Beer Batter Zucchini Flowers Recipe

Beer Batter Zucchini Flowers Recipe

Beer Batter Zucchini Flowers

Preparation Time: 15 mins
Cooking Time: 20 mins
Servings: 4

Ingredients:

  • 12 to 16 Fresh Picked Zucchini Flowers
  • Beer
  • All-purpose Flour
  • Sea Salt
  • Oil For Frying

Procedure:

  1. Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen.
  2. Leave at least 2 inches of stem intact to aid in dipping and frying.
  3. In a small bowl, add about 1 1/2 cups of flour and a pinch of salt.
  4. Add enough beer to the flour, whisking until smooth.
  5. You want the batter to be the consistency of cream.
  6. Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer.
  7. Sprinkle the flour onto a plate.
  8. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off.
  9. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper.
  10. Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top.
  11. Serve immediately.

 


Lumpiang Ubod Recipe

Lumpiang ubod Recipe

Lumpiang Ubod

Lumpiang Ubod is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling.

Ingredients:

  • 4 cups Ubod or 1 package Bamboo Shoot, washed and cut in 1 inch strips
  • 2 pcs. Carrots, cut in 1 inch strips, about 1 cup
  • 1 can Chickpeas or Garbanzos, about 1 cup
  • 1 pound Shrimps, shelled and cut in small pieces(optional)
  • 2 cups shrimp juice (from boiled shrimp shells)(optional) or chicken broth
  • 3 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Salt and Pepper to taste
  • Cooking oil for sauteing
  • Lettuce (Romaine or Iceberg)
  • Double recipe : Lumpia Wrapper
  • One recipe : Lumpia Sauce

Procedure:

  1. Saute the garlic and onion, then add the shrimps, carrots and chickpeas.
  2. Add the shrimp juice, bring to a boil and season with salt and pepper.
  3. Put in the ubod or bamboo shoots, let it boil once for a minute or two, then turn off the heat.
  4. Sprinkle green onions for freshness of taste and for color, then strain the liquid.
  5. Assemble the Lumpiang Ubod, lay in this order then roll : Lumpia Wrapper, Lettuce, Filling.
  6. Wrap with wax paper to keep the wrapper soft.
  7. Serve with Lumpia Sauce.

Thai-Style Jicama Salad Recipe

Thai-Style Jicama Salad

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 1 large jicama, peeled and julienned using a mandoline (about 4 cups)
  • 1 large carrot, peeled and julienned using a mandoline
  • 2 stalks celery, very finely sliced
  • 1/4 cup mint, chopped
  • 1/4 cup cilantro, chopped
  • 2 serrano chiles, minced
  • 1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
  • 6 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1/3 cup chopped salted peanuts

Procedure:

  1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
  2. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.

Thai-Style Cabbage Recipe

Thai-Style Cabbage

Servings: 6

Ingredients:

  • 2 tablespoons light brown sugar
  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon Asian chili-garlic sauce
  • 1/2 cup coarsely chopped roasted peanuts
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 4 cups firmly packed sliced napa cabbage
  • 1 to 2 thinly sliced radishes

Procedure:

  1. Whisk together brown sugar, lime zest, lime juice, fish sauce, and chili-garlic sauce in a large bowl. Stir in peanuts, green onions, and cilantro.
  2. Toss peanut sauce with cabbage and radishes. Serve immediately.

Caesar Chicken Salad Recipe

Caesar Chicken Salad

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson’s)
  • 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
  • 2 cups thinly sliced romaine lettuce
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup chopped green onions
  • 1/3 cup fat-free Caesar dressing
  • 1/4 cup chopped fresh parsley
  • 1 (4-ounce) package crumbled feta cheese
  • 1 garlic clove, minced

Procedure:

  1. Combine all ingredents in a large bowl; toss well to coat.
  2. Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Achari Chana Pulao Recipe

Achari Chana Pulao

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

  • 2 tbsp Aam ka Achaar
  • 1 1/4 cups long grained rice (basmati)
  • 2 tbsp ghee
  • 1 tsp fennel seeds (saunf)
  • 1 tsp mustard seeds ( rai / sarson)
  • 1 tsp fenugreek (methi) seeds
  • 1 tspnigella seeds (kalonji)
  • 2black cardamoms (badi elaichi)
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp asafoetida (hing)
  • 1/2 cupsliced onions
  • 1 tspginger-garlic (adrak-lehsun) paste
  • 1/2 cup boiled kabuli chana (white chick peas)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • salt

Procedure:

  1. Blend the mango pickle in a mixer to a coarse paste. Keep aside.
  2. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
  3. Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida.
  4. When the seeds crackle, add the onions and sauté till they turn translucent.
  5. Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and sauté for 2 minutes.
  6. Add the rice and sauté for 2 more minutes.
  7. Add the hot water and pressure cook for 2 whistles.
  8. Allow the steam to escape before opening the lid.
  9. Separate each grain of rice lightly with a fork.
  10. Serve hot.

Fish Tacos with Lime-Cilantro Crema Recipe

Fish Tacos with Lime-Cilantro Crema

Total Time: 15 Minutes
strong>Servings: 4

Ingredients:
Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage

Procedure:

  1. Preheat oven to 425°.
  2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
  4. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.
  5. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
  6. Serve

Roasted Butternut Squash and Shallot Soup Recipe

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Roasted Butternut Squash and Shallot Soup

Servings: 6 (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients:

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)

Procedure:

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
  3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Carrot Kanji Recipe

Carrot Kanji

Ingredients:

  • 3 (250gms) Kali Gajar/ purple carrots
  • 1 liter+ water in a glass jar or earthenware pot
  • 2 Tbsp ground rai (small mustard seeds)
  • 2 tsp kuti lal mirch (coarse powdered cayenne pepper)
  • 2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
  • 1 tsp regular salt(As a taste)

Instructions:

  1. Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
  2. Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
  3. Serve pieces of the pickled carrots on the side.
  4. You may refrigerate the contents after the sixth day or leave it in a cool dark place.
  5. It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
  6. Some times mini vadas made with ground urad dal are also used to make kanji.
  7. These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
  8. It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then

Kinunot na Pagi or Kinunot na Isda Recipe

Kinunotis a Bicolano dish spicy appetizer made up of either cooked in coconut milk with malungay or moringa leaves”Kinunot” in Tagalog means “hinimay” (flaked) and “pagi” is sting ray. Some would substitute the pagi with pating (shark). I still prefer the pagi though.

Kinunot na Pagi or Kinunot na Isda

Ingredients:

  • 1/2 kg pagi
  • 1 coconut grated (set aside the kakang gata)
  • 1 cup malunggay
  • 1 medium sized onion, sliced
  • 3 cloves garlic, crushed
  • small ginger, crushed
  • 3/4 cup vinegar
  • 5 pcs siling haba, sliced
  • 2 siling labuyo
  • salt and pepper

Proceedure:

  1. Boil the cut pagi and ginger  for 10-15 minutes or until meat can be easily pulled from the cartilages. (Tip: Adding ginger takes the “lansa” / strong fishy taste off seafood dishes)
  2. Drain the water and let it cool. Peel skin off and flake the pagi by pulling the meat from its cartilages.
  3. Combine pagi flakes, vinegar, garlic, salt and pepper in a bowl. Add the pagi flakes to the marinade.Completely drain off vinegar after an hour.
  4. In a medium heat, combine coconut cream, garlic, onion, salt and pepper.  Stir continuously. After about 5 minutes, add the pagi flakes and malunggay. Simmer until coconut milk is almost dry.
  5. Add the kakang gata (thick coconut cream), sliced siling haba and siling labuyo (you can adjust the proportions to suit the hotness of your dish. Simmer again until coconut cream is thick and almost dry.

Tip: Always add the kakang gata just before the dish is done. DO NOT add corn starch or flour just to thicken – its a major sin in cooking gata dishes.


Baked Chicken and Vegetable Stir Fry Recipe

Ingredients:

  • 12 ounces boneless and skinless chicken breasts
  • 1 cup Italian beans, sliced
  • 1 cup cauliflower, sliced
  • 1 cup sliced carrots
  • 1 cup yellow squash, sliced
  • 1/4 cup canned red kidney beans
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 1/2 teaspoon creole seasoning
  • 2 tablespoons cooking oil or cooking spray

Procedure:

  1. Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
  2. Heat a pan, pour-in 1 tablespoon cooking oil.
  3. Sear the chicken breast for 1 to 2 minutes.
  4. Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.
  5. Remove the chicken from the oven and allow to rest. Set aside.
  6. On the same pan where the chicken was seared, pour remaining cooking oil.
  7. When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.
  8. Transfer to a serving plate. Top with the sliced baked chicken.
  9. Serve. Share and enjoy!

Kare Kare Recipe

Kare-Kare Filipino

Kare-Kare

Ingredients:

  • 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
  • 3 cups of peanut butter
  • 1/4 cup grounded toasted rice
  • 1/2 cup cooked bagoong alamang (anchovies)
  • 2 pieces onions, diced
  • 2 heads of garlic, minced
  • 4 tablespoons atsuete oil
  • 4 pieces eggplant, sliced 1 inch thick
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 bundle of sitaw (string beans) cut to 2″ long
  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water
  • 1/2 cup oil
  • 8 cups of water
  • Salt to taste

Procedure:

  1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
  2. In a big pan or wok, heat oil and atsuete oil.
  3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
  4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes –
  5. Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice