Dinakdakan #FilipinoFoodsPhilippines

Dinakdakan #FilipinoFoodsPhilippines

This recipe is an appetizer and good for white rice as accompaniment.

Ingredients:

Pork’s parts of your choice:

• ear (preferred)
• nape or batok in Filipino (preferred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Procedures:

1) Parboil pig's parts. Strain and broil or grill.

2) Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl.

3) Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Note:

• If pork's brain is not enough or not available, you may use mayonnaise as a substitute.

• Boil the brain in vinegar and same vinegar that you will use in the recipe.

For better result, marinate meat in soy sauce and calamansi before grilling. Also, better to choose pork's part with less fat.

Kilawing Tanguige (Sea Bass) #FilipinoFoodsPhilippines

Kilawing Tanguige (Sea Bass) #FilipinoFoodsPhilippines

A good way to eat as an appetizer or you can use as a side dish.

Ingredients:

1 kilo sea bass (tanguige); skinned and cut in cubes
1 cup white vinegar
5 tablespoons kalamansi or lemon juice
1 onion; minced
3 tablespoons ginger; minced
3 chili pepper; sliced in strips
Salt and pepper to taste

Procedures:

1) Marinate tanguige in vinegar for 1 hour.

2) Drain, then add kalamansi or lemon juice, onion, ginger, and chili pepper.

3) Season with salt and pepper according to taste.

4) Chill in the refrigerator before serving.

Note: You can add coconut milk if you like. The vinegar must be of good quality.

Precisely How Franchises Operate #FilipinoFoodsPhilippines

Precisely How Franchises Operate #FilipinoFoodsPhilippines

Samson Muric. For more information on franchises or platters, and Published-Articles.com



People love to get money in a hurry and several people seem to have this idea that franchises are a way to do this. They would be wrong. This is how franchises really work.

The very first thing you have to do is actually have some capital. The secret here is that the capital has to be cash that is your very own. You can't borrow the capital to start a franchise. Some of this money is going to be for setting up the actual premises, the rest will be to actually buy the franchise. Just how much this last is will depend on which of the franchises you are considering buying. You might be fortunate and be provided a pre-approved property that the franchise has already set up. You will have to do a lot of the interior yourself though.

You will also need to go through instruction to learn the ins and outs of the franchise which you have bought into. That helps to ensure that all the branches of the franchise work in exactly the same way. This is why it is called a franchise in the end.

When you are finally ready as well as open for company, you are going to have to deal with having to pay rent. You might be either going to be facing a set monthly rate or a percentage of your sales. It all depends on the franchises how they decide to do this.

There are plenty of advantages to going into a franchise. You'll have a brand already set up and will be in a position to rely on that brand name to obtain business through your doors. On the other hand, you have to obey the guidelines that the various franchises will have setup. This means that you are not truly your own boss. However you are nearly certain to turn some type of a profit so long as you abide by those rules and have a decent location. The actual fees will vary from franchise to franchise as will the rules. You may find that some franchises have really prohibitive guidelines and you will hardly be able to breathe without authorization. Other people may have much more liberal guidelines. Which means that you must do your research and find out everything you can before buying into a franchise.

Should you be looking for a way to earn money quickly, then think twice before you go looking into franchises. The procedure is lengthy and sometimes very difficult and you really do need to have your own capital before they will even consider offering you the responsibility of having a store under their name. Every franchise which exists has taken a lot of time to build up their standing and they don't want just any old Mick coming along and ruining it for them. so long as you abide by those guidelines you then should do all right. It is said that the franchise is not going to make you much cash, but that it will keep your investment secure. This is really pretty true. Owning a franchise could be a great deal less dangerous than investing in stocks and playing numbers games, just make sure it is the correct franchise.

Rellenong Milk Fish (Bangus) #FilipinoFoodsPhilippines

An easy way to grill milk fish which can give a tasty menu and good for picnic.

Ingredients:

1 raw egg, large
2 tomatoes, chopped
1 box raisins
1 small-sized carrot, small cubes
4 cloves garlic, minced
1 onion, chopped finely
1 large size milk fish (bangus)
1 tsp MSG
1 tsp salt
½ tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
Cooking oil for frying

Direction:

1) Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of knife in pounding. Break the bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

2) Marinate skin and head of the fish with soy sauce and calamansi juice or lemon juice. Set aside.

3) Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

4) Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, MSG, ground pepper and Worcestershire sauce. Add raisins.

5) Transfer cooked mixture to a plate.

6) Cook, then add raw egg and flour.

7) Fill in mixture in milk fish skin.

8) Wrap milk fish in wilted banana leaves or aluminum foil. Fry. Cool before slicing.

9) Garnish with sliced fresh tomato, spring onions or parsley.

10) Serve with catsup or sauce of your choice.

Tilapia Fillet Curry #FilipinoFoodsPhilippines

Tilapia Fillet Curry #FilipinoFoodsPhilippines

A fine way to cook tilapia in a different way and taste.

Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
1 tsp chili powder
5 – 6 pieces green pepper
½ tsp turmeric powder
2 tbsp lemon juice
2 cups onions, finely chopped
2 tomatoes, chopped
¼ cup curry leaves
¼ cup cilantro
Salt to taste

Direction:

1) Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric.

2) Let stand for 10 minutes to let the flavors seep in.

3) Afterwards, saute the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside.

4) In the same pan, saute the onions and curry leaves until the edges start to crisp.

5) Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili turmeric, chili powder, and tomatoes.

6) Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water.

7) Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes.

8) Let the liquid boil down a little, then add the cilantro leaves.

Food Poisoning Contamination #FilipinoFoodsPhilippines

Photo source by: USFDA on Flickr


Varied factors are considered for food contamination:

Take-away Foods: There is not much we can do if take-away food is contaminated except to make sure the outlet and the people who work there are clean.

Watch Out for:

1) General cleanliness - Look in corners and around cooking areas.

2) Personal Hygiene – Does the person serving you have clean hands with no dirty finger nails, cuts, or sores?

3) Healthy habits – Take note whether the people serving you touch their noses or mouths, or worse, are coughing and sneezing.

4) Most of the time you cannot see what is going on in the kitchen but the general appearance of the areas that you do see will indicate how much importance is given to hygiene.


CLICK HERE TO READ THE FULL STORY :FOOD POISONING CONTAMINATION

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.

Noodle Making #FilipinoFoodsPhilippines

Siopao Asado #FilipinoFoodsPhilippines

Tortang Talong #FilipinoFoodsPhilippines

Tortang Talong #FilipinoFoodsPhilippines

Tortang talong is a type of or eggplant omelet wherein grilled eggplants are soaked in a beaten egg mixture and then fried. This is a simple yet delicious Filipino recipe that you can enjoy for lunch or dinner.

Ingredients:

4 pieces Chinese eggplant
2 pieces raw eggs
1 tsp salt
4 tbsp cooking oil

Procedures:

Grill the eggplant until the color of skin turns almost black

Let the eggplant cool for a while then peel off the skin. Set aside.

Crack the eggs and place in a bowl

Add salt and beat

Place the eggplant on a flat surface and flatten using a fork.

Dip the flattened eggplant in the beaten egg mixture

Heat the pan and pour the cooking oil

Fry the eggplant (that was dipped in the beaten mixture). Makes sure that both sides are cooked.

Frying time will take you about 3 to 4 minutes per side on medium heat.

Pakbet Tagalog #FilipinoFoodsPhilippines

Pakbet Tagalog #FilipinoFoodsPhilippines

Ingredients

1/4 lb pork, thinly sliced
1 large egg plant, sliced
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2×1 inch cubes
3 pieces large tomato, sliced
1 piece onion, chopped
1 tbsp ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil
salt and pepper

Procedures

Heat the pan and put the cooking oil.

When oil is hot enough, saute the garlic, ginger, onion, and tomato

Add the pork and cook until color turns light brown (about 5 to 8 minutes)

Put-in the shrimp paste and cook for 2 minutes.

Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender

Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft

Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables.

Serves 4

Pancit Palabok #FilipinoFoodsPhilippines

Beef Pares #FilipinoFoodsPhilippines

Beef Pares #FilipinoFoodsPhilippines

Ingredients

1 lb beef (uncut, preferably brisket)
1/4 cup soy sauce
1 tsp ground black pepper
1/4 cup sugar
2 tbsp ginger, minced
2 cloves garlic crushed
1 medium-sized onion, minced
4 cups water
1 piece beef cube
2 pieces star anise
2 tbsp cooking oil
3 tbsp scallions or green onions, finely chopped

Procedures

Pour the water in a pot and bring to a boil.

Put-in the beef and then boil until the meat is tender (about 1 to 2 hours if slow cooked or 20 mins. if using a pressure cooker)

When the meat is tender, remove from the pot and allow to cool down. Do not throw away the stock used for boiling.

Slice the boiled meat in cubes and set aside.

Place the oil in a pan then heat-up. Saute the onion, garlic, and ginger.

Put-in the sliced meat and saute for about 2 to 3 minutes

Add the soy sauce , 1 cup of beef stock (stock used in boiling the meat), star anise, and beef cube. Stir and then bring to a boil.

Put-in the sugar. Stir.

Add salt and ground black pepper. Stir and then simmer until the sauce thickens.

Garnish with scallions on top.

Serve with Garlic Fried Rice and soup

Serves 3

Beef Mechado #FilipinoFoodsPhilippines

Beef Mechado #FilipinoFoodsPhilippines

Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).

Ingredients:

3 cloves garlic, crushed
1 piece large onion, sliced
2 lbs beef chuck,cubed
8 ounces tomato sauce
1 cup water
3 tbsp cooking oil
1 slice lemon with rind
1 piece large potato, cubed
¼ cup soy sauce
½ tsp. ground black pepper
2 pcs. bay leaves (laurel)
salt to taste

Instructions:

Heat cooking oil in a pan then saute the garlic and onion.

Put-in the beef and saute for about 3 minutes or until color turns light brown

Add the tomato sauce and water then simmer until the meat is tender. Add water as needed. Note this can take 60 to 120 minutes depending on the quality of the beef.

Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates

Put-in the potatoes and cook until the potatoes are soft

Place in a serving plate then serve hot with rice.

Chicken with Cashew Nuts

Tokwa at Baboy

Dinugu-an

Lumpia Pancit- Filipino Restaurant

Lumpia Pancit- Filipino Restaurant wJack 004 a photo by Dan2maasin on Flickr.

A great Filipino Restaurant in Gaithersburg, Maryland called the Lumpia Pansit.

Arabic Kabsah #FilipinoFoodsPhilippines

Kabsa is a family of rice dishes that are served mostly in Saudi Arabia, and the other Arab states of the Arabian Gulf. Chicken kabsa recipe is one of the most popular dishes in Saudi Arabia. It is considered a staple. There are various methods to prepare Saudi kabsa. Let's try two wonderful methods:

Saudi Kabsa Recipe I

Ingredients:

1 2/12 - 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Sale and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Procedures:

1.) Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

2.)Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

3.) Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all. Serves: 6



Saudi Kabsa Recipe II


Ingredients:

1 roasting chicken, small one for 2 people and large one for 4 people
2 bay leaves
1 maggie chicken bouillon cube
1 diced onion
2 chopped garlic cloves
6 cardamoms
5 cloves
2 cinnamon sticks
2 dried lemons
1 teaspoon cumin
1 teaspoon coriander
salt & pepper
1 teaspoon ginger
1 teaspoon cardamom
1 (8 ounce) can tomato sauce
4 hard-boiled eggs
pine nuts, and raisins, for flavor

Procedures:

1.) Note, when cooking with basmati rice you always have to soak in water first or it will not cook well, for at least 15 mins!

2.) In a stockpot add your onions and garlic on medium and let brown. Then add all of your *spices. Stir in tomato sauce on med heat until sauce thickens.

3.) Then add you chicken into the sauce. I let it sauté for a few minutes on med heat still. Rotate your chicken so it gets all the flavors. After this add your maggie and water. Add water so it covers your chicken this is usually between half and full that I do.

4.) Now let your chicken cook like this for about 35 minutes. The first few minutes let it cook on boil them turn the heat down to medium for the rest of time.

5.) Meanwhile get another pot the same size and put your basmati in it. I use about 4 teacups full (the Arabic tea cup) then add some vegetable oil or ghee. Not too much but not to less. Then just set your rice aside until after your chicken has cooked.

6.) Now after your chicken has cooked for 35 minutes you will turn your oven on broil. Put the chicken in a roasting pan. I add the dried lemons to it. You have to watch it because it only takes a minute on so on broil. It will get crispy and blacken a bit but this is how it is supposed to be.

7.) Do not throw your broth away that you cooked your chicken in because we will use this to cook the rice.

8.) Add the broth spices and all to your rice (just let it cover the rice and some extra) then just throw the rest away. Cook rice covered for 8 minutes then uncover stirring and cook for another 8 minutes. Make sure you left your sticks and all in the rice this makes it tasty.

9.) Now on a serving platter put your rice, then lay your chicken on top, add boiled eggs around the chicken and sprinkle nuts and raisins. You now have the best Saudi Kabsa there is.

A popular dish in Saudi Arabia wherein you can have fresh vegetables and tomato salsa as sides.

How To Make Classic Tiramisu Cake #FilipinoFoodsPhilippines

How To Make Classic Tiramisu Cake #FilipinoFoodsPhilippines

Let’s talk about Tiramisu.

A good Tiramisu cake is an extraordinary lascivious dessert that is perfect for almost every occasion.

Tiramisu is one the most popular Italian cakes and people around the world considered this dessert that comes from heaven. I will describe on how to make this cake in easy terms. Some people were confused for the origin of this layered dessert. Around the world, people were trying to make their own and substituted some of the ingredients, maybe because of the availability in the market or their passion to create a different one. I consider this dessert as one of my favorite.

Classic tiramisu is a layered dessert consisting of alternating layers of coffee-soaked biscuits, creamy mascarpone cheese and a flan covered by unsweetened cocoa powder for garnishing.

Here are the ingredients and procedures of three-layered tiramisu:

There are two (2) major advanced preparations you have to make before starting to assemble. This is a must that you have to observe always and care must be applied.

1.) Flan mixture or egg mixture

2.) Whipped cream mixture

And, make espresso, or brewed coffee or ordinary coffee (extra-strong). You can add rum or brandy but it’s optional. Remember to make an extra amount of coffee mixture to avoid shortage. Set aside to cool.

Ingredients and procedure to make a flan: (Egg Mixture)

5 – 6 pieces egg yolks

1 – 2 cups of milk (fresh milk)

½ cup refined white sugar

1 tablespoon vanilla extract

Procedures:

1.) Beat eggs, milk and sugar in a two-quart saucepan until sugar is dissolved.

2.) Add vanilla extract while beating eggs and sugar.

3.) Transfer the mixture in another container, to be cooked in steamer under medium heat. Stir constantly to avoid burnt mixture. It must be in “gel consistency” or thick not liquid.

4.) Set aside the mixture, cover and refrigerate. (A must to refrigerate for 20 – 30 minutes).

5.) Mix the cold egg mixture with mascarpone cheese or cream cheese with grated white chocolate. Set aside.

Ingredients and procedure to make a creamy cheese: (Cheese Mixture)

500 grams Mascarpone cheese (if not available, use 16 ounces cream cheese) or 8 ounces cream cheese plus 8 ounces Ricotta cheese)

75 grams Semi-sweet white chocolate bars or more

500 – 700 grams Thick Whipping Cream

Procedures:

1.) Beat whipping cream and grated semi-sweet white chocolate in chilled bowl until stiff. Add grated white chocolate more if needed. The result must thick in consistency.

2.) Cover and refrigerate. (A must to refrigerate for 20 – 30 minutes

Prepare the round spring form pan by wrapping the ring and bottom of the pan with aluminum foil. Always put the round hard board at the bottom of the pan for support.

Now, we have to assemble the prepared mixture into the spring form pan.

Ingredients and procedures in layering in making Tiramisu:

30 pieces or more lady fingers biscuits or any pastry biscuits like lady fingers.

Procedures:

1) Brush the lady fingers one by one with coffee mixture or espresso and arrange in the spring form pan (single layer only). Do not over-soaked before putting unto the pan.

2) Use disposable glove while putting or layering the egg mixture into the arranged lady fingers in the pan. Use only a required amount of this mixture. Reserved for another layer. Be sure to layer the lady fingers thoroughly to avoid hollow portion. Flatten each layer by slightly pushing downward.

3) Next, layer the cheese mixture, the same as in the egg mixture. Same amount and procedures.

4) Sprinkle generous amount of unsweetened cocoa at the top. (optional)

5) Again, layer the lady fingers biscuits, brushed with espresso or coffee mixture. Do not brush the coffee mixture directly unto the arranged lady fingers. It must be brushed first before layering in the pan. Same procedure as above.

6) Again, layer the cheese mixture, (same procedure as above) up to the rim of the spring form pan.

7) Sprinkle generous amount of unsweetened cocoa powder all over the cake, then topped with coarse-grated dark chocolate.

8) Chilled, cover and refrigerate overnight to get the best result.

9) Makes 8 slices.

Note: If cheese mixture is too liquid, add enough grated white chocolate or crush lady finger biscuits.

Pineapple Lemon Punch #FilipinoFoodsPhilippines

Pineapple Lemon Punch #FilipinoFoodsPhilippines

Always a star in every party and it's easy to make. Try to substitute lemon juice to calamansi juice.

Ingredients:

½ cup lemon juice or calamansi juice
6 tablespoon of sugar
2 ½ cups pineapple juice
1/8 to ½ cup light rum
1 cup ice
Fresh orange slices, to garnish
Maraschino cherries, to garnish

Procedures:

1. Mix all ingredients except orange slices and cherries.
2. Serve cold, garnish with orange slices and cherries.
3. Serves 5 – 6.

PhilippinesMixed Fruit with Coconut Milk (Halo-Halo) #FilipinoFoods

Philippines Mixed Fruit with Coconut Milk (Halo-Halo) #FilipinoFoods

This is a Filipino dish eaten for dessert or merienda (snack). It's a sweetened stew of coconut milk, sticky rice balls, sweet potatoes, purple yam, and lots of other good stuff. It's great to eat hot or cold.

Ingredients:

100 grams ripe plantain bananas, cubes
100 grams sweet potatoes, cubes
1 piece medium size mature coconut, grated
100 grams fresh ripe jackfruit, Julienne strips
1 pinch of anise seeds
60 grams cooked cassava, cubes
100 grams purple yam, cubes (optional)
200 grams glutinous rice flour, soaked in water
600 ml water

Procedures:

1. Pour 1 cup of lukewarm water in grated coconut and extract the coconut milk by straining, then, set aside. Discard the shredded coconut meat.
2. Make small balls from soaked glutinous rice flour. Set aside.
3. Peel sweet potato and plantain banana. Slice into small cubes.
4. Boil water; add the small balls until it floats. Remove from boiling water and set aside.
5. Boil sweet potatoes until tender. Add yam, banana and jackfruit.
6. When cook, add the coconut milk, anise seeds, and rice balls. Add cassava cubes.
7. Simmer until thick and creamy.
8. Serve hot or cold.

Notes: When serving cold, you can use your creativeness. You can put vanilla ice cream for topping and ice cubes.