Paksiw na Bangus

Want some dish which is a little bit sour. Here’s the perfect one you should taste. Paksiw na bagus. It’s a combination of white cane vinegar, garlic, ginger (to remove the fishy smell and taste), chili pepper, black pepper. Together with a hot plain rice, your meal will be a perfect one.

Tinolang Manok (Chicken Ginger Stew)

Papaya or sayote (chayote) and dahon ng sili (chili leaves) with malunggay (moringa) leaves were among the basic ingredient of a Tinolang Manok. . Here in the Middle East dahon ng sili and malunggay are scarce and it’s not available in the market. Others used malunggay leaves but still its so healthy leaves. A vast majority of expats in the Emirates loves chili on their food especially Indians, Pakistanis and some Arabs but ironically chili leaves are off their list.

Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Cooking Instructions:
In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but

ot overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot with plain rice.

Oriental Beef with Rice Noodles

¾ pound lean beef boneless round steak
2 tablespoons sake (rice wine),

sherry or reduced-sodium chichen broth
1 talesppon finely chopped gingerroot
2 teaspoons vegetable oil
½ teaspoon salt
1 clove garlic, crushed
1 packaged (8 ounces) rice stick noodles
1 teaspoon vegetable oil
2 cups thinly sliced bok choy with leaves (about 3 large stalks)
½ cup sliced green onions
1 can (15 ounces) straw mushrooms, drained
2 tablespoons sake (rice wine), sherry or reduce-sodium chicken broth

Trim fat from beef steak if necessary. Cut beef diagonally into ¼-inc strips. Mix beef, 2 tablesppons sake, the gingerroot, 2 teaspoon oil, the salt and garlic in medium glass or plastic bowl. Cover with hot water. Let stand 10 minutes; drain well. Chop coarsely.

Heat 1 teaspoon oil in 10-inch skilltet or work over medium-high heat until hot. Add beef mixture; stir-fry about 5 minutes or until beef is done. Add rice stick noodles, bok choy, onions and mushrooms; stir-fy about 4 minutes or until bok choy is crisp-tender. Sprinkle with 2 tablespoon sake. 4 Servings.
Source: “Eating Quick and Healthy” Betty Crocker

Creole Eggplant

Ingredient:
3 pcs eggplant (talong), sliced
½ cup breadcrumbs
1-1/2 tsp cooking oil for greasing pan
dash ground pepper
Procedure:
Parboil eggplant for 10 minutes.
Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, alternating with eggplant and sauce.
Continue until all eggplants are used, finished with a layer of sauce.
Sprinkle seasoned breadcrumbs over top and bake in a greased pan at 3500F for 30 minutes or until bubbling.
Creole Sauce
2 tbsp corn oil
1 pc onion, medium
1 pc green pepper, medium
3 pcs mushroom, canned
4-5 pcs fresh tomatoes
dash freshly ground pepper
Procedure:
Cook onion, green pepper and mushroom in corn oil over low heat for 5 minute.
Add chopped tomatoes and seasonings and simmer until sauce is thick.
Photo courtesy: static.flickr

Cranberry-Orange Mix (CHEX)

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
¼ cup butter or margarine, melted
¼ cup packed brown sugar
¼ cup frozen orange juice concentrate, thawed
½ cup sweetened dried cranberries

● Preheat over to 3000F.
● In an ungreased large roasting pan, mix, cereals and almonds; set aside.
● Place butter, brown suga and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.
● Bake for 30 minutes, stirring after 15 minutes.
● Stir in cranberries.
● Spread on waxed paper or foil to cool. Store in an airtight container. Makes 20 servings.

Ref: COSTCO