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Tuesday, September 6, 2016

Sinugbang Panga ng Tuna Recipe (Grilled Tuna Jaw)

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Sinugba- grilled meat,fish, seafood .Sinugba is visayan word for grill.The procedure of cooking is grilling.This dish is from Visayan Region and this is a mouth-watering famous dish in Whole Region and become famous in Philippines.One of favorite food since then.
Here's our one of  recipe;
 
Ingredients:
1 kilo tuna jaw
1 tbsp ginger,minced
2 gloves garlic,crushed
1/4 cup soy sauce
1 stalk lemongrass
3 tbsp calamansi juice
3 red chilli ,chopped
3 tbsp honey
pinch salt
1/2 tsp black ground pepper
For brush up while grilling:
3 tbsp soy sauce
1 1/2 tbsp sugar
For sauce:
2 tbsp soy sauce
2 calamansi
2 red chilli
 
Procedure:
1.In a plastic with zip lock or normal plastic,place in tuna,ginger,garlic,1/4 cup soy sauce,lemongrass,calamansi juicered chilli,honey ,salt and pepper.
2.Sealed the ziplock plastic and refrigerate for 12 hours or overnight.
3.Prepare griller and arrange heat with coal.
4.Grill tuna jaw for about 20 minutes or until it's done.
5.Carefully flip over the tuna,and cook each side for 5 minutes.
6.Brush each side with soy sauce and sugar mixture.
7.in a small mixing bowl, combine soy sauce,calamansi,and red chilli.
8.Repeat all procedure to cook all the rest of tuna jaw.
9.Serve with steamy rice or ice cold beer.Enjoy!


For more details and recipes please visit our Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
or join us in our Facebook group: Greek and Filipino Community News/ Pinoy Karinderia atbp sa Greece
You may contact us in our email/Facebook account: sandee.2326@gmail.com

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Saturday, September 3, 2016

Lomi Recipe (Pinoy-Style Egg Noodle Soup)

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Lomi- one of a comfort food of the Filipinos and imfluence by the Chinese to rearrange this recipe to become our own dish.
This soup has a fat, and thick egg noodle, with some ingredients of seafood and vegetables and this usually serves every cold weather,or family gatherings mostly saturdays, and sundays to eat as a snack.
Here's our recipe:

Ingredients:
1 kilo round-fat egg noodles
1/4 kilo pork lean meat sliced
1/4 kilo pork liver sliced
1/4 kilo chicken breast sliced
1/4 kilo shrimps ,peeled
1/4 kilo squid, sliced
1 tbsp vegetable oil
2 gloves garlic,crushed
1 medium onion sliced
1 medium carrots , cut into strips
1/2 cup citcharo (green peas )
1/2 cup baby corn cut into 2pcs horizontal
1/2 kilo cabbage sliced
1 red bell pepper cut into strips
2 fresh eggs ,bitten
2 tbsp soy sauce
1 tsp salt
1/4 tsp pepper
2 tbsp fish sauce
4 cups chicken broth
2 tbsp cornstarch dissolved into 1/4 cup water
3 calamansi 

Procedure:
1.In a casserole, heat the oil and sautee garlic until lightly brown color,add onions, pork meat,liver ,chicken,cook for about 10 minutes.Stir occasionally.
2.Add shrimps,squid,carrots and stir-fry for 2 minutes.Add egg noodles and cook for about 15 minutes.
3.Add baby corn,citcharo,bell pepper,salt,pepper,soy sauce,fish sauce and chicken broth,bring to boil for 10 minutes .
4.Add the egg,stir unitl cook.
5.Pour cornstarch mixture and stir until become thick.
6.Put in a bowl and serve with calamansi.Enjoy!


For more details and recipe please visit us our Facebookpage: Pinoy Karinderia sa Greece/Sandee’s Kusina
Or Join us in our Facebook group: Greek and Filipino Community News/Pinoy Karinderia atbp sa Greece
You may contact us on our email/facebook account: sandee.2326@gmail.com

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Champorado Recipe(Rice Poridge with Chocolate )

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Champorado- one of the most favorite dish specially kids. A classic food serves with dried fish(tuyo) and it is more better when it's cold weather like rainy season,
Here's our recipe:
 
Ingredients:
1/2 cup glutinous rice,
1 cup white sugar
1/2 cup brown sugar
1/ tsp salt
1 can evaporated milk/fresh milk
1/2 cup cocoa powder
1 liter water
 
Procedure:
1. Soak rice in a half and hour, wash with cold water,drain.
2.In a casserole,put rice and pour water and bring to boil for about 15-20 minutes.
3.Add white sugar,brown sugar,salt and cocoa powder and stir gradually until well blend.
4.Boil until 10 minutes until it's done.
5.Put 1 - 2 cups of champorado in a bowl and drizzles with milk.You can add some more sugar depends on your taste.
6.Serve while hot and dried fish .Enjoy!
 
 
For more details and recipes please visit us our Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
Or Join us in our Facebook group: Greek and Filipino Community News/Pinoy Karinderia atbp sa Greece
You may contact us in our email/facebook acoount: sandee.2326@gmail.com
 
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Arozcaldo Recipe ( Rice and Chicken Soup)

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Arozcaldo-this famous soup was originate from Chinese and spaniards namedly arozcaldo means hot rice.This soup seasoned with ginger,onions,toasted garlic together with chicken and hardboiled egg.
This is a comfort food of the Filipinos since and then.So here's our recipe:
 
Ingredients:
1/4 cup glutinous rice
1 liter water
 1/2 kilo chicken legs 
3 hard boiled egg,peeled
1 tbsp cooking oil
1 tsp minced garlic
1 medium onion, chopped
2 inch ginger minced
1/4 cup spring onions chopped
2 tbsp fish sauce
1 tsp salt
1/2 tsp ground black pepper 

Procedure:
1.Wash and drain rice,pour water and leave for 10 minutes.Set aside.
2.In a casserol,transfer rice and pour 1 liter of water and bring to boil for 15 -20 minutes or until rice become soft and cook.
3.In a saucepan, heat the oil and sautee garlic to become golden brown color,put in a small plate,leave some 1/4 tsp garlic for sauteing onions and some ingredients.Set aside.
4.Continue sauteing garlic ,add onions and ginger,add chicken ,fish sauce ,salt and pepper and cook for about 20 minutes.Stir occasionally to avoid stick beneath the casserol.
5.Put cooked chicken into the casserol with rice and continue cooking ,bring to boil for about 10 minutes or until it's done.
6.Place in a soup bowl,put sliced eggs on top, sprinkle with toasted garlic and fresh onions.Enjoy!

For more details and recipes please visit us on Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
or join us on our facebookgroup: Greek and Filipino Community News/Pinoy Karinderia atbp sa Greece
you may contact us on our email/facebook account: sandee.2326@gmail.com

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Thursday, September 1, 2016

Ginataang Mais Recipe ( Sweetened Porridge with Sweetcorn and Coconut Milk)

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Ginataang Mais- one of our favorite snack cook with sweetcorn ,coconut milk,glutinous rice ad sugar.
One of the best snack in the Philippines specially rainy season,good for cold weather.
 
Here's our recipe:
 
 
Ingredients:
4 sweetcorn
1 1/2 cup white sugar
1 cup glutinous rice
3 cups water
1 cup coconut milk
1/2 cup coconut cream
pinch of salt
 
Procedure:
1.Peel off the silk,husk,and take off from shank the corn grain with the use of knife or by hands and fingers,put in a bowl.Set aside.
2.Soak the rice into cold water for 10 minutes, wash  out with cold water and drain.
3.In a casserol, put rice and pour water on it and bring to boil until rice become soft and cook.
4.Stir gradually to avoid thickens beneath.Add sugar,salt,coconut milk and coconut cream .
5.Simmer for about 10-15 minutes or become thickens.
6.Put 1-2 cups in a bowl .Serve while hot.Enjoy!
 
For more details and recipe please visit us our Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
or Join us on our Facebook group: Pinoy Karinderia atbp sa Greece/Greek and Filipino Community News
you may contact us on our email/facebook account: sandee.2326@gmail.com
 
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Wednesday, August 31, 2016

Vigan Longganisa Recipe (Pinoy-Style Sausage)

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Vigan Longganisa- a Philippine sausage,that  has own savory, and it's own kind.It is a kick of garlic,and their own vinegar(sukang iloko)or cane vinegar.This sausage is made from Ilocos Region, and they have their own recipe and ingredients.One of the best kind of sausage in the Philippine.
Here's our recipe




Ingredients:
1 kilo  pork pigue or ham,minced
4 gloves garlic crushed
1 medium onion,chooped
1 1/2 tbsp salt
1 tsp ground black pepper
2/3 cup soy sauce
2 1/2tbsp sukang iloko/vinegar
2 m sausage casing or pork dried intestine
2/3 cup water
2 tbsp vegetable oil
Procedure:
1.In a mixing  bowl, combine all together pork,garlic,onion,salt,black pepper,soy sauce,vinegar,and mix until well combined.Put all mixed ingredient to sausage casing and hold with two fingers between for about 2 inches long and tie up with a string.
2.Put under direct sunlight and hang for about 4-5  hours to allow  to dry and drip all fat and some liquid.
3.Heat a the pan and pour 2/3 cup water,put the longanisa in,simmer and cook in low heat until boiled and become dry. Poke with fork each longganisa.
4.When all the water goes evaporate,add the vegetable oil and fry for about 3-5 minutes or until golden brown color.
5.Serve with garlic fried rice,sliced tomatoes and salted eggs. Enjoy!
For more details and recipes please visit us on Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
or join us on our Facebookgroup: Pinoy Karinderia atbp sa Greece/Greek and Filipino Community News
you may contact us on our email/facebook account: sandee.2326@gmail.com

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Tuesday, August 30, 2016

Pyanggang Manok Recipe ( Black Coconut Chicken)

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Pyanggang- a dish from Tausug,Mindanao Region in Southern part of the Philippines.
This is grilled chicken in a black marinate sauce which includes coconut milk,mixed spices, and coconut burnt or sapal ng niyog na inihaw (from grated coconut separate the extract,fire roasted ).Some Pyanggang has green color and cooked only with curry mixed spices.Usually they serve for the celebration of our Muslim fellow Filipinos for Ramadan.


Here's our recipe;
 
Pyanggang Chicken Recipe:
Ingredients:
1 kilo whole chicken, cut into half portion
2 tbsp vegetable oil
2 gloves garlic
2 medium onion,sliced
1 tsp turmeric
2 tbsp ginger,minced
2 green chilli
1 1/2 cup coconut milk
2 cups roasted coconut (sapal ng niyog)
1 tsp salt
1/2 tsp ground black pepper
1 tbsp fish sauce 
 
 

Procedure:
1.In a stone mortar(almires) poke garlic,onion,ginger,turmeric, green chilli until mix all together and well miced.Set aside.
2.Preheat the pan, and put the oil,sautee the mixed spices, stir quickly for 2 minutes and add chicken on it.
3.Pour coconut milk and add burnt coconut and simmer for about 10 minutes.
4.Take off the heat and transfer the chicken into a baking pan,put it on the oven and grill for about 30-45 minutes in 360 degrees heat until it's done. 
5. Separate the sauce and simmer until become more thick.Set aside
6.Serve with sauce and steamy rice  .Enjoy!



For more details and recipes please visit us our Facebookpage: Pinoy Karinderia sa Greece/Sandee's Kusina
or join us on our Facebook group: Pinoy Karinderia atbp sa Gree/Greek and Filipino Community News
you may contact us on our email/facebook account: sandee.2326@gmail.com

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Monday, August 29, 2016

Chicken Inasal Recipe ( Filipino/Bacolod- Style Grilled Chicken)

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Inasal- Grilled meat or chicken marinated in annatto extract, citrus juice,vinegar and selected spices and seasoning. This dish is originated from Bacolod in Western Visayas Region icluding, Bacolod, Iloilo,Negros Occidental.
Here's our recipe :

Chicken Inasal Recipe
Ingredients:
4 pcs chicken legs
anatto extract
2 stalks lemongrass
1 tbsp ginger, minced
2 gloves garlic, crushed
2 tbps brown sugar
1/4 cup vinegar
100 ml calamansi juice
1 can lime soda/sprite
1 tsp salt
1/2 tsp ground pepper
Procedure:
1. Wash chicken and dry with kitchen towel,and put in a clean container with cover.Set aside.
2. In a mixing bowl, combined ginger,garlic, brown sugar, vinegar, calamansi juice,lime soda,salt and pepper.Mix until well combine.
3.Pour the marinate mixture into chicken, add lemongrass ,cover and refrigerate for  12 hours or overnight .
4.Prepare coal and set into 360 degrees heat.
5.Grill chicken from side to side for about 5 minutes every flip ,for about 20 minutes or until it's done.Repeat this process until we finish the rest of the marinade chicken.
6.Serve with  soy sauce and calamansi in steamy rice or anatto oil rice. Enjoy!
 
 
 
 
 
 
For more details and recipes please visit us on Facebook page: Pinoy Karinderia sa Greece/ Sandee's Kusina
or join us on our facebookgroup: Greek and Filipino Community News/ Pinoy Karinderia atbp sa Greece
You may contact us on our email/facebook account: sandee.2326@gmail.com
 
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Halabos na Sapsap Recipe ( Scalding Pony Fish)

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Halabos-is a Filipino word which means scalding or half cooking in salted water or in salt with some citrus flavor.Example for this kind of recipe are fish,seafoods.One of some ingredients is Sapsap or Pony Fish,mostly small, thin and roundy shaped, and can be use also as one of the ingredients for making bagoong(salted small shrimps) .
Here's our recipe;

 

Halabos na Sapsap
Ingredients:
1/2 kilo pony fish
1 tbsp salt
1/4 cup vinegar
2 tomatoes sliced
1 medium ginger, sliced
1 medium onion,sliced
1/4 cup vegetable oil or cooking oil
1/2 tsp ground pepper
1 pc green chilli 

Procedure:
1.Clean and take off gills and organs of pony fish,wash it in running cold water.
2.Place in a clay pot or in casserol all the ingredients except oil.
3.Heat and simmer for about 15 minutes .From time to time, check the fish maybe it will become dry.
4.Add oil and wait until frying itself for 2-5 minutes depend on you if you like to be dry and fried, or little saucy.
5.Serve this with rice and can consume for about 3 days or more.Enjoy!


For more details and recipes please visit us our Facebookpage:
Pinoy Karinderia sa Greece
Or join us our Facebook group: Greek and Filipino Community News/Pinoy Karinderia atbp sa Greece/Sandee's Kusina
You may contact us on our email/facebook account: sandee.2326@gmail.com

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Saturday, August 27, 2016

Bopiz Recipe ( Pork Minced Stew )

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Bopis Recipe is a spicy and appetizer dish for  Filipino made from of pork lungs and heart, sauteed in tomatoes, chili and onions. This dish is originate from Spanish word Bopiz. It is usually served as a picka picka or an  appetizer with alcoholic drinks.  It is also served as a main or side dish and serve with steamed rice.
Here’s how:
Ingredients:
1/2 kilo pork heart
1/2 kilo pork lungs
¼ pork liver
6 cloves garlic, chopped
2 medium onion, chopped
3 pcs bay leaves
1 red bell pepper, chopped
3 pcs.red chilli pepper, chopped
2 pcs green chilli pepper sliced
2 tbsp annatto seeds,
¼ cup hot water
3 stalks lemongrass
4 cups vinegar
1 cup chicken broth
1 tbsp fish sauce
2 tbsp vegetable oil
Salt and pepper to taste
Procedure:
1.In a casserole, heat the oil and add pork heart ,lungs, liver ,lemongrass, ¾ cup of vinegar, pinch of salt ,pour one liter of water to cover the meat.Simmer and cook for 30 minutes.
2.Remove meat from the casserol, let it cool ,then chop finely .Set aside.
3.In a casserole, heat the oil ,then sauteé garlic and onions.
4.Add the meat, chilli pepper and bay leaves, stir and fry for about 5 minutes.
5.Put  bell pepper, 1 cup of vinegar and broth, simmer in high heat until sauce become thick.
6.Add annatto-water mixture , fish sauce and ground pepper.
7.Simmer for another 3 minutes and put in a serving dish.
8. Garnish with green chili pepper.
9.Serve with steamed rice or choice of liquor.Enjoy!

For more details and recipes please visit us our Facebook page: Pinoy Karinderia sa Greece/Sandee’s Kusina
Or join us on our Facebookgroup: Pinoy Karinderia atbp sa Greece/Greek and Filipino Community News
You may contact us on our email/facebook account: sandee.2326@gmail.com

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