Yakisoba Chicken Noodles

Yakisoba Chicken Noodles

To all Food Lovers try my new Recipes it is just for all of you thanks and A Happy Marry Christmas and A Happy New Year to all of us...
Ingredients

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

Directions

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Kare-kare

Kare-kare

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans and eggplant in a sauce thickened with peanut butter. Served on special occasions or as a Sunday meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste


METHOD
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.
5. You can have the option to serve with bagoong on the side and hot plain rice.

Shawarma

Shawarma

Shawarma is popular throughout the eastern Mediterranean and is sometimes called the Middle Eastern taco. It originated in northwestern Turkey as döner kebab. But it reached its current form and popularity with the Turkish population in Germany. The sandwich is now found in a variety of forms around the world.

Ingredients

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds


1. Mix the turmeric, salt, coriander, cumin, black pepper, white pepper and paprika, lemon juice and oil in a large bowl
2. Place the pork on top of a large sheet of cooking cling-wrap, skin side up
3. Make scores about a an inch apart through the skin into the fat, but not so you cut into the meat.
4. Brush the marinade all over the pork, right into all the scores you’ve just made – pull the skin apart a little at the scores.
5. Wrap the cling-film up to cover the pork and marinade overnight (24hrs if possible).
6. The next day, preheat your oven to 220°C/425°F
7. Place your pork skin-side up, in a roasting tray and put it in the preheated oven.
8. Roast for 30 minutes – until you see the skin of the pork start to puff up.
9. Now turn the heat down to 170°C/325 F and cover the pork with a double layer of aluminum foil
10. Put the pork back in the oven and roast for a further 4 and a half hours.
11. Remove from the oven, remove the foil and baste the meat with the fat at the bottom of the tray.
12. Add the red onions and garlic to the tray and stir them into the fat.
13. Return pork to the oven without the foil to roast for another hour.
14. During this last hour, slice the onions into rings, sprinkle with the sumac and cover.
15. Prepare the tomato sauce and the tahini sauce (you can use shop bought, but fresh is best)
16. Chop the tomatoes and shred the lettuce
17. Remove pork from oven, cover with aluminum foil and leave to rest while you heat up bread of choice
18. The slow cooked pork will pull into shreds – add this shredded pork to the breads
19. Add sliced onion, lettuce, tomato, tomato sauce and tahini sauce
20. Roll wrap or pitta in some greaseproof paper – and ENJOY!

Pancit Molo

Pancit Molo

As the rainy season continues and the "ber" months usher in longer and colder nights, there is nothing like waking up to the homemade goodness of Pancit Molo. Named after one of Iloilo City’s districts, Pancit Molo is one of the more identifiable pancit dishes in the country. It stands out uniquely among the noodle dishes mainly because of its non-traditional pancit look. It is a derivative of the Chinese wonton (filled dumplings) made into a soup.

Ingredients:
Filling:
1 cup ground pork
1/2 cup cooked chicken meat, flaked
1/4 cup water chestnuts, chopped
3 tbsp patis (fish sauce)
salt to taste

Stock:
8 cups chicken broth
1 small onion, chopped
1 clove garlic, minced
25-30 wonton wrappers
pepper to taste
chopped spring onions
oil for sauteing

Directions:
Combine all the ingredients for the filling except for the molo wrapper.
Put some filling on one corner of a molo wrapper.
Roll up to enclose.
Get the two ends and pinch together to seal.
Do this for all the filling and wrappers.
Set aside.
In a saucepan, heat oil then sauté garlic and onions.
Add chicken, ham and shrimps.
Cook for a few minutes then add the broth.
Bring to a boil then drop in the stuffed molo wrappers.
Season to taste.
Cover and let boil.
Serve hot topped with spring onions and fried garlic

Pork Chop Suey

Pork Chop Suey

This chop suey recipe is a quick and easy stir-fry that can be on the table in no time. You can substitute your favorite choice of meat for the pork or add different vegetables if you want to make it your own.

Ingredients:
1 pound pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon ground ginger

Preparation:
Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.

While pork is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.

For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.

Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.

Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Pancit Palabok

Pancit Palabok

Pansit Palabok is made from rice flour noodles topped with crab sauce, eggs, shrimps, squid, garlic and more. Estimated preparation for toppings: 1 1/2 hours.Estimated cooking time for sauce & noodles: 40 minutes.

Ingredients: Palabok Noodles / Sauce
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water

Palabok Toppings
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Cooking Procedure:
1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Cook the sauce
2.1 Heat a saucepan and pour the cooking oil
2.2 When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
2.3 Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
2.4 Add the shrimp cube and stir and simmer for 3 minutes
2.5 Add the flour gradually while stirring.
2.6 Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
3. Boil enough water in a pot
4. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
5. Remove the strainer from the pot and drain the liquid from the noodles
6. Place the noodles in the serving plate.
7. Place the sauce on top of the noodles then arrange the toppings over the sauce.
8. Serve with a slice of lemon or calamansi. Share and enjoy!
Note: If you are using fresh shrimps with head, the shrimp cube can be omitted. Shell the shrimp and remove the head. Crush the head of the shrimp and use the juice instead of the shrimp cube.

Cheese Cake

Cheese Cake

With the choices in our collection of cheesecake recipes, you can easily make this delicious dessert for any occasion and any taste.

Cheesecake is a decadent, delicious dessert. Smooth and creamy, it is the tastiest and most elegant way to end a meal. It's no wonder people have been perfecting the cheesecake recipe since early Roman times. Different recipes call for different ingredients. Most cheesecake recipes use cream cheese, but quite a few also have ricotta cheese or cottage cheese as the main ingredient and are equally delicious.

We have cheesecakes from plain to the intensely rich New York cheesecake to gourmet flavors like pumpkin, eggnog or cookies and cream. Try your favorite or try a new recipe, these are the creamiest, tastiest cheesecake recipes to indulge in.



Ingredients

*15 graham crackers, crushed
*2 tablespoons butter, melted
*4 (8 ounce) packages cream cheese
*1 1/2 cups white sugar
*3/4 cup milk
*4 eggs
*1 cup sour cream
*1 tablespoon vanilla extract
*1/4 cup all-purpose flour


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Pasta Primavera with Summer Squash

Pasta Primavera with Summer Squash

As we drove home from the farm with a patty pan and more crookneck squash in the backseat, it dawned on us that it might be nice to make “pasta primavera,” a simple Italian dish prepared with pasta and fresh vegetables. Although “primavera” means “spring” we decided to bend the rules by using summer squash!

The crooknecks and patty pans contributed a soft, nutty flavor that fit perfectly with our seasonings: fresh basil and Parmesan cheese. At the last minute, a creamy sauce came to mind as the perfect way to meld all the flavors together. It made this dish substantial enough to hold its own as a light summer meal.

4 servings

2 C dry bow tie (Farfalle) pasta, al dente
1 patty pan squash, 1/2 inch cubes (our source: Mysterious Horizons Farm)
1 crookneck squash, 1/2 inch cubes (our source: Mysterious Horizons Farm)
1/2 medium onion, sliced
1/2 green bell pepper, sliced
1/2 large tomato, 1/2 inch cubes
2 cloves garlic (our source: a farm in Mesquite, NM)
1 tbsp fresh basil (our source: Mysterious Horizons Farm)
1/2 C milk
1 1/2 – 2 tsp cornstarch
1/4 tsp red pepper flakes (because we like heat)
1/4 C Parmesan cheese, freshly grated (or to taste)
1 tbsp balsamic vinegar, or to taste
salt and pepper, to taste

1. Steam the squash until tender.

2. Heat 1 tbsp of oil in saucepan over medium heat. Sauté onions and pepper until onions are translucent.

3. Add steamed squash to onions and peppers. Cook for about 5 minutes.

4. Add tomatoes and garlic and cook for another 2 minutes.

5. Stir in pasta, vinegar, red pepper flakes, and basil, seasoning with salt and pepper to taste.

6. Mix cornstarch and milk, then stir into pasta mixture until slightly thickened.

7. Add half the Parmesan cheese, reserving the rest to sprinkle on pasta at the table.

Pasta Primavera

This dish is also very tasty and even more substantial if you add chicken. And since we used summer vegetables, we jokingly refer to this recipe as “pasta di estate,” meaning “summer pasta.” Delizioso!

Greeny Soup

Greeny Soup

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent. If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

Ingredients
6 to 8 big chunks shallots
8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
1/3 cup organic olive oil
2 big bunches asparagus (cut the hard ends off about 3 inches)
3 big bunches broccoli (cut the stems off halfway up the shafts)
2 big bunches spinach (cut off the tiny part of the dirty ends)
6 containers (32 ounces each) organic chicken broth (for vegetarians, use vegetable broth)
Sea salt (at least 3 tablespoons of coarse grain)
Pepper , to taste


Directions
Trim and slice the leeks, rinse well, and drain. Heat the oil in a large soup pot and sauté the leeks with salt and pepper until soft, 10 minutes. Add about 3 cups/750 ml water, add the leeks and cook with lid on till tender, 15 minutes. Add the spinach, peas and lettuce and let wilt into the liquid. Purée with an immersion blender.
Press through a food mill into a clean saucepan. Reheat, boiling down the soup a bit if it is too watery, or adding water if it is too thick. Stir in the cream or milk, to desired consistency. Serve with chopped fresh mint and a squirt of lemon juice to taste

Bits O' Teriyaki Gluten

Bits O' Teriyaki Gluten

Gluten-free, the Island Teriyaki sauce has a delicious taste of garlic, pineapple sauce and bits of sesame seeds. It's perfect for a gluten-free healthy stir-fry dish.

I purchased the Island Teriyaki from Public Grocery store. I found it in the health section. Here are some ideas of how to cook with Organicville Island Teriyaki, and what I learned from my review.

Ingredient:
1/2 cup teriyaki sauce
1 teaspoon sugar
3/4 kilo gluten, sliced
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon oil
2 tablespoons sesame seeds, toasted

Directions:
* Combine teriyaki sauce and sugar in bowl.
* Add gluten and stir well. Marinate for 30 minutes, stirring occasionally.
* Remove gluten from marinade.
* Mix 2 tablespoons marinade, cornstarch, and water in another bowl. Set aside.
* Heat oil in skillet then add gluten and sesame seeds and stir-fry for 2 minutes.
* Stir cornstarch in mixture.
* Cook until mixture boils and sauce thickens, stirring occasionally.
* Serve hot.

Asado de Carajay

Asado de Carajay

Grandpa took up cooking lessons with a Spanish chef. Poqueta, my grandmother, probably improvised this recipe by adding soy sauce. I added a little of my own (a dash of clove powder) after I found out that the recipe is very similar to sauerbraten. I always get good feedback from those who got to try it! But first Hey, use your common sense because these measurements are estimates. I never measure!


Asado de Carajay Ingredients:
2 pcs. ox tongue
1 kilo pork
3 tbsps. toyo
1 cup vinegar
2 onions, quartered
1 tbsp. paprika
2 whole chicken
1 bay leaf
grains of black pepper
salt to taste
1 can mushrooms
1/2 kilo potatoes, quartered
2 tbsps. flour
water enough to make tongue and pork tender.


Method
- Cook the chicken with the pepper, salt, garlic, bay leaf, and vinegar.
- When the mixture is dry, add paprika and continue cooking until meat is brown.
- Add the water and cook chicken until tender.
- Add tomatoes and onions.
- Continue simmering a few minutes, or until almost dry

Donuts

Donuts

Treat your family or co-workers to homemade donuts! Raised, glazed, holes, and beignets we have many ways to get your sugar fix!

Ingredients

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


Directions:

* Mix together ingredients for glaze.
* Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
* Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
* Add rest of flour (dough will be sticky).
* Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
* Roll out dough, cut into shapes.
* Do not re-roll dough, then allow to rise for 30-45 minutes.
* Heat oil to 365° and fry 1 - 2 minutes on each side or until brown.
* Toss in the doughnut holes
* first, let those cook, and then proceed to cooking the donuts.
* Let them cool on a paper towel - helps get the glaze to stick.
* Dip in warm glaze.

Puto Cheeze

Puto Cheeze

A classic filipino dish which is very easy to prepare and delicious too. Even my hubby knows how to prepare it. My 2 year old son Azhfaar loves it so much. I always cooked it whenevr I cannot think of anything to prepare for our snack.

Ingredients
* 2 cups all purpose flour
* 1.5 cups fresh milk
* 1 tbsp plus 1.5 tsps baking powder
* 1/2 cup sugar
* 1/4 tsp. iodized salt
* cheese as desired
* 1/16 powder color if desired

Materials Needed to how to cook:
* Steamer
* Mixing bowl
* Strainer
* Muffin pan
* Measuring cups and spoons
* Wooden spoon or wire whisk

Preparation:

Sift the rice flour, salt, baking powder and white sugar together.
In a bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
Slice the cheddar cheese into thin rectangles.
Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto mixture.
Steam for about 20 to 30 minutes.
To check if the Puto is already cooked, insert a toothpick into the center of each puto, make that the toothpick must come out clean.
All dishes do not have to be prepared exactly according to the recipe. Some ingredients or cooking utensils are hard to acquire in some locations. In certain instances some ingredients or utensils can be omitted. Use appropriate substitutes when necessary. Feel free to be creative and add the things you like to these recipes to make it your own.

Leche Flan

Leche Flan

Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life. In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.
I remember the Leche Flan that my Lola Maming makes when I was still living in Bohol. It really tasted so rich and heavenly; everyone in our family always requests her to make some on special occasions. As for me, I’m still lucky because my wife knows how to make a good one too (this is actually her recipe). If I did it my way (not the song…please), you might be having Leche Flan that tastes like Egg Pie instead.

Leche Flan Ingredients:
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How to make the Caramelized Syrup :

In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.
How to make the Custard:

In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Lechong Baboy

Lechong Baboy

Lechon Baboy is an all-time Filipino favorite food. Aside from it's pleasing appearance on the table (It's yummy red and has an apple on the pig's mouth sometimes), it really tastes good. They say, what's good is bad. Yup, bad for the health. We love to eat the crunchy skin and we all know it contains high cholesterol. Well, it's only once in a while. We can have lechon if there's a special occasion like birthdays, fiestas,graduation and other big events in a person's life. If you heard someone is having a lechon for the celebration, it's gonna be a big party! Not all people can afford this cos a whole pig nowadays is too expensive. But we can make our own even it isn't a whole pig. Try the recipe that I am sharing with you now guys. You'll surely like it ;)


How to Prepare Lechon Baboy

1 whole pig, clean thorugly especially inside the abdomen by washing with running water to remove blood, Keep pigs liver for sauce and blanch inside the abdomen with boil water, and stuff the cavity with tamarind leaves sprout, salt, vetsin, ground peppercorn, ginger, garlic and tanglad (lemon grass). Sewn abdomen with GI wire to enclose filling.Insert bamboo pole in pig mouth all through it ass. Make sure that pig body is well secure in bamboo pole by tieing tightly pig feet by nailing pigs snout and also before tail preventing pigs body from any movement while turning. Keep it of upright position for several hour to drain water and blood inside abdomen cavity. Roast lechon on a charcoal within the perimeter on 1 feet distance for 4-6 hours depending on pigs size, In a mixing bowl, mix together 1 cup molasses in a cup of cooking, add vetsin ground pepper corn and brush in pig skin from time to time while turning the pole continously and keep the charcoal balance to cook lechon evenly preventing blister on some spot. Served newly pork lechon along with lechon liver sauce... Enjoy