It' All About Food

💰Price[₱226]
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💰Price[₱196]
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Kahit anong Ganda
At Sexy mo
Kung ang role mo
Palagi sa mundo
Ay kabit

Wala ka parin kwenta
Lalo sa mga
Nakaka kilala
Sayo

PINOY HALO-HALO
Ingredients
2 cups sweetened garbanzos, drained
1 cup sweetened beans, drained
1 cup red kaong, drained
1 cup green nata de coco, drained
1 cup sweetened macapuno
1 pack All Purpose Cream 250 ml
no measurement halayang ube (optional)
no measurement cornflakes(optional)

Instructions
•Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl.
•Toss withi NESTLÉ All Purpose Cream. Set aside to cool in the refrigerator.
•To assemble, arrange on a salad bowl or a serving plate
•Top with halayang ube and NESTLÉ Cornflakes before serving if desired.

PINAKBET RECIPE
Ingredients
1/2 lb shrimp, peeled and deveined
1/2 lb pork belly, cut into thin pieces
1 to 2 tbsp sauteed shrimp paste
1 large ampalaya, cut into bite size
1 large eggplant, cut into bite size
1/4 lbs okra, trim ends and cut in halves
1 small yellow squash (kalabasa), cut into cubes
1/4 lb long beans
5 cloves garlic, chopped
1 large onion, sliced thin
1 thumb size ginger, grated
1 large tomato, chopped
salt to taste
1 tbsp cooking oil
1 1/2 cup water

Instructions
•In a wok, heat over medium heat and add oil. Add pork and cook until brown for about 5-7 minutes or until fat rendered.
•Add garlic, onion, ginger and tomato. Saute for few minutes until aromatic. Add bagoong and shrimp. Stir and cook for a minute.
•Add kalabasa, long beans, ampalaya, eggplant and okra. Stir gently and allow to cook for few minutes. Pour in water and cook for 5 minutes. Cover and reduce heat to simmer for another 5 minutes or until vegetables are tender yet crisp. Taste to see if salt is needed and add accordingly.
•Transfer in a serving dish and serve hot with steamed rice. Enjoy!

BEEF CALDERETA
Ingredients
2-3 tablespoons oil
2 medium potato - - cubed
2 medium carrots - - sliced
2 cloves garlic - - minced
1 small onion - - chopped
1 pound beef brisket or 2 pounds ribs
2 tablespoons fish sauce
2 cups water - (or more)
3 pieces bay leaves
5-6 tablespoons tomato paste
3-4 tablespoons liver spread
1 chili pepper - or 1/8 teaspoon chili flakes (or more depending on one's taste)
1 cup green/red bell pepper - - cut into squares
1 cup green peas
1/2 cup grated cheese
salt and pepper

Instructions
•Heat oil over medium heat in a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
•In the same pan, saute the garlic and onion until limp. Add the beef chunks and fish sauce then cook for 5 minutes or until slightly browned.
•Add water and bay leaves. Season with pepper and bring to boil. Once it boils, turn down the heat to low and cover with the lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
•Once the meat is tender, uncover and let it boil to reduce liquids to half. Add the tomato paste, chili and liver spread and let it cook for 5 minutes.
•Add back the cooked potatoes and carrots and the rest of the vegetables and cook for another 5 minutes. Lastly, add the grated cheese and season again with salt and pepper as needed.

Serve hot with steamed rice.

CHICKEN ADOBO RECIPE
Ingredients:
½ cup reduced-sodium soy sauce
1 tablespoon palm sugar (or light brown sugar)
10 cloves garlic, smashed
¼ teaspoon black peppercorns
2 tablespoons canola oil
6 bone-in, skin-on chicken thighs (about 2½ -3 pounds)
4 skin-on chicken drumsticks (about 1½ pounds)
5 bay leaves
¾ cup distilled white vinegar or cane vinegar
1 green onion, thinly sliced

Instructions:
•In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.
•Heat a 7-quart Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes. Flip the chicken then pour the marinade into the pot as well as the bay leaves and simmer for 15 minutes. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through, about 20 to 25 minutes.
•Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Return the chicken to the sauce and top with green onions.

Serve chicken over rice.