FISH FILLET AND TOFU IN SESAME/SHOYU SAUCE

I really like innovation, I like to make new things out of scratch. And cooking is no difference. It is not a regular hobby for me to plan what my next recipe should be. I normally cook anything and everything, whatever is available in the fridge. Today, my featured recipe is a natural tandem and always makes a "Bigbang" when served, Fish Fillet and Tofu.

FISH FILLET AND TOFU IN SESAME/SHOYU SAUCE

INGREDIENTS:

Fish Fillet

Tofu

Garlic/Onion

Turmeric powder

Cilantro

Green Onion

Bird Eye Chilies

Salt and pepper

Light Soy Sauce

Sesame Oil

Water/cornstarch blend (to thicken the sauce)

Broth

PROCEDURE:

1. Saute garlic and onion and add in the broth, about 1 cup. Bring to a boil.
2. Then season with soy sauce, sesame oil, salt and pepper, turmeric powder.
3. Put in the fish fillet and the tofu and bring to a boil. Add in the cornstarch blend to thicken.
4. Turn off the fire immediately and add in the green to garnish.
5. Serve and enjoy!

Remember: The key to a delicious and yummy dish is always fresh ingredients!

"For life is more than food"

Please drop me some comments as I love to hear from you! :)

SIMPLY GREEN AND PORK IN LIGHT SOY SAUCE

You may be wondering, why I don't include measurement in all my featured recipes? Because I don't depend much on what I read in the cookbooks and what I see in the cooking show, I depend much on my instinct and my senses. Well, it really took a lot of time and experience before you can actually be able to dance along and sing along with the rhythm of cooking. I always compared cooking with singing. In singing- it will take some time before you can actually perform and sing the song well. You need to memorize the lyrics by heart, learn the melody and tune accordingly and most importantly perform it perfectly on stage. That is exactly what you do with cooking. And if you are really following every recipe that I post here, you would notice that almost everything here is so simple to prepare and cook. Why I did that on purpose?  For you to learn the simple recipe first before going up the next level.  Again, like in singing, I am teaching the nursery songs here. I want you to be more at ease and give yourself more time to enjoy the simple way. 

Today, another simple yet flavorful recipe will take the center stage and believe me, kids and kids at heart will surely enjoy this. Enjoy cooking!

Simply Green and Pork in Light Soy Sauce

INGREDIENTS:Pork Tenderloin/Casim (sliced) Green BeanLight Soy SauceSalt and Pepper to tasteButterChilies for some heat (optional)Garlic and OnionWater or soup stock

PROCEDURE:

In a pan, put some butter and saute garlic and onion. Add in the pork, season with light soy sauce, salt and pepper. Pour in the soup stock, cover the pan and bring it to a boil. Once the meat is soft and tender, you can add the green beans and remove from fire quickly (around 2-3 minutes)because we don't wanna overcook the veggies here. I made it a little like a soup and saucy because you can actually sip the flavorful soup. And especially for kids, you can pour it over to their hot and steamy white rice. you may want to put some chilies but it's optional.

Remember: The key to a delicious and yummy dish is always fresh ingredients!

"For life is more than food"

Please drop some comments as I would love to hear from you! ;)

COOKING INA'S KITCHEN UTENSILS AND EQUIPMENT

HAVE YOU BEEN VIEWING THE FEATURED KITCHEN UTENSILS AND EQUIPMENT OR THE "KITCHEN MUST HAVE EVERYDAY? IF YOU HAVE BEEN RELIGIOUSLY FOLLOWING MY POST AND VERY MUCH FASCINATED ABOUT THESE UTENSILS, WELL IT'S ABOUT TIME THAT YOU SHOULD OWN ONE OR SOME FOR YOURSELF. I WILL BE FEATURING SOME OF THE UTENSILS AVAILABLE FOR ORDER AND SHIPPING (SELECTED AREAS INITIALLY) AND YOU MAY WANNA GRAB ONE FOR YOURSELF OR GIFT TO YOUR FRIENDS AND ENEMIES AS WELL (I HAVE MANY VARIATIONS OF KNIVES HERE, KIDDING OF COURSE). AND AGAIN, I AM NOT PROMOTING ANY BRANDS OR LABELS HERE. I HAVE MY OWN COLLECTION OF THESE ITEMS WHICH I BOUGHT AND SOME ARE VINTAGE COLLECTIONS WHICH I INHERITED FROM MY MENTORS.  AGAIN, THOSE I PREVIOUSLY POSTED ARE NOT MY COLLECTIONS. THOSE WERE POSTED AS MY RECOMMENDATIONS ONLY. I WILL BE STARTING TO POST MY OWN SET OF COLLECTION AND I AM GONNA TAG IT WITH "CIK' (COOKING INA'S KITCHEN) AND THAT MEANS, ITEMS WITH THIS LABEL ARE AVAILABLE IN HOUSE AND ORDERABLE. AGAIN, THIS IS ONE OF MY WAYS OF THANKING ALL OF YOU FOR YOUR CONTINUOUS SUPPORT. I WILL BE POSTING ANOTHER SET OF GUIDELINES AND PHOTOS FOR YOUR REFERENCE.

MY VERY FIRST PHOTO IS THE PEPPER MILLER (CIK PEPPER MILLER).

My pepper miller in action doing her job perfectly!

It’s a 6 INCHES Stainless steel push button one hand operation pepper miller. Very handy and you can bring this along anywhere if you want.

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

Please drop me some comments as I would love to hear from you! :)

CIK SPAGHETTI WITH CREAMY CHEESE AND MUSHROOM SAUCE

We were all a big fan of pasta and I am referring to my family. White sauce, red sauce and oil based, how ever I cooked it, it's a blast! And speaking of pasta, I always wanted to have my own version in anything that I cooked. I always leave something on it that will constantly reminds people that yes, she cooked it. That is Cooking Ina's way. And I love to hear that.  Today our featured dish is just a spaghetti but it's not the ordinary spaghetti that we grew up with. I made a little twist on the cheese to make it more yummy and exciting. Now check out the recipe and you may also wanna try it at home. Enjoy Cooking!!

INGREDIENTS:
Spaghetti pasta (cooked according to package instruction)
Spaghetti Sauce
Ground Beef
Garlic and Onions
Salt and Pepper to taste
Cumin
Rosemary 
Tarragon
Oregano
Button Mushrooms
Cheese Whiz
Butter
Grated Cheddar cheese

PROCEDURE:

Cook the pasta according to package instruction and set it over a serving platter.

Saute garlic and onions, then put on the ground beef and season with salt and pepper. Constantly stir until cooked. Then pour in the spaghetti sauce and the spices. Bring to a boil then immediately turn the heat off. In another pan, put on some butter then fry the mushrooms until its cooked. Add the cheese whiz and the grated cheese and season it with pepper. Pour it over your spaghetti and sauce and serve hot. Best served with garlic bread.

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

Please drop me some comments as I would love to hear from you! ;)

T- BONE STEAK IN BUTTER AND BALSAMIC VINEGAR

I don't know if you have tried putting on some balsamic vinegar on your steak but guys believe me, it is twice as nice than sprinkling on some Worcestershire sauce on it or an A-1 steak sauce for that matter. The combination of the aromatic and sweet balsamic vinegar and butter is an A+. It somehow tickles your taste buds that you really cant resist the bitter sweet and sour and creamy beefy goodness of this dish. Today I am gonna show you a unique and very simple beef recipe that will surely be a big hit in the table. Now check out the ingredients and how it is simply done in no time.

T- BONE STEAK IN BUTTER AND BALSAMIC VINEGAR

INGREDIENTS:

T- Bone Steak 

Fish Sauce (yes you read it right)

Salt and pepper to taste

Butter (Anchor-this time I have to be brand conscious)

Balsamic Vinegar

Olive Oil 

Potatoes (optional side dish)

PROCEDURE:

Roll and fold the T Bone Steak in Fish Sauce and leave it for 30 minutes. You don't need to marinate the beef overnight, do the procedure 1 hour or 30 minutes before cooking and serving this dish. After 30 minutes, season it with salt and pepper. Then fry it over a low to medium heat in a pan with butter and olive oil. Make sure not to burn the butter as it will spoil the whole taste of the dish. Cooking both side for 4 to 5 mins per side or less depending on your preference if you want it medium rare or well done. But this should normally be medium rare, you still wanna see that pink color inside. And then sprinkle some balsamic vinegar as you flip one side. Once cooked, lay it over your plate and enjoy it with potatoes as side dish. Potatoes are fried on the same pan to get the richness of the beef residue. Pour over the butter on top, be generous with the butter as it'll really come out nice and yummy!

with potatoes as side dish

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"..

Please drop me some comments as I would love to hear fro you! :)

OYSTER AND VINAIGRAITTE WITH WHITE ONIONS AND CHILIES

If you can prepare a good food quickly and deliciously that is fine, for as long as it doesn't compromise the taste and quality of the food, you're good to go. Again this recipe can be an appetizer or an entree, it all depends on you whether or how you want to serve it or eat it. Today's recipe has been posted earlier on my page and as I promised I am going to show you on how to do it. It's simple, quick and easy. Take a look on the ingredients and how to prepare it and enjoy cooking!!

Oyster in Vinaigrette with White Onions and Chilies

Ingredients:
1 kilo Oysters cleaned and shelled
3 tbs Vinaigrette
Salt and pepper
Chilies
White Onion chopped
Sugar to taste

Procedure:
Clean and shelled the oysters.  Lay it down in a plate with ice beneath it to keep it fresh. Prepare the vinaigrette by combining all the ingredients. Serve cold over a beer or white wine during one of those Fridays after work with your friends. 

Remember: The key to a delicious and yummy dish is fresh ingredients.

For life is more than food! 

Please drop me some comments as I would love to hear from you!

Note:Procedure on how to clean and shell the oysters- clean it by brushing the shells to remove the dirt. Boil water and pour it over to the oysters and the shell will be opened. Now twist, tweak and turn it carefully and its done.

PORK BISTEK TAGALOG FILIPINO CLASSIC

I always wanted to be different in all aspects. I don't know if I am born like this or something in my past life has influenced me in being so. If the normal color is black, I want it white. If the normal taste is sweet, I want it bland. This recipe is no difference in my trip. Well there is no rule in cooking, like what I am always saying, if it looks good, smells good it'll surely tastes good. This is originally a Bistek or Beefsteak which means the meat to be used is beef. I don't exactly know the origin of using pork as a subs for a Bistek for that matter (maybe that is why they changed the spelling). But typically this dish is marinated and seasoned with soy sauce and calamansi (lemon for others) topped with white onion rings. But I made my own version and try if it works on your taste buds. Enjoy cooking!!

CIK BISTEK TAGALOG

Ingredients:

Pork Tenderloin

Patis or Fish sauce

Calamansi

Salt and Pepper to taste

Native Onion rings

Procedure:

Marinate the pork in fish sauce and calamansi and season with salt (just very little) and pepper for 2 hours or overnight. Then fry over a medium high heat in oil until golden brown. Set aside. Put some water in the marinade for there will be some leftover of it and add some more fish sauce and calamansi just enough for a sauce or to cover the meat. Add some little cornstarch to thicken. In a separate pan, pour in the marinade and stir until it thickens and add the onions and meat. Serve and enjoy.

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

Please drop me some comments as I would love to hear from you! ;) 

ROCKEFELLER BAKED OYSTER IN SPINACH PESTO CREAM SAUCE

I am getting requests after requests for the featured recipes and I am so delighted and grateful for it! I will reply and do your request to the best of my knowledge and ability but it may sometime take a little late so bear with me. Another featured recipe is ready to be unveiled as 2 of 2 for the featured recipe for the day. This recipe actually has a dual role in the table, sometime it may be in a form of appetizer and sometimes it may appear in a form of an entree. But however you serve it, it's going to be a blast! Request came and I would like to thank Annaliza- another good friend and a highschool buddy for this request. I hope this one will help you and let me know your thoughts when you have tried it at home with your love ones. Enjoy Cooking!!

Rockefeller Baked Oyster in CIK Spinach Pesto Cream Sauce 

Ingredients:

Oysters, cleaned and shelled ( to removed the shell out, you need to wash the Oysters thoroughly removing the dirt and then pour in boiling water and wait until it partially opens, when it's cooled down, tweak, twist and turn the shell carefully to remove the upper shell and to look like the above photos)

Cheesy Spinach Butter Spread-the one I featured here please browse for that recipe on this same link posted April 29, 2013.

Calamansi

Chili (optional)

Procedure:

Lay down all your cleaned and shelled Oyster on a baking pan with salt underneath. Salt will just keep the Oyster standing upright. In a bowl, put 1/2 cup of Cheesy Spinach Butter Spread and mix some heavy cream and stir until it is well blended. You don't need to season it with anything as the butter spread is already complete. Scoop a portion of it and spread over the Oyster like the above and bake it at 350 Degrees for 5 minutes or until the mixture on top is bubbling and turning into golden brown in color. Serve and sprinkle over with calamansi right after it came from the oven. You may also want to have some chili powder sprinkled on top for that extra kick. Serve and enjoy!

Remember: The key to a yummy and delicious dish is fresh ingredients.

"For life is more than food"

Please drop me some comments as I would love to hear from you! :)

COOKING INA'S MACAROON DELIGHT

It's gonna be a double treat today as I will feature 2 sumptuous, delicious and luscious recipe this sweet Sunday! It's true that the dessert is best served at the end of every meal but  this time I am gonna break that rule as I will present the dessert first. I cant wait to share this to you and again a big "Thanks" to a good friend and a high school buddy Regina or we fondly call her Jing for this request. By the way, this recipe is not only a nice dessert but also a quick snack over a hot cup of coffee or your favorite tea as merienda. I have to be honest that my cooking style is really a no recipe no measurement style. That means the measurement of every ingredients I put on the dish are estimated based on my experience. But this time, I have to follow some certain rules in baking  as simple error in measuring may ruin even the simplest baking recipe that you have. That is why I seldom bake as it require accuracy in measurement. Well now, I am doing the basic thing in baking and learn to follow the rules. Please check out the ingredients and how I done it. Enjoy cooking!

CIK Macarons Delight

Ingredients:

500grams desicated coconut

1 can 390 grams condensed milk

2 eggs

1 egg white to brush over the macarons for the gloss

1 tsp vanilla

1 cup butter

Procedure:

Beat the eggs. In a bowl, combine thoroughly all ingredients including the eggs. Then lay the mixture on parchment paper (using an ice cream scooper)or baking tray with cupcake paper just like the above photos. Brush over with egg white on top for the gloss. Bake in 300 to 350 degree F for 20 minutes. I wanted to cook it nice and slow in low heat so it'll not burn the top. When it turn perfectly golden brown in color. It's done and it's delicious!! Serve!!

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

Please drop me some comments as I would love to hear from you! :)

COOKING INA'S CLAM AND CHOWDER (the 4 C's)

Been receiving "a lot" of requests from my friends and relatives for some recipes they want to be featured here in my blogsite.  And I am just as half a crazy to look over my old files to find if I was able to cook the dish they requested some time ago. Well, lucky me as I found this soup dish that my Ate Olive requested. I just hope this is exactly what she's been looking for. Actually her request is a soup dish intended for older people (I don't know why but I guess she is into nursing home for the old). This dish is called the Clam and Corn Chowder and it is so easy to prepare. Guys, bear with me as I need to feature all my old files of recipes first before I feature the new ones. Enjoy cooking!

Cooking Ina's Clam and Corn Chowder

Ingredients:
1/2 kilos Clams
1 cup Corn (corn removed from the cob or cream of corn)
2 tbs minced Garlic
1 medium sized Onion sliced
1 cup/ 1 bunch Chili Leaves or you can also use Basil leaves and Spinach
Salt and Pepper
1 liter Chicken Soup stock
Water and cornstarch mixture

Procedure:

Saute garlic and onions, then add the clams until its cooked. The shell will be open and that is when you know its cooked. Add in the corn, if you can find fresh corn you just need to removed it from the cob or if its not available you can use the canned cream of corn. Pour in the chicken stock and season with salt and pepper. Bring to a boil then put on the leaves and immediately turn off the fire. Serve hot.

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food "

Please drop me a comment as I would love to hear from you.

PINAPUTOK NA TALAKITOK WITH CRISPY FRIED GARLIC AND GREEN ONIONS

Since I started to feature fish recipes, let me introduce to you another sure fire hit in the table and a freaking tongue twisting name "Pinaputok na Talakitok" (say it again 3 times and faster). It is seldom that I cook fish because kids normally are into meat. They love pork or chicken, chicken or pork cook it however you want it Mom, they say. But as I get to introduce this recipe, it became a blockbuster and they have already forgotten their motto that " Mom, we cannot eat fish, fish are friends not food"..(Oh kids alibi)..hahahaha!!. So, check out the recipe and let your children enjoy the star of the table "The Fish". Enjoy cooking!!

Pinaputok na Talakitok

Ingredients:

Talakitok Fish or any whole fish good for steaming, I also recommend Tilapia for that matter

Fried Garlic

Green Onions

Ginger

Light soy sauce (Kikoman)

Salt and pepper to taste

GIN (secret ingredients revealed)

Sesame Oil

Lemon grass

Pandan Leaves

Procedure:

Wash the fish thoroughly and shower with GIN to remove the fishy smell (I mentioned about this from my last fish recipe) and rinse right away, we do not want to remove totally the taste of the fish. Season with salt and pepper, soy sauce and sesame oil. Stuff it up with lemongrass and pandan leaves. Wrap with aluminum foil and steam for about 10 to 15 mins. You can check it from time to time. Once you see the juice coming out and the heavenly aroma of lemon grass and pandan leaves then it's cooked. Place the fish on the platter and garnish with fried garlic and onions. You may want to sprinkle some pepper on top for additional kick if you want. This is best serve with salad or stir fried vegetables of your choice.

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food.

Please drop me a comment as I love to hear from you! ;)

I added another photo to give you an idea how you can enjoy it  with stir fried vegetables and salad of your choice.

SINIGANG NA MAYA MAYA (PANGA/JAWFISH) SA MISO

I really got so lucky to find today's featured dish on my old files. Well, I have been getting some request from my friends to feature some recipes that they really wanna try at home. And this is one of those requests. Special mention to a dear friend Michelle who took the effort to drop me a message for this request and there you go Mich, try this at home and impress your love ones on today's featured dish called Sinigang na Maya Maya sa Miso. Very timing though that Maya is the word of mouth these days because of Sir Chief...C'mon guys laugh with me,I just wanted to be funny here and connect the trending to my cooking. So check out the ingredients.

Sinigang na Maya Maya sa Miso

Ingredients:

Panga ng Maya Maya (you can also used yellow fin or Tanguige)

Miso paste

Mustard leaves

Garlic

Onion

Ginger

Tomatoes

Green Chilies

Salt and Pepper to taste

Tamarind soup base (instant or fresh)

Fish sauce

GIN (secret ingredients revealed)

Water

Procedure:

Wash the fish thoroughly with water, then pour on GIN to wash away fishy smell but wash it with water right away. We don't want to remove the natural taste of fish here. Sprinkle with salt then fry it over but not overcook it. Just enough to be golden brown and set aside. In another pan, saute garlic, onion, tomatoes and ginger. Add some fish sauce and then the miso paste. Pour in water and bring to a boil. Then put the fish on the pan and add some water just enough to cover the fish. Once it boils, season with pepper and the tamarind soup base and taste. Add a little more fish sauce if you prefer salty one but be careful in adding salt in your dish, less is more. You can actually have some fish sauce in your table and put some chilies on it for some extra kick. Now add the mustard leaves and the chilies and bring to a boil for another 2 more minutes to cook the leaves. Again, don't overcooked the leaves. There you go. Enjoy cooking!

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food" 

 Please drop me some comments as I would love to hear from you! :)                                                                                                                                                                                         

COOKING INA'S ADOBONG DILAW (TURMERIC)

Our dinner last night was Adobong Atay at Balunbalunan ng manok cooked Cooking Ina's way. That means I cooked it plainly without the normal soy sauce for the adobo but with turmeric powder and local ginger. It gave me the idea to look over my old files and there I found the same recipe but its Chicken Adobong Dilaw. Dilaw because when you mix turmeric powder into the chicken it will turn into somewhat canary yellow in color. I was obsessed in using turmeric powder in my chicken adobo because it removes the odor (lansa) of the chicken. Plus the bright yellow color it gives and it enhances the flavor of your dish. Check out this chicken recipe and try cooking at home. By the way, I have to make a special mention to Noemi (Brat) for requesting me to feature more chicken recipes. Thanks Noemz and there you go!

Adobong Dilaw (Turmeric)

Ingredients:

Chicken Adobo cuts

Turmeric Powder

Local ginger fresh (luyang dilaw)

Garlic

Bird's Eye Chilies

Cane Vinegar

Bay leaf

Salt and pepper to taste

Sugar

Water

Procedure:

In a pan combine the Chicken Adobo cuts, minced garlic, turmeric powder, salt and pepper to taste, bay leaf, minced local ginger and a pinch of sugar. Put a cup of water and let it simmer until the chicken is cooked and tender. Pour in the vinegar and let it cooked for another 3 minutes. Do not stir at this time and do not put on the cover of the pan. After 3 minutes or until the chicken is a bit dried up, put it in the serving plate and top with bird's eye chilies for some heat. Enjoy cooking!!

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

I would love to hear from you! Write down your comments and I will reply as soon as I read those! :)

COOKING INA'S TOKWAT BABOY (CRISPY FRIED PORK AND TOFU)

Today's featured dish is another classic Filipino dish which is normally present during drinking spree as "pulutan" or appetizer. But as time goes by, it has also been enjoyed in the table by most of us. As a rice eating culture that we are, anything that goes well with rice is considered viand. I cooked this dish, presented to my family as viand and they enjoyed it. Check out the recipe and try cooking this at home!Enjoy cooking.

Tokwa't Baboy

Ingredients:
5 pieces tokwa or tofu
1/2 Porkloin
1 medium white onion
3 tbs calamansi extract
2 tbs mincedgarlic
4 tbs soy sauce
Salt and pepper to taste
Chilies (optional)
Sugar

Procedure:

1.Fry tokwa until it's golden brown and cooked, then set it aside.
2. In a bowl, marinate the pork with a bit of soy sauce, salt and pepper to taste. After an hour, fry it over until golden brown. Slice the pork and the tokwa and place it in a serving plate. Combine soy sauce, minced garlic and onion, some sugar to taste and calamansi as the dipping sauce.Top with chilies and onion the tokwat baboy on plate and serve. Enjoy cooking!

Remember: The key to delicious and yummy dish is fresh ingredients.

"For life is more than food"

PEANUT BUTTER FRENCH TOAST WITH BUTTER AND STRAWBERRY JAM

And as I promise to all of you guys, I will share this simple dish which you can certainly do in no time. Simple, affordable and yet elegant looking snacks that you and your family will enjoy. I remembered, I made another French Toast variation some few years back call the Banana-Peanut Butter Filled French Toast. I will show you the recipe on my next blog. For the meantime, relax and read along the recipe below.

Peanut Butter French Toast with Butter and Strawberry Jam

Ingredients:
Sliced white bread
Butter
Egg
Milk
Peanut Butter
Strawberry Jam

Procedure:
Spread peanut butter in to the white bread and put in to the sandwich maker until its golden brown. Then soak the bread to egg and milk mixture and fry to a non stick pan. Once it's done, place it in a serving plate and top with strawberry jam and butter. Is it it amazing how easy and fast this snack is? Enjoy cooking!!

Remember: The key to a delicious and yummy dish is fresh ingredients.

"For life is more than food"

HALABOS NA HIPON AND STIR FRIED BEANSPROUT AND SWEETPEA

To complete the parade, here is another fast and luscious prawn dish for you this Friday. Another hit in the table. Often times, simplicity in the kitchen is also another rule besides being economical. Less ingredients doesn't really compromise the taste especially with prawns. So today, another prawn and veggies recipe that your family will surely enjoy. By the way, "Halabos" is a Filipino word which simply means scalding or half cooking in salted water.

Halabos na Hipon and Stir Fried Beansprout and Sweetpea

Ingredients:
Medium size prawns
Salt and pepper to taste
Water

Stir fried vegetables:
Beansprout or togue
Chicharo or sweetpea
Garlic 
Onion 
Salt and pepper to taste

Procedure for the Halabos:

In a high heated wok pan, put on the prawns by adding a little amount of water and let it cook with it's own juice. Season with salt and pepper. Once it turn red, it's done. Cooking time: 3 minutes. Put some butter on top if you prefer for added taste.

Stir fry the vegetable by sauteing the garlic and onions. Then add the vegetables and season with salt and pepper. Do not overcook the vegetables to restore its freshness and color. Isn't that fast and simple? 

Remember: The key to a delicious and yummy dish is fresh ingredients.

BUTTERED PRAWN AND STEAMED GREEN

Oh man, if there are 30 minute meal and 20 minute meal, I would race a contest for a "10 minute meal". This recipe is definitely the fastest among all prawn recipes that I cooked. Fastest, that means less ingredients and so easy to prepare. As much as possible I always like to have some prawns store in the freezer especially when everyone in the house is in a hurry and hungry. This is the perfect dish to serve for the hungry tummy!

Buttered Prawn and Steamed Green

Ingredients:

Large Prawns

Butter

Salt and pepper to taste

Green Beans

Procedure:

In a pan, put some butter and toss the prawns until its cooked or turned reddish in color. Put on some salt and pepper to taste and its done. Approximately cooking time, 3mins.

While cooking the prawn, bring to a boil some green beans and put some salt and pepper to taste. Approximately cooking time, 3 mins,

Use your remaining 7 minutes to garnish the dish in a plate and top with butter and enjoy! Enjoy cooking!!

Remember: The key to a delicious and yummy dish is fresh ingredients!

COOKING INA'S EBI TEMPURA

It's gonna be a Nostalgic week as I looked over my old files, there are a lot of recipes and foods to blog about. And not only that, it's gonna be a prawn week as I will feature all the prawn recipes I cooked over 2 years ago already. Prawns is considered "The Fastest food" in my kitchen. Why? Because it's a comforting food, well for us. And it's so easy to cook. I never had a hard time thinking of what I shall do with the prawns. I always have 101 ways to cook it and will never get tired of doing so. Thank GOD we do not have allergies on prawns or maybe we were immune already.So to get me started take a look onto the ingredients and how easy and simple this dish is. Enjoy cooking!!

Ebi Tempura

Ingredients:
Extra large prawns
Batter mix (Flour, water and eggs)
Salt and pepper to taste
Oil for frying

Sauce:
Light soy sauce
Radish/ginger

Procedure:

Peel and devein the prawns. Sprinkle with a little of salt and pepper to taste. Prepare the batter mix by combining all the ingredients then coat each prawns and fry until golden brown.

Prepare the sauce by putting the radish and ginger on the food processor and season with salt and pepper. Place in a saucer and pour over a light soy sauce. Serve and enjoy!!

Ebi Tempura with sauce

Remember: The key to a delicious and yummy dish is fresh ingredients!

SWEET AND SPICY PRAWN

I opened up my electronic file of dozens and hundreds of pictures which I created around 2 years ago. Yes, I started doing crazy stuff of cooking and then taking a pictures of my food presentations 2 years ago. I have tried posting and putting up those files in my Facebook account until I realize I can make use of it by blogging. And there you go, I start with, of course again "family's favorite". Aside from the delicious taste of prawn, it is actually the fastest and quickest food you can serve to the hungry tummies..... and I called it "Sweet and Spicy Prawn".

Sweet and Spicy Prawn

Ingredients:

1 kilo Large prawns
3 tbs brown sugar
3 tbs light soy sauce
2 tbs chili sauce
3 tbs minced garlic 
3 tbs onion
spring onion (as garnishing)
butter
water and cornstarch mixture for sauce to thicken
salt and pepper
sesame oil

Procedure:

Saute garlic and onion in butter until the onion turns transparent. Put in the prawns and cook until  it turn into wonderful reddish color. While mixing together water and cornstarch, put in the soy sauce, brown sugar, chili sauce and salt and pepper to taste. Pour into prawns and stir until the sauce is thicken. Pour a teaspoon of sesame oil and it's done!!!Garnish it with spring onion and serve to the hungry tummies...Enjoy!!