Pineapple Fried Rice

If you have leftover rice, meat and vegetable this is one way of recycling it into a yummy dish the following day.


Ingredients:
1 shallots, chopped
4 cloves garlic, chopped
1 egg, lightly beaten
3 tbsps soy sauce
1 tsp sugar
3 cups cooked rice (preferably a day old)
1/3 cup pineapple, chunks
1/4 cup peas, fresh or frozen
1/4 cup carrots, chopped
1 small bellpepper, chopped
1/2 cup shrimp or leftover cube chicken or pork
oil

Procedure:
Heat the oil in a pan. Fry the egg and sliced into small pieces. Set aside.
Heat oil in the same pan. Add shallots, garlic and stir-fry until fragrant, about a minute. Add the rice, break up any clumps and stir-fry for a few minutes. Add the pineapple, shrimp, peas,carrots and pepper stir-fry to mix them in. Add soy sauce and sugar to taste. Remove from heat and serve garnished with chopped eggs.

Tiene Dueño

Song meaning : The heart is already belonging to someone else.

TIENE DUENYO by cheeze de sal (Zamboanga band)

Tahong Umpoco Caldo

Cavite City has an abundant supply of mussels since we are surrounded by waters. This is the most popular and easiest way of cooking tahong.

Tahong Umpoco Caldo is a very simple way of cooking tahong simply by steaming.

Ingredients:
a tsp cooking oil
garlic, minced
1 medium-sized onion, chopped
one kilo mussels (tahong), shells cleaned
1/4 cup vinegar
water, according to preference
salt


Procedure:
In a large sauce pan over medium heat, saute garlic and onion in oil. When the onion becomes translucent, add the tahong. Stir occasionally for about two minutes. Add vinegar and water. Bring to a boil stirring occasionally. Simmer until the tahong shells have all opened. Do not overcook.

Lengua De Gato

Lengua de Gato is a popular Filipino pasalubong treat by many balikbayans, these easy-to-make light butter cookies They are very thin cookies that resembles the shape of a cat's tongue thus its name.

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup superfine white sugar

Whites from 3 eggs

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup all-purpose flour, sifted

Procedure:

Preheat oven to 375 deg.F. Line baking tray lined with parchment paper. Get the piping bag ready with a standard number 12 round tip. (You can use a zip-top bag with the tip cut off if you don’t have a piping bag).

Cream the butter using an electric mixer then gradually add the sugar until mixed for 2 minutes. Stir-in the egg whites and mix for about 3 to 4 minutes. Add salt and vanilla extract. Slowly stir-in the flour. Continue to mix for about 3 minutes or until the mixture is thoroughly incorporated. Get a piping bag and install the round tip. Place the mixture in the piping bag. Begin piping each piece to 21/2 to 3 inches in length.

Bake for about 10 minutes, just until there is a hint of brown around the edges. Remove from the oven until the temperature cools down. Then place in a small plate for serving, or an air tight container to keep for a week or two. 

Recipe Source: http://www.sonomamag.com/biteclub/lenguas-de-gato-cookie-recipe/