Pork Chop A La Kilawin

I made this from my leftover fried pork chop yesterday, it was so good. The method in preparing this is the same with the kilawin that I knew. Mmmmmmm all my friends enjoyed it with hot rice but I chose to eat it with my bahaw ( leftover rice). 

Ingredients:
3 fried pork chop
2 tomatoes ( sliced to your desired size)
1 purple onion or you can use white onion (sliced to your desired size)
2 tablespoons calamansi or lemon juice
1 tablespoon soy sauce or according to your taste
2 tablespoons sliced spring onion
salt and pepper to taste

Procedure:
1. Slice the pork chop to your desired size then combine with all the ingredients and mix well.
2. Put in a serving dish with chopped chili pepper then serve with rice and enjoy.

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Giniling with Egg

Giniling or ground meat is one of my favorite ingredients in cooking and this recipe is perfect for hot steamed rice or leftover rice. There is no available carrots when I cooked this, but you can add to the recipe if you want.

Ingredients for 6 servings:
1/2 kilo Ground meat ( either Pork, beef or chicken)
3 cloves garlic
1 onion ( minced)
1 cup green peas
2 big potatoes (diced)
1 red bell pepper (diced)
1 cup tomato sauce
salt and pepper to taste
6 hard boiled eggs (de-shelled)


Procedure:

1. Saute the garlic and onion then add the ground meat 

and simmer until the pinkish color is gone.

2. Add the tomato sauce, bell pepper, soy sauce, salt and

 pepper then give a good stir and simmer until the ground 

meat is almost cook then add the potatoes and simmer for 6

 minutes or until done.

3. Add the green peas and eggs then simmer for a minute 

and turn off the heat.

4. Serve with a smile :-).

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How To Make an Easy Dessert

Simple yet delicious and very easy to prepare. Affordable and enough for the whole family.

Ingredients for 15 servings:
500 grams white small sago (cooked and drained)
1 sachet green gelatine powdered (unflavored)
1 sachet red gelatine powder ( unflavored)
2 cans condensed milk or  add according to your taste
2 cups fresh milk or evaporated milk
1 litre All purpose cream(Nestle, Alaska, Magnolia, Etc)

Procedure:
1. Cook each gelatine then set aside and diced.
2. In a mixing bowl combine all the ingredients then mix well.
3. Refrigerate before serving.

I recooked today (August 1) for a friends birthday and everybody likes it. I used green and orange gelatin

I dropped some raisins to my bowl and it's superb!

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How to Cook Sotanghon Perfectly

Sotanghon or cellophane noodles are a type of transparent noodle made from the starch of mung bean, cassava or potato starch. It is one of the noodles that I like, that's why  I cooked this for our breakfast today, tastes so good, mmmmm I want more. In cooking this noodles no need to simmer it for a long period of time or else it will be gooey.

Ingredients for 4 servings:
1 onion (minced)
2 cloves garlic (minced)
150 grams sotanghon
1 small head broccoli ( separated)
6 cups boiling water
4 leaves of cabbage ( sliced)
1 medium size carrot
100 grams de-shelled shrimps
100 grams chicken breast (slice to your desired size)
1 tablespoon soy sauce
salt and pepper to taste

sotanghon

Procedure:
1. Saute the garlic and onion then add the chicken, stir until the pinkish color is gone then add the shrimps and continue to saute for few seconds then add salt and pepper, soy sauce and the boiling water then simmer for 2 minutes. 
2. Add the carrots and broccoli then simmer for 2 minutes then add the sotanghon and cabbage and simmer for 2-3 minutes and turn off the heat.
3. Sprinkle with chopped spring onion then serve. Yummy!

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Ginisang Ampalaya

Bitter melon or bitter gourd is known for its medicinal uses, but it can be serve as food too. Although it has a bitter taste there are still lots of people who love it, and I am one of them. One way of neutralizing the bitter taste of it is cook it with egg. It is the most common dish for it and easy to do too.

Ingredients:

1/2 kilo bitter melon ( ampalaya) sliced thinly
2 eggs ( beaten)
3 cloves garlic
salt to taste

Procedure:

1. Saute the garlic then increase the heat and add the bitter melon, mix it well then put some salt
2. Stir in the beaten eggs then stir until done.
4. Serve it hot and with a smile :)

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What makes Jaew Bong so Good. Best Asian Condiment in the World. Jaew Bong And Its Deliciousness.

Jaew Bong And Its Deliciousness

Why this Laotian condiment chili paste has become a hit with culinary enthusiasts around the world?

If you have ever been to Southeast Asia, Laos in particular, you have probably tasted the rich and flavorful Jaew Bong (pronounced �jaiwl,� ) dipping sauce. The delicious paste is a staple in Lao cuisine, with more and more Westerners falling in love with the chili paste after visiting the area. It is packed with so many rich flavors it can be overwhelming.  It is spicy, salty and sweet all at the same time and goes well with a variety of dishes.  Jaew Bong (in Lao, it is referred to as ???????).   For hundreds of years, a Laotian Farmer or Fisherman would simply pack a small basket of sticky rice (which is a staple of Laos food), dried fish and jaew bong before heading out to work.  Jaew Bong then and now can be kept in a room temperature and simply has a long shelf life.  It is a condiment that takes any dish and makes it unforgettably scrumptious.

Sometimes seen as Jeow or Jaeo, there are different versions of the paste in Thailand and Cambodia, but its purpose is always the same � it is a dipping sauce that adds remarkable flavor to sticky rice or any other foods that are bland. The paste is an essential part of any Lao meal and the varieties are endless, ranging from simple blends of chili and salt to more in-depth recipes that are handed down from generation to generation in families.

Although there are many variations for the spicy paste, Jaew Bong in particular is a pickled chili paste that can be used with anything that a Westerner would usually eat with hot sauce or ketchup.  And since it is pickled and the presence of chili, oil, salt and citrus acid, the paste stays fresh for several months at room temperature.

Most recently Western chefs have been using it as cooking oil� We urge you to explore your new go to kitchen secret weapon! 

Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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Chinese Cabbage Salad

Chinese cabbage or Napa cabbage is one of the common ingredients in Asian cooking but I want to share my recipe of raw Chinese cabbage salad. Easy to make yet nutritious and delicious.


Ingredients
1 piece Chinese cabbage ( Slice thinly)
2 tomatoes
1 can corn kernel
1 cup frozen green peas
1 medium size onion
1 lemon or according to your taste
salt and pepper to taste

Chinese Cabbage

Procedure:
1. In a mixing bowl combine all the ingredients then mix well and serve.

When I served it, I  added some parsley for extra aroma and a tablespoon of extra virgin olive oil will make it extra yummy :)

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Butter Roasted Potatoes

Simple yet satisfying. A perfect side dish.

Ingredients for 5 servings:
10 pieces potatoes ( peeled and cut into halves)
1/2 cup butter
salt and pepper to taste

Procedure:
1. Boil the potatoes until tender( around  10-15 minutes) then set aside
2. Melt the butter and when it is already hot, put the potatoes, sprinkle with salt and pepper then increase the heat to high to give it a nice golden brown color and a crispy texture. Once the one side is roasted flip it to roast evenly.

3. Remove from pan when done then serve together with your main dish. I served mine together with my beef stew.

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Cashew Juice

Cashew is a native to Northeastern Brazil and we made this juice when I stayed in Salvador (Bahia State of Brazil).  Amazingly delicious and very refreshing.

Ingredients:
1 litre water
4 cashew apple
honey or sugar to sweetened
ice cubes

Procedure:
1. Slice the cashew apple then put in the blender together with the water, blend well.
2. To remove all the residue, use a strainer then drain the juice, add the sugar and mix well.
3. Put some ice then serve and enjoy.

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Corn and Green Peas Appetizer

A simple salad combination that's really delicious.

Ingredients for 6 servings:
1 cup corn
1 cup green peas
1 cup seedless olives
1 cup cherry tomato
2 tablespoons olive oil ( Extra Virgin)
salt to taste

Procedure:
1. Combine all the ingredients and mix well then serve.

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White Quinoa Salad

Quinoa is a crop grain originated in the Andes region of  Peru, Bolivia, Chile, Ecuador and Colombia. It has been called a superfood due to its nutritional value. High in protein, essential amino acids and a good source of other vitamins and minerals. The time when I learned how nutritious Quinoa is, I fell in love with it and made it a part of my nutritious food list, a little expensive but its worth it :-).  Try it.

Ingredients for 5 servings:
1/2 cup white Quinoa
1 1/4 cup water
1 cup cherry or grape tomato
1/2 cup green peas
1/2  cup corn 
2 tablespoons olive oil (Extra Virgin)
salt to taste

Procedure:
1. In a pot, put the quinoa and the water then cook the same way as rice over medium heat. When it is done set aside to cool.
2. In a mixing bowl, combine everything then serve and enjoy.

Nutritional Value of uncooked Quinoa

Nutritional value per 100 g (3.5 oz)
Energy	1,539 kJ (368 kcal)
Carbohydrates	64 g
Dietary fibre	7 g
Fat	6 g
Saturated	0.7 g
Monounsaturated	0.1.6 g
Polyunsaturated	3.3 g
Protein	14 g
Vitamins
Vitamin A equiv.	(0%) 1 �g
Thiamine (B1)	(31%) 0.36 mg
Riboflavin (B2)	(27%) 0.32 mg
Niacin (B3)	(10%) 1.52 mg
Pantothenic acid (B5)	(15%) 0.77 mg
Vitamin B6	(38%) 0.49 mg
Folate (B9)	(46%) 184 �g
Vitamin B12	(0%) 0 �g
Choline	(14%) 70.2 mg
Vitamin C	(0%) 0 mg
Vitamin E	(16%) 2.44 mg
Vitamin K	(0%) 0 �g
Trace metals
Calcium	(5%) 47 mg
Iron	(35%) 4.6 mg
Magnesium	(55%) 197 mg
Phosphorus	(65%) 457 mg
Potassium	(12%) 563 mg
Zinc	(33%) 3.1 mg

Source :http://en.wikipedia.org/wiki/Quinoa

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