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!

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!

Kare-Kare

Ingredients:

1 kg. Pata
1 pack ox tripe (monterey)
1 bundle of Pechay leaves
1 bundle of string beans  "sitaw" (Slice into 3 inch strips)
4 pcs. medium Aubergine  "talong"(Slice into 3 inch strips)
1 medium size Banana Heart  "puso ng saging" (Cleaned and Sliced)
Anato seeds (for color)
ginger (crushed)
1 big onion (sliced)
5 pcs. of garlic cloves (finely chopped)
2 Cups of Peanut Butter (Pure would taste much better)
1 pack of Mama Sitas Kare-Kare Mix
1/2 tsp. salt
2 tbsp. of vegetable cooking oil
water

Ingredients for Spicy Sautéed Shrimp:

4 tbsp. of vegetable cooking oil
1 big Onion (finely chopped)
2 pcs. Chili (siling labuyo- sliced)
1 cup of Bagoong-Alamang
1/2 cup brown sugar

Procedure:

1. Clean the ox tripe and the pata. Slice it in desired sizes.

2. With the crushed ginger and 1/2 tsp of salt, bring the cleaned ox tripe and pata to a boil until the meat is tender. ( add some more water until the meat and ox tripe is tender enough to eaten.)

3. When the meat and ox tripe is well cooked already, separate it in another container. Also remove the ginger in the soup stock.

4. In a container mix the anato seeds with a cup of the soup stock, and mix it with the rest of the soup stock along with the peanut butter and Mama Sitas Kare-Kare Mix. Stir the mixture till it become a little Thick and Smooth. Then set it aside for a while.

5. In another Casserole, Sauté the onion until transparent in color in the vegetable cooking oil. Add the garlic then after 30 sec. add the banana heart, string beans and aubergines. Then put the cooked vegetables and meat with the ox tripe in the soup stock that we have prepared a little while ago. Let it boil for another 10 min. or until all the vegetables, now along with the pechay leaves are cooked.

For the Spicy Sautéed Shrimp: 

In a skillet sauté the onion in a 4 tbsp. vegetable cooking oil. Add the 1 cup of bagoong-alamang when the onion is a little bit transparent in color. Lastly add the siling-labuyo and 1/2 cup of brown sugar. Stir the mixture until the cooking oil separates from the bagoong- alamang and produces a nicely brown glazed in color.


Now with the Kare - Kare and Spicy Sautéed Shrimp ready we are now ready to serve and eat along with a steamy white rice. (^_____^)