Broccoli in Creamy Cheese Sauce

Ingredients:

2 bunch of Broccoli
1 cup of Kraft Cheddar Cheese (250 grams, grated)
2 tbsp. butter
1 can of nestle evaporated milk
Dash of Spanish Paprika
1/8 tsp. of McCormick mustard
1/4 tsp. of ground black pepper
2 tbsp. all-purpose flour
salt to taste

Procedure:

1. Wash the broccoli,then peel and cut stems into 1/4-inch (5 mm) thick slices. Place in steamer over boiling water; cover and steam until tender-crisp, about 6 minutes. (You can also Add or Replace broccoli with 1 head cauliflower, trimmed and cut into florets. Increase steaming time to 9 minutes.) Set aside.

2. Dissolve the 2 tbsp. all-purpose flour in evaporated milk.

3. In a sauce pan, Heat the 2 tbsp. butter. Add the Dissolve all-purpose flour and the remaining milk in the can.

4. Add 1 cup of grated Kraft Cheddar Cheese, Toss in a dash of Spanish paprika, 1/8 tsp of mustard, and 1/4 tsp. of ground black pepper. Add a dash of salt or adjust the amount according to your taste. Stir and mix well until cheese is fully melted and the consistency of the mixture is thick as a sauce should be.

5. Plate the Broccoli and add the cheese sauce on top.

Enjoy!

Tuna Mushroom Pasta in Red Sauce

Ingredients:

500 gr. pasta spaghetti (cook according to package direction)
2  packs of Italian pasta sauce (250 gr. each)
1 whole white onion (finely chopped)
1 whole garlic (finely chopped)
2 tbsp. butter
3 tbsp. vegetable oil
2 tbsp. black olives
1 tbsp. capers
1 can sliced button mushroom (drained of water)
1 can of Tuna in vegetable oil
1 can of Tuna hot and spicy (if you don't want the spicy taste, just use another can of tuna in vegetable oil.)
dash of Spanish paprika
dash of Italian seasoning
grated Parmesan cheese

Procedure:

1. Cook the spaghetti pasta according to package directions. (you will know that it is cooked when you slice a pc. and the inside of it has no more white spot in the middle.) Drain. Set aside.

2. In pre heated sauce pan, put some 2tbsp. butter and 3 tbsp. vegetable oil. Sauté the onions until a little transparent, then toss in the garlic. Sauté until the garlic is a little brown in color. Mix in the mushroom. Add a dash of Spanish paprika, and a dash of Italian seasoning.

3. Pour the contents of the 2 Tuna in cans in the sauce pan, Sauté for 3 minutes. Add the black olives and capers. Finally add the 2 packs of spaghetti Italian style pasta sauce. Simmer for about 3 minutes.

4. Plate your Spaghetti pasta  then, Pour the sauce over to your favorite spaghetti pasta. Sprinkle with some grated Parmesan cheese over the pasta for salty taste.

Enjoy!

Chop Suey

My Chop Suey Recipe

Ingredients:

1/4 kg. Chicken breast (shredded)
1/4 kg. Chicken liver (cut into half)
1/4 kg. Shrimp (peeled and slit at the back)
1/4 kg. Pork (cut into strips)
1 whole Cabbage (triangular sliced)
1/8 kg. Chinese snow peas
1/8 kg. Baguio beans (sliced diagonally thin)
1 pc. big Carrot (sliced into strips/ julliened)
1 head of Cauliflower (cut into flowerets)
1 head of Broccoli (cut into flowerets)
1 pc. green Bell pepper (sliced diagonally)
1 pc. red Bell pepper (grilled, sliced diagonally)
1 pc red Onion (sliced)
1 head of Garlic (crushed)
24 pcs. Quail eggs (boiled and peeled)
1 can Button mushroom (sliced)
1 can Young corn (sliced diagonally)
3 pcs. Tomatoes (sliced,seeded)
Vegetable oil
2 tbsp. Oyster sauce
8 tbsp. Premium soy sauce
2 tbsp. Cornstarch (dissolved in 1/8 cup of water)
1-2 cups of Chicken stock
1 thumb of Ginger (peeled and crushed)
Ground Pepper to taste

Procedure:

1. Clean the chicken breast, peel the ginger then crushed, with the cleaned the pork that is sliced into strips. Put it in a casserole and boil it for 10-15 mins. or until the meat are tender. scrape any dirt foaming above the water. Drain the chicken and meat. set aside about 2 cups of the chicken/pork stock.

2. Clean the chicken liver in running water then sliced it into half.

3. For the bell peppers both green and red, grill it first for the much more fragrant aroma to come out. When its skin is a little bit blackened let it cool and then peel it and slice diagonally.

4. For the shrimp, blanched it for about 2 min. drain the liquid you can add it it the soup stock. Set aside.

5. Put some vegetable cooking oil into the heated casserole. Stir the onion first then the garlic when it is slightly browned then mixed in the tomatoes and stir in the Chicken Liver for about 3 minutes. then mixed in the chicken and pork.

6. Stir Fry the Baguio beans, Chinese snow peas, cabbage, button mushroom and young corn. Then after the cabbage had wilted a little toss in the red and green bell pepper along with the cauliflower, carrots and broccoli. Do this for about 2 minutes.

7. Pour a cup or 2 of chicken stock with the shrimp stock and the dissolved mixture of cornstarch into the vegetables. Seasoned with oyster sauce, adjust the measurement of premium soy sauce and pepper according to your taste.

8. Put the quail eggs and the shrimp on top and simmer for about 5 minutes or until the sauce thickens and all the vegetables are nicely cooked. Some people want their vegetables to be well cooked some want it to still be a little bit crunchy. Serve it with a hot white plain rice.

Enjoy!

Turon with Langka

Turon with Langka

Ingredients:

Lumpia Wrapper

Brown sugar

Banana (saba) - slice in half

Langka (Jack Fruit)- shredded into strips

Vegetable oil

Procedure:

1. Wash the banana (saba) then peel it.

2. Cut the banana(saba) in half. Set aside for a while.

3. Separate each piece of the lumpia wrapper. Set aside for a while.

4. tear the langka (jack fruit) into long strips, discarding the seed and the hard part that is not edible. Set aside for a while.

5. Back to the lumpia wrapper get one and roll 2 pcs of banana into the brown sugar put a generous amount depending on how sweet you want your lumpia to be, then arrange it to the lumpia wrapper placing the langaka (jack fruit) in the middle of the bananas (saba). Roll the 1/4 part of the lumpia wrapper to the fillings then roll the left and right side too. Now you can continue rolling it to make a nice and tightly wrap lumpia. Do this to the rest of the batch.

6. Heat the vegetable oil about half of the skillet, then fry the lumpia.

7. To dry the excess oil from the lumpia use the kitchen paper towel.  Serve it hot.