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.

Let's Get Started
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!

Read More

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!

Read More

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.


Let's Get started

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!
  

Read More

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!
  

Read More

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.

Let's Get started

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!
  

Read More

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!

Read More

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.

Let's Get started

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!

Read More

Chopsuey Recipe rapsa

Chopsuey

This is a quick stir-fry dish but as you can see from the recipe that follows, I go the extra step of parboiling my vegetables. Blanching vegetables in boiling salted water and then shocking them in ice bath help maintain vibrant colors and ensure even cooking. This colorful, veggie-ful chopsuey makes more health sense than the greasy, fat-laden, so good adobo

Let's Get started

Ingredients

• 1 cup chicken thigh fillets, cut into 1-inch cubes
• 1/2 cup chicken liver, cut into 1-inch cubes
• 1/2 broccoli, cut into florets
• 1/2 cauliflower, cut into florets
• 1/2 small red bell pepper, seeded and cut into strips
• 1/2 small bell pepper, seeded and cut into strips
• 1/4 small cabbage, cut into 1-inch thick strips
• 4 to 5 pieces baby corn, halved crosswise
• 5 to 6 quail eggs, hard boiled and peeled
• 1 small onion, peeled and sliced
• 1 to 2 cloves garlic, peeled and minced
• 1 tablespoon oil
• 1 tablespoon oyster sauce
• 1-1/2 teaspoons corn starch
• water
• salt and pepper to taste

Preparation

• Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
• In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.
• In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.
• In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes or until chicken is cooked through. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.
• Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
• In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. Season with salt and pepper to taste. Enjoy!
  

Read More

Crispy Pata Recipe rapsa!

Crispy Pata

The secret to a crispy, crispy pata is to make sure that it’s been boiled and kept in the freezer for at least 24 hours. A freshly-boiled and seasoned crispy pata will not crisp enough. There will be no “lutong” factor.

Let's Get started

Ingredients:

• 1 pork pata (pork leg), wash well
•  1 cup soda pop (Sprite or 7-up)
•  water, for boiling
•  coarse sea salt
•  1 tsp. peppercorns
•  5 cloves garlic, crushed
•  2 bay leaves
•  1 tbsp. soy sauce
•  2 tsp. baking soda
•  oil  for frying 

Preparation:

• Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.
•  Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
• Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
• Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
• About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
•  Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
• Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
• Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
• You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.            Enjoy!
  

Read More

How to cook Ampalaya con Carne

Ampalaya con Carne

Ampalaya or bitter melon

Some people may despise this vegetable because of its bitterness but all households have their own special technique in taking it off. 

Let's Get Started

Ingredients:

• 1 Large ampalaya (bitter melon / bitter gourd)
• 1 Small onion, cut in half and sliced crosswise
• 2 Tbs. Ginger root julienned
• 2 Garlic cloves, peeled and smashed
• ¼ Cup of water
• 1 Tbs. Soy sauce
• Corn oil for stir-frying
• The Marinade:
• ½ Lb. Beef loin
• 2 Tbs. Soy sauce
• 1 Tbs. White sugar
• ½ Tsp. Salt
• 1 Tbs. Cornstarch
• 1 Tbs. Asian sesame oil
• 2 Garlic cloves, peeled and smashed

Procedure

Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soakin

g, rinse it thoroughly and make sure all the salt has been rinsed off.

Ampalaya smother with lots of salt to tame down the bitterness

The beef: Slice beef loin in 2 x ½ x ¼ in. slices across the grain and place in the bowl along with soy sauce, sugar, salt, msg, cornstarch, sesame oil, and garlic mix well. Cover and sit it in the fridge for 20 minutes.

In a wok heat 2 Tbs. of corn oil to a smoking point. Saute beef in batches for 15 seconds or until beef is no longer pink. Repeat this process until all beef is done and place it on a plate and set aside.

In the same wok heat 1 tablespoon of corn oil, add garlic and ginger and saute it for 15 seconds. Next add the ampalaya and saute it for one minute. Then add onions, the beef, and all the juice accumulated to the wok. Add water, msg, soy sauce, cover and let it simmer for 6 minutes on medium low heat or until the ampalaya is tender. Adjust taste by adding salt if needed. Serve hot with rice. Enjoy!

Read More

How to cook Yang Chow Fried Rice

Yang Chow

 Fried rice is a staple in Asian cuisine, because it’s simple, tasty, got meat, vegetables, and carbs, and is satisfying. It’s hard to mess up making fried rice– every cook worth his fancy white hat knows that it start with the rice, and a very hot wok. The rice needs to be cold, possibly day old rice, and not fresh and therefore, mushy.

Let's Get started

Ingredients

• 4 Tbsp  canola oil
• 1 large  onion, (sliced)
• 2 clove  garlic (chopped)
• 1 1/2 cup  uncooked shrimp
• 5 Tbsp  cooked ham (cubed)
• 3 large  eggs
• 1 2/3 cup cold cooked rice
• 2 tsp salt
• 1 tsp black pepper
• 2 Tbsp  soy sauce (mild)
• 1/2 chicken bouillon cube
• 1 1/2 c  frozen, peas & carrots
• 1 small  scallions, (chopped)
• 1/4 c green onions, (chopped)
• 1/4 tsp  sesame oil (optional)

Procedures

• Sprinkle a little water over rice and break up any lumps.
• Heat oil and fry sliced onions and garlic until soft but not brown.
•  Add shrimps, ham and fry for 1 minute. Put aside and crack eggs in breaking the yolks. Stir when eggs is almost set.
• Add rice and stir well on high heat for 5 minutes until well combined and blended.
• Break up the chicken bouillon cube and sprinkle all over the rice, together with salt and pepper. Add the soy sauce. Stir well to marry all the spices, shrimp, ham and rice together. (I also use sesame oil for that distinct Chinese taste and aroma.)Just before serving, add (thawed out)peas and carrots and scallions and simmer for a few more minuted, until the peas and carrots and scallions are heated together. Serve in a bowl and garnish with green onions on top. ENJOY!
  

Read More

How to make Lumpiang Shanghai

Lumpiang Shanghai

Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.It was brought by Chinese immigrants to the Land of the Philippine hundred years ago

Let's Get started

INGREDIENTS

• 2 pounds lean Ground Pork
• 1 medium Carrots, chopped
• 1/2 cup (Singkamas), chopped
• 2 stalks Green Onions, chopped
• 1 medium Onion, chopped
• 1 tablespoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper
• 1 medium Egg, as binder
• 1/2 cup Breadcrumbs, as binder
• Carrots
• Eggs
• Salt
• Pepper
• Cooking Oil
• 1 pack Spring Rolls or (Lumpia Wrapper), separated
• 1 egg, beaten for sealing the wrapper
• Cooking Oil for deep frying

Procedure

• Mix all the ingredients except the last three.
• Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
• Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
• Cut into 2-3 inches lengths.
•  Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
• Once golden brown, take out from the oil, drain in paper towels and serve while hot.        Enjoy!

Read More

How to cook Pata Tim

Pata Tim

 An enticing braised pork leg dish influenced by the Filipino- Chinese community here in the Philippines. This recipe is slowly boiled to make the meat really tender then cooked in a mixture of oyster sauce, soy sauce, cornstarch and a little sugar. It has a thick and sweet sauce and the meat almost separates from the bone.

Let's Get started

Ingredients

• 1 1/2 kilo pata or 1/2 pork leg
• 1 bundle bokchoy leaves
• 1 small onion, quartered
• 3 cloves garlic, chopped
• 2 star anise
• 2 bay leaves
• 1/2 cup soy sauce
• 900 ml pineapple juice
• 1/2 cup brown sugar
• 2 tbsp cornstarch dissolved in 3 tbsp water
• whole pepper corns
• water enough to cover the meat

Procedure

• In big pot, place pork leg. Add water enough to cover the meat and bring to boil. Discard the first boil.
• Put back the meat in a pot and pour in pineapple juice, soy sauce, sugar, bay leaves, pepper corns, garlic, onions, star anise and water. Add enough water to cover the meat.
• Simmer over low heat approximately 2-4 hours or until meat is tender and falling off the bone. Pressure cooker might take 1 hour only. Flip pata to every half an hour to avoid sticking on the pot and add more water if necessary.
• When meat is tender and the liquid is reduced, remove pata from the pot and set aside. Keep at least 2 cups of sauce.
• Pour in diluted cornstarch in the sauce and continuously stirring over medium heat until sauce thickens.
• When sauce thickens, place bokchoy leaves in. Let leaves soak for a few minutes until they become soft. Turn off heat.
• On a platter, place in pata tim and pour the sauce over. Arrange vegetables on the side.

          Enjoy!

Read More