Shrimp And Asparagus Stir-Fry

I got this recipe from a facebook share that I stumbled upon when checking my facebook. It catches my hungry eyes and  simply craving for it and my mind is on set and it's on focus that I must cook this instantly. So I grab my gear and started to buy the ingredients which is very easy to find. Almost every supermarket has it so It's not hard for me to find all the ingredients. 

So here it comes, hope you enjoy it and please give me a thumbs up and like and share it. Thanks!

Happy Cooking!!!

INGREDIENTS:

• 4 tablespoons olive oil - 477 calories
• 1 pound raw shrimp - 539 calories
• 1 pound asparagus - 91 calories
• 1 teaspoons salt - 0 calories
• ½ teaspoon crushed red pepper - 3 calories
• 1 teaspoon garlic, minced - 4 calories
• 1 teaspoon ginger, minced - 2 calories
• 1 tablespoon low sodium soy sauce - 8 calories
• 2 tablespoons lemon juice - 7 calories

PREPARATION:


1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.

2. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.

3. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.

4. Enjoy!




Watch the full video here:

Source: https://www.buzzfeed.com

Pork Guisantes Recipe

This recipe always reminds me of special occasions such as Patron Saints Feast, Birthdays, Weddings and a lot more. This recipe is always present in the menu served to the guests. Pork Guisantes (Pork with Peas) is very simple and delicious pork dish cooked in tomato sauce together with peas or (garbanzos). This dish can be served with newly cooked rice. It's best to eat during lunch.

INGREDIENTS:

• ½ kilo Pork, cut into strips
• 1 pc. canned sweet peas(14oz) or 1 cup frozen sweet peas
• 1 large red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 3 pcs ripe tomatoes diced
• 1 cup tomato sauce
• 1½ cups beef broth
• 2 cloves garlic, diced
• 1 medium onion, peeled and cut into cube
• 2 tbsp Canola cooking oil
• ½ tsp ground black pepper
• salt to taste

HOW TO COOK:


1. In a large pan pour Canola cooking oil, then apply heat.

2. Saute onions and garlic.

3. Add the pork and stir-fry for 5 minutes.

4. Add the diced tomatoes then stir fry for 2 minutes.

5. Pour the beef broth and let boil. Simmer until the pork is tender (about 30 minutes.)

6. Pour the tomato sauce and mix well.

7. Sprinkle black pepper and salt then stir.

8. Add the green bell pepper, red bell pepper and green peas, then cook for 5 minutes.

9. Turn the heat off, and then transfer to a serving plate.

10. Serve with steamed rice.





Source: pinoyrecipe.net
Image: kawalingpinoy.com

Pork Paklay Recipe

Paklay  is a dish where the vegetable or meat ingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips).

The Paklay is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with chilies. Strips of vegetables like bell pepper, carrots and others are added to give a contrasting color besides the flavor. And of course bamboo shoot, but I have seen or eaten Paklay with or without bamboo shoot. This dish is similar to Papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add Achuete or Annatto extract for the vibrant orangey color.

INGREDIENTS:

• 1/4 k. pork liempo
• 2 pcs. pork kidney
• 1 pork spleen
• 1 pork heart
• 1/4 k. pork liver
• 2 tbsps. cooking oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1/2 cup vinegar
• 1 piece pork broth cube
• 1/2 cup hot water
• 1 1/2 cups unripe pineapple, cubed
• 2 cups bamboo shoots, cubed
• 1 piece each red & green bell pepper, cubed
• salt and pepper to taste

HOW TO COOK:


1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.

2. Heat cooking oil, saute garlic and onions until limp.

3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.

4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.





Source: toppinoyfood.blogspot.com

Sweet & Spicy Chicken Feet Recipe

Chicken feet are a part of the chicken that is cooked in China, Indonesia, Korea, Thailand, Laos, Malaysia, Trinidad and Tobago, Ukraine, Russia, Romania, Moldova, Italy, Jamaica, South Africa, Peru, Mexico, Philippines, Cambodia and Vietnam. After an outer layer of thin skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. Being mostly skin, chicken feet are very gelatinous. (based in Wikipedia)

In the Philippines, Chicken Feet are being cooked in streets like a barbecue. You can find a lot of this stalls in busy streets in Manila. It also the No.1 Side Dish for Alcohol Drinker (Pulutan). But in this recipe I found, It cook with a twist and made it like your daily favorite dish. I hope you enjoy this recipe, especially those Alcohol Lover...

INGREDIENTS:

• 32 chicken feet (about 2 lbs.)
• 1/2 cup sake
• 1/3 cup water
• 6 large thin slices fresh ginger
• 1/3 cup soy sauce
• 1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
• 2 dried hot chiles, crushed
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 2 star anise buds
• 1 cinnamon stick
• 1 cup scallion cut in 1-inch pieces
• 2 tablespoons minced scallion and 1t toasted sesame seeds for garnish

HOW TO COOK:


1. Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.

2. Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further.

3. Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.

4. Serve, garnishing with scallion shavings and toasted sesame seeds.





Source: gourmetfood.about.com
Image: youtube.com

Pork and Chicken Pochero Recipe

In the Philippines, Pochero or Pucher means meat chunk stew with saba bananas or plantains. Now, remove that little frown off your face because you heard it right, bananas in a stew. Given the perfect of blend of sweet and savory, from the bananas and tomatoes, this is the definite lunch meal for you that will satisfy your overnight hunger.

Ingredients:

• 500 grams chicken (serving slice)
• 400 grams pork (serving slice)
• 1 medium size onion (chopped)
• 6 cloves garlic (minced)
• 220 grams chick peas (garbanzos) – For dried chick peas, soak it overnight; For canned chick peas, just drain the water.
• 400 grams saba or cardaba banana (sliced)
• 300 grams potatoes
• 2 tomatoes (sliced)
• 220 grams tomato puree or sauce.
• 200 grams pechay or bok choy
• 1 tablespoon whole kernel peppercorn
• 1 tablespoon salt (OR according to your taste preference)
• 2 tablespoon cooking oil
• 1.8 liters of water

Cooking Instructions:


1. Heat the oil in a cooking pan. Saute garlic and onion until light brown. Saute the pork for 3 minutes. Add the chicken and tomatoes then saute for 5 minutes. Set aside.

2. Add the casserole with water. Add the Sauteed meat and salt. Let it boil. Simmer for 20 minutes until meat soften.

3. Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You can add extra salt or ground pepper as needed.

4. Add the pechay and simmer for 30 seconds.





Source: thefoodrecipe.com
Image: delmonte.ph

Ilonggo Kansi Recipe

Kansi is an Ilonggo recipe and a very popular dish in almost every part of the Philippines. Kansi is similar to a mixed of Bulalo (beef bone marrow and vegetables soup) and Sinigang (sour pork soup).

Enjoy the tangy and flavorful taste of Kansi and the aroma of lemon grass that will surely soothe you.

Ingredients:

• 1 kilo Beef Shank
• Lemon grass (2 stalk)
• 2 medium onions
• Fresh ginger (1/2 cup, sliced)
• 2 long hot pepper
• Atchuete powder(1 Tablespoon)
• 6 pcs. batwan fruit (a souring agent for soup that is locally famous and widely used in Visayas) or Sinigang mix (1 pack or to taste)
• 1/4 kilo green unripe Jackfruit ( sliced )
• 6 cloves garlic, crushed
• salt & pepper (to taste)

Cooking Instructions:


1. Saute garlic and onions

2. Add beef and ginger into the pot and pour just enough water to cover most of the meat

3. Leave it to boil for about an hour to two hours until the meat is soft.

4. Lower heat to simmer, add more water into the pot until meat is completely submerged

5. Mix in batwan fruit or sinigang mix, salt, and pepper (we used about half of the pack of sinigang mix, if you want it more sour use the whole pack)

6. Mix in pepper (add more if you want it to be spicier)

7. Put in sliced green jackfruit

8. Leave to simmer until jackfruit is cooked and beef is very soft

9. When it’s almost done, put in lemongrass (tie it into a knot) and atchuete for color

10. Simmer for about 10 minutes and serve with hot rice.





Source: pinoyrecipe.net
Image: centralebacolod.files.wordpress.com

Pork Teriyaki Spare Ribs Recipe

The word teriyaki derives from the noun teri (照り?), which refers to a shine or luster given by the sugar content in the tare (タレ?), and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.

The tare (タレ?) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. (based on Wikipedia)

INGREDIENTS:

• 2 lbs. Pork spareribs
• Kikkoman Teriyaki Baste & Glaze Sauce

HOW TO COOK:


1. Tenderize the ribs on low heat by boiling for about 1 hour to 1 hour and 15 minutes. Prick the meat with a fork to check desired tenderness.

2. Remove meat from pot and marinate in Teriyaki sauce for about 30 minutes. You will probably use close to half a bottle. Thin the teriyaki sauce with a little bit of water until slightly runny.

3. Heat up about 1 tablespoon of oil in a pan. Brown the ribs on all sides on high heat. Add the marinade. Stir the ribs well into the sauce until it thickens and adheres to the ribs. Serve immediately.






SOURCE: theredgingham.com
IMAGE: motherthyme.com