Creamy Pineapple Mango Ice Box Recipe

If you’re craving for cake but don’t like baking, you can try your hand at this creamy and delicious ice box recipe. It’s made with fresh pineapples, mangoes, and cream. All you have to do is layer all the ingredients, pop it in the fridge and you’re all set!

Don’t forget to use Alaska Crema All-Purpose Cream when you make one—the richness of the cream gives a nice contrast to the tanginess of the mangoes and the pineapples.

Prep Time:  15 mins
Cooking Time: 30 mins
Ready In: 45 mins
Yield: 6-8
Cooking Method: Asssemble and Freeze
INGREDIENTS
2 tablespoons Alaska Sweetened Condensed Milk
1/2 cup crushed pineapple
1 pack Alaska Crema All-Purpose Cream1/4 cup pineapple juice
1 tablespoon unflavored gelatin24 pieces otap
4 pieces ripe mangoes, Sliced
COOKING PROCEDURE
  • Mix Alaska Sweetened Condensed Milk with the crushed pineapple and set aside.
  • Whip chilled Alaska Crema until cream thickens then mix with the pineapple mixture.
  • Pour pineapple juice in a pan then sprinkle with gelatin. Set aside for a few minutes before placing pan over a pot of simmering water. Stir until gelatin dissolves.
  • Fold in gelatin mixture into the pineapple cream mixture.
  • Alternately layer a 10×6 inch rectangular dish or your container of choice with otap , the pineapple cream, and mangoes. Top off with crushed otap and chill to set.
(C) YummyRecipesPH
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How to Make a Poke Bowl

Poke (pronounced as “poh-kay”) bowls are a favorite snack in Hawaii—made with fresh fish tossed in a tangy ponzu (citrus sauce) or soy sauce-sesame oil combo, and topped with absolutely anything you like, it’s an easy, no-cook dish that you can make at home.

 

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How to Make Tuna Sisig

Use fresh tuna for a lighter take on the popular Pinoy sizzling dish.

Add mayonnaise for a creamy version and don’t forget the calamansi!

Takes 15 minutes
Makes 3 servings

2 tablespoons oil
1 small red onion, peeled and chopped
3 cloves garlic, peeled and chopped
350 grams tuna (tambakol), cubed small
1 teaspoon hot sauce
2 teaspoon liquid seasoning, or to taste
1/4 cup mayonnaise
1 red siling labuyo, chopped
2 green siling labuyo, chopped
1 large egg
calamansi, to serve

  • Heat a medium cast iron pan over medium heat. Add oil. Once hot, add and sauté onion. Add garlic. Cook until fragrant.
  • Add tuna. Let tuna sear before stirring. Stir in hot sauce, liquid seasoning, mayonnaise, and finally, sili.
  • Create a well in the middle. Break egg into the well. Serve in the hot pan immediately with calamansi and more liquid seasoning and sili as desired.

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Oreo Cheesecake Cookies

(C) SimplyBakings

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Lean Beef And Broccoli Stir Fry

This Lean Beef And Broccoli Stir-Fry Will Make You Re-Think Take-Out For Dinner. So much better for you than calling in!

INGREDIENTS
1 pound top sirloin steak, thinly sliced
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon dark brown sugar
2 tablespoons fresh ginger, minced
1 tablespoon oil
1 large head broccoli, cut into 1-inch florets
½ cup water
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
1 teaspoon toasted sesame oil
PREPARATION
1. In a medium bowl, mix together the sirloin steak, soy sauce, cornstarch, brown sugar, and ginger until the meat is evenly covered in the marinade.
2. Set aside to marinate for 20 minutes.
3. Heat the oil in a large skillet or wok over medium-high heat. Dump in the meat and marinade and sear each side until golden brown.
4. Transfer the meat to a clean bowl and set aside.
5. Place the broccoli into the hot skillet and sauté until the broccoli has just started to brown, about 1 minute.
6. Pour the water into the skillet and immediately cover with a lid. Let it steam for 2 minutes, until the broccoli has softened.
7. Remove the lid and toss in the garlic, red pepper flakes, and sesame oil. Sauté until the garlic becomes fragrant, about 30 seconds.
8. Add the steak back into the pan and stir to combine.
9. Remove from heat and serve on a bed of brown rice.

Enjoy!

(C) Goodful

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Chinese Take-Away-Style Lemon Chicken

Here is what you’ll need!

Servings: 1

INGREDIENTS:

Marinade
120 grams chicken breast, diced
Zest of half a lemon
1 teaspoon crushed garlic
1 tablespoon soy sauce
A pinch of salt
A pinch of pepper

Chicken
50 grams plain flour
2 eggs, beaten
50 grams panko breadcrumbs
500 milliliters oil

Lemon sauce
60 milliliters chicken stock
Zest of half a lemon
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

PREPARATION:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 170°C/325˚F. Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.

Serve on top of rice and enjoy!

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Chicken Inasal Recipe

What makes this version of this dish more exciting and flavorful?

IMAGE Patrick Martires

It’s served with atsuete rice and we also mix in a special ingredient: Star margarine!

Prep Time: 1 hr
Cooking Time: 30 mins
Ready In: 1 hr 30 mins
Yield: 4 to 6
Cuisine: Filipino
Cooking Method: Grill

INGREDIENTS:

1/2 cup vinegar, use Sinamak
1/4 cup white vinegar
1/4 cup soy sauce
2 stalks lemongrass (tanglad), pounded
2 teaspoons brown sugar
1 clove garlic, pounded
1 tablespoon patis (fish sauce)
2 teaspoons salt
1 teaspoon black pepper
1 kilo chicken, use chicken thighs
3/4 cup achuete oil (annatto oil), (recipe follows)
1/2 cup margarine
2 teaspoons chicken powder
4 cups rice, cooked
1/4 cup garlic, minced
3 tablespoons canola oil
achuete oil (annatto oil), for coloring, recipe follows
1/2 cup achuete seeds (annatto seeds), for atsuete oil
1/4 cup water, for atsuete oil
1/2 cup canola oil, for atsuete oil

COOKING PROCEDURE:

  •  Make the marinade: Combine all ingredients in a large bowl.Marinate chicken thighs in the mixture for at least 2 hours or overnight in the refrigerator.
  • Thread chicken onto barbecue sticks. Prepare a charcoal grill. When it’s ready, cook the chicken over a medium flame. Mix together atsuete oil, star margarine, and chicken powder. Baste the chicken with the atsuete oil mixture every few minutes until the meat is well done and juices run clear.
  • Make the atsuete rice: in a frying pan, sauté garlic in canola oil over medium heat. When garlic has turned light brown, add rice and continue sautéing. Add atsuete oil a little at a time until you have reached the desired color. Season with salt and pepper. Serve with the chicken.
  • Make the atsuete oil:  In a saucepan, combine annatto seeds (atsuete) and water. Bring to a boil, then turn off heat and add canola oil. Mix well until the liquid turns red. Strain seeds and discard. use oil as directed.

(C) http://www.yummy.ph/

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