EASIEST RECIPE

EASIEST RECIPE

            Hi foodies!!! In the future post on this blog, some of my recipe will be posted here in my blog to help those moms and food lover who had a problem on choosing their best meal. I made all this easiest but surely low cost and excellent taste food that be made for you to ease in preparing meal to your family, friends and love ones. I hope you will enjoy the great taste of my recipe and serve it in the dinning table of your home. Enjoy and Happy Eating..!!!

BAKED MACARONI

BEEF STEW

CLASSIC BOLOGNESE

TUNA BURGER with FRIES

CLASSIC CHOCOLATE CAKE

CHOCOLATE PANCAKE

ASIAN MIXED RICE

CHICKEN AND POTATO ROLL

ORIGINAL PINOY PORK SINIGANG

SWEET AND SOUR CRAB

SALAMI AND FRIES SALAD

CLASSIC VEGETABLE  FRIED LUMPIA

SHRIMP BALLS

HAM AND FRIES IN GARLIC MAYO DRESSING

MIXED VEGETABLE STEW

HOTDOG AND POTATO SALAD

CHEESY HAM IN PITA BREAD

CLASSIC EGG COATED BALLS (quek-quek)

SAUSAGE AND HOTDOG WAFFLE

DADA PERLA CUISINE

DADA PERLA CUISINE

          Majority of my neighborhood, relatives and the people in our baranggay my mom called her "Dada Perla". The word "dada" is a kapampangan word for aunt or eldest sister. Dada Perla is my mom. I am the eldest among her 3 siblings and only male among her children. My mom is my mentor in cooking. My grandmother in our baranggay know her as "apong belen". My apong belen tell me that since spanish time our family ancestor has a passion in cooking that's why all of us know how to cook different dishes. Our family is well known in our baranggay as one of the family who had an excellent dish especially traditional kampampangan cuisine. As far as you know that we don't have any chef in our family who finished culinary art but majority of my family and relative finished a course in public service, tourism, engineer and different medical field. Cooking is our passion, and my apong belen always tell me that " Eka dumanup kung byasa kang magluto. maski nanung akit mu king paninggalan mu pwede mung gawang ulam para magkalaman ya ing atyan mu" as she said means that if you know how to cook, and if you have any available ingredients to your food cabin, you won't be hungry. Our family's Mercado clan has large member and each family has their food specialty like the pansit bihon of my  aunt aning, the rice pudding of tita babes, the fried chicken of my aunt leah and more.

          Every occasion that we have like party's, fiesta and holiday, my mom always the one in charge to cook the different dishes together with the assistance of my aunt. When I was a kid, I always seated in my grandma's nook when they prepare the different dishes for our fiesta and I observe them Sometimes when they are not around, I handle the knife and practice to chopped like my mom and aunt or taste the food and observe the different ingredients. My mom teach me to know the best ingredients and how to choose it. But if you asked me I don't have a formal education regarding the culinary arts, just by observing and learning different cooking techniques from my mom that's why I learned how to cook different dishes. Remember that our mom is our first teacher like our national hero Dr. Jose Rizal.

           My mom has a great passion in cooking. She cooked a lot of different dishes in our home and sometimes she share it to our neighborhood. Here are some example of my mom cuisine that she cooked in our home

ASADO

          Asado is a dish composed of tomato sauce and marinated pork or chicken. This dish is one of the most favorite cuisine of my mom especially my relatives when they visited us from outside the country and they always requested this to my mom during some family occasion. 

CHOPSEUY

            Chopseuy is a very simple dish with mix of different vegetable stir in broth and butter. My mom favorite this dish. Every time we went to Baguio city, after we arrive at home, expected that my mom cooked chopseuy for our meal.

CLASSIC KUTSINTA

          Kutsinta is one of the most popular food in Pampanga. They used it on different occasion and you can sell it anywhere in Pampanga. This kutsinta is one of my mom specialty and we used this as one of our product in our kapampangan special delicacies business.

LECHE FLAN

           Leche Flan is a dessert composed of egg yolk, milk, lemon glaze and sugar. This is the star of our table during fiesta. Some of my relatives from abroad and Manila when they arrived during fiesta they always want the leche flan of my mom. And If you asked who's the one has the best Leche flan in our family, my apong belen has the most excellent taste leche flan.

SPECIAL PUTO

          Puto is a traditional food that served to the different table of every house in Pampanga when there is a special occasion. This special puto is my mom original recipe and this is the best seller to our business. My mom made a hundred of puto every day and we deliver it to different carenderia around Calumpit, Bulacan and Apalit Pampanga. My neighbor also when they had an occasion, they went to our residence just to buy my mom special puto. I hope you taste it foodies when you visit our town.

CLASSIC BAGOONG

           Bagoong is a classic sauce composed of small fermented shrimp and spices. This sauce is used in different dishes like dip in a mango or grilled fish. In the future, foodies I experiment rice cuisine with a twist of bagoong and shared it to you.

LECHON PAKSIW

            Lechon paksiw is a authentic dish common made by the Kapampangan and not only the Kapampangan but one of the most favorite dish in the Philippines. My mom always cook this meal after we had a left over Pork lechon and she cooked this as stew in a Lechon "sarsa" (lechon sauce).

PORK AND CHICKEN CALDERETA

           Caldereta is a traditional filipino cuisine and they use different meat on this dish. This dish is my father favorite dish especially goat and duck caldereta. If you asked me, my favorite meat on this dish was chicken. Foodies, I know this caldereta dish is also your favorite dish and you can find it anywhere in different local food store.

PORK SHANGHAI ROLL

              Pork shanghai roll is commonly seen in different birthday party and fiesta. It composed of saute meat in different spices then rolled in a flour wrapper and fried. My mom always cooked this dish because my sister and nephew love this especially when you dip this shanghai roll in a sweet and sour sauce.

GRILLED MARINATED MILK FISH (BANGUS) with GRILLED EGG PLANT

           Milk fish or also known as "Bangus" in tagalog word has popular for it's blended taste. This dish is one of my family's favorite dish. They always prepare this every time my mom went to Calumpit market. Bangus has a different way of cooking it's either grilled, broth, fried and even now some restaurant they tried it as one of their sushi. 

           Foodies, I hope you enjoy my mom cuisine. I recommend this food to prepare for your family, friends and love one. Remember, if you want to get the best smile of your special person, make them happy by preparing your best food specialty to them and the result is their happiest smile while enjoying eating their meal. Enjoy and Happy Eating..!!

MEAT PANCAKE

MEAT PANCAKE

           A pancake is a thin bread made of batter mixture. Usually, some pancakes are made from flour, egg, butter and milk. Some people especially those who had enough time in cooking their breakfast, the most easiest to cook is pancake especially they used the commercial instant pancake the can be seen nationwide in the different groceries or even in a sari-sari store. 

           There are varieties of pancake that can be seen all over the world, because it is easy to prepare even kids they can make it.Here are some example pancakes that can be seen in Europe.

DANISH PANCAKE

CLASSIC BUTTERED PANCAKES FROM FRANCE

BERRIES PANCAKE IN BELGIUM

             Basically the pancake drive it's taste depends of the culture of the people. The most popular pancakes are the pancakes of the European people. They served their pancakes with different fruit syrup and top with different ice cream and fresh fruits.But some of the pancakes are topped with grated chocolate and berries. 

              In Asia, the popular known pancake lover are the Korean. There was a koreanovela that I've seen before that they used to make different pancakes just to served this to their king. While watching that koreanovela, I was thinking that what if I made my own version of pancake? Is the taste passed also to the king food preferences? (hehe..). Korean pancake are made of batter mixture combine with their traditional kim-chi or vegetables. I tasted once the Korean pancakes in my friend house who is now in South Korea. Before he leave, he teach me on how to make a korean pancake. But for me I realized to make my own version of pancake with the inspired of korean pancake. Foodies, this example of korean pancake I tasted before and it is good for you to taste it upon you visit a korean restaurant in some area in Manila, Philippines.

KOREAN PANCAKE

KIM-CHI PANCAKE

MIXED VEGETABLE PANCAKE

          In my own version of pancake, I experiment that instead of making the old way of preparing the pancake and using only the basic ingredients, I'd used different meat that can be readily available at your home for you to cooked this recipe in simple, low cost and especially excellent taste. I recommend this to all moms that you served this recipe together with rice or sliced bread to your family.

MEAT PANCAKE

SERVING: 5-6 person

COOKING TIME: 30 mins.

ESTIMATED COST: P120-P140

INGREDIENTS

1/4 kilo Ground pork, washed and drain thoroughly

2 pcs. Hotdog chopped

1/2 cup Sliced ham, chopped

1 pcs.  Carrot slice into cube

1 pcs. Large onion, chopped

4 Cloves of garlice, minced

2 Whole egg

2 tbsp. Sesame oil

1 tsp. Salt

1 tsp. Pepper

Oil for frying

PROCEDURE

In a large bowl combine all the ingredients. Mix well until all ingredients are mixed. Pre-heat the pan and add the oil. Remember my cooking tips in frying is using the low heat of the pan and fry your food in batches. Using a measuring tablespoon or if you don't have that tool use tablespoon that can be seen at your home, Get a little amount on the meat mixture and pour it to the pan just the same way of cooking a pancake. Upon all the pancakes are cooked, served it with rice and bread together with catsup and mayo to your family. Enjoy..!! Happy Eating..!!

TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

        There are several species of Tiger prawn and the most popular for it is the black tiger prawn. In the Philppines more population of cultivating the prawn was located at Region 3, Batangas, Navotas, Cavite and some provinces of Visayas. The dish regarding Tiger Prawn has many ways but if you asked me my favorite dish for the tiger prawn is the tempura.

      Here in Calumpit,Bulacan, they called the Tiger prawn is "Ulang" and they always used to cook this prawn as the classis sinigang. The Prawn here in calumpit is one of the main product of the town. If you want a better prawn for your dish, you observe their color as shiny black and the whole body of the prawn is not apart. Remember, In choosing a prawn, don't choose the headless prawn because this mean that the prawn is not fresh or the prawn is contaminated by the salt water and it can cause gastritis and diarrhea.

        Before, I don't know on how to make a tempura and if I want to eat a tempura, I always went to the Japanese restaurant just to have it. Once when I watch a cooking show on the television, their topic was the different prawn dishes and i'm so glad that one of the chef cooked tempura. I really don't know on how to straighten the prawn. But now I knew it and thanks to that show that I used to cooked the tempura dish if I want to eat tempura. Here foodies, I share to you the technique on straightening the tempura. First you wash thoroughly the prawn and removed the shell except the tail. Cut the head of the prawn and keep it for whatever purposes for you to the another dish. At the back of the prawn, cut the back and you see a thready black inside prawn back and discard it. In a mild manner,chopped the prawn in a mild pressure until it is straighten. Remember that avoid excessive pressure to your prawn because it can damage the texture of your prawn. Set aside your prawn with salt and pepper on it.

       Foodies, the most common tempura batter is made by wheat flour, baking soda, egg and different spices. The Tempura dish is popular in Japan and dip this in different sauces like the tentsuyu, daki and mirin. The tempura dish is first introduce by the Portuguese landed in the country of Japan by the 16th century. Tempura means by dipping a meat or vegetable in a batter. In latin name, the tempura means "tempora" means new time. Today in some groceries you can see instant tempura batter. You can use this product if you have enough time to do batter like if you have an occasion at home or not expected visitors. 

Foodies, here the recipe of tempura that I used to cooked when one of my friend visit me at home. I hope you like it and you've try this to prepare this prawn dish to your family, friends and love ones.

TIGER PRAWN TEMPURA WITH SHRIMP PASTE SAUCE

SERVING: 3-4 Serving

COOKING TIME: 40 mins

ESTIMATED COST: P250-P280

INGREDIENTS

1/2 kilo Tiger Prawn, cleaned and straighten

Oil for frying

For the Batter:

1 cup All purpose flour

1 tbsp. Baking soda

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic powder

1. tsp. Onion powder

1 Whole egg

For the Shrimp paste:

The remaining head of the prawn boiled and remove the red texture inside the head or also known as "utak ng sugpo"

1 tsp. Hot sauce

1 tsp. Soy sauce

A pinch of Salt and Pepper

1/2 cup of prawn broth from the boiled head

1/2 Onion chopped

PROCEDURE

          Cleanse thoroughly the prawn and do the technique in straightening the prawn and set a side. In a bowl, combine all the ingredients for the batter until has it thicken texture. Pre heat the pan and add the cooking oil. In frying the prawn, always remember that the prawn must always in straight position to avoid curving of the prawn. My cooking tips while frying different seafood is always use low heat because overcooked or using a high heat in frying a seafood, your food develop a sticky and elastic texture that affect the original flavor of your food. Before frying the  tempura, coat the prawn in the batter mixture then to the breadcrumbs and repeat this procedure twice. Fry the tempura in batches and always remember to avoid overloading your pan because it can affect the temperature of your oil and the texture of your food.Meanwhile in making the shrimp paste, mash the "utak ng sugpo" with oil then add the salt and pepper, soy sauce and the prawn brought mixed well to form a sauce. Upon all the tempura are cooked, served it together with the shrimp paste sauce. Enjoy..!! Happy Eating..!!