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Saturday, July 20, 2019

(non) Sizzling Hotdog

I first had this dish for the first time at Padi’s Point in Antipolo. It was a sizzling version. You know, sizzling plate, lots of smoke, the works.

This one is the same taste (well kinda, taste is relative) minus the sizzling plate.



INGREDIENTS

* 4 pieces red hotdogs Filipino style hotdogs, sliced diagonally (mine is length-wise, so there’s really no strict rule)

* 1 medium yellow onion

* 6 tablespoons banana ketchup

* 1/2 teaspoon garlic powder

* salt and pepper to taste

* 1 1/2 tablespoons cooking oil


https://drive.google.com/uc?export=view&id=1tsV2D6ie9wjaWk8kljS9uoE3EYGH_F61


INSTRUCTIONS

* Heat the cooking oil in a frying pan.

* Saute the onion once the oil is hot.

* Once the onion becomes soft, put-in the sliced hotdog. Cook for 2 minutes in medium heat.

* Add the garlic powder and ketchup. Stir and cook for 2 minutes more.

* Add salt and pepper to taste.

* Serve with an ice cold beer.

* or rice (we don’t judge.... i do that too, actually 😜)


https://drive.google.com/uc?export=view&id=1k82jg-F1dUDTgJvxi12FAcSL_XYou5uY



source: https://panlasangpinoy.com/sauteed-onion-and-hotdog-with-ketchup/

Saturday, May 12, 2018

Taho

Ingredients

22 ounces extra soft tofu

1¼ cup brown sugar

½ cup uncooked sago pearls (you can also make sago using this other sago recipe)

4½ cups water


Instructions

Pour 4 cups of water in a cooking pot and bring to a boil.

Put-in the tapioca pearls and cook for 40 minutes in medium heat.


Add ¼ cup brown sugar and mix well.

Turn off the heat and let the sago pearls sit on the cooking pot until room temperature is achieved. Set aside.

Heat a saucepan then pour-in ½ cup of water.

Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer until the mixture becomes thick. Set aside.

Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.

Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

Serve warm. Share and Enjoy


Source: https://panlasangpinoy.com/2010/02/20/filipino-street-food-homemade-taho-recipe/

Sunday, May 6, 2018

Puto Pao

Shopping list:

cooking oil (smallest bottle)

 cloves garlic, minced (1 bulb)

 red onion, minced (1 small)
 1lb pork
eggs (half a dozen)

 soy sauce (small bottle)

oyster sauce (small bottle)

Hoisin sauce (small bottle)

sugar (1 lb)
cornstarch (small can)
all-purpose flour (small bag)

baking powder

powdered milk (small can)
 teaspoon salt (smallest container) butter (1 stick)
salted eggs (optional)
 block cheddar cheese















PROCEDURE:

the filling:
Heat oil and saute garlic and onion.
Add pork and stir fry until brown.
Mix in soy sauce, oyster sauce, hoisin sauce and sugar.
Add 2 cups of water and simmer for 45 minutes.
Add diluted cornstarch and stir until thick.
Set aside and let cool.

the puto:

Grease puto molds/muffin pan.
In a large bowl, combine, flour, baking powder, powdered milk, sugar and salt.
In another bowl, beat eggs and water together.
Add egg mixture to flour mixture little by little while stirring.
After, mix in melted butter until smooth.


final steps:
Fill molds/muffin pans half full with puto batter.
Scoop 1 tbsp of pork asado into the mold.
Pour puto batter on top just enough to cover the filling.
Top with a slice of salted egg and grated cheese.
Arrange in a steamer and cook for 10-15 mins.





Makes 12 servings
Preparation and cooking time: 1 hour and 10 minutes
Source: http://www.bitesized.ph/puto-pao/

Saturday, March 31, 2018

Tuscan Butter Salmon

Ingredients

2 tbsp. extra-virgin olive oil

4 (6-oz) salmon fillets, patted dry with paper towels

salt

Freshly ground black pepper

3 tbsp. unsalted butter

3 cloves garlic, minced

1 1/2 c. halved cherry tomatoes

2 c. baby spinach

1/2 c. heavy cream

1/4 c. Parmesan

1/4 c. chopped herbs (such as basil and parsley), plus more for garnish

Lemon wedges, for serving (optional)


Directions

* In a large skillet over medium-high heat, heat oil. Season salmon with salt and pepper. When oil is simmering  but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

* Reduce heat to medium and add butter. Wait for butter to melt then stir in garlic, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes starts to look deflated. Add spinach and stir until cooked (it would look wilted).

* Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

* Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.

* Garnish with more herbs and squeeze lemon (optional) on top before serving.

• Serve with rice



*delish

Thursday, November 23, 2017

Tuesday, November 21, 2017

Keep Trim

Keep Trim Eating "Absolutely "Not's""

No more than two slices of protein bread a day.
No sugar-sugar substitute may be used.
No potatoes, spaghetti, or similar flour-based foods.
No dairy fats.
No candy or dessert foods, except fruit or no-sugar gelatin dessert.

Keep Trim Eating Don'ts

1. Don't use sugar; (you may use sugar substitutes).
2. Don't use cream.
3. Don't use whole milk; use skim or low-fat milk, if you wish, in moderation.
4. Don't eat ice cream, ice milk, frozen custard, sherbert, or any frozen products that contain sugar or milk fats.
5. Don't eat cakes, pies, cookies, sugar jellies, jams, preserves.
6. Don't eat candy or chocolate.
7. Don't eat potatoes, rice, sweet potatoes, yams, lima beans, baking beans, kidney beans, avocado.