Kusina Monster

14/07/2017

fully occupied. more to come!

14/07/2017

fully occupied.. More to come!

22/08/2016

09/12/2015

CHICKEN PATATIM

Patikim pa lang yan. More exciting recipes coming your way this yuletide season.

Enjoy! - KM

09/12/2015

CHICKEN PATATIM

Patikim pa lang yan. More exciting recipes coming your way this yuletide season.

Enjoy! - KM

08/10/2015

CREAMY ENSALADANG TALONG
Ingredients:
4 large eggplants(talong)
2 onions, cubed
1 minced ginger
4 medium-sized tomatoes, cubed
2 tablespoons bagoong isda or fish sauce
1 red bell pepper
1 cup pure coconut milk
spring onion
salt and pepper to taste

Procedures:
Part 1
1. Broil eggplants until skin are charred and blister.
2. Let it cool then peel off the skin and remove the crown and the stem.

Part 2
1. In a bowl, mash lightly the eggplants with a fork then add onions and tomatoes,red bell pepper,spring onion, ginger.
2. Add coconut milk,salt and pepper to taste
3.. Serve with bagoong isda or fish sauce(patis).

Notes:
1. You may also used the combination of garlic, soy sauce, vinegar, chili flakes, salt and pepper instead of bagoong isda.

Best when serve chilled

Enjoy! -KM

11/07/2015

CHICKEN BINAKOL

Ingredients
1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
3 cups young coconut water
1 1/2 cups young coconut meat
2 cups chicken broth
2 1/2 tablespoons fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1 inch length and pounded
1 medium onion, chopped
1 k**b ginger(about 1 tablespoon), chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons cooking oil

Procedure:
Heat a cooking pot and pour-in cooking oil.
Saute garlic when the oil is hot.
Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
Add ground black pepper and fish sauce. Stir.
Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
Salt and pepper to taste.
Turn the heat off, and then transfer to a serving bowl.
Serve with steamed rice.

Share and enjoy! -KM

05/07/2015

DINUGUAN

Ingredients
1 lb pork loin, cut into cubes
1 cup vinegar
2 pcs long green pepper
1 1/2 tbsp brown sugar
1 medium sized onion, chopped finely
1 tbsp garlic, minced
1 tbsp cooking oil
1 cup water
10 oz pork blood

Procedure:
Sauté the garlic and onion in a pan
Add the pork and sauté for about 5 mins
If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water.
Simmer until the water is almost gone to tenderize the meat
Add the pork blood and mix well. Let this simmer for 10 minutes
Add the vinegar. Simmer for 15 minutes.
Put the brown sugar in followed by the long green pepper and simmer for 2 minutes
Serve hot.

Enjoy your meal! -KM

04/07/2015

TAMBO (Bamboo Shoots in Coconut Milk)

Ingredients
Serves: 7
1 kilo young bamboo shoots
1/4 kilo whole shrimp
1/4 kilo okra, sliced into half-inch pieces
shrimp stock or 1 pc. shrimp cube
2 pcs. coconut, shredded
1 can corn kernels
1 bundle jute
3 large cloves garlic, coarsely chopped
1 pc. small onion, coarsely chopped
a dash of salt to taste

Procedure:
Prep:1hr › Cook:1hr › Ready in:2hr
Boil the bamboo shoots until they become tender & fragrant. Drain & set aside.
In a bowl, squeeze out the extract (or milk) from the shredded coconut. If almost dry, add a bit of water and squeeze out again. Take out as much of the coconut milk as you can. Set aside.
Put the bamboo shoots in a casserole with just enough water and let it simmer for a minute.
Add garlic and onions. Simmer for another three minutes.
Add coconut milk, shrimp and shrimp stock or shrimp cube to the soup. Bring to a boil.
Add corn, okra and jute leaves. Bring to a boil again. Add salt to taste.

Enjoy! -KM

Tip
Best when paired with fried fish!

04/07/2015

30/06/2015

RED PORK SOUR STEW (Red Pork Sinigang)

Ingredients:
1 kilo pork ribs, chopped to serving sizes
1 medium-sized onion, chopped
1 bundle string beans (sitaw), cut into 2-inch strips
10 pcs okra, heads removed, cut into 2-inch slices
2 pcs medium-sized eggplant, cut into 2-inch slices
5 pcs taro root (gabi), peeled and cubed
1 pc radish (labanos), peeled and thinly sliced
1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
5 pcs finger chilis (siling pangsigang)
2 Tbsp fish sauce (patis)
1 pack sinigang mix
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
salt and pepper to taste
water for simmering

How to prepare:
Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
Turn off the heat and add the kangkong leaves.
Serve with steamed rice.

Enjoy! -KM

For orders visit: https://www.facebook.com/hermionesgourmet?fref=ts

22/06/2015

PORK PATATIM

Ingredients:
1 kilo pork pata (pork leg)
1 bunch bokchoy
3 Tbsp. soy sauce
1/4 cup oyster sauce
1 cup pineapple juice
1 whole star anise or sanke
6 cloves garlic, crushed
1 stick cinnamon bark
2 Tbsp. sugar
2 Tbsp. cornstarch
salt or patis (fish sauce)
50 grams Sh*take mushrooms (optional)

Procedure:
When buying the pork leg, it is easier to prepare if you will ask the meat vendor to chop it for you about 1-1/2 inch thick.

Wash the pork pata in running water and soak in water for at least half an hour to remove the all the blood and to lessen the odor.
Drain and put in a pot and fill with water just enough to cover the pork. Let boil until the scum floats then drain again and rinse to remove the remaining scum.

Fill with water again just like what you did before and add in soy sauce, pineapple juice, garlic, star anise and cinnamon bark.
Let boil and simmer for about an hour to 1-1/2 hour. Add more water if necessarily.

Then add sugar and oyster sauce. Boil again for 30 minutes or until the pork is tender.

Add in the mushroom and continue cooking until the skin is soft and with a gelatin texture and the liquid is reduced to half.
Mix cornstarch with 3 Tbsp water and pour in to thicken the sauce. Season with salt or fish sauce to taste.

In the meantime, wash and trim the bok choy. Blanch in a saucepan with boiling water for 2 minutes.
Then mix the bok choy with the pata tim and serve hot.

You can make it more presentable by doing this: upon serving the pata tim, arrange a bed of blanched bok choy on a platter. Then put the pork leg pieces and mushrooms on the bok choy and pour over the sauce on the pata tim.

Enjoy! -KM