Food Recipes Guide

Posts Tagged ‘Cooking’

Recipe Name :Babies Pancakes

Preparation Time :Less then 15 mins

Cooking Time : 20 to 40 mins

Ingredients:

• 6 large eggs

• 1 c flour

• 1 c milk

• 1/4 c butter, melted

• 1 tsp salt (optional)

• Peach Sauce:

• 1 can (8-3/4 ounces) sliced peaches

• 1/3 c light brown sugar, packed

• 2 tsp cornstarch

• orange juice

• 1/4 tsp apple pie spice

Method:

Pancakes:

Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly. Spray 6 oval baking dishes with non-stick cooking spray. Ladle 4 ounces of batter into each baking dish (a 1/2-cup measure is 4 ounces). Bake at 425 degrees for 10 to 15 minutes or until puffed and golden (will rise on sides only, center does not puff).
Peach Sauce:

Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid. In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stir over medium heat until thickened and clear. Add peaches and heat thoroughly. May also use fresh or frozen peaches and peach juice.

Recipe Name :Shortbread Cookies

Preparation Time :Less then 10 mins

Cooking Time : 30 mins

Ingredients:

• 2 cups chow mein noodles

• 2 cups butter

• 1 cup sugar

• 2 tsp. vanilla

• 1/2 tsp. salt

• 4 cups sifted flour

Method:

Crush noodles to make 1 cup. Cream together butter, sugar, and vanilla. Sift flour and salt and add to butter. Add noodles. Chill for two hours. Roll out on floured board and cut into desired shapes. Bake at 350 degrees for 10 minutes.

Recipe Name : Bulanglang

Preparation Time : Less then 30 mins

Cooking Time : 30 mins

Ingredients :

• 1 cup malunggay leaves (if you can’t get this, try spinach or kangkong -[swamp cabbage, watercress can also substitute for it - Ken.])
• 1 cup squash, cubed
• 1 cup upo (gourd), sliced [substitute with zucchini - Ken]
• 1 cup tokwa (tofu), cubed and fried (don’t fry for a lower-fat dish)
• 1/2 onion
• 1 cup water
• tomatoes

Method:

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavor). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).

Recipe Name :Adobong Gulay

Preparation Time: Less then 30 mins

Cooking Time : Less then 1 Hour

Ingredients :

• 1 onion
• 3 cloves of garlic (adjust to your taste)
• peppercorn, to taste
• 2 bay leaves
• vegetable oil (2-4 tablespoon)
• potatoes or talong (around 1 lb or so), cubed, sliced
• soya sauce (1/4 c)
• sukang Paombong or your favourite vinegar (1/4 c)
• pepper and sugar to taste (use a generous dash of pepper and a tiny tiny amount of sugar, to bring out the taste of the rest)

Method:

In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soya sauce and vinegar. Lower heat to medium then add the potatoes or eggplant. Stir briefly then simmer, covered, around 25-30 minutes for the potatoes or around 35-40 minutes for the eggplant. They should be soft but not mushy. Add water if liquid level drops too low.

Serve over rice. Note: Now, in this Lenten season, I decided to try something interesting. Try using the above recipe with whole, hardboiled eggs. Follow the recipe as for the potatoes. When the potatoes are almost done, add the whole, peeled, hardboiled eggs, with a few cut marks (not deep) into the egg white to let the flavour penetrate the egg more easily. This particular dish (adobong itlog) really tastes well the next day.

Recipe Name: Yakitori

Preparation Time: Less then 15 mins

Cooking Time: 1 Hour

Ingredients:

• Chicken thighs: without bone and skin
• Japanese leek  leek, or green onion
• Soya sauce
• Mirin
• Sugar
• Honey or maple syrup
• Small wooden spears

Method:

Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it’s homogenous.

Cut the chicken thighs into about 3×2x2cm large pieces.

Put the chicken pieces into the already prepared sauce, and let it stand for a while.

Cut the leek or green onions in about 3 cm long pieces.

Spear three or four pieces of chicken and some leek on each wooden stick.

Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)