Meatballs in Penne Pasta Recipe

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MEATBALLS INGREDIENTS:

178 grams ground pork
224 grams ground beef
1 Piece whole egg
2 Tablespoon Flour
½ Piece Red onion mince
1 Tablespoon Celery mince
1 teaspoon garlic powder
1 teaspoon Freshly ground black pepper
½ teaspoon Iodized salt

DIRECTION:

Gently mix ground pork and beef into mixing bowl then add the beaten egg ,flour , mince onion, and mince celery. Season with garlic powder salt and freshly ground black pepper  and set aside.

To make meatballs scoop a small portion of the mixture and mold it into a ball-shaped figure.

Fry meatballs into butter and vegetable oil for 20 seconds each sides and rest to settle it's juices. 

TOMATO SAUCE INGREDIENTS:


2tblsp. Vegetable oil
1tblsp. Butter
1 1/2Cups pasta broth
115g. UFC tomato sauce
115g. Clara Ole tomato sauce
2pcs. Red tomato dice
1pc. Red bell pepper dice
1pc. Red onion dice
3tblsp. Celery mince
1 clove of garlic mince
1/2 Cup All purpose cream
1 ½ tblsp. Brown sugar
1tsp. garlic powder
1tsp. freshly ground black pepper
1tsp. iodized salt
1pc. Beef cubes.Basil leaves

DIRECTION:

Heat up frying pan put vegetable oil and butter lower the fire into medium heat  then add minced red onion, dice tomato, dice red bell pepper, mince celery, and mince garlic stir fry until all ingredients are translucent.  

Add beef cubes then stir to mix.

Pour tomato sauce and mix.

Add the pasta broth, all purpose cream, basil leaves season with salt, freshly ground black pepper, garlic powder, and brown sugar bring to boil and use wire whisk to mix the sauce. And when it reduce to half of the liquid and thicken it is ready to add the meat balls.

After making your own meatballs and tomato sauce we are now ready to prepare penne pasta;
In a stockpot boil water half of the pot then add teaspoon of salt and cook penne pasta for 8 minutes boiling. When it's done strain the pasta and drizzle with vegetable oil and set aside.

PLATING 

In a white round plate arrange cooked penne pasta, put the cooked meatballs on top then pour tomato sauce. And to garnish pasta dish it is important to have basil leaves and chopped chives sprinkle around or put it on top of the meatballs.


Good for 4-5 servings.

Chicken and Spinach in Oyster Sacue

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INGREDIENTS:

300g. Chicken
3tblsp. Oyster sauce
100g. Native spinach
20g. Chop leeks
1/8tsp. Salt
1/8tsp. Garlic powder
2tblsp. Vegetable oil
¼ Glass of water

DIRECTION:

1.) Clean and chop the chicken, season with 1/8 teaspoon of salt and 1/8 teaspoon of garlic powder then set aside.

2.) In a frying pan put 3 tablespoon vegetable oil then sauté the chicken, add 3 tablespoon oyster sauce stir until mix. When too thick add ¼ glass of water then put the lid and bring to simmer.

3.) When the sauce thickens add 100 grams of native spinach on side then stir.

4.) From last minute of cooking add chop leeks for garnish and for additional aroma.

5.) Serve with rice and share to everyone.

Steamed Roast Chicken Recipe

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INGREDIENTS:

1 Whole Magnolia Chicken
2tsp rock-salt
1tsp Maggi Magic sarap all in one seasoning granules
3tblsp Orange zest
3tblsp Orange juice
250ml - 1 liters Cooking oil
pinch of freshly cracked black pepper

PREPARATION: 
1.) Rinse whole chicken in water then place it with clean dry towel to absorb the liquid, In this way you can season well the whole chicken when it's dry.

2.) Combine orange zest, orange juice, magic sarap granules and rock-salt then gently massage the seasoning from the skin to the meat of the whole chicken and set aside to marinate for 5 minutes.

COOKING INSTRUCTIONS: 

1.) To Steam Whole Chicken

For a large steamer put 4 cups of water bring to a boil and drop 3pcs. of bay leaf for additional aroma, place the whole chicken and steam for 35 minutes-1 hour until cooked.
After an hour remove steamed cooked chicken and set aside.

2.) To Roast

In a frying pan put 1 liters cooking oil heat up to medium heat temperature for a minute. Again gently place the chicken and let it fry for a while until the skin turn into orange to red in color then you can now turn it over the other side.The whole chicken was already cooked in the steamer so there's no need to fry it longer but only to achieve the crispy skin to it.

Steamed fry whole chicken must be rest for 5 minutes after it is removed from frying pan so that the natural juices are allowed to settle.This produces chicken that is more tender and allows for easier carving.

And before serving the dish sprinkle with freshly cracked black pepper.

NOTES: The chicken was already cooked after it was steamed so you can serve the chicken as it is, the only thing to do is to carve the meat and serve it with potato or with rice as well as with your favorite dip. And don't forget share.

Leche Flan (No oven dessert)

AFFORDABLE PINOY LECHE FLAN RECIPE

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INGREDIENTS:

5 egg yolks or whole eggs

195grams evaporated milk=10tablespoon

195grams condense milk= 10tablespoon

Melted sugar for molding pan

25 tablespoon water

11 tablespoon of brown sugar
1 teaspoon of vanilla (optional)

COOKING DIRECTIONS:

1.) on a mixing bowl put 5pcs of egg yolk (whole eggs), 195grams evaporated milk, 195grams of condense milk

and give a stir until will mixed.

2.) Caramelizing brown sugar

*On a sauce pan put 25 tablespoon of water and add the 11 tablespoon of brown sugar, bring to a boil for 1 minute and simmer until caramelized.

Afterwards put it into molding pan that serves as a base for the batter of leche flan mixture.

3.) Cooking (steamed leche flan)

* Prepare 2 cups of water into steamer preheated/ boiling point before placing your molding pan with the leche flan mixture.

* Cover a piece of clean towel or foil into molding pan with leche flan mixture and simmer until 25-30 minutes.

* Chill in fridge first before serving our gorgeous leche flan recipe...remember to cook with love

4-5 Sevings

Pinoy Style Calamares Recipe

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Without using any food coloring and food preservatives and additives to this you can now add extra calamares for your meal.

Before eating Calamares be aware to!

• When Calamares has bright yellow to orange in color, were most of street foods probably they used coloring. The darker in color the more food coloring. 
• Did you already taste calamares with taste of drugs prescription or just like syrup antibiotics?.They have preservatives to it.
• Calamares meat to soft almost melt to your mouth they used tenderizer.

Chicken Drums and Chicken Wings with Pinoy Mango Sauce

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Inspire by those pinoy entrepreneurs. Here's my own chicken recipe that I know Filipino love the most mango and chicken in one. Try this who knows it will be a success for your food business.
  

INGREDIENTS:
½ kilo Chicken wings

½ kilo Chicken drums

62grams Crispy fry breading mix (½ cup of flour with 1 ½ tsp salt, 1tsp. garlic powder, 1tsp. ground black pepper)

2pieces mango

1-2Tablespoon butter

1Piece small size white onion (dice)

¼ teaspoon salt

¼ teaspoon garlic powder

½ teaspoon fresh ground black pepper

2-3Tablespoon white sugar according to your taste

½ Glass of water or chicken stock

DIRECTIONS:

1.) Boil the chicken in a stockpot for 1 minute then 

transfer to strainer to drain water.

2.) Coat the chicken with crispy fry breading mix or the flour seasoned with salt, garlic powder and black pepper powder.

3.) Deep fry the chicken drums and wings until golden brown then place in paper towel to remove excess oil.

4.) In a sauce pan with low heat put 2 tablespoon of butter sauté white onion until translucent then season with ¼ teaspoon salt, ¼teaspoon garlic powder and ½ teaspoon fresh ground black pepper. 

5.) Add ½ glass water or chicken stock brings to boil then add chopped mango bring to simmer for 3-5 minutes.

6.) From the sauce pan transfer the sauce into blender machine pulse then blend until smooth, then strain to blend smooth mixture sauce.

7.) In a mixing bowl put cook chicken wings and drums then add mango sauce and toss to mix.

Tuyong Dilis, Spinach and Potato Salad Recipe

Another way to prepare your dilis, that everyone will enjoy it's distinctive flavor were pinoy food should be. www.facebook.com/pinoystylefood