Spices Brawl

This chicken mami dish is simple to make and it requires only a few minutes to prepare. You can make it with beef, wonton, or pork. But today, let's use chicken because it's the only available in my fridge. Let us start by preparing recipe. INGREDIENTS 1/2 kilo egg noodles 1/4 kilo chicken, use breast part 5 cloves garlic, minced 1 medium onion, chopped 1 medium carrot, chopped 1 medium baguio pechay, sliced (I used pechay) 1 tbs oyster sauce 4 cups chicken stock 2 tablespoons vegetable oil salt, to taste 4 eggs COOKING PROCEDURE -Boil the chicken until tender or for 30 minutes. Take out all the impurities in the stock to create a clear stock. -Separate the chicken from the stock and remove from the bones and shred. -Put the oil in a pot/pan, wait until the oil is ready. -Saute garlic and onion, add the vegetables and chicken. Pour in the chicken stock and oyster sauce then let it boil. -Add the egg noodles and cook for 10 minutes

What we have now is one of the most served dish in the Philippines. It's one of my favorite especially if it is spicy and made with chicken wings. In english, adobo means “vinegar-braised.” But its name came from a Spanish term, "Adobar". Meaning: marinade, sauce or seasoning. It is a popular dish and cooking process in the Philippines that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken.. It's time to prepare. INGREDIENTS: 2 tablespoons vegetable oil 1 (3 p

Squash has the capability to improve your vision, aid to your skin care, strengthen the immune system, prevent cancer, manage symptoms of diabetes, build strong bones, protect heart health, and reduce the symptoms of insomnia. It also helps to prevent inflammatory conditions, treat arthritis, eliminate ulcers, eliminate parasites and infections, improve prostate health, protect against birth defects, boost respiratory health, and reduce blood pressure. Now, we're going to add this vegetable to our recipe today. We will make a Ginisang kalabasa with sitaw. Prepare this ingredients: 1/2 medium squash, peeled and cubed 1 small bunch of string beans cut into 2 inch strips 2 tbsp cooking oil 1/4 lb pork, strips or cut into cubes 1/4 lb shrimp, shelled (don't throw the heads and shells) 1 cloves garlic, chopped 1 medium onion, sliced 3 medium tomatoe, sliced 3 cups water 2-3 tbsp fish sauce Salt to taste PREPARATION: -In a skillet over medium heat, sauté garlic, onion, and tomato. -W

I remember when I was a child and get sick, my mother always prepare me a bowl of lugaw for me to get well but I always refused to eat it. I didn't like the taste. But when I grew older, I used to find a lugaw with tokwa't baboy (tofu and pork) and season it with vinegar and chili sauce. And now, I'm hungry...LOL.. Today, I am going to share to you on how to make a Lugaw (rice porridge). Ingredients: 1 cup Glutinous rice ½ teaspoon salt 1 eight-ounce boneless, skinlesschicken breast for a healthy menu, very thinly sliced (I prefer chicken wings and neck) 1 medium ginger, slice into strips 2 tablespoons olive oil or vegetable oil 3 garlic cloves, thinly sliced 1 scallion, finely chopped 2 to 3 round slices lemon or kalamansi, each cut in half Let's get cooking. -In a caserole or large pot, saute half of garlic, add ginger and chicken. Cook until tender. -Wash the rice and add to the chicken, pour 10 cups water. Bring to a boil, stir it constantly. -Lower heat to a simmer

It's time for me to move on into fish. After a week of meat and vegetables, now I am craving for a fish. The simplest and fastest way of cooking a fish is to fry it, and that's what I am going to share to you today. How to fry a flour-coated galunggong or mackerel scad. Let's get to preparation. 10 pcs medium size galunggong (mackerel scad) 1 cup all-purpose flour Cooking oil 5 pcs calamansi 1 tbsp soy sauce Salt and ground pepper to taste Step by step instruction: -First, you must clean the fish, take out all the intestines and gills. -Make a horizontal cut parallel to the spine bone of a fish, to absorb the seasoning and make it easy to cook. -Make a Mixture of calamansi juice and soy sauce, and soak all the fish. -Roll each fish in a plate of flour like you see in the picture below. -Heat the frying pan in a medium heat and pour the oil enough to fry a fish. -When the oil is ready, place the fish in a pan one by one until there is enough space just to turn each fish. -Co

I miss veggies, especially the green leafy. But today, in our lesson, I will teach you on how to cook a chinese-originated-vegetable dish, the "Chop suey". Chop suey is a great source of many vitamins, including calcium, iron, vitamin B6, vitamin C and folic and pantothenic acids. This dish has an average calorie and fat content, it also has a high carbohydrate and protein content. Its protein works for tissue repair, energy and a strong immune system. In addition, the vitamin C in the dish protects against immune system deficiencies, cardiovascular disease, eye disease, prenatal health problems and even aging effects such as skin wrinkling. Chop suey is high in iron (Fe), which aids the blood in carrying oxygen from the lungs to the muscles and other organs, and is therefore highly recommended for pregnant women. In addition, it is high in magnesium, which is an essential micronutrient that regulates the functioning of the body's muscles and the heart beat. It is therefo