Recipes

Menudo

Menudo

Philippines

Filipino, pork

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Black Pepper Powder
Cooking Oil
Cooking Salt
Garbanzo Bean Fresh
Garlic
Green Pepper (Capsicum Green)
Onion Dry
Pork Boneless
Pork Liver
Potato
Raisin
Red Pepper (Capsicum Red)
Tomato Sauce
0.500
5.000
0.090
0.005
0.400
0.001
0.050
0.100
0.300
0.300
0.500
50.000
0.050
240.000
Grams
Grams
Litre
Kilogram
Kilogram
Kilogram
Kilogram
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Kilogram
Kilogram
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Grams
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Millilitre

Put pork and liver in water with salt and boil until tender. Saute garlic and onion in oil. Put tomato sauce and continue cooking. Add pork,liver, potatoes, garbanzos, raisins, sweet pepper, and bay leaf. Continue cooking until potatoes are half done. Season well.

Dumplings With Pork And Shrimps

Dumplings With Pork And Shrimps

Chinese

Chinese, dumplings, pork, shrimp

Ingredients Quantity Unit of Measure
Black Pepper Corn
Cooking Oil
Cooking Salt
Ginger
Pork Mince
Refined Wheat Flour (Maida)
Shrimp
Soy Sauce Light
Spring Onion
Vinegar White
Watercress
5.000
0.105
0.008
0.015
0.500
0.500
0.500
0.045
0.125
0.030
5.000
Grams
Litre
Kilogram
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1. Make the dough: Place the flour in a bowl with the boiling water. Beat well until smooth. Leave to rest for 2-3 minutes. Add the cold water and knead well.
2. Make the filling: Mix together the pork, shrimps, spring onion, ginger, soy sauce, salt and pepper. Add the chopped watercress and 1 tbsp of oil. Blend well together.
3. Roll the dough into a long sausage shape. Roll each one flat to make small pancake shapes. Place 1 tbsp of stuffing on each pancake then fold in half. Pinch the edges together to close firmly.
4. Heat a wok and place 3 tbsp of oil in it. Tilt the wok several times until the surface is evenly oiled. Arrange the dumplings evenly over the surfaces of the pan. Turn the heat to high and shallow- fry for 2-3 minutes to brown the underside of the dumplings.
5. Add water to the wok and cover. Steam the dumplings over high heat until almost all the water has evaporated. Remove the cover and pour in 20 ml of hot oil from the side. Reduce the heat and cook until all the liquid has evaporated.
6. Mix the wine vinegar and soy sauce together to make a dipping sauce.

Beef and Vegetable Fried Rice

Beef and Vegetable Fried Rice

Continental

beef, vegetables, fried rice

Ingredients Quantity Unit of Measure
Beef Mince
Garlic
Ginger
Green Peas Shelled (Frozen)
Red Pepper (Capsicum Red)
Rice Long Grain
Sesame Oil
Soy Sauce Dark
Spring Onion
0.500
0.050
0.005
0.150
0.080
0.700
0.010
0.045
0.060
Kilogram
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Kilogram
Kilogram
Kilogram
Kilogram
Litre
Litre
Kilogram

1. Use large, nonstick pan. Add beef, garlic and ginger and cook over medium heat until beef is no longer pink (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
2. Remove with slotted spoon; pour off any dripping.
3. In same skillet, heat water over medium-high heat until hot.
4. Add bell pepper and pea pods.
5. Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
6. Add rice, soy sauce and sesame oil. Mix well.
7. Return beef to skillet and heat through, about 5 minutes.
8. Stir in green onions before serving.

Beans Soup

Beans Soup

Continental

pork, beans, soup

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Black Pepper Powder
Carrot
Celery
Cooking Salt
Ham
Onion Dry
Pork Leg Bone In
White Kidney Bean (White Navy Beans)
2.000
1.000
0.125
0.125
0.005
0.200
0.060
0.200
0.450
Grams
Grams
Kilogram
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1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
2. Add pork leg bone in, cubed ham, minced onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
3. Add finley chopped carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Barbecued Salmon

Barbecued Salmon

Continental

salmon, bbq

Ingredients Quantity Unit of Measure
Dill Fresh
Lemon
Lime Green
Salmon
Tarragon
2
0.04
0.02
1.5
2
Grams
Kilogram
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Grams

1. Place fish on double foil.
2. Put chopped herbs inside salmon. Arrange alternate citrus slices over the fish.
3. Put foil on top and do other side. Wrap well and refrigerate.
4. Preheat barbeque at medium high cooking 10 min for each inch thickness.
5. It can also be put in the oven.
6. Serve with fresh citrus slices. Good hot or cold.

Barbecue Chicken Fajitas

Barbecue Chicken Fajitas

Continental

chicken, bbq

Ingredients Quantity Unit of Measure
Barbeque Sauce
Chicken Breast Boneless
Chili Sauce
Cumin Powder
Garlic Powder
Green Pepper (Capsicum Green)
Lemon
Olive Oil
Onion Dry Red
Oregano Powder
Red Chili Powder
Refined Wheat Flour (Maida)
Table Salt
Worcestershire Sauce
75
0.5
65
4
2
0.15
0.04
0.045
0.2
5
15
0.225
0.005
15
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Fajita Sauce1. Combine the barbeque sauce, chili sauce, lemon juice, worcestershire sauce, chili powder, garlic powder, oregano powder and cumin powder.2. Marinate chicken in half of sauce, 20 minutes. Of remaining sauce, set aside 3 tablespoons for tortillas; use remainder for basting. 3. BBQ chicken and vegetables over medium-low heat, basting and turning frequently until chicken juices are clear and vegetables are tender crisp. Heat tortillas on warming rack; brush with sauce. Cut chicken and vegetables into thin strips; serve tortillas. Tortilla 4. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.5. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.6. In a large nonstick skillet coated with oil, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.

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