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.