Healthy Food Recipe | Chicken,Pork,Salad,Soup

Here’s how to cook “Crepes Italiana”

Ingredients:

2 eggs
250g WHITE KING HOTCAKE & WAFFLE MIX
1 ¼ cups water
½ cup WHITE KING Butterfresh Margarine (divided, melt half for crepe batter)
¼ kg ground beef
2 tbsp. olive oil
¼ cup onions, chopped
1 tsp. garlic, minced

1 cup tomatoes, peeled and chopped
½ cup tomato sauce
1 tsp. dried basil or 1 Tbsp. fresh basil, chopped
2 tbsp. WHITE KING All Purpose Flour
1 cup Selecta Moo Fresh Milk
1 cup soup stock
1 cup quickmelt cheese, grated
salt and pepper to taste

Directions:

1. Beat eggs until frothy. Add WHITE KING Hotcake & Waffle Mix, water and melted margarine, blend well.

2. Heat a non – stock skillet and lightly brush with oil. Pour about ¼ cup of batter then swirl until pan is evenly covered. Crepe is done when edges are brown and top is dry. Do not turn crepe, just invert over wax – lined paper.

3. Heat olive oil in a saucepan over medium heat. Add onions and garlic, saute for 3 minutes.

4. Add ground beef and cook for 5 – 10 minutes until browned. Stir in tomatoes, tomato sauce and herbs. Mix well; season to taste with salt and pepper. Cook for 12 minutes over low heat.

5. Meanwhile, prepare white sauce by melting remaining margarine in another saucepan. Add flour and stir. Gradually pour milk and stock; cook to thicken while stirring constantly over low heat, about 10 minutes. Season with salt and pepper if necessary.

6. Spread mixture over crepes and fold into quarters to shape into a pouch similar to ravioli. Place in buttered baking dish. Cover with white sauce and top with cheese. Bake in 350ºF preheated oven for 15 – 20 minutes or until golden.

This is how we do our barbecue. Strips of pork marinated in a sweet and sour marinade. Skewered and grilled. The most typical type is pork bbq which I’m sharing the recipe now.

Ingredients:

* 1/2 kilo of pork sliced into slightly thin strips
* 1/2 cup vinegar
* 1/4 cup banana ketchup
* 1/4 cup soy sauce
* 1/2 cup brown sugar
* 1 tbsp hot sauce (can add more if you want it spicy)
* 1 can calamansi soda (sprite would do as a substitute)
* 1 head of garlic crushed
* 1 small onion minced
* salt to taste
* a few tbsp of cooking oil
* skewers

Directions:

Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade. Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge. Make sure you soaked your skewers to prevent them from burning when on the grill. Skewer the meat.

Boil the marinade until it’s reduced to half. Transfer into a bowl and mix in some oil. I prefer using half regular cooking oil half sesame oil. For this recipe I used about 2 tbsp of each type of oil. Mix them well. This would be a good glaze as we grill the bbq.
Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color. My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.

Now that you have learned how to make filipino bbq, please be sure to view the other pork recipes.

This is how we make spaghetti. Fairly easy to do. No fancy herbs. Deep red in color and sweeter than the Italian version. And the ingredient that sets it apart the most, we use our very own red hot dogs in it!

Here’s how to prepare “Filipino Style Spaghetti”

Ingredients:

* 1 kilo (2.2 lbs) spaghetti noodles
* 1 cup minced onion
* 1 head of garlic finely minced
* 3/4 kilo (1.65 lbs) ground beef
* 3/4 kilo (1.65 lbs) hot dogs
* 1/4 cup sugar
* 750g (26.5 ounce) Spaghetti sauce
* 1 bottle banana ketchup
* 1 box quick melt cheese
* 1/2 cup water
* salt and pepper to taste

Directions:

* Cook the noodles as per package direction.
* Slice the hot dogs in wedges. Better do this when their still in a slightly frozen state. Split them in half
then just do slanting cuts.
* Heat some oil. Saute garlic and onions. Then add in the meat. Cook till brown. Season with some salt and pepper.
* Pour in the spaghetti sauce, ketchup, sugar and water.
* Mix and let it simmer for about 10 minutes until it gets thick and red.
* Add in the hot dogs last.
* Mix and just let the hot dogs heat through. Sauce is done!
* This is just a personal preference. Since I’m not mixing my sauce with the pasta I make sure to give the noodles a quick rinse after their cooked and strained them. Just to remove the excess starch.
* Top the noodles with the warm sauce. Sprinkle with quick melt cheese! In this picture I added some hot dogs and marshmallow finger food to go with it. Enjoy!

Now that you have learned how to make Filipino style spaghetti, please be sure to view the other pasta recipes.

Here’s how to cook “Magic Adobo”

Ingredients:

½ k. chicken, cut into pieces
½ k. pork, cut into cubes
¼ k. chicken liver
¼ k. pork liver, cut into pieces
2/3 cup vinegar

½ cup Maggi Savor Classic
1 (8 gms.) satchet Maggi Magic Sarap
¼ cup garlic, crushed
½ cup oil

Directions:

In a pot, combine chicken, pork, liver, vinegar, Maggi Savor Classic, Maggi Magic Sarap and garlic.

Cook uncovered until boiling.

Lower the heat and simmer while covered until meats are tender.

Strain sauce and reserve.

In a large pan, heat the oil.

Pan-fry the chicken, pork and liver until golden brown.

Pour in the reserve sauce and simmer with the browned meats until sauce is almost dry.

Serve with steamed rice.

Here’s how to cook”Adobong Pusit“

Ingredients:
6 pcs. squid, medium-sized, cleaned, remove inkbag and dilute in:
1/2 cup water
3 tbsps. Mama Sita’s Coconut Nectar Vinegar
2 tbsps. cooking oil
1 tbsp. garlic, crushed
1 tsp. ginger, chopped

1 pc. onion, coarsely chopped
3 pcs. tomatoes
2 tbsps. Mama Sita’s Oyster Sauce
1 tsp. sugar
1/4 tsp. salt
2 tbsps. kutsay, minced Dash of ground black pepper

Directions:

In a small saucepan, combine the squid, Mama Sita’s Coconut Vinegar, and water. Bring to a boil and simmer until tender. Sauté ginger, garlic, onion, and tomatoes in cooking oil. As the tomatoes start to wilt, add the squid mixture and stir-fry. Pour in the rest of the ingredients and simmer for 5 minutes. Serve hot with rice.

Here’s how to cook “Tuna and Pineapple Fried Rice “

Ingredients:

1 (184 gms.) can tuna chunks in vegetable oil
2 tsps. garlic, chopped
¼ cup carrot strips
1 tbsp soy sauce
2 pcs. eggs, slightly beaten

3 cups cooked rice
1 (234 gms.) can fresh cut pineapple tidbits, drained
¼ cup spring onions, sliced
1 tsp. salt

Directions:

* Heat oil from tuna in a chinese wok.

* Saute garlic until aromatic.

* Add the carrots, then soy sauce.

* Stir in eggs and cook for a minute.

* Add tuna and mix well.

* Add rice, pineapple, spring onions and salt; mix well.

* May be serve in a pineapple shell.

* Makes 4 to 6 servings.

Here’s how to cook “Lamb Skewers”

Ingredients:

300 gms. lamb shoulder, cut in ¾”-cubes
For the marinade:
2 cups olive oil
¾ cup worcestershire sauce

¼ cup red wine
vinegar
2 tbsps. fresh mint, chopped
¼ cup parsley, chopped

Directions:

* Combine all ingredients for the marinade and chill.

* Add lamb shoulder pieces and marinate for 4 hours in the refrigerator.

* Remove lamb pieces and skewers with desired vegetables for grilling.

* On a clean hot grill, grill the lamb skewers to desired doneness.

* Season with salt and pepper to taste.

* Serve with baked rice and buttered vegetables.

Here’s how to cook “Papaitan”

Ingredients:

roasted meat of a young goat

salt & pepper to taste

Directions:

When preparing the roasted young goat, separate the small from the large intestines. From the small intestines, remove the bile called papait and set aside. Cube the goat’s meat, liver and pancreas, mix with the papait and season with salt and pepper.

Here’s how to prepare “Grilled Cheesedogs”

Ingredients:

1 k Swift’s Mighty Meaty Jumbo Hotdogs
2 tbsps. Butterfresh Margarine
2 cups frozen mixed vegetables (carrots, corn, peas)
lemon slices & fresh green for garnishing
For the cheese sauce:
2 tbsps. Butterfresh Margarine

1 tbsp. White King All Purpose Flour
1 cup evaporated milk
1/4 tsp. dry mustard
1 1/2 cups cheddar cheese, grated
dash of cayenne pepper

Directions:

* Makes slashes on hotdogs, brush with margarine and put under broiler for 2 minutes.

* Heat margarine on a skillet and sauté mixed vegetables; set aside.

To prepare cheese sauce:

* Heat margarine in a medium-size saucepan until melted; stir in flour, salt & pepper.

* Gradually add milk, stirring constantly until thick; reduce heat.

* Add the dry mustard, cheddar cheese and cayenne; stir over low heat until cheese melts and sauce is smooth.

* Arrange hotdogs and mixed vegetables on a platter.

* Pour cheese sauce over hotdogs; garnish with lemon slices and vegetables.

* Serve hot with potatoes, roll or pasta.

Here’s how to prepare “Honey-Orange Pull-Apart Bread”

Ingredients:

Bread:
4 cups all purpose flour
1-1/2 tsps. active dry yeast
1 cup fresh milk
1/3 cup butter
1/3 cup granulated sugar
1 egg
1/2 tsp. salt

Dipping mixture:
1/4 cup butter
1/2 cup nuts, chopped
1 tbsp. orange peel
2 tbsps. honey
1/2 cup granulated sugar
1/4 cup orange juice
1 tsp. vanilla

Directions:

Grease a 10-cup bundt pan with shortening.

To make the dough:

* Combine 1-1/2 cups flour and yeast, set aside.
* In a saucepan, heat milk, butter, sugar and salt until warm, about 125°F and butter is almost melted.
* Add flour mixture and egg. Beat in an electric mixer using a flat beater for about 3 to 5 minutes till combined.
* Beat in remaining flour, using a double hook and knead till dough is elastic.
* Let dough rise until doubled.
* Divide dough into quarters and divide each dough into 8 pieces (you should have 32 pieces).
* Roll each dough into balls, set aside.
* In a small bowl, combine butter, nuts, orange peel and honey. Mix well.
* In a saucepan, combine sugar, orange juice and vanilla.
* Cook over high heat until sugar is dissolved and syrup begins to boil stirring constantly. Cook until just warm.

To assemble bread:

* Drizzle 1/3 of the syrup in the bottom of the prepared bundt pan.
* Sprinkle with 1/3 of the nut mixture.
* Arrange half (16) of the rolled dough over the nuts.
* Repeat procedure once more then finish the top with the remaining 1/3 of the sauce and 1/3 of the nut mix.
* Let rise until almost doubled.
* Bake at 350°F till golden, about 40 minutes or until internal temperature registers 210°F.
* Cool slightly in pan then invert onto prepared serving platter.