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