Cooking with Chryss! Pampanga's Best!

Sounds familiar gals and guys? Lolz!

Well here I am invading EuroPinoy with my lovely food

Happy cooking

A filipino dish from my lovely hometown Pampanga! SIPO EGG!

SIPO EGG RECIPE:

Ingredients:

1 lb shrimps, shelled and deveined
1 1/2 cups sweet green peas
1 cup chicken broth
12 pieces quail eggs, hard boiled
3/4 cup jicama (singkamas), diced
3/4 cup carrots, diced
1 medium sized onion, diced
3 tablespoons, butter
1/2 cup toasted cashews
1 tablespoon cornstarch (diluted in 3 tablespoons of water)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cream

Cooking procedure:

1. Melt butter in a pan or cooking pot.
2. Put-in the onions and cook in low fire until the texture becomes soft.
3. Add the carrots and jicama then cook for 3 minutes.
4. Add the green peas and cashews then cook for 2 minutes
5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7. Add the salt, ground black pepper and cream then stir.
8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9. Turn of the heat and transfer to a serving bowl.
10. Serve hot with lots of love. Share and enjoy!

Done Kuya! Lolz!

I am getting hungry again!!

More to come sis, more to post pala

ohhhhh... this is great!! i'll try this as I am running out of ideas/dishes to create... Thanks Chryss!

more more!!!

by the way, what if you don't have singkamas? what would be your alternative?

water chestnut sis.. they have in tesco in tin

Thanks Kuya! More recipes to post!
And looking forward that other members share their recipes too

SKINLESS LONGGANISA! (SAUSAGE)

Ingredients:

* 1 kg ground pork
* 1/2 cup brown sugar
* 4 tablespoons worcestershire sauce
* 1 teaspoon fresh cracked peppercorn
* 4 teaspoons fine salt (Note: I use sea salt which is less salty than iodized/fine salt. You might want to try using a few teaspoons of salt first and adjust according to your taste.)
* 1 tablespoon hot sauce (optional – I didn’t put any in mine.)
* 1 tablespoon garlic, minced
* 2 tablespoons knorr seasoning

1. Mix everything by hand in a large bowl.
2. Form into thin logs (or patties!) and refrigerate.
3. Fry in a little hot oil.
4. Serve with garlic fried rice or hot pandesal buns.

I'll be cooking pasta today I'll try ground lamb and add meatballs, Nyom Nyom!

We went shopping yesterday for our weekly food.. Asked him to buy ground pork for my pasta, hubby insisted to buy ground lamb instead...

Honestly I don't like lamb at all, but Adam does... don't mind giving it a try as long as it will make hubby happy See how lucky you British husbands with Pinay wives, lolz!

Sesame Prawn on Toast

Ingredients
* 300g raw prawns, shells removed
* 1 tsp. ginger finely chopped
* 2 tsp. spring onion, finely chopped
* 1 egg
* 1 tbsp. of sesame/olive oil
* 1 tsp. dark soy sauce
* pinch of pepper
* 6 slices white bread
* 5 tbsp white sesame seeds

1. Mix the prawns with the ginger, spring onion, egg, sesame oil, soy sauce and pepper.
2. Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
3. Fry the bread in hot oil, over a moderate heat - about 3 minutes on each side or until golden brown.
4. Drain on absorbent paper and serve.

wow! i will try this too... thanks chryss!

Tinolang Manok! Checken Ginger Stew!

Ingredients:

*1 kilo whole chicken, cut into pieces.
*1 small young papaya or sayote, cut into small pieces (btw, i used half marrow)
*2 tablespoons ginger, slliced into strips
*1/2 mallunggay leaves (used pak choi/pechay)
*1 liter of water
*5 garlic cloves, minced
*1 onion, diced
*4 tablespoons oil
*2 tablespoons patis (fish sauce)


1. In a stock pot, heat oil and sauté garlic, onion and ginger.
2. Add the chicken after few minutes add water.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Season with patis
5. Add marrow and continue to simmer for an additional 5 minutes or until marrow softens but not overcooked.
6. Add pechay simmer for another 2-3 minutes then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Chicken Ginger Stew not Checken, LOLZ!