BEER-BATTERED FISH with MAYO-GARLIC DIP

INGREDIENTS:
2 fish fillet (sliced into 3 each), any kind
1 bottle of Beer
1 cup all-purpose flour
3 tablespoon ground pepper
1 teaspoon salt
Oil for frying

DIP:
Mayonnaise
Finely minced Garlic
1 teaspoon white sugar
1 teaspoon ground pepper
1 teaspoon lemon juice

PROCEDURE:
1. In a mixing bowl, combine the flour, salt, ground pepper and beer.

2. Dip the fish into the batter until fully coated.

3. Deep fry the fish until golden brown. Set aside to remove excess oil.

4. To make the dip, just mix all the ingredients.

5. Best serve with baked potato or potato chips.

Enjoy!

Lots of Love,

JUSTINE

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PORK VEGGIE SIOMAI

INGREDIENTS:

1/2 Kilo Ground Pork
50 pieces Siomai Wrapper (Square)
2 medium-size Carrots, finely chopped
2 medium-size Onions, finely chopped
2 eggs
2 180g Seasoning Mix
4 Tablespoon Pepper powder
Parsley, finely chopped
Pinch of Salt

SAUCE:
1/2 cup Soy Sauce
3-4 pieces Kalamansi Juice or Lemon Juice
3 cloves of garlic, finely minced
2 pieces red Siling Labuyo
2 Tablespoon oil
1/4 cup water

Note: You'll need a Steamer

PROCEDURE:
1. In a large bowl, combine all the ingredients except the wrapper. Mix it well.
2. Wrap the mixture using the siomai wrapper. Make sure the wrapper contains equal proportion of the mixture.
3. Place the wrapped mixture into the steamer. Cook it for 20 to 30 minutes.

In making the sauce:
1. In a pan, put the oil and sautee the garlic until almost golden brown.
2. Then Add the Siling labuyo, soy sauce, Kalamansi or lemon juice and water.
3. Cook until simmer.

I hope you'll like it. Share and Enjoy!

Lots of Love,

JUSTINE

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PORK CHOP STEAK

INGREDIENTS:

1 Kilo Pork ( Porkchop cut)

1/2 cup Soy Sauce

5 pieces Kalamansi or 1 piece Lemon, Juiced

3 medium sized Onions, sliced into rings

1/2 cup water

2 teaspoon White sugar

1/4 cup Vegetable Oil

Pepper

PROCEDURE:

1. In a large bowl, combine porkchops, soy sauce, Kalamansi or Lemon Juice and a pinch of ground pepper.  Set aside and marinade for 1 hour. 

2. In a pan, medium heat, pour the oil. Fry the pork chops until slightly brown on both side. Do not throw the marinade. Set aside. 

3. In the same pan, sautee one onion (Sliced). Then, add the pork chops again with the marinade and water. Let it simmer for about 30 minutes or until cooked. 

4. Add the sugar, and a pinch of pepper.  Stir thoroughly.

5. Put the remaining onion rings on top of the pork chops. Turn off heat. Cover the pan for about 4 minutes. Serve hot. 

6. Best serve with Rice. Good for 5 to 6 persons.

 Another recipe of pork you need to try. I hope you'll like it as much as I do. Enjoy!

Lots of Love,

JUSTINE

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ADOBO NATURAL

       Filipinos enjoy any recipe involving Pork. Despite the vast knowledge on its cholesterol content and the fact that most probably it will cause heart problems, we are still drooling for each bite of pork in our mouths. Hey! What can I say? Eating it feels like heaven. A little piece of it won't hurt. The famous, most simplest recipe of Pork is Adobo (pork with vinegar and soy sauce). Here, I give you, a new twist on the original recipe of Adobo (whether pork or chicken or both), called Adobo Natural. It is called Adobo Natural because the color of the pork when cooked is on its natural state, meaning, without the overpowering color of the soy sauce. Plus, it is cooked to its dryness. No sauce or any liquid substance other than its natural oil. So I hope you enjoy this simple recipe.

 

INGREDIENTS:

1 Kilo Pork

1/2 cup Vinegar

5 Tablespoon Soy Sauce

6 pieces Dried Bay Leaves

3 cloves of Garlic

2 Tablespoon Black Pepper corns

1 Tablespoon Vegetable Oil

1 1/2 teaspoon Salt

PROCEDURE

1. Combine Pork, Vinegar and Soy sauce in a bowl. Set aside for 1 hour. 

2. After an hour, in a medium heat, put the oil and sautee garlic until slightly brown. 

3. Pour the marinated pork including its liquid mixture. Add the bay leaves, salt and pepper corns. Cook it for about 30 to 45 minutes or until the liquid dries. 

4. Best serve with rice. Good for 5-6 persons.

Lots of Love, 

JUSTINE

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CRISPY ADOBO FLAKES

INGREDIENTS:

1/2 Kilo Pork Meat (without Fat)

6 cloves of Garlic (minced)

1/2 cup Soy Sauce

1 cup Cane Vinegar

1 Tablespoon Ground Black Pepper

3 tablespoon Vegetable Oil

Green Chili Peppers (optional)

PROCEDURE:

1. Boil water. Put the Pork meat. Cook it for 30 minutes to 1 hours or until the meat is cook. Strain the meat. Set aside until cool. 

2. When cool, shred the meat into pieces as thin as possible. Put in a large bowl. 

3. In the same bowl, add the soy sauce, vinegar, garlic, and pepper. Marinate it for 1 hour. Set Aside.

4. After marinating the meat, strain it. Wring the meat as dry as possible. Do not throw the liquid. 

5. In a cooking pan, pour the oil. Fry the strained meat. Do not forget to keep stirring to avoid burnt meat. While stirring, put at least 2 to 3 tablespoon of the marinated liquid to add more flavor to the dish. Fry until dark brown. If you want it spicy, you can add any chili pepper you want. 

6. Best serve with Rice. Good for 3 to 4 person. 

               A smart tip for this dish, if you have leftover food made of pork meat (i.e. Lechon, Liempo, Pork Adobo etc.), you can recycle the meat by using it as substitute ingredient  to make this dish. Instead of reheating leftover food the next day, why not do this instead? Enjoy! 

Lots of Love,

JUSTINE

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CARAMELED-MANGO CREME DECADENCE

Oh desserts! Humans ultimate indulgence. Eating one seems to release endorphins that gives us happiness and contentment. It erases and makes us forget our bad days, break-ups and bad meals. It allows us to enjoy this pure sense of joy that stick a smile on our faces. Here is a very simple no-bake yet decadent dessert that will surely make you forget your name.

INGREDIENTS:
2 cups All-Purpose Cream
1 cup Condensed Milk
1 cup Crushed Graham crackers (or any biscuits)
1 large-size Mango, Mashed
1 teaspoon Vanilla Extract
2 tablespoon Sugar

PROCEDURE:
1. In a mixing bowl, combine the cream and vanilla. Whip it until it is soft and fluffy. Chill and seat aside. After an hour in the refrigerator, add the condensed milk and mix well. Set aside.
2. In a sauce pan, mix the mango and sugar. Add at most 2 tablespoon of water to dissolve the sugar. Cook it for 2 to 3 minutes in low heat or until caramelized. Chill and set aside.
3. Get two (2) medium-size square container. In the first container, Put the grahams and spread evenly. Make sure the grahams are tightly compressed as it will serve as your dessert's crust (first layer).
4. In the same container, add 2/3 of the cream mixture on top of the grahams, representing the desserts' second layer. Spread evenly. On its third layer, add the caramelized mango. Distribute evenly. Chill in the refrigerator for 3 hours.
5. On the other hand, get the second container. Put the 1/3 remaining cream mixture. Spread evenly. Chill for 3 hours also.
6. Suggestion: serve it like the picture with crushed grahams on top. Good for 4 persons.

I hope you'll enjoy making and eating it as much as i did. Thank you guys.

Lots of Love,

JUSTINE

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CHICKEN MISUA NOODLE SOUP with SPONGE GOURD

It's rainy season again and what is the best way to do these gloomy days than to stay home and eat or drink something hot or warm to ease the coldness of the weather. Well, coffee might be on top of your lists when it comes to must-haves during this season but will it hurt you to try something new? A Soup, perhaps?  A noodle soup! Try my recipe of Chicken Misua Noodle soup with sponge gourd. It is a very simple recipe and very easy to prepare as well. I hope you enjoy. Don't forget to share it with your love ones.

INGREDIENTS:
1 pack Misua Noodles
1/4 kilo Chicken (with bones), cut into small pieces
1 Sponge Gourd (Patola), sliced
1 medium size Onion (chopped)
1 tablespoon vegetable oil
2 cloves of Garlic (chopped)
1 slice of fresh Ginger
2 teaspoon Ground black pepper
2 tablespoon Salt (add to match your taste)
Parsley for garnishing (alternative: spring onion)

PROCEDURE:
1. Boil water in a medium size pan. Put the chicken and ginger and cook it for 15 minutes.  Strain the chicken. Don't throw the chicken broth. Set aside.
2. In a separate pan, put the oil and sautee onion and garlic. Then, Add the chicken and sponge gourd.
3. Put at least 5 cups of broth from the chicken broth earlier. Let it simmer.
4. Add the salt and black pepper.
5. Add the Misua Noodles. Cook it for 3 to 5 minutes.
6. Serve with Chopped parsley. Good for 6 to 5 persons.

Enjoy!

Lots of Love,

JUSTINE

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