UrMajestySiresFoodExperiments: ‘Tinuwang na Danggit’

TINUWANG NA DANGGIT | http://www.urmajestysire.wordpress.com | All rights reserved

‘Tinuwang na Danggit’ is a Visayan dish similar to Tagalog’s ‘Tinola’ (Chicken Ginger Stew). My sister taught me how to cook this when we we visited our cousin in Laguna a few weeks ago.

Its a clean and simple dish if you want a break from eating meat and you are not in the mood for vegetables as well. You can also use any small to medium sized flat fish and add more veggies like green papaya slices or ‘upo’ (bottle gourd).

During rainy days, you can up the ginger and serve it with hot steamed rice with a dip of fish sauce with sliced red chili for some punch (that’s how we take it hehe!)

TINUWANG NA DANGGIT

Ingredients:
fresh danggit

Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes

Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved

Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved

Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved

Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved

About the Author:
Michael Giovan Sarthou III, popularly known as Chef Tatung, is a chef, writer, and culinary heritage advocate. He developed his love for cooking while growing up in Cebu where his grandmothers would let him help cook in the family kitchen. In 2010, he burst onto the restaurant scene with the popular Chef Tatung’s, which explored Philippine regional specialties in all their diversity. Since then, Chef Tatung has become a jovial, engaging media presence.

URMAJESTYSIRE’S RECIPES: Ginisang Sayote or Sauteed Chayote recipe

‘GINISANG SAYOTE’ (Sauteed Chayote) | http://www.urmajestysire.wordpress.com | All rights reserved

Sharing a simple veggie recipe: ‘Ginisang Sayote’ (‘Sauteed Chayote’)
INGREDIENTS:
2 medium sayote, sliced
1lb ground pork
cooking oil
3-4 cloves of garlic, minced
1 medoum onion, sliced
1 medium tomato, sliced
11/2 cups water
1 tbsp. patis or fish sauce (optional)
salt & pepper, to taste
PROCEDURE:
– In a pan heat oil and saute onion, garlic & tomato
– Add ground pork, cook for about 3 to 5 minutes or until light brown
– Mix in the sliced sayote, season with salt & pepper
– Pour in the water, cook for another 3 to 5 minutes
– Turn off heat, plate and serve
– Also best served with a main pork, chicken or fish dish

URMAJESTYSIRE’S RECIPES: Homemade Pork Nilaga Recipe

PORK NILAGA | http://www.urmajestysire.wordpress.com | All rights reserved

Here’s a favorite dish in our house during weekends. Enjoy!

INGREDIENTS:

1 kilo pork
4 potatoes (washed, peeled & sliced into 4 parts)
1 onion sliced
4-5 cups water

Pechay leaves (washed & set aside)
Cabbage (washed & halved)
Whole black peppers
2 pork cubes (optional)
2 tsp. salt
2 tsp. fish sauce (optional)

PROCEDURE:
– In a casserole place meat and add water, enough to cover the meat

– Add black whole peppers, and pork cubes

– Boil in low heat for about 25-30 minutes or until meat is tender.

– Add potatoes, salt and fish sauce

– Simmer for about 10-15 minutes more or wait until the potatoes are cooked
– Add onions, pechay and cabbage for about 30 seconds before turning off the heat

URMAJESTYSIRE’S FOOD EXPERIMENTS: My versions of Pepper Tofu

My version of PEPPER TOFU TOPPED WITH TAOSTED SESAME SEEDS| http://www.urmajestysire.wordpress.com | All rights reserved

There’s this popular tea place which serves yummy pepper tofu with fried basil. its my favorite to munch o with their Hokkaido Tea.

Last July (yes, only had time to blog about it now), tried to replicate it for when I get the munchies and have no time to drop by said tea place.

My version of PEPPER TOFU | http://www.urmajestysire.wordpress.com | All rights reserved

So clockwise, here’s what I did:

FRY THE BASIL:

• Wash fresh basil leaves in tap water, shake off the excess water and pat dry with a towel
• Heat a non-stick pan (without oil) and place the basil leaves
• Cook the basil leaves until crisp, check from time to time and don’t over cook or it will turn bitter
• Once cooked, set aside

PREPARE & COOK THE TOFU:

• Carefully cut tofu into cubes, place in a clean & dry towel to remove excess water and set aside
• The next steps are part of my version: In a resealable bag or container, mix cornstarch, flour salt & pepper; You may also add paprika or other spices
• Place the tofu in the bag or container with the coating mix and shake until tofu is covered; set aside
• Heat a non-stick pan (you can add just enough oil to fry the tofu also if desired) and place the covered tofu
• Cook each side for 3 minutes or until tofu turns golden brown
• When both sides are cooked, sprinkle a bit of toasted sesame seeds and toss or mix carefully
• Remove from the pan and place in serving dish

THE SAUCE:

• Use the pan wherein you cooked the tofu and add just enough water and sugar (or mix this in a cup first)
• Stir until it turns into a sauce, add salt & pepper to taste and chili if preferred

TOASTED SESAME:

• Heat a non-stick pan, ( you can add a bit of cooking oil if you like) and place preferred amount of sesame seeds
• Cook for 2 minutes and remove from heat

Serve the pepper tofu sprinkled with sesame seeds and fried basil with the dip on the side. And there you have it!

My other version of PEPPER TOFU, this time with diced shallots and paprika | http://www.urmajestysire.wordpress.com | All rights reserved

For my spicier version (see photo above) just follow the same instructions but add paprika to the coating mixture and add some diced shallots (‘sibuyas na pula’) while cooking the sesame seeds. And for the sauce, add some minced bird’s eye chili (‘siling labuyo’) or chili flakes.

And that’s it for now, will share more food experiments soon!

SARAP DIVA: Chicken and Meatballs Stew Recipe

SARAP DIVA CHICKEN AND MEATBALLS STEW
All rights reserved: http://www.urmajestysire.wordpress.com

CHICKEN AND MEATBALLS STEW
INGREDIENTS:
250 grams Chicken Breast Fillet
150 grams Meatballs
1pc. carrot, diced
1 stalk celery, diced
1 cup tomato, diced
2 pcs. potato, diced
100 grams spinach, lightly chopped
1/2 cup shitake mushroom, sliced
250 grams pasta shells, boiled
2.5 liters chicken broth/stock
50 grams basil
parmesan cheese, shaved/grated
olive oil
parsley

For the MEATBALLS (can be made ahead):
500 grams ground lean beef
1pc. onion, diced
3 cloves garlic, diced
1/2 cup shitake mushroom, sliced
thyme
oregano
salt
pepper

For the PROCEDURE, click here: https://www.facebook.com/SarapDivaGMA/photos/a.234219040037150.56986.229051573887230/758783677580681/?type=1&theater

Watch SARAP DIVA | Saturdays | 9:40AM | GMA7

SARAP DIVA: Rainy day tips and a soup-based recipe with the new Pinay Marimar Megan Young

This Saturday on Sarap Diva! Si Cooking Diva Regine Velasquez Alcasid makakasama si former Miss World and new Pinay Marimar, Megan Young!

Catch Asia’s Songbird and Cooking Diva Regine Velasquez-Alcasid & Inday with former Miss World and new Pinay Marimar Megan Young SARAP DIVA All rights reserved http://www.urmajestysire.wordpress.com

#SarapDivaShoppingsFREE this week is for a college freshman and scholar SARAP DIVA All rights reserved http://www.urmajestysire.wordpress.com

A‪ #‎SarapDivaShoppingsFREE‬ for a deserving freshman scholar.

Cooking Diva Regine Velasquez-Alcasid prepares a soup-based recipe with Megan Young SARAP DIVA All rights reserved http://www.urmajestysire.wordpress.com

isang masarap na soup-based recipe at practical solutions to staying dry and fresh kapag tag-ulan.

Clickin’ moment with Megan Young, Starstruck Alumni, Miss World 2013 and the new Pinay Marimar!

Kitakits mga Kapitbahay! ‪#‎SarapDiva‬

HOME FOODIE: Hardinera Recipe

HOME FOODIE HARDINERA
All rights reserved: http://www.urmajestysire.wordpress.com

Fellow Foodies, if you missed today’s recipe, here’s HOME FOODIE’s HARDINERA recipe!

INGREDIENTS:

1 (50 g) pc onion, chopped
6 cloves garlic, chopped
1/4 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
2 tbsp MAGNOLIA NUTRI OIL
1 ( g) pack PUREFOODS SWEET HAM, coarsely chopped
1/4 cup pickle relish
1 (50 g) pc red bell pepper, chopped and some cut into strips
2 tbsp banana ketchup
1/2 tsp pepper
5 pc MAGNOLIA BROWN EGGS, 2 pc boiled & sliced lengthwise, 3 pc beaten

For the procedure, click here: http://homefoodie.com.ph/2015/08/14/hardinera/

For more MASARAP, MASUSTANSYA at KAYANGKAYA recipes: http://www.homefoodie.com.ph

HOME FOODIE airs weekdays 7:30AM after Unang Hirit on GMA7 and weekends 12:00NN within Balitanghali GNTV11

HOME FOODIE: Chicken Adobo Rice with KangKong Recipe

Fellow Foodies, if you missed today’s recipe, here’s HOME FOODIE’s CHICKEN ADOBO RICE WITH KANGKONG recipe!

HOME FOODIE CHICKEN ADOBO RICE WITH KANGKONG All rights reserved: http://www.urmajestysire.wordpress.com

INGREDIENTS:
12 cloves large garlic, crushed
1/4 cup MAGNOLIA NUTRI OIL
2 (180 g each) cans PUREFOODS SEXY CHIX ADOBO
5 cups cooked rice
3/4 tsp iodized fine salt
1-1/4 tsp pepper
1 (300 g) bunch kangkong, use leaves and tender stalks only
1 (160 g) pc green mango, peeled and thinly sliced
1/2 cup store bought bagoong

For the procedure, click here: http://homefoodie.com.ph/2015/08/13/chicken-adobo-rice-with-kangkong/

For more MASARAP, MASUSTANSYA at KAYANGKAYA recipes: www.homefoodie.com.ph

HOME FOODIE airs weekdays 7:30AM after Unang Hirit on GMA7 and weekends 12:00NN within Balitanghali GNTV11

HOME FOODIE: Shepherd’s Pie Recipe

Fellow Foodies, if you missed today’s recipe, here’s HOME FOODIE’s Shepherd’s Pie recipe!

HOME FOODIES SHEPHERD’S PIE All rights reserved: http://www.urmajestysire.wordpress.com

INGREDIENTS:
1 (50 g) pc onion, chopped
6 cloves garlic, minced
1/4 kg MONTEREY GROUND BEEF
1/4 kg MAGNOLIA CHICKEN STATION GROUND CHICKEN
2 tbsp MAGNOLIA NUTRI OIL
1 tbsp chopped basil leaves*
1/3 cup tomato sauce
2 tbsp liquid seasoning
1 tbsp Worcestershire sauce
1 tbsp sugar
1 (400 g) can mushrooms pieces and stems, drained

Mashed Kamote:
1/4 cup MAGNOLIA GOLD BUTTER
400 grams yellow sweet potatoes, boiled, peeled then mashed
1/2 cup MAGNOLIA ALL PURPOSE CREAM
1/2 pack MAGNOLIA CHEEZEE, grated and set aside some for topping
1/2 tsp iodized fine salt
1 tsp pepper
*option to use 1/2 tbsp dried basil leaves

For the procedure, click here: http://homefoodie.com.ph/2015/08/12/shepherds-pie/

For more MASARAP, MASUSTANSYA at KAYANGKAYA recipes: www.homefoodie.com.ph

HOME FOODIE airs weekdays 7:30AM after Unang Hirit on GMA7 and weekends 12:00NN within Balitanghali GNTV11