Pinakurat (Spiced Vinegar)

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Ingredients:

 

1 liter Coconut Vinegar or Cane Vinegar

3/4 cup Fish Sauce (Thai Fish Sauce recommended)2 heads Garlic

2 tbsp  Ginger
2 Onions
1 1/2 tsp. Ground Black Pepper
15 pcs. Chili Pepper (Siling Labuyo/Bird’s Eye Chili)

**** Adjust the fish sauce and the Chili depending on your taste.

How to:

1.) Put all the spices in a blender or food processor, blend until it become almost paste.

2.) Add in the Fish Sauce and blend well.

3.) Pour in a big mixing bowl with vinegar in it and mix well.

4.) Transfer into an airtight container or any used empty clean bottle for storage. Wait for at least a week before consuming for the taste will be more strong and all the spicies will blend well into the vinegar.

5.) Best serve with Chicharon, Kropek, Fried Fish or any Grilled/Fried Pork.

Enjoy!

Sincerely yours,

Kusination =)

Chinese Soup – Soft Tofu and Kikiam

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Ingredients:

4 pcs Kikiam (6 inches long)
3 Green Onions (chopped)
1 box Soft Tofu – cubed into bite pieces
1 tsp Chicken Powder – adjust if needed
1 liter Water
Pinch of Black Pepper (optional)

How to:

1.) Boil water.

2.) Add in the Kikiam, white part of the green onion, black pepper and chicken powder, boil for 2 minutes then add in the cubed Tofu. Let it boil for 2 minutes.

3.) Turn off the heat then sprinkle with green onion.

3.) Serve while it is hot.

Enjoy!

Sincerely yours,

Kusination =)

Tuna Pasta with Baby Spinach and Grape Tomatoes

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Ingredients:

1 lb Spaghetti Noodles
2 can Tuna in Vegetable oil or in water
1 bag Baby Spinach
2 pack Grape tomatoes (adjust according to your taste, we love tomatoes)
1 1/2 tbsp Capers
2 tsp Anchovy paste
2 Garlic – minced
1 tbsp Olive Oil or 2 tbsp if using Tuna in water
Salt and Pepper to taste
Parmesan – grated (optional)
2 tbsp Water from boiling the noodles

How to:

1. Cook the noodles according to package instructions, less 2 minutes of cooking time.

2. While cooking the noodles, saute the garlic until golden brown, then add in the anchovy paste let it cook for a minute then add the tuna in can, sprinkle the salt and pepper, let it cook for 3 minutes (proper timing is necessary for the noodles to stay tender not saggy)

3. Add in the tomato, sauteing for 2 minutes, then pour in the noodles and water.

4. Lower the heat when the noodles is in, then add in the baby spinach, cook for 2 minutes.

5. Sprinkle with parmessan cheese then stir.

6. Serve while hot with Garlic herb bread.

Note:

1. If grape tomatoes are not available you can use plum tomatoes.
2. You can substitute baby spinach with brocolli or bell pepper, whatever you like :)

Enjoy!

Yours truly,

Kusination =)

Chicken Rice

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Ingredients:

  • 1 lb Chicken
  • 4 cups Uncooked Rice
  • 3 cups Water
  • 8 oz Fresh Mushroom
  • 5 pcs Dried mushroom – optional
  • 1/2 cup Bell Pepper – Red
  • 1/2 cup Bell Pepper – Green
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 Onion
  • 2 tbsp Fish Sauce (patis)
  • Salt and pepper to taste

How to:

  1. Sautee ginger, onion and garlic until lightly brown.
  2. Add in the mushroom, salt and pepper, cook until the mushroom is tender.
  3. Add in the chicken cook until the chicken is tender.
  4. Add in the bell pepper, cook for a minute then pour in the rice, cook for 3 minutes, then pour the water and the fish sauce.
  5. Stir it and cover the pot.
  6. Cook until the rice is done.
  7. Transfer to a serving plate and serve.

Enjoy!

Sincerely yours,

Kusination =)

Sweet Potato Casserole

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Ingredients:

  • 4 cups Sweet Potato (oven bake) – cut into cubes
  • 1/2 cup White sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/2 cup Heavy Cream or Milk
  • 4 tbsp Butter – softened
  • 1 can (small) Pineapple Chunks – drain

For Toppings:

  • 1/3 cup Flour
  • 4 tbsp Butter – softened
  • 1/2 cup Brown Sugar
  • 1/2 cup Pecan Nuts – chopped

How to:

  1. Preheat oven to 325F.
  2. Line the cooked sweet potato in 8 x 8 baking pan.
  3. In a mixing bowl combine white sugar, salt, vanilla, butter, pineapple chunks and heavy cream, mix it well and pour into your sweet potato.
  4. In a small bowl combine all the toppings ingredients then sprinkle on top of sweet potato.
  5. Bake for 30 minutes or until the top gets brown. Remove from oven and serve.

Enjoy!

Yours truly,

Kusination =)

Tinolang Manok

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Ingredients:

  • 2 lbs Chicken, cut into small pieces
  • 2 Chayote
  • 1 bunch Chili Pepper Leaves
  • 1 tbsp Ginger
  • 2 cloves Garlic
  • 1 Onion
  • 1 1/2 tbsp Fish Sauce, adjust depending on your taste
  • 1 pc. Chicken cubes
  • 3 pcs. Green Chili (Siling Haba); optional
  • 1 liter water

How to:

  1. Saute ginger, garlic and onion, add in the cut up chicken, fish sauce, chicken cubes, simmer for 20 minutes.
  2. Pour in the water, let it boil until tender.
  3. Then add the chayote and chili pepper, cook until the chayote is tender.
  4. Add in the chili leaves let it boil once then turn off the heat.
  5. Transfer to a serving bowl and serve while hot.

Enjoy!

Yours truly,

Kusination =)

Bulanglang na Gulay

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Ingredients:

  • 3 slices left over Fried/Grilled Milkfish or Tilapia
  • 1 pc Tomato
  • 15 pcs Long beans (Sitao)
  • 7 pcs Okra
  • 1 – 2 cups Bittermelon (Ampalaya)
  • 1 medium Eggplant
  • 1 Onion
  • 1 tbsp Ginger
  • 3 1/2 cups Water
  • 3 tbsp Anchovy sauce (Bagoong Isda) – adjust depending on your taste
  • 1 Pork cubes – optional

How to:

  1. Boil water with tilapia or milk fish, onion, tomato, ginger, pork cubes and anchovie sauce for 5 minutes. Timer starts when reach the boiling point.
  2. Add in all the vegetables, let it cook until tender.
  3. Transfer to a serving bowl.

Enjoy!

Yours truly,

Kusination =)

Pork Siomai

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Ingredients:

  • 3/4 lb Ground Pork
  • 3/4 lb Liempo or Pork Belly – cut into corn size pieces
  • 1 tsp Sesame Oil
  • 1/2 tsp Salt
  • 1/3 tsp Ground Pepper
  • 10 pcs. Shrimp – chopped
  • 1 pack Siomai Wrapper

How to:

  1. In a large mixing bowl pour all ingredients, mix until well combined.
  2. Let it sit for 30 minutes.
  3. Spoon 1 tbsp of mixture to a wrapper, fold and seal.
  4. Meanwhile, boil water and brush the steamer with oil, when it reach the boiling point, arrange the siomai in the steamer and cook for 20 – 25 mins. or until done.
  5. Transfer to a serving plate. Serve with Chilli sauce, soy sauce and kalamansi or lemon.

Note:

You can also deep fry left over siomai.

Enjoy!

Truly yours,

Kusination =)

Cheese Pimiento

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A special thanks to Ms. Ricci for sharing her recipe.

Ingredients:

  • 1 (8 oz) Cream Cheese
  • 1 (16 oz) Velveeta Cheese
  • 2 tbsp Condensed milk – adjust depending on your taste
  • 1/2 cup Bell Pepper or 1/4 cup Pimiento in Can – cut into small pieces

How to:

  1. Combine all ingredients in a medium pan, set the fire to medium-low, let it cook until all the cheese are melted. Stirring constantly.
  2. When all the cheese are melted let it cook for 3 minutes, then remove from heat and let it cool.
  3. Transfer to a storage jar, make sure it is totally cool before storing it. It can sit in your fridge for 2 weeks or so.

Enjoy!

Truly yours,

Kusination =)

Shrimp and Chicken Paella

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Ingredients:

  • 2 3/4 cups Long grain rice
  • 1 lb Chicken
  • 15 pcs Shrimp
  • 2 tbsp Olive Oil
  • 1 Onion
  • 1 large Bell Pepper or Sweet Pepper
  • 1 cup Green Beans (optional)
  • 1 Bay Leaf
  • 1 1/2 tsp Goya Adobo Seasoning
  • 3 cups Chicken Stock
  • 1/4 tsp Salt
  • 2 tsp Dried Tomato Paste
  • 1 – 2 pinch Saffron

How to:

  1. In a Paella pan or wok, heat the oil, saute onion and bell pepper until you can smell the aroma, then remove 3/4 of onion & bell pepper and set aside, do not turn off the stove.
  2. In the pan with a remaining 1/4 of the sauted onion and pepper add in the chicken, saffron, bay leaf, salt, tomato paste, green beans and adobo seasoning. Let it cook covered for 5 minutes over medium heat. Stirring occassionally.
  3. Add in the shrimp, cook until the shrimp change in color. Set aside enough shrimp and chicken for decoration. Add in the rice, let it cook for a minute. Pour in the chicken stock.
  4. Cook it covered over high heat until comes to a boiling point then simmer until it is totally done.
  5. Decorate the top with shrimp and chicken. Best serve while it is hot. And the best part is the bottom of the pan with some burnt rice. Nom nom nom :)

Tips:

  • if there is no available chicken stock you can use 3 cups of water and 1 chicken cube.

Enjoy!

Yours truly,

Kusination =)

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