Food lovers in DH

Comment

Comment by Dahl Domingo on November 8, 2015 at 1:14am

Pumpkin Buns (vegan)

Comment by Dahl Domingo on November 8, 2015 at 1:13am

Spicy Pumpkin Peanuts Noodles (vegan)

Comment by Dahl Domingo on November 8, 2015 at 1:03am

Miso Ramen

Comment by Dahl Domingo on November 6, 2015 at 5:22pm

Everyday..

Comment by Dahl Domingo on November 6, 2015 at 5:17pm

How to prepare the Formal Dinner Table..

Comment by Dahl Domingo on July 12, 2015 at 9:11pm

Fish Cardillo

Ingredients:

500 grms skinless, boneless, firm white fish fillets
2 tbsp lard or olive oil
1 garlic clove, crushed
1 onion, thinly sliced
2 tomatoes, thinly sliced
2 eggs, lightly beaten
Cooking Instructions:

Cut the fish into strips. Rub a little salt over the fish to coat.
Heat 1 tablespoon of the lard in a wok or large heavy-based frying pan over medium heat.
Add the fish and stir-fry, in batches, until golden brown. Remove to a plate once cooked.
Heat the remaining lard over low heat. Add the garlic and cook until golden, then add the onion and tomato and season with salt, to taste.
Cook until the tomato is soft and pulpy, then add 125 ml (4 fl oz/½ cup) water and simmer for 3–5 minutes.
Return the fish to the wok, then remove from the heat and add the egg, stirring to combine and heat through until the egg is set. Serve hot.

Comment by Dahl Domingo on May 14, 2015 at 9:15pm

Let's be fish eater..

Plank Grilled Salmon

Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon.
Ingredients
1/4 cup soy sauce, reduced-sodium
1/4 cup sake, or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons scallions, coursely chopped
3 tablespoons fresh ginger, coursely chopped
4 5-ounce fillets wild salmon, or steaks, 3/4-1 inch thick, skin on
1 small lemon, thinly sliced

Instructions

• Step 1

Soak a grilling plank in water for 2 to 4 hours.

• Step 2

Meanwhile, combine soy sauce, sake (or white wine), mirin, sugar, scallions and ginger in a small saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

• Step 3

Place salmon in a shallow dish and pour the marinade over it. Place lemon slices on top. Marinate in the refrigerator for at least 30 minutes but no more than 2 hours, turning the fish once or twice.

• Step 4

Preheat grill to medium-high.

• Step 5

Place the soaked plank over direct heat on the grill and heat for 2 minutes. Move the plank so it’s over indirect heat.

Remove the salmon from the marinade, place it skin-side down (if using fillets) on the hot plank and replace the lemon slices on top. Close the lid and cook until the fish is just cooked through, 10 to 15 minutes. Use the plank as the serving platter, if desired.

Tips
Make Ahead Tip: The salmon can be marinated for up to 2 hours

Comment by Dahl Domingo on January 18, 2015 at 8:09am

Health tip: Add flavor to your Veggies :

The Academy of Nutrition and Dietetics suggests:

• Opting for fresh veggies instead of frozen, which may be watery.
• Prepping aromatics on the weekend so they're ready to use during the week.
• Using care when working with onions and hot peppers to avoid irritation from their oils.
• Sweating vegetables in a bit of water, juice or broth. Skip the oils and butter.

Comment by Dahl Domingo on October 31, 2014 at 1:31am

My Recipe today in my kitchen..Oct 31, 2014

INGREDIENTS:

• a pack of egg roll wraps, they are usually located in the vegetable section in the grocery stores
• 3 green onion stalks chopped
• 3/4 cup Ranch
• 1 cup boiled chicken (thighs or chicken breast boneless)
• 1 1/2 grated cheese (you can use mozzarella and some cheddar)
• oil for frying

INSTRUCTIONS:

• Mix chicken, onion and cheese with Ranch in a bowl
• Take a little dish fill with water and a teaspoon of flour (flour will help as glue to hold the tip of the egg wrap from unfolding)
• Separate one egg wrap square, in the center of the wrap put a tablespoon of filling and wrap it up.
• You could cover and put in refrigerator for later, or if you would like to fry and eat right away.
• In a small sauce pan heat up oil (about a cup) as soon as oil is ready drop 2-3 rolls to fry. Keep temperature on medium low,so the roll cooks through. *Caution! Oil is hot! As soon as roll browns up take out.

Comment by Dahl Domingo on October 31, 2014 at 1:27am

INGREDIENTS:

2 pcs salmon fish heads
6 pcs string beans (cut 3 inches approx)
2 pcs medium tomatoes (quartered)
2 pcs of egg plant (sliced)
2 small raddish (sliced)
6 bunches of baby bokchoy(you can substitute Kangkong)
2 tbsp ginger slices
1 medium onions (quartered)
1 pack of sinigang mix
1.5 liters of water

INSTRUCTIONS:

• In a large sauce pan, boil water and onions & ginger then add fish and cook for 5-10 minutes.
• Add the rest of the ingredients

• ‹ Previous
• 1
• 2
• 3
• 4
• 5
• …
• 13
• Next ›
• Page