Monday, May 20, 2013

Simple Menudo

This is what I basically call the omit and replace menudo recipe. Our marketing day is scheduled every Wednesdays, so not all ingredients in the pantry have been replenished. Since we still have a left over liver from last week’s menu, I then decided to come up with a menudo recipe with fewer ingredients. Here’s what I believe – as long as the basic ingredients are present on a particular dish, you can still call it a main dish. Say for example, even if spaghetti doesn’t have meat but it has noodles and spaghetti sauce, you can still eat it, because the “main” ingredients are there. As long as there’s seasoning and the basic ingredients, you can get away with it.

Here’s what you need:
¼ kilo pork, sliced
1/8 pork liver, sliced
2 medium tomatoes, diced
3 cloves garlic, minced
1 medium onion, chopped
1 small sachet of tomato sauce
1 medium sweet potato, cubed
1 medium carrot, cubed
Dash of salt and pepper
¼ cup of soy sauce
3 pieces dried bay leaves (optional)
2 ½ table spoons of vinegar
Canola cooking oil for sautéing
½ tablespoon of white sugar
4 cocktail hotdogs, sliced
1 cup water

What you need to do:

·         On a bowl, combine the soy sauce and vinegar. Marinate the pork and liver for 30 minutes
·         Heat the oil, sauté the garlic and onions.
·         Add the pork. Cook until tender. Add the sliced tomatoes.
·         Pour the water, then the tomato sauce. Add the bay leaves.  Let it cook for 30 minutes until the sauce gets thicker.
·         Dash some salt and pepper, and sugar.
·         Put the hotdogs and liver. Cook for another 7 minutes
·         Serve with love and happy eating! 

Wednesday, May 8, 2013

Simple Sirloin Steak and Caesar Salad

I’ve always wanted to learn how to cook decadent meals, but due to limited ingredients and tools, plus knowledge, trying out some hard to pronounce dishes (Hors d’oeuvre, Chipotle, Foie gras) is already out of the picture.

So last week, I tried cooking a dish without having to go through the perils of pronouncing the ingredients. With the decadence of this dish, I am already assuming if placed on a fine dining or French menu would sound so expensive!

Here are the ingredients that you need:

·         ½ kilo sirloin steak

·         Splash of Knorr liquid seasoning

·         1 medium yellow onion, sliced

·         2 tablespoons Worcestershire sauce

·         Canola cooking oil

What you need to do:

·         On a bowl, marinate the sirloin steak with Worcestershire and liquid seasoning for 20 to 30 minutes.

·         Heat the oil. Saute the onions. Set aside.

·         Cook the steak well done. Serve with onions and Caesar salad on the side.

·         Happy eating! 

Monday, May 6, 2013

Creamy Caldereta Pasta

Here’s a different twist that you can try with penne pasta. Instead of using the traditional spaghetti sauce, you can replace it with caldereta sauce.

Here’s what you need:

1 pack of Penne Pasta, cooked as per instructions
1 200grams of Caldereta Sauce
½ teaspoon of liver spread
1 small can of green peas
½ block of Quickmelt cheese
1 pack of Nestle cream
¼ kilo of sirloin, cut into small pieces
1 medium carrot, diced
1 medium onion
Canola cooking oil

What you need to do:

Heat the oil. Add the onions. Cook until translucent.

Cook the sirloin then add the green peas. Put the caldereta sauce, liver spread spread, cheese and nestle cream.

Let it boil. Add the carrots. Simmer for 5 minutes.

Put the sauce on cooked pasta.

Serve with love and happy eating! 

Parmesan Romana Baked Cream Dory

Happy May ya'll foodies! ♥ This month will be very extra special for me because it's my birth month, and at the same time, my loving husband and I are going to celebrate our first year Wedding Anniversary. (Clap Clap Clap) We're planning to spend a couple of days in Tagaytay where he first proposed his love for me (naks) and eat some sumptuous food to stuff ourselves. :D 

Due to some circumstances that happened for the past few weeks, I wasn’t able to update my blog. But here I am again, alive and kicking and will try to update this recipe blog as much as I can.

This recipe that I am going to share with you readers out there is very simple and yet very delicious. My husband called this finger fish, because he literally ate the food using his bare hands when I handed him the plate, because he was too excited to try it. Believe me, the picture below doesn’t give too much justice because if you think the fillet looks kinda messy, this recipe is 100% uber flavorful that will tickle your taste buds. 

What you need:
·        3 pieces cream dory
·         ¼ cup grated Parmesan Romano
·         ½ table spoon Spanish paprika
·         Dash of salt
·         ½ table spoon of ground black pepper
·         Extra virgin olive oil

·         1 sachet of light mayonnaise
·         1 tablespoonful of sweet pickle relish

What you need to do:
·         Mix the parmesan, Spanish paprika, salt and black pepper
·         Rub the cream dory with olive oil.
·         Coat the top part of cream dory with the mixed seasoning.
·         Bake for 10 to 15 minutes.
·         Serve with the dip.
·         Happy eating!