Thursday, July 15, 2010

Ginisang Sayote with pork giniling

3 cloves garlic, minced
1 onion, chopped
¼ kilo ground pork
3 pcs sayote, peeled and cut into cubes
1 tsp soy sauce
1 sachet maggi magic sarap
1 tsp Achiote powder
sugar and pepper to taste

Heat oil then add the achiote powder. When the oil turns dark red, add onion and garlic and sauté. Add pork and brown, making sure to separate ground pork thoroughly. Add sayote, seasoning granules, soy sauce, sugar and pepper. Mix well. cook until sayote is done. Serve Immediately.

Monday, July 12, 2010

Sesame pork stir-fry

The original recipe came from Yummy magazine July 2010. I tweaked it a bit. I added Sambal Oelek, Soy sauce instead of teriyaki sauce, double the amount of brown sugar, bell pepper, juice of 1 lemon and instead of steamed chinese broccoli, I served it with steamed pechay.

500 grams pork, sliced into thin strips
2 tbsp soy sauce
2 tbsp brown sugar
juice of 1 lemon
3 cloves garlic, crushed
½ sachet maggi magic sarap
2 tsp Sambal Oelek (Thai Heritage brand)
1 red bell pepper, sliced thinly
1 tsp sesame oil
1½ tbsp vegetable oil
1 tbsp sesame seeds, toasted
cooked rice, steamed pechay to serve

Combine pork, soy sauce, sugar, garlic, lemon juice, sambal Oelek, magic sarap and sesame oil in a large bowl. Marinate for 10 minutes. Drain the marinade from the pork, reserve marinade. Heat the vegetable oil in a wok or large frying pan; stir-fry pork, in batches, until browned. Add reserved marinade, bell pepper and pork to the wok, bring to a boil. Reduced sauce, Add sesame seeds and stir-fry again. Serve with rice and pechay.

Saturday, July 10, 2010

Italian Chicken Fingers

I conceptualized this while exercising awhile ago. It's our dinner tonight. The leftover chicken strips will be a sandwich filling.

500 gms boneless chicken breast fillet,cut into strips

For marinade:
1 cup evaporated creamer (carnation evap)
1 white onion, minced
2 tbsp garlic paste
½ sachet maggic sarap

For breading mix:
1 cup flour
½ cup cornstarch
2 tbsp Italian seasoning
½ sachet maggic sarap
salt and pepper to taste
1 tsp chili flakes

For garlic-mayo Dip
3 tbsp non-fat mayonnaise
juice of 1 calamansi
pinch of sugar and ground black pepper
½ tsp garlic paste

In a bowl, mix together all the marinade ingredients then add chicken strips. Cover the bowl and marinate in the refrigerator for 5 hours. In another bowl, combine the breading mix ingredients. Dredge chicken strips in breading mix. Deep-fry in hot oil until golden brown. Put in a strainer with paper towels to remove excess oil. Combine in a bowl the non-fat mayo, juice of 1 calamansi, pinch of sugar, ground black pepper and ½ tsp garlic paste. Mix well. serve with chicken fingers.

Friday, July 09, 2010

Filipino-Style Spaghetti

It was our 5th wedding anniversary  yesterday and I asked my husband what he wants for dinner but he can't decide so I suggested this kid-friendly spaghetti recipe. :)

500 gm spaghetti noodles
750 gms spaghetti sauce (Del monte Italian-style)
¼ kg lean ground beef
¼ kg lean ground pork
1 tbsp olive oil
¼ kg hotdog, cut diagonally
1 onion, minced
4 cloves garlic, minced
2 green bell pepper, minced
1 cup water
½ cup brown sugar
1 ½ sachet maggi magic sarap
½ cup grated cheese
2 laurel leaves
salt and pepper to taste

Cook spaghetti noodles according to package direction then set aside. In a sauce pan, Sauté Onion and garlic in olive oil then add ground beef and pork and cook thoroughly. Add hotdog, bell pepper, spaghetti sauce, magic sarap, laurel leaves, water and brown sugar. Bring to a boil and let it simmer for 10 minutes. Add the sauce to the spaghetti noodles and mix well. Let the noodles sit for 30 minutes to an hour to absorb the sauce. Add grated cheese before serving.

Restaurant Style Lunch

Tuna Pasta (I used whole wheat pasta for this dish)
Simple Salad
Brewed Iced Tea
Black Forest Ham and Cheese Sandwich
Rocky Road Fudge brownies (Brownies Unlimited)

The good life Template by Ipietoon Cute Blog Design