Pusit Negra in Coco Milk

DO NOT COOK THIS FOR MORE THAN 20 MINUTES!
DO NOT REMOVE THE SQUID SKIN!
SAVE THE INK!

Ingredients:
1 Kg. Squid in rings and Save the Ink (If you want a more artistic way of presenting the squid, do it)
1 tbsp Bagoong or Shrimp Paste
1 Cup Coconut Milk (Unang Gatang Piga only)
Green Sili Espada Whole (sliced in rings if you want it spicy)
Oil
Cooking wine (optional, but I do)
1 tbsp Minced Garlic
1 Whole White Onion Cloves
1 tbsp Soy sauce (it depends how salty your Shrimp paste is)
1 tsp Vinegar
1 tsp Brown Sugar
Dash of Ground Black Pepper
1-2 tsps Diluted Cornstarch

1.  Preheat Oil, saute onions, garlic, green chilies and shrimp paste in large flame.
2. Add in Squid Rings, cooking wine, soy sauce, vinegar, brown sugar and black pepper.
3. (You can remove excess water if you want before adding coconut milk)
4. Pour in Coconut milk (1 cup for saucy squid).
5. Cornstarch to thicken the sauce.
6. Top with Fresh green chili to garnish.

ENJOY!

Beef Ball (Dimsum)

Ingredients:

3/4 to 1kg FINE 100% Lean Ground beef (sirloin)
1/4 cup chopped or minced shrimps (optional)

1/2 Cup Turnip in cubes 

1-2 tbsp Kuchay, chopped (optional)

1//2-1 tsp Minced Ginger

1/2-1 tsp Coriander, chopped 

1 tsp Sesame Oil

1 Large Egg

3-4 tbsp Cornstarch

2 tbsp Soy Sauce 

Little of Brown Sugar (to balance)

1 tsp of Seasoning (Master/Knorr)

Salt to taste

MSG? (I don't use MSG, but if you want, it's your choice)

1. If you have a food processor at home, you can grind your meat twice. or if you will buy your meat from the grocery, tell them to have it ground twice.

2. Kuchay should be chopped in tiny pieces, Should be bigger than the coriander. 

3. Coriander should be chopped finely.

4. Garlic should be minced, we don't want to catch those garlic chunks inside the meatballs. 

5. Ginger should be grated or minced finely. 

6. Turnip cubes should be about smaller than 1/4 x 1/4 inch. 

7. Mix everything well together, you should add soy sauce, salt and seasoning little by little.

8. Make a ball, about a GOLF BALL size, then steam for about 15-20 minutes or more if needed. Then serve.

I DON'T REALLY MEASURE SO MUCH OF MY INGREDIENTS, BUT I STILL HOPE THAT THIS WILL GUIDE YOU IN YOUR KITCHEN TROUBLES!

Restaurants doesn't include much Kuchay in their beef balls, but I wanted more here! Who cares! :)

ENJOY!

Chili Sauce

Briefing:

CHILIES! CHILIES! CHILIES!

Make sure you will not touch any of these, otherwise you'll have burnt hands afterwards. You can wear surgical gloves and surgical mask while preparing your CHILI SAUCE. 

SO MANY WAYS TO COOK IT! But i will share the common method and the doable one. 

MILD

CHOP IT IN RINGS

YES, manually CHOP it. 

Or if you have a food processor that has a special setting of slicing in rings, then go ahead.  

CRUNCHY HOT!

SUN DRIED, OVEN DRIED, AIR DRIED....IT'S UP TO YOU., FOR AS LONG AS THERE WILL BE NO MOLDS BUILD-UP. MAKE SURE EVERYTHING ARE DRY AND CLEAN.

CHOP IT IN RINGS. 

SUICIDAL HOT!

MINCED IT! 

USING A FOOD PROCESSOR OR BLENDER OR ANY MACHINE THAT CAN GIVE YOU THESE RESULTS? GO AHEAD!

INGREDIENTS:

1/2 cup Minced Garlic

1 Cup Chilies (Your way)

2-3 Tbsps Brown Sugar

1 tbsp tbsp Soy Sauce

3/4-1 Cup of Corn Oil

Seasoning like "MASTER" or "KNORR SEASONING"

Procedure for MILD AND SUICIDAL HOT: (sticky)

1. Preheat oil.

2. Add all ingredients together, cook in very low heat for 45 mins. 

3. Cool then serve.

Procedure for CRUNCHY HOT: (with crunch and texture)

1. Preheat oil.

2. Add Garlic and Chilies. Toast it. Medium heat. 

3. add the rest of the ingredients. 

4. Cook in med heat for 15-20 mins. 

5. Cool then serve. 

*** Careful not to over cook your garlic, otherwise it will be bitter. 

TIPS:

You can make more yields and transfer in a clean bottle for selling. You can keep these for months! Don't forget to refrigerate after opening to prolong shelf life. 

Old Fashioned PANCAKES!

Ingredients:
1.5 Cups All Purpose Flour/ Sifted
3.5 tsps Baking Powder/ Sifted
1/2 tsp Salt
1 Tbsp White Sugar
1.25 Cups of Fresh Milk/ Non-Fat Milk
1 Large Egg
3 tbsps Melted Butter

For your Toppings:
I always Mix the Heavy Cream and the Room Temp butter, whip it then refrigerate.  You can prepare this ahead of time. 

Can also drizzle and Granish your pancakes with:
Maple Syrup
Corn Syrup
Blueberry
Whipped Cream
Confectioners Sugar  (Sift on top of your pancakes)
Chocolate Syrup
Nutella
Cookie Butter
Fresh Sliced Fruits


Making Pancakes from SCRATCH!

1. In a large bowl,  sift together the flour, baking powder, salt and sugar.

2. Make a well in the center, pour the milk, melted butter and egg. Use a whisk, then mix. 

3. Use a non-stick griddle, pour about 1/4 cup of batter onto the griddle (I use pancake shaper/ egg shaper  to make even pancakes).

4. Brown on both sides, serve HOT!

Making Pancakes using ready-MIX ones (Pillsbury is the best for me)

1. Pour everything into your large bowl, instead of using water here, replace water with fresh milk. 

2. Same procedure as above Nos. 3 and 4. 

3. ENJOY!

TIPS!
To make perfect looking pancakes, do not put oil on the pan before you pour the batter for NON-STICK PANS....

You have no choice if non-stick pans is not available in your kitchen, just put a little amount of butter or oil to prevent pancakes from sticking.

If you put more oil than what is needed, it will create a not-so flawless surface.

Use a shaper to make thicker and fluffy pancakes.

THAT'S IT!!! 

Japanese Mango-Kani Salad with Wasabe Dressing

Ingredients:
Dressing:
Kewpie Japanese Mayo
Japanese Sesame Dressing (optional)
Ripe Mango
Wasabe (Powder) about 1/2 tsp or 1tsp (Depends)
Water
Sugar
Salt to taste

Lettuce
Ripe Mangos
Nori/Seaweeds
Kani/crab sticks (shredded)

I enjoy doing this because each time I make the salad, I produce different result in how you garnish and show your presentation.

MAKING THE SALAD:
1. Slice the lettuce into bite pieces and arrange into your serving dish.
2. Slice your mangoes, arrange on top of the lettuce.
3. Shred your kani (hold your kani like the way you hold the stick from the toy elesi, twist it using both hands then let it fly), do this tip and it will save time in shredding your crab sticks.
4. Top with cut nori sheets on top.

MAKING THE DRESSING:
1. Squeeze kewpie in a deep bowl, add in water.
2. Dilute Wasabe powder into the water to prevent wasabe build ups in our dressing. pour over the kewpie and water mix.
3. Use a blender or food processor, about 2-3 mangoes, make a "mango smoothie", pour over our salad dressing mix.
4. Add in Sesame Dressing, little salt and sugar to taste... (if the mangoes are sweet in season, no need to put sugar)

ENJOY!

Steamed King Fish

Briefing:
Buying Fresh King Fish from the market is not an effort, it is very easy to find fresh ones and can even see live ones in their aquariums! You can buy this ahead of time, make sure you handle your seafood correctly in order to preserve the freshness even in your Cold Storage.

Ingredients:
Live King Fish/ Fresh King Fish
Big Onion Leeks- sliced thinly/diagonal. the thinner the better, it will just curl up.
Wansuy/Corriander- chopped

Sauce:
Soy Sauce
Sugar
Wansuy/Coriander- minced
Corn Oil-Optional

1. Prepare the steam, make sure you wash your fish thoroughly with water. DO NOT PUT SALT before steaming.
2. Do not over steam. 10 minutes is ok. It depends how big your fish is, the vision here is DO NOT OVER STEAM.
3. After steaming is done, save the stock the fish has produce, pour in a pan or pot for the sauce. KING FISH? set aside pls.
4. Heat stock, add in Soy sauce (Not so much), add minced coriander and sugar to taste. Remove from heat. Pour over the fish. (You can add drops of oil into the sauce if you want to make the result shiny)
5. Garnish with Wansuy/coriander and Onion leeks on top of the Fish then serve.

Steamed Live Shrimps/SUAHE

Briefing:

When you dine at a Chinese Restaurant, families and friends will never miss ordering this dish. For seafood lovers, you always appreciate the freshness and crunch of these Shrimps! Now, you will be trying this at home without spending so much!  It seems so difficult to cook it, but you will realize that frying an egg is harder than STEAMED SUAHE.

You must buy live suahe from the market before you cook this, I don't recommend you buying shrimps ahead of time and then freeze it. You will never achieve the RESTAURANT STYLE result. Believe me.

Ingredients:

Shrimps/ Suahe

Boiling Water in a Pot

Chopped Wansuy

Little Salt to taste

Sauce:

Wansuy

Stock from the shrmip (from the steam, save for this sauce)

Soy Sauce

Sugar

1. Boil water, quickly submerge LIVE shrimps and wait till the color turns  ORANGE. As soon as it happens, remove shrimps and drain. It will be about less than 3-4 minutes from the boiling time.

2. Save the stock that the Shrimp has produced for the sauce, maybe scoop a little amount of the shrimp stock, heat it with a little soy sauce in the stock... add in chopped wansuy and sugar to taste.

3. Then serve.

ENJOY!