Shanghai is one thing I love to prepare for some occasion. Its because its easy and all in one recipe. Aside from that not that expensive as well for the menu that I' am sure will be love by your kids! So here is how to make it and make a try!

Ingredients That You Need :

3 tbsps. cooking oil

2 tbsps. minced garlic

5 cups cooked rice

3 eggs, well beaten 1/2 cup green peas 

1/2 cup chopped carrots

1/2 cup soy sauce

Here's how to make it:

1. In a pan, heat oil and saute the garlic

2. Add the cooked rice, followed by the soy sauce. Mix well.

3. Make a well in the middle of the rice and pour in the eggs. Allow the egg to cook for 2 minutes, before stirring the rice mixture a new.

4. Add in the green peas and carrots. mix well then rap with shanghai wrapper and fry.

5. Once golden brown its cook already and serve hot!

See how easy it is to make! So add this one to you favorite and I' am sure your family and kids will love it too!

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CREAMY VEGETABLE LASAGNA

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This recipe is good for special occasion, you can prepare this one for Birthday, anniversary or this coming Christmas. Enjoy it and make a try then empress your family and love one!

Ingredients;

2 cups of carrots, thinly sliced

2 cups of mushrooms, sliced

1 cup of Zucchini, finely chopped

1 teaspoon of oregano

1 teaspoon of basil

12 lasagna noddles

1/2 cup of all-purpose flour

10 ounces of frozen and thawed spinach

2 cups of milk

1 cup of Parmesan cheese

1 cup of ricotta cheese

1 cup of cottage cheese

3 cups of shredded mozzarella cheese

salt and pepper

Fresh parsley

Here's How To Make It:

1. Preheat oven to 375 degrees F

2. Grease a 9x13-inch baking dish

3. Bring a large pot of water to boil. Add the noddles and cook for 7 to 10 minutes until noodles are al dente. Drain noodles and set aside.

4. Heat olive oil in a skillet. Add garlic and onions, then the carrots, mushrooms, and zucchini. Saute for five minutes.

5. In a medium saucepan, whisk flour and milk together.Cook mixture until thick, stirring constantly. Cook to boiling. Add pepper and salt to taste. Stir in 1/2 cup of Parmesan Cheese, then thawed spinach. Remove from heat.

6. In a bowl, combine the ricotta cheese and cottage cheese. Place three drain noddles in a pan to form a layer. Top with the spinach mixture, then add layer of cheese mixture followed by vegetables and mozzarella cheese.

7. Place three more noddles and repeat process. End with a layer of noddles. Top with Parmesan cheese.

8. Baked for 35 to 40 minutes or until top is brown. Sprinkle with fresh parsley and remove pan from oven and serve.

    

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Ubod Atchara

Here's what you need:

1/4 fresh heart of palm (ubod)
1 medium carrot peeled and cut into strips
1 small red bell pepper slice into strips
1 finger chili
1 cup white vinegar
1 cup sugar
1tsp salt
5 native onions sliced thinly
5 cloves garlic
1 tbsp ginger

Here's How :

1. Cut fresh ubod into uniform thin strips

2. Prepare carrots, red bell pepper and finger chili

3. Combine ubod , carrots red bell pepper and chili.

4. In a sauce pan heat  vinegar and sugar stirring constantly until sugar is dissolve.

5. Add salt, onion, garlic and ginger. turn off  heat.

6. Pour hot mixture of the ubod mixture, toss.

7. Transfer mixture into sterilized bottle.

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Pork Binagoongan with Eggplant

3 tbsps cooking oil
3 tbsps garlic, minced
1 cup onions,chopped
1 1/2 cups tomatoes , chopped
1 kilo pork liempo, sliced into inch cubes
1/4 kilo fresh salted alamang
               
    ( for bagoong )

1/2 cup water
2 whole eggplants, sliced 

  rock salt
  patis  
  a pinch  of sugar
2 pcs finger sili

Here is How :

1. Pour alamang into a bowl and add some water. Remove particles that float. Pour into a sieve and discharge liquid. Set aside.

2. In a pan heat cooking oil, saute garlic and onions together. Add tomatoes and continue cooking until tomatoes get mush, about 7-8 minuts

3. Add pork pieces and cook with tomato-onion mixture. when pork has firmed up, allow to simmer for another 5 minutes. 

4. Add the bagoong to the pork, Pour in 1/2 cup water, Bring to a boil. Cover and simmer for 45 minutes.

5. When pork is tender add eggplant slices and finger sili. Taste and adjust seasoning with rock salt or patis and a pinch of sugar.  Serve with rice.

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Miso Soup With Dumplings

Miso Soup With Dumplings one of a simple recipe I love during rainy reason. I' am sure you too will able to like it so make a try for your family. It is simple and easy to prepare and not that expensive too.

 

 

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Ingredients:

8 cups water
3/4 cup soy sauce
2/3 cup mirin or sake
1 tablespoon sugar
500g ground chicken
1 tablespoon all-purpose (plain) flour
1-2 tablespoon picked ginger, chopped, plus picked ginger for garnish
3 green onions (scallions)
  finely shreded
1 tablespoon sesame seeds, toasted in a dry 
   skillet until golden


Simple Preparation: 

1. Put the water, soy sauce, mirin or sake, and sugar in the rice cooker. Close the lid, press "cook" and bring to a simmer.

2. Stir together the chicken, miso, egg, flour and chopped pickled ginger in a bowl. Using 2 spoons or dampened hands, shape the chicken mixture into 1 " balls.

3. Place the balls in the simmer liquid. Stir once to make sure the balls are not sticking together. Close the lid, press " cook" and cook until a dumpling is no longer pink in the center, about 5 minutes. Cook in 2 batches if using a small rice cooker. Serve in a bowls, garnished with the picked ginger, green onions, and sesame seeds. 

 

 

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