Flourless Pizza

Flourless Pizza

People love pizza… with all its cheesy meaty crispy taste…
Who would not take a bite into this versatile delight?
Pizza can fit into breakfast, lunch, snack or dinner.
It can be a complete meal on its own.
But for those who are avoiding carbs, here is a pizza version that can still satisfy your craving without the extra carbs.

I also call it egg pizza.

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Flourless Pizza

You Will Need:

Two whole eggs, beaten
¼ cup of ready-made pizza sauce or tomato ketchup
⅓ cup of cheddar cheese, grated
1 small green or red bell pepper, julienned
1 small red or white onion, sliced
1 regular hotdog, sliced and cooked
¼ cup of sliced button mushrooms (optional)

How To Make:

Simply cook the beaten eggs as a plain omelet but do not mix it. Let it cook into a round piece of omelet.

Put the cooked egg on a plate or a baking sheet.

Spread the pizza sauce over the omelet.

Sprinkle the grated cheese.

Top it with the rest of the ingredients.

You can serve it as is or cook in the microwave or oven until the cheese melts.

Enjoy.

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Bistek na Bangus

Bistek na Bangus

Bangus is one of the most delectable fish that can be found in the Philippines. Its soft white meat and fatty belly is suitable for any kind of dish. Be it fried, with sauce, with soup etc. Bangus truly deserves to be called as the National Fish.

This recipe is one of the many others that I have learned from my mom and grandma.

Bangus steak is the healthier version of our Bistek Tagalog, which is usually pork or beef.

For those who are health conscious, this Bangus recipe is the one for you.

You will need:

1 medium bangus or milk fish
2 large red onions, sliced into rings
¼ kilo of calamansi, seeded and juiced
⅓ cup of soy sauce
1 pack of all-purpose seasoning
4 tablespoons of cooking oil
Ground black pepper, to taste

Here’s how to cook:

Heat the oil in a frying pan over medi high heat.

When the oil is heated, fry the fish until golden brown on each side.
Set aside.

In a sauce pan, pour the soy sauce and seasoning. Let it boil and season with pepper.

Put the fish into the soysauce.

Add the onions and simmer for a few minutes.

Turn off heat and pour the calamansi juice.

Serve.

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Authentic Pinoy Chicken Adobo

Authentic Pinoy Chicken Adobo

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Authentic Pinoy Chicken Adobo

Adobo has been the most favorite viand among Pinoys and foreigners. It suits every palate and taste buds. Who would not love the blend of saltiness and sourness of our toyo (soy sauce) and suka (vinegar). This simple yet tasty dish had evolved from generations through generations. Every ethnic regions in the Philippinea has their own version of the classic adobo. But still, adobo is still adobo. And we love it, anyway and anyhow it was prepared.

For this dish, you will need the following ingredients:

2 tablespoons of cooking oil
5 cloves of garlic, crushed
1 small red onion, chopped
1 thumb of ginger, sliced into strips
½ kilo of chicken, cut into pieces (any part)
1 pack of all-purpose seasoning
½ teaspoon of whole black peppercorns
4 tablespoons of soysauce
2 ½ tablespoons of vinegar

Here’s how to cook:

In a medium pan, heat the cooking oil over medium high heat.

Sautè the ginger, garlic and onion.

When the ginger is already fragrant, and the garlic is golden brown, put the chicken and stir-fry until slightly cooked.

Season with all-purpose seasoning and pepper. Mix well.

Pour the soy sauce and vinegar.

Let it boil.

Simmer until the sauce is well absorbed and the meat is cooked.

Serve with rice.

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