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

Polvoron

Ingredients

• 2 cups all-purpose flour (or cake flour)
• 1 cup sugar
• 1 cup powdered milk
• 1/2 cup melted butter

 

Procedure

1. Toast flour in a skillet over moderate heat for 10 to 15 minutes or until light brown, stirring constantly. Add powdered milk, toss for another 3 to 5 minutes. Remove from heat and let it cool.
2. If desired, transfer to a large bowl. Add in sugar and melted butter. Mix thoroughly until it has about the consistency of damp sand.
3. Use a round or oval polvoron molder and shape them into compact bite-size cakes.
4. Wrap them in  Japanese paper.

source Filipino Recipe Site

Lechon Sinigang

Ingredients

Leftover lechon meat, excess fat trimmed and sliced into bite-sized pieces
6 – 8 cups water that was used to wash rice (rice washing)
3 – 4 medium-sized tomatoes
2 ½-inch ginger slices
2 red onions, sliced
String beans, sliced into 3-inch long pieces (add as much as you like)
1 whole finger chili (optional)
2 10-gram sachets Sinigang sa Sampalok mix, or more if desired
2 cups chili leaves/tops or kangkong
Salt and pepper, to taste
1 – 2 tablespoons patis/fish sauce, or more, to taste
Procedure

1. Trim off any excess fat from the lechon
2. In a large pot, bring rice water to a boil. Once boiling, add the tomatoes, onions and ginger. Add the lechon, string beans and finger chili.
3. Continue cooking until lechon and string beans become tender, around 5 minutes. Season with salt, pepper and patis. Add the sinigang mix and adjust taste to your preference.
4. Add the chili leaves or kangkong, and cook for 1 more minute. When done, remove from heat and serve. Enjoy!

source The Hungry Giant

Stir-fried Tomato and Eggs

Ingredients

• 5 to 6 large eggs, beaten
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1 scallion, white and green parts chopped and separated
• 2 medium tomatoes, sliced into then wedges
• 1 teaspoon sugar

Instructions

1. Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. Add the cooking oil and swirl to coat the base. Pour in the eggs and cook undisturbed until a thin layer forms on the bottom, about 30 to 60 seconds, then scramble the eggs until they are cooked but still light and fluffy. Season to taste with salt and pepper (I find 1/4 teaspoon salt is good to start.) Scoop out the eggs onto a plate and set aside.
2. In the same pan, add the scallions whites and stir-fry until just aromatic, about 20 seconds. Add the tomatoes and cook for 1 to 2 minutes, until the juices start to release and the tomatoes wedges are slightly softened but still intact. Sprinkle sugar over the tomatoes.
3. Return the eggs to the pan and heat for another minute, stirring so they are well-mixed with the tomatoes. Transfer to a serving dish and add the scallion greens on top.

source: Appetite for China

Tea Eggs

Ingredients

• 6 eggs
• 2 tablespoons (2 bags) black tea
• 1/4 cup soy sauce
• 1 whole star anise
• Water

Directions

1. Place eggs gently in a large pot and add water to cover. Bring to boil. Depending on your preference, either 1) remove from heat, cover and let sit 20 minutes or 2) turn to low and simmer for 10 minutes. Drain eggs and let cool (you can speed cooling by giving the eggs a cold water bath, draining and refilling when the water gets warm again).
2. Using your fingers or the back of a spoon, crack each eggshell all around. The cracks allow the flavor to penetrate, so make sure each eggshell is well and deeply cracked all over.
3. Place cracked eggs in a pot, ideally keeping in a single layer. Add tea, soy sauce, star anise and water just to cover. Bring to boil. Turn heat to low and simmer for an hour, turning eggs if water gets low. Leave eggs in liquid, as eggs will continue to absorb flavor. Refrigerate when cool. 

source : Chinese Grandma

Vegan + Gluten Free Banana Bread

Ingredients

• 1 cup GF oat flour
• 1 cup Bob's Red Mill GF all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup vegan chocolate chips (plus an extra handful for the top)
• 3 very large, very ripe bananas

Instructions

• Preheat oven to 375 F.
• In a large mixing bowl sift together 1 cup GF oat flour and 1 cup GF all purpose flour.
• Add baking soda, baking powder and salt to mixing bowl and whisk together.
• In a medium mixing bowl, use a fork or your hands to mash the peeled bananas.
• Add mashed bananas, chocolate chips and liquid coconut oil to the dry ingredients and mix gently, being careful not to over-stir.
• Spoon mixture into a lightly oiled 5 x 9 inch loaf pan. Add extra chocolate chips on top (optional but strongly suggested!).
• Bake for 20-30 minutes, until top is lightly browned and a toothpick can be inserted and removed batter- free! 

source:  A House in the Hills

Baked Polenta Fries with Garlic Tomato Sauce

Ingredients

• 1 (24-ounce) tube polenta (I used Basil & Garlic), halved and cut into 1-inch thick fries
• olive oil mister or cooking spray
• salt + pepper to taste
• 3 roma tomatoes, cut into large chunks
• 3 cloves garlic
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 3 basil leaves
• pinch of red pepper flakes (optional)

Instructions

1. Preheat oven to 450 degrees. Spray two baking sheets with olive oil.
2. Place polenta fries on one baking sheet. Spray tops with olive oil and season with salt and pepper. Place tomatoes and garlic cloves on second baking sheet and spray with additional oil.
3. Transfer both sheets to oven, placing the tomatoes on lower rack. Bake tomatoes for 10 minutes, stirring after 5. Bake fries for 25-30 minutes more, until crisp and golden-brown.
4. Transfer tomatoes and garlic to food processor and add olive oil, vinegar, basil leaves, and red pepper flakes. Process until almost smooth. Add salt to taste. Serve sauce with polenta fries.

source : OH My Veggies

Spinach & Mushroom Quesadillas with Avocado & Pepper Jack

Ingredients

    1 tablespoon olive oil
    1 tablespoon butter, divided
    8 ounces mushrooms, cleaned, dried, trimmed, and sliced
    1 clove garlic, minced
    4 (8-inch) white or whole wheat tortillas
    4 ounces shredded pepper jack cheese
    1 ounce baby spinach leaves
    1 avocado, thinly sliced
    Salt and freshly ground black pepper

Directions

1. Set a 10- to 12-inch skillet over medium-high heat. Add oil and 1/2 tablespoon butter; once melted, swirl to coat pan. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid. Increase heat to high and stir frequently until liquid has completely evaporated. Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
2. Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
3. Lay out two tortillas on a cutting board. Sprinkle EACH tortilla with 1 ounce of shredded cheese, 1/2 ounce spinach, 1/2 of the cooked mushrooms, 1/2 of the sliced avocado, and final 1 ounce of shredded cheese. Lay the remaining tortillas on top.
4. Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
5. Slice each quesadilla into 6 wedges and serve hot. 

source Five Heart Home

Puto Calasiao

Ingredients

• 1 cup medium grain rice
• ¼ cup glutinous rice
• enough water to cover rice
• ¾ cup + 1 tbsp sugar

Instructions

1. In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
2. Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend and add water until the consistency resembles pancake batter. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days.
3. After 3 or 4 days the consistency of the mixture would be thicker, gently fold sugar into the mixture.
4. Pour into greased mould then steam for 15-20 minutes.
5. Remove from moulds then serve.

source: Ang Sarap

Parmesan Yogurt Tilapia

Ingredients:

3/4 lb tilapia (2 filets)
salt and pepper to taste
1/3 cup shredded parmesan
1 heaping tbsp nonfat plain greek yogurt
1 tbsp lemon juice*
1 clove of garlic, minced
1/2 tsp of italian seasoning (or a few dashes of oregano, thyme and basil)

Directions:
Preheat your oven to broil.
In a small bowl, mix together the parmesan, yogurt, lemon juice, garlic and italian seasoning.
Season your tilapia filets with salt and pepper to taste.
Place the tilapia filets on a baking pan. Broil for 2-3 minutes on each side.
Remove from oven and spoon an equal amount of sauce mixture over each piece of fish.
Broil for another 1-2 minutes, until the tops of the fish are lightly browned.
Enjoy!
*If you don’t have lemon juice, white wine works too! I made it with sauvignon blanc once and it was wonderful! -

source: After Dinner Dance

Quick Chicken and Dumplings

Ingredients

• 1 tablespoon butter
• 1/2 cup prechopped onion
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1 (10-ounce) box frozen mixed vegetables, thawed
• 1 1/2 cups water
• 1 tablespoon all-purpose flour
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 8 (6-inch) flour tortillas, cut into 1/2-inch strips
• 1 tablespoon chopped fresh parsley

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.

While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

source: My Recipes

Asparagus Grilled Cheese Sandwich

Ingredients:
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)

Directions:
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.


source: Closet Cooking

Sweet and Sour Shrimp

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
8 ounces firm light tofu
2 tablespoons cornstarch, divided
8 ounces peeled large shrimp
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 teaspoons canola oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper
1 tablespoon ground fresh ginger
1 (8-ounce) can pineapple chunks in juice, drained

Preparation

1. Cook rice and set aside.

2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.

3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

source : http://www.kusinamaster.net/