Creamy Tuna White Pasta

 

INGREDIENTS

  • 2 cloves of garlic
  • 1 nestle cream
  • pasta pkg
  • ½ cup milk
  • ½ tsp of butter
  • salt to taste
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 4 green chilies
  • 2 big tomatoes
  • 1 ½ tin tuna fish

PROCEDURE

remove the skin of garlic and grind it well until it make puree paste you can add little milk or water while making the paste out of it. Meanwhile make sure you boil the pasta by adding black pepper and salt ( a pinch or two will be fine).

once the garlic puree paste is done add the paste with the nestle cream and cut the tomato into cubes and the chills and then mix all in the white sauce (mixture of garlic puree paste and nestle cream). And add the white pepper ( if you love pepper you can more also)

once your pasta is boiled, remove from the heat and throw the water. Now take up a pan, in medium heat add the butter and before it melts make oil out of it ad the tuna fish and add the white sauce.

finally mix the pasta and add milk.

i add milk to make it creamy.

and you can serve with refreshing juice.

 

Ready In: 20 min.

Ingredients:

  • 2 cloves of garlic 1 nestle cream pasta pkg ½ cup milk ½ tsp of butter salt to taste ½ tsp white pepper ½ tsp black pepper 4 green chilies 2 big tomatoes 1 ½ tin tuna fish
This content is used in bundle:

Recipes from the Philippines or with a Filipino twist - Bundle

Balut, Lechon and Adobo - Local food in the Phlippines

Balut, Lechon and Adobo - Local food in the Phlippines

Adobo

Filipino food is not the most well-known cuisine internationally. Often dubbed bland and unexciting, that doesn’t bother the Filipinos. Food is an important part of Filipino culture and it’s eaten in abundance and with gusto. Filipino food is, especially compared to its spicy neighbours, relatively mild and often sweeter than what you may be used to.

Specialities

  • Adobo - the unofficial national dish. Consists of meat in stewed soy sauce, vinegar, black pepper and crushed garlic.
  • Adobong pusit: a fragrant dish of squid prepared with soy, vinegar, garlic, onions and tomatoes.
  • Lechon: spit roasted suckling pig covered in a thick pork liver sauce.
  • Siopao: a steamed ball of dough stuffed with different type of fillings made of meat, fish and egg.
  • Batchoy: a traditional noodle soup with a mix of chicken, beef and pork (crackling, meat and offal).
  • Kinilaw: a ceviche style dish consisting of raw fish marinated in coconut vinegar, garlic, ginger and chili peppers.
  • Rice is eaten with almost every meal, from breakfast to late night meryenda (snack).

Remarkable dishes

  • Balut: not for the faint hearted, Balut is a fertilised, developing bird egg (usually duck), boiled and eaten straight from its shell.
  • Durian: the King of Fruits is one of those foodstuffs you either love or hate. It is a large (weighing up to three kilograms) fruit with a spiky rind and is known for its pungent smell and confusing flavour combining sweet and savoury with a fleshy, custardy texture. Can be eaten at various stages of ripeness and is also used to flavour sweet and savoury dishes.
  • Ampalaya: also known as the bitter melon, the ampalaya is a cucumber shaped, wrinkly fruit with a fresh yet bitter flavour.
  • Isaw: a street food made up of chicken or pork intestines, skewered and barbecued.
  • Dinuguan: A thick, black stew made of pig’s blood and chicken or pork intestines.

Drinks

  • It is not recommended to drink tapped water so rather buy filtered water. It is cheaper to buy a big can or bottle of water and fill it at a refilling station, found widely on the streets.
  • Buko Juice is young coconut juice, often served in the shell or with pieces of young coconut floating in the drink.
  • Apart from the southern Muslim parts of the country, alcohol is widely consumed. Beer, San Miguel more specifically, is the alcoholic drink of choice.
  • As imported wine is usually very expensive, stick to the locally made Tuba, a palm wine extracted from coconut flowers (Tuba), Basi, a port like sweet wine made from sugar cane juice or Lambanog, distilled Tuba.
  • Whiskey, rum, brandy and gin are brewed locally and perfectly palatable.

See 'Worldsupporter resources' for Filipino recipes (in Dutch)

Chicken Tinola

Chicken Tinola

Image

INGREDIENTS

 

  • 1 tablespoon oil
  • 1 small onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • 2 thumb-sized fresh ginger, peeled and julienned
  • 1 (3 to 4 pounds) whole chicken, cut into serving pieces
  • 2 tablespoons fish sauce
  • 5 cups water
  • 1 small green papaya, pared, seeded and cut into 2-inch wedges
  • 1 bunch fresh spinach leaves, stems trimmed
  • salt and pepper to taste

 

PROCEDURE

 

  1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
  2. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
  3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
  4. Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. Season with salt and pepper to taste. Add spinach and cook until just wilted. Serve hot.

Ready In: 35 min.

Ingredients:

  • 1 tablespoon oil 1 small onion, peeled and sliced thinly 2 to 3 cloves garlic, peeled and minced 2 thumb-sized fresh ginger, peeled and julienned 1 (3 to 4 pounds) whole chicken, cut into serving pieces 2 tablespoons fish sauce 5 cups water 1 small green
Creamy Tuna White Pasta

Creamy Tuna White Pasta

Image

INGREDIENTS

  • 2 cloves of garlic
  • 1 nestle cream
  • pasta pkg
  • ½ cup milk
  • ½ tsp of butter
  • salt to taste
  • ½ tsp white pepper
  • ½ tsp black pepper
  • 4 green chilies
  • 2 big tomatoes
  • 1 ½ tin tuna fish

PROCEDURE

remove the skin of garlic and grind it well until it make puree paste you can add little milk or water while making the paste out of it. Meanwhile make sure you boil the pasta by adding black pepper and salt ( a pinch or two will be fine).

once the garlic puree paste is done add the paste with the nestle cream and cut the tomato into cubes and the chills and then mix all in the white sauce (mixture of garlic puree paste and nestle cream). And add the white pepper ( if you love pepper you can more also)

once your pasta is boiled, remove from the heat and throw the water. Now take up a pan, in medium heat add the butter and before it melts make oil out of it ad the tuna fish and add the white sauce.

finally mix the pasta and add milk.

i add milk to make it creamy.

and you can serve with refreshing juice.

 

Ready In: 20 min.

Ingredients:

  • 2 cloves of garlic 1 nestle cream pasta pkg ½ cup milk ½ tsp of butter salt to taste ½ tsp white pepper ½ tsp black pepper 4 green chilies 2 big tomatoes 1 ½ tin tuna fish
Corn Soup with Eggs (Filipino Recipe)

Corn Soup with Eggs (Filipino Recipe)

Image

Combine chicken broth and water in a cooking pot. Bring to a boil.
Pour-in the cream style sweet corn. Stir and allow to re-boil. Cover and simmer for 15 minutes. Add water as necessary.
Use a (hand)blander to create a creamy puree (not too thick).

Add the green onions, salt, and pepper. Cook for 2 minutes.
Pour-in the water with cornstarch. Stir and continue to cook for a minute.
Drop-in the chicken egg. Quickly stir until until the egg is distributed.
Add the boiled eggs halves. Cover and turn the heat off. Let it stay covered for 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!

(used source: httppublic://recipe/corn-soup-with-quail-eggs.jpgpanlasangpinoy.com/2013/10/01/corn-soup-with-quail-eggs/)

Ready In: 25 min.

Ingredients:

  • 5 boiled eggs - shells removed - in halves
  • 2 cans of sweet corn
  • 1 cup of water
  • 2 cups of chicken (or vegetarian) broth
  • 3/4 cups chopped green onions
  • 1 raw chicken egg
  • 2 tablespoons cornstarch diluted in water
  • salt and pepper to taste
Filipijnse kip in ananassap

Filipijnse kip in ananassap

Image

De Filipijnse keuken is over het algemeen niet een keuken waar mensen fan van worden...Zeker in de hoofdstad Manilla was fastfood de norm. Maar thuis bij mijn gastgezin was dit anders. De huishoudster Jessica was een absolute top chef! Een aantal van haar recepten heeft zij met mij gedeeld en mijn favoriet, kip in ananassap, wil ik graag met jullie delen!

1. Mix een beetje azijn met de knoflook en een beetje zout. Snijd de kip en voeg de stukken kip toe aan dit mengsel. Laat het even staan.

2. Haal de kip uit de marinade en bak deze, zonder de azijn!, tot hij goud bruin is. 

3. Wanneer de kip goud bruin is voeg je de annanassap, zwarte peperkorrels, steranijs en soja saus toe. Laat het nu zachtjes koken tot de kip zacht en mals is. Wanneer de kip lekker mals is, is je gerecht klaar. 

Lekker met met bruine rijst & boontjes.

Je kunt dit recept ook maken met varkensvlees of tonijn.

 

Eetsmakelijk!

Ready In: 30 min.

Ingredients:

  • 2 blikjes ananas (bijvoorbeeld ananasschijven of stukjes op sap) waarvan je het sap apart houd.
  • 500 gram kip (kipfilet
  • kipdijfilet
  • kippenpootjes alles kan alles mag. Tip: gebruik biologische of scharrelkip en kippendij voor iets vetter vlees)
  • Een klein beetje azijn
  • Teentje knoflook
  • Zout
  • Zwarte peper korrels
  • Steranijs
  • +/- een halve eetlepel sojasaus
Filippijns recept: Chicken Adobo

Filippijns recept: Chicken Adobo

Image

Na meer dan een jaar hier geleefd te hebben ben ik inmiddels wel bekend met het eten hier. Inmiddels heb ik zelf uitgevonden hoe ik hun 'typische' maaltijd kan maken: Adobo. Het is heel simpel en daarom iets wat ik nog weleens wil maken (ben vanmijzelf zeker geen chef). 

Hier wordt veel rijst gegeten (goedkoop) dus maaltijden bestaan vaak uit een homp rijst in combinatie met iets van vlees (en soms, maar jammer genoeg niet regelmatig, groente). Ik lees online verschillende recepten die nog allerlei extra dingen toevoegen: Deze variant is hoe het wordt gemaakt in de armere buurten.

Verhit olie in de pan. bak vervolgens de 2 tenen knoflook en een gesnipperd ui kort aan. Voeg vervolgens het azijn, de sojasaus, en de kip toe. Laat dit sudderen (met deksel erop) voor minimaal 30 minuten zodat het vocht goed in de kip kan trekken en de kip gaar wordt. Dat is het dan, vervolgens kook je de rijst en gebruik je het overvloedige vocht als een 'jus'.

Ready In: 0 min.

Ingredients:

  • knoflook
  • (2 tenen)
  • Olie
  • Ui (1)
  • Kippenvlees (kippenpoten&kippenvleugels of filet)
  • hoeveelheid is afhankelijk van aantal eters
  • Azijn
  • (1/2 kopje = 12cl)
  • Sojasaus
  • (1/2 kopje = 12cl)
  • Rijst (uiteraard)
Healthy and Delicious Banana Loaf

Healthy and Delicious Banana Loaf

Image

INGREDIENTS

  • 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour

PROCEDURE

 -Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

- In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

- Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly).

 

 

No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl.

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Ready In: 55 min.

Ingredients:

  • Ripe bananas, melted butter , baking soda, salt, sugar, egg, all purpose flour, vanilla extract
Jamjam! Kari Kari: Filippijnse runderstoofpot

Jamjam! Kari Kari: Filippijnse runderstoofpot

Image

Bereidingswijze In plaats van anatto kunt u ook milde paprikapoeder gebruiken. Snijd het vlees in grove stukken. Snipper de ui en de knoflook. Verhit de olie in een braadpan en fruit het annattozaad of de paprikapoeder tot het vet rood is. Schep de annattozaadjes er met een lepel uit. Bak de stukken vlees in gedeelten bruin. Bak de ui en knoflook in het vet bruin en leg de stukken vlees weer in de pan. Verkruimel de bouillontablet erboven en schenk er zoveel water bij dat het vlees net onder staat. Voeg de sojasaus en de vissaus toe. Stoof het vlees afgedekt in circa twee uur zachtjes gaar. Maak de groenten schoon. Halveer de sperziebonen. Snijd de aubergine en rettich in blokjes. Voeg de groenten aan het vlees toe en stoof het geheel in nog circa 15 minuten zachtjes gaar. Rooster de pinda''s en de rijst in een droge koekenpan goudbruin. Maal de rijst en pinda''s in de keukenmachine fijn. Roer dit poeder door de stoofpot. Verwarm het geheel al roerende tot het vocht tot een saus bindt. Snijd de bosuitjes in ringetjes. Doe de runderlappen met vocht over in een schaal. Strooi de bosuitjes en de korianderblaadjes erover. Lekker met rijst. (want rijst was bij ons op de Filipijnen onze grote vriend: 4 keer per dag!)

Ready In: 30 min.

Ingredients:

  • Benodigdheden: 1 kilo doorregen runderlap - 1 grote ui - 3 teentjes knoflook - 5 eetlepels olie - 2 theelepels anatto - 1 vleesbouillontablet - 2 eetlepels sojasaus - 2 eetlepels Thaise vissaus - 200 gram sperzieboon - 1 kleine aubergine - 1/2 rettich - 7
Mango layered dessert

Mango layered dessert

Image

Ingrediënts:

  • 1 mango
  • 400 ml (Greek style) yogurt
  • 1 vanilla pod
  • 20 g raw almonds
  • 20 g raw cashewnuts
  • 20 g raw pecans
  • ½ tsp cinnamon
  •  2 sprigs of mint

Serves 2

How to whip up this dessert:

  1. Cut the mango lenghtwise. Remove one halve, take the halve with the pit and cut the pulp on top of the pit into cubes. Scrap off the cubes with a spoon or sharp knife. Take out the pit, and cut the pulp on the other side also into cubes and scrape them off again. Then scrape off the pulp from the two remaining peels.
  2. Cut the vanilla pod lenghtwise, open it and scrape the marrow from the vanilla pod.
  3. Mix half of the yogurt with the marrow from the vanilla pod.
  4. Puree the rest of the yogurt with the mango.
  5. Roughly chop the nuts.
  6. Layer the mango yogurt mixture and vanilla yogurt in glasses and spoon some chopped nuts between each layer.
  7. Garnish with cinnamon and mint.

 

 

Ready In: 15 min.

Vegetarian falafel recipe with a Filipino twist

Vegetarian falafel recipe with a Filipino twist

Filipino Falafel made with your senses

Really didnt know it was so easy to make your own falafel.... From Paulines Keuken. And I twisted it and made my own. I still miss the Philippines and a mango chutney is always good. 

Actually I personally really like Pauline's recipes, since the recipes are easy, simple and tastefull. She has a lot of worldy recipes, from all over the world. 

Check it out, the falafel, even though I cooked them (you only have to soak them, better for the climate and gasbill), no need next time.

Next time I will make a photo. Why I made it filipino is because all ingredients are easy to find in the Philippines and also very affordable and easy and healthy. Only advantages. In the Philippines people love to eat meat, so this might be inspirational to eat vegetarian! 

Mango chutney: just get a mango, cut in pieces, fry in a pan with garlic, onion and ginger. All flavors will come out, when you fry it, put some lemon when you like a little sour and some pepper. It just have to be shortly on the fire, get the texture you like.... and it is done. It is called cooking with your senses, take the amounts you think are right and they are never wrong!

Happy to hear your comments, do you have worldly, easy-going, climate friendly, simple recipes to share? 

 

 

Image
Follow the author: deanne WEP
More contributions of WorldSupporter author: deanne WEP
Crossroad: regions
Comments & Kudos

Sounds very good

Without milk, cream, butter and tuna, vegans can eat it! Let's eat it, when the vegan isnt in the office ;-). I am following your recipes, since the marble potatoes turned out very well. 

Add new contribution

CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.
Access level of this page
  • Public
  • WorldSupporters only
  • JoHo members
  • Private
Statistics
6887 1 1
Check related topics:
Activities abroad, studies and working fields
Countries and regions