Dumplings - Mandu

Ingredients:

• 1 cup of ground pork
• 2 cups of ground beef
• 2 cups of chopped buchu (Asian chives)
• 4-5 soaked Shiitake mushrooms
• half onion
• half package of tofu
• 3 cloves of minced garlic
• salt
• sugar
• sesame oil
• vegetable oil
• fish sauce
• egg
• green onion
• mandu skins (60 discs)

Make filling:

1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
   tip: the oil coats the vegetables so they retain their moisture
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.

source  Maangchi

Quick stewed squid with tomatoes

Ingredients:
1 splash olive oil
1 small red onion, finely diced
1 clove garlic, sliced
a few sprigs fresh parsley, leaves picked and chopped, stalks chopped
1 small handful pitted black olives
1 red chilli, deseeded and finely sliced
1 pinch smoked paprika
400 g tinned chopped tomatoes
215 g tinned butter beans, drained and rinsed
300 g fresh squid, from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings
lemon zest, finely grated
lemon wedges, to serve

Direction:

1. In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes. 
2. Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes. 
3. Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.

 source
Jamie Oliver

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