Of all the desserts in the world i always love FRUIT SALAD....It reminds me a lot of Christmas..
1 can Nestle Cream Premium Quality, slightly chilled
1 pack Nestle All-Purpose Cream, slightly chilled
1 can Milkmaid Condensed Full Cream Milk
1 jar nata de coco (green)
1 jar maraschino cherries (optional)
Procedure:
- Drain the fruit cocktail and nata de coco very well and transfer to a large bowl.
- In a separate bowl, mix the Nestle Cream, Nestle All-Purpose Cream and condensed milk until well-blended.
- Pour the cream mixture onto the fruit cocktail. Mix well.
- Allow the salad to chill for a few hours.
- Garnish with maraschino cherries before serving.Or you can add fresh grapes,watermelon or avocado, dragonfruit, lychees... :)
One of our favorite dishes to order at Chinese restaurants is Fish with Tausi. The fillets are usually battered and deep fried before added into the sauce, but I prefer to cook the fish without batter. Ever since I discovered cream dory fillets from the freezer section of the supermaket, I've been creating my own recipes-- more like "experimenting"-- using cream dory. This Fish with Tausi is actually one of my favorite experiments, err...dishes to cook because it's so easy and the result is really delicious (my cousins once remarked that it tasted like it came from a restaurant! Weeee!).
about 1/2 kilo cream dory fillets, cut into serving size
2-3 tablespoons tausi (fermented black beans)
about 2 tablespoons oyster sauce
1/2 teaspoon seasoning granules (I use Maggi Magic Sarap)
garlic, minced
onion, chopped
ginger, julienned
green bell pepper, sliced into strips
1 tablespoon cornstarch dissolved in 1 tablespoon of water
1/2 cup of water
cooking oil
Procedure:
1) Saute garlic, onion and ginger in a hot pan with a little oil.
2) Add the tausi or black beans then the oyster sauce. After a little while, add in 1/2 cup of water and then bring to a boil.
3) Turn the heat to low and toss in the green bell pepper strips. Sprinkle with seasoning granules. Add the diluted cornstarch and mix the sauce well.
4) Place the fish fillets into the sauce and cover the pan. Cook for 5 to 10 minutes, or until the fish turns opaque.
5) Serve with steamed or fried rice.
I'm not pretty confident about sharing this recipe because I don't cook with specific measurements and all that. In fact, my version of this Spanish dish is something that I just made up to suit my taste .. And that's why the recipe calls for pig knuckle (or pata) instead of ox tail or ox knuckle--because that's what i likes.
Originally known as a "poor man's stew" because it makes use of tripe (the stomach lining of a cow), this dish is quite costly to prepare nowadays because of the list of ingredients. But cooked right, it sure tastes really good--a burst of delicious flavors in every spoonful.
Originally known as a "poor man's stew" because it makes use of tripe (the stomach lining of a cow), this dish is quite costly to prepare nowadays because of the list of ingredients. But cooked right, it sure tastes really good--a burst of delicious flavors in every spoonful.
Anyway, here it is--
You will need--
ox tripe
pork pata
1 can Purefoods Chorizo Bilbao Style, sliced
1 big can of garbanzos (chickpeas)
3 small potatoes, cubed
garlic, chopped
onion, chopped
red bell pepper, sliced
extra virgin olive oil
tomato sauce
water (for cooking tripe and pata)
2 cubes of beef or pork broth
ground black pepper to taste
olives (optional)
Procedure--
1. Cook tripe and pata (covered in enough water) in a pressure cooker until tender. Cut in serving size. Set aside the stock.
2. Heat pan and about 3 tablespoons of extra virgin olive oil. Pan-fry the chorizo de bilbao for a fuller flavor. Remove the chorizo from the pan and set aside.
3. In the same pan with oil, sauté chopped garlic then the onion. Add the tripe and pata and continue sautéing for a few minutes.
4. Pour in stock and add 2 cubes of pork or beef broth. Bring to a boil then reduce heat to let it simmer.
5. Mix in tomato sauce (quantity depends on how red you want the color of your sauce to be) and add in potatoes, garbanzos, bell pepper, fried chorizo de bilbao and olives (optional) and continue simmering.
6. Season with ground black pepper according to taste.
7. Serve with steamed white rice.
ox tripe
pork pata
1 can Purefoods Chorizo Bilbao Style, sliced
1 big can of garbanzos (chickpeas)
3 small potatoes, cubed
garlic, chopped
onion, chopped
red bell pepper, sliced
extra virgin olive oil
tomato sauce
water (for cooking tripe and pata)
2 cubes of beef or pork broth
ground black pepper to taste
olives (optional)
Procedure--
1. Cook tripe and pata (covered in enough water) in a pressure cooker until tender. Cut in serving size. Set aside the stock.
2. Heat pan and about 3 tablespoons of extra virgin olive oil. Pan-fry the chorizo de bilbao for a fuller flavor. Remove the chorizo from the pan and set aside.
3. In the same pan with oil, sauté chopped garlic then the onion. Add the tripe and pata and continue sautéing for a few minutes.
4. Pour in stock and add 2 cubes of pork or beef broth. Bring to a boil then reduce heat to let it simmer.
5. Mix in tomato sauce (quantity depends on how red you want the color of your sauce to be) and add in potatoes, garbanzos, bell pepper, fried chorizo de bilbao and olives (optional) and continue simmering.
6. Season with ground black pepper according to taste.
7. Serve with steamed white rice.
ENjoy Everyone!
No comments:
Post a Comment