Favorite Recipes

Park/ Chicken Adobo (Stew) Recipe 




Adobo Ingredients  

• 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cutA into pieces or
• choice of either 1 kilo of pork or 1 kilo of chicken
• 1 head garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup soy sauce
• 1 cup vinegar
• 2 cups of water
• 1 teaspoon paprika
• 5 laurel leaves (bay leaves)
• 4 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 3 tablespoons water

Adobo Cooking Instraction

• In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
• Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
• Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
• Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
• Add salt and/or pepper if desired
• Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and rice.

Adobo cooking Tips

• You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Funny video how to make a chicken stew..Have fun!


I choose this because my dad use to cook me this recipe "adobe". It also reminds me back home where  we  use to sit together and eat together.

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FETTUCCINE ALFREDO WITH SPINACH AND MUSHROOMS RECIPE

Ingredients

• 1 cup shredded Parmesan cheese
• 1 cup skim milk
• 1 – 8 oz package non or low fat cream cheese
• 2 cloves garlic, chopped
• 1/2 lb fresh spinach
• 1 cup fresh sliced mushrooms
• 1 tablespoon olive oil
• 1 lb package Fettuccine
• 1/2 teaspoon white pepper
• salt

	Instruction

• Preheat large skillet. Drizzle with olive oil. Add mushrooms and a little kosher salt.
• Cook pasta according to package directions until it is al dente. Drain well.
• Saute mushrooms until they are tender. Add spinach and garlic, and cook until spinach is wilted. Add milk and cream cheese. Bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy.
• Add white pepper and Parmesan. Melt Parmesan in sauce. Add pasta and simmer for 2 – 3 minutes over low heat while tossing pasta in sauce.

I choose this because I remember  how I've been curious (how to cook foods).

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Baked Crème Caramel

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Leche Flan Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Leche Flan Cooking Instructions:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

I choose this because it reminds me back home. I put this here because we use to eat this in special events such as in birth day parties, fiesta, christmas, and new years.



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Apple Pie

Ingredients:

Pastry for 2 crusts (recipe below)

• 8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan
• 2 Tablespoons lemon juice
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoons butter 
• 1 egg yolk
• 1 Tablespoon milk

Directions:

• In a large bowl, toss the sliced apples with lemon juice.
• Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
• Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
• Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
• In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
• Bake at 425 degrees F for 15 minutes.
• Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

I choose apple pie to put her in my blog because it reminds me when I came in Canada, me and my mom  went to drive drue thru and order two apple pie. I ask to her "what is this?",and open the small box of apple pie. When I tasted that apple pie and it tasted like toothpaste(taste of cinnamon) , so I gave it to my mom because I dont like it.

                                                                                                                             

I have my own souce recipe called " verte épicée d'avocat " (green spicy avocado) and "brun farine de soja épicé" (spicy brown soy flour souce). I named them french cause someday in the future I wanna know how to speak frence.