Leave a comment

Sweet Chili Gambas

Hello there guys. It’s another long month that I haven’t blog some recipe but fortunately I got some spare time to do some entries. So today I’m serving Sweet Chili Gambas. I prefer to add some taste than the usual gambas to make it more alive and I want to use whole shrimp than the usual peel and deveined  because it adds more flavor to it. So guys enjoy this recipe. This is best serve with ice cold beer.DSC02280

 

Sweet Chili Gambas Recipe

INGREDIENTS

– 1 lbs of shrimp
– 4 clove of garlic, minced
– 1 meduim size onion, thinly slice
– 1 medium size green bell pepper, thin stips
– 100 ml of tomato sauce
– 100 ml of sweet chilli sauce
– salt and pepper

DIRECTIONS

  1. Heat oil in a pan and saute garlic until light brown.
  2. Add the onion and green bell pepper and saute until soft.
  3. Add the shrimp and cook for 2 min.
  4. Add the tomato sauce and sweet chili sauce and cook for 2 min.
  5. Assemble it on a plate.
  6. Served and enjoy the foodgasm.
Leave a comment

BBQ Pork Belly with Creamy Polenta

Good day everyone! It’s been a long a month due to busy sched in school so I’ve to decide to blog again. So this time we’re going outdoor and what’s good in outdoor cooking, yes! It’s BBQ. So I tried to pair it with polenta and it’s my first time to encounter it because here in the Philippines it is not a staple starch food and unusual for us but I like try things new because it show us to become creative and yes it pair well together with the BBQ it’s like yin and yang the bold and smoky flavor of the BBQ complement with the rich and creamy flavor of the polenta. So you guys try this fantastic recipe.DSC01988

BBQ Pork Belly with Creamy Polenta Recipe

INGREDIENTS

Pork BBQ sauce Marinade:
– 1 cup of ketchup
– 1/2 cup of cane vinegar
– 4 Tbs of soy sauce
– 1 Tbs of garlic powder
– 1 Tbs of paprika
– 1 Tbs of onion powder
–  2 Tbs of brown sugar
– salt and pepper

– 1 lbs of pork belly, country style cut

Creamy Polenta:
– 1 cup of polenta
– 4 cup of water
– 1/2 tsp of salt
– 1 Tbs of butter
– 1/4 cup of parmesan cheese

DIRECTIONS

  1. For the BBQ sauce marinade, mix all ingredients together and heat it on the sauce pan for 5 min at low heat.
  2. After the sauce is done put half of it for the marination of the pork and the other half is for the dipping.
  3. Marinate the pork overnight.
  4. Grill the marinated pork and baste it frequently.
  5. For the polenta, first boil the water over medium heat.
  6. Pour the polenta into the boiling water while whisking gently.
  7.  Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta .
  8. Turn off the heat and add the butter and the parmesan cheese for the finishing touch, season with salt and pepper if desired.
  9. Arrange the polenta with the BBQ and drizzle the BBQ sauce and garnish it with herbs.
  10. Serve and enjoy the foodgasm! ^_^
Leave a comment

Almond-Crusted Shrimp Cake

Happy Chinese New Year to everybody. So today I’m preparing something special that doesn’t usually serve on Chinese new year but still It still considered because it’s a round shape. Yes! in Chinese new year serving food that is round shape represent prosperity and good-luck. I like the way of using almond slivers it give a nice crunchy and nutty flavor crust that is very good to paired with soft and moist shrimp cake. So you guys enjoy this wonderful recipe and again Happy Chinese New Year. ^_^
DSC01697

Almond-Crusted Shrimp Cake Recipe

INGREDIENTS

Shrimp cake mixture:
– 1/2 lbs of shrimp, peeled and deveined
– 1 tsp of garlic, finely chopped
– 1 tsp of spring onion, finely chopped
– 1 tsp of ginger, finely chopped
– 1 Tbs of cornstarch
– 1 tsp of sesame oil
– 1 Tbs of soy sauce
– pepper

– flour
– egg
– almond slivers
– cooking oil

DIRECTIONS

  1. Put all the shrimp cake mixture in a food processor and pulse until minced avoid pulsing into a paste.
  2. Form the mixture into a round shape patty and coat in a sequence procedure of flour, egg and then almond slivers.
  3. Heat oil in pan and pan-fry the shrimp cake  until golden brown set aside and drain excess oil in kitchen towel.
  4. Arrange in a plate and garnish it with spring onion and accompanied it with sweet-chili sauce.
  5. Served  and Enjoy the Foodgasm! ^_^
2 Comments

Mozzarella with Meat-sauce in Carrozza

Happy New Year guy (yeah I know it’s very late,well  just to start my first 2014 entry).Guess whats for breakfast? Yes , it’s Mozzarella in Carrozza with variation that I added with meatsauce which is a left over food yesterday so I use as an additional ingredient to create something new again. You need to recycle your food to make it new and appetizing again be resourceful and creative.

Mozarella en Carozza is a classic Italian dish which is the bread slices are pressed around mozzarella cheese dipped in egg, then deep-fried. But instead of deep frying I pan-fry it just to  be less oily for those who are health conscious. I fill it with meatsauce to make more savory and more flavorful and it’s goes very well with the mozzarella especially when it melts and turns oozy. So guys enjoy this mouth watering scrumptious dish that you gonna crave for. Enjoy
DSC01510

Mozzarella with Meat-sauce in Carrozza Recipe

INGREDIENTS

Meat-sauce:
– 3 Tbs of olive oil
– 1 medium sized onion, finely chopped
– 3 cloves of garlic, finely chopped
– 1 lbs of ground beef
– 2 Tbs of tomato paste
– 2 tsp of Italian seasoning
– 1 can of chopped tomatoes
– salt
– pepper

Sandwich:
– 4 eggs
– 100 ml of milk
– salt
– pepper
– any loaf bread slices
– Mozzarella cheese, sliced about single square
– Meat-sauce
– 4 Tbs olive oil

DIRECTIONS

  1. First make the meat-sauce: Add oil in a pan and saute onion until translucent and then add the garlic and saute until fragrant, add the beef cook it until nice and brown and then add the tomato paste mix until it cover the whole ground beef and then add the Italian seasoning together with the chopped tomatoes, pour a quarter amount of water in the can of the chopped tomatoes  and add to the mixture season it with salt and pepper and simmer until the sauce thicken.
  2. Beat egg in a bowl and add the milk and season with salt and pepper.
  3. Make a sandwiches with a filling of Mozzarella and meat-sauce and make sure do not overfill it otherwise it will burst up. Press the edges firmly together.
  4. Carefully dip the sandwiches to the egg mixture until they are thoroughly coated. Do it batch by batch.
  5. Heat oil in a  pan and fry the sandwiches in batches until golden brown on both sides. Drain well on kitchen paper.
  6. Cut the sandwiches in half diagonally and arrange it in a plate and garnish it with basil.
  7. Served  and Enjoy the Foodgasm! ^_^
2 Comments

Roast Pork Tenderloin and Potatoes

Merry Christmas everyone hope you all having a wonderful day. Today I’m making a special yet simple Christmas dish that you gonna enjoy it.This dish is all in one pan so you don’t have time to be multitasking in cooking.  I’m grateful that I feel unstressed in shopping in a grocery for a last minute shopping preparation for the Christmas eve cause everyone here in the Philippine are exactly have the same idea of serving the typical Filipino Christmas Eve dish like Spaghetti, Macaroni salad, and Lechon(roasted suckling pig) and they are running out of supply due to high demand because the Christmas season. So you should come with an alternative idea how or what will you prepare for Christmas. So hope you guys enjoy my recipe and again have a Foodgasmic Christmas day ^_^

BTW sorry for the poor quality shot Im in a hurry to serve hehehe….DSC01392

Roast Pork Tenderloin and Potatoes

INGREDIENTS:
Roast pork tenderloin:
– 1.5 lbs of pork tenderloin
– 4 cloves of garlic. sliced thinly
– 1 Tbs dried rosemary
– salt and pepper
– olive oil

Roast potato:
– 1/2 lbs of potato, quarterly sliced
– 2 cloves of garlic, chopped
– 1 tsp of dried rosemary
–  1 Tbs balsamic vinegar
– salt and pepper
– olive oil

Gravy:
– 2 tsp of butter
– 2 tsp of flour
– 350 ml of stock
– Worcestershire sauce
– salt and pepper
-pan drippings from the roast pork tenderloin

DIRECTIONS

  1. Make a 4 small slit in your pork tenderloin and stuffed it with the sliced garlic and dried rosemary
  2. In a pan add oil put heat on high and and just sear or brown the surface of the tenderloin and set aside.
  3. Prepare to parboil your potato make sure to put salt on your water.
  4. Air dried  and cool down your parboiled potatoes.
  5. Marinate your parboiled potatoes  with olive oil, garlic, balsamic vinegar, salt and pepper.
  6. Set all of your ingredients in the roasting pan, first make an allowance in the middle for the tenderloin to place and the both vacant side fill up with the marinated potatoes.
  7. Put in an oven and cook for about 20 min at 180 C. Make sure your oven is preheated.
  8. After that rest your roast pork tenderloin and let the juices come out its a great flavoring liquid for the gravy.
  9. In a pan at medium low heat melt your butter and add the flour make sure to make your roux color light brown.
  10. Add the the stock and gently stir with a wire whisk to mix altogether well and add your pan drippings and add a 3 drops of Worcestershire sauce and let it simmer in very low heat about 10 min.
  11. Sliced your roast pork tenderloin about 1 cm thick
  12. Arrange your roast pork tenderloin and potato in a plate and pour your gravy on the top.
  13. Served  and Enjoy the Foodgasm! ^_^
2 Comments

Steamed Tofu Steak with Bacon Mushroom Sauce

This is a quick, easy and healthy dish. Typically in making tofu steak the tofu is fried but I used another alternative which I steamed it and used the silken tofu because I like the soft, smooth and delicate texture that melts in your mouth, it depends on you of what type of tofu do you want to use. The sauce is very savory because it has mushroom and bacon on it, we know that these two are flavor enhancing ingredient plus I add soy sauce so gets even better. So people try this amazing  light and healthy dish that you gonna love it. Enjoy!
DSC01275

Steamed Tofu Steak with Bacon Mushroom Sauce Recipe

INGREDIENTS:

Bacon Mushroom Sauce:
– 2 pcs of Shiitake mushroom, thinly sliced
– 1 medium sized onion, thinly sliced
– 2 cloves of garlic, finely chopped
– 2 strips of bacon, diced about 1 cm
– 60 ml of dashi stock or water
– 2 Tbs of soy sauce
– 1 tsp of sugar
– 1/2 tsp of cornstarch
– 35 ml of water
– 4 drops of sesame oil

–  300 g tube of silken tofu
– spring onion, chopped

DIRECTIONS:

1. Cook bacon on a pan.
2. Add the onion if the bacon render it’s fat and saute until translucent.
3. Add garlic and saute until fragrant.
4. Add the Shiitake mushroom saute until browned.
5. Add the dashi stock, soy sauce and sugar and then simmer.
6. Mix the cornstarch with water and put on the pan simmer until it gets thick.
7. Finish it with 4 drops of sasame oil.
8. Cut the tofu about 1cm thick and arrange on a plate.
9. steamed it for about 6 min.
10. Top the tofu with the sauce and garnish it with spring onion.
11. Served  and Enjoy the Foodgasm! ^_^

4 Comments

Moroccan Style Burger

Long time, no post. It’s been a month that I left my blog again due to busy schedule but  still I must go back in the track and continue what I like to do. So this time I prepared  burger but with a Moroccan twist by seasoning my burger patty with Moroccan spice and instead using ketchup , mayo and mustard I use yogurt with lemon, garlic and mint that  goes very well the burger. Imagine of  a kebab on a burger it’s just like that. And I guess it’s gonna be even tasty when I put cheese on it. So you guys try this juicy and tasty burger with a hint of Moroccan flavor.
DSC01226

Moroccan Style Burger Recipe

INGREDIENTS:

Moroccan  Spiced Burger Patty:
– 1 lbs ground beef
–  1 1/2 tsp of tsp of Moroccan spice powder
–  salt and pepper

Lemon-Garlic Mint Yogurt Sauce:
– 125 g of plain yogurt
– 1 lemon
– 1 clove of garlic, paste
– 1 sprig of mint, chopped

Accompaniments:
– 1 onion, thinly sliced
– 1 tomato, sliced
– 1 cucumber, sliced
– 1 lettuce, segmented
– cheese square singles
– Burger Buns
– Cooking Oil

DIRECTIONS:

1. Mix and season the Moroccan  Spiced Burger Patty mixture altogether.
2. Mix the Lemon-Garlic Mint Yogurt Sauce mixture altogether.
3. Form the the ground beef mixture into patty shape burger about 1/4 lbs each.
4. Heat the oil in the pan and pan-fry your patty until cooked.
5. Reheat your burger buns in the pan about 12 sec on each side.
6. Assemble your burger  and top with your  Lemon-Garlic Mint Yogurt Sauce.
7. Plate and arrange, best served with fries.
8. Served  and Enjoy the Foodgasm! ^_^