Food lovers in DH

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Comment by Dahl Domingo on June 16, 2016 at 1:38pm

Sea foods galore:

Comment by Dahl Domingo on June 16, 2016 at 1:36pm

Stir fried vegetables:

Comment by Dahl Domingo on June 6, 2016 at 8:10am

Filipino cuisine:

Mushroom Soup

Squash Flower

Veggies with Fish sauce

Misua soup

Shells Soup

Sea weeds salad

Measly meal

Comment by Dahl Domingo on April 26, 2016 at 3:48pm

Hot Pot goodness today!

Comment by Dahl Domingo on April 18, 2016 at 5:24pm

TURON DE KALABASA (Pumpkin )

Ingredients:
1/2 curve size pumpkin ( kalabasa)
1/2 cup condense milk
2 tbspn unsalted butter
1 whole egg
1 tspn. Vanilla extract
1 tbspn sugar
1 tbspn honey
Pinch of salt
Turon wrapper
Procedure:
Peel, Boil & Drain.
Cut into 1-inch pieces. Bring pumpkin a pinch of salt, and cold water to cover to a boil in a medium-size. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender.
Drain the pumpkin in a large colander.Place the cooked pumpkin into a large bowl. Mash the pumpkin coarsely.Add condense milk, butter, egg,vanilla extract, honey and sugar.Mix well. Then wrap with turon wrapper.
Then start frying until become golden brown.

Comment by Dahl Domingo on April 18, 2016 at 5:23pm

Comment by Dahl Domingo on March 3, 2016 at 4:55pm

Rice Cooker Cakes

Cooking Skills Needed:
How to Steam
Mixing

Cooking Tools Needed:
Bowl
Spatula
Knife
Whisk
Pan
Rice Cooker
Best paired with

Ingredients
1/2 cup Sugar (caramelized)
400 g Hotcake Mix
1 cup Water
4 pcs Egg
1/4 cup Butter (melted)
1 can (432 grams) Del Monte
Fiesta Fruit Cocktail (drained)
Cooking Procedure:
Melt sugar in a pot, then cook until caramel colored.

Pour caramel in a pan. Add DEL MONTE Fiesta Fruit Cocktail.

In a bowl, combine all the pancake mix with the water, egg and melted butter.

Pour batter over DEL MONTE Fiesta Fruit Cocktail. Place on top of the steamer basket of the rice cooker. Steam for 45 minutes.

Chef's Tip: To unmold, run a small knife along the side of the pan. Invert over the plate while hot. The caramel at the bottom will harden as it cools and will be difficult to unmold later.

Comment by Dahl Domingo on February 21, 2016 at 10:42am

Meat Lover’s Breakfast Cups

Makes: 6 servings
Serving Size: 1 "muffin"
Cooking Time: 15 to 19 minutes

Ingredients
1 1/4 cups frozen, shredded hash brown potatoes, thawed
1 tsp. canola oil
2 Tbsp. finely chopped onion
1 clove garlic, minced
2 frozen, fully cooked turkey sausage patties, thawed and diced
1 Tbsp. fat-free sour cream
1 cup liquid egg substitute
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. turkey bacon pieces
2 Tbsp. shredded Monterey Jack cheese

Directions

Preheat the oven to 400 F. Coat a six-cup muffin tin with nonstick cooking spray. Evenly divide the hash browns among the muffin cups and press firmly into the bottom and up the sides of each cup.
In a large skillet, heat the oil over medium heat. Sauté the onion until tender. Add the garlic and sausage; cook for 1 minute more. Remove the skillet from the heat; stir in the sour cream.
In a medium bowl, beat the egg substitute with the salt and black pepper, then pour it evenly into the potato-lined muffin cups. Top each cup with some of the sausage mixture, bacon, and cheese.
Bake 15 to 18 minutes, or until the eggs are set. Serve immediately

Comment by Dahl Domingo on November 28, 2015 at 2:41am

Greetings!!

Comment by Dahl Domingo on November 28, 2015 at 2:41am

Try this..

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