eKusinero

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• Sisig a la eKusinero
• Pork & Chicken Adobo (Ilonggo Style)
• Szechuan Tofu & Green Bean Stir-Fry Recipe
• Beef in Oyster Sauce Recipe
• Different Types of Restaurant
• What Mortgage Type is right for you?
• “After 6 Diet” Program
• Bam-i Recipe
• Corn on the Cob with Butter Recipe
• Food Additive Awareness
• Fajita Marinades

Sisig a la eKusinero Posted: 16 Aug 2009 02:00 AM PDT After having some talks with friends about the abrupt increase of business permit fees in our area, i decided to take a walk going home. While walking, i’ve noticed some people lining up in a meat shop. So, i decided to buy some for our lunch. While in the queue, i was thinking of what food to cook. I noticed the pork’s face hanging and it looks clean. Then, i recalled the sisig from Angeles, Pampanga which i thought of giving a try. So, i bought half of the pork’s face together with its ears and nose. I also bought some chicken liver. What i did is clean the pork by shaving the skin. Then, we grill the pork’s face till golden brown. Boil the chix liver till tender. Then, we add some pepper, salt, onion and lime jiuce. Spice it up with some red chillies and voilah!! Sisig a la eKusinero. Ingredients: 1 kilo pork’s face with ear and nose 1/4 kilo chicken liver 10 pcs. kalamansi 4 pcs. onion, chopped salt and pepper to taste 3 pcs red chillies (siling labuyo), chopped (optional) Procedures: Clean the pork’s face thoroughly. Shave the skin. Drain. Grill the pork till golden brown. While grilling, boil the chicken liver to tender. Drain and set aside. Chop the pork finely into 1/4 inch square. Also, chop the chicken liver and the onions. In a bowl, mix the pork, liver, onion and lime juice. Add some salt and pepper. Mix well. Spice up with some chillies (sili) and serve!

Pork & Chicken Adobo (Ilonggo Style) Posted: 07 Sep 2009 05:27 AM PDT Here is another version of Adobo. It is cooked the same way except for some additional ingredients. Ingredients: 500 grams chicken, cut into serving size 500 grams pork belly or liempo, cut into serving size 5 cloves garlic, crushed 2 slices ginger, crushed 1 onion, sliced 1 tsp peppercorn, cracked 1/3 cups vinegar 1 tsp achuete powder (annatto) 1/2 cup water 1/4 cup soy sauce Procedures: Dissolve the achuete or annatto in a 1 tbsp water and set aside. In a deep pot, place pork at the bottom then place the chicken. Put all the ingredients, bring to a boil and simmer until tender. Mix in the achuete mixture and continue cooking until oil is extracted from the meat. Serve hot.

Szechuan Tofu & Green Bean Stir-Fry Recipe Posted: 03 Oct 2010 07:07 PM PDT This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust. Ingredients 1/2 cup water, divided 1/4 cup reduced-sodium soy sauce 1 tablespoon tomato paste 2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar 2 teaspoons sugar 1/4-1/2 teaspoon crushed red pepper, or to taste 1 teaspoon plus 2 tablespoons cornstarch, divided 1 14-ounce package extra-firm tofu, drained 2 tablespoons canola oil, divided 4 cups green beans, trimmed and cut in half 4 cloves garlic, minced 2 teaspoons minced fresh ginger Preparation Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more. Serve hot. Tips & Notes Ingredient note: Chinkiang is a dark, slightly sweet vinegar. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute. Source: http://www.eatingwell.com/recipes/szechuan_tofu_stir_fry.html

Beef in Oyster Sauce Recipe Posted: 26 Aug 2009 07:14 AM PDT Ingredients: 8 ounces beef steak 2 tbsp oyster sauce 1 tbsp dry sherry 1 tbsp corn starch 4 ounces broccolli 4 ounces bamboo shoots 1 carrot, peeled 4 ounces button mushrooms or chinese dried mushrooms 4 tbsp oil 2 slices fresh gingerroot, peeled and chopped 2 scallions, chopped 1 tsp salt 1 tsp sugar 2 tbsp clear broth Procedures: Cut the beef into  slices. In a bowl, mix together the oyster sauce, sherry and corn starch. Marinate the beef in this mixture for about 20 minutes. Cut the broccoli into small florets. Slice the bamboo and carrot into slices, about the same size of the beef. If using chinese dried mushrooms, soak them in warm water for 20 minutes, squeeze dry, discard the stalks and finely slice the mushrooms. Heat half of the oil in a wok or heavy skillet. Add the beef and stir fry for about 10 to 15 seconds. Remove the beef and set aside. Heat the remaining oil and then add the gingerroot and scallions, followed by all the vegetables. Add the salt and sugar and stir fry for 1 1/2 minutes. Add the beef, stir well and moisten with a little broth or water. Heat through and serve hot.

Different Types of Restaurant Posted: 30 Mar 2010 11:26 PM PDT A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. However, the world of restaurants is extremely different. The alternatives can be a bit immense. Deciding on where to eat can sometimes end up in a dispute. There are essentially three ways to categorize restaurants: fast food, casual dining, and fine dining. A fast food restaurant is an eatery where patrons can order and receive food quickly. The food is often taken to go, with a few seats provided for eating, but typically there is no table service. Fast food restaurants can be a franchise (such as Subway) or an independently developed business idea. The cuisine at a fast food restaurant often consists of standard food, such as sandwiches, hamburgers, chips, French fries, fried entrees (chicken, fish), and/or pizza, etc. A casual dining restaurant is an eatery that provides patrons with table service. Small restaurant businesses often have a casual, family‐style atmosphere, and a limited menu. The facility is often small, with limited seating. The number and type of small restaurants, vary greatly from community to community, as do the menu and number of customers.Casual dining restaurants may also have local and seasonal menus for patrons from outside the area. This type of restaurant has the strongest potential for success in rural areas, particularly in airport hubs with established traffic. The price per meal at a small restaurant is cheaper, depending on what food is served. Fine-dining restaurants are the most luxurious type of eating establishment. Expect the highest quality in food, service, and setting. The furnishings of the establishment should be of top-quality, including the tableware, linen, and the service. The staff is knowledgeable in proper fine-dining service etiquette, such as serving plates from the correct side of the customer and replacing silverware after each course. Reservations are often required for fine-dining restaurants, perhaps to project an air of exclusivity but more often for the purpose of managing table flow. The menu may not be extensive, but the food in these establishments should be prepared with high-quality gourmet ingredients and presented with elegance. Most likely, there is a wine list that complements the menu items, with prices ranging from moderate to very expensive.Restaurants of this caliber call for a connoisseur's palate as well as extreme attention to detail. They require a well-trained and organized staff that knows the intricacies of the culinary arts.

What Mortgage Type is right for you? Posted: 01 Sep 2009 11:14 PM PDT Mortgage types that are available in the market today are different. And choosing from these different types of mortgages and interest rates makes your head spinning. So, how do you know what mortgage type is right for you? There are two types of mortgages available in the market, the fixed rate mortgages and the floating rate mortgages. The fixed rate mortgages are mortgages where the monthly mortgage payment amount remains the same for the entire life of the contract while the floating rate mortgages floats or changes throughout the life of the contract. Which mortgage is better, fixed rate or floating rate? The answer still depends on the paying capacity of the borrower or it can be decided on your future plans. If your plan is for a shorter period then the floating rate is generally advisable. If your plan is for a longer period then the fixed rate would be the best option. Also, check out the "no prepayment penalty" option with your creditor. This option means that you can sell the house, pay back part of the loan early, or refinance at any time, with no “penalty” of having to pay an extra fee. Owning a home is great for it boost your personality but buying your dream home is the hard part because you have to consider many factors such as your capability, your family, the property, the location of the property, the environment and the mode of payment. Finding the best mortgage package is not that easy. So, try to shop around and compare the interest rates then choose the mortgage package that will suit best for you and the family. Talk to real estate agents or to your bank to get better ideas on different types of mortgage available in your community.

“After 6 Diet” Program Posted: 20 Aug 2009 01:10 AM PDT When we talk about diet programs, one program that will surely come to our mind is the "After 6 Diet". What does it mean? First, let us define the word "diet". According to the vocabulary, "it is the entirety of food that we consume", meaning, it is the overall quantity of foods that we eat as part of our dietary preference. So, what kind of program is the "After 6 Diet"? If we say that, "diet is the total quantity of foods that we eat", therefore, the "After 6 Diet" is the sum of foods that we acquire after 6 pm? Is it right? NO! "After 6 Diet" is a diet program wherein an individual stops eating after 6 pm. It is the trendy version of the old saying, "eat breakfast like a king, lunch like a prince, and dinner like a beggar”. The program implies that an individual can eat whatever they want and not gain weight provided that it is done before 6 PM since foods consumed during the day are not stored in our body in the same way as foods consumed at night. Disadvantage The purpose of eating is to stimulate our body and to get the energy that we need to enable us to function well. Let's say, we eat at 7 pm or 8 pm and we are going to bed at 10 pm, then, looking back the purpose of eating, we can say that, definitely, the food that we ate will not help our body by all means. Our body needs to relax during night time; therefore, we do not need a great amount of energy. Now, the foods that we take after 6pm will only be stored in our body thus the accumulation of weight. Advantage Avoiding late night eating would certainly trim a fair amount of fats from our daily food consumption. And that is the primary reason of this program, to cut off a few weight from our body. So, the longer we observe the program, the larger amount of weight can be shaved off from our body weight. Suggestion To avoid such unhealthy eating habits is to plan your meals during the day. Aim to consume at least two thirds of your calories before supper and eat earlier in the day. Brushing your teeth after eating your last meal will also help as this will encourage you not to consume anything afterwards. Maximize your meals. Minimize alcohol intake as it can trigger your appetite. And lastly, go to bed early. Conclusion The "After 6 Diet" will work best if you follow the balanced diet, 8 glasses of water and the proper exercise. If you eat more then you should burn more. If you eat more than you burn then you will gain weight. So, eat less, burn more and definitely you will lose weight!!!

Bam-i Recipe Posted: 07 Sep 2009 06:31 AM PDT Ingredients: 150 grams canton (egg noodle) 250 grams sotanghon (mung bean vermicelli) 3 tbsp vegetable oil 6 cloves garlic, chopped 1 white onion, diced 150 grams pork, sliced into 1 1/4 inch strips 150 grams chicken, sliced into 1 1/4 inch strips 150 grams chicken liver, chopped 40 grams shitake mushrooms, julienne 50 grams chinese parsley, chopped 50 grams snow peas (chicharo) 50 grams scallions, sliced lengthwise 1 tsp ground pepper 4 tbsp soy sauce 6 cups chicken stock or water Procedures: Boil water in a wok. Blanch egg noodles until soft. Drain and set aside. Wash sotanghon under running water. Drain and set aside. In a wok, heat oil. Saute garlic until golden brown. Add onion and cook until translucent. Add pork, chicken and mushroom. Stir occasionally. Add kinchay, chicharo and scallions and season with pepper. Cook for 4 minutes. Pour soy sauce and continue to cook for another 2 minutes. Add water or chicken stock and bring to a boil. Add the egg noodle and sotanghon. Mix well. Cook until sotanghon becomes translucent. Serve hot.

Corn on the Cob with Butter Recipe Posted: 07 Jan 2010 07:39 AM PST Ingredients: 1/2 stick unsalted butter, softened 7 ounces feta, finely crumbled (1 1/2 cups) 1/4 cup finely chopped mint 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces Procedures: Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl. Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated. Serve

Food Additive Awareness Posted: 13 Aug 2009 08:29 AM PDT Food additives are substances that preserves the flavour of the food or improve its taste and appearance. Food additives have been used by mankind for centuries. Salt, sugar and vinegar were among the first and used to preserve foods. With the advent of processed foods, many more additives have been introduced, of both natural and artificial origin. Considerable controversy have been associated with the potential threats and possible benefits of food additives. Most food additives are cosidered safe. However, some are known to be carcinogenic or toxic. Some of human’s illnesses  are often associated with adverse reactions to food additives. Here are some food additives that we should be aware of: Sodium Nitrate A preservative, coloring, and flavoring used with meat products, sodium nitrate is commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef to stabilize the red color and add flavor. Sodium nitrate prevents growth of bacteria, but studies have linked it to various types of cancer. BHA and BHT Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. Both keep fats and oils from going rancid and are found in cereals, chewing gum, potato chips, and vegetable oils. Propyl Gallate Propyl gallate is used to prevent fats and oils from spoiling and is often used in conjunction with BHA and BHT. This additive is sometimes found in meat products, chicken soup base, and chewing gum. Propyl gallate has not been proven to cause cancer, but studies done on animals have suggested that it could be linked to cancer. Monosodium Glutamate Monosodium glutamate is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It is commonly associated with Asian foods and flavorings. MSG can cause headaches and nausea in some people, and animal studies link it to damaging nerve cells in the brains of infant mice. MSG can cause migraine-like headaches and create other adverse affects for certain people. It is a flavor enhancer, but you'd be better of putting in a few grains of salt. Trans Fats Trans fat leads to heart disease. Trans fats are proven to cause heart disease, and make conditions perfect for stroke, heart attack, kidney failure, and limb loss due to vascular disease. Manufacturers have modified product ingredients lists to reduce the amount of trans fats, and are required to label trans fats amounts, but restaurant food, especially fast food chains, still serve foods laden with trans fats. Experts recommend we consume no more than 2 grams of trans fat per day, an amount easily accounted for if you eat meat and dairy. Aspartame Aspartame, also known by the brand names Nutrasweet and Equal, is an additive found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It also comes in individual packages used in place of sugar as a sweetener. Aspartame is a combination of two amino acids and methanol that may cause cancer or neurological problems, such as dizziness or hallucinations. Studies shows that lifelong consumption may increase a person's risk of cancer. Acesulfame-K This is a relatively new artificial sweetener, approved by the U.S. Food and Drug Administration in 1998 for use in soft drinks. It is also found in baked goods, chewing gum, and gelatin desserts. Acesulfame-K—the "K" is the chemistry symbol for potassium—is considered 200 times sweeter than sugar. Studies showed the additive may cause cancer in rats. Further study is needed to conclude whether or not acesulfame-K is harmful. Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6 You may think that all dangerous artificial food colorings were banned by the FDA long ago, but there are five still on the market that are linked with cancer in animal testing. Always opt for the product without the color, if you have a choice. Many are made from natural sources. But some specific dye colors do promote tumor formation, in the right combination and conditions. Blue 1 and 2, found in beverages, candy, baked goods and pet food are considered low risk but have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, though rarely used, has been linked to bladder cancer. Studies have linked the widely used yellow 6—added to beverages, sausage, gelatin, baked goods, and candy—to tumors of the adrenal gland and kidney. Olestra Olestra, a synthetic fat known as the brand name Olean and found in some potato chip brands, prevents fat from getting absorbed in your digestive system. This often leads to severe diarrhea, abdominal cramps, and gas. Olestra inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables and thought to reduce the risk of cancer and heart disease. It blocks fat absorption, but it also blocks vitamin absorption. Potassium Bromate Potassium bromate is rare, but still used as an additive to increase volume in white flour, breads, and rolls. Most bromate rapidly breaks down to an innocuous form, but it is known to cause cancer in animals—and even small amounts in bread can create a risk for humans. White Sugar Some foods, such as fruits and carrots, naturally contain sugar, but watch out for foods with added sugars, such as baked goods, cereals, crackers, even sauces and many other processed foods. Simple sugars shouldn't take up more than about 10 percent of the total calories you consume daily. Too much sugar not only leads to problems with weight control, tooth decay and blood sugar levels in diabetics; it also replaces good nutrition. Sodium Chloride A dash of sodium chloride, more commonly known as salt, can certainly bring flavor to your meal. But salt is another hidden food additive that can lead to health issues. Small amounts of salt are needed by the body and are beneficial in preserving food. Excessive amounts of salt can become dangerous for your health, affecting cardiovascular function, leading to high blood pressure, heart attack, stroke, and kidney failure.

Fajita Marinades Posted: 24 Aug 2009 08:45 AM PDT Marinades serves as a meat tenderizer and flavor enhancer. The process may last seconds or days depending on the texture of meat. All meats benefit from the tenderizing effects of marination. Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The process includes the use of brine , which led to the technique of adding flavor by immersion in liquid. The liquid can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Here are different marinades which you can use for fajita or to your chicken, pork or beef dishes: Rosemary Garlic Marinade Mix together 1/2 cup olive oil, 1/4 cup pounded garlic, 3 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 2 tbsp chopped flat leaf parsley, 2tsp salt, 1 tsp pepper and 1/2 tsp red pepper flakes. Best for: Lambs, Pork Chops and Steaks and Chicken breasts. White Wine Marinade Mix together 1/4 cup chopped garlic, 1/2 cup olive oil, 1 cup white wine, 1/4 cup freshly squeezed lemon juice, 1/4 cup chopped fresh parsley, 2 tbsp chopped thyme, 1/2 tbsp salt and 1/2 tsp red pepper flakes. Best for: Seafoods and Chicken Greek Marinade Mix together 1/4 cup Yogurt, 2 tbsp chopped garlic, 1 tbsp salt, 3 tbsp dried oregano leaves, 2 tbsp olive oil and 1 1/2 tsp lemon juice. Best for: Lamb, Chicken, Beef or Pork for grilling or for making kebabs. Seafood Marinade Mix together 1 tbsp lemon juice, 1tsp oregano, 1/4 cup olive oil, 1 tbsp chopped garlic, salt and pepper. Best for: Seafoods – Squid, Fish or Shrimp Balsamic Marinade Mix together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 4 tsp mustard, 2 tbsp chopped fresh rosemary leaves, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Best for: Chicken Breast Fillet, Pork or Beef Steaks, ribs and Whole Chicken for roasting. Asian Marinade Mix together 2 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp brown sugar, 1 1/2 tbsp sesame oil, 1 1/2 tbsp pounded garlic, 1/2 tsp toasted sesame seeds and 2 tsp chopped spring onions. Best for: Thinly sliced beef, pork or chicken.

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