Pancakes with Buttermilk | Healthy Bakes Recipe

Pancakes with Buttermilk 

Ingredients
2 cups AP flour
2 cups buttermilk
6 tablespoons fresh milk
2 eggs
2 tablespoons granulated white sugar
1 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons butter, melted
1/2 teaspoon salt
1/2 cup whipped butter

Procedures

• Combine all dry ingredients in a bowl game with the flour, salt, baking soda, sugar and baking powder. Mix well with a wire whisk.
• In another clean bowl, combine eggs, butter, milk and melted butter. Stir.
• Pouring-in the liquid mixture in the container with the dry mixture. Gently stir until all ingredients are incorporated.
• Heat a pan and then lightly spray a little cooking oil.
• When the pan is heated, spoon about half a cup of the mixture and pour into the pan. Cook for 1-2 minutes. Flip the pancakes and then cook the other side for the same time.
• Transfer to individual plates and then top with a dollop of whipped butter and pancake syrup.

Sinigang na Tilapia Bangus sa Miso Recipe | Healthy SeaFoods Recipe

Sinigang na Tilapia / Bangus sa Miso Recipe

Ingredients

1 large tilapia (about a pound or more), scales and innards removed
2 tablespoons yellow miso paste
2 medium tomatoes, wedged
1 medium yellow onion, quartered
5 to 7 pieces mustard leaves
2 1/2 tablespoons fish sauce
8 pieces okra
1 sachet sinigang mix
5 cups water
Ground black pepper to taste
1 cup cooking oil

Procedures:

• Cut the half cross tilapia. Rub salt all over the fish. Let stand for 10 minutes.
• Heat 1 cup of cooking oil in a pan. When the oil becomes hot, fry each side of the tilapia on medium heat for 5 minutes. Remove the tilapia and place on a clean plate. 
• Meanwhile, scoop 2 tablespoons oil from the pan where the fish was fried and place in a pot.
• Heat the pot. When the oil is heated-up, saute the garlic, onion and tomatoes
• Add the miso paste and then pour in the fish sauce and water. Bring to a boil.
• Add the sinigang mix. Stir. Place the pan fried tilapia. Cook for 3 minutes.
• Add the okra. Cook for 2 minutes.
• Turn off heat. Sprinkle some black pepper and add the mustard. Cover for 5 minutes.
• Transfer the fish to a serving platter. Serve.

Kikiam Recipe | Chinese Sausage Recipe

Kikiam Recipe

Ingredients

1 lb. ground pork
1/2 lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil

Procedures:

• In a large bowl, combine pork, shrimp, carrots, onion, five spice powder, salt and pepper. Mix well.
• Place a piece of tofu sheet flat on a table. Takes a good amount of pork mixture and arrange at one end of the sheet of bean curd.
• Fold the top and bottom of the bean curd sheets then pull the sides up to form a sausage shape. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help ensure the kikiam.
• Prepare the steamer. Pour in 4 cups of water and boil. Organize kikiam in steam and then steam for 20-25 minutes.
• Remove from the steamer and set aside. Note: You can place some in the freezer for later use when the temperature drops or you can fry all at once.
• Heat oil in a pan. Kikiam Pan-fry until browned container. Remove from pan and cut into serving pieces

Suman sa Ibos Recipe | Suman sa Lihiya Recipe

Suman sa Ibos Recipe

Ingredients

4 cups glutinous rice
1 1/4 tablespoons sea salt
2 1/4 cups coconut milk
1 cup water

Procedures:

• Make the container Buri Buri rotating blades in a mold which is about 1 1/2 inches wide. Close container has cylindrical sheet to prevent leaf swirl again. 
• Wash the rice, then place in a large bowl. Pour into water. Allow the rice to absorb the water.
• Pour in the coconut milk and then add the salt. Mix gently and let stand for 10 minutes.
• Scoop the mixture into the container and then seal Buri. Set aside. Arrange in a large pot add. Pour in a liter of water. Bring to a boil.Turn the heat to medium-low and let cook add 60 to 90 minutes.
• Remove from the pot. Allow the temperature to cool.

Pork with Salted Black Beans Recipe - Pork Tausi | Healthy Pork Recipe

Pork with Salted Black Beans

Ingredients

1 lb. pork tenderloin, sliced into thin strips
1/2 cup flat leaf parsley, chopped
1/4 cup salted black beans (discard the liquid that goes with it)
1 tablespoon oyster sauce
1 medium yellow onion, minced
1 teaspoon minced garlic
2 teaspoons cornstarch diluted in 4 teaspoons water
3/4 cup water
Ground black pepper to taste
3 tablespoons cooking oil

Procedures:

• Heat oil in a pan. Saute garlic and onion.
• When the onion is soft, add the pork slices. Cook for 1 minute.
• Bring salted black beans, oyster sauce and parsley. Stir and cook for 3 minutes.
• Pour-in water. Cover the pot and let the water boil. Simmer for 15-20 minutes (add more water if necessary).
• Pour in the cornstarch diluted in water. Sprinkle some black pepper. Serve.

Bistek Teriyaki Recipe | Beefsteak Teriyaki | Healthy Beef Recipe

Teriyaki Bistek Recipe

Ingredients

2 lbs. skirt steak, sliced
1 piece lemon
3/4 cup low sodium soy sauce
2 tablespoons granulated white sugar
1 medium white onion, sliced crosswise
1 cup water
1 tablespoon cornstarch diluted in 2 tablespoons cold water
2 teaspoons sesame oil
1 tablespoon sesame seeds
1/4 cup cooking oil
Salt and pepper to taste

Procedures:

• Combine soy sauce, sugar and the juice of 1 lemon. Mix well. Marinate skirt steak in the soy sauce mixture for 30 minutes.
• Unwrap the meat with the marinade. Heat the cooking oil and then brown the marinated beef for 3 minutes.
• Pour in the remaining marinade, water, and sesame oil. Stir and bring to boil. Simmer for 30 minutes Add water if necessary.
• Allow the liquid is reduced by half. Pour in cornstarch diluted in water. Stir until the sauce thickens. Add salt and pepper.
• Add the onion. Cover and cook for 2 minutes. Transfer to a serving platter. Sprinkle sesame seeds above.

Walnut Crusted Salmon with Guinness Reduction | St. Patricks Day Recipe

Walnut Crusted Salmon with Guinness Reduction | St. Patricks Day Recipe

Ingredients
2 wild salmon fillets or steaks
⅓ cup chopped Walnuts
1 cup Guinness Extra Stout
2 tbs honey
2 tsp apple cider vinegar
½ a clove of garlic
¼ tsp thyme
generous pinch of Kosher salt
a few grinds of fresh pepper

Procedures:

• Preheat oven to 325 degrees and line a baking sheet or tray with foil and coat with nonstick cooking spray. Place salmon on foil and top with nuts. Press gently to ensure the nuts.
• When the oven is ready, bake the salmon for about 10 minutes.
• While salmon is baking ingredients, whisk together reduction, and put in shallow pan over medium-high heat. Stirring frequently.
• Reduce until it covers well the spoon, but is thinner than maple syrup. Remove from heat. They thicken a little more as it cools a bit. The end goal is the consistency of maple syrup.
• To serve, drizzle the reduction over the salmon and starch accompaniment.

Pata Pork Chicken Pochero Recipe | Healthy Pork Recipe

Pata Pork Chicken Pochero Recipe

Ingredients

3 lbs. Pig’s leg (pata), cut in 2 ½ inches length
1 bunch bok choy
3 pieces ripe saba banana, sliced
2 medium potatoes, cubed
1 cup cubed calabaza squash (kalabasa)
1/2 cup tomato sauce
6 to 8 cups water
1 piece beef broth or 2 teaspoons beef powder
1 teaspoon minced garlic
1 small onion, minced
3 tablespoons cooking oil
2 tablespoons fish sauce
Ground black pepper to taste

Procedures:

• Heat oil in a pot. Saute garlic and onion. Add the duck and cook for 3-5 minutes or until all sides are light to medium brown.
• Pour-in the fish sauce, tomato sauce, and water. Add the meat cube (or dust). Bring to a boil.
• Cover and simmer for 50-70 minutes. Add the potato, banana and pumpkin pumpkin. Cook for 5-7 minutes.
• Put-in the bok choy (or pechay) and then sprinkle some black pepper. Cover.
• Turn off heat. Let the cover is for 5 minutes until the residual heat cook the bok choy.
• Transfer to a serving platter. Serve.

Prosecco Chocolate Salami Recipe | Healthy Chocolate Recipe

Prosecco chocolate salami Recipe

Ingredients
200g butter
140g golden caster sugar
4 large eggs
2 tbsp cocoa powder
50ml Prosecco (or any other sparkling wine)
large pinch of sea salt
250g 70% dark chocolate
140g shortbread biscuits (lemon if you can get it), roughly crushed
100g blanched almonds , roughly chopped
75g macadamia nuts , roughly chopped
75g walnut pieces , roughly chopped
140g mix of dried figs, prunes & cranberries , roughly chopped
icing sugar , for dusting

Procedures:

• Beat butter and sugar with an electric mixer until light and fluffy really. Add eggs one at a time and beat well between each addition. Do not worry if the mixture has curdled a bit, will meet again when the other ingredients are added. Mix the cocoa powder, and sea salt Prosecco.
• Place the chocolate in a heatproof bowl over a pan of boiling water and turn off the heat. Add to melt slowly, stirring occasionally, until silky smooth. Remove the bowl and let cool slightly, about 5 minutes. Whisk the chocolate into the egg mixture until fully incorporated. Fold through cookies, nuts and dried fruit.
• Put a large double layer of plastic wrap on a clean work surface that has been cleaned with a damp cloth (this will help the film to stick). Pour the chocolate mixture into the center of the film - you need a sausage shape about 30 cm long. Sausage Wrap in cling film, pushing against the work surface to be very tight. Once completely covered, hold the ends of the cling film and roll the salami, as if it were a roll to help tighten the wrap. Tying the ends in a knot, then cool for at least 8 hours, preferably overnight.
• When ready to serve, unwrap the salami cold and, if you want to decorate, tie loosely with a rope. Sprinkle generously with icing sugar. Place on a plate in the center of the table and cut into thick slices for sharing. Keep leftovers (if any!) Refrigerated.

Kare-kare Pork Pata Recipe | Healthy Pork Recipe

Kare-kare Pata Recipe

Ingredients
2 lbs. Pork shank (pata), cut into 2 inch thick pieces

1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
1 bunch bok choy, cleaned
1 1/2 cups string beans, cut in 3 inches length
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water or beef broth salt
1/4 cup shrimp paste (bagoong)

Procedures:

• Pour 2 liters of water in a pot. Bring to a boil. Add about 3 teaspoons of salt, and put in the pork shank. Simmer for 1 hour.
• Remove the pork from the pot. Set aside. In a pot of hot cooking oil clean. Saute garlic and onion.
• Add the black pepper. Revolver. Add the pork. Cook for 2 minutes.Put in the fish sauce, crushed peanuts, peanut butter and annatto. Revolver.
• Pour in the beef broth (or water). Bring to a boil. Simmer for 20 to 30 minutes, stirring occasionally. Add water if necessary.
• When the texture thickens, add the eggplant. Cook for 5 minutes.
• Put-in the green beans. Cook for 3 minutes.Add the bok choy. Cover and then turn off heat. Let cook vegetables using waste heat for 5-7 minutes (do not remove cover).
• Transfer to a serving bowl. Serve with shrimp paste.

Ginataang Galunggong | Tulingan Recipe | Healthy Seafood Recipe

Ginataang Galunggong | Tulingan Recipe

Ingredients
4 pieces medium round scad (galunggong), cleaned and salted
4 pieces Serrano peppers
3 cups coconut milk
1 knob ginger, sliced into strips
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
1 small red onion, sliced
2 cloves crushed garlic

Procedures:

• Pour the coconut milk in a wide pot. Boil.
• Add garlic, ginger, onion, fish sauce and black pepper. Revolver. Cover and cook for 5 minutes.
• Place fish in the pan along with the Serrano pepper. Cover and continue cooking on medium heat for 30 minutes.
• Remove the cover. Let the sauce is reduced to about 1/2 to 3/4 cups.
• Transfer to a serving platter. Serve with hot rice.

Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

Lemon Chicken Recipe | Healthy Chicken Recipe

Lemon Chicken Recipe 

Ingredients
For the Chicken
2 large chicken breat fillets (approx. 3/4 pound total weight), cut into bite-sized chunks
1 teaspoon soy sauce
1 egg yolk
1 1/2 tablespoon cornstarch
2-3 tablespoon canola or vegetable oil, for frying
4 thinly sliced scallions, to serve

For the Sauce
1 large lemon, zest and juice, (1/4 cup)
2 tablespoons sugar
1/4 cup water
1 teaspoon cornstarch
salt and freshly ground black pepper

Procedures:

• Place chicken in a bowl and mix with soy sauce. Let marinate for 30 minutes.
• To make the sauce, mix the lemon zest and juice with sugar water and cornstarch in a small saucepan. Bring to a boil, stirring constantly until thickened, then keep warm.
• Meanwhile, heat the oil in a heavy-based saucepan. Beat egg yolks and cornstarch in a small bowl to make a paste. Stir in the chicken and fry dough for three or four minutes on each side until golden and cooked through.
• Transfer to a plate and spoon the hot lemon sauce over chicken. Sprinkle chives over the dish before serving.

Steamed Fish on Soft Tofu with Black Bean Sauce Recipe | Healthy Seafood Recipe

Steamed Fish on Soft Tofu with Black-bean Sauce

Ingredients
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers

Procedures:
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.

2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.

3. Pour 1-3 inches of water in the bottom of a steamer  Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.

4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.

5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).

7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.

Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.

Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.

Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.

Mango and prawn salad Recipe | Healthy Seafood Recipe

Mango & prawn salad Recipe

Ingredients
1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper

Procedures:
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.

Sizzling Beef Steak Recipe | Healthy Beef Recipe

Sizzling Beef Steak Recipe

Ingredients:
* Beef under cut (cut into thin slices) 350 gm
* Chopped Garlic 3-4 cloves
* Chopped ginger 1 tbsp
* Yellow Papaya with skin (paste) 2 tbsp
* Salt to taste
* Mustard pate 1 tsp

For Sauce:
* Chicken stock 5 tbsp
* Ketchup 2 tbsp
* Chili garlic sauce 2 tbsp
* Lemon 1
* Chopped Garlic 1 clove
* Sugar 1 tbsp
* Worcestershire sauce 2 tbsp
* Soya sauce 2 tbsp
* Cinnamon powder 1/4 tsp
* Sugar 1 tbsp
* Black pepper 2 tsp

Procedures:

• Combine meat, garlic, salt, papaya and ginger paste. Mix well. Add paté mustard and mix again. Let marinate for 10 to 15 minutes. Do not leave for long.
• Take a skillet or grill pan and grease with a little oil. Place slices in the preheated dish and simmer to give them color. Do not overcook to keep them juicy.
• When the steaks are ready, keep them apart. To make the sauce, heat a little oil in a skillet and saute the garlic.
• Add the chicken broth, cinnamon powder, black pepper, and sugar, ketchup and spicy garlic sauce. Mix well. Add the soy sauce and Worcestershire sauce and stir. Simmer for a while.
• Add lemon juice and stir.
• Add the steaks with the sauce, but do not use a spoon. Use onion slices, chopped onion sprigs for garnish. Combine and pour some oil varnish. Place the glazed onions sizzling on the hot plate and pour into the meat and serve immediately.

Spare Ribs Recipe Hongkong Style | Healthy Pork Spareribs Recipe

Spare Ribs Recipe Hongkong Style | Healthy Pork Spareribs Recipe

Ingredients:
4 to 5 pounds meaty spare ribs
1 1/2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon ground fennel seeds
1 tablespoon Chinese five-spice powder
1 tablespoon salt
3 teaspoons minced garlic
2 tablespoons honey
2 tablespoons rice wine vinegar
1/4 cup soy sauce.

Procedures:

• Preheat oven to 325 degrees. Combine paprika, brown sugar, fennel seeds, five-spice powder, salt and 2 teaspoons garlic and coat ribs with difficulty. Place the ribs on the concave side down on a baking sheet and place in oven. Combine the remaining garlic with honey, vinegar and soy sauce for dipping sauce.
• When the ribs are tender, after 1 1/2 to 2 hours between the bone slice. Serve with dipping sauce.

Steamed Pork Siomai Recipe | Healthy Pork Recipe

Steamed Pork Siomai Recipe 

Ingredients
2 1/2 lbs ground pork
1 cup shrimp, minced
2 cups water chestnuts, minced
5 tbsp sesame oil
1 tbsp ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 tsp salt
1 piece raw egg
Water for steaming

Procedures:

• Combine all ingredients except water and wanton wrapper and mix well.
• Wrap the mixed ingredients with won ton wrapper. (see the video for easy procedure)
• Using a steamer, steam wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more cooking time).
• Serve hot with Kikkoman soy sauce and calamansi or lemon sauce.

Strawberry Jam Recipe | Healthy Strawberry Recipe

Strawberry Jam Recipe | Healthy Strawberry Recipe 

Ingredients:

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Procedures:
In a large bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy saucepan, combine the strawberries, sugar and lemon juice. Stir over low heat until sugar dissolves. Increase heat to high, and bring the mixture to boiling. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to sterilized hot jars, leaving 1/4 to headspace 1/2 inch, and seal. Process in a water bath. If the jam is to be consumed immediately, do not bother with processing, and just refrigerate.

Queso de Bola Cheesecake Recipe | Healthy Bake Recipe

Queso de Bola Cheesecake Recipe

Ingredients:
For the crust
1 1/2 cups crushed graham cracekrs
1/4 cup sugar
1/3 cup butter, melted

For the filling
1 sachet (about 1 tablespoon) gelatin
1/4 cup fresh milk
1 cup all-purpose cream
2 (8-ounce) bars cream cheese
3/4 cup sugar
1 1/2 cups grated queso de bola

• Procedures:
• Make the crust: Prepare muffin tins and line with paper cups. (You can also use individual ramekins 18-20.)
• In a bowl, combine the graham crackers, sugar and butter. Divide evenly into cups or ramekins, to one side of the chiller.
• Make the filling: Sprinkle gelatin in milk. Transfer to pan and melt then cool to room temperature. Whip cream and set aside in the chiller.
• In a bowl, beat together cream cheese and sugar until fluffy. Mix in cheese ball. Add the gelatin mixture, mix wel. Fold in whipped cream. Divide evenly over prepared crust. Let stand in refrigerator overnight.