Adobong Paa ng Manok (Chicken Feet Adobo)...

Does this scare you? Sorry if I make you cringe. Nope, this is not a Halloween Edition of Hungrynez’ recipe. I know that to some the picture is a yucky, deadly and scary image of chicken feet yet a yummy feast to some just like me. I like to categorize ADOBONG PAA NG MANOK (CHICKEN FEET ADOBO) as one of the exotic foods of Philippine Islands. I believe Asians are much acquainted with Chicken Feet since it is one of Asian Dimsums I find in Chinese Restaurants. And since our country has this influence of Chinese culture, chicken feet are familiar to Filipinos as we serve and eat Chicken Feet as a main dish, finger food or as a street food. The best part of the Chicken Feet is its edible meat, yeah, it has meat! Its skin and tendon with its gelatinous texture gives a different yet excellent experience far out of the usual chicken meat we usually eat. Chicken feet can be fried, steamed, boiled, stewed, grilled but the best recipe for me is to cook them just as the Philippine’s National Dish, Adobo – cooking Chicken Feet with soy, vinegar, whole peppers, sugar and bay leaves. Scared or dared? You better try some! ADOBONG PAA NG MANOK (CHICKEN FEET ADOBO) 1 kilo chicken feet 3 heads garlic, peeled and chopped 1 large onion, peeled and quartered 1 tbsp. ginger, peeled and minced 1/2 cup soy sauce 1 cup water 1/2 cup brown sugar 1 tbsp. black pepper 1/4 cup vinegar 3 pieces bay leaves (laurel) salt optional: red chili peppers (minced) Wash chicken feet thoroughly. Drain. Rub chicken feet with salt and chop off nails. Wash with running water. Drain. Place chicken feet, garlic, onion, ginger, soy sauce, pepper, water, sugar...

Apple Cinnamon Muffins...

I took a break for a while from baking. It is quite hard for me with my big belly to go around the kitchen, reach for baking utensils in our cabinets, bend on my knees if I dropped something and whew, I find it very warm for my tummy each time I bake. I was grateful Royce was at home last weekend and helped me bake some goodies again. I guess he misses my baking. I had a couple of apples waiting in our fridge so I gave APPLE CINNAMON MUFFIN a shot. I am not really a big fan of apples but with the APPLE CINNAMON MUFFIN recipe that I experimented with, I am now an apple aficionada. I just ran out of nuts so if you will try this recipe, don’t forget to shower the batter with chopped almonds or walnuts for the ccrruunnccchhh! And instead of chopping the apples, I grated them creating a wonderful moist bread. APPLE and CINNAMON truly are perfect pair. Not only fills our house with the fresh and fruity scent of APPLE and CINNAMON, but fills the big tummy of my two boys. APPLE CINNAMON MUFFIN 2 cups grated apples 3 cups all-purpose flour 2 1/2 tsp. ground cinnamon 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. ground allspice 3/4 cup butter 3/4 cup brown sugar 3 eggs, beaten 1/4 cup buttermilk 1 tsp. vanilla chopped nuts or raisins Sift flour, cinnamon, baking powder, allspice and salt together. Set aside. Cream butter and sugar until light and fluffy on medium speed of electric mixer. Add eggs and mix on medium speed until smooth. Add buttermilk and vanilla. Add flour mixture. Mix until well blended. Fold in the grated apples. Scoop into muffin pans. Top...

Turbo Broiled Chicken...

My mom was invited by her former high school friends to a potluck lunch party last weekend. She was hesitant to buy a potluck dish since she wanted to bring something she specially prepared for them, yet uncertain to cook because she didn’t want to go under the tedious process of buying, peeling, chopping, waiting for the meal to be cooked, seasoning, and everything. So, I suggested that I will lend her my turbo broiler so she can make a TURBO BROILED CHICKEN. I am glad she took my suggestion. Everytime Royce and I got to be invited to potluck parties or expecting some friends for a lunch or dinner, our turbo broiler is the rescuer. Turbo Broiled Pork, Turbo Broiled Fish or TURBO BROILED CHICKEN is a winning potluck dish as secret reveals in the marinade and freshness of the meat or fish. This TURBO BROILED CHICKEN recipe, a great Lechon Manok or Grilled Chicken imitator, makes the work in the kitchen half the time yet creates fun, fun, fun! Fun to make, fun to eat and fun to those who are watching their diet. I got a great technique from my mom that instead of marinating the meat in a container which only marinades one side of the chicken and requires turning the meat on the other side to be marinated, she places the marinade mixture and the chicken on a clear plastic bag and seal it with a rubber band so the marinade will cover the whole meat or if not enough to cover the whole meat, just turning the plastic on the other side will automatically marinade the other side of the meat. TURBO BROILED CHICKEN 1 whole chicken 4 cloves garlic, peeled and chopped 1 cup onion, peeled and...

Beef Salpicao

This BEEF SALPICAO recipe is shared to me by my friend Nerissa during our TGIF gathering. To have the best flavor, the beef needs to be marinated for 4 hours but if you are in a rush, an hour will do. A very tender and comforting dish to satisfy a sudden guest or to bring in a potluck gathering. Try this and you will sure ask for extra rice. BEEF SALPICAO 2 tbsp cooking oil 1/2 kilo beef tenderloin, cut into strips 1 can button mushroom, halved 2 tsp. Worcestershire sauce 2 tsp. liquid seasoning 1 tsp. ground pepper 1 tsp. salt 6 cloves garlic, minced 1 medium onion, sliced Combine worcestershire sauce, liquid seasoning, garlic and black pepper in a bowl. Add beef strips, marinate for 4 hours. After marinating, separate beef strips from marinate sauce. Heat oil in a pan. Sautee onion and beef strips until evenly browned. Add the remaining marinating sauce and mushroom. Serve while hot with steamed white rice or mashed...

Ginisang Kamatis (Sauteed Tomatoes)...

February is not just a season to celebrate the romantic spell of Valentine’s Day but the time of year to feast with the abundance of tomatoes. Tomatoes are sold in the wet market for only 5 pesos per kilo. Yeah, you read it right, FIVE PESOS per kilo. Some vendors actually even sell the over-ripped ones for only 3 pesos. I arrived home from the market, Royce asked me, “Hindi ba OA ito? (Are you not over-acting?),” while holding 2 large plastic bags of tomatoes. Well, I was kind a triggered with the low price so I bought a lot, a lot really. You cannot blame me. With its cheap price, everybody will surely love tomatoes. Tomatoes are eveywhere – inside a sandwich, a side dish, an ingredient to a sautéed vegetable, a complement to a stew, an aid to a salad, a grace to a starter, a cause for a pasta, and many more. Since our fridge is filled with tomatoes, I cooked GINISANG KAMATIS (Sauteed Tomatoes) to give space for other veggies. Tomatoes are rich in lycopene which is one of the most powerful antioxidants to prevent cancer. They are also loaded with vitamin C, A, iron, magnesium, potassium, riboflavin and thiamine. Some say it is a fruit and some a vegetable. Whatever that is, tomatoes are loved throughout the world specially if it sold for only 5 pesos a kilo. GINISANG KAMATIS (SAUTEED TOMATOES) cooking oil 1 kilo ripe tomatoes, quartered, seeds removed 1 tsp. garlic, minced ¼ cup onion, chopped 2 eggs, beaten, seasoned with salt and pepper 2 tbsp. alamang or shrimp paste (optional) Salt to taste Saute garlic in cooking oil until light brown. Add onions. Add shrimp paste. Cook for about 2 minutes. Add tomatoes. Stirring constantly....

Nilagang Monggo (Stewed Mung Beans)...

Stewing is another way of preparing mung beans or monggo. This recipe is easier to cook than the Sauteed Monggo Beans that I posted previously. Just place all the main ingredient in a pot with water, boil it, wait until cooked,  season it and eat it. Some season it with plain salt but as a Pangasinense, I love the monggo beans with the salty taste of boneless fish sauce or locally known as Bagoong. The combination of the meat, monggo and fish sauce is a flavor every Pinoy loves. Nilagang Monggo is the number one meal I can suggest if you are to prepare a meal for a batallion yet trying to squeeze a budget. NILAGANG MONGGO (STEWED MUNG BEANS) 2 cups green monggo 5 cups water or more 1/2 kilo pork cubes or pork ribs 1 medium ginger, peeled and crushed 2 tbsp. fish sauce or bagoong ampalaya leaves or a handful of sliced ampalaya (bitter gourd) salt to taste Separately wash green monggo and pork cubes with running water on a strainer. Pour the water, green monggo, ginger and pork cubes on a pot. Boil for about 40 minutes or until beans are tender. To lessen cooking time, use a pressure cooker and cook for 20 minutes. Season with fish sauce and dash with salt. One minute before turning the heat off, add the ampalaya leaves. Serve with steamed white...

Paksiw na Bangus

Bonuan Bangus is one of the craze in city of Dagupan, cooked in many different ways – grilled, fried, sinigang, deboned, relleno, kilawin, paksiw, daing, broiled and baked. Dagupan city is well-known for being the best producer of the best tasting milkfish (bangus)in the world, among many other seafoods. But just be sure to buy Dagupan’s Bonuan Bangus from your trusted fish supplier or vendor because some label their bangus as Dagupan Bonuan Bangus yet come from other places and tastes different. The real Bonuan bangus tastes really good. If by chance, you come to visit or pass through the city, don’t forget to try and experience the delectable taste of the real Bonuan Bangus, Last night, I cooked Paksiw na Bangus which is one the of the easiest way of to cook bangus. It will only take about 10-15 to cook it. Paksiw na Bangus is a native Filipino fish dish dashed with the sour aroma of vinegar and spice of ginger, onion and garlic. You can also use other fish like tuna or tilapia if Bonuan Bangus is not in the fridge. PAKSIW NA BANGUS 1 medium Bonuan Bangus 1 small ginger, peeled and crushed 1 small onion, peeled and sliced 2 or 3 cloves garlics, peeled and crushed 1 cup vinegar ¼ cup water 1 tsp. fish sauce (patis) Salt and pepper Wash, clean and scale fish and drain. Set aside Place all the ingredients at the bottom of a casserole. Blend thoroughly by circling the pan and until salt is dissolved. Put the fish on the casserole. Cook on a low heat, covered for about 10-15 minutes or until fish’s eyes turned white. Serve hot with steaming white...

I’m back!

I know, it has been a while… a very, very long while. It has been more than 4 months since I keyed in my last blog entry. I know being pregnant is not a valid excuse for being gone from blogosphere as I am on my 6th month now. I have been over with those cravings and aversions but I had a very hard time getting myself upbeat from August up to mid of November. Though mood swings gradually disappeared, fatigue hurriedly emerged in my body. It was just about last December since I got back to my normal self with my tummy getting big each day. Some friends asked if I placed my food blog in the death row, some asked why I decided to stop posting in my food blog, not to mention their question on when can they have my baked goodies again. My blogging had a sudden stop (for a while…) but I am just glad I am back and tell you what highlights I had for the past four months. Last October, hungrynez.com was included as one of nominees for the country’s best food and beverage blog category of The Philippine Blog Awards. I am very proud and at the same time humbled for the nomination. hungrynez.com is young and new but then it was tagged with blogs that are mature, skilled and very much creative. It is still really unbelievable and impossible but hey it is real and it is really amazing! The nomination made me feel that my efforts in writing and my passion for food are worthwhile. My friend and I planned to go to the awards night last October 10 in Peta Theater, Quezon City but then 2 days before that, October 8, the typhoon...

Chicken Macaroni Supreme Salad...

Chicken Macaroni Salad Supreme is almost half gone! Thanks to my Royce for reminding to get a shot before our salad is gone. Anyway, desserts and sweets are my best part of the meal. They make lunches and dinners truly enjoyable. My eyes as well as my taste buds enjoy the variety of colors, shapes, sweetness and tang of fruits, sweet breads, chocolates, puddings, candies, gelatins, and many more. My favorite desserts are those which are with noodle or pasta. Pasta suggests a large variety of opportunity as main dish, side dish and as a dessert. Chicken Macaroni Salad Supreme becomes an ultimate alternative substitute to a satisfying snack, an invigorating appetizer or a complement to a well-prepare meal. Chicken Macaroni Salad Supreme is just one of the most well-known pasta salads in the country. Just a couple of reminders I learned from my mother in preparing Chicken Macaroni Salad Supreme. One, cook ingredients must be completely cooled before mixing the mayonnaise. And, Chicken Macaroni Salad Supreme should be kept chilled at all times as mayonnaise-based salad are ideal breading ground for bacteria that might cause poisoning. CHICKEN MACARONI SALAD SUPREME 250 grams Elbow or Salad Macaroni 1 medium carrot, peeled and finely chopped 250 grams chicken breast, skin removed 1/2 cup white onions, peeled and minced 1/2 cheddar cheese, cubed 1 cup pineapple tidbits, drained 2 tbsp. sweet pickle relish, drained 1 tbsp. granulated sugar 1 1/2 cups mayonnaise 8 cups water salt ground white pepper cooking oil Boil 6 cups water in a saucepan. Add salt and cooking oil. Add macaroni to boiling water. Cook uncovered 9 – 10 minutes, stirring once in a while to prevent pasta from sticking from the bottom of the pan. Do not overcook. Drain cooked pasta...

Ginisang Talong (Sauteed Eggplants in Shrimp Paste)...

Talong or Eggplant is very abundant and affordable in the country that most homemakers try to prepare in variety of ways. Talong is very famous ingredient for Pinakbet. It can also be cooked as Tortang Talong, Baked Eggplant and Stuffed Eggplant. Some even used eggplants for pasta dishes. I have bought on a bargain 3 kilos of Talong (eggplant) from the wet market. It cost me only 10 pesos a kilo. Some were cooked as Pinakbet, some were fried and dipped on soy sauce and vinegar and the rest were cooked as Ginisang Talong (Sauteed Eggplant in Shrimp Paste). Since I am experiencing a serious aversion to meat, I make sure our fridge has plenty of vegetables inside. Though I Sauteed the Eggplants with little meat, I still set them on the side and just get those eggplants to eat. I don’t know why, but yeah, I’m pregnant and I think that would be a valid and acceptable reason. Some crazy things just happen in a woman’s taste buds when she is pregnant. I love being pregnant though. I get the spoiling and the treats from families and friends. Anyway, here is the ingredients for the GINISANG TALONG (SAUTEED EGGPLANTS IN SHRIMP PASTE) 1/4 kilo ground pork or beef 3 medium eggplants, sliced lengthwise 1 tsp. garlic, peeled and minced 1 medium onion, peeled and chopped 1 medium tomato, quartered 2 tbsp. shrimp paste 1 tbsp. tomato sauce (optional) cooking oil ground black pepper Brown ground meat on a pan. Set aside. Saute garlic in cooking oil until light brown. Add onions. Saute until onion wilts and add tomatoes. Cook for about 1-2 minutes. Add shrimp paste. Saute shrimp paste until cooked, stirring constantly. Then, add the browned meat and tomato sauce. Add sliced...

Creamy Gelatin Medley (Gulaman)...

My three-year-old son, Colby, discovered his love with gelatins (gulaman) when my father-in-law bought some jelly-ace from the grocery. Since then, he would always grab a pack of jelly-ace from the candies section of the grocery. Last night, I prepared Creamy Gelatin Medley from the extra sachets I made from Fruity Gelatin Layers few months ago. I added a little condensed milk and cream to go along with the gelatin flavors. Gladly I was when Colby almost eat most of the Creamy Gelatin Medley I prepared. CREAMY GELATIN MEDLEY (Gulaman) 1/2 cup condensed milk 1/1 cup cream 1 box of green unflavored gelatin (gulaman) 1 box of yellow unflavored gelatin (gulaman) 1 cup of sugar, divided into 2 pandan extract for green gelatin lemon essence for yellow gelatin Dissolve the green gelatin and cook according to its directions. Add pandan extract and 1/2 cup sugar. Pour in a mold and refrigerate until set (about 10-20 minutes). Then cook another box, add the lemon essence and sugar. Pour over in another mold and chill until set. Slice into cubes. Add condensed milk and cream. Chill for one hour and...

Turbo Broiled Bangus

I am having mild aversions to some foods because of my pregnancy. I somehow dislike the smell and even the taste of pork, chicken and beef. I rather eat fish, squid, shrimp and anything in the sea, I guess. I constantly feel tired and wanting to lie on the bed all day, all night. Well, I hope I will be done with my first trimester so I can go back to my normal taste buds and I am wanting the usual Nez who is ready to get-up-and-go. Since all I want is fish and the rest of the waters, I did something similar with the Pinaputok na Bangus I have learned when I was working at Leisure Coast Resort. Instead wrapping the fish with foil and fry it, I turbo broiled the fish after seasoning it. I had my finger-crossed while cooking the fish, hoping my TURBO BROILED BANGUS (milkfish) will turn out great. And after the waiting and broiling, yes, it was fantastically cooked! The TURBO BROILED BANGUS is a must-try if you have turbo broiler at home. TURBO BROILED BANGUS (milkfish) Bangus (milkfish) tomatoes, quartered onions, peeled and quartered onion leeks, chopped ground pepper salt Remove scales of fish. Cut the fish lengthwise along the back. Remove gills and intestines. Wash thoroughly with running water. Drain and lay on a flat dish. Set aside. Combine the rest of the ingredients and pour over the fish and fold the fish in half. Place the fish on a rack inside the turbo broiler. Set timer to 30 minutes and temperature to 220 degrees F. Serve hot with soy sauce and calamansi on the...

Pineapple Carrot Muffins...

A couple of extra carrots, from my Fresh Vegetable Dip, were in the fridge. I pity them for not being consumed yet. Subsequently, I thought of taking them out, peeling them, grating them and baking them for Pineapple Carrot Muffins.  This is an improved version of the first Carrot Bread I posted. I usually do the baking around 5am and spend about an hour in the kitchen. I leave most of my baked goodies at home for my Royce and Colby but I make sure I bring some for my officemates. They will surely tease me after reading my blog that I baked again and didn’t bring some. PINEAPPLE CARROT MUFFINS 2 1/2 cups all-purpose flour 2 1/2 tsp. ground cinnamon 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1 2/3 packed light brown sugar 3 pcs. eggs 2 cups carrots, peeled and grated 1/2 cup peanuts, toasted and chopped 1 cup crushed pineapple Preheat oven to 350 degrees F. Grease muffin pans with butter or margarine and lightly floured. Covering all sides of the pan. Mix flour, cinnamon, baking soda, bakign powder and salt in a bowl. Seat aside. In a separate bowl, beat sugar and eggs. Stir in carrots and crushed pineapple. Gradually stir in flour mixture just until blended. Add peanuts. Pour batter into muffin pans. Bake Pineapple Carrot Muffins for 20-25...

Fresh Vegetable Salad Dip...

Fresh Vegetable Salad Dip is a composed salad where its vegetables are artfully assembled together and placed on a plate and its dressing is drizzled over the top. The healthful benefits of vegetables give more elegance and attraction to Fresh Garden Salad, makes us always notice them not only on the table but on our plates. I prepared this Fresh Garden Salad for my friend, Tina, who came to pay a visit few days ago. Tina wanted the vegetables dipped on a dressing rather than tossing them with a dressing so I just lay the vegetables on a plate and poured the dressing on the side. You might wonder, I didn’t include quantity of the vegetables. Besides, I don’t want to mess the vegetables into measuring cups. FRESH VEGETABLE SALAD DIP lettuce, loose leaf or iceberg carrots tomatoes turnips Tear lettuce into bite size pieces. Peel turnips and carrots and slice into strips. Slice tomatoes into wedges. Arrange vegetables on a plate. Serve with thousand island or french dressing on the side as a...

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