Lifestlye section of Philippine Daily Inquirer features a sumptous recipe from Italianni’s. Here’s ” Beef Stufato “, also known as ” Beef Stew “.

Beef Stufato
(beef stew)
Ingredients :

1,000 g beef brisket
1,600 ml tomato sauce
2,000 ml water
60g beef broth
30 ml whole black peppercorn
400 g red onion, wedge 1 inch
300 g potatoes, cubed 3/4 inch
300 g carrots, cubed 3/4 inch
300 g celery, cut 1 inch
200 g onion leeks with stalks, cut into 1 inch
100 g beef stew, approximately
6 pcs
40 g carrots, cut 1 inch
40 g potato, cut 1 inch
30 g celery, cut 1 inch
20 g onion leeks, cut 1 inch
120 ml beef stew sauce
150 g spaghetti pasta
1 g parsley, chopped

How to Prepare :
1. In a pressure cooker, place water, striploin, beef broth, peppercorn and 200 g red onion wedge. Cover. Let boil until the cooker whistles then start the timer set to an hour. Remove cooker from heat and let the cooker cool down in running water until pressure goes down (do not open the cooker while it’s cooling down).

2. Open lid slowly then strain the stock. Spoon out the beef meat and pour back the stock into the cooker. Add the tomato sauce, potatoes, carrots, celery and the remaining red onion wedge. Bring to a boil and simmer for another 45 minutes. After simmering, add the onion leeks and let it cook for 5 more minutes. In a rarebit, place 100 g of cooked beef stew meat, carrots, potatoes, celery and onion leeks. Add sauce. Place rarebit on a plate and pasta on the opposite side. Garnish pasta with parsley.
Eat and enjoy!

Here’s another healthy recipe that you will surely love because its not just easy to prepare, but its also affordable and very healthy for those who wants to maintain their body.

Sautéed Buko Meat

Ingredients:

2 tablespoons cooking oil
2 tablespoons onion, sliced
2-1/4 cups buko meat, shredded
1/4 cup tomatoes, sliced
1 teaspoon garlic, minced
2 tablespoons green onion, sliced
1 cup coconut water

How to Prepare :

1. Sauté garlic, onion, tomatoes and buko in cooking oil.
2. Add coconut water and season with salt. Cover and cook for 10 minutes.
3. Drop in the green onions and cook for 2 more minutes, before removing from the fire.
Serve hot.
Try these one at home and add it up to your list of homemade recipes. Eat Healthy, Live Healthy!

Do you want to try something new with your sandwiches? Here’s a very affordable and easy to prepare recipe to add up something different to your typical snack. Here’s how ;

Creamed Egg Sandwiches

Ingredients:

Butter
Olives or dill pickles, chopped
5 or 6 eggs, beaten
1/4 cup mayonnaise
Salt

How to Prepare :
1.Heat butter on frying pan and add eggs, mayonnaise, olives or pickles, and salt.
2.Cook slowly. stirring constantly until the eggs are of the desired consistency.
3.A little chopped parsley may be added if desired.
4.Place between thin slices of buttered bread. May be served either hot or cold.
Makes6 to 8 portions.
Enjoy your food! Eat Healthy, Live Healthy!

We’ll be seeing the typical apple salad out there, but what if we add some Filipino taste in it. How will it tastes like? That’s something i got from a filipino site that features one of a kind recipes for health conscious people. Here’s something you should try at home;

Pinoy Apple Salad

Ingredients:

1/2 cup evaporated milk
1 Tbsp. calamansi juice
1 Tbsp. condensed milk
2 medium red apples
3 stalks celery. sliced thinly, crosswise
1 can (439 grams) Fruit cocktail, drained and reserve the syrup

How to Prepare:

1. Combine evaporated milk and calamansi juice. Let stand for 15 minutes. Add condensed milk.
2. Cut apples into tidbits and soak in fruit cocktail syrup. Drain and conbine with celery and drained fruit cocktail.
3. Add milk mixture and toss until well blended. Chill until ready to serve.
Try this one and let your taste buds decide. Eat Healthy! Live Healthy!

Banana Bud, also known as ” Puso Ng Saging ” is one of the most commonly used Filipino ingredients in cooking meals specially at the southern part of Luzon where coconut milk mixes with vegetables to add more blend of flavor and taste to the dish. Here’s one of the most popular recipe with Banana Bud, this time, instead of using meat, we will be using Tofu, or tokwa. Thanks to the recipe i got from filipinovegetarianrecipe.com.

Banana Bud With Coconut Milk
Ingredients:

1 big banana bud, sliced and waked
1-1/3 cup tokwa cubes, fried
1 tablespoon garlic, sliced in salted water
1-l/2 cups coconut milk, thin
1/2 cup onions, sliced
Salt to taste
1-1/2 cup coconut milk, thick
Juice from 6 medium kalamansi

How to Prepare:

1. Rinse the sliced bud and place in a saucepan.
2. Add kalamansi juice, garlic, tokwa cubes and thin coconut milk.
3. Season with salt and boil.
4. Add thick coconut milk and cook for 15 more minutes.
5. Serve hot or cold.
Makes 6 servings.
Try this at home and experience another flavorful, affordable and healthy recipe right here. Eat Healthy! Live Healthy!

Do you want to try a new dessert recipe?Here’s another simple treat that your kids and the young at heart will surely love. Simple, affordable and easy to prepare. Thanks to this recipe i got from a friendly site filipinovegetarian.com.

Pineapple-Banana Salad

Ingredients:

1 No.2 can pineapple slices
4 bananas (lakatan), sliced diagonally
2 cups chopped peanuts
1/2 cup mayonnaise
Lettuce leaves

How to Prepare :

1. Arrange slices of pineapple and bananas in a platter, lined with lettuce leaves.

2. Top with mayonnaise and chopped peanuts. Chill.

3. Makes 8 Servings.

Try this one at home and exprience something new to your kitchen. Eat healthy, Live Healthy!

Last time, i posted the Eggplant Salad here, this time i just found out a new recipe that involves eggplant again. The one who made this maybe tired to experiment how the salad would taste if he puts some sweet and sour blend to the eggplant or what so called ” aubergines ” in Britain and originally came from India and Sri Lanka. This time, let’s try a new Filipino salad recipe that i just got from a friendly site filipinovegetarianrecipe.com

Sweet and Sour Eggplant Salad

Ingredients:

6 Tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 sticks celery, chopped
450 grams eggplant
1 x 400 grams can whole tomato chopped
50g sliced green olives
25g brown sugar
100ml red wine vinegar
25g capers
1 Tbsp. parsley chopped

How to Prepare :

1. Heat 2 tbsp olive oil in large frying pan. Add the onions, garlic and celery, cook
for approximately 3-4 minutes stirring occasionally.

2. Slice the aubergines into thick rounds and then cut each round into 4 pieces.

3. Add the aubergines or eggplant to the frying pan with the remaining olive oil and fry for 5 minutes or until golden brown.

4. Add the tomatoes, olives and sugar to the pan, stirring until all the sugar has
dissolved.

5. Add the red wine vinegar, reduce the heat and simmer for about 10-15 minutes
or until the sauce thickens.

6. While the pan is still on the heat, add the capers and season to taste.

7. Remove from heat and allow cooling before serving, sprinkling with parsley to serve.

Note : The Salad is best served cold the day after it is made, which allows all the flavors to mingle and be fully absorbed.

Try this at home and enjoy! Eat Healthy! Live Healthy!

Miss the recipes here? Here’s something new for you. For those salad lovers, you should try these one. Healthy, delicious and yet very affordable andd easy to prepare. Thanks to the recipe i found at filipinovegetarianrecipe.com.

Corn and Potato Salad

Ingredients:

1 cup boiled, peeled and cubed potatoes
1/2 cup corn kernels
1/3 cup diced celery
1/3 cup diced and blanched carrots
1 cup mayonnaise
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. minced onion
1 tbsp. pickle relish

How to prepare :

1.   Combine all ingredients in a bowl.

2.   Mix well.

3.   For kids, you may add ham and chicken to the pure vegetable mix.

I hope this one wouldd add up a little excitement to your appetite. Try this at home and let your taste budds decidde. Eat Healthy, Live Healthy!.

Philippine Association of Flour Millers (PAFMIL) announced the reduced price of Flour to P10 per bag. According to PAFMIL executive director Ric Pinca, flour prices have gone down to P10 from its P790 – P810 per bag of hard flour to only P780-P800 depending on the manufacturer and quality of the flour being purchased. Hard flour is used for bread products such as pan de sal and loaf breads while soft flour is for pastries and cakes. The reduction reflects the similar trend in the price of wheat in the world market and the stiff competition from local flour millers for the Philippine flour market.

Appetite issue of Rogue magazine Philippines features Culinary Student Alexandra Rocha on cover for their August 2009 edition. Crowned as Ms. Mouton Cadet 2009, she represented the Century Park Hotel in the competition. Get to know more of this sexy culinary gal on this August issue of Rogue Magazine, available at your favorite bookstores and magazine stands.

Eventhough were not be seeing President Cory Aquino again, her memory still lives on. This time, she left one of her specialty that most of her friends will surely miss during special occasions like christmas and other gatherings. According to QC Councilor Bernadette Herrera-Dy, The late President does all the cooking and put a small handwritten note from her as she put the spread in a pretty glass container. For those who want to try this recipe at home here’s the basic Chicken Liver Pâté recipe from Dorothy Ferreria Cooking School in Quezon City:

Tita Cory’s Chicken Liver Pâté

½ kg chicken liver
1 thumb-sized ginger, peeled and sliced
2 tbsp olive oil
¼ c butter
1 pc Granny Smith apple, peeled and diced
½ c chopped onions
½ tsp dried thyme leaves
¼ tsp dried marjoram leaves
2 ½ tsp fine salt
½ tsp finely ground white pepper
2 tbsp white wine or rum
½ c butter
½ c all-purpose cream
2 tbsp chopped spring onions
1 c unsalted butter, clarified

How to Prepare:

1. Wash the liver and place in a saucepan. Add slices of ginger and enough water to cover. Allow to boil and then simmer until the liver is done. Drain and chop coarsely.
2. In a frying pan, heat together olive oil and butter. Add chopped apples, onions and chopped liver. Sauté until onions are done. Season with thyme, marjoram, salt and pepper. Add white wine and allow to simmer until almost dry. Let cool for at least 15 minutes.
3. Transfer the liver mixture to a blender. Process until fairly smooth. Add butter and cream. Continue to process until blended. Transfer the processed spread to containers. Chill briefly to firm up.
4. Seal the top surface with an adequate amount of clarified butter. Keep chilled.
5. Serve with toast or crackers.

As we enjoy this recipe, let us also be thankful enough that once in our lifetime, there was a lady who stood up for our rights, for our democracy. We will surely miss a President, A Daughter, A Sister, A Mother, A Friend, and a Woman.

Somethin’ Fishy Resto is located in Eastwood City, Libis, Quezon City. The one who offers the very first 24/7 Buffet. VJ Villavicencio,its owner, said It’s always value for money people look for that inspires him to put up this kind of idea. Somethin’ Fishy Here’s the Menu:

P119 ( Midnight to Morning Buffet )- Breakfast Food -tapa, tocino, longanisa and daing na bangus
Dinner dishes – picadillo, chicken or pork adobo, pancit canton, pancit palabok and Yang Chow fried rice.

P195/head ( weekdays ) – kare-kare, litson liempo, kalderetang baka, chicken pandan, pla-pla caracol, tinomok, laing sa gata, chicken honey and binagoongang baboy with chicharon.

P345 (Seafood Authority) Dinner – fresh oysters, crispy crablets, mixed seafood in sesame oil or chili sauce, tempura (ebi and kani), sushi (salmon, tuna and kani), maki (California, salmon and tekamaki) and kuhol sa gata.

Somethin’ Fishy is in Eastwood City, Libis, QC. For inquiries; Call 421-2121 and 421-6412.

The bamboo shoot tips, also known as “labong” is one of the native dishes prepared here in our country. It is usually cooked as lumpia, and other soup based dishes. When preparing labong, make sure to soaked it in water for 2 to 3 days then remove the excess water and drain it as it will also remove the toxins. As i have research its other dishes, i found that these bamboo shoots can make a delicious and fresh salad. Got to discover this as i give you the steps on how to prepare this salad. Thanks to the one i got from filipinovegetarianrecipe.com.

Bamboo Shoot Salad

Ingredients:

3 cup shredded bamboo shoots
1-1/2 cup sweet potatoes (boiled and cubed)
1 big onion (chopped)
French dressing
Salt and MSG

How to Prepare:

1. Boll the bamboo shoot and sweet potatoes separately when cooked, squeeze the bamboo shoots with your hand to remove water.

2. Cut sweet potatoes into cubes and mix the bamboo shoot; add salt. Top with French dressing and season with MSG. Decorate with onion rings and sliced tomatoes. Serve cold.

Good for 6 persons. Eat Healthy, Live Healthy!

All of us uses root crops as one of our ingredients when we are cooking, and the most commonly used were carrots and potatoes. But what if we mixed this crops to other veggies in a salad? Well, that would be more colorful and healthy of course. Russian Salad was another delicious recipe to prepare that i got from filipinovegetarianrecipe.com.

Russian Salad

Ingredients:

3 cup cooked potatoes, cubed
1 cup cooked carrots, diced
1 cup sweet peas, drained
1 cup sweet mixed pickles
1 cup cooked Baguio beans, cut in 1/4 in. pcs.
2 cup cooked chicken, shred’s ( for vegans, omit or subtitute with vegemeat )
2-3 cup mayonnaise
1 cup cooked beets, diced
2 hard-boiled eggs, sliced
1 small head lettuce leaves
sprigs of parsley

How to Prepare :

1. In a big bowl, toss lightly cooked potatoes, carrots, sweet peas,
sweet pickles , Baguio beans, and chicken.

2. Moisten with mayonnaise. Mix cooked beets and toss with more mayonnaise. Serve cold on a bed of crisp lettuce.

3. Garnish with hard-boiled egg slices and sprigs of parsley.

4. Serve cold. Good for 8-10 persons.

Its another healthy vegetarian recipe that you should try. Live Healthy, Eat Healthy!

Jackfruit has known for its sweet taste and fragrance as it was one of the favorite ingredients in Halo-halo and Turon.  But this fruit even when it’s unripe, can be a very delicious meal that is mixed with coconut milk with shrimps or pork in it.   A very delicious, yet affordable Filipino Dish. But what if, we turn it into a salad?  Well,  its for us to find out.  Here’s the fresh and new recipe that i just discovered from filipinovegetarianrecipe.com.

Langka Salad

Ingredients:

1 unripe langka, about 5 cups, peeled and cut
1-1/2 – 2 cups thick coconut milk
1 red bell pepper, cut into strips
1-1/2 tablespoons onion, chopped
2 medium tomatoes, chopped
1-1/2 tablespoons vinegar
1 teaspoon salt

How to prepare :

1. Boil langka in water and salt. When tender remove from fire and drain.

2. Put langka in a serving bowl, combine with the rest of the ingredients.

3. Refrigerate and serve cold.

Note: When peeling  a whole jackfruit,  make sure that your hands were covered to prevent you from sticking to its white- sticky sap.  There were also available peeled unripe jackfruit available in the market.  Live Healthy, Eat Healthy!