May 14, 2015

(0) Comments

MAJA WITH YAM

admin

Ingredients:

1 kilo yam (ube)
1 cup uncooked rice
3 cups coconut milk
2 1/2 cups white sugar
powdered anise

May 14, 2015

(0) Comments

MAJA BLANCA

admin

Ingredients:

1 cup uncooked rice
1 cup white sugar
3 cups coconut milk
powdered anise

March 27, 2015

(0) Comments

CHINESE NGOHIONG SAUCE (VERSION 2)

1/4 cup soy sauce
2 tbsp vinegar
1/4 cup sugar
1 cup water
1/2 cup liquid from sautéing the filling, filtered
1/4 cup cornstarch
salt

November 12, 2014

(23) Comments

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

March 26, 2011

(3) Comments

INIHAW NA ADOBONG MANOK

Adobo cooked twice over, 1st simmered then broiled for the added flavor of charcoal.

Inihaw na adobong Manok Ingredients:

1 kilo chicken liempo, trimmed
1 clove garlic, pounded
1/2 cup vinegar
1 tbsp. soy sauce
Peppercorns
Water

December 5, 2010

(0) Comments

BETAMAX (GRILLED CHICHEN BLOOD)

INGREDIENTS:

1/2 cup     chicken blood

1/2 tsp  salt

pepper

3 cups water

September 20, 2010

(2) Comments

FILIPINO PICKLED GUSO WITH SHRIMPS RECIPE

admin

2 cups guso seaweeds (lato)
1/2 cup shrimps, blanched then peeled
1 thumb-size ginger, chopped
2 small onions, sliced
2 medium-sized tomatoes, seeded then julienned
3 tbsps. salad oil
1/2 cup vinegar
salt to taste
pepper to taste
1 head lettuce
1 small cucumber, sliced into thin rounds

July 14, 2010

(0) Comments

ALAMINO’S BAGOONG

admin

Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

June 12, 2010

(0) Comments

SEAFOOD NILUBIHAN

admin

Seafood Nilubihan Ingredients:
2 cups thin gata or second extraction (coconut milk)
1 onion, chopped
1 thumb-size ginger, sliced thinly
3 pcs siling labuyo, sliced
1 pc chicken cube
1 kilo squid, cleaned (removed ink sac and skin) and sliced
1 kilo tahong, steamed open and shelled
3 large corns on the cob, grated
1 cup malunggay leaves
1/2 cup kakang gata or first extraction (coconut milk)
1/4 tsp salt

June 1, 2010

(0) Comments

LANG-LANG

admin

Lang-lang ingredients:
1/4 kilo pork
1/4 kilo shrimps, shelled, deveined
1/8 tsp salt
1/8 tsp ground black pepper
2 pcs bread slices, flaked
1 egg, beaten
1 cup chicken meat, flaked
150 grams sotanghon, soaked
1/2 cup taingang-daga, soaked, sliced and squeezed dry
3 tsps cooking oil
8 cloves garlic, minced
1/4 cup chopped kinchay
2 chicken cubes
6 cups chicken broth
1 tbsps patis
1/4 tsp ground black pepper
1 cup Chinese peas (sitsaro)

  • Page 1 of 2
  • 1
  • 2
  • >