CHICKEN MONGO GUIDASO INGREDIENTS:
1 tbsp cooking oil
1 tsp crushed garlic
3 tbsp sliced onion
3/4 cup sliced tomato
4 cups water
1 cup mongo, boiled in 4 cups water
1/2 cup chili leaves
2 tbsp rock salt
1/2 tsp MSG
1 cup fried and cubed tokwa
Cooking procedure:
1. Heat pan with oil. Saute garlic, onion and tomato.
2. Add chicken and water, simmer for about 4 minutes or until chicken is tender.
3. Add mongo and chili leaves; simmer 2 minutes, string once.
4. Season with salt and MSG.
5. Remove from fire and serve hot with fried tokwa on top.
Saturday, April 24, 2010
QUICK AND EASY COOK MEALS
Many of us are looking for the perfect dish to cook in the house and end up buying foods in the fast food. That is a fact nowadays because many people want the quick and easy foods rather staying up for about 45 minutes and cooking the food for the table. Many of my friends are like this. foods are bought and never cook in the kitchen.
Many believe that cooking is hard but actually is not. In cooking , the technique is orderliness in the food preparation rather the mess up food preparation. I have been a chef for the past fifteen years and this is what I often do. Prepare the ingredients and other things needed before staring to cook. That is the basic principle of cooking. Prepare everything and nothing will go wrong.
Many believe that cooking is hard but actually is not. In cooking , the technique is orderliness in the food preparation rather the mess up food preparation. I have been a chef for the past fifteen years and this is what I often do. Prepare the ingredients and other things needed before staring to cook. That is the basic principle of cooking. Prepare everything and nothing will go wrong.
CHICKEN MENUDO
Chicken menudo ingredients are the following.
300 gm chicken breast, deboned and cubed
100 gm chicken liver, cubed
1 small carrot, cubed
2 small potato, cubed
1/3 cup cooked garbanzos
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
200 gm Del Monte Classic Menudo, estofado, and afritada recipe sauce
1 pc each green and red bell pepper, cut into strips.
Cooking procedure:
1. Combine chicken, liver, carrot, potato, garbanzos, salt, pepper and water.
2. Simmer for 15 minutes.
3. Add recipe sauce and bell pepper.
4. Simmer another 5 minutes. Then serve while hot.
300 gm chicken breast, deboned and cubed
100 gm chicken liver, cubed
1 small carrot, cubed
2 small potato, cubed
1/3 cup cooked garbanzos
1/2 tsp salt
1/8 tsp pepper
1/2 cup water
200 gm Del Monte Classic Menudo, estofado, and afritada recipe sauce
1 pc each green and red bell pepper, cut into strips.
Cooking procedure:
1. Combine chicken, liver, carrot, potato, garbanzos, salt, pepper and water.
2. Simmer for 15 minutes.
3. Add recipe sauce and bell pepper.
4. Simmer another 5 minutes. Then serve while hot.
CHICKEN LAING
CHICKEN LAING INGREDIENTS ARE THE FOLLOWING:
3 cups coconut cream, diluted
2 cups water
1 tsp siling labuyo
1 tsp crushed garlic
1/2 kilo chicken, cubed
2 tbsp rock salt
1/2 tsp MSG
3 cups wilted gabi leaves, cut into small pieces
Cooking Procedure:
1. Extract coconut cream using 2 cups lukewarm water. Squeeze mixture.
2. Simmer coconut cream with sili, garlic and ginger and stir constantly.
3. Add chicken cubes and cook for about 3-4 minutes or until meat is already tender.
4. Season with salt and MSG.
5. Add gabi leaves and simmer for about 2 minutes.
6. remove from heat and serve with siling labuyo on top.
3 cups coconut cream, diluted
2 cups water
1 tsp siling labuyo
1 tsp crushed garlic
1/2 kilo chicken, cubed
2 tbsp rock salt
1/2 tsp MSG
3 cups wilted gabi leaves, cut into small pieces
Cooking Procedure:
1. Extract coconut cream using 2 cups lukewarm water. Squeeze mixture.
2. Simmer coconut cream with sili, garlic and ginger and stir constantly.
3. Add chicken cubes and cook for about 3-4 minutes or until meat is already tender.
4. Season with salt and MSG.
5. Add gabi leaves and simmer for about 2 minutes.
6. remove from heat and serve with siling labuyo on top.
Friday, April 23, 2010
SINANGLAY NA PAMPANO
SINANGLAY NA PAMPANO
ingredients
6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves
Cooking procedure:
Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.
ingredients
6 segments garlic, crushed
1 pc onion, sliced
1 pc small ginger, sliced
2 cups coconut milk
2 tsp salt
3 pcs medium tomato, sliced
1 medium pampano, cleaned and cut through back
3 pcs pechay leaves
Cooking procedure:
Mix garlic, onion, ginger and coconut milk. season with salt. Set aside. Put tomato and coconut milk mixture in fish then wrap with pechay leaves. Seasoned with 2 tbsp coconut milk mixture and fold over. Arrange by layers in saucepan. Cover with remaining coconut milk mixture. Cook over medium heat until done.
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