My Adobo Grill Chicken

Because my friend visited us with her son last Thursday, it was again my chance to cook another procedure of my recipes Adobo chicken that was adobo grill chicken. Just the same recipe of my adobo grill chicken I had cooked in my son 1st birthday but this is adobo grill chicken which I put in the oven.

Check it out my recipe adobo chicken in this link http://www.geneveric.com/2008/11/my-chicken-adobo-recipes.html

Moreover, I took these pictures last Thursday my adobo grill chicken.

Look yummy? it was very juicy adobo grill chicken which my husband love it than my adobo chicken recipe

beforeI forgot to say, I put a little bit grape juice in this recipe....

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Trout Fish with Vegetable For a Dinner

This I have prepared for my husband last night. Fish Trout with green beans and carrots and with spices inside a little pepper, fresh pepperoni and a little bit fresh juice citron and I cooked in the oven. Voila! In 8 minutes, my husband had a great dinner tasteful and healthy. Nyay!

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My Spaghetti Bolognese Vegetarian Sauce

Hmmm…delicious food. This is my spaghetti with bolognese vegetarian version, my own recipe. This evening when I was preparing our meal for dinner, while my husband waiting by the table, he was surprised what I had done, a delicious food. 3 days now, I did not cook Swiss food, so this was what I cooked for him this evening, spaghetti with Bolognese vegetarian sauce. He said it was delicious. He wanted to have again next time.

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Tortillini For A Dinner

Tonight, I cooked tortilini with mushroom sauce, it was great and taste good. So here, it is the picture. Look great and yummy? Tell me folks! Tortillini is ring shaped pasta typically stuffed with a mix of meat and cheese though, but I got the tortellini vegetables inside. This recipe is from Italian region. This is my husband love to eat too and I prepare 2 times a week.

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Crispy Pata

There are many Filipinos abroad looking the recipe of Crispy Pata, So I never hesitate to share the inregdients about Crispy Pata that I searched. Here are the Ingredients: 4 pig's trotters, 1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. MSG
oil for deep frying

Wash the pig's trotters (pig's feet) under running water and place in a large pan. Cover
completely with cold water. Bring to a boil and season with salt, pepper and MSG.
Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked.
Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for
a few minutes until the skin is golden and crispy.

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Pickled Milkfish (Daing Na Bangus)

I want to try this kind of recipes. Here are the ingredients and the procedure.
1 bangus (milkfish), about 1 kg after cleaning, 1/4 cup vinegar, 2 tsp salt, 1/2 tsp, black pepper, 2 cloves garlic, crushed but still with skin on, 1/3 c cooking oil

Procedure
1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.
2. Combine the other ingredients, except the oil, and pour over the bangus. Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.
3. Drain the bangus. Heat oil in a kawali or large frying pan. Fry the fish until golden brown.

Serve with hot rice and atsara or eggplant salad. Good for a family of 4. Nadine R. Sarreal

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Spring Rolls

I love to cook spring roll. This is my fave food too! my husband he really love to eat this kind of food! There are the ingredients.
8-10 large Chinese mushrooms, large head of cabbage, 1 carrot, 1/3 pound lean ground pork, garlic powder, salt and pepper to taste, 1/4 pound cooked salad shrimp, frozen wrappers (preferably Spring Home Spring Roll Pastry or Weichuan), egg white, vegetable oil

Cooking Method:
Cover mushrooms with boiling water and let soak at least 15 minutes while preparing other ingredients. Quarter cabbage and discard core. Shred into 1/8 inch strips by pushing quickly through a food processor using the slicing disk. Put cabbage into a large mixing bowl. Peel carrot. Using the vegetable peeler, cut ribbons of carrots directly into bowl of cabbage. Saute pork in a large deep skillet. Add garlic powder, salt and pepper to taste. When cooked, add to the cabbage.


Defrost and rinse shrimp; remove visible veins, then add to cabbage. Drain mushrooms, remove stem and slice very thinly. Add to cabbage. Add more seasoning and mix well. Return to skillet over medium heat and toss continually until cabbage starts to wilt slightly. Remove from heat and return to mixing bowl. When cool, squeeze all excess liquid from filling.


Heat oil in wok or skillet on high heat. If using a deep fryer, heat to 350 degrees. Using 1/3 cup of filling, wrap spring rolls in the usual manner. Seal tightly with egg whites. Fry several at a time until wrapper is golden brown. Lift out of pot with tongs and drain well on paper towels before serving.

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