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Bicol Express (Bicolano's Special)  

Posted by Life Moto in , ,

Bicol Express (Bicolano's Special)

Image by Likha sa Palad

Ingredients:

  1. 4 cups seeded & sliced chili pepper
  2. 1 tablespoon salt
  3. 1.5 - 2 cups fresh alamang
  4. 1/4 kilo pork liempo, diced
  5. 3 cloves garlic, minced
  6. 1 medium size onion, minced
  7. 1 cup thick coconut milk

Procedures:

  1. Soak chili pepper in water with salt.
  2. Let stand for 30 minutes then rinse thoroughly. Drain.
  3. In a skillet, mix thin coconut milk, alamang, pork,garlic and salt
  4. Bring to boil.simmer for 20 minutes
  5. Add chili pepper and cook until half the liquid evaporated
  6. Pour in thick coconut milk
  7. Continue cooking until oil comes out.



source maya kitchen

13 comments »

Pinalutong na Kangkong (Crispy Spinach)  

Posted by Life Moto in

Pinalutong na Kangkong (Crispy Spinach)

Image by fairyicy


We always seen kangkong in adobo and sinigang. For a starter how about try this as your appetizer.

Ingredients:

  1. 1 Bandle of kangkong
  2. 1 egg
  3. 1 cup of iced-cold water
  4. 1 1/2 cups of cornstarch
  5. 1/4 cup of all purpose flour
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. oil for frying

Directions:

  1. Remove leaves from the stems of the kangkong.
  2. Wash and dry.
  3. Beat the egg in a bowl and add iced-cold water, cornstarch, flour,salt & pepper
  4. Mix well
  5. Deep the kangkong in the batter then drop into the hot oil.
  6. Deep fry till crispy & golden brown
  7. Drain , ready to serve

source: the maya kitchen

4 comments »

Lengua Estofada - Ox Tongue  

Posted by Life Moto in

Lengua Estofada - Ox Tongue



Lengua Estofada is usually served for fiesta or celebrations not only because it is bit costly rather i takes time to clean it thoroughly, to rid it of excess muscles and to tenderize it.

Ingredients:
  1. 2 1/2 lb. ox tongue
  2. 1/2 cup flour
  3. 1/2 cup olive oil
  4. 6 gloves garlic, crushed
  5. 2 medium onions, chopped
  6. 1 sm. can tomato sauce
  7. 1 tbsp. vinegar
  8. 1/2 cup white wine
  9. 1 bay leaf
  10. 2 tbsp. soy sauce
  11. 1 tbsp. brown sugar
  12. salt and pepper
  13. 1 cup whole mushrooms
  14. 1/2 cup pitted olives
Directions:

  1. Boil water and put ox tongue. Boil for 10 minutes.
  2. Scrape off the white stuff and rinse.
  3. Dip tongue in flour and brown in olive oil. Set aside.
  4. In the remaining oil, saute garlic, onions, and the rest of the ingredients except mushrooms and olives.
  5. Add tongue and simmer until tender. Slice tongue into individual portions.
  6. Thicken sauce with 2 tbsp. flour.
  7. Add the mushrooms and olives.
  8. Season with salt and pepper.
  9. Pour sauce over the sliced tongue.

4 comments »

Calamares - Fried Breaded Squibs  

Posted by Life Moto in ,

Calamares - Fried Breaded Squibs


Ingredients:

  1. 1 kg Squib
  2. 1 lemon
  3. 1 cup of flour
  4. 1 egg
  5. salt
  6. oil
  7. 5 spices optional

Procedures:

  1. Clean and cut the squibs as your desired size
  2. Marinade the squib in lemon,salt and spices for 30-45 minutes
  3. In a bowl beat the egg
  4. Deep the squibs to the beaten egg
  5. Take the squibs and Roll the it in the flour
  6. Fry the it until golden brown
  7. Drain and serve it with sweet chilli sauce, catsup or soy sauce with lemon


1 comments »

Cardillo  

Posted by Life Moto in

Cardillo
Often times it confused with Sarciado, this has beaten eggs added to sauteed tomatoes.


Image By cafemunchkin

Ingredients:

  1. 4 tanguinge (Spanish mackerel) or any fish
  2. Juice of 4 calamansi
  3. 125 ml (½ cup) olive oil
  4. Glove of ½ head garlic, crushed
  5. 1 large onion, chopped
  6. 1 medium tomato, chopped
  7. 2 Eggs beaten
  8. 2 tablespoons patis (fish sauce)
  9. 250 ml (1 cup) water
Procedures:

  1. Marinate fish steaks in calamansi juice for about 30 minutes.

  2. In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.

  3. Remove fish steaks from frying pan and set aside.

  4. In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.

  5. Add the eggs and stir

  6. Stir in patis and water. Simmer until most of the liquid has been absorbed.

  7. Put the cooked fish steaks to the onion, eggs and tomato mixture. Simmer for 5 minutes.

  8. Serve hot with rice.


8 comments »

Spicy & Crispy Dilis  

Posted by Life Moto in ,

Spicy & Crispy Dilis


Image by bingbing


Ingredients:

  1. 1 Egg
  2. 1/4 cup brown sugar
  3. 2 teaspoon salt
  4. 5 pcs. siling labuyo, chopped
  5. 1/2 cup cornstarch
  6. 1/4 kg dilis
  7. Coloring
  8. Oil
Procedures:

  1. Beat egg in a bowl until fluffy
  2. Add sugar, salt & siling labuyo, coloring (for more attraction)
  3. Blend in cornstarch & beat until smooth
  4. Pour mixture over dilis & stir until comletely coated.
  5. Deep fry until crisp & golden brown



Source: The Maya Kitchen

2 comments »

Sagot at Gulaman na Masarap  

Posted by Life Moto in

Sagot at Gulaman na Masarap

Sago't gulaman is very refreshing, especially in the summer time. It is very popular in the Philippines. We can find them in every corner of the street. To attract the thirsty costumers they mix it with some food coloring. It is serve in the restaurant with a tall glass. It can be taken as a beverage after meal or as a desert.


Ingredients:

  1. 3 Cups of sugar
  2. 3 Cups of water
  3. 1 Cup of cooked gulaman
  4. 1 Cup of cubed gulaman
  5. Crushed ice
Procedures:

Image by syunga-syunga
  1. Caramelize sugar in a saucepan.
  2. Pour in the water when it melted.
  3. Continue cooking until the sugar is completely dissolved. Cool completely
  4. Add some of the cooled arnibal or syrup to the sago to sweeten it.
  5. Put some Sago't gulaman in a glass.
  6. Add enough arnibal to sweeten.
  7. Filed with ice or add cold water.

Note: To cook the sago.
Boil water in a saucepan. Add in uncooked sago. Stir to prevent sticking. Cook until transparent. Drain and rinse

0 comments »

Cassava Cake Special  

Posted by Life Moto in

Cassava Cake Special

Ingredients:
  1. 2 Lbs Grated Cassava
  2. 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  3. 1 12 oz. Can Evaporated Milk
  4. 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  5. 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  6. 2/3 Cup Sugar
  7. 3 Eggs plus 3 Egg Whites
  8. 1 Cup Grated Coconut
    Topping:
  1. 3 Egg Yokes
  2. 1/3 Cup Reserved Sweetened Condensed Milk
  3. 1/3 Cup Reserved Coconut Milk
  4. 1/3 Cup Reserved Coconut Cream
How to:

  1. Preheat oven to 325° f.

  2. In large mixing bowl combine cake ingredients.

  3. Mix well. Pour equally into two large greased rectangular pans.

  4. Bake until top is no longer liquid (approximately 30 minutes).

  5. Mix topping ingredients well and spread evenly on the two cakes.

  6. Bake an additional 20 to 30 minutes. Cool cakes completely.

  7. Slice each cake into 24 equal squares.
Thanks to: PinoyRecipe.net

5 comments »