Using the same pan grill potato, onions, zucchini, red bell pepper and green onions.
Cooking time: 20 minutes
Now you have a quick, tasty and healthy dinner.
1 box Graham Grackers
2 can Nestle Cream
2 can Condensed Milk
Combine condensed milk, nestle cream and mangoes. Layer the graham crackers in a square glass pan.
Put layers of graham crackers followed by the mangoes, cream and milk mixture.
Repeat the layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
Serve frozen Mango Float with a side of Vanilla Ice Cream.
A yummy recipe. Try it.
Ingredients:2 packs frozen grated cassava
2 cans coconut milk
2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 tspn vanilla extract
for topping:2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk, set aside
Preheat oven to 350C
Mix all ingredients and blend well.
Pour the mixed ingredients onto the pyrex dish or an aluminum pan.
Bake at 350C for 30 to 45 minutes. You will know it is done when the top solidifies.
Remove from oven and spread the topping on top.
Bake an additional 10 to 15 more minutes until the topping thickens.
Remove from oven. Let it cool before slicing.
1/4 lbs. pork butt, sliced thin
1 lb. petchay, cut 1/2 inch
1 small onion, sliced thin
3 pcs. garlic, crushed
1 med. tomato, sliced thin
salt and ground pepper to taste
3 lbs. boneless beef chuck (better to use beef ribs)
1 tbsp. ginger, crushed
1 med. onion, chopped
1 head garlic, crushed
1/2 cup sugar
2 tbsp sesame oil
2 tbsp cooking wine
3/4 cup soy sauce
1 cup green onions, sliced thin
salt and pepper to taste
1 pc. jalopeno pepper, chopped fine
1 tbsp. sesame seed
cooking oil and water
Heat oil and brown marinated beef then pour marinade. Add enough water just to cover the beef. Simmer over low heat for an hour or until tender. (You could also use pressure cooker) Season to taste with sugar, salt, pepper and jalopeno pepper.
A perfect match to my Laswa, fried Danggit and Pinakas na Guma-a.
1/2 lb. shrimp, patola, birch flower, green papaya, squash, okra, long beans, malunggay leaves, onion, tomatoes, salt and groundpepper to taste.
Boil water in a deep pot. Once it starts boiling add onion, tomatoes and shrimp. Few minutes after season with salt and pepper and lower the heat to medium low. Start adding the vegetables starting with okra, squash, papaya, long beans, birch flower, patola and malunggay leaves. Bring it to boil then remove from heat so the vegetables won't over cooked. Serve hot over steam rice.
No matter what they call this it's still the best way of cooking tilapia.
Read more: http://www.joyofbaking.com/madeleines.html#ixzz0M8BeFCOy
1/4 lb. pork butt, sliced into strips
1/4 lb. shrimp, peeled
2 pcs. large Ampalaya (bittermelon) sliced thin
1 med. onion, sliced thin
5 cloves garlic, crushed
2 pcs. eggs, beaten
salt and groundpepper to taste.
Saute garlic, onion and pork till golden brown. Pour 1 cup of water to the sauteed pork, cover and simmer for 5 minutes. Add the shrimp. Season with salt and pepper. Simmer for another 5 minutes then add the slices of ampalaya and egg. Simmer for few more minutes uncovered and serve.
Pork Hock, Dried Lilly Flower, Garlic, Onion, Vinegar, Soy Sauce, Brown Sugar, Salt, Bay Leaf and Whole Pepper Corn.
Soak the dried lilly flower in warm water for half an hour then drain and set aside.
On a deep pot cover pork hock in water and bring to boil on medium heat. Once the meat is half way cooked add pepper corn, bayleaves, vinegar, garlic, onion and dried lilly flower and continue cooking. Once the meat is almost cooked season with sugar and salt. The paksiw na pata should be ready to serve few minutes after.
Kadyos is not available here in the U.S. so I used red beans from Thailand. It worked really well.
Cooking Direction:Boil red beans on a deep pot covered with water in medium heat. After 15 minutes add the pork slices and onions and continue boiling. Keep adding water. When the meat and beans are almost done season with salt and a dash of ground pepper to taste. Add the slices of langka. Season with sinigang mix and the kamote leaves. Serve over steam rice.
While I was planning for the party here in the US the biggest problem was looking for a reasonable catering service. I had asked everyone I know and checked online for any advertised catering services in Iloilo City. I found few but the price is overwhelming per person for 150 guest or more.
Lucky my niece happens to talk to people who knows people and made some recommendations.
Tony's Fast Food was recommended so I asked my niece to give Tony's a visit. Ask for the menu, pricing, person to contact and telephone number. Thank God for technology, my niece emailed me the catering menu so that was a big help.
Thru texting I contacted Tony's and made some reservation for 100 guest. Diana from Tony's was doing the transaction via text messages. I told Diana I will be arriving Iloilo on a certain date so she told me not to bother with the down payment and just to visit the restaurant as soon as I get a to Iloilo.
Tony's Fast Food is located in Lapaz across Saints Clements. I was not that trilled of the place but then that is not the venue for the party. After few food test I was satisfied with the taste, quality of food, services I am getting for less.
I reserved for 100 guest w/c are mostly kids and gave 1/2 down payment to Diana. The other half is payable on the date of the occasion.
The price is P160.- per person and that includes 3 main cource, noodles or soup, rice or puto cheese, softdrinks and a dessert. They provided us 100 chairs and 10 long tables not including the food tables. They even decorated the buffet tables and provided the utensils, linens. If you want the chairs covered you have to pay a little extra. They also provided 3 waiters/waitress to help serve the guest.
And here is Diana from Tony's busy with the food preparation. She is so dependable and sweet. If you need Tony's service visit there restaurant and ask for Diana. For sure she will be glad to help and accomodate your needs.
I picked the food that the kids would love and also the adults.
Chicken Joy, bite size chicken battered and deep fried fresh.Pork Barbeque, super moist, well marinated and grilled. Super tasty!Spaghetti, kids loved. Sweet and Tangy. Beef Steak/Bistek, marinated slices of beef.and for dessert, Crema de Fruta
For pricing and menu contact Tony's Fast Food at 09102967852 and ask for Diana.
To see the rest of the preparations and food we served click here: http://tigabaluarte.blogspot.com/2009/06/party-in-house.html
You might want to see the rest of the preparations like the inflatable we rented and the mascot click here: http://casanipa.blogspot.com/2009/06/kids-fun-day-and-games.html
1 8 oz. Pancit Bihon
2 pcs. chicken breast, sliced into strips
4 pcs. chorizo bilbao, sliced thin
1/2 cabbage, sliced into strips
1 onion, sliced thin
4 cloves garlic, crushed
2 tablespoons of cooking oil
3 celery stick, sliced into strips
1 tablespoon soy sauce
1 teaspoon achuete dissolved in 1 tablespoon oil
salt & pepper to taste
2 pcs. lemon or lime, sliced
Sauté garlic and onions in a large pan or wok.
Add the chorizo bilbao, the sliced chicken breast and all the vegetables until cooked. Remove from the wok and set aside.
Using the same wok place 2 cups of water and add the soy sauce, pepper and the noodles for about 5 minutes or until the noodles are soft. Make sure to lower the heat.
Add the achuete oil, salt and pepper.
Lastly, add the sautéed meat and veggies to the noodles. Continue cooking in low heat for maybe 5 minutes.
Remove from heat and serve. Serve lemon or lime on the side to be squeezed into the pancit before eating. Enjoy!
(Corner of Euclid & Crescent near DISNEYLAND)
Las Vegas Kapit Bahay Branch