Celery Wasabi

Ingredients:

Dashi Powder

Soy Sauce

Oil

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Chili Con Carne

Ingredients:

a half kilo lean ground beef

1 whole chopped white onion,
3 cloves garlic,
2 chopped tomatoes,
1 chopped bell pepper

1T Oil

2T Soy Sauce

1 tsp chili powder

1/2 tsp cayenne

1/2T paprika

1/2tsp cumin

6T tomato paste

1 1/2 cup water

1 beef bouillon

2T flour

1tsp chili powder

1/2 tsp cumin

1 can red kidney beans

.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.oOo.

Miso Soup

And this is how I make Miso Soup

you'll need the ff:

Wakame Seaweed

Dashi Powder

Carrots and/or Sayote, Radish, or any crisp veggies (optional)

White Miso Paste

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Boil 6 Cups of Water in a pot.

Add a Tablespoon of Dashi Powder.

Drop in veggies.

When veggies are cooked, turn off fire and add in 1/2 cup of Miso paste.

Mix well, add wakame seaweed.

Serve hot


silken tofu, aburaage, and cut spring onions are optional

Dynamite

Dynamite is a classic Pulutan or appetizer in the Philippines.

It goes very well with Icy cold beer, and could be served with rice. 

i tried asking google what Siling Haba is
translated in english, and this is what
google gave me -__-

Here are the Ingredients:

Siling Haba / Chili

quick melt cheese

CORIANDER LEAVES

&

LUMPIA WRAPPER

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prepare chilis, slice and remove seeds and pith

fill with cilantro, and cheese

wrap with lumpia wrapper and deep fry til golden brown

best served with sweet chili sauce and icy cold beer

FREE KATSU !

EVERYBODY DANCE WITH ME!

Adobong Pusit

This is my version of Adobong Pusit

The things you will need:

ginger, garlic, and onion (chopped, sliced, diced, whatever you like darling)

of course, Pusit (squid)

don't forget the Ink Sacs

2T oyster sauce, 2T vinegar, 3T soy sauce, 1/2 cup sprite

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here's how it works:

saute everything in oil

add in squid

then toss in the ink sacs, cook for 2 minutes

then add oyster sauce, saute till everything gets coated

pour in sprite (yes I got greedy, I has to put moaaaaar :3 )

Let it simmer for about 15-20 minutes. I know people would be saying "that's gonna be like chewin rubber".
NOPE! 15-20 minutes is enough for it to get tender. I don't have problems with overcooking squid, cause then I wont have any problems with having leftovers and having to re-heat them again :)

just remember that half-way through the simmering era of the cooking of the adobo, don't forget to add in the vinegar. just drizzle it on top and leave it covered. it is important not to stir after the addition of the vinegar.

a little salt and pepper to taste

Here is what its gonna look like after

Pork & Mushroom

I like how our freezer is so full of stuff after the holidays. But I'm tired of having to heat and reheat the leftovers. So I'm making something different for tonight's Dinner.

Here are the Ingredients:

Garlic

A can of Mushrooms

(frozen) Bacon Fat: but oil and butter will work fine

a bouillon cube; pork ofcourse

liquid Seasoning

Sliced Pork

Flour or Cornstarch

Let's start cooking!

Saute garlic in oil

toss in meat, and saute till brown

Add mushrooms, stir

pour in 1 water, bouillon cube, and pepper

Cover and simmer, when meat is done, make slurry and add in.
simmer for 10 more minutes

And Serve! :)

I was home alone with a sick kitteh so I decided to share with him the experience.
Hello Readers! meet Santiago :3