Batica restaurant

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Batica restaurant

  1. 1. Welcome to CJRestaurant
  2. 2. RESTAURANT MENU MAIN DISHES,PASTA,DESSERT AND DRINKS
  3. 3. *Main Pork Dishes * ChickenPork Adobo White Chicken ChiliGising Gising Baked Garlic Rosemary ChickenKBL(kadyos,Baboy & Langka Creamy Chicken Breast Beef Fish Steam Fish w/ Scallions& GingerBeef Stew Pinaputok na TilapiaGound Beef Tostada Fish in gingerGalbi
  4. 4. Pasta* Tuna Pasta Alfredo Lasagna Spaghetti Carbonara Dessert* Almond Jelly w/Fruit Cocktale Crema de Fruta Halloween Party Food for kids Drinks*Sago & Gulaman
  5. 5. Pork
  6. 6. Pork Adobo Pork Adobo is pork cooked in soy sauce, vinegar, and garlic. This is considered by many as the Philippine’s national dish because of its popularity, ease in preparation, and long storage life. Adobo is not only limited to pork and chicken, other meats, seafoods, and vegetables (such as squid (pusit), goat meat, veal, beef, shrimp (hipon), river spinach(kang-kong)) can also be cooked this way. This Pork Adobo Recipe is one of the easiest and best that you will find. There are different variations in cooking this dish (sometimes called regional versions). This recipe is the most common and simplest of them all. I’ll try to feature other Adobo variations such as the Batangas Adobo and the Ginataang Adobo in our future posts. This Pork Adobo Recipe that we have here is the common version of pork adobo. Try this simple yet satisfying Pork Adobo Recipe and let me know what you think.
  7. 7. Pork Adobo Recipe Ingredients 2 lbs pork belly 2 tbsp garlic, minced or crushed 5 pieces dried bay leaves 4 tbsp vinegar 1 cup soy sauce 1 tbsp whole pepper corn 1 cup water salt to taste
  8. 8. Pork Adobo RecipeCooking Procedure•Combine the pork belly, soy sauce, and garlicthen marinade for at least 1 hour•Heat the pot and put-in the marinated pork bellythen cook for a few minutes•Add water, whole pepper corn, and dried bayleaves then bring to a boil. Simmer for 40 minutesto 1 hour•Put-in the vinegar and simmer for 12 to 15minutes•Add salt to taste•Serve hot. Share and enjoy!
  9. 9. Gising Gising Gising gising is a ground pork and green bean dish cooked in coconut milk. Shrimp paste (bagoong) is used to enhance the flavor. This version calls for chili to make it spicier. If you don’t like spicy foods, you can always omit this ingredient. I’ve tried to get more information about the history of Gising gising, but I did not found anything – all I know is that this resembles the Bicol Express in terms of some ingredients and method of preparation. Do you any information about the roots of this dish? We will appreciate your inputs. Try this Gising gising recipe and let me know what you think. The saltiness of this particular recipe is just about right for me. If you are one of those people who enjoy saltier dishes, I recommend adding a little fish sauce (patis) to this dish. I once liked salty dishes, but tried to minimize my sodium chloride intake for health reasons. I enjoyed eating Gising gising with hot steamed rice. Try topping this over rice and have a cold glass of malunggay juice – perfect!
  10. 10. Gising gising Recipe Ingredients 1 lb green beans (Baguio beans), chopped (about 3/4 inches) 1/2 lb ground pork 1 1/2 tablespoons shrimp paste 2 cups coconut milk 3 cloves garlic, crushed 1 medium onion, minced 2 tablespoons cooking oil 3 pieces chili, chopped (optional) 1/2 teaspoon ground black pepper
  11. 11. Cooking Procedure Heat oil in a pan Sauté garlic and onion Add pork. Cook for 3 to 5 minutes or until color turns medium brown Put-in ground black pepper, shrimp paste, and chili. Stir. Pour-in coconut milk. Let boil and simmer for 20 minutes. Add the green beans. Cook for 5 to 7 minutes while stirring gradually. Turn off heat. Serve with white rice. Share and enjoy!
  12. 12. KBL (Kadyos, Baboy, at Langka) Recipe KBL stands for Kadyos, Baboy, at Langka. This is a popular Ilonggo dish that I enjoy eating. Kadyos (or kadyos) are pigeon peas. I know that this ingredient is new to some of our readers, let me tell you more information about it. These legumes come in different colors. Green is the most common pigeon pea color. Did you know that pigeon pea is a good source of protein? In fact, this ingredient is used by some vegetarians as their main protein source. This recipe uses the dark purple pea which is the usual type used to make KBL. Pigeon peas can be purchased fresh (if you are in Asia), and dried (this is what you get in Filipino stores). I used the dried ones to make this dish. Just so you know, I had to soak them in water overnight before cooking. Since dried pigeon peas are really hard, soaking helps to make it softer. Baboy (or pork) is also one of the main ingredients. I used pork hocks (pata) as I usually do. However, you can use other parts such as pork butt or even pork belly. Jack fruit is called Langka in Filipino. Unripe or raw jack fruit is required for this dish. A souring agent locally known as batuan or batwan is used to make KBL. It is a small spherical fruit that is regarded for its sour taste. Since it is not available in my location, the best alternative that I can grab hold of was the powdered tamarind base mix (or sinigang mix). Try this KBL recipe and let me know what you think.
  13. 13. KBL (Kadyos, Baboy, at Langka) Recipe Ingredients 1 1/2 lbs Pork Hocks, sliced 1 unripe jack fruit, chopped 1 cup pigeon pea (kadyos) 2 cups sweet potato leaves 1 1/2 tablespoons sinigang mix (or 5 pieces batuan) 3 to 5 stalks lemongrass 1 piece beef cube or pork cube 6 cups water (per batch) salt and pepper to taste
  14. 14. Cooking ProcedurePour water in a cooking pot (first batch) and add alittle salt. Let boil and simmer for 5 minutes.Throw away the liquid. Pour-in second batch ofwater and let boil.Put-in lemon grass and beef cube. Simmer for 40 to45 minutes of until pork is tender.Add the pigeon peas. Cook for 20 to 25 minutes.Note: For dried pigeon peas, you need to soak it inwater overnight.Put-in the sinigang mix, salt, pepper, and jack fruit.Cook for 10 minutes.Add the sweet potato leaves. Cover the cooking potand turn the heat off.Transfer to a serving bowl. Serve. Share and enjoy!
  15. 15. Beef
  16. 16. Beef Stew Recipe This Beef Stew Recipe is comforting. It is simple yet all the flavors work in harmony.Beef Stew is made by simmering beef in liquid until it becomes tender. This process makes the beef tender while releasing all its natural flavor. The liquid can be water, beef stock or broth, or even wine. This recipe makes use of beef broth, which is readily available in any grocery store. The vegetables in this Beef Stew Recipe does not only contribute to the nutrition of this dish, it also adds flavor and aroma. The carrots, for example, gives a sweet flavor to the dish. The celery ribs, which is also called celery stalks, provides nice flavors and aroma. I consider this dish as a comfort food. During cold seasons, eating beef stew makes me feel warm and pampered. This can be eaten as is or with steamed rice. You can also have this with bread. Try this recipe and let me know what you think.
  17. 17. Beef Stew Recipe Ingredients2 lbs beef, cubed3 medium carrots, chopped1 1/2 cups chopped celery ribs3 medium potatoes, cubed1 1/2 teaspoons paprika1/4 teaspoon ground cloves2 pieces bay leaves, dried or fresh1 tablespoon cornstarch diluted in 2 tbsp water1 teaspoon garlic, minced1 medium onion, chopped2 cups beef broth1 1/2 teaspoon salt1/2 teaspoon ground black pepper2 tablespoons cooking oil
  18. 18. Cooking ProcedureHeat oil in a pot.Sear the beef, add onion, garlic, bay leaves, groundcloves, and paprika. Stir and cook for 2 minutes.Pour-in beef broth and let boil. Simmer until beefbecomes tender.Note: This can take up to more than1 hour depending on the meat that you will use. Addwater as needed.Add celery ribs, carrots, potatoes, salt, and pepper.Stir and cook for 6 to 10 minutes.Pour-in diluted cornstarch. Stir and cook for a minutemore.Turn off heat and transfer to a serving bowl.Serve. Share and enjoy!
  19. 19. Ground Beef Tostada Ground Beef Tostadas are fried crispy flat tortillas that are topped with ground beef, shredded lettuce, tomatoes, sour cream, and shredded cheese. This Ground Beef Tostada is pretty much the same as your regular beef taco. The only difference is the shell: tacos are served in a folded shell while the shells for tostadas are flat. In addition, some tacos come in soft wraps, and tostadas are never served that way. If you are looking for a quick and easy ground beef recipe, I suggest that you consider making Ground Beef Tostada. I know that most of you are not comfortable with too much cooking. The only cooking involved with this ground beef recipe is with the ground beef — the rest are arranging the rest of the ingredients to come-up with your own awesome tostada creation. I like this dish because it tastes good and it is very quick easy to prepare. This is perfect for beginners – even to those who have no cooking experience. There are other ingredients that you can use as toppings. Avocado and onion are good examples. Can you suggest other toppings that we can use for tostadas? Try this Ground Beef Tostada Recipe and let me know what you think.
  20. 20. Ground Beef Tostada RecipeIngredients1 lb lean ground beef15 ounces canned refried beans1 pouch taco seasoning12 pieces tostada shells2 cups lettuce, shredded3 medium tomatoes, diced1 cup sour cream3/4 cup waterSalt and pepper to taste1 tablespoon cooking oil
  21. 21. Cooking ProcedureHeat a pan and put-in the cooking oil.Add the ground beef and cook until the color turns lightbrown.Put-in the taco seasoning and water. Stir, let boil, andcook for 15 to 20 minutes. Note: add water as necessary.Add the refried beans and cook for 5 minutes.Sprinkle salt and pepper. Turn the heat off, and then setaside.Place the tostada shell in a plate, and then top withcooked ground beef.Arrange lettuce, tomatoes, sour cream, and cheese ontop of the ground beef.Serve. Share and enjoy!
  22. 22. Galbi RecipeGalbi is a Korean grilled beef short ribs recipe. Itis also known as Kalbi. This is easy beef recipe is simple to make. It only requires the the meat to be marinated for a reasonable amount of time before grilling. If you are a cooking newbie, you won’t have a hard time making this dish. This is as simple as making Inihaw na Liempo. Choosing the right meat is important. Beef – in general – is not as tender as chicken, but there are certain parts that are softer than the rest: the short ribs is one of them. Make sure that you do not over cook the meat so that it will remain tender. Galbi is usually eaten with leafy vegetables such as lettuce. The meat is wrapped with the veggie and dipped in fermented bean paste. However, this dish can also be eaten with steamed rice. This is what I do all the time. I like it dipped in toyomansi along with some chili sauce. Try this Galbi Recipe and let me know what you think
  23. 23. Recipe: GalbiIngredients2 1/2 to 3 lbs beef short ribs, sliced3/4 cups light soy sauce3 tablespoons garlic, minced4 tablespoons brown sugar2 tablespoons granulated white sugar1 tablespoon cooking rice wine1 tablespoon sesame oil1/4 teaspoon chili powder
  24. 24. Cooking ProcedureMake the marinade by combining soy sauce, garlic,sugars, rice wine, sesame oil, and chili powder in abowl. Stir.Place the beef short ribs in a heavy duty freezer bagand pour in the marinade.Secure the freezer bag by sealing the edges. Makesure to release all the air inside the bag beforeclosing.Place the bag in the fridge and marinate overnight.Grill the short ribs for about 4 to 8 minutes per side(depending on the heat) while basting with theremaining marinade.Place in a serving plate. Serve.Share and enjoy!
  25. 25. Chicken
  26. 26. White Chicken Chili Recipe Many people consider the traditional red chili as their comfort food. Who wouldn’t? Imagine the taste of slow cooked beans, red tasty sauce, and meat playing together in perfect harmony. But – what about white chili? That is what this White Chicken Chili Recipe is all about. I guess you aren’t that familiar with White Chicken Chili, are you? It might be popular in some places, but not as famous as its red counterpart. My first reaction when I saw this dish was nothing. C’mon, light colored food is not that appetizing and I was expecting the other type chili. But I ate my words right after I tried this White Chicken Chili Recipe. It is flavorful after all, even if it does not look like it. In fact, I liked it a lot. The nice thing about this white chicken chili recipe is how all the flavors collaborated to present a single likeable taste. For example, the combination of slow cooked chicken, beans, and green chili produced a single delicious flavor. This plays well with the sour cream and shredded cheese. The cilantro added some freshness to this dish which makes it more wonderful. Grab your slow cooker and give this White Chicken Chili Recipe a try. Let me know how it went,
  27. 27. Ingredients1 lb boneless chicken breast, cubed30 ounces (about 2 cans) cannellini beans,drained1 medium yellow onion, chopped1 1/2 teaspoons minced garlic8 ounces diced green chiles (2 cans)1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon ground black pepper2 1/2 cups chicken broth1 cup shredded cheddar and/or monterey jackcheese1/2 cup chopped cilantro2 cups sour cream
  28. 28. Cooking ProcedureArrange the onion, green chile, chicken, beans,cumin, oregano, garlic,salt, and ground blackpepper in a slow cooker.Pour-in chicken broth and set the slow cookerto high. Slow cook for 5 to 6 hours.Gently stir and then transfer to individualserving bowls. Garnish with chopped cilantro.Add-in a generous amount of sour cream andshredded cheese on top.Serve. share and enjoy!
  29. 29. Baked Garlic Rosemary Chicken Recipe This Baked Garlic Rosemary Chicken Recipe is one of the tastiest versions of Rosemary Chicken. We all know that this dish smells good because of rosemary, what we have here is a special recipe that adds more flavors making this dish smell and taste good at the same time. Rosemary is a type of shrub belonging to the same family as mint. It is well known for its aroma. This characteristic makes this herb in-demand for many kinds of dishes in different cuisines. This Baked Garlic Rosemary Chicken requires fresh rosemary. This herb is best when used as fresh as possible, but dried rosemary can be consumed as a substitute. I like this dish because it has a good combination of taste and aroma. It is also a complete meal in itself because we have the chicken as the main dish and the potatoes on the side. The outcome of this Baked Garlic Rosemary Chicken Recipe is best paired with Sauvignon Blanc or Pinot Noir. Try this This Baked Garlic Rosemary Chicken Recipe and let me know what you think.
  30. 30. Baked Garlic Rosemary Chicken Recipe Ingredients 1 1/2 lbs. chicken, cut into serving pieces 1 lb. red potatoes 2 tablespoons chopped fresh Rosemary 2 tablespoons minced garlic 2 pieces lemon 3 tablespoon olive oil Water for boiling the potato 2 teaspoons salt 1/4 teaspoon ground black pepper 1 teaspoon garlic powder
  31. 31. Cooking Procedure Boil the potatoes for 8 minutes. Remove from the pot and let cool. Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside. In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well. Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.Heat a frying pan and then pour-in remaining olive oil.Pan- fry each side of the chicken for 4 to 6 minutes.Preheat oven to 425 degrees Fahrenheit.Arrange chicken and potatoes in an oven- proof tray.Bake for 30 to 40 minutes.Remove from the oven, and then serve.Share and enjoy!
  32. 32. Creamy Chicken Breast Recipe Still thinking on what to cook for lunch or dinner? We suggest this Delicious Creamy Chicken Breast. This dish has an awesome taste and it can be eaten with bread or rice, depending on your preference. If you liked Chicken ala King, you will love this Creamy Chicken Breast, without a doubt. Although there are some differences in terms of the ingredients and manner of cooking, they both share this rich, creamy, and delicious flavor. In order to maintain the richness of this dish, it is advised to use heavy whipping cream or all-purpose cream. If in case these ingredients are not available, try diluting some flour in fresh milk. The mushrooms and scallions play a great role in providing additional flavor. This dish will not be the same without them. For the best possible results, we suggest that you simmer it until the sauce reduces and becomes thicker. Try this Creamy Chicken Breast Recipe and let me know your thoughts.
  33. 33. Creamy Chicken Breast RecipeIngredients1 lb chicken breasts, sliced1 1/2 cups white or crimini mushrooms1 small yellow onion, minced1/4 cup heavy cream2 tablespoons dry white wine1/2 cup chicken stock or broth1/8 cup scallions, chopped1/2 teaspoon ground black pepper1/4 teaspoon salt2 tablespoons extra virgin olive oil
  34. 34. Cooking ProcedureSeason chicken with salt and groundblackpepper. Let is stay for 10 minutes.Heat a pan, and then pour-in olive oil.Put-in the chicken and cook in medium heatfor 8 minutes per side.Remove the chicken and place in a clean plate.Meanwhile, saute onions for 2 minutes on thesame pan.Add the mushrooms and cook for 2 to 3minutes.Pour-in white wine. Let the liquid reduce, andthen pour-in chicken broth or stock.Let boil. Put the chicken back in.Add heavy cream. Stir.Add chopped scallions. Cook for a minutemore.Transfer to a serving plate.Serve. Share and enjoy!
  35. 35. Fish
  36. 36. ―Steamed Fish with Scallions and Ginger Recipe‖ Steamed Fish is one of those dishes that are easy to make. All you have to do is have the fish cleaned, steam it, and then squeeze some lemon juice over it. While this description tells us the most basic manner of preparation, there are also variations that do more than this and ends up pretty tasty too. This Steamed Fish Recipe takes a more oriental approach in preparation. Ingredients like sesame oil and soy sauce are necessary to hype the flavor. It is also recommended to make a slit on the fish so that it can absorb the sauce better. In terms of complexity, this recipe is not complicated at all. In fact, you can make this in less than 20 minutes. You must have a steamer though to be able to prepare it; a bamboo steamer or a multipurpose cooker/steamer will do. It is recommended (but not required) that you use salt water fish for this recipe. Most of the time, salt water fish has stronger flavor compared to fresh water fish. I used a medium sized whole red snapper for this recipe. Feel free to use the kind of fish that you like, just make sure that it fits in your steamer. Try this Steamed Fish Recipe and let me know what you think.
  37. 37. Steamed Fish with Scallions and Ginger Ingredients 1 medium red snapper, cleaned and scales removed 1/2 teaspoon salt 6 scallions, sliced 2 tablespoons soy sauce 2 tablespoons dry sherry 1 knob ginger, sliced into strips 1 tablespoon sesame oil 3 teaspoons canola or vegetable oil
  38. 38. Cooking ProcedureMake a series of diagonal cut on both sides of the fishusing a knife.Combine salt and sesame oil. Rub the mixture on thewhole fish. Set asideCombine soy sauce, ginger, scallions, and sherry.Arrange the fish in a heat proof plate. Pour the soysauce mixture on top.Meanwhile, heat water on a base pan and thenarrange the bamboo steamer on top of the pan.Place the plate with fish inside the bamboo steamer.Cover and then steam for 10 to 16 minutes.Heat theoil in a sauce pan.When the oil becomes hot, pour over the steamedfish Serve. Share and enjoy!
  39. 39. Pinaputok na Tilapia Recipe Pinaputok na Tilapia is a Filipino Recipe wherein Tilapia is stuffed with a generous amount of tomatoes, onions, and ginger up to the maximum point that the cavity of the fish can handle. The term ―pinaputok‖ is a Filipino word for explode or burst. It was used to describe the state wherein the fish can handle so much stuffing to the point of bursting. There are many ways to make Pinaputok na Tilapia and there are different Pinaputok na Tilapia Recipe variations. Some involves grilling while other recipes recommend baking. Just so you know, we will be baking the Tilapia in this recipe — you can also use a turbo broiler. This method is beneficial especially during winter. This Pinaputok na Tilapia recipe is very easy to prepare. However, do not be so complacent. Safety is very important when cooking: make sure that you wear the appropriate baking gloves when handling the oven. It is good to enjoy your meal without injuries. Happy cooking!
  40. 40. Pinaputok na Tilapia Recipe Ingredients 1 medium tilapia, cleaned and scales removed 1 medium unripe tomato, cubed 1 small yellow onion, chopped 1 teaspoon minced ginger 1 tablespoon lemon juice 2 teaspoons cooking oil Salt and pepper to taste
  41. 41. Cooking ProcedureMake about 2 to 3 slits on each side of the tilapia deepenough to reach the bones.Rub about 1 teaspoon of salt per side. Let the fishabsorb the flavor for about 15 minutes.Combine the tomato, onion, ginger, lemon juice, salt,and ground black pepper in a medium bowl. Mix well.Scoop the tomato and onion mixture and stuff inside thecavity of the tilapia. Try to stuff all the mixture, ifpossible. Note that the tilapia should have a cut underthe body due to removal of the innards.Wrap the tilapia in an aluminum foil. Make sure thateverything is covered.Preheat oven to 370 degrees Fahrenheit.Bake the tilapia for 20 minutes.Remove the tilapia from the oven and then open the topso that the fish is exposed. Brush the cooking oil overthe fish.Change the settings of the oven to broil (about 510degrees Fahrenheit). Put the fish back-in with theexposed top. Broil for 15 minutes.Remove the fish from the oven and serve withtoyomansi.
  42. 42. Fish in Ginger Soup Recipe • This Fish in Ginger Soup Recipe is similar to the Pesang Isda Recipe, except that this has more soup and we are using malunggay leaves here, which is known to provide more vitamins and nutrients to our body. • You should attempt to follow Fish in Ginger Soup Recipe starting at this time of the year when the temperature starts dropping. Consuming this soup can help you feel warm and more comfortable during the cold season. • I tried to use fish fillet in this Fish in Ginger Soup Recipe because I want to enjoy the fish quickly without worrying about removing the fish bones. You can always use whole fish in making this dish as long as you have it gutted and cleaned. The truth is, it provides more flavor to the soup compared to using fish fillet.
  43. 43. Fish in Ginger Soup Recipe Ingredients 1/2 lb fish fillet (red snapper or whiting) 1 tablespoon ginger, sliced into thin stips 1 medium yellow onion, sliced 2 tablespoons fish sauce 1/4 teaspoon ground black pepper 2 cups malunggay leaves 3 stalks lemongrass (tanglad), crushed 4 to 5 cups water 1/2 piece lemon 1 tablespoon cooking oil
  44. 44. Cooking ProcedureHeat the cooking oil in a deep potSaute the ginger and onions for 1 minutePut-in the ground black pepper and lemongrass. Cook foranother minute.Pour-in water. Let boil.Add-in the fish and fish sauce. Let the liquid re-boil andthen simmer for 5 to 8 minutes.Put-in the malunggay leaves and the juice from half alemon. Gently stir and cook in low to medium heat for 3minutes.Serve. Share and enjoy!
  45. 45. Pasta
  46. 46. Tuna Pasta Alfredo Pasta Alfredo is delicious and easy recipe that you can make for yourself. I included the recipe for the basic Alfredo sauce in this post, but you can always rely on your trusted bottled commercialized white sauce if you are always in a hurry. For those who wanted to try this recipe from scratch, the ingredients are not that hard to find. All you need is a good 8 to 10 minutes to prepare the Alfredo sauce, plus another 10 minutes to complete the dish. These are the easiest 18 to 20 minutes that you’ll spend cooking in your kitchen. I like this recipe because it is really easy and the result is so good. The sauce is rich and creamy, while the addition of green peas added a nice flavor to it. This dish will surely be loved by your kids and everyone in your family. By the way, you can always use other pasta varieties that interest you. I thought that using bow-tie pasta is cute though.
  47. 47. Tuna Pasta AlfredoIngredients1 lb bow-tie pasta (farfalle), cooked accordingto package instructions1 cup frozen green peas2 (6 ounce) cans Albacore TunaAlfredo Sauce Recipe:1/4 cup butter1 tablespoon olive oil1 teaspoon garlic, minced2 1/2 cups heavy cream1/4 teaspoon ground black pepper1/2 cup Parmesan cheese1/4 cup cream cheese
  48. 48. Cooking ProcedureHeat a cooking pot. Melt-in butter. Add oliveoil.When the oil is hot, add garlic and groundblack pepper.Pour-in heavy cream. Let boil and cook for 5minutes while stirring.Add-in cream cheese and Parmesan cheese.Continue stirring until everything is wellincorporated.Put-in green peas and tuna. Cook for 5minutes.Arrange cooked pasta in a serving plate. Topwith Tuna Alfredo Sauce.
  49. 49. Lasagna Recipe This Easy Lasagna Recipe is simple and delicious. The richness of the white sauce makes the dish taste heavenly. This particular recipe is only one of the hundreds of Easy Lasagna Recipes around. Although, I would say that this variation is the most popular of all – especially in the Philippines. Did you notice the rich and tasty white sauce inside your lasagna? That is called the bechamel sauce. It is a simple sauce composed of scalded milk cooked with flour and butter. The bechamel sauce in this Easy Lasagna Recipe gives richness and additional texture to this pasta casserole. A few months ago, I was also able to publish a lasagna recipe video that makes use of ricotta cheese. If you’ll ask which is better, I would say both. It all depends if you want cheesier lasagna or a buttery one with rich flavor. I think that it will be better for you to try both the original and this Easy Lasagna Recipe and see for yourself. I enjoy eating lasagna with garlic bread on the side. How about you? What sides do you like best
  50. 50. Easy Lasagna RecipeIngredients1 lb lasagna, soaked in water1 cup romano cheese1 1/2 cups mozarella cheeseMeat Sauce:1 1/2 lb ground beef3 tablespoons extra virgin olive oil1 cup celery heart, minced3/4 cups onions, minced1/8 cup fresh basil, chopped28 ounces crushed tomato1 teaspoon saltBechamel Sauce:1/4 cup butter3 cups milk5 tablespoons all purpose flour1/2 teaspon salt1/4 teaspoon nutmeg
  51. 51. Cooking ProcedureMake the meat sauce by heating a cooking pot then pour-incooking oil.Saute onions and celery.Put-in the ground beef and cook for 5 to 8 minutes.Add the basil and crushed tomatoes then stir. Cook for 10 to12 minutes.Sprinkle salt and stir. Cook for 2 minutes then set aside.Make the bechamel sauce by heating a clean cooking potthen put-in butter and allow to melt.Gradually add-in flour while stirring.Pour in milk then stir continously.Add ground nutmeg and salt then stir.Continue cooking while stirring until texture becomes thick.Arrange soaked lasagna in a baking pan.Alternately top the lasagna with meat sauce, bechamelsauce, romano cheese, and parmesan cheese.Create another layer by arranging a new set of lasagna andother ingredients on top. Note: feel free to add layers asdesired.Preheat oven to 375 degrees Fahrenheit.Bake for 45 to 60 minutes.Serve. Share and enjoy!
  52. 52. Spaghetti Carbonara Recipe Spaghetti Carbonara or Pasta alla Carbonara is a pasta dish with white sauce originally derived from beaten eggs and grated cheese. As the dish became popular, different versions came into being including the creamy version that employs heavy whipping cream. This carbonara recipe that we have has a richer and creamier sauce base compared to the original Italian version. If you will notice, I did not include salt and black pepper in the list of ingredients. The saltiness of the bacon and parmesan cheese is enough to bring flavor to the dish. If you feel like adding a little more flavor and spice, please feel free to do so. Try this recipe and let me know your thoughts.
  53. 53. Carbonara RecipeIngredients1 lb spaghetti noodles, cooked according topackage instructions4 pieces eggs, beaten3/4 cup heavy whipping cream3/4 lb bacon, chopped1/2 cup parmesan cheese, grated2 tablespoons green onion, minced4 cloves garlic, minced4 tablespoons butter
  54. 54. Cooking Procedure Combine beaten eggs, heavy whipping cream, and parmesan cheese then mix well. Set aside. Heat a cooking pot or pan then place the butter and let melt. Fry the bacon until the texture becomes crisp. Set aside. On the same cooking pot or pan, remove excess butter then sauté the garlic and green onions. Put-in the spaghetti noodles and beaten egg- heavy whipping cream – parmesan cheese mixture then mix well. Cook for 1 to 2 minutes. Add the fried bacon and distribute. Transfer to a serving plate then serve. Share and enjoy!
  55. 55. Dessert
  56. 56. Almond Jelly with Fruit Cocktail Recipe Almond Jelly with Fruit Cocktail is a dessert recipe well known in some parts of Asia. This has the consistency similar to most gelatin recipes. Agar-agar, a gelatin like substance, is traditionally used to make this dessert dish. Having the same properties as jelly, this ingredient can be used to make any gelatin recipes. In the Philippines, agar is sometimes used to make a refreshment called gulaman. Did you know that agar has high fiber content? This can help regulate digestion and can promote weight loss gradually. This ingredient is also vegan in nature. Do you enjoy gelatin recipes for their texture and consistency? If you do, I’m sure that you will find this recipe appealing. Try this dessert and let me know what you think.
  57. 57. Almond Jelly with Fruit Cocktail Recipe Ingredients 4 1/2 ounces agar powder 1 teaspoon almond extract 1 1/2 cups water 1 1/2 cups fresh milk 1/4 cup granulated white sugar 1 can (30 ounces) fruit cocktail
  58. 58. Cooking ProcedureCombine milk and agar powder. StirAdd almond extract and mix well. Set aside.Boil water and put-in sugar. Stir until welldissolved.Pour-in the agar and milk mixture and let boilwhile gently stirring.Let the temperature cool down then transferto a shallow contaner.Refrigerate for 2 to 3 hours.Slice the jelly into squares and mix with thefruit cocktail.Serve for dessert. Share and enjoy!
  59. 59. Crema de Fruta Crema de Fruta is a Filipino dessert elaborately made-up of sponge cake, topped in succeeding layers of sweet syrup, custard, candied fruit (fruit cocktail), and gelatine. A mainstay during Noche Buena and the holidays, this dessert has always been a Filipino Favorite since time immemorial. Preparing this dessert is quite complicated when compared to others but I can assure that your patience and hard-work will not go to waste. In my case, I started to record the video late in the evening (around 10 pm after arriving from work) and I am so thankful because my wife and kids helped out (or else it will take me forever:)). Also, it gave me a reason to wake-up early the next morning.
  60. 60. Ingredients:1½ cup flour1 tsp baking powder8 pieces egg yolks1 3/4 cups sugar1 big can fruit cocktail (about 30 ++ ounces)2 tbsp unflavored gelatin4 cups milk1/3 cup butter1 ½ tsp vanilla extract2¼ cups water
  61. 61. 2. Distribute the Sweet Syrup on top of the Sponge Cake 2.1. Heat the saucepan and place ¼ cup of sugar 2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes 2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush) 3. Put a layer of Custard on top of the Sponge Cake 3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickensProcedures: 3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well1. Bake the Sponge Cake 3.3. Pour-in the “egg yolk – cooked mixture combination”1.1. Sift (salain) the baking powder and 1 cup flour using a back in the saucepan (with the rest of the ingredients) thenflour sifter then set aside mix until texture is thick enough (this is now the custard)1.2. Put the 4 egg yolks in a mixing bowl and beat until 3.4. Apply the layer of custard evenly on top of the Spongetexture becomes thick. cake1.3. Add-in ½ cup of sugar slowly while beating the egg 4. Drain the liquid concentrate from the fruit cocktail and set1.4. Slowly add the sifted flour and baking powder mixture aside.and mix the ingredients thoroughly 5. Put all the fruit cocktails on top of the custard layer. Make1.5. Combine 1 cup milk, butter, and vanilla extract in a sure to place them evenlysauce pan then cook until butter melts 6. Dilute the gelatin in 2 cups of water1.6. Pour the cooked mixture (milk, butter, vanilla extract) 7. Heat the saucepan then pour the diluted gelatin and fruitinto the mixing bowl and mix with the existing concoction cocktail concentrate and bring to a boiluntil evenly distributed 8. Immediately after boiling, turn off the heat and let cool1.7. Preheat the oven at 350 degrees Fahrenheit down until temperature is a little above normal room1.8. Pour the combined mixtures in a baking pan then bake temperaturefor 23 minutes or until sponge cake is ready 9. Pour the gelatin mixture on top of the fruit cocktail layer1.9. Set the Sponge Cake aside 10. Refrigerate (preferably overnight)
  62. 62. Halloween Party Food for Kids •Let’s face it, Halloween is intended for kids. This is the time when children let their imagination expand and enjoy the sweet treats waiting in every door during trick or treating. •Aside from this, kids love to have their own Halloween party so that they can show-off their new costumes for this year. The party will be more memorable and enjoyable if interesting and delicious Halloween Party Foods are served. •Here are some kids Halloween Party Food Ideas: •Chocolate Cobwebs •For this Halloween Party Food, cooked spaghetti noodles are coated in melted chocolate, and then allowed to set in a cobweb shape. You can use milk, white or dark chocolate, if you would like several different varieties. •Spellbinding Chocolate Mice •Everyone will love this sweet spooky Halloween Party Food, which can be made in a jiffy ready for your Halloween party. Take 4 oz melted plain chocolate, 5 tbsp sour cream, 4 oz chocolate biscuit crumbs and mold into mice shapes, making a sharp nose at one end. Roll in white sugar for white mice and in 1 oz chocolate biscuit •crumbs for dark mice. Use silver balls for eyes, almond flakes for ears and a little licorice string for the tail. Kids will have lots of fun love making these.
  63. 63. Witches’ Fingers Kids will delight in this Halloween Party Food – perfect for a Halloween party! The ingredients are 8 oz soft butter, softened, 4 oz icing sugar, 1 beaten egg, 1 tsp each of almond and vanilla extract, 12 oz plain flour, 1 tsp each of baking powder and salt, 4oz whole almonds and a tube of red decorating icing. Make the dough using the ingredients above, except for the red icing. Refrigerate for 30 minutes before cooking in finger shapes at 350F for 15 minutes. Make a fingernail by pressing an almond into the end of each finger, and squeeze up lumps where there should be knuckles. When cooked remove the almond and replace with red icing, then put the almond back on top so it looks like blood. Graveyard toffee Add chocolate and almonds top off this rich buttery Halloween Party Food. Use a sugar thermometer the first few times to check if the toffee is ready. This makes 32 Really Scary Rocky Road Popcorn Truffles servings; it is ideal for larger groups or as goodies duringChocolaty, crunchy, and light, this Party Food is perfect forsnacking. Great for kids’ Halloween parties, this is a very easy and trick or treat. Take 1lb each of butter and sugar, 5oz of yourquick recipe. Take 8 oz plain popped popcorn, 3 oz mini favorite nuts, such as chopped almonds, ½ lb meltedmarshmallows, 6 oz salted peanuts, 18 oz melted plain chocolate. chocolate; melt the butter and sugar carefully in a saucepanPut equal quantities of the popcorn, marshmallows and nuts in 12 until your sugar thermometer tells you it has reached 280F,muffin cases, then pour the melted chocolate over each, shaking and cook out until it is toffee colored. Pour onto an oiledthe tray to help each one settle. Allow to set in the refrigerator baking tray. Melt the chocolate and spread a thin layer overbefore taking out of their cases. You can vary the contents if youhave other favorites. the toffee. Sprinkle the nuts over the chocolate, and press in slightly.
  64. 64. Drinks
  65. 65. Sago at GulamanA local Filipino beverage made of brown sugar, water, gelatin, and tapiocapearls is called Sago at Gulaman. Sago refers to tapioca pearls while gulaman is the Filipino term for gelatin. This recipe is somewhat a special version because both ingredients are combined together. This beverage can be simplified further by using either of the components: tapioca pearls or gelatin. It will then be named after the ingredient used. In the Philippines, this beverage is sold almost everywhere. Large plastic or glass jars are filled up with the concoction along with generous amounts of ice. Generally called “palamig” – which is translated as refreshment – this is one way to beat the heat. I enjoy having this while eating fish balls. The sweetness of this drink takes away the zing of the fish ball sauce. Try this Sago at Gulaman Recipe and let me know what you think.
  66. 66. Ingredients:3 cups tapioca1 sachet gelatin powder3 cups of sago3 cups brown sugar1 tbsp vanilla extract2 to 3 cups water
  67. 67. Procedure:1. Cook the tapioca according to packageinstructions or refer to the Taho recipe. Setaside.2. Cook the gelatin according to packageinstructions. Set aside.3. Place the brown sugar in a cooking pot andcaramelize using low heat.4. When the sugar starts to melt, put in waterand vanilla extract. Let boil and stir until thesugar dissolves. Note: us the lowest heatpossible so that the sugar will not burn.5. Turn off heat and let cool.6. In a glass, combine some tapioca pearls,sliced gelatin, 3 tablespoons of sugar mixture,and a cup of cold water. Stir.7. Serve. Share and enjoy!
  68. 68. CJ
  69. 69. Thank you

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