Ingredients: 1 TBS. Olive oil 1 TBS. butter 16 ounces (1 lb.) washed sliced mushrooms or whole cut in halves ½ tsp. salt ¼ tsp. ground black pepper 3 med. size garlic cloves smashed and minced or 1 TBS. minced garlic Chopped parsley (optional for garnish) In a large skillet, heat the olive oil onContinue reading “Mushrooms Sauteéd in Garlic”
Category Archives: Recipe
Eggplant Parmigiana
To make the sauce: For frying the eggplants: The rest of the ingredients: Procedure: If the eggplant slices are fried, you may need more oil because eggplants absorb a lot of the oil. An alternative to frying is cooking them on a hot griddle with a little oil to prevent sticking. Spread a thin layerContinue reading “Eggplant Parmigiana”
Bistik Na Bangus (Milkfish Bistik)
This is similar to the beef bistik that uses thin sliced beef. It uses the same ingredients and almost the same procedure except this uses milkfish. There is another dish I made that is similar to this, the Salmon Bistik. It is as good. Ingredients: Procedure: Scale and gut the milkfish then cut in steaksContinue reading “Bistik Na Bangus (Milkfish Bistik)”
Mussels (Tinolang Tahong)
1 doz Mussels, cleaned 1” ginger root, crushed ½ small onion, minced 1 clove garlic smashed and minced 1 green onion cut in 2” length Spinach (optional) Chayote squash cut in thin wedges (optional) 1 cup water ½ tsp. salt ½ tsp. course cracked black pepper Lemon wedges Choose mussels with the shells shut. OpenedContinue reading “Mussels (Tinolang Tahong)”
Beef Omelet (Torta)
Ingredients: Saute garlic and onions in 1 TBS. cooking oil. Add the tomatoes when onions are translucent and soft. Cook the tomatoes by pressing and stirring until limp and cooked. Add the meat, break it up while pressing and stirring until browned. Add about ¼ cup water if it is getting dry. Add the peasContinue reading “Beef Omelet (Torta)”
Chop Suey
Like one of the stories about how the dish called “chop suey” was invented by a Chinese American cook who used leftovers to come up with a dish for late diners, I did just that. I had a few leftover vegetables in the fridge but I didn’t know what to cook them in. I hadContinue reading “Chop Suey”
Pico de Gallo
This is called pico de gallo here in Texas. All it is, is a combination of diced tomatoes, minced onion and chopped cilantro. Minced pickled or fresh jalapenos are optional but is good. Diced semi-ripe mangoes are very good with it too, and a dash of Worcestershire. Add salt to taste and a teaspoon orContinue reading “Pico de Gallo”
Ampalaya (Bitter Melon) Salad
Cut the bitter melon (ampalaya) in half lengthwise and scrape the seeds out including the pith with a spoon until you feel the hard part. Slice diagonally thinly. Dress with: 2 TBS. vinegar 1 tsp. sugar 1/2 tsp salt dash of black pepper Let it sit for a few minutes before serving. The longer itContinue reading “Ampalaya (Bitter Melon) Salad”
Jerome’s Famous Salsa
2 cans whole tomatoes (unsalted) drained or fresh tomatoes 1/2 small onion 2 green onions 2 large garlic 1/2 bunch cilantro 2 pickled whole jalapenos 1 tsp. salt or to taste 1 TBS white distilled vinegar Process in a blender until pureed. Taste and adjust the seasoning. You can use fresh tomatoes instead of canned. Continue reading “Jerome’s Famous Salsa”
Enchilada Sauce
¼ cup cooking oil 2 TBS flour 3 TBS Chili powder Mix together in a bowl until well blended: 1 (8 oz.) can tomato sauce 1 cup chicken or vegetable broth or water 1 TBS minced garlic (about 3 cloves) 1/2 tsp. onion powder 2 tsp. ground cumin ¼ tsp. salt Heat the oil inContinue reading “Enchilada Sauce”
Kusina ni Norie 