A crouton is a piece of a sauteed or rebaked bread often cubed and seasoned, that is used to add texture and flavor to salads notably the Caesar salad, as an accompaniment to soups or as a snack food.Source: WikipediaIngredients:6 slices bread1 tablespoons olive oilsalt to taste
Procedure:1. Remove the sides of the bread, then slice it into cubes.
2. Put in a baking tray then sprinkle with olive oil and salt.Pre-heat the oven to 200C then bake it for 4 minutes or until done.3. You can store it in a jar and use as salad or soup toppings or as a crispy snack anytime you want it. :-)
I love it on salad :-)
I cooked this because a friend is requesting it so badly :-). According to the people who've tasted this "so yummy"!
Ingredients:1 kilo pork (sliced to your desired size) 3 cloves garlic1/2 cup soy sauce1/2 cup vinegar1 cup pure coconut milk
Procedure:1. Saute the garlic then add the pork and simmer for a minute then add the vinegar and soy sauce then simmer over low fire until the meat is tender.2. When meat is tender, add the coconut milk, salt and pepper to taste, then simmer until done.3. Serve with love and do not forget to smile :-)
Tips: for extra yumminess marinate the pork with calamansi and soy sauce then brown the pork in a little oil and set aside and just follow the procedure.
If you want more gravy just add more coconut milk.
Perfect to start a small business. Easy to cook and affordable. :-)
Ingredients:1 kilo Elbow Macaroni3 cloves garlic1 onion (minced)1/4 kilo chicken breast7 litres Water3 pieces big carrots ( diced)1/2 kilo cabbage ( sliced)1 can (300 grams) all purpose cream (Nestle, Magnolia, Alaska, etc)spring onionsalt and pepper to taste
Procedure:1. Saute the garlic and onion then add the chicken, salt and pepper, simmer for few minutes.2. Add water and bring to a boil, when boiling, add the elbow macaroni then simmer until almost tender.3.Add the carrots and cabbage then simmer for a minute.4. Add the all purpose cream, spring onion, salt and pepper to taste then let it boil once and turn off the heat then serve. Do not forget to smile :-).
Today I have decided to make a sweetened white beans because I have some leftover from my salad yesterday.Delicious sweetened white beans. White beans are loaded with anti-oxidants and good source of fiber and protein.
Ingredients:1 cup water3/4 cup white sugar2 cups cooked white Kidney beans |
| Cooked white beans |
Procedure:1. Caramelized the sugar, then add the water and simmer until dissolved.2. Add the cooked white beans then simmer until done.
3. Serve anytime or use as topping if you make Halo-halo. :-)
This is an easy to prepare salad that you can make for your loved ones. It tastes very good, the nutty flavor of the white beans plus the flavors of the other ingredients were perfectly blended.White beans are loaded with anti-oxidants and good source of fiber and protein.
Ingredients:500 grams White Beans2 cups Frozen Green Peas10 Crab sticks ( sliced )salt to taste
Procedure:1. Cook the white beans in a pressure cooker for 15 minutes ( timer starts when pressure cooker starts to sizzle, or boil in a pot for an hour or until tender. When cooked, wash in running water then drain.2. In a mixing bowl put the beans, sprinkle with salt to taste then add the crab sticks and green peas, mix until fully combined.3. Serve with a smile :-).
Superb!!
Ingredients for 5 servings:
4 cups cooked rice3 cloves garlic250 grams shrimps250 grams squid rings6 crab sticks (sliced)salt and pepper to tastegreen peas
Procedure:
1. Saute the garlic then add the squids and continue to saute for a minute. Then add the shrimps and saute for few seconds then stir thoroughly.
2. Add the rice then stir very well until almost done, then add the crab stick then stir.
3. Add some green peas, salt and pepper to taste, stir until done then serve with a big smile :-).
Lets go exotic today, I learned this recipe from my father. He makes a very good one of this, and everybody in the family loves it. It is the best partner of bean curd (tokwa), but this combination ( tokwa't baboy) is most popular in Manila, and not in Davao city, that is why this dish is serve as a viand and Dabawenyos called this Kilawin nga dalunggan sa baboy in their vernacular.
Ingredients:
2 pork ears ( cleaned and cooked)1 small size onion1/2 teaspoon ginger (minced)3 tablespoons soy sauce1 green lemon or 5 calamansispring onion for garnishingsalt and pepper to tastechili for garnishing
Procedure:
1. Cut the cooked pork ears into strips2. Mix all the ingredients.3. Garnish with spring onion and chopped chili pepper then serve.
I used Panko (breadcrumbs) for this recipe because panko will make the fried food really crispy. The best!
Ingredients:1/2 kilo Cream Dory Fish ( clean well)1/2 cup bread crumbs1 egg beaten2 tablespoons calamansi juicesalt and pepper to taste
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| Panko |
Procedure:1. Sprinkle the cream dory with salt and pepper to taste, calamansi juice then mix evenly. Dip in the beaten egg and roll over the breadcrumbs.
2. Fry it until done, then serve and enjoy. :)
Farfalle or bow tie pasta originated in Italy, date back 16th century in the region of Lombardy and Emilia-Romagna in Northern Italy. It comes in different sizes, the kids will surely love this cute bow-tie like pasta.
Ingredients:250 grams farfalle1 cup diced ham1 cup all purpose cream1 1/2 cups mayonaisesalt and pepper to tastespring onionraisins according to your taste
Procedure:1. Cook the farfalle according to its packaging procedure, when done, was in running water to remove extra starch then drain it.
2. Combine all the ingredients until fully mixed, chill then serve.
Simple, affordable and delicious! :-).
Ingredients:1/2 kilo sago ( cook and wash well, then drain)2 cans corn kernel (drained)3 cans condensed milk ( 390 grams each can)2 cans all purpose cream (300 grams each can)1/2 litro fresh milkraisins as needed
Procedure:1. Combine all the ingredients until fully mixed, refrigerate before serving.
Couscous is a staple food of North African cuisine and voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. Source: Wikipedia
I used instant couscous for this salad, instant couscous can be used by just soaking it with warm water.
Ingredients for 20 servings300 grams couscous1 big zucchini2 big eggplant1 big yellow bell pepper1 big green Bell pepper1 cup dried tomato ( sliced)1 cup green peas2 tablespoons olive oilsalt and pepper to taste1 lemon
Procedure:1. Dice all the vegetables, sprinkle with olive oil, then put in the a pre-heated oven for 10 minutes at 200C.2. While roasting the veggies, soak the instant couscous in warm water for 5-10 minutes then drain.
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| Dried Tomatoes |
3. Combine all the ingredients and mix well, sprinkle with lemon juice, salt and pepper then stir until fully mixed. Serve and enjoy.
Lately I have received emails asking me ideas of recipes that's easy and affordable to make to earn extra income. I think macaroons is the right dish to start, so I formulated a recipe for 1 kilo of desiccated coconut and here it is.
Ingredients for 160 pieces macaroons:1 kilo desiccated coconut (no sugar)8 eggs3 big cans condensed Milk (380 grams each can)
small muffin paper cups (200 pieces)
Procedure:1. Combine all the ingredients until evenly mixed.2. Fill each paper cups with a good amount of the coconut mixture.3. Bake in a pre-heated oven for 6 minutes or until golden brown at 180C.
4. When done, remove immediately and allow to cool. You can pack in a nice containers for a good price :-) . This one is ready to be delivered for a friend's birthday, my gift for the occasion :)
I posted already the recipe of shrimp tempura, but in this post I will reveal a secret on how to cook it perfectly, yes, just like a pro :-).
Ingredients for 3 servings:15 pieces medium size shrimps ( de-shelled and cleaned)1 tablespoons lemon or calamansi juice1/2 cup flour2 beaten eggs1 cup breadcrumbs ( Panko)salt and pepper to taste
Procedure:1. Butterfly the shrimps by cutting at the back side, then
sprinkle with calamansi or lemon juice, salt and pepper to
taste, mix well. Roll over the flour.
2. Dip in a beaten egg.3. Roll over the Panko, this kind of crumbs will give the shrimp tempura a perfect result.4. Deep fry until done then remove from the oil and let rest on a paper towel to remove excess oil. Serve and enjoy.
Panko is a flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods.
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