Original recipe from Panlasangpinoy.com

1 kilo mussels (washed and well drained)
2 cups spinach or dahon ng sili
1 thumb ginger cut into strips
1 medium yellow onion
6 cloves garlic crushed
2 roma tomatoes diced
salt and black ground pepper to taste
2 tbsps cooking oil

1.  Heat a cooking pot and pour-in cooking oil.
2.  Saute garlic, onion and ginger.
3.  Add tomatoes and saute until tender.
4.  Add mussels and then cover to cook until mussel shells have pop open.
5.  Add salt and pepper. Stir and cook for 1 minute.
6.  Put-in the spinach. Turn the heat off and cover the pot.  Allow the residual heat to cook the spinach.

 

 

Nice recipes and food ideas…

http://foodgawker.com/

I need to bookmark this link for future references…

http://bittenbefore.com/tokyolife/2011/05/18/baking-a-cheesecake-in-the-frying-pan/

Will try this and see how it goes

Recipe taken from All About Home Cooking 第一次學做菜 book

Ingredients:
600g rib fingers (牛肋條) or beef shank (牛腱肉)
1 radish
1 carrot
some shredded leek or spring onion

Spices:
3 stalks spring onion
2 slices ginger
3 cloves garlic
1 star anise
1 red chili (or chili powder)

Seasonings:
2 tbsps Chinese rice wine
4 tbsps dark soy sauce
1 tsp sugar (or 冰糖)
salt and pepper to taste

Method:

1. Cut beef into big pieces, scald in boiling water for 1-2 minutes, remove and rinse clean.
2. Heat 2tbsps of oil, fry spring onion, ginger and garlic until fragrant.
3. Add beef and fry briefly.
4. Drizzle wine and dark soy sauce and then pour 3 cups of water (water must cover beef).
5. Add star anise and red chili.
6. Bring to a boil over high heat, then simmer over low heat for 60 minutes.
7. Peel carrot and radish and cut into pieces.
8. Add to the beef and add sugar and salt.
9. Cook for another 15-20 minutes.
10. To reduce the gravy (or sauce), turn up the heat or add a little cornstarch.
11. Scatter shredded leek or spring onion to serve.

Tasty tips:

• Carrot cooks faster, thus you may add the radish 10 minutes before adding the carrot.
• Choose bigger red chilies and leave it whole for a milder taste. Red chilies give a better aroma to the dish.
• Alternatively, use potato or Chinese yam.
• Beef that is fresh is bright red in color and firm to the touch.
• For a richer taste, you can add a few pieces of big bones in the stew.

Recipe from Maya cooking class.

Ingredients:
200 grams Tofu
1 pc. ripe Mango
1 egg yolk
120 grams (or 1/2 cup) Sugar
2 tablespoons Lemon Juice
1 tablespoon Gelatin dissolved in
1/4 cup hot water
200 ml. Whip Cream

Steps:
Blend together first 5 ingredients until smooth. Transfer int a bowl. Add in dissolved gelatin and whipped cream. Put in containers/cups. Chill until firm or until ready to serve.

Recipe from Maya cooking class.

Ingredients:
1/4 cup olive oil
2 cloves garlic, minced
1 stalk green onion, slicked
1 pc. green bell pepper, brunois (smaller than diced)
1 piece zucchini, brunois
2 cups rice
2 cups stock or water (adjust according to how rice is normally cooked)
pinch of thyme
piece of bay leaf
dash of salt
dash of white pepper

Steps:
Heat oil in a casserole. Saute garlic, green onion, zucchini and green bell pepper. Add rice, stir everything gently and evenly. Make sure all rice grains are coated with oil. Add water. Mix again. Cook further as in cooking traditional rice when water boils, add the spices. Stir gently. Reduce heat. Right after cooking remove from heat and immerse pot in cold water. Fluff rice.

Note: in class, after adding stock/water and herbs to the rice and boiling it for a while, we transferred the mixture to the rice cooker and let it cook there.

Recipe from Maya cooking class.

Ingredients:
500 grams beef sirlon, sliced thinly
salt and pepper to taste

For the Sauce:
1 cup tomato sauce, prepared
1 tablespoon onion, chopped
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1/8 teaspon minced dried garlic
1/8 teaspoon pepper
oil for pan frying

Steps:
Season beef with salt and pepper. Pan-fry in a sauce pan. Top with prepared herbed-tomato sauce.

Recipe sources: Panlasang Pinoy, Pinoycook.net

This recipe makes 6-8 medium sized embutido rolls.

Half a kilo of Ground Pork (can be substituted with ground chicken or turkey meat)

2 cups diced red bell pepper

2 cups grated cheddar cheese

3-4 tablespoon sweet pickle relish

1.5 cups cooked ham, vienna sausage, or chorizo (i usually use ham)

1.5 cups raisins

3-4 raw eggs (if mixture is dry, add one more egg)

bread crumbs (toast 2 pc of tasty bread and then process in a blender)

1 tablespoon of flour or corn starch (optional, I find the meat loaf to be more compact when this is added)

1 tablespoon of tomato paste (optiona, just a add a bit of color)

salt and pepper to taste

1.  Combine the ingredients together in a mixing bowl.

2.  Wrap the mixture in a sheet of aluminum foil into a tube shape.  Make sure the ends are well sealed.

3.  Steam the wrapped embutido for 45 minutes.

Just want to keep everything handy and make sure I grab the right ingredients on my next grocery trip…

各式食材中英文對照
Ingredients Chinese to English Translation

麵粉／中筋麵粉 Plain flour /all-purpose flour
低筋麵粉／低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉／筋麵／根麵／高根粉 gluten flour/strong flour/bread flour/baker’s flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉／澄粉／澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉／粟米粉／玉米粉／玉米澱粉 corn flour / cornstarch
生粉／太白粉／地瓜粉 potato starch / potato flour
樹薯粉／木薯粉／茨粉／菱粉／泰國生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour
蕃薯粉／地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉／胺粉／阿摩尼亞粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉／泡打粉／泡大粉／速發粉／蛋糕發粉 baking powder
蘇打粉／小蘇打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda
塔塔粉／他他粉 cream of tartar
卡士達粉／蛋黃粉／吉士粉／吉時粉／ custard powder
卡士達／克林姆／奶皇餡／蛋奶餡 custard / pastry cream
蛋白粉 egg white powder？
粘米粉／黏米粉／在來米粉／在萊米粉／再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉／熟糯米粉／糕粉／加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽／麥芽粉 wheat germ
小麥蛋白／麵筋粉 wheat gluten
鹼水／(木見)水 alkaline　water／lye　water／potassium carbonate
白?alum
硼砂 borax
石膏 gypsum
酵母／酒餅 yeast／ibu　roti
麵包／麵飽 bread
土司麵包／吐司 toast
麵包糠／麵包屑 breadcrumbs
香草豆／香草莢／香草片／香子蘭莢 vanilla　bean／vanilla　pod
香草精／雲尼拉香精／凡尼拉香精 vanilla　extract／vanilla　essence
香草粉 vanilla　powder
班蘭粉／香蘭粉 ground　pandan／ground　screwpine leaves／serbok daun pandan
班蘭精／香蘭精 pandan　paste／pasta　pandan
玫瑰露／玫瑰露精 rosewater／rosewater essence　essence
杏仁粉 almond　flour／almond mieal
皮屑 grated　zest／grated　rind
海苔粉 ground　seaweed
黑蔗糖漿／糖蜜／甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿／楓樹糖漿／楓糖 maple　syrup
玉米糖漿 corn syrup／karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup／maltsyrup
麥芽糖 maltose／malt sugar
焦糖 carmael
果糖 Ｅfructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream　cream
冰糖 ＲＯＣＫ　sugar
椰糖／爪哇紅糖 palm　sugar／gula　malacca
黃砂糖 brown　sugar
紅糖？／黑糖？ dark brown sugar
紅糖？／黑糖？ muscovado sugar
金砂糖？ demerara sugar
原蔗糖 raw sugar／raw cane sugar／unrefined cane sugar
白砂糖／粗砂糖 white sugar／refined sugar／refined cane sugar／coarse granulated sugar
細砂糖／幼砂糖 castor sugar
糖粉 icing sugar／confectioners’ sugar
糖霜／點綴霜 icing／frosting
蜜葉糖／甜葉菊 stevia／honey leaf
代糖／阿斯巴甜 aspartame／sweetener／sugar substitute
牛油忌廉 butter cream
什色糖珠 ＨＵＮＤＲＥＤＳ　＆　ＴＨＯＵＳＡＮＤＳ
巧克力米／朱古力米 chocolate vermicelli
巧克力削／朱古力削 chocolate curls
巧克力珠／朱古力珠 choc bits／chocolate chips
椰絲／椰茸／椰子粉 desiccated coconut／shredded coconut
涼粉／仙草 grass jelly
果子凍／果凍粉／(口者)喱 jelly
魚膠粉／吉利丁／明膠 gelatine sheets／powdered gelatine
大菜／大菜絲／菜燕／燕菜精／洋菜／洋菜粉／瓊脂 agar agar powder
食用色素 food colouring
牛油／奶油 butter
瑪珈琳／瑪琪琳／乳瑪琳／雅瑪琳／人造奶油／菜油 margarine
起酥油／起酥瑪琪琳 pastry margarine / oleo margarine
豬油／白油／大油／板油? lard / cooking fat
酥油／雪白奶油 shortening
硬化椰子油 copha
烤油？ dripping
淡忌廉 light cream／coffee cream／table cream
鮮奶油／忌廉／鮮忌廉 cream／whipping cream
包括﹕
1 light whipping cream
2 heavy whipping cream／heavy cream／thickened cream
3 double cream／pure cream
酸奶油／酸忌廉／酸奶酪？／酸乳酪？ sour cream
酸奶 buttermilk
牛奶／鮮奶／鮮乳 milk
奶粉 powdered milk / milk powder
花奶／淡奶／奶水／蒸發奶／蒸發奶水 evaporated milk
煉奶 condensedmilk／sweetened condensed milk
起士／起司／芝士／乳酪／奶酪／乾酪／乳餅 cheese
起司粉 powdered　cheese
奶油起司／芝士忌廉／奶油乳酪／凝脂乳酪 cream　cheese
瑪斯卡波尼起司／馬司卡膨起司／馬斯卡波涅起司／義大利乳酪 mascarpone cheese
優格／乳果／酸奶酪？／酸乳酪？ yoghurt
優酪乳 yoghurt drink／drinking yoghurt
黃豆 soy bean
紅豆 red bean／adzuki bean
紅豆沙／烏豆沙 red　bean　paste
綠豆 mung bean
綠豆片 split mung bean
薏米 pearl barley
沙莪粒／西米／小茨丸 pearl sago／pearl tapioca
蓮藕 lotus　root
蓮蓉 lotus　paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾／龍眼肉／桂圓／圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯／蘋果乾 dried apple
陳皮 dried orange peel／dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃／露桃／車梨子 glace cherry／candied cherry
蜜漬鳳梨 glace pineapple／candied pineapple
腰子豆／腰果／腰果仁／介壽果 cashew nut
花生 peanut
瓜子／南瓜子 pepitas / dried pumpkin seeds
崧子／松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃／核桃仁／合桃／胡桃 walnut
杏仁／杏仁片／扁桃 almond
北杏／苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果／榛仁 hazelnut / filbert / cobnut
開心果／阿月渾子 pistachio
堅果／澳洲堅果／夏威夷果／澳洲胡桃／澳洲栗／澳洲核桃／昆士蘭龍眼／昆士蘭栗macadamia / california nut
山胡桃／胡桃 pecan
石鼓仔／馬加拉／油桐子 candlenut / buah keras
白果／銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派／批 pie
塔／撻 tart
凍派／凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳／焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ｅcrepe
煎餅／熱餅／薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯／慕思 mousse
布甸／布丁 pudding
司康／比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅／瑪芬麵包 english muffin
鬆糕／瑪芬 american muffin
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
春捲皮: spring roll wrapper , egg roll wrapper……
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)
豆辦醬 chilli bean sauce
XO醬 XO sauce
桂圓 dried longan
黑木耳 black fungus / wood ear fungus
燒海苔 toasted nori seaweed
板海苔 nori seaweed / dried sea laver
南乳 fermented red beancurd
雜糧預拌粉 multi-grain flour
威化餅乾 wafer biscuit
幼糖 caster sugar
軟化牛油 soft butter
麵粉 plain flour
玉米粉 ( 太白粉) cornflour
自發麵粉 self-raising flour
乾椰絲 dessicated coconut
葡萄乾dried currant
糖份混合物 icing sugar mixture

Source: http://jingle26.blogspot.com/2006/06/ingredient-name-in-chinese-and-english.html

Creamy sweet corn and succulent crab meat combine to make a velvety rich soup. Whisked egg whites add an interesting texture.

Ingredients:
4 cups Chicken or fish stock
1 1/2 cup Creamed Style Sweet Corn
1/2 cup Crab Meat
1 tsp light soy sauce
2 tbsps corn starch
3 tbsps water or stock
2 egg whites, whisked
4 spring onions for garnish
Salt and pepper (to taste)

Steps:
1. Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes.

2. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occassionally and bring back to the boil. Cook until the soup thickens.

3. Turn off the heat.  Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving.

4. Slice the onions thinly on the diagonal and scatter over the top to serve.

Serves: 4 – 6

Source: http://www.cookitsimply.com