Aligue Pasta

 Aligue Pasta


Aligue Pasta

Ingredients
  • 1 lb fettuccine noodles, cooked according to package instructions
  • 1 lb mixed seafood, cleaned (shrimp, mussels, squid, and crab)
  • 1 cup heavy whipping cream
  • 1  1/2 cup crab fat (taba ng talangka)
  • ½ cup cooking rice wine
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • Salt and ground black pepper to taste
  • 1 teaspoon green onions, for garnish
  • 2 tablespoons cooking oil
Instructions
  1. Arrange cooked fettuccine noodles in a serving plate. Set aside.
  2. Heat a cooking pot and pour-in cooking oil.
  3. Sauté garlic and onions.
  4. Pour-in cooking rice wine, stir, and cook for a minute.
  5. Put-in the crab fat (taba ng talangka) then stir. Simmer for 2 minutes.
  6. Sprinkle salt and ground black pepper, pour-in heavy whipping cream, and stir. Simmer for 3 to 4 minutes.
  7. Add mixed seafood and cook for 2 minutes.
  8. Turn-off heat and pour over fettuccine noodles. Garnish with green onions.
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Crab with Misua and Patola

Crab with Misua and Patola

Crab with Misua and Patola

Ingredients
  • 4 pieces crabs (alimasag)
  • 1 medium patola (loofah), peeled and sliced crosswise
  • 4 ounces misua noodles
  • 1 bunch green onions, chopped
  • 4 to 5 cups water
  • 1 medium onion, minced
  • 5 cloves garlic, crushed and chopped
  • 1 teaspoon ginger, minced
  • 2 tablespoons fish sauce
  • ground black pepper to taste
  • 2 tablespoons cooking oil
Instructions
  1. Heat the cooking oil in a cooking pot.
  2. Saute the garlic and ginger.
  3. Add the onion. Cook until the onion becomes soft.
  4. Add-in the crabs. Pour-in the fish sauce and add water . Let it boil.
  5. Cover and simmer for 15 minutes.
  6. Sprinkle some ground black pepper and add the patola. Let the water reboil. Cook for 1 minute.
  7. Put-in the misua noodles. Stir and cook for 1 minute.
  8. Add the green onions. Cook for 1 to 2 minutes more.
  9. Transfer to a serving bowl. Serve.

Chicken Kung Pao Recipe

Chicken Kung Pao

Chicken Kung Pao

 

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion.

Yang Chow Fried Rice Recipe

Yang Chow Fried Rice

Yang Chow Fried Rice

Ingredients
  • 6 cups cooked white rice, refrigerated overnight
  • 1 cup barbecued pork, chopped
  • 1½ tablespoons soy sauce
  • 2 teaspoons salt
  • 8 to 10 pieces shrimps, shelled and deveined
  • ¾ cup green peas
  • ¼ cup green onion, chopped
  • 2 pieces raw eggs, beaten
  • 1 teaspoon sugar
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 3 tablespoons cooking oil
Instructions
  1. Heat cooking oil and sauté ginger and garlic.
  2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
  3. Pour-in the beaten egg mixture and cook.
  4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
  5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
  6. Add barbecued pork. Cook for 3 minutes.
  7. Add green peas and shrimp. Cook for another 3 minutes.
  8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
  9. Turn the heat off and then transfer to a serving plate.