Recipe of the Day: Menudo

Ingredients:

1 tsp minced garlic
1 small onion chopped
1/4 kg pork
1/4 kg pork liver
1 medium pack Del Monte Tomato Sauce
1 cup water
4 tbsp sugar
3 tbsp soy sauce
1 tbsp salt
1 tsp pepper
3 bay leaves
2 big potatoes cut into cubes
1 medium carrot cut into cubes
1 red bell pepper cut into big strips
1/8 kg green peas

1. Saute pork in garlic and onion. Wait until pork is tender, then add pork liver. Stir fry until liver is cooked
2. Add tomato sauce and stir for a while before adding water.
3. Add sugar, soy sauce, salt, pepper and bay leaves and stir before adding potatoes, carrots, bell pepper and green peas
4. Bring to a boil and cook for 10 minutes
5. You may add raisins if you like or add more sugar and/or salt depending on taste. May serve 6.

your every woman,

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Rainy Day Recipe: Tinolang Manok

Hubby requested for something warm for the rainy day. Good thing I actually had tinola in my budget! And although he didn't really appreciate tinola before, he likes it now that we added a twist to it....

Ingredients:

1 whole garlic, minced

1 cup cooking oil

1 tsp minced garlic

1 whole onion, chopped

2 tbsp cooking oil

1/4 cup ginger sliced into big pieces (or again, if you don't appreciate ginger bits, go for 1 tbsp ginger powder)

1 whole chicken cut into serving pieces

2 tbsp soy sauce

1/2 tsp sugar 

2 tbsp salt

1 whole papaya cut into serving pieces

2 bunches of chili leaves

1 whole garlic, minced

soy sauce and calamansi mix

1. Fry minced garlic in cooking oil until golden brown. Drain and set aside.

2. Saute chicken pieces in onion, garlic and ginger. Add enough water to cover chicken, soy sauce, sugar, and salt. Bring to a boil and simmer for 10 minutes.

3. Add chili leaves and papaya. Cook for another 10 minutes or until papaya is cooked.

4. Serve with fried garlic and or toyomansi.

Filipino style chicken soup for the soul indeed!

your every woman,

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How to Keep Your Meats Fresh

Hi! If you've noticed, I have some recipe's here didn't include marinade in them. That's because I have a different way of shopping for food. Since I am a career woman aside from being a mom and wife, I budget and buy all the meat, fish and poultry I'm gonna need for all my recipes for 2 weeks! So how do I keep them fresh? Here's something I am very thankful to my grandma for showing me when I was young...

1. Have the sales assistants cut your meat, fish and poultry to suit all your recipes for a given period of time.

2. When you get home after your market trip, prepare all ingredients you need to marinate and seal the flavor of your recipe and add them to your meat, fish and poultry before storing in the fridge.

3. Some marinades I use for my cooking:

DAING NA BANGUS
-minced garlic, salt, pepper and vinegar

LIVER STEAK
-soy sauce and calamansi

BAKED/ROAST CHICKEN, CHICKEN OR PORK BARBECUE, CHILI WINGS
-minced garlic, salt, sugar, pepper, tomato paste, orange/calamansi juice/sprite/7-up

FRIED FISH
-minced garlic, salt, pepper

FRIED CHICKEN
-salt, pepper, calamansi

For every recipe, the staple marinading ingredients would be salt and pepper. It's up to you to decide which flavor you'd like to lock in and add them into your marinade. Preparing your meat, fish and poultry this way saves you the time of marinading on the spot.

Happy cooking!

your every woman,

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Recipe of the Day: Mung Bean Sprouts and Tofu

In Filipino, Toge and Tofu. I don't know if you share the same palate with me, but I really love the tangy taste toge leaves every dish. And for a measly additional to your meat, this adds about 2-3 servings more to your viand! Try this one out...

Ingredients:
4 blocks of tofu
1 cup cooking oil
1 tbsp minced garlic
1 whole onion, chopped
1 whole tomato, chopped
1/4 kg pork
1 pack mung bean sprouts or toge
4 cups water
4 tbsp soy sauce
1 tsp white pepper
1 tsp sugar
salt (amount depends on taste)

1.Cut the tofu blocks into small squares. Fry in cooking oil until golden brown. Set aside.
2.Saute pork in garlic, onion and tomato until cooked. Add sprouts/toge and stir for 3 minutes.
3.Add water, soy sauce, white pepper, sugar and salt. Bring to a boil.
4.Add fried tofu and simmer for 5 minutes.
...a good protein source for everyone in the family!


your every woman,

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Spice Up Your MaLing on Recipe of the Day!

Been a bit lazy yesterday because my asthma kept me awake during the nights of my days off...Anyway, I resulted to just go "de-lata" for lunch and found Purefoods' Chinese Style Luncheon Meat. Got this recipe from my big brother Eric..

Ingredients:

1 can Luncheon Meat (or any kind of meat loaf) sliced into rectangular pieces

1 cup batter (or see batter recipe below)

1 cup tempura breading

1 cup cooking oil

Batter Ingredients:

1 cup flour

1 tbsp garlic powder

1 tsp iodized salt

1 tsp white pepper
1 egg

-Mix all ingredients thoroughly to make batter.

1. Cover each luncheon meat slice with batter.

2. Dip in tempura breading.

3. Fry until golden brown.

4. Serve with ketchup.

your every woman,

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Recipe of the Day: Home Chicken Curry

Ingredients:

2 cups cooking oil for deep frying

4 medium sized potatoes, each sliced into 6 parts

1/2 tsp minced garlic

2 tbsp chopped onions

1 tbsp cooking oil

1 tbsp chopped ginger (or use ginger powder if you don't like ginger bits like I do)

1 whole chicken, cut into single serve parts

1 cup water

2 cups coconut milk (1 cup kakang gata, 1 cup 2nd squeeze)

2 tbsp curry powder

1 tsp soy sauce

1/2 tsp white pepper

2 small carrots

2 red bell peppers

salt (amount depends on taste)

1/2 tsp sugar (*to replace MSG)

chili peppers (optional)

**When I come home from the market, I usually marinade all our meat with salt and pepper before storing in the fridge to seal freshness and flavor. 

1. Deep fry potatoes with a dash of salt. Set aside.

2. Saute onion and garlic in cooking oil.

3. Add chicken and ginger.

4.When chicken is already golden brown, add 2nd squeeze of gata and water. Bring to a boil.

5. Add curry powder, pepper, kakang gata and soy sauce. Simmer for around 10 minutes.

6. Add carrots, red bell pepper, salt, sugar and chili pepper and cook for 5 more minutes. 

7. Serve with fried potates.

May serve 10 people. Enjoy!

your every woman,

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