Gambas Recipe

Ingredients:

15 pcs. shrimps, peeled and deveined
1/4 tsp. ground black pepper
1/4 tsp. iodized salt
1/4 cup olive oil
1/4 cup oyster sauce
1/4 tsp chili flakes
1/4 tsp. paprika powder
1/8 bar of butter

Instructions:

1.  In a bowl, marinate shrimps with black pepper, salt, paprika and 1/8 cup of olive oil for at least 15 minutes
2. Heat remaining oil in a pan, stir fry marinated shrimp adding the chili flakes and oyster sauce for around 2 - 3 minutes
3. Add butter, mix well
4. Enjoy!

McNose Fusilli Pasta in veggies and chicken fillet

Fusilli Pasta with Veggies

Ingredients:

1 cup fusilli pasta (Three edged spiral pasta)
3 pcs medium sized chicken breast fillet, cut into cubes
1 small sized onion, chopped
2 cloves garlic, minced
12 pcs shrimps, peeled and deveined (optional)
1 pc medium sized carrot, cut into cubes
1 medium sized brocolli floret
1 medium sized bell pepper, cut into strips
1/2 cup dried mushroom, rehydrated, cut into strips
1/2 tbsp ground pepper
1/2 tbsp salt
1/2 tbsp worcestershire sauce
1/4 cup oyster sauce
1/2 cup sesame oil


Cooking Instructions:

1. Cook pasta according to label instructions, keep aside
2. Boil 1/2 liter of water, and blanche carrot and brocolli, keep aside
3, Marinate chicken fillet and shrimps with a dash of ground pepper, salt and sesame oil (separated containers)
4. In a wok, heat sesame oil and stir fry onion, garlic, bell pepper, mushroom and chicken (wait until chicken is cooked)
5. Add ground pepper and salt according to taste
6. Add worcestershire sauce
7. Add shrimps, wait until color becomes orange
8. Add Carrots and Brocolli
9. Add Oyster Sauce
10. Remove from heat, add Pasta and mix well

Serve

McNose Tortilla

Ingredients:

1/2 kilo lean ground beef
30 grams taco mix powder
1 medium size white onion
2 medium size green bell pepper (finely chopped)
1/2 tsp. ground pepper
3 pcs. tomato, (finely chopped)
1 bar quickmelt cheese
1 pack tortilla bread
1 pack mayonnaise
1 tbsp. garlic powder

Instructions:

Meat Stuff:

1. Boil ground beef in a pan with 2 cups of water until cooked.
2. Transfer meat into colander (keep aside)
3. Heat pan with 1 tbsp. cooking oil
4. Saute onion for around 30 seconds
5. Put in beef from colander followed by bell pepper and ground pepper
6. Put in taco mix and add 1/3 cup water (mix well) and let cooked for 1/2 - 1 minute
7. Transfer mixture into bowl

White Sauce:

1. In a bowl, put in mayonnaise and garlic powder and mix well (keep aside)

Assemble:

1. Prepare a plate size foil
2. Lay tortilla bread on foil
3. Put cheese on tortilla bread
4. Add two tbsp. meat stuff (depending on size of your tortilla bread)
5. Add tomato followed by mayonnaise mixture
6. Roll the tortilla bread to secure stuffing
7. Wrap with foil

Serve.

McNose Carbonara

Ingredients:

500 grams Linguini pasta
1 medium sized onion (finely chopped)
5 cloves garlic (minced)
2 cups bacon (cut into small pieces)
2 cups sweet ham (cut into small pieces)
1 can evaporated milk (370 ml)
2 pcs. beef cubes
1 can mushroom (small, remove water)
1/2 tsp. ground pepper
1 bar butter
1 bar quickmelt cheese (grated)
1/2 tbsp. dried basil (optional)
2 tbsp. cooking oil

Instructions:

1. Cook Linguini pasta according to instruction at label (keep aside)
2. Heat 1 tbsp. oil in a large pan
3. Fry bacon, until golden brown (keep aside)
4. Fry ham, about a minute (keep aside)
5. Clean pan, and heat 1 tbsp oil
6. Add butter to melt
7. Add onions, garlic, pepper, basil and beef cubes
8. Add ham, bacon, and mushrooms (let mushroom cook for half a minute)
9. Lower heat and add cheese
10.  Pour in evaporated milk (continue to stir)
11. after a minute, add pasta and mix well

Serve while hot.

Jap Chae Noodles

Ingredients:

8 oz noodles
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3 to 4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
1/2 tbsp salt to taste
1 heaping teaspoon toasted white sesame

Sauce:

4 tablespoons soy sauce
2 1/2 tablespoons sugar


Cooking Instructions:

1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.

2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water.

3. Cut the spinach ball into half.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute.
4. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

Hoisin Pork Stir-Fry

Ingredients:

1/2 kilo boneless pork, cut into bite-sized chunks
4 pcs Chinese dried mushrooms
2 scallions (green onions, spring onions), green parts only
2 tablespoons oil for stir-frying, or as needed
5 cloves garlic, minced
1/2 teaspoon sesame oil, or to taste
Marinade/Sauce
1/4 cup hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons rice vinegar
2 tablespoons water
1/2 teaspoon chilli sauce, or to taste

Cooking Instructions:


1. Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.

2. While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce. Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.

3. Wash the scallions and cut on the diagonal into 1-inch pieces.

4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 – 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.

5. Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened. Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 – 3 minutes to heat through. Stir in the scallions. Remove from the heat and stir in the sesame oil.

Paella Valenciana

Paella Valenciana

Ingredients:

1/4 kilo pork menudo cut
1/2 kilo mussels, cleaned and boiled with ginger and small amount of salt
2 pcs. crab, cut into half
1 pc. chicken breast fillet, cut stripped
1 pc. chorizo de bilbao, cut into small pieces
8 pcs. shrimps, peeled and deveined
2 pcs. squids, head removed and sliced into rings
2 bell peppers, cut into small pieces
1 can green peas (small)
2 pcs. chicken bouillon cubes
2 1/2 cups long grained rice
1 pc medium onion, chopped
4 cloves garlic, chopped
2 eggs, hard boiled and sliced thinly
1/4 cup olive oil
10 cups water
1/2 cup sprite or 7up soda
1 tsp. saffron
1/2 tsp. paprika
salt and pepper

Preparations:

1. put pork in a bowl and pinch in salt and pepper and a half tsp. of olive oil, keep aside.
2. put chicken in a bowl and pinch in salt and pepper and a half tsp. of olive oil, keep aside.
3. put shrimp in a bowl and pinch in salt and pepper, keep aside.
4. remove mussel shell, put in a bowl and add 1 cup of its soup, keep aside.
5. wash rice grains and let soak for at least 15 minutes in a bowl.
6. put crab into small pan, pinch a salt and pepper and half cup of sprite, boil for 5 mins and keep aside.
7. in a small casserole, heat 10 cups of water and melt chicken bouillon, this will serve as chicken stock
8. when all other ingredients are prepared, let's cook!

Instructions:

1. Heat 1/4 cup of olive oil in paellera
2. Saute onion and garlic followed by pork, chicken and chorizo until pork is brown
3. Put in, mussels and its soup, followed by bell peppers, saffron, paprika, add in a pinch of salt and pepper
4. Lower heat, put in rice and spread it all over the ingredients above
5. Add chicken stock slowly, and let cook
6. While waiting for rice to cook, saute shrimps and squid in a separate pan (less than 3 minutes to avoid over cooking)
7.  Pour green peas over the rice and spread wide
8. Put crab, shrimps, squid and eggs over the cooking rice.  Pour in some more chicken stock if needed, check the rice if cooked.
9. When rice is cooked, cover and let it rest for at least 15 mins.


Note: Paellera can be bought at Gourdo's outlets. Cheaper than any other seller.