Beef Stroganoff

Ingredients: ¼ kilogram round steak, cut into strips 2 tsps. all-purpose flour 2 tbsp. olive oil 2 tbsp. butter 2 tbsp. oyster sauce 1 small canned sliced mushroom 1 medium onion (sliced) 1 cup beef broth 1 cup cream of mushroom soup 10.1 cup sour cream Salt and pepper to taste   Procedure: Marinate steak … Continue reading Beef Stroganoff

Shrimp Sinigang (Shrimp-Sour-Soup in Tamarind)

Sinigang is a Filipino soup or parboil characterized by its sour taste and is traditionally tamarind-based. A variation could be miso. Fish, pork, beef, shrimp, or chicken are the common meat used in sinigang. Most Filipinos like to cook sinigang with green pepper to add a little spice to the dish. In this dish I am using shrimps. Ingredients ½ … Continue reading Shrimp Sinigang (Shrimp-Sour-Soup in Tamarind)

Mojo Potato

  Ingredients: One large baking potato 1 cup flour 3 teaspoons oregano 1 teaspoon garlic powder Salt and pepper to taste ½ cup fresh milk Cooking oil (for deep fry)   Procedure: Bake the potato in the oven at 240 degrees Celsius for about an hour. Let it cool. (Rub the potato with olive oil … Continue reading Mojo Potato

Chicken Tinola

  Ingredients 1 small cabbage 4 stalks lemongrass small amount of malunggay 2 thumb-sized fresh ginger 1 small Chayote: seeded and cut into 2-inch wedges ½ kilogram chicken, (preferably breast part) 2 tablespoons fish sauce 1 cup chicken broth 4 cups water salt and pepper to taste   Procedure: In a pot over medium heat, … Continue reading Chicken Tinola

Tuna Pasta

Ingredients: Rotini noodles (twisted) 250 grams 2 tbsp. melted butter 2 tbsp. olive oil 2 cloves garlic, minced 1 can sliced mushroom 1 can tuna flakes 1/2 cup grated cheddar cheese 1 can evaporated milk 1 can heavy cream 1 cup chicken stock   Procedure: Cook Rotini noodles. (follow pack cooking instructions) In a non-stick … Continue reading Tuna Pasta

Sago at Gulaman

  Ingredients:  1 cup medium tapioca pearls 1 sachet gelatin powder (preferrably Buko Pandan flavor) For sugar syrup: 2 cups brown sugar, 2 cups water 1 tbsp. vanilla extract   Instructions: Cook the tapioca pearls according to package instructions. Cook the gelatin according to package instructions. Set aside. In a separate cooking pot, caramelize the … Continue reading Sago at Gulaman