Simple Life Matters

Ginataang Kuhol INGREDIENTS: 1 kilo of kuhol (snail)  1 kilo of shredded coconut  1 thumb-sized piece of ginger, julienned 1 head of garlic, crushed and chopped 1 onion, halved and sliced thinly 1-3 hot chili peppers, chopped 1 tbsp. of cooking oil salt and pepper sliced leeks for garnish  INSTRUCTIONS: 1. Soak kuhol in water for 2 - 3 hours, then wash thoroughly to remove any undigested food. 2. Break the tails by tapping with the handle of a knife to loosen the meat from the shell. 3. Wash again and set aside. 4. Extract the shredded coconut to get the pure coconut milk (gata), then set aside. 5. Pour about 2 cups of water on a shredded coconut then extract it again to get the coconut milk. Set aside. Take note, do not mix the pure coconut milk to none pure coconut milk. 6. Heat the cooking oil in a skillet or wok. 7. Saute the garlic and ginger until fragrant then add the sliced onion and chili pepper until transparent. 8. Add the drained kuhol and cook over high heat. 9. Add the 2

Chicken Alexander Ingredients: 1& 1/2 cup water 1 whole chicken 2 onions, quartered 1 & 1/2 tsp. salt 2 tsp. pepper 2 tsp. margarine 1 onion chopped 1 chopped red bell pepper 2 small carrots diced 2 pcs. Chorizo de Bilbao, sliced thinly 1/2 cup chicken broth 6 medium size potatoes 1/2 cup margarine 1/4 cup milk 1 slightly beaten egg bread crumbs asparagus tips and green peas for garnishing cooked in salt and water and mashed Directions: 1. Boil the chicken with the first four ingredients for 20 minutes. Remove the bones and dice the chicken meat. Set aside. In a separate pan, sauté the onion in the margarine. Add the chicken; stir a while, before adding the chicken broth. 2. Season to taste. Arrange the mixture in a round Pyrex dish. Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside. 3. To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings. Mash until smooth. Put on top of the chicken. Sprinkle with bread crumbs and ba

Chicken Tocino INGREDIENTS: 1/2 kilograms chicken thigh fillet 1 teaspoon paprika powder 1 teaspoon annatto powder 1/4 teaspoon black ground pepper 1/4 teaspoon msg or vetsin (optional) 1/2 teaspoon salt 1 head garlic minced 1 tablespoon soysauce 1/2 cup pineapple juice 2 tablespoon catsup 1/4 cup brown sugar oil for frying DIRECTIONS: 1. Combine all ingredients (chicken, paprika, annatto powder, black ground pepper, salt, msg, garlic, soy sauce, pineapple juice, catsup, and brown sugar) in a bowl and mix well. 2. Make sure that the mixture is evenly distributed across the meat. 3. Marinate it overnight or if you're in a rush, poke the meat with a knife and repeatedly rub & squeeze the meat with the marinade for about 5 minutes. 4. Fry the Tocino in a nonstick pan. This means that you can use less oil, making the dish a little less sinful. (under medium heat) Note: For the better taste, place the meat in covered container in refrigerator and marinate it overnight. Source: Pinoy

Bulalo (Beef Shanks with Bone Marrow Soup) INGREDIENTS: 6 pcs. bone-in beef shanks (about 2 lbs.), washed and drained 12 cups water 6 cloves garlic, slightly crushed 1 medium sized onion, thickly sliced 1 pc. Knorr beef cube, optional 1 tsp peppercorns 4 Tbsp fish sauce 3 pcs. corn on the cob, each cut into 3-4 pcs. 1 bundle pechay, washed and trimmed 8 pcs. napa cabbage leaves, washed and trimmed 4 stalks green onions, cut into 2 inch pcs. salt and pepper INSTRUCTIONS: 1. Place beef in a big pot. Add enough water to cover the meat and bring to a boil over medium heat until scum appears on the surface. Remove all the scum or brown bubbles that will form on top of the soup. 2. Replace water and bring to a boil again. Add garlic, onion, peppercorns & beef cube and fish sauce. Cover and simmer until beef is tender, approximately 1½ - 2 hours. Test for tenderness. Add more water if necessary, i.e., if it has to be cooked longer. Add salt and pepper to suit your taste. Add corn cobs. Wh

Chicken Cordon Bleu Pasta INGREDIENTS: 2 chicken breasts, chopped into bite sized pieces ¼ teaspoon garlic powder ¼ teaspoon parsley flakes 1 tablespoon (or more) chives ½ tablespoon of olive oil ½ small yellow onion, chopped ¾ cup of chopped ham 1-2 jars of your favorite alfredo pasta sauce depending on how saucy you want it ¾ cup mozzarella cheese, shredded ½ package of your favorite pasta INSTRUCTIONS: 1. Cook your noodles according to package directions. Drain water when done and set aside. 2. Heat olive oil in a large skillet over medium heat. Add your chicken, garlic powder and parsley flakes until cooked half way through. Drain the liquid from the chicken. 3. Add your chopped onion to the skillet with the chicken and continue to cook until chicken is lightly browned and the onion is soft. 4. Turn down heat to medium low and add your alfredo sauce, chopped ham and chives. Stir well. Cook until it begins to simmer then turn to low. 5. Add your mozzarella & noodles to your sauc

Chicken Neck and Feet Ingredients: 250g chicken neck 250g chicken feet 60g char siu sauce Cooking oil for deep-frying 100 ml peanut oil, to add during deep-frying 70 ml Chinese rice wine 1 pc ginger, sliced 50g black bean sauce 1 pc red chili, thinly sliced 1 head garlic, minced 2 pcs star anise 2 tbsps sesame oil 2 tbsps white sugar White pepper to taste 2 tbsps spring onion, chopped Procedure:  http://goo.gl/H40me6

Steamed Spareribs and Kuchay Dumplings Ingredients for Steamed Spareribs: 250 g pork ribs, cut into 1-inch cubes 2 tbsps white sugar 1 ½ tsps salt 1 tbsp cooking wine 1 tsp sesame oil White pepper to taste 2 tbsps cornstarch 1 tbsp water 2 pcs green chili peppers, deseeded and chopped 1 tbsp black beans, rinsed and drained Ingredients for Kuchay Dumplings: 150 g ground pork 2pcs shiitake mushrooms, chopped 12 pcs chives, chopped 1 pc egg 1 tbsp sesame oil Black pepper to taste 1 tsp salt Cantonese style dimsum wrapper, as needed Ingredients for dipping sauce:  2 tbsp chili sauce ¼ cup soy sauce 5 pcs calamansi Procedure:  http://goo.gl/WwmZo0