Tips: Fish and Shrimp Bagoong

Because it has salt, fish and shrimp bagoong can stay for a longer period of time without spoiling compared to other foodstuffs. Just be sure to place them in tightly sealed containers or jars.

When scooping some bagoong, always be sure to use a dry spoon or scooper to prevent possible spoilage.

Cold Cheesecake

Try the oriental way of cooking to prepare cold cheesecake.

Ingredients - ٍServes 7

• 2½ cups tea biscuits or 250 g, crumbled
• ½ cup butter or 100 g, melted
• 1 cup cream cheese or 200 g
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 tin NESTLÉ® Cream or 170 g
• 1 teaspoon vanilla powder
• 1 tablespoon lemon juice
• 1 tablespoon gelatine powder or 10 g, dissolved in ¼ cup or 60 ml of hot water

Preparation

• Combine biscuit and butter. Press mixture into a bottom loose cake tin. Place in fridge for 10 minutes.
• Using a food processor, beat cream cheese, NESTLÉ® Sweetened Condensed Milk , NESTLÉ Cream, vanilla powder and lemon juice until smooth.
• Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until completely set.

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Pork Adobo with Ampalaya (Bitter Gourd)

Here's the famous Filipino dish with a twist.



Here's how to cook it.







Ingredients:

1 kilo of pork, cut into serving pieces

1 ampalaya (bitter gourd), deboned and sliced

5 cloves garlic

1 cup vinegar

2 tbsps. lard

Salt & pepper 



Cooking Instructions:

1. In a pot, place the pork in vinegar, crushed garlic, lard, salt and pepper.

2. Allow to simmer until pork is tender.

3. When the pork is tender, add the sliced ampalaya. Serve hot with rice.

Tips: First In, First Out

When cooking, always remember to slice first the first ingredient that will be cooked. When cooking sinigang, slice the pork and beef first, as these should be boiled to tenderize. All other ingredients should follow depending on the amount of cooking time needed.

Pinangat na Isda (Hito or Catfish)

Ingredients and cooking procedure after the jump.





Ingredients:

1 kilo of fresh fish (e.g. hito or dalag)

2 tbsps. of salt

6 tomatoes, quartered

1 medium-size onion, quartered

1/2 kilo tamarind, boiled then mashed to get pulp  



Cooking Procedure: 

- Gut the fish. Rub with salt, rinse then allow to dry. 

- Slice each fish into tow pieces; set aside. 

- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked. 

- Add the tamarind sour mash. Cook for 2 more minutes before serving.  



Note: By the way, Hito is a catfish.

Kofta Stew Recipe

Ingredients

• 500 g minced lamb
• 1 small onion or 70 g, chopped
• 2 tablespoons vegetable oil
• 1 medium onion or 125 g, cut into small cubes
• 1 medium tomato or 150 g, peeled and diced
• 4 tablespoons tomato paste
• 1 medium carrot or 150 g, cut into large cubes
• 1 medium potato or 300 g, cut into large cubes
• 1 cup frozen green peas or 160 g, thawed
• 2 cubes MAGGI® Mutton Bouillon
• 3 cups water or 750 ml
• ½ teaspoon ground black pepper
• * ½ teaspoon dried mint

Preparation

• Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.
• Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.
• Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.
• Add tomato paste, carrot, potato, green peas, MAGGI® Mutton Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.
• Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

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Kofta Orfali with White Rice Recipe

Wonderful Oriental Kofta Orfali dish with White Rice Recipe.

Ingredients

For the kofta:

• 750 g minced lamb
• 1 small onion or 70 g, finely chopped
• ½ cup fresh parsley or 40 g, finely chopped
• ¼ teaspoon ground black pepper
• 2 cubes MAGGI® Flavored Mutton Bouillon, dissolved in ¼ cup or 65ml hot water
• 1½ teaspoons chili paste
• ¼ teaspoon ground cinnamon
• 750 g baby eggplants, cut into round slices

For the rice:

• 2 cups basmati rice or 400 g, washed
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes MAGGI® Seasoning for White Rice

Preparation

• In a bowl, combine all kofta ingredients except the eggplant and mix well. Divide into small balls and set aside.
• In a wooden skewer, arrange kofta balls and eggplant in sequence.
• Grill the kofta skewers over a medium heat in a large non-stick panfry greased with oil for 10 minutes from all sides or until kofta and eggplant are almost cooked.
• Arrange skewers in an oven tray then add ½ cup or 125ml water and cover with aluminum foil. Place the covered tray in a 200°C preheated oven for 10 minutes then serve with the white rice.
• Serve dakkous sauce aside with this dish.
• To prepare the rice:
• Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
• Stir occasionally until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Cooking tips : You can add 3 tablespoons of pine seeds to the kofta mixture.

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Red Beans with Tomato Recipe

An easy Lebanese recipe to prepare red beans with tomato, Enjoy!

Ingredients

• 2 cups pinto beans or 300 g, dried small red beans, soaked for 12 hours
• 4 cups water or 1000 ml
• 2 medium tomatoes or 300 g, peeled and pureed
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 small onion or 100 g, chopped
• 5 cloves garlic, crushed
• Pinch of seven spices
• Pinch of ground coriander

Preparation

• Place the soaked beans and the water in a medium saucepan and bring to boil. Cover and simmer over a low heat for 1 hour or until beans are cooked.
• Add tomato pureed MAGGI® Chicken Less Salt Bouillon cubes and tomato paste over the beans and simmer for few minutes (Add water if it’s needed).
• Warm olive oil in a medium saucepan and sauté onion for 4 minutes or until onion is golden in color. Add garlic and stir until fragrant then pour them over the beans and simmer over a medium heat for 15 minutes.
• Add spices and stir gently then remove from heat and serve.

Serving tips : This dish can be served cold or hot.

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Pear and raspberry almond cake recipe (gluten free/ vegan)

Chef has baked a lovely pear and raspberry cake recipe in the kitchen.

A soft yellow almond sponge bottom with a moist and fruity raspberry almond top with sliced pears to finish the cake off perfectly.

The fruit and almond combination flavours of this cake taste beautiful, you have an almond sponge cake texture at the bottom and a gorgeous moist raspberry cake on the top layer, the bottom and sides of the cake have a tasty scone type taste and texture as the cake is twice baked.

Chef uses canned fruits to bake this cake so there is no need to be blending fresh fruits for the juices as the fruit juices from the tins help to moisten the cake.

Once the cake is initially baked the cake is then turned upside down and placed back into the oven for a short time to just take the excess moisture from the raspberry layer of the cake.

Chefs pear and raspberry almond cake recipe is not only gluten free, egg free and vegan but it is a beautiful cake to impress with visually as the pink and purple top layer contrasts against the yellow almond sponge bottom.

This was such a delicious cake to eat and an absolute delight to bake.

Ingredients for gluten free vegan pear raspberry cake

Raspberry almond cake ingredients

1 411g Tin pears in fruit juice
1 290g Tin raspberries in fruit juice
2 Tbsp rice flour
2 oz Margarine
4Tbsp Caster sugar
1 Tbsp Cornmeal flour (fine polenta)
2oz Ground almonds

Pear almond cake ingredients

3oz Margarine
4oz Caster sugar
2oz Cornmeal flour
1oz Ground almonds
3oz Rice flour
1 tsp Xanthan gum
1 -2 tsp Almond essence
1 + 1/2 tsp Baking powder
2 Tbsp Ground flax seed
130ml Pear juice (from the tin)
1 Tbsp Caster sugar
Pinch salt (optional)

Chefs note...It is a good idea to have a large spatula to help remove the cake from the tin and on to the oven tray.

Would you like to taste some of this delicious cake?

How to make a pear raspberry and almond cake with Jeenas Kitchen

Open both tins of fruit, take the pears from the juice and slice.

Place the pear slices at the bottom of a cake tin, you do not need to grease the cake tin.

In a mixing bowl cream together 2 ounces of margarine and 4 Tbsp caster sugar.

Using a fork scoop out the raspberries and add them to the creamed butter along with the ground almonds.

Leave the juice from the raspberries for later.

Mix well then add the cornmeal flour and mix again.

Place spoonfuls of the raspberry cake mixture all over the top of the pears then spread evenly.

In a new mixing bowl cream together 4 ounces of caster sugar and 3 ounces of margarine.

Add 2 ounces cornmeal flour, 1 ounce ground almonds, 3 ounces rice flour, 1 teaspoon of xanthan gun, 1 and half teaspoons of baking powder, 2 tablespoons ground flax seed, pinch salt and 2 tablespoons of corn starch.

Stir together and pour in the pear juice.

Add the tablespoon of sugar and almond essence - mix well.

Place spoonfuls of the pear and almond cake on top of the raspberry cake and spread evenly.

Place into a hot oven at gas mark 6 for 45 minutes.

Do not open the oven door for at least 35 minutes.

Once cooked leave for a few minutes then remove the cake by turning it upside down.

Be very careful as the fruit at the bottom of the cake is very hot also you do not want to cake to break.

Place the cake onto an oven tray with the pears facing upwards.

Mix 1 tablespoon of caster sugar with 2 tablespoons of raspberry juice.

Brush all over the top of the pears with the sweet raspberry juice.

Use a flat knife to gently press any parts of the top of the cake that may drop downwards during the next part of the baking process.

Sprinkle with a little sugar.

Place back into the oven for 15-20 minutes.

Once the pear and raspberry almond cake is cooked leave to cool completely on a wire rack.

Slice and enjoy.

Potato Kibbeh Recipe

If you like Kibbeh, then this delicious recipe of Potato Kibbeh is for you. Enjoy!

Ingredients - Serves 7

• 4 tablespoons fresh breadcrumbs
• 4 tablespoons butter, melted
• For the potato dough:
• 6 medium potatoes or 1500 g, not peeled
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 egg
• For the stuffing:
• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• 400 g minced lamb
• 2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
• 2 tablespoons pine seeds, toasted
• ¼ teaspoon ground black pepper
• 1 teaspoon seven spices

Preparation

• Brush 30cm oven tray with 2 tablespoons melted butter and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining butter and bread crumbs).
• Boil potato in water until it is cooked. Drain and keep to cool then peel and mash. Mix the mashed potato with salt, black pepper and egg and set aside.
• Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Flavored Mutton Bouillon cubes, pine seeds and spices. Stir for few seconds or until all are well combined then set aside.
• Spread half the quantity of the mashed potato over the prepared oven tray. Spread the stuffing evenly over the potato then the rest of the mashed potato on top.
• Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.
• Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

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Chicken Mulukhiya Recipe

Greate Lebanese recipe for chicken with mulukhiya.

Ingredients

• 3 medium onions or 450 g
• 2 tablespoons olive oil
• 5 cloves garlic, crushed
• 1 cup coriander leaves or 75 g, chopped
• 3 cups water or 750 ml
• 3 cubes MAGGI® Chicken Less Salt Bouillon
• ¼ cup lemon juice or 60 ml
• 500 g boneless and skinned chicken breasts, cut into cubes
• 1 cinnamon stick
• 500 g mulukhiya, frozen and thawed

Preparation

• Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.
• Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.
• Add water, MAGGI® Chicken Less Salt Bouillon cubes and lemon juice. Add baked onions, bring to boil cover and simmer on low heat for 10 minutes.
• Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.
• Serve with toasted bread and cooked rice.

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Igado

Another authentic Filipino dish that beer drinkers would surely love to eat while drinking. :)



Here's how to cook it.





Ingredients:

1 cup of pig intestines, washed, boiled and finely chopped.

1 cup sliced tomatoes

2 cups finely chopped chicken meat

1/2 cup sliced onions

1/2 cup vinegar

1 head garlic, finely chopped

1 cup green peas

1 red bell pepper, sliced

1 green bell pepper, sliced

salt & pepper to taste 



Cooking Instructions:

1. Saute' the garlic, onion and tomatoes.

2. Add the chicken meat and intestines and mix.

3. Cover and allow to cook for a few minutes.

4. Add the vinegar, salt and pepper. Allow to simmer until the meats are tender.

5. Add the green peas and bell peppers. Continue to simmer for a few more minutes.

Tips: Souring Ingredients

Cooking sinigang but don't have tamarind to sour it with? Don't panic! Souring ingredients like camias, batuan and santol - all of which are sour fruits - can be used.

If these are not available, leaves and blossoms can be used instead, such as the young and tender alibangbang leaves (bauhinia), mango leaves and young tamarind blossoms.

Vegan mushroom curry recipe

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

Ingredients for vegan curry

1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
Black pepper
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves

Spices

1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds

How to make a vegan mushroom curry recipe

Place chopped chillies, onion, garlic, ginger and turmeric into a small blender and blend into a paste.

Place into fridge for a few hours to marinate.

Drizzle a good amount of oil into a large pan on a medium heat, pour in the chilli paste cook for a few minutes stiring constantly.

Add fennel and cumin seeds, stir well and cook for 1-2 minutes.

Add paprika and fenugreek, stir well for 1 minute.

Add peppers stir well.

Grind the methi and curry leaves to a powder. Place the tomatoes into a blender with the ground methi and curry leaves, blend. Pour the tomatoes into the pan, stir well.

Add the 1/4 cup of water to the curry pan - pour the water inside the blender to pick up the flavours from the curry paste base.

Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.

Add the 1/4 teaspoon of cumin and coriander and a pinch of salt (optional) and pinch of black pepper, stir well. Add the peas and simmer again for 10 minutes.

Add the mushrooms into the vegan curry, stir well and leave to simmer for 10-15 minutes.

Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water - a few tablespoons go a long way.

Break or chop some fresh coriander leaves off and add to the curry.

Serve with basmati rice, fresh yogurt and bread. Enjoy Chefs vegan mushroom curry recipe.