Chicken Katsu

Ingredients:

·         ½ kilo boneless chicken breast

·         grated cheese

·         Salt

·         Pepper

·         2 eggs

·         Flour

·         Breadcrumbs

Procedure:

1.      Slice a large chicken breast open so you can open it & lay it flat like a book.

2.      Place a sheet of cling film over the chicken & hit it until flat with a rolling pin or bottle.

3.      Season with salt & pepper then put cheese on one side of the open breast.

4.      Fold the other half of the chicken back over onto itself to cover the cheese, then using toothpicks secure the sides to prevent them from opening when you fry.

5.      Cover the chicken with flour; dip in a cracked egg & cover the chicken with breadcrumbs.

6.      Heat oil in the frying pan & fry it until golden brown.

Rainbow Flan

Ingredients:

·         3 packs gelatin

·         1 ½ cups hot water

·         1 all purpose cream

·         1 condensed milk

·         1 cup refined sugar

·         1 can fruit mix

·         1 mango

Procedure:

1.      Pour 3 packs of gelatin to hot water then stir.

2.      Add the rest of the ingredients and mix.

3.      Chill until ready to serve.

Buttered Carrots and Sayote

Ingredients:

·         1(16 ounce) package frozen, chopped carrots

·         1 large chopped sayote

·         ½ cup light cream

·         1 tbsp grated onion

·         1 cup mayonnaise

·         1 tbsp salt

·         ¼ tbsp black pepper

·         ¼ cup melted butter

·         ½ cup crushed corn flakes cereal

Procedure:

1.      Preheat oven to 350 degrees F.

Place carrots and sayote  in a 9x 13 inch baking dish

2.      In a medium bowl combine cream, onion, mayonnaise, salt and pepper. Pour mixture over carrots and sayote.

3.      Combine melted butter and corn flakes; sprinkle over carrots and sayote.

4.      Bake in preheated oven for 15 to 20 minutes, or until heated through.

Seared Pork with Pineapple Salsa

Ingredients:

 · ½ kilo pork tenderloin

· 100 grams almond

· Pinch of salt

· Pinch of pepper

· 4 tbsp oil

· Butter

· Baguio beans

· Pineapple chunks 

Procedure:

1. Season the pork with salt & pepper.

2. Put oil in the pan. Make sure it is hot when frying the pork.

3. Fry the pork until tender then set aside.

4. Place ½ of butter and let it melt.

5. Sauté the baguio beans until it is crispy. Add almonds and toss.

6. Arrange and combine neatly. Serve hot.

Nigiri Sushi

Ingredients:

Rice vinegar

Wasabi paste

Kikkoman sauce

1/2 Short grain rice

1/4 kilo tuna fish

1/2 kilo ripe mango

Procedure:

• Cook rice with 1:2 ratio


• Fillet fresh tuna fish


• Slice semi-sweet/ripe mango


• Mix vinegar with the cooked rice


• Assemble then serve

Why choosing Recipes for my blog?

I started this blog spot in the year 2008 of October and after that I stopped. Blogging is not really my thing. Years have passed and just last week I have realized that why not give a try again? There is nothing wrong with blogging anyway. So I was thinking what should I blog? Ideas of topics were gathered but the first idea I picked which is also near to my heart was cooking, but then cooking won’t be the best idea at all. The best topic I for me is RECIPES. Why? because I can share and post a lot of recipes. Not just from my own cooking experiences but also from the people I know. I will be gathering more and have it posted. This is very helpful to everyone who loves to cook, eat, and experiment.

These are outputs of my friends studying HRM in St. Paul University Dumaguete. Who were used to be my classmates last first semester of year 2009. I will post my own recipes someday of course.

Special thanks to the people who shared their datas. They will give us more in the future. I will be posting all their names one of this day.

I am sharing this to let you know that we have also talented individuals studying in SPUD. Great job friends and students! Hope to hear something from you in this blog spot soon.

Summer Grilled Veggies with Garlic Dip

Ingredients:

• 1/4 cup olive oil
• 1 garlic clove, sliced thin
• 1/2 tsp dried thyme
• 1 large red bell pepper, seeded, cut in eighths
• 1 large green bell pepper, seeded, cut in eighths
• 1 large yellow bell pepper, seeded, cut in eighths
• 2 green zucchini, sliced in eighths
• 8 large white mushrooms, halved
• 4 long metal grill skewers
• salt and fresh ground black pepper to taste

Garlic dip:

· 1 cup mayonnaise

· 3 finely chopped garlic

· A pinch of black pepper

Preparation:

Combine all the ingredients in making the garlic dip, chill and set aside. In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and add the herbs. Stir and allow to set for 30 minutes to infuse the oil.

Skewer the vegetables in any order desired. Each skewer should get six pieces of pepper (2 of each color), four slices of zucchini, and four mushroom halves. Smaller ones can be made using bamboo skewers that have been soaked in water overnight.

Brush the vegetable skewers with the olive oil, season with salt and fresh ground black pepper to taste, and cook on a preheated grill until the vegetables are tender.

Repolyo con Fruta

Ingredients: 

  2 cups cabbage , raw and shredded 

1 piece apple diced, unpeeled ·

1 piece mango, medium diced 

1 can pineapple chunks

1 tbsp lemon juice

 ½ cup raisins

  ¼ cup pineapple juice

1 ½ tbsp lemon juice 

¼ tbsp salt 

½ cup sour cream

Procedure: 

1. Prepare cabbage and apple. 

2. Use 1 tbsp lemon juice with diced apple to prevent darkening. 

3. Toss cabbage, raisins and sugar. Add sour cream, stir until smooth. 

4. Add to salad and chill. 

5. Serve.