Wednesday, July 16, 2014

AVOCADO SHAKE RECIPE

Ingredients:
1 avocado, peeled and sliced
½ apple, peeled and sliced
1 cup milk
1 cup ice
1 tbsp sugar

Preparation:
1.       Place all ingredients in a blender and blend for 1 minute
2.       Transfer to glass and serve.

Number of Serving:
2


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Thursday, July 10, 2014

PINAKBET RECIPE

Ingredients:
¼ lb pork belly, sliced into small pieces
1 ½ tbsp vegetable oil
1 tbsp minced garlic
1 tbsp chopped ginger
1 medium onion, chopped
3 quartered tomatoes
3 tbsp shrimp paste
1 cup water
2 cups squash, cut into cubes
1 bitter melon, sliced
1 eggplant, sliced
1 bunch string beans, chopped
salt and pepper, to taste

Preparation:
1.       In a small pan, add ½ tbsp oil and fry the pork belly until golden brown. Set aside.
2.       In a medium size pot, sauté garlic, ginger, onion and tomatoes.
3.       Add the pork belly and shrimp paste and mix with the ingredients.
4.       Add water and bring to a boil.
5.       Turn heat to low and simmer for 15 minutes.
6.       Add the squash and cover to cook for 8 minutes
7.       Add the bitter melon, eggplant and string beans and cook for additional 8 minutes
8.       Season with salt and pepper to taste.
9.       Transfer to a bowl and serve with white rice.

Number of Serving:
4-5

Watch the video:
Pinakbet

Thursday, June 26, 2014

CHINESE STYLE CRISPY PORK BELLY RECIPE

Ingredients:
1 lb pork belly
5 cups of water
4 tsp salt, divided
2 tsp sugar
1/2 tsp Chinese five spice powder
2 tsp ground black pepper
2 tsp rock salt

Preparation:
1.       Boil water with 2 teaspoon of salt in a pot.
2.       Add the pork belly and cook until tender. Around 40 minutes.
3.       In a small bowl, add the remaining salt, sugar, five spice powder, and ground black pepper. Mix well to combine.
4.       When the pork is tender, remove from pot and let it rest for 5 minutes.
5.       Preheat oven to 400F.
6.       Rub the seasoning to the meat not coating the skin.
7.       Poke the skin with fork and wipe dry the excess fat from skin with paper towel
8.       Place in a small rack over a baking pan.
9.       Rub the skin with rock salt.
10.    Bake in the preheated oven for 1 hour.
11.    Slice and serve.

Number of Serving:
3-4

Notes:
Adapted from thehungrygiant


Watch the video:
Chinese Style Crispy Pork Belly Recipe

Wednesday, June 18, 2014

CUCUMBER FRIES RECIPE:

Ingredients:
·   1 medium cucumber, peeled and cut into strips
·   3 tbsp flour
·   1 egg, beaten
·   1 cup bread crumbs
·   1 tsp garlic powder
·   1 tsp salt
·   ½ tsp pepper

Preparation:
1.       Preheat oven to 420F
2.       In a shallow plate, combine the bread crumbs, garlic powder, salt and pepper
3.       Coat the cucumber with flour then dip into the beaten egg
4.       Roll the cucumber into the bread crumb mixture to coat evenly
5.       Place in a baking pan layered in parchment paper
6.       Bake in the oven for 20 minutes
7.       Transfer to a bowl or plate and serve

Number of servings:
2-3
   

Wednesday, June 11, 2014


Chop the strawberries (around 8-10 strawberries)
Toss the strawberries with  the dry ingredients.
After coating the strawberries with the dry ingredients, pour and stir in the milk mixture (milk, oil, and egg).
Bake in preheated oven for 25 minutes.
I enjoyed it with coffee with whip cream. J
STRAWBERRY MUFFINS RECIPE:
Recipe adapted from allrecipes

Ingredients:
·         1/4 cup canola oil
·         1/2 cup milk
·         1 egg
·         1/2 tsp salt
·         2 tsp baking powder
·         1/2 cup granulated sugar
·         1 3/4 cups all-purpose flour
·         1 cup chopped strawberries

Preparation:
Preheat oven to 375 degrees F.
For the remainder of the recipe, click here

  

Sunday, June 8, 2014

FRENCH TOAST BITES:

Ingredients:
·   2 slices thick white bread
·   1 egg
·   1/3 cup milk
·   ¼ tsp vanilla
·   1 tsp maple syrup, divided
·   4-5 pcs strawberry
·   1 tbsp butter
·   1 tsp confectioners sugar

Preparation:
1.  Cut the bread into cubes (9 squares per bread)
2.  In a bowl, combine and whisk the milk, egg, vanilla, and ½ tsp maple syrup
3.  Heat the butter in the medium heat pan
4.  Dip the bread into the milk and egg mixture. Careful not to soak the bread more than a minute as it will absorb to much liquid
5.  Fry the bread in the pan for 3-5 minutes
6.  Place in a plate with the sliced fresh strawberries
7.  Drizzle with confectioners sugar
8.  Serve with the remaining maple syrup

Number of servings:
1

    

Wednesday, June 4, 2014

ROASTED SALMON WITH ASPARAGUS RECIPE:

Ingredients:
Salmon:
·   2 8-ounce filet salmon
·   1 tbsp butter
·   ½ tsp kosher salt
·   ½ tsp ground black pepper
·   1 tsp minced garlic
·   1 tsp parsley flakes
·   1 thinly sliced lemon
Asparagus:
·   1 bunch asparagus
·   1 tsp olive oil
·   salt and pepper, to taste

Preparation:
1.  Preheat oven to 400F
2.  Brush the salmon with melted butter and season with salt and pepper on each side
3.  Add parsley flakes and minced garlic on top
4.  Top the salmon with thinly sliced lemon
5.  Drizzle the asparagus with olive oil and season with salt and pepper
6.  Place the salmon and asparagus in a baking pan with aluminum foil. (You may place a small rack on top of the baking pan to lay the asparagus or you may use another baking pan if it will not fit)
7.  Bake the salmon and asparagus in the preheated oven for 20 minutes
8.  Place on a plate and serve.

Number of servings:
2
  

Friday, May 16, 2014


 In a medium size pot, add the pork belly until golden brown (Expect that oil from pork fat will come out)

Add the onions and cook until translucent.

Add the chili and mix with the ingredients
Add the shrimp paste. Around 2 tablespoons.
Add the coconut milk, stir, and bring to boil
Turn heat to low and cook for 1 hour
Return heat back to medium and stir continuously until sauce is reduce and the consistency becomes thick
Place on a bowl, top with some chopped green onions and serve with rice.
BICOL EXPRESS RECIPE:

Ingredients:
·         1 lb pork belly cut into bite size
·         ½ onion (sliced)
·         ¼ cup chopped chili
·         2 tbsp shrimp paste
·         1 can 11oz coconut milk

Preparation:
1.       In a medium size pot, add the pork belly and cook until golden brown (Expect that oil from pork fat will come out).
2.       Add the onion and cook until translucent.
3.       Add the chili.
4.       Add the shrimp paste.
5.       Mix all the ingredients
6.       Add the coconut milk, stir and bring to boil.
7.       Turn heat to low and simmer for 1 hour.
8.       Return heat back to medium and stir continuously until sauce is reduce and the consistency becomes thick.
9.       Place on a bowl, top with some chopped green onions and serve with rice.

Number of servings:
3-4