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Discussion: MAGLUTO TAYO..Reported This is a featured thread

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teena86
teena86
60. RE: fishball sauce
Jul 11 2008, 12:22 PM EDT | Post edited: Jul 11 2008, 12:22 PM EDT
""boiled egg"

mglagay ng sapat sa tubig sa pot, at itoy ilagay sa ibabaw ng kalan, ilagay ang egg at itoy pakuluan ng 20mins.
after 20 mins, pwede nang kainin ang itlog...

hehehe
,,,,"
waaaaaaaaaaah, yan pre ang pinakamahirap makitang recipe sa recipe book, salamat, bwahaha!
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lexusjeter
lexusjeter
61. RE: fishball sauce
Jul 11 2008, 5:10 PM EDT | Post edited: Jul 11 2008, 5:10 PM EDT
"waaaaaaaaaaah, yan pre ang pinakamahirap makitang recipe sa recipe book, salamat, bwahaha!"
tama ka mare, d yan makikita sa recipe book kaya post ko nlang dito para malaman ng iba....hehehe

marunong din ako magshare e....

hehehee
..
,,
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teena86
teena86
62. RE: fishball sauce
Jul 12 2008, 9:08 AM EDT | Post edited: Jul 12 2008, 9:08 AM EDT
"tama ka mare, d yan makikita sa recipe book kaya post ko nlang dito para malaman ng iba....hehehe

marunong din ako magshare e....

hehehee
..
,,"
nyahahaha...èati na pre pag sasaing ng bigas...

Kanin recipe..wala sa recipe book, nyahaha!
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piejhay
piejhay
63. Bicol express
Jul 12 2008, 6:03 PM EDT | Post edited: Jul 12 2008, 6:03 PM EDT

Ingredients
400 grams of sili na mahaba (long green chillies, almost chartreuse in color, they are mild in spice)
Two large pork chops, de-boned and sliced into thin strips
4 cloves of garlic, smashed and chopped up fine with some salt sprinkled on them
1 large onion, chopped fine
3 cups of EVCO or thick coconut milk
2 teaspoons of good bagoong (preferably without the nuclear red food coloring)

Instructions
Remove the stems from the chillies. Take half of the chillies, slice
lengthwise and remove seeds and piths, then cut into 1/2 inch pieces. For the other half of the chillies, cut into 1/2 inch pieces with pith and seeds intact. This formula yields a Bicol Express with some punch, you can adjust heat by increasing the proportion of chillies with seeds and pith in your dish.

In a medium sized stainless or enameled pot, combine the EVCO, pork, onion and garlic and bring to a boil. Simmer until the pork is tender, about 10 minutes. Add the sliced chillies and continue cooking until the chillies are just soft and the sauce is thickened. Add the bagoong and stir and cook a minute longer.
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PALBOY
PALBOY
64. RE: Bicol express
Jul 24 2008, 12:42 PM EDT | Post edited: Jul 24 2008, 12:42 PM EDT
pano mgluto ng LENGUA??? 2  out of 2 found this valuable. Do you?    
teena86
teena86
65. LENGUA
Jul 24 2008, 1:02 PM EDT | Post edited: Jul 24 2008, 1:02 PM EDT
"pano mgluto ng LENGUA???"
naku Pal. medyo complicated yan...bukas na kita sasagutin, antok na me, weeeeeeeeeee....
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piejhay
piejhay
66. RE: Bicol express
Jul 24 2008, 5:27 PM EDT | Post edited: Jul 24 2008, 5:27 PM EDT
"pano mgluto ng LENGUA???"
Lengua Estofada

Ingredients

1 kilo ox tounge
1 sliced onion
3 cloves minced garlic
1/4 cooking oil
1 pc pepper
1 bay leaf
1/2 cup vinegar
1 can tomatoes
1/4 cup soy sauce
1/2 cup white wine
1 cup brown sugar
salt to taste

Instructions

Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set aside
Saute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces.
Serve hot. Good for 8 persons.
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DEATHSTRA
DEATHSTRA
67. RE: MAGLUTO TAYO..
Jul 25 2008, 5:18 AM EDT | Post edited: Jul 25 2008, 5:18 AM EDT
PinAkbEt ni DEATHSTRA


this is the basic "gulay" you need kalabasa,talong,okra,sitaw,kamatis,ampalaya yung amount bahala ka na but i prefer maraming kalabasa
ang sekreto kasi nag pagluluto ng pinakbet is you cook in small amount para di malata ang gulay for a beginner ganito gawin mo.you get;
1/2 lb kalabasa
1pc medium talong
5 pcs sitaw
5pcs okra
1pc ampalaya
1 pc kamatis

hugasan mo muna ang gulay bago mo i chop "panggisa ang size"
get 1/2 lb na pork
5 pcs shrimp
Maya KO NA ITUTULOY ANG RECIPE Kasi Kakain na kami
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╔►▪ֳֳ3ﻯђ∂ֳֳ▪◄╝
╔►▪ֳֳ3ﻯђ∂ֳֳ▪◄╝
68. RE: MAGLUTO TAYO..
Jul 25 2008, 1:27 PM EDT | Post edited: Jul 25 2008, 1:27 PM EDT
Hawaiian Pizza ala Tina

This is good for a yummy snack and baon for the kids or even sa mga working people on the go...

French bread, hatiin sa gitna na at hatiin ulit estimate mo na tig 4 inches in length
(pan de sal may be used as substitute)

1 cup tomato sauce

1/2 cup cooked ham, bacon, or drained sardines
(for the non-meat eaters), lightly sauteed in olive oil
1/2 cup pineapple tidbits
1 1/2 cup cheese, grated
Olive oil or just a simple cooking oil
Salt and pepper to taste
washed basil leaves (pwede ding wala)

Pre-heat oven to 350-375 degrees for 10 mins. YOu may use a toaster if an oven is not available.
Lay the bread on a baking tray and brush the slices with some olive oil. Season with salt and pepper.
Spread 2 tbsp. of tomato sauce on top of the bread and add your ham, bacon or sardines and pineapple slices.
Spread some cheese on top. Cook in the oven for 4-5 mins. or until the cheese is melted and has started to brown. Garnish with basil leaves. Serve hot.
Makes 4-6 servings.




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DEATHSTRA
DEATHSTRA
69. RE: MAGLUTO TAYO..
Jul 26 2008, 1:44 AM EDT | Post edited: Jul 26 2008, 1:44 AM EDT
" AdObOnG PuSiT "

mga kailangan:

1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
1/4 cup spring onions
2 Medium-sized tomatoes, chopped
Salt and pepper for seasoning
1 tsp (optional) Vet-sin (monosodium glutamate)

pArAan Ng PagLuLuTo:

1) Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
2) Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
3) Cover and cook slowly until the squids are tender.
4) Cut cooked squids into 1/2 inch slices crosswise.
5) Crush remaining garlic and sauté in a little lard in another pan.
6) Add the onion and tomatoes and cook until tomatoes are very soft.
7) Add the squids and the liquid in which they were boiled.
8) Simmer for 7 minutes. Season with salt, pepper and vet-sin (optional


By; Mizz TopAkiN.... lol
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DEATHSTRA
DEATHSTRA
70. RE: MAGLUTO TAYO..
Jul 26 2008, 2:14 AM EDT | Post edited: Jul 26 2008, 2:14 AM EDT
" cHiCkEn TerRiYaKi "

hiwain ang manok ng naaayon sa gusto mong laki nito budburan ng asin at pretohin sabayan ng garlic na hinawa hanggang mag kulay golden brown
wag alisin sa pinag pretohan ang mga ito kung itoy luto na

sauce:1 tbsp toyo
1 tbsp melin( tama ba spelling nyan)
1 tbsp sugar
1 tbsp water
(kung gusto ng maraming sauce, tantsahin nalang ang dami at tamis na naayon sa panlasa mo)

haloin sa isang bowl ang mga iyan at ilagay sa pinag pretohan at hintayin maging malapot ang sauce. (watch closely baka kasi masunog ang sauce papait yan kasi may sugar)
additional para sa decorasyon,
asparagus
bulb onion
pretohin ang mga ito hanggang maging golden brown
at lastly serve w/ salad veges sarap............... ...

happy cooking

ipagluluto kita lolo nawty sa panaginip mo hahahaha
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teena86
teena86
71. RE: MAGLUTO TAYO..
Jul 27 2008, 7:23 AM EDT | Post edited: Jul 27 2008, 7:23 AM EDT
"" AdObOnG PuSiT "

mga kailangan:

1 1/8 lb Small fresh squids
1/2 c Native vinegar
10 Cloves garlic
Salt and pepper to taste
1 Medium-sized onion, sliced
1/4 cup spring onions
2 Medium-sized tomatoes, chopped
Salt and pepper for seasoning
1 tsp (optional) Vet-sin (monosodium glutamate)

pArAan Ng PagLuLuTo:

1) Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink.
2) Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
3) Cover and cook slowly until the squids are tender.
4) Cut cooked squids into 1/2 inch slices crosswise.
5) Crush remaining garlic and sauté in a little lard in another pan.
6) Add the onion and tomatoes and cook until tomatoes are very soft.
7) Add the squids and the liquid in which they were boiled.
8) Simmer for 7 minutes. Season with salt, pepper and vet-sin (optional


By; Mizz TopAkiN.... lol"
yan sis, gusto ko yan...kakagutom hehehe!
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DEATHSTRA
DEATHSTRA
72. RE: MAGLUTO TAYO..
Jul 28 2008, 4:56 AM EDT | Post edited: Jul 28 2008, 4:56 AM EDT
guys try nyo 2 masarap...

Lumpiyang makaw (isda)

3 isdang dalagang bukid
1/2 puswelong kintsay
1 maliit na kahong pasas
1 sibuyas
2 butil na bawang
20 balat ng lumpiya
toyo, paminta


Paraan ng pagluluto:

Linisin ang isda at pasingawan. Pagkatapos, himayin at alisin ang mga tinik. Hiwain nang ma-liliit ang kintsay. Tim-plahan ng toyo at pa-minta. Pakuluin. Bago hanguin ay ihalo ang pasas. Paglamig ay ba-lutin sa balat ng lumpiya nang sinlaki ng daliri.

Sawsawan: sweet sour sauce

happy cooking


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DEATHSTRA
DEATHSTRA
73. RE: MAGLUTO TAYO..
Jul 28 2008, 5:52 AM EDT | Post edited: Jul 28 2008, 5:52 AM EDT
" Sinangag na kanin "
(hehehe post ko lang malay ko di kayo marunong magsangag lol)
Mga kabute share ko lang sa inyo kung pano mag sangag ng kaning lamig (bahaw) kasi minsan db magluto tayo tapos tayo lang kakain ng kanin sayang kasi para makatipid na rin (hehehe kuripot talaga)

pano magluto :

Yung bahaw mo durugin mo, pwede mo lagyan ng onti tubig para madurog then set aside. Sa kawali, lagyan mo ng 1 kutsara mantika ang prito ka ng dinikdik na bawang (3-5 cloves ng garlic siguro) medium heat mga 2 minutes or basta mag brown lang sya ng onti. Add a pinch salt to taste. Cook for 5 to 7 minutes. Pwede ka mag add ng pepper, knorr, egg, star margarine, toyo,oyster sauce,pwede din meron mix veggies, carrots, green peas, young corn and other spices... experiment ka na lang
mas masarap kung yung garlic is golden brown and crispy

TIP lang, para hindi dumikit, dapat naka-spread all over the pan yung cooking oil (konti lang pero dapat nakaspread), then talagang mainit na 'yung pan bago ilagay yung

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DEATHSTRA
DEATHSTRA
74. RE: MAGLUTO TAYO..
Jul 28 2008, 6:11 AM EDT | Post edited: Jul 28 2008, 6:11 AM EDT
Eskabetseng makaw

Mga sangkap:

1 isdang lapu-lapu, apahap o talakitok (katamtaman ang laki)
1 sibuyas
1 puswelong ginadgad na papayang hilaw
1 siling pula (malaki at sariwa)
3 butil na bawang
kapirasong luya
suka, toyo, asin, asukal
konting arina

Paraan ng pagluluto:

Linisin ang isda at lagyan ng asin. Timplahan ang suka ng toyo, asin at asukal. Palaputin ito sa pamamagitan ng arina. Pakuluin. Igisa ang bawang, luya at sibuyas. Isunod agad ang hiwa-hiwang sili (pahaba’t makitid) at ginadgad na papayang hilaw (na nilamas nang may asin at binanlawan). Ang mga sahog na ito’y kailangang malasado lamang. Hanguin kaagad at prituhin ang isda. Ilagay sa bandeha ang bagong pritong isda, ipalamuti sa ibabaw ang ginisang sangkap at ibuhos dito ang mainit na salsa (yung sukang pinalapot). Ihain nang mainit pa.

happy cooking
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DEATHSTRA
DEATHSTRA
75. RE: MAGLUTO TAYO..
Jul 28 2008, 6:14 AM EDT | Post edited: Jul 28 2008, 6:14 AM EDT
Manok na may Toge
(Lutong Intsik)

Mga sangkap:

1 kilong toge
1 pitso ng manok (nilaga)
2 kutsarang toyo
1 kutsarang white wine
2 kutsarang arina
1 kutsarang cooking oil

Paraan ng pagluluto:

Lutuin ang toge sa kumukulong tubig sa loob ng 2 hanggang 3 minuto. Hanguin at patuluin. Ilagay sa isang malaking bandeha pagkatapos.
Hiwain nang maliliit ang luto nang pitso ng manok. Iayos ang hiniwang ito sa ibabaw ng toge.
Paghaluin ang toyo, puting alak at arina. Pakuluan nang ilang saglit. Ibuhos ang pinakuluang ito sat ibabaw ng toge at manok. Ihain agad.
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DEATHSTRA
DEATHSTRA
76. RE: MAGLUTO TAYO..
Jul 28 2008, 6:16 AM EDT | Post edited: Jul 28 2008, 6:16 AM EDT
Bangus na ginisa sa miso

1 bangus (karaniwang laki)
1 sibuyas
2 butil na bawang
sampalok o kamyas
1 puswelong dahong mustasa (3 pulgada ang hiwa)
miso
sabaw-sinaing, patis, asin

Paraan ng pagluluto:

Linisin ang bangus, pagposta-postahin, at itabi. Igisa ang bawang, sibuyas, kamatis, isunod ang miso at timplahan ng konting patis. Pagkulo ay lagyan ng kaunting sabaw-sinaing. Lutuin dito ang sampalok, hanguin at katasin. Isama sa ibabaw ng sabaw ang gulay, sili, at bangus. Takpan at hayaang kumulo nang ilang sandali. Dagdagan ang sabaw-sinaing at pagkulo’y tikman. Kung matabang sa panlasa at timplahan pa. Masasamahan din ito ng kangkong at labanos
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DEATHSTRA
DEATHSTRA
77. RE: MAGLUTO TAYO..
Jul 28 2008, 6:25 AM EDT | Post edited: Jul 28 2008, 6:25 AM EDT
Adobong Hipon

Mga sangkap:

Hipong maliliit o may karaniwang laki
Suka
Asin
Pamintang durog
Bawang
Paraan ng pagluluto

Paraan ng pagluluto:

Alisin ang sungot o balbas ng mga hipon at hugasan. Huwag babalatan. Timplahan ng asin, suka at pamintang durog. Samahan ng pinitpit na bawang, (kailangang matapang ang timpla nito ngunit di kailangang marami ang sabaw).

Pakuluan ng ilang sandali ang hipon sa sabaw, hanguin saka magpainit ng konting mantika sa kawali. Papulahin dito ang bawang na kasama sa pagpapakulo. Itabi ang bawang at iprito naman ang mga hipon. Tustahin nang bahagya. Ibalik ang konting sabaw nito at hayaang kumulo hanggang sa matuyuan ng sabaw.

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DEATHSTRA
DEATHSTRA
78. RE: MAGLUTO TAYO..
Jul 28 2008, 6:26 AM EDT | Post edited: Jul 28 2008, 6:26 AM EDT
Atsarang Sayote

Mga sangkap:

4 sayote (katamtaman ang laki)
1/2 sibuyas-tagalog (hiniwa ng maninipis)
2 carrots (hiniwa ng maninipis at pahaba)
suka, asin, asukal

Paraan ng pagluluto:

Talupan ang sayote at paghiwa-hiwain nang sinlalaki ng hiwa ng burong mangga. Hugasan at ibabad sa sukang tinimplahan ng asin at asukal. Isama ang sibuyas-tagalog at carrots. Maaring hindi na samahan ng carrots.
Ang atsarang ito ay dapat ihain pagkaraan ng dalawa o tatlong oras matapos na timplahan. Ihain ng kasabay ang ano mang piniritong ulam
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DEATHSTRA
DEATHSTRA
79. RE: MAGLUTO TAYO..
Jul 28 2008, 6:28 AM EDT | Post edited: Jul 28 2008, 6:28 AM EDT
Tortang Bangus

Mga sangkap:

1 bangus
1 sibuyas
2 kamatis
2 itlog ng pato
2 butil na bawang
pamintang durog, asin

Paraan ng pagluluto:

Linisin ang bangus at pasingawan o ipangat sa kaunting tubig na may asin. Himayin ang laman at alisin ang mga tinik. Igisa ang bawang, sibuyas at kamatis (pino ang hiwa) at ihalo ang hinimay na bangus. Timplahan ng asin at paminta. Makaraan ang ilang sandali’y hanguin na. Batihin ang isang itlog at ihalo sa ginisang sangkap. Mag-init ng kaunting mantika sa kawali at ibuhos ang kaunting binating itlog. Itagilid nang bahagya ang kawali upang lumutang ang itlog at ilagay sa ibabaw nito (pakalat) ang kaunting sangkap na iginisa. Kapag inaakalang luto na ang ilalim ay maingat na hanguin. Muling lagyan ng kaunting mantika at buhusan ng binating itlog ang kawali bago ilagay nang pabaligtad ang hinangong torta. Kailangang mahina lamang ang apoy
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