RECIPE COLLECTIONS

Panara Recipe


Ingredients
2 cups chopped bottle
gourd (upo)
10 pieces medium

shrimp (shells and
head removed),
chopped
1 medium yellow
onion, minced
1 teaspoon garlic
powder
2 cups cooking oil
15 pieces square
wonton wrapper
1 egg, beaten
Salt and pepper to
taste

Procedure

1. Prepare the filling
by heating 2
tablespoons of
cooking oil in a
pan.
2. Saute the onion.
Add the shrimp
and cook for 1
minute.
3. Put-in the chopped
upo. Put-in the
garlic powder. Stir
and cook for 3 to 4
minutes.
4. Add salt and
pepper to taste.
Stir.
5. Transfer to a plate.
Let the
temperature cool
down.
6. Wrap the mixture
in the wonton
wrapper. Do this
by first lining the
sides of the
wrapper with beaten egg. Dip
your finger into
the beaten egg
and run it through
the side of the
wrapper. Scoop about a tablespoon
of mixture and
place it in the
middle of the
wrapper. Fold the
wrapper such that a triangular shape
is formed. Press
the sides to seal.
Do this procedure
until the entire
mixture is consumed.
7. Heat the
remaining oil in a
cooking pot.
8. Deep fry the
wontons with
filings until the
color turns medium
to golden brown.
9. Transfer to a
serving plate.

Serve.

Credits:panlasang pinoy

Enjoy

Tuna Swiss Melt Sandwich Recipe


Ingredients
10 ounces Albacore
Tuna (in can), drained
1 medium yellow
onion, minced
4 to 5 tablespoons
mayonnaise
1 1/2 tablespoons
sweet pickle relish
6 bread slices
6 thick slices, Swiss
cheese
salt to taste

Procedure
1. Combine the
drained tuna,
onion, pickle relish,
and mayonnaise in
a medium bowl.
Gently mix the ingredients.
2. Use a small
teaspoon to taste
the mixture. Add
salt as needed. Mix
well.
3. Arrange the
cheese on top of
one slice of bread.
Top with 1/3 of
the tuna mixture.
Place another slice of cheese on top of
the tuna mixture,
and then top with
the second bread
slice. Do this step
until all 3 sandwiches are
assembled.
4. Heat a skillet. Put
one tuna sandwich
on the heated
skillet and let one
side cook for 1 to 2
minutes or until the cheese starts
to melt. Flip the
sandwich to toast
the other side.
5. Remove the
sandwich from the
skillet. Slice in half.

Serve.

Credits:panlasang pinoy

Enjoy

Pork Linat-an Recipe


Ingredients
2 lbs. pork spare ribs
5 string beans, cut in

2 1/2 inch length A bunch of green
onions, cut in
3 inch
length
2 medium taro root
(gabi), chopped A bunch of
lemon grass, cleaned
and tied together
3 cups rice washing
3 cups beef or pork
broth
1 small red bell
pepper, sliced
1 medium yellow
onion, quartered
Salt and pepper to
taste

Procedure
1. Combine rice
washing and beef
broth in a cooking
pot. Bring to a boil.
2. Put-in the spare
ribs, lemon grass,
and onion. Simmer
for 45 to 60
minutes or until
the pork becomes tender.
3. Add-in the gabi.
Cook for 5 to 8
minutes.
4. Put-in the string
beans and bell
pepper. Cook for 3
minutes.
5. Add the green
onions. Cook for a
minute.
6. Add salt and
pepper to taste.
7. Transfer to a
serving plate

Credits:panlasang pinoy

Enjoy

Spring Fried Chicken Recipe


Ingredients
2 cornish game hens
2 table spoons soy
sauce
4 table spoons fish
sauce
1/2 cup dark brown
sugar
1/2 cup cooking wine
(shaoxing or dry
sherry)
1 1/2 teaspoons
nut meg
1 teaspoon garlic
powder
1 teaspoon ground
black pepper
5 cups water
5 cups cooking oil

Procedure
1. Prepare the
marinade by
Combining cooking
wine, fish sauce,
soy sauce, dark
brown sugar, nut meg, garlic
powder and grund
black pepper. Stir
to mix.
2. Place the chicken
in a resealable
freezer bag. Pour-
in the
marinade.Make
sure that the chicken is well
coated with the
marinade. Seal the
bag and
refrigerate for 3 to
5 hours.
3. Pour the water in
a steamer and let
it boil. Steam the
marinated chicken
for 40 to 50
minutes.
4. Remove the
chicken from the
steamer and place
over a wire rack or
a plate. Leave it
that way for 2 to 3 hours until the skin
becomes dry.
5. Heat the oil in a
cooking pot or
deep fryer. Fry at
350F for 8 to 10
minutes or until
the chicken turns medium to golden
brown.
6. Remove from the
fryer, transfer to a
serving plate.

Credits:panlasang pinoy

Enjoy

Pepper Steak Recipe

Ingredients
2 lbs. beef sirloin,
thinly sliced
1 medium red bell
pepper, seeds
removed and sliced
lengthwise
1 medium green bell
pepper, seeds
removed and sliced
lengthwise
1 medium yellow
onion, sliced
5 teaspoons soy sauce
1/4 teaspoon ground
black pepper
3 tablespoons cooking
wine
3 tablespoons cooking
oil
1/2 teaspoon garlic
powder
1 tablespoon
cornstarch
Salt to taste

Procedure
1. In a medium bowl,
combine beef, soy
sauce, cooking
wine, ground black
pepper, garlic
powder, and cornstarch. Mix well
and marinate for
30 minutes.
2. Heat a wok and
then pour-in the
cooking oil. Stir fry
the marinated
beef in batches of
2 or 3 for 3 minutes. Cooking
in batches
preserves the heat
which is essential
in stir fry; it also
cooks the meat equally. Place the
cooked beef in a
plate. Set aside.
3. Meanwhile, using
the remaining oil,
stir fry the onion
and bell peppers
for 2 minutes.
4. Add-in the cooked
beef. Toss and stir
fry for 1 to 2
minutes more
adding salt and soy
sauce as needed.
5. Transfer to a
serving plate.
Serve!

European Meatballs


Ingredients:
1 beaten egg
3/4 cup soft bread crumbs

1 tablespoon snipped fresh
Italian or regular parsley

3 - 4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin
1/4 teaspoon ground
nutmeg

1/4 teaspoon ground red
pepper

1/8 teaspoon ground black
pepper
8 ounces ground beef
8 ounces ground pork

Nonstick cooking spray

For the Sauce:
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced

1 1/2 teaspoons cornstarch
1/3 cup dry red wine or
beef broth

1 1/2 ounce can diced
tomatoes
1/8 teaspoon salt
Fresh Italian or regular
parsley
(optional)
Toasted cheese-topped
baguette-style
French
bread slices,
(optional)

Procedures :

1.Combine egg, bread crumbs, snipped parsley, the 3 or 4
cloves garlic, the 1/2 teaspoon
salt, cumin, nutmeg, red
pepper, and black pepper in a
large mixing bowl. Add ground beef and ground pork; mix well.
2.Shape mixture into 36 meatballs. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Place meatball s
in pan. Bake in a 350 degree F
oven about 15 minutes or until
thoroughly cooked (160
degrees F). Remove from oven.
Place meatballs on paper towels and pat dry.

Sauce:

1.Heat olive oil in a large skillet over medium heat. Add onion and the 1 clove garlic;
cook and stir about 3 minute s
or until onion is nearly tender.
Stir together cornstarch and
red wine or beef broth.
Carefully add to skillet along with undrained tomatoes and
the 1/8 teaspoon salt. Cook and
stir until thickened and bubbly;
cook and stir for 2 minutes
more.
2.Add meatballs to skillet; stir gently to heat through.
Transfer to a serving bowl and,
if desired, garnish with
additional parsley. Serve
immediately with toasted
cheese-topped French bread slices, if desired.

Hmm!

Menudo with Raisins and Green Peas


Ingredients

2 lbs. pork, cubed
1/4 lb. pig’s liver, cubed
4 hotdogs, sliced diagonally
2 medium baking potatoes, peeled and cubed
2 medium carrots, peeled and cubed
1 medium yellow onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 cup raisins 3/4 cups frozen green peas
3 pieces dried bay leaves
15 oz. tomato sauce
16 ounces beef broth or
2 cups beef stock
3 tablespoons cooking oil
Salt and pepper to taste

Cooking Procedure

1. Heat the cooking oil in a wide cooking pot.
2. Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining cooking oil.
3. On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute.
4. Put-in the liver. Continue to saute for
2 minutes. Transfer to a plate while leaving the remaining cooking oil in the cooking pot. Set the liver aside.
5. On the same cooking pot with remaining cooking oil, saute the onion and garlic until the onion becomes soft. Note: you can add more oil if there isn’t enough left.
6. Add-in the pork. Continue to cook until light brown.
7. Add the raisins, pour- in the tomato sauce and beef broth. Bring to a boil.
8. Add the dried bay leaves and simmer for 45 to 60 minutes or until the pork becomes tender.
9. Put-in the sauteed liver and hotdog. Stir.
10. Add the carrots and potatoes. Cover and cook for 8 minutes.
11. Put-in the green peas. Stir.
12. Add salt and pepper to taste.
13. Transfer to a serving plate. Serve.

Credits panlasang PINOY.COM