Mel's TapSiLog

Ingredients:

Check on my Beef Tapa's recipe.
6 cups cold cooked rice
5 pcs garlic, crushed
2 tbsp cooking oil
1 tsp salt

sliced tomatoes

In a pan (low flame), cooked egg (sunny side up)

Mel's Spaghetti :)

Ingredients:

1 bottle Prego spaghetti sauce
1 lb lean ground beef
10 pcs garlic, minced
1/2 onion, sliced
1/2 bell pepper, thinly sliced
2 tsp salt
3 tbsp. cooking oil
2 tsp sugar
1 pack fresh mushrooms
1 tbsp. parsley (optional)
grated cheese


Method

1. In a pan , put the lean ground beef and saute until meat is brown.

2. Drain the fat.

3. In a pan, put the cooking oil. Stir-fry the mushrooms for about 1 minute. Set aside

4. Saute the onion, garlic and bell pepper. Add the ground beef.

5. Put the prego sauce, sugar and salt and mushrooms.

6. Simmer for 5 minutes. Add salt or sugar to taste

7. Cook spaghetti noodles according to directions.

Enjoy...:)

Mel's Leche Flan

Ingredients:

9 egg yolks
1 can condense milk
1 can evaporated milk
1 tsp lime skin, peeled
1

Methods.

1. Combine nine egg yolks, condense milk, evaporated milk and the lime skin.

2. In a pan, put 1 cup sugar to medium flame and wait till the sugar turn into brown color.

3. Pour into a baking pan. Let it cool.

4. Baked in the oven for 350 degrees for about 45 minutes.

5. Enjoy your flan :)

Pichi Pichi

Ingredients:
1 pack grated cassava (it should be 2 cups)

Cabbage Kimchi

Marinated Beef Tapa

Tofu with Chinese Celery

String Beans Adobo

Cucumber Kimchi

Mongo Guisado

Pea Shoots with Shiitake Mushrooms

Ingredients:

8 pieces dried shiitake mushrooms
2 cups water
1 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch blended with 1 tbsp water
1 tsp sesame oil
2 tbsp oil
300 grams of peashoots
1/4 cup chicken broth
1 tbsp rice wine

Methods:

1. Soaked the mushrooms in hot water until soft and then sliced.

2. Place the mushrooms, water, soy sauce and sugar in a pan. Bring to a boil, cover and simmer until the mushrooms become tender.

3. Add the cornstarch/water blend to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with sesame oil. Keep warm.

4. Heat the oil a wok and add the pea shoots. Stir-fry for a few seconds, pour in the chicken broth and rice wine and simmer until tender.

5. Serve the pea shoots on a plate with the mushrooms on one side.