Fried Ham and Cheese Roll

Ham and Cheese Bread Roll

Ham and Cheese Bread Roll

Ingredients
  • 8 slices of bread
  • 4 ounces ham, sliced into thick strips
  • 3 ounces Velveeta cheese, sliced into thick strips
  • ¼ cup pimento strips
  • ¾ cup Panko bread crumbs
  • 2 medium eggs, beaten
  • 2 cups cooking oil
Instructions
  1. Remove the dark ends of the sliced bread.
  2. Heat the cooking oil in a cooking pot.
  3. Lay each bread slice flat and then put a cling wrap on over each piece. Press using your palm until the bread becomes flat.
  4. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is covered. Secure with a toothpick.
  5. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then put the dipped rolls in. Shake until everything is covered with crumbs.
  6. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
  7. Arrange the fried rolls in a plate line with paper towels.
  8. Serve as a snack or slice into pieces and serve as an appetizer.

Credit to: PanlasangPinoy

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Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

Homemade Puto Pao Recipe

INGREDIENTS

For the batter:
3 large eggs
500 grams all purpose flour
250 grams white sugar
1/4 cup baking powder
1 cup powdered milk
3 tablespoons butter, melted and cooled
2 1/2 cups water

For the filling:
500 grams flaked pork
2 tablespoons cooking oil
2 cloves garlic, minced
1/2 cup water
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup soy sauce
1 piece star anise
1 piece laurel leaf
For the toppings:
Cheddar cheese, sliced
4 salted eggs, sliced

PROCEDURE

Making the batter:

  1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
  2.  Add in the eggs and butter then mix until well blended. Set aside.

Making the filling:

  1. In a pan, heat oil and saute garlic until aromatic. Add flaked pork and cook for 3 minutes, stirring often. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
  2. Once filling is ready, discard anise and laurel. Set aside.

Assembling:

  1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
  2.  In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
  3.  Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.

 

Credit to: thetummytrain

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Bulalo Beef Pares Recipe

Ingredients
  • 3 lbs. beef shank
Ingredients for boiling
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 1 yellow onion, wedged
Ingredients for sauteeing
  • 1 yellow onion, minced
  • 4 cloves garlic, crushed
  • 1 thumb ginger, minced
  • 4 tablespoons brown sugar
  • 4 to 5 pieces star anise
  • 3 tablespoons cooking oil
  • 4 tablespoons soy sauce
  • 3 cups garlic fried rice.
Instructions
  1. Pour water into a pressure cooker. Let boil,
  2. Add wedged onion, ground black pepper, and salt.
  3. Put the beef shank in the pressure cooker. Cover and pressure cook for 20 to 30 minutes.
  4. Remove the beef shank. Set the beef stock aside.
  5. In a clean pot, heat oil.
  6. Saute garlic, onion, and ginger.
  7. Add the boiled beef shank. Cook for 1 minute.
  8. Pour soy sauce and 1¾ cups of beef stock (water used to boil beef) into the pot. Let boil. Cover and then cook in medium heat for 8 minutes.
  9. Add star anise. Cook for 12 minutes. Remove the star anise from the pot.
  10. Add brown sugar. Stir. Cook for 3 to 5 minutes.
  11. Add salt and ground black pepper to taste.
  12. Transfer to a serving bowl. Serve with garlic fried rice and beef stock (soup).

Cheese Sticks

Cheese Sticks

Cheese Sticks

Ingredients
  • 7 ounces cheddar cheese , sliced into individual strips (I used pinoy cheese for this recipe)
  • 30 pieces spring roll (lumpia) wrapper
  • 1 cup cooking oil
Instructions
  1. Wrap the cheeses in spring roll wrapper
  2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)
  3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.
  4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to drain.
  5. Serve with mayonnaise and ketchup dip. Share and enjoy!

Credit to: Panlasang Pinoy

Sizzling Tofu

 

Sizzling Tofu

Sizzling Tofu

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Ingredients
  • 14 oz. extra firm tofu, cubed
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped green bell pepper
  • 1 medium yellow onion, chopped
  • 1 tablespoon butter
  • 2 cups cooking oil
Sauce
  • ¼ cup Lady’s Choice Mayonnaise
  • 1 tablespoon Knorr Liquid Seasoning
  • ½ teaspoon onion powder
  • 2 tablespoons water

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Instructions
  1. Prepare the sauce by combining all the sauce ingredients. Mix well. Set aside.
  2. Heat oil in a pot.
  3. Once the oil gets hot (around 350F), deep fry the cubed tofu until it turns light brown. Remove from the pot and place in a plate with paper towel. Set aside
  4. Scoop 3 tablespoons cooking oil from the pot where the tofu was fried. Heat it in a separate clean pot.
  5. Saute onion and bell peppers.
  6. Add the fried tofu. Cook for 2 minutes.
  7. Pour half of the sauce mixture into the pot. Stir and continue to cook for 2 minutes.
  8. Heat a sizzling plate on the stovetop. Melt butter into the plate. Transfer cooked tofu on the metal plate and pour the remaining sauce. Toss and cook for 1 minute.

Credit to: Panlasang Pinoy

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Tilapia Sticks Recipe

Lazada Philippines

Ingredients
  • 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 cups cooking oil

Lazada Philippines

Instructions
  1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
  2. Rub the mixture all over the sliced tilapia fillets.
  3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
  4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
  5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
  6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
  7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.

Lazada Philippines

Credit to: panlasang pinoy

Grilled Stuffed Squid (inihaw na pusit)

Grilled Stuffed Squid

Grilled Stuffed Squid

Ingredients
  • 2 large squid, cleaned
  • 2 medium ripe tomato, sliced into small cubes
  • 2 medium yellow onion, sliced into small cubes
  • 2 thumbs ginger, minced
  • 2 tablespoons mirin
  • 3 tablespoons soy sauce
  • 4 tablespoons annatto oil
  • 1 bunch scallions
  • 1 lime (or 2 pieces calamansi)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12 minutes.
  2. Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
  3. Stuff the marinated squid with scallions and onion mixture. Secure the head of the squid using a toothpick to prevent it from falling off.
  4. Heat the grill and start to grill one side of the squid. Brush annatto oil on top of the squid. Continue to grill for 2 minutes.
  5. Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it gets fully cooked. Do not overcook squid as the texture will be tough and rubberlike.
  6. Transfer to a serving plate. Serve with a dipping sauce composed of chopped onion, tomato, soy sauce, and vinegar.

 

 

Credit to: Panlasang Pinoy