HOW TO COOK GINISANG MAIS WITH AMPALAYA

HOW TO COOK GINISANG MAIS WITH AMPALAYA -Ginisang mais is another sauteed dish in the Philippines. This is one of my favorite vegetable dishes. I like its taste because when I eat it, I can taste that it's like milky or something creamy is included in the ingredients. It is very Filipino because the main ingredients here are some of the main agricultural products of the Philippines. We are going to need "sahog" for this one but you can choose whatever you want as long as It is not going to ruin your ginisang mais. One of the common sahog used is dried shrimp or you can simply use tinapa flakes. In making this dish, you will need corn kernels. You can buy it in the market and ask them to grind it for you or you can slice off the kernels from the corn ear, it is easy to do but a bit messy. Here is the recipe:

HOW TO COOK GINISANG MAIS WITH AMPALAYA

INGREDIENTS
3 cups ground corn kernels
2 cups ampalaya leaves
5 cloves garlic (minced)
1 red onion (thinly sliced)
3 cups water (or more)
1 teaspoon salt
a pinch of MSG
1 cup dried shrimps
cooking oil

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
1. In a deep pan, heat oil. Add garlic and saute until light brown.
2. Add the onion and saute until soft.
3. Add the kernels and saute for 1 minute.
4. add the water, bring to a boil and simmer for 20 minutes or until the soup becomes gooey.
5. Add the salt, dried shrimp, MSG and ampalaya leaves.
6. simmer for additional 3 minutes.
7. Remove from heat and serve with rice.

HOW TO COOK GINISANG MAIS WITH AMPALAYA

HOW TO COOK LOMI (EASY)

How to Cook Lomi (Easy) –Lomi is one of the liked dishes when the weather is cold and rainy. I don’t know where this noodle dish originated. One thing I know about this dish is that this is delicious that you could forget about the other noodle dishes you have favorited before. This Lomi I am going to share with you is very Filipino and you don’t need much ingredient here because the secret of my recipe is the combination of the whole ingredients. If you are going to eat this dish in a restaurant, you would notice that their Lomi has tons of ingredients but the taste is still exactly like the ones you buy from street food shops. When I was about to start learning how to cook Lomi, I tought it was tricky but no. All the beginners could learn how to cook it in just minutes. Here is my recipe:

HOW TO COOK LOMI (EASY)

Ingredients

½ kilo of Miki noodles

½ kilo of pork (diced)

1 cup of squidballs

¼ kilo of meatballs

6 cloves of garlic (minced)

1 medium size onions (chopped)

12 cups of water

2 tablespoon of cornstarch (dissolved in ½ cup of water)

¼ cup of oil

4 eggs

Salt and ground pepper to taste

Cooking Procedure

1. In a pot, saute garlic and onions until golden brown.
2. Add pork, squidballs, meatballs, salt and water.
3. Simmer until the meatballs and pork are cooked.
4. Add the cornstarch and stir for 1 minute.
5. Add the Miki noodles and pepper. Simmer for 5 minutes.
6. Remove from heat.
7. Whisk the eggs. Pour in and stir.
8. And serve while hot.

BATCHOY

How to cook Batchoy- This dish is a very Filipino food and everybody would love it during cold season. This is one of the dishes I would love to eat when it rains because I love its hot soup combined with the delicious tastes of pork and liver. Batchoy originated in the Vizayas but I don’t exactly know what province it originated. Batchoy became very common in the Philippines and some other Asian countries because we know that Asians are fond of noodle dishes. Many noodle lovers don’t know how to cook Batchoy so I thought I would post my recipe here. Everone can add a twist to it. Add some additional ingredients that is commonly used in cooking noodles. This recipe is just an easy and simple Batchoy or you can say this is a beginner recipe but you would not want to add a twist to it maybe because you would not want to ruin the taste. Here is the recipe:

HOW TO COOK BATCHOY

Ingredients

1 kilo of Canton noodles

½ kilo of pork

½ kilo of pig’s liver (chopped into ¼” x ¼ “)

4 teaspoon of salt

1 cup of spring onions (chopped)

1 teaspoon of freshly ground pepper

2 cups of Chicharon (crushed)

2 heads of garlic (crushed)

15 cups of water

Cooking Procedure

1. In a pan, heat oil and saute garlic until golden brown. Set aside.
2. In a pot, boil water. Add pepper and salt. Simmer for 2 minutes.
3. Add the pork. Simmer until the pork is cooked.
4. Add the liver and simmer for 10 minutes.
5. Add the Sauteed garlic and Canton noodles and simmer until the noodles are cooked.
6. Scatter spring onions and Chicharon over the noodles when serving.

HOW TO COOK MUSHROOM SOUP

HOW TO COOK MUSHROOM SOUP

Mushroom soup is a simple type of soup which is served with a creamy and smooth broth and mushrooms. The way how to cook mushroom soup in the United States varries from the way people in Asian countries how to cook it because there are numerous types of mushroom that can be used. The way how I cook it is very simple, I do not know if you can call it American style or Asian style because I combined them in my very own version. This is how to cook my mushroom soup:

INGREDIENTS:

1 medium size onion (thinly chopped)

1 teaspoon of margarine

1 tablespoon of butter

10 oz. instant mushroom soup

1 cup milk

 ½ cup of blackeyed beans

3 tablespoon yogurt

COOKING PROCEDURE:

1. Melt the butter in a sauce pan.
2. Saute the onion in butter until transparent.
3. Add soup together with milk and beans.
4. Heat on medium-low temperature until beans are cooked.
5. Stir and add yogurt as desired.
6. And serve.

IMAGES FOR MUSHROOM SOUP

 

HOW TO COOK GARLIC AND BEANS SOUP

HOW TO COOK GARLIC AND BEANS SOUP

There is a Croatian dish called Garlic and Beans soup. It is a traditional dish eaten by the Croatian farmers alongside with pork and beef. I know how to cook it but what I am going to share with you is my Garlic and Beans Soup adopted from Onion and Beans soup. I have seen many ways how to cook it but I made this recipe easier to cook. Sauteed Onions taste good to me but sometimes we want different taste like Garlic. When cooking this dish, you must be careful not to make the garlic toasted because burnt garlic will ruin  your soup, golden brown garlic would be the best. Here is my recipe:

INGREDIENTS:

250g pound Haricot beans

4 tablespoon all-purpose flour

5 cloves garlic (minced)

1 teaspoon oil

10g beef broth cube

Salt

100g corned beef

Water

PROCEDURE:

1. Soak up the beans with water for 12 hours.
2. Cook the beans until soft.
3. Mash the beans with Sieve.
4. In a frying pan, put oil and cook the garlic until golden brown.
5. Dissolve the broth cube in a cup of water and stir.
6. Combine the broth with flour, stir, and cook until smooth.
7. Combine broth soup with the garlic and corned beef, simmer for 15 minutes.
8. Add the mashed beans, stir. Cook for 5 minutes.
9. Add salt according to taste.
10. And serve while hot.

IMAGES FOR GARLIC AND BEANS SOUP

 

HOW TO COOK FRENCH ONION SOUP

HOW TO COOK FRENCH ONION SOUP

I had a french friend. We met in the university back in 2004. One day he invited me to come to his flat. It was Friday evening so obviously it was like a dinner meeting. I liked the foods but there is one food that really caught my attention, the French Onion Soup. I really liked it so I asked him how to cook this one and he gave me the recipe. The next day I told my mom about this French Onion Soup and I asked her for the ingredients. I tried myself to cook this soup and believe me its not as hard as you think to cook this delicious french onion soup. Here is the exact recipe my friend gave me.

INGREDIENTS:

¼ cup margarine

3 medium size sweet onions (sliced)

1 regular size cheddar cheese

1  french bread

2 pieces small beef broth cubes (about 10g each)

3 cups of water

5 gloves of garlic (minced)

¼ cup all purpose flour

1 tablespoon brown sugar

COOKING PROCEDURE:

1. In a sauce pan, heat the margarine until melted.
2. Add the sugar and stir.
3. Cook the garlic and onions until golden brown.
4. Add the flour, stir until perfectly blended with the onions and sugar.
5. Add the water and broth to the pan, stir well, adjust the heat to boil, let it boiling for about 8 minutes.
6. Slice 4 pieces of bread, about 1 inch thick and toast them until golden brown.
7. Put the soup into a bowl and put the toasted onto the top of the soup.
8. Scatter the cheese onto the soup.
9. Bake in 220 degrees C for 10 minutes to melt the cheese.
10. And voila! Serve.

IMAGES FOR FRENCH ONION SOUP

 

HOW TO COOK CORN SOUP

HOW TO COOK CORN SOUP

Corn Soup is a traditional food made of corn in various countries which are mainly producing corn. But because of the huge food contribution of corn, Corn Soup became known to many parts of the world. Many people know how to cook their own versions of Corn Soup. In this recipe, I am going to share with you how to cook the traditional Corn Soup which I believe came from Mexico. Here it is:

INGREDIENTS:

      15    ounce shredded sweet corn

10 grams of chicken broth cube

1 egg (whisked)

1 tablespoon cornstarch

2 cups of water

COOKING PROCEDURE:

1. Mix the sweet corn with the chicken broth cube in a sauce pan.
2. Add water and boil until the corn is cooked. Stir while boiling.
3. In a small cup, mix the cornstarch with water and stir.
4.  Pour the mixture of cornstarch into the boiling mixture of corn and broth.
5. Cook for about 5 minutes, stir until thickened.
6. When cooked, add the whisked egg into the pan while stirring.
7. Remove from the stove and serve.

IMAGES FOR CORN SOUP

 

HOW TO COOK CHICKEN NOODLE SOUP

HOW TO COOK CHICKEN NOODLE SOUP

My grandmother knew how to cook many kinds of soup. She knew how to cook Bluefin Tuna soup, mushroom soup, etc. Everyone in my family liked her cooking from the very simple corn soup to the exotic mushroom soup. What I liked from her soups is her Chicken Noodle Soup which I believe taught her by her Chinese friend. I wish she taught me how to cook but it wont happen anymore. Well it does not matter since my mom taught me how to cook my favorite Chicken Noodle Soup. I made a little changes on her recipe but I think it is better, at least I have my own version of her Chicken Noodle Soup. This is the way how I cook it.

INGREDIENTS:

¼ kg of miki noodles

5g chicken broth cube

1 tablespoon olive oil

2 teaspoon salt

½ cup onion leaves

1 cup sweet onion (chopped)

 water

½ cup of all-purpose flour

¼ kg boneless chicken (thinly sliced)

(you may add vegetables like carrots, bell pepper or mushroom)

COOKING PROCEDURE:

1. Boil a water in a pot, add 1 teaspoon of salt.
2. Add the miki noodles and olive oil. Boil for  about 10 minutes.
3. Remove the water from the pot of noodles.
4. In a small pot, put I water and boil, mix with salt, onion leaves and chopped onion, simmer for 13-18 minutes.
5. In a bowl, mix all-purpose flour with water, stir throughly until the flour is dissolved.
6. Mix all the ingredients in a pot and boil until the chicken is tender, and serve.

IMAGES FOR CHICKEN NOODLE SOUP