Tinolang Palaka Recipe (Frog Legs in Ginger Broth) Exotic Filipino Food

 

Ingredients:

4 frog legs
1/2 small onion, finely sliced
1 to 2 cloves garlic, minced
2 tsps ginger, peeled and finely sliced
1/2 green papaya or 1 chayote, peeled and cubed
1 cup fresh spinach leaves
4 cups water
2 tbsps vegetable oil
1 tbsp fish sauce
salt and pepper

How:

Cut frog legs into two parts.

In a deep pot, heat vegetable oil. Saute onions, garlic and ginger until tender and aromatic.

Add in frog legs. Saute until lightly browned. Add fish sauce. Lower heat and continue to cook until juices seep through.

Add water. Simmer until frog legs are almost cooked. Skim off any scum that aggregates on top. Add
papaya or chayote. Continue to simmer until vegetables are tender.

Season with salt and pepper. Add spinach leaves. Turn off heat and keep covered until spinach leaves are wilted. Serve hot.

Ginataang Kuhol Recipe (Filipino Food)

What:

• 1 Kilo of Snail (Kuhol)
• 1 kilo of shredded coconut
• 1/2 clove of Garlic
• 1 big Onion sliced
• 2 Tbsp. of Ginger strips
• 2 Tbsp. of Shrimp Paste
• 1 medium sized Green Papaya
• Moringa or Malunggay Leaves
• 2 Tbsp. of Fish Sauce or according to your taste.
• 2 pcs Hot chilli

How:

• To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.
• On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.
• When boiling pour the snails and boil again.
• Next step is to add the papaya and moringa/malunggay leaves,
• If you like it hot, put few chopped hot chilli. Don’t overcooked the Papaya.
• Serve hot with white rice.** Optional: Add chopped spring onions for some color.

Chocolate Trifle Dessert

What:

1  box chocolate fudge cake mix

1 3oz package instant chocolate pudding.

1/2 strong brewed coffee

1 16oz tub whipped topping

6 chocolate covered toffee bars(such as Heath or Skor)-crushed

How:

Bake cake according package instructions. Cool completely.

Prepare instant pudding according to package instructions.

Crumble cake and reserve 1/2 cup.

Place half of cake crumbs into the bottom of an 4-5 quart trifle dish.

Drizzle half of coffee over cake.

Spread half of pudding over cake and coffee.

Spread half of whipped topping over pudding layer.

Sprinkle half of crushed toffee bars over whipping topping layer.

Repeat layers of cake,coffee,pudding,and whipped topping.

Combine reserved cake crumbs with remaining candy.

Sprinke over top.

Chill at least 4 hours before serving.

Stir-Fry Egg Beaters with Chicken (American Style)

What:
1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

How to fry an egg!

FRIED EGGS

• Heat oil or butter in frying pan.


• Wait until oil smokes slightly or butter starts to bubble.


• Break egg on a plate, add salt and pepper to taste.


• Tip plate to let egg slide gently into pan.


• With spoon, quickly keep lifting white over yolk to keep it soft.


• Tilt pan to allow oil to gather.


• With spoon, gently lift oil over uncooked white and yolk.


• When a delicate white setting takes place, egg is ready.


• A similar effect can be obtain by covering pan as eggs fry.


• These eggs will have soft, runny yolks and hard whites.

Allow 1-2 eggs per person.          

How to boil an egg!

       

Place eggs in a pot of cold water, add a pinch of salt.

When it boils, remove from the heat, let stand exactly 4 minutes.

Drain and serve

These eggs will have soft, runny yolks and hard whites.

Allow 1-2 eggs per person

How to Cook Rice :)

 

 

Remember:

• Measure the dry rice in a jug.
• Wash and rinse the rice really well, until the water is clear.
• Drain.
• Place in a saucepan with double the amount of water and a little salt and stir once. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid.
• Cook on the lowest heat possible for 10-15 mins without uncovering the pan.
• Use a fork to fluff up the cooked rice.

Tips:

• Don't stir the rice throughout the cooking - it will make it stodgy.
• Don't cook the rice on too high a heat - it may stick and burn on the bottom before the rest of the rice is cooked.

Pork / Beef Steak Recipe (Filipino Food)

What:

3/4 kilo tender pork or beef steaks, sliced

1 tablespoon kalamansi or lemon juice

5 tablespoons soy sauce

3 cloves of garlic

1 small piece ginger, crushed

1/2 teaspoon ground black pepper

1/2 cup onions, sliced in rings

4 tablespoons cooking oil

How:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.