Posts tagged Cooking Oil

Vegetables with Bird Eggs

January 16, 2010 · Filed under Dried Mushroom, Large Bamboo Shoot, Strips Carrots · Tagged , , , , , , , , , , , ,

Ingredients:

1    cup cashes nuts

¼   cup cooking oil

¼   kilo shrimps

5    pcs, dried mushrooms (soaked, cut into halves)

¼   kilo chicharo or peas

1   large pc. Bamboo shoot, sliced

1   pc. Carrot, cut into strips

1   pc. Singkamas

¼   kilo pechay, cut into 1” pieces

1   tbsp. slat

1  tsp. m.s.g

12   quail eggs, cooked

¾   cup broth

Procedure:

1.   Fry cashew nuts.  Set aside.

2.   Toss shrimps and mushrooms in hot fat.

3.   Add chicharo.  Cook for 2 minutes

4.   Put in pechay stalks and the rest of the vegetables; lastly put in the leaves of pechay.

5.   Pour in broth, continue cooking until vegetables are just done.

6.   Thicken with cornstarch.

7.   Pour on a platter.  Garnish with hard-cooked quail eggs and cashew nuts.  Serve hot.

Modification:  Saute onion; then put the shrimps and add a little toyo (soy sauce),

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All-American Cheeseburgers

November 21, 2009 · Filed under Chop Onion, Dry Bread Crumbs, Large Egg, Slice Cheddar Cheese · Tagged , , , , , , , , , , , , , , , ,

American Cheeseburger

1 pkg. The Turkey Store Lean Ground

1/3 cup catsup

3 tablespoons seasoned dry bread crumbs

2 tablespoon grated or finely chopped onion

1 large egg

½ teaspoon garlic salt

¼ teaspoon finely ground black pepper

4 slices (1/4 inch) red or yellow onion

Cooking oil

2 slices cheddar cheese

4 kaiser rolls or bakery-style hamburger buns, split

4 slices tomato

4 leaves romaine or red leaf lettuce

Optional condiments:  mayonnaise, catsup, mustard slice pickles

 

In a large bowl, combine turkey, catsup, bread crumbs, egg, garlic salt and pepper.  Mix well and shape into 4 patties about ½-inch thick.  Cover and refrigerate while preparing charcoal grill.  Coat patties and onion slices with cooking spray.  Grill patties and onions over medium coals 6 to 7 minutes per side or until no longer pink in center.  Top patties with cheese during last minute of grilling.  Place rolls, cut side down on grill during last 1 to 2 minutes of cooking to toast lightly.  Serve patties in rolls topped with grilled onions, tomato and lettuce.  Serve with desire condiments.  Makes 4 servings.

 

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Asparagus Italian Style

May 25, 2009 · Filed under Drained Mushrooms, Fine Noodles, Fresh Asparagus, Grated Romano Cheese, Peeled Garlic · Tagged , , , , , , ,

psappanIngredients:

8 oz fine noodles (225 g)

1 small clove garlic, peeled (1 small clove)

1 lb fresh asparagus (450 g)

3 tbsp cooking oil (45 ml)

5-oz can sliced mushrooms, drained (142-ml can)

½ tsp salt (2 ml)

¼ cup grated Romano Cheese (60 ml)

Fill a large saucepan with boiling salted water.  Add noodles.  Stick a toothpick in the clove of garlic and add (the tooth-pick will help you find the garlic when you want to discard it).  cook the noodles as directed on the package or for about 5 minutes.  Drain.  Discard clove of garlic and rinse noodles under cold water.

Wash asparagus and snap off tough ends.  Cut stalks into ½-inch (1.25-cm) slices on the diagonal.  Leave tips whole.

Het oil in large heavy skillet.  Add asparagus, cover and cook over medium heat, shaking the pan often, I to 8 minutes or until asparagus is tender-crisp.  Add noodles and mushrooms.  Toss together with a fork over moderate heat until everything is hot.  Sprinkle with salt and cheese.  Serve immediately.  Good with fried chicken.  Serves 4.

Photo courtesy:  accidentalhedonist

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Kailan in Oyster Sauce

May 22, 2009 · Filed under Fresh Kailan, Good Food, Healthy Dish · Tagged , , , , , , ,

3461660000_885ca2b08fIngredients:

350 g kalian

4 cups hot water

2 teaspoon cooking oil

2 cloves garlic, minced.

A

3 teaspoons Maggi Oyster-Flavored Sauce

1 teaspoon Maggi Granulated Chicken Stock

Salt and pepper to taste

1 ½ teaspoons corn flour mixed with 2 teaspoons water

In pan, bring water to the boil:  add 1 table spoon cooking oil.  Blanch kalian for 2 minutes or just until done, but crisp. 

Remove kalian and cut into 5 cm lights; place on serving plate.  Reserve ¾ cup water.

In the same pan, heat remaining oil and lightly brown garlic.  Add reserved water and A.  bring to the oil;  then thicken with cornflour mixture.

Spoon sauce over kalian.  Serve as an accompaniment to other meat or seafood dishes.

Tip:  Replace Kailan with mustard leaves, Chinese cabbage (Siew-pakchoy), Tong Hoh, etc.

  Photo courtesy:  static.flickr

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Creole Eggplant

January 19, 2009 · Filed under Canned Mushroom, Fresh Tomatoes, Freshly Ground Pepper, Greasing Pan, Medium Green Peper, Medium Onion, Sliced Eggplant · Tagged , , , , , , , , ,

2801596702_0600154b6cIngredient:

3  pcs eggplant (talong), sliced

½  cup breadcrumbs

1-1/2  tsp cooking oil for greasing pan

          dash ground pepper

Procedure:

  1. Parboil eggplant for 10 minutes.
  2. Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, alternating with eggplant and sauce.
  3. Continue until all eggplants are used, finished with a layer of sauce.
  4. Sprinkle seasoned breadcrumbs over top and bake in a greased pan at 3500F for 30 minutes or until bubbling.

Creole Sauce

2  tbsp corn oil

1  pc onion, medium

1  pc green pepper, medium

3  pcs mushroom, canned

4-5  pcs fresh tomatoes

       dash freshly ground pepper

Procedure:

  1. Cook onion, green pepper and mushroom in corn oil over low heat for 5 minute.
  2. Add chopped tomatoes and seasonings and simmer until sauce is thick.

Photo courtesy:  static.flickr

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