Pork Liempo and Pork Ribs Sinigang with Radish and Mustasa Leaves

Tender pork slices and crisp fresh vegetables in soothing broth

Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings:

Ingredients

1 ½ liters rice washing or water
2 medium tomatoes, sliced
1 medium onion, sliced
½ kg pork liempo, sliced
½ kg pork ribs, cut into serving pieces
1 medium radish, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups sliced mustasa leaves
2 pieces siling panigang (finger chilies)
patis (fish sauce), to taste

Procedure

1. Boil rice washing with tomatoes, onions, pork liempo and pork ribs. Simmer over low heat for 40-45 minutes or until pork meat begin to disintegrate from the bones.
2. Add radish and cook for 5 minutes. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil.
3. Add mustasa leaves and siling panigang. Season with patis to taste.

source: http://www.nestle.com.ph

Orange Butter Cupcakes

Feather light cakes delicately flavored with orange

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 24

Ingredients

3 cups cake flour
1 tbsp baking powder
1/4 tsp salt
2 cups butter
1 cup sugar
2 tbsp orange rind
1/2 tsp vanilla
5 eggs
2/3 cup NESTLE Fresh Milk
2/3 cup granulated sugar
1/3 cup NESTLE Premium Squeeze Orange Juice
1/4 cup butter

Procedure

1. Preheat oven to 350 degrees F.
2. Sift together first 3 ingredients and set aside.
3. Cream together butter and sugar; stir in orange rind and vanilla. Add eggs one at a time, beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending with the flour.
4. Pour into paper-lined muffins pans and bake for 40 min. or until inserted toothpick comes out clean. While cake is in the oven, prepare sauce.
5. Heat together sugar, orange juice, and butter. Remove cake from oven and pour sauce over cake while still hot.

source: www.nestle.com.ph

Igado

Igado is one Ilocano dish that I always request to be served whenever I visit friend and relatives that I know Genuine Ilocano, wherever they are, whether they are in Laoag, Cagayan or in Nueva Vizcaya.

I really love this dish. I enjoy each and every version.

Here's one version that I got thru /www.grouprecipes.com/



Ingredients

2 onions, finely chopped
2 tomatoes, chopped
1 bell pepper, juliene
1/2 kilo pork liver , cut into 2 inch strips
1/4 kilo pork, 2 inch strips
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp sugar

Directions

Saute onions, bell peppers and garlic in about 1 1/2 tbsp of cooking oil.
Add tomatoes just before the garlic and onions turn very light brown.
Add in the pork strips, and stir fry until pork is light brown.
Add in the liver and stir until liver is half-cooked.
Add in the vinegar, soy sauce and the sugar.
Simmer until the meat is cooked.
Serve with steamed rice.
Some add fried potato wedges to this dish, though the La Union version of Igado uses only bell pepper strips as garnish. In Bicol, they use green chili (siling haba) as garnish.

Baked French Toast

This baked French toast is made up the night before in an 8 1/2 x 13-inch pan. In the morning, you just pop it in the oven. Let it bake while you are getting ready for the day and you’ll have a wonderful breakfast for your family.

Ingredients

1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
12 slices soft bread
6 large eggs
1 1/2 cup milk
1/2 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees.

1. Melt the butter in an 8 1/2 x 13-inch baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan.
2. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the 1/2 teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight.
3. Bake for 45 to 50 minutes or until the bread is browned. Serve hot with maple syrup, peach syrup, or cinnamon apple syrup. Top with butter or honey butter.

source: www.preparedpantry.com

Triple Chocolate Cookies

This cookie combines Dutch process cocoa with white and dark chocolates.

Prep Time: 25 minutes

Cook Time: 11 minutes

Ingredients:

• 2-1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup Dutch process cocoa or unsweetened baking cocoa
• 1 cup butter, softened
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 6 ounces white chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)
• 6 ounces dark chocolate bar, chopped 1/2 inch pieces (or 1 cup chips)

Preparation:

Preheat oven to 350 degrees F. Lightly grease (spray and wipe off) or line baking sheet with parchment paper or baking mat. In a medium bowl, combine flour, soda, salt and cocoa with a wire whisk. In large bowl, cream butter and sugars. Stir in vanilla. Add eggs one-at-a-time. Combine completely. While mixing add flour mixture 1/2 cup or so at a time. Hand stir-in chopped chocolates. Drop by tablespoonsful onto prepared baking sheets. Bake for 9 to 11 minutes. Cool on cookie sheets for 2 minutes. Remove to wire racks for cooling completely. Makes about 4 dozen cookies.

For bar cookies: Lightly grease 9x13 pan. Spread dough into pan. Bake for 20-25 minutes.

source: http://baking.about.com/od/cookies/r/triplechocolate.htm

Yangchow Fried Rice

Ingredients:

• 3 large eggs
• 6 ounces roast pork
• 4 ounces frozen medium shrimp
• .
• Shrimp Seasonings:
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon cornstarch
• .
• Other:
• 5 tablespoons oil for stir-frying, or as needed
• 1 medium yellow onion, diced
• 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
• 4 cups cold cooked rice

Preparation:

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

http://chinesefood.about.com/od/ricefried/r/yangchowrice.htm

Beef With Broccoli Stir Fry

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

• 3/4 pound lean beef
• Marinade:
• 1 tablespoon rice vinegar (substitute rice wine if desired)
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch
• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• Thickener:
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 pound fresh broccoli
• 2 garlic cloves
• To Cook Broccoli:
• 1/2 cup water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon sugar, or to taste
• Other:
• 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.

While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside.

Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.

Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).

Remove the beef from the wok and drain on paper towels.

Clean out the wok with paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.

Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.

Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

source: http://about.com