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

 

 

Ginataang Mais, Saba, Buko at Sago Recipe

Ginataang Mais, Saba, Buko at Sago

Ginataang Mais, Saba, Buko at Sago


Ingredients:

1 cup sago or tapioca pearls (pre soaked in water to soften)
1 can sweet corn kernels
3-4 plantains (saging na saba), sliced
1 cup grated young coconut, (buko strips)
3 cups pure coconut milk
1 cup sugar
Pinch of salt
1 tsp vanilla extract or pandan leaves

Procedure:
1. In a pot, boil the sago with 6 cups of water until cooked for about 15mins. Keep on stirring to avoid sticking on pot.
2. Add the corn, saging na saba, buko strips, pandan leaves and coconut milk, then stir and simmer until done.
3. Add 1 cup of sugar and a pinch of salt to taste then simmer and keep on stirring.
4. Turn off heat. Serve it hot or cold. Enjoy!

Credit to: mamasguiderecipes

Pork Cheeseburger Recipe

Pork Cheeseburger

Pork Cheeseburger

Ingredients
  • 6 pieces hamburger buns
  • 6 singles cheddar cheese
  • Half the recipe for pork burger patties
  • 1 cup coleslaw
  • ½ cup mayonnaise
  • 3 tablespoons cooking oil
Instructions
  1. Prepare the pork burger patties based on the recipe link above. Once the burger patties are formed, heat a wide pan and then pour oil.
  2. Pan-fry the burger patties in medium heat for 2 ½ minutes per side. Do this twice so that each side is fried for around 5 minutes. Remove from the pan and place in a plate.
  3. Prepare the buns by spreading mayonnaise on the inner part of both sliced.
  4. Arrange the bottom slice of bun in a plate and then top with cheese. Put a piece of pork burger over the cheese and then top coleslaw. Cover with the top bun.
  5. Serve with ketchup.

Credit to: Panlasang Pinoy

Simple Applesauce Recipe

Applesauce

Applesauce

Ingredients
  • 6 medium apples, peeled, cored, and sliced
  • 1 cup apple juice or apple cider
  • 3 tablespoons honey
  • ½ teaspoon cinnamon powder
  • ½ teaspoon lemon juice
Instructions
  1. Combine apple, apple juice, and lemon juice in a cooking pot. Cover and let boil. Adjust the heat to low-medium then cook for 18 to 20 minutes. Add apple juice or water if the liquid evaporates quickly.
  2. Once the apples are soft, gradually put the honey in. Stir until all the ingredients are well blended.
  3. Add the cinnamon powder. Stir. At this point, you can use a immersion blender to puree the mixture or you can wait for the mixture to cool down and puree it in a blender.

Abuela’s Picadillo Recipe

Abuela's Picadillo

Abuela’s Picadillo

Ingredients

1 h 22 m8 servings 378 cals

  • 2 pounds lean ground beef
  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 (8 ounce) cans tomato sauce
  • 2 cups water
  • 1/2 cup red cooking wine
  • 3 tablespoons hot sauce (such as Louisiana®)
  • 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground bay leaf
  • 3 ounces Spanish-style olives
  • 1 teaspoon salt, or to taste
  • 1 small butternut squash, peeled and cut into cubes

Directions

  • Prep 15 m

  • Cook 1 h 7 m

  • Ready In 1 h 22 m

  1. Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  2. Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  3. Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  4. Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
 Footnotes
  • Cook’s Notes:
  • Use another type of squash if butternut is not available.
  • Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.

 

Credit to: allrecipes.com

Original Krispy Kreme Donut Recipe

 

Krispy Kreme Original Glazed

Krispy Kreme Original Glazed

Lazada Philippines

INGREDIENTS

Raised doughnuts
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil

Lazada Philippines

DIRECTIONS
1. Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar
and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium
speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll
dough1/2−inch thick with floured rolling pin.
3. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat
vegetable oil in deep fryer to 350 degrees.
4. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry
until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze,
set on rack, then when slightly cooled spread chocolate glaze on top.
6. Can dip in sprinkles or other toppings after glazed if desired.

Creamy glaze or Chocolate creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

DIRECTIONS
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a
chocolate glaze is desired)

Credit to: atbp.ph