients

  • 8 pork chops
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1 cup bread crumbs
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 4 to 5 cups cooking oil

Cooking Procedure

  1. Combine salt, seasoned salt, garlic powder, and ground black pepper. Mix well and then rub all over the pork chop.Let it stay for 15 minutes.
  2. Pour the buttermilk over the pork chop. Let it stay for another 15 minutes.
  3. Heat oil in a deep cooking pot. Set the heat to around 350 degrees Fahrenheit.
  4. Dust flour all over the pork chop. shake of excess flour.
  5. Dip the dusted pork chops in beaten egg and then roll over the bread crumbs. Make sure that all sides of the pork are coated with crumbs.
  6. Deep fry for 12 to 15 minutes or until the outer part turns golden brown
  7. Serve with your favorite side dish.
  8. Share and enjoy!

Number of servings (yield): 8

>>Download the Free eCookbook here<<

Related posts:

  1. Country Fried Breaded Pork Chop Recipe
  2. Fried Pork Chop Recipe
  3. Smothered Pork Chop Recipe
  4. Sizzling Pork Chop Recipe
  5. Deep Fried Mussels
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Odong Recipe

November 14, 2013, 7:35 pm
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Odong is a soup dish composed of canned sardines in tomato sauce, flour noodles (known as odong), and vegetables such as loofah or bottle gourd. This is a budget friendly and easy to prepare dish. Odong is popular in central and southern parts of the Philippines.

Odong noodles can be purchased in supermarkets within Metro Manila. In most parts of Visayas and Mindanao, the noodles are sold in retail in sari-sari stores. I found it hard to find Odong noodles here in the US, so I used Japanese Udon noodles as an alternative ingredient. Although the appearance is different, the taste is pretty much the same.

This dish is usually eaten with rice, even if it already has noodles in it. I usually use a lot of garlic when I make odong. The taste and aroma of the garlic balances the fishy flavor of the dish.

Try this Odong Recipe. Let me know what you think.

Odong

Odong Recipe

Ingredients

  • 3 ounces odong noodles (use udon as an alternative)
  • 3 cans (5.5 oz.) spicy sardines in tomato sauce
  • 1 cup sliced bottle gourd (upo)
  • 1 cup water
  • 3 cloves garlic, crushed
  • 1 small yellow onion, sliced
  • 2 tablespoons cooking oil
  • salt and pepper to taste

Cooking Procedure

  1. Heat oil in a cooking pot.
  2. Saute the garlic and onion when the oil becomes hot. Cook until the onion is soft.
  3. Put in sliced bottle gourd. Cook for 1 minute.
  4. Add the sardines including the sauce and pour-in water. Let boil.
  5. Put-in the noodles. Cook for for 5 to 8 minutes or until the noodles are done.
  6. Add salt and pepper to taste. Stir.
  7. Transfer to a serving bowl.
  8. Serve with rice. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

  1. Sardines with Misua Recipe
  2. Sardines with Chayote Recipe
  3. Ginisang Sardinas Recipe
  4. Ginisang Upo Recipe
  5. Batchoy Recipe
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Atcharang Labanos

November 15, 2013, 10:18 am
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Atcharang Labanos is a Filipino term that is used to describe Pickled Daikon Radish. This is a simple pickled radish prepared using basic pickling ingredients.

Atcharang labanos is best paired with fried fish or meat along with steamed white rice.

Daikon is a type of white Asian radish. These types of radishes are usually large by nature. It is widely used in Asia as a pickling ingredient and is also added to main dishes.

This should not be mistaken as ensaladang labanos or daikon salad. Although both look and almost taste the same, the latter is not pickled and it makes us of tomato.

Try this Atcharang Labanos Recipe. Let me know what you think.

Atcharang Labanos

Atcharang Labanos Recipe

Ingredients

  • 3 medium daikon radish
  • 1 medium red onion, sliced
  • 1 1/2 cup cane or white vinegar
  • 3 teaspoons whole peppercorn
  • 4 tablespoons granulated white sugar
  • 3 1/2 tablespoons sea salt

Cooking Procedure

  1. Slice the daikon crosswise as thin as possible.Use a mandolin slicer for better results.
  2. Sprinkle 3 1/4 tablespoons of salt over the daikon. Mix well. Leave for 30 minutes. Put the daikon in a colander and wash with running water. Let the water drip.
  3. Meanwhile, combine vinegar, 1/4 teaspoon salt, sugar and whole peppercorn. Mix well and then microwave for 30 seconds. Set aside.
  4. Arrange the daikon and onion in a pickling jar. Pour-in the vinegar mixture.Cover the jar and refrigerate for 3 days.
  5. Serve as side dish during lunch or dinner.
  6. Share and enjoy!

Number of servings (yield): 12

>>Download the Free eCookbook here<<

Related posts:

  1. Ginisang Labanos Recipe
  2. Atchara (Papaya)
  3. Crispy Pata Recipe
  4. Fried Bangus Sinigang
  5. Ampalaya Salad Recipe
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Shingaling Recipe

November 16, 2013, 1:42 pm
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Shingaling Recipe
 
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Shingaling is my favorite snack when I was growing up. This is a product in my hometown in Laguna. I eat this with spicy vinegar. This is what I always eat in the bus on my way to Manila when I was in college. It prevents me from feeling hungry and it makes me feel better even in heavy traffic.
Author:
Recipe type: Snacks
Cuisine: Filipino
Serves: 4
Ingredients
  • 1½ lbs fresh miki noodles
  • 2 cups vegetable oil
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1 teaspoon beef powder
Instructions
  1. In a bowl, combine garlic powder, chili powder, and beef powder. Mix them well.
  2. Rub the mixture on the miki noodles to the point that all sides are coated.
  3. Arrange the noodles in a wide tray. Do not let the noodles overlap each other.
  4. Let the noodles dry under direct sunlight for 1 day. Cover the noodles with a clean screen or cheese cloth to protect it from insects if you are drying them outside of your house.
  5. Heat the oil and deep fry the dried noodles until golden brown.
  6. Serve with vinegar!
Nutrition Information
Serving size: 4

 

>>Download the Free eCookbook here<<

Related posts:

  1. Batchoy Recipe
  2. Pansit Miki Guisado Recipe
  3. Pancit Habhab Recipe
  4. Best Game Day Chili Recipe
  5. Chicken Mami Recipe
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Adobong Bulalo

November 17, 2013, 12:12 pm
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Adobong Bulalo is a delicious beef dish that can be considered as a hybrid of pork adobo and bulalo. This can also be referred to as beef shank adobo. This is a perfect dish to serve for lunch during the weekend — don’t forget the warm white rice to make it complete.

Adobong Bulalo might look like your typical adobo; there is more to this this other than its appearance. I used beef shank because I like to have an adobo dish that literally melts in my mouth. The marbled fats in the beef shank made it possible. I know that it takes too much time to tenderize the shank — you can use a pressure cooker if you are in a hurry; a good 20 minutes in the pressure cooker will do the trick.

Bulalo is not the healthiest part of the beef. Make sure that you control your food intake. As for myself, I headed to the gym in the afternoon so that I will feel less guilty with what I had for lunch. Though I did not regret every bite because it was just superb.

Try this Adobong Bulalo Recipe. Let me know what you think.

Adobong Bulalo

Adobong Bulalo Recipe

Ingredients

  • 1 1/2 lbs. beef shank
  • 1 1/2 teaspoon whole peppercorn
  • 4 pieces dried bay leaves
  • 7 cloves garlic, crushed
  • 6 teaspoons soy sauce
  • 3 1/2 teaspoons white vinegar
  • 1 teaspoon granulated white sugar
  • 2 cups water
  • 3 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a pan.
  2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
  3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
  4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
  5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
  6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
  7. Transfer to a serving plate. Serve with warm white rice.
  8. Share and enjoy!

Number of servings (yield): 2

Watch the cooking video:

http://www.youtube.com/watch?v=Tp4UiXut12s

>>Download the Free eCookbook here<<

Related posts:

  1. Bulalo Recipe
  2. Delicious Warm Bulalo
  3. Sizzling Bulalo Recipe
  4. Adobong Dilaw Recipe
  5. Adobong Sitaw Recipe
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Chicken Siomai

November 18, 2013, 5:00 am
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This Chicken Siomai recipe is a variation of pork siomai or shaomai. This recipe makes use of lean ground chicken plus additional vegetables and seasonings.

Are you a fan of siomai? If you are, I am certain that you will love this recipe! Those who don’t like siomai will think twice after trying this recipe and can eventually get hooked-up.

This Chicken Siomai  is really good!  As long as you follow the recipe without adding or subtracting any ingredient — you’ll see what I mean. This goes well with ponzu or toyomansi.

Try this Chicken Siomai Recipe. Let me know what you think.

Chicken Siomai

Chicken Siomai Recipe

Ingredients

  • 2 lbs ground chicken
  • 3/4 cup minced shrimp
  • 1/4 cup sesame oil
  • 2 tablespoons olive oil
  • 1 cup minced white mushroom
  • 2 teaspoons chicken powder
  • 1 large yellow onion, minced
  • 1 cup minced carrots
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 egg
  • A pack of wonton wrappers
  • 4 to 6 cups water

Cooking Procedure

  1. In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula.
  2. Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in the center of the wrapper. Wrap the mixture by folding the sides until the meat mixture is enclosed. Do this step until the mixture is consumed.
  3. Pour the water in a steamer. Bring it to a boil.
  4. Meanwhile, arrange the chicken siomai in the steamer. Make sure that you grease the steamer using a cooking spray or by rubbing with cooking oil. This will prevent the wrapper from sticking.
  5. Steam the chicken siomai for 15 to 25 minutes. The time will depend on the size of the siomai.
  6. Transfer to a serving plate. Serve with your favorite dipping sauce and chili.
  7. Share and enjoy!

Number of servings (yield): 8

Watch the cooking video:

http://www.youtube.com/watch?v=Nsw542cAC-k

>>Download the Free eCookbook here<<

Related posts:

  1. Pork Siomai Recipe
  2. Deep Fried Siomai
  3. I Want to Siomai Appreciation to Everybody
  4. Chicken Spring Roll Recipe
  5. Pinsec Frito
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Easy Banana Muffin

November 19, 2013, 6:42 am
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Banana Muffins are really good. It goes well with coffee, hot chocolate, soda, and almost any drink. It is quick and easy to prepare. This fool proof recipe and video will guide you on how to make your own banana muffins as easy as possible.

I love banana muffins. I eat them in the morning along with my morning coffee. This particular recipe is outstanding — it is moist and it tastes really awesome. If you loved our banana bread recipe, you will surely adore this one too.

Try this Easy Banana Muffin Recipe. Let me know what you think.

Banana Muffin

Easy Banana Muffin Recipe

Ingredients

  • 3 large ripe bananas
  • 1 1/3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 5 tablespoons melted butter
  • 1 teaspoon baking soda
  • 12 tablespoons granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 teaspoon salt

Cooking Procedure

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mash the bananas. Set aside.
  3. Combine flour, baking powder, salt, and baking soda in a bowl. Mix using a wire whisk. Set aside.
  4. In a large mixing bowl, combine the mashed bananas, butter, egg, vanilla extract, and granulated white sugar. Mix well.
  5. Fold-in the dry ingredient mixture in the large mixing bowl. continue this step until
    the texture becomes smooth.
  6. Arrange regular sized paper cups in the muffin pan. Scoop the mixture in each paper cup. Do not fill the cup as it will overflow.
  7. Bake in the oven for 13 to 16 minutes.
  8. Remove from the oven and let cool by placing in a wire rack.
  9. Serve. Share and enjoy!

Number of servings (yield): 8

 

Watch the cooking video:

http://www.youtube.com/watch?v=6I_WQCsR7oA

>>Download the Free eCookbook here<<

Related posts:

  1. Banana Chocolate Chip Muffin Recipe
  2. Delicious Banana Nut Muffin Recipe
  3. Cornbread Muffin Recipe
  4. Raisin Bran Muffin Recipe
  5. Banana Fritter Recipe
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Pepper Steak

November 20, 2013, 4:30 am
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Pepper Steak is a quick and easy beef stir fry recipe that involves thinly sliced sirloin steak along with bell pepper and onion. This is the perfect dish to serve during lunchtime. It will be better if you serve it with yang chow fried rice.

Since this is a stir-fry dish, the cooking time is fast. The meat needs to be marinated in seasoning though to ensure that it absorbs all the necessary flavor before cooking. Tender steaks are required for this recipe because there is not enough time to tenderize the beef. However, you may use less tender beef parts as long as you tenderize it after slicing. I pound the sliced beef with a meat tenderizer tool to make it more tender.

Adding a bit of Sriracha sauce or a dash of cayenne pepper powder can help to make this dish spicy. Enjoy!

Try this Pepper Steak Recipe. Let me know what you think!

Pepper Steak

Pepper Steak Recipe

Ingredients

  • 2 lbs. beef sirloin, thinly sliced
  • 1 medium red bell pepper, seeds removed and sliced lengthwise
  • 1 medium green bell pepper, seeds removed and sliced lengthwise
  • 1 medium yellow onion, sliced
  • 5 teaspoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons cooking wine (Sherry or Shaoxing)
  • 3 tablespoons cooking oil
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • Salt to taste

Cooking Procedure

  1. In a medium bowl, combine beef, soy sauce, cooking wine, ground black pepper, garlic powder, and cornstarch. Mix well and marinate for 30 minutes.
  2. Heat a wok and then pour-in the cooking oil. Stir fry the marinated beef in batches of 2 or 3 for 3 minutes. Cooking in batches preserves the heat which is essential in stir fry; it also cooks the meat equally. Place the cooked beef in a plate. Set aside.
  3. Meanwhile, using the remaining oil, stir fry the onion and bell peppers for 2 minutes.
  4. Add-in the cooked beef. Toss and stir fry for 1 to 2 minutes more adding salt and soy sauce as needed.
  5. Transfer to a serving plate. Serve!
  6. Share and enjoy!

Number of servings (yield): 5

>>Download the Free eCookbook here<<

Related posts:

  1. Adobo Steak Recipe
  2. T-Bone Steak Sauteed with Onions
  3. Pepper Crusted Filet Mignon
  4. Round Steak in Criolla Sauce Recipe
  5. Sauteed Flank Steak with Bok Choy and String Beans
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Beef Bicol Express

November 21, 2013, 4:30 am
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Beef Bicol Express is the beef version of the popular Bicol express dish. The latter uses pork (usually pork belly) as the main ingredient. I got some gorgeous fresh beef chuck from the supermarket and I decided to consume it for this dish. I was attracted with the nice looking marbled fat. This adds a nice flavor to the meat and maintains moisture

I know that this is not the healthiest dish around. However, sometimes we all need to enjoy good food in moderation.

Beef chuck is not as tender as tenderloin or sirloin; sometime it can be real tough. A sure approach to quickly tenderize beef chuck is to slice them into small cubes. This makes the meat get cooked quickly and it takes lesser time to make it tender. As for the pepper, it is ideal to use bird’s eye chili or “siling labuyo”, but feel free to use any type of chili pepper depending on availability and preference. Serrano and finger chili are less spicy compared to Jalapeno, Habanero, and Thai Chili. I think that Serrano pepper is perfect for those who want low to medium level heat.

Try this Beef Bicol Express Recipe. Let me know what you think!

Beef Bicol Express

Beef Bicol Express Recipe

Ingredients

  • 2 lbs. beef chuck, cubed
  • 2 cups coconut milk
  • 1/3 cup shrimp paste (bagoong alamang)
  • 4 to 6 pieces Serrano pepper, sliced diagonally
  • 4 cloves garlic, crushed
  • 1 medium yellow onion, sliced
  • Salt and pepper to taste
  • 3 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a pan.
  2. Sauté the garlic and onion
  3. Once the onion becomes soft, add the shrimp paste. Stir.
  4. Put-in the beef. Cook for 3 to 5 minutes or until medium brown.
  5. Pour-in the coconut milk. Stir. You can also add some of the pepper, if desired. Bring the mixture to a boil. Simmer for 40 minutes or until the beef is tender. Add water as needed.
  6. Sprinkle some salt and pepper to taste. Stir. Cook for 3 minutes.
  7. Transfer to a serving plate. Serve. Share and enjoy!

Number of servings (yield): 4

 

Watch the cooking video

http://www.youtube.com/watch?v=eOpbCZpAiAk

>>Download the Free eCookbook here<<

Related posts:

  1. Bicol Express Recipe
  2. Food Review:Panda Express Beijing Beef
  3. Beef Stir Fry Recipe
  4. Beef Kaldereta Recipe
  5. Beef Stir Fry with Chopped Broccoli Recipe
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Barbecued Chicken Lettuce Wrap

November 22, 2013, 4:30 am
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Lettuce wrap is one of the most sought after appetizer dish in Asian restaurants mainly because it is tasty and looks appetizing. This Barbecued Chicken Lettuce Wrap recipe is a quick and easy lettuce wrap version that you can prepare in your own kitchen.

There are many ways to prepare lettuce wraps. Some have fried rice noodles in them while other even have other fancy ingredients. What we have here is an easy to prepare lettuce wrap that will make your taste buds longing for more. I used organic butter lettuce for this recipe because it tastes fresh and delightful. However, do not limit yourself to this ingredient. You can always use iceberg lettuce, which is the common variety of lettuce used in restaurants for this dish.

So, how long does it take for you to make lettuce wraps? Well, I would say “Very fast”. As long as you have all the Ingredients ready in front, you can expect to enjoy your lettuce wraps in the next 15 to 18 minutes.

Try this Barbecued Chicken Lettuce wrap recipe. Let me know what you think.

Barbecued Chicken Lettuce Wrap

Barbecued Chicken Lettuce Wrap Recipe

Ingredients

  • 1 1/2 lbs. boneless chicken breast, cubed
  • 2 cups fresh Shiitake mushroom, chopped
  • 1 teaspoon minced ginger
  • 1/2 cup diced red bell pepper
  • 4 ounces chopped water chestnuts
  • 2 tabelspoons chopped green onions
  • 6 teaspoons Hoisin sauce
  • 1 teaspoon minced garlic
  • 2 tablespoons orange juice
  • Salt and pepper to taste
  • 3 tablespoons cooking oil
  • 1 head iceberg or butter lettuce

Cooking Procedure

  1. Heat the cooking oil in a wok.
  2. Put-in the chicken. Stir fry for 2 minutes.
  3. Add the gingerand garlic. Cook for 30 seconds.
  4. Put-in the chopped mushroom. Season with salt and pepper. Stir-fry for 1 to 2 minutes.
  5. Put-in the chopped water chestnuts, bell pepper, and green onion. Cook for 2 minutes.
  6. Add the orange juice and Hoisin sauce. Stir until all the ingredients are coated.
  7. Arrange the lettuce leaves in a plate. Scoop some mixture in each lettuce leaf.
  8. Serve. Share and enjoy!

Number of servings (yield): 4

Watch the cooking video

http://www.youtube.com/watch?v=FLJZW6r1aiA

>>Download the Free eCookbook here<<

Related posts:

  1. Chicken Salad Wrap
  2. Barbecued Pork
  3. Tuna Salad Wrap
  4. General Tso’s Chicken Recipe
  5. Creamy Chicken with Mushroom Recipe
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Chicken Carbonara

November 23, 2013, 4:30 am
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Chicken Carbonara is a rich and delicious pasta dish that I always enjoy with a glass of wine. This dish makes use of spaghetti noodles; the two meat ingredients responsible its wonderful taste are pancetta and baked chicken breasts.

There are many ways to make chicken carbonara, just like any pasta dish. Some recipes will use bacon, there are others that recommend Canadian bacon, and there are handfuls that suggest pancetta. You will see that this recipe asks for pancetta, although we have published carbonara recipes that makes use of bacon.

Pancetta is not so different with bacon because it is also bacon – Italian bacon that is. It is made from the same ingredient – pork belly. I am using rolled pancetta or “arrotolata” for this recipe.

Try this Chicken Carbonara Recipe. Let me know what you think.

Chicken Carbonara

Chicken Carbonara Recipe

Ingredients

  • 1 lb. spaghetti noodles, cooked according to package instructions
  • 1/4 lb. pancetta, chopped
  • 1/2 lb. shredded baked chicken breast
  • 1 1/2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 6 egg yolks
  • 1/4 cup chopped fresh basil leaves
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • 2 teaspoons grated lemon peel

Cooking Procedure

  1. Cook the spaghetti noodles according to package instructions. Set aside.
  2. In a large bowl, combine the egg yolk, heavy cream, Parmesan cheese, basil, and parsley. Whisk and set aside.
  3. Heat the oil in a wide cooking pot or casserole.
  4. Add-in the pancetta. Cook for 5 minutes.
  5. Put-in the garlic and cook until it turns light brown.
  6. Add-in the shredded baked chicken. Stir. Cook for 1 minute.
  7. Put-in the cooked spaghetti noodles. Toss.
  8. Adjust the heat to low and add the heavy cream and egg mixture. Toss until all the ingredients are well distributed.
  9. Season with salt and pepper
  10. Transfer to a serving plate. Garnish with some grated lemon peel on top.

Number of servings (yield): 4

Watch the cooking video:

http://www.youtube.com/watch?v=Z3ydKd1AmtE

>>Download the Free eCookbook here<<

Related posts:

  1. Spaghetti Carbonara Recipe
  2. Chicken Spaghetti Recipe
  3. Sweet Chicken Spaghetti
  4. Chicken Pasta Alfredo Recipe
  5. Chicken a la King Recipe
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Bulalo Beef Mami

November 24, 2013, 4:30 am
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Bulalo Beef Mami is a version of the popular beef noodle soup dish in the Philippines that makes use of beef shank instead of the regular beef chuck. This soup dish can make you feel cozy during the cold weather. It can be eaten anytime of the day and it also goes well when paired with siopao.

The difference of Bulalo Beef Mami with the regular beef mami is its rich flavor; the shank provides additional flavor while the marrow makes the dish taste richer. For better results, make sure to simmer the beef shank longer until the meat is very tender. If in a hurry, using a pressure cooker can help you save time.

I used dried egg noodles for this recipe. I find it more convenient to stock dried noodles in my pantry compared to having frozen fresh egg noodles in the freezer. It saves me a lot of freezer space and I can keep it longer. Although thin round noodles are usually consumed for mami, using flat noodles is not a big deal. Try to use ingredients that are more convenient for you.

Try this Bulalo Beef Mami Recipe. Let me know what you think.

Bulalo Beef Mami

Bulalo Beef Mami Recipe

Ingredients

  • 1.5 lbs. beef shank
  • 3 oz. mi trung (dried egg noodles)
  • 1/2 cup carrots, julienne
  • 2 cups chopped savoy cabbage
  • 3 pieces hard boiled eggs
  • 1 teaspoon minced garlic
  • 4 pieces star anise
  • 1 medium sized onion, minced
  • 4 cups beef broth
  • 3 cups water
  • salt and pepper to taste
  • 2 tbsp cooking oil

Cooking Procedure

  1. Heat the cooking oil in a deep soup pot.
  2. Saue the garlic and onion.
  3. Put-in the beef shank. Cook each side for 1 minute.
  4. Pour-in beef broth and water. Bring to a boil.
  5. Add star anise. Simmer for 60 to 90 minutes or until the meat is tender.
  6. Remove the star anise.
  7. Add salt and pepper to taste. You can also add water if needed.
  8. Put-in the dried egg noodles, cabbage, and carrots. Cook for 3 minutes.
  9. Transfer to individual bowls. Serve with boiled egg.
  10. Share and enjoy!

Number of servings (yield): 3

>>Download the Free eCookbook here<<

Related posts:

  1. Beef Mami Recipe
  2. Bulalo Recipe
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Eggplant Parmigiana

December 3, 2013, 3:02 pm
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Eggplant Parmigiana is synonymous to eggplant Parmesan. This is a rich and delicious baked eggplant dish that can be enjoyed everyday.

This Eggplant parmigiana recipe is interesting because I tried to fry the eggplants until the texture becomes crisp. I also used lesser marinara sauce on top. This will help the fried eggplants on the top layer maintain its texture because less liquid will be absorbed. Of course, the ones below will absorb the sauce and all its delicious flavor. This means that you can enjoy the best of both worlds.

I like to eat this with garlic bread. How about you? What do you like to eat with your eggplant parmigiana?

Try this Eggplant Parmigiana Recipe. Let me know what you think.

Eggplant Parmigiana

Eggplant Parmigiana Recipe

Ingredients

  • 1 medium black bell or Italian eggplant, sliced crosswise into half an inch thickness
  • 1/2 cup all-purpose flour
  • 1 1/2 cups breadcrumbs
  • 3 cups marinara sauce
  • 3 eggs, beaten
  • 1 tablespoon dried oregano
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups cooking oil (vegetable oil or canola oil)
  • 1 tablespoon olive oil

Cooking Procedure

  1. Combine salt, pepper, Parmesan cheese, oregano, and breadcrumbs in a bowl. Mix well and set aside.
  2. Lightly season the eggplant with salt. Let it stay for 15 minutes.Juices from the eggplant will be released during this process. Pat the eggplants dry using paper towels.
  3. Heat the cooking oil in a deep pot.
  4. Dredge the eggplant slices in flour and then dip in the beaten egg .Roll the eggplants right away on the breadcrumbs and Parmesan cheese mixture. Make sure that every side is properly coated.
  5. Deep fry the eggplant until the color turns golden brown (about 2 to 3 minutes). Remove from the pot and place in a plate lined with paper towel to absorb the oil.
  6. Preheat oven to 375 degrees Fahrenheit.
  7. Grease a baking pan with olive oil. Spread 1 cup of Marinara sauce in the bottom. Arrange a batch of fried eggplants as the primary layer. Sprinkle with some cheddar and Mozzarella cheese.
  8. Top with Marinara sauce and then arrange the second layer on top of the sauce. Sprinkle cheese and spread some marinara sauce on top.Do this until all the eggplants are consumed. Finally top with marinara sauce and cheese and then bake for 30 minutes.
  9. Remove from the oven. Serve with bread sticks or garlic bread.
  10. Share and enjoy!

Number of servings (yield): 4

>>Download the Free eCookbook here<<

Related posts:

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  5. Chicken Parmesan Recipe
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Chicken and Ham Sopas

December 9, 2013, 8:28 am
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Chicken and Ham Sopas is perfect during cold weather. This version of the popular chicken sopas, which is also known as the Filipino version of chicken noodle soup will excite your taste buds.

Instead of boiling and shredding chicken meat, I used ground chicken for this recipe and added chopped ham for extra flavor. The noodles that I consumed are called wide egg noodles. Traditional chicken sopas uses elbow macaroni — you can also use it if you want. Celery and carrots are also important because these contribute in making this soup dish more yummy. The addition of dried thyme also helps boost the aroma flavor of this dish.

I like my chicken and ham sopas creamy, this version makes use of evaporated milk. You can also add a bit of heavy whipping cream to make it thicker.

Try this Chicken and Ham Sopas Recipe. Let me know what you think.

Chicken and Ham Sopas

Chicken and Ham Sopas Recipe

Ingredients

  • 1/2 lb. ground chicken
  • 1/2 lb. chopped ham
  • 12 oz. evaporated milk
  • 1/2 lb. wide egg noodles or elbow macaroni
  • 1/4 cup butter
  • 1 medium yellow onion, diced
  • 2 cups celery ribs, chopped
  • 1 large baking potato, diced
  • 2 medium carrots, diced
  • 4 cups chicken broth
  • 3 cups water
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Cooking Procedure

  1. Heat a deep cooking pot.
  2. Put-in the butter to melt.
  3. Add-in the onions once the butter becomes hot.Cook for 2 minutes.
  4. Put-in the celery ribs. Cook for 1 minute.
  5. add the ground chicken and ham. Cook for 3 minutes.
  6. Pour-in the chicken broth and water. Let boil. Simmer for 30 minutes.
  7. Add the carrots and potato. Cook for 5 minutes.
  8. Pour-in the evaporated milk. Allow to reboil and then simmer for 10 minutes.
  9. Put-in the noodles and thyme. Cook for 12 to 15 minutes.
  10. Add salt and pepper to taste.
  11. Transfer to a serving bowl.
  12. Serve. Share and enjoy!

Number of servings (yield): 8

>>Download the Free eCookbook here<<

Related posts:

  1. Chicken Sopas Recipe
  2. Chicken Noodle Soup Recipe
  3. Chicken Sotanghon Soup
  4. Chicken a la King Recipe
  5. Chicken Soup Recipe
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