Stirred fry shrimp in tomato/banana paste

image source:www3.moe.edu.sg

Tomato and ketchup have been every widely used for a tasty and spicy recipe. That's where we will get the magic for today's recipe!

Ingredients:

500 grams shelled prawn (choose the big one's)
1 cup sweet and spicy banana ketchup/ tomato sauce
5 cloves garlic, minced
1 medium onion sliced
350 ml sprite or 7-up
3 tablespoon cooking oil

Procedure

1. Pre-heat sauce pan for 5 minutes, add cooking oil
2. saute minced garlic until brown, add onions until medium brown
3. Add prawn, simmer until prawn into orange
4. Add 350ML of sprite/ 7-up, bring to boil until it lessens
4. Add 1 cup sweet and spicy banana ketchup
5. Stir fry until sauce becomes thick

Good for 4-5 servings.Enjoy!

10 minutes Shrimp Soup in Miswa noodles

Giving yourself the luxury of having soup especially these rainy days would be a very great favor to your body. Not only it heats the body but also gives yourself an easy light meal (especially when you are in a diet). Try this 10-minute soup recipe for your hungry stomach.

Ingredients:

250 grams Miswa
200 grams shrimp
4 cloves garlic, minced
1 medium sliced red onion
10 grams ginger
3 cups of water
2 tablespoon cooking oil
1 teaspoon salt



Procedure

1. Pre-heat cooking pot for 1 minutes, add cooking oil
2. Add minced garlic to oil after 30 seconds, simmer til brown
3. Add sliced onion simmer until light brown, add ginger
4. Add shrimps, cooked until shrimp turns to orange
5. add water, bring to boil
6. Add the miswa noodles. Bring to boil
5. Add salt as preferred. If the soup becomes too thick, add water.

This is good for 3-4 servings.

Filipino Fruit Salad: Buko Salad

http://www.seasite.niu.edu/Tagalog/

Ingredients

1 can nata de coco, small (green or red)
1 can kaong, small (green)
2 tetra packs, medium, nestle cream
1 can, small, condensed milk
1 medium apple, cubed
1 can fruit cocktail, medium
500 g cube pineapples
1 box (10 g) raisins/ dried grapes/ prunes
500 g shredded buko meat
100 g grated cheese

Procedures

1. prepare all ingredients needed
2. drain the fruit cocktail from its syrup for 2 hours, do not throw syrup.
3. After 2 hours, mix all fruits together (coctail, kaong, nata de coco, apple cubes, pineapples, buko)
4. Add cream and condensed milk, blend well. Sweetened to taste.
5. Add grated cheese and raisins. You may also add whipped cream over the salad and cherry for food presentation.
6. Chill for an hour.

Keep refrigerated. Serve chilled.
Servings good for 6-8 persons.

Leche Flan: Filipino Cream Caramel

Ingredients

Custard:


• 12 egg yolks
• 1 can condensed milk
• 1 pint Vit D milk
• 1 tablespoon vanilla

Directions

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil.. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Photo courtesy: Kabooodle.com

Caramel:

• 1 cup sugar
• 1 cup water

Directions

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.

Chicken Ginger Stew in Vegetable (Tinolang Manok)

image source: www.marketmanila.com

Chickne Ginger stew is commonly called tinola in tagalog and la uaya in Ilocano. This menu is great and usually seen at every Filipino dining table.

Ingredients:

500 grams chicken
small young papaya or sayote (250 grams) sliced
100 grams chili leaves
10 grams ginger
4 cloves garlic (medium) minced
1 red onion (medium), sliced
3 tablespoons cooking oil
1 pc chili
2 cups of water
1 teaspoon rocksalt

Cooking procedure

1. Place cooking pan into fire, pre-heat for 20 seconds before putting oil.
2. Saute garlic until medium borwn, add onions until transparent and add ginger
3. After 1 minute, add chicken and simmer until chicken become cooked/ light brown
4. Add 2 cups of water, bring to boil until soup lessens
5. Add salt, according to preference
6. Add papaya/ sayote, bring to boil until papaya/ sayote softens
7. Add chili leaves and chili
8. Bring to taste. Boil for 5 minutes.

This servings is good for 3-4 persons.

The Tagalog Beef Steak

photo credit: http://i56.photobucket.com/albums/g185/marnuval/Bistek.jpg

Marinate mixture:

1. 1/2 cup soysauce
2. 4 pcs calamansi
3. 4 cloves crushed garlic

Ingredients:

1. 500 grams beef, cut into thin slices
2. 3 pcs medium red onions, half minced, half sliced into rings.
3. 5 medium cloves garlic, minced
4. 2 pcs medium calamansi
5. 3 tablespoon soysauce
6. 1/2 tablespoon rock salt
7. 1/4 teaspoon MSG
8.2 tablespoon cooking oil
9. 1 cup water

Pre-cooking procedures:

1. Marinate beef slices to the marinate mixture for an hour.

Pre-Cooking procedures:

1. Pre-heat pan to 20 seconds
2. Add cooking oil, heat for 15 seconds
3. Saute garlic until medium brown
3. Add the sliced minced onions, simmer until transparent
4. Remove the marinated beef from mixture
5. Add marinated beef slices to pan
6. Simmer for 20 seconds
7. Add soysauce, rocksalt and MSG
8. Put 1 cup water
9. bring to boil until meat is tender; sauce lessened
10. Add 3 calamansi; cook for 1 minute
11. Removed beef slices from sauce; set aside sauce.

***

12. Pre-heat pan for 20 seconds
13. Heat oil; Fry half onions sliced into rings until crisp; beef slices until light roasted

***

14. Put sauce to plate; add fried beef, top with crisp onions.

Servings good for 2-3 persons

Squid Adobo

Ingredients:

500 grams fresh squid
5 medium cloves garlic, minced
10 grams ginger, cut into thin slices
2 medium onions, cut into thin slices
5 tablespoon soysauce
1/2 tablespoon rock salt
3 tablespoon vinegar
2 tablespoon cooking oil
1/4 teaspoon monosodium glutamate
1 cup water
1/4 teaspoon ground pepper



Pre-cooking procedure:

Clean squid accordingly removing the cuttle but make sure that the squid ink does not spill from its film.
Separate head, body and the squid film with the squid ink.
Slice body into rings
Prepare all ingredients needed

Cooking procedure:

1. Pre-heat pan into medium flame fire for 20 seconds
2. Add cooking oil until until heated
3. Simmer minced garlic until medium brown, add onions until transparent and ginger
4. Add squid( head, body and squid ink)
5. Add 1 cup water, 5 tablespoon soysauce and rock salt
6. Boil for 10 minutes or until sauce lessens and meat tender
6. Add vinegar, and MSG, cook for 1 minute
7. Suit to taste; serve hot

Servings is good for 2 to 3 persons