Recipe 101: Hungarian Sausage Stew

Got this recipe from Del Monte. I made this for baon. I knew that the combination of tomato sauce and pork & beans makes it perfect and satisfying. I'm more of a red sauce kind of person that's why I want to perfect saucy dishes like this.

Hungarian Sausage Stew

Ingredients:
2 Tbsp  oil 
1 1/2 Tbsp garlic, crushed
1/4 cup  onion, sliced
300 g  sausage, Hungarian, sliced
1 can  button mushroom, canned (198g), drained and sliced
1/4 cup  water     
salt, to taste 
1 can  pork and beans (230g) 
1 pouch  DEL MONTE Filipino Style Spaghetti Sauce (250g) 
1 1/3 cup  carrot, sliced and fried
1/2 cup  bell pepper, green, sliced

Cooking Procedure:
1. Sauté garlic, onion, sausage, and mushrooms. Cook for 3 minutes. Add water, salt, and remaining ingredients except carrot and bell pepper. Simmer for 5 minutes.

2. Add carrots and bell pepper and simmer for 1 minute.

Recipe 101: Meatballs

there are tons of meatballs recipe out there and I must admit I've tried a handful already. there were never a fail recipe in all fairness but I found most of them tedious because there were so many ingredients to prepare. so when I found out another one that's easy and I mean only requires a few items, I gave it a try and by far I've made use of this recipe twice already, one for MEATBALLS SPAGHETTI and the other for MEATBALLS WITH CABBAGE. this recipe's from DelMonte but when I used it for both dishes I made adjustments suited for our tastebuds. 

DELMONTE's MEATBALLS

Combine all ingredients
200 g ground beef or ground pork
3/4 cup potatoes,  coarsely grated and squeezed
1/4 cup onion, minced
1/3 tablespoon garlic

season with 
1 1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper

 mix and form each tablespoon of mixture into balls. deep fry.

Baon Ideas: Crispy Chicken Drumsticks

Procedure :

 toss and coat 10pcs drumsticks with 1/2cup garlic ranch dressing

in a separate bowl, mix together 1 1/4cup breadcrumbs with salt and pepper or all in one seasoning

roll each drumstick in breadcrumb mixture  until well coated

deep fry unti cooked through

serve with veggies and rice



Source : yummy.ph

Baon Ideas: Crispy Chicken Drumsticks

Procedure :

 toss and coat 10pcs drumsticks with 1/2cup garlic ranch dressing

in a separate bowl, mix together 1 1/4cup breadcrumbs with salt and pepper or all in one seasoning

roll each drumstick in breadcrumb mixture  until well coated

deep fry unti cooked through

serve with veggies and rice



Source : yummy.ph

Baon Ideas : Beef Kofta

Procedure :

Mix the following ingredients : 
 250g ground pork
250g ground beef
1/2cup minced onions
2cloves garlic
40g curry mix
1/4cup parsley

Form into balls

Grill. In my case, Fry it.

Serve with tomatoes and steamed rice.


Another easy peasy dish that I can make ahead of time.  In the early morning when prepping for the day,  I pop a few pieces in the toaster, sliced some tomatoes and there goes the baon of the day.

Source : Delmonte recipes

Baon Ideas: Porkchop with Mushroom Sauce

 Procedure :

 pre-boil cubed carrots, potatoes and green beans

fry 2 pcs of pork chop

for sauce:
heat 1/2 can of cream of mushroom, add pork stock (start from 1/2 cup until your desired consistency), season with salt and pepper, add a little of soy sauce  and 1 tablespoon of red wine.

pour sauce over veggies and porkchops

Baon Ideas: Picadillo

PICADILLO for me is the easiest dish to do. it can be paired with steamed rice or hot pandesal. But i found out that I can easily adjust it if i wanted it saucy or not. this dish is based on just half a kilo of ground pork, the amount of carrots, potatoes and green peas depend on your personal preference. this recipe I found online works for me i just adjust my seasonings and tomato sauce.

PROCEDURE


saute onions and garlic

 saute ground pork.  add cubed carrots and cubed potatoes

 season with salt and pepper

add a little water and let boil until veggies are cooked.  add half of beef cube, mix than add small pouch of tomato sauce. 

 simmer until cooked.

Baon Ideas: Beef Bbq Teriyaki

I haven't been cooking lately because the past holiday meant a lot of eating out and free lunches or dinners with family or friends. This year I hope to cook new dishes and be unafraid to experiment in the kitchen.  I'm not confident with this skill yet that's why I so often stick with the same trusted menu and a few adjustments here and there were still as safe as can be. But with baon recipes I think  I will still adhere to those that require a few ingredients and doesn't need much time in the kitchen because it would be a recipe for disaster if things didn't work out the first few hours of your day.  Bad vibes agad. Here's a sweet recipe we don't normally choose but yes it's something new so I gave it a go. I'd say we didn't hate it as we're not really a fan of sweet dishes but it's good that probably the next time I'd add more water to lessen the sweetness otherwise it's likable and easily adjustable.  For those who love their teriyakis,  here's the easy way of doing it at home.

 Mix the following:

1 pouch bbq marinade,  1 1/4tsp ginger, sesame seeds, 1/2tsp sesame oil.

 Marinate 1/2 klo beef sirloin in marinade mixture in a few hours

 Once beef is ready,

Stir fry beef.

Pour in the marinade  and simmer until beef's cooked through

Top with leeks and sesame seeds.

 Serve with steamed rice.

Baon Ideas: Cream Dory and Baby Corn in Black Bean Sauce

Ingredients:
 2pcs cream dory * 1/2c cornstarch * 1c baby corn (blanched)


for the sauce:

1tbsp garlic * 2tbsp chopped leeks * 1tbsp black beans * 2c chicken stock * soy sauce, sugar, pepper to taste * 3tbsp cornstarch dissolved in 3tbsp water * kinchay for garnish


Procedure:




dredge fish in cornstarch and fry until lightly golden then set aside.

 for sauce: heat oil and add garlic. add leeks and fry for 30 seconds. add black beans and mix. add stock then bring to a boil. simmer for 5 more minutes. season with soy sauce, sugar and pepper. add dissolved cornstarch and mix well. cook for another 5 minutes.

add fried fish and blanched corn to sauce. garnish with kinchay.

enjoy!





Source: www.yummy.ph

Recipe 101: Siomai

 Ingredients:

 1klo ground pork

 1/3c singkamas, minced

1/3c carrots, minced
1 large onion
spring onion
1pc egg
3tbsp sesame oil
5tbsp oyster sauce
salt and pepper to taste
2tsp sugar
siomai wrapper

Procedure:

mix all iingredients

spoon 1tbsp mixture in wrapper. fold and seal.

 brush steamer with oil and boil water. arrange siomai in steamer and steam for 15-20 minutes.

serve with dipping sauce:

soy sauce, calamansi, sesame oil and chili paste

Source: www.yummy.ph

Baon Ideas: Ampalaya Con Carne in Liver Spread

Ingredients:

1 can liver spread
1/4 klo beef tips
1 pc ampalaya
1 pc onion
4 cloves garlic
1/2 cup beef stock
1/4 cup black beans
salt and pepper to taste
cooking oil


Procedure:

marinate beef in liver spread then set aside.

saute onions and garlic in oil.

add beef, ampalaya and black beans.

pour in beef stock and let cook until beef is tender.

serve with rice.


source: fb/gmasarapwithfamily

Recipe 101: Binagoongang Pork Ribs

The secret I think to this dish lies in the kind of bagoong you will use. I'm not yet confident on how to cook it the right way so I always choose to use bottled bagoong in any dish that requires it. I realized though that should you end up with a very salty bagoong you can always add a little sugar to it and to lessen the lansa, vinegar will well make up for it. So here goes...


Ingredients:
1/2klo pork (I used pork ribs)
vinegar
4cloves garlic, crushed
another 4cloves garlic, minced
1medium onion, sliced
1-2pcs green sili
bagoong (either use a bottled one which is already prepared or buy 10 peso worth in the market and saute first in onion, garlic, sugar and vinegar)
4pcs tomatoes, quartered and steamed
4pcs okra, steamed
2pcs eggplant, steamed

Procedure:
Boil pork in vinegar and garlic until water evaporates or until it gets fried.

In a different pan, heat oil and saute onion and garlic.

Add in green sili and bagoong.

Add cooked pork. Mix.

Serve with steamed tomatoes, okra and eggplant.

(Source: Mars, Mon-Fri 7pm, QTV)

Baon Ideas: Ginisang Kalabasa-Sitaw with Tuna

Ingredients:

1 medium onion
3-4 cloves garlic
1 medium tomatoes
1 cup kalabasa (squash), cubed
1 cup sitaw (string beans), sliced
1 pc green sili
1/4 cup water
1 can tuna (drain oil)
salt and pepper


Procedure:

Saute onion, garlic, tomatoes.

Add in kalabasa and sitaw.

Add green sili.

Pour water and simmer until kalabasa is soft.

Add in canned tuna and season with salt and pepper.

 

Source: Sarap Family, GMANewsTV

Baon Ideas: Bibimbap

I call this recipe bibimkai because this is my baon version, one that's quick and easy to prepare in the morning. We're now familiar with this healthy food from Korea so I guess by now we understand how a plate looks like. In my baon version I just used ingredients that were sobra in our yesterday's ulam so here's what we had. Just as with all other baon ideas in this blog, you just have to buy rice from the nearest jollijeep and you'll be set to have a healthy lunch meal.

Ingredients:

1cup kangkong (without stems)
1medium carrots, julienned
1/4klo ground chicken
1pc egg
4-5cloves garlic, minced
soy sauce
sesame oil
sugar
salt and pepper
sesame seeds


Procedure:

For kangkong and carrots.
Blanch kangkong then rinse in cold water. Squeeze to get the water out. Put in a pan and add in salt, a dash of soy sauce, garlic and a little sesame oil. Set aside. Do the same with carrots.

For ground chicken.
In the same pan, cook ground chicken. Add garlic, a little soy sauce, a dash of sugar, pepper and a little sesame oil. Set aside.

Poach the egg.

Once everything's ready, assemble in your lunchbox and garnish with sesame seeds.

Happy eating!

Recipe 101: Braised Spare Ribs

I love dishes that require less ingredients. This dish has only 4 so it's super easy yet delish. I like peaches and tomatoes so I know either way I would end up liking this recipe, my only concern was that it could have ended sweet (which was what we're not really into) because of the peaches, but it did not. Tomatoes and peaches balance each other that it resulted to a perfect braised spare ribs. I hope you'll enjoy this recipe as much as we did. Bon appetit!

Ingredients:

oil for browning the meat
1/2 klo pork spare ribs
1 cup beef broth
1 can sliced peaches, undrained
1 can diced tomatoes, undrained
salt and pepper

Procedure:

Season pork with salt and pepper. Heat oil in a pot and cook pork until browned on both sides.

Add beef broth, peaches and tomatoes to the pot. Bring to a boil, then reduce heat until it's just simmering. Cook until pork is tender.

Remove from heat and season with salt and pepper according to taste.


(Source: www.brit.co)

Baon Ideas: Fishball Curry

I was afraid to cook recipes with gata for baon as I thought it'd spoil the dish. My mother taught me to let it cool first (which I always do with my other baon recipes) before sealing it which I did faultlessly and was why this recipe reached lunchtime safely. This was good. Curry paste proved to be a better choice than the powedered ones I think. Enjoy!

Baon Ideas: Fishball Curry

Ingredients:

1 teaspoon oil
1 (thumb-size) piece ginger, sliced into sticks
2 tablespoons sliced shallots
1/4 cup sliced red bell pepper
1 to 2 teaspoons green curry paste (adjust depending on your taste)
1 cup fish balls, precooked
1/2 cup coconut cream
1/2 cup water
1 teaspoon brown sugar
fish sauce, salt, and pepper, to taste

Procedure:

Heat oil and saute ginger until fragrant.

Add shallots and bell pepper, saute for 2 minutes.

Add curry paste and saute.

Add fish balls, coconut cream, water, and brown sugar.

Season with fish sauce, salt, and pepper. Simmer for 5 to 7 minutes.

Serve with plain rice and garnish with basil, if desired.


Source: www.yummy.ph

Recipe 101: Arrozcaldo

When rainy season started we began to eat lugaw in a favorite store every week that hubby thought of trying to cook arrozcaldo at home. We were in SM Mall of Asia to do the grocery and buy ingredients for lugaw when we learned that they didn't have malagkit (glutinous) rice but only the violet kind. So we tried. Violet rice (I guess same with brown rice) takes longer to cook than the regular ones so be armed with a little patience. (Try na ibabad muna sa tubig and set aside for 30 minutes to 1hr) Although I still prefer the white one, it's the healthier version so it'd of course pay off.

Ingredients:

2 cups violet rice
5 pcs chicken
1 pc carrot
1 pc onion
2 pcs bay leaves
peppercorns
3 pcs celery sticks
handful of parsley
1 pc ginger
fish sauce
sesame oil
chicken stock

Procedure for CHICKEN STOCK:

In a stockpot boil CHICKEN with CARROT, ONION, BAY LEAVES, PEPPERCORNS, CELERY, PARSLEY and GINGER. Add salt and pepper to taste. Once stock is ready season with FISH SAUCE and SESAME OIL.


Procedure for ARROZ CALDO:

Wash GLUTINOUS RICE and place in a stockpot. Add CHICKEN STOCK. Bring to a boil then lower heat to slow simmer. Stir every few minutes. Add stock as needed to get right consistency. Add FISH SAUCE, SESAME OIL and GINGER.


Choices for TOPPINGS:

hard-boiled eggs
chicken shreds
spring onions
toasted ginger
toasted garlic
calamansi

Recipe 101: Nilaseng na Manok

The first time I tried cooking up a recipe that required beer I got it so wrong that it tasted disgustingly bitter. I learned that I shouldn't have stirred and covered the pan very early on in the process that's why I made a mental note of that when I did this recipe. Beer gave the recipe a distinct flavor which I think was worth the try, anyways its alcohol content evaporates in cooking it so need not worry if it's in case a concern.
 

Nilaseng na Manok

 
Ingredients:

1 whole chicken, cut up
1 bottle beer
1/2 teaspoon calamansi or dayap juice
16 pieces whole peppercorn
1 piece laurel leaf
1/2 cup soy sauce
dash of brown sugar
6-7 pieces shallots or 2 pieces medium sized onions, quartered
few pieces of baby potatoes (optional)

Procedure:

1. Combine all ingredients in a pot. Remove scum, then set on low fire and simmer uncovered until chicken is tender.

2. Use one bottle of beer for every .8 k of chicken
- do not add water
- DO NOT stir but just gently move the pan around
- leave simmering for at least an hour; the dish is cooked when the broth is clear

3. Put in 2 whole, unpeeled garlic cloves. Once cooked it's ready to be served.

Source: www.pinoyfoodblog.com

Baon Ideas: Pork & Beans with Snowpeas

I've already said I'd search for more pork & beans recipes as I've really missed it so much so here's another dish I got from yummyhunts. I changed it a bit from the original recipe because I either can't find an ingredient or I didn't like another. Nevertheless we ended up liking it so I think I'd personally stick it out with this recipe. Enjoy cooking!


Ingredients:

4cloves garlic
1medium onion
1small ginger
1/4klo ground beef
1 1/2cup snow peas
1can Hunt's Pork & Beans
2tbsp oyster sauce
1/2tsp sugar
1tsp sesame oil
1tbsp patis
sesame seeds


Procedure:

Saute garlic, ginger and onion. Add ground pork and cook for a few minutes.

Add snow peas. Pour pork & beans and simmer for 5 minutes.

Add oyster sauce, sugar, sesame oil and patis. Cook for a minute.

Place on a plate and sprinkle with sesame seeds.

Happy eating!

If you have more of pork and beans, please share your recipe, I want to try more. Thanks!

Baon Ideas: Fish Fillet with Lemon Butter and Capers

Another easy baon dish I recommend which I got from she.yahoo.com. Easy peasy, yummy and healthy.

Ingredients:

3pcs cream dory
1cup flour
salt
pepper
1/3cup butter
2tbsp capers
parsley
1tbsp lemon juice
cherry tomatoes, halved
parsley

Procedure:

Slice fish and dry well with a paper towel.

Mix flour, salt and pepper. Coat fish then set aside.

Heat oil and fry fish until goldern brown on both sides. Set aside.

In same pan, add butter and melt. Add capers, toss and fry for a few seconds. Add parsley, also toss for a few sec.

Take the pan off heat, add lemon juice and mix. Pour in bowl and set aside.

In same pan, once hot, add cherry tomatoes and a pinch of salt. Toss for a few minutes until tomatoes begin to soften. Take it off heat and garnish with parsley.

Serve fish with sauce spooned over and tomatoes on the side.