Sweet & Sour Meatballs Recipe (how to make)

Sweet & Sour Meatballs

Filipino Style Recipe: sweet and sour meatballs(bola-bola) recipe is another Filipino dish. Normally the meatballs comes fried and the sauce is a blend of tomato sauce, vinegar, sugar, carrots, bell pepper, pineapple and cornstarch which thickens the sauce.

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Ingredients:
Meatballs:

• 500 grams ground pork or ground beef
• 1 tablespoon cornstarch or 1/2 cup bread crumbs
• 1 raw egg
• 1/2 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon soy sauce(optional)
• 1/2 teaspoon worcestershire sauce(optional)
• 1 small carrot, finely chopped(optional)
• 2 tablespoons cilantro, finely chopped(optional)

Sauce:

• 1/2 small onion, diced
• 1 teaspoon garlic, chopped
• 1/2 cup water
• 1/2 cup brown sugar
• 6 tablespoons vinegar
• 1/4 cup tomato sauce
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch(dissolved in 1 tablespoon water)
• 1 small carrot, sliced thinly
• 1 cup green and red bell pepper, sliced 1/4 inch thick
• 1 cup pineapple chunks, juice drained(optional)

Procedures:
Part 1      (Skip this procedure if you are using premade meatballs from the market)

• In a bowl, combine all the meatballs ingredients and mix thoroughly.
• Scoop and form the mixture into 1 tablespoons ball shaped.
• In a frying pan, heat oil and deep fry until golden brown. Drain and set aside.

Part 2

• In a sauce pan, heat vegetable oil over medium heat and saute garlic and onions.Add carrots and bell pepper then stir fry for 2 minutes.
• Add pineapple chunks and stir fry for 1 minute.
• Add tomato sauce, vinegar, water, brown sugar and a dash of salt.
•  Mix well and let it boil.
• Add cornstarch mixture and cook until desired thickness is reached.
• Add fried meatballs and simmer for 2 minutes.
• Adjust seasoning according to taste.
• Serve with steamed rice.           Enjoy!

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Pork Sisig Pampanga Recipe (How to Make)

Pork Sisig

PORK SISIG- is a Filipino dish that originated from Pampanga a province located at the northern part of the Philippines. It is a popular appetizer (pulutan) for beer drinkers. Originally, sisig is composed of chopped pigs face, (snout included) ears and pork liver.

INGREDIENTS

BRAISED PORK:

• 1 cup soy sauce
• 1/2 cup coconut vinegar
• 3 tablespoons salt
• 1 1/2 tablespoons sugar
• 1 teaspoon whole peppercorns
• 10 cloves garlic
• 1 pig ear
• 1 pork jowl
• 1/2 pork snout
• 1/2 pork tongue
• 1 tablespoon ginger, chopped
• 5 cloves garlic, chopped
• 4 bird's eye chile peppers, chopped
• 1 onion, diced
• 1/4 cup Filipino soy sauce
• 2 tablespoons calamansi juice
• 2 tablespoons coconut vinegar
• 4 eggs
• 4 servings rice, cooked

DIRECTIONS

For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.
For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.
Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.
Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.  Enjoy!

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How to make Fried Calamare Rings

Calamares 

Great Recipe,Just fry your calamari until they turn golden brown (about 2-3 min) I serve it with spicy rice and tartar sauce, the kids love it aswell, the only problem is when you cook these in batches you tend to eat more than you save for dinner. 
We tried it last night and all liked it. It tasted so delicious yet very easy to make and simple to prepare.


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Ingredients:

• 750g small cleaned calamari hoods
• 1 cup plain flour
• 3 eggs
• 2 tablespoons cold water
• 4 cups fresh white breadcrumbs
• canola oil, for deep-frying
• hot chips, lemon wedges and tartare sauce, to serve

Procedures:

• Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl
• Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.
• Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.
• Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips, lemon wedges and tartare sauce.           Enjoy!
  

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Pancit Lomi Recipe rapsa!

Lomi Soup

Pancit Lomi Recipe is a Filipino-Chinese dish best eaten while steaming hot, it is made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter.

The noodles I used for my lomi was bought from the supermarket in a vacuum-packed bag.


  
Let's get started

Ingredients:

• 200 g. thick fresh egg noodles
• 1/2 kilo chicken soup pack (breast/rib part), boiled and shredded
• 4 pcs chicken liver, cubed
• 8 pcs store-bought squid balls, quartered
• 1 small red onion, minced
• 3 cloves garlic, minced
• 1 small sayote, sliced thinly
• 1 med sized carrots, sliced thinly
• 1 small head of cabbage, shreddeda few stalks of spring onion
• 3 cups chicken stock (from the boiled chicken)2 tbsps cornstarch
• 2 pcs egg, slightly beaten
• 2 tbsp olive oil/vegetable oil

Procedures:

• Saute garlic and onion till translucent. You can slightly brown the garlic if you like the somehow toasted/bitter taste.
• Add liver and saute till half-cooked.
• Add the carrots and sayote and stir fry for about 2mins.
• Add the squid balls, shredded chicken and chicken stock.
• Dilute cornstarch in a few tsps of water and add to the soup.
• Add egg noodles (make sure it's cleaned)
• Add shredded cabbage. Simmer for one or two minutes.
• Add fresh egg and stir.
• Season with salt and pepper to taste.
• Garnish with spring onions.                     serve warm    Enjoy!
  

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Chow Fan fried rice Recipe

Chao Fan

Chao Fan (the others called it CHOW FAN) is a popular Chinese dish. Chao Fan is actually a Chinese-style fried rice that became popular not only in China but even in United States, Canada, Australia, The Philippines and even in some European countries. There are many ways how to cook it and the most popular is adding some meat bits into it.

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Ingredents:

• 4 eggs (whisked)
• Salt
• 4 tablespoon olive oil
• 1 tablespoon ginger (minced)
• 2 medium size sweet onions (minced)
• ¼ cup onion leaves (minced)
• 200g boneless beef (sliced into tiny cubes)
• ¼ cup of green peas (cooked)
• 3 tablespoons of carrots (minced)
• 2 tablespoon soy sauce
• 3 cups of cooked rice

Procedures:

• Mix the egg with a pinch of salt, ½ tablespoon of ginger, minced sweet onions in a small bowl.
• Put 2 tablespoon of olive oil in a frying pan and heat.
• Stir fry the egg and scramble, set aside.
• In another Pan, put the rest of the oil and heat.
• Add the beef, green peas, and carrots, stir fry for 2 minutes.
• Add the rest of the ginger and the soy sauce and stir.
• Add the rice and stir.
• Add the onion leaves and eggs, stir thoroughly.
• And serve warm.   Enjoy!
  

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Buko Pandan Recipe rapsa!

Buko Pandan

A dessert made with gelatin cubes and tender young coconut in pandan-infused cream, with a refreshing and mouth watering taste of pandan. A simple dessert that you can made it at home

Let's Get started

Ingredients :

• 3 boxes unflavored green gulaman
• 5 cups water
• 4-5 pcs. pandan leaves
• 2 cans thick cream
• 1/2-3/4 can condensed milk (adjust to your taste preference)
• 2 eggyolks
• 1 small bottle macapuno (drained) or 3-5 cups grated fresh buko (young coconut meat)
• 2 cups nata de coco (drained)
• (Cooking Measurements)

Procedures :

• Boil water together with the pandan leaves (twisted to expose the juice). Simmer for a few minutes. Dissolve gulaman in water. Simmer until gulaman dissolves. Remove pandan leaves. Transfer into pan trays and let it cool and hardens. Chill in refrigerator.
• In a saucepan, put thick cream, condensed milk and eggyolks. Stir until mixture is smooth. Cook in a double boiler (a cooking utensil consisting of two nested pans, designed to allow slow, even cooking of food in the upper pan by the action of water boiling in the lower pan). Stir occasionally until thickened a bit (not too thick). Remove from heat and let it cool completely.
• Take out chill gulaman and cut into 1 cm. cubes.
• In a large bowl, combine the macapuno, cubes green gulaman, nata de coco, and the cooled cream mixture. Blend well.
• Chill before serving or preferably overnight. Make this dessert a day ahead to let the cream mixture absorbed the pandan flavor. Yummy! Enjoy!

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How to Make Buko Pie rapsa!

Buko Pie de Laguna 

Favorite pasalubong, the all time favorite buko pie.  

This dessert uses young coconut meat in a creamy base.

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Prepare the buko fillings

Buko Pie Filling

Ingredients

2 cups young coconut meat

3/4 cup white sugar

1/2 cup coconut water

1/2 cup evaporated milk

1/3 cup cornstarch

1 tsp vanilla

step 1. Blend ingredients together. 

step 2. Cook stirring continuously until thick

Standard Pastry  For Two-Crust Pie

Ingredients

2 cups sifted all-purpose flour

1 tsp salt

1/3 cup shortening

1/3 cup butter

3-4 tbsp cold water

Procedures

• Measure flour into mixing bowl and mix salt through it.
• With pastry blender, cut in shortening and margarine until particles are the size of peas.
• Sprinkle with water, a tbsp at a time, mixing lightly with a fork until all the flour is moistened.
• Gather dough together with fingers until it cleans the bowl. Press firmly into a ball.
• Divide dough into two. Roll out larger dough between two pieces of wax paper. Peel off top paper, place crust in pan, paper side up.
• Peel paper, fit pastry loosely into pie dish. Trim, leaving 1/2 inch over hanging edge. Set aside remaining dough.

Assembly

• Preheat oven to 400 degree F.
• Using a fork, make small holes to the pie crust  base before pouring the buko pie filling.
• Roll out remaining dough until large enough to extend 1 inch beyond edge of pie dish.
• Carefully place pastry evenly on top of filling. Fold extra edge of top pastry under edge of the base pastry. 
• Seal thoroughly by pressing together with fingers on edge of pie dish. 
• Make several small holes to the top crust to allow steam to escape during baking.
• Brush the top with egg wash and bake until golden brown.

.

Enjoy!

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