| How to Make Cheesy Corn Salad? Posted: 16 Aug 2009 01:24 AM PDT Cheesy Corn Salad Recipe Salads are wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, they also give color and appetite appeal even to the simplest meals. Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or greens or in combination with other foods plus dressing. Ingredients: - 1 cup carrots, blanched and diced
- 1 cup green peas, frozen, blanched
- 1 cup corn, whole kernel
- 3 tbsps margarine
- 2 slices cheese, low-fat, cut into small squares
Procedure: - Stir-fry vegetables in margarine.
- Top with cheese.
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| Inihaw na Pusit (Grilled Squid) Recipe Posted: 17 Apr 2010 07:01 AM PDT INIHAW NA PUSIT (GRILLED SQUID) RECIPE Ingredients: - 1 kilo medium to large fresh squid
- 1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
- 1/4 cup soy sauce
- 2 tbsp calamansi juice
- 2 tbsp minced garlic
- 2 tsp cracked black pepper
- 2 medium-sized onions, sliced
- 2 medium-sized tomatoes, chopped
- salt and pepper for seasoning
Procedures: - Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well.
- Place the squid in the bowl. Add all the ingredients. Marinate for 1 hour.
- Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage.
- Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.
- Grill the squid. Use the marinade sauce to baste the squid while it is being grilled.
- Don't overcook the squid. Softer meat is easy to bite and juicier.
- Serve hot with dipping sauce like soy sauce with onion and chili.
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| Tips for Working with Garlic Posted: 16 Aug 2009 02:19 AM PDT Some Tips for Working with Garlic Garlic, scientifically known as Allium sativum L., is one of the most important food seasoning in the world. However, because of its many other uses, demand of this crop is continuously increasing. Aside from being an indispensable cooking ingredient, garlic is also used to cure athlete’s foot and hypertension. It is used in preparation of drugs, insecticide and explosives. In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it’s likely to have. Some people have suggested that organically grown garlic tends towards a higher sulphur level and hence greater benefit to health. Organic garlic certainly tastes better so whenever possible its better to buy whether or not it’s best for your health. In cooking, garlic adds potent flavor to a host of dishes. Diced or coarsely chopped garlic works well in sautés, soups and stews, while minced garlic is best for vinaigrettes and other light sauces. Here are tips for buying, storing and preparing garlic: - Buy firm, dry garlic with paper-like skin. Avoid bulbs that are soft, wet or contain green sprouts, all surefire signs the bulb is past its prime.
- Always store garlic away from other foods that will pick up its pungent smell. Stored in a paper bag in a cool, dry place, garlic will keep at least a month. Once cloves are broken from the bulb, they keep up to 10 days.
- Use your hands to peel the papery skin off the bulb before breaking away the individual cloves.
- To remove skin, place the flat side of a chef’s knife on top of the clove. Use pressure from the palm of your hand to rush the love, releasing the powerful flavor and scent. After the clove is crushed, it’s easy to pluck off the skin. Discard.
- To chop, place the flattened clove on a cutting board. Use a rocking motion with a chef knife to cut the clove into pieces. To dice into smaller pieces, continue rocking the knife, cutting the pieces into even small pieces.
- The easiest way to mince garlic, or turn it into a paste-like consistency, is to use a garlic press. Place several unpeeled garlic cloves into the pocket and firmly press the handles together.
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| Laing (Taro Leaves in Coconut Milk) Recipe Posted: 15 Apr 2010 08:36 AM PDT LAING RECIPE Ingredients: - 20-50 gabi leaves
- 1/2 kilo pork belly diced
- 1/2 head garlic, finely minced
- 2 tbsp. finely minced ginger
- 6-8 green pepper (long, slender variety), minced
- 1/4 cup bagoong alamang (shrimp paste)
- 1 tsp monosodium glutamate (MSG) (optional)
- 2 large onions, chopped
- 2 large coconuts, grated
- salt to taste
Procedures: - Shred gabi leaves into small pieces. Dry shredded leaves under the sun for 1 day or more, until wilted.
- Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.
- Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and msg. To this mixture add the 2nd extract of coconut cream.
- In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, add in the mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.
- Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream
- Serve hot.
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| What is The “After 6 Diet” Program Posted: 20 Aug 2009 01:10 AM PDT “After 6 Diet” Program 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!!! |
| Chocolate Peanut Butter Cups Posted: 18 Dec 2010 11:21 PM PST CHOCOLATE PEANUT BUTTER CUPS RECIPE This sweet bar is very similar to the commercially sold peanut butter cups. I would like to show the basic of making this chocolate peanut butter cups and eventually earn from it. Ingredients: - 2 cups semi-sweet chocolate bar
- 1 tablespoon butter
Filling:
- ¾ cup smooth peanut butter
- ¾ cup icing sugar
- 1 tablespoon melted butter
Procedures: - Soften chocolate and butter in microwave or in a saucepan over boiling water.
- Coat inside of mini foil confectionery cups with melted chocolate, using a small brush to coat the sides of the cups, and allow to set.
- Combine filling ingredients.
- Roll into small balls and place into chocolate cups.
- Flatten slightly and coat top with melted chocolate.
- Allow to set.
Note: Icing sugar or confectioner's sugar is basically sugar ground up so fine that it is a powder and is also known as powdered sugar. If you can’t find any on the store, you can get the finest sugar you can find and blend it up in a blender. |
| Hot and Spicy Chicken Recipe Posted: 06 Dec 2009 08:46 AM PST HOT AND SPICY CHICKEN RECIPE Ingredients: - 1 whole frying chicken, cut up and Marinated
- 6-8 cups shortening
- 1 egg, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon white pepper
- 3/4 teaspoon Cayenne Pepper
- 3/4 teaspoon MSG
- 1/8 teaspoon Garlic Powder
- 1/8 teaspoon Baking Powder
Procedures: - Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients.
- When the chicken is marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes.
- Serve.
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| Shrimp Foo Young Recipe Posted: 21 Sep 2013 09:26 PM PDT Ingredients: - 5 eggs
- 1 cup chopped shrimp
- 1 cup shredded onion
- 1/4 cup chopped water chestnuts
- 1/4 to 1/2 cup fresh bean sprouts
- 1/2 cup thinly sliced mushrooms
- 2 tablespoons soy sauce
Procedures: - Beat eggs until thick. Add shrimp, onions, water chestnuts, bean sprouts, mushrooms, and soy sauce to eggs and continue beating.
- Heat small amount of oil in a heavy shallow pan. Carefully ladle shrimp mixture into pan the size of a medium pancake. Cook until brown and then turn.
- Serve with Sauce.
Sauce: - 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 can beef bouillon
- 1/2 teaspoon granulated sugar
Procedures: - Mix ingredients and cook until slightly thickened, stirring constantly.
- Serve over Shrimp Foo Yung.
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| Crispy Chicken Strips Recipe Posted: 06 Dec 2009 08:28 AM PST CRISPY CHICKEN STRIPS RECIPE Ingredients: - 1 egg, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 3/4 teaspoon MSG (optional)
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
Procedures: - Cut 6 chicken Breasts into strips, or you can buy chicken tenders in the store. Marinate them overnight .
- Preheat the shortening in a deep-fryer to 350 degrees.
- Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture.
- Dip the the chicken into the coating and then double dip.
- Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.
- Remove the chicken to a rack and allow to drain for 5 minutes.
- Serve.
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| Batchoy (Tagalog Version) Recipe Posted: 20 Apr 2010 08:55 PM PDT BATCHOY TAGALOG RECIPE Ingredients: - 1/2 kilo lomo (pork loin), sliced to strips
- 1 to 2 pcs. pork kidney, sliced to strips
- 1 small packet misua noodles
- 2 thumb size ginger, cut into strips
- 2 large size sayote, sliced
- 1/2 head garlic, chopped
- 1 medium size onion, chopped
- 1/2 tsp. peppercorns crushed
- 1 bundle dahon ng sili, chili leaves
- 1/4 cup patis, fish sauce
- 3 siling haba
- cooking oil
- salt
Procedures: - In a casserole, heat oil then sauté garlic, onion and ginger.
- Add pork and kidney strips. Cook for 2-3 minutes or until brown.
- Add in 8-12 cups of water and peppercorns and fish sauce. Bring to boil.
- Add in sayote and simmer until just cooked and firm.
- Add in the misua noodles, siling haba, chili leaves and salt to taste. Simmer.
- Serve hot.
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