My version of LOVE
I learned how to cook since I was 9 years old. I remember, with very little supervision; my parents used to provide me only the ingredients and I will cook it. Funny thing is that, their strategy didn't only work on me but for the rest of my siblings too. We learned cooking by heart and I believe that’s the best part of it.
Let me share some of my humble (own version) recipes and get familiarize with the tastes, styles and colors of Filipino Food. I have a variety of EASY dishes that you can cook in less than 10 to 30 minutes.
Enjoy these FREE Scrumptious Dishes and start your own EASY Cooking, right here...right now!
Beef Broccoli
Ingredients:
3/4 lbs. lean boneless beef (flank, round, skirt or tenderloin)
Marinade:
1 tbsp. rice vinegar (substitute rice wine if desired)
3/4 tsp. sugar
1 tsp. soy sauce
2 tbsp. water
2 tsp. cornstarch
Sauce:
3 tbsp. oyster sauce
2 tbsp. soy sauce
¼ cup water
1 tsp. cornstarch mixed w/ 4 tbsp. water
2 lbs. fresh broccoli
3 garlic cloves, crushed
1 medium onion, chopped (white)
½ tsp. of salt
ground pepper
5 tbsp. canola oil (butter if desired)
1 stalk scallion, cut 1 inch long
Directions:
Slice the beef into thin cuts. Add marinade ingredients, use cornstarch after (use fingers to polish it). Leave it for 30 minutes. Set aside.
After marination, start heating the wok, add 1 tablespoon of oil. When the oil is hot, add garlic and stir fry briefly until aromatic. Add the broccoli, a touch of salt, stir fry briefly; turning down the heat if necessary to make sure it doesn't burn. Add ¼ cup of water, cover it for 2 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean up the wok with paper towel, add 3 tablespoons of oil. Fry the beef for 3-5 minutes. Do not overcook the beef! Drain off the oil and set aside.
Use another saucepan, heat 1 tablespoon oil, then add the beef and stir for 1 minute. Add onion and broccoli, stir and cover it for 1 minute. Add oyster sauce and sprinkle the remaining salt and pepper. Stir briefly and cover it for 2 minutes. Add cornstarch mixture and stir quickly to thicken. Turn off the heat and serve hot over steamed rice.
Broccoli Soup with Ham and Eggs
Ingredients:
4 tbsp. butter, unsalted
1 ½ lbs. fresh broccoli
1 ½ lbs. fresh broccoli
1 medium onion, chopped
½ tsp. garlic, crushed
1 carrot, chopped
¼ tsp. sea salt and freshly ground black pepper
2 cups water
Ham strips or cubes
2 eggs, lightly beaten (to avoid bubbles form)
Directions:
Melt the butter in heavy medium pot over medium-high heat. Sauté garlic, onion and ham strips then add water; cover it for 3-5 minutes. Add broccoli and simmer it for about 5 minutes until broccoli is tender. Add carrots, stir a little bit and cook it for 1 minute. Turn off the heat the minute you begin pouring in the egg (this produces silkier threads). Pour the egg in a very slow stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady) Begin stirring as soon as you start pouring in the egg. Add salt and pepper to taste. Serve immediately.
Corn Soup with Bitter Melon Leaves
Ingredients:
Fresh sweet corn on the cob (for best taste)
Fresh bitter melon leaves
2 pcs. carrots, diced
1 medium onion, chopped (preferably red)
1 tsp. garlic, crushed
¼ tsp. sea salt and freshly ground black pepper
Shrimp, peeled
Unsalted butter
Fish Escabeche
Ginataang Kalabasa
Stir-Fried Green Beans with Tuna Chunks
Lechon Paksiw with Liver Sauce
Nilagang Baka (Beef Stew)
Pancit Bihon
Sarciadong Isda
Stir-Fried Vegetables
Ingredients:
cabbage
carrots
green Beans
shrimp (peeled)
chicken (lean)
1 tbsp. butter
1 tsp. garlic
1 small onion (red)
ground pepper
½ tsp. sea salt (add more if desire)
¼ cup of water
Ingredients:
500 g of pasta (fettuccine)
1 180 g canned Hot & Spicy century tuna
1 7.6 oz can of Nestle cream
1 12 oz. can of evaporated milk
1 small onion, finely chopped (preferably red)
2 tbsp. butter
½ cup of grated Parmesan cheese
Kraft quick melt Eden cheese (alternative)
½ tsp. of ground black pepper
¼ tsp. sea salt
1 ½ tbsp. of corn starch (dilute in cold water)
For toppings:
broccoli, chopped (steamed)
2 stalks of celery, finely chopped
Directions:
In a large skillet, sauté onion in butter. Add tuna chunks and stir. Cook it for 2-3 minutes. Add evaporated milk and cream, cover it and let it boil for 3-5 minutes at a low heat. At the boiling point, add diluted cornstarch to thicken the natural sauce. When adding the cornstarch, stir it constantly to avoid lumps of congeals starch and sauce. Stir it for 3-5 minutes. The sauce will return to its original transparency and appearance as the starch cooks out. Add the Parmesan cheese and ground pepper and turn off the heat.
For proper way of cooking pasta please click on this link How to Cook Pasta. Serve with grated Parmesan cheese, steamed broccoli and garnish with celery on top.
Corn, Carrots & Camaron -> spanish of shrimp
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