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NILAGANG LITID NG BAKA

By Friday, October 07, 2016No comments


Nilagang Litid ng Baka or beef tendon soup is a Filipino soup dish composed of beef tendons, cabbage, and potato. This is a variation of the traditional nilaga (also known to some people as linaga) using very basic ingredient.

 Nilaga dishes such as this nilagang litid ng baka is eaten while the soup is very hot (just like with bulalo). A saucer with a mixture of fish sauce, chili peppers, and lemon (or calamansi) is commonly seen at the side and acts as a condiment. This dish can be enjoy better when eaten with a cup of white rice
Nilagang Litid ng Baka
 
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Serves: 4
Ingredients
  • 2 lbs. beef shoulder bones with tendons
  • ½ small cabbage, core removed and quartered
  • ½ tablespoon whole peppercorn
  • 2 large potato, peeled and quartered
  • 1 medium onion, wedged
  • 2 tablespoons fish sauce
  • 6 to 8 cups water
  • 2 cups beef broth (optional)
Instructions
  1. Pour water and beef broth in a soup pot. Let boil
  2. Add the whole peppercorn and onion. Boil for 5 minutes.
  3. Put the beef shoulder bones in the pot. Cover and then let the liquid return to a boil. Adjust the heat between low to medium. Cook for 60 to 120 minutes.
  4. Once the tendons are tender (this has a tendency to slip-off the bones), add the potato and cabbage. Cook for 5 minutes.
  5. Add the fish sauce. Adjust the taste by adding more if needed. Cook for 5 more minutes.
  6. Transfer to a serving bowl. Serve with a saucer of spicy fish sauce with lemon and a cup of rice on the side.
  7. Share and enjoy!
Nutrition Information
Serving size: 4

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DANGGIT FRIED RICE

By Thursday, October 06, 2016No comments


Danggit Fried Rice is a simple fried rice version composed of garlic, cooked white rice, and chopped dried danggit, which is also known as rabbitfish. I must say that this is a very tasty fried rice version that you can eat with other fried Filipino breakfast favorites such as tocino, longganisa, or what have you.

Danggit Fried Rice
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This is a recipe for danggit fried rice. Danggit is a variety of dried fish.
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Recipe type: Rice
Cuisine: Filipino
Serves: 3
Ingredients
  • 3 cups cooked white rice (preferably leftovers)
  • 5 pieces uncooked danggit, chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons cooking oil
  • 1 tablespoon chopped green onion
Instructions
  1. Heat oil in a wok.
  2. Once the oil starts to get hot, add the garlic. Cook for 10 to 15 seconds.
  3. Add the chopped danggit. Stir-fry until the garlic turns light brown.
  4. Put the rice in the wok and stir-fry. Make sure that all ingredients are well blended. Continue to stir-fry for 5 to 8 minutes.
  5. Transfer the danggit fried rice in a plate. Top with chopped green onions.
  6. Serve. Share and enjoy!
Nutrition Information
Serving size: 3

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GINISANG REPOLYO

By Sunday, September 18, 2016No comments

Ginisang Repolyo or Sauteed Cabbage is a quick and easy vegetable recipe that you can prepare for lunch or dinner. This goes well with warm white rice. 
Ginisang Repolyo
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Serves: 4
Ingredients
  • 1 medium cabbage, chopped
  • 4 ounces pork, sliced
  • 1 medium yellow onion, sliced
  • 1 small red bell pepper, sliced
  • 4 cloves garlic, crushed and minced
  • 3 tablespoons cooking oil
  • 1 cup beef broth
  • Salt and pepper to taste
Instructions
  1. Heat the cooking oil in a pan.
  2. Once the oil becomes hot, saute the garlic and onion.
  3. Put-in the pork and then cook for 5 minutes or until color turns medium brown.
  4. Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate.
  5. Put-in the cabbage. Cook for 1 to 2 minutes.
  6. Add the red bell pepper. Stir and cook for 1 minute more.
  7. Add salt and pepper to taste.
  8. Pour-in remaining beef broth. Let boil. Stir.
  9. Transfer to a serving bowl.
  10. Serve. Share and enjoy!
Nutrition Information
Serving size: 4

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MANGO FLOAT

By Sunday, September 18, 2016No comments

Mango Float is a Filipino dessert, it is a kind of dessert which can be prepared easily. It has a combination of all-purpose cream and the condensed milk. Aside from it’s being easy to prepare it’s also a dessert that your whole family would love because the ingredients needed are not really expensive and it’s really satisfying.
Mango Float dessert is usually served during Christmas and New Year celebration. This can be done in two to three layers of filling depending on the size of the baking dish that you’re going to use. Mango Float can also be prepared this summer season or any occasions do you love to prepare it. Just prepare all the ingredients that will be needed and follow the directions listed below.CLICK SOURCE HERE
INGREDIENTS:
  • 3 large ripe mangoes, sliced
  • 1 cup whipping cream, (chilled & whipped until doubled in size)  or  1  box (200g) Frosty    Whip Cream Powder, whipped according to package
  • 1 (250ml) nestle all-purpose cream, chilled
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt (optional)
  • 1 pack graham crackers

DIRECTIONS:
  • Prepare an 8×8 baking dish glass or any similar container and set aside.
  • Wash mangoes, cut both sides off the pit, peel and slice the flesh thinly. Don’t throw the pit, scrape the flesh and reserve.
  • In a mixing bowl, whip the cream until light and double in size. Add in chilled all-purpose cream, condensed milk, vanilla extract and a pinch of salt and mix until well combine. At this point you can taste test your cream and adjust the sweetness according to your taste.
  • Divide the whipped cream mixture into 3 parts, so you can have a 3-layer mango float.
  • To assemble the mango float, first you have to arrange graham crackers in your baking dish. Lay the crackers flat and even until you cover the whole bottom of the pan. Use scissors or sharp knife to trim the crackers, if needed.
  • Pour 1 part of the cream mixture at the top of crackers and spread evenly.
  • Top with mango slices and add reserve scraped mangoes.
  • Place another layer of graham crackers and repeat process until you have 3 layers, ending with cream and sliced mangoes on top. Don’t throw extra graham crumbs, crushed it finely & dust it on top of your mango float.
  • Chill for 8 hours or overnight to set completely before serving. CLICK SOURCE HERE
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SIMPLE BAKED PORK CHOP

By Saturday, September 17, 2016No comments


Baked Pork Chop is a good idea for lunch especially when you do not feel to prepare something fancy. This Simple Baked Pork Chop Recipe is a time saver and it has a great flavor that you will like.

Tips in Cooking Simple Baked Pork Chop

 As the name implies, this Baked Pork Chop Recipe is totally simple and really easy; all we need to do is to season the pork chop, sear, and bake them.
Although everything seems to be a walk in the park, I make sure that the pork chops are seasoned well before searing. When preparing this baked pork chop recipe, If possible,  rub the salt and pepper all over the pork chops so that there is no open spot left. Waiting for at least 15 minutes before you sear the pork is recommended because it gives time for the flavor to get absorbed. Searing correctly is also important because this process locks the moisture in the pork, which makes helps make it soft and tender.
Simple Baked Pork Chop Recipe
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Serves: 4
Ingredients
  • 4 pieces thick cut pork chops
  • ¾ cups barbecue sauce (use your favorite brand)
  • cooking oil spray
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Sprinkle salt and pepper on both sides of the pork chop. Let it stay for 15 minutes so that the pork can absorb the flavor.
  2. Heat a skillet or frying pan. Spray enough cooking oil (using the cooking oil spray) on the skillet.
  3. Sear each side of the pork chop for 3 minutes or until brown. Note: Doing this will help retain some moisture inside the pork chops.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. While the oven is being preheated, spread the barbecue sauce on both sides of the seared pork chops.
  6. Arrange the pork chops in a baking pan. Bake for 20 to 25 minutes.
  7. Transfer to a serving plate. Serve with grilled corn. mashed potatoes, or white rice.
Nutrition Information
Serving size: 4

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PINOY FRUIT SALAD

By Saturday, September 17, 2016No comments

Pinoy Fruit Salad is a quick and easy dessert perfect for the warm weather. This dish makes use of canned fruit cocktail, table cream, and condensed milk. The mixture is chilled inside the fridge overnight before serving, to get the best result.
This Pinoy Fruit Salad recipe that we have here makes use of one additional ingredient that makes it look and taste better – maraschino cherries. This type of cherries is also called cocktail cherries because it is widely used as an ingredient for cocktails. This is an optional ingredient, so don’t worry if it is not available in your area.
This recipe does not involve heat. All you need to do is combine all the ingredients, mix, refrigerate, and serve. Sure, it sounds really simple because it is, but the result is more than simple – it is delicious.
Pinoy Fruit Salad Recipe
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Serves: 10
Ingredients
  • 2 cans (30 oz.) fruit cocktail
  • 1 can (7.6 oz.) table cream
  • 7 oz. (1/2 can ) condensed milk
  • 12 pieces maraschino cherries
Instructions
  1. Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally (around 30 minutes).
  2. Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and maraschino cherries.
  3. Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with sling wrap then refrigerate overnight.
  4. Remove from the fridge and transfer to a serving bowl.
  5. Serve. Share and enjoy!
Nutrition Information
Serving size: 10

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