Try cooking these super easy and yummy Fish Kropek! Have this addicting pica-pica whenever you crave for it! See full recipe below:

INGREDIENTS:

• 1 cup cooked fish fillet (any type of fish)
• 500 grams all-purpose flour
• 1 teaspoon sugar
• 2 drops of yellow natural food coloring
• 1 egg, well-beaten
• 4 cups water
• 1 ½ tsp salt
• 3 tbsp dayap juice (lime)

HOW TO MAKE:

1. Mix all dry ingredients in a bowl and set aside.
2. Chop the cooked fish fillet into small pieces.
3. In a blender or food processor, add fish fillet, water, and egg. Blend or process it for about 2-3 minutes until smooth and grounded.
4. Add the dry ingredients to the blended fish mixture. Blend it again, until it forms into a thick batter.
5. Add food coloring and blend it again.
6. Prepare a steamer. Add water and bring it to a boil.
7. Using a 9″ diameter aluminum pan, pour about 3 ½ tablespoon of the batter.

   Note: If using a different size of pan, make sure to pour enough batter, and fully cover the bottom. Spread the batter and tilt the pan on all sides to coat the bottom evenly.

8. Steam it for about 3-5 minutes or just until the batter becomes firm and transparent. Make sure to cover the steamer with a clean cloth to prevent water drippings on the pan.
9. Remove from heat, and let it cool with an ice water bath. (Place the pan in a larger pan with ice water, without letting any water into the fish mixture).
10. Transfer the cooked kropek on a rack. Turn it over and gently remove the edges away from the pan. Be careful not to tear it.
11. Let the kropek dry for about 30 minutes. Slice the partially dry steamed kropek into a rectangular size and continue to let it dry. (Make sure that no insect infest/touch your drying kropek though)
12. Once the kropek becomes dried out.

     

13. Deep fry the kropek in hot oil and let it expand. It will stop expanding once cooked, then you can drain it away from oil. Transfer into a plate lined with paper towels. Serve and enjoy.
14. Store in an airtight container or sealed plastic to maintain crispiness.

Also try: Easy Pork Chicharon Recipe

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Try making these super easy and yummy Nagaraya-Style Peanuts! Have this addicting pica-pica on your next get together or make them for business! See full recipe below:

INGREDIENTS:

• 1 cup raw peanuts (mani)
• 2 tbsp sugar
• 2 tbsp flour
• 1 egg
• A pinch of Nutmeg
• 4 tbsp of fresh milk
• Extra flour for dusting

HOW TO MAKE:

1. Boil some hot water and blanch the raw peanuts for 1 minute.
2. Drain water and let it dry. Allow to air dry.
3. Make the Coating: In a mixing bowl, combine the flour, sugar and nutmeg.
4. Add the fresh egg and mix it together. Then add milk and mix it well to form a batter.
5. Pour the mixture on the peanut and coat the peanut well with the mixture.
6. Sprinkle more dry flour onto the coated peanuts
7. Shake the bowl to fully coat the peanuts.
8. Remove excess flour, ensure the peanuts are separated and not sticking together.
9. Preheat the oil until very hot and ready.
10. Pour the peanuts into the hot oil and fry for about 3- 5 minutes.
11. Use a strainer and scoop out the peanuts from oil. Drain well and transfer into a paper lined tray.
12. Allow to cool and keep in an air-tight container.  Serve and enjoy!

Also try: Easy Adobong Mani Recipe

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If you are hosting a special event or a party, for sure, these hotdog rolls are bound to be the star of the night! These goodies are so easy to make, you’ll be munching on them in no time!

Learn how to make these perfect golden crispy appetizers with this easy recipe. Remember, you could always adjust the ingredients to make more!

INGREDIENTS:

• 7 pcs regular-sized hotdogs (you can use Tender Juicy)
• 7 pcs broad loaves
• 1 cup bread crumbs
• 2 pcs eggs, beaten
• Cheese, cut into strips (you can use Eden)
• Cooking oil, for frying

HOW TO COOK:

1. Pour and heat some cooking oil in a pan then fry the hotdogs. (If you’re using jumbo size hotdogs slice it half lengthwise so it will be easy to roll with the bread.)
2. Put fried hotdog in a tissue paper to remove excess oil then set aside.
3. Flatten each bread using spoon or improvised rolling pin. (You can use a drinking glass as a rolling pin.)
4. Put the fried hotdog and cheese strips in each bread loaf then roll the bread tightly. Secure the bread by inserting toothpick.
5. Dip the bread roll in beaten egg then roll in a plate of bread crumbs. Repeat until you finish all the bread.
6. Heat oil in a pan and fry hotdog rolls until golden brown. Drain in tissue paper to remove excess oil.
7. Cut and serve, enjoy!

IMAGE: youtube.com (Sarapchannel)

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INGREDIENTS:

• 500 g pork spare ribs, cut into bite sizes
• 2 pc siling labuyo, cut into small pieces
• 2 tbsp garlic, chopped
• 1 tbsp ginger, minced
• 1 tbsp spring onion, chopped

For the Seasoning:

• 1 tbsp tausi, rinsed and roughly chopped
• 1 tbsp fermented soya bean paste
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinese cooking wine
• 2 tbsp water
• 1 tbsp corn flour
• 1 tsp sugar
• 1 tsp sesame oil
• Dash of black pepper

HOW TO COOK:

1. In a large mixing bowl, combine all ingredients and seasoning together and marinate for at least 2 hours in the refrigerator.
2. Place the marinated spare ribs in a shallow dish plate and cover with aluminum foil (to prevent water drips).
3. Steam at high heat for 20 minutes or until the spare ribs are well cooked.
4. Garnish with extra chopped spring onion and cut sili on top.
5. Serve and enjoy!

IMAGE: anncoojournal.com

Also try: Sweet & Sour Spareribs (Chinese Style)

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INGREDIENTS:

HOW TO COOK:

IMAGE: howtofeedaloon.com

Also try: Crunchy Shrimp Chicharon

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INGREDIENTS:

• 2 pcs big bell pepper, cut the top and remove the seeds
• 1/4 kg ground pork
• 1 pc medium sized white onion, minced
• 3 pcs tomatoes, minced
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley
• 1/4 cup cooked rice
• 4 tbsp cheddar cheese, shredded
• 3 tbsp parmesan cheese, shredded
• Salt and pepper to taste

HOW TO MAKE:

1. In a large pot, boil water with salt enough to cover the bell pepper.
2. Put the bell pepper on the boiling water then let it boil for 5 minutes.
3. Remove bell pepper from pot, drain, and sprinkle inside with salt then set aside.
4. In a pan, saute the onions and ground pork until browned.
5. Add the tomatoes and cook for 5 minutes.
6. Season with salt and pepper.
7. Add- in cooked rice, worcestershire sauce and parsley.
8. Stir cook until well combined.
9. Remove from heat and stir in parmesan and cheddar cheese.
10. Stuff each bell pepper with the cooked pork mixture and top with remaining cheese.
11. Cook in preheated oven at 350 F or 175 C for 30 minutes or until cheese melted.
12. Remove from oven, serve, and enjoy!

IMAGE: cajundelights.blogspot.com

Also try: Stuffed Ampalaya

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If you’re like me, you’re probably avoiding ampalaya or bitter gourd. But let me tell you that there is a way to make them more interesting– like stuffing them with pork! Turn those bitter vegetables into an appetizing dish! Learn this Stuffed Ampalaya recipe here:

INGREDIENTS:

• 2 pcs ampalaya, cored and sliced 2 inches crosswise
• 1 lb ground pork
• ¾ cup carrots, minced
• 1 cup bread, shredded
• 1 pc raw egg
• 1 pc medium onion, minced
• 1 tsp garlic powder
• ½ tsp paprika
• 1 tsp salt
• ½ tsp ground black pepper

HOW TO COOK:

1. Preheat the oven to 375 F or 190 C.
2. Combine the ground pork, onion, carrots, bread, salt, pepper, garlic powder, paprika, and egg in a large bowl.
3. Mix all the ingredients well.
4. Stuff the pork mixture into the ampalaya slices.
5. Grease a baking pan, and arrange the stuffed ampalaya.
6. Place baking pan inside the oven, and bake for 22 to 26 minutes pr until the meat is cooked.
7. Remove from the oven and transfer to a serving plate. Enjoy!

IMAGE: cannotcook.wordpress.com

Also try: Pork Ampalaya With Oyster Sauce

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Kimchi is a popular Korean fermented side dish. It is known for its health benefits and its spicy compliment to any dish your eating. It takes several days to make these but it’s worth it! Go ahead and make your own Kimchi and serve it as a side dish or as an ingredient to other food.

INGREDIENTS:

• 2 lbs Napa cabbage, discard lower end
• 1 medium- sized Daikon radish, julienned
• 1 bunch scallions, discard lower end then cut into 1 inch length pieces
• 4 tbsp fresh ginger, minced
• 4 tbsp garlic, minced
• 8 pints of cold water
• 7 tbsp coarse sea salt

• 5 tbsp Gochugaru (Korean red pepper flakes powder)
• ¼ cup patis
• 1 tbsp bagoong alamang
• 2 tsp granulated white sugar

HOW TO MAKE:

1. Slice the Napa cabbage into small squares (about 1.5 x 1.5 inch). Do this by slicing the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
2. Place the chopped cabbage in a colander then wash with running water until clean.
3. In a large mixing bowl, place and arrange the cabbage.
4. Add- in the salt then gently mash salt all over the cabbage using your hands.
5. Pour- in the cold water until the cabbage is fully submerged.
6. Cover the bowl with a clear plastic wrap then let the cabbage soak for 18 to 24 hours.
7. When ready, discard the water and place the cabbage back on the colander.
8. Wash again with running water then let all the liquid drip off. Set aside.
9. In a large mixing bowl, combine the washed cabbage, scallions, ginger, garlic, and Daikon radish.
10. Toss until ingredients are well distributed.
11. Add- in all the spices and seasoning ingredients.
12. Toss once more until all the ingredients are well blended.
13. Arrange in a large mason jar or Kimchi container.
14. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours.
15. Let the air escape from the container by opening it.
16. Seal it once more and place inside the refrigerator to chill for 3 days. Serve and enjoy!

IMAGE: chowstatic.com

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INGREDIENTS:

• 4 pcs balut, cooked and peeled
• ¼ cup flour
• 2 shallots, peeled and chopped
• 1 tbsp soy sauce
• 3 tbsp oyster sauce
• ¼ cup water
• 2 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and minced
• 2 to 3 Thai chili peppers, minced
• ½ small red bell pepper, seeded and chopped
• 1 tbsp green onions, chopped
• Black pepper, to taste
• 3 tbsp cooking oil

HOW TO COOK:

1. Place the peeled balut in a bowl then lightly dredge with flour.
2. Pour and heat the oil in a wide pan over medium heat.
3. Add- in the balut and cook, turning once or twice, until lightly browned.
4. Remove from heat and drain on paper towels.
5. Remove but leave 1 tbsp cooking oil from pan.
6. Add- in the shallots, garlic, ginger, chili peppers, and bell pepper.
7. Cook, stirring regularly, until softened and aromatic.
8. Combine soy sauce, oyster sauce, and water in a bowl.
9. Stir together until well- blended.
10. Add- in to pan and bring to a boil.
11. Add- in the balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened.
12. Season with pepper to taste.
13. Remove from pan and arrange on sizzling plates.
14. Garnish with green onions and serve hot. Enjoy!

IMAGE: ourvalenzuela.wordpress.com

Also try: Sizzling Bulalo

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INGREDIENTS:

• 6 medium sized potatoes, cleaned and unpeeled
• 2 pieces raw eggs, beaten
• 1 & ½ cups all- purpose flour
• 1 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 2 tsp seasoned salt
• Cooking oil spray

HOW TO COOK:

1. Slice the potatoes into wedges then set aside.
2. Preheat the oven to 450 F or 230 C.
3. In a freezer bag or container, combine the flour, garlic powder, onion powder, paprika, seasoned salt, and ground black pepper hen shake to mix the ingredients.
4. Dip the potato wedges in beaten egg then place 5 to 8 pieces at a time in the freezer bag or container with the dry ingredient combination and shake until all wedges are evenly coated.
5. Arrange the coated wedges in a baking sheet then apply a little spray of cooking oil on each piece.
6. Bake for 20 to 30 minutes or until the color turns golden brown.
7. Turn off the oven and remove the baked wedges.
8. Transfer to a serving plate then serve with your favorite dipping sauce. Enjoy!

Note: You can also deep fry to cook instead of baking.

IMAGE: bakeplaysmile.com

Also try: Baked Cheese Fries

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