filipino style

Tuna Flakes Nuggets

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Photo credit to www.sickchirpse.com

Ingredients:
2 packs of sky flakes, crushed
1 can tuna flakes in vegetable oil, drained and chopped
1 red onion, minced
1 raw egg, beaten
1 tablespoon flour
salt and pepper to taste

Coating (optional):
1 cup breadcrumbs
1 raw egg, beaten

Cooking oil for frying

Procedures:
1. In a bowl, combine all ingredients then mix until well blended.
2. Scoop a tuna mixture, dip in beaten egg then roll in bread crumbs.
3. In a frying pan, heat oil then deep fry the mixture over low heat until golden brown. Drain.
4. Transfer to serving plate then serve with dipping sauce.

Easy Tuna Sisig

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Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Easy Teriyaki Chicken

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Ingredients:
1/2 kilo chicken fillet, cut into serving pieces
2 tablespoons teriyaki sauce
1 tablespoon water
1 tablespoon cooking oil
1 tablespoon cornstarch

Marinade:
3 tablespoons teriyaki sauce
1 tablespoon sesame oil
1 tablespoon sugar
salt and pepper to taste

For Garnishing:
1 teaspoon sesame seeds, toasted (optional)
onion leeks, chopped

Procedures:
Part 1
1. In a bowl, combine chicken and marinade then set aside for an hour.
2. Add cornstarch then mix well. Remove chicken from marinade.

Part 2
1. In a pan, heat oil then stir cook chicken over low heat for 5 minutes or until golden and cooked.
2. Add teriyaki sauce and water then adjust seasoning according to taste.
3. Simmer a few seconds then remove from heat.
4. Transfer the chicken to serving plate and pour thickened sauce over chicken.
5. Sprinkle with toasted sesame seeds and onion leeks. Serve hot immediately with steamed rice.

Clams Spaghetti Carbonara

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Pastillas De Leche

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Yield: 30 pieces

Ingredients:
3 cups powdered milk, sifted
1.75 cups condensed milk
1/2 cup granulated sugar, sifted

Procedures:
1. In a mixing bowl, pour powdered milk then add condensed milk gradually. Mix well until the texture is similar to dough.
2. Scoop a spoonful of mixture and mold into desired shapes then roll in granulated sugar.
3. Repeat until all the mixture are consumed. Wrap into cellophane or paper.

Sizzling Jambalaya Rice

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Ingredients:
1 cup white rice
2 cups chicken stock
200 grams smoked sausage, diced
1 cup annatto oil (1 cup vegetable oil, 1 tablespoon annatto seeds)
1 cup tomato puree
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, chopped
1 teaspoon Spanish paprika powder
2 tablespoons oyster sauce
2 bay leaves
1/4 cup green peas
salt and ground pepper to taste

Garnish:
slice of Hard-boiled egg
slice of Lemon
Parsley

Toppings(Optional):
Grilled Pork
Meatballs

Procedures:
1. In a pan, heat annatto oil then saute garlic, onion, and sausage for 3 minutes. Add paprika powder and bell pepper(half) then continue sauteing for a minute.
2. Add tomato puree, oyster sauce, and bay leaves then stir cook for another 2 minutes.
3. Stir in the rice then pour chicken stock. Add more water if necessary. Cover and simmer for 15 minutes or until the rice is cooked.
4. Add green peas and remaining bell pepper then season with salt and ground pepper according to taste. Cook for another 3 minutes.
5.Transfer the jambalaya rice into sizzling plate then top with grilled pork and meatballs. Garnish and serve.

Chocolate Marshmallow Waffle

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Yield: 6 waffles

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
2 eggs, separate egg yolk and egg white
1/2 cup vegetable oil
2 cups warm milk
1 teaspoon vanilla
chocolate spread
marshmallow

Procedures:
Part 1
1. In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.

Part 2
1. In a bowl, separate egg whites then beat until stiff peaks form.
2. In another bowl, combine egg yolks, milk and vanilla. Whisk together.
3. Add dry ingredients then mix well. Fold in egg whites.

Part 3
1. Lightly grease waffle iron, then preheat to desired temperature.
2. Ladle the batter then cook for 5-10 minutes or until golden and crisp.
3. Transfer into serving plate then top with chocolate spread and marshmallow.
4. Torch marshmallow then serve together with hot coffee.

Banana Raisin Bread

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Ingredients:
4 ripe bananas, mashed
1/4 cup raisins, set aside some for toppings
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
1/2 teaspoon salt
1 tablespoon vinegar dissolved in 1/2 cup evaporated milk
1/2 cup vegetable oil
2 tablespoon banana flavoring or vanilla extract

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, milk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana and raisins.

2. Pour batter in prepared loaf pan until 3/4 full. Top with remaining raisins.

3. Bake in preheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread.

Polvoron

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Yield: 40 pieces

Ingredients:
2 cups all purpose flour
1 cup powdered milk (I used Nido Fortified)
3/4 cup white sugar
1/2 cup butter, melted
* japanese paper or or cellophane
* polvoron moulder

Flavoring: (Optional)
3/4 cup (crushed toasted pinipig, ground cookies and cream(Oreo), chocolate powder, etc…)

Procedures:
Part 1
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2
1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add the flavoring you choose then stir well.

Part 3
1. In a polvoron mold, scoop and press the mixture until compact.
2. Freeze polvoron for 30 minutes or until firm then wrap with japanese paper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!

Simple Chocolate Cupcake with Choco Frosting

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Yield: 16 medium cupcakes

Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

Procedures:
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.

3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.

4. Pour batter in prepared cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.

5. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.