Coleslaw

Posted in Appetizer, Vegetable with tags , , , , , , , , , , , , , , , , , , , , , , , , , , on April 4, 2009 by bloggistaph

coleslaw1

Coleslaw is a salad consisting primarily of shredded raw cabbage. It can also include shredded carrots. There are many variations of the recipe which include the addition of other ingredients, such as red cabbage, grated cheese, pineapple, or apple.

It is usually mixed with a dressing which traditionally consists of vegetable oil and vinegar or a vinaigrette. In the U.S. coleslaw often contains mayonnaise; although many regional variations exist, and recipes incorporating prepared mustard are also common.

A variety of seasonings may be added. The dressing is usually allowed to settle on the blended ingredients for several hours before being served. The cabbage may come in finely minced pieces, shredded strips, or small squares.

Coleslaw is generally eaten as a side dish with foods such as barbecue, French fries, and other fried foods. Also, it is common as a sandwich ingredient, often placed on barbecue sandwiches, and on hamburgers and hot dogs along with chili and hot mustard.

Here’s a simple coleslaw recipe:

Ingredients:

  • 1 medium cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup raisins
  • 1/2 cup pineapple tidbits, drained
  • 1/2 cup peanuts, chopped
  • 1/2 cup mayonnaise

Procedures:

  1. Toss ingredients together.
  2. Add mayonnaise and blend well.
  3. Serve cold.

Breaded Mussel (Tahong)

Posted in Appetizer, Recipe, Seafood with tags , , , , , , , , , , , , , , , , , , , , , , , , , on February 21, 2009 by bloggistaph

breaded-mussel

“Mussel” or “Tahong” is a kind of seafood. A seafood is any sea animal or seaweed that is served as food, or is suitable for human consumption, such as fish and shellfish and one of this is the “mussel” or “tahong”. Just like any seafood, the most important thing to remember when buying mussel or any seafood is this; “the fresher, the better.”

Mussels can be prepared in many ways — from appetizer to main courses. Here is a mussel recipe that will surely give a new dimension to seafood cooking.

Ingredients:

  • 1 kilo mussel or tahong
  • 2 eggs, lightly beaten
  • 3/4 cup bread crumbs, mix in
  • 1/2 tsp iodized salt
  • 1/2 cup oil

Procedures:

  1. Boil or steam tahong until shells are open.
  2. Remove meat from shells.
  3. Dip tahong meat in egg.
  4. Roll in breadcrumbs.
  5. Fry in oil until golden brown.
  6. Serve with dip.

Dip Ingredients:

  • 8 cloves garlic, minced
  • 1-1/2 tbsp sugar
  • 1/4 tsp iodized salt
  • 1/2 tsp group pepper
  • 1 tbsp vinegar
  • 1 tbsp soy sauce
  • 3/4 cup water
  • 1 tbsp cornstarch

Dip Cooking Procedures:

  1. In a saucepan, mix all ingredients until cornstarch is completely dissolved.
  2. Cook over low flame until slightly thick.
  3. Serve.

Fiesta Salad

Posted in Appetizer, Recipe, salad with tags , , , , , , , , , , , , , , , , , , , , , on February 21, 2009 by bloggistaph

fiestasalad

Salad is a mixture of cold or hot foods, usually including vegetables and/or fruits, often with a dressing and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal.

Ingredients:

  • 2 cups potatoes, boiled and cubed
  • 1 cup cabbage, shredded and blanched
  • 1 cup pineapple tidbits
  • 1 cup shrimp, boiled and sliced
  • 1/4 cup carrot, cut into strips
  • 1/3 cup sweet pickles, chopped
  • 1/4 cup roasted peanut, chopped
  • 2/3 cup mayonnaise, light
  • 1/2 tsp salt
  • 1/4 tsp pepper, ground native lettuce
  • 1/2 cup green peas, frozen
  • 2 pcs egg whites, boiled and chopped

PROCEDURE:

  1. Mix the first 7 ingredients.
  2. Add in mayonnaise.
  3. Season with salt and pepper.
  4. Arrange attractively on a bed of lettuce.
  5. Top with sweet peas and egg.
  6. Chill and serve.

Cheesy Corn Salad

Posted in Recipe, salad, Vegetable with tags , , , , , , , , , , , , , , , , , , on February 21, 2009 by bloggistaph

corncheesy1

Salads are wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, they also give color and appetite appeal even to the simplest meals.

Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or greens or in combination with other foods plus dressing.

Ingredients:

  • 1 cup carrots, blanched and diced
  • 1 cup green peas, frozen, blanched
  • 1 cup corn, whole kernel
  • 3 tbsps margarine
  • 2 slices cheese, low-fat, cut into small squares

Procedure:

  1. Stir-fry vegetables in margarine.
  2. Top with cheese.

Steamed MayaMaya (Pinasingawan MayaMaya)

Posted in Fish, Recipe with tags , , , , , , , , , , , , , , , , , , , , , , , on February 8, 2009 by bloggistaph

mayamaya

This recipe is good for family occasion and is very easy to prepare.

Ingredients:

  • 1 kilo mayamaya
  • 1 cucumber, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, sliced lengthwise
  • 1/2 tsp ground pepper
  • 1 cup mayonnaise
  • 1 tsp salt
  • 1 tsp white sugar

steam-ingredients

Procedures:

  1. Wash the fish thoroughly. Remove scales.
  2. Place the fish in a steamer and steam till tender.
  3. Gently remove the fish meat but be careful not to deform the whole fish.
  4. Mix the fish meat with all the ingredients except carrots.
  5. Lay the mixed ingredients back to the fish.
  6. Place the carrots at the top the fish as decoration.

steam-fish-mayo1

Chili Garlic Sauce

Posted in Appetizer, Sauce with tags , , , , , , , , , , , , , , , , , , , , , , , on February 5, 2009 by bloggistaph

chili_garlic

Chili Garlic Sauce is a perfect combination of full-ripened chilies blended with zesty garlic. The delicious flavor of the sauce complements everything from cracker to poultry to soups. This sauce is versatile and delicious, perfect for dipping, cooking, marinating, or stir-frying. This is often used to add heat and flavor to Asian soups, sauces and stir-fries. And this just might be the unique and robust flavor you’ve been longing for.

chili-garlic

Ingredients:

  • 4 tbsp oyster sauce
  • 6 tbsp soy sauce
  • 6 tbsp brown sugar
  • 2 head garlic, minced
  • 2 tbsp sili labuyo, chopped
  • 1 can black beans
  • cooking oil

Procedures:

  1. Brown garlic into oil.
  2. Add all the ingredients.
  3. Mash black beans then put into the sautéing mixture.
  4. Simmer until thick.

Pocherong Manok a la eKusinero

Posted in chicken, Recipe with tags , , , , , , , , , , , , , , , , , , , , , , on January 31, 2009 by bloggistaph

pochero

Ingredients:

  • 3 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 3 medium tomatoes, sliced
  • 1/2 kg chicken, cut into serving portions
  • salt and pepper to taste
  • 2 medium sweet potatoes, quartered
  • 1 medium carrot, peeled & sliced into 1/4 inch- rounds
  • 100 g chicharo or Baguio beans
  • 1 head cabbage, sliced
  • 1 small pack tomato sauce

Procedures:

  1. Heat cooking oil and sauté garlic, onions and tomatoes.
  2. Add chicken, seasonings to taste and 4 cups water.
  3. Bring to boil; lower heat. Simmer for 15 minutes, then add potatoes and carrot.
  4. Add tomato sauce and continue simmering until cooked, adding beans and cabbage last.
  5. Sprinkle top with spring onions just before serving.
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