Cheesy Baby Potatoes w/ Garlic & Parsley

April 19, 2013

Ingredients:
1/2 kilo of baby potatoes
1/2 cup of cheese spread
1 tbsp mayonnaise
1/4 cup cream evaporated
2 tsp olive oil
1/2 tsp toasted garlic
2 tbsp parsley (chopped)
2 tbsp grated quick melt cheese
salt to taste

Boil or steam baby potatoes until soft (approximately 15 min.)
then allow to cool down.

Cut baby potatoes in half.

Heat olive oil in a pan, and stir-fry baby potatoes for about 3 min.

Put salt, cheese spread, mayonnaise, evaporated cream and toasted garlic, then mix.

Put in a plate and top with grated cheese and parsley.

the end

Paksiw na Crispy Pata

April 06, 2013 (Picture)
July 02, 2013 (Recipe)

Ingredients:
1 kilo sliced pata
1 pork cube
Salt and ground black pepper
½ cup vinegar
½ cup lechon sauce
Bulaklak ng saging
1 clove garlic crushed
1 tbsp oil
Laurel leaves
Crispy garlic

Rub sliced pata with salt and ground black pepper set aside for 30 minutes. Boiled sliced pata with 1 pork cube until tender. Set aside the broth. Cool down the pata. In a pan, saute’ crushed garlic until golden brown. Pour vinegar, lechon sauce, and ½ cup broth. Simmer for 5 minutes. Put bulaklak ng saging and Laurel leaves. Season it with a salt and ground black pepper and simmer for 2 minutes.

Grill the sliced pata on both side using the sizzling plate or griller until golden brown and crispy. In a plate arrange the sliced crispy pata and pour on top the paksiw na lechon sauce. Garnish it with crispy garlic.

Home Style Sizzling Pork Sisig

April 06, 2013 (Picture)
July 02, 2013 (Recipe)

Ingredients:
½ kilo Pork cheek or “batok”
½ pork cube
Salt
Pepper
2 tbsp calamansi juice
2 tbsp soy sauce
2 tbsp mayonnaise
1 chili finger
Crispy garlic
Spring onions

Boil pork together with pork cube, salt, and pepper until tender. Slice the meat in ¼ “ thick. Grill them using the sizzling plate (to take out the excess fat from the pork). When the meat is brown and crispy, allow them to cool down then cut them into small pieces. In a bowl, mix calamansi juice, soy sauce, and mayonnaise. Add the meat and mix them then add the thinly sliced chili finger. Preheat the sizzling plate (without the fat oil from the pork) and put the mixed Sisig. When the Sisig is already sizzling turn off the stove. Add the crispy garlic and spring onions on top and ready to serve. Enjoy.

Planting Sweet Basil Seeds Part III (a failed attempt)

It had been more than a month since I started this project/test/attempt whatever you want to call it.

Unfortunately, it was unsuccessful.

The sprouts that I have seen before (Picture in Part II) was not basil.  As you can see in the picture below, it is the same as the weeds that are growing in another pot. L

I am down to my last basil plant, and as you can see it is not doing well either.  It is the one planted in the blue can, with brown, almost dried stem arching to the left (the seedlings in the middle are tomatoes).

I have gathered some dried basil flowers once again, but I am not going to plant the seeds at once.  I will give it maybe a week before I plan it.  I will soak if first in water for 12 to 24 hours to speed up germination.  I hope it is applicable to this seeds. 

Hopefully, the real basil's would grow next time J

March 30, 2014

Planting Sweet Basil Seeds Part II

I am on leave today, got the car air conditioning fixed.

I checked the pot where I planted the basil seeds more than a week now, and this is what I saw...

:-)

Three of this babies... about two millimeters high...

Hope they would grow faster.


February 26, 2014

Planting Sweet Basil Seeds

Since arriving in our new place last September, 2013, we had not enough time for our plans.  We have neglected them, in short :-(

But I hope that we would be able to find time to take care of them better :-)

This morning, I saw some flowers on the Basil.

When I checked it closer, I saw that there are some seeds inside some of the dried flowers.

So I took some of the dried flowers and took the seeds inside it.

I used one of the unused pots and planted the seed on it.
Let us see how long it would take for the seeds to grow, and be ready for picking.
Today February 16, 2014.
To be continued.......

Palabok

April 06, 2013 (Picture)
July 02, 2013 (Recipe)

Ingredients:
½ kilo ground pork
1 pork cube
1 shrimp cube
1 tbsp annatto powder
Garlic and onion
Patis and ground black pepper
½ to 1 cup flour
250 gms Palabok noodles (follow cooking direction of the package)

Garnishing:
Hard boiled eggs
Special pork chicharon
Tokwa’t baboy
Crispy garlic
Spring onion
Calamansi

Saute’ground pork, garlic, and onion. Add 3 cups water, pork cube, and shrimp cube. Bring to boil. Put the annatto powder and mix thoroughly. Add flour gradually while mixing. Continue mixing the sauce to avoid the flour to form into solid. Mix until it thickens. Season it patis and ground black pepper.

Sizzling Bulalo Steak

March 29, 2013 (Picture)
July 02, 2013 (Recipe)

Ingredients:
1 kilo sliced beef bulalo
Calamansi
Soy sauce
1 beef cube
Ground black pepper
½ cup all purpose cream or evaporated creamer
Worcerstershire sauce
1 onion
1 tbsp corn starch (diluted in water)
Crispy garlic

Marinate beef bulalo in calamansi and soy sauce overnight. Boil marinated beef bulalo with 1 beef cube and 2 to 3 cups of water. Boil until tender. If the meat of bulalo are already tender. Take the meat and set aside the broth. Allow the meat to cool down before grilling them.

Gravy:
In a pan saute’ the onion and add 1 cup broth. Put the all purpose cream or evaporated creamer. Simmer for 2 minutes. Put worcersterhire sauce and ground black pepper. Simmer for 2 minutes and mix the diluted corn starch. Simmer for 1 minute. Set aside.
Pre heat sizzling plate. Put 1 tsp butter. Grill the beef bulalo on both side. Pour the gravy and garnish it with crispy garlic.

Home Style Beef Pares

March 29, 2013 (Picture)

July 02, 2013 (Recipe)

Ingredients:

½ kilo beef (kenchi or brisket)

1 beef cube

1 tsp ginger

1 tbsp minced garlic

1 medium size onion

Star anise

Spring onion

Soy sauce

Brown sugar

Ground black pepper

2 tsp corn starch (dissolved in 3 tbsp water)

Boil the beef with beef cube until the meat is tender (about 1 to 2 hours if slowly cooked or 20 minutes if using pressufe cooker). When the meat is tender, remove from the pot and allow to cool down. Set aside the beef stock. Slice the meat in cubes. Saute’ the ginger, garlic, and onion. Put in the sliced meat and saute’ for about 3 minutes. Add the soy sauce, ground black pepper, sugar and 1 and ½ cups of beef stock. Then bring to boil. Put in star anise and simmer for 10 minutes. Add 2 tsp corn starch dissolved in water and stir until the sauce thickens. Garnish with onion spring on top. Served with Garlic Fried Rice and soup.

Beef Lugaw with Tokwa at Baboy

This was the first post in our first try in making a website.

This food is unfortunately not for the people who has rheumatism (elderly people).

March 29, 2013 (Picture)

July 02, 2013 (Recipe)



Ingredients:

LUGAW:

¼ kilo beef kenchi
¼ kilo ox tripe or skin
1 tbsp ginger slice into thin pieces
1 tbsp minced garlic
1 medium size onion
½ tsp turmeric powder
1 beef cube
2 tbsp vegetable oil
1 cup malagkit rice
½ cup regular rice
Patis and ground black pepper
Spring onions
Crispy garlic



Saute’ ginger, garlic, and onion. Add beef kenchi and ox tripe. Saute’ for 5 minutes then add 2 cups water and beef cube. Cook until beef meat and ox tripe or skin are all tender. If the meat are all tender add the malagkit rice and regular rice. Mix thoroughly. Add water if necessary. Put turmeric powder. Mix the lugaw until cook. Put patis and ground black pepper. Garnish lugaw with spring onions and crispy garlic.



TOKWA’T BABOY:

½ kilo pork cheek or batok
3 pcs tokwa
Salt, sugar, and pepper
1 pork cube
1 small onion
1 pc garlic
½ cup vinegar
¼ cup soy sauce



Boiled pork with 1 pork cube. Seasoned it with salt and pepper. If the meat is already tender. Take away the pork from the broth allow to cool down before slicing into small pieces. Deep fry tokwat until brown and crispy. Put the fried tokwa on a paper towel to absorb the excess oil. Slice the tokwa into small cube. Garnish them with crispy garlic and spring onion.

Tokwa’t baboy Sauce:

Mix vinegar, soy sauce, ground pepper, and sugar. Add the crushed garlic and onion.

Hello Blogger!!!

Today, January 25, 2014 at 6:09 pm Philippine time, this blog was created...