Baked Tahong | Panlasang Pinoy

Baked Tahong | Panlasang Pinoy

Ingredients:

2 lbs mussels (tahong), cleaned and boiled until the shells open
1/2 cup butter, softened
7 cloves garlic, pounded and minced
1 cup quickmelt cheese, grated

Cooking procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine butter and garlic then mix well.
3. Remove the extra shell from the mussel. Place some butter and garlic mixture on the mussels using a teaspoon or brush.
4. Top the mussels with grated quickmelt cheese.
5. Arrange the mussels in a baking tray lined with Aluminum foil.
6. Bake for 15 to 18 minutes.
7. Remove from the oven and transfer to a serving plate.
8. Serve as an appetizer dish. Share and enjoy!

Matcha Green Tea Malted Milkshake — Joy the Baker

Matcha Green Tea Malted Milkshake — Joy the Baker

recipe found on www.joythebaker.com

     makes one big milkshake

1/2 cup milk (any fat content is fine)

1 generous cup vanilla ice cream

1 tablespoon matcha powder

1 1/2 tablespoons malt powder

dash of vanilla extract

2 teaspoons honey

Combine all ingredients in a blender and blend until creamy and no big chunks remain.  Totally hard, I know.  Really complicated. 

cola chicken simple version~! « adam's recipe

cola chicken simple version~! « adam's recipe

ingredients:

• coca-cola
• chicken wings ~ wings is the best choice due to the skin as protection
• dried chilies~ (optional)

here we go~

1. pan fry the chicken wings with a little amount of oil until the both side are golden colour.
2. add in coca-cola drinks that cover the chickens.
3. add in few dried chilies if you want to.
4. you can choose to add some salt or soya sauce~ to neutral the taste.
5. cook over medium fire until the cola drink is thicken and dry.
6. done!

Caramelized Rum Pear | ～* 卡珞甜蜜屋 *～

Caramelized Rum Pear | ～* 卡珞甜蜜屋 *～

INGREDIENTS:
1 red Anjou pear
3 tbsp granulated sugar
pinch of ground cinnamon
1 tbsp rum
water
METHOD:
1. Halve pear lengthwise. Remove cores.
2. Mix sugar and cinnamon on a plate
3. Heat a pan that is large enough for 2 slices of halved pears.
4. Place each pear halves, sliced side in the sugar mixture and generously coat.
5. Place the pear halves, sliced side down in the pan.
6. Cook uncovered until the pears start to brown (caramelized), about 10 minutes (time will vary depending on how hot the pan is).
7. When the pears start to brown, slowly add water and rum to the skillet.
8. Cover and simmer until the pears are tender, about 5-10 minutes.
9. Add more water to prevent sugar from burning.
10. When pears are done, remove from pan, use the thickened liquid as a sauce to serve over the pears.

 

Whole Wheat Waffles Recipe

Whole Wheat Waffles Recipe

Ingredients

1-3/4 cup whole wheat flour

1/2 tsp of salt

1 tbsp baking powder

2 egg yolks

2 egg whites

1-3/4 cup skim milk

1/2 cup unsweetened applesauce

3 tsp Splenda

1 tsp vanilla extract

Directions

In a large mixing bowl stir flour, baking powder, Splenda and salt.
In a small mixing bowl beat egg yolks, milk, vanilla and applesauce.
Add to the flour mixture all at once.
Stir mixture until blended.
In small mixer bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into original mixture and do not over mix.
Pour batter onto preheated waffle maker which has been sprayed with non-fat cooking spray.
They take about 3-5 minutes depending on your waffle maker.
To keep waffles warm while making the batch, turn oven on to 200 and place the cooked waffles on the wire rack.
These waffles freeze well and will reheat in a toaster. This is a much healther choice than frozen ones from the grocery.

Number of Servings: 5

Recipe submitted by SparkPeople user JOGANRAY.

CHILLI GARLIC FISH RICE - Recipes by Master Chef Sanjeev Kapoor

CHILLI GARLIC FISH RICE - Recipes by Master Chef Sanjeev Kapoor

Cooked rice served with fish in oriental sauce topped with assorted sauteed vegetables
Preparation Time : 15- 20 minutes
Cooking Time : 12-15 minutes
Servings : 4



INGREDIENTS

Basmati rice, cooked 3 cups Surmai Fillets, boneless, cut into cubes 3/4 cup Red chilli paste 1 tablespoon Salt to taste Soy sauce 1 tablespoon Cornflour/ corn starch 2 tablespoons Oil 4 tablespoons Garlic, chopped 8 cloves Ginger, chopped 1 inch piece Celery, chopped 1 inch stalk Tomato ketchup 3 tablespoons Red chilli sauce 1 teaspoon Fish stock 2 cups Onion , chopped 1 medium Green capsicum, 1/4 inch pieces 1 small Red capsicum, 1/4 inch pieces 1 small

METHOD Add chilli paste, salt and half tablespoon soy sauce to the fish pieces and mix. Add one tablespoon cornflour and mix well. Heat one and a half tablespoons oil in a non stick pan. Add the fish pieces and shallow fry, turning sides till done. Heat one and a half tablespoons oil in another non stick pan. Add the garlic, ginger and celery and sauté for one minute. Add tomato ketchup, chilli sauce and the remaining soy sauce and stir. Add stock and let the mixture simmer. Mix the remaining cornflour with quarter cup of water and add to the sauce. Add the fish cubes and let it simmer for a couple of minutes. Heat the remaining oil in a non stick pan and sauté onion, green capsicum and red capsicum till well glazed. Place the rice in individual bowls and heat them in the microwave for one minute. Pour the fish with the sauce over the rice. Garnish with sautéed onion, green and red capsicums and serve immediately.