Recipe of the Day

[annais]

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you can use alternatives. go for san remo fettuccine. for the cream, 4 oz of philadelphia cream cheese will do. also, for health buffs, you can do away with the bacon and use tuna instead.

[Jack]

This is from Del Monte Kitchenomics.


Barbeque Rice

You'll Need
300 g. pork lomo, sliced into thin strips
3/4 cup DEL MONTE Instant Marinade Pinoy BBQ
1/2 cup cooked or frozen green peas
6 cups cooked rice
2 Tbsp. margarine
2 tsp. cornstarch

Here's How
1 MARINATE pork slices in DEL MONTE Instant Marinade for 15 minutes. Drain. Dissolve cornstarch in marinade. Set aside.

2 SAUTÉ pork in margarine for 5 minutes or until cooked. Add peas and marinade mixture. Simmer until thick.

3 ADD rice and salt to taste. Cook for 2 minutes with continuous stirring.


Serves 7 Rich in Vitamin B1

[Jack]

Here's a Visayan food from Visayas Information Center.



Banana Blossom Ginataan

Ingredients
2 banana blossoms (some used the one in the can, 10 oz drained)
1 cup pure coconut milk
2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tbsp veg oil
2 dried red chillies (optional if you want this slightly spicy)
salt and pepper to taste

Directions
If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside.

Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic.

Saute garlic until light brown.

Add onion, fry till translucent, then add tomatoes.

Cook for around 3 minutes.

Add banana blossoms and vinegar/water mixture and then bring to boil without stirring.

Simmer for around 3 minutes.

Add salt and pepper to taste and stir.

Continue to cook until banana blossom is tender.

Add pure coconut cream and remove from heat.

Let stand for a few minutes to help develop the flavours.

[SPRINGFIELD_XD_40]

Cajun Shrimp Jambalaya

Ingredients
1 lb medium Shrimp, deveined and peeled
2 lbs Sausage, cut 1/4 inch thick
3 Tbsp Salt
1 lb Chicken, boneless
1/2 tsp Cayenne Pepper
1 1/2 large Onions
3 Bay Leaves
1 Bell Pepper
6 oz Tomato Paste
4 cloves Garlic
5 cups Water
3 cups raw Rice


DIRECTIONS :

Sauté sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until rice is cooked. This simple jambalaya recipe makes enough for 6 to 8 servings.


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How about an ISTORYA COOKOUT ?

[Jack]

Here's another recipe from Kraft Foods


Chicken Mango Spinach Salad

1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
2 cups cooked chicken strips (about 10 oz.)

TOSS spinach with mango, avocado and onion in large bowl. Add dressing; mix lightly.
SPOON onto 5 plates. Top with chicken. Serve immediately.

Prep Time: 10 min
Total Time: 10 min
Makes: 5 servings, about 2 cups each

I think we can substitute letucce for the spinach.

[Galadriel]

anybody knows how to make chili sauce, like the one they serve at chowking?

[zyLe]

to eat lang... the best lasagna ive tasted is the 1 in laguna cafe

[Jack]

Mama Galadriel, wala ra ba ko'y kaon-kaon sa Chowking dah.
But i found a few Chili Sauce recipes online.

Here is one i got from http://www.recipezaar.com/113873
Basic Thai Sweet Chili Sauce

1/2 cup sugar
3/4 cup rice or white wine vinegar
1 teaspoon salt
4 small red chilies, chopped

Heat sugar and vinegar in a saucepan until sugar dissolves.
Boil the mixture until it starts to thicken.
Remove from heat and stir in salt and chili.
Allow to cool before serving.

Here is another one from http://www.thatsmyhome.com/general/chisauce.htm. Ambot asa diri ang sili. Pero basig halang jud ni. Ikaw nalang try ani. He-he-he!
Chili Sauce

1 peck tomatoes
2 C. vinegar
2 C. ground onions
2 C. ground green peppers
2 C. sugar
2 t. cinnamon
1 t. cloves
1 t. cayenne
2 T. salt

Put all ingredients in a large pot. Bring to a boil, turn heat down to medium. Cook until it thickens.

Makes about 7 pints.

I hope this helps.

[Jack]

Here's a recipe i wanna post today. BUKO PIE!

This was named in honor of Ken Ilio, founder and master of ceremonies for the
soc.culture.filipino News group.
D'Original Manong Ken's Buko Pie

INGREDIENTS:

CRUST:
2 cups sifted all-purpose flour
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
3 tablespoons water

FILLING:
2 cups young coconut meat (buco), cut into slivers
(Due to the unavailability of fresh buko here in Glasgow, I use the
canned ycm which I get in a local Chinese grocery here; I think they,
in turn, get in from Thailand) -- Manuel A. Lopez
3/4 cup sugar
1/2 cup coconut water (see note above)
1/2 cup milk
1/3 cup corn starch

DIRECTIONS:

1. Measure the flour into a mixing bowl and mix the salt through it.
2. With a blender (preferably a pastry blender), cut in the
shortening until the shortening particles are the size of small
garbanzos.
3. Sprinkle with water, a tablespoon at a time, mixing lightly with a
fork until all the flour is moistened. The quality of the resulting
crust depends on how you use your fork. If you like your crust thin
and flaky, you may spend more time in this stage, as it would cut in
more air into
4. Gather the dough together (with your fingers, of course) until it
cleans the bowl.
5. Press the dough into a single mass and divide it into two balls,
one larger than the other (now, now, let's not have some of those
things you're thinking of right now).
6. Roll out the larger dough betw~en two strips of wax paper.
7. Peel of the top paper, place crust in pan (the paper side up, of
course).
8. Peel the remaining wax paper and fit the paper loosely into a
round baking pan.
9. Trim the edges of the pastry, leaving half an inch over the
hanging rim of the pan.
10. Set the pan aside in a location where you can remember where you
place it because, at this point, you should get ready to prepare the
filling.
11. Blend the ingredients for the filling together (in a sauce pan, of
course).
12. Get a friend to come and talk to you or transport your telly to the
kitchen because you should now be cooking the ingredients over low
fire, stirring continuously. This may take some time so you could
watch your favorite soap while constantly stirring. A friend (or a
neighbor) would be infinitely better because, aside from exchanging
the latest gossip, he/she could also spell you in the stirring chore.
But, you'll have to keep a constant watch over what you're stirring
since you'll have to stop stirring until the concoction becomes thick.
13. Pour the cooked filling in the pastry-line pan (do you remember
where you placed this aside?)
14. Roll out the remaining dough until it is large enough to extend an
inch beyond the edge of the pie pan.
15. Make several slits (I always love this part!) near the center to
allow steam to escape during baking.
16. Carefully (try not to dismantle the pastry) place the pastry evenly
on top of the filling.
17. Fold the extra edge of the top pastry under the edge of the lower
pastry.
18. Seal the pie through by pressing together with your fingers (or any
other convenient part of your anatomy) on the edge of the pie pan.
19. Flute (as opposed to piccolo) all around.
20. Bake at 400 degrees Fahrenheit (I have to admit that I don't have
my gas mark table with me now) until golden brown.

NOTES:

Serve to friends and neighbors. They'll enjoy it better with a bowl of
ice cream (the flavor I like best to go with this pie is the langka or
any of its derivatives).

Got this from this link : >>>http://joe_cebuyas.tripod.com/recipes.htm

[Galadriel]

thanks jack

i think i like the thai sauce much better