Beefy Cabbage Rolls Recipe

Beefy Cabbage Rolls

Beefy Cabbage Rolls

Lazada Philippines

Ingredients
  • For the Filling:
  • 8-10 cabbage leaves
  • 1 lb of lean ground beef
  • 1 tsp of salt
  • 1½ tsp of pepper
  • ½ medium onion, finely chopped
  • 1 cup of rice
  • ½ cup of milk
  • 2 cloves of garlic crushed
  • 1 beaten egg
  • cheese of your choice for toppings
  • For the Sauce:
  • 1 8 oz can of tomato sauce
  • 1 tbsp of brown sugar
  • 2 tbsp of ketchup
  • 1 tsp of Worcestershire sauce
  • ½ tsp of lemon juice

Lazada Philippines

Instructions
  1. Boil a large pot of salted water.
  2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
  3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until it’s well combined.
  4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely.
  5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
  6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rollsin, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
  7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your beefy cabbage rolls!

 

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Lemon Cheesecake Pudding Dessert Recipe

Lemon Cheesecake Pudding Dessert

Lemon Cheesecake Pudding Dessert

Ingredients
  • 2 cups crushed graham crackers (about 15 crackers), plus more for garnish
  • ½ cup butter (1 stick)
  • 2 tablespoons sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 boxes (3.4 ounces) instant lemon pudding mix
  • 3 cups milk
  • ½ teaspoon lemon zest
  • 1 container (8 ounces) whipped topping, thawed
  • Lemon slices, for garnish (optional)
Instructions
  1. Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
  2. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13×9-inch pan.
  3. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
  4. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.

Sisig Bangus (Milkfish)

 

Bangus Sisig

Ingredients

  • 1Whole Bangus or Milkfish
  • Salt and Pepper (Depend on you)
  • Oil
  • 1 Onion, peeled and chopped
  • 3cloves of garlic
  • 1Tbsp fresh ginger, peeled and minced
  • 1/2cup green bell pepper, seeded and chopped
  • 4Thai chili pepper, finely chopped
  • Kalamansi or lemon
  • 2Tbsp soy sauce

Instructions

  1. Season bangus with salt and pepper to taste. In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and slightly crisp. Remove from heat and drain on paper towels. Debone fish and flake meat.
  2. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions, garlic, ginger, bell peppers, and chili peppers. Cook until softened. Add lemon juice and soy sauce. Bring to a simmer.
  3. Add flaked fish, stirring gently to combine. Cook just until fish is heated through. Season with salt and pepper to taste. Serve hot.

 

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