Tag: recipes

#ManilaEatUpCreates — Chickpea Soup For The Soul

by Manila Eat Up, posted in Creations

Soup is that one dish that can make you feel warm, loved, and satisfied. It’s perfect to eat during cold weather, when one is under the weather, and when shared with the people who appreciate good hearty food. Since we love getting bowls and bowls of warm hugs, we thought we’d make something simple and beautiful that can be enjoyed by everyone. The ingredients are also very easy to source. We’re calling this dish Chickpea Soup For The Soul. 

For the ingredients, you need:

    • 2 tbsps olive oil
    • 3 cloves garlic, minced
    • 1 medium red onion, chopped
    • 6 stalks celery, cut into medium-sized chunks
    • 2 carrots, cut into medium-sized chunks
    • 1 400g can, chopped tomatoes
    • 2 400g cans, chickpeas
    • 1 pack, beech mushrooms
    • 7 cups, vegetable broth
    • 1 tsp oregano powder
    • 2 bunches, spinach
    • salt and pepper to taste
    • cayenne pepper, optional

To cook it, here’s what you need to do:

    • In a pot, put the olive oil. Sauté garlic and onions. Let it sweat a little bit before adding carrots and celery stalks. Sauté for about 2 minutes. Season with salt and pepper. Put the beech mushrooms in, let the tomatoes join the mix followed by the chickpeas. Then pour the vegetable broth. Dump the oregano powder and stir to let the flavors come together. On medium heat, let it come to a boil. Turn the heat to low right after to let it simmer for about 10-15 minutes. Taste the broth and season with salt and pepper if needed. You can add cayenne pepper if you want the soup to have that little bit of a kick. Once simmering, add the spinach and cook for another 2-3 minutes.
    • Pour a good portion in a bowl and eat while hot.

Now you can enjoy a warm, comforting hug in a bowl.

Happy cooking!

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#ManilaEatUpCreates — Les Aunor Longganisa Hamonado and Quinoa Stir Fry

by Manila Eat Up, posted in Creations

When you have a really good Longganisa Hamonado, stir fry is one of the perfect ways to enjoy it. We got the longganisa from Les Aunor’s Meat Shop. 2 major things we like about this longganisa hamonado: they’re quite lean and meaty; their flavors are balanced and tasty. There are 2 ways to get a hold of these tasty longganisa hamonado — 1st, go to their stall in Farmer’s Markt in Cubao; 2nd, contact them to get your meat delivered. Either way, their longganisa is worth buying.

Without further ado, we present Les Aunor Longganisa Hamonado and Quinoa Stir Fry.

Here’s the list of ingredients:

  • 2 pieces of Les Aunor Longganisa Hamonado, diced
  • 2 tbsps olive oil
  • 4 cloves garlic, thinly sliced
  • 2 cups quinoa
  • 1 egg
  • 1 cup mixed corn and carrot
  • 1 red capsicum, thinly sliced
  • 2 pcs green chili, sliced
  • 1 tsp sesame oil
  • salt and pepper to taste

Here’s a video to show you how we made this dish:

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#ManilaEatUpCreates — SPAM® SISIG

by Manila Eat Up, posted in Creations

Whenever we see a can of SPAM®, we know we’re in for a satisfying meal — be it an all-day breakfast, lunch, dinner, snack, and even midnight snack. SPAM® can be eaten with anything — rice, bread, salad, pasta, and can be put in stews and soups. As long as you have a creative mind and a hearty appetite, you can turn any SPAM® into delicious creations.

Speaking of creations, we recently got a hold of a couple of SPAM® cans so we thought to check out some recipes on the SPAM® website. The Filipino in us was so glad to see this one dish that we totally love. We listed, bought, and prepared all ingredients needed so we can start making our favorite Filipino bar chow using our favorite luncheon meat.

Presenting SPAM® SISIG.

Here’s the list of the ingredients:

  • 2 cans of SPAM® Classic , diced
  • 3 tbsps olive oil
  • 1 medium-sized red onion, chopped
  • 1 medium-sized white onion, chopped
  • 1/2 bulb garlic, minced
  • 6 pcs green chili, sliced
  • 7 pcs red chillies/labuyo, thinly sliced
  • 10 pcs calamansi, juiced
  • 1 egg
  • pepper to taste

Here’s a video to show you how we made this dish:

 

Click this link for more SPAM® recipes.

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Sisig Rice Bowl x Petsa de Peligro Experiments

by Manila Eat Up, posted in Explorations

It’s that time of the month again! Petsa de Peligro in the midst. Not because we’re tightening our belts more this weekend, it doesn’t mean we can’t eat delicious.

Well, here’s another one of our go-to dishes when we want something filling.

SISIG RICE BOWL

What you’ll need:

1 150g can of Purefoods Sizzling Delights Sisig at PHP41.00
1 medium Bountry Fresh Cage-Free Specialty brown egg at PHP12.00
1/2 cup uncooked Best Choice Jasmine Brown Rice at PHP11.50
1/2 avocado at PHP18.00
2 Red chillies for garnish at PHP4.00
1 teaspoon of olive oil (you can use other types of oil)
Salt and pepper to taste

What you’ll do:

1) Wash the uncooked brown rice, add 3/4 cup of water, and cook the rice. Btw, we used a rice cooker to make cooking even and faster. Once done, put the hot rice in a bowl. This will yield about 1 1/2 cups of cooked brown rice.
2) Open the can of sisig and reheat in a hot pan.
3) On a separate pan, fry the egg using little bit of oil— sunny side up style. Put a little bit of salt and pepper.
4) Once sisig is reheated and a bit crispy and the egg is cooked, place them in the same bowl along with the rice.
5) Cut the avocado in half, take out the pit, scoop the avocado from one cheek, slice it vertically, and place beside the sisig.
3) Chop red chillies and sprinkle on top of the sisig.

Serve and eat.

Wallet damage: PHP86.50 (as of Jan 2019)
Serves 1

You’ll notice we used brown rice and organic egg because those the ones we have in the pantry. To save more, we recommend you buy the rice by the kilogram and the eggs by the dozen or by the tray.

In addition, instead of using mayonnaise to make the sisig creamier, we opted for avocado which is the healthier alternative.

Happy cooking!

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Pancit Canton Espesyal x Petsa de Peligro Experiments

by Manila Eat Up, posted in Explorations

If you’re a part of the employed population in the Philippines, you will often hear the term Petsa de Peligro. Its literal translation is “date of danger”. For Filipinos, it refers to the last few days before pay day when cash is running low.

To make sure that we stretch our cash till the next pay day, most of us resort to buying more affordable food such as instant noodles and canned goods as well as buying and cooking at home which saves everyone money.

And we’re here to share one of our favorite PDP Experiments for everyone to try.

PANCIT CANTON ESPESYAL

What you need to buy:

2 packs Lucky Me Pancit Canton Chillimansi at PHP11.25 each
2 medium eggs at PHP6.00 each
1 can Libby’s Vienna Sausage Chicken variety at PHP56.60
1 cucumber at PHP22.00
Spring onion and red chillies for garnish
Shichimi Togarashi (if available in your pantry)

What you need to do:

1) Cook pancit canton as instructed on the package directions.
2) Boil eggs for 6 minutes then put in an ice bath to stop cooking process.
3) Pre-heat your trusty oven toaster for 3 minutes before putting chicken vienna sausage. Cook sausage for 6 mins, turning halfway to brown all sides.
4) Wash cucumber and cut crosswise according to your desired thickness.
5) Put everything on a shallow bowl starting with the noodles, followed by the sausages, then the eggs sliced in half, and finally, the cucumbers. Chop spring onion and red chillies to prettify the noodles. Sprinkle togarashi on the eggs to add flavor.

Wallet damage: PHP113.10 (as of Dec 2018)
Serves 2

Happy cooking!

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Mac Ham Cheese— The Plaza Premium Baked Ham Way

by Manila Eat Up, posted in Creations

The Plaza Premium Baked Ham was developed in the 60’s by Master Chef Gosta Pettersson upon the suggestion of Imelda “Meldy” A. Reyes, wife of Joe Reyes. Meldy, familiar with the palates of Manila’s elite, insisted on a piece de resistance for every Filipino table. It was designed for the Filipino taste: a perfect blend of sweet and salty. Cured, lightly wood-smoked with herbs and spices, oven-baked, glazed and covered with a sweet crumbly crust.

And here’s a recipe that The Plaza Inc. shared with us. A crowd favorite— Mac Ham Cheese.

Ingredients:

2 tbsp butter
2 tbsp flour
1 L Milk
500g Macaroni, cooked according to package instructions
1 cup The Plaza Premium Baked Ham, diced
1 cup Colby Jack or Cheddar, shredded
1 cup Mozzarella, shredded
1 cup Parmesan, shredded

Procedure:

  1. In a pot, melt the butter then add in the flour and mix. Cook until color changes to a slightly darker color.
  2. Add in the milk and whisk.
  3. Mix all the cheeses together. Set aside 1 cup for topping. Add in the rest of the cheeses and half cup of the ham and whisk.
  4. Bring up the heat and simmer until sauce thickens.
  5. Throw in the macaroni and mix. Transfer to a baking container or Pyrex.
  6. Drizzle the rest of The Plaza Premium Baked Ham then add a layer of the cheese mix.
  7. Bake in the oven until cheese is melted and develops a golden brown color.

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