Chicken Cashew Filipino Recipe

INGREDIENTS:

• 2 cups cooking oil for frying 
• 2 boneless skinless chicken breasts (cubed) 
• 1 cup flour 
• 1 tsp salt 
• 1/2 tsp pepper 
• 2 tbsp butter 
• 1/2 clove garlic (minced) 
• 1 medium onion (diced) 
• 2 cups water 
• 1/4 cup brown sugar
• 1 tbsp soy sauce 
• 1 tbsp oyster sauce 
• 1 tbsp cornstarch 
• 1/2 cup cashew nuts 
• 1 spring onion (chopped) 
• 1 small carrot (peeled, halved and sliced)

PROCEDURE:

1. Heat pan over medium heat, add the cooking oil. 
2. Mix flour, salt and pepper.
3. Coat the chicken with the mixture of flour, salt and pepper.
4. Deep fry the chicken till golden brown. Take out from the pan and set aside. 
5. In a medium size casserole, put 2 tbsp oil (from the oil you've used for frying the chicken), add butter.  
6. Saute garlic till golden brown, add onions. 
7. Pour water in the sauteed garlic and onions, add sugar and mix well. 
8. Add soy sauce, oyster sauce and cornstarch, let it simmer for 2 minutes. 
9. Add the fried cubed chicken breasts, cashew nuts, carrots and spring onions. 
10. Salt to taste.
11. Serve with steamed white rice.

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Easy made Mango Float

Ingredients :

• 1 box of Graham crackers
• 1 box of Graham crumbs
• 2 small cans Nestle cream
• 1 can of Condensed milk
• 1 can of evaporated milk
• 6 ripe mangoes sliced

Instructions :

1. Prepare a rectangular glass dish with or without lid.
2. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well combined.
3. Using a ladle, place a small amount of the milk mixture into thebottom of the dish, then place a layer of Graham crackers and top with the sliced mangoes.
4. Ladle a mixture again, slowly pour over the crackers and the mangoes, making sure it covers all of the Graham crackers.
5. Repeat by placing layers of crackers, mangoes and milk mixture. Top off with Graham crumbs (or just crushed some Graham crackers).
6. Cover and freeze overnight.
7. Serve and enjoy!

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Dessert fruit cocktail float

Dessert that made of Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Ingredients

• 16 oz. (473 ml) cold heavy whipping cream
• 7.6 oz. (225 ml) table cream or all purpose cream
• 2 (15.25 oz.) cans of fruit cocktail
• 9 tablespoons condensed milk
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino cherries
• 3 tablespoons crushed Graham

Instructions

1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!

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CHICKEN AFRITADA RECIPE

CHICKEN AFRITADA

CHICKEN AFRITADA – is another prominent Filipino dish cooked in tomato sauce with carrots, potatoes and chime peppers as the principle vegetables. This dish is for the most part accepted to have been presented in the Philippines by the Spaniards.









NUMBER OF SERVINGS: 3-4

CHICKEN AFRITADA INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

1 tablespoon soy sauce

1/4 teaspoon ground pepper

2 tablespoon cooking oil

4 cloves garlic

1 medium onion, slashed

1 glass tomato sauce

1 glass water

3 medium potatoes, cubed

2 medium carrots, cubed

1 red ringer pepper, cubed

2 narrows leaf (tree)

1 chicken juices shape

1/4 teaspoon msg (vetsin)

1 teaspoon of salt (simply add to your taste inclination)

1 tablespoon cocoa sugar

Systems:

1. Pour-in cooking oil in a cooking pot or goulash then apply warm. Include garlic and onions( until light cocoa).

2. Include the chicken panfry, then include salt, msg, dark ground pepper, cove leaf, soy sauce, and after that stew for 5 minutes, until chicken ingested seasonings and produce its own oil.

3. Include potato, carrots, green chime pepper, tomato sauce, chicken stock 3D square, cocoa sugar, and water.(just add sugar and salt to your taste inclination)

4. Combine then stew for 15-20 minutes under medium warmth until the sauce is thickened.

5. Expel from the flame then present with ric

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CHICKEN BARBECUE RECIPES

CHICKEN BARBECUE

An easy BBQ chicken recipe anyone can do. Use your favorite BBQ sauce for basting.

INGREDIENTS : 

• 3 pounds chicken that are cut in serving pieces
• 3/4 cup barbecue sauce (like sweet baby ray’s)
• Salt and freshly ground black pepper
• Half cup canola oil

INSTRUCTIONS :

1. Coat the chicken pieces with oil and rub salt and pepper all over.
2. Start heating-up your grill. Both charcoal and gas grills are ok to use.
3. Place the chicken on the hot grill. Let each side grill for 7 minutes. Baste the uncooked side of the chicken with BBQ sauce.
4. Turn-over the chicken. Baste the grilled side with BBQ sauce. Close the grill. Have the chicken grill for 8 to 10 minutes. Continue to turn over the chicken and grill for 5 minutes on each side until the inside temp reaches 170F (you need a meat thermometer to be on the safe side).
5. Serve this with grilled corn on the cob.

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Ground Pork Recipe

Ground Pork

GROUND PORK-is one of the dish with wonderful flavor and a great deal of fixings blended in it. The fundamental element of Giniling na Baboy is incline ground pork which is sauteed with striking shades of vegetables like potatoes, carrots, red ringer peppers, pineapple and green peas in rich shelled nut sauce or tomato sauce.







NUMBER OF SERVINGS: 3-4

GROUND PORK INGREDIENTS:

1/2 kilograms Ground pork

1 medium red ringer Pepper, Chopped

2 little carrots,peeled and cut into little solid shapes

2 little potato,peeled and cut into little solid shapes

4 cloves garlic, minced

1 medium onion, hacked

2 tablespoon nut butter(optional) or tomato sauce

1 teaspoon salt

1/some water

1/4 measure of raisins

1/4 measure of green Peas

2 tablespoon soy sauce

1/4 teaspoon dark ground pepper

1/4 teaspoon msg or vetsin

1/4 measure of pineapple goodies or pieces

2 tablespoon cooking oil

Methods:

1. Warmth dish then put-in oil. Saute garlic and onion. Include the ground pork and blend well.

2. Include msg or vetsin, salt, soysauce, dark ground pepper, nutty spread and green peas.

3. Include the potato, carrots, raisins, pineapple and red chime pepper.

4. Include water then stew for 10 to 15 minutes, or until vegetables are cooked. (Dried the sauce)

5. Serve hot immaculate with rice.

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Tokwat Baboy Recipe

TOKWA'T BABOY

TOKWA'T BABOY: is a dish made out of browned pork tummy and seared tofu. The sauce made of vinegar and soy sauce offers life to this dish. For the most part, this is considered as a hors d'oeuvre and a side dish. The vast majority like to have their Tokwa't Baboy with brew or wine by the side while others want to have it with rice porridge, Goto, or a basic lugaw.

Tofu as the vast majority of us know is made out of coagulated soy drain then squeezed, an extremely mainstream fixing in Chinese cooking styles and in addition other Southeast Asian nations. It comes in numerous structures that fluctuate in immovability and smell.








NUMBER OF SERVINGS: 2-4

TOKWA'T BABOY INGREDIENTS:

400 grams pork tummy (liempo)

1 lb firm (or additional firm) tofu (approx. 4 cuts)

4 cloves garlic minced

1/2 tablespoon salt

1/4 teaspoon msg(optional)

2 glasses cooking oil

1/2 glass stick vinegar

1/4 glass soy sauce

1/2 glass cocoa sugar

1/4 teaspoon dark ground pepper

1 little onion , diced

2 spring green onions slashed meagerly

3 glasses water

3 pieces bean stew finger slashed

COOKING PROCEDURES:

1. Pour-in water, salt, msg, garlic and pork tummy in a pot and heat to the point of boiling then stew until delicate (around 20-30 minutes under medium warmth)

2. Pour cooking oil on a different dish and permit to warm

3. At the point when the oil is sufficiently hot, sear the tofu until shading turns brilliant chestnut and external composition is to some degree firm.

4. Broiled the bubbled pork midsection until chestnut.

5. 3D square the browned tofu and cut the broiled pork stomach into chomp estimated pieces then put aside

6. Heat the pan and pour-in the vinegar, soy sauce, sugar and dark ground pepper then heat to the point of boiling, include 3D shape the seared tofu and cut pork gut and blend then kill the warmth.

7. Include the onions, spring green onions, and bean stew finger. Move in a serving dish.

8. Serve hot! Share and Enjoy!

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Filipino Pork BBQ

Pierced Filipino Pork BBQ or basically pork grill are speared marinated pork cut. These are barbecued until the pork is cooked and it is additionally being seasoned amid the procedure to include flavor and keep the meat soggy. 

Filipino Pork BBQ

Pork grill are better if marinated overnight. This gives the dish additional flavor that makes it more charming to eat. This can be eaten as it seems to be, or with white rice. In the Philippines, pork BBQ is normally sold along road corners with other road nourishments such flame broiled pork isaw barbecued chicken digestive system. 

You can utilize a gas flame broil or charcoal barbecue to cook this yummy pork bbq dish; simply verify that you turn it over around 5 minutes or somewhere in the vicinity when barbecuing and dependably season the top side utilizing the remaining marinade blend                                                                                             before you turn it over so your pork bbq will be                                                                                          delightful and clammy. It will likewise dodge                                                                                              you Filipino pork bbq from getting blazed                                                                                                  rapidly or getting dry.


Ingredients :

4 lbs. pork shoulder, sliced into thin pieces
3/4 cup soy sauce
3/4 cup banana ketchup
Juice from 2 lemons
1 tablespoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup brown sugar
1/4 teaspoon salt

Instructions :

1. Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
2. Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
3. Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
4. Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
5. Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
6. Transfer to a serving plate. Serve with vinegar dip.

7. Share and enjoy.

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Pansit Palabok

PANCIT PALABOK– is a noodle dish with smoked fish flakes and chicharon sauce and topped with several ingredients such as cooked shrimp, boiled egg, spring onion or onion leaks, calamansi. A very tasty treat that is sure to relieve your hunger.

Pansit Palabok

There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabon are the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps.

It’s also very popular for birthdays. Some poeple have thier own versions of pancit palabok, this is my version of pancit palabok.

NUMBER OF SERVINGS: 4-6

PALABOK INGREDIENTS:

• 250 grams palabok noodles
• 200 grams ground pork
• 2 tablespoon oil
• 1 head garlic crushed
• 1 medium onion, minced
• 1/4 cup tinapa or smooked fish flakes
• 3 cups water
• 1/2 teaspoon black ground pepper
• 1 chicken broth cube
• 1/4 cup atchuete soak in 1/2 cup hot water
• 1 cup chicharon powder or chicharon pounded [you can get this from the store]
• **Topping**
• hard boiled eggs sliced
• chopped spring onions
• sliced calamansi

COOKING PROCEDURES:

1. 1. Cook noodles for 15-20 minutes and drain well.
2. Saute, garlic, onion, add ground pork and stir fry until brown.
3. 
   
4. 2. Add tinapa or smoked fish flakes, annato liquid extract, water and chicken broth cube then bring to boil.
5. 
   
6. 3. Add chicharon powder or pounded chicharon, then simmer until sauce is thicken.( just add cornstarch dilluted in water if the sauce is not thick)
7. 
   
8. 4. Add cooked noodles then mix well until sauce evaporated.
9. 
   
10. 5. Remove from heat, put it in a plate and top with garnishing. (onion leaks or spring onion, slice boiled egg and calamansi. Then serve and enjoy. 

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CHICKEN NUGGETS

CHICKEN NUGGETS is a chicken product made from ground chicken that breaded or battered, then deep-fried or baked. Fast food restaurants typically fry their nuggets in vegetable oil.

Chicken Nuggets

It’s safe to say chicken nuggets are a favorite of most North American kids. They are found in many restaurant’s “kids menu” and in nearly every freezer.

NUMBER OF SERVINGS: 4-6 persons

INGREDIENTS:

• 1/4 kilograms ground chicken
• 1/2 teaspoon paprika powder
• 1/2 onion powder
• 1/2 teaspoon garlic powder
• 1 egg large size
• 1/2 cup flour
• 1/3 teaspoon salt
• 1/4 msg or vetsin (optional)
• 1/4 teaspoon black pepper
• 3/4 cup breadcrumb

PROCEDURES:

• 1. In large bowl, combine ground chicken, paprika, garlic powder, onion powder, black ground pepper, egg, flour, salt and msg. Mix it well.
• 
  
• 2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
• 
  
• 3. Press nuggets into bread crumb and turn over, patting crumbs into surface to coat evenly.
• 
  
• 4. Fry the nuggets until it becomes golden brown. 

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Oven Baked Chicken Recipe

Oven Baked Chicken Recipe

This is one of the simplest Oven Baked Chicken Recipe that I tried.
The chicken has the right amount of flavor coming from the healthy ingredients. It is also juicy and tender. I developed this recipe by doing a lot of experimenting until I come-up with a nice tasting dish that my family approves.
At first, I am using unsalted butter for the rub, but decided to make use of extra virgin olive oil – after a while – to make the dish healthier and reduce its calorie content. This makes this Oven Baked Chicken Recipe lighter with less fat and cholesterol.














Ingredients :

1 whole dressed chicken
3 tablespoons extra virgin olive oil
1 cup chopped celery ribs
1/2 cup chopped yellow onions
1 piece lemon
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon dried thyme

Cooking Procedure :

1. Combine juice of 1 lemon, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper in a bowl. Mix well.
2. Pour 3/4 of the mixture in the chicken’s cavity, and rub the remaining on the outer part of the chicken. Place inside the fridge and marinate overnight.
3. Preheat oven to 400 degrees Fahrenheit.
4. Combine olive oil, remaining salt, remaining garlic powder, remaining pepper, and thyme.
5. Separate the skin from the meat by gently sliding your fingers between the chicken’s skin and meat starting either from the neck or the opposite side. Rub half of olive oil mixture between the skin and meat of the chicken. Rub the other half on the outer part of the chicken.
6. Arrange the celery ribs and onions in the cavity of the chicken.
7. Place the chicken on a roasting rack. Put inside the oven and bake for 30 minutes.
8. Reduce the temperature to 350 degrees Fahrenheit, and continue baking for another 15 to 30 minutes or until the internal temperature of the chicken is 170 degrees Fahrenheit. Note: If the chicken skin needs more browning, you may need to put your oven to roast and cook the chicken until the skin darkens.
9. Remove from the oven and place in a serving plate.
10. Serve with Potato and Green Bean Salad.

  Share and enjoy!

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White Chicken Chili Recipe

White Chicken Chili Recipe - Numerous individuals consider the customary red bean stew as their solace sustenance. Who wouldn't? Envision the essence of moderate cooked beans, red divine sauce, and meat playing together in impeccable congruity. Yet, – shouldn't something be said about white stew? That is the thing that this White Chicken Chili Recipe is about.

White Chicken Chili Recipe 

I figure you aren't that acquainted with White Chicken Chili, would you say you are? It may be prevalent in a few spots, however not as popular as its red partner. My first response when I saw this dish was nothing. C'mon, light hued sustenance is not that appealing and I was expecting the other sort stew. Be that as it may, I tried to go back on what was said directly after I attempted this White Chicken Chili Recipe. It is tasty as it would turn out, regardless of the possibility that it doesn't seem as though it. Truth be told, I loved it a great deal.

The pleasant thing about this white chicken bean stew formula is the means by which every one of the flavors teamed up to present a solitary amiable taste. For instance, the blend of moderate cooked chicken, beans, and green stew delivered a solitary scrumptious flavor. This plays well with the sharp cream and destroyed cheddar. The cilantro added some freshness to this dish which makes it more glorious.


White Chicken Chili Recipe 

Fixings

1 lb boneless chicken bosom, cubed

30 ounces (around 2 jars) cannellini beans, depleted

1 medium yellow onion, cleaved

1/2 teaspoons minced garlic

8 ounces diced green chiles (2 jars)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground dark pepper

2 1/2 mugs chicken stock

1 container destroyed cheddar and/or monterey jack cheddar

1/2 container cleaved cilantro

2 mugs acrid cream

Cooking Procedure :

1. Organize the onion, green chile, chicken, beans, cumin, oregano, garlic,salt, and ground dark pepper in a moderate cooker.

2. Pour-in chicken stock and set the moderate cooker to high. Moderate cook for 5 to 6 hours.

3. Delicately mix and after that exchange to individual serving dishes. Trim with slashed cilantro.

4. Include a liberal measure of sharp cream and destroyed cheddar on top.

5. Serve. share and appreciate!

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Adobong Atay at Balun-balunan (Chicken Liver and Gizzard Adobo)

 Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.

Ingredients :

1 lb. chicken gizzard
1 lb. chicken liver
1/2 cup all-purpose flour
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon garlic powder
4 to 6 pieces dried bay leaves
1 teaspoon whole peppercorn
4 to 5 cloves crushed garlic
3/4 cup water
Salt to taste
2 tablespoons chopped green onion
4 tablespoons cooking oil

Procedure :

1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
2. Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
3. Heat the cooking oil in a frying pan.
4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
6. Put-in the gizzard and pan-fried liver. Stir.
7. Add the soy sauce and water. Let boil.
8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
10. Turn the heat off. Transfer to a serving plate.

11. Serve. Share and enjoy!

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Ube Biko

Ube Biko is a tasty Filipino kakanin that is by all accounts a hybrid between the customary Filipino biko and ube halaya. I sensed that I needed to eat ube halaya and biko in the meantime, however since I was excessively lethargic, making it impossible to make 2 dishes independently – I chose to do a hybrid dish, in this way ube biko is here.

This is my first time making ube biko. A week prior to, my wife and myself walked the Asian isle of our nearby market (as we generally do) to search for fascinating fixings. We have the propensity to get fixings from the racks regardless of the possibility that we don't have any arrangement on it yet. There will dependably be that "Aha!" minute that will lead us to make something fascinating. The powdered ube was one of those fixings – and there were more dishes that I had the capacity make with powdered ube, which I will share soon.

As every one of you know, ube without anyone else's input won't give you the "ube like" flavor. I generally utilize a fixing called ube flavor (or enhancing) from mccormick; this gives all the ube flavor that I require. It likewise helps upgrade the shading turning it more purple.

Ube Biko

Ingredients :

1 1/2 cups glutinous rice or sweet rice (malagkit)
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder (powdered dehydrated purple yam) or freshly grated purple yam
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

Instructions :

1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
2. Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
3. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
4. Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
5. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
6. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
7. Transfer to a serving tray lined with banana leaves.
8. Top with toasted grated coconut.
9. Serve. Share and enjoy!

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Buttered Puto

Buttered Puto

Buttered Puto is a variety of the well known steamed rice cake, Puto. This steamed little cakes are generally eaten as sweet yet most want to make them dur breakfast (with hot espresso or chocolate) or mid-evening nibble (normally eaten with dinuguan or blood stew). In the event that you are searching for a simple puto formula that you can take after, this is the one for you.





Ingredients :
4 cups flour, sifted
2 cups sugar, sifted
2 1/2 tbsp baking powder
1 cup evaporated milk
2 1/2 cups water
1/8 teaspoon Pandan essence
1/2 cup butter, melted
1 piece egg, raw
small slices of cheese
4 cups water (for steaming)
Instructions :
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
Serve either hot or cold.Share and Enjoy!

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Stuffed Eggplant

Stuffed Eggplant

Ingredients :
2 pieces Chinese eggplants
4 pieces assorted red and yellow sweet peppers (or bell peppers)
1/2 cup chopped scallions
3 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup cooking oil
Instructions
1. Grill the eggplants until the insides are soft and the skin gets burnt. Peel the skin. Arrange the eggplants in a flat surface and press with a fork. Set aside.
2. Combine the beaten eggs, salt, and ground black pepper. Whisk to mix well.
Heat the oil in a frying pan.
3. Dip the eggplant in the egg mixture then lay flat on the pan. Fry for 1 minute.
4. While frying one side, arrange the chopped sweet peppers and scallions on top of the eggplant. Scoop a tablespoon or two of the egg mixture and pour over the eggplant.
5. Turn the eggplant over using a wide spatula. Fry the opposite side for 3 to 5 minutes in low to medium heat.
6. Top the other half with sweet peppers and scallions, then pour some beaten egg mixture over.
7. Flip the eggplant so that the opposite side gets cooked. Fry for 2 to 3 minutes.
8. Transfer to a serving plate. Serve.
Share and enjoy!

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Fruit Salad Recipe

Fruit Salad Recipe

Ingredients

Fixings  

2 pc Lacatan Bananas (sliced (marinated in 1/3 container natural product mixed drink syrup for 5 minutes then depleted)  

1/4 cup Desiccated Coconut 

1 Coconut Cream 

1 pc Buco (shredded) 

1 jars (836 g each) Del Monte 

Party Fruit Cocktail (drained (store 1 container syrup)) 

1 can (227 grams) Del Monte 

Smashed Pineapple 

Cooking Procedure: 

1. Blend the DEL MONTE Pineapple Crushed and coconut cream. 

2. Hurl in the natural product mixed drink and destroyed buco. 

3. Top with dessicated coconut. Chill and serve. 

4. Makes 8 servings.

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