1 tsp dried yeast
1 tsp sugar
200 grams flour
0.25 tsp salt
0.5 tsp baking powder
1 tbsp oil
2 tbsp yogurt
2 tbsp milk
What you need to make Naan Bread.
Mix yeast and 1 tbsp warm water then add sugar and leave it for 5 minutes.
Mixed yeast and warm water for naan bread making.
For the dough, mix flour, salt and baking powder. Add oil, yoghurt, milk and the yeast mixture.
Mixed flour, salt and baking powder for naan bread making.
Knead for 5-6 minutes then place the dough in a bowl and cover it for 10-15 minutes.
Knead the dough for 5-6 minutes then place it in a bowl and cover it for 10-15 minutes.
Preheat oven to 275F. Flour flat surface and divide the dough into 4 equal parts. Roll dough. You can add garlic or cheese or any flavor of your choice to your dough.
Rolling the dough for naan bread.
Grease tray with oil and bake for 10-15 minutes.
Rolled dough are placed in a greased tray and baked for 10-15 minutes.
Best served with curry.
Homemade naan break best served with curry.
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For the marinade:
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 lemon or lime, juice of
- 6 cloves garlic, crushed
- 1 tsp black pepper
- crushed red pepper flakes (optional)
- 1 pc bell pepper sliced
- onion
Use 2 lbs chicken meat, cut in 1×1 cubes.
Mix the soy sauce, vinegar, lime, garlic, black pepper in a bowl and marinate the meat in an hour or overnight.
Thread the meat onto skewers together with the bell pepper and onion. Discard unused marinade.
Grill. Best serve with rice.
chicken skewers
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2 lbs chicken
2 pcs dried bay leaves
4 tbsp soy sauce
4 tbsp vinegar
4 cloves garlic, minced
2 cups water
1/4 cup cooking oil
salt and pepper
Combine the soy sauce and garlic and marinate chicken in an hour or overnight.
Separate the garlic. Heat oil in a pan and cook the chicken until brownish.
Add in the garlic and stir. Add water and bring to a boil.
Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender.
Add vinegar, salt, and pepper and simmer for 10 to 12 minutes
Serve.
chicken adobo
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1/2 lb trout fillets
1/2 cup sour cream
2 tbsp grated parmesan cheese
1 – 1 and 1/2 tsp lemon juice
1 – 1 and 1/2 tsp finely chopped onion
1/4 tsp salt
paprika
Grease baking dish and place the fish.
In a separate bowl, combine sour cream, parmesan cheese, lemon juice, onion and salt.
Spread over fish. Sprinkle with paprika.
Bake uncovered at 350 degrees for 20-25 minutes or until flakes are easily forked.
baked trout fillets
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~~ Pandan Dessert
1 pack gelatin or green gulaman
2 cups water
1 cup sugar
1 tsp vanilla extract
1 medium can condensed milk
2 cups reduced fat milk
Bring 2 cups of water to a boil. Pour 1 pack of gelatin, vanilla extract and sugar and stir until evenly distributed.
Transfer mixture to a mold and let it cool until it firms. You can also refrigerate for faster result.
Slice the firm gelatin into cubes (1 inch) then combine it with condensed milk and reduced fat milk.
Serve with love :)
** this is my hubby’s favorite :)
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~~ Lemon Butter Chicken
2 chicken fillets
1 tbsp olive oil
2 tsp lemon juice
1 1/2 tbsp butter
steak seasoning
black pepper
1/4 tsp salt
Coat chicken fillets with oil. Sprinkle salt, pepper and seasoning and marinate for 30 minutes.
Heat butter and place chicken fillets and cook each side for 4 mins.
Pour lemon juice on fillets and cover with lid for 2 mins.
Place fillets on plate and drizzle lemon juice. Serve.
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~~ Baked Thyme Rubbed Pork Chops
4 pcs boneless pork chops
1 tbsp dried thyme
2 tbsp balsamic vinegar
olive oil
1/4 tsp salt
1/4 tsp pepper
1 tbsp garlic powder
pinch of paprika
Preheat oven at 350F. Place chops in baking dish and drizzle oil over them.
Rub both sides of the pork chops with spices. Bake for 30-45 mins.
When cooked, drizzle pork chops with balsamic vinegar. Serve.
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~~ Rainbow Trout Fillets
2 rainbow trout fillets
1 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 fresh jalapeno pepper sliced (or diced green chiles)
half of lemon sliced
Preheat oven to 400F degrees (200C). Rinse fish and dry with paper towels. Rub fillets with olive oil and season with garlic powder, salt and black pepper. Place fillets on aluminum foil and top them with lemon slices. Seal edges to form enclosed packets. Bake for 15-20 minutes depending on the size of the fish. Fish is done when it flakes easily with a fork.
~~ Oven Roasted Potatoes
2 large potatoes
1/8 cup olive oil
1/2 tsp steak seasoning
1/8 tsp salt
Peel and cut potatoes in wedges and boil in water for 15 minutes. Drizzle potato wedges with olive oil and add steak seasoning and salt. Bake at 450 for 7-8 minutes.
Plate and serve.
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~~ Lemon Tilapia
2 tilapia fillets
1/4 cup of flour
lemon-pepper seasoning, powdered
1/4 tsp salt and 1/4 tsp pepper to season,
half slice lemon
1/2 cup or more chicken stock (or water)
4 tbsp butter
Season flour with lemon-pepper on a plate and lightly coat the fillet. Keep the flour. Melt 1 tbsp butter in a pan and fry tilapia fillets for 6-8 minutes. Set aside. Add the remaining 3 tbsp butter to melt and take some of the remaining flour from the plate and add to the pan. Whisk as you pour chicken stock and lemon juice. Season salt and pepper. Mix until you get the desired gravy texture. Put the cooked fillets on a plate and pour sauce/gravy on top.
~~ Grilled Shrimp
8 shrimps, peeled
for marinade:
1 minced garlic clove
1/2 tsp lemon zest
1 tbsp olive oil
1 tbsp lemon juice
1/8 cup finely chopped parsley
1 dash soy sauce
for garlic butter:
1/4 cup butter
1/8 cup finely chopped parsley
1 tbsp minced white onion
1 tbsp lemon juice
1/4 tsp minced garlic
1/2 tsp salt
1/8 tsp black pepper
Marinade: Combine all ingredients in a bowl. Add shrimp to the marinade and leave overnight or 4-8 hours.
garlic butter: Combine ingredients in a blender and puree until smooth. Reserve.
Skewer shrimp and grill until pink. When shrimps are done, butter them.
~~Bacon-wrapped asparagus
1 bunch asparagus
4 slices bacon, cut in half
olive oil
pepper to season
Preheat oven at 450. Place asparagus on a sheet of waxed paper, coat with nonstick cooking spray. Sprinkle pepper. Wrap a bacon piece around each spear, or you can wrap 2-3 spears at once. Bake uncovered for 8-12 minutes or until bacon is crisp.
Plate and Serve.
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1 (6 grams) pack gelatine
½ cup white sugar
1 cup boiling water
8-12 ounce cream cheese, softened
8 ounce sour cream
1 tsp vanilla
1 graham pie crust (9-inch)
1 egg (optional)
Mix gelatine and sugar in small bowl. Add boiling water, stir for 5 minutes until gelatine is completely dissolved. Set aside.
Beat cream cheese, sour cream and vanilla in a bowl until creamy. Slowly add gelatine mixture. Refrigerate for 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust. For a brownish crust, brush with beaten egg and bake in a 375 oven degrees for 5-7 minutes.
Refrigerate for 3 hours. Serve with fruit toppings. I used diced fresh raspberries.
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~~ CREPE
- 1 large egg
- 1/2 cup milk
- 1/4 cup flour
- 1 tbsp melted butter
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- non-stick spray
~~ TOPPING
- 1 cup chopped strawberry ( i used left over strawberries from my pie )
- 1 cup whipped cream
- 1 cup white sugar (optional)
crepe:
Mix all ingredients together, manual whisk works. Cover and chill for 30 mins to an hour. Spray a non-stick pan with non-stick spray and pour batter slowly. When cooked, carefully flip the crepe. When ready, take out from the pan and let it cool for minutes. I like my crepes brownish.
topping:
Mix all ingredients. (In my case, I only have a whipping cream so I poured it into a blender and beat it until cream is smooth and fluffy, spooned it to a bowl and combined it with the chopped strawberries.) I wanted a sweeter kick to my cream so I added in a cup of white sugar. Place the filling on top of the crepe. Serve and enjoy.
**preparation good for 2 servings
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~~ PIE (8 or 9 inch one-crust pie)
- 1 cup plus 2 tbsp all-purpose flour
- 1/3 cup vegetable oil
- 1/2 tsp salt
- 2 to 3 tbsp cold water
Mix flour, oil and salt until particles are size of small peas.Sprinkle in water, 1 tbsp at a time,mixing until all flour is moistened and pastry almost cleans side of the bowl. (if pastry seems dry, 1 to 2 tbsp oil can be added.Do not add water.) Gather pastry into a ball. Shape pastry into flattened round. Place flattened round between two 15-inch lengths of waxed paper .
Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel off paper. Ease pastry loosely into plate. Trim overhanging edge of pastry.
~~Strawberry filling
- 1 quart fresh strawberries
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- 1 cup water
- 1 pack strawberry jello
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
- whipped topping
Wash and stem and cut strawberries. Set aside. In a saucepan, combine sugar, cornstarch and water. Cook over medium heat stirring constantly for 8-10 minutes until mixture turns clear, thick and bubbly. Remove from heat and stir in gelatin, lemon juice and vanilla. Cool for 5 minutes. Fold in berries and pour into baked pie shell. Chill for 4 hours or overnight. Add a dollop of whipped topping to each pie when serving.
** recipe from my mother-in-law 
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