Dr.Vita Qco10 by Daily

24/10/2021

24/10/2021

ALAGAAN ANG PUSO❤️❤️❤️
💥Baradong Ugat
💥Madaling Mapagod
💥Nahihirapang Huminga
💥Mataas ang Blood Pressure
🔥Masakit ang Dibdib
Best Seller for you Heart❤️

19/10/2021

Iwas Bara!! Love your Heart

19/10/2021

19/10/2021

25/05/2021

Breakfast lang yan wag kang iiyak

25/05/2021

Almusal lang to wag ka papressure

25/05/2021

Tokwat Baboy with Tausi
Ingredients
2 pounds pork belly cut into 2-inch cubes
1cup water
1/2 cup vinegar
1 head garlic 1/2 peeled and crushed, 1/2 peeled and minced
salt and pepper to taste
1 bay leaf
oil
1 12 ounces package tofu
1 onion peeled and sliced
3 Roma tomatoes chopped
1 6.34 ounces can salted black beans (tausi), drained and rinsed

Instructions
Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.

In a pan over medium heat, add about 2 tablespoons of oil and swirl to fully coat bottom of pan. Heat until oil begins to shimmer but not smoking. Add tofu in a single layer and cook until it begins to crisp, then turn. to brown other side. Wait until tofu begins to brown before turning or they will stick to pan and fall apart. Remove from pan and drain on paper towels.

Alternatively, in deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels. Set aside.

In a pot over medium heat, combine pork belly, water and vinegar. Bring to boil without stirring, skimming scum that floats on top. Add the crushed garlic, bay leaf, 1 teaspoon of salt and 1/4 teaspoon pepper. Lower heat, cover and cook for about 30 to 40 minutes until meat is tender. Add more water as needed in 1/2 cup increments to maintain about 1 cup of liquid. Drain meat, reserving liquid.

In a skillet over medium heat, heat about 1 tablespoon of oil. Add onions and minced garlic and cook until limp and aromatic. Add pork belly and cook, stirring regularly, until lightly browned. Add tomatoes and cook, mashing with back of spoon, until softened and release juices.

Add reserved liquid and bring to a boil. Add fried tofu and tausi. Season with salt and pepper to taste. Continue to cook for about 2 to 3 minutes or until heated through. Serve hot.

25/05/2021

Tinolang Manok
Ingredients
1 tablespoon canola oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh dahon ng sili, stems trimmed
salt and pepper to taste

Instructions
In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.�
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear. �
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.�
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.�
Add papaya and cook for about 3 to 5 minutes or until tender yet crisp. �
Season with salt and pepper to taste.�
Add dahon ng sili and push down into broth. Cook until just wilted. Serve hot.

25/05/2021

Sisig Tofu
Ingredients
2 packages (12 ounces each) firm tofu
canola oil
1 tablespoon butter
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 small red bell pepper, cored, seeded, and chopped
1 small green bell peppers, cored, seeded, and chopped
3 finger chili peppers (siling haba)
2 chili peppers
1/4 cup calamansi juice
1/4 cup Knorr seasoning sauce
1/4 cup mayonnaise

Instructions
In a wide pan over medium heat about 2-inches deep of oil until hot but not smoking. �
Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.�
In a skillet over medium heat, heat about 1 tablespoon butter. Add onions and garlic and cook until slightly softened.�
Add bell peppers and chili peppers and cook, stirring regularly, until tender-crisp.�
Add calamansi juice and seasoning sauce. Simmer until slightly reduced.�
Add fried tofu cubes and mayonnaise and toss for about 1 minute or just until evenly coated and heated through. �
Season with salt and pepper to taste. Remove from heat and transfer to a sizzling plate. Garnish with chopped chili peppers and serve immediately.

25/05/2021

Sisig Kapampangan
Ingredients
For boiling the pig’s cheecks
2 pig’s cheeks
3 pcs bay leaves crushed
5 pcs whole pepper corn
4 cups water
2 tbsp salt
400 grams chicken liver

For making the Sisig
2 medium lemon
5 big red onions chopped
4 tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
7 pcs. siling labuyo (red chili pepper) chopped
1 tbsp butter add per serving (optional)

Instructions
Wash the pig’s cheek and shave any excess hair off the skin.�
In a large pot, Put the pig’s cheeks, pepper, bay leaves, salt and 4 cups of water and boil until the pork is somewhat tender but not too soft.�
Remove the cheeks and set aside. Pour the chicken liver in the same pot and cook for 10 minutes. Strain and set aside�
When the cheeks have cooled down, start cutting into small pieces. Do the same with the chicken liver but not too small to avoid mashing the liver. �
Place all chopped pieces in a large bowl and add the chopped onions, chili, salt and pepper. Mix until all ingredients are well distributed. �
Take a small bowl and mix the soy sauce and lemon juice. Then add gradually to the meat and mix well, tasting now and then to check if the flavor is okay with you. and it’s ready to serve.�
Serving with a Hot Plate
Place a hot plate on top of a stove. Add a tbsp of butter. Add the sisig and heat for 5 minutes. Serve while sizzling!

25/05/2021

Sinigang na Baka
Ingredients
3 pounds beef
10 cups water
1 onion, peeled and quartered
1 tablespoon fish sauce
6 gabi, peeled and halved depending on size
2 finger chilies
1 (6 inches) radish (labanos), peeled and cut into 1/2-inch thick on a bias
15 large tamarind pieces or 1 1/2 (1.41 ounces each) packages tamarind base powder
1 bunch kangkong
salt and pepper to taste

Instructions
In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top. �
When the broth has cleared, add onions and fish sauce. �
Lower heat, cover and cook for about 1 1/2 to 2 hours or until meat is fork-tender.�
Add gabi and cook for about 6 to 8 minutes or until soft. �
Add chili and radish. Continue to simmer for about 2 to 3 minutes.�
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.

If using packaged tamarind base, add into the pot and stir until completely dissolved. Season with salt and pepper to taste. �
Add kangkong and continue to cook for about 1 minute. Serve hot.

25/05/2021

Pork Giniling with Quail Eggs
Ingredients
1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground pork
1 tablespoon fish sauce
1 cup tomato sauce
1/4 cup banana ketchup
1 cup water
1 large potato, peeled and cubed
1 large carrot, peeled and cubed
12 pieces quail eggs, hard-boiled and peeled
salt and pepper to taste

Instructions
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. �
Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink. �
Add fish sauce and continue to cook for about 1 to 2 minutes.�
Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked. �
Add potatoes and carrots and cook until tender. �
Add quail eggs continue to cook until completely heated through and sauce is reduced.�
Season with salt and pepper to taste. Serve hot.

25/05/2021

Pork Adobo
Ingredients
2 pounds pork belly, cut into 2-inch cubes
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water

Instructions
In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.�
In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.

Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes. �
Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes. �
Lower heat, cover, and simmer for about 40 to 50 minutes or until meat is fork-tender and sauce is reduced. Serve hot.