Guinataang Bilo-Bilo

Ingredients :

    1 cup glutinous rice flour
    1/2 cup dried tapioca pearls
    2-1/2 cups coconut milk
    10 cups water
    2-1/2 cups sweet potato, peeled and cubed
    1 cup sugar
    3 ripe saba (plantain) bananas, sliced into rounds
    5 fresh or canned jackfruit, cut into strips

Cooking Procedures :

1. Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and bring to a boil. Drop each balls in the boiling water; cook for 5 minutes or until they float. Remove rice balls; set aside.
2. Boil tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.
3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil. Add sweet potatoes; cook over medium heat for 15 minutes. Add cooked tapioca, sugar and cooked rice balls; cook for 10 minutes.
4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is tender. Add the remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to low; simmer for another 3 minutes.
5. Ladle onto individual bowls; serve warm or chilled this guinataang bilo-bilo.
6. Serves 4.

source:   Kusina Master

Ingredients:

1/2 of the ripe avocado
2 tsp condensed milk
1 c milk
1/2 c ice cubes

Procedure:

1. Put avocado, condensed milk, milk and ice cubes in a blender.
2. Blend until all ingredients are smooth.
3. Add more condensed milk according to taste.
4. Serve cold.






source   Kusina Master

Shrimp Fried Rice

Ingredients:
8 ounces shrimp, peeled and deveined
3 tablespoons peanut oil
2 garlic cloves, finely chopped
2 eggs, lightly beaten
3 green onions, chopped
1/4 cup chopped seeded red bell pepper
1/4 cup chopped seeded green bell pepper
3/4 cup frozen peas, defrosted
3/4 cup bean sprouts
3 cups cold cooked rice
3 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
Salt to taste

Directions:

1. Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok. Add garlic and sauté until soft. Add shrimp and stir-fry for 3 to 5 minutes or until shrimp turn pink; season with salt to taste. Remove shrimps from the pan and set aside.
2. Add the remaining peanut oil and the sesame oil to the pan and when the oil is hot add the eggs. As the eggs cook, break up and scramble them.
3. Add the rice and stir-fry for 3 minutes, stir well to mix. Add bean sprouts, bell peppers, peas, shrimps, soy sauce and fish sauce; stir-fry for 3-4 minutes. Add green onions, stirring well to mix. Adjust seasonings if necessary. Serve immediately.

source: Kusina Master

Mango Tapioca in Coconut Milk

1/2 cup uncooked mini tapioca pearls 
(sago)
1 (400-ml) can coconut milk
2/3 cup milk
1/4 cup sugar
flesh from the cheeks of 2 mangoes, diced
toasted desiccated coconut, for garnish

Instruction:
1  Cook tapioca pearls according to package directions.

2  Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.

3  Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.  
 
source : yummy.ph 

Thai Pumpkin Soup

 

Ingredients

2 tablespoons red curry paste

4 cups chicken or vegetable broth, about 32 ounces

2 15 ounce cans pumpkin puree

1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 tablespoon

1 large red chili pepper, sliced

cilantro for garnish if desired

 

Instructions

1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
2. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired. 

source Foodie Crush

Stir fried Broccoli Butter Garlic

Ingredients

• 1- large head broccoli, fresh and green
• 3-4 flakes- garlic, crushed fine
• 1/2 tsp-crushed dry Red Chilli
• 1 tbsp- white Vinegar
• salt
• 1 tbsp- Butter

Instruction

1. Clean and break broccoli into bite sized florets.
2. Put in plenty of boiling water for 2 minutes or till bright green.
3. Drain, pour cold water over it and drain again.
4. Pat dry with a clean kitchen cloth, keep aside.
5. Heat butter in a large pan.
6. Add garlic, allow to splutter, add chillies.
7. Add broccoli, vinegar, salt, take off fire immediately.
8. Toss well till flavours blend.
9. Serve as it is or with mayonnaise or any desired dressing.

source  Sify Bawarchi

Crab Stuffed Mushrooms

Ingredients

 2 large eggs
1 heaping Tbsp. plus 1 cup mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. dry mustard
1 tsp. Worcestershire sauce
¼ tsp. salt
1 lb. Phillips Crab Meat (backfin recommended)
¼ c. dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 Tbsp. half and half
1 tsp. Phillips Seafood Seasoning (or any available seafood seasoning)


Preparation Instructions

1.       Preheat oven to 375 degrees. Butter a 10x15-inch baking dish.

2.       In a medium bowl, combine 1 egg, 1 heaping Tbsp. mayonnaise, 1 Tbsp. lemon juice, dry mustard, Worcestershire . Toss gently to distribute evenly. 

3.       Pour egg mixture over crab mixture and mix gently. 

4.       Stuff mushroom caps with crab mixture, mounding in the center and pressing gently to adhere (use about 2 spoonfuls per cap). 

5.       Arrange stuffed mushrooms in the prepared dish (Can be made 1 day ahead. Cover and refrigerate.) 

6.       Bake at 375 degrees for 12 to 18 minutes, until crab meat begins to lightly brown and mushrooms begin to release juices. 

7.       Meanwhile, prepare topping. Whisk remaining egg, 1 cup mayonnaise, 1 Tbsp. lemon juice, and half and half in a small bowl until thick and smooth. 

8.       Remove mushrooms from oven and drizzle each with sauce (about 1 Tbsp. on each). Sprinkle with seafood seasoning. 

9.       Return to oven and bake for an additional 6 to 8 minutes, until mushrooms are tender and sauce thickens slightly. Serve hot. 

source Phillips Original Recipe