Month: March 2021

Recipe: Pata Hamonado

Ingredients:
1 whole pork pata
2 cups pineapple juice
1 medium onion, diced
4 cloves garlic, minced
1 pc bell pepper, sliced
4 tbsp soy sauce
40g tomato paste
3 tbps brown sugar
4 cups water
2 tsp salt
2 tsp whole peppercorn
4 tbsp cooking oil
pineapple slices

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Instructions:
1. Boil some water and put the pork pata with salt, whole black pepper and bay leaves for about 5 minutes then let it dry.
2. Deep-fry boiled pork pata until golden brown. Set aside.
3. Heat the oil in a deep cooking pot and sauté the garlic and onions.
4. Now add the bell peppers, tomato paste, pineapple juice and stir.
5. Add the soy sauce, brown sugar and salt then stir and cover. Bring it to boil.
6. Add the pata then stir, add some water and the whole black pepper and cover.
7. Flip gradually and cook all sides until tender.
8. Transfer to a serving plate and top with pineapple slices and serve.

Recipe: Crema de Fruta

Ingredients:
1 pack (200g) graham crackers
1 can (850g) fruit cocktail
2 packs (250ml) all-purpose cream, chilled overnight
1 can (300ml) condensed milk
cherries for topping

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Instructions:
1. Drain cherries and (mixed) fruit cocktail using a strainer. Transfer into separate bowl. Then remove cherry stems. Set aside.
2. Put chilled cream in a bowl. Beat cream using a hand mixer over high speed until it doubles in volume. Add condensed milk, beat again until condensed milk is well combined into the cream.
3. Arrange the graham crackers into a deep container or baking dish. Put cream on top of graham and spread evenly. Top fruit cocktail then put cream again. Repeat this layering step until the tray is full.
4. Pour all the remaining cream on top then add the remaining fruit cocktail and cherries as toppings.
5. Chill at least 4-5 hours or overnight.
5. Serve, share and enjoy.

Recipe: Paella Sardines

Ingredients:
olive oil
2 tbsp. garlic, chopped
1 cup onion, chopped
1/2 cup longaniza (you can also use Bilbao)
1/2 cup bell peppers, sliced
annatto
2 cups jasmine or Thai rice
5 cups chicken broth
salt and pepper to taste
500g seafood (cleaned and sliced)
2 can sardines
asparagus
hard boiled egg
scallion for garnish

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Instructions:
1. Heat oil in the pan, sauté mixed seafood and set aside.
2. Heat oil in the pan, sauté garlic and onion until soften.
3. Put sliced longaniza and cook for about a min. then add the bell pepper and stir.
4. Add water then cover and bring it to boil.
5. Add the jasmine rice and stir. Add dissolved annatto and the chicken broth. Salt and pepper to taste and stir.
6. Put the sautéed seafood and stir. Cover and cook for about 5 minutes in low heat.
7. Put in the sardines and cover. Add water if needed. Cover and cook for 5-6 minutes in low heat.
8. Put in the asparagus, hard boiled egg and cover for about 3 minutes in low heat.
9. Garnish with chopped scallions. Serve, share and enjoy.

Recipe: Banana Cake

Ingredients:
5 whole eggs
170g (3/4 cup)sugar
160g (3/4 cup) melted butter (or vegetable oil as substitute)
300g or 5-6 pcs ripe bananas
250g (2 cups) flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

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Instructions:
1. Using the flour strainer, mix the flour, baking powder, baking soda and salt in a big bowl, set aside.
2. Melt the butter in a pot and set aside to cool.
3. Mash the bananas with a fork in a bowl and set aside.
4. Using cake-mixer, beat eggs and sugar until thick and pale yellow. Add in mashed bananas, continue mixing.
5. Add in melted butter/oil, mix well using a spatula.
6. Finally fold in sifted flour mixture using a spatula.
7. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake.
8. Line the base of the cake pan with baking paper and greased both the base and the sides with baking spray/oil.
9. Pour the cake butter into a lined and greased 8-inch round cake pan and steam at high heat for 45-50 minutes.

Recipe: Creamy Chicken Sopas

Ingredients:
12 oz. chicken breasts, cooked and shredded
½ pc cabbage, sliced
3 stalks celery, chopped
1 pc onion, diced
3 pcs hotdog, sliced
¾ cup carrots, diced
12 oz. evaporated milk
1 ½ cups elbow macaroni
3 cloves garlic, minced
6 to 8 cups water
3 tbsp. cooking oil
Maggi Magic Sarap or Knorr Chicken broth cubes
salt & ground black pepper to taste

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Instructions:
1. Boil 3 cups water in a medium pot. Add the chicken breasts.
2. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
3. Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
4. Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
5. Add the shredded chicken. Stir and cook for 1 minute.
6. Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
7. Add seasoning and salt. Stir. Cover and cook for 3 to 5 minutes.
8. Put the elbow macaroni in the pot. Cook for 10 minutes.
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
11. Add ground black pepper to too.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!