NANG DAHIL SA ‘YO

Nanunukso ka na naman sa akin dyan

Parang ‘di makali na ako’y titigan

Mga sulyap, akala mo’y ‘di ko alam

May pa-irap irap ka pang nalalaman

—–

Ninanakaw mo, tamis ng aking ngiti

Na sa ‘yong pwesto mata ko’y nagagawi

Pano’y pang gayuma mo’y ganun katindi

Nang ako’y lumapit, wag mag atubili

—–

Ayaw kong patukso sa pang-aakit mo

Mga kilos at asta mo’y di ko gusto

Sarili kong plano ay ‘yong ginugulo

Pati takbo ng utak ko’y nababago

—–

Ngunit bakit nga ‘di kita maiwasan

Ano bang uring gayuma meron ka dyan

Kahit unti-unti  kang nilulubayan

Paglapit sa ‘yo, di ko kayang pigilan?

—–

Inaakit mo pa ang aking panlasa

Pakiramdam ko’y unti-unting nag-iba

Naantig na rin pati puso ko’t diwa

At ngayon nga ako’y iyong nahalina

—–

Sabi ko pa naman na ikaw ay iwasan

Ngunit pasaway at ‘di mapagsabihan

Ang “cholesterol at uric” nagtaasan

Kawawang katawan gamut ang kelangan

—–

Lechon sa handaan ayaw ko na sa’yo

Wag akong titigan, wag kang manunukso

Pagkat sakit sa puso, mapapala ko

Hayaan mo na lang kung sinong may gusto

 

CREAMY SEAFOOD FETTUCCINE ALFREDO By: (rsmacaalay in “ANG SARAP”)

Ingredients

500g Fettuccine
150g shrimp, peeled and deveined
200g salmon, cubed
3 pcs squid tubes, cut into squares
12-15 pcs mussels
200 ml cream
400 ml seafood stock
1/4 cup grated parmesan
2 tbsp olive oil
60g butter
1 tbsp flour
4 cloves garlic, minced
1 tbsp chopped parsley
sea salt
shaved parmesan

Method

1. Cook pasta according to instructions, drain then set aside.
2. In a pot add stock, bring to a boil then add mussels. Simmer until mussels opened up and cooked. Remove from pot then remove from shells. Set aside.
3. In a large skillet heat olive oil and half of the butter then pan fry salmon pieces. Once brown on all sides remove then set aside.
4. Add squid and shrimp then sauté for 2 minutes. Remove from skillet then set aside.
5. Add remaining butter and flour in skillet and cook until it forms a roux.
6. Now add seafood stock, cream, parmesan and a dash of sea salt simmer until sauce thickens then toss in pasta, parsley and all of the seafood.
7. Serve with parmesan shavings.

CHICKEN CURRY By: (rsmacaalay) in “Ang Sarap”

Ingredients

1kg Chicken legs
3 tbsp Curry Powder
2 cups Coconut Cream
3 medium sweet potatoes, quartered
2 medium carrots, chopped
2 cups chicken stock
6 cloves garlic, minced
1 large red onion, chopped
3 pcs bay leaves
2 pcs large red chillies, sliced
freshly ground black pepper
fish sauce
oil

Method

1. In a pot heat oil then brown chicken on all sides, remove from pot then set aside
2. Add garlic and onion, sauté for 1 minute
3. Add chicken stock, sweet potatoes, carrots, bay leaves and chicken. Bring to a boil and simmer for 30 minutes.
4. Add the coconut cream and rec chillies then simmer for 15 more minutes.
5. Season with freshly ground pepper and fish sauce.

FISH SARCIADO (by: rsmacaalay in “angsarap”)

 

Ingredients

Fried fish
6 medium tomatoes, diced
2 eggs, beaten
3 cloves garlic, minced
1 small onion, minced
fish sauce
freshly ground black pepper
1 teaspoon fish sauce
oil
1 cup water
1/2 tsp tarragon
1/2 tsp thyme

Method

1. In a wok, add oil and sauté onion and garlic in high heat
2. Add tomatoes and continue to stir fry until tomatoes are soft.
3. Add water, tarragon, thyme and fish sauce (according to your taste). Bring to a rapid boil.
4. Once boiling add fish simmer for 5-8 minutes (depending on the thickness of the fish) then remove the fish and place on plate.
5. Back to the wok; add the beaten eggs mix it together with the sauce. Turn the heat off and pour sauce over plated fish.
6. Season with freshly ground black pepper

ORANGE CHICKEN (by: Panlasang Pinoy)

Ingredients:

2 lbs boneless chicken breast, cubed

1 cup brown sugar

2 cups all purpose flour

1 raw egg,beaten

¼ teaspoon salt

¼ teaspoon pepper

cooking oil

1 ½ cup water

4 tablespoons orange juice

2 tbsp cornstarch

1/4 cup vinegar

2 tablespoons soy sauce

1 teaspoon garlic, minced

1/2 cup green onions, finely chopped

Cooking Procedure:

1. In a container, put-in the flour, salt, and ground black pepper then mix well

2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour, salt, and pepper are)

3. Close the container and shake until the chicken is evenly coated with the flour mixture

4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside

5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil

6. Add the garlic and simmer for 5 minutes

7. Add the sugar and and simmer for 3 to 5 minutes

8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well

9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates

10. Serve hot. Share and Enjoy!

PININYAHANG MANOK (By: rsmacaalay in “angsarap”)

Ingredients

800g chicken thighs fillets
1/2 cup cilantro, chopped
1 large red capsicum, sliced
1 1/2 cups pineapple chunks
1/2 cup pineapple juice
1 cup chicken stock
2 cups coconut milk
1/2 thumb sized ginger, minced
1 large red onion, chopped
1 tbsp cornstarch dissolved in 1/4 cup water
oil
salt
freshly ground black pepper

Method

1. Marinate chicken pieces in pineapple juice, salt and black pepper for at least 12 hours.
2. Remove chicken from marinate then pat each chicken pieces dry.  Reserve the marinade.
3. In a wok add oil and evenly brown chicken pieces, remove from wok then set aside
4. Sauté ginger and onions, then add the chicken pieces.  Stir fry for a minute then pour in the chicken stock, coconut milk and reserved marinade.  Bring to a boil then simmer for 15 minutes.
5. Add the cornstarch mixture, pineapples, capsicum and cilantro then simmer for 5 more minutes.  Season with salt and pepper.

Parmesan Garlic Toast by: rsmacaalay “(Ang Sarap (A Tagalog word for It’s Delicious)”

Ingredients

6 pcs sliced bread or baguette
2 tbsp salted butter, softened
1 tsp chopped parsley
3 cloves garlic, minced
freshly grated parmesan cheese

Method

1. If you are using sliced bread, cut each slice into 3.  For baguette, cut into 1 inch thick pieces at an angle.
2. Mix butter, parsley and garlic together.  Then apply it to the bread.
3. Set the oven to fan grill mode, place the bread pieces on a wire rack the grill until edges turn golden brown, this will take around 5 minutes.
4. Remove from oven, place on serving plate then sprinkle some freshly grated parmesan cheese on top.

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