INGREDIENTS: 2 cups water 3 tbsp soy sauce 1/2 cup brown sugar 1 tbsp cornstarch 2 tbsp all-purpose flour 1 small red onion, minced 4 cloves garlic, minced 2 pcs. siling labuyo (red hot chili pepper) 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp magic sarap (optional)

STEPS:

1. Grind fish till it turns into a thick paste.

2. Using a bowl combine flour, cornstarch, salt, sugar, sesame oil, water and fish paste. Stir the mixture until well combined. Refrigerate for an hour.

3. Scoop a teaspoon full and roll into small balls.

4. Drop balls into boiling water. Once the balls starts to float then it is cooked. Remove and drain.

5. Heat cooking oil and fry till it turns golden brown. Remove and drain excess cooking oil.

6. Serve hot with sweet and spicy fish ball sauce. See sauce recipe below.

4 large Russet potatoes

Oil for frying

Salt and pepper for seasoning

Cold water

Ketchup

Mayonnaise

Directions:

1. Peel the potatoes, then, cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks. Each stick should be about 1cm (1/2-inch) thick.

2. Rinse potatoes under cold water, then place potatoes in a large bowl and cover with water. Let soak for 30 minutes.

3. Pat dry with a clean kitchen towel.

4. Heat oil in a deep-fryer or large saucepan to 275-300F (135-150C).

5. Gently add the potatoes to the oil, in batches, and fry for about 3-5 minutes, until soft, but not golden, stirring and flipping the potatoes occasionally. Remove from oil and drain on a paper towel. Let cool.

6. At this stage you can freeze the potatoes and keep them until ready for use.

7. Heat oil to 400F (200C). Fry the potatoes again, in batches, until golden brown, about 7-8 minutes.

8. Remove from oil, transfer to a paper towel to drain. Season with salt and pepper.

9. Serve with ketchup and mayonnaise.

Notes:

• Best potatoes for French fries: do not use waxy potatoes, use starchy potatoes only. Russet potatoes are ideal for French fries.

• Frying potatoes twice is the best way to obtain the crispiest result.

• How to freeze French fries: after frying potatoes once, transfer them to a plate/tray and freeze them for 40 minutes. Then transfer to them to a freezer bag and freeze them for up to 3 months. When ready to serve, remove them from the freezer and fry them in batches at 400F° (200C°) until golden brown.

1 15-ounce can tomato sauce

2 garlic cloves, peeled and minced

2 Tbsp. minced fresh onion

1 tsp. dried parsley

1½ tsp. dried oregano

1 Tbsp. grated Parmesan cheese

½ tsp. dried basil

In a large stockpot, combine all ingredients, stir and cook over medium heat for 20 minutes.

Makes 16 servings. Each serving has 10 calories, 0 g fat, 0 g protein, 2 g carbohydrate, 1 g fiber and 130 mg sodium

How to Make Pancakes at Home | Easy Pancake Recipe. This recipe is the easiest pancakes recipe I tried ever. For this pancake recipe I have used common ingredients at kitchen. Most of us like to eat homemade pancakes during breakfast which is awesome with some butter and maple syrup or honey. From this video you get complete instruction for how to make pancakes recipe for breakfast with simple ingredients. To make your pancakes perfect you should use ratio of ingredients I have used in this recipe. Hope you will be able to make this pancakes recipe in perfect way for your sweet morning breakfast.

Apple pie

• 1 (14.1 ounce) package pastry for a 9-inch double-crust pie

• ¾ cup white sugar, or more to taste

• 1 teaspoon ground cinnamon

• 6 cups thinly sliced apples

• 1 tablespoon butter

  Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).

  Line a 9-inch pie dish with one pastry crust; set second one aside.

  Combine 3/4 cup sugar and cinnamon in a small bowl. Add more sugar if your apples are tart.

  Layer apple slices in the prepared pie dish, sprinkling each layer with cinnamon-sugar mixture.

MEATBALLS PARMESAN INGREDIENTS:

►3 slices white bread, crusts removed, diced1/2 cup cold milk

►1 lb lean ground beef (I used 80/20)

►1 lb ground pork (I used 80/20)

►1/2 cup finely grated parmesan cheese, divided

►1 large egg

►3 garlic cloves, minced

►2 Tbsp parsley, finely chopped, plus more to garnish

►1 tsp fine sea salt

►1/2 tsp freshly cracked black pepper

►Oil for frying (I use extra light olive oil)

►3 cups marinara sauce, homemade or store-bought

►1 1/2 cups shredded mozzarella cheese (6 oz)

• Step 1: Cook the ground beef, cook it up until it’s completely browned. Drain the  grease. Then when we return to the heat to the stove lower the heat, add the  homemade taco seasoning and a small amount of tomato sauce. 

• Step 2: Allow the taco meat to simmer briefly in the sauce to give more flavor

• Step 3: Fry the corn tortillas in a small amount of oil in a medium size skillet. Once fried  on both sides, remove the tortillas and fold in half to form their shape. 

• Step 4: Fill the taco shells with the cooked beef and any toppings desired. 

• ▢ 1 lb ground beef 70-80% lean*

  ▢ 1 tbsp chili Powder

  ▢ ½ tsp salt

  ▢ ¾ tsp cumin

  ▢ ½ tsp dried Mexican oregano

  ▢ ¼ tsp granulated garlic

  ▢ ¼ tsp granulated onion

  ▢ ½ cup tomato sauce

  TACO SHELLS

  ▢ 8 white corn tortillas

  ▢ ½ cup oil avocado or vegetable

1 1/4 tbsp chili powder

1 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp onion powder

taco shells

8 white corn tortillas

jalapeños (for garnish)

sour cream (for garnish)

shredded cheddar cheese (for garnish)

avocado (for garnish)

diced tomato (for garnish)

diced red onion (for garnish)

shredded lettuce (for garnish)

lime wedges

Instructions:

1. Add oil to nonstick skillet on medium to medium-high heat. Once the skillet is hot, add in the ground beef, cooking until fully browned without any pink showing. Add the tomato sauce and spice blend. Cook the mixture for 5-7 minutes. Serve with fried corn tortillas and desired toppings.

Ingredients:

• 140 gm plain flour

• 7½ gm baking powder

• 1 tablespoon custard powder

• 28 gm tapioca starch

• 2 eggs

• 140 gm white sugar

• 28 gm evaporated milk

• 140 ml still water

• 28 gm vegetable oil, for making the egg batter

• small quantity of vegetable oil, for greasing the mould

• 2 drops vanilla essence

Method:

1. Firstly mix and sieve the plain flour + baking powder + custard powder + topica starch. Set aside.

2. Beat the eggs and mix in the white sugar using a wooden stirrer. Add in gradually the evaporated milk and still water. Mix thoroughly.

3. Add the sieved flour mixture (1.) into the egg mixture (2). Stir thoroughly until a smooth batter is form. It is important that it forms no lumps.

4. Add in the vanilla essence and mix well.

5. Finally add in the vegetable oil.

6. Cover the batter with cling wrap and refrigerate for at least an hour.

7. Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.

8. Warm up each side of the mould, and brush a thin layer of oil on each side.

9. Pour the egg battle into a large measuring cup for ease in pouring so onto the mould.

10. Pour the egg battle onto the mould filling upto 80% full. Close the mould and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed mould in order to have the egg batter filled evenly inside the mould. Flip to the opposite side of the mould and place it on top of the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and can thus be easily removed from the mould.

11. Use a fork to remove the egg waffle from the mould and place it on a cake cooling rack to cool.

12. Repeat steps 8 to 11 until all egg batter is finished.