Showing posts with label Philippines. Show all posts
Showing posts with label Philippines. Show all posts

March 16, 2018


Coconut - fresh with shell and water

For the salad:
Pineapple - 1 cup (diced)
Poached pears - 1 cup (diced)
Cherries - 1/2 cup
Black grapes - 1/2 cup

For the dressing:
Milkmaid tin - 1
Coconut water - 1/2 cup
Mint leaves - 1 tbsp (chopped)


  • Prepare the fruits in advance and stew them in sugar syrup. One part of sugar to one part of water and keep aside.
To prepare the dressing:
  • Mix together the condensed milk with the coconut milk and mint. Mix well and toss in the fruits.
  • Pour the salad back into the coconut shell and serve chilled.
Chef's variation:
  • try and Indian variation with fruits and sliced gulab jamuns and prepare the dressing with coconut malai and rabdi.

June 20, 2016


Cooked prawns - 500 gms
Thin egg noodles - 500 gms
Lard and oil - 4 tbsp
Garlic -3 tsp (finely chopped)
Onions -3 (finely sliced)
Diced cooked chicken - 1 cup
Cooked pork - 1 cup (cut in thin strips)
Ham -3/4 cup (cut in thin strips)
Chinese cabbage - 1 cup (shredded)
Light soy sauce -3 tbsp
Hot stock or water - 1 cup
Salt and pepper to taste


  • Shell and devein prawns and cut into pieces if large.
  • Soak noodles in warm water while bringing a large pan of water to the boil.
  • Drain noodles and drop them into the fast boiling water, bring back to the boil and cook for 2 minutes. Do not overcook.
  • Drain immediately, spread on a large baking tray lined with kitchen paper and allow to dry for at least 30 minutes, sprinkling a little oil over to prevent sticking together.
  • Heat wok, add 1 tbsp of lard/oil mixture and when very hot fry noodles, a handful at a time, until golden on both sides, adding more lard to the wok as necessary. Remove noodles from wok.
  • Heat a little more lard and fry separately the garlic, onion, prawns, chicken, pork and ham.
  • Set aside some of each for garnishing the dish and return the rest to the wok together with cabbage, soy sauce, 1 cup hot stock or water, salt and pepper.
  • Cook uncovered until almost dry, then return noodles and heat through, stirring and tossing well to mix.
  • Arrange on serving platter and garnish with the reserved ingredients and wedges of lemon.

April 15, 2016


Chicken with skin - 4 pieces
Onion - 1 tbsp (chopped)
Carrot - 1 tbsp (chopped)
Celery - 
Bay leaf - 1
Pepper corns - few
Salt and pepper to taste
Egg - 1 (beaten)
Flour - 1/2 cup 
Bread crumbs - 1 cup
Oil to fry


  • Boil the chicken in a stock pot to which onion, carrot, celery, bay leaf and peppercorns to be added, cook the chicken in the stock pot until done.
  • Remove from the stock pot and cool the chicken pieces.
  • Sprinkle salt and pepper to taste.
  • Beat the egg separately and keep aside.
  • First coat the chicken in the flour, then in egg mixture and finally roll in bread crumbs.
  • Deep fry in hot oil until it has a nice golden brown colour.
  • Remove and drain off excess oil.
  • Serve hot with bread and sauce.

July 05, 2014


Medium size prawns - 1 kg
Coconut milk - 300 ml
'Water - 1 cup
Garlic - 1 tbsp (finely chopped)
Ginger - 1 tsp (finely chopped)
Fish sauce (bagoong balayang) - 2 tsp
Black pepper - 1/4 tsp


  • Shell and de-vein prawns, then wash and dry well on kitchen paper.
  • In a wok, put the coconut milk, water, garlic, ginger, fish sauce and pepper, and bring to the boil, stirring.
  • Reduce heat and simmer uncovered for 10 minutes, stirring frequently.
  • Add prawns and simmer for 10 more minutes, stirring and mixing through the coconut sauce.
  • Serve with hot white rice., pub-6783067284749878, DIRECT, f08c47fec0942fa0