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Post Reply │TOPIC│How to cook?
44532 cr points
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M / 14°29'N & 120°55'E
Posted 8/26/08 , edited 8/26/08
Lucky Me Special noodles

1 pc of Lucky Me Instant noodles (Beef or Chicken)
1 egg

how to cook:
prepare 3 cups of water
boil it
when it boils put the noodles
then after 2-3 mins put the seasonings
then wait for 5 mins
then put the egg (this is the special part)
mix it
and prepare it

it should look like this

(corni man xa pero aminin mo na yan ang pinangsasabaw mo pag alang ulam sa bahay..haha)
4398 cr points
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34 / M / Philippines
Posted 4/17/09 , edited 4/17/09
Nakita ko rin tong topic na to.... Well....



1 kg whole chicken


2 tbsp calamansi juice
salt and pepper to taste
2 tbsp Maggi Savor, Classic
tamarind or tanglad leaves for stuffing

Liver Sauce:

3 whole chicken liver
4 cloves garlic minced
1/2 medium onion diced
2 tbsp cooking oil
2 tsp cooking oil
1 11g Maggi Chicken Broth Cube
salt and pepper to taste
2 tbsp vinegar
1 bay leaf
2 tbsp breadcrumbs
1 tsp brown sugar or to taste


Rub chicken with calamansi juice, salt, pepper and Maggi Savor. Let stand for at least four hours, turning occasionally to marinate evenly. Drain and reserve marinade.
Stuff chicken with tanglad or tamarind leaves and roast in an oven, turbo or over hot charcoal. Add cooking oil to marinade and use this to brush chicken every now and then as it cooks.
Prepare sauce. Pound together or put on a blender chicken liver, half of the garlic and the onion. If using a blender, add a little water or broth to make a paste. Set aside.
Heat oil and saute remaining garlic and onion. Stir in liver mixture, Maggi Chicken Broth Cubes and seasonings.
Add vinegar and bay leaf. Simmer for 2 min. Stir in breadcrumbs; add sugar and a little more water or broth to reach the desired consistency. Adjust seasonings to obtain the desired balance of sweet and sour taste.
Cut up chicken into serving portions and serve with liver sauce.

20779 cr points
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JUNs "Funny Place"
Posted 4/17/09 , edited 4/17/09
well, lpit n exam q sa Proffsional Cookery.. so i.share ko s inyo ano lulutoin ko for my 3 course meal exam..
though di ito pinoy meal.. sorry poh

CHOCOLATE ROULADE with White Cream Filing

For Cake:
3/4 cup (packed) dark brown sugar
8 large eggs
1/3 cup granulated sugar
1/4 teaspoon salt
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour

For Filling:
1 1/2 cups chilled whipping cream
4 ounces white chocolate, chopped
1 vanilla bean, halved lengthwise

3 tablespoons hot water
1 1/2 teaspoons unflavored gelatin

Confectioners' sugar


Preheat oven to 400 degrees F (200 C). Butter an 18 x 13-inch jelly-roll pan and line with parchment paper. Butter and flour paper, tap out excess flour.

Using electric stand mixer and whisk attachment, beat brown sugar, eggs, sugar and salt in large bowl until very thick ribbon falls when attachment is lifted, about 8 minutes. Sift cocoa powder and flour over egg mixture, then fold in using rubber spatula.

Pour batter into prepared pan, spreading evenly with off-set spatula. Bake until cake is springy to the touch, about 10 minutes. Transfer pan to cooling rack and cool completely.

Combine 1/4 cup cream and white chocolate in large wide metal bowl. Scrape in seeds from vanilla bean. Stir over saucepan of simmering water until chocolate melts and mixture is smooth. Place hot water in small bowl. Sprinkle gelatin over. Heat gelatin mixture in microwave in 10 second intervals until gelatin dissolves, about 20 seconds total. Stir gelatin mixture into warm white chocolate mixture. Cool to room temperature, stirring occasionally.

Using electric mixer, beat remaining 1 1/4 cups cream in large bowl just until stiff peaks form. Fold into cooled white chocolate mixture.


Using off-set spatula, spread filling evenly over cake. Refrigerate until filling begins to set. Beginning with one short side and peeling parchment paper from cake while rolling, roll up cake jelly-roll style. Discard parchment paper. Transfer cake to platter, seam side down. Cover and chill until filling is set, about 2 hours.

Roulade may be made 1 day ahead. Keep refrigerated.

Lightly dust roulade with confectioners' sugar. Cut crosswise and serve.
4398 cr points
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34 / M / Philippines
Posted 4/17/09 , edited 4/18/09


2 pounds pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil


3 tablespoons apple cider vinegar
3 cloves crushed garlic
patis or salt and freshly ground pepper to taste
Pork Chicharon Cooking Instructions:


Boil cut pork rind in water and salt for 30 minutes.
On an oven pan, spread the cooked pork rind and bake at 300 F for 3 hours.
Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat until they puff up.

DIPPING SAUCE: Combine all ingredients and mix well.

4398 cr points
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34 / M / Philippines
Posted 4/22/09 , edited 4/22/09
Paksiw na isda (Fish in vinegar sauce or Boiled pickled fish and vegetables)


* 1 1/2 lbs bangus or white fish fillets, dressed
* 1/2 cup vinegar
* 1/4 cup water
* 1 1/2 teaspoons salt
* 1/2 inch ginger, crushed
* 2 pieces banana peppers
* 1/2 cup bitter melon
* 1/2 cup eggplant, sliced


* Cut fish into 4 slices.
* Place fish in a teflon or porcelain coated skillet.
* Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
* Let simmer about 10 minutes, turning fish once to cook evenly.
* Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
* Reheat over moderate heat just until heated enough before serving.
* Add ampalaya and eggplant during the last five minutes of cooking.

4398 cr points
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34 / M / Philippines
Posted 4/22/09 , edited 4/22/09
Pork sisig


* 1 1/2 kilo Pork head
* 1/4 cup grilled liver (diced)
* 2 small onions (minced)
* 2 pieces red pepper (minced)
* 6 pieces hot chili pepper (minced)
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef stock


* Grill pork head for to remove hair.
* Boil pork head until tender.
* Take out all the meat and dice.
* In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Season with liquid seasoning, black pepper, and brown sugar.
* Pour in beef stock and cook until meat is tender and starts to oil again.
* Add minced chili pepper last.
* Serve on a sizzling plate.

4398 cr points
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34 / M / Philippines
Posted 4/27/09 , edited 4/27/09
Humba (Braised Pork Belly with Sugar)

Ingredients :

· 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
· 1 cup water
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 1/4 cup packed brown sugar
· 1/4 cup soy sauce
· 1 bay leaf
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tsp. oil
· salt to taste
· 3 potatoes, peeled and quartered (optional)
· hard-boiled eggs (optional)

(Cooking Conversion Chart)

Cooking Procedures :

1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.

3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

4258 cr points
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24 / F / Philippines
Posted 4/27/09 , edited 4/27/09
aaaaaaaaaaaaahhhh!!!! makagutom!!1
4398 cr points
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34 / M / Philippines
Posted 5/1/09 , edited 5/1/09
Filipino Chicken Empanada (Chicken Puffs)


300 g (2 1/2 cups) flour, plus extra for dusting
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
65 g (1/3 cup) chilled solid vegetable shortening
125 g(1/2 cup) butter
6-7 tablespoons iced water
1 egg, lightly beaten
1 tablespoon water


1 tablespoon oil
1 tablespoon butter
1/2 medium onion, minced
3-4 cloves garlic, minced
450 g (1 lb) chicken breast or thigh meat, deboned and cubed
1 small potato, diced
1 small carrot, diced
250 ml (1 cup) water or chicken broth
100 g (1 cup) green peas (thawed, if frozen)
100 g (1/2 cup) raisins (optional)
2 teaspoons salt
1/2 teaspoon pepper

Chicken Empanada Instructions:

*To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.

*Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.

*Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.

*To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.

*Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.

*Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

*Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl.

*Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles.

*Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.

*Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.

*Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.

15878 cr points
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26 / F / Philippines
Posted 5/1/09 , edited 5/1/09
tae kakagutom d2!!! hotdog lng alam kong lutuin at lucky me!!! LOL
Posted 8/18/09 , edited 8/18/09
Ooh la la, nakakatakam naman ... alam `ko lang lutuin ung cup noodles eh! nyahaha.
4398 cr points
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34 / M / Philippines
Posted 7/4/10 , edited 7/5/10
Let's make this forum alive again...


Embutido is a traditional Filipino style meatloaf, wrapped in an aluminum foil and steamed. There are so many ingredients needed and preparation time to make this recipe, but once it is prepared and cooked it can be stored and freeze, it is the perfect dish for those unexpected guests.


1 kilo minced pork
3 raw eggs
1 onion chopped finely
2 tbsp soy sauce
1/2 cup raisin/sultana
1/2 cup sweet relish
1 cup sausage/hotdog, chopped
1/2 cup grated cheese
2 hard boiled eggs quartered
1/2 cup finely chopped carrots
3 tbsp bread crumbs
Salt & pepper, to taste


In a large bowl, combined all the ingredients except for the hard boiled eggs

Mix well, until blended.

Spread half of the mixture in an aluminum foil. (enough to make one roll)

Arrange the hard boiled eggs on top.

Roll the mixture over to form a jelly rod.

Roll tightly and wrap in aluminum foil, seal both ends. Repeat with the remaining pork mixture. This can make 2 jelly roll depending on how big /small you want it.

Place the roll in a steamer for one hour. Chill.

Remove from wrapping before serving.

There are many ways to serve embutido:

Serve as cold cuts -slice and decorate with tomatoes, cucumber or lettuce, run a small portion of tomato sauce on top.

You can lightly pan fried the whole embutido then slice, serve with your favourite tomato sauce and eat it with boiled rice.

Leftover embutido are ideal as sandwich filling.

Embutido is a common sight on the tables of Filipino families celebrating their fiestas, birthdays or any special occasions. It is also a popular dish for Christmas Noche Buena.
4398 cr points
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34 / M / Philippines
Posted 7/4/10 , edited 7/5/10

1 1/2 lbs pork liempo (pork belly)

3 garlic cloves, crushed

2 laurel leaves (bay leaves)

1 teaspoon peppercorn or 1/2 teaspoon black pepper


water, for boiling

oil (for frying)

3 tablespoons soy sauce

5 tablespoons vinegar

1 shallot or 1 small onion, minced

1 garlic clove, minced chili pepper (optional)

1. Cut the pork belly into serving pieces then combine with the garlic, peppercorn,laurel leaves, salt
and water in a pan.
2. Bring to a boil and simmer for 35-45 minutes or until skin is tender.
3. Drain, cool and air dry.
4. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
5. Mix all the sauce ingredients.
6. Enjoy...

6234 cr points
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23 / M / Philippines
Posted 7/6/10 , edited 7/6/10
26550 cr points
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27 / M / who knows...
Posted 7/7/10 , edited 7/7/10
nakakagutom pala dto..
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