Thanks !! Never heard of lotus seed paste - will have to look for that and then I will try this !!! How long do you cook ??

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This is a nice thread ...
I am also interested to learn how to cook. I'm helpless when my wife goes to the province with the kids and this is great relief to me.

Suggestion... Please indicate the origin, country or region where the recipe came from. Thanks!

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......... cabanerofr .........

Glad you like the thread !!!! As for my recipes , I am in the United States. Most of my recipes come from my bf family who is Hispanic. We also eat a lot of Asian and vegetarian dishes. Hope that helps ?!

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Here's a favorite Filipino dish that's very famous in the Philippines. My wife cook this almost every month because my kids loves it dearly, especially if it's served with hot steamed rice. I love it too.

Pork / Chicken Adobo Recipe
============================
Estimated cooking time: 50 minutes

Adobo Ingredients:

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
3 tablespoons water

Adobo Cooking Instructions:
~~~~~~~~~~~~~~~~~~~~~~~~
In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:
~~~~~~~~~~~~~~~~~
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

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......... cabanerofr .........

Here's one of my favorite during lunch. We called it "Nilaga" in our Filipino language.

Beef Stew (Nilaga) Recipe
======================

Estimated Cooking time: 1 to 2 hours

Beef Stew Ingredients:
~~~~~~~~~~~~~~~~~~~

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste

Beef Stew Cooking Instructions:
~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a big casserole, heat oil and sauté the garlic and onions.
Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage then the pechay. Do not over cook the vegetables.
Salt and pepper to taste.
Serve steaming hot in a bowl and plain white rice.

Cooking Tips:
~~~~~~~~~~~

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.


I stole this from my wifes menu list to share in this forum. I tried to attempt to cook this food for 3 times and carefully followed the instructions indicated. However, I still couldn't get the taste from what my wife is doing. Maybe there's something magic the cooks are doing to make the food taste great.

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......... cabanerofr .........

Chicken and Apples in Honey Mustard Sauce Recipe

Preparation time: 30 minutes.

* 1/2 cup apple cider
* 1 1/2 teaspoons cornstarch
* Salt
* Freshly ground black pepper
* 1 Tbsp honey
* 1 Tbsp mustard
* 2 Tbsp seasoned dry breadcrumbs
* 4 4oz chicken breasts
* 1 Tbsp olive oil
* 2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples)
* 1/2 cup chicken broth
* Fresh parsley

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
3 In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

Serve with rice. Serves 4.

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Chocolate Worm Cream Dessert


10 - ounce package of frozen worms
1 cup of heavy cream
2 tablespoons of confectioners’ sugar
3/4 cup of chocolate bits
1/2 teaspoon of vanilla extract
1. Thaw package of frozen worms. This will take about 1 hour.
2. Mix heavy cream, confectiioner’s sugar and vanilla together until mixture thickens.
3. Add chocolate bits to whipped cream.
4. Add thawed worms to whipped cream and chocolate bits mixture. Mix well.
5. Serve immediately in dessert bowls.

Mediterranean Portobello Burger

1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 thick slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted kalamata olives
1 tablespoon vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens

Instuctions:
-Preheat grill to medium-high.
-Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
-Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
-Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
-Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
-Yield: 4 servings

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