eKusinero

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• Squid Balls Recipe
• Basic Bread Dough Recipe
• Hardee’s Charbroiled Thickburger Franchise
• Steamed MayaMaya (Pinasingawan MayaMaya) Recipe
• Earn Money Making Siomai
• Lumpia Shanghai (Spring Rolls) Recipe
• Foods to Prepare for the Chinese New Year’s Day
• Understanding Mother Sauces
• Subway Restaurant Franchise
• Chinese Quekiam Recipe (Kikiam)
• Pinakbet Recipe
• Ginger-Spiced Cucumbers Recipe
• Finding the Best Site for your Franchise Business
• Mcdonalds Franchise

Squid Balls Recipe Posted: 02 Mar 2014 04:03 AM PST Ingredients: 1 kilo Squid cut into small pieces 1/4 kl shrimp, medium size 1/2 cup water chestnuts, chopped 4 cloves garlic, chopped 1 tbsp. ginger, grated(optional) peanut oil 1 cup chicken stock 3 tbsp. cornstarch 6 tbsp. flour 1 pc. Egg salt and pepper to taste oil for frying Procedures: Clean squid and shrimp (remove shell). Boil squid, tentacles and shrimp for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat until lightly browned. Combine all ingredients in a food processor and gradually add peanut oil , blend thoroughly. Remove and form into rolls (approximately 1 inch diameter). Steam for a few minutes, cool and drain. Fry until golden brown. Serve on toothpicks with soy sauce or use as squid ball soup. No related posts.

Basic Bread Dough Recipe Posted: 12 Mar 2011 04:20 AM PST This is a very easy and simple to follow basic bread dough. Ingredients: 1/2 cup warm water 3 tsp yeast (dry) 1 tsp salt 1 tsp sugar 4 cups baker’s flour 4 tbsp extra-virgin olive oil Procedures: Place warm water in a warm mixing bowl and add yeast.  Stir to dissolve and let stand 3 minutes.  Add salt and sugar and stir through.  Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Wash and dry hands and remove ball to cutting board.  Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly-oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 4 pieces.  Dough is now ready for use. No related posts.

Hardee’s Charbroiled Thickburger Franchise Posted: 26 Apr 2010 11:43 PM PDT Wilber Hardee opened his first namesake restaurant in Greenville, North Carolina in 1960. Five months later he had his first franchisee and over the years his burger chain has spread to become a favorite throughout the Midwestern and Southeastern United States. Hardee’s® has built a position as one of America’s premier burger brands. Established in 1961, Hardee’s® operates or franchises more than 1,900 quick-service restaurants in 30 U.S. states and nine countries. Today, Hardee’s® is looking for exceptional new franchise candidates throughout the Mid-Western and Eastern United States. Hardee’s® consistently out-delivers the competition with an innovative menu strategy that focuses on developing premium, sit-down restaurant quality menu items. Whether it’s the 1/3-lb. 100% Black Angus Beef Thickburger® line, Hand-Scooped Ice Cream Shakes & Malts™ or Made from Scratch™ Biscuits, Hardee’s® provides a best-in-class menu that supports a premium franchise opportunity. Hardee’s® is a wholly-owned subsidiary of CKE Restaurants, Inc., a publicly traded company listed on the New York Stock Exchange (ticker symbol:CKR). Through its subsidiaries, CKE franchises and operates Hardee’s® and Carl’s Jr.® quick-service restaurants. The CKE System includes more than 3,100 locations in 42 states and 13 countries. Franchise Details: Total investment: $1,182,000 – $1,583,500 Franchise fee: $25,000 Ongoing royalty fee: 4% Term of agreement: 20 years, renewable Qualifications: Net worth requirement: $1,000,000 Cash liquidity requirement: $300,000 Business Experience: Industry experience General business experience Preferable operational experience in a restaurant, but will consider people who have owned their own business Operations: 100% of all franchisees own more than one unit Absentee ownership of franchise is NOT allowed. Franchise webpage: http://www.hardees.com/company/franchise/ No related posts.

Steamed MayaMaya (Pinasingawan MayaMaya) Recipe Posted: 07 Oct 2009 12:27 AM PDT This recipe is good for family occasion and is very easy to prepare. Ingredients: 1 kilo mayamaya 1 cucumber, chopped 1 red bell pepper, chopped 1 carrot, sliced lengthwise 1/2 tsp ground pepper 1 cup mayonnaise 1 tsp salt 1 tsp white sugar Procedures: Wash the fish thoroughly. Remove scales. Place the fish in a steamer and steam till tender. Gently remove the fish meat but be careful not to deform the whole fish. Mix the fish meat with all the ingredients except carrots. Lay the mixed ingredients back to the fish. Place the carrots at the top the fish as decoration. No related posts.

Earn Money Making Siomai Posted: 17 Aug 2009 07:01 AM PDT “Siomai” is a traditional Chinese dumpling served in dim sum. Its filling is a combination of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot. Although a green dot made with a pea may also be used. The decorative presentations vary from restaurant to restaurant. Ingredients: 400 g ground pork 3/4 cup shelled shrimp 1 pc. carrot 1 pc. onion 2 stalks spring onions 1 tsp ground black pepper 2 tbsp soy sauce 1 tsp chinese wine 1 tsp sesame oil 2 eggs wanton wrapper (100 pcs) 3/4 cup frozen green peas 1/2 cup soya oil Procedures: For the filling: In a bowl, place the ground pork and shelled shrimp. Peel and grate carrot, squeeze out water and add to the pork mixture. Chop onion and spring onion and add to the mixture. Add in all other ingredients to the pork mixture. Mix well until blended. Molding and Cooking Siomai: Place a tsp of the mixture at the center of the wrapper. Bring corners to the center and press to make an open top pouch. Set one whole green peas on top of each siomai and brush with oil. Place in a steamer and steam for 30 minutes. Serve hot with soy sauce and calamansi dipping sauce. No related posts.

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. No related posts.

Foods to Prepare for the Chinese New Year’s Day Posted: 16 Jan 2011 03:49 AM PST Are you wondering what type of foods to prepare this coming Chinese New Year? Something that symbolizes good luck that when served on New Year's Day will make you prosper that whole year round. Here are some recipe suggestions that you can prepare for the Chinese New Year's Eve: Stuffed Chicken A "stuffed chicken" or "rellenong manok" is a famous chicken recipe usually prepared during Christmas or New Year celebration. "Stuffed Chicken" or "Rellenong manok" is a chicken recipe stuffed or filled with different ingredients that is tasty, colorful and delicious. Deboning the chicken is the hard part but you can have it deboned in the supermarket or in the place where you buy the chicken. Just add extra fee for deboning. Yang Chow Fried Rice 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 Lumpiang Shanghai or Spring Rolls Lumpia originated from China which was brought to some part of Asia and also became popular all over the world. Its shape symbolizes Chinese money and represents wealth. Sweet Corn and Crab Soup This soup can be found in most of the Chinese restaurants. It may represent life and energy. No related posts.

Understanding Mother Sauces Posted: 12 Aug 2009 08:38 AM PDT In the world of cooking, a sauce is a liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish. Sauces are an essential element in cuisines all over the world. A cook who specializes in making sauces is a “saucier”. Sauces may be ready made sauces, usually bought, such as soy sauce, or freshly prepared by the cook; such as béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces were a major defining characteristic of French cuisine. In the 19th century, Chef Antonin Careme classified sauces into four families, each of which was based on a mother sauce. Bechamel, based on milk, thickened with a white roux (it is explained as a mixture of flour and fat used to thicken sauces). Espagnole, based on brown stock (usually veal), thickened with a brown roux. Velouté, based on a white stock, thickened with a blonde roux. Allemande, based on velouté sauce, is thickened with egg yolks and heavy cream. In the early 20th century, Chef Auguste Escoffier updated the classification, adding new sauces such as tomato sauce, butter sauces and emulsified sauces such as Mayonnaise and Hollandaise. Most sauces commonly used in classical cuisine are derivatives of one of the above mentioned mother sauces. Mother sauces are not commonly served as-is; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow. British cuisine: Gravy is a traditional sauce used on roast dinner, which comprises roast potatoes, roast meat, boiled vegetables and optional Yorkshire puddings. Bread sauce, flavored with spices and thickened with dried bread. Apple sauce and mint sauce are also used on meat (pork and lamb respectively). Salad cream is sometimes used on salads. Ketchup and brown sauce are used on more fast-food type dishes. Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Italian sauces include white sauces such as alfredo and balsamella and red sauces such as siciliana, pescatore, napolitan, pizzaiola, amatriciana, arrabbiata, ragù, and pesto sauces mainly based on oil and garlic. Salsas (“sauces” in Spanish) such as pico de gallo (salsa tricolor), salsa cocida, salsa verde, and salsa roja are a crucial part of Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain avocado. Mexican cuisine uses a sauce based on chocolate and chillies known as Mole. In Japanese cuisine, typical sauces used are usually based on shōyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. (Note: in colloquial Japanese, the word “sauce” sometimes refers to Worcestershire sauce introduced in 19th century and largely arranged to Japanese tastes. Tonkatsu and yakisoba sauces are based on this sauce.) Chinese cuisine is known for prepared sauces based on fermented soy beans (soy sauce, doubanjiang, hoisin sauce, sweet noodle sauce) as well as many others such as chili sauces and oyster sauce. One of the more distinctive (and popular) Chinese sauces is sweet and sour sauce. Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce. Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish. Asian prepared sauces are not thick as they do not contain thickening agents such as flour. The thickening occurs in the last minutes of cooking when thickeners like corn starch are added. Examples of sauces: White sauces: Mushroom sauce Mornay sauce Sauce Allemande Sauce Américaine Suprême sauce Velouté Yoghurt sauce Brown sauces: Bordelaise sauce Bourguignonne sauce Chateaubriand sauce Charcutiere sauce Demi glace sauce Romesco sauce Sauce Africaine Sauce au Poivre Sauce Robert Poutine Sauce Béchamel family: Béchamel sauce Mornay sauce Emulsified sauces: Aioli Béarnaise sauce Hollandaise sauce Mayonnaise Remoulade Tartar sauce Salad cream Butter sauces: Beurre blanc Café de Paris Satay sauce or Peanut sauce Meuniere sauce Sweet sauces: Butterscotch sauce Chocolate or fudge sauce Custard Crème anglaise Hard sauce — not liquid, but called a sauce nonetheless Fruit sauces Sauces made of chopped fresh ingredients: Latin American Salsa cruda of various kinds Romanian Mujdei Onion sauce Salsa verde Pesto Georgian Tkemali Sauce gribiche Sauce vierge Hot sauces (Chile pepper-tinged sauces): Buffalo Sauce Datil Pepper Sauce Chili sauce Enchilada sauce Tabasco sauce Zhug Fra diavolo sauce East Asian sauces: Prepared sauces Doubanjiang Duck sauce Sweet noodle sauce Hoisin sauce Oyster sauce Pad Thai sauce Ponzu Sichuan mala Soy sauce Sriracha XO sauce Cooked sauces Lobster sauce Sweet and sour sauce Teriyaki – a way of cooking in Japan, a branch of sauces in North America. Southeast Asian sauces: Fish sauce or (Garum) Sambal Sriracha sauce Other sauces: Adjika Andalusian sauce Avgolemono Barbecue sauce Bread sauce Chasseur Chermoula Chimichurri Egusi sauce Halvaytar Harissa HP sauce Mahyawa Mint sauce Mole Peppercorn sauce Ravigote Rarebit Satzibeli Steak sauce Tomato sauce Tzatziki Wine sauce Worcestershire Sauce No related posts.

Subway Restaurant Franchise Posted: 30 Aug 2009 09:11 PM PDT Background Founded: 1965 Franchising since: 1974 In 1965, 17-year-old Fred DeLuca and family friend Peter Buck opened Pete’s Super Submarines in Bridgeport, Connecticut. With a loan from Buck for only $1,000, DeLuca hoped the tiny sandwich shop would earn enough to put him through college. After struggling through the first few years, the founders changed the company’s name to Subway and began franchising in 1974. Offering a fresh, healthy alternative to fast-food restaurants, Subway has franchises throughout the United States and in several countries, with locations in traditional and nontraditional sites alike. Where Seeking Franchisees In the U.S. Alaska, Alabama, Arkansas, Arizona, California, Colorado, Connecticut, Delaware, Florida, Georgia, Hawaii, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri, Mississippi, Montana, Nebraska, North carolina, North dakota, New hampshire, New jersey, New mexico, Nevada, New york, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode island, South carolina, South dakota, Tennessee, Texas, United states, Utah, Virginia, Vermont, Washington, Wisconsin, West virginia, Wyoming Outside the U.S.: Special Programs Subway supports numerous community organizations, including the American Cancer Society, Habitat for Humanity, Girl Scouts of America and the National Foundation for Teaching Entrepreneurship. Costs and Fees Total investment: $78.6K-238.3K Franchise fee: $15K Ongoing royalty fee: 8% Term of agreement: 20 years, renewable International Representatives will be glad to answer any questions you may have about SUBWAY® franchising. You may contact them at the following numbers: In US & Canada  (Toll Free) 1.800.888.4848 In Australia  (Toll Free)   001.800.630.355 All Areas: 203-877-4281 Fax: 203-876-6688 Philippines/Guam: Subway Systems Singapore Pte. Ltd. Sue Sim (Soo Pheng) 77 Kampong Bahru Rd #02-01 Singapore 169376 SINGAPORE Phone: +65-6227-2557 Fax: +65-6227-7239 All Other Areas Phone:  +65-6227-2557 E-mail: asia_leads@subway.com For more information, click here… No related posts.

Chinese Quekiam Recipe (Kikiam) Posted: 01 Jan 2011 07:41 PM PST Ingredients: 1 kilo pork lean, finely ground 100 shrimp meat, finely ground 1 tbsp refined salt 4 tbsp refined sugar 2 tbsp garlic, finely chopped 1/2 cup turnips, chopped 1/2 cup onions, chopped 1 tsp ground pepper 1/2 tsp ngoyong powder or five spice 1-2 pcs. fresh, beaten taupe wrapper broth cube Sauce: 1 cup water 6 tbsp brown sugar 2 tbsp corn starch 1 pc chili (labuyo) 1 tsp refined salt 1 tsp soy sauce 1 pc laurel leaf 1/2 tsp ground pepper Procedure for Sauce: In a saucepan, combine all the ingredients, stir slowly until the sugar and starch dissolve. Over medium heat, continue stirring until thicken. Let cool. Serve or store in a tight container. Procedures: Measure all ingredients. Set aside. Mix ground pork and shrimp meat until blended. Set Aside. In another mixing bowl, mix all ingredients except the egg until blended. Add the meat mixture and slowly pour the beaten egg, continue stirring until tacky. Wrap in taupe wrapper (250 gms / pack). Steam for 20 to 25 minutes. Let cool for a few minutes and slice. Serve with sauce and hot rice. No related posts.

Pinakbet Recipe Posted: 12 Aug 2009 08:58 AM PDT Pinakbet is a vegetable dish known all over the Philippines, but no one cooks as deliciously as the Ilokanos. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish. The basic vegetables used in this dish include native bittergourd, eggplant, tomato, okra, string beans, lima beans, chili peppers , parda and winged beans. The Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. Ingredients: 300 g bagnet (pork crackling), sliced 2 tsp oil 1.5 tbsp crushed garlic 150 g shallots 500 g ripe tomatoes 75 ml bagoong isda (anchovy sauce), strained 150 g okra 150 g small ampalaya, quartered 300 g eggplants, sliced Procedures: Heat the oil in a casserole and saute the garlic, shallots, tomatoes and pork crackling until the liquid has completely reduced, then add anchovy sauce. From this point on, do not stir. Continue to simmer until the sauce is thick, then add the okra, ampalaya, and eggplant. Cover the casserole and cook for a further 5 minutes. No related posts.

Ginger-Spiced Cucumbers Recipe Posted: 06 Jan 2010 06:23 PM PST Ingredients: 1/4 cup seasoned rice vinegar 1/4 cup mirin (sweet cooking rice wine) 1/4 cup packed brown sugar 2 teaspoons grated fresh ginger 1 large English cucumber (about 12 oz.), peeled if desired, and thinly sliced 1/4 cup thinly sliced red onion Procedures: In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. No related posts.

Finding the Best Site for your Franchise Business Posted: 18 Sep 2009 05:33 PM PDT Finding the best site for your franchise business is a vital decision. This decision will eventually make or break your franchise business. Consult your family and friends as to where is the best location for the kind of your business. To get advice, Click Here! There are tools that are being used to determine the best demographic and psychographic, traffic flow, maps, and other future projections which are available today, making site selection more scientific. Your franchisor may provide access to these tools. Some big businesses do not own their building or the place where their business stands. They just rent because it reduces the risk by not locking you into monthly payments on a property. It is also very for you to locate to another place if your franchise business does not prosper in a certain area. You do not know that a site will work until you’ve tried it for three or six months or longer. Businessmen advice not to buy until you have a greater level of certainty about the profit the business will generate. If you're planning on a standalone business, it’s cheaper to take over or move into an existing unit than to build a new one from the ground up. This also depends on you being the franchisee on how you foresee your business in the future. Be smart in finding the best site. Shop around for several sites to give you an idea of prices, terms, fees, and what is and is not negotiable in your territory. This method will teach you on how to negotiate with different landlords and shopping center managers as you speak with them, which will serve you well in your next negotiation. If you found the best site for your franchise business, don't just stop there; determine other factors such as product competition, customers in the community, area development and other factors which will greatly contribute to the success of your franchise business. Experienced franchisees advise that it’s better to wait for an “A” location than to open in a “B” or “C” site just to get going. While speed to market is always a consideration, “Haste makes waste” rules the day if you select a less-than-optimal site. Sometimes a location appears perfect but has problems you can’t see. Is the neighborhood on the rise or in decline? Speak to the business owners in the area and ask them about the neighborhood. You will not only find out valuable information, you’ll likely make friends and build alliances as you go. Another great source of help and advice can be found in current franchisees. Ask them what makes their location successful and what advice they might have for you. Compile a list of the features they cite as contributing to their success, as well as those to avoid. Click here for franchising advice and franchising recommendations! No related posts.

Mcdonalds Franchise Posted: 25 Aug 2009 03:36 AM PDT Company: Mcdonalds McDonald's is Seeking Qualified Individuals to Become Franchisees International Franchising Information We are particular about our Franchisees because they make McDonald's successful by focusing on customer satisfaction. That's why… We are looking for individuals who have: * Business experience in the market where they are seeking a franchise * A strong desire to succeed, work hard, and contribute to a winning team * Demonstrated personal integrity with emphasis on interpersonal skills * A willingness to participate in a comprehensive training program * A willingness to personally devote full-time efforts to the day to day operations of a McDonald's restaurant business * A history of success and the ability to work well within a franchising organization * Personal, non-borrowed resources to be invested in a McDonald's restaurant business McDonald's Offers: * A chance to run your own business without being alone. You will be supported by the world famous McDonald's System * Support in the areas of operations, training, advertising, marketing, real estate, construction, purchasing and equipment * Personal satisfaction both as an owner/operator and as a member of McDonald's worldwide organization * Personal growth and business knowledge from McDonald's extensive training Funds necessary for conventional Franchise: 15 – 25 million PHP Contact Details: 17/F, Citibank Center Bldg., 8741 Paseo De Roxas, Makati City Phone: 815-4708 / 867-2937 E-Mail: luketan@ph.mcd.com, jojo.egenias@ph.mcd.com Fax: 867-2937 / 815-4543 Website: www.mcdonalds.com.ph For more information, click here… No related posts.

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