Posts tagged Onions

Noodles in Vinaigrette

December 15, 2009 · Filed under Fried Garlic, Fried Onions, Minced Garlic, Minced Onions, Shelled Shrimps, Spiced Tuna Flakes · Tagged , , , , , , , , , , , , ,

2 pcs. magi chicken cubes

259 g. sotanghon or bihon

1 cup minced onions, fried

1 pc. Green bell pepper, cut into strips

1 pc. Red bell pepper, cut into strips

1 head garlic, minced and fried

Topping Variations:

½ k. shrimps, cooked and shelled or

¼ cup stir-fried and seasoned ground pork or

1 can spiced tuna flakes

Dressing:

¼ cup vinegar

4 tbsps. calamansi juice

¼ cup fish sauce (patis)

3 tbsp. sugar

1 tbsp. maggi savor

Brink to boil Maggi Cubes and 4 cups water.  Add sotanghon and cook for about 5 minutes.  Drain, transfer to a platter and arrange next 4 ingredients on top with desired topping (cooked shrimps or ground pork or tuna flakes amy be alternately used).

Meanwhile, combine dressing ingredients and pour over prepared noodles.

 

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Louisiana Hot Sausage and Black Bean Soup/Evergood Fine Foods

September 28, 2009 · Filed under Chopped Onions, Large Saucepan, Medium Heat, Minced Garlic · Tagged , , , , , , , , , ,

Louisiana Hot Sausage and Black Bean Soup

Louisiana Hot Sausage and Black Bean Soup

2 tablespoons vegetable oil

1 cup chopped onions

3 garlic cloves, minced

1 ½ teaspoons ground cumin

1 pound Evergood Lousiana Hot Link Sausage, cut into ½-inch pieces

2 15-ounce cans black beans, undrained

2 cups chicken broth

1 cup orange juice

 

1.  Heat a large saucepan over medium heat until hot.

2.  Add vegetable oil and onions.  Cook until onions soften and turn slightly golden

3.  Stir in garlic and cumin.  Cook briefly, but do not let garlic brown.

4.  Stir in all remaining ingredients and bring to a boil.  Reduce heat and simmer for 15-20 minutes.  Makes 6 servings.

Source:  Cooking in Style the COSCO Way

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Menesytra De Verduras

July 7, 2009 · Filed under Blanched Baguio Pechay, Blanched Cauliflower, Diced Potatoes, Sliced hard Cooked Egg, Strips Bacon or Ham · Tagged , , , , , , , , , , , , , ,

menestra_de_verdurasIngredients:

2  tbsps. lard or pork fat

1  c. bacon or ham, strips

½  k.potatoes, diced

½  k. onions, chopped

¼  k. Baguio pechay, cut in serving pcs and blanched

¼  k. cauliflower, in flowerettes, blanched

½  c. flour

1  tbsp. flour

1      c. soup stock

Salt to taste

1  tsp. Aji-no-moto

½  c. green peas

8  pcs, asparagus

1      hard cooked egg, sliced

Fry bacon in pork fat.  Push to one side of the pan.  Add potatoes and onions, cook until done, set side, with the bacon.  Dredge pechay and cauliflower in flour.  Fry, set aside.  In the fat where all of these ingredients have been fried, blend in flour and brown.  Add stock.  Season with salt and Aji-no-moto.  Put back everything in the pan.  Cook over slow flame until done.  Add green peas and asparagus.  Garnish with hard cooked eggs.  Serve hot as a first course.

Photo courtesy:  osumar

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Savory Chick Peas

April 7, 2009 · Filed under Chopped Fresh Coriander, Chopped Onion, Crushed Garlic, Grated Ginger, Medium Onion, Peeled Tomatoes, Seeded Green Chilli · Tagged , , , , , , , , , , , ,

This dish is best made just before serving.  Recipe unsuitable to freeze.

savory chick peasIngredients:

1  cup dried chick peas

30g ghee

2  medium onions, chopped

2  cloves garlic, crushed

2  teaspoons grated fresh ginger

½  teaspoon ground turn=meric

1  teaspoon garam masala

3  cups water

2  medium tomatoes, peeled, chopped

1  small fresh green chilli, seeded, chopped

2  bay leaves,

2  tablespoons chopped fresh coriander

1  tablespoon lemon juice

Procedure:

1.    Place chick peas in large bowl.  Cover with water, cover, stand overnight.  Rinse and drain chick peas.

2.    Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes)  or until onions are soft.  Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).

3.    Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas.  Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.

4.    Stir in remaining coriander and lemon juice.  Serves 6.

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Fried Eggplants with Onions

February 6, 2009 · Filed under Large Onion, Plain Yogurt, Roasted Cashew Nuts, Sliced Onion · Tagged , , , , , , , , , , , ,

Recipe is best prepared close to serving time.  This recipe is not suitable to freeze or microwave.

fried eggplant with onionIngredients:

2  large (700g) eggplants, thinly sliced

oil for deep-frying

2  tablespoons oil, extra

2  large onions, sliced

1  teaspoon yellow mustard seeds

1  teaspoon black mustard seeds

2  tablespoons sesame seeds

½  cup sultanas

1/3  cup chopped salted roasted cashew nuts

½  teaspoon chilli powder

1  teaspoon ground turmeric

2   teaspoons besan flour

2  teaspoon sugar

2  tablespoons lemon juice

1/3  cup plain yogurt

2  tablespoons coconut milk

Procedure:

  1.  Deep-fry eggplant slices a few at a time in hot oil for about 2 minutes or until lightly browned, drain on absorbent paper; keep warm.
  2. Stir in sesame seeds, stir over medium heat for about 1 minute or until seeds are golden.
  3. Stir in sultanas, nuts, chilli powder, turmeric, flour and sugar, stir over medium heat for 2 minutes.
  4. Stir in juice, yogurt, and coconut milk, bring to boil, reduce heat, simmer, uncover for 3 minutes.  Serve onion mixtures with eggplants.  Serves 4.

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