| How To Make Siopao? Posted: 17 Aug 2009 07:25 AM PDT Earn Money Making Siopao Siopao business is mushrooming everywhere because it only require a little capital to start this business. However, the most important factor in this business is the knowledge in siopao making. Here are some expert’s tips to serve as your guide in this business: - Make sure your products are always fresh. Customers want their siopao fresh and hot when served.
- Produce only what you can sell in a day. Siopao is perishable, so it’s a good idea to make only what you can sell.
- Be flexible. Know what your market wants. It’s important to come up with products that will suit the market.
- Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.
- Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily.
- Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.
To make the dough: - 4 1/2 cups flour
- 1 1/4 cups warm water
- 3 tbsp. oil
- 3/4 cup sugar
- 1 tbsp. oil
- 1/4 tsp. salt
- 2 tsp. yeast
For the filling: - 1/4 kilo pork or chicken
- 4 tbsp. soy sauce
- 1/2 cup cooked beans
- 1 tbsp. Flour dissolved in 1 tbsp. water
- garlic, onions for sautéing
Utensils: - mixing bowl
- wide board for making dough
- square pieces of paper for each siopao
Procedure: - Dissolved the yeast and sugar in the warm water; set aside for 10-15 minutes.
- Mix together sugar, salt, oil in the mixing bowl.
- Add the dissolved yeast and half of the flour. Mix well.
- Add more the remaining flour and mix well.
- Knead the dough on the kneading board until smooth and fine.
- Make a big ball from the dough and put in the bowl lined with oil. Apply oil also on the top of the dough.
- Cover and let the dough rise within 30-40 minutes.
- Flatten the dough, cut and make small balls. Let arise.
- Flatten the balls, put 1 tbsp. filling in each and close. Put the ball on the square sheet of paper to keep it from sticking on the bottom of the pan.
- Steam the balls for 10-15 minutes, depending on the size of the balls.
Filling: - Saute the garlic, onion, sliced pork or chicken.
- Put in the beans, soy and a little water.
- Before removing from the fire, pour in the dissolved flour for thickening. Stir well.
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| Korean Foods Posted: 12 May 2011 06:50 AM PDT KOREAN TRADITIONAL FOODS During eKusinero's visit to Korea, it was noticed that most Korean foods are spicy (very spicy indeed!). Even those packed noodles are spicy. A better example is "kimchi", this fermented vegetable is super spicy but Koreans include this stuff in every possible way in their daily menu, from appetizers, soups, main course, cakes and even pizzas and burgers. It was also noticed that pickling plays a great part of their cuisine. 
When you order foods in a restaurant, for the starter, appetizers are served immediately. These spicy appetizers are mostly pickled vegetables. 
A korean traditional meal is mainly compose of rice, appetizer and meat. Kimchi is always present in every meal. 
Soups are a part of every meal. It is always served as part of the main course and not as a starter. This tradition can be attributed to the Buddhism culture which was introduced to Korea during the dynasty era and spreads and integrated in the Korean cuisine. |
| How to Cook Chicken in Coconut Milk, Bacolod Style? Posted: 26 Oct 2009 08:41 AM PDT CHICKEN IN COCONUT MILK (BACOLOD STYLE) RECIPE Ingredients: - 1 live native chicken
- 1 pc. coconut, shredded
- 1 head tanglad (lemon grass)
- 1 handful hierba buena (mint)
- 5 leaves yellow ginger
- 10 slices ginger
- 1 small pack sotanghon noodles
- salt to taste
Procedures: - Slaughter the live native chicken. Collect the blood.
- Dress the chicken. Mix the blood with the shredded coconut meat.
- Extract the thick coconut milk by squeezing with 1/2 cup water. Set aside.
- Cut the chicken into the desired sizes.
- Again, extract the thinner coconut milk enough to cover the chicken in the pan.
- Set to a boil with tanglad, ginger and salt until the chicken becomes tender.
- Pour in the thick coconut milk, yellow ginger, mint and sotanghon.
- Continue to cook until the sotanghon is done and the coconut milk becomes creamy.
Note: You can add chili to have a spicy taste. |
| Chicken Feet in Teriyaki Sauce Recipe Posted: 01 Jan 2011 08:18 PM PST CHICKEN FEET IN TERIYAKI SAUCE Ingredients: - 1 kilo chicken feet, cleaned
- 1/4 cup rock salt
Marinade: - 1/2 cup soy sauce
- 2 tbsp white sugar, refined
- 1 tbsp ginger, finely chopped
- 1/2 cup rice vinegar
- 1 tsp garlic, minced
- 1 tsp sesame oil
- 2 tbsp lime juice
- oil for frying
For Teriyaki Sauce: - 1/2 cup soy sauce
- 1 1/2 cup water
- 2 tbsp ginger, finely chopped
- 1/3 cup brown sugar
Procedures: - Thoroughly rub the chicken feet with salt. Rinse well and drain.
- Marinade for at least 2 hrs or overnight. Drain well. Reserve the marinade.
- Deep fry the feet until golden brown.
- In a sauce pan, combine chicken feet and remaining marinade. Cook over low heat. Stir from time to time to avoid sticking. Cook until tender.
- Add lime juice when serving.
- For the Teriyaki sauce: Just combine all the ingredients and mix.
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| How To Make Leche Flan? Posted: 18 Aug 2009 09:48 PM PDT Leche Flan Recipe “Leche Flan” (Caramel Custard) is a classic sweet dessert. It is a variant of plain custard (crème) where some sugar syrup, cooked to caramel stage, is poured into the mold before adding the custard base. An imitation of crème caramel may be prepared from “instant flan powder”, which is thickened with agar or carrageenan rather than eggs. The true custard version is known as “milk flan” (flan de leche) or even “milk cheese”, and the substitute version is known as just “flan”. Ingredients: - 12 egg yolks
- 2 can condensed milk
- 5 cans small evaporated milk
- 2 cups fine white sugar
- 2 tablespoon vanilla or
- ¼ teaspoon grated dayap rind (optional)
Equipments: - Loaf pan or Square pan
- Steamer
- Strainer
Caramelizing Syrup : - In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
- Pale brown means sweeter and too dark means bitter.
- Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.
Custard Procedures: - In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
- Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won’t come in the pan as it will become watery.
- Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
- Remove the pan and let it cool at room temperature.
- Refrigerate for several hours before serving.
To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan. |
| How to Make Ice Cream – Strawberry Parfait? Posted: 05 Sep 2009 08:14 PM PDT Ice Cream – Strawberry Parfait Recipe Parfait is a French word meaning “perfect”. In English, it has several meanings: - French parfait, frozen custard made with cream, and usually with a fruit puree
- American parfait, a tall glass filled with ice cream, layered with various syrups, topped with whipped cream and a cherry
Here is a simple way on how to make strawberry parfait: Ingredients: - 3 scoops strawberry flavor ice cream
- whipped cream
- strawberry syrup
- crushed pineapple
- chopped peanuts
- maraschino cherries
Procedures: - In a tall glass, squirt strawberry syrup on sides.
- Place scoops of ice cream on top of each other.
- Top the ice cream mound with whipped cream.
- Put a spoonful of crushed pineapple, sprinkle with nuts and top with cherry.
- Squirt some strawberry syrup on top.
- Serve.
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| How to Cook Beef Teriyaki? Posted: 11 Sep 2009 07:57 AM PDT Beef Teriyaki Recipe Ingredients: - 2 tbsp butter
- 1 tbsp garlic, chopped
- 2 tbsp onion, chopped
- 3/4 kilo beef sirloin, sliced thinly into strips
- 2 bay leaf
- 1 cup vegetable (combination of any of the ff; broccoli, cauliflower, bell pepper, snow peas)
- salt and pepper to taste
Sauce: - 1/4 cup dark soy sauce
- 1/4 cup sake
- 2 tbsp mirin
- 1 tbsp sugar
Procedures: - In a saucepan, combine the ingredients for the sauce. Heat until sugar is dissolved. Set aside.
- In another pan, heat butter then saute garlic, onions and beef until done.
- Add bay leaf.
- Mix the vegetables. Stir for 4 to 5 minutes. Add the cooked sauce.
- Season to taste. Simmer.
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| Paella Recipe Posted: 01 Jul 2012 03:12 AM PDT PAELLA Recipe Paella comes from Valencia, a province from Spain. The name Paella comes from the word “Paellera” – a flat round pan. Paella originally began as hearty fare for laborers. It was cooked on open wooden fires and eaten off the pan. This delicious and healthy dish was cooked over a low fire and blended with herbs. The dish should not be stirred as it cooks. This is to let the rice is absorb the liquid slowly. The best part is the crispy layer that is found at the bottom of the pan. Use shrimp, clams, spicy chorizo and chicken. The Spanish Paella also has a version that works well with vegetarians; healthy veggies and artichoke hearts, and
generously spiced with paprika and turmeric. Ingredients: - 2 1/2 cups rice
- 5 boneless chicken breasts
- 10 tiger prawns
- 350 gms squids, cut as rings
- 100 g chorizo, sliced
- 6 slices pancetta (streaky bacon)
- 1 finely chopped onion
- 4 cloves finely minced garlic
- 2 liters chicken stock
- 1 pinch saffron
- 1 tsp smoked paprika
- parsley, chopped
- 1 cup peas
- salt and pepper to taste
- olive oil
- flour
Procedures: - Dust chicken pieces in flour after seasoning. Fry them until golden brown. Keep aside.
- Heat oil in a pan. Sauté sliced chorizo and bacon till crisp brown.
- Add onion and garlic and continue to sauté.
- Cook the rice in half the stock infused with smoke paprika and saffron till nearly done.
- Add the remaining stock, prawns and peas and sautéed ingredients and cook.
- Add the chicken and garnish with chopped parsley.
- Serve with a wedge of lime.
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| Bulalo (Beef Stew) Recipe Posted: 10 Aug 2009 08:05 AM PDT  bulalo recipe “Bulalo” is a popular Filipino dish. The best part of it is the marrow. Although, its hard to pull out but when you managed to tapped it out, “Wow, it’s great!” This dish is extremely superb when served hot. The hot flavorful broth and the meat is really a great treat. I prefer it served with chili and lemon juice and patis (fish sauce). Ingredients: - 2 lbs marrow bones cut to expose marrow
- 1 lb beef shank with meat
- 1 onion quartered
- 3 cloves of garlic
- 1 tsp black peppercorns
- 2 Tbs patis (fish sauce)
- salt to taste
- 2 cobs of corn cut into 1.5″ segments
- 1 pechay or cabbage
- potatoes
Procedures: - In a large pot with water, place the beef shanks, the marrow bones, onion, garlic, salt and peppercorns and bring to a boil. Remove scums that rise above the soup.
- Add the corn and potatoes. Simmer for a few minutes.
- Add pechay or cabbage shortly before serving.
- Serve hot!!!
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| Chicken Caesar Salad Recipe Posted: 16 Jul 2010 08:57 PM PDT CHICKEN CEASAR SALAD RECIPE Ingredients - 1 tbsp olive oil
- 1 thick slices white bread, crusts trimmed and cut into small cubes
- 1 chicken breast, cut into bite size
- 1 baby gem lettuce, or half a Cos or Romaine lettuce, cut into pieces
- 1 tbsp freshly grated parmesan
- 1 egg, sliced (optional)
Dressing Ingredients: - 2 tbsp mayonnaise
- 1 tbsp freshly grated parmesan
- 1 tsp lemon juice
- 1/2small clove garlic, crushed
- 1/8 tsp Dijon mustard
- few drops Worcestershire sauce
- few drops tabasco
Procedures: - Heat the olive oil in a non-stick frying pan and add the cubes of bread. Fry until golden brown. Remove and drain on kitchen paper.
- Place the chicken into the pan. Fry until cooked and leave to cool.
- Combine the dressing ingredients. Mix well.
- Add the lettuce and chicken and toss with most of the dressing.
- Scatter over the grated Parmesan cheese, the croutons and drizzle with the remaining dressing.
- Serve.
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