1/4 cup olive oil 1medium onions, diced 4 grated tomatoes 1/3 cup fresh parsley, finely chopped 1 teaspoon salt 2 tsp of tomato paste 3 tsp of tomato sauce 1 teaspoon of sugar
Method: Pour the oil into a large pot over medium heat.
Add diced onions and saute for 6-8 minutes or until onions are tender. Add tomatoes, chopped parsley and salt. Simmer on low heat for 5 to 10 minutes or until cooked down.Add tomato paste,tomato sauce and sugar and simmer for few extra minutes
1/2 thin spaghetti 8 Vienna cut into even pieces
Set a large pot of water to boil ,thread spaghetti through each vienna piece and cook for 6 minutes drain and put it aside. Add the spaghetti to your sauce and Enjoy
2 1/2 cup cake flour 1 cup sugar 1 tsp.vanilla 1 tsp.baking powder 8 pcs eggs (seperate eggyolk and eggwhite) 1/4 tsp. Cream of tartar 1/2 cup oil 1/2 cup royal orange juice Pinch of salt 1/2 cup sugar(Caramelize sugar) 1/2 cup granulated sugar 1/4 cup waterIsalang sa mahinang apoy hanggang sa mag caramelize .(itabi muna)(Custard mixture)8 pcs eggyolk 1/2 cup granulated sugar/or 1/2 can condense milk 1 can evaporated milk 1 tsp.vanilla 2 tsp.kalamansi juice
Pagsama samahin lng po ang lhat ng ingredients at haluin maigi hanggang sa matunaw ang asukal salain at itabi muna.(Para sa cake mixture)🍰Sa isang bowl pagsama samahin ang lahat ng dry ingredients maliban sa 1/2 c. Sugar at 1/4 tsp.cream of tartar. haluin 🍰 Isunod ilagay ang eggyolk,oil,royal at vanilla haluin lng po ng maigi untill well combine .(itabi muna)MERiNGUE: 🍹In another bowl i beat ang eggwhite and cream of tartar untill stiff peak but not dry 🍹isunod ang 1/2 cup sugar unti unti lng dapat ang paglagay den beat lng po hanngang sa maging smoth na sya. 🍭pagsamahin ang cake mixture at ang meringue using a cut n fold mixing.(dont over beat) itabi muna🍭kunin ang pan na may caramelize sugar at i grease mo lng konting oil ang paligid den ibuhos ang custard mixture at isunod ang pinagsamang cake mixture at meringue . At i steam ng 50 min.-1 hour or toothpick test po tayo.para malaman kung luto na.
6 Red Bell Peppers (Tatashe)Assorted meats ( Boiled and Fried)
4-6 Boiled Eggs (Optional)
1.5 cups Palm oil
2 Big onions
2-4 Scotch bonnet (Ata rodo)Stock fish
Dried Catfish fillets or Shawa fillets
1 Cup Dried Prawns
4 Tablespoons Crayfish Powder
4 Knorr Chicken Cubes
Salt to taste
Using a food processor, chop up your bell peppers and 1.5 Onions coarsely, set aside..Boil your Stock fish and Catfish fillets in salted water till soft. Set aside..Pour the palm oil into a pan, set on medium heat. When the oil heats up, add the 1/2 chopped onion, saute for 3 minutes…After 3 minutes, add half of the crayfish powder, saute for just 30 seconds….Try not to leave the crayfish for too long to avoid it burning or it’ll give your stew a bitter taste…Then add the pepper. Also add the Knorr cubes and salt to taste, leave to fry on medium heat for 20 minutes, remember to stir every now and then to avoid burning..The stew should look like this after 20 minutes. In fact, the stew should be cooked enough to eat at this time but we’re not done yet…:)Then add the Stock fish and Catfish fillet..Also add a 1/2 a cup of the fish broth…Now, turn the heat to low, then leave to fry for 40 minutes. the longer it fries, the drier it becomes and the tastier it gets. Trust me, the key to well fried stew is to let it fry for as long as possible. Try not to burn the stew though..After 40 minutes, add the fried meats and boiled eggs, continue to fry for a further 10 minutes..Your palm oil stew is ready..
Ingredients 1 onion chopped 1 tsp Chicken Spice 1 knorrox cube 1 carrot sliced Cabbage, cut into thin slices 400 g can of pilchard 2 Tbsp mushroom sauce 1/2cup water
Instructions In a pot fry the onion in oil until soft. Add Chicken Spice, knorrox cube and fry for two minutes, stirring continuously. Add the cabbage, carrots and fry for a further five minutes. Then add the water, stir well and bring to the boil. Turn down the heat and simmer with the lid on until the cabbage is tender. Add the pilchards to the pot, stir well and allow to heat through. Just before done, mix the soup with four tablespoons of water to make a smooth paste then add it to the pot and allow to simmer for five minutes, stirring continuously until thickened. Serve with pasta pap or rice.
Ingredients 5 cups flour 1 packet instant yeast 60ml sugar pinch Salt Warm water
Mix flour, salt,yeast & sugar. Add water to the dry mixture and knead until the dough is soft and elastic. Place dough into a bowl, cover bowl with a plastic bag or cloth and leave in a warm place for an hour to rise. Pour cooking oil in a deep pot and wait until is hot enough.Place the balls in the pot when the side is golden brown, turn over and allow the other side to cook as well.
Ingredients Beef curry 2 tblsp cooking oil 1 onion, chopped ½ green pepper, chopped 1 Tspn dhania spice 1 Tspn garum spice 3 Tspn tomato paste 1 Tspn paprika 2 carrots, peeled and chopped 2 potatoes, peeled and cut in quarters 1 Knorrox beef stock 1 cup water 1/4cup amasi
Instructions Heat oil in a pot and fry the onion and green pepper until soft. Add Spices and fry for one minute stirring continuously. In a separate bowl, mix beef pieces with sour milk (amasi) and tomato paste until well coated. Add the beef to the pot and fry until well browned. Then add carrots, potatoes, Knorrox beef Stock Cube and water. Stir well. Cover pot with a lid and allow to simmer for one hour or until the meat is tender.