eKusinero

---

• Mang Inasal, Philippines Inc. Franchise
• Yang Chow Fried Rice Recipe
• Stewed Prawns in Crab Fat Sauce Recipe
• Ice Cream Cake
• Truffled Scrambled Eggs Recipe
• Chicken Binakol Recipe (Chicken in Coconut Soup)
• Restaurants on a Roll
• Poultry Gravy Recipe
• Lumpia Shanghai (Spring Rolls) Recipe

Mang Inasal, Philippines Inc. Franchise Posted: 26 Apr 2010 09:53 PM PDT MANG INASAL Philippines is the fastest growing quick serve restaurant (QSR) in the country today- and the biggest QSR specializing in chicken inasal and other Pinoy favorites. The business started in Iloilo City, Philippines on December 12, 2003. After almost five (5) years of success in the business, the Company continues to capture the growing market demands nationwide. Mang Inasal has proven its prowess in the fast food industry. Despite of the stiff competition with internationally-acclaimed names in the business, Mang Inasal struggled and fought the saga of excellence. Equipped with great-tasting Filipino favorites and pocket-friendly prices, Mang Inasal knows that in the end it will win the heart of the masses. A huge slice of its phenomenal success was contributed by their original Visayan-style barbecue, in which the company is quite known. To date, the Company is gearing to open more stores/branches all over the Philippines. Franchise Details: Franchise Fee: 1.1 M Franchise Term: 7 years, renewable Product Security Deposit: 400T Space Requirement: 120 to 200 sq meters Royalty/Service Fee: 5% of Gross Sales Advertising Fee: 2% of Gross Sales Renovation Estimated Cost: 4.5 to 5.5M For Inquiries: Send Letter of Intent to: info@manginasal.com or Contact: Ms. Mai-Mai Alejaga @ (02) 8521448 Or Check their Franchise webpage: http://www.manginasal.com/franchise.html#

Yang Chow Fried Rice Recipe Posted: 12 Sep 2009 07:24 PM PDT The Wisdom of the Chinese Kitchen, sees to it that every ingredient and dish is imbued with its own brilliance and lore. For example, vegetables considered cooling, such as bean sprouts, were stir-fried with ginger, which is warming. Or stir-fried and deep-fat fried dishes were eaten with poached or steamed dishes in the same meal to offset the fatty qualities of the fried dishes. Chinese cuisine uses spare amounts of protein and a minimum of oil. Carbohydrates comprise essentially 80 percent of the diet Here is a simple Chinese fried rice recipe which your family would love: Ingredients: 2 tbsp vegetable oil 2 eggs, beaten 1 tbsp garlic, chopped 3 tbsp green onion, chopped 1 Chinese sausage, chopped finely 1 tbsp dried shrimps, chopped finely 5 cups rice 1/2 cup frozen green peas 2 tbsp soy sauce 5 pcs shrimp, peeled and chopped salt and pepper to taste Procedures: In a hot wok, place oil and cook egg and set aside. Using the same pan, saute onion and garlic until fragrant is extracted but do not overcook. Add the Chinese sausage, peeled shrimp and dried shrimps. Follow with the rice, green peas and the cooked egg. Season with soy sauce, salt and pepper. Serve hot. Chinese dishes has its own unique taste and flavor. So, if you want to discover The Wisdom of the Chinese Kitchensuch as steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing, explore The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healingand discover how the principles of yin and yang — a balance of opposites — were integrated into their cuisine. The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Stewed Prawns in Crab Fat Sauce Recipe Posted: 29 Aug 2009 05:47 AM PDT Ingredients: 1 kilo fresh prawns 1 tbsp minced garlic 1/2 tsp freshly ground black pepper 1/2 cup vinegar 3 tbsp soy sauce 1 pc bay leaf 1 1/2 cups water 4 tbsp crab fat paste 1 cup oil Procedures: Shell and devein the prawns, leaving heads and tails intact. Place prawns, garlic, pepper, vinegar, soy sauce and bay leaf in a pan and add the water. Bring to a boil then reduce heat. Leave to simmer just until the prawns turn pink. Drain prawns and set aside. Continue to simmer the sauce until reduced by half. Strain the sauce and return to the pan. Heat the sauce and whisk in the crab fat paste. Set aside. Just before serving: In a frying pan, heat oil and fry the prawns for about 1 minute. Drain and arrange on a platter Reheat the sauce and pour over the prawns.

Ice Cream Cake Posted: 13 Aug 2009 05:05 AM PDT Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. Ice cream cake can be used for all occasions such as birthday, weddings and others. Ice cream cakes are made in many ice cream stores and in many different varieties. Ice cream cakes are primarily made by layering two different types of hard ice cream, with soft serve acting as the “icing”. Here is a recipe that is very easy to follow and very affordable. Ingredients: 1 pack all purpose cream 1 small can light cream 1 big can condensed milk 1 1/2 pack Graham biscuits Fillings: Choices of Fruit Cocktail (drained) Preserved Peaches (drained & sliced) Ripe Mango (sliced) Toppings: (Optional) Marshmallow Cheese (Sliced) Procedures: In a bowl, combine first three ingredients. Mix well. In a tin can, layer the prepared cream first, then biscuits, cream again, next the filling. Repeat layering until all ingredients consumed. Finally, put the toppings. Chill at least overnight.

Truffled Scrambled Eggs Recipe Posted: 06 Jul 2010 03:44 AM PDT Ingredients: 1 small fresh truffle 4 large eggs salt and freshly ground black pepper, to taste 30 g butter 2 large slices of bread, toasted Procedures: Brush the truffle briefly under cold running water. Slice thinly, then cut into matchsticks. Break the eggs into a mixing bowl and best till runny. Add the sliced truffle, keeping a few for garnishing and season with salt and pepper. Melt half the butter in a pan over low heat. When melted, add the eggs and cook slowly, stirring all around the bottom and sides to prevent sticking. Toast and butter the bread when the eggs are almost cooked. Whisk the remaining butter into the eggs and spoon them onto toast. Serve immediately.

Chicken Binakol Recipe (Chicken in Coconut Soup) Posted: 18 Jun 2011 07:06 PM PDT Chicken Binakol, according to Inquirer Lifestyle, is one of Iloilo's famous soups. It is traditionally cooked in bamboo segments, but it can also be cooked in a casserole as well. The base of coconut juice makes this an unusual soup, being rather sweet instead of savory. Once the soup is fully cooked, the strips of coconut flesh will resemble short noodles, adding richness and texture to the dish. Ingredients: For the coconut meat and juice: 4-5 whole young coconuts (see tips) For the chicken: 1 k chicken, cut into serving pieces 1 onion, chopped 2 stems lemongrass 1 chicken broth cube Salt and pepper, to taste 2 carrots, cubed (optional) 1 bell pepper, cut into strips (optional) Procedures: Prepare the coconuts: Pour the juice from the coconuts into a large bowl and measure enough to make 6 cups. Scrape out the flesh from 3 of the coconut shells. Set aside. Cook the chicken: In a large casserole, put the chicken, onion, lemongrass and chicken broth cube. Pour in the prepared 6 cups of coconut juice and the coconut meat. Bring to a boil and simmer until chicken is tender, around 20-25 minutes. Season to taste with salt and pepper. If using carrots and bell pepper, add them during the last 5 minutes of cooking. Transfer to a soup tureen or ladle into individual soup bowls. Serve hot with steamed rice.

Restaurants on a Roll Posted: 08 Nov 2009 04:41 PM PST It might not be good for America’s waistline, but froufrou dining off petite plates is out. The recession has made us hungry for family-size piles of comfort food, skyscraping burgers, and all-you-can-eat fries. Like other segments of the retail economy, the restaurant industry has struggled over the past two years as unemployment has soared and consumers have curtailed spending. The National Restaurant Association’s performance index shows that the industry has been shrinking for 23 months in a row. High-end bistros have fared the worst, with sales at fancy restaurants like Ruth’s Chris and Morton’s Steakhouse off by 20 percent or more, as corporate customers pare expenses and other diners trade down. Casual- and family-dining places have suffered too, as people eat out less, order more takeout, or cook at home. Even fast-food chains like McDonald’s and Burger King have lost business, despite dollar meals and other deals meant to keep the fryers sizzling. Still, as in other whipsawed industries, a few survivors stand to benefit from the widespread pain. To figure out who they are, I analyzed data provided by financial research firm Capital IQ, a unit of Standard & Poor’s, to see which publicly owned restaurant companies with at least $250 million in annual sales have gained revenue and market share since the recession began near the end of 2007. Then I researched earnings reports and other sources to separate firms with strong inherent growth from those benefiting from mergers, accounting anomalies, or one-time events. Of 41 firms on Capital IQ’s initial list, only eight made the final cut. All emphasize value, whether it’s huge portions or quality for less. And all of these companies are financially healthy, with reasonable debt and the wherewithal to keep expanding despite a credit crunch. Here are the restaurants with the right recipe for lean times: Buffalo Wild Wings. Hot wings, zesty drinks, low prices, and a funky sports-themed atmosphere seem to draw crowds no matter how the economy’s doing. This Minneapolis-based chain with outlets in 41 states has grown rapidly over the past two years, thanks to its plan to open about 60 new restaurants per year. Same-store sales have risen slightly, with expansion juicing overall revenue by about 31 percent so far this year. Profits are up by 34 percent. And the company says the grand openings will continue. BJ’s Restaurants. Management might be tempted to belly up and drown their sorrows, since the majority of this chain’s 89 restaurants are in deep-recession states like California, Arizona, and Florida. But the company’s homemade ales, Chicago-style pizza, and deep-dish cookies seem to offer some comfort from the gloom, and nine new restaurant openings in 2009 have helped drive net income up 41 percent so far this year. The company hopes to open nearly a dozen new stores next year and ramp up expansion even more once the economy improves. Chipotle Mexican Grill. The fast food at these casual eateries feels slow, thanks to organic ingredients, custom combos, and an emphasis on freshness. Traffic is down at many locations, but the company has been able to compensate by raising prices, a recession rarity that signals how popular Chipotle’s burritos and spicy salads are. The company has also been able to continue a breakneck expansion plan, with new store openings for 2009 and 2010 likely to total about 250. Prices increases and expansion have boosted profits by 55 percent so far this year. Olive Garden. More food for less money hits the sweet spot these days, which makes the family-style portions at this casual Italian chain a hit with diners. Olive Garden is a division of Darden Restaurants, which also operates Red Lobster, Longhorn Steakhouse, and a few smaller chains. Olive Garden has been the best performer of the bunch, with same-store sales down slightly but overall sales up, thanks to about 35 new outlets that have opened over the past year. That helped boost overall earnings for the company by 15 percent in the most recent quarter. Panera Bread Co. This bakery-cafe chain has viewed the recession as an opportunity to impress customers with its tasty, inexpensive meals–and to steal business from competitors. It’s working. An emphasis on artisanal breads, organic chicken, seasonal specialties, and other delicacies hard to find in the suburbs–where most of Panera’s nearly 1,400 stores are located–has helped propel earnings 35 percent higher so far this year. The stock has been even more impressive, nearly doubling since the beginning of 2008. The company plans to continue expanding, opening about 20 new stores each quarter for the foreseeable future. Peet’s Coffee & Tea. Instead of the deep price cuts that some premium retailers have used to prime sales, Peet’s has doubled down on service at its nearly 200 stores and introduced upscale new offerings such as Godiva-flavored coffees. It has also reached well beyond its base in the western United States and begun selling coffee through grocery stores in New England and other regions. Earnings are up 25 percent so far this year, and Peet’s remains ambitious, aiming to offer the highest-quality coffee in every market it serves. P.F. Chang’s. This chain of snazzy Chinese joints disappointed investors recently, with third-quarter earnings that came in below expectations. But overall the firm has performed well, considering that many of its outlets are in malls–ground zero for the retail recession–and one third of them are in hard-hit California, Arizona, and Florida. Despite that, profits are up 35 percent in 2009, thanks to aggressive cost-cutting. The company plans to open nearly 20 new restaurants over the next year and to start selling a line of frozen food. And despite the recent disappointments, the stock is still up more than 40 percent since the start of 2008. Texas Roadhouse. Free peanuts and the down-market folksiness of this burger-and-steak chain with the Willie Nelson memorabilia have kept the crowds from fleeing to cheaper joints. To combat the recession, the company added lower-priced items it could still make a profit on, instead of slashing prices on existing menu items. That has helped sustain profits even though same-store sales have dipped slightly. And about 10 restaurant openings this year have helped bring in new revenue. Overall earnings are up 21 percent so far in 2009, a bigger jump than analysts expected, with 15 new restaurants planned for 2010. Best of all, the peanuts will remain free. Source: http://finance.yahoo.com/news/Restaurants-on-a-usnews-2339323250.html?x=0&mod=career-work

Poultry Gravy Recipe Posted: 03 Sep 2009 01:56 AM PDT Ingredients: ½ tsp canola oil 1 ¼ cups (4 oz) ¾ inch diced onion 1 cups (4 oz) ¾ inch diced celery 1½ oz chicken wings 4 cups water ¾ tsp poultry seasoning 1/4 tsp sage 1/4 tsp white pepper 1 tsp chicken bouillon ¼ cup cornstarch ½ cup water Procedures: In a heavy bottom pot, add vegetable oil, onions and celery and cook over medium heat until onions are translucent. Add chicken wings, water, poultry seasoning and sage.  Simmer for 1 ½ hours. Strain and save the liquid.  Refrigerate over night. Remove from the refrigerator, scrape any solidified fat off the top and heat the liquid to a boil. Add white pepper and bouillon.  Mix cornstarch and water into a slurry.  Slowly whisk the slurry into the simmering liquid and keep stirring until you have reached your desired thickness. Remove from the heat and serve.

Lumpia Shanghai (Spring Rolls) Recipe Posted: 12 Jul 2010 08:31 AM PDT Ingredients: 1 pk lumpia wrapper 1 1/2 lb fresh ground pork (plain) 1/2 lb Chopped shrimps 2 pcs. onion, chopped 2 pcs. carrots, chopped 1 cup water chestnut, chopped 2 Eggs salt and pepper to taste Procedures: Mixed all the ingredients together with the eggs. Make an adhesive from scramble egg as the paste for sealing the wrappers. To roll the lumpia up like a small cigar place lumpia wrapper on the table spread all the mixed ingredients at one end of the wrapper then roll it until it is at the end of the wrapper, seal it with the egg. Set aside then cut them into four pieces. Heat oil in a deep pan and deep fry the rolls till brown. Serve with sweet and sour sauce or ketchup.

You are subscribed to email updates from eKusinero To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610