• 4 pieces Chinese eggplant
• 2 pieces raw eggs
• 1 tsp salt
• 4 tbsp cooking oil

Cooking Instructions:

1. Grill the eggplant until the color of skin turns almost black
2. Let the eggplant cool for a while then peel off the skin. Set aside.
3. Crack the eggs and place in a bowl
4. Add salt and beat
5. Place the eggplant on a flat surface and flatten using a fork.
6. Dip the flattened eggplant in the beaten egg mixture
7. Heat the pan and pour the cooking oil
8. Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

Source: panlasangpinoy.com
Image: angsarap.net

The post [Quick & Easy] Tortang Talong Recipe appeared first on Kusina Master Recipes.

• 1 lb. large shrimp, head and shell removed and deveiened
• 20 pieces boiled quail eggs
• 1 small yellow onion minced
• 1 teaspoon minced garlic
• ¼ cup butter
• 1 tablespoon cooking oil
• 1½ cups frozen green peas
• 1 medium carrot, cubed
• ¾ cup water
• 4 ounces ham, minced (optional)
• 1 can (10 oz.) cream of mushroom
• ¾ cup water chestnut or singkamas, cubed
• ½ cup table cream or heavy whipping cream
• Salt and pepper to taste

Cooking Instructions:

1. Melt the butter in a cooking pan.
2. Add the cooking oil.
3. Once the mixture becomes hot, saute the shrimp for a minute per side.
4. Remove the shrimp and set aside.
5. Meanwhile, saute the onion and garlic.
6. Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
7. Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
8. Add the quail eggs and shrimp.Stir.
9. Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
10. Add water chestnuts, salt and pepper.
11. Transfer to a serving bowl.
12. Serve. Share and enjoy!

Source: panlasangpinoy.com
Image: http://www.angsarap.net/

The post Sipo Eggs Recipe appeared first on Kusina Master Recipes.

Giving it a spicy yet sweet finish is the sliced finger chili, along with the delicious sauce that drips down from the tip of your spoon. But we all know how tiring it is to drive to the nearest Max’s restaurant just to taste this ‘blessing on a sizzling plate.’ Try and make your own by trying out this recipe!

Ingredients:

• 500-grams Chinese Tofu
• 3 cloves garlic, minced
• 1 white onion, chopped
• 1 bell pepper, finely chopped
• 1/2 cup mayonnaise
• 2 tbsp water
• 3 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp dried parsley flakes
• 1/2 tsp ground black pepper
• 2 finger chilies, sliced

Cooking Instructions:

1. Heat oil in a deep pan.
2. Cut up the Chinese tofu into cubes and fry in hot oil until golden brown. Drain in paper towels.
3. In a bowl, combine mayonnaise, oyster sauce, sugar, parsley, and pepper. Mix well, and add water until desired thickness is achieved. Adjust taste accordingly.
4. Heat the mayo mixture in low heat while stirring for two minutes, then add the bell pepper and continue stirring for one more minute.
5. Take your heated sizzling plate and add a small amount of vegetable oil.
6. Saute garlic and onions until cooked, add in the tofu and mayo dressing and mix well.
7. Sprinkle with sliced finger chili and more onions.

Source: http://www.kusina101.com/2013/02/maxs-sizzling-tofu-recipe.html
Image: www.theseasonedfirsttimer.com

Please share with family and friends!

The post Max’s-Style Sizzling Tofu Recipe appeared first on Kusina Master Recipes.

• ½ pound boneless chicken, cut into cubes
• ½ red bell pepper, cut into cubes
• ½ green bell pepper, cut into cubes
• 1 pound fresh okra pods
• Curry powder, to taste

For the marinade:

• Soy sauce, as needed
• Minced ginger, as needed
• Splash of balsamic vinegar

Cooking Instructions:

1. Marinated the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.
2. Cut the heads and tails off the okra and cut into ¼ inch rounds. Dump them in a bowl and don’t season them.
3. Stir – fry the chicken until about 2/3 done, pull and save. Add oil, then the okra.
4. Throw in the chicken, stir. Add the peppers.
5. Toss in about a tsp of curry powder. Serve over rice or with mashed potatoes.

Image: www.dustandcolor.wordpress.com

The post Stir-Fried Chicken and Okra Recipe appeared first on Kusina Master Recipes.

• 1 green mango, peeled and diced
• 1 large onion, diced
• 1 large tomato, diced
• Bagoong (shrimp paste)
• Spring onions to garnish, chopped

Preparation Instructions:

1. In a small bowl, mix all ingredients together. The amount of Bagoong depends on your preferred taste.
2. Garnish with Spring onions (optional). Serves 2-3 people. Enjoy!

Image: www.casamanila.ca

The post Easy Green Mango Ensalada Recipe appeared first on Kusina Master Recipes.

This is usually cooked with either chicken or pork, but if you want it even healthier, you can try out this recipe for it uses shrimp. The shrimp adds a different taste to the regular pork and chicken chopsuey but equally as good. Try this recipe now!

Ingredients:

• 2 tbs Olive oil
• 1/4 cup Liquid seasoning
• 1/2 tbs Pepper
• 1 1/2 cups Fish (preferably: herring, tuna, blue marlin)
• small head Cabbage, cubed
• 1 cup Water
• 1 cup Fish broth
• 1 medium sized Carrots, sliced
• 1 bulb Onion, sliced
• 1 tbs Garlic, crushed
• 1 cup sliced Bean sprouts, trimmed
• 1 small head Cauliflower, cut into florets
• 1 tbs Cornstarch
• 1 medium sized Chayote, sliced
• 1 can miniature cut cobs of corn, drained

Cooking Instructions:

1. Dissolve the cornstarch in the water, liquid seasoning and pepper.
2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent.
3. Then, add the garlic until they become light brown.
4. After that add the fish and cook until it’s light brown.
5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
6. Then, add the cauliflower, cabbage and bean sprouts and young corn.
7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sauce is gel like.

Source : Chefdom.ca
Image: http://hopwoo.blog.com/

The post Healthy Seafood Chopsuey Recipe appeared first on Kusina Master Recipes.

• 1 lb shrimps, shelled and deveined
• 1 1/2 cups sweet green peas
• 1 cup chicken broth
• 10 pieces quail eggs, hard boiled
• 3/4 cup jicama (singkamas), diced
• 3/4 cup carrots, diced
• 1 medium sized onion, diced
• 3 tablespoons, butter
• 1/2 cup toasted cashews
• 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Cooking Instructions:

1. Melt butter in a pan or cooking pot.
2. Put-in the onions and cook in low fire until the texture becomes soft.
3. Add the carrots and jicama then cook for 3 minutes.
4. Add the green peas and cashews then cook for 2 minutes
5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7. Add the salt and ground black pepper then stir.
8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9. Turn of the heat and transfer to a serving bowl.
10. Serve hot with lots of love. Share and enjoy!

The post Buttered Shrimps and Veggies Recipe appeared first on Kusina Master Recipes.

You can serve this on top of hot rice for lunch or dinner at home. So go on and try this easy Beef Broccoli recipe!

Ingredients:

• 1 kilo beef, slice into strips
• 1/2 kilo broccoli, sliced
• 4 Tbsp oyster sauce
• 2 cups water
• 2 Tbsp soy sauce
• 1 beef broth cube
• 1/2 head garlic, minced
• 1 medium size onion, chopped
• 1 tsp. ginger, minced (optional)
• Salt and pepper

Cooking Instructions:

1. Boil the brocolli for about 3 minutes, remove from water and set aside.
2. Place beef in a casserole or pot then put salt and pepper.
3. Boil the beef in 2 cups water until tender. Add water if necessary then remove from the broth and set aside.
4. In a saucepan saute onion, garlic and the beef . Stir fry for a few seconds then add 1/2 cup of the broth.
5. Add the oyster sauce, soy sauce and beef broth cube and stir cook until the sauce thickens.
6. Add the broccoli and stir cook  for a few seconds then serve hot.

Source: PanlasangPinoyMeatRecipes.com

The post Beef Broccoli Recipe appeared first on Kusina Master Recipes.

However, not a lot of people enjoy the bitter taste of ampalaya, whether it’s fresh, juiced, or even cooked. But add in bits of yummy pork mixed in a dash of savory oyster sauce and you’ll find your kids/family/guests craving for more! Who said healthy can’t be yummy? Try this Pork Ampalaya recipe for your next meal!

Ingredients:

• 1 medium size pork tenderloin, about 1/2 kilo, sliced into strips
• 1 medium to large size ampalaya, split in halves de-seeded, sliced crosswise
• 1 small size onion, peeled, chopped
• 1/2 head garlic, peeled, crushed, chopped
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 1/3 cup cornstarch
• 1 tsp. ground peppercorns
• salt
• cooking oil

Cooking Instructions:

1. Marinate pork strips in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry thepork in batches until color changes to brown and start to sizzle, set aside.
2. Using the same wok sauté garlic and onion until fragrant.
3. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.
4. Add in the pork and oyster sauce and stir cook for another 2 to 3 minutes.
5. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required.
6. Serve hot with a lot of rice.

The post Pork Ampalaya in Oyster Sauce Recipe appeared first on Kusina Master Recipes.

• 1 14 oz block extra firm tofu
• 2 tbsp flour
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1/3 cup panko crumbs
• 2 tbsp sesame seeds

Cooking Instructions:

1. Cut the tofu into 1/2″ thick squares. Place in a single layer on top of a few sheets of paper towels; top with more paper towels and place a heavy object (like a cutting board or pan) on top. Let sit for an hour.
2. Combine the egg, soy sauce, and sriracha. Combine the panko and sesame seeds. Toss the tofu in the flour, dip into the egg wash, and press into the panko mixture.
3. Heat some oil on a griddle or skillet. Cook the tofu until golden and crisp, about 3 minutes on each side. Serve with more sriracha.

The post Sesame-Crusted Tofu appeared first on Kusina Master Recipes.