Pochero

INGREDIENTS:

        1/2 kilo pork belly, chopped
        1-2 medium tomato/es, diced
        1 medium onion, diced
        1 teaspoon garlic, minced
        1/4 cup chopped onion
        1 large or 4 pcs small banana (ripe) saba, chopped
        1-2 medium sized potato, cubed
        1 small cabbage, quartered
        1 bunch pechay (bok choy)
        8 cups water (depends on your serving size) 
        2 tablespoons cooking oil


PROCEDURE:

1. Heat cooking oil in a cooking pot. 
2. Sauté garlic, onions, and tomatoes.
3. Add pork and cookuntil the color turns light brown.
4. Add water and 2 sachets of Maggi Magic Sabaw and let boil. Simmer until pork is tender (about 30 to 40 minutes).
5. Put-in potato. Cook for 5 to 7 minutes.
6. Add banana (Saba) and cabbage. Cookfor 5 minutes.
7. Stir in the pechay. Cover the pot and turn off the heat.
8. Let the residual heat cook the pechay (about 5 minutes)

Mashed Potato

INGREDIENTS:
        1 1/2 lbs Potatoes
        1/2 tsp salt
        4 tbsp heavy cream
        2 tbsp butter
        1 tbsp milk
        salt & pepper

PROCEDURE:
        Cook the potatoes until fork tender. Mash with salt, heavy cream, butter and milk. Season with salt and pepper.

Leche Flan

INGREDIENTS:
        3/4 cup Sugar
        1 3/4 cups Evaporated Milk
        7 Egg Yolks
        2 Eggs
        1 - 380 gram Condensed Milk
        1/4 tsp grated Dayap Rind

 
PROCEDURE:
        Preheat oven to 350F. Pour the sugar into 2 llaneras, then heat over medium flame until sugar caramelizes. Set aside. In a bowl, mix together the rest of the ingredients. Strain twice. Pour into the llaneras. Cover with aluminum foil. Cook in a bainmarie* or steam for 1 1/2 hours or until firm.
* Makes 2-3 llaneras.
* Also called water bath. This is a method of cooking where a pan or container of food is placed in a shallow pan with hot water then placed to bake in an oven or on a stove.

Spaghetti

INGREDIENTS:
        1/2 cup Evaporated Filled Milk
        1/2 kilo Spaghetti Noodles
        1/4 kilo ground beef
        1 tbsp. chopped garlic
        1/4 cup chopped onion
        1/2 cup sliced hotdogs
        1 1/2 cups tomato sauce
        1 cup ketchup
        2 tbsp. sugar
        1 tsp. salt
        1/8 tsp. ground black pepper

PROCEDURE:
        Cook spaghetti as directed in the package. Drain, rinse and set aside. In a hot pan or skillet, cook beef until brown and its juice and oil come out. Stir in garlic, onion and hotdogs. Cook for about 2-3 minutes or until aromatic. Pour tomato sauce and ketchup. Add sugar, salt and pepper. Cover and cook for about 10 minutes with occasional stirring. Stir in milk and immediately remove from heat. Pour sauce over cooked spaghetti and serve.

* Makes 10 servings.

Fried Chicken

INGREDIENTS:
    - For Milk Marinade:
        1 cup Evaporated Filled Milk
        1/2 cup chopped onion
        1 tbsp. minced garlic
        2 tsp. salt
        1 kilo or 12 chicken pieces
        2 cups Japanese bread crumbs
        1 1/2 cups cooking oil for frying

PROCEDURE:
        In a bowl, mix together marinade ingredients: milk, onion, garlic and salt. Add chicken pieces. Cover and marinate in the refrigerator for at least 4 hours. This will make the chicken softer and tastier. Remove chicken from milk, shaking off excess liquid. Dredge in bread crumbs then fry in hot oil for 6-7 minutes or until golden. Serve hot with rice and ketchup.

* Makes 12 servings.

Ceasar Salad

INGREDIENTS:

        Lettuce
        Ceasar Salad Dressing
        Cruttons
        Parmesan Cheese (grated)
 

PROCEDURE:

        Cut the lettuce in pieces. Put some Ceasar Salad Dressing depending on how many you want to put in your salad. Mix the lettuce and the Ceasar Salad Dressing well. Then put the cruttons and the grated parmesan cheese and voila!

* Makes 4-5 servings.

Chocolate Mousse

INGREDIENTS:

        1 7 gram envelope unflavored gelatin
        1/4 cup cold water
        1 tbsp. sugar
        1 1/2 cups Evaporated Milk
        2 cups semi-sweet chocolate morsels
        1 tbsp. vanilla extract

        Whipped cream and cherries for topping


PROCEDURE:

        Combine gelatin and water in a saucepan. Stir over low heat until gelatin is dissolved. Add sugar and Evaporated Milk. Continue stirring until milk is steaming hot. Do not boil. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer. Transfer to a large liquid measuring cup. Pour into molds. Refrigerate for at least 3 hours or until set. Top with whipped cream and cherries. Serve chilled.


* Makes 6 servings.

Macaroni Sopas

Okaaaay, I'm hungry right now and time out for events, reviews and cosplay stuffs. I've decided to put on a recipe tab on my blog since I'm in the mood for cooking :3 Enjoy!
 
INGREDIENTS:
        1 3/4 cups Evaporated Filled Milk
        2 tbsp. butter or margarine
        1/4 cup chopped onion
        1/2 cup chopped celery
        1/2 cup diced carrots
        2 tsp. minced garlic
        6 cups chicken broth
        2 cups uncooked macaroni shell
        1/2 tsp. salt
        1/4 tsp. pepper


 
PROCEDURE:
        Melt butter in a saucepot. Saute onion, celery, carrots and garlic. Cook for 2 minutes. Pour in broth and allow to boil. Add macaroni and cook for 10 minutes or until tender. Season with salt and pepper. Turn heat to low then stir in milk. Remove from heat and serve immediately.

* Makes 6 - 8 servings.