ORANGE FREEZE

ORANGE FREEZE

INGREDIENTS:

2 cups vanilla ice cream

2 cups orange juice (no pulp)

Whipped cream for topping

Directions:

Blend ice cream and orange juice together. Serve, top with whipped cream.

THIN SPAGHETTI CARBONARA

This is always a "repeat" in our household. Really yummy and easy to make!

SPAGHETTI CARBONARA

INGREDIENTS:

3 eggs (large or extra large)

1 cup parmesan cheese (shredded)

1 clove garlic (grated)

3 oz diced pancetta (Italian bacon)

1 lb thin spaghetti

salt

Directions:

In a large serving dish mix eggs and parmesan together, set aside.

Sauté pancetta in a pan, add garlic. Once cooked set aside (do not over crisp the bacon).

Cook thin spaghetti according to package directions (al dente). Strain, add noodle immediately to the egg mix, and stir. The eggs will cook from the heat of the noodles. Add pancetta and salt to taste and stir again. Serve immediately.

RIB-EYE STEAK AND GREEN BEANS STIR FRY

I adapted this recipe from America's Test Kitchen. This dish is very similar to Prik Khing(Thai). Sometimes I order Prik khing when we go to a Thai Restaurant.

http://www.americastestkitchen.com/

RIB-EYE STEAK AND GREEN BEANS STIR FRY

INGREDIENTS:

0.75 lb Rib-eye steak

3 tablespoons extra virgin olive oil

1 lb green beans (trimmed and cut into halves)

¼ cup oyster sauce

1/3 cup chicken broth

2 tablespoons soy sauce 

2 teaspoons rice vinegar

1 teaspoons red pepper flakes

½ bundle green onion strings (chopped)

2 cloves garlic (minced)

1 tablespoon grated ginger

water

Directions:

In a small bowl mix oyster sauce, broth, soy sauce, vinegar and red pepper flakes together. Set aside.

Boil water in a medium size soup pot, once boiling add green beans and boil for 4 to 5 minutes. Strain immediately and rinse with cold water. Set aside.

Using a medium sized sauté pan, heat 2 tablespoons of olive oil. Pan sear rib-eye 2 to 3 minutes per side. Slice into bite size pieces.

Using a large sauté pan, heat 1 tablespoon olive oil. Sauté garlic, ginger and green onion strings. Once fragrant add rib eye, green beans and sauce mix. Bring to boil 1 to 2 minutes.

GINISANG AMPALAYA (SAUTEED BITTER MELON)

My grandma taught me how to cook this. I miss her a lot.

GINISANG AMPALAYA (SAUTEED BITTER MELON)

INGREDIENTS:

1 bitter melon

1 cup water (and additional water for soaking the bitter melon)

2 tablespoon fish sauce (divided)

2 eggs

15 pieces medium sized shrimp (peeled and deveined)

1 clove garlic (chopped)

¼ cup white onion (chopped)

1 roma tomato (diced)

coarse salt

2 tablespoon canola oil

Directions:

Cut the bitter melon in half, deseed and then slice. In a large mixing bowl, add the bitter melon and sprinkle some coarse salt and then toss. Add water and soak for a few minutes.

Using a large sauté pan heat oil over medium to high heat. Sauté shrimp, once cooked add garlic and onion. Once onions are opaque, add tomato and 1 tablespoon of fish sauce, stir for 1 minute. Switch to medium heat.

Drain the bitter melon and rinse. Add the bitter melon, 1 cup of water, 1 tablespoon fish sauce to the shrimp mix. Cover and let it boil for 3 to 5 minutes. Do not stir. Add eggs, cover again for 1 more minute. Do not stir. Transfer to a serving dish and serve.

TONKATSU (JAPANESE BREADED PORK)

TONKATSU

INGREDIENTS:

1 lb pork cutlets

1 cup all purpose flour

3 to 4 eggs (beaten)

4 to 6 oz Japanese bread crumbs (Panko)

salt and pepper

1 cup canola oil

katsu sauce

Directions:

Pat pork dry. Season with salt and pepper, set aside. Line up 3 separate shallow dishes, put flour on the first, eggs on the second, panko on the third. Cover each pork with flour, and then dip in eggs, and then coat with panko. Using a medium sized nonstick frying pan, heat half of the oil over medium heat. Fry pork 3 minutes per side. Add more oil after each batch.  Serve with katsu sauce.

KALDERETA

This is my mommy's recipe. Love it :)

KALDERETA

INGREDIENTS:

2 lbs Beef Brisket

2 tablespoon canola oil

½ cup chopped white onion

2 cloves garlic (chopped)

1 yellow bell pepper (chopped)

1 green bell pepper (chopped)

16 oz tomato sauce

½ teaspoon soy sauce 

1 cup water

2.25 oz liver wurst spread

5 oz mild cheddar cheese (shredded)

3 yellow potatoes (chopped and peeled)

8 oz baby carrots

1 sliced jalapeno (optional)

Directions:

Wrap the beef brisket in foil and cook in the oven 325 degrees for 2 to 3 hours, once done slice in big cubes.

Boil potatoes and carrots in water, once cooked drain and set aside.

Using a large sauté pan, heat oil over medium to high heat. Sauté onions, garlic and bell pepper. Once onion turns opaque add the cubed brisket, tomato sauce, soy sauce and water. Bring to boil, add liver wurst and stir. Add cheese, stir until cheese melts. Add potatoes and carrots. Stir everything together until potatoes and carrots are well coated with sauce. Serve with steamed rice.

*add the jalapeno slices when you add the tomato sauce…

ROAST CHICKEN

Please make sure you have good exhaust fan and windows open. You are cooking with high temperature and it can get smoky. I had my fire extinguisher handy because it was my first time cooking with this high temperature. My fire alarm went off when I was cooking this and it scared me. If you are uncomfortable please don't try cooking it. I adapted this recipe from the Le Pichet blog.

I'm so sorry I didn't have butcher's twine so I didn't get to truss the chicken.

http://www.lepichetseattle.com/pages/home.php

ROAST CHICKEN

INGREDIENTS:

1 roasting chicken 3.5 lbs to 5 lbs

4 to 5 tablespoon melted butter

1 tablespoon coarse salt

fresh ground black pepper

Directions:

Preheat oven 500ºF. Clean chicken, truss with butcher's twine. Pour melted butter all over chicken, sprinkle coarse salt and a little bit of fresh ground black pepper. Roast chicken for about 50 to 55 minutes. Basting every 15 minutes.

FLOUNDER WITH WALNUT BUTTER SERVED WITH POLENTA AND PEA PUREE

Recipe for pea puree and walnut butter are adapted from America's Test Kitchen. The pea puree is to die for. You can use any white fish that you prefer.

http://www.americastestkitchen.com/

FLOUNDER FILLET

INGREDIENTS: 

Flounder fillet (6 pieces)

½ cup canola oil

salt and pepper

Directions:

Pat fish dry, season with salt and pepper. Heat oil over medium to high heat. Pan sear fish, 30 seconds to 1 minute per side. Transfer to a plate lined with paper towel.

WALNUT BUTTER 

INGREDIENTS:

4 tablespoons butter

½ cup walnuts (chopped)

1 tablespoon parsley flakes

1 teaspoon ground thyme

Directions:

Using a small sauté pan, melt butter over medium heat. Once butter is melted switch heat to low to medium heat, add walnuts, parsley flakes and ground thyme. Cook until butter is dark golden brown.

PEA PUREE

INGREDIENTS:

2 tablespoons butter

1 shallot (minced)

2 cups frozen peas

½ cup chicken broth

salt and pepper

Directions:

Using a large saucepan, melt butter over medium heat. Add shallots until soft and then add peas and broth. Cover and simmer for 5 minutes. Transfer mixture to a blender; add salt and pepper to taste. Mixture will be hot. Remove the blender lid cap (clear middle part of the lid) use a clean kitchen towel to cover just ¾ of the whole.  Blend until mixture is smooth.

POLENTA

INGREDIENTS:

Precooked polenta (sliced)

Canola oil

Directions:

Heat oil. Pan sear polenta, crisp each side.

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

INGREDIENTS:

1 ½ lbs chicken thigh or breast (boneless, skinless) (cut into bite size pieces)

½ cup white onion (chopped)

6 cups chicken broth

½ cup  salsa (medium) 

½ cup cilantro (finely chopped)

tortilla chips

Monterey jack cheese

Sliced avocados

2 tablespoon canola oil

salt and pepper

DIRECTIONS:

Using a soup pot, heat oil and add chicken, sprinkle a little bit of salt and pepper while chicken is still raw. Once chicken is cooked all the way through add onions, stir until onions are opaque. Add chicken broth and salsa. Bring to boil, once boiling add cilantro, simmer for 5 minutes. Serve. Top with cheese, tortilla chips and avocados.

CHOCOLATE CHIP COOKIE

My cousin in-law wrote this recipe down for me. Yummy!

If you want flat shaped cookie, use baking powder instead of baking soda.

CHOCOLATE CHIP COOKIE

INGREDIENTS:

2 ¼ cup all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter (melted)

¾ cup granulated sugar

¾ cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 cup milk chocolate morsels

Directions:

Preheat oven 375º. Mix all ingredients together, bake for 10 minutes.

PANCIT (GUISADO)

PANCIT (GUISADO)

INGREDIENTS:

2 pieces chicken breast (boneless, skinless)

8 oz rice sticks

2 tablespoon canola oil

½ cup white onion (chopped)

2 cloves garlic (chopped)

¼ small cabbage (shredded)

4 oz matchsticks carrots

1 cup celery (chopped)

2 cups chicken broth

1/3 cup soy sauce 

Directions:

Boil chicken breast in water, once cooked shred chicken, set aside.

Just right before cooking the vegetables, soak rice sticks in warm water.

Using a large sauté pan, heat oil over medium to high heat. Sauté garlic and onion, once onion is opaque add chicken, stir for 30 seconds to1 minute. Add celery, carrots and cabbage and stir for 1 minute. Add chicken broth and soy sauce, bring to boil and then switch to medium heat. Drain rice sticks and then add to the pan. Stir every few minutes. Pancit is done when the noodle absorbed all the broth. Do not over dry.

LUMPIA DIPPING SAUCE

INGREDIENTS:

soy sauce
spicy vinegar
chopped white onion
ground black pepper

Directions:

mix a little bit of soy sauce and vinegar, add onion and ground black pepper.

LUMPIA (SHANGHAI) (FILIPINO EGGROLL)

I learned this recipe from my aunt. Please look at the photos so you have an idea how to roll lumpia. Please keep in mind that making Lumpia is time consuming. I usually make it couple of days ahead and freeze them. You can thaw them just enough that you'll be able to cut them in half before deep frying. you can tell that Lumpia's are done when they float and golden brown.

LUMPIA

INGREDIENTS:

2 lbs ground pork

½ small cabbage (shredded)

4 oz matchsticks carrots

4 stalks celery hearts (chopped)

¼ cup chopped green onion strings

1 cup chopped white onion

½ cup soy sauce 

½ to 1 teaspoon ground black pepper

2 eggs

50 sheets lumpia wrapper

Canola oil for deep frying

All purpose flour and water (for making paste)

DIRECTIONS:

Mix a little bit of all purpose flour and water in a small bowl, microwave for 15 to 30 seconds or until pasty in texture. Set aside. You will use this as your paste for the wrapper.

Mix the first 10 ingredients together.  Scoop a tablespoon of the pork mixture in each wrapper and then roll. Cut into half before deep-frying.

This is the brand that i like to use, one package comes with 30 sheets

my son volunteered to help me seperate each sheet

notice that the pork mixture is not exactly in the middle

spread the pork mixture, almost looks like a breakfast sausage, make sure you have 2 fingers space on each side of the mixture

add paste just at the tip of the wrapper

cut in half before deep frying

once cooked transfer to a bowl lined with paper towel, then transfer to a serving dish

BEEF BRISKET MECHADO

This recipe is inspired from http://www.filipinofoodrecipes.net/mechado.htm

BEEF BRISKET MECHADO

INGREDIENTS:

2 lbs Beef Brisket

1 cup chopped white onion

1 yellow bell pepper (chopped)

3 yellow potatoes (chopped and peeled)

8 oz baby carrots

2 cups beef broth

15 oz tomato sauce

2 or 3 pieces bay leaves

¼ cup soy sauce

Directions:

Wrap the beef brisket in foil and cook in the oven 325 degrees for 2 to 3 hours, once done slice in big cubes.

Boil potatoes and carrots in water, once cooked drain and set aside.

Using a large sauté pan, sauté onions and bell pepper. Once onion turns opaque add the cubed brisket, beef broth, tomato sauce, soy sauce and bay leaves. Bring to boil, once sauce thickens a little bit add potatoes and carrots. Stir everything together until potatoes and carrots are well coated with sauce. Serve with steamed rice.