Minced Garlic in a Jar

I used fresh minced garlic almost everyday so,  to save time I peel 2-3 heads  of garlic and  chopped them in the food processor or blender. Store the fresh garlic in a jar and add a little oil and store them in the fridge. It

will keep for months and save you some time. Very handy for garlic bread or any dishes that  you might need.Save you time and money di ba ??Try it!

Stir fry beef and mushrooms

We went to Asian store and found the cute tiny mushrooms that is so good and bought the thinly sliced ribeye steaks that is used for the Mongolian hot pot dish. Paper thin sliced ribeye is very good for philly cheese steak sandwiches too.yumm!!I'll post that later. I marinated the beef with soysauce and lemon juice,saute it with mushrooms,sweet peppers and onions and serve on a bed of egg (no yolks) noodles ay naku sarap naman. Very quick, easy and simple but lots of flavor.


1-package no yolks noodles or any pasta of your choice or cooked rice
1lb. ribeye steaks paper thin
2T. soysauce
1/2 of a small lemon juice
fresh cracked black pepper
veggies of your choice( I used mushrooms,red bell peppers and onions)cut up broccoli or asparagus will be good too.
1t. oil

1.marinate the beef with soysauce,lemon juice and black peppers about 5 minutes.
2.prepare all veggies cut into bite size pieces
3.boil water and cook pasta according to  the package direction, drain and set aside
4.In a frying pan, add a teaspoon of oil and saute all the veggies for 4 minutes or until done and set aside, in the same frying pan cook the marinated beef (drain some of the juice if you are watching your salt intake) the beef will cook very fast because it is paper thin. Add all the veggies and its done !Serve with noodles or cooked rice.

FERMENTED RICE WITH SHRIMP

Ingredients:

1/2 kilo fresh 2 inch long shrimp, alive if possible
1 cup sea salt
5 cups rice, boiled with 10 cups water until cooked, cool after cooking
1/4 kilo young bamboo shoots, sliced thinly
1/2 cup cooking oil
2 tablespoon minced garlic
2 cups chopped onions
1/4 kilo fresh tomatoes, coasely chopped



How to make Balao-Balao or Burong Hipon:

*

Wash shrimp in running water, then drain well. In a large bowl, mix shrimp with salt. With gloved hands, add rice and bamboo shoots. Mix with shrimp.
* Pack mixture in layers into a clean, dry 1 - 2 gallon jar. Cover mouth of jar with a clean plastic sheet, then cover lid. Set aside in a cool place to ferment for 3 days. After 3 days, keep it in the refrigerator so it does not ferment too much.



How to cook Balao-Balao or Burong Hipon:

*

Cook the mixture in batches, not all st the same time. For this recipe use 1/4 of the mixture. In a heavy, medium-sized saucepan over low fire, heat oil and saute garlic and onions until garlic is light brown and onions are wilted. Add tomatoes and simmer until tomatoes are cooked, stirring to prevent sticking to bottom of pan.
* Add 1/4 of th fermented rice mixture and cook for about 10 minutes, stirring continously. Adjust seasoing, it must noit be too salty. Let sool until the smell is not too strong. Serve with fried, charbroiled or grilled fish, steamed vegetables and hot rice.

Turon Na Saging

This is my daughter favorite dessert. My mom came  and visit one time and made turon for a snack, my little girl was just 5 years old then and loved it.Taste like banana foster dessert if you serve it with  vanilla icecream on a side . Crunchy, delicious with just enough sweetness good for merienda in the afternoon.I used very ripe plantains(  Latin bananas) or you could use ripe saba bananas if available.

2 very ripe plaintains cut into quarters each

8 Lumpia wrappers

1/4 cup veggie oil

brown sugar or white sugar

1. Peel banana and and cut into 4ths.

2. Roll bananas in sugar

3. Heat heavy skillet with oil

4. Heat oil on medium heat

5. Place the banana on the wrapper and fold it like an eggroll. Make sure the edges are on the bottom.

6. Fry seam side down for 3 min on each side until crispy or golden brown.

7. Serve with ice cream or by itself!

Low Fat Chicken Pancit Guisado

1 boneless skinless chicken breast
2c. shredded cabbage
1c. baby carrots cut into bite size pieces
2 stalks bite size celery
1/2 of a small onion, minced
2 cloves garlic  minced
soy sauce, salt, pepper to taste
2t. olive oil or vegetable oil
lemon or kalamansi wedges
small bag of rice sticks (pancit bihon)

1.Wash the chicken breast and season with salt and pepper, add enough water and cook for 30-45 minutes with the lid on until its done, put the chicken breast on the side to cool.Soak the bihon in the hot chicken broth for added flavor.

2.Cut the chicken breast into bite sized pieces, set aside.

3.Saute chicken breast in 2t.of oil,add onions, garlic in a medium heat.

4. Drain the noodles saving the broth.

5. Add all the veggies and saute for 2 minutes, add the drained pancit noodles and add soysauce to taste and stir, add a little chicken broth about 1/2c. and stir. The noodles should be coated with the sauce and veggies are slight crisp. Serve with lemon wedges or kalamansi with soysauce or patis(fish sauce). Sarap naman!

Paella

3 small diced tomatoes
1 small  diced onions
1 dried bay leaf
2 cloves of minced garlic
1/2c. frozen peas and carrots
1/2c.diced celery, 1 red pepper diced
2T. olive oil
salt,pepper,paprika
2 sliced green onions
your choice of sea foods( I used clams and frozen shrimps)
4c. hot chicken broth

Saute garlic and onion with olive oil until fragrant,add tomatoes and the rest of the veggies.
Add the rice and stir to prevent burning.Add the bayleaf
Add the hot broth and cover loosely Do not stir!sprinkle paprika . cook in a medium heat with cover on about 20-25 minutes,add seafood and put the lid back on and cook for 10 minutes until the clam shell open.Garnish with sliced green onions and serve. Deliciouso!!

Chocolate Chip Cookies

This recipe is from toll house cookies!

2 1/4 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

PREHEAT oven to 375° F.


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 5 dozen Cookies

Cookie Pics:

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Healthy Sinigang

This is my son's ultimate favorite Filipino dish. It is low fat because I used a boneless pork loin trimmed of any visible fat. I used the sinigang mix Knorr and added asparagus(super veggies),spinach,broccoli,okra,tomatoes,onions.


4boneless pork loin remove any visible fat
1 small onions chopped
2 small tomatoes chopped
2c.clean baby spinach
2c.asparagus clean cut into bite size
2c. cleaned broccoli florets
1c. sliced frozen okra
1 pepper(I used anaheim sili or banana pepper)
1-knorr sinigang seasoning mix



1.cover pork with enough water and add tomatoes and onions,simmer it until fork tender
2.when the meat is tender, add  sinigang mix and the rest of the veggies, put the lid back on and simmer for 20 minutes,serve with rice and patis.

Pandan Chiffon Cake

I got this recipe from lasang pinoy, not too sweet just right.Next time I will use the fresh or frozen pandan paste for more pandan flavor. This could be good for cupcakes or a jelly roll cake iced with cream cheese icing  filled with ube haleya or macapuno.I used a tube pan or angel food cake pan but  you could use 2-8"round pan too.


4 eggyolks(room temperature)
5egg white(room temperature)
3/4c. cake four(  I used swan brand)sifted
1t. baking powder
5T. coconut milk
1/2c. powdered sugar
11/2T. vegetable oil
a pinch of salt
1t. pandan paste
1/2t of cream of tartar

-preheat oven to 350
-cream yolks and half of the sugar until creamy and thick
-add sifted  flour,baking powder,vanilla,cocomilk,oil,pandan paste,salt into the yolk mixture mix well and set 
  aside.
-in a different clean bowl beat eggwhites until stiff, add cream of tartar and the rest of the sugar beat it until stiff that the egg white will hold it shape when you lifted the beater.
-fold 1/3 of the white mixture to the yolk fold gently, add the rest of the eggwhites and fold it gently
pour into a grease pan and floured pan and bake for 45 minutes or until toothpick inserted comes out clean
-invert into a cooling rack for 10 minutes
-do not remove cake until totally cooled down
-loosen side with a butter knife or spatula, leave it on wire rack to cool down.


-Sorry no finish product pictures, inubos na  nila .