• 1 cup rice, uncooked
• ½ cup margarine
• 2 medium onions, sliced
• 1 tsp. cumin seeds
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 3 cloves garlic, chopped
• 1 tsp. turmeric
• 11/2 cups coconut cream
• ½ cup water
• ½ cup pistachios, toasted. Chopped coarsely
• ¼ cup raisins

Cooking Instructions:

1.  Melt  margarine in large frying pan. Add onion.
2. Stir  over medium heat for about 4 minutes or until onion is solt.
3.  Add cumin seeds, cinnamon. Cardamom, cloves, and turmeric. Stir over medium heat for 2 minutes.
4. Add rice. Stir over medium heat for another minute.
5. Add coconut cream and water, then bring to boil.
6.  Cover and simmer over low heat until all liquid is absorbed and rice is cooked.
7.  Remove and discard cinnamon stick.
8.  Add nuts and raisins, Stir pilaf with fork before serving.

Image: cookedbyanangel.wordpress.com

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• 3-5 tbsp of oil
• 1 eggplant
• 1 bell pepper
• 1 potato
• 1 carrot
• 1 onion
• 6 cloves garlic
• 2 tomatoes
• 125 g crab meat
• 4 eggs
• 2 packets of quesillo
• sprigs of cilantro or wansoy
• patis
• pepper

Cooking Instructions:

1. Singe and burn the skins of the eggplant and bell pepper. Remove the skin, discard and roughly chop the flesh.
2. Cut the potato and carrots into ¼-inch cubes, parboil for 5 minutes, drain completely. Roughly chop the onion, garlic and tomato.
3. Beat the eggs. In a skillet, sauté the onion, garlic, and tomatoes in hot oil. After about 3 minutes, add the cubed potatoes and carrots. Continue cooking until the potatoes turn brown on the edges, then include the chopped eggplant, bell pepper and crab meat into the mix.
4. Season with patis and pepper. Cook for another 5 minutes while gently turning. Distribute the mixture evenly in the pan and create some holes and air pockets for the egg to settle.
5. Pour the egg into the pan and gently distribute the beaten egg around the pan before it sets. Lower the flame to half, so the egg doesn’t cook very fast and burn.
6. Turn on the top grill of your oven to high. Make sure to leave the door of your oven open.
7. Slice the quesillo in four parts and distribute around the top of the egg. Garnish with cilantro or wansoy and crack some fresh pepper.
8. Place in the grill until the eggs are set and the quesillo slightly melts. Serve with rice or pandesal Alternatively, you can use oyster, ground beef or any vegetables of your choice.

Notes on Torta:

Traditionally cooked in an unglaced terra cotta bibingkahan, this recipe can be cooked in an iron skillet or a teflon treated pan. Just make sure that your stove-top cookware can also be used inside the oven.

The post Tortang Alimasag Recipe appeared first on Kusina Master Recipes.

• 1 400g package of firm tofu
• 2 cloves garlic
• 1/4 cup chopped spring onions
• 2 teaspoons sesame seeds, and coarsely ground with a mortar and pestle
• 3 tablespoons soy sauce (or tamari for gluten free)
• 1 tablespoon sesame oil
• 1/2 tsp crushed red-pepper flakes (or more to taste)
• 1/2 teaspoon sugar

Cooking Instructions:

1. Put the tofu in a saucepan and cover with water. Bring to a simmer then keep covered on a low heat while you make the sauce.
2. Mash the garlic in a mortar and pestle (or with the side of a knife) with a pinch of salt. Stir the mashed garlic together with remaining ingredients.
3. Lift the tofu with a spatula or slotted spoon out of the water and transfer to a shallow bowl. Spoon the sauce all over the tofu and serve.

Source: smarterfitter.com

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• 1 kilo tahong, cleaned
• 1 tbsp oil
• 1 thumb-size ginger
• 2 cloves garlic
• 1 red onion, sliced
• salt to taste
• 1 cup water

Cooking Instructions:

1. In a pot, saute ginger, garlic and onion in hot oil.
2. Then add the tahong and salt.
3. Add water and cook until all the mussels open.
4. Serve hot with rice.

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The post Halabos na Tahong Recipe appeared first on Kusina Master Recipes.

• 3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
• 1/2 cup all-purpose flour
• 1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
• 8 cloves garlic, crushed and fried until brown
• 1 stalk green onion, chopped

Cooking Instructions:

1. MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes.
2. Drain, but reserve marinade.
3. COAT fish including bones, with flour and deep-fry each piece until golden brown.
4. Return fish fillet to the bone to make into whole fish.
5. Arrange on a platter. Set aside.
6. SIMMER marinade for 2 minutes.
7. Pour over fish.
8. Top with garlic and green onions.

Source: http://pinoycooking-tips.blogspot.com/

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The post Filipino Style Tilapia Steak Recipe appeared first on Kusina Master Recipes.

• 1 kilo fresh large Tahongs or Mussels.
• 1/2 cup butter. (don’t use margarine, not good for your health).
• 6 cloves garlic, minced.
• 1/2 cup grated cheddar cheese.
• 1/4 cup bread crumbs

Cooking Instructions:

1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.
2.  Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.
3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake it for 10 – 15 minutes.

Image: panlasangpinoy.com

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The post Baked Tahong Recipe appeared first on Kusina Master Recipes.

• 1 and 1/3 cups cooked and flaked bangus (Milk Fish)
• 1/2 cup green onions, chopped
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1 and 1/2 cups sotanghon noodles, cut up and softened in water
• Patis
• Pepper
• lumpia wrappers

Sauce:

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 clove garlic, chopped
• 1 – 2 pieces siling Labuyo, chopped
• 1/4 cup grated carrots

Cooking Instructions:

1. In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked. Remove from pan and cool. Flake fish and pick out bones.
2. In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes. When vegetables are soft, add bangus. Season with patis and pepper.
3. Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
4. Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.
5. In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
6. Remove from heat and add the remaining ingredients. Makes 8 portions.

Image: bakeitcookiteatit.wordpress.com

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The post Lumpiang Bangus Recipe appeared first on Kusina Master Recipes.

• 4 (4 ounce) fillets tilapia
• 2 teaspoons butter
• 1/4 teaspoon Old Bay Seasoning TM, or to taste
• 1/2 teaspoon garlic salt, or to taste
• 1 lemon, sliced
• 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Cooking Instructions:

1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Image: atasteofkoko.com

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• ½ kg thinly sliced pork loin or pork chops
• ½ cup oyster sauce
• 1 8g Maggi Magic Sarap
• salt to taste
• 4 eggs, beaten
• Japanese breadcrumbs
• cooking oil for deep-frying

For Teriyaki Sauce 

• ½ cup oyster sauce
• 1 tbsp grated ginger
• 1 cup hot water
• 1 tsp Maggi Magic Sarap
• 2 tbsp bron sugar

Cooking Instructions:

1. Marinate pork in oyster sauce, Maggi Magic Sarap and sit for at
   least 15 minutes.
2.  Dip marinated pork in beaten egg then dredge with Japanese
   breadcrumbs. Repeat procedure to make sure pork is completely
   coated with breadcrumbs.
3. Heat oil. Fry coated pork for at least 5 minutes on each side or
   until golden brown.
4.  Transfer on plate lined with paper towels to drain excess oil.
5.  Serve with teriyaki sauce on the side.

Image: kusina101.com

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• 1 kilong baboy
• 3 pirasong tokwa
• 1 ulo ng bawang tinadtad
• ½ tasang suka
• ½ tasang toyo
• ¾ kutsaritang asin
• 2 sibuyas
• 1 kutsarang mantikang Wesson

Cooking Instructions:

1. Hiwaing pakudrado ang baboy. Ilagay sa kaserola. Lagyan ng asin at tubig. Pakuluin sa atay-atay na apoy sa loob ng ilang minuto at itabi.
   Sarsa:
2. Ilagay sa mangkok ang suka, bawang, toyo at mantikang “Wesson”. Ilagay ang buong baboy sa kawali at prituhin hanggang mamula. Isama ang tokwa. Ilagay sa platong pandulot.
   Ibuhos ang sarsa sa ibabaw. Palamutian ng sibuyas. Idulot nang mainit.

Image: yummy.ph

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