Alejo my online restaurant 1Presentation Transcript
o 1 kg pork (cut into cubes) 1/2 kg chicken (cut into cubes) 1/2 cup Soy sauce 1 clove garlic (chopped) ½ onions (chopped) 1 pc ginger (crushed) 1 pack laurel leaves with seeds 1/4 cup vinegar 1 cup water 1 tbsp salt 1 tbsp sugar 1 tsp black pepper 1 tbsp olive oil 2 cups lemon juice 1 small can pineapple tidbits
1. Pre-heat the frying pan on high heat. 2. Put the oil on the very hot pan. 3. Put garlic, onions and ginger to the hot frying pan. 4. Saute pork and chicken until it turns light brown on medium heat. Mix the pork and chicken well for evenly cook. To reduce fat, you can saute the pork first and let the fats dissolve. Remove excessive oil from the frying pan (saturated fats are not good for our cardiovascular health). 5. Pour lemon juice and pineapple juice from the can and let it boil for 5- 10 minutes, but dont let it dry out. The pork and chicken will absorb the taste of the lemon and pineapple, and will make the meat tender. Adding more lemon juice only improves the taste, in my opinion. 6. Pour water, vinegar, pineapple tidbits, whole laurel leaves with seeds and soy sauce, and then simmer it for 15-20 minutes on medium heat with constant stirring. 7. After 15-20 minutes, add black pepper, salt and sugar to taste. 8. Serve your Filipino adobo in a bowl. Servings are good for 3-5 persons. Adobo in the Philippines is usually served with rice. It was often prepared and served for guests, especially for foreign visitors, as the main dish. For its exquisite taste and as a good source of protein, Filipino adobo is a dish that everybody should try. Happy Eating!!
1 large sirloin Adobo seasoning (see note below) 3 tablespoons cider vinegar 2 tablespoons canola oil 1 large onion
Pat the steak dry. Rub with the Adobo seasoning. Pour the vinegar into a dish, and put the steak on top. Let sit 15 minutes, flip steak, and let site 15 minutes more. While the steak is hanging out, slice the onion thinly into long strips. When steak is done, remove and set aside. Heat a large pan over medium-high heat, and pour in the oil. When oil starts to shimmer, place steak in pan. I like mine medium-rare, so I cooked it about 4 to 5 minutes per side, but it depends on the thickness of the steak. Remove steak, add a touch more oil, and throw in the onions. Sauté quickly, until they’ve slightly blackened but haven’t lost their crunch. * If you don’t have adobo seasoning, then mix equal parts onion powder, garlic powder, and groud black pepper, with twice as much salt. Sprinkle a little dried oregano on top and mix together.
1lb chicken 1 medium onion 1 teaspoon ginger paste ½ teaspoon garlic paste 1/4 ounce mixed spice powder (½ stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder) 2 medium tomatoes, diced Marinade ingredients 1½ teaspoon salt ½ teaspoon red chili powder a pinch of turmeric optional: 10 teaspoons of plain yogurt 1½ teaspoon of coriander ½ teaspoon garlic paste 1½ teaspoon ginger paste
Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in. Chop the onions into small pieces and fry on a medium heat. Add the diced tomatoes, ginger and garlic. After the onions turn golden brown add the marinated chicken. When the chicken in almost done (95%) add the spice powder. Cook until the meat is tender.
2 vanilla pods 500ml/16fl oz double cream (see tip) 70g/3oz sugar 3 egg yolks
1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, add the sugar and stir to dissolve it. 2. Whisk the egg yolks in a large bowl then strain the cream onto them, stirring constantly. 3. Pour the ice cream into another bowl through a fine sieve and whisk in the vanilla seeds. Pour into an ice cream maker or large freezer proof dish. Freeze until set. It normally takes around 2 hours. Tip: Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there s no need to stir it. Ideal for anyone without an ice cream maker.
10 pieces raw eggs 1 small can condensed milk 1 cup fresh milk (or evaporated milk) 1 cup granulated sugar 1 tsp vanilla extract Watch the cooking video:
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater3. Add the condensed milk and mix thoroughly4. Pour-in the fresh milk and mix well5. Put the mold (llanera) on top of the stove and heat using low fire6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color7. Spread the caramel (liquid sugar) evenly on the flat side of the mold8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold9. Cover the top of the mold using an Aluminum foil10. Steam the mold with egg and milk mixture for 30 to 35 minutes.11. After steaming, let the temperature cool down then refrigerate12. Serve for dessert. Share and Enjoy!
1 kilo spaghetti noodles 3/4 kilo ground beef 750g Spaghetti sauce 1/2 cup water 1 cup minced onion 1 head of garlic finely minced 3/4 kilo hot dogs 1/4 cup sugar 1 bottle banana ketchup 1 box quick melt cheese salt and pepper to taste
Cook the noodles as per package direction. Slice the hot dogs preferably in wedges. Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper. Pour in the spaghetti sauce, ketchup, sugar and water. Mix and let it simmer for about 10 minutes until it gets thick and red. Add the hotdogs. Mix and just let the hot dogs heat through. Sauce is done! Top the noodles with the warm sauce. Sprinkle with quick melt cheese and then, you can now enjoy the Filipino Style Spaghetti!
1 kilo spaghetti, cooked 2 small canned tuna chunk in oil 1 pack carbonara cream mix 3 large size egg, beaten 1/2 head garlic, finely chopped 1 medium size onion, finely chopped 2-3 stalk parsley, finely chopped 3 tbsp. mixed Italian dry herbs 2 tbsp. butter grated parmesan cheese ground black pepper salt
In a large skillet sauté garlic and onion in butter. Add tuna chunks and stir cook for 3-5 minutes. Add the carbonara cream mix diluted in 2 cups on water. Cook for 2-3 minutes at low heat, add in the mixed Italian dry herbs and ground pepper. Add the cooked pasta and mix thoroughly, cook for another 2-3 minutes until al dente. Season with salt to taste. Turn off the heat and mix in the beaten eggs immediately. Serve with grated parmesan cheese and garnish with parsley.
3/4 cup low-fat strawberry frozen yogurt (low-fat strawberry ice cream can also be used) 3/4 cup chopped fresh or frozen strawberries 1/4 cup vanilla or plain soymilk (low-fat or nonfat milk can also be used)
In small food processor or blender, combine all of the ingredients by blending until thick and smooth. Pour shake into serving glass and serve with a spoon or straw (depending on the thickness you desire).