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Chili Clams Recipe

How to cook Chili Clams

Chili Clams Recipe is a superb dish perfect for the seafood lovers out there. This dish is very easy to prepare it can be done for about 20 minutes in cooking time but always make sure that you get a good quality of clams. Choose the fresh or the live ones because it spoils quickly and can be smelly, soak the clams in water first to make them remove their dirt, then wash the outer shell to ensure that all of the sand are washed out.

Clams are one of the rich sources of iron, it also has calcium, zinc, protein, omega-3‘s and vitamin B. Though there are no official studies to prove but in some Asian countries, it is believed that clams help with milk production for moms who is breast feeding.

Try this quick and easy Chili Clams.

chili clams recipe

Chili Clams Ingredients:

  • 1/2 kilo clams, scrubbed and cleaned
  • 2 slices ginger, minced
  • 2 cloves garlic, minced
  • 1 hot green chili thinly sliced
  • 1 green onion, thinly sliced
  • 2 sprigs cilantro

Chili Clam Sauce:

  • 1/4 cup soup stock
  • 1/4 cup ketchup
  • 2 tbsp chili garlic sauce
  • 1 tbsp soy sauce
  • 1 tbsp palm vinegar
  • 2 tsp sugar

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Ube Macapuno Salad Recipe

How to make Ube Macapuno Salad

Ube Macapuno Salad Recipe is made from macapuno preserve, ube or Purple Yam made into Halaya, sweetened milk, toasted pinipig for the crunch and with some nata de coco to add more color. Ube Halaya is made from boiled – mashed purple yam with a little butter or margarine, its texture is chewy and the flavor of ube bursts in your mouth that is so creamy.

This Ube and Macapuno is surely a great and a perfect combination for this smooth and very delicious salad dessert. Learn how to prepare Ube Macapuno Salad Recipe, everyone in the family will truly enjoy this, an excellent dessert at the end of a meal!

ube macapuno salad

Ube Macapuno Salad Ingredients:

  • 1 cup  Ube jam or preserve
  • 1 pack Instant Alsa gulaman or 2 packs knox
  • 1 cup water
  • 1/4 cup  Condensed Milk
  • 1/2 cup macapuno preserve
  • 1/2 cup yellow nata de coco, drained
  • remaining  Condense Milk
  • 1/2 cup All Purpose cream
  • 1/8 cup toasted pinipig (optional)

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Lengua Estofado Recipe

How to cook Lengua Estofado

Lengua Estofado Recipe is adopted by Filipinos from Spanish cuisine and a lot of variations of this recipe are known all over the world. Lengua Estofado or sometimes called Estofada is made from ox tongue, cooked in tomato sauce, green olives, and mushrooms then often served with fried potatoes.

In Tagalog, Lengua means tongue and Estofado refers to a style of cooking which simply means stewing. Christmas is just around the corner, if you are thinking of a special and party dishes to prepare for Noche Buena, this Lengua Estofado Recipe is definitely one of them, you must learn how to cook this!  This dish tasted like Beef Caldereta but much better than Caldereta, try it so you’ll know.

lengua estofado recipe

Lengua Estofado Ingredients:

  •     1 kilo Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
  •     8 pcs. calamansi, juice squeezed
  •     2 pcs beef cubes
  •     3 stalks tanglad (lemongrass), fold and tied
  •     1 can Tomato Paste
  •     1 can diced tomatoes
  •     2 tsps. garlic, minced
  •     1 pc. large size onion, chopped
  •     1 large red bell pepper, sliced.
  •     1 can black or green olives, sliced into halves
  •     2 cans white mushrooms, sliced
  •     1/2 cup white or brown sugar
  •     2 tbsps. oyster sauce
  •     1-2 cups cooking oil
  •     5 cups water
  •     3 stalks fresh spring onions, chopped (optional for garnishing)

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