Tuesday, May 26, 2015

Quick Buttered Veggies


This vegetable dish is a perfect side dish for your meat or seafood dishes, it is very easy to prepare and tastes really good. So I hope that your next meal you will prepare this to your loved ones :-) .

Ingredients:
5 Potatoes (sliced to your desired size)
3 carrots (sliced to your desired size)
1 head broccoli
1/2 cup butter
salt and pepper to taste

Procedure:
1. Boil separately the potatoes, carrots and broccoli until tender. ( I did mine for potatoes 12 minutes, for carrots 8 minutes for broccoli 2 minutes) the doneness of the vegetables depend upon your taste.
2. In a pan melt the butter, when it's hot put the vegetables ( if it's a lot you can cook it in 2 batches) increase the heat to attain a nice brown color and toss the veggies every now and then to cook evenly, sprinkle with salt and pepper according to your taste and continue cooking until done.
3. Now you have a delicious  buttered veggies, serve it and enjoy.


Thursday, May 21, 2015

Ginataang Tulingan





Ingredients for 6 servings:

1/2 kilo tulingan

3 cloves garlic ( crushed)

thumb size ginger ( sliced)

1 onion (sliced)

1 onion ( sliced)

2 cups coconut milk

1/4 teaspoon ground pepper

3 finger chili  (siling haba)

salt to taste



Procedure:

1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, salt, ground pepper then

bring to a boil and simmer for a minute.

2. Add the fish then simmer until cooked,  add the rest of the coconut milk and chili, simmer for a

minute then turn off the heat.



3. Serve hot with rice and enjoy.

Tuesday, May 19, 2015

Herbed Shrimps

Simply cooked with herbs.

Ingredients for 2 servings:
1/4 kilo shrimps ( de-shelled )
1/2 teaspoon oregano flakes
1 bay leaf /laurel
3 basil leaves
3 mint leaves
salt and pepper to taste


Procedure:
1. Chop finely or Pound together the oregano, mint, basil and laurel, then sprinkle the de-shelled shrimps with the herbs and  add salt and pepper both sides until done then serve on a bed of salad.



Saturday, May 16, 2015

Potato and Carrot Salad


This easy to prepare and budget friendly recipe will surely make your loved ones satisfied.A perfect appetizer.  Try it.

Ingredients 6-8 servings:
1 kilo potato (diced)
1/4 kilo carrots (diced)
3 hard boiled eggs ( diced)
1/4 cup parsley ( chopped)
1 cup mayonaise
1 cup all purpose cream
salt and pepper to taste


Procedure:
1. Boil the carrots and potatoes until soft (around 8-10 minutes) drain after boiling and set aside until cool.
2. In a large mixing bowl, combine all the ingredients, then chill and serve.


Fried Chicken




I think everybody loves fried chicken (that's my opinion). I belong to a big family and fried
 chicken is one of the favorites, buying it from KFC, McDonalds or Jollibee, will be too expensive if we will order 50 pieces for  family gatherings. The cheapest way is to buy chicken meat and cook it.  Here is my family's traditional way of cooking it. 

Ingredients:
1 kilo chicken
1 lemon or 5 calamansi
2 tablespoons Nestle Cream
1 egg ( beaten)
1 cup flour
1/2 cup cornstarch
salt and pepper to taste

Procedure:
1. Mix the chicken,  lemon, salt and pepper. Marinate for 15 minutes.
2. Put the all purpose cream, mix well
3. Add the beaten egg, mix well
4. Roll over the breading.
5. Deep fry it until golden brown.
6. Serve it hot.
For Breading:
Mix the flour and cornstarch.

Saturday, May 9, 2015

Pechay Guisado


Pechay can be grown easily in the backyard. My friends harvested their pechay today and shared some to me so I cooked it for our lunch, it's very yummy.


Ingredients for 3 servings:
1/2 kilo pechay
2 cloves garlic
3 tablespoons soy sauce
1 piece onion
salt and pepper to taste

Procedure:
1. Saute the garlic and onion then increase the heat and add the pechay and soy sauce,  give a good stir to mix evenly.
2. Add salt and pepper to taste then stir until done and serve it hot.

Friday, May 1, 2015

Ginisang Kangkong



 Ang kangkong ay masustansya at masarap, madali pang lutuin, kaya sabayan ninyo akong  lutuin ito.

Mga Sangkap
2 tali kangkong ( himayin at hugasang maigi)
2 kutsarang patis or toyo
1 sibuyas (hiniwa)
5 butil ng bawang ( pinitpit at hiniwa)
1 kamatis ( hiniwa)
asin at paminta ayon sa iyong panlasa



Paraan ng pagluto:
1. Gisahin ang bawang  hanggang maging brown at kumuha ng kaunti para ilagay sa ibabaw pagnaluto n aang kangkong. 
2. Idagdag sa pagisa ang sibuyas at kamatis hanggang sa lumambot, lakasan ang apoy saka ilagay ang kangkong, haluing maigi at ilagay ang patis o toyo, timplahan ng asin at paminta, haluin hanggang sa maluto.
3. Ihain kasama ang kanin.





Tuesday, April 28, 2015

Sapin-sapin

Ang sapin-sapin ay isa sa mga masasarap na kakaning Pinoy na gawa sa giniling na malagkit. Mula noong bata pa ako ay paborito ko na ito, gusto kong maging perfect ang sapin-sapin kapag gumawa ako kaya kahit may idea na ako paano ang paggawa di ko pa rin sinubukan at gusto ko talagang masaksihan ng aking dalawang mata kung paano ito gawin at tamang tama naman dahil birthday ng mahal naming bata na si Niel,  gumawa ang kaibigan kong si Melissa Martines ng sapin-sapin at ito ang  kanyang version, tiyak pong magugustuhan nyo, simple at madali lang po. Gagawin ko ito bukas, sabay tayo? :-).

Mga Sangkap:
1/2 kilo giniling na malagkit
1 lata gatas na condensada
1/2 litro fresh milk or evaporated milk
1 cup pure coconut milk
1/2 kutsarita Langka flavor powder (yellow)
1/2 kutsarita Ube flavor powder (violet) 
1 tasa ng latik ( pangbudbud)

Procedure:
1. Paghaluin ang giniling na malagkit, at mga gatas, kapag nahalo ng maigi hatiin sa tatlong bahagi, at lagyan ng flavoring ang dalawang bahagi na magkabukod, haluing maigi.


2. I-isteam ang unang bahagi, kapag luto na ibuhos ang ikalawang patong at hintaying maluto saka ibuhos ang panghuling bahagi at takpang maigi hanggang sa maluto.
3. Kapag luto na ay hanguin ito, palamigin bago alisin sa hulmahan. Hiwain ayon sa laki na ibig mo, budburan ng latik, at ihain ng may pagmamahal :-).




Paalala; Pahiran ng mantika mula sa langis ng pinaglatikan ang hulmahan na gagamitin para hindi dumikit ang sapin-sapin.

Around 10 minutes lang ang pag steam ng bawat layer, pero depende rin kung gaano ka kapal ang layers nyo.

Friday, April 24, 2015

How To Make Kwek Kwek





Kwek kwek is a popular street food in the Philippines. It is made with quail's eggs, coated with a batter and fried then serve with a sauce. Today I was able to interview a kwek-kwek vendor and I witnessed how he made it. He even allowed me to post this. I hope it can help you, specially if you want to start a good business. Soon I will ask him for the sauce recipe.


Ingredients:
 quail's eggs
flour
water
orange food coloring 
oil for frying




For Batter:
Mix the flour , water and food coloring until you reached the thick consistency of a good batter for kwek-kwek.







Procedure:
1. Dust the eggs with flour because if you put it directly to the batter, it will not stick to the egg.






2. After dusting it with flour put in the batter mixture, coating it one by one.



3. Heat the oil then deep fry until  it is cooked.




4. Serve it with your favorite sauce.


Wednesday, April 22, 2015

What to look for when Using Sushi Knives






What to look for when using sushi knives

When it comes to using sushi knives, there is absolutely no
 rocket science involved. Just a few basic tips that have to 
be kept in mind while making the right choice warrant a bit of logic. They may be summed up as follows:

Cutting:
 The original sushi knife was aimed at cutting. Its job is to make sure that there are fine incisions at intended areas. However, the sushi knives aren’t going to walk out of their shelves by themselves and start cutting. They need to be hand-picked. The most basic tip to be kept in mind when choosing the sushi knife, is to determine the type of cut that is going to be made. A sushi, may require to be cut delicately and finely, so that its shapes can be used to make fine dressings for the dish that they are intended for.
Most complicated dishes that have their recipes explained in cookbooks will supply all the information needed with regard to using the most relevant knives. A number of people have already shared articles and blogs on their websites, explaining in detail the type of sushi knife that is required for a particular dish.

Slicing
Just as cutting, the slicing technique also follows the same principles. There are deep cuts and fine cuts. The fine cuts require a sort of sharp knife, one that can be used precisely. A deep cut, is the one that doesn’t require much precision.

Absorption:
 Most people believe that the knife on which a certain meat or fish is cut, is the main factor that results in the texture and taste of it. It is primarily for this reason that a lot of people nowadays have started using wooden or ceramide sushi knives.
However, using these knives is not all that easy. Take a 
knife and cut it. That’s what the general person sees as the real deal. If things were that simple, the whole debate over using the appropriate sushi knife would be completely invalid. A recent trend that has been seen nowadays is the fact that people use wooden sushi knives in order to cut their raw meat or raw sushi.
At first, it may seem absolutely confusing as to why someone would do something like this. But the rationality behind it is actually very simple. There are a number of ways it can be cut, a fine sushi knife being the best possible choice, the second next choice being a fillet knife. However, traditionally, it is perceived that the wooden knife, lends its texture and fragrance to the dish that is being used.
Therefore, it may be safe to say that the sushi knives are 
not used simply as a method to cut and slice as if it is some sort of apparatus, but an integral portion of the cooking procedure.

When it comes to paying attention to the sushi knives that 
are going to be used, and the manner in which they are going to be used, determining the end objectives is a better rationale when it comes to choosing and using sushi knives.

Contributed by: Mr. Steven Larson 

Steven is an avid food enthusiast who loves everything about cooking and especially using modern tech in cooking that can make even a novice cook look like an expert chef. He occasionally shares his opinion about the latest and craziest kitchen gadgets on the Kitchen Gadgets Wars blog.

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