Author: Erica Bullo

Lemon Chicken REcipe

INGREDIENTS:

  • 1/2 cup lemon juice
  • 1/2 cup chicken stock
  • 1/3 cup white sugar
  • 1/2 table spoon cornstarch, dissolved in 1 tablespoon water
  • salt and pepper to taste
  • 1 kilo chicken, (use boneless chicken thighs), with skin left on, (season with salt and pepper)
  • 1 table spoon soy sauce
  • 1 table spoon sesame oil
  • 2 medium egg, beaten
  • 1 cup cornstarch
  • oil, for deep frying
  • lemon, (sliced), for garnish (optional)
  • leeks,rice, (steamed), to serve for garnish (optional)

PROCEDURE:

  1. Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.
  2. Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.
  3. Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.
  4. Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
  5. Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil. serve !

Erica Bullo

Chicken Cordon Blue Recipe

INGREDIENTS:

  • 8 boneless skinless chicken breast halves
  • (8 ounces each)
  • 8 thin slices deli ham
  • 8 slices Swiss cheese
  • 2 eggs
  • 1 cup 2% milk
  • 2 cups crushed cornflakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

PROCEDURE:

  • Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  • In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
  • Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

Erica Bullo

Chicken Curry Recipe

INGREDIENTS:

  • 1/4 cup oil
  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and cubed
  • 1/2 green bell pepper, cored, seeded and cut into cubes
  • 1/2 red bell pepper, cored, seeded and cut into cubes
  • 1 onion, peeled and cubed
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 (3 pounds) bone-in chicken, cut into serving pieces
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons curry powder
  • salt and pepper to taste

PROCEDURE:

  1. In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
  2.  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
  3. Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside. 
  4. Add onions, garlic, and ginger and cook until softened. 
  5. Add chicken and cook, stirring occasionally until lightly browned.
  6.  Add fish sauce and continue to cook for about 1 minute.
  7. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
  8. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
  9. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
  10. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken. 
  11. Season with salt and pepper to taste. 
  12. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

Erica Bullo

Vegetable Frittata recipe

INGREDIENTS:

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 pc small onion, chopped
  • 2 pcs tomatoes, chopped
  • 1 cup broccoli florets, blanched
  • ½ cup sliced canned mushroom
  • 1 ½ sachet 8g Maggi Magic sarap
  • 6 pcs fresh medium eggs
  • ¼ cup grated cheese
  • 1 tbsp minced parsley

PROCEDURE:

  1. Sauté garlic, onion and tomato in olive oil. Add broccoli and mushroom. Season with 1 sachet of Maggi Magic Sarap.
  2. Beat eggs and season with remaining ½ sachet of Maggi Magic Sarap. Pour egg in the pan and add cheese and parsley. Gently stir until barely set.
  3. Cover with plate, flip and slide back in the pan to cook the other side. Remove from the pan and set aside. Cut into serving pieces, transfer on a serving plate and serve warm.

Erica Bullo

Turon recipe

INGREDIENTS:

  • 6 pieces bananas saba or plantains, cut in half (lengthwise)
  • 1 cup jackfruit ripe, sliced
  • 1 1/2 cup sugar
  • 12 pieces lumpia wrapper
  • 2 cups cooking oil

PROCEDURE:

  1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper and add some ripe jackfruit
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put-in some sugar.Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on wrapper
  6. Serve hot as a dessert or snack. Share and Enjoy!

Erica Bullo

BUKO PANDAN RECIPE

INGREDIENTS:

  • 1 1/2 liters (6 cups) coconut water
  • 25 grams pandan flavored gulaman powder
  • 750 grams shredded young coconut (from 4–5 coconuts)
  • 2 boxes all purpose cream (about 2 cups/480 ml)
  • 2 14 oz cans condensed milk (about 2 1/2 cups/600 ml)

PROCEDURE:

  1. Combine the coconut water and gulaman powder in a casserole.
  2. Bring the mixture to a boil while stirring constantly to dissolve the powder. Remove from the heat and pour onto a jelly roll pan or a mold.
  3. Let it cool until the jelly solidifies. Cut into 1/2 inch cubes.
  4. In a large bowl, combine the coconut meat, jelly cubes, cream, and condensed milk.
  5. Cover and refrigerate for at least 2 hours before serving.

Erica Bullo

Pork Giniling With Egg Recipe

INGREDIENTS:

  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound ground pork
  • 1 tablespoon fish sauce
  • 1 cup tomato sauce
  • 1/4 cup banana ketchup
  • 1 cup of water
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • Hard-boiled eggs, peeled
  • 1 cup thawed sweet peas
  • 1/4 cup raisins salt and pepper to taste Read

PROCEDURE:

  1. In a wide pan of medium heat, heat oil. Add onions and garlic and cook until softened.
  2. Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.
  3. Add fish sauce and continue to cook for about 1 to 2 minutes.
  4. Add tomato sauce, banana ketchup, and water, stirring to combine.
  5. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked.
  6. Add potatoes and carrots and cook until tender.
  7. Add the hard-boiled eggs, green peas, and raisins.
  8. Continue to cook until thoroughly heated through and sauce is reduced.
  9. Season with salt and pepper to taste.
  10. Stir and let it simmer for 3 minutes. then serve.

Erica Bullo

Green BEans and Bacon REcipe

INGREDIENTS:

  • 2 1/2 pounds green beans, trimmed
  • Salt
  • 1/2 pound bacon, roughly chopped
  • 1 onion,finely chopped
  • 3 cloves garlic,minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup chopped toasted pecans
  • 1/2 juice of lemon
  • freshly ground pepper

PROCEDURE:

  1. Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.
  2. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  3. Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes.
  4. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
  5. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes.
  6. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.
  7. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
  8. Return the bacon to the pan, pour in the lemon juice and toss.
  9. Season with salt and pepper. serve it.

Erica Bullo

Quail Eggs vegetables recipe

INGREDIENTS:

  • 6 oz. quail eggs (drained)
  • 6 oz. snow peas
  • 1 lb. carrots cut them into small bite size
  • 16 oz. baby corn (drained)
  • 2 tbsp olive oil
  • 1/2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1/4 tsp brown sugar
  • black pepper

PROCEDURE:
1. Heat olive oil in a wok on high heat.
2. Add carrots and stir fry them for one minute, then add snow peas and baby corn.
3. Season the vegetables with oyster sauce, soy sauce, fish sauce, brown sugar, and black pepper.
4. Stir fry the vegetables for 3 -4 minutes or until they’re cooked, add quail eggs in the wok and cook the eggs for a minute or two.
5. Turn off the stove and serve it.

Erica Bullo

Pinakbet Recipe

INGREDIENTS:

  • 1 tablespoon oil
  • 1 onion,chopped
  • 2 cloves garlic,minced
  • 1/2 pound pork belly, cut into 1-inch cubes
  • 1 tablespoon shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cups water
  • 1/2 small squash (kalabasa), peeled and cut into pieces
  • 8 okra, ends trimmed
  • 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • salt and pepper to taste

PROCEDURE:

  1. In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
  2. Add pork and cook, stirring occasionally, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
  3. Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
  4. Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
  5. Add squash and cook for about 2 minutes or until almost tender.
  6. Add long beans and continue to cook until tender-crisp.
  7. Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
  8. Season with salt and pepper to taste. Serve hot

Erica Bullo