....photo here

It yields 52 meatballs. Good for 13-18 servings.

Ingredients:

• 250 grams lean ground pork
• 1/4 tsp fine salt
• 1/4 tsp ground white pepper
• 1 medium (35 grams) red onion, finely minced
• 10-12 cups of chicken, pork or pasta broth or combination of
• salt
  
• 1 pack (40 pcs) wanton molo wrapper
• 6 cloves garlic
• 2 tbsps sunflower oil
• 1/4 cup spring onion

Procedure:

In a bowl, combine the first-three ingredients until well-blended. Form into a small ball, about 1/2" in diameter. Put at the center of the molo wrapper. Wet lightly the sides of the molo wrapper. Gather all the edges and seal, twisting carefully. Do the same to the rest. Slice into 1" strips the excess molo wrapper and segregate.

Meanwhile, bring to boil the broth. Pound the garlic. Mince the spring onion.

In a small pan, put oil. Heat lightly. Add the garlic. Saute slowly until rich golden brown. Set aside.

Back to the boiling broth, keep it in medium heat, drop 10 pcs of molo, one by one. Cover. Cook for 4 minutes. Using a slotted spoon, remove the cooked molos carefully. Set aside. Do the same to the rest, do this by batches and do not overcrowd the pan.

Adjust taste of the broth, sprinkle with salt if necessary. Put the excess molo wrapper. Mix. Cover. Cook for a minute. Put back the molos. Lid on. Reheat lightly. Remove from fire. Add the spring onion and toasted garlic with oil.

Serve hot.

Labels: D' Cooking Mudra Recipes

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Ingredients:

• 4 pcs coconut
• 1 large can fruit cocktail
• 1 can whole kernel corn
• 1 bottle sweet coconut gel (nata de coco)
• 1 bottle sugar palm gel (kaong)
• a handful of seedless raisins
• 3 bricks (250 ml each) all purpose cream
• 2 big cans (300 ml each) condensed milk
• 1 small can (158 ml) evaporated milk
• 1/4 cup cheddar cheese, grated
• 1/4 cup cheddar cheese, finely minced

Procedure:

When you buy your coconut, let the vendor separate the coconut meat from the coconut water. You can also made them cut the coconut meat into strips, meaning less work in the kitchen, hehe! Reserve the coconut water in the fridge until needed or just drink it as it is.

In a very large colander, put the coconut meat, fruit cocktail, kernel corn. Let the liquid drip until it is fully drained, about 15-20 minutes. Reserve the strained liquid in the freezer for future use.

Now, in a smaller colander. Do the same with the sweet coconut gel and sugar palm gel. Disregard the syrup.

In a very large mixing bowl, combine all the ingredients. Mix until well-blended. Place in several containers. Cover tightly and freeze. I like placing my fruit salad in several containers, small to medium sizes, for it wouldn't be hard for us to get and eat it, straight in the container, no need to place it in small serving plate. This also means less dishes to wash.

Labels: D' Cooking Mudra Recipes

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Ingredients:

* 9 cups of water
* 2 pcs chicken cubes
* 1 heaping tsp of iodized coarse salt
* chicken or pork bones (optional)
* 1/2 tsp ground white pepper
* 1 whole head of garlic, skin on
* 2 large (100 grams) onion, quartered
* 200 grams macaroni pasta
* 1/2 cup of finely minced carrot
* 24 pcs hard boiled quail eggs, shelled
* 1/3 cup evaporated milk
* 2 tbsps margarine or butter

Procedure:

In a casserole, the first-seven ingredients. Cover. Place over high heat. Bring to boil. Put macaroni. Lower heat to medium, cook for 15 minutes.

Add the carrot, quail eggs and milk. Stir. Bring to a light bubble. Remove from fire. Put the margarine. Mix until margarine melts. Cover.

Serve hot.

Labels: D' Cooking Mudra Recipes, Pasta and Noodles, Soups

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Ingredients:

* 3 tbsps sunflower oil
* 2 pcs eggs, beaten
* 3 cloves garlic, pounded & finely minced
* 1 large minced native onion
* 1 pc coarsely chopped Chinese chorizo
* 1 pc finger chili, seeded & chopped
* 1/2 pc red bell pepper
* 7 cups cold cooked rice, mash to separate cooked grains
* 1/2 tbsp iodized coarse salt
* 1 tbsp liquid seasoning
* a handful of chopped onion leeks

Procedure:

In a large wok, over medium-high fire, heat moderately. Put 1/3 of oil. Pour the beaten eggs. Fry until almost done. Remove from pan. Chop, then put on top of the mashed cooked rice.

Back to the wok, add the rest of oil and garlic. Saute until rich golden brown. Follow with onion and chorizo. Saute for a minute. Add the chilis. Saute for 25 seconds.

Dump in the rice, chopped scrambled eggs, salt and liquid seasoning. Mix and toss well, using two wooden spatulas. Cover. Cook until rice is fluffy, stirring often. Remove from fire.

Sprinkle onion leeks. Toss again.

Serve immediately.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

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Good for 6-8 persons.

Ingredients:

• 500 grams penne or any pasta you like
• 3 tbsps cubed butter + 1 tbsp butter
• 2 tbsps light olive oil
• 4 cloves garlic, finely crushed & minced
• 2 large (100 grams) red onion, finely minced
• 200 grams honeycured bacon, chopped
• 2 pcs (200 grams) spicy hungarian sausage, chopped
• 2 pcs jumbo hotdog, chopped
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano leaves
• 1 pouch (115 grams) pizza sauce, hot & spicy
• 1 pouch (250 grams) spaghetti sauce, sweet-style
• 2/3 cup grated cheddar cheese
• 1/2 pc (15 grams) red bell pepper, seeded & minced
• 1 can (10 oz) button mushroom, sliced thinly, reserve the mushroom liquid
• 1 pack (250 ml) all purpose cream

Procedure:

1. Cook pasta as directed in the package. Do not splash with tap water. Just strain. Place in a large bowl. Add 3 tbsps of cubed butter. Mix well. Set aside.
2. While cooking the pasta, prepare and cut the other ingredients.
3. In a wok, put oil. Place over medium-high fire. Heat lightly. Add 1 tbsp butter and garlic. Saute until very light brown only. Follow with onion. Saute until limp. Add bacon, hungarian sausage, hotdog, black pepper and dried oregano. Stir-fry for 6-8 minutes.
4. Pour in the pizza sauce and spaghetti sauce. Add the cheese, mushroom, mushroom liquid and bell pepper. Mix until well- blended. Cover. Bring to boil. Then, reduce fire to low, simmer for 5 minutes or until cheese is fully melted. Put the cream. Stir immediately. Bring to a light bubble. Dump in the buttered pasta. Toss until blended. Put in a platter.
5. Serve with bread.

Labels: D' Cooking Mudra Recipes, Pasta and Noodles

....photo here

Good for 6 servings.

Ingredients:

• 1/4 cup hot water
• 1 tbsp annatto seeds (atchuete)
• 1/4 kg pork fat (tampalin), sliced into thick strips
• 1/2 tsp iodized coarse salt & some more for mashing
• 1/2 cup water
• 5 cloves garlic, finely pounded
• 2 medium (70 grams) red onion, halved & sliced thinly
• 3 tbsps fish sauce
• 1 medium (400 grams) banana heart (puso ng saging), banana flowers not included
• 3/4 tsp ground black pepper
• 1/4 tsp dried red pepper flakes
• 1-1/4 cup rice wash
• 2 tbsps native white vinegar
• 2 pcs finger chilis

Procedure:

1. In a small bowl, combine the first-two ingredients. Let it sit until needed.
2. Half-filled with water a large bowl. Add generously with rock salt. Mix. Cut lengthwise the banana heart. Slice thinly. Plunge immediately in salt-water mixture. Add more salt. Using your two hands, mash until veggie feels soft. Drain in a colander. Wash in running water twice. Put back in the bowl. Level with water. Set aside.
3. In a wok, over medium-high fire, put the next-three ingredients. Stir-fry until pork fat becomes deep brown in color. Remove from pan. Also, remove the oil just retain about 2 tbsps of oil. Add garlic. Saute until golden brown. Follow with onion. Saute until limp. Pour the fish sauce. Cook until liquid evaporates or aromatic.
4. Add the banana heart, ground black pepper, dried pepper flakes and rice wash. Put the red food color (strain the annatto seeds). Mix. Cover. Bring to boil. Then reduce fire to low, cook for 8 minutes. Put the vinegar and chilis. Do not mix. Let it cook for another 5 minutes. Remove from heat. Toss the fried pork fat. Mix until well- blended.
5. Serve.

Labels: Appetizers, D' Cooking Mudra Recipes, Side-Dishes

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Good for 5-8 servings

Ingredients:

* 5 tbsps cooking oil
* 4 pcs eggs
* salt
* 5 cloves garlic, finely crushed
* 1 large red onion, finely minced
* 1 pc Chinese chorizo, finely minced
* 100 grams ground pork
* 1/2 tsp ground black pepper
* 1/4 cup Kuya Arcel's Ginataang Alamang
* 2 tbsps liquid seasoning or light soy sauce
* 1 pc finger chili, halved, seeded & sliced
* 1 big stalk leek, chopped
* 8 cups cooked rice
* 1/2 pc red bell pepper, seeded & minced finely
* 50 grams carrot, minced finely


Procedure:

1. In a bowl, break eggs. Put salt lightly. Beat until frothy.
2. In a large bowl, put cooked rice. Mash until grains separate. Add the last-two ingredients. Mix until well-blended. Set aside.
3. In a large wok, place over high fire, put 1/3 of oil. Heat thoroughly. Put half of the beaten eggs. Cook until done. Place on top of rice mixture.
4. Back to the wok, put the rest of the coking oil. Heat lightly. Add garlic. Saute until rich golden brown. Follow with onion and chorizo. Cook for a minute. Put the ground pork, black pepper and ginataang alamang. Stir-fry until pork changes color and separates.
5. Dump in the rice mixture. Drizzle the liquid seasoning. Mix. Make a hole in the middle. Pour the rest of the beaten eggs. Mix immediately. Cover. Cook for several minutes or until rice is fluffly. Stirring very often.
6. When done, remove from fire. Sprinkle the leeks and finger chili. Toss until well-blended.
7. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Good for 3-5 servings.

Ingredients:

* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, finely minced
* 3 pcs eggs
* a good pinch of salt and pepper
* 1 tbsp liquid seasoning
* 5 cups cooked rice
* 1 heaping cup of Arroz ala Cubana (recipe here)


Procedure:

1. Heat the wok over medium-high fire.
2. Meanwhile, in a large bowl, mash the cooked rice until grains separate. Dump in the leftover arroz ala cubana. Sprinkle lightly with salt and pepper. Mix well. Set aside.
3. In a small bowl, break the eggs. Put some salt. Beat until frothy.
4. Back to the wok, put oil. Add garlic. Saute until golden brown. Follow with onion. Saute for 30 seconds. Put the beaten eggs. When almost done, put the rice mixture. Add the liquid seasoning. Immediately mix until well-blended. Lid on. Cook for several minutes, stirring often, or until rice is fluffy.
5. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Ingredients:

* 3 cups cooked rice, mash to separate grains
* 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
* 1/2 pc (40 grams) of a small carrot, finely minced
* 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
* 1/4 tsp dried pepper flakes
* 1 pc finger chili, seeded, halved & sliced
* a good pinch of fine salt
* 1/4 tsp ground black pepper
* 2 tbsps cooking oil
* 3 cloves garlic, finely pounded
* 1 medium red onion, minced
* 2 tbsps banana catsup
* 1 tbsp oyster sauce
* 1/2 tbsp liquid seasoning
* 2 eggs
* 1 stalk leek, chopped

Procedure:

1. In a large bowl, combine the first-eight ingredients. Mix thoroughly.
2. In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.
3. Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.
4. Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.
5. When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.
6. Serve hot.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

....photo here

Ingredients:

• 6 pcs white bread
• egg sandwich spread (recipe here)
• 2 pcs Purefoods Pritong Pinoy tocino slices
• 2 pcs cheese slices
• prepared mustard
• catsup

Procedure:

1. Place a piece of bread on a plate. Generously spread with egg sandwich. Place another bread on top. Put the tocino and cheese. Squeeze mustard and catsup lightly. Cover with bread. Slice the bread criss-cross. Do the same to the rest.
2. Put inside a covered container. Refrigerate. Serve cold.

Labels: D' Cooking Mudra Recipes, Sandwiches

....photo here

Ingredients:

• 8 cups + 1/2 cup water
• 5 large (250 grams) tomatoes
• 250 grams penne rigate pasta
• 1 tbsp light olive oil
• 2 tbsps + 1 tbsp butter or margarine
• 3 cloves garlic
• 2 large (100 grams) red onion
• 3 pcs (300 grams) spicy hungarian sausage
• 1 small pc (30 grams) red bell pepper
• a tsp fine salt
• 3/4 - 1 tsp ground black pepper
• 1 pouch (250 grams) sweet-style spaghetti sauce
• 1/2 cup quickmelt cheese
• 3-1/2 tbsps evaporated milk

Procedure:

Put the 8 cups of water in a medium casserole over medium-high fire. Bring to boil. Drop the tomatoes. Cook for several minutes or until skin slightly breaks. Remove tomatoes and immediately plunge in cold water.

Meanwhile, grate the cheese. Bruise lightly, then, mince the garlic. Mince the onion. Mince the red bell pepper.

Back to the casserole with boiling water, put the pasta. Cook for 15 minutes or as directed in the package. Stir occasionally.

While waiting for the pasta to cook, slice the hungarian sausage into large cubes. Peel and chop the tomatoes. In a wok, over medium-high fire, heat moderately. Put the olive oil, 2 tbsps of butter and garlic. Cook for several seconds or until fragrant only. Do not brown. Follow with onion. Saute until soft. Put the tomatoes, hungarian sausage and bell pepper. Cook for a minute. Put 1/2 cup water, salt, pepper, spaghetti sauce and half of the cheese. Bring to boil. Stirring often.

Back to the pasta, when done. Strain. Do not splash with tap water. Toss the pasta while hot with a tablespoon of butter. Set aside.

Back to the sauce, add the evaporated milk. Stir immediately. Add the buttered pasta. Toss until well-coated. Put in a platter. Top with the rest of cheese.

Serve immediately while hot.

Labels: D' Cooking Mudra Recipes, Pasta and Noodles

....photo here

Ingredients:

• 1 stick (1/2 cup) butter
• 2 cups crushed graham crackers, honey flavor
• 2 bricks (250 ml each) all-purpose cream
• 1 brick (250 ml) condensed milk
• 1 can (425 grams) whole kernel corn

Procedure:

1. Place the corn in a strainer. Reserve the liquid for future use. Put in an airtight container or covered bottle the corn liquid. Let the corn sit inside the refrigerator.
2. Meanwhile, melt the butter.
3. In a bowl, put the crushed graham crackers. Pour the melted butter. Mix well. In a plastic container or glass dish, put the mixture evenly at the bottom. Press it. Chill.
4. In a glass bowl, put the cream and condensed milk. Using a hand mixer, beat at medium speed until well-blended. Pour on top of the pressed graham. Spread it evenly with a spatula. Sprinkle the whole kernel corn on top. Press lightly. Chill for at least 12 hours or overnight.

Labels: D' Cooking Mudra Recipes, Desserts, No-Bake Recipes

....photo here

Yield: 76 pieces

Ingredients:

• 38 pcs (6" diameter) spring roll wrapper (lumpia wrapper)
• water for sealing
• 2-3 cups cooking oil
• 250 grams very lean ground pork, well-drained
• 100 grams potato, finely grated & well-squeezed
• 100 grams carrot, finely grated
• a tbsp of finely minced red bell pepper
• a stalk of celery (no leaves), finely minced
• 100 grams red onion, finely minced
• 2 tbsps of cheddar cheese
• 4 cloves garlic, well-crushed & finely minced
• 3/4 - 1 tsp iodized fine salt
• a teaspoon of ground black pepper
• 1 tsp of liquid seasoning
• 1-2/3 tbsp of soy sauce
• 1 medium-size Philippine lemon (kalamansi), extract the juice & remove the seeds
• 2 slices (60 grams) white bread
• a tbsp of fine breadcrumbs
• 2 tbsps cornstarch
• 2 tbsps all-purpose flour
• 1 beaten egg

Procedure:

1. Separate gently & carefully the wrappers one by one. Place in a plastic or cover with a damp cloth. To keep it soft and easy to roll. Set aside.
2. Put in a colander the ground pork and well-squeezed grated potato. Let drip the excess liquid. Meanwhile, prepare the other ingredients.
3. Combine the rest of the ingredients accordingly. Mix well.
4. Get a half-tablespoon of the mixture. Place at one end of the wrapper forming a small log. Roll the wrapper, should keep it tight. Wet with water the other end. Seal. Do the same to the rest. Cut into two.
5. From this point, you can freeze for future use. Or deep fry in hot oil until golden brown. Drain in paper towels.
6. Serve with catsup or chili sauce.

Labels: Appetizers, Chic Bites, D' Cooking Mudra Recipes

....photo here

Ingredients:

• one day old lumpia wrapper or excess wrapper (spring roll wrapper)
• cooking oil
• white sugar

Procedure:

1. Tear lumpia wrapper into different sizes, it's up to you how big or small you want it to be.
2. Deep fry in very hot oil until golden brown.
3. Sprinkle generously with sugar.

Labels: D' Cooking Mudra Recipes, Desserts, Kiddie Treats

....photo here

Ingredients:

• 1-1/2 tbsp of light olive oil
• 2 cloves garlic, finely minced
• 1 small red onion, finely minced
• 2-3 tbsps of butter or margarine
• 3 pcs eggs, beaten
• about 5 cups of cooked rice, mash to separate grains
• a teaspoon of iodized coarse salt
• 1/2 tbsp of liquid seasoning, garlic flavor
• 1/4 tsp ground black pepper
• 6 stalks of leeks, chopped

Procedure:

1. Heat lightly a wok over medium-high fire, put the olive oil. Saute garlic and onion together until garlic renders a light gold color.
2. Put butter. Swirl it around. When almost melted, add the beaten egg. Cook until half of the egg has settled.
3. Dump the rice. Season with salt, liquid seasoning and pepper. Mix. Cover. Cook for 3-5 minutes.
4. Mix the rice again. Put back the cover. Cook for another 3 minutes or until rice is fluffy. Add the leeks. Stir-fry for a 5 seconds. Remove from fire.
5. Serve hot.
   

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

.... photo here

You'll need:

• 2 pcs hard-boiled eggs, shelled
• fine salt
• ground white pepper
• 1 pouch (80 ml) mayonnaise
• 6 pcs thick sliced white bread

Here's how:

1. In a bowl, mash finely the eggs using a fork. Sprinkle with a little salt and white pepper. Add the mayonnaise. Mix until blended.
2. Use this as filling for your white bread.

Labels: D' Cooking Mudra Recipes, Sandwiches

.... photo here

Ingredients:

• 2 tbsps of oil
• 4 pcs of jumbo hotdog, half-moon cut
• 2 tbsps of butter or margarine
• 3 pcs eggs, beaten
• 7 cups cold cooked rice, mashed to separate grains
• salt
• liquid seasoning
• a handful of thawed green peas

Procedure:

1. In a wok, heat thoroughly. Place oil and hotdog. Stir-fry until half done only. Remove from pan. Place on top of mashed rice. Mix well with rice. By now, the rice will be pink in color because of the oil from the hotdog. Set aside.
2. Back to the wok. Put the butter. When half of it has melted, pour the beaten egg. When half of the egg has been cooked. Add the hotdog-rice mixture. Mix until egg has coated the rice evenly. Sprinkle with salt and liquid seasoning. Mix. Cook for 4 minutes. Put the green peas. Cook until rice is fluffy.
3. Serve immediately.

Labels: D' Cooking Mudra Recipes, Fried Rice Recipes

.... photo here

Ingredients:

• 3 pcs eggs
• fine salt & white pepper
• 1 can liver spread
• 2 tbsps of light olive oil

Procedure:

1. Heat pan.
2. In a bowl. Mash the liver spread. Break the eggs. Add the salt and pepper. Beat until well blended.
3. Back to the pan. Add half of olive oil. Pour half of the mixture. Lightly cook both sides. Do the same to the other half of mixture.
4. Serve with bread.

Labels: D' Cooking Mudra Recipes, Egg Recipes

.... photo here

You'll need:

• 15 pcs over ripe plantain bananas (saging na saba), cut lengthwise
• 1 small block of quickmelt cheese, divided into 30 slices
• about 3 cups or more of brown sugar
• 30 pcs large lumpia wrapper
• cooking oil for frying

Here's how:

1. Lay a slice of banana at one end of lumpia wrapper. Add cheese. Put brown sugar generously on top. Fold the sides of wrapper, then, roll tightly. Lightly wet with water the end part of wrapper to seal.
2. Freeze for future use or fry until golden brown. Drain in a strainer or colander in an upright position. Cool for a few minutes and serve.

Labels: Appetizers, D' Cooking Mudra Recipes, Desserts, Kiddie Treats

....photo here

Ingredients:

• 400 grams uncooked glutinous rice (malagkit)
• 8 cups water
• 3 tbsps cooking oil
• 8 cloves garlic
• 50 grams ginger
  
• 2 large (100 grams) red onion
  
• 2 pcs (650 grams) chicken thigh & leg part
  
• 250 grams chicken liver & gizzard
• 1 tsp ground black pepper
• 1/4 cup fish sauce
• 10 cups hot water
• 2 pcs chicken cubes
• 1 tsp iodized coarse salt
• 3 leaves pandan, tied in a knot
• 1 heaping tsp of wild saffron (kasubha)
• 6-8 pcs or more shelled hard-boiled chicken eggs

Procedure:

In a medium thick bottom casserole, put the uncooked glutinous rice. Wash twice. Drain well. Put water. Cover. Place over medium high fire. Bring to boil. Then, decrease fire to very low. Cook with lid on for 15 minutes. Mix well. Continue cooking for another 10 minutes. Remove from heat the casserole. Set aside until needed.

Meanwhile, pound finely the garlic. Slice the ginger into julienne. Cut in half the onion, then, slice thinly. Cut into very small pieces the chicken. Cut into two each chicken gizzard & liver.

In pan, place over medium-high heat. Put oil, garlic and ginger. Saute until garlic is rich golden brown. Follow with onion. Saute until translucent. Put the chicken, liver, gizzard, black pepper and fish sauce. Stir-fry until very aromatic.

Add the cooked glutinous rice, hot water, chicken cubes, salt and pandan leaves. Mix well. Cover. Bring to boil. Stirring often.

Sprinkle the wild saffron on top. Mix. Cook for another minute.

Serve hot. Drizzle with Philippine lemon juice (kalamansi) and fish sauce (patis). For more enticing taste, top with toasted garlic and minced spring onion. You can also add hard-boiled eggs.

Labels: D' Cooking Mudra Recipes