CHICKEN MACARONI SALAD

1/2 kilo macaroni noodles2 to 3 pieces, medium sized carrots1 big chicken breast500 ml low fat mayonnaise1 can (836 g) pineapple chunks or tidbits1 big white onion, finely chopped1/2 cup sweet pickle relish3 hardboiled eggs, diced1 cup diced cheddar cheese1/2 cup raisinssalt and pepper to taste

Cook macaroni noodles according to package cooking instructions.In a pot, boil carrots in water for 15 to 20 minutes or until cooked.Drain carrots and let cool. Peal skin then dice.Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengthsDrain pineapple chunks or tidbits.Combine all ingredients while adding salt and pepper, to taste.

Refrigerate, then serve. 

CREMA DE FRUITA REFRIGERATED CAKE

1 pack (250ml) all purpose cream1 cup condensed milk2 small packs graham crackers1 can (234 g) tropical fruit cocktail, drained (reserve syrup)2 ripe mango or 1 can peaches in syrup, sliced into wedges

For the gelatin:2 packs unflavored gelatinFruit cocktail syrup

Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill.

Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is set.

SPECIAL PUTO PAO

3 cups all purpose flour 1 cup white sugar 2 T baking powder1 1/2 cups water + 2 tbsp water or milk 7 egg whites3/4t cream of tartarToppings: cheese and salted eggsIngredients for filling:1/2 kg ground pork2 cloves (garlic)Onion2T soy sauce1-2T sugar

(Saute ground pork, add all ingredients and set aside.)

1. Sift then mix all purpose flour,sugar and baking powder2. Add 1 1/2 cups water + 2 tbsp water or milk – fresh milk, evaporated milk + water will do. If you think your dough is too thick, you can add water. Make sure you do not add too much water to avoid ruining the dough.3. Put egg whites in a separate bowl. Make sure it is at room temperature.4. Add the cream of tartar5. Beat egg white to mix with cream of tartar6. Add sugar gradually7. Beat for 7-8 minutes until it looks like an icing8. Fold with the flour mixture9. Do not beat hard. Just fold.10. Pour a little mixture in a molding pan, then add the ground pork.11. Top with more mixture enough to cover the ground pork.12. Put the toppings: Cheese and salted egg13. Steam until cooked.

A rectangle aluminum baking pan can be used if you don't have round aluminum containers.... 

You can use pyrex or aluminum pans in Oven... Never use plastic containers in Oven.

Notes: • The procedure of this PUTO PAO is similar to making a chiffon cake... Observe what was done with the egg white... That's what makes it different from others... 

This procedure can be used in making Carrot Cake too to produce a softer dough... 

To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating. Other tips: • For meringues, use 1/8 teaspoon cream of tartar for every two egg whites. • When making candy, add 1/8 teaspoon cream of tartar for each cup of granulated sugar.

Substitution Tips • When cream of tartar is not available, substitute 1½ teaspoons of lemon juice or white vinegar for each ½ teaspoon of cream of tartar (three times the amount). • 1 teaspoon baking powder = ¼ teaspoon baking soda + 5/8 teaspoon cream of tartar. • 1 cup buttermilk = 1 cup milk + 1¾ teaspoons cream of tartar. 

Adapted from: http://www.pinoybisnes.com/food-business/how-to-make-puto-pao/#ixzz2jFy3FvMH Photo Credit: Tina Lecaros-Feli

PORK FILLET

2 x 450-500g pork fillets1 medium egg, plus extra egg for brushing100g Cheddar, coarsely grated4 tbsp chopped fresh parsley2 tsp fresh thyme leavesPinch of cayenne pepper8 slices prosciutto crudo, such as Parma ham500g fresh shortcrust pastryFlour, for dusting

1. Trim the pork fillets of any fat. Make a cut lengthways along each fillet, about two-thirds of the way down into the meat. Season each fillet lightly with salt and freshly ground black pepper.2. Beat the egg in a bowl and stir in the grated cheese, chopped parsley, thyme, cayenne pepper and some seasoning. Open up each pork fillet, spoon half of the cheesy filling into each, then close up. Lay 4 prosciutto slices, slightly overlapping, on a work surface and lay 1 pork fillet down the centre. Wrap the prosciutto around the fillet to encase the stuffing. Repeat with the second fillet. Set aside.3. Cut the shortcrust pastry in half and, on a lightly floured surface, roll out each piece of pastry to a 20cm rectangle that’s 5cm longer than each fillet. Trim the edges neatly, discarding any leftover pastry.4. Lift 1 fillet onto the centre of each piece of pastry and brush 1 long edge and both ends with a little beaten egg. Bring the sides together over the top of the fillet and crimp the edges together attractively to seal. Pinch the ends together well. Use the pastry trimmings to decorate each parcel, if you wish.5. To freeze, wrap 1 pork parcel in a few sheets of foil, lift onto a baking tray and freeze until firm. Freeze for up to 1 month. Thaw for 24 hours in the fridge before cooking.6. To cook, chill the other pork parcel in the fridge for 20 minutes. Meanwhile, preheat the oven to 220°C/420°F/gas 7. Place the parcel onto a baking tray, seam-side up, and brush with beaten egg. Bake in the oven for 30-35 minutes, until the pastry is crisp and golden. Serve in slices.

http://www.deliciousmagazine.co.uk/recipes/pork-fillet-en-croute-with-prosciutto-and-cheddar

SOFT CARAMEL POPCORN

3 bags microwave popcorn, popped1/2 cup (1 stick) salted butter 1 cup light brown sugar1 cup light corn syrup1 (14 ounce) can sweetened condensed milk

Pop popcorn according to package directions and make sure you get rid of any unpopped kernels. This seems like a lot of popcorn but trust me it will get eaten! Place popcorn in a large bowl...larger than you think you will need.In a large saucepan melt together the butter, brown sugar, and corn syrup. Bring mixture to a boil. Once it comes to a boil, reduce to medium heat and add the can of sweetened condensed milk. With the rubber spatula, stir constantly for 5 minutes scraping the sides and especially the bottom of the pan toprevent any burning. The longer you cook it the firmer the caramel will be. ...around 4 minutes and 30 seconds.Pour caramel over popcorn and stir until coated. This will take a lot of stirring to get it all incorporated. It's great warm or at room temperature. Enjoy!

http://www.the-girl-who-ate-everything.com/2011/02/tiffanys-soft-caramel-corn.html

BEEF and BROCCOLI RECIPE

1/2 pound flank or sirloin steak1 1/2 teaspoons soy sauce1 teaspoon cornstarchFreshly ground black pepper1 pound broccoli, cut into bite-size florets1 tablespoon vegetable cooking oil1 clove garlic, finely minced1 teaspoon grated fresh gingerFOR THE STIR FRY SAUCE3 tablespoons oyster sauce2 teaspoons Chinese rice wine (or dry sherry)2 teaspoons Chinese black vinegar (or young balsamic vinegar)

1. Slice the flank steak thinly ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef

out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

http://www.steamykitchen.com/22980-chinese-beef-broccoli-recipe.htmlPhoto Credit: http://techchic80.typepad.com/blog/2012/08/new-fav-recipe-broccoli-with-beef.html

BINANGKAL

3 cups all purpose flour1 cup light brown sugar1/4 tsp. salt1/2 tsp. baking soda2 tsp. baking powder3 tbsp. oil1 egg1 cup evaporated milk 1 cup sesame seedsOil for deep frying

- Sift all dry ingredients and put in a mixing bowl.

-Add the oil and hand mix with the rest of the dry ingredients.

-Add egg, milk and stir just until well blended.

-Form into small balls and coat each with sesame seeds.

-Let stand for 15 minutes and fry in a deep fryer in a moderately hot oil , until golden brown.

-Remove from hot oil and drain on paper towel.

http://nancyskorner.blogspot.com/2011/05/binangkal-recipe.html Photo Credit: http://favpinoyfood.blogspot.com/2012/03/binangkal-recipe.html 

PINAUPONG MANOK RECIPE

2- to 3-lb. whole chicken, cleaned3 cups rock salt

Two white onions, peeledHead of garlic, peeled and separatedFour 1-inch cubes of fresh ginger rootSix whole black peppercornsDried bay leaf1 tbsp. minced ginger1 tbsp. minced garlic1/2 cup olive oilPastry brushCasserole panStep 1Pour 1 cup of the rock salt into the body cavity of the chicken, and use your hands to rub it over the interior. Rub an additional 1/2 cup of the rock salt over the exterior of the chicken.Step 2Place the white onions, head of garlic, ginger root, whole peppercorns and bay leaf into the cavity of the chicken.Step 3Pour the remaining rock salt into the casserole pan, and smooth it into an even layer.Step 4Place the chicken onto the bed of rock salt, breast side facing down. Pour 1/2-inch of water into the casserole pan around the chicken.Step 5Place the casserole pan over medium heat on the stove and cover it. Allow the chicken to cook for 75 minutes. Do not uncover the casserole pan during this time.Step 6Uncover the pan and poke the exterior of the chicken with a fork. If its juices run clear, remove it from the heat. If they do not run clear, re-cover the chicken and repeat this test every 10 minutes.Step 7Combine the minced ginger, minced garlic and olive oil in a saucepan. Place the saucepan over medium heat, and stir the contents for five minutes or until the ginger and garlic become fragrant. Remove the saucepan from the heat.Step 8Dip a pastry brush into the contents of the saucepan and brush the exterior of the chicken with it.TipsAllow leftover pinaupong manok to come to room temperature before refrigerating it. Consume leftovers within 72 hours.Serves 6-8

http://www.livestrong.com/article/472616-how-to-cook-pinaupong-manok/

BROCCOLI w/Shrimp and Cashew Nuts

400g shrimps, peeled and de-veined1 large head broccoli, cut into florets1 cup cashews1 white onion, chopped3 cloves garlic, minced1 tsp ginger paste3 tbsp Chinese cooking wine1 cup chicken stock1 tbsp cornstarch1 tbsp sesame oil1 tsp sugarsaltfreshly ground black pepperpeanut oil

1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

http://angsarap.net/2011/05/16/shrimps-cashew-and-broccoli-stir-fry/

 — with Khaled Elshamy and 49 others.

How to make tinapa:

Raw materials:1 kilo tamban or galunggongSalt and water Utensils: Kitchen knifeSmoking traysTin cans

1. Cut the fish along the back just above the backbone to split it open leaving the bellysolid.2. Remove all internal organs and blood.3. Make another cut under the backbone.4. Wash well and soak for 30 minutes in a solution of ½ cup salt and 4 cups water.5. Place fish in a coarsely woven basket and dip in boiling 10% salt solution(approximately 6 tbsp. salt for every 4 cups water until the eyes turn white).

6. Arrange fish in smoking trays and drain for 10 minutes.7. Partially dry fish in cool, shady place for about 3 hours before smoking.8. Smoke fish at 32-38° C for 1-2 hours or until golden brown in color.9. Cool smoked fish for a while and brush with vegetable oil.

http://pinoyagribusiness.com/forum/recipe/smoked_fish_making_tinapa-t404.0.html

 — with SherylUrrete ArcigalCruzin de Vera and 16 others.

SPECIAL PUTO PAO

3 cups all purpose flour 1 cup white sugar 2 T baking powder1 1/2 cups water + 2 tbsp water or milk 7 egg whites3/4t cream of tartarToppings: cheese and salted eggsIngredients for filling:1/2 kg ground pork

2 cloves (garlic)Onion2T soy sauce1-2T sugar

(Saute ground pork, add all ingredients and set aside.)

1. Sift then mix all purpose flour,sugar and baking powder2. Add 1 1/2 cups water + 2 tbsp water or milk – fresh milk, evaporated milk + water will do. If you think your dough is too thick, you can add water. Make sure you do not add too much water to avoid ruining the dough.3. Put egg whites in a separate bowl. Make sure it is at room temperature.4. Add the cream of tartar5. Beat egg white to mix with cream of tartar6. Add sugar gradually7. Beat for 7-8 minutes until it looks like an icing8. Fold with the flour mixture9. Do not beat hard. Just fold.10. Pour a little mixture in a molding pan, then add the ground pork.11. Top with more mixture enough to cover the ground pork.12. Put the toppings: Cheese and salted egg13. Steam until cooked.

A rectangle aluminum baking pan can be used if you don't have round aluminum containers.... 

You can use pyrex or aluminum pans in Oven... Never use plastic containers in Oven.

Notes: • The procedure of this PUTO PAO is similar to making a chiffon cake... Observe what was done with the egg white... That's what makes it different from others... 

This procedure can be used in making Carrot Cake too to produce a softer dough... 

To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating. Other tips: • For meringues, use 1/8 teaspoon cream of tartar for every two egg whites. • When making candy, add 1/8 teaspoon cream of tartar for each cup of granulated sugar.

Substitution Tips • When cream of tartar is not available, substitute 1½ teaspoons of lemon juice or white vinegar for each ½ teaspoon of cream of tartar (three times the amount). • 1 teaspoon baking powder = ¼ teaspoon baking soda + 5/8 teaspoon cream of tartar. • 1 cup buttermilk = 1 cup milk + 1¾ teaspoons cream of tartar. 

Adapted from: http://www.pinoybisnes.com/food-business/how-to-make-puto-pao/#ixzz2jFy3FvMH Photo Credit: Tina Lecaros-Felipe

 — with Leonor Agcaoili Dela Cruz and 49 others.

MISUA, BOLA-BOLA AT PATOLA SOUP

For the bola-bola:250 grams ground pork or beef250 grams shrimp (alisin ang ulo, buntot at shell at hiwain ng maliliit)1 pc. small Singkamas (hiwain ng maliliit na cubes)1 medium size Onion finley chopped1 Egg beaten2 tbsp. Cornstarch2 tbsp. Sesame oilSalt and pepper to tasteIba pang mga sangkap:2 pcs. Patola, sliced1 pack. Misua noodles1/2 cup Onion leaves (scallion) chopped1 head Minced Garlic1 pc. Onion Sliced 10 cups pork stock or 2 pcs. Knorr Pork cubessalt and pepper to taste

1. Mix well all ingredients for the bola-bola.2. Mold mixture into balls according to the size you want. Set aside. 3. In a separate sauce pan, saute garlic and onion until translucent. Then add meat stock...add more if needed. Bring to a boil.4. Add bola-bola one by one to boiling stock. Cook for 5 minutes.5. Add the misua noodles. Stir and season with salt and paper.6. Lastly add the patola. Cook for 10 minutes more.

7. Transfer to serving bowl.8. Garnish with chopped scallions.

Enjoy!!!!

Adapted from: http://mgalutonidennis.blogspot.com/2011/03/misua-bola-bola-at-patola.html

 — with Maria Luisa Bernabe Baldovi and 49 others.

HOW TO MAKE SALTED EGGS:

Here are the instructions on how to make homemade salted eggs.

1 dozen eggs (duck or chicken) 500 grams cooking salt four cups of water 1 big glass container with lid.

Pour the cooking salt and water into a pot and boil.

Stir until all the salt has melted and keep boiling until you see lots of salt crystals start to form on the side of the pot. This means the salt water has reached a saturation point and the salt has started to crystallise.

Remove pot from heat and let the salt water cool to room temperature.

Put the eggs in the glass container.

Slowly pour in the salt water and salt crystals until all the eggs are submerged in the water.

Cover the container with the lid and leave it in a cool dark place.

If you prefer less salty eggs, you can take out one egg to test after three weeks.

Boil the salted egg in water for ten minutes until it is hard-boiled.

Remove the shell and taste to see if it is salty enough to your liking.

If not, leave the eggs in the container for another week or two.

Remove the salted eggs from the salt water and store them in the refrigerator until they are ready for use in any of your dishes.

http://ladyrain.hubpages.com/hub/Salted-Eggs-Recipe

 — with Wene Luna and 46 others.

SAPIN-SAPIN

3 cups of glutinous rice flour¾ cup of white sugar1¾ cups + 1 can (400ml) of coconut milkfood coloring (orange and purple)1/4 cup sweet potato, boiled & mashed1/4 cup of ube, boiled and mashedsome banana leaves or wax paper

For the Latik : Heat 1 can (400ml) of coconut milk in a sauce pan. Bring to boil and turn the

heat to low and simmer and stir occasionally. Wait for the oil and the coconut solid separates. When the coconut solid turns light brown remove from heat and set aside to cool. Use the oil to grease your baking tin and banana leaves. 

For Sapin-Sapin : In a bowl mix the glutinous rice flour, with the sugar and 1¾ cups coconut milk. Mix them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your banana leaves. Grease both tin and banana leaves with coconut oil and set aside until needed. Divide your flour mixture into three portions. Add the mashed sweet potato and orange coloring on the first bowl, mashed ube and purple coloring for the second bowl and plain coconut for the last one.

Preheat your steamer for about 5 minutes. Pour the purple color first on your round pan and let it steam for 20 minutes. Cover top of the steamer with clean white cloth, before putting the Lid on to prevent the water from dripping into the mixture to avoid sapin-sapin from being soggy. Let it cool for about 10 minutes before adding the second layer. Then add the orange layer over the first layer and steam it for another 20 minutes. Let it cool again for about 10 minutes before adding the last layer. Lastly pour the white coconut mixture over the second layer and steam for another 20 minutes. 

Let it cool completely before removing from the pan. Serve with prepared Latik or toasted shredded coconut.

http://www.pingdesserts.com/sapin-sapin-recipe/ —

 — with Juliet Mendez Capanas and 47 others.

BEEF STROGANOFF with rice

500g beef strips2 tsp butter1 small brown onion, halved, thinly sliced1 garlic clove, crushed2 tsp sweet paprika250g button mushrooms, sliced250ml (1 cup) hot water1 beef stock cube, crumbled1 tbs Worcestershire sauce1 tbs tomato paste300g (1 1/2 cups) white long-grain rice85g (1/3 cup) sour cream1 tbs coarsely chopped fresh continental parsley

Step 1

Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.Step 2Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. Step 3Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender.Step 4Stir sour cream into beef mixture until just combined. Remove from heat.Step 5Place rice in a serving bowl and top with beef stroganoff and parsley.

http://www.taste.com.au/recipes/13130/beef+stroganoff+with+rice?ref=collections%2Cfreezer-friendly

 — with Raceli Maria Amador and 49 others.

SPICED CHICKEN SALAD

1tbsp oil1 medium onion, chopped3 black cardamom pods, seeds removed and crushed2tsp coriander seeds, crushed2 cloves garlic, crushed1 red chilli, seeds removed, finely chopped1tsp brown sugar200g (7oz) low fat natural yogurt2tbsp double creamsqueeze lime juice, plus extra lime wedges to serve¼tsp sweet paprika500g (1lb 2oz) cooked and cooled free-range chicken or turkey, torn1 fresh mango, peeled destoned and chopped into large slicessmall bunch coriander, finely choppedmixed salad, to serve

In a large frying pan, heat the oil. Cook the onion until golden. Add the cardamom, coriander seeds, garlic and red chilli. Cook for 1 minute until the spices are fragrant and the garlic has softened. Stir in the sugar then set aside to cool slightly.Combine the mixture with the yogurt, cream, lime juice and paprika. Add the chicken, mango and coriander and mix to coat. Season well.Serve on a platter over salad leaves with lime wedges and a little coriander.

http://www.womanandhome.com/recipes/535075/spiced-chicken-and-mango-salad

 — with Andi Cruz and 41 others.

PATA TIM (Braised Pork Leg)

1 Pata (pork leg about 1-1/2 kilo)3 cloves garlic1/2 tspn. whole black peppers3 star anise3-4 Tbsp. brown sugar1 laurel leaf2 Tbsp. soy sauce6 black mushrooms5 pcs. Taiwan Pechay2 Tbsp. corn starch1 tsp. salt

Place the pork leg in a pot and add some water to cover the pork. Add the garlic, laurel leaf, salt, soy and start anise and boil for an hour with the skin facing down.

After an hour, turn the leg over and add the brown sugar on the skin. Continue boiling (medium heat) for another hour and a half or until the pork is tender. Then set the pork aside and boil the mushrooms and the pechay until tender and set aside.

With the liquid in the pot, add a half cup of water diluted with corn starch and continue boiling until the sauce thickens. Arrange the veggies on a semi deep platter and place the pork leg on top. Pour the sauce and serve. 

http://www.kusinanimaster.com/512-pata-tim-recipe.html

 — with Kervin Oliver Dorado and 47 others.

CINNAMON CARAMEL BARS

1 1/2 cups flour2 teaspoons baking powder2 teaspoons McCormick® Cinnamon, Ground1/4 teaspoon salt1 1/2 cups firmly packed brown sugar1/2 cup (1 stick) butter, melted

2 eggs1 tablespoon McCormick® Pure Vanilla Extract1 cup coarsely chopped pecans1 package (14 ounces) caramels, unwrapped1/4 cup milk

Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into barsServes: Makes 24 (1 bar) servings

http://www.mccormick.com/Recipes/Dessert/Cinnamon-Caramel-Swirl-Bars

 — with Cheryl Virtucio Bernal and 38 others.

STUFFED CRAB RECIPE

4 whole crabs, cleaned1 small potato, diced2 tbsp vegetable oil1 small onion, chopped2 cloves garlic, mincedSalt and pepper to taste1 tomato, diced1 small red pepper (capsicum), diced42.5 g raisins3 eggs, beatenVegetable oil for deep frying

Cook crabs by boiling or steaming. Let cool. Remove shells and set aside.Remove crab meat from the claws, legs, body, including fat from the shells. Set aside.Fry potatoes in oil until golden brown and set aside. In the same pan, saute onion and garlic until fragrant. Then add crab meat and season with salt and pepper to taste. Mix thoroughly.Add tomatoes and simmer 5 minutes. Add potatoes, red pepper and raisins. Mix well and simmer another 2 minutes.

Divide this crab mixture into 4 equal parts. Brush the inside of each shell with a little beaten egg, then fill with crab meat mixture.Heat oil in a frying pan. Gently place the stuffed shells stuffing-side-up in hot oil and fry about 2 minutes.Pour about 1 tablespoon of the beaten egg over the crab mixture in each shell and turn over the shells slowly. Fry another 2 minutes until fully cooked. 

http://pinoycook.info/ginataang-alimango Photo Credit: http://travelculinary-best.blogspot.com/2010/04/sarah-vaughn-loved-dooky-chase-stuffed_4314.html

 — with Ghel Jimenez and49 others.

HOMEMADE MUNCHKINS

10 packs of individual wrapped Graham crackers 1 can (14oz)condensed milk

1 cup desiccated coconut

Directions:Crush Graham crackers into pulp.Mix crushed Graham crackers with the condensed milk. Blend thoroughly.Take a little from the mixture and roll into balls.Dip the munchkins into desiccated coconut. 

Note:*** You can also add/place nuts/marshmallow at the center of the munchkins to add some twist and make it more fun. *** Aside from Graham cookies, you could also use cookies and cream or any chocolate cookies. 

Adapted from: http://synzmemoir.blogspot.com/2011/03/homemade-munchkins.html

 — with Wilma Ealdama Salem and 47 others.

YAKI SOBA NOODLES

250g dried soba or ramen noodles 100ml reduced-salt soy sauce3 teaspoons caster sugar1 teaspoon sesame oil2 tablespoons peanut oil150g green prawns, peeled, deveined, chopped1 cup beansprouts1 cup shredded cooked chicken1 carrot, peeled, cut into thin matchsticks3 green onions, thinly sliced diagonally1/2 red capsicum, thinly sliced2 eggs, lightly beaten1 tablespoon sesame seeds, toasted

Step 1Bring a large saucepan of water to boil over high heat. Add noodles. Cook, uncovered, for 3

minutes or until just tender. Drain. Rinse under warm water. Set aside to drain.Step 2Combine soy sauce, sugar and sesame oil in a microwave-safe jug. Microwave on high (100%) for 1 minute or until hot. Stir and set aside.Step 3Heat peanut oil in a wok over high heat. Add prawns and stir-fry for 1 to 2 minutes or until prawns change colour. Add beansprouts, chicken, carrot, green onions, capsicum and soy mixture. Stir-fry for 1 minute. Add noodles and toss to combine.Step 4Pour egg over noodles. Cook, tossing gently, for 1 to 2 minutes or until egg just sets. Divide noodles between bowls. Sprinkle with sesame seeds. Serve.Serves 4

http://www.taste.com.au/recipes/17541/yaki+soba+noodles

 — with Janette Sison Mallari and 25 others.

COCONUT MACAROONS Recipe

• 2/3 cup all-purpose flour• 5 1/2 cups flaked coconut• 1/4 teaspoon salt• 1 can sweetened condensed milk• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or aluminum foil.2. Stir flour, coconut and salt in a large bowl then stir in the sweetened condensed milk and vanilla until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.3. Bake for 12- 15 minutes in the preheated oven, until coconut is toasted. Serve and enjoy!

http://www.dessert-addict.com/2013/03/coconut-macaroons-recipe.html

 — with Daisy Dela Victoria Larrauri and 47 others.

PANDESALRe-posting for our new PAGE FRIENDS:D

2 cups warm water or 475 ml warm water (110 degrees F/45 degrees C)2 teaspoons active dry yeast1/3 cup white sugar1/4 cup vegetable oil1 1/2 teaspoons salt6 cups all-purpose flour3 cups bread crumbs

Directions:Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.Roll each piece in breadcrumbs making sure the the whole roll is covered.Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.

Preheat oven to 375 degrees F (190 degrees C).Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

If you have a BREADMAKER, here are the directions to make pandesal:

Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.In the breadmaker’s pan, pour 60 mls of vegetable oilPour in the remaining 15 teaspoons of sugar and then the 1 and 1/2 teaspoons saltAdd the 6 cups of all-purpose flourLastly, add the yeast mixturePlace the pan inside the baking chamber of the breadmakerTurn on the breadmaker to the dough setting and voila, after an hour and a half, you have your dough. No kneading needed!   Turn the dough onto a lightly floured surface (Stretch the though a bit so it forms a rectangular shape) and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the ‘log’ is 1/2 inch in diameter. Using a sharp knife or a dough cutter, cut each ‘log’ into 1/2 inch pieces.Roll each piece in breadcrumbs making sure the the whole roll is covered.Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.Preheat oven to 375 degrees F (190 degrees C).Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.Bake at 375 degrees F (190 degrees C) until golden brown, about 17-18 minutes.

http://lifesadish.co.nz/how-to-make-pandesal-salt-bread/Photo Credit:   http://annies--journal.blogspot.com/2013/02/pan-de-sal-ive-done-it.html

  — with   Ralyn CT Fig   and   49 others .

BEEF POT ROAST

2 teaspoons olive oil4 pounds boneless chuck roast1 onion, chopped2 cloves garlic, minced2 bay leaves1 teaspoon salt1/2 teaspoon freshly ground black pepper

Preheat oven to 325 degrees F (165 degrees C).Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat

in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.Serves 8

http://allrecipes.com/Recipe/Beef-Pot-Roast/Detail.aspx?evt19=1

  — with   Liberty Maronilla  and   39 others.