I'm Real Mama

15/12/2024

14/12/2024

Happy Sunday everyone! ♥️

14/12/2024

Chicken Meatballs with Creamy Sauce

Ingredients:

For the meatballs:

1 lb ground chicken
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1/4 cup all-purpose flour (for binding)
1 tbsp olive oil (for frying)

For the creamy sauce:

1 cup heavy cream
1 cup broccoli florets, steamed
1 cup mushrooms, sliced
2 tbsp olive oil or butter
1/2 tsp paprika
1/4 tsp black pepper
Salt to taste

Instructions:

Prepare the Meatballs:
In a large bowl, combine the ground chicken, finely chopped onion, minced garlic, paprika, pepper, salt, and flour. Mix everything together until fully incorporated.

Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Cook the Meatballs:
Heat olive oil in a large skillet over medium heat.

Once hot, carefully add the meatballs and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through. Remove them from the skillet and set aside.

Prepare the Creamy Sauce:
In the same skillet, add 2 tablespoons of olive oil or butter and sauté the sliced mushrooms over medium heat for 3-4 minutes, until they begin to soften.

Add the steamed broccoli and cook for another 2 minutes, stirring occasionally.
Pour in the heavy cream, paprika, pepper, and salt. Stir to combine and let the sauce simmer for 4-5 minutes, allowing it to thicken slightly.

Combine:
Gently add the cooked meatballs back into the skillet with the creamy sauce.

Let everything simmer together for an additional 5-7 minutes, ensuring the meatballs are coated with the sauce and heated through.

Serve:
Serve the chicken meatballs and creamy sauce over pasta, rice, or alongside some crusty bread. Garnish with fresh parsley, if desired.

13/12/2024

Pork Tofu with Kangkong

Mga Sangkap:

250g Pork (hiwain sa kagustuhang laki)
200g tofu (hiwain sa cubes)
200g kangkong (piliin at hugasan)
2 cloves bawang (minasa)
1 tsp garlic powder
1 tsp asin
1/4 tasa tubig
1 kutsara cornstarch
1 kutsara tubig (para sa slurry)
1 kutsara patis
Paminta (sa panlasa)
Mantika para sa pagprito

Paraan ng pagkuto.

Igisa ang Baboy: Sa isang kawali, magpainit ng mantika at igisa ang baboy na may kasamang asin hanggang sa maluto. Itabi muna

I prito ang Tofu: Kapag luto na ang baboy, idagdag ang tofu at igisa hanggang sa maging bahagyang malutong na ito. Itabi muna.

Mag gisa: Mag gisa ng bawang at maglagay ng patis

Magdagdag ng Tubig: Magdagdag ng 1/4 tasa ng tubig at hayaang kumulo. At ilagay ang kangkong.

Gumawa ng Slurry: Sa isang mangkok, haluin ang cornstarch at tubig hanggang sa maging makinis.

Idagdag ang Slurry: Dahan-dahan idagdag ang slurry sa kawali habang hinahalo upang lumapot ang sabaw.

Idagdag ang pork at tofu: Idagdag ang pork at tofu sa kangkong at igisa ng 2 minuto.

Tikman at Ayusin ang Lasa: Tikman ang sabaw at ayusin ang lasa ayon sa panlasa at maglagay ng garlic powder.

Ihain: Ihain agad ang Pork and Tofu with Kangkong habang mainit.

Tip:

Maaari mong palitan ang baboy ng ibang karne tulad ng manok o hipon.

Maaari kang magdagdag ng ibang gulay tulad ng sitaw o upo.

12/12/2024

TGIF again! Good morning! ♥️

12/12/2024

Egg Noodles with Seafood Stir Fry

Ingredients:

200g egg noodles
12-15 shrimps, peeled and deveined
8-10 fish balls, sliced
100g squid, cleaned and cut into rings
1 cup pechay (bok choy), chopped
2 tbsp sesame oil
2 cloves garlic, minced
1 small onion, sliced thinly
1/2 tsp garlic powder
1 tbsp fish sauce
Salt and pepper, to taste
1/2 cup egg noodle slurry (1/4 cup water mixed with 1 tbsp cornstarch)
1 tbsp soy sauce (optional, for extra flavor)

Instructions:

Cook the Egg Noodles:
Boil the egg noodles in salted water according to package instructions, usually about 4-5 minutes. Drain and set aside. You can toss the noodles with a little sesame oil to keep them from sticking.

Prepare the Slurry:
In a small bowl, mix 1/4 cup water with 1 tbsp cornstarch to create the egg noodle slurry. Set aside.

Stir-Fry the Protein:
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the shrimps and cook for 2-3 minutes until pink and opaque. Remove from the pan and set aside.

In the same pan, add the sliced fish balls and cook for another 2 minutes until they start to brown slightly. Remove and set aside with the shrimp.

Add the squid rings to the pan and cook for 1-2 minutes, until they are just cooked through. Remove from the pan and set aside.

Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of sesame oil.
Add the sliced onion and minced garlic, cooking for 1-2 minutes until fragrant and softened.

Add the chopped pechay (bok choy) and stir-fry for another 2-3 minutes, until slightly wilted but still crisp.

Combine the Noodles and Protein:
Add the cooked egg noodles to the pan with the vegetables.

Return the cooked shrimp, fish balls, and squid to the pan.

Season with garlic powder, fish sauce, soy sauce (if using), and salt and pepper to taste.

Thicken the Sauce:
Pour the egg noodle slurry over the mixture, stirring to coat everything evenly. The sauce will thicken and cling to the noodles.

Serve:
Stir everything together for a minute or two to allow the flavors to meld.
Serve hot and enjoy your delicious, savory egg noodle stir fry!

Notes:
You can adjust the seasonings based on your preference for saltiness or flavor strength.

Feel free to add other vegetables like bell peppers, carrots, or mushrooms for additional texture and flavor.

12/12/2024

It’s almost the weekend! ♥️

11/12/2024

Easy Crispy Sizzling Kare Kare

Mga Sangkap:

500g pork belly, hiniwa ng maliliit na piraso
2 kutsara asin (o ayon sa panlasa)
1/2 kutsarita paminta
1/2 tasa sitaw (string beans), hiniwa sa mga 2-inch na piraso
1/2 tasa pechay, blanched
1/2 kutsarita anato powder (atsuete)
2 tasa tubig
1/4 tasa slurry (cornstarch na hinalo sa kaunting tubig)
1 kutsarita garlic powder
1/2 sibuyas, tinadtad
2 kutsara peanut butter (smooth o crunchy, ayon sa nais)
1 kutsara mantika (para sa pagpaprito ng baboy)
1 sizzling plate or cast iron

Paraan ng Pagluluto:

Paghahanda ng Pork Belly:
Sa isang kawali, magpainit ng mantika. Iprito ang pork belly hanggang maging golden brown at malutong. Huwag kalimutang haluin upang hindi masunog. Kapag luto na, ilipat ito sa isang paper towel upang maalis ang sobrang mantika.

Paghahanda ng Sauce:
Sa isang malaking kaserola, maglagay ng kaunting mantika at igisa ang tinadtad na sibuyas hanggang maging malambot at bahagyang transparent. Iwasang masunog ang sibuyas upang hindi magdulot ng mapait na lasa.

Pagluluto ng Kare-Kare Sauce:
Idagdag ang 2 tasa ng tubig sa kaserola at haluin. Ilagay ang anato powder at garlic powder, at haluin ito hanggang maghalo ang mga sangkap. Lutuin ito sa katamtamang init upang lumasa ang kulay at aroma ng anato.

Pagdaragdag ng Peanut Butter:
Kapag kumulo na ang mixture, idagdag ang peanut butter at haluin ito hanggang matunaw at magsanib sa sauce. Ang peanut butter ay magbibigay ng creamy at masarap na lasa sa kare-kare. Haluing mabuti upang hindi magbuo-buo ang peanut butter.

Pagpapalapot ng Sauce:
Idagdag ang slurry (cornstarch na hinalo sa kaunting tubig) upang palaputin ang sauce. Haluin ito hanggang magkaruon ng makapal na konsistensya. Tikman at dagdagan ng asin at paminta ayon sa inyong panlasa.

Paghalo ng mga Gulay:
Ilagay ang blanched na pechay at sitaw sa kare-kare sauce.

Paghahanda sa Sizzling Plate:
I-preheat ang sizzling plate. Kapag mainit na, ilagay ang piniritong pork belly sa sizzling plate at ibuhos ang kare-kare sauce na may gulay at peanut butter sa ibabaw ng baboy. Maari ding maglagay ng kaunting mantika upang magkaroon ng magandang 'sizzle' kapag inilagay ang kare-kare sa sizzling plate.

Paghain:
Ihain agad ang sizzling kare-kare ng baboy na may kasamang mainit na kanin at bagoong (optional).

TIPS:

Kung nais ng mas malasa at creamy na kare-kare, maaari pang dagdagan ng peanut butter ayon sa inyong panlasa.

Kung wala kayong peanut butter, maaari ding gumamit ng ground peanuts bilang alternatibo.

11/12/2024

10/12/2024

10/12/2024

Okay lang yan bili na lang sa labas! 🙈🤣

10/12/2024

Fish Fingers & Aioli Recipe

Ingredients:

500g white fish fillets (like cod or haddock)
1 cup plain flour
1 tsp garlic powder
1/2 tsp salt
1 egg (beaten)
Oil for frying (vegetable or sunflower oil)

Instructions:

Prepare the Fish: Cut the fish fillets into finger-sized strips, around 3-4 cm wide and pat dry.

Make the Coating: In a shallow dish, mix the flour, garlic powder, and salt.

Dredge the Fish: Dip each fish strip first into the flour mixture.

Heat the Oil: Heat about 2 cm of oil in a frying pan over medium heat. To test if the oil is ready, drop in a small piece of flour – it should sizzle right away.

Fry the Fish Fingers: Add the fish fingers to the pan, being careful not to overcrowd them. Fry for about 3-4 minutes on each side or until golden brown and crispy.

Drain: Remove the fish fingers from the oil and place them on a paper towel-lined plate to drain excess oil.

Aioli Recipe

Ingredients:

1/2 cup mayonnaise
2 garlic cloves (minced)
1 tbsp lemon juice
Pinch of salt
Instructions:

Mix Ingredients: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and salt.

Stir Well: Mix thoroughly until smooth and creamy.

Taste and Adjust: Taste and adjust seasoning if necessary, adding more garlic, lemon, or salt to suit your preference.

Serve: Serve alongside the fish fingers for dipping.

Enjoy your crispy fish fingers with the garlicky, tangy aioli!

09/12/2024

Good morning 🙏

09/12/2024

I know right 🙄🤣

09/12/2024

Someday 🪄
Happy Monday everyone!

08/12/2024

Misua with a Bola bola, Mushrooms and seaweed.

🍲

08/12/2024

Have a meaningful Sunday everyone ♥️

07/12/2024