tag:blogger.com,1999:blog-62589801096704203462024-03-12T20:42:01.819-07:00Reyah's KitchenMy recipe collectionREYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6258980109670420346.post-32723922274889206092015-01-17T00:46:00.001-08:002015-01-17T00:46:23.924-08:00Stir Fry Chicken with Beansprouts<div xmlns='http://www.w3.org/1999/xhtml'><a href='https://lh4.googleusercontent.com/-5TAwRvbq5MM/VLohXFbN28I/AAAAAAAAA7M/khSVQVG_wOE/s2560/1421484372461.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh4.googleusercontent.com/-5TAwRvbq5MM/VLohXFbN28I/AAAAAAAAA7M/khSVQVG_wOE/s350/1421484372461.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/>
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Mahilig talaga ako sa nga lutuing stir fry kasi mabilis at madaling lutuin. Kagaya nitong recipe na niluto ko kanina.<br/>
<br/>
Mga Sangkap:<br/>
<br/>
1/2 kilo toge(beansprouts)<br/>
1/4 kilo chicken meat hiwain pahaba at ibabad sa magic sarap<br/>
1 medium size carrot hiwain pahaba<br/>
1 medium size sibuyas<br/>
1 medium size bawang<br/>
1 small size luya hiwain pahaba<br/>
2 kamatis<br/>
2 red and green bell pepper hiwain pahaba<br/>
Spring onion(dahon ng sibuyas) hiwain ng maliliit<br/>
Patis at paminta<br/>
<br/>
Paraan ng pagluto:<br/>
<br/>
1. Igisa ang bawang at sibuyas<br/>
2. Ihalo ang carrot.<br/>
3. Pagkaraan ng 1 minuto ihalo ang kamatis,luya at bell pepper.<br/>
4. Hanguin at itabi.<br/>
5. Iprito ang manok at pag luto na ihalo ang gulay na una mo nang nailuto.<br/>
6. Isunod ang toge. Lutuin hangan maluto ito.<br/>
7. Timplahan ng patis at paminta ayon sa iyong panlasa.<br/>
8. Ilagay ang dahon ng sibuyas bago patayin ang apoy.<br/><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0tag:blogger.com,1999:blog-6258980109670420346.post-62979098418241268412012-05-16T01:48:00.001-07:002012-05-16T01:48:31.260-07:00Beef Ampalaya with Oyster Sauce<div style="text-align: justify;">
<em>My husband's aunt from abroad sent us a can of beef in juice a few months back and he cooked it with ampalaya and oyster sauce. It was delicious so he decided to cook this again using a fresh ground beef marinated in pineapple juice. I must say that this is my husband's specialty now and it became my favorite too.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSMUgsvUQFGaidr7EVMNpoGMzvosR62rZnyI3hGxjRBz-kRDF8UM91HnGWiRJBqynJP_qwYrpIIbP6Z4QD_S7Mw9bP3PRq4V7q631eAXzlEQOxRMFcTT2oA0imXJlX3vQLvcAA1rNuh-j/s1600/beef+with+ampalaya.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSMUgsvUQFGaidr7EVMNpoGMzvosR62rZnyI3hGxjRBz-kRDF8UM91HnGWiRJBqynJP_qwYrpIIbP6Z4QD_S7Mw9bP3PRq4V7q631eAXzlEQOxRMFcTT2oA0imXJlX3vQLvcAA1rNuh-j/s320/beef+with+ampalaya.JPG" width="320" /></a></div>
<br />
<em>Ingredients:</em>
<br />
<br />
1/2 kilo of ground beef
<br />
1/2 kilo ampalaya or bitter gourd, cored and sliced to about half an inch
<br />
1 medium-sized onion, sliced
<br />
3 cloves garlic, crushed
<br />
8 tbsp. oyster sauce
<br />
1 small can pineapple juice
<br />
salt
<br />
oil
<br />
<br />
<em>Cooking Instruction:</em>
<br />
<br />
Marinate ground beef in pineapple juice for 15 minutes.
Sauté onion and garlic until light brown.
Add the marinated ground beef together with the juice.
Add the oyster sauce then cover for 5 minutes.
Add the ampalaya.
Add salt depending on your taste.
Stir occassionaly until cooked.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com5tag:blogger.com,1999:blog-6258980109670420346.post-27910051756671763582012-04-02T01:46:00.005-07:002012-04-05T05:02:10.768-07:00LAING<p><span style="font-style:italic;"><strong>LAING</strong> is my favorite Filipino dishes. And yesterday i got time to prepared this dish.</span></p><p><br /></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJz1rv9-88pqZwcSnKo_aCHHQ6pcZmqYARlP7IMYHePY8c0JbqfnEefv6dZkWBXL9D_OzQlcn4x-3lPbLtii-WjPCQKVlpzV2lYgx6E0h_q1RPoMdzDClX6vteZuzBawUz0dwgAeaM55p/s1600/laing.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJz1rv9-88pqZwcSnKo_aCHHQ6pcZmqYARlP7IMYHePY8c0JbqfnEefv6dZkWBXL9D_OzQlcn4x-3lPbLtii-WjPCQKVlpzV2lYgx6E0h_q1RPoMdzDClX6vteZuzBawUz0dwgAeaM55p/s400/laing.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5727082202545222354" /></a><br /><p><em><br /></em></p><p><em>Ingredients:</em></p><p>1 kilo gabi leaves, shredded</p><p>1 pack coconut milk powder, follow instruction on the pack on how to dissolve</p><p>5 cloves garlic, crushed</p><p>1 small onion, sliced</p><p>2 tablespoon ginger, sliced</p><p>1/2 kilo pork liempo, cut thinly</p><p>1 piece dried fish(daing or tinapa), shredded</p><p>green chili(siling pangsigang)</p><p>salt and umami seasoning(vetsin) to taste</p><p><br /></p><p><em>Procedure:</em></p><p>1. Mix together all ingredients, except gabi leaves in a casserole, then bring to a boil.</p><p>2. Add gabi leaves and simmer until cooked.</p><p>3. Season with salt and vetsin to taste.</p><p><br /></p>REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com11tag:blogger.com,1999:blog-6258980109670420346.post-16497821000652275522012-02-29T01:05:00.000-08:002012-03-02T02:24:39.920-08:00GINATAANG TULINGAN<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAA-KjZhKNaHuq3j8alErC6msqwfcWLj3y38Rze4RWUva6M3eClCdTl7V8H5OmtZ8W5_1twJeIp4affR4M5QN_2eX-sJGDbvw6wGVfvzsSIqJucx1EQgdnC3XV36uvqRQldHp2szhQf6v/s1600/ginataang_tulingan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAA-KjZhKNaHuq3j8alErC6msqwfcWLj3y38Rze4RWUva6M3eClCdTl7V8H5OmtZ8W5_1twJeIp4affR4M5QN_2eX-sJGDbvw6wGVfvzsSIqJucx1EQgdnC3XV36uvqRQldHp2szhQf6v/s400/ginataang_tulingan.JPG" width="400" /></a></div>
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<br />
<i>Ingredients:</i><br />
<br />
1 kilo of Tulingan<br />
2 medium size eggplant, cut into pieces<br />
1 medium size ampalaya, cut into small pieces<br />
1 pack coconut milk powder, follow the instruction written on the pack on how to use.<br />
1 small size ginger, cut lenghtwise<br />
4 cloves minced Garlic<br />
1 medium size Onion chopped<br />
3 pcs long chili (siling haba)<br />
salt and pepper to taste<br />
<br />
<i>To cook:</i><br />
<br />
Clean the fish and put some salt on it and set aside for 2 minutes.<br />
Fry the fish and set aside.<br />
And on the same pan, saute onion, garlic and ginger.<br />
Add the dissolved coconut milk powder and let it boil.<br />
Then add the fried fish, eggplant and ampalaya.<br />
Put long chili and some pepper and boil until the vegetable is already cook.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com7tag:blogger.com,1999:blog-6258980109670420346.post-54923652093158870992009-12-13T05:19:00.000-08:002009-12-13T05:45:28.662-08:00PAKSIW NA PATA<span style="font-style: italic;">Ingredients:</span><br /><br />1 kilo sliced pata or pig's feet<br />1/2 cup vinegar<br />1/2 cup water<br />1 tbps crushed garlic<br />1/4 cup soy sauce<br />1/2 cup brown sugar<br />1/2 dried banana blossoms, soaked in water<br />1 pc laurel or bay leaf<br />salt<br /><br /><span style="font-style: italic;">To cook:</span><br /><br />Boil pata in vinegar, water and garlic. Simmer until pata is tender, add more water as needed.<br />Put in soy sauce, brown sugar, bay leaf, banana blossoms and salt(according to taste) then simmer for 5 minutes.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com3tag:blogger.com,1999:blog-6258980109670420346.post-13799781095447476632009-11-05T04:09:00.000-08:002009-11-05T04:21:25.902-08:00INSARABASAB(broiled marinated pork)<em>(A recipe from the Province of Ilocos)</em><br /><em></em><br /><em>ingredients:</em><br /><em></em><br />1 kilo pork kasim<br />1 tsp chopped garlic<br />1/2 cup calamansi juice<br />1 tsp salt<br />1 cup sliced onion<br />1 tps chopped ginger<br />1 tbsp sukang iloko(ilocos vinegar)<br /><br /><em>to cook:</em><br /><em></em><br />Slice pork kasim to 1 inch thick pieces then marinate in garlic, calamansi and salt for 30 minutes. Broil meat. After broiling, slice pork thinly into 1/4 inch strips then garnish with onions, ginger and season with vinegar.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com4tag:blogger.com,1999:blog-6258980109670420346.post-37307206463650145302009-02-15T00:13:00.000-08:002009-02-15T00:51:29.182-08:00CHICKEN TINOLA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eYNQUfUOQEwIQGhaRDRIQRux9MqZMiQ1jd6FFIZuuejNDNKwrvUizo6XTZ7akvCHAYA0avSmwJvvVTk37p3JovFXJ7J2-aFmPN7RXD33MpCnvxmTBjaJh5LpjSuyOb0r_tL2tBz5z4ui/s1600-h/100_7696.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eYNQUfUOQEwIQGhaRDRIQRux9MqZMiQ1jd6FFIZuuejNDNKwrvUizo6XTZ7akvCHAYA0avSmwJvvVTk37p3JovFXJ7J2-aFmPN7RXD33MpCnvxmTBjaJh5LpjSuyOb0r_tL2tBz5z4ui/s400/100_7696.jpg" alt="" id="BLOGGER_PHOTO_ID_5302943955831779650" border="0" /></a><br /><span style="font-style: italic;"><br />Ingredients:</span><br /><br />1 whole chicken, cut into serving pieces<br />5 cloves garlic, chopped<br />1 pc medium onion, sliced thinly<br />1 tbsp ginger, sliced thinly<br />2 pcs chicken broth cubes<br />1 tbsp fish sauce(patis)<br />3 cups water<br />1 pc sayote, cut into cubes<br />1 cup chili leaves(dahon ng sili)<br /><br /><span style="font-style: italic;">How to cook:</span><br /><br />Saute garlic, onion and ginger.<br />Add chicken and fish sauce, saute until oil came out from the chicken.<br />Add water and broth cubes then simmer for 10 minutes.<br />Mix in sayote and cook until chicken and sayote are tender.<br />Add chili leaves and cook for a minute.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com6tag:blogger.com,1999:blog-6258980109670420346.post-69354267994655419412009-02-07T19:09:00.000-08:002009-02-07T19:50:44.246-08:00MENUDO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTv15s7ld7dyKHlH8ASPMCteqbRqfYVs-eP6hc7XYZsAI0k37jbAK8hepUPYGRw096snkmtTr4-vE9C2wOCs8F9u5z6vbmnydfOl1IuVtCjC_I9aOagHlf48Bsz9xu8atxPEmVAHJ0YSD/s1600-h/100_7630.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTv15s7ld7dyKHlH8ASPMCteqbRqfYVs-eP6hc7XYZsAI0k37jbAK8hepUPYGRw096snkmtTr4-vE9C2wOCs8F9u5z6vbmnydfOl1IuVtCjC_I9aOagHlf48Bsz9xu8atxPEmVAHJ0YSD/s400/100_7630.JPG" alt="" id="BLOGGER_PHOTO_ID_5300267959464944658" border="0" /></a><br /><span style="font-style: italic;"><br />Ingredients:</span><br /><br />1/2 kilo pork, cut into small cubes<br />1/4 kilo pork liver<br />1/4 cup soy sauce<br />2 tbsp calamansi juice<br />1/4 tsp black pepper<br />2 tbsp cooking oil<br />3 pcs chorizo bilbao, cut into small cubes<br />1/4 cup minced garlic<br />1 cup water<br />2 cups chopped tomatoes<br />1/2 cup pickle relished<br />1/4 cup cooking oil<br />2 cups potato cubes<br />1/2 cup red bell pepper,cut into cubes<br />1 1/2 cups cubed carrots<br />2 tsp salt<br />1/4 tsp black pepper<br />1/2 cup banana catsup<br />1/2 can liver spread<br /><br /><span style="font-style: italic;">How to cook:</span><br /><br />Marinate the pork in soy sauce, calamansi juice & black pepper for about 2 hours or overnight in the refrigerator.<br />Cook the pork together with the marinade until it changes color. Drain and set aside the pork juices.<br />In a pot, heat the oil and saute the garlic until light brown. Add the chorizo and cook for 3 minutes. Add the pork and cook for 4 minutes.<br />Add the water, pork juices, tomatoes and pickles. Bring to a boil then lower the heat and covered and cook for about 30 minutes or until pork is tender.<br />In another pot, use the remaining oil and fry the potato cubes until golden brown. Drain and set aside.<br />Add the bell pepper and carrots to the pork and season with salt and pepper.<br />Then add the catsup, liver spread and pork liver. Simmer until liver is tender.<br />Serve then top with fried potatoes.<br /><br /><span style="font-style: italic;"><br /></span>REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com1tag:blogger.com,1999:blog-6258980109670420346.post-24377140133641896712008-09-13T02:18:00.000-07:002008-09-13T02:51:44.019-07:00LONG PASTA with VEAL and ORANGE SAUCE<span style="color:#333399;"><em><span style="color:#666666;">Ingredients:</span><br /></em></span><br />2 tbsps olive oil<br />1/2 brown onion, diced<br />1 small carrot, diced<br />1 branch celery, diced<br />2 tbsps chopped thyme<br />500 gms cubed asserole veal (or beef)<br />Grated zest of 1 orange<br />1 tbsp plain flour<br />1/2 cup dry while wine<br />1 cup beef stock<br />2 cups Italian-style tomato sauce<br />Salt and ground black pepper<br />400 gms long pasta<br />2 cloves garlic, finely chopped<br />parsley<br /><br /><span style="color:#666666;"><em>How to cook:</em><br /></span><br />Preheat oven to 180'C. In an oven-proof dish heat half the oil and fry onion, carrot and celery for 5 mins. In the same pan, heat remaining oil. Stir in thyme then the meat and brown for 5 mins. Stir in orange zest and flour, then add wine and bring to a boil. Add stock, tomato sauce, and cooked vegetables. Season with salt and pepper, stir well, then cover and bake in preheated oven for 1 hour ( 2 hours if you use beef). Cook pasta in a large amount of salted boiling water for about 9 mins.<br />When cooked, add a cup of cold water to the pasta pot and drain. Add garlic and parsley to sauce and either spoon sauce over pasta.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0tag:blogger.com,1999:blog-6258980109670420346.post-2206354458159419502008-09-02T20:17:00.000-07:002008-09-02T20:30:03.393-07:00SMALL PASTA WITH PISTOUNADE AND BLACK OLIVESIngredients:<br /><br />500 gms small pasta of your choice<br />100 gms olives stuffed with capsicum<br />2 tbsps pine nuts<br />2 cloves garlic<br />1 cup basil leaves<br />2 tbsps extra virgin olive oil<br />3 tbsps freshly grated parmesan<br />2 tbsps small black olives<br />salt<br />ground black pepper<br />few extra basil leaves for garnish<br /><br />How to cook:<br /><br />Bring a large saucepan of salted water to a boil and cook pasta for about 9 minutes until al dente. When cooked, add a cup of cold water to the pasta pot and drain in a colander.<br />While pasta is cooking blend green olives, pine nuts, garlic, basil and olive oil almost to a puree but not quite, as it is pleasant to have some crunchy pieces. Mix this preparation with the cooked pasta and season with pepper.<br />Serve pasta and sprinkle with parmesan. Garnish with basil leaves and dot with black olives.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0tag:blogger.com,1999:blog-6258980109670420346.post-17362333861966784272008-09-02T20:08:00.000-07:002008-09-02T20:32:12.512-07:00Anellini<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcKewe2xwCW7vcX6OUIPwz7Oqis8C_atTj4P-g-05QpGNXKgrP-27EgS-OJd-6lmwiMOOYqIakReM4kXmOsdIGr4f5eSEo8vsk6MRqPPGwwAyZ2C3ZmZhH87MATPRNGWJQ4WBM_ElEHhj/s1600-h/anellini_p.jpg"><img id="BLOGGER_PHOTO_ID_5241628255797309122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcKewe2xwCW7vcX6OUIPwz7Oqis8C_atTj4P-g-05QpGNXKgrP-27EgS-OJd-6lmwiMOOYqIakReM4kXmOsdIGr4f5eSEo8vsk6MRqPPGwwAyZ2C3ZmZhH87MATPRNGWJQ4WBM_ElEHhj/s400/anellini_p.jpg" border="0" /></a><br /><div align="center">Medium-small, ridged, tubular pasta cut in thin rings</div>REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0tag:blogger.com,1999:blog-6258980109670420346.post-6155791815360339532008-09-01T05:15:00.000-07:002008-09-01T05:24:22.474-07:00PERFECT PASTA TWIST<em>Ingredients:</em><br /><br />1 260 gm can Vienna saugage, cut in tidbits<br />1 310 gm can Spaghetti meat sauce<br />1 cup fresh tomatoes, boiled, seed and chopped<br />1 medium size green bell pepper, diced<br />1 small size red onion, diced<br />2 tbsps fresh basil, chopped<br />250 gms pasta twist, cooked al dente<br />1 cup parmesan cheese<br /><br /><em>How to cook:</em><br /><em></em><br />Simmer Spaghetti Meat Sauce and add vienna saugage tidbits, fresh tomatoes, bell pepper, onion and fresh basil leaves. Stir until blended. Pour over cooked pasta and toss gently. Sprinkle with parmesan cheese.REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0tag:blogger.com,1999:blog-6258980109670420346.post-22347709320405712282008-09-01T04:59:00.000-07:002008-09-02T20:34:39.383-07:00Acini di pepe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWGvEtG6jULFG8yFFrzQXl486DQoRRJbDbSlbEchEtdJB0gAybzSSq_-hZKSbkX_wfmH_hxpzs9rlM8pcRRCqpYCW1hyphenhyphenKs-WPbOdy8SvZPrZQUg4ZOraGcVChjtDIKY4AhJDJC11aQzeT/s1600-h/acinidipepe.jpg"><img id="BLOGGER_PHOTO_ID_5241021818362254386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWGvEtG6jULFG8yFFrzQXl486DQoRRJbDbSlbEchEtdJB0gAybzSSq_-hZKSbkX_wfmH_hxpzs9rlM8pcRRCqpYCW1hyphenhyphenKs-WPbOdy8SvZPrZQUg4ZOraGcVChjtDIKY4AhJDJC11aQzeT/s400/acinidipepe.jpg" border="0" /></a><br /><div>The smallest variety of pastina, acini di pepe is tiny, pellet-shaped pasta and is made with wheat flour<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKXEhgLGysWTTm9fhmVdgShIzpKPe7KavcewEkKTlzFk9T3BG-Rczw6zKDI6yUD8bXAHxT8E-U3h4Jl6AmT6ry0FCzc_gfnTGP_YeJxpIQvYxTgHDuHPNhOXJJ3tMudYbkHI1SOCSulwP/s1600-h/acinidipepe.jpg"></a></div>REYAHhttp://www.blogger.com/profile/14188485557438701373noreply@blogger.com0