Cooking Pinoy atbp.

Okay, so during this Lenten Season I will challenge myself to cook a new Fish recipe every Friday. During the week the family usually eats chicken & turkey and beef. We are not really into fish as much as we should. Fish however should be incorporated into our diet as it promotes health benefits. Week 1: Pan Fried Tilapia with Buternut Squash over spinach salad . Week 2: Salmon in Lemon Brodetto sauce over Peas Puree

I tried 2 different recipes 2 days earlier, and I've finally chose this one as finally the one that works to my taste. Be mindful of the oil or shortening you use. EVOO (olive oil) will give a mild flavorful taste to the bun, you can settle with a vegetable oil that won't give off any tastes..maybe extra light or corn oil perhaps. You can also use softened organic unsalted butter. You want the dough to be sweet. The secret to a succesful siopao, is Patience and Practice. Don't forget to taste your dough, you can steam a small bit. Taste the filling as well before you make large batches. Ingredients: This will only yield 4 buns, once you have succesfully made 1st batch..you can make more. 1 1/2 c Unbleached or APF flour 1 package active dry yeast (smallsachet, estimate 3 tsps. ) 1/4 c sugar 1/2 c lukewarm water 2T vegetable oil or softened butter Heat 1/2 c water in microwave 40 seconds. Add 1 packet of active dry yeast, stir. Stir in 1/4 c white sugar. Wait 5

I've heard of this dish before, somehow somewhere on TV...it sounds so foreign and yet so complicated, I thought to myself that If I ever learned how to make it, it would be great! So this is my first time to make this dish, I picked up the recipe from a bookstore. Instead of veal shanks, I used beef shank ( they were out of veal at the supermarket) Ingredients: 1 large onion, cut into chunks 4 sliced baby carrots 4 cloves garlic, minced 4 Veal Shanks (3-4 lbs) seasoned with Sea Salt, black pepper (ground) 2 tsps Herbes de Provence (or italian seasoning) 3/4 c beef broth, msg free and low sodium 1T dry vermouth or cooking wine 3T flour 3T water 1/4 c minced parsley 1 tsp minced garlic 1 tsp grated lemon peel, organic 1. Spray PAM on your crockpot. Layer with the onions, carrots and garlic. 2. Place Seasoned meat on top. Sprinkle with Herbes de Provence. Add broth and vermouth. Cook on low 8 hours, then HIgH 5-6 hours 3. Transfer VEAL and vegetables to serving platter; cover and k

Pandesal is a Filipino bread roll that is sweet and has breadcrumbs on top. This is delicious! Got this recipe from my sister. · ½ cup skim milk (110-115 deg. F) · ½ cup water microwaved for 30 seconds · 5 tablespoons unsalted butter (do not use "spreads") · 1 egg, lightly beaten · 1 teaspoon salt · 2/3 cup sugar ( use ½ c if you want it less sweet) · 3 ¾ cups bread flour (4 cups weigh 18 oz) Important..do not use regular flour or bread will be dry · 3 teaspoons bread machine yeast or 1 packet hodgson’s mill active dry yeast (regular kind, not necessarily the bread machine one) · 1/2 cup breadcrumbs (to make your own: use a few day old bread, bake in toaster oven (low) until hard not burnt; then put in a blender) Directions: 1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature. 2. For bread maker: Select "Dough" cycle; Add all ingredients,

It was one those weeks of continuos snowstorms. I was in the mood to make my own dumplings since most of the dumplings in the Chinese restaurants are predominantly made of pork, I like to make mine with chicken or turkey. You can make this soup in a slow cooker/crockpot, in that way you can do other stuff around the house while you leave this on low, you will have a nice warm soup in the winter time. You can double up the recipe, and freeze the rest. Dumpling Ingredients: 1 lb ground turkey or chicken 1 medium carrot, chopped 1/2 white onioin, chopped 1 rib celery, chopped 2 green onions, sliced 3 cloves garlic, minced salt and pepper to taste 1T rice wine or sake 1 tsp sesame oil 1T soy sauce 1 egg Wonton Wrapper, store bought. I like the Nasoya brand, organic Combine the ingredients in a bowl. I like to run the vegetables in a processor or blender before I mix it with the meats. Spoon the meat mixture in the center of the wonton. Brush edges with water, fold and seal.(Triangle shape)

Sometimes, the best recipes are not the ones you follow but the ones that are made from inspiration. I used to eat at this dimsum place, where they pour beef tips with a thick sauce with green peas. Last night, while amidst a blackout..cold and in the dark..I imagined how nice it would be to cook in my crockpot..my beef roast, but instead of cooking it the traditional way Julia Child's way (beef bourguignion)..I would use my favorite ingredients and using my instincts...I would use mushrooms and gravy instead of red wine or broth..what would result in my best Beef (rice topping)Stew recipe ever! Ingredients: 2 lb Beef chuck roast, 1 inch pieces 1 c sliced mushrooms 1 can Amy's organic semi condensed mushroom soup Cornstarch for coating beef Lysanders beef rub 1/2 medium Spanish onion sliced 2 T butter 3 T white cooking wine 1/4 c frozen green peas Directions: Coat beef with beef rub seasoning and cornstarch. Brown in an iron skillet with 2T of olive oil. When, brown..transer