OIL FREE CHEESELINGS

Ingredients:

1 cup of - All-purpose flour
Baking powder - 1 tea spoon
Chilli powder - one forth of a tea spoon
Butter – one tea spoon
Grated Cheese – 2-3 small cubes
Salt to taste

Method:

1. Mix all-purpose flour, baking powder, salt, chilli powder, butter, grated cheese and few drops of water in the flour mixture and make stiff dough.

2. Just knead the dough for a while. Sprinkle some flour on the table and with help of a rolling pin, roll the dough into a thin sheet and cut them into desired shapes.

3. Preheat the Philips airfryer at 180 degree for 3 mins and drop in the Cheese lings and air fry them for five minutes. After 2 minutes, pull out the basket; toss them and air-fry again for about 2-3 minutes.

4. Remove and serve hot with sauce.

Unconventional Weight Loss Convention 2015

Being a blogger with any amount of traffic ends up getting you a lot of offers to promote stuff. And most of it is just that- stuff. I am very selective when it comes to what I promote. For instance, I really do use my Vitamix almost everyday, embarrassingly enough I shop on amazon almost everyday, and I use Tropical Traditions coconut oil more than any other brand. I often turn down opportunities to be affiliated with companies because they are something I would not use or I don't think you, my audience, would benefit from them.

However, as the new year approaches I am well aware that 98% of you are going to make a resolution to lose weight and/or be healthier.

I want to make sure that you're idea of losing weight and eating healthier does not include what main stream media will have you believing to do- diets that are not going to be maintained long term, nor do they involve paleo (whole, real food) principles.

So, for those of you looking for some advice, please consider the Unconventional Weight Loss Convention. It's a week long online course that will bring advice from 28 different holistic professionals.

Registration is completely free and you will also get a free ebook "Why We Crave What We Crave."

You will have to pay to listen to the courses, as you would with any professional dietary advisement, so to check out the prices click here.

Click on the banner at the top of this post to be taken to the website to register and learn more.

Paleng Xaak aru bilahir logot Kawoi maasor Jool (Climbing perch/Anabas testudineus cooked with spinach & tomato)

পালেং শাক  আরু  বিলাহীর লগত  মাছ 

Ingredients:

• Fried Kawoi fish- 4-5 pieces 
• Spinach leaves(Paleng Xaak) 1/2 (chopped)
• Onion- 1 small sliced lengthwise
• Ginger garlic paste 1tsp
• 1 tomato- cut into small pieces
• 1 boiled potato (optional) -mashed 
• Green chilly 1-2
• Cumin Powder- 1tsp
• Turmeric powder-1/2 tsp
• Salt- (According to taste)
• Mustard oil- 2 tbsp

Method:

• In a hot deep pan put mustard oil
• Now add sliced onion, ginger garlic paste, green chilly and fry for some time.
• Add turmeric powder, cumin powder and fry well.
• Now add the tomato pieces and mashed potato...fry for two minutes
• Add chopped Spinach leaves, salt and cook for another 5 minutes. 
• Now add two cups of water and let the gravy boil.
• Cover with a lid and let it boil for another 5 minutes
• Put the pieces of fried fishes into the gravy, cover the lid and put it on medium flame for about 10 minutes 
• Serve with rice....

Chocolate Pomegranate Smoothie (paleo, vegan)

Rich, thick, and delicious. Makes a decadent snack or post dinner dessert.

2 frozen bananas
2 Tbsp cacao powder
2 cup pomegranate seeds

Place in Vitamix on high for about 90 seconds, or until smooth.
Use tamper to press into blades, if necessary.
Drink cold.

Note: cacao is not SCD legal, sorry.

Top 10 Paleo Gift Ideas

Because we all can use some suggestions on buying for the caveman in your life...

1. Le Cruset Dutch Oven

Because anything Le Cruset is amazing and dutch ovens are perfect for making carnitas.

2. Veggie Spiralizer

If they don't already have one, they are envying all the bloggers online that post recipes using one. They're fun. And they make vegetables into pasta. 'Nuff said.

3. Vitamix

Shameless self promotion, I know, but seriously- every foodie wants one. With my affiliate code 06-006499 you can get free shipping, access (online only) to refurbished machines at the lowest prices possible (see details here), and a bonus gift of 3 spatulas ONLY available from purchases through an affiliate like me!*

*(spatulas will be shipped separately and will not show up in your shopping cart- but you will get them!)

4. Lunch Crock Pot

Cavemen no like microwaves. Caveman want food to stay hot all day. Caveman like this.

5. Better Than a Frisbee

It flies really, really far. And cave people like to be active. Throw it really far and teach your dog or husband to retrieve it.

6. Hard Cider Kit

Because they don't drink beer.

7. Kitchen Aid Mixer

Classic.

8. Light Saber Chopsticks

Things that glow make everything more fun.

9. Himalayan Salt Lamp: Air Purifier

To learn more read this. All the cool cave people want one, trust me.

10. Berkey Super Awesome Water Filter

Seriously, they will use it everyday... forever. And love it.

Coconut Chicken Curry Recipe

INGREDIENTS:

• 600 g (21 oz) boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 1 tbsp grated ginger
• 1 red chili, finely diced
• 1 1/2 tbsp curry powder
• 1/2 tsp turmeric
• 1 cup salt reduced chicken stock
• 1 x 400 mL (13.5 oz) can light coconut milk
• 1/4 cup chopped coriander (cilantro)

INSTRUCTIONS:

1. Cut the chicken into bite sized chunks. Toss through the oil, salt, and pepper. Cook over a high heat for a couple of minutes on each side, until browned and cooked through. Remove from the pan and set aside.
2. Return the pan to the heat, add a dash of oil, and cook the onion and garlic for about 2 minutes before adding the garlic and chili. Cook for a further 1 minute.
3. Add the curry powder and turmeric to the pan. Add chicken stock and bring to a gentle boil. Reduce the heat and simmer for about 10 minutes.
4. Add the coconut milk and cook for another couple of minutes. Turn off the heat and allow to sit for a few minutes to allow the sauce to thicken slightly.
5. Serve with rice and garnished with the coriander.

Source: PicNic

Herb Roasted Chicken Recipe

INGREDIENTS:

• whole chicken (3 - 4 pounds)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup fresh parsley
• 5 garlic cloves
• onion, halved
• lemon, halved
• salt and tepper for seasoning
• twine thread

INSTRUCTIONS:

1. Roughly chop the fresh parsley leaves and garlic cloves. Set aside
2. Pre-heat oven to 350 F.
3. Take a bowl or plate. Combine butter, parsley and garlic.
4. Stuff butter mixture in-between the flesh and skin of chicken. Turn to other side of chicken and stuff again.
5. Gently press with fingers on chicken skin to spread the butter mixture evenly.
6. Place onion, lemon halves inside the chicken.
7. Season the chicken with salt and pepper.
8. Tie the chicken legs using twine thread.
9. Place the chicken on baking tray, lined with aluminium foil.
10. Bake it for 60 to 90 minutes.

Source: Bhawish's Kitchen

Pasta With Shrimp Recipe

INGREDIENTS:

• Pasta - 1/2 pound, (about 2 1/2 Cups)
• Reserved pasta water - 1/3 Cup
• Belize Shrimp or medium sized shrimps - 14-15, cleaned and deveined 
• Garlic - 1 tbsp, minced 
• Cilantro - 2 tbsp, finely chopped tightly packed
• Lemon juice - a quick squeeze or two
• Chili Flakes - 1/2 tsp (or more)
• Oil - 1/2 tbsp
• Pepper - 1/4, freshly cracked
• Salt to taste + a generous amount for the pasta water

INSTRUCTIONS:

1. Cook the pasta as per package instruction. Do not forget to season the pasta water with salt. Drain (reserve 1/3 Cup pasta water) and keep aside.
2. While the pasta cooks, heat oil in a pan and fry the garlic in it till fragrant. Add the shrimps and cook till they turn pink on both the sides.
3. It is very easy to overcook shrimp, so do not keep the pan unattended or cook the shrimps for too long. Once the shrimps turn pink, season with salt and pepper.
4. Add the reserved pasta water and and the cilantro immediately. Let it stay on heat for half a minute more and then pour it over the cooked pasta.
5. Sprinkle the chili flakes and give it a good toss.

Source: Back to Basics

Black Friday 2014 Vitamix Deal!

Perhaps you've noticed the new commercials on TV that feature easy and quick preparation of holiday meals with Vitamix. Then, perhaps, you went to Vitamix.com and saw the price of the new machines and mumbled to yourself "in my dreams..." and then went to Google better deals on Vitamix. Perhaps, that's how you ended up here.

In any case, you have come to the right spot. As a Vitamix affiliate I have the honor to tell you first that there is a Black Friday special running for the entire week. From November 24, 2014 to December 1, 2014 the price for a certified reconditioned standard will be $285 (black, white & red only).

A new Vitamix 5200 is $449.00. This is a $164 savings!

Includes:

5200 Model Base Machine

Soft Grip Container (Brand New)

Getting Started Cookbook

Tamper

5 Year Warranty

30 Day Money-Back Guarantee

Free Shipping Both Ways 

Use code 06-006499

Click here to buy and have free shipping code automatically applied.

Vitamix machines are engineered to last lifetimes. Buy one and pass them down to your children and maybe even grandchildren. The company is over 90 years old and 4th generation family owned. Health (not profit) is the bottom line for Vitamix, and they obviously know how to make the ultimate blender. Blend smoothies, soups, juices, and sauces; chop, crush, and puree anything you can imagine for years and years to come.

For more information on my story with Vitamix and why purchasing one is a worthwhile investment please see my link here. I (and the company) honestly do not want you to buy a Vitamix and not use it. Use it. Everyday. You will find ways. You will love it. Email me with questions, comments, or concerns.

Humba Recipe

INGREDIENTS:

• 2 lbs (1 kg) pork collar, cut into serving pieces
• 4 cups (1 liter) water
• two 2-in (5-cm) blocks tahure (about 1 oz/30 g), mashed
• 1/3 cup (2 oz/60 g) toasted unsalted peanuts, coarsely chopped (optional)
• salt to taste
• marinade
• 1 cup (250 ml) Filipino vinegar (suka) or apple cider vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, peeled and crushed
• 1/2 teaspoon dried oregano
• 1/3 cup (60 g) brown sugar
• 1 tablespoon peppercorns, cracked
• 1 bay leaf

INSTRUCTIONS:

1. Mix the Marinade ingredients together in a heavy saucepan, add the pork and marinate for at least 2 hours or overnight.
2. Add the water and bring to a boil. Reduce the heat and simmer until the pork is tender, about 45 minutes to an hour.
3. Add the tahure and peanuts, if using, stir and cook until the sauce thickens, about 5 minutes. Season with salt and serve hot.

Source: Kusina 101

Paksiw Na Isda Recipe

INGREDIENTS:

• 3 cloves garlic, peeled and crushed
• 2 in (5 cm) fresh ginger, sliced
• 1/2 teaspoon black peppercorns, cracked
• 11/3 cups (325 ml) water
• 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
• 1 teaspoon fish sauce (patis) or
• 1/2 teaspoon salt
• 2 finger-length green chilies (siling mahaba)
• 1 whole fish, cleaned and scaled, or
• 4 fish fillets (about 1 lb/500 g total) (sea bass, red snapper or mullet)
• 1 tablespoon oil
• 2 spring onions, thinly sliced, to garnish

INSTRUCTIONS:

1. Bring the garlic, ginger, peppercorns, water and vinegar to a boil in a clay, enamel or non-reactive pot. Add the fish sauce and chilies, and simmer for 3 minutes.
2. Add the fish and oil and simmer, covered, until the fish is cooked, about 10 minutes. Garnish with freshly sliced spring onions and serve immediately.

Source: Kusina 101

Lapu Lapu Sa Tausi Recipe

INGREDIENTS:

• 1 grouper or red snapper (about 1 lb/500 g), cleaned, scaled and left whole
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) oil
• 4 tablespoons cornstarch dissolved in 6 tablespoons water
• 1 teaspoon sesame oil
• spring onion, thinly sliced, to garnish

Black Bean Sauce:

• 1 small cake pressed tofu (about 5 oz/150 g), drained and diced
• 6 cloves garlic, minced
• 1 in (21/2 cm) ginger, minced
• 2–3 tablespoons salted whole black beans, lightly mashed
• 11/2 cups (375 ml) water
• 3 shallots, diced
• 3 small tomatoes, cut into wedges
• 1 tablespoon cornstarch dissolved in 4 tablespoons water

INSTRUCTIONS:

1. Season the fish with the salt and pepper. Heat the oil in a skillet large enough to hold the fish. Dip the seasoned fish in the cornstarch-water mixture and fry in the hot oil until crisp and golden brown, about 5 minutes on each side. Drain on paper towels and set aside.
2. Reserve 3 tablespoons of the oil in the skillet and drain away the rest. Make the Black Bean Sauce by frying the tofu lightly in the skillet for 3 minutes until golden brown. Add the minced garlic and ginger, and stir-fry lightly for a minute. Then add the black beans and water, and stir to mix well.
3. Add the shallots and tomatoes. Bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the cornstarch mixture and stir for 1 to 2 minutes until it thickens. Remove from the heat.
4. Transfer the fish to a serving platter and ladle the sauce over it. Just before serving, drizzle the sesame oil over the fish and garnish with freshly sliced spring onion. Best served hot.

Source: Kusina 101

Grilled Garlic Butter Steak Recipe

INGREDIENTS:

• 4 filet mignon steaks (or any steak of your choice really)
• ½ cup butter
• 2 teaspoons garlic powder
• 4 garlic cloves, minced (you can use store bought that was already minced)
• salt and pepper (to taste)

INSTRUCTIONS:

1. Take your steaks out of the fridge and place on a plate. Sprinkle them with salt & pepper and let sit for about 30 minutes on the counter so that they can come up to room temperature
2. Spray your grill grates with cooking spray (***make sure the grill is still off while you do this!)
3. Preheat the grill to medium heat
4. Put your steaks on the grill and let cook for about 5-10 minutes per side or until steaks reach your desired doneness.
5. While your steaks are cooking place your butter, garlic powder & minced garlic in a small sauce pan over med-low heat and whisk together. Allow to melt but make sure not to overcook the mixture.
6. When your steaks are done put them on a warm plate (placing it under the broiler for 2 mintues does the trick) and spoon your garlic butter mixture over the top of the steaks and allow them to "rest" for 3 minutes before serving.
7. Enjoy!

Source: The Best Blog Recipes

Baked Tilapia Parmesan Recipe

INGREDIENTS:

• ½ cup Parmesan cheese
• ¼ cup butter, softened
• 4 tablespoons mayonnaise
• 2 tablespoons lemon juice
• ¼ teaspoon dried parsley
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic salt
• ⅛ teaspoon onion powder
• ⅛ teaspoon celery salt
• 2 pounds tilapia fillets

INSTRUCTIONS:

1. Mix together your Parmesan cheese, butter, mayonnaise, lemon juice, dried parsley, ground black pepper, garlic salt, onion powder & celery salt.
2. Line a baking sheet with foil.
3. Place Tilapia filets on your baking sheet and top with Parmesan mixture.
4. Bake at 350 for 15-20 minutes, or until it’s a light golden brown and the fish flakes with a fork.

Source: The Best Blog Recipes

Slow Cooker Chicken Teriyaki Recipe

INGREDIENTS:

• 4 chicken breasts
• ¾ cup honey
• ½ cup low sodium soy sauce
• 2 garlic cloves, minced
• 1 small yellow onion, chopped
• ¼ cup red wine vinegar
• ½ tablespoon ground ginger
• 6 turns on a fresh pepper grinder or about ⅛ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 3 tablespoons water
• toasted sesame seeds

INSTRUCTIONS:

1. Add your honey, low sodium soy sauce, minced garlic, yellow onion, red wine vinegar, ground ginger and ground black pepper to your crock pot and whisk together.
2. Add your chicken and turn over to coat both sides of it with sauce. Spoon some of the onion mixture over the top and cover with your lid.
3. Cook on low for about 3-5 hours (ours was done in 3.5 so be sure to check it earlier rather than later).
4. When the chicken is tender and easily falls apart remove it from your slow cooker and shred it with a fork and set aside.
5. Transfer the remaining liquid in the slow cooker to a medium sauce pan and turn the burner to medium heat. Strain out the onion and garlic chunks so you're sauce will be smooth.
6. In a separate container whisk together your cornstarch and water. Once your teriyaki sauce starts to boil slowly pour your cornstarch mixture in while whisking it. Let it return to a boil and then turn it down to low and allow it to simmer for 2-4 minutes so it can thicken up.
7. Pour half your sauce over your chicken and toss. Save the remaining sauce so that you can drizzle it over the top of your chicken and rice once you have dished up.
8. Top with toasted sesame seeds and serve with white or fried rice and enjoy!

Source: The Best Blog Recipes

Garlic Sauteed Mushrooms & Onions Recipe

INGREDIENTS:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 6 cloves garlic, crushed and minced
• 1 large red onion, thinly sliced
• 3 cups wild mushrooms, cleaned stemmed and sliced
• 1/2 teaspoon dried thyme
• salt & pepper to taste

INSTRUCTIONS:

1. Heat the olive oil and butter in a large skillet set over medium-low heat until the butter has melted.
2. Add the garlic and onions to the skillet and cook, uncovered for 10-15 minutes, stirring occasionally. You want the onions to soften but not brown.
3. Add the mushrooms to the skillet, stir and continue cooking on medium-low heat until the mushrooms are soft for an additional 8-10 minutes. They will initially release their liquid then this liquid will cook off.
4. Stir in the thyme, season with salt and pepper and serve. Alternatively, you can turn off the heat, cover the skillet and allow the mixture to sit until ready to serve.

Source: Zosia Cooks

Roasted Shrimp W/ Broccoli & Mushrooms Recipe

INGREDIENTS:

• 3 tablespoons toasted sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 head broccoli, cut into florets
• 12 ounces mushrooms, stemmed and quartered
• 1 pound large shrimp, peeled and deveined
• salt & pepper
• 2 tablespoons toasted sesame seeds

INSTRUCTIONS:

1. Preheat the oven to 450 degrees. Line  a large rimmed baking sheet with aluminum foil and place in the oven to heat.
2. Whisk together half of the oil, soy sauce and vinegar in a large bowl.
3. Add the broccoli and mushrooms and toss well to coat.
4. Transfer the mixture to the pre-heated baking sheet and roast for 10 minutes.
5. Meanwhile add the remaining oil, soy sauce and vinegar to the bowl.
6. Add the shrimp, season with salt and pepper and toss well to coat.
7. Add the shrimp and the sauce to the broccoli and mushrooms and roast for an additional 10 minutes or until the shrimp are pink and cooked through and the broccoli is tender crisp.
8. Serve over rice and garnish with the toasted sesame seeds.

Source: Zosia Cooks

Chicken Cutlets W/ Mushrooms & Pearl Onions Recipe

INGREDIENTS:

• 8 chicken breast cutlets
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• 3/4 cup pearl onions, par-boiled
• 8 ounces baby portobello mushrooms, sliced
• 2/3 cup brandy
• 1 cup unsalted chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves

INSTRUCTIONS:

1. Heat a large skillet set over medium-high heat.
2. Combine the salt, pepper and flour in a shallow dish. Dredge the chicken on both sides with the flour.
3. Place 1 tablespoon of the oil in the skillet and swirl to coat. Add half of the chicken and cook for two minutes per side. Remove the chicken from the pan and keep it warm.
4. Add 1 tablespoon of oil to the skillet and repeat the procedure to cook the remaining chicken.
5. Add the remaining tablespoon of oil to the skillet. Add the onions and the mushrooms and stirring occasionally, saute for 6 minutes or until they are browned on all sides.
6. Add the brandy to the pan and scraping up any browned bits, bring the mixture to a boil and cook until the liquid almost evaporates.
7. Combine the stock and cornstarch in a small bowl whisking until smooth.
8. Add the stock mixture to the pan and cook for 2 additional minutes.
9. Return the chicken to the pan and cook for 1 additional minute or until the chicken is heated through.
10. Remove the pan from the heat, stir in the butter and thyme and serve.

Source: Zosia Cooks

Orange-Glazed Chicken Recipe

INGREDIENTS:

• 1 orange
• 1" piece of ginger
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp jarred minced garlic
• 4 chicken leg quarters

INSTRUCTIONS:

1. Use a fine grater to grate the zest off the orange, avoiding the white pith. Put it in a small bowl. Cut the orange in half and squeeze the juice into the bowl.
2. Peel the piece of ginger and grate it into the bowl.
3. Add the brown sugar, soy sauce, sesame oil and garlic and stir to mix well.
4. Poke several holes in the chicken with the tip of a sharp knife being sure to pierce through the skin. Place the chicken in a large resealable bag and add the orange mixture. Move the chicken around in the bag to thoroughly coat each piece with the marinade.
5. Place in the fridge for at least 30 minutes and up to 24 hours.
6. Preheat the oven to 425º. Either place a baking rack in a large rimmed baking sheet or line it with foil.
7. Place the chicken on the baking sheet and bake for 45 minutes or until the juices run clear when poked.

Source: Get Off The Couch And Cook

Ginisang Togue With Pork Giniling Recipe

INGREDIENTS

3-4 cups mung bean sprouts, togue
1 cup gound pork
1 small bunch green beans, trimmed, sliced thinly/diagonally
2-3 cloves, garlic, peeled, chopped
1 small size onion, peeled, chopped
1/2 small size tomato, chopped
1 small size carrot, cut into 2” strips
1 small size red bell pepper, trimmed, deseeded, cut into 2” strips
1 small size gree bell pepper, trimmed, deseeded, cut into 2” strips
1/4 cup fish sauce, patis
salt 
cooking oil

DIRECTIONS

1. In a wook or frying pan sauté garlic, onion and tomato until fragrant. 
2. Add in the ground pork and stir cook for 3 to 5 minutes or until it start to render fats. 
3. Add in fish sauce and continue to stir cook for another 1 to 2 minutes. 
4. Add in about 1/2 to 1 cup of water, and simmer for 3 to 5 minutes. Now add the  green beans, carrots and bell pepper and cook for another 2 to 3 minutes or until the green beans, carrots and bell peppers are just half cooked, correct saltiness if required. 
5. Then add in the mung bean sprouts and stir cook for another 2 to 3 minutes. Serve.

Source : Overseas Pinoy Cooking

Tinolang Manok Sa Upo Recipe

INGREDIENTS

1 kilo chicken, cut into serving pieces, bone in
1 medium size upo, skinned, cut into large wedges
2 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, chopped
1 medium size onion, peeled, chopped
2-4 pcs. siling haba
1 bunch, baby spinach
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil

DIRECTIONS

1. In a large sauce pan sauté garlic, onion and ginger until fragrant, add in the chicken and stir cook for 2 to 3 minutes. 
2. Add the fish sauce and stir cook for another 1 to 2 minutes. 
3. Pour in 4 to 6 cups of water, add in the peppercorns bring to boil and simmer for 8 to 10 minutes. Then add in the sugar, siling haba and upo, simmer for another 5 to 8 minutes or until upo are just cooked. 
4. Correct saltiness if required, add in the baby spinach and cook for another minute. 
5. Serve hot with a lot of rice

Source : Overseas Pinoy Cooking

Tofu And Mushrooms With Pickled Chilies And Onions Recipe

INGREDIENTS

1 tbsp. of cooking oil
3 cloves of garlic, minced
1 tsp. of grated ginger
2 to 3 tbsps. of soy sauce
1 tbsp. of chili sauce
⅓ c. of pickled chilies
1 to 1 and ½ c. of pickling solution
2 tsps. of tapioca (or corn or potato) starch dispersed in 2 tsps. of water
about 150 g. of firm tofu, cut into 2-inch cubes, then fried until golden
10 straw mushrooms, halved
a heap of pickled red onions
toasted sesame seeds and snipped scallions, to garnish

DIRECTIONS

1. Heat the cooking oil. Saute the garlic and ginger just until fragrant.
2. Pour in the soy sauce and chili sauce.
3. Add the pickled chilies and pickling solution. Bring to a simmer.
4. Stir in the starch solution.
5. Cook, stirring, until the sauce is thick and clear.
6. Add the cooked tofu and mushrooms. Cover and simmer for about ten minutes. Taste the sauce and adjust the seasonings.
7. Transfer the cooked dish to a serving bowl. Pile the pickled red onions on top. Sprinkle with sesame seeds and scallions. Serve hot with rice.

Source : Casa Veneracion

Curried Chicken Salad With Cashew Nuts Recipe

INGREDIENTS

1 chicken breast, cooked (grilled, roasted or steamed) and cooled
1 celery stalk, cut diagonally into half-inch slices
1 red onion, roughly chopped
2 tbsps. of pickled chilis
¼ c. of raisins
2 tbsps. of mango puree
2 tbsps. of chopped cashew nuts
¼ c. of mayonnaise (you may need more)
1 tbsp. of curry powder
salt and pepper, to taste
1 tbsp. of finely sliced scallions, plus more to garnish
whole cashew nuts, to garnish

DIRECTIONS

1. Separate the chicken meat from the bone. Discard the bone. Cut the meat into one-inch cubes.
2. Place the chicken in a mixing bowl.
3. Add the rest of the ingredients except the whole cashew nuts.
4. Toss until blended.
5. Chill for a couple of hours.
6. Sprinkle the whole cashew nuts and more scallions before serving.

Source : Casa Veneracion

Crispy Pata Recipe (Deep-Fried Pork Leg Recipe)

INGREDIENTS

1 pork pata (pork leg), wash well
1 cup soda pop (Sprite or 7-up)
water, for boiling
coarse sea salt
1 tsp. peppercorns
5 cloves garlic, crushed
2 bay leaves
1 tbsp. soy sauce
2 tsp. baking soda
oil, for frying

DIRECTIONS

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Source : All Favorite Recipe

Maja Blanca Recipe

INGREDIENTS:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

DIRECTIONS

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy

Source ; All Filipino Recipes

Meat And Cheese Macaroni Recipe

INGREDIENTS

• 1 lb ground beef or pork
• 500 grams of macaroni noodles
• 4 wieners, chopped
• 1 small onion, minced
• 1 small red bell pepper, minced
• 3 cloves garlic, minced
• 1/2 cup tomato paste
• 2 cups tomato sauce
• 1/2 cup of beef stock or water
• 1/4 cup milk
• 3 thick slices quick melt cheese
• salt and pepper
• 1/4 cup ketchup
• 1 tbsp brown sugar
• cooking oil

DIRECTIONS

1. Add some oil to a preheated pan. Place the onion, garlic, and red bell pepper into the pan. Saute them over medium heat until they are fragrant.
2. Place the ground beef and wieners in. Fry them until the beef browns – 4 to 5 minutes.
3. Add in the tomato sauce, tomato paste, ketchup, and sugar. Season it with salt and pepper. Stir until everything is well combined. Add in the beef stock and stir once more. Place a lid over the top, reduce the heat to low, and allow it to simmer for 30 minutes.
4. About 10 minutes before the sauce is finished simmering, boil the macaroni noodles according to package instructions.
5. When the sauce has finished simmering, add in the milk and cheddar cheese. Stir until everything is well combined.
6. Add in the macaroni noodles. Stir and toss until the noodles are completely covered.
7. Place the meat and cheese macaroni on a plate, top with your favorite cheese, serve and enjoy.

Source : Cook n Share

Pad Thai Recipe

INGREDIENTS:

• 100 grams Pad Thai Noodles
• 150 grams of fried, cubed tofu
• 4 medium size shrimp, deveined
• 1 egg
• 1/2 cup roasted peanuts, crushed
• 3 cloves of garlic, chopped
• 2 tbsp of water
• 1 cup of bean sprouts
• 1/2 cup of garlic chives

For the Sauce:

• 1 tbsp tamarind paste – dissolved in 1/2 cup of water
• 2 tbsp fish sauce
• 2 tbsp chili sauce
• 2 tbsp white sugar

DIRECTIONS

1. Place the noodles into a medium size container. Place enough water over them to cover the noodles, and allow them to soak for 30 minutes.
2. Drain and cut the tofu into cubes. Add some vegetable oil to preheated pan. Place the tofu in, and brown it on all sides. Set it aside.
3. In the mean time, begin making the sauce by mixing about 1 tablespoon of concentrated tamarind paste to 1/2 cup of water. Using a spoon, mash it to extract the juices, and remove the seeds.
4. Add the tamarind paste, fish sauce, chili sauce, and sugar to a saucepan. Stir until the sugar dissolves, and bring it to a boil. Set it aside.
5. Add some oil into a preheated wok. Add the shallots and the garlic. Stir and saute them over medium high heat until they are fragrant. Add in the shrimp and tofu. Stir and fry until the shrimp become pinkish.
6. Add in the Thai noodles and water. Using two wooden spoons, toss until everything is well combined.
7. Push everything to one side of the pan. Add in a little more cooking oil, and crack the egg in. Break the yolk, scramble it, and fold it into the noodles. Pour the sauce back over it. Stir it well until the sauce coats the noodles.
8. Add in the bean sprouts and garlic chives. Toss everything for another minute or two until the noodles become tangled and soft. All of the liquid should be absorbed by the noodles.
9. Place the Pad Thai on a plate, garnish with chopped peanuts over the top and lime wedges, bean sprout, and garlic chives on the side.

Source : Cook N Share