Filipino Recipes #FilipinoFoodsPhilippines

Filipino Recipes #FilipinoFoodsPhilippines

Filipino recipes are one of the best food recipes around the world. With many spices included in each and every dish, Filipino foods will always be the one captivating the heart and stomach of each person who will have the taste of it.

As of this essay-writing, So many web pages are now roaming around the web that features only the best of Filipino recipes. Many of them are just loose text files, some includes photos with each and every step and some even adds a video of them cooking their very own recipes.

Filipino recipes is very much well respceted in the food community. As we all know, chicken adobo is a well known dish and delicacy around the globe. Chicken adobo is one of the most celebrated food of the Filipino people. This chicken recipe is a really Filipino favorite around the world wide world.

Filipino chefs is really a world class talent. We already know that one of the head chefs at the White House is a Filipina.. She is working at the White House as White House Executive Chef since 2005. Her name is Cristeta Comerford. Filipino cooks are one of a kind because aside from having this unique way of cooking, Filipinos tend to have this excellent heart in terms of each and every dish they make. Filipinos are forever making sure that each and every Filipino recipes and delicacies will be the best a person can always tasted.

Filipino foods and recipes will always be the number 1 choice from desserts and appetizers as well. The possibilities of food fusion of the Filipinos is endless. Filipinos can mix and match foods at will creating a sumptous combination from most of the time. Although some of it looks bad for the eyes, but hey, once you tasted it, you won't care anymore how it is presented at the table. You will be surely grabbing a bit and bite as soon as you reached it.

Source: Filipino Recipes and Chicken Adobo Recipe

Batchoy #FilipinoFoodsPhilippines

Batchoy #FilipinoFoodsPhilippines



Ingredients:

1 kilo mami noodles


Broth Making:

1 medium size onion, quartered
1/2 head garlic, crushed
1/2 tsp. shrimp paste (bagoong)
1 tbsp. peppercorns, crushed
2 tbsp. Worcestershire sauce
10-12 c. beef/pork stock
1 tbsp. sugar
1 tsp. soy sauce
salt to taste

Toppings:

250 g. pork
150 g. pork liver
150 g. shrimps
1 pc. chicken breast

Garnishing:

chicharon, crushed
chopped garlic,fried
chopped spring onion

Procedures:

(1) In a large pot, pour in 10-12 c. of stock (from boiled beef and pork bones) and add all broth ingredients and bring to a boil.

(2) Reduce heat and blanch shrimp until cooked.

(3) Remove shrimp from the pot, remove shell and head each shrimp, set aside.

(4) Add in pork, chicken and liver in the pot, let simmer for 25 minutes or until pork, chicken and liver are tender add more stock if necessary.

(5) Remove pork, chicken and liver from the pot, drain and let cool.

(6) Continue simmering the broth in low heat until ready to serve, season with salt to taste.

(7) Slice the pork, chicken and liver into thin strips and set aside.

(8) Place noodles in serving bowl and pour strained boiling stock over the noodles. Top with pork, chicken, liver, shrimp.

(9) Garnish with chicharon, spring onion and fried garlic. Serve immediately.

The Legend of Coffee #FilipinoFoodsPhilippines

The Legend of Coffee #FilipinoFoodsPhilippines

One of the best fascinating stories in the world is the story of that stunning drink that we call now coffee. OK, coffee is various and interesting, involving chance occurrences, political intrigue, and the seeking of wealth and power.

According to one legend (no idea is the legend is real or not), the excellent effect of coffee beans was observed by a smart sheep herder from Caffa, in Ethiopia named Kaldi as he was watching his sheep. He observed that his sheep became happy and very active after eating the red fruits of this unusual plant, the fruits look like red "cherries" . Kaldi, the shepherd soon realized that it was the bright red cherries on the plant that were causing the funny euphoria and after trying the cherries himself, he learned about the excellent effect .

So what Kabi this next? You bet, Kabi as a good network marketing guy, Kaldi dutifully reported his findings to the his community and after a few tries the monks decided to drink water with berries so they could be awake for longer hours of praying. So you can say that the first use of coffee was mainly religious. Pretty funny isnt'? But obviously keeping the secret was pretty difficult and the word spread, the rumor about coffee reached the Arabian Peninsula, and you pet, coffee was born.

I know, believing in this legend is pretty nice, but some top historians believe something different, they think that the first beans of coffee where brought to Ethiopia (where the legend started) by ships from Yemen, where it existed since the 6th century. Then coffee became world famous once it arrived to key places in that time, Cairo and Mecca.

I love the legends about the origin of things, and in this case, I love the legend of the origin of Mocha mainly because I'm a coffee lover, but the best one so far is the origin of how the name of mocha or coffee was created.

The story goes that Arabian was sent to the desert with his followers to die of starvation (not very nice). Well, the Arabian was so desperate that he had his friends boil and eat the fruit from an unknown plant. (yes, you guess it already, didn't you? Coffee) Not only this fruit save the exiles, but their survival was taken as a religious sign by the residents of close by town, Mocha.

The plant and its beverage were named Mocha to honor this event. So every time you order a Mocha , think of this. Nice story isn't it?

The ironic thing of the story of coffee is that the plant grew naturally in Ethiopia, but once transplanted in Arabia the Arabic business men took control and make a good profit from the coffee idea, but it took a long time for a country to adapt it as a proper drink. And that was until the Turks started drinking coffee in their everyday life, often adding spices such as clove, cinnamon, cardamom and anise to the brew. That's why we have Turkish coffee !

Source: For more news please look over coduri gta san andreas toate and afghan kebab house astoria.

Lumpiang Sariwa #fFilipinoFoodsPhilippines

Lumpiang Sariwa #FilipinoFoodsPhilippines

Ingredients:

Filling:

2 cups sweet potato, cubed
2 tbsp fish sauce (patis)
1 lb cabbage, shredded
1 ½ cup carrots, julienned
½ cup water
½ cup peanuts, crushed
6 pieces Lettuce leaves
½ lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
½ cup cilantro, chopped
3 tbsp garlic, minced
1 pork cube
Wrapper
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
½ tsp salt
1½ cups milk

Sauce

1 tbsp soy sauce
½ cup brown sugar
2 cups water
½ pork cube
1 tbsp garlic, minced
2 tbsp corn starch (diluted in 4 tbsp water)


Procedures:

1. Cook the Filling

In a heated pan, pour-in the cooking oil then sauté the garlic and onions
Add the pork and cook until color turns light brown
Put-in the pork cube and add ½ cup water then simmer until pork is tender
Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
Add the tofu and cook for a few minutes
Put-in the cilantro, carrots, and string beans then mix with the other ingredients
Add the cabbage and let cook for 5 minutes
Add the fish sauce and mix. Set aside

2. Make the wrapper

In a mixing bowl, crack the eggs and beat
Add the milk while beating
Put in the salt and all-purpose flour then mix thoroughly
Add the vegetable oil and mix well
Turn the stove on to medium heat and put the non-stick pan in place
Spray the pan with oil or grease with butter
Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
Cook until the top part of the mixture is dry (about 2 minutes)
Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce

3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling

Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

Serve.

Sinigang na Panga ng Tuna #FilipinoFoodsPhilippines

You Are Everything to Me

Love Love Love a photo by Gregory Jordan on Flickr.

You....

You went away because, you mistook my silence for indifference,
But, silence my dear, is the language of my heart!

I love you, for anything that surrounds you,
I love you, the way what you want me to be,
I love you, for everything within you,
But, why my dear?

Alone, in my heart that only you that I loved,
Alone, feeling the emptiness all over me,
Alone, to love without you my dear,
But, you left me alone?

Silence, which made you think differently,
Silence, that my heart alone can sufficed to say,
Silence, engulfed me whenever I need you,
But, silence my love, is the language of my heart!

You, left without a word!
You, perished without a trace!
You, are the only one that I loved!
You, are the essence my being!

Until the end of time.

You…

Terms in Food Preparation #FilipinoFoodsPhilippines

Students Practice Cooking & Preparation in the College Kitchen a photo by Les Roches Jin Jiang, Shanghai on Flickr.

In preparing food, you must know the following terms before cooking in the kitchen.

•Beat – to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.

•Blanch – to dip fruits or vegetables in hot water.

•Blend – to mix two or more ingredients so that each loses its identity.

•Chop – to cup up into small pieces with a knife.

•Cream – to rub shortening and sugar with spoon against the sides of the bowl until creamy.

•Cube – to cut in small cubes about ½ inch in size.

•Drain – to drip off excess moisture.

•Garnish – to ornament with something bright and savory; something added for decoration.

•Grate – to rub on a grater and produce particles as grated cheese.

•Grind – to put through a food or meat chopper.

•Marinate – to let food stand usually in French dressing until well seasoned.

Cooking Terms

Can Cook Community Sessions a photo by Five Children's Centre on Flickr.

Know the cookery terms before planning to work in the kitchen. It's very important to understand first the terms before doing the kitchen chores.


•Bake - to cook by indirect dry heat, usually in an oven.

•Boil - to cook in boiling water.

•Braise – to brown meat in small amount of fat and cook slowly in juice from meat or added liquid in a covered container.

•Broil - to cook by direct heat from hot coals, or gas flame.

•Fricassee – to cook meat by stewing in gravy.

•Fry – to cook in a large amount of hot fat to cover the food.

•Pan-broil – to cook in a hot uncovered frying pan, pouring off fat as it accumulates.

•Parboil – to simmer for a short time preliminary to cooking by another method.

•Pot Roast – a piece of meat cooked by braising.

•Sauté or Panfry – to cook in a small amount of fat with frequent turning.

•Sear – to brown the surface of meat by short application of intense heat.

•Simmer – to cook below boiling point; bubbles occur below the surface of the liquid.

•Stew – to cook with simmering heat.