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.

Pinoy Style Spaghetti

Ingredients:

1 kilo spaghetti noodles
1/2 kilo ground beef
1/2 kilo ground pork
1 kilo tomato sauce (filipino style)
1 medium sized onion (minced)
6 cloves garlic (minced)
3 pcs. bell pepper, diced small (red and green)
3 laddle fish sauce
1 bar quickmelt cheese
1/2 tbsp. black pepper
1/2 tbsp. salt
1/2 tbsp. dried oregano
3 tsp. sugar
4 glasses water
3 tbsp. cooking oil

Instructions:

1. Cook noodles per package instruction (keep aside)
2. In a large pan, heat 3 tbsp. cooking oil
3. Put in onion followed by garlic and saute until garlic becomes transparent
4. Put in beef and pork and add 2 glasses of water, mix meat until brown
5. Put in fish sauce, bell pepper, black pepper, oregano and salt
6. Put in tomato sauce and sugar followed by 2 glasses water
7. Let boil for 10 mins, then add 1/2 quickmelt cheese; stir from time to time to avoid meat to stick on the pan
8. Remove from heat when the cheese melted

Serving:

In a plate, put spaghetti noodles and top with sauce, sprinkle with grated cheese. Enjoy!

Meatballs Spaghetti

Ingredients:

1/2 kilo lean ground beef
2 pcs. onions, minced
3 tbsp. sesame oil
1 1/2 tbsp. dried oregano
1 tbsp. ground pepper
1 tsp. salt
4 eggs

1 kilo spaghetti Pasta
1 big spaghetti Sauce (Italian Style)

Parmesan Cheese

Meatballs Instructions:

1. Mix all ingredients in a bowl
2. Cover and refrigerate for at least 1 hour
3. Mold mixture to your preferred ball size and deep fry
4. Keep Aside

Noodles Instructions:

1. In a large Pot, boil 2 liters of water with 1 tbsp. cooking oil and 1/2 tbsp salt.
2. Cook noodles for around 10 to 15 mins. or as recommended by the package
3. When cooked, strain noodles and pour in cold water
4. Keep Aside

Sauce:

1. Saute Onion and Garlic in a large pan
2. Pour in spaghetti sauce
3. add 1/2 liter water
4. add salt and pepper  to taste
5. add 1 tbsp. oregano
6. add parmesan cheese
7. add  meatballs
8. Boil for another 5 minutes
9. Pour Sauce to noodles and enjoy!

Steamed Cream Dory ala TRS

Steamed Dory ala TRS

Ingredients:

1 kilo of Cream Dory (Frozen)
6 cloves garlic, minced
4 laddles kikoman soy sauce
6 laddles olive oil
1/2 cup celery, chopped
1/2 cup ginger, grated
2 - 3 Liters water

Cooking Instructions:

1. Heat water in a wide pan, but do not boil
2. Put in fish and cook for 30 mins.
3. Drain water from fish
4. Put the fish in a wide platter and sprinkle the grated ginger
5. Heat olive oil in a small pan
6. Pour in 4 laddles of olive oil on top of the fish followed by kikoman
7. Heat excess oil again and toast minced garlic
8. Garnish fish with toasted garlic and celery

Pork Dinuguan

Pork Dinuguan

Ingredients:

1 kilo Pork, cut into small pieces
1 medium onion, minced
6 cloves garlic, minced
3 tsp. sugar
10 oz. blood
1/2 tsp. black ground pepper
1/2 tsp. salt
3 tbsp. cooking oil
4 pcs. green chili (pangsigang)
1 cup vinegar
3 tbsp. fish sauce

Cooking Instructions:

1. Heat oil in a pan
2. Saute onion and garlic
3. Add Pork, black pepper and salt, simmer for 15 mins in high heat, add water gradually as needed
4. Lower heat, add fish sauce and let boil until pork is tender
5. Add vinegar, do NOT stir until it boils
6. Add blood, stir well and let boil for another 10 minutes
6. Add sugar, stir
7. Add green chili
7. Serve hot with steamed rice or puto

Pad Thai Noodles

Pad Thai Noodles

Ingredients:

1/3 cup fish sauce
1/2 cup tamarind juice concentrate
1/2 cup palm sugar
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 1/2 cups thinly sliced chicken, shrimp
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in 1/2 inch segments
1 cup bean sprouts
1/2 cup cilantro
1/2 cup toasted peanuts chopped
1 Lime wedge per serving

Cooking Instructions:

1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.

2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.

3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, and shrimp for 3-4 minutes. Remove meat/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/seafood back and fry for 2-3 minutes

Beef Salpicao

Ingredients:


1/4 kilo beef tenderloin, cut into chunks
2 tablespoons olive oil
8 cloves garlic, minced
salt & ground black pepper, to taste
1/4 teaspoon paprika
3 tablespoons oyster sauce
1/4 cup liquid seasoning (worcestershire sauce)
3 tablespoons butter or 3 tablespoons margarine

Cooking Instructions:

1. Combine oil, garlic, salt, pepper, and paprika in a bowl.
2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.
3. Saute marinated beef (including marinade) in VERY hot oil.
4. Keep stirring until beef chunks are browned evenly.
5. DO NOT lower heat.
6. Add oyster sauce and liquid seasoning.
7. Cook a few seconds more; add butter last.
8. Remove from heat and serve immediately over hot steamed rice.

* Note:Cooking time should be about 10 minutes or less to keep beef tender.