recipe to try...

Because I love food... love to eat, love to cook... I searched some recipes which I think is quite expensive but really worth to try. Everybody in my family loves to eat except for Danealle... maybe next time I'll be writing about how timid Danealle is when it comes to EATING!
I'll be she sharing with you these yummy recipe... that I got mostly from Yummy Magazine. Most of the CHEF who contributed these recipes are Filipinos....

Fish Fillet and Baby Corn with Black Bean Sauce

By: Rachelle Santos 

 Serve this over a bowl of freshly cooked steamed rice for a full, flavorful meal.

 2 pieces (about 1.2 kilograms) labahita (surgeon fish) fillet, sliced into 1½-inch pieces
1/2 cup cornstarch
1/4 cup oil, divided
1 cup baby corn, sliced diagonally and blanched

For the black bean garlic sauce
2 tablespoons oil
1 tablespoon garlic
2 tablespoons chopped leeks (green part)
1 tablespoon bottled black beans
2 cups chicken stock
soy sauce, brown sugar, and pepper to taste
3 tablespoons cornstarch, dissolved in 3 tablespoons water
sprigs of kintsay (celery) for garnish (optional)
steamed rice, to serve

 1  Dredge fish in cornstarch. Heat 2 tablespoons of oil in a frying pan. Fry fish a few pieces at a time until lightly golden, about 2 to 3 minutes. Add remaining oil when the pan dries up. Fry the rest of the fish fillets. Drain on paper towels and set aside.

2  Make the black bean sauce: Heat oil in a saucepan. Sauté garlic until fragrant. Add leeks and fry for 30 seconds. Add black beans and mix well. Add stock and bring to a boil. Reduce to a simmer  and continue cooking for 5 to 8 minutes. Season with soy sauce, brown sugar, and pepper to taste. Add dissolved cornstarch and mix well. Cook until thick, about 5 minutes.

3  Add fried fish fillets and blanched corn to the sauce. Mix gently. Transfer to a serving dish. Garnish with kintsay, if desired, and serve with steamed rice.

Lengua with Three-Mushroom Sauce

By: Gene Gonzalez

                                                  

The key to great lengua is in its tenderness. The sauce is important too—this one is a medley of oyster, shiitake, and button mushrooms simmered with sage, cream, and chicken stock.

 500 grams ox tongue (lengua)                           
2 tablespoons butter
1/2 white onion, chopped finely
1/2  teaspoon minced garlic
4 pieces rehydrated shiitake mushrooms, sliced into strips (reserve mushroom water)
1/3 cup halved button mushrooms
4 pieces oyster mushrooms, sliced                         
1 1/2  cups cream
1/4 cup chicken stock                                                 
3 tablespoons shiitake mushroom water                        
1/2  teaspoon liquid seasoning                              
1/8 teaspoon dried sage                                                
2 tablespoons brandy                                              
salt and pepper

 1  Soften ox tongue in a pot of boiling water until tender, about 2 1/2 hours or 35 to 40 minutes in a pressure cooker. Cool completely. Peel. Slice and set aside.
2  Melt butter in pan, sauté onion, garlic, and mushrooms.
3  Add cream, chicken stock, shiitake mushroom water, liquid seasoning, and sage. Simmer for 5 minutes. Add ox tongue and simmer for 5 minutes. Add brandy and simmer. Season with salt and pepper to taste. Serve.

Stuffed Peppers

By: Maj Lazatin 

These beauties are complete meals in themselves. You’ve got your carbs (rice!), protein (ground beef and egg!), and veggies (peppers!) all in one lovely package. Watch it become a staple in your family gatherings.

1 white onion
1/4 cup vegetable oil, plus more for frying
250 grams ground round
3 tablespoons soy sauce
1 cup cooked rice
salt and pepper
3 big bell peppers
2 eggs, beaten

1  In a pan, sauté the onions in 4 tablespoons oil until translucent. Add the ground round. Stir well and cook until the meat turns brown. Add soy sauce and rice. Cook for 5 to 10 minutes or until the meat is cooked. Season with salt and pepper to taste.
2  Remove the tops of the peppers using a paring knife and remove the seeds. Be careful not to break the peppers.
3  Stuff the peppers with the beef-rice mixture then pour the beaten eggs inside the peppers.
4  Heat oil in a pot for deep-frying. Use enough oil to cover one pepper. When the oil is hot, dump in one stuffed pepper and let it cook until egg is set and skin is cooked. Repeat with remaining peppers. (Not a fan of deep-frying? You can also bake the peppers in a 400ºF oven until the eggs are set.)

Chicken-Vegetables Medley with Cashew Nuts

By: Cecille Achacoso 

This Oriental-inspired recipe is light and perfect for the health- and figure-conscious.

2 cups chicken leftovers         
1 cup carrots
1 cup turnips
1 cup button mushrooms
3/4 cup corn kernels
1 cup green peas
24 pieces quail eggs
1/4 cup sesame oil
1/2 cup cashew nuts             
1/2 cup cornstarch
6 cups chicken broth                          
1 tablespoon sugar
salt to taste
3/4 cup rice wine
beaten egg whites of 4 eggs

1  Cut chicken leftovers into cubes, the size of big dice. Slice vegetables into cubes,  slightly bigger than the size of green peas. Slice the mushroom but keep the shape. Hard-boil quail eggs and peel off the shells. Immerse in cold water. Set everything aside.
2  Heat sesame oil in a big skillet or wok. Add the cashew nuts and fry until light golden brown Set aside. Dilute cornstarch in broth. Carefully add to sesame oil. Season with sugar and salt. Boil until broth thickens to the consistency of nido soup. Add the vegetables, starting with carrots, which take the longest to cook. Add in turnips, followed by mushrooms, corn kernels, and green peas. Pour in rice wine. Let everything come to a boil, about 2 minutes. Add the quail eggs and half the cashew nuts. Just before turning the heat off, stir in the egg whites. Adjust seasoning if needed.
3  Immediately transfer to a shallow platter and garnish with the rest of the cashews. Serve hot.

Coq Au Vin 

This French classic is perfect for entertaining. Once you try it, you may never want to cook chicken any other way.

Ingredients:

 

1 chicken, cut into 8 pieces

1 lb (450 g) white boiling onions, peeled

2 tbsp all-purpose flour

1 tsp brown sugar

salt and freshly ground black pepper

1 tsp red wine vinegar
4 tbsp butter

 8 oz (225 g) small white mushrooms
4 oz (115 g) pancetta, diced

one 750ml bottle Pinot Noir

1 carrot, diced

1/4 cup brandy or cognac
1 celery stalk, chopped

4 sprigs thyme
2 garlic cloves, minced

1 bay leaf
1 tbsp olive oil

Sago Pudding

by: POH's Kitchen

Ingredients

• 1 cup sago
• 2 litre water
• 3 pandan leaves shredded by hand and tied into a knot
• OR 1/2 tsp pandan aroma pasta
• 1 egg white, beaten to soft peaks
• 3/4 (150g) cup dark palm sugar, chopped or shaved
• 1 1/2 cups coconut milk (if very thick, water down)
• 1/4 tsp salt

Method

1. Boil water and rain in sago, stir immediately to separate grains. Add pandan leaves and cook until the pearls are completely translucent. If there is still the most miniscule dot of white at the centre, it will be fine by the time you drain the sago. Do make sure they are tender by having a taste, to see if the grainy bit in the centre is not prominent. Drain, remove pandan leaf and wash thoroughly with cold water. Fold half a beaten egg white and a couple of drops of pandan aroma pasta through. Scoop the sago into individual moulds that have been lightly greased or into one large one. Cover with plastic wrap and refrigerate to chill.
2. On medium heat, melt palm sugar in a small pot with a tiny drop of water. Set aside to cool to room temperature. If using canned coconut milk it may be to the boil and if necessary water down with cows milk so it is consistency of pouring cream. Allow to cool to chill in fridge.
3. To serve turn out the sago from mould/s and spoon over palm sugar and coconut milk to taste.

I hope you try them at home. I'm beginning to feel hungry. I have to go and grab something to eat!