Recipe of the Day

[kalinaw]

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Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan.

thanks Jack..... mura mao ne ang technique para sakto lang ang ijang pagka crispy.

[shanak666]

thanks, jack for the ampalaya recipe..although im not a big fan of such a veggie, im gonna try it out... may ni ky anemic raba sad ko...

thanks and keep postin'!!

[Jack]

Here is a nutritious recipe for all.

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Stir-Fried Squid with Vegetables


Sangkap (Ingredients):

4 medium-size squids
2 egg whites
1 tablespoon cornstarch
2 tablespoons corn oil
1/2 cup water
1 cup broccoli florets
1 clove garlic, finely chopped
2 teaspoons grated ginger
1 teaspoon grated orange rind juice of half an orange
juice of half an orange
salt to taste
1 cup sitsaro


Pagluto (Cooking Procedure):

Clean the squids. Leave the tentacles intact and cut the body into rings.
Toss the squid with the egg white and half of the cornstarch.
Heat half of the oil in a non-stick pan until very hot and stir-fry the squid for 1 minute or until opaque. Set aside.
Keep 1 teaspoon of the water and put the rest in a saucepan. Bring to a boil then cook the broccoli in it for 1 minute. Drain but reserve the liquid.
Heat the remaining oil in the non-stick pan and stir-fry the garlic, ginger and orange rind for about 1 minute. Stir in the reserved liquid and orange juice. Bring to a boil. Mix the remaining cornstarch with the reserved water and blend it in the pan. Cook until thick.
Return the squid to the pan and add the broccoli and sitsaro. Cook for about 2 minutes and season to taste. Serve immediately.

Yield: 4 servings
Approximate Calories: 135 calories
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...i got this from GlobalPinoy.com

[Jack]

For those who likes to eat fresh vegies, here is a "Dip" recipe youu'll like.


Cucumber Dip
Contributed by: Connie Luhrs

Ingredients:
1 large seedless cucumber, peeled
1 tsp salt
8 ounces cream cheese, softened
2 tbsps sour cream
2 tsps chopped fresh thyme
1 tsp lemon zest
1/4 tsp finely ground pepper

Cooking Procedure:

Combine the cucumber and salt in a bowl of a food processor fitted with the metal blade. Process until cucumber is pureed; strain the mixture through a fine strainer and set aside.

Place cream cheese, sour cream thyme, zest and pepper in a small bowl and stir until smooth. Add the pureed cucumber and stir to combine, cover, and refrigerate until ready to serve. Garnish with fresh thyme, if desired, and serve with fresh vegetables.
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... pwede ni nimo gamiton as 'dip' for fresh carrots, lettuce, blanched baguio beans, bell peppers, etc...

[Galadriel]

here is a recipe that we always prepare during the season of lent

Binignit

1 piece white gabi, cubed
2 pieces yellow camote, cubed
1 piece ubi, cubed
4 pieces ripe gardaba banana, sliced
4 tablespoons landang


2 cups coconut milk, first extract
2 cups coconut milk, second extract
½ cup sugar
½ teaspoon salt

Cook gabi, camote, ubi, and gardaba in second coconut milk extract. Add sugar, salt, and landang. Simmer until all ingredients are tender and the mixture is thick. Add the first coconut milk extract. Heat but do not boil. Serve hot.

[Galadriel]

one of my favorite ways on how to cook kangkong

Apan-apan

4 tablespoons cooking oil
2 tablespoons garlic, crushed
4 tablespoons onion, sliced
6 cups kangkong stems, cut 3 inches long


½ cup tomatoes, sliced
1 cup vinegar
1½ cups water
6 tablespoons bagoong alamang

Mix vinegar and water, and heat in saucepan. As soon as mixture boils, add kangkong stems. Cook until all liquid is absorbed. Transfer kangkong to another container, and set aside.

In the same saucepan, saute garlic, onion, tomatoes, and bagoong alamang. Add the kangkong, and mix thoroughly. Remove from the stove, and serve as relish or appetizer.

[Galadriel]

This is a twist from the usual bistek....tried it and it's yummy
Piña Bistek

Serves 5
Good source of Iron

You'll Need
1/4 kilo beef sirloin, sliced, tapa style
1 large onion, sliced into rings
1-3 Tbsp. soy sauce
1 Tbsp. calamansi juice
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)

MARINADE
8 cloves garlic, crushed
1 Tbsp. soy sauce
1/2 tsp. calamansi juice
1/8 tsp. pepper
1 pineapple syrup

Here's How

1 MARINATE beef for 1 hour. Drain and reserve marinade. Fry in 1/4 cup oil until light brown. Set aside. Retain 2 Tbsp. oil in pan.

2 IN the same pan, sauté onion. Add soy sauce, 1/8 tsp. pepper, calamansi juice and marinade. Simmer for 2 minutes. Add beef and DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. If desired, serve with fried potatoes.

[Galadriel]

try this ... a little twist from the usual fruit cake... one that will be a sure hit with the kids (my kids love this cake)

Granny’s Fiesta Cake

Serves 24
Has Iron

You'll Need
3 cups all-purpose flour
1-1/2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1 cup corn oil
1/2 cup evaporated milk
4 pcs eggs
1 tsp vanilla
1 can (850 g) DEL MONTE Fiesta Fruit cocktail, drained
1/2 cup cashew nuts, chopped
1/2 cup raisins
3/4 cup desiccated coconut

Here's How

1 PRE-HEAT oven to 350°F.

2 BLEND flour, sugar, baking soda, cinnamon, corn oil, milk, eggs and vanilla in a large bowl. Beat for 3 minutes.

3 FOLD in DEL MONTE Fiesta Fruit cocktail, nuts, raisins and desiccated coconut, until evenly distributed. Pour batter onto greased and floured 9" tube pan or in muffin pan with paper liner (2 heaping tablespoons per hole).

4 BAKE for 1 hour if using a tube pan or for 30 minutes if muffin pan is used. Cool on wire rack.

[BlackBlade]

anyone who knows hoe to bake lasagna? help pls....

[Galadriel]

LASAGNA

Ingredients:


cream sauce
1/3 cup butter
1/3 cup all purpose flour
1 tsp. salt
1 piece MAGGI Chicken Broth Cube, dissolved in 1 cup water
1 cup water
1 170 g. can NESTLE Cream
2 cups cheddar cheese, grated (or Parmesan cheese)
1/2 cup Parmesan cheese, for layering

meat sauce
1/4 cup cooking oil
2 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium celery stalks, finely chopped
1 small carrot, finely shredded
1/2 kg. chicken breast, cooked,diced
1 760 g. can sausage, mashed
2 pieces MAGGI Chicken Broth Cube, crushed
1 6 oz can tomato paste
salt and pepper, to taste
1 tsp. MAGGI Savor
1 8 0z. lasagna pasta, about 10 pieces, cooked al dente ( tender and firm)

Preparation:

1. Heat oil, sauté garlic, onion, celery and carrot until soft. Stir in chicken and sausage; cook for a few minutes, then add MAGGI Chicken Broth Cubes, 2 cups water, tomato paste and seasoning. Heat to boiling and let simmer for 5 minutes. Set aside and prepare cream sauce.

2. Heat butter over low heat until melted. Blend in flour and salt. Stir in broth and NESTLÉ Cream; cook until thick stirring continuously to prevent lumps.

3. Layer 1 cup meat sauce, lasagna, cream sauce and cheese alternately, leaving the most meat sauce, cream sauce and cheese for bottom and top layers.

4. Bake in a preheated oven, at 325 degrees F for 20 to 25 minutes or until dish is bubbly and cheese melts. Serve with garlic bread or bread sticks.

from - Good Food Good Cooking