July and August 2008 MBM Cooking Segment Recipes

July 3: FISH IN GINGER SAUCE

Ingredients:
3 pcs Salmon fish
1 tbps ginger strips
1 tbsp spring onion
Shrimp cubes
Salt to taste
Water to cover fish

Procedure:
1.Clean the fish put enough water to cover the fish.
2.Add ginger strips & shrimp cube.
3.Adjust the quantity of salt.
4.Let boil until fish is cooked.
5.Garnish with spring onions.


July 10: SQUASH OKOY

Ingredients:
1 cup tagunton or small shrimp trimmed but not peeled
1 pc egg
1 cup all purpose flour
3 cups shredded squash
1 cup water
¼ chopped onions
¼ cup diced spring onions
Salt and pepper to taste
Cooking oil

Procedure:
1.In a bowl, combine tagunton, egg, flour and squash.
2.Pour water and mix well with a wooden spoon.
3.Add the chopped onions and spring onions. Season with pepper.
4.Continue mixing to blend well.
5.Shape the mixture into individual patties.
6.In a deep pan, heat oil and gently slide the patties into pan.
7.Deep fry for about 2 minutes or until crisp and brown. Drain patties in paper towel.
8.Serve hot with a dipping sauce of vinegar and garlic.


July 17: MAIZ CON GATA

Ingredients:
1 big can sweet corn kernel
1 kilo malagkit rice
1 kilo coconut milk
1 kilo sugar

Procedure:
1.Cook rice then add coconut milk, sugar and corn kernel.
2.Wait until sticky and done.


July 24: BANANA PANCAKE

Ingredients:
1 cup diluted milk
2 eggs
2 tbsp melted butter
1 ½ cup flour
2 tsp baking powder
¼ tsp salt
1 tbsp sugar
2 pcs very ripe bananas, finely sliced
1-2 tbsp oil or shortening

Procedure:
1.Combine all ingredients except bananas and cooking oil in an electric blender. Process in blender for 1 minute.
2.Add bananas and blend for 30 minutes.
3.Heat a griddle or a frying pan and add shortening. Pour about one ladle of batter for each pancake.
4.Turn pancake when bubbles appear on the surface. Brown second side. If desired serve with syrup.
Note: You may also hand mix the batter. Mash bananas well before adding to the mixture.


July 31: CHICKEN LOLLIPOP AND STRIPS

Ingredients for Dredging:
1 cup all purpose flour
2 tbsp ginisa mix
Salt to season the chicken meat
Oil for frying
Tartar sauce:
½ c mayonnaise
1 tsp chopped onions
1 tsp chopped kinchay
1 tsp pickle relish
2 tbsp catsup, optional
Salt to taste
Mix all ingredients.

Procedure:
1.Loosen with your fingers the main joint holding the long segments of the wings. Discard the wing tip. Take the section that looks like a little drumstick and use knife to make a deep slit at the base. Clean the area of any skin and flesh. Roll around the tip. Now we have a lollipop. Do the same to the inner segment of the wing, but remove the thin bone so that you are left with only one bone handle.


August 7: CREAM OF MUSHROOM SOUP AND FRESH LUMPIA WRAPPER

Ingredients:
1 chicken breast, boiled and flaked
1 medium shallot, chopped
2 gloves garlic, minced
1 tbsp oil
1 cup fresh mushroom or
1 can sliced mushroom
4 cups chicken stock or 1 chicken cubed
½ cup evaporated milk
¼ cup all purpose flour or cornstarch dissolved in small amount of water

Procedure:
1.Sauté in oil, the garlic and onions.
2.Add the chicken and the chicken stock. Let boil.
3.Add mushrooms and continue cooking until mushroom is cooked.
4.Add milk and season to taste.
5.Add the flour and continue mixing until thick.
6.Add chopped parsley.

Fresh Lumpia Wrapper
1 cup APF
1 tbsp oil
1 cup water
Procedure:
1. Brush into frying pan.


August 14: TORTANG SAGING

Ingredients:
¼ cup flour
2 pieces unripe banana
¼ cup water
2 tbsp powdered peppercorn
1 tsp vetsin
1 tbsp salt
2 tbsp ginisa mix

Procedure:
1.Peel the banana and then shred.
2.Mix all ingredients.
3.Pan fry


August 21: GRILLED TUNA IN MANGO SALSA

Ingredients:
1 kilo Tuna
2 pcs Mango
2 tbsp soy sauce
¼ cup kalamansi juice
5 pcs Tomatoe
1 tbsp sugar
2 tbsp vinegar
A pinch of salt

Procedure:
1.Marinade tuna fish with kalamansi juice, a pinch of salt, 2 tbsp soy sauce for at least 1 hour.
2.Slice tomatoes and ripe mango into cubed. Seasoned with kalamansi juice, soy sauce and a pinch of salt.


August 28: PINEAPPLE MANGO PIE

Ingredients for the Pineapple Mango Jam:
1 cup pineapple, crushed
1 cup mango, mashed
1 cup sugar

Procedure:
Mix all ingredients and cook until thick.

Pastry/ Crust:
2 cups all purpose flour
½ cup lard
½ cup water

Procedure:
Cut in lard into flour. Add water little by little until dough forms into a ball.
Roll. Cut into desired shape.
Fill each pastry with jam. Seal properly.
Bake until done.