PINOY ENSALADA

Ingredients:
Salted Eggs (Cubes)
White Onion (Cubes)
Fresh Tomatoes (Cubes)
Shrimp Paste or Bagoong
Patis to Taste (Don't add this anymore if salted eggs are too salty)
Calamansi
Garlic Chili Sauce
Pepper

1. Mix all ingredients together.
2. Serve!

Make sure your consume what you have prepared, this can't be stored in the fridge.

NOTE:
SORRY I DON'T REALLY MEASURE MY INGREDIENTS, I HOPE THIS HELPS! ENJOY!

MASHED POTATO

Introduction:

Who wouldn't love this dish? From babies to grannies... Nobody would ever refuse Mashed Potatoes! With the right amount of ingredients, you wouldn't go wrong...! Mash! Mash! Mash!

I have this very reliable Kitchen Machine that helps me Mash my Potatoes finely! I don't need to exert my precious effort just to produce the Resto-Like texture! 

Ingredients:

1kg Potatoes

Salt

Pepper

Butter

(Heavy Cream, Optional, naaah, no need)

1. Remove potato skin, slice your potatoes, bring to boil, until well cooked.

2. Drain water and start mashing!

3. While the potato is still hot, add in cubed butter about half of 1 Big Bar into the potatoes, the butter will just melt while you mix all the ingredients together. Add in salt and pepper to taste. Some add lots of pepper to kick the taste! Some add more butter so it will not turn out dry.

4. Arrange and serve with Hot Gravy on the side!

NOTE:

I DON'T REALLY MEASURE MY INGREDIENTS, BUT I STILL HOPE THAT THIS ONE HELPS!

ENJOY!

SPANISH CROSTINI-Canapé

Introduction:

Crostini (Crunchy crusted bread base) can be home made or can be bought from a grocery store or a nearby Bake Shop. Sometimes, it would be great if you make crostinis out of your aged-but no so aged bread from your pantry to prevent these from building up molds. You can simply use any kinds of breads like "Pandesal", "Monay" or "Sliced Breads"..... "French bread" for me is much better, as it can make bigger sizes of crostini for your "Bruschetta!"

Ingredients:
Bread (Sliced about 1/2 inch)
Squares or Rounds, doesn't matter!

1. Preheat oven toaster in low heat for about 8-10mins.
2. Arrange your bread and make sure that you place it in "Middle Rack" to prevent it from burning. 
3. Toast it for about 20 mins. or more or until you feel that the bread is a little bit hard (not literally) and crunchy. Set aside.

For the Crostini Topping
Spanish Sardines
Mayonnaise
Lettuce
Sliced Tomatoes
Sugar
Pepper
Cheese, Any (sliced or grated), I find Queso de Bola better for this.

1. Simple mix the Spanish Sardines and the mayonnaise, little of the sugar and dash of pepper. 
2. Mince everything using your fork.
3. Arrange your crostini into your baking dish, layered by lettuce, sardines mix, tomato and cheese. 
4. Bake or toast for 2-3mins.

My kids likes it toasted better! They wanted those fresh veggies to be well done!

THIS RECIPE IS JUST ONE OF THE MANY TOPPINGS THAT YOU CAN CREATE WITH YOUR CROSTINIS! YOU CAN EXPLORE MORE IN YOUR OWN KITCHEN! TRY IT!

NOTE:
SORRY I DON'T REALLY MEASURE MY INGREDIENTS! I JUST HOPE THIS STILL HELPS!
ENJOY!

Torikatsu with Lettuce Salad

BRIEFING:

Panko-Bread Crumbs
-if you know how to make fresh panko, it will be best to join our recipe. If not, you can buy those packed ones from the grocery stores.

Nori Wrapper or Sea Weeds
-You can buy Nori wrapper from Unimart Or Japanese Stores.
-Sea Weeds can be found in Supermarkets. (Thailand Sea Weeds or Japanese or China ones are ok)

There's a lot of Steps to consider here, but if you enjoy cooking without thinking so much for your effort, then this dish will just be easy for you!

Ingredients for Katsu Sauce:
Minced Ginger
Brown Sugar
Mirin
Kikkoman
Water
Cornstarch, Diluted in Water
Garlic Powder
Worcestershire Steak Sauce
Black Sesame Seeds/White Sesame Seeds (Roasted)
Kewpie (for garnishing)
Nori Wrapper or Sea Weeds (for Garnishing)

1. Boil water, add kikkoman, brown sugar, dash with Garlic Powder,  drops of steak sauce (depends how much sauce you're doing), mirin, minced ginger (finely).
2. Add diluted cornstarch to make it thick. Set aside. 
(this sauce should be sweet, a little sour like taste)
3. After cooling the sauce, transfer into tubes, so you can use this to drizzle our dish!

Ingredients for the Tori Fry (Chicken)
Chicken Breast (fats removed) Whole or halved
Fresh Panko or Instant Bread Crumbs
All Purpose Flour
Eggs
Salt and Pepper for the Chicken
Oil for Frying

1. Prepare a plate of flour, another deep bowl for beaten egg, finally a plate for bread crumbs.
2. Pre-heat Deep frying oil in low-medium fire.
3. Pat dry your chicken, dash with salt, garlic powder and pepper. 
4. Dredge chicken onto our flour plate (black to back)
5. Dip dredged chicken onto beaten egg.
6. final coat for chicken will be the bread crumbs, get ready to deep fry this. 
7. Make sure your oil is really heated before frying this. Otherwise, it will just turn out oily if oil is not ready. 
8. Deep fry 10 mins. for chicken.  15 mins for Pork (pork cutlets).
9. Strain excess oil. 
10. Chop in thick strips.

How to garnish?
1. Arrange chopped Chicken Fry onto our serving dish. 
2. Drizzle with Katsu sauce.
3. Drizzle with Kewpie. 
4. Topped with Sea Weeds. 
5. Sprinkle with Black sesame seeds. 

FOR THE SALAD:
Chopped Lettuce
Mango-Wasabe Dressing (Please check out my other post, i have posted this dressing recipe)
Topped with Black Sesame Seeds

TIPS!
Same method and all other ingredients for TONKATSU... you just have to replace our chicken breast with PORK CUTLETS. 

Once you eat this, make sure you combine all the ingredients stated here... Will surely tickle your taste buds! 

ENJOY!!!!

I really don't measure my ingredients, but I hope this page will still help you! 

THANK YOU!

Chili Butter-Garlic Prawns

Ingredients:
Garlic
Thai Sos Chili
Margarine
Butter
Brown Sugar
Soy Sauce
Pepper
Catsup
Cornstarch
Oil for Frying
Fresh Market Tiger Prawns

1. Clean your prawns, DO NOT REMOVE SHELL.
A. Devein prawns, cut head using a scissors (do not remove)
B. And also cut body shell, cut meat to devein around 40% way. (not half way)
2. Preheat oil, deep fry our prawns. If desired, you can dredge prawns in cornstarch before frying. Any will do. Make sure you pat dry our fried prawns to remove excess oil. 
4. On a separate pan, heat butter and margarine, add in crushed garlic, thai sos, brown sugar, Soy sauce, pepper and catsup. Turn to very low heat. 
5. Prepare cornstarch mixture, add in to sauce and wait till it thickens. 
6. Arrange prawns into serving dish, pour in Chili butter-Garlic sauce, then serve. 

Fresh Clam Pasta

Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt
Chopped Parsley
Fresh Market Clams 
Pasta (Spaghetti/ Angel Hair or simply any pasta will do)


1. Heat pan, add butter then garlic.... followed by cream, cream cheese. 
2. Add Salt to taste. 
3. Add in washed Clams (Can also add squid or shrimps), boil to very low heat, and wait until Clams had opened their shells.
4. Arrange on serving plate, garnish with chopped parsley. Then serve hot. 


TIPS!
You can make this white sauce recipe on bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make. 

I hope you will enjoy this recipe as much as I did!

Creamy Garlic Mussels

Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt

Fresh Market Mussels (Pre Boiled)


1. Heat pan, add butter then garlic.... followed by cream, cream cheese. 
2. Salt to taste. Set aside. 
3. Boil your mussels (or any seafood), drain. 
4. Arrange on serving plate, pour white sauce over it. Then serve hot. 
5. Toast your bread on the side to create sides on this dish. 


TIPS!
You can make this white sauce recipe on your pasta, bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make. 

I hope you will enjoy this recipe as much as I did!