Food

INGREDIENTS

shrimp (peeled deveined) medium size

chopped spring onion

minced ginger

ground pork

oyster sauce

chinese wine

sesami oil

granulated sugar

soy sauce

cornstartch

wrapper

DIRECTIONS

1.) Soak the shrimp in warm, lighty salted water for 5 mins. Pat dry.

2.) Mince the shrimp, spring onion, garlic and ginger.  Combine shrimp, spring onion, garlic, ginger and pork.

3.) Stir in the seasonings. Mix the filling ingredients thoroughly.

4.) Refrigerate in an hour.

5.) Lay wrapper in front of you. Wet the edges.

6.) Put 2-3 tsps. of filling in the middle, taking care not to get too close to the edges.

7.) Gather up the edges of the wrapper and gently press so that it forms a basket shape, with the top of the filling exposed.

8.) Ready the steam and steam for 20 mins or until done.

Serve with lime.

Ready to serve. Enjoy!

INGREDIENTS

ground pork
onion
broth cubes
hotdog
raisin
bread crumbs
cheese
ham
finely chopped bell pepper
accord powder
pickle relish
hard boiled eggs
whole egg
salt
powdered milk
sugar

aluminum foil

DIRECTIONS

1.) Mix ground pork. Add chopped onions, chopped red bell peppers, pickle relish, bread crumbs, raisins, accord, powered milk, 4 whole eggs and then dissolved broth cubes.

2.) Mix thoroughly until well blended.

3.)  Measure 1 cup each and place to aluminum foil, spread ground pork and arrange the stick hotdog, hard boiled eggs and sliced ham.

4.) Roll nicely.

5.) For better result, refrigerate for an hour before steaming.

6.) Steam for 1 hour. Let it cool for few minutes.

READY TO SERVE. Enjoy!

INGREDIENTS

pork slices

soy sauce

lime

1/2 cup cooking oil

onions, sliced

1 1/2 cup water

granulated sugar

salt and pepper to taste

DIRECTIONS

1.  Combine pork slices, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour.

2.  Heat a pan then pour-in cooking oil.

3.  Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side.

4.  Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender.

Note: Add water as needed.

5,  Add-in the sugar, salt, and pepper then stir.

6.  Put-in the onions and cook for 3 minutes more.

7.  Turn-off heat and transfer to a serving plate.

ENJOY!

INGREDIENTS

salmon fillets

soy sauce

salt

ground white pepper

spring onion

ginger

lemon

sesami oil

DIRECTIONS

1.) Thoroughly rinse the fish in cold water and pat dry.

2.) Put the fillets in a 9-inch shallow heatproof bowl.

3.) Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger.

4.) Juice the lemon (just a little bit) and drizzle over the fish.

5.) Put a 1-inch-high steamer rack in a 14-inch-flatbottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat.

6.) Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes.

7.) Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes.

Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.
READY TO SERVE. Enjoy!

Grouper

Grouper comes in a wide variety. This fish with its fine meat texture, fresh taste, and meaty body with little bones – is most suitable for steaming, stewing, and braising. It can also be pan-fried, stir-fried or deep-fried for other palatable flavours.

Cod

Cod flesh is white and fine with very little bones. It is rich in protein and low in fat, and contains all the amino acids essential for the growth and development of young children. It can be cooked with crispy soy bean crumbs, and tastes delicious when it is steamed, grilled or pan-fried.

Sea Bass

With its flesh white, tender and delicious, the bass is most suitable for steaming, braising, deep-frying and stewing. The flesh can also be made into fish paste.

Salmon

Rich in unsaturated fatty acids, salmon is suitable for grilling, deep-frying, pan-frying and for cooking in soups.

Red Snapper

Well-padded with meat, the red snapper has little bones and is absolutely delectable. You can steam, pan-fry or grill it, or even make stir-fried slices with it.

Source: all about fish recipe book

INGREDIENTS

8 ounces flour sticks (pancit canton noodles)

4 to 6 ounces vermicelli noodles (sotanghon) soaked in water

1 1/2 to 2 cups chicken stock

1/2 lb pork, sliced

1/2 lb chicken, boiled and shredded

4 pieces Chinese sausage, sliced

1 lb shrimp, shelled and heads removed

3 cups cabbage, chopped

3/4 cup carrots (julienned)

1/2 cup dried wood ear, soaked in water and chopped

1 medium onion, diced

1/2 cup shrimp juice (derived by pounding the head of the shrimp)

1/2 cup soy sauce

1 piece chicken cube or bouillon

1 tablespoon garlic, minced

Salt and ground black pepper to taste

2 to 3 tablespoons cooking oil

Take note: you cannot see any shrimp  and chicken in my photo since I modified my ingredients due skin allergy.

DIRECTIONS

1. Heat a cooking pot then pour-in cooking oil.
2. Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
3. Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
4. Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
5. Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
6. Add the soaked vermicelli then stir. Cook for a minute.
7. Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
8. Top with green onions and place calamansi on the side.
9. Serve hot.

ENJOY!

Calamari – is a fried squid and is also commonly called “calamares” in the Philippines.  This is a delicious, very easy, quick but moderately expensive recipe.

INGREDIENTS

vegetable oil

all purpose flour

salt

ground black pepper

squid (cleaned and sliced into rings)

dried oregano (optional)

DIRECTIONS

1. Preheat oil in a heavy, deep frying pan or pot.  Oil should be heated to 365 degrees F (180 degrees C).

2. In a medium size mixing bowl, mix together flour, salt, oregano, and black pepper. Dredge squid through flour and spice mixture.

3. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. It should be crispy on the outside and tender on the inside. Dry squid on paper towels. Serve with garlic mayonnaise.

Enjoy!