1 pack Graham crackers
2 packs of 250 ml all-purpose cream or heavy cream (approximately 2 cups)
1 small can condensed milk
(about 3/4 cup) 3-4 ripe mangoes
1 apple, sliced for garnishing
PROCEDURE:
Combine the all-purpose cream and condensed milk, and chill it in the fridge for at least 30 minutes, or you can leave it overnight in the fridge overnight. (It’s chilled so when you layer it later with the graham, the crackers wont float) Slice mangoes into thin wedges and set it aside.
Use whatever container/bowl you prefer, either plastic, glass, or aluminum as long as it has a flat bottom.
Lay a layer of graham crackers at the bottom.
Pour a layer of the chilled cream you prepared earlier.
Lay a layer of the mangoes. Repeat the layering, ending with the cream on the top.
Top with mango slices or design the top layer to however you want. As above, add slices of apple.
Store in refrigerator and chill it overnight.
Some preferred the mango float to be frozen so it will be your choice.
Serve it cold or serve it with a scoop of vanilla ice cream on top.
– See more at: http://www.gmanetwork.com/entertainment/shows/idolsakusina/articles/2014-03-09/10014/Recipe-Mango-Ref-Cake#sthash.c18lZbB2.dpuf
Another stupendous recipe from GMANetwork television.
One word describe all and that word is DELICIOUS! 😉
Lechon Carajay
Lechon Carajay
INGREDIENTS:
500 grams pork belly
4 tbsps rock salt
1 pc red onion, quartered
1 pc carrot, sliced
1 stalk celery, chopped
Water as needed
1.5 liter cooking oil for deep frying
PROCEDURE:
Boil the pork belly in water with mirepoix mixture (onion, carrots, and celery) until very tender.
Prick the pork with fork, then rub with rock salt.
Place pork belly on wok and pour oil to the level of the pork belly. Cover wok and cook.
Turn once slowly. Then sprinkle with water to become crunchy and crispy.
Adobong Sitaw
INGREDIENTS:
250 grams of ground lean pork
2 bunches of sitaw (string beans), cut into two-inch slices
4 to 6 cloves garlic, peeled and crushed
1 onion, peeled and thinly sliced
1 bay leaf
1/2 teaspoon ground black pepper
1/4 cup of vinegar
3 tbsps of soy sauce
2 tbsps of cooking oil
1 tbsp chopped cilantro and red pepper flakes for garnish
PROCEDURE:
Pour oil, garlic, onion, ground pork, ground pepper and bay leaf in a shallow cooking pan. Add the vinegar and cook over medium-high heat until the vinegar starts to boil.
Pour the soy sauce and stir well. Cover and simmer for about 10 minutes.
Add the sitaw (string beans), stir, cover and simmer for another 10 to 15 minutes or until the sitaw (string beans) is tender.
When both the pork and the sitaw are tender, transfer them to a serving plate.
Garnish with chopped cilantro and sprinkle with red pepper flakes.
Serve with lechon carajay.
– See more at: http://www.gmanetwork.com/entertainment/shows/idolsakusina/articles/2014-08-18/11010/Recipe-Adobong-Sitaw-with-Lechon-Carajay#sthash.CDFMO8QW.dpuf
This recipe is to die for. Palabok in itself is something to behold especially to those with hungry stomach. But the addition of crispy lechon makes palabok that even more extra special and takes it to another level althogther.
Recipe: Crispy Palabok with Lechon
INGREDIENTS:
1/2 kilo bihon noodles, cooked
1 medium-size onion, chopped
3 cups shrimp juice, from boiled shrimp and shells
1/4 cup water
150 grams annatto powder
1/4 cup patis
salt
pepper
cooking oil
1/2 medium-size shrimp, shelled, sliced in half
1 stalk small size pechay, shredded, blanched
1/2 head garlic, finely chopped, fried
1/2 cup fish flakes, from fried tinapa
1 bundle spring onion, chopped
2 pieces boiled egg, cut into wedges
250 grams lechon kawali
250 grams pork chicharon
kalamansi
PROCEDURE:
1. Saute the garlic and onion. Add flour, annatto powder and water.
2. Then add the patis, fish flakes. Simmer three to five minutes.
3. Add the shrimp juice.
4. Fry the bihon noodles one batch at a time in a heated wok until fluffy and crisp.
5. Place the noodles in a plate and serve with the sauce top with boiled eggs, spring onions, fried garlic, chicharon and lechon on top.
6. Season with pepper and salt.
Lechon Kawali
INGREDIENTS:
500 grams pork belly slab
1 medium red onion
salt and pepper
cooking oil
PROCEDURE:
1. Put the pork belly, onion, salt and pepper, water in a stock pot and let it boil until tender.
2. Heat oil in a wok, and fry until crispy.
– See more at: http://www.gmanetwork.com/entertainment/shows/0/articles/2014-04-21/10286/Recipe-Crispy-Palabok-with-Lechon#sthash.dpNKE1ks.dpuf
I have never tasted nor heard of this recipe before, so not sure about whether it is delicious or not. But looking at the ingredients, I can easily imagine that this is a suitable party food or special family celebration fare.
It looks like a fruity meatloaf. GMAnetwork has done another stupendous recipe for us to try at home.
Cheers
Recipe: Hardinera / Everlasting
INGREDIENTS:
2 tablespoons cooking oil
1 medium-size onion, diced
3 cloves garlic, minced
250 grams pork, cubed
250 ml water
125 ml tomato sauce
62 grams sweet pickle relish
125 grams hotdogs, diced
62 grams raisins
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 beef cube
125 grams pineapple chunks
62 grams roasted bell pepper
62 grams liver spread
60 grams cheese, grated
125 grams bread crumbs
2 hard-boiled eggs, sliced or wedged
2 pieces eggs, raw
PROCEDURE:
1. In a cooking pot, add cooking oil and sauté garlic and onions.
2. Add the pork and cook for 3 to 5 minutes.
3. Put in the beef cube, water, and tomato sauce then bring to a boil. Simmer until the pork is tender and the liquid completely evaporates. Set aside and let cool.
4. In a large mixing bowl, combine the cooked pork, salt, ground black pepper, hotdog, bread crumbs, liver spread, sweet pickle relish, pineapple chunks, raisins, and cheese.
5. Mix all the ingredients until everything is well incorporated.
6. Grease a llanera and arrange the sliced eggs and roasted sweet pepper.
7. Pour close to half of the beaten egg mixture and ensure that the eggs are well distributed on the llanera.
8. Scoop the pork mixture in to the llanera until it occupies at least 3/4 of the total volume.
9. Cover the whole llanera with aluminum foil.
10. Pour at least 6 cups of water in the steamer. Arrange the containers in the steamer and steam for 50 minutes.
11. Remove the steamed mixture from the llanera and transfer to a serving plate.
12. Serve either hot or cold.
– See more at: http://www.gmanetwork.com/entertainment/shows/idolsakusina/articles/2014-04-21/10285/Recipe-Hardinera-Everlasting#sthash.wpIIJDhB.dpuf
Malungay (Tagalog) or maruggay in Ilocano grows profusely in the Philippines. It is a staple ingredients to many a recipe, especially in soups.
I heard that malunggay has been found to contain abundance of nutrients and that it has now become a posh shake drink for the rich, famous and the pretentious! miao lol. If I had been a goat, I would have devoured maluggay, let’s put it that way!
Malunggay pod
It is lovely in soup but come on the taste is not that great as a shake or smoothie! I grew up eating lots of malunggay because it grew everywhere. I love the elongated fruit that it bears. It was so tough but delicious cooked as Dinengdeng. The fibrous pod contains a sweet and fleshy gelatinous substance which is scrape into your lower teeth to get to it. It was delicious!
I also love malunggay with tulya (clams). This make super appetising soup.
Below are some more recipe from GMA7
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Superfood: Malunggay
Easy-to-do malunggay recipes
Dubbed the “next superfood” and a “miracle plant” by some, the familiar backyard plant called malunggay continues to garner both local and international attention for its nutritional value.
For every pound, malunggay has seven times more Vitamin C than oranges, three times more potassium that bananas, four times more Vitamin A than carrots, two times more protein and four times more calcium than milk, according to the Moringa Philippines Foundation Inc. (MPFI).
M Burger. The Malunggay Book: Healthy & Easy-to-do Recipes
Its antioxidants are known to prevent several lifestyle-related ailments such as cardiovascular diseases, heart problems, high blood pressure, and cancer.
Everyone, both young and old, should make malunggay part of their regular diet. But how do you make the super vegetable tastier and more attractive to kids and adults alike?
Day Salonga and Mon Urbano’s “The Malunggay Book: Healthy & Easy-to-do Recipes” provides several ways to include malunggay in regular dishes.
M Burger
Make kids healthy without them knowing it. This burger patty is infused with the cooked meat of malunggay pods, giving it a different twist.
4 malunggay pods meat, cooked and meat scraped out
1/2 teaspoon salt
1/2 teaspoon black pepper
Procedure:
1. Mix all ingredients in a bowl and make a 4×1-inch-thick patty using a mold or by hand.
2. Grill on high heat one side of burger for about 6 to 8 minutes and the other side until it cooks medium well
3. Serve in burger buns and your choice of vegetables and relishes
Smoked Bangus and M Pesto Fettuccine
Smoked Bangus and M. Pesto Fettuccine
A quarter cup of malunggay pesto might just be the extra ingredient your favorite pesto fettuccine needs. This recipe kicks up its nutritional value as well.
Ingredients:
1/4 cup malunggay pesto (Mix 2 pcs garlic cloves, 2 cups fresh malunggay leaves, 1/2 cup basil, 1/2 cup unsalted and toasted cashew nuts, 1/2 cup Parmesan cheese, 3/4 cup olive oil, and season with salt and pepper – makes 2 cups)
100 grams smoked boneless bangus, flaked
300 grams cooked fettuccine pasta
salt and black pepper
2 pieces cherry tomatoes, sliced in half
2 tablespoon kesong puti, cubed
Procedure:
1. Saute malunggay pesto and smoked bangus. Toss in fettuccine pasta and season with salt and pepper.
2. Transfer on a plate and add cherry tomatoes and kesong puti on top.
Stimulating Smoothie
Stimulating Smoothie
A tastier alternative to nutritional shakes.
Ingredients:
1/4 cup fresh malunggay leaves (can be substituted with 1 tablespoon of malunggay powder)
1 piece banana
Juice of 2 oranges
Juice of 1 lime
1/2 cup crushed ice
Procedure:
Combine all ingredients in a blender. Set on high speed for 30 seconds.
M Lumpia Wrapper
M Lumpia Wrapper
(makes about 14 wrappers)
Ingredients:
3 pieces of eggs
2 tablespoons of oil
3 teaspoons of malunggay juice
1 1/2 cups of water
1/2 teaspoons of salt
1 cup of cornstarch
Procedure:
1. In a bowl, mix eggs, oil, malunggay, juice, water, and salt until incorporated, and slowly add cornstarch until very smooth.
2. Heat a lightly oiled griddle or non-stick pan over medium heat. Pour a scoop of batter onto the pan, approximately 1/4 cup. Tilt the pan with a circular motion so that the batter coasts the surface evenly.
3. Cook for about 1 to 2 minutes until bottom is light brown. Loosen with spatula, turn and cook the other side. Repeat with the rest of the batter.
Note: Malunggay juice can be substituted with 1 tablespoon of malunggay powder
“The Malunggay Book: Healthy & Easy-to-do Recipes” also includes instructions in making Halaan Malunggay Soup, Chicken Roulade, Ginataang Kuhol with Malunggay, and Banana Malunggay Bread, among others.
Malungay (Tagalog) or maruggay in Ilocano grows profusely in the Philippines. It is a staple ingredients to many a recipe, especially in soups.
