Archive for September, 2011

Sinigang na Corned Beef (Corned Beef in Sour Broth)

Here’s What You Need: 

1 (15 oz.) can palm corned beef
4 cups water
1-1/2 tablespoons tamarind soup base powder
2 tablespoons fish sauce (patis)
1 medium red onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of swamp cabbage (kangkong), or spinach


Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add the corned beef  and simmer for another 5 minutes then add the swamp cabbage. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Ginataang Hipon (Shrimp in Spicy Coconut Milk)

Here’s What You Need: 

3 large garlic clove, minced
1 (13.5 oz.) can coconut milk (1-3/4 cups)
1/4 cup water
2-3 pieces red chili peppers, chopped (labuyo)
1/4 of medium red bell pepper sliced
1 tablespoons shrimp paste (bagoong)
1 lb. large shrimps
salt to taste
1 long green pepper, sliced for garnishing (siling pang sigang)

Here’s How: 

In a large pot combine garlic, coconut milk, water, red chili peppers, red bell peppers and shrimp paste. Let it boil over medium high heat for 10 minutes. Stirring once in a while. Reduce heat to low. Add shrimps and cook for another 5 minutes. Season with salt if necessary.

Transfer in a serving dish and garnish with sliced long green peppers.

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Kilawing Tanigue (Spicy Kingfish Ceviche)

Here’s What You Need: 

2 lbs. kingfish, skin removed, cut into 1/2 inch pieces and completely deboned
3 tablespoons calamansi or lime juice
2 tablespoons ginger, finely chopped
1/2 of medium size onion, sliced
2/3 cup white vinegar
1 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon sugar
1 large garlic clove, finely chopped
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1 long green chili pepper
2-3 red chili peppers (labuyo)
1/2 cup coconut milk  (optional)

Here’s How: 

In a non-reactive casserole dish, combine all the ingredients except the fish. Season with more salt if it is too sour to your taste.  Add the fish cubes and carefully mix it until everything is completely blended. Cover with plastic wrap and let it sit in the refrigerator for at least 2 hours, giving time for the flavors to blend.  During the marinating process the fish will change from pinkish grey to opaque.

Transfer in a serving bowl and garnish with sliced red and green peppers. Serve cool.

Variations: Use only the freshest fish you can find. Sea bass, tuna, red snapper fillet are also great alternative with kingfish.

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Garlic Tofu with Snow Peas

Here’s What You Need: 

1 package (19 oz.) regular tofu
non-stick cooking spray
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a handful of snow peas, trimmed
3 tablespoons low sodium soy sauce, preferably Kikkoman
black pepper to taste

Here’s How: 

Drain Tofu and place tofu in two layers of paper towel to drain excess water in it for at least 20 minutes. Cut into bite size pieces.

Spay skillet with a non-stick cooking spray  over  medium high heat. Fry tofu until it becomes light brown on all sides. Scoop out tofu and set aside.

Using the same skillet heat olive oil and saute garlic for 2 minutes or until it becomes light golden brown. Add the snow peas and stir-fry for 2 minutes then add the fried tofu, soy sauce and continue stir-frying until the tofu has absorb some of the soy sauce. Season with black pepper. Serve hot.

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JELL-O Egg Jigglers

Here’s What You Need: 

Jell-O Egg Jigglers Egg Mold  OR  Jell-O Beans Mold
1-1/2 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Here’s How: 

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Recipe adapted from Kraft Foods

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Chocolate Hazelnut – Banana Crepes

Here’s What You Need: 

Crepe Batter: 

1 cup all-purpose flour
1/4 teaspoon salt
1 egg
1 egg yolk
2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla

Fillings: 

1 jar chocolate hazelnut spread
bananas, sliced
whipped cream
maraschino cherries for garnishing

Here’s How: 

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.

Heat a well greased skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Top with whipped cream and maraschino cherries.

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