November 13, 2014

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SOTANGHON WITH TOKWA

” A CHRISTMAS PREMIUM RECIPE FOR THE WHOLE FAMILY”

2 pounds fried tofu (Bean curd or Chinese) fresh tofu

½ cup peanuts

10 cup of noodles cooked

½ pound bean sprouts, cleaned

1 pound lettuce (romaine heart), cleaned and chopped

½ cup wangsoy (cilantro) or parsley, chopped

¼ cup dried onion, chopped

1 tablespoon olive or canola oil

November 12, 2014

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CEBU CHINESE NGOHIONG

“Premium Recipe from the most famous NGOHIONG house in CEBU”

Ingredients:

1/2 kl singkamas (jicama), stripped
4 tbsp ngohiong powder
3 tbsp 5 spice powder
1/2 kl ground pork
2 cloves garlic, chopped
1 small onion, chopped
season to taste with salt, pepper, honey and soy sauce
lumpia wrapper

November 11, 2014

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CEBU STYLE CHICKEN A LA KING

“PREMIUM RECIPE  FROM A WELL KNOWN STORE IN CEBU”

Ingredients

mushroom (you can use canned mushroom as well)
2 tbsp. butter
2 cups evaporated milk (small can)
1/4 cup flour
cornstarch (optional)
1/2 cup chopped green bell pepper
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
3 cups diced cooked chicken
1/4 cup chopped pimiento

August 3, 2013

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GINISANG UPO (SAUTEED WHITE SQUASH)

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Ingredients:
1 medium sized Upo (White Squash) , sliced
5 cloves garlic, crushed
1 medium sized onion, diced
2 medium sized tomatoes, diced
1/4 lb ground pork
3 tbsp cooking oil
1 tsp salt
1/2 tsp ground black pepper

August 3, 2013

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COCONUT MACAROONS

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Ingredients:

1 14 oz. bag dessicated coconut (or sweetened coconut flakes)
1/2 cup butter
1 tbsp vanilla extract
3 eggs
1 can condensed milk
1 lemon*

August 3, 2013

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GRILLED BANANA SKEWERS (GINANGANG)

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Grilled banana skewers or what we call ginangang or sinugbang saging in local Filipino word. These are  grilled saging saba which are placed on a stick. They are cooked under burning charcoal and afterward, coated with butter and showered with sugar. They are best eaten while still warm to taste the sumptuous melting of the butter.

July 27, 2013

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ENSALADANG AMPALAYA (BITTERMELON SALAD)

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Ingredients:

2 medium sized ampalaya
2 pcs. Medium ripe tomatoes, sliced
1 regular sized onion, sliced
Salt to taste
1 tsp Sugar
¼ cup Cane Vinegar

Procedure:

1. Put water and sprinkle with salt in a crystal/plastic bowl.
2. Wash Ampalaya and remove seeds.
3. Sliced thinly and soak in water with salt.
4. In a bowl, dissolve sugar in cane vinegar.
5. Drain Ampalaya. Sprinkle with salt. Using a wooden or plastic ladle, add in all ingredients and mix well.

July 27, 2013

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PANDESAL

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Ingredients:
Bread flour (50 kg)
Water (27.5 kg)
Refined sugar (9 kg)
Vegetable shortening (2.5 kg)
Salt (0.86 kg)
Instant yeast (0.38 kg)

Procedure:

    1. Preheat oven at 175°C (350°F)
    2. Mix all ingredients.
    3. Knead the dough, place in bowl, cover with damp cheesecloth and leave for two hours.
    4. Punch dough to remove air.
    5. Divide the dough into 16 equal portions (about 550 grams per piece).

    July 27, 2013

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    HOPIANG BABOY

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    Water Dough Crust:
    3 cups all purpose flour
    1/3 cup sugar
    ¼ cup Pork lard, refrigerated
    ½ cup water
    1 tsp food color either red or yellow

    Blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.

    July 27, 2013

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    HOPIANG DICE

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    Dough:
    3 cups All Purpose Flour
    1/4 cup White Sugar
    1/2 cup Vegetable Oil
    3/4 cup Water
    1/2 Cup Margarine, non-hydrogenated
    I T Vanilla
    golden yellow food color

    *Combine all ingredients. Knead to form a dough.
    Equally divide the dough into 64 pieces .
    If you prefer, larger dice; just divide the dough into 32 pieces.