Sweet and Spicy Tofu Tuna Patty

Sweet and Spicy Tofu Tuna Patty

Ingredients

Tuna 425g
Tofu 375g
Ketchup 350g
Bell pepper 100g
Kinchay 60g
Garlic 50g
Ginger 25g
Flour 265g
Cooking oil 500g
Butter 100g
Brown sugar 75g
White onion 40g
Chili powder 20g
Magic sarap 6g
Lemon 70g
Water 180ml
Salt 5g
Pepper 5g
2 eggs

Instructions

Step 1. Mise en place.

Step 2. Wash the fish and boil.

Step 3. Cut the kinchay and mash the tofu while waiting for the fish to boil.

Step 4. Get the fish and turn it into pieces.

Step 5. Mix the fish and the tofu together with kinchay.

Step 6. Add 2 eggs, flour and magic sarap to the mixture.

Step 7. Deep fry the fish mixtures and set aside when it already cooked.

For the sauce:

Step 1. Mise en place.

Step 2. Saut'e the onion and garlic on the butter.

Step 3. Add ginger, bell pepper and ketchup.

Step 4. Let it sit for 5 minutes.

Step 5. Add salt and pepper, sugar to taste.

Step 6. Add water to achieve the right consistency of the sauce.

Step 7. Top it on the fish for the plating and serve.

Buko Lychee tropical drink

Buko Lychee tropical drink recipe

Ingridients

-Buko Juice 350ml
-Lychee 300g
-Whipcream 5g

Instructions

Step 1. Mise en place

Step 2. Mix the buko juice and lychee

Step 3. Blend the buko juice and lychee using blender

Step 4. Put the juice on the glass and top with whipcream

Chicken in sweet and sour sauce

Chicken in sweet and sour sauce recipe
For 4 people.
Preparation: 15 minutes. Preparation time: 30 a 35 minutes.

Ingredients

4 tablespoons sunflower oil
1 garlic clove
4 chicken pieces
Pepper and salt
15 grams flour
2 sour apples hand
1 small can pineapple cubes
A pair of blue and green grapes
A few discs voice ginger or polka dot
For the sauce
2 teaspoons cornstarch
1 dessert spoon soy or soy sauce
3 tablespoons rice vinegar
3 tablespoons brown sugar or honey
1.1/2 dl pineapple syrup (leak-moisture from the can)

For garnish: a finely chopped parsley, a few sprigs of parsley.

Kitchenware: a large shallow pan.


Instructions

1 Preheat the oli and do the very finely chopped or pressed garlic in it.

2 Roll the chicken pieces by the salted and spiced flour,
And fry them Brown.

3 lower the heat, add the sliced or chopped apples (cores removed),
Pineapple, grapes and ginger.

4 leave everything on low heat 15 2 20 minutes simmer.

5 Mix all ingredients for the sauce, pour them into the pan
And cook gently movable, the Court already another 2 to 3 minutes.

6 Garnish the dish with the chopped and sprigs of parsley.

Serve hot with cooked rice.

Variation:

Add some chopped onions or shallots to the sauce
To make this something spicier.

Should be served immediately after preparation

Mama's delicious herb butter recipe

Mama's delicious herb butter recipe

Ingrediénten

1 packet of 250 grams unsalted butter
5 cloves of garlic (no whole bol so)
1 tablespoon Chervil
1 tablespoon parsley

Instructions

The butter at room temperature fine Palmer with a fork.
Then the 5 cloves of garlic, 1 for 1 in it.
Take turns what Chervil and parsley Add.

1 Tip: For the best flavor use fresh parsley
2 Tip: Delicious on freshly baked French bread or on toast

White Chocolate Raspberry Cheesecake recipe

White Chocolate Raspberry Cheesecake with Oreo cookie crust!

Ingredients

For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Fillig
:(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Instructions

Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:

Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter.

Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.

Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.

The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake,

loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

For the Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth.

Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like.

Bake cheesecake as directed above.

For the Whipped Cream:
Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so.

Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

Filipino-Style Chicken Curry recipe

Filipino-Style Chicken Curry recipe
Serves: 6 servings

Ingredients

1 kilo chicken, you choice of cuts (e.g. legs, wings or thigh)
2 large onions, quartered
3 pcs red and green bell peppers, cut into strips
3 stalks celery, cut 1 inch long
3 pcs medium sized potatoes, cut into large cubes and fried
2 Tbsp. curry powder
½ tsp. ground pepper
1 tsp. MSG or granulated seasoning (optional)
1 Tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup coconut milk or evaporated milk
½ cup water

Instructions

How to cook Chicken Curry:
Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions.
Stir until onions are wilted.

Add chicken.

Pour patis then stir for about 3 minutes.
Season with curry powder, pepper, MSG and water. Cover and simmer until chicken is half done.

Add the rest of the ingredients except the coconut milk or evaporated milk.

Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
To make your chicken curry a lot spicier, add 2 to 3 pcs minced siling labuyo (birds eye chili peppers).

Mama's Salmon Salad recipe

Mama's Salmon Salad recipe

Ingredients

1 can red salmon large
1 hard-boiled egg
1 chopped pickle
3 large spoons zaanse mayonnaise
dash of tomato ketchup
1 squeeze lemon
paprika powder mild
half finely chopped Apple sweet
freshly ground black pepper

instructions

Get the sheets of the salmon, and the bones and just take it apart.
do lemon juice by the salmon spread.
black pepper and through it,
then some paprika.

Mix the chopped egg
the chopped pickle through it.
The chopped Apple.

Then stir in the mayonnaise and ketchup.

Tip: For the best flavor make it with red Salmon of princes.

Mama's delicious Chicken Salad recipe

Mama's delicious Chicken Salad recipe

Ingredients

3 pots of chicken broth with chicken or home-cooked chicken
1 small red bell pepper
half cup parsley finely chopped
1 small onion finely chopped
fresh black ground pepper
3 large spoons zaanse mayonnaise
a dash of ketchup

instructions

the chicken rinse with hot water and then with cold water so that the fat off it is draining,

And mincing,
than the pepper through
and the parsley, pepper and onion
and then stir in ketchup and mayonnaise.


Tip: For the best flavor make it with chicken stock of california.