spoon

Ginisang Kangkong (Sautéed Water Spinach)

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 Prep Time:

10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings: 4

Original Recipe Yield - 4 servings

Ingredients

  • 2 bunches kangkong (water spinach), chopped
  • 2 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 1 small onion, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/4 cup water
  • Salt and pepper to taste

Directions

  1. Heat oil in a pan over medium heat.
  2. Sauté garlic until fragrant.
  3. Add onion and tomatoes. Cook until softened.
  4. Stir in oyster sauce, soy sauce, and water.
  5. Add kangkong and toss until wilted.
  6. Season with salt and pepper.
  7. Serve warm with steamed rice.

Nutritional Information

Amount Per Serving Calories: 120 | Total Fat: 8g | Cholesterol: 0mg

Strawberry Valentine Cookies

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Note:Courtesy of  http://www.tasteofhome.com.



Ingredients
    * 2/3 cup butter, softened
    * 2/3 cup sugar
    * 1 egg
    * 1 tablespoon lemon juice
    * 2 cups all-purpose flour
    * 1/3 cup strawberry drink mix
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt

    GLAZE:
    * 1 cup (6 ounces) semisweet chocolate chips
    * 1 teaspoon shortening

    FROSTING:
    * 1/3 cup butter, softened
    * 2 tablespoons strawberry drink mix
    * 1/8 teaspoon salt
    * 3 cups confectioners' sugar
    * 3 to 5 tablespoons 2% milk

Directions

    * In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.
    * On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
    * In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.
    * In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. Yield: about 2 dozen.

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About

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Welcome to FREE RECIPE! FREE RECIPE is a food blog dedicated to sharing delicious, easy-to-follow, and budget-friendly recipes. Our goal is to help home cooks, food lovers, and beginners discover new dishes they can prepare for family and friends. We feature a variety of recipes, including traditional Filipino dishes, desserts, snacks, and other homemade favorites. Each recipe is shared for informational and educational purposes to inspire readers to enjoy cooking and exploring different flavors. Thank you for visiting FREE RECIPE. We hope our recipes bring joy to your kitchen and dining table. Happy Cooking!

Chicken Tinola

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Prep Time: 15 Min
Cook Time: 45 Min
Ready In: 1 Hr
 

Servings : 6

 

Original Recipe Yield - 6 servings 

Ingredients

  • 2 pounds chicken, cut into serving pieces
  • 1 tablespoon cooking oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, sliced
  • 8 cups chicken broth
  • 1 green papaya, sliced
  • 2 cups malunggay leaves
  • 2 tablespoons fish sauce

Directions

1. Heat the oil in a pot over medium heat.

2. Sauté the onion, garlic, and ginger until fragrant.

3. Add the chicken and cook until lightly browned.

4. Pour in the chicken broth and fish sauce.

5. Simmer for 30 minutes or until the chicken is tender.

6. Add the green papaya and cook for 10 minutes.

7. Stir in the malunggay leaves and cook for 2 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 295 | Total Fat: 14g | Cholesterol: 105mg

Kare-Kare

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Prep Time: 25 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 25 Min
 

Servings : 8

 

Original Recipe Yield - 8 servings

 

Ingredients

  • 2 pounds oxtail, cut into pieces
  • 8 cups water
  • 1 onion, chopped
  • 1/2 cup ground roasted peanuts
  • 1/4 cup peanut butter
  • 2 tablespoons annatto powder
  • 1 bunch pechay
  • 1 cup string beans
  • 1 eggplant, sliced
  • 2 tablespoons toasted rice flour

Directions

1. Place the oxtail and water in a large pot. Simmer for 1 1/2 hours or until tender.

2. Mix the annatto powder with a small amount of water and strain.

3. Add the annatto mixture, ground peanuts, peanut butter, and toasted rice flour to the pot.

4. Stir until the sauce thickens.

5. Add the eggplant and string beans. Cook for 10 minutes.

6. Add the pechay and cook for 2 minutes.

7. Serve hot with shrimp paste and steamed rice.

Nutritional Information

Amount Per Serving Calories: 520 | Total Fat: 36g | Cholesterol: 135mg

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