AuthorBiteSizedA memorable Valentine's day four-course meal set under P 850
In a pan, place the canola oil and cooked the garlic slices until its fragrant or a bit golden in color. Set aside.
Spread the softened butter in a cheese board.
Top with the fried garlic, peanunuts, parsley, and basil.Season with salt and pepper.
Serve with the toasted bread.
In a small pot, pour canola oil and saute the white part of onion leeks and garlic until fragrant.
Add the corn kernels in the pan and cook for two minutes.
Add in the chicken cube, bay leaf, corn broth and three cups of water. Stir and boil for three minutes then simmer for ten minutes.
Blend using an immersion blender or food processor.
Transfer back to the pot and add the cream. Simmer for five minutes.
Transfer to a bowl. Garnish with corn kernels and green part of onion leeks then serve.
Pat dry both sides of the sirloin steak the pound it to tenderize. Season with salt, black pepper, and Spanish paprika.
In a paellera, add the canola oil then sear the sirloin steak on both sides until it creates a crust. Let it rest for five minsutes then sliced into cubes.
Saute the garlic in the paellera until fragrant. Add the kasubha and dried thyme the saute for another minute.
Add the rice then stir to incorporate everything.
Add the beef cubes, tomato and two cups of water then stir. Season with salt and pepper.
Cover the paellera with foil and cook for 30 minutes.
After the 25 minutes, Remove the cover then placed the shrimp, sirloin steak green peas, and green bell pepper on top of the rice. Cover again and cook for another five minutes.
Garnish with lemon wedges then serve.
Ingredients
Directions
In a pan, place the canola oil and cooked the garlic slices until its fragrant or a bit golden in color. Set aside.
Spread the softened butter in a cheese board.
Top with the fried garlic, peanunuts, parsley, and basil.Season with salt and pepper.
Serve with the toasted bread.
In a small pot, pour canola oil and saute the white part of onion leeks and garlic until fragrant.
Add the corn kernels in the pan and cook for two minutes.
Add in the chicken cube, bay leaf, corn broth and three cups of water. Stir and boil for three minutes then simmer for ten minutes.
Blend using an immersion blender or food processor.
Transfer back to the pot and add the cream. Simmer for five minutes.
Transfer to a bowl. Garnish with corn kernels and green part of onion leeks then serve.
Pat dry both sides of the sirloin steak the pound it to tenderize. Season with salt, black pepper, and Spanish paprika.
In a paellera, add the canola oil then sear the sirloin steak on both sides until it creates a crust. Let it rest for five minsutes then sliced into cubes.
Saute the garlic in the paellera until fragrant. Add the kasubha and dried thyme the saute for another minute.
Add the rice then stir to incorporate everything.
Add the beef cubes, tomato and two cups of water then stir. Season with salt and pepper.
Cover the paellera with foil and cook for 30 minutes.
After the 25 minutes, Remove the cover then placed the shrimp, sirloin steak green peas, and green bell pepper on top of the rice. Cover again and cook for another five minutes.
Garnish with lemon wedges then serve.
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