Fruit Salad Recipe

Fruit Salad Recipe

Ingredients

Fixings  

2 pc Lacatan Bananas (sliced (marinated in 1/3 container natural product mixed drink syrup for 5 minutes then depleted)  

1/4 cup Desiccated Coconut 

1 Coconut Cream 

1 pc Buco (shredded) 

1 jars (836 g each) Del Monte 

Party Fruit Cocktail (drained (store 1 container syrup)) 

1 can (227 grams) Del Monte 

Smashed Pineapple 

Cooking Procedure: 

1. Blend the DEL MONTE Pineapple Crushed and coconut cream. 

2. Hurl in the natural product mixed drink and destroyed buco. 

3. Top with dessicated coconut. Chill and serve. 

4. Makes 8 servings.

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Macaroni Soup

Macaroni Soup

MACARONI SOUP- prevalently known as Sopas. This is most likely what might as well be called chicken noodle soup. The distinction is that it has milk that includes flavor, vegetables, for example, carrot, cabbage, onion breaks, and celery.










NUMBER OF SERVINGS: 5-6

MACARONI SOUP INGREDIENTS:

100 grams ground pork

2 pieces chicken thigh choppped daintily

1 tablespoon spread

4 garlic cloves wounded

1 little onion hacked

1/2 teaspoon dark ground pepper

1 chicken soup shape

1/2 tablespoon salt

1 container macaroni pasta

6 containers water

1 medium carrot peeled and diced

2 stalks celery (leaves included) cut daintily

2 stalks onion spills

1 medium cabbage hacked

1 container vanished milk

COOKING PROCEDURES:

1. Melt the margarine then saute garlic and onion over medium warmth.

2. Include ground pork, chicken and stirfry for 3-5 minutes.

3. Include dark ground pepper, chicken stock solid shape, salt and macaroni pasta, water then cover and stew for 10-15 minutes. (mixing is required)

4. Include the carrots, celery, onion holes, cabbage and vanished milk.

5. Bubble for 1-2 minutes.( don't over cooked vegetables)

6. Serve hot. Appreciate!

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Buko Pandan

Buko Pandan

BUKO PANDAN: it is a most loved Filipino serving of mixed greens served in every sort of gathering and extraordinary events in the Philippines. It is made utilizing youthful coconut and buko pandan flavor and fragrance.

At first look, this extravagant treat can be confused for Buko Salad due to the closeness in composition and dairy fixings utilized. Be that as it may, the green gelatin and green nata de coco which contains the smell and kind of the Pandan gives the refinement.

NUMBER OF SERVINGS: 6-10

BUKO PANDAN INGREDIENTS:

1 sachet of jam powder blend with buko pandan flavor( or without pandan season as long that you have buko pandan separate)

5 mugs water

1/2 measure of chestnut sugar

1/2 teaspoon pandan remove

1 container vanished milk

1 jug of green nata de coco

1 jug of coconut stings, sweetened (or new coconut strings)

2 packs of Nestle Cream

1 jar of Condensed Milk

Systems:

1. Pour water then gradually sprinkle powdered gelatin then blend constanly.( apply warm)

2. Include Buko Pandan fluid then blend until everything is uniformly appropriated. Heat to the point of boiling while constantly blending. At that point include sugar and dissipated milk (reboil)

3. Kill the warmth and exchange the blend to a mold. Permit the temperature to cool. The surface of the blend ought to be firm once cooled. Cut the firm gelatin into little 3D shapes

4. Join, depleted green nata de coco, depleted coconut strings, settle cream, consolidated milk (around 1/2 container of it), then blend well.

5. Permit the composition to thicken by chilling in the fridge or cooler for a couple of hours.

6. Exchange to individual serving bowl or containers then top with a scoop of vanilla dessert( (discretionary).

7. Serve for sweet. Share and appreciate!

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Maja Blanca

Maja Blanca

MAJA BLANCA- is a Filipino treat produced using coconut drain, cornstarch, and sugar which is normally served amid celebrations and the occasions. Adjusted from the conventional Spanish occasion dessert manjar blanco which means white delicacy. It has the consistency of thick gelatine and is normally rich white in shading.






NUMBER OF SERVINGS: 5-6

MAJA BLANCA INGREDIENTS:

200 grams cornstarch

1 can dissipated milk  (375 ml or 1 & 1/2 container)

1 glass coconut milk

1/2 glass dense milk

250 grams white sugar

1 glass entire part corn

1 glass water

2 tablespoons margarine

any sum finely ground cheddar (or cut into little shape) for garnishes

Methods:

1. In a pot, break down cornstarch in water then put-in coconut milk, vanished milk,  sugar, dense drain and spread and combine it.

2. Cook with medium warmth blending for 15 minutes. Keep mixing rapidly to dodge protuberances as it turns out to be thick.

3. Include the entire part corn. Mix for around 5 minutes. Expel container from warmth.

4. Quickly empty blend into molds. You may utilize a huge dish or individual serving molds. Top with cheddar.

5. Permit to totally chill off then chill in the icebox for no less than one hour prior to serving

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Leche Flan

Leche Flan

LECHE FLAN – otherwise called caramel custard is a most loved and prominent pastry in the Philippines. It is a treat made-up of egg yolks and milk with a caramel syrup on top.This pastry is known all through the world (particularly in Europe) and has been in the sweet menu of most eateries as a result of its comfort and simple in arrangement and long timeframe of realistic usability.




NUMBER OF SERVINGS: 3-4

LECHE FLAN INGREDIENTS:

12-15 egg yolks

1 jars consolidated milk (JUST ADD TO YOUR TASTE PREFERENCE)

1/2 container vanished milk

5 tablespoon cocoa sugar

5 pcs calamansi or 1 tablespoon lemon juice (discretionary)

You will likewise require the accompanying:

Llanera (Aluminum Container)

Steamer

Dish

Blending Bowl

Methods:

1. Separate the yolk from the egg white (just egg yolks will be utilized).

2. Place the egg yolks in a major bowl then beat them utilizing a fork or an egg blender.

3. Include the dissipated drain and blend altogether.

4. Include the consolidated drain and blend well.

Caramelized Syrup:  In a container, put-in cocoa sugar, don't mix, caramelize in low warmth in the event that you don't need it blazed. Include the calamansi juice ( include water if sought) simply twirl the dish tenderly. Blend altogether until the strong sugar transforms into fluid (caramel) having a light chestnut shading.

5. Put-in and spread the caramel (fluid sugar) equitably on the level side of the mold.

6. Sit tight for 1 moment then pour the egg yolk and milk blend on the mold (Llanera).

7. Steam the mold with egg and milk blend for 30 to 45 minutes.

8. In the wake of steaming, hold up until temperature chill off then refrigerate.

9. Serve for treat. Share and Enjo

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Mango Float Cake

Mango Float Cake

The graham wafer was developed in 1829, by Sylvester Graham. The first graham wafer was made with graham flour, a blend of finely-ground unbleached-wheat flour with the wheat grain and germ coarsely-ground and included back in giving sustenance and flavor.

While graham wafers began as a gentle nourishment, unsweetened or somewhat sweetened, they are all the more normally known as a sugar and/or nectar sweetened heated great that methodologies a treat (or the British English term scone). At that point individuals began to enhance utilizing graham wafer and there goes mango graham cake formula.

NUMBER OF SERVINGS: 8-10

MANGO GRAHAM CAKE INGREDIENTS:

2 packs of graham wafers.

4 extensive mangoes, seeds uprooted. (uproot the skins and afterward cut)

1 can consolidated milk

2 packs universally handy cream

1 glass vanished milk. (for plunging wafers)

MANGO GRAHAM CAKE PROCEDURES:

1. Blend the dense drain and cream together.

2. Marginally Dip graham saltine one by one  in a dissipated milk.

3. Place a layer of graham wafer at the base of yourcontainer(preferably plastic tupperware with spread).

4. include a layer of blend consolidated drain and cream on top of the graham saltines.

5. Place your cut mangoes on top,  be liberal, verify that the cream covers the greater part of the graham.

6. Rehash system until you came to the sought layers u need, top with mangoes.

7. Put in a fridge, to serve frosty.

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Chicken Morcon Recipe

CHICKEN MORCON RECIPE– is a meat roll loaded down with frankfurter or franks, carrots, pickles, cheddar, and egg. This is considered as a filipino occasion dish and is typically served amid Christmas and New Year's eve.








NUMBER OF SERVINGS: 3-5

CHICKEN MORCON INGREDIENTS:

3 pieces Large size Thigh chicken filet

1 carrot

3 segments of cheddar

3 pieces ham

3 pieces red frank

2 pieces hard bubbled egg

1/2 teaspoon salt

1/4 teaspoon dark ground pepper

1 glass pineapple juice

3 cloves minced garlic

1 red onion slashed

2 tbsp. cooking oil

1/some water

1/2 tablespoon soy sauce

2 tablespoon catsup

COOKING PROCEDURES:

1. Marinate the chicken in soy sauce pineapple juice, catsup, salt, garlic, onion, dark ground pepper for atleast 30 minutes.

2. Place the chicken in a level surface and stuff with the sausage, ham, carrot, cheddar and egg on one side.

3. Move the chicken encasing the fillings and attach with cooking string to guarantee that the meat won't open-up.

4. Exchange the stuffed chicken in a meal and pour-in the marinade, water and stew until the chicken is delicate (around 15-20 minutes)

5. Broil the stewed meat for no less than 3-5 minutes both sides.

7. Uproot the string and cut into serving pieces

8. Place in a serving dish and include the sauce that was left over from the mea

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Ginisang Munggo (MONGGO) - June 26 ,2015

GINISANG MUNGGO (MONGGO) - is a dish referred to the Pinoy's as a poor keeps an eye on dish, however from what I can let you know there is nothing poor about it. This dish makes utilization of Mung beans (monggo) as the primary fixing complimented by diverse flavors from meat and vegetables. An exceptionally sound and fulfilling dish that is benevolent on the financial backing.



NUMBER OF SERVINGS: 4-6

GINISANG MONGGO INGREDIENTS:

1 measure of monggo beans (mung beans)

some water

3 tablespoon cooking oil

3 cloves of garlic minced

1 little onion slashed

1/8 teaspoon MSG

1 teaspoon salt to taste

250 grams pork tummy cut into little pieces

1 medium severe melon cut meagerly (ampalaya)

1 pork juices block

3 pieces bean stew finger

Methodology:

1. In a skillet, put-in oil then sauté the garlic and onion.

2. Include the pork stirfry for 3-5 minutes untit it chestnut.

3. Put-in salt, juices 3D shape, msg, water, mung beans and stew until turns out to be delicate (around 35 to 60 minutes)

Note: If important, you may add water to help make the mung bean delicate yet make a point to add more opportunity to stew. you can add salt additionally to your taste inclination.

4. Include the bean stew finger and astringent melon. Stew for 3-5 minutes or until vegetables completely cook.

5. Serve hot. Share and Enjoy

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PANCIT GUISADO (MIXED BIHON & CANTON) June 24 2015

PANCIT GUISADO (MIXED BIHON & CANTON) –  Pancit is a development and adjustment from the Chinese noodle cooking. The term pancit is gotten from the Hokkien pian i sit which means something advantageously cooked quick. It ordinarily blend with vegetables, prawns, deboned chicken, and even pork.







NUMBER OF SERVINGS: 3-5

PANCIT GUISADO (BIHON, CANTON MIXED) INGREDIENTS:

100 grams flour sticks (or pancit canton)

100 grams pancit bihon (Rice Noodles)

300 grams chicken, bubbled, deboned, and cut into meager cuts

100 grams peapods or snow peas

2 medium carrots julienned

1 little cabbage, cleaved

1 stalk celery, cleaved finely

1 medium measured onion, cleaved

4 cloves garlic, minced

1 piece chicken stock 3D shape

3 tablespoons soy sauce

3 mugs chicken stock

1 red ringer pepper cut into strips

1/4 dark ground pepper

Strategies:

1. In a container, warm the oil then sauté the garlic and onion.

2. Include the chicken ( cooked and deboned ) and cook until turns light cocoa.

3. Include the red ringer pepper, carrots, dark ground pepper, soy sauce, chicken 3D shapes then combine.

4. Include the snow peas (blend) then include the chicken stock, then bubbled.

5. Put in the pancit bihon and cook then include the pancit canton until the fluid has been consumed by the noodles.

6. Include the cabbage and celery, blend and cook for 2 minutes.

7. Serve hot. Share and apprecia

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Ginataang Tulingan June 24 2015

GINATAANG TULINGAN- is a Pinoy dish produced using a coconut-based sauce, tulingan and slashed vegetables. "Tulingan" alludes to little, youthful fish "Skipjack fish". It has a sharp smooth consistency with a delicate sweetness from crisp ginger.









NUMBER OF SERVINGS: 3-5

GINATAANG TULINGAN INGREDIENTS:

500 grams Tulingan fish (Skipjack fish)

4 cloves Garlic cleaved

1 Onions cleaved

1 little Ginger cleaved

1/2 tablespoon salt

1/4 teaspoon msg

1/4 dark ground pepper

1/2 glass vinegar

2 mugs Coconut milk

1 pieces medium eggplant

3 pieces stew finger

1 pack bokchoy (or malunngay takes off)

COOKING PROCEDURES:

1. In a pot orchestrate cut tulingan next to each other , put in garlic, onion, ginger, dark pepper, salt, msg and vinegar.

2. Stew under medium warmth for atleast 10-15 minutes or until vinegar is dissipated.

3. Include coconut milk, stew finger, eggplant, and bokchoy then stew for another 10-15 minutes or until sauce is thicken.(Under medium warmth)

4. Serve hot. Share and appreciate!!!

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Tinolang Manok June 18 ,2015

TINOLANG MANOK - is one dish that all Filipino families cook and serve for lunch or supper. It  is delectable dish made by bubbling chicken sautéed in ginger and including vegetables and flavors it for more taste. It is serve steaming hot on a dish as a soup or eaten with plain rice.




NUMBER OF SERVINGS: 3-4

TINOLANG MANOK INGREDIENTS:

1/2 kilo chicken wings

1 little youthful papaya or sayote, cut into little pieces

1 little pc. ginger cut into strips

2 stalks of celery

some water

5 garlic cloves, minced

1 red onion, hacked

2 tablespoons oil

1 tablespoon salt

1/4 teaspoon dark ground pepper

1/2 teaspoon msg or vetsin

1 pc chicken soup 3D shape

3 pcs of green stew finger

Methods:

1. In a stock pot  or caserole, warmth oil and sauté, onion, garlic and ginger.

2. Include the chicken, salt, msg or vetsin, and  dark ground pepper, mix until chicken create its own particular normal oil.

3. Include the water, heat to the point of boiling and stew for around 15- 20 minutes or until chicken is verging on done.

4. Include the chicken stock blocks and sayote and keep on bubbling for an extra 5 minutes or until sayote diminishes yet not overcooked.

5. Include the green bean stew finger and celery, then kill the warmth after it bubble.

6. Serve  hot on a dis

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Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and extremely hot flavor that you would anticipate from this great curry dish.


NUMBER OF SERVINGS: 3-4

CHICKEN CURRY INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

2 Medium potato, hacked

4 cloves garlic, minced

1 medium onion, hacked

1 little green chime pepper, cut into solid shapes

2 containers coconut milk ( or 1 can coconut creme)

2 tablespoons curry powder

3 little carrots, hacked

1/2 teaspoon salt

1/8 teaspoon msg or vetsin

1/4 teaspoon blackpepper

2 tablespoon oil

Techniques:

1. In an extensive container, saute the garlic and onion. Include the chicken pieces and cook for 2-3 minutes, mixing continously.

2. Include the salt, msg, dark ground pepper then blend, include curry powder (mix).

3. Include the some coconut drain, blend, and cook for a moment until chicken is mostly cook.

4. Include the potatoes, carrots and green chime pepper, some coconut drain and heat to the point of boiling, then turn the warmth down to stew for 10-15 minutes or until the potatoes are delicate.

5. Serve hot with rice.

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Escabeche June 16 2015

ESCABECHE– is a Filipino formula is made by fricasseeing any sort of substantial fish, and garnish with sweet and sharp sauce with vegetables. You don't need to stick to lapu-lapu or any costly fish with a specific end goal to make this dish. Pick angles that are substantial and not all that much fish bones (like bangus).

There are endless varieties of this dish, from the Spanish adjustment of escabeche to the famous Chinese sweet and sharp.



NUMBER OF SERVINGS: 2-3

ESCABECHE INGREDIENTS:

1  (500 grams) piece expansive entire tilapia

1/4 teaspoon salt to season fish

1 glass oil for browning

1/4 glass margarine, for sauteing

3 cloves garlic, minced

1 medium onion, cut in strips

1 thumbsize ginger, jullienned

1/2 glass red and green pepper, cut in strips

1 carrot, jullienned

1/4 teaspoon dark ground pepper

1/4 teaspoon msg(optional)

1/2 tablespoon salt(adjust to your taste inclination)

2 teaspoons soy sauce

1/2 glass tomato sauce

1 glass water

1/2 glass cocoa sugar(just add to your taste inclination)

1/2 glass vinegar

2 tablespoons Cornstarch, disintegrated in 1/4 c water

COOKING PROCEDURES:

1 Season the fish with salt and sear in hot oil.

2. Warmth up the dish with oil, saute the garlic, onion and ginger.

3. Put in the carrots and the red, dark ground pepper and green chime peppers. Include soy sauce and tomato sauce. Cook for a moment.

4. Include water, chestnut sugar,  vinegar and  and heat it to the point of boiling. Try not to mix until it reaches boiling point.

5. Include and broke down cornstarch, mix and cook until the sauce turns out to be thick.

6. Put the fricasseed fish. At that point cook for a 2-3 minutes.

7. Present with ric

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CALLOS June 11 2015

CALLOS 

CALLOS- bull tripe stew is a Filipino-Spanish dish produced using bull tripe and veal shanks (bull feet). The tripe and shanks are bubbled and stewed until the surface turns out to be additional delicate; this makes eating this dish pleasurable. Distinctive vegetables can likewise be included however the normally utilized are carrots, chick peas (garbanzos), and ringer pepper.


NUMBER OF SERVINGS: 3-5

CALLOS INGREDIENTS:

800 grams bull feet (veal shanks), cleaned

300 grams bull tripe, cleaned

2 tablespoon oil

4 cloves garlic, minced

1 smallll onion, slashed

1 tablespoon salt

1/2 teaspoon dark ground pepper

1 glass chick peas (garbanzo beans)

1 medium measured carrot, cut into strips

1 glass tomato sauce

2 pieces chorizo de bilbao, cut

1 medium green and red ringer pepper, cut into thick strips

1/2 teaspoon Ground dark pepper

some water for heating up the hamburger feet and oxtripe (put aside the  stock subsequent to bubbling)

1 tablespoon cocoa sugar

COOKING PROCEDURES:

Pour water in a weight cooker.

Put-in the bull feet, and bull tripe. Weight cook until the bull feet and tripe are to a great degree delicate (cooked for 30-45 minutes).

Evacuate the bull feet and tripe from the weight cooker and let it chill off for a couple of minutes. Put the stock aside for later utilize.

Cut the bull tripe into chomp size pieces and debone the bull feet. Put aside.

Heat a substantial wok or dish then pour-in cooking oil.

Saute garlic and onions. Include chorizo de bilbao, bull tripe and debone bull feet,  salt,  pepper  and meat juices solid shape,  panfry,  then include sugar.

Put-in the chick peas or garbanzos. Pour-in the tomato sauce, carrots and chime pepper and some stock (water used to bubble bull feet and bull tripe) then stew for 10-15 minutes.

Exchange to a serving dish. Serve hot. Share and appreciate!

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